Heat the oil in a large, heavy-based saucepan (with a lid) or a cast-iron or enamelled Dutch oven. Finely slice each halved onion into thin half-moons and add to the pan along with the salt. Fry for about 5 minutes until the onion begins to soften but doesn't burn; the salt will help to prevent it from burning. While this is going on, quarter the apples (no need to peel), cut away the cores and chop them roughly, and add them to the softening onions and cook, stirring occasionally, for another 5 minutes. Finely shred the cabbage and add it to the onion-apple mixture in the pan, stirring slowly and patiently to mix. Add the brown sugar and allspice and stir, then pour the pomegranate juice into the pan. Let the mixture come to a bubble, then give another stir, turn down the heat, put on a lid and cook very gently at the lowest possible heat for 2-3 hours, stirring occasionally. It really won't get overcooked. Taste for seasoning only when you're ready to reheat, as the flavours won't have mellowed and come together properly until then. To reheat, put the pan back on the stove over a medium to low heat, stirring occasionally, for 15-20 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 3077,"Renaissance Crostini 1/2 cup raisins 3/4 cup apple vinegar or white wine 1 cup water 1/2 cup pine nuts 4 ounces unsalted butter 1/2 cup sugar 1/4 cup all-purpose flour 3 1/2 ounces prosciutto, or smoked ham or bacon, diced Freshly ground black pepper 10 slices Italian bread (1/2-inch thick) Olive oil, for brushing bread Instructions: Preheat the oven to 350 degrees F. In a small bowl combine the raisins, vinegar and 1 cup of water. Let stand at least 10 minutes. Strain the liquid into a bowl and reserve the raisins for garnish. Add the pine nuts, the butter and the sugar to a medium saucepan over low heat. Stir until the sugar is melted but not caramelized, about 4 to 5 minutes. Slowly pour in half of the vinegar and water mixture, then the flour, stirring constantly, until the mixture becomes dense. Discard the remaining vinegar and water mixture. Add the prosciutto, sprinkle with a little bit of black pepper and remove from the heat. Coat the bread slices with oil and arrange them on a sheet pan. Bake in the oven until lightly toasted, about 3 minutes. Spread the prosciutto mixture on the crostini and arrange on a serving platter. Garnish with the reserved raisins and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3078,"Peppermint Frosted Vanilla Bean Plaid Cake Nonstick baking spray with flour, for the pans 2 cups granulated sugar
2 tablespoon vanilla bean paste
3 1/2 cups cake flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
4 large eggs, at room temperature
2/3 cup full-fat sour cream
1/2 cup canola oil
1 1/3 cups whole milk
Red gel food coloring, for the batter and frosting
Peppermint Buttercream, recipe follows 1 pound (4 sticks) unsalted butter, at room temperature 4 cups confectioners' sugar (from a 1-pound box)
Pinch fine salt
1 teaspoon peppermint extract
Instructions: Preheat the oven to 350 degrees F.\u202fSpray four 8-inch square baking pans with nonstick baking spray. Add the granulated sugar and vanilla bean paste to a small bowl and whisk to combine.\u202f\u202f
Add the cake flour, baking powder, baking soda and salt to the bowl of a stand mixer fitted with the paddle attachment.\u202fStir on low to combine. Add the vanilla bean sugar to the bowl and stir until well combined. Add the butter and mix on medium-low speed until you have a fine crumb texture, about 3 minutes.\u202f\u202f
Whisk together the eggs, sour cream and oil in a small mixing bowl until smooth. Add the egg mixture to the flour mixture and beat on medium speed until just combined. Be sure to scrape down the sides and bottom of the bowl as needed to make sure everything is incorporated. Slowly add the milk and mix on low until just combined. (The batter will be very liquid.) Remove a quarter of the batter (15 ounces or scant 2 cups) to one of the prepared baking pans and set aside. Remove another quarter of the batter to a mixing bowl. Add a couple drops of red gel food coloring to the mixing bowl and stir to combine until you have a deep red color. Scrape this batter into another prepared baking pan. Add about half the amount of red gel food coloring to the remaining batter in the mixing bowl and mix until you have a medium pink color.\u202fDivide this pink batter between the two remaining prepared cake pans. (There should be about 15 ounces in each.)\u202f\u202f
Bake until a toothpick inserted in the center of a cake comes out clean and the cakes have not turned golden brown, 12 to 18 minutes. Let cool completely in the pans on a wire rack.\u202f
Tint 1/2 cup of peppermint buttercream frosting with red gel food coloring to get a deep red color, and set aside 1/2 cup of white. Tint the remaining frosting a light pink color. Place the red frosting in a piping bag fitted with a flat tip for wide stripes, and the white frosting in a piping bag fitted with a flat tip that has 4 to 5 holes in it, for parallel thin stripes.
Trim each cake to about 7-inches square so any browned or uneven edges are removed.\u202fCut each cake into at least six 1-inch strips. (If you didn't have to trim your cake much you might get more; this will just be bonus cake snacks for you.)
Place four strips of cake side-by-side, alternating pink and white. Spread about 1/4 cup pink frosting atop these and spread in an even layer. Place one red stripe atop each pink one, and one pink stripe atop each white one.\u202fSpread another 1/4 cup pink frosting atop this layer. Repeat topping the red stripes with pink ones, and the pink strips with white ones. Add another 1/4 cup pink frosting and spread evenly. Repeat topping the pink stripes with red ones and the white stripes with pink ones. Spread 1/4 cup pink frosting in an even layer and place a final layer of pink strips atop the red ones and white strips atop the pink ones. Frost the entire outside of the cake with a thin even layer of pink frosting for a crumb coat. Refrigerate until set, about 30 minutes, then cover the outside with a thicker layer of pink frosting. Use a bench scraper to smooth out the sides and make the angles crisp.
Beginning with the red buttercream and working crosswise on the cake, pipe three evenly-spaced straight lines up one side of the cake, across the top, and down the opposite side.\u202fSwitch to the white buttercream and pipe two additional sets of lines, running in between (and parallel to) the red lines.
Now working lengthwise on the cake, pipe two evenly spaced straight lines with the red buttercream up one side, across the top, and down the other side of the entire cake. Follow with one set of white lines in the center.
Switch back to the red buttercream and pipe 2 stripes running horizontally around the sides of the cake. Switch back to the white and pipe a set of white stripes running between the red.
Combine the butter, confectioners' sugar and salt in the bowl of a stand\u202fmixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer). Mix on low speed until mostly incorporated. Add the peppermint extract, then increase the speed to medium-high and beat until smooth. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature before using, then beat on medium-high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3079,"Teriyaki Pancakes with Broccoli, Sausage and Fried Eggs 6 links breakfast sausage, cut in half 1 12-ounce bag broccoli florets 1/4 cup vegetable oil, plus more for the pan Kosher salt and freshly ground pepper 1 1/2 cups all-purpose flour 2 teaspoons baking powder 6 large eggs 1 cup milk 3 tablespoons teriyaki sauce 3 scallions, finely chopped 1 teaspoon toasted sesame or chili sesame oil 1 teaspoon rice vinegar Instructions: Preheat the oven to 450 degrees F. Toss the sausage, broccoli, 1 tablespoon vegetable oil and a pinch each of salt and pepper on a baking sheet. Bake, stirring, until the sausage is browned and the broccoli is charred, 25 to 30 minutes. Meanwhile, whisk the flour, baking powder, 1/4 teaspoon salt and 1/2 teaspoon pepper in a large bowl; make a well in the center. Separate 2 eggs, putting the whites in a large bowl and the yolks in the well in the flour. Whisk the milk, 2 tablespoons vegetable oil and 1/2 tablespoon teriyaki sauce into the yolks, then whisk into the flour; stir in the scallions. Whisk the egg whites until stiff; fold into the batter. Heat a large nonstick skillet over medium-high heat; brush with vegetable oil. Ladle ? cup batter into the skillet for each pancake. Cook, flipping once, until golden, about 4 minutes. Keep the pancakes warm on a baking sheet in the oven as they are done. Heat the remaining 1 tablespoon vegetable oil in the skillet and crack in the remaining 4 eggs; season with salt and pepper. Cook until the whites are set but the yolks are still runny, 3 minutes. Whisk the remaining 2 1/2 tablespoons teriyaki sauce, the sesame oil, vinegar and 1 teaspoon water in a small bowl. Divide the pancakes, broccoli, sausage and fried eggs among plates. Serve with the sauce. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gavi]" 3080,"The Best Lemon Meringue Pie 1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 2 tablespoons cold vegetable shortening
1 teaspoon sugar
1/2 teaspoon fine salt
1/2 teaspoon apple cider vinegar
6 tablespoons very cold unsalted butter, cut into small pieces
3 to 6 tablespoons ice water
1 cup sugar 5 tablespoons cornstarch
1/2 teaspoon fine salt
1/2 cup fresh lemon juice plus 2 teaspoons gently packed lemon zest 4 large egg yolks
3 tablespoons unsalted butter, cut into small pieces
5 large egg whites 3/4 cup sugar
1/4 teaspoon cream of tartar
Pinch fine salt
1/2 teaspoon pure vanilla extract
Instructions: For the pie crust: Pulse the flour, shortening, sugar, salt and vinegar in a food processor until the mixture looks like damp sand, about 10 pulses. Add the butter and pulse until you can still see large pea-sized pieces. Sprinkle in 3 tablespoons ice water and pulse until the dough begins to come together. Pinch the dough; if it doesn't hold together, add up to 3 more tablespoons ice water, 1 tablespoon at a time, until the dough holds together when pinched. Lay out a sheet of plastic wrap and dump the dough onto the plastic. Using the edges of the plastic, press the dough into a disc. Wrap tightly and refrigerate until firm, at least 1 hour and preferably overnight. (Freeze up to 2 months.) On a lightly floured work surface, roll the dough out into a 13-inch round. Place in a 9-inch pie dish, gently pressing the dough into the edges and letting the excess dough drape over the sides. Refrigerate for 2 hours.
Preheat the oven to 375 degrees F.
Trim any excess dough with a paring knife and crimp the edges decoratively or press them down with the tines of a fork. Prick the dough on the bottom all over with a fork. Place a sheet of parchment paper inside the dough and fill with pie weights or uncooked rice or beans. Bake for 10 minutes. Carefully remove the parchment and weights and bake until the crust is deep golden brown on the edges and lightly golden in the center, 10 to 12 minutes more. Let the crust cool to room temperature.
For the filling: Whisk together the sugar, cornstarch and salt in a medium saucepan. Add the lemon juice and 1 1/2 cups water and whisk to combine. Whisk the egg yolks in a separate medium bowl. Place the sugar mixture over medium heat and cook, continuing to gently whisk, until the mixture begins to bubble and is extremely thick. Temper the eggs yolks by slowly adding half of the hot sugar mixture to the yolks while constantly whisking. Add the tempered yolks to the saucepan and return to the heat. Bring the mixture back to a simmer and cook, stirring constantly with a rubber spatula, for 1 minute. Remove from the heat and stir in the butter and lemon zest until completely melted and incorporated. Pour the filling directly into the pie crust and cover with plastic wrap pressed directly against the surface of the filling (see Cook's Note). Refrigerate while you make the meringue.
For the meringue: Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment along with the sugar, cream of tartar and salt. Whisk together to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water. Cook, whisking constantly, until the sugar is dissolved and the mixture feels hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to make sure the meringue completely covers the filling and meets the crust all around the edges. (This will seal in the filling and help prevent weeping.) Use the offset spatula to create swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling, 1 to 2 minutes. Refrigerate the pie until the filling is completely cool and set, about 4 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 3081,"Duck Breast with Balsamic Vinegar Glaze 1 cup balsamic vinegar 2 tablespoons honey 1/4 cup dried currants 1/4 teaspoon cayenne pepper 4 whole duck breasts, approximately 6 to 8 ounces each Salt and freshly ground black pepper to taste 3 tablespoons pine nuts, toasted 4 minutes in a 250 degree oven Instructions: Combine the balsamic vinegar, honey, currants and cayenne in a small pot. Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside. With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh. Season the duck breasts with the salt and pepper. Heat a saute pan over medium heat 2 minutes before adding the breasts, skin-side down. Cook over medium to low heat approximately 6 to 8 minutes to render the fat. Carefully remove the excess fat from the saute pan, then turn the breasts over and saute the flesh side 3 to 4 minutes before removing the duck breasts from the pan. The breasts should now be medium rare. Slice lengthwise or crosswise and arrange several slices on each plate. Reheat the balsamic vinegar glaze and drizzle some over each of the duck breasts. Sprinkle with toasted pine nuts and serve with Ginger Chestnut Stuffing ","[Barolo, Barbaresco, Chianti, Tempranillo]" 3082,"Green Eggs and Ham About 1 1/2 quarts water Salt 1 teaspoon white wine vinegar 2 eggs, room temperature 2 slices country-style bread, each 1/2-inch thick 2 thin slices prosciutto 4 teaspoons chive oil, recipe follows Freshly ground black pepper Instructions: Preheat a broiler or a lightly oiled stove-top grill pan. Bring the water to a boil in a medium saucepan. Salt the water, add the vinegar, and then lower the heat so the water barely bubbles. One at a time, break the eggs into a custard cup or small bowl, and then pour into the water, trying not to break the yolks. With a slotted spoon, gently lift and shape the whites around the egg yolks until glazed but still liquid, about 2 1/2 minutes longer. While the eggs poach, toast the bread slices on both sides. Put a slice of toast on each of 2 plates. Immediately top with the prosciutto so that it softens from the heat of the toast. Lift the poached eggs out of the water with a slotted spoon, letting excess water drip off, and then place an egg on each toast. Drizzle each toast with 2 teaspoons chive oil and then grind a little black pepper over each. Serve immediately. Chive Oil: 2 cups coarsely chopped fresh chives 1 cup olive oil Place chives and olive oil in a blender and puree. Strain through a fine-mesh strainer. Pour through a funnel into a bottle for storage. Cover and refrigerate. Use within 2 weeks. Yield: 3/4 cup ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 3083,"Ginger and Carrot Cocktail 1 oz. vodka 3 oz. carrot juice, freshly squeezed if possible 1 oz. organic apple juice 2 thin slices of fresh ginger* (See Cook's Note) Lime wheel garnish Instructions: Muddle the ginger slices in the bottom of a shaker glass. Add the remaining ingredients. Shake well for approximately 10 seconds then pour over ice. Garnish with a lime wheel. ","[Gewrztraminer, Riesling, Pinot Grigio]" 3084,"Halibut Crab Cake Roulade with a Lemon Cream Sauce, Green Beans and Truffle Roasted Potatoes 2 tablespoons butter 1 small shallot, minced
1/2 green bell pepper, minced
1/2 red bell pepper, minced
1/2 yellow bell pepper, minced
1 tomato, seeds removed, minced
1 cup panko breadcrumbs
1 pound lump crab
1 tablespoon Dijon mustard
1 tablespoon paprika
Four 4-ounce cuts halibut steak
Salt and freshly ground black pepper
Salt and freshly ground black pepper 1 1/2 cups heavy cream 3 egg yolks
15 ounces melted butter
3 ounces lemon juice
1 pound potatoes, diced Olive oil
Salt and freshly ground black pepper Salt and freshly ground black pepper
1 teaspoon minced fresh rosemary
1 teaspoon truffle oil
2 cups cut green beans Butter
Salt and freshly ground black pepper Salt and freshly ground black pepper
1 lemon
Instructions: Preheat the oven to 350 degrees F. For the halibut crab cake roulade: In a skillet, heat the butter over medium heat. Saute the shallots until soft. Add the bell peppers and let soften a little. Toss with the tomatoes and cook for a few minutes. Mix in the panko, crab, Dijon and paprika. Sprinkle the halibut with salt and pepper. Top with the crab cake mix. Roll and secure with toothpicks. Place on a parchment-lined baking sheet. Bake for 7 minutes. For the sauce: Simmer the heavy cream until reduced by half, mixing frequently so it doesn't scald. In a blender, blend the yolks on low. Slowly add the hot melted butter in a steady stream. Add lemon juice to taste. Mix in the reduced cream to stabilize the sauce. For the potatoes: Toss the potatoes with olive oil and season with salt and pepper. Roast for 15 minutes, and then toss with the rosemary and truffle oil. For the green beans: Blanch the beans in hot water. Toss in the butter, salt and pepper to taste. Season with lemon juice. Serve the halibut crab cake roulades with the lemon cream sauce, green beans and roasted potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3085,"Grilled Hawaiian Opah with Candied Lemons and Herb Salad 1/4 cup baby dandelion greens 1/4 cup picked fresh parsley leaves 1 small bunch fresh chives, sliced into 1-inch pieces 2 to 3 tablespoons honey 2 teaspoons saffron, chopped 1/4 teaspoon freshly ground black pepper, plus more for seasoning Pinch kosher salt 2 lemons, 1 thinly sliced into rounds, 1 squeezed for juice 12 ounces Hawaiian opah (from belly or loin), skin removed, cut into 2 to 2 1/2-inch-thick steaks Sea salt flakes, such as Maldon 2 tablespoons olive oil, plus more for brushing fish 1/2 cup picked fresh basil leaves Instructions: Preheat the grill or a grill pan over high heat.
Combine the honey, saffron, pepper, kosher salt, lemons and 2 to 3 tablespoons water in a small saucepan and stir to combine. Simmer gently over medium heat, stirring occasionally and adding more water or honey as needed, until the consistency thickens and the lemon slices start to break down, about 25 minutes. Meanwhile, sprinkle the opah on both sides with sea salt and pepper and lightly coat with the olive oil. Make sure the grill surface is clean, and then grill the fish on one side on the hottest part of the grill about 5 minutes, rotating halfway through to create diamond grill marks after about 3 minutes. Flip the fish using a fish spatula and repeat on the opposite side, cooking until fish is medium-rare, almost medium, another 4 to 5 minutes. Squeeze the lemon juice over the fish just before removing it from the grill and transfer to a serving plate. Brush the tops of the fish with a hint of olive oil and then cover with the candied lemons, followed by the basil, dandelion greens, parsley and chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 3086,"Bongo's Ropa Vieja 2 tablespoons olive oil 1 onion, julienned 1 green pepper, julienned 1 red pepper, julienned 1 1/2 pounds sliced flank steak 1 ripe tomato 1 bay leaf 1 teaspoon ground cumin 1 teaspoon garlic powder 1 tablespoon dried oregano White rice, for serving Black beans, for serving Fried plantains, for serving Instructions: In a large skillet, heat olive oil over medium heat. Add onion and peppers and saute until translucent. Add steak, tomato, bay leaf, cumin, garlic, and oregano. Stir to combine and cook for 25 minutes. Serve with white rice, black beans, and sweet fried plantains. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 3087,"Swordfish Papillotes 2 (8-ounce) swordfish fillets, all skin removed 1 tablespoon olive oil 1/2 medium plantain, peeled and julienned 1 medium or 2 small carrots, peeled and julienned 1/2 medium zucchini, julienned 1 medium tomato, seeded and chopped 2 tablespoons hoisin sauce 1 1/2 cups diced pineapple, fresh or canned Salt and freshly-ground pepper, to taste 1 tablespoon butter, melted Fresh thyme sprigs for garnish 1 cup fresh, frozen or canned diced pineapple 1/2 cup diced red bell pepper 1 scallion, finely chopped 2 tablespoons chopped cilantro 1 lime, juiced 2 teaspoons olive oil Salt and freshly ground black pepper to taste Instructions: Rinse fillets in cold water and pat dry. Preheat the oven to 400 degrees. On a clean dry work surface, fold a piece of parchment about 16-inches long in half. Cut 1/2 a heart shape with the fold in the center, so that when the paper is opened, you have a full heart shape. Repeat with another piece of parchment. Place the parchment hearts on a baking sheet. Brush entire surface of each heart with olive oil. On the right 1/2 of each heart, place half of the plantains and 1/4 of the carrots, zucchini and tomato. Place fillets on top of vegetables and brush with the hoisin sauce. Sprinkle diced pineapple equally over each fillet. Lay the remaining julienned vegetables over the fillets. Season with salt and pepper. Fold the left 1/2 of the parchment heart over the fish, and starting from the top of the heart, fold the paper over itself, creasing and rolling until you come to the point of the heart. Twist the point tightly to secure the pouch. Brush the outside of the parchment hearts with the melted butter. Put in the oven and bake 10 minutes. Remove from the oven. Let stand 1 minute. Place the pouch on a plate. Slice along curved edge with a sharp knife and lift the paper to reveal the swordfish. Garnish with thyme sprigs and serve immediately with pineapple salsa.; Combine all ingredients in a small bowl, mixing well. Chill. Serve with swordfish papillotes; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 3088,"Black and White Key Lime Cake Pops Nonstick cooking spray, for the pan 2 cups sifted all-purpose flour, plus more for the pan
One 3-ounce package lime-flavored gelatin
1 1/3 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup orange juice
3/4 cup vegetable oil
1 tablespoon lemon juice plus 1 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten 4 tablespoons unsalted butter, at room temperature 4 ounces cream cheese, at room temperature
2 tablespoons Key lime juice (or regular lime juice) 2 1/2 cups confectioners' sugar
2 1/2 pounds white candy melting wafers 1 pound bittersweet chocolate chips
2 tablespoons coconut oil
Instructions: For the cake: Preheat the oven to 350 degrees F. Line a 9-by-12-by-2-inch cake pan with parchment, then grease and flour. In a large mixing bowl, mix the gelatin, granulated sugar, flour, baking powder, baking soda and salt. Add the orange juice, vegetable oil, lemon juice, lemon zest, vanilla and eggs. Mix well until combined. Pour the batter into the prepared pan and bake until an inserted toothpick comes out clean, 35 to 40 minutes. Let cool in the pan for 5 minutes, then turn out onto a cooling rack to cool completely. For the frosting: Beat the butter and cream cheese in a medium bowl until smooth, then beat in the lime juice. Beat in the confectioners' sugar until the mixture is smooth and easy to spread. To form the cake pops: Break up the cake into small pieces and place in a bowl. Add the frosting and mix very well with your hands to completely distribute the frosting. Line 2 small baking pans with parchment. Roll the cake mixture into about 46 tight balls, a little smaller than Ping-Pong balls, arranging them on the prepared baking pans. Freeze the balls on the pans until firm, about 30 minutes. For the coating: Put about 1/4 cup of the candy melting wafers in a small-microwave safe bowl and melt according to package directions. Dip the tip of 6-inch treat sticks in the melted candy and then insert one into each cake ball. Freeze until firm, about 30 minutes. Melt the rest of the candy melting wafers in a large bowl. Dip the balls in the candy to coat completely, letting the excess drip off; stick the pops into two 12-by-6-inch Styrofoam block. Freeze or refrigerate the pops until set. Put the chocolate and coconut oil in a wide, shallow microwave-safe bowl and microwave, stirring every 30 seconds, until melted. Dip one side of the cake balls into the chocolate so that they are half white and half black. Return to the Styrofoam blocks and freeze or refrigerate until set. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3089,"Tikinxic 15 pieces lime, juiced 8 cloves garlic Salt and freshly ground black pepper 1/6 package (3 5/7-ounce) package axiote (Annato) 4 pieces fish fillets, any bones removed 1 banana leaf 3 pieces sliced green peppers 1 piece sliced red onion 3 pieces sliced tomatoes Grilled green beans, for service, optional Cooked rice, for service, optional Instructions: For the Axiote sauce: Stir the lime juice with garlic, salt, pepper and axiote. Set aside. For the fish: Marinate each fish fillet in axiote sauce for 5 minutes. Open the banana leaf, cut it in 4 pieces and equally place some of the vegetables and fish. Close it up as if it were a package and bake in a preheated 330 degree F oven for 4 minutes on each side. Serve it with grilled green beans and rice, if desired. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 3090,"Three Italian Desserts Vanilla ice cream Freshly brewed hot espresso Frangelico, hazelnut liqueur Shavings of dark chocolate Toasted hazelnuts, chopped Biscotti Pound cake, store-bought or homemade Amaretto, almond-flavored liqueur Swiss Chocolate ice cream Toasted sliced almonds Vin Santo, sweet Italian dessert wine, chilled, for dipping Biscotti Clementines Chocolate covered salted caramels Instructions: Place one scoop of ice cream in a glass dish and drown the ice cream in espresso. Add a generous splash of Frangelico and scatter shavings of dark chocolate over the top. Sprinkle 1 tablespoon of the hazelnuts over the chocolate and garnish with a Biscotti. Serve immediately. Place a thick slice of cake on a dessert plate and drizzle generously with Amaretto. Place a scoop of ice cream on top of the cake and sprinkle the almonds over the ice cream. Serve immediately. Pour the Vin Santo in a glass placed in the middle of a large serving plate. Arrange the Biscotti, Clementines and caramels decoratively around the glass. ","[Prosecco, Barolo, Chianti, Moscato]" 3091,"Perfectly Grilled Corn 8 ears corn Kosher salt Instructions: Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3092,"Gluten-Free Cornbread 2/3 cup rice milk 1 tablespoon apple cider vinegar 3/4 cup All-Purpose Gluten-Free Flour Mix, recipe follows 1/2 cup cornmeal 1/2 cup cornflour 2 teaspoons baking powder 1 teaspoons baking soda 1 teaspoon xanthan gum 1 teaspoon kosher salt, plus more for sprinkling 1/2 cup coconut oil, plus more for pans 1/3 cup agave nectar 1/3 cup applesauce 2 teaspoons pure vanilla extract 400 grams millet flour 300 grams sweet rice flour 300 grams potato starch Instructions: Preheat the oven to 325 degrees F. Lightly grease a 7 by 4 by 3-inch loaf pan with oil. Pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside. This will create your \buttermilk.
In a medium bowl, whisk together the flour, cornmeal, cornflour, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until well combined. Pour in the \buttermilk,\ and mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed. Pour the batter into the prepared pan and sprinkle with some kosher salt. Bake the cornbread on the center rack for 34 minutes, rotating the pan 180 degrees after 20 minutes. The cornbread will bounce slightly when pressed and a toothpick inserted in the center will come out clean. Let the cornbread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. Cover the top of the pan with a cutting board, and invert onto the board. Carefully lift the pan away and re-invert the cornbread onto another cutting board. Either cut and serve warm, or wait until it is completely cool before storing. Cover the uncut cornbread with plastic wrap and store at room temperature for up to 3 days. Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color. Recipe Courtesy of Shauna James Ahern ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 3093,"Fried Mortadella and Salami Sliders 6 ounces mortadella (in 2 thick slices) 8 slider rolls, split 1/4 cup stone-ground mustard Dill pickle chips, for topping Potato chips, for topping 6 ounces Genoa salami (in 2 thick slices) 4 thick slices havarti cheese Instructions: Heat a large nonstick skillet over medium-high heat. Fry the salami until it begins to get crisp and render some fat, 2 to 3 minutes; flip it and top with 2 slices of havarti. Cook until the cheese melts, 2 to 3 minutes. Remove from the pan and quarter each piece; set aside. Repeat the process with the mortadella and the remaining cheese. Smear the rolls with the mustard. Layer a slice each of fried salami and mortadella, some pickles and a few potato chips on the rolls. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 3094,"Cheesesteak Pot Pie 4 ounces onions, small dice 3 ounces green bell peppers, medium dice 3 ounces red bell peppers, medium dice 6 tablespoons oil 2 pounds button mushrooms, quartered 2 pounds rib-eye steak, very thinly sliced 1 teaspoon salt 1 cup milk 1/4 cup heavy cream 6 ounces soft American cheese, such as Velveeta 3 ounces American cheese 6 baked puff pastry rounds, for serving Instructions: For the cheesesteak filling: Saute the onions and peppers in the oil until translucent, and then remove from the pan. Add the mushrooms to the pan and cook until well browned. Return the peppers and onions to the pan along with the beef. Cook the beef, chopping up with a wooden spoon, until just cooked through. Season with salt, remove from the heat and spread out on a baking sheet to chill.
For the cheesesteak sauce: Combine the milk and cream and bring to a simmer. Whisk in the cheeses until thoroughly melted and well mixed. Set aside until ready to use.
For serving: For each serving, heat 8 ounces of the steak and vegetable mixture in a saute pan. Add 4 to 5 ounces of the sauce and bring to a simmer. Cook until heated through very well and the sauce has started to reduce. Once hot, pour into bowls and top with the rounds of baked puff pastry. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 3095,"Rhubarb Salsa 1/2 cup chopped flat-leaf parsley 3 tablespoons drained capers, coarsely chopped 15 gherkins, finely chopped 1 small clove garlic, peeled and minced 1 tablespoon smooth Dijon mustard 2 tablespoons grainy mustard 1/2 teaspoon red wine vinegar Juice of 1 lemon 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 to 3 stalks (medium-size) rhubarb, outer layer peeled 1 tablespoon canola oil 1 tablespoon honey Instructions: In a large bowl, mix the parsley, capers, gherkins, garlic, smooth mustard and grainy mustard. Whisk to blend, then add the vinegar, lemon juice and olive oil and combine well. Taste for seasoning and add salt and pepper, if needed.
Put the rhubarb on a flat surface. Use a sharp knife to cut the stalks into 3/4 to 1-inch thick \rounds. Heat a large skillet, over medium heat, and add the canola oil. When the oil begins to smoke lightly, lower the heat and add the rhubarb. Stir to coat the pieces with the oil. Season with salt and add the honey. Stir to blend. Cook for another minute, until the pieces soften slightly. Immediately transfer the rhubarb to the bowl with the salsa. Toss to blend and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 3096,"Apple Pie Cake 1/4 cup granulated sugar 2 teaspoons ground cinnamon 1 round refrigerated pie dough (half of a 14-ounce package)
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pan 3 cups all-purpose flour 2 teaspoons ground cinnamon 1 1/2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground nutmeg 1/2 teaspoon ground allspice 1/4 teaspoon baking soda 1/4 cup vegetable oil 1 cup packed dark brown sugar 1/2 cup granulated sugar 3 large eggs 2 teaspoons pure vanilla extract 1 1/4 cups buttermilk 2 Granny Smith apples (about 1 pound), peeled and finely diced 1 cup packed dark brown sugar 3 large egg whites 1/2 teaspoon ground cinnamon 2 sticks unsalted butter, cut into pieces, at room temperature Instructions: Make the cutouts: Preheat the oven to 425? F. Line a baking sheet with parchment paper. Stir together the granulated sugar and cinnamon. Unroll the pie dough and sprinkle the cinnamon sugar on top, pressing to adhere. Cut out about 20 leaf shapes using small cookie cutters. Arrange on the baking sheet and bake until golden, 8 to 10 minutes. Transfer to a rack and let cool. Make the cake: Reduce the oven temperature to 350? F; butter a 9-by-13-inch baking dish. Whisk the flour, cinnamon, baking powder, salt, nutmeg, allspice and baking soda in a medium bowl. Beat the butter and vegetable oil in a large bowl with a mixer on medium-high speed until combined. Beat in both sugars until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the buttermilk in two batches. Increase the speed to medium high and beat until combined. Fold in the diced apples.
Transfer the batter to the baking dish and spread in an even layer. Bake until golden, slightly risen and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan. Make the frosting: Set a heatproof bowl over a saucepan with 2 inches of barely simmering water. Add the brown sugar, egg whites and cinnamon to the bowl; stir with a rubber spatula until the sugar melts, about 8 minutes. (Pinch the mixture; it should feel smooth.) Remove the bowl from the pan and beat with a mixer on low speed until frothy. As the mixture begins to lighten in color, increase the speed to medium high and whip until stiff glossy peaks form. Beat in the butter 2 tablespoons at a time, making sure it is incorporated before adding more. (If the frosting separates, reduce the mixer to medium low and beat until it comes back together. If the frosting is soupy, refrigerate for 15 to 20 minutes, then continue beating.) Spread the frosting on the cake. Decorate with the leaf cutouts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3097,"Spiced Peaches and Cranberries in Phyllo Cups 1 (8-ounce) package phyllo dough (recommended: Athens) 1 (1-ounce) package sugar-free, fat-free white chocolate pudding and pie filling (recommended: Jell-O) 1 1/2 cups light soymilk (recommended: Soy Dream) 1/4 teaspoon ground cinnamon 1/4 teaspoon almond extract 1 (15-ounce) can raspberry-flavored chunky peaches, drained (recommended: Del Monte) 1 cup fat-free whipped topping 2 tablespoons dried cranberries Instructions: Preheat oven to 350 degrees F. Spray a muffin tin with butter-flavored cooking spray; set aside. Lay a stack of 5 sheets of phyllo dough on a flat surface. Spray between each sheet of phyllo with cooking spray. Use a knife to cut 5 by 5-inch squares. Take stacked cut squares and fit into muffin cups. (Lay out and spray another 5 sheets if necessary.) Tightly wrap and refreeze any unused phyllo dough. Place phyllo cups in preheated oven and bake for 8 to 10 minutes, until lightly browned. Remove and cool completely. In a medium mixing bowl combine pudding mix and soy milk. Whisk for 2 minutes or until pudding thickens. Stir in cinnamon and almond extract. Cover and refrigerate for 5 to 10 minutes. Once pudding is set, stir peach chunks and whipped topping into bowl until just combined. Spoon mixture into cooled phyllo cups. Garnish with dried cranberries. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 3098,"Lighter Creamy White Bean Dip 2/3 cup reduced-fat 2-percent cottage cheese 1 tablespoon apple cider vinegar
1/2 teaspoon dried thyme One 15.5-ounce can cannellini beans, rinsed and drained Kosher salt and freshly ground black pepper 2 teaspoons good quality olive oil
Pinch smoked or sweet paprika Chopped chives, for garnish Instructions: Combine the cottage cheese, vinegar, thyme, beans, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor. Puree until smooth, scraping down the sides of the bowl as needed. Chill 30 minutes to 1 hour.
Transfer to a serving bowl and drizzle with the olive oil, sprinkle with the paprika and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3099,"Crab Parfait 3 tablespoons mayonnaise 1/2 teaspoon ketchup Pinch cayenne pepper 1/2 teaspoon dry mustard 1 shallot, minced 1/2 lemon, juiced 1 tablespoon chopped parsley Salt and pepper, to taste 1 pound crabmeat, shredded 1 tablespoon capers 2 mangoes, diced 2 cups baby mixed greens, chopped fine Toasted baguette slices Instructions: To make the dressing, whisk together mayonnaise, ketchup, cayenne, dry mustard, shallot, lemon juice, and parsley. Season the dressing with salt and pepper. Fold in the crabmeat and capers, turn to coat. Using a clear parfait glass or champagne glass, scoop a heaping tablespoon of the diced mangoes on the bottom of the glass. Press down slightly with a spoon. Add a layer of crabmeat on top, pressing down again, followed by a layer of chopped mixed greens. Repeat the layers. After the last layer of greens, spoon a final mound of crab salad on top. Repeat with remaining 3 glasses. Serve with toasted baguette slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3100,"Blackberry Gin Fizz Float 1 pint blackberries 2 tablespoons sugar 1 tablespoon water 1/2 cup roughly chopped mint leaves 8 ounces gin 1/4 cup fresh lime juice Ice, for serving 24 ounces ginger ale 1 pint blackberry sorbet or vanilla ice cream Instructions: Heat the blackberries, sugar, and water in a small pot over medium-high heat. While warming, smash with a potato masher, until a thick even consistency is reached, about 8 minutes. Pour the blackberries through a sieve, into a bowl, pushing some flesh through with the juices, making sure to catch the seeds. Cool in the refrigerator for at least 10 minutes. Fill a cocktail shaker with 2 tablespoons of blackberry puree, 2 tablespoons of the mint leaves, 2 ounces of gin, 1 tablespoon lime juice, and a handful of ice. Shake vigorously 5 to 6 times until the drink is ice cold. Strain the mixture into a tall glass. Top with 6 ounces of ginger ale and stir lightly. Repeat for the remaining 3 servings. Finish and serve with a scoop of sorbet or ice cream. ","[Gin, Vodka, Prosecco, Sparkling Water]" 3101,"Macaroni and Cheese My Way 18 pieces extra-large shell pasta 2 tablespoons extra-virgin olive oil 1 cup tasso ham or bacon 5 large shallots, minced 1 clove garlic, mined 1 1/2 tablespoons all-purpose flour 1 cup white wine 2 cups cream 1 cup grated fontina 1/2 cup grated sharp Cheddar 2 tablespoons grated Parmesan 18 medium to large shrimp, peeled and deveined 2 cups gently packed spinach Kosher salt and ground white pepper Hot pepper sauce, to taste (recommended: Tabasco) 1/2 cup bread crumbs 1/4 cup chopped Italian parsley leaves Instructions: Preheat broiler. Bring a large post of water to a rolling boil, add pasta shells and cook al dente, according to package instructions. Meanwhile, in a large skillet, add the olive oil and tasso or bacon, cook until just crisp, then add shallots and garlic. Cook and stir over moderate heat just until shallots are translucent. Add the flour, cook stirring constantly to blend and toast the flour, about 5 minutes. Add the white wine, reduce until almost dry. Add the cream, bring to a simmer until the sauce coats the back of a spoon, about 5 to 10 minutes. Remove from the heat and stir in the cheeses, shrimp and spinach. Gently stir until cheese is melted, spinach is wilted and shrimp is beginning to turn pink. Season with salt and white pepper, to taste. Season with hot sauce, to taste. Drain the pasta, making sure to shake all of the water off and out of the shells. In a large flameproof baking dish, place drained shells. Add the cheese and shrimp mixture and gently fold into the pasta. Sprinkle with the bread crumbs and chopped parsley. Place under the broiler until the breadcrumbs are toasted about 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 3102,"Peanut Butter and Chocolate Eggs 6 ounces milk chocolate, chopped (about 1 cup) 1/2 cup smooth peanut butter 1/4 cup confectioners' sugar 1 tablespoon unsalted butter, at room temperature 5 saltine crackers, finely crushed
Pinch of kosher salt Instructions: Put the chocolate in a heatproof bowl set over a pot of simmering water (the bottom of the bowl should not touch the water). Heat the chocolate, stirring occasionally, until completely melted. Alternatively, use a double boiler. Keep the chocolate warm over low heat until ready to use. Pour 1 tablespoon of the melted chocolate into each cup of a plastic or silicone 8-cup egg mold (2 1/2-inch round cups) and swirl to coat. Freeze until the chocolate is set and hard, about 10 minutes. Keep the chocolate warm over low heat.
Meanwhile, put the peanut butter, confectioners' sugar, butter, crackers and salt in a large bowl and beat with an electric mixer on medium speed until well combined.
Add 1 tablespoon of the peanut butter mixture to each egg cup, patting down to smooth the tops. Pop 4 of the egg cups out of the mold. Coat the top of each of the remaining egg cups in the mold with 1 tablespoon chocolate. Press the removed egg cups onto the freshly coated ones to make 4 whole eggs. Freeze until set, about 10 minutes.
Wrap the seam of each egg with a pretty ribbon bow. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 3103,"Grilled Mac and Cheese With Pulled Pork 1 stick unsalted butter, softened 6 tablespoons mayonnaise 4 cups prepared macaroni and cheese, warmed 2 onions, thinly sliced Kosher salt and freshly ground pepper 1 cup barbecue sauce 2 cups prepared pulled pork 8 slices buttermilk or white bread 12 slices sharp cheddar cheese (about 6 ounces) Instructions: Put 6 tablespoons butter and the mayonnaise in the bowl of a stand mixer; beat with the paddle attachment until combined, scraping down the sides of the bowl as needed. Set aside. Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices. Meanwhile, melt the remaining 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper. Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes. Generously spread the butter-mayonnaise mixture on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each. Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar. Top with the remaining bread slices, buttered-side up. Heat a large skillet or griddle over medium-low heat. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes per side. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]

" 3104,"Smoky Chili Beer Margarita 1 fresh Fresno cl, thinly sliced into rounds 2 limes 1/2 teaspoon dehydrated lemon peel, optional Kosher salt 1 teaspoon granulated sugar 2 ounces (4 tablespoons) tequila 1/2 cup club soda 2 dashes of cayenne pepper 4 small drops liquid smoke One 12-ounce bottle Mexican beer 1 Persian or kirby cucumber, quartered lengthwise Instructions: Cut 1 lime into wedges. Squeeze the juice from the second lime and set aside. Mix the dehydrated lemon peel if using with 1 tablespoon salt in a small shallow bowl and set aside. Wipe the rims of 2 glasses with a lime wedge to moisten. Dip the rim of each glass into the lemon-salt mixture to evenly coat. Place 1/2 teaspoon sugar in each glass. Add 5 slices Fresno cl to each glass. Using the end of a wooden spoon, muddle the sugar and cl together. Fill each glass with ice. Pour 1 ounce (2 tablespoons) of tequila into each glass. Top each with 1/4 cup club soda, 1 tablespoon lime juice, a dash of cayenne pepper and 2 small drops of liquid smoke. Stir gently to combine. Top each glass with 1/2 bottle of beer. Garnish each with 1 cucumber spear and 1 lime wedge. Reserve remaining cucumber and lime for another use. Serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 3105,"Apple-Blackberry Galette 1 1/2 cups all-purpose flour, plus more for dusting 2 tablespoons sugar, plus more for sprinkling 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 1 large egg, plus 1 egg for brushing 1 teaspoon fresh lemon juice 3 tablespoons unsalted butter 3 Golden Delicious apples (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick slices 1/3 cup plus 2 tablespoons sugar 1/4 teaspoon ground ginger 2 cups blackberries (about 10 ounces) 1 tablespoon cornstarch 1 teaspoon pure vanilla extract 1/4 teaspoon finely grated lemon zest 2 tablespoons apple jelly Instructions: Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse into pea-size pieces. Add 1 egg, the lemon juice and 2 tablespoons ice water and pulse until the dough clumps together but has not yet formed a ball, gradually adding up to 1 tablespoon more ice water as needed. Turn out the dough onto a piece of plastic wrap; press into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Make the filling: Melt the butter in a large skillet over medium-high heat. Add the apples, 2 tablespoons sugar and the ginger. Cook, stirring, until just softened, about 5 minutes. Let cool. Toss the blackberries with the remaining 1/3 cup sugar, the cornstarch, vanilla and lemon zest in a large bowl. Add the cooled apples and gently toss to combine. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Roll out the dough into a 12-inch round on a lightly floured surface. Transfer the dough to the prepared baking sheet and refrigerate 10 minutes. Spoon the fruit mixture onto the dough, leaving a 2-inch border. Fold the edge of the dough over the fruit by about 2 inches, pleating as needed. Lightly beat the remaining egg with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with sugar. Bake until the crust is golden brown and the filling is bubbling, about 40 minutes. Microwave the jelly in a small heatproof bowl until melted, about 45 seconds. Brush over the fruit. Let cool on the baking sheet. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 3106,"Chocolaty-Peanut Butter Encrusted Rum Cake 1/4 cup chopped pecans 1/4 cup water 1 1/2 -ounce milk chocolate candy bar 4 eggs 1/2 cup oil 1 package yellow cake mix with pudding in the mix 1 3/4 -ounce package instant vanilla pudding 1/2 cup light rum 1 stick butter 1/2 cup sugar 1/2 cup light rum 1/4 cup water 1/4 cup crushed peanut butter crunch candy bar (recommended: Butterfinger) 4 -ounces milk chocolate candy bar 1/8 cup half-and-half 1 tablespoon butter 1/4 cup water 1/4 cup chocolate syrup 1/4 cup crushed peanut butter crunch candy bar (recommended: Butterfinger) Instructions: Preheat oven to 325 degrees F. Lightly spray coat of nonstick spray, then butter and flour bottom of bundt pan. Sprinkle chopped pecans onto the buttered pan. To make the batter, melt chocolate with 1/4 cup water by microwaving it for approximately 30 seconds and stir. In large mixing bowl, add melted chocolate mixture, eggs, oil, cake mix, pudding, and rum. Mix well. Pour batter in bundt pan and cook for 50 to 60 minutes. To make the primary glaze, gently boil butter, sugar, rum, water and crushed Butterfinger candy bar. When cake is ready, remove from oven and place on foil-covered hot plate. Prick top of cake with fork several times around top. Pour glaze over top of cake, saturating evenly. Use all of the glaze. Let it sit for 25 to 30 minutes. Get cake plate and put serving side down over top of bundt cake pan, thus inverting cake. Cover cake plate with dome and let sit 4 to 6 hours or overnight. To make the secondary glaze, melt milk chocolate candy bar, half-and-half, butter, water, and chocolate syrup. Stir well, then heavily drizzle glaze over top of cake and down the sides. Sprinkle 1/4 cup of crushed peanut butter crunch bar over top and let fall down sides. Serve. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 3107,"Blueberry Walnut Salad Dressing 2 tablespoons white miso 2 tablespoons Champagne wine vinegar 1/4 cup fresh orange juice 1 teaspoon chopped fresh thyme leaves 4 cloves garlic, minced 2 cups blueberries, washed 1/4 cup walnuts, halved and toasted 1/4 teaspoon fresh ground black pepper Instructions: Place everything in a blender and blend until smooth. Place in a sealable container and use right away or refrigerate for no more than 2 days.
","[Chardonnay, Sauvignon Blanc, Riesling]" 3108,"Sugar and Spice Butternut Squash 2 packages (8 ounces each) prepared cut butternut squash, Earth Exotic 1 tablespoon butter, melted 1 tablespoon brown sugar, C&H 1/4 teaspoon cayenne pepper, McCormick 1/2 cup cranberry-walnut salad dressing, Newman's Own Instructions: Makes 4 servings

1. Preheat oven to 375degreesF. Line a baking sheet with aluminum foil; set aside. In a medium bowl, stir together squash, melted butter, brown sugar, and cayenne pepper until well combined. Transfer to prepared baking sheet. Bake in preheated oven for 20 to 30 minutes or just until tender. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 3109,"Shrimp Mashed Potatoes 2 pounds medium-size Yukon gold potatoes, peeled and diced 6 tablespoons unsalted butter, at room temperature 2 cloves garlic, peeled 1 tablespoon plus 1 teaspoon kosher salt 1/4 to 1/2 cup half-and-half, at room temperature 2 small lemons, zested 2 1/2 teaspoons chopped fresh chives 2 1/2 teaspoons chopped fresh Italian parsley 2 1/2 teaspoons chopped fresh thyme 1/2 teaspoon freshly ground black pepper 2 tablespoons unsalted butter, at room temperature 12 ounces medium shrimp (about 30 per pound), peeled and deveined 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: For the potatoes: Place the potatoes, 2 tablespoons of the butter, garlic and 1 tablespoon salt in a large saucepan. Add enough cold water to cover the potatoes by 1 inch. Bring to a boil over medium-high heat. Simmer until tender, 15 to 20 minutes. Remove the garlic cloves. Drain the potatoes in a colander. Place the potatoes back into the saucepan. Add the remaining 4 tablespoons butter and the half-and-half. Using a hand masher, mash the potatoes until smooth. Stir in the zest, chives, parsley, thyme, the remaining1 teaspoon salt and 1/2 teaspoon pepper. Keep warm over low heat. For the shrimp: In a medium nonstick skillet, heat the butter over medium-high heat. Add the shrimp and sprinkle with the salt and pepper. Cook until the shrimp are cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside. When cool enough to handle, chop the shrimp into 1/2-inch pieces. Stir the shrimp and any pan juices into the potatoes. Transfer to a bowl and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 3110,"Ranch Chicken Tacos 4 boneless, skinless chicken breasts 1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/4 cup vegetable oil
6 small corn tortillas 6 small flour tortillas
Avocado Lime Crema, recipe follows Basic Brown Beans, recipe follows Grilled Mini Peppers, recipe follows Mango de Gallo, recipe follows Salsa Diablo, recipe follows 2 avocados 1 cup chopped fresh cilantro 1 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Zest and juice of 2 limes 4 cups dried pinto beans, rinsed 2 tablespoons chili powder
Kosher salt and freshly ground black pepper
12 red and yellow mini peppers 3 jalapenos, seeded and finely diced 3 Roma tomatoes, diced
1 large red onion, diced
Two 15-ounce cans diced mangoes, drained
2 cups chopped fresh cilantro
Juice of 1 lime 1/2 teaspoon salt
Two 10-ounce cans diced tomatoes with green chiles, such as Rotel One 28-ounce can whole tomatoes in juice
1/2 cup fresh cilantro leaves
1/4 cup chopped onion
1 clove garlic, minced
1 habanero cl, seeded and chopped
1 jalapeno, quartered and sliced thin (with seeds and membrane)
1 canned chipotle in adobo sauce 1 teaspoon hot sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
Juice of 1 lime Instructions: Preheat the oven to 350 degrees F. For the chicken: Put the chicken in a resealable bag. In a bowl, mix together the cumin, chili powder, crushed pepper, garlic powder and 1/2 teaspoon each salt and pepper; pour over the chicken. Seal the bag and smush to coat. Add the oil to a skillet and heat it up over medium-high heat. Add the chicken and cook until cooked through, about 4 minutes per side. Remove the chicken to a cutting board, cut into cubes, and then return to the skillet; keep warm over low heat, covered in foil. For the tortillas: Wrap the tortillas in foil and warm them in the oven for 15 minutes. Serve the chicken with the tortillas as part of a taco bar. Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar. Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar. Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar. Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing. In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 3111,"Grilled Pimento Cheese Sandwich 1 1/2 cup shredded best-quality sharp Cheddar 1/2 cup real mayonnaise, plus more for grilling 1 (4-ounce) jar chopped pimentos, drained Pinch of cayenne pepper Kosher salt and freshly cracked black pepper 12 slices brioche bread, lightly toasted Instructions: Pulse the cheese, mayo, pimentos and cayenne in the food processor until just combined. Season with salt and pepper. Cover and chill for at least 3 hours. Spread some additional mayo on 1 side of each slice of toasted bread. Arrange 6 slices, mayo-side down, on a clean work surface. Place 2 heaping tablespoons pimento cheese evenly on the 6 slices of bread and top with the remaining 6 slices of bread, mayo-side facing up. In a large nonstick skillet over moderate heat, cook 3 sandwiches until the bread is golden brown and the cheese is starting to melt, about 3 minutes. Turn the sandwiches over and cook until golden brown, about 3 minutes more. Wipe the pan clean and repeat with the remaining 3 sandwiches. What To Toss In: If you like your pimento really spicy, you can always add some chipotle in adobe sauce to give it a smoky flavor. This can also be used as an entertaining dip. Just arrange some baby carrots and cut up some celery sticks around the cheese. People will flock to it. ","[Rioja, Tempranillo, Garnacha, Barbera]" 3112,"Sea Bass with Asparagus Kosher salt and freshly ground black pepper 1 large bunch asparagus, trimmed 2 pieces thick center-cut sea bass, skin on Canola oil, for cooking 4 to 5 sprigs fresh parsley, finely chopped 4 to 5 sprigs fresh tarragon, finely chopped Beefsteak tomato, concasse (peeled and seeded) and small dice Drizzle of honey 1 large shallot, minced 1/4 cup white wine 2 small pats butter Segments and juice collected from 1 lemon Instructions: Prepare a large bowl of ice water. Fill a medium pot with about 4 quarts water and bring to a simmer over medium heat. Add a generous handful of salt. (The water should taste like sea water.) When the water boils, add the asparagus and cook for 2 minutes. Drain with a slotted spoon or strainer and plunge into the ice bath. Remove to paper towels and pat dry. Set aside. Heat a large skillet over medium-high heat. Sprinkle the fish with salt and pepper. Add some oil and bring to lightly smoking, then place the fish in the skillet skin-side down. Cook until the skin is crispy, 6 to 7 minutes, then flip to the other side and cook for 3 to 4 minutes more. (If the skillet is getting too hot, reduce the heat.) Remove from the heat and top the skin side with the chopped herbs and salt. Mix the diced tomatoes with the drizzle of honey, salt and pepper in a small bowl. Set aside. Remove some of the grease from the skillet. Add the shallots, salt and white wine to the skillet and bring to a boil. Add the butter and cook until the sauce thickens, then drop the dried asparagus into the sauce. Season with salt, pepper and lemon juice. Toss to coat the asparagus. Place the lemon segments and tomatoes around each of 2 plates. Top with the asparagus, a spoonful of sauce and then the fish (skin-side up). Garnish with additional fresh herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 3113,"Almost-Famous Cheddar Biscuits Cooking spray 1 3/4 cups all-purpose flour 1 tablespoon plus 2 teaspoons baking powder 2 1/2 teaspoons sugar 1/4 teaspoon salt 3 tablespoons vegetable shortening, at room temperature 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces 6 ounces grated yellow cheddar cheese (about 1 1/4 cups) 3/4 cup whole milk 3 tablespoons unsalted butter 1 clove garlic, smashed 1 teaspoon chopped fresh parsley Instructions: Position a rack in the upper third of the oven and preheat to 425 degrees F. Lightly mist a large baking sheet with cooking spray. Make the biscuits: Pulse the flour, baking powder, sugar and salt in a food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until the butter is in pea-size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough. Drop the dough onto the baking sheet in scant 1/4-cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes. Meanwhile, make the garlic butter: Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3114,"Buche de Noel 4 large egg whites 1 cup sugar 24 tablespoons (3 sticks) unsalted butter, softened 2 tablespoons instant espresso powder 2 tablespoons rum or brandy 1 Chocolate Genoise Sheet, recipe follows 8 ounces almond paste 2 cups confectioners' sugar 3 to 5 tablespoons light corn syrup Cocoa powder Red and green liquid food coloring Confectioners' sugar 3 large eggs 3 large egg yolks Pinch salt 3/4 cup sugar 1/3 cup cake flour (spoon flour into dry-measure cup and level off) 1/3 cup cornstarch 1/4 cup alkalized (Dutch process) cocoa Instructions: To make the buttercream: Whisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot. Attach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Dissolve the instant coffee in the liquor and beat into the buttercream.
Turn the genoise layer over and peel away the paper. Invert onto a fresh piece of paper. Spread the layer with half the buttercream. Use the paper to help you roll the cake into a tight cylinder Transfer to baking sheet and refrigerate for at least 30 minutes or until set. Reserve the remaining buttercream for the outside of the buche.
To make the marzipan: Combine the almond paste and 1 cup of the sugar in the bowl of the electric mixer and beat with the paddle attachment on low speed until the sugar is almost absorbed. Add the remaining 1 cup sugar and mix until the mixture resembles fine crumbs. Add half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary; the marzipan in the bowl will still appear crumbly. Transfer the marzipan to a work surface and knead until smooth.
To make marzipan mushrooms: Roll 1/3 of the marzipan into a 6-inch long cylinder and cut into 1-inch lengths. Roll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms. Smudge with cocoa powder. To make holly leaves: Knead green color into 1/2 the remaining marzipan and roll it into a long cylinder. Flatten with the back of a spoon, then loosen it from the surface with a spatula. Cut into diamonds to make leaves, or use a cutter.
To make holly berries: Knead red color into a tiny piece of marzipan. Roll into tiny balls.
To make pine cones, knead cocoa powder into the remaining marzipan. Divide in half and form into 2 cone shapes. Slash the sides of cones with the points of a pair of scissors.
Unwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. Position the larger cut piece on the buche about 2/3 across the top. Cover the buche with the reserved buttercream, making sure to curve around the protruding stump. Streak the buttercream with a fork or decorating comb to resemble bark. Transfer the buche to a platter and decorate with the marzipan. Sprinkle the platter and buche sparingly with confectioners' sugar \snow.\ Storage: Keep at cool room temperature. Cover leftovers loosely and keep at room temperature. Set rack in the middle of the oven and preheat to 400 degrees.
Half-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.
Whisk the eggs, yolks, salt, and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm, about 100 degrees (test with your finger). Attach the bowl to the mixer and with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume.
While the eggs are whipping, stir together the flour, cornstarch, and cocoa.
Sift 1/3 of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another 1/3 of the flour mixture and finally with the remainder.
Scrape the batter into the prepared pan and smooth the top. Bake the genoise for about 10 to 12 minutes, or until well risen, deep and firm to the touch. (Make sure the cake doesn't overbake and become too dry, or it will be hard to roll.)
Use a small paring knife to loosen the cake from the sides of the pan. Invert the cake onto a rack and let the cake cool right side up on the paper. Remove the paper when the cake is cool.
Storage: Wrap in plastic wrap and refrigerate for several days, or double-wrap and freeze for up to a month.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]" 3115,"Souskai Mangos 2 slightly underripe mangos 1 clove garlic, minced 1/2 teaspoon salt 1 small scotch bonnet-type cl, seeded and coarsely chopped, to taste Juice of 2 limes Instructions: Peel the mangos, remove pit and cut fruit into small pieces. Place the garlic and salt into a food processor or mortar and pestle and grind into a paste. Add the cl and continue grinding. Finally, add the lime juice and mix well. Pour the marinade over the mango pieces and allow them to sit for at least one hour. Serve with toothpicks along with drinks. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 3116,"Raspberries with Ricotta Cream 1 cup part-skim ricotta cheese 2 tablespoons light brown sugar 2 tablespoons orange liqueur, (recommended: Grand Marnier) or fresh orange juice 1 pint raspberries Mint sprigs Instructions: Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid. Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur and process until smooth. (The ricotta mixture can be made up to 8 hours in advance and covered and kept refrigerated.) Divide the raspberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture. Add a splash of the orange liqueur or juice, and garnish with mint sprigs. ","[Chardonnay, Moscato, Sauvignon Blanc, Pinot Grigio]" 3117,"Taleggio Bacon and Apple Grilled Cheese 1 1/4 pounds Taleggio cheese 12 slices bacon 8 slices rye bread 1/2 cup mayonnaise or 8 tablespoons (1 stick) unsalted butter, at room temperature 1/2 cup Dijon mustard 1 Honeycrisp apple, peeled and sliced really thin on a mandoline Instructions: Toss the Taleggio in the freezer for 20 minutes to get it really nice and firm (don't forget about it!). Remove the orange rind and cut the cheese into slices about 1/4 inch thick. While the cheese is in the freezer, cook the bacon in a large saute pan over medium heat until brown and crispy on both sides, then transfer it to a plate lined with paper towels and reserve.
Spread each piece of bread with a thin, even layer of mayonnaise or butter. Spread the other side of each piece of bread with Dijon. Lay the bread down on a baking sheet with the Dijon side facing up. It will be a bit messy. This is what happens with grilled cheese! The mess is worth it. Place an even layer of Taleggio on each piece of bread. Lay 3 bacon slices each on 4 pieces of the Taleggio-lined bread. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops\u2014together they make a pair!).
Preheat a griddle or nonstick saute pan to medium. You will most likely have to work in batches, so also preheat the oven to 200 degrees F to keep the finished sandwiches warm. Place pairs of tops and bottoms (not yet sandwiched together) on the griddle or in the nonstick pan and cook until the underside gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. Flip the tops onto the bottoms so the cheese is on the inside. Give each sandwich a press, flip it over, and cook for 1 to 2 minutes more. Keep the finished sandwiches in the oven and repeat the process with the remaining tops and bottoms.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3118,"Seared Pork Tenderloin with Cocoa Spice Rub 1 tablespoon whole white peppercorns 1 tablespoon whole coriander 4 1/2 tablespoons ground cinnamon 2 teaspoons ground nutmeg 1 teaspoon ground cloves 3 1/2 tablespoons unsweetened cocoa 4 tablespoons sea salt, preferably gray 2 (2-pound) boneless pork tenderloins 2 tablespoons extra-virgin olive oil Instructions: Preheat oven to 400 degrees. In a medium saucepan over medium heat, toast white peppercorns and coriander seeds until they begin to pop. Remove from heat and grind to fine powder in a spice mill or coffee grinder. Mix the ground pepper and coriander with remaining spices, cocoa and salt. Trim the pork tenderloins of fat and silver skin. Rub with a generous amount of the cocoa spice rub. Heat the olive oil in a large saute pan over medium high heat until hot but not smoking. Sear each tenderloin on all sides until a rich brown color, about 2 minutes on each side. Remove tenderloins from heat and finish in the oven for about 10 minutes or until cooked through. Let the tenderloins rest out of the oven for at least 10 minutes before carving. Extra cocoa spice rub will keep in an airtight container for up to 3 months. ","[Malbec, Syrah, Tempranillo, Barbera]" 3119,"Red Velvet Cupcakes 2 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder, such as Pernigotti 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk, shaken 1 tablespoon liquid red food coloring 1 teaspoon white vinegar 1 teaspoon pure vanilla extract 1/4 pound (1 stick) unsalted butter, at room temperature 1 1/2 cups sugar 2 extra-large eggs, at room temperature Red Velvet Frosting, recipe follows 8 ounces cream cheese, at room temperature 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 3 1/2 cups sifted confectioners' sugar (3/4 pound) Instructions: Preheat the oven to 350 degrees F. Line muffin tins with paper liners. In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed. Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting. Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 3120,"Roast Duck 2 (5 to 5 1/2 pounds each) ducks, innards and wing tips removed 6 quarts chicken broth Kosher salt 1 teaspoon freshly ground black pepper Instructions: Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook. Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes. When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry. Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 3121,"Second Day Turkey and String Bean Pot Pies 4 servings or 4 cups Leftover Green Bean Casserole (recommended: Campbell's Soup recipe) 1/2 cup milk 1/2 cup turkey, beef, or chicken stock 1 cup roasted turkey meat, chopped 2 standard puff pastry sheets Instructions: Preheat oven to 350 degrees F. In a medium bowl lightly blend leftover green bean casserole with milk, stock and turkey. Using the puff pastry, cut out 6 (4-inch) disks from each sheet. Lightly press the disks into the bottom and up the sides of 6 (1-cup) muffin tins, leaving about 1/2-inch crust over the edge to secure the top. Press the tines of the fork into the bottom and the sides to dock the pastry. Fill each cup level with the top and cover with another cut circle. Secure the edges by pinching together. Cut a small hole in the top for steam. Bake for 30 minutes or until crust is golden brown. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]" 3122,"Kitchen Sink Frittata 2 tablespoons olive oil 1/2 cup leftover sauteed sliced onions 4 ounces leftover cooked steak, cut into bite-size pieces 1/4 cup roasted red pepper strips
3 to 4 stalks leftover cooked asparagus, cut into 1-inch pieces 2 tablespoons milk
5 large eggs
Kosher salt and freshly ground black pepper
1/2 cup shredded cheese, such as sharp Cheddar, fontina, Gruyere or Monterey Jack Instructions: Preheat the oven to 400 degrees F. Heat the olive oil in an 8-inch cast-iron or ovensafe nonstick skillet over medium heat. Add the onions and heat until warm. Add the steak, roasted red peppers and asparagus and heat until warmed through, 1 to 2 minutes, mixing the ingredients in the skillet until evenly distributed. Whisk together the milk and eggs in a medium bowl to combine and add some salt and pepper. Pour the egg mixture into the skillet and top with the cheese. Transfer the skillet to the oven and bake until the frittata is puffed and the eggs are cooked through, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3123,"Rosemary Julep 1/2 cup granulated sugar 2 sprigs fresh rosemary, plus 1 sprig for garnish 4 tablespoons bourbon Splash seltzer Crushed or cracked ice, for serving Instructions: Place the sugar, 1/4 cup water and 2 sprigs rosemary in a saucepan and bring to a simmer over low heat to dissolve the sugar. Remove the pan from the heat and let the rosemary syrup cool. (This will make a bit more than you need but can be kept in the fridge for quite some time.) Place 3 tablespoons of the rosemary syrup, the bourbon and seltzer in a shaker filled with ice. Shake vigorously until cold and pour in a rocks glass filled with crushed or cracked ice. Garnish with a fresh rosemary sprig. ","[Bourbon, Pinot Noir, Sauvignon Blanc, Chianti]" 3124,"Baked Tilapia With Coconut-Cilantro Sauce Canola oil spray Four 6-ounce pieces tilapia fillet 1/4 teaspoon kosher salt, plus more for seasoning 1/2 cup light reduced-fat coconut milk 1/2 cup cilantro leaves, plus more for garnish 1 teaspoon peeled chopped fresh ginger 1/2 teaspoon garam masala 2 garlic cloves 1/2 jalapeno pepper, seeded and chopped 3 cups cooked brown rice, for serving Instructions: Preheat the oven to 425 degrees F. Spray a 9-by-13-inch baking pan with canola oil spray. Sprinkle the fish with the salt and place it in the pan.
Combine the coconut milk, cilantro, ginger, garam masala, garlic and jalapeno in a blender and pulse until fairly smooth. Pour the mixture over the fish. Bake until the fish is just opaque in the center, about 15 minutes. Garnish with more cilantro and serve with the rice.
Per Serving (analysis does not include brown rice): Calories: 170 Fat: 3 grams Saturated Fat: 1 gram Protein: 34 grams Carbohydrates: 1 gram Sugar: 0 grams Fiber: 0 grams Cholesterol: 85 milligrams Sodium: 210 milligrams ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3125,"Trinidadian Curry Goat 2 pounds goat (boned or boneless), cut into 2-inch cubes 2 tablespoons curry powder, such as Lalah's Madras Curry Powder 1/2 teaspoon salt 4 leaves shado beni, chopped (chopped cilantro can be substituted) 2 cloves garlic, crushed 1 medium onion, sliced Cooking oil Roti, for serving Hot pepper sauce, for serving Instructions: In a sealable container, combine the meat, 1 tablespoon curry powder, salt and shado beni. Mix and let sit for an hour, or while you prepare the other ingredients. In a skillet or saucepan over medium heat, saute the garlic and onions in a little cooking oil until clear. Then stir in the remaining 1 tablespoon curry powder. Stir until the curry paste turns a little dark. Then add the seasoned meat and increase the heat, stirring until the meat is slightly browned. Add 3 cups water and simmer covered, stirring every 15 minutes, for about an hour. It's finished when most of the water has cooked off and the meat is tender to your liking. Serve with roti and a hot pepper sauce on the side. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 3126,"Sherla's Southern Greens 1 pound collard greens, stems and center-ribs removed 1 pound dinosaur kale, stems and center-ribs removed
Olive oil, to coat pan
2 pounds smoked turkey wings
2 cups diced red onions
4 cloves garlic, thinly sliced
Kosher salt
1 jalapeno, sliced into rings
3 ounces (5 1/2 tablespoons) red wine vinegar
1 teaspoon granulated sugar
Instructions: Hot sauce, such as Aardvark or your favorite Roughly chop the collards and kale into 1/2-inch pieces. Wash well under cold water. Drain and set aside. In a large Dutch oven or stockpot over medium heat, add a film of olive oil followed by the turkey wings. Cook until the wings are just about crisped on all sides, about 5 minutes. Add the onions and garlic and a large pinch of salt and sweat until the vegetables are softened and aromatic, about 3 minutes. Add the greens along with the jalapenos, vinegar, sugar and 1 tablespoon salt. Cover and cook until the greens are nicely wilted, 30 minutes. Remove from the heat and check the seasoning, adding salt and vinegar as needed. Add hot sauce to taste and serve. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 3127,"Monument Cafe Roasted Root Vegetables 1 pound red potatoes, washed and chopped into 1-inch cubes 2 parsnips or turnips, peeled and chopped into 1-inch pieces
1 large red beet, peeled and chopped into 1/2-inch cubes
1 large sweet potato, peeled and chopped into 1-inch cubes (about 1 1/2 pounds)
2 red onions, peeled and quartered 1/4 cup olive oil 1 tablespoon mixed fresh herbs (rosemary, thyme, oregano) or 1/2 teaspoon dried Italian seasoning 1/4 teaspoon salt 1/2 teaspoon ground black pepper 2 cloves garlic, minced Instructions: Preheat the oven to 350 degrees F.
In a large bowl, combine the red potatoes, parsnips, beets and sweet potatoes. Separate the red onion quarters into pieces and add them to the bowl.
In a small bowl, stir together the olive oil, mixed herbs, salt, pepper and garlic. Toss with the vegetables until they are coated. Spread evenly in a large roasting pan.
Roast until the vegetables are cooked through and browned, 35 to 40 minutes, stirring every 15 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3128,"Foil-Baked Chicken 6 skinless, boneless chicken thighs 1/2 cup cornstarch 1/4 cup Kikkoman Less Sodium Soy Sauce 1/4 cup Kikkoman Hoisin Sauce 1/4 cup brown sugar, packed 1/4 cup chopped cilantro 2 tablespoons minced ginger 2 cloves garlic, chopped 18 (12-inch-square) pieces aluminum foil Instructions: Cut chicken into 1-inch-square pieces. In a mixing bowl, combine cornstarch, soy sauce, hoisin sauce, sugar, cilantro, ginger and garlic. Add chicken and toss to coat. Refrigerate, covered, at least 30 minutes. Heat oven to 400 degrees F. Fold each piece of foil in half twice to make a 6-inch square. Place a spoonful of chicken in the center of each piece of foil, dividing it equally. Fold foil squares on the diagonal; fold edges to seal. Place on a nonstick baking sheet and bake 20 minutes, or until chicken is no longer pink in the center. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3129,"Roasted Quail with Savory Apple and Cheddar Croustade 5 MacIntosh apples, peeled and cored 6 tablespoons unsalted butter, divided 1 1/2 tablespoons, plus 1/2 tablespoon, plus pinch finely chopped fresh herb mix (recommended: a blend of sage, thyme, and rosemary) Salt and freshly ground black pepper 6 disks pre-made pie dough, each 6-inches in diameter 1 cup grated extra-sharp cheddar cheese, divided 1 cup fresh fennel, thinly sliced 6 boned quail, breast bones removed 1 1/2 cups plus 1/2 cup red wine 3 tablespoons dried blueberries 2 tablespoons vegetable oil 1 cup chicken stock Instructions: To prepare the croustade: Slice the apples into thin wedges. To a hot saute pan, add 2 tablespoons of the butter and immediately add the apples. Saute over high heat while tossing the apples, cooking until the apples begin to soften and brown on the edges, approximately 3 minutes. Add 1 1/2 tablespoons of the chopped herbs and season with salt and pepper; continue to cook for 30 seconds. Remove the apples from the heat and let them cool for 10 to 20 minutes. Preheat the oven to 450 degrees F. Lay out the pie dough disks and evenly spread 2 tablespoons of the grated cheddar on each. Place approximately 3 to 4 tablespoons of the apple mixture in the center of each pie dough disk. To form the croustade work from the outside in, folding in 2-inch pleats and continue around until the folds meet each other. The croustade should have an accordion look with a hole in the center; it should look like a small volcano. Either set aside and keep refrigerated until ready to bake, or bake in a 450 degree F oven for 8 to 10 minutes until evenly golden brown. Keep warm until ready to use. To prepare the quail: Slice the fennel very thinly. Heat a saute pan over high heat, add 2 tablespoons of butter, and then add the fennel and saute for 3 to 4 minutes until the fennel starts to become tender and translucent. Season with salt and pepper, to taste. Let cool for 10 minutes. Carefully open the breast cavity of each quail and fill the cavity with approximately 1 tablespoon of the sauteed fennel. Do not over-stuff the quail, as they will shrink when cooking. Place the quail in a bowl or shallow container. Add 1 1/2 cups of the red wine, the remaining 1/2 tablespoon of chopped herbs, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Gently toss the quail to evenly disperse the herbs, salt and pepper. Marinate the quail in the refrigerator, covered, for at least 3 hours and up to 12 hours. In a separate bowl, combine the blueberries and the remaining 1/2 cup of wine and let sit for 1 to 2 hours. Preheat the oven to 450 degrees F. Remove the quail from the marinade and drain off the excess liquid, discarding the remaining marinade. To a large oven-safe saute pan over high heat, add enough vegetable oil to evenly coat the pan (about 2 tablespoons). Place the quail, breast-side down, in the pan and cook for 2 minutes or until evenly browned. Turn the quail over and cook for 1 minute on the other side, or until browned. Place the saute pan in the oven and roast for 8 to 10 minutes, or until fully cooked through. Remove the quail from the pan and immediately add the wine and blueberry mixture. Return the pan to the stovetop and cook over high heat for 2 minutes. Add the chicken stock. Season with salt and pepper and add a healthy pinch of the herb blend. Continue to cook for 2 minutes. Add 2 tablespoons of butter and remove from the heat. Whisk the sauce until the butter is incorporated. Place a warm croustade on each plate. Split the quail down the middle and arrange around the croustade. Drizzle the sauce on and around the quail and evenly distribute the blueberries. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3130,"Pannukakku 5 tablespoons unsalted butter 2 large eggs plus 1 egg yolk, at room temperature
2 cups milk, at room temperature
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 1/4 cups all-purpose flour (see Cook's Notes)
Confectioners' sugar, for dusting
Jam, fresh fruit and whipped cream, for serving Instructions: Arrange a rack in the center of the oven and place a 9-by-13-inch metal pan on the rack. Preheat the oven to 400 degrees F. Melt 4 tablespoons of the butter in a small bowl in the microwave and set aside to cool.
Whisk the eggs and yolk in a large bowl until well combined and frothy, about 1 minute. Add the milk, granulated sugar, salt, vanilla and cooled butter to the egg mixture and whisk until incorporated and frothy, about 30 seconds more. Whisk the flour into the egg mixture until just combined (it's OK if there are a few small lumps). Let the batter rest for 15 minutes.
Add the remaining 1 tablespoon butter to the preheated pan in the oven and heat until the butter melts and bubbles (take care not to let the butter brown). Pour the batter into the pan; it should sizzle. Bake until the pannukakku puffs up around the edges and bubbles in the center, the top, bottom and edges are browned and a tester inserted into the center comes out clean, 35 to 40 minutes.
Immediately dust with confectioners' sugar, cut into squares and serve with jam, fresh fruit and whipped cream.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3131,"Dumplings with a Crispy Skirt 6 medium dried shiitake mushrooms (each about 1 inch in diameter) 2 cups shredded napa cabbage (about 1/4 small head) Kosher salt 1 pound fatty ground pork (see Cook\u2019s Note) 2 tablespoons light soy sauce 1 tablespoon Shaoxing wine 2 teaspoons toasted sesame oil 1 teaspoon sugar 1/2 teaspoon ground white pepper 5 tablespoons neutral oil (such as canola or vegetable) One 16-ounce package gyoza wrappers 3 teaspoons cornstarch 1 1/2 teaspoons all-purpose flour 3/4 teaspoon white vinegar Chinese black vinegar, for dipping, optional Instructions: Soak the mushrooms in a medium bowl with 3 cups cool water. Stir to moisten the entire surface of the mushrooms. Set aside at room temperature for at least 3 hours and up to 4 hours. When the mushrooms are nearly rehydrated, toss the cabbage with 1 tablespoon salt in a medium bowl and let sit until liquid pools at the bottom, about 15 minutes. Squeeze out as much water as possible from the cabbage in between two hands and transfer the cabbage to a large bowl. Add the pork, 1/2 cup of the mushroom soaking water, soy sauce, Shaoxing wine, sesame oil, sugar, white pepper and 1 teaspoon salt. Mix only in one direction using chopsticks until the pork-and-cabbage mixture starts to become sticky. Stir in 3 tablespoons of the neutral oil until evenly mixed. Remove and discard the stems from the mushrooms. Finely chop the mushrooms and add to the pork filling. Stir until combined. Set up a dumpling wrapping station with the following: a small bowl of cold water for sealing, the pork-and-cabbage filling, gyoza wrappers kept in the package and a large plate or baking sheet lined with plastic wrap to prevent the dumplings from sticking. Place one gyoza wrapper in your palm, add 1 tablespoon of the filling to the center, then lightly dab the perimeter of the wrapper with cold water (I use my index finger). Fold into a half-moon shape and seal the midpoint, leaving the sides open. Make 2 pleats starting from the left side of the half-moon folding towards the midpoint then firmly press the pleated side to seal. Repeat the pleating on the right side. Firmly press to seal the dumpling and thin out the edge of the wrapper slightly. Place the finished dumplings on the prepared plate. Repeat with the remaining wrappers and filling (see Cook\u2019s Note). Whisk together 1/2 cup cold water, 1 teaspoon of the cornstarch, 1/2 teaspoon of the flour and 1/4 teaspoon of the white vinegar in a small bowl until the slurry is smooth and free of lumps. Heat the remaining 2 tablespoons neutral oil in a large nonstick skillet (about 11-inch) over medium-high heat until shimmering. Arrange 10 dumplings in a concentric circle or flower pattern (place the pointy end of each dumpling in the center of the skillet with the pleated side of the next dumpling facing the flat side of the previous one). Fry until the bottoms are golden brown, about 2 minutes. Stir the slurry before pouring into the skillet, cover with a lid, and cook over medium heat until most of the liquid has evaporated, about 5 minutes. Uncover and cook over medium heat, moving the skillet as needed for even browning, until the skirt looks dry, crisp and golden brown. Remove from the heat, place a large dinner plate over the skillet and carefully invert the dumplings onto the plate with the skirt-side up. Serve immediately with Chinese black vinegar, for dipping. Repeat making the slurry and frying the remaining dumplings or freeze the dumplings on the plastic wrap\u2013lined plate until frozen, then transfer the frozen dumplings to a freezer bag and freeze for up to 3 months. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 3132,"Malaysian Indian Curry-Spiced Beef Burgers Canola oil, as needed 1/2 red pepper 1 jalapeno 1/4 red onion, thickly sliced 2 tablespoons olive oil, plus more as needed 1/2 teaspoon salt, plus more as needed Freshly cracked black pepper, as needed 1/4 cup curry powder, plus more as needed* (See Cook's Note) 3 medium cloves garlic, grated 1 (1-inch) piece ginger, peeled and grated 1 teaspoon turmeric 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon garam masala, optional 1 pound ground beef, 85 to 88 percent lean 2 green onions, chopped 2 teaspoons ketchup 1 teaspoon brown sugar 1 teaspoon soy sauce 1/2 cup homemade or good quality mayonnaise, recipe follows 10 mint leaves, chopped 2 green onions, chopped 1 reserved grilled jalapeno, seeded (from burger recipe) 2 cloves garlic, grated 1 teaspoon curry powder 1 teaspoon ground cumin 1 lime, zested and juiced
1 lime, zested and juiced 1 cup fried onion snacks (recommended: French's Fried Onions) 1 tablespoon garam masala 4 brioche rolls (if brioche is not available, you can use a sweet and sturdy roll, such as a Portuguese hard roll) 4 brioche rolls (if brioche is not available, you can use a sweet and sturdy roll, such as a Portuguese hard roll)
1/2 English cucumber, sliced into 1/4-inch rounds, about 16 pieces total 1 package pre-washed baby lettuce mix 1 egg yolk 1/2 teaspoon kosher salt 1/2 teaspoon dry mustard 1/8 teaspoon sugar 1 lemon, juiced 1 tablespoon white wine vinegar 1 cup canola oil Instructions: Preheat a grill to medium and lightly grease the grates with canola oil.
Drizzle the red pepper, jalapeno and sliced onions with olive oil, and season them with salt, pepper, to taste, and curry powder. Grill the vegetables over medium heat until they have grill marks and are softened, approximately 5 minutes. Allow them to cool, then peel off the skin of the red pepper. Finely chop the onions and pepper and set aside. Reserve the jalapeno for the aioli.
In a small saute pan over medium heat, add the 2 tablespoons olive oil, 1/4 cup curry powder, the grated garlic, grated ginger, turmeric, coriander, cumin, and garam masala, if using. Allow the spices to toast in the oil until fragrant and become slightly darker in color, approximately 2 to 3 minutes (If this mixture seems dry, feel free to add a little more oil to the pan.) Allow the spices to cool slightly.
In a medium-sized bowl, use a fork or chopsticks to combine the beef, the spice mixture, the grilled red pepper, red onion, green onions, ketchup, brown sugar and soy sauce. Season with salt and black pepper, to taste. Cover the mixture with plastic wrap and refrigerate for at least 1 hour (Marinating overnight is even better to help the flavors marry.)
Remove the burger mixture from the refrigerator, and divide it into 4 equal-sized quadrants. Brush the patties with olive oil, season both sides with salt and pepper, and put them the grill. Cook the patties to medium-rare or medium doneness, about 3 minutes on the first side, then 4 to 5 minutes on the second side. Make sure to rotate the patties once on each side to achieve nice crosshatch marks. Once cooked, transfer the patties to a plate and tent them with aluminum foil. Allow them to rest for at least 10 minutes.
Combine the mayonnaise, mint, green onion, grilled jalapeno, garlic, curry powder, cumin, lime zest and juice in a food processor. Pulse until the mixture is well integrated, but there are still chunks of green onion and jalapeno remaining. Season the puree with salt and black pepper, to taste. Set aside.
In a small bowl, toss together the fried onions with the garam masala until they are evenly dusted with the spice. Set aside.
While the burgers rest, halve the brioche rolls, and put them, cut side down, on the grill grates. Toast until they are a light golden brown, about 10 seconds. Set aside.
To serve, generously spread 1 tablespoon of aioli onto each side of the rolls. Press 4 to 5 slices of cucumber into the mayonnaise on the bottom of the roll. Top the cucumbers with a handful of baby lettuce, then a burger patty, and finally, approximately 1/4 cup of the fried onion mixture. Cover with the top of the buns and serve immediately with a side salad and the Grilled Sweet Potato Fries. Add the egg yolk, salt, dry mustard, and sugar to a large bowl. Whisk by hand or with an electric mixer until combined. Pour in the lemon juice and vinegar and whisk once more.
While whisking continuously, very slowly drizzle in the canola oil. Keep drizzling until the mixture has emulsified and the entire cup of oil has been incorporated into the egg mixture. Refrigerate in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3133,"Grilled Roasted Garlic-Rosemary Bread 10 large cloves garlic, peeled but left whole 1 fresh rosemary sprig, 6 inches long 1/4 cup extra-virgin olive oil 1 stick unsalted butter, at room temperature Salt and pepper 2 baguettes (not sourdough), 1/2 pound each 1/4 cup freshly grated Parmesan, optional Instructions: Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes. Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper. Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 3134,"Tomato and Lobster Salad with Avocado Relish and Shellfish Aioli 2 quarts lobster stock made by simmering lobster bodies and white Mire Poix in water for 45 minutes then strain. 1 egg yolk* 4 tablespoons canola oil Salt and pepper 4 small vine ripe tomatoes with stem, peeled and sliced 2 (1 1/4 pound) lobsters, cooked and removed from the shell intact 1 avocado 1 tablespoon extra virgin olive oil 1 lemon, zested and juiced 4 basil leaves, sliced 1 shallot, minced Sea salt and black pepper Instructions: To make aioli, reduce stock down to 2 tablespoons and cool. In a mixing bowl combine yolk and stock with a whip, season with salt and pepper. While mixing, slowly add the oil in a steady stream until fully incorporated being careful not to add the oil to fast. Taste and adjust seasoning, reserve. For the salad cut tomatoes in half widthwise, cut bottom flat so that the tomato will stand upright. Slice lobster into bite size pieces and lay out on a sheet pan. Remove avocado skin and stone, slice into 1/8-inch slices. Lay avocado out on a sheet pan. Drizzle with extra virgin olive oil, lemon juice and sprinkle with teaspoon zest, basil, shallot, salt and pepper. Place a spoonful of aioli in the middle of each plate. Place tomato button in center of aioli, top with 3 to 4 slices of avocado and then 1/4 of the lobster. Place top of tomato on top so that it is reassembled. Garnish with baby greens and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 3135,"Autumn Potato Gratin 4 pounds mixed baby potatoes, such as Red Bliss, Peruvian Purples, and Fingerlings 2 cups heavy cream, plus some to cover 4 tablespoons butter (1/2 stick) 2 sprigs each fresh thyme, sage, and rosemary 2 garlic cloves, cracked Salt and pepper 1/2 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F. Halve the potatoes and toss them into a large baking dish and season with salt and pepper. Meanwhile, put the cream, butter, herbs, and garlic in a small saucepan and bring to a simmer over medium heat. Cook for about 5 minutes, to infuse the cream with flavor. Season with salt and pepper. Pour the hot cream mixture through a strainer over the potatoes, (discard the herbs and garlic), if there is not enough cream to go 3/4 of the way up the potatoes then pour some additional cream on top to make up the difference. Sprinkle the Parmesan evenly over the top. Bake for 30 to 35 minutes, until the potatoes are cooked through and top begins to brown. Cover and keep warm until ready to serve. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 3136,"Steakhouse Steaks 4 (2-inch-thick) filets mignons, tied (10 ounces each) 2 tablespoons vegetable oil 2 tablespoons fine fleur de sel 2 tablespoons coarsely cracked black peppercorns 4 tablespoons (1/2 stick) unsalted butter, at room temperature Instructions: Preheat the oven to 400 degrees. Heat a large cast-iron skillet over high heat for 5 to 7 minutes. Meanwhile, pat dry the filets mignons with paper towels. Brush the filets lightly all over with the oil. Combine the fleur de sel and cracked pepper on a plate and roll the filets on all sides in the mixture, pressing lightly to help the salt and pepper adhere. The steaks should be evenly coated with the salt and pepper. When the pan is extremely hot, add the steaks and sear evenly on all sides (top, bottom, and sides) for about 2 minutes per side. (Be sure the cooking area is well ventilated.) You'll probably need about 3 turns to sear the sides and about 10 minutes total. Remove the pan from the heat and arrange all the filets flat in the pan. Top each with a tablespoon of butter, then place the pan in the oven. Cook the filets for 8 to 12 minutes to 120 degrees for rare and 125 degrees for medium-rare. Remove the steaks to a platter, cover tightly with aluminum foil, and allow to rest for 5 to 10 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 3137,"Smoothies raspberries (approx. 1 handful) blueberries (approx. 1 handful) 1 cup soy milk 2 scoops low-fat yogurt ice cubes 2 kiwis, chopped 1 cup apple juice 1 cup soy milk 2 scoops of low-fat yogurt ice cubes 2 bananas, chopped 2 scoops vanilla yogurt 1 cup vanilla soy milk 1 cup pineapple juice ice cubes Instructions: For the Raspberry-Blueberry Smoothie: Put raspberries, blueberries, soy milk and yogurt into blender. Add ice cubes. Blend until smooth. For the Kiwi-Apple Smoothie: Put kiwis, apple juice, soy milk and yogurt into blender. Add ice cubes. Blend until smooth For the Sunny Day Banana-Pineapple Smoothie: Put bananas, pineapple juice, vanilla soy milk and yogurt into blender. Add ice cubes. Blend until smooth. ","[Chardonnay, Sauvignon Blanc, Moscato, Merlot]" 3138,"Grilled Vegetable Sandwiches with Sherry Vinaigrette and Manchego on Ciabatta 3 Japanese eggplants, sliced in 1/2 lengthwise 3 red bell peppers 1 red onion, peeled and sliced into 1/4-inch thick slices 1 large beefsteak tomato, cut into 1/2-inch thick slices Extra-virgin olive oil or canola oil, for grilling Salt and pepper 3 cloves garlic, finely chopped 1/4 cup chopped flat-leaf parsley leaves, plus 2 to 3 tablespoons torn leaves, for garnish 1/2 cup extra-virgin olive oil, plus more for drizzling bread 1 loaf ciabatta, sliced lengthwise Sherry Vinaigrette, recipe follows 8 slices Manchego cheese 1/4 cup aged sherry vinegar 1 tablespoon Dijon mustard Salt and pepper Instructions: Heat grill to high. Brush eggplant, peppers, and onion and tomato slices with oil and season with salt and pepper. Grill eggplant, tomato, and onion on both sides until slightly charred and just cooked through. Grill peppers on all sides until charred, remove from the grill, place in a bag, and let rest 10 minutes. Remove skin from the peppers and cut into 1-inch slices. Cut the eggplant, tomato, and onion into large dice. Whisk garlic, 1/4 cup chopped parsley, and 1/2 cup olive oil together in a large bowl. Add the cut vegetables to the bowl and let marinate at room temperature for 30 minutes. Drizzle cut sides of ciabatta with 2 to 3 tablespoons olive oil, sprinkle with salt and pepper, and grill, cut side down, for 1 to 2 minutes. Brush grilled bread with some of the Sherry Vinaigrette and then layer on the mixed vegetables and Manchego. Drizzle with more vinaigrette and top with torn parsley. Place other piece of bread on top, wrap sandwich in foil, and place on grill with 2 foil-wrapped bricks on top. Grill for 2 to 3 minutes. Remove from grill and foil and cut sandwich crosswise into 2-inch thick slices. Whisk all ingredients together in a medium bowl. Season, to taste, with salt and pepper. ","[Rioja, Pinot Grigio, Vermentino, Gavi]

" 3139,"Strawberry Shortcake Skewers Sixteen 2-by-1-inch chunks pound cake (about 3/4 of an 8-inch loaf) 16 medium strawberries, leaves removed, hulls intact (cut any large berries in half) 1 1/2 cups plus 2 tablespoons confectioners' sugar 1 cup heavy cream 1/2 teaspoon pure vanilla extract Vegetable oil, for oiling the grill grates Instructions: Prepare a grill for medium-high heat. Toss the pound cake, strawberries and 1 1/2 cups sugar in a large bowl until the cake and berries are coated well on all sides with sugar (they can be a little lumpy and unevenly coated). Thread a piece of cake and a strawberry onto a skewer; repeat 3 times on the skewer. Repeat with the remaining skewers and ingredients. Set the skewers on a rimmed baking sheet. Whisk together the cream, the remaining 2 tablespoons sugar and the vanilla in a medium bowl. Beat with a hand or stand mixer until soft peaks form. Cover and refrigerate. Lightly oil the grill grates. Put the skewers on the grill, and grill, covered, until they are lightly marked, about 1 minute. Use a spatula to gently loosen them, and use tongs to flip them over. Continue to grill, covered, until the cake and strawberries are toasted with grill marks and the sugar starts to bubble and harden, 2 to 3 minutes. Serve with the whipped cream on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3140,"Loaded Cream Cheese Bread Nonstick cooking spray, for the baking sheets and bowl 3 3/4 cups unbleached bread flour, plus more for dusting 1 tablespoon sugar 1 teaspoon kosher salt 1 teaspoon rapid rise dry yeast 1 large egg, beaten, for the egg wash 8 ounces cream cheese, at room temperature 1/4 cup oil-packed sun-dried tomatoes, drained and minced Kosher salt and freshly ground black pepper 1 1/2 sticks (12 tablespoons) unsalted butter, melted 1/3 cup whole milk 2 tablespoons minced garlic Kosher salt 1 large egg, beaten 2 tablespoons minced fresh parsley Instructions: For the rolls: Line 2 baking sheets with parchment paper, then spray with nonstick cooking spray. Combine the flour, sugar, salt and yeast in a stand mixer fitted with a dough hook and stir to combine. With the mixer on low speed, add 1 1/4 to 1 1/2 cups cool water and mix until the dough forms a ball. If the dough is dry and shaggy, add more water, 1 tablespoon at a time, until the dough pulls away from the sides of the bowl. Increase the speed to medium and mix until the dough is smooth and firm, about 10 minutes. Add the dough to a lightly greased large bowl and cover with plastic wrap. Set aside until the dough doubles in size, 1 hour to 1 hour 30 minutes. Preheat the oven to 350 degrees F. Turn the dough out on a lightly floured surface and divide into four equal pieces. Gently form each piece into a ball and set on one of the prepared baking sheets. Cover lightly with plastic wrap and let rest 20 to 25 minutes. Brush the tops of the dough with egg wash and bake until the tops are golden brown, 20 to 25 minutes. Remove to a cooling rack and let cool to room temperature, about 1 hour. Prepare the filling: Meanwhile, combine the cream cheese, sun-dried tomatoes and a pinch of salt and pepper in a bowl, mixing until smooth. Transfer to a plastic sandwich bag. Snip one corner of the bag to create a 1/2-inch hole. Prepare the garlic butter: In a small saucepan, melt the butter, then add the milk, garlic and a pinch of salt. Heat over low heat until the milk is warmed through. In a medium bowl (about 6 inches across the top), whisk the egg and parsley together. While constantly whisking, slowly pour the milk mixture into the egg mixture until combined. Cover to keep warm and set aside. (If the butter starts to solidify, reheat very gently.) Preheat the oven to 400 degrees F. Assemble: Slice into the top of each roll to create 8 equal wedges, being careful to not cut all the way through the bottom. Pipe about an inch of filling between the wedges of each roll. Finish by piping a dollop into the center of each roll. Holding a roll upside-down, dip the entire top into the garlic-butter mixture and place on the second prepared baking sheet, cut-side up. Repeat for each roll. Bake until the rolls are dark golden, 10 to 12 minutes. Let cool for 5 minutes, then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3141,"Butter Toffee Hazelnuts and Dark Chocolate 4 1/2 ounces butter 3 ounces water 14 ounces sugar 2 tablespoons light corn syrup 1 tablespoon vanilla extract 1/4 teaspoon baking soda 5 ounces chopped, toasted hazelnuts Tempered Chocolate, recipe follows 5 ounces dark chocolate couverture, chopped, divided Instructions: In a small saucepan, melt the butter and water on high heat. Add the sugar and corn syrup. Wipe down the sides of the saucepan with a damp pastry brush to remove any loose sugar crystals. Cook the sugar mixture to 300 degrees F. Remove from the heat and set the pan over an ice bath for 5 to 10 seconds to stop the cooking. Remove from the ice bath. Add the vanilla and baking soda, stirring to incorporate. Quickly pour the mixture onto a silicone pad and spread thin. Sprinkle with chopped hazelnuts. Let set until completely cool, 5 to 7 minutes. Once the toffee is set, turn over onto a sheet of parchment. Spread a thin layer of fluid, Tempered Chocolate onto the toffee and let set. Once set, the chocolate should be shiny, hard, and should snap with any given resistance. Turn back over and break into desired pieces. Over a double boiler, melt 4 ounces chocolate to 115 degrees to 120 degrees F. Bring the bowl, with the chocolate, to a flat, clean work surface ( preferably marble or stainless steel ), wiping away any excess water or steam from the bowl. With rubber spatula, fully incorporate the remaining 1-ounce chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note). Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered. When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 3142,"Rudolph's Cranberry Antlers Cocktail 5 cranberries 3 sprigs fresh rosemary 3/4 ounce maple syrup
2 ounces gin
3/4 ounce cranberry juice
3/4 ounce sweet vermouth
Splash Champagne
1 marshmallow
2 cloves
Instructions: Muddle 4 of the cranberries and 1 of the rosemary sprigs with the maple syrup in a shaker. Add the gin, cranberry juice and vermouth and vigorously shake with ice. Strain into a chilled coupe. Top with a splash of Champagne. To garnish, place the remaining 2 rosemary sprigs into the marshmallow to create antlers, pushing one in far enough to come out of the opposite side. Attach the remaining cranberry to the end that is sticking out for the nose, then place the 2 cloves between the nose and antlers to create eyes. ","[Gin, Vermouth, Champagne]" 3143,"Almond Lace 2 cups sugar 1 cup cold water 2 cups sliced almonds, toasted Instructions: In a heavy saucepan gently combine sugar and water, avoiding getting sugar up the walls of the pan. Boil, brushing down sides of the pan if necessary until it becomes a light colored caramel. Dip bottom of saucepan into ice water to stop the cooking. Let cool slightly until caramel falls off a spoon in a slow stream. Spread sliced almonds on a sheet pan. Drizzle caramel over sliced almonds in a lacy fashion to form a fat triangle shape. Let cool. Lift off sheet pan and store in an airtight container.; ","[Chardonnay, Riesling, Gewrztraminer]" 3144,"Pasta Shells with Roasted Vegetables Cooking spray 4 small or 2 large eggplants, quartered lengthwise and cut into 1-inch pieces 2 (14-ounce) cans artichoke hearts in water, drained and quartered 4 tablespoons olive oil 4 tablespoons chopped fresh thyme leaves, or 1 teaspoon dried 2 tablespoons chopped fresh rosemary leaves, or 1 teaspoon dried 1 pound uncooked medium or large (not jumbo) pasta shells 1 cup chopped roasted red peppers 1 cup reduced-sodium chicken broth 1/2 cup balsamic vinegar 4 teaspoons Dijon mustard 1 teaspoon salt 1 teaspoon ground black pepper 1/2 cup chopped fresh basil leaves 8 tablespoons grated Parmesan Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a large bowl, combine eggplant, artichoke hearts, oil, thyme, and rosemary. Toss to coat vegetables with oil and herbs. Arrange vegetables on prepared baking sheet and roast 15 to 20 minutes, until golden brown and tender, turning halfway through cooking. Remove vegetables from oven and set aside. Meanwhile, cook pasta according to package directions, drain, and return to cooking pot. Stir in roasted vegetables and roasted red peppers. Whisk together chicken broth, vinegar, mustard, salt, and pepper. Pour mixture over pasta and toss to coat. Stir in basil. Spoon mixture into shallow bowls and sprinkle Parmesan over top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3145,"Beef Short Rib Stroganoff with Buttered Noodles and Lemon Creme Fraiche 3 pounds boneless beef short ribs Half a 750-millliliter bottle red wine
3 cloves garlic
1 carrot, peeled and diced
1 onion, peeled and diced
1 sprig fresh thyme
3 cups orecchiette pasta
Salt 1/4 pound (1 stick) butter
1 pound button mushrooms 1 cup Madeira 1 cup heavy cream
1 pound wild mushrooms 1/4 pound (1 stick) melted butter
4 sprigs fresh thyme
1 cup creme fraiche 1 ounce lemon juice
Zest of 1 lemon
Cracked black pepper Instructions: For the short ribs: Sear short ribs, then add to a pressure cooker with red wine, garlic, carrot, onion and thyme. Cook on high pressure for 45 minutes to 1 hour. Cool and let pressure release, then open and remove short ribs from the liquid. Strain the liquid, reduce to a glaze and glaze the meat. Boil the orecchiette until tender in salted boiling water. Strain and mount with butter. For the mushroom puree: Chop the mushrooms and saute lightly in a saucepot. Deglaze with Madeira and reduce. Deglaze with cream and reduce until mushrooms are tender. Blend until smooth. For the mushrooms: Preheat a wood-burning oven. Toss the mushrooms in the melted butter. Put on a sheet tray, cover with the thyme and roast in a wood-burning oven until tender. For the lemon creme fraiche: Combine the creme fraiche, lemon juice, lemon zest and some black pepper. Sauce the bottom of the plate with the mushroom puree, then top with orecchiette, mushrooms, glazed meat and a dollop of the lemon cream. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]

" 3146,"Peach Rum Punch 2 cups frozen peaches 2 cups lemon-flavored rum (recommended: Bacardi Limon) 3 cups peach nectar (recommended: Kerns) 1 cup pineapple juice 1 cup ginger ale Instructions: Chill all ingredients. Combine all ingredients in a punch bowl, adding ginger ale last. Serve cold. ","[Moscato, Riesling, Sauvignon Blanc]" 3147,"Princess Tea Cakes 3/4 cup canola oil 1 1/2 cups all-purpose flour 3/4 cup white whole-wheat flour 2 cups confectioners' sugar, divided 3 tablespoons cornstarch 1/8 teaspoon salt 1 teaspoon vanilla extract 3/4 cup very finely chopped nuts, such as pecans, walnuts or hazelnuts Instructions: To Make Ahead: Prepare the dough (Steps 2 and 3), cover and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 3 days. Roll in the second coating of confectioners' sugar just before serving. Recipe Description: Working on this makeover of a classic Russian Tea Cake made Bridget Klein feel closer to her late sister, Gina, because they are \a great match for her personality: delicate and refined, pretty to look at, and yet a definite character that inspires adoration and loyalty.\ Gina's middle name, Sarah, means \princess,\ in Hebrew; hence the name of these confections. Klein's mom \swore these cookies couldn't be made without butter,\ she says, \until she tasted them.\ Klein continues: \Gina was a traditionalist, too, but I think I might have been able to fool her with these.
Recipe Ingredients: Preheat oven to 400 degrees F. Pour oil into a medium bowl. Whisk all-purpose flour, white whole-wheat flour, 1/4 cup confectioners' sugar, cornstarch and salt in another bowl. Mix half the dry ingredients into the oil by spoonfuls. Scrape down the sides of the bowl and add vanilla. Mix in the remaining dry ingredients by spoonfuls until thoroughly combined. (The mixture will resemble creamed butter and brown sugar.) Stir in nuts. Roll the dough into 1-inch balls; place about 1 inch apart on an ungreased baking sheet. Bake the cookies until just set, being careful not to let the bottoms get too brown, 10 to 12 minutes. Cool on the pan for 2 minutes; transfer to a wire rack to cool slightly. When the cookies are still warm, but no longer hot, roll them in the remaining 1 3/4 cups confectioners' sugar and place them back on the rack to continue cooling. (Reserve the sugar.) When the cookies are completely cool, roll them in the sugar again. Per cookie: 105 calories; 7 g fat (0 g saturated fat, 4 g mono unsaturated fat); 0 mg cholesterol; 11 g carbohydrates; 1 g protein; 1 g fiber; 8 mg sodium; 19 mg potassium 1 Carbohydrate Servings Exchanges: 1 other carbohydrate, 1 fat ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 3148,"Seared Ahi with Passion Fruit-Shrimp Salsa 1 ripe passion fruit 4 or 5 extra large shrimp (about 4 ounces), peeled, deveined, and diced 2 teaspoons olive oil 1/4 cup finely minced Maui onion 1/2 cup peeled, seeded, and finely diced tomatoes 2 tablespoons finely sliced scallions 1 tablespoon finely minced fresh cilantro 1 teaspoon hot pepper sauce Salt and freshly ground pepper, to taste 4 Ahi tuna steaks, about 7 ounces each 3 tablespoons peanut oil Salt and freshly ground pepper, to taste Passion Fruit-Shrimp Salsa (recipe above) Instructions: Scoop out the pulp from the passion fruit and press through a fine sieve. Reserve the juice (about 1 teaspoon). Coat the shrimp in olive oil and sear in a skillet on high heat until cooked through. Transfer to a stainless steel mixing bowl, add the passion fruit juice and the remaining ingredients, and toss well to combine.; Prepare the salsa and set aside. Coat the Ahi steaks with peanut oil and season with salt and pepper. Heat a dry cast-iron skillet and sear the Ahi over high heat for about 15 to 20 seconds each side for rare (about 1 minute each side for medium-rare). Place the steaks on serving plates and spoon the salsa over the tuna, letting the juices from the salsa run onto the plates.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 3149,"Brown Sugar-Soy Turkey Legs 1 cup salt 1/2 cup sliced fresh ginger 1/4 cup black peppercorns 4 star anise, optional 1 quart plus 1 cup orange juice 8 uncooked turkey legs 2 cups brown sugar 1 cup soy sauce 1/4 cup fish sauce or Worcestershire sauce 1 bunch scallions (about 8), thinly sliced, whites and greens separated 4 cloves garlic, minced 2 jalapenos, minced Instructions: For the brine: In a medium saucepan, bring 1 quart water to a boil. Add the salt, ginger, peppercorns and star anise, if using. Turn the heat to low and simmer 10 minutes. Pour into a large container with 1 quart orange juice and 2 quarts water and stir well. Add the turkey legs and refrigerate 8 hours or overnight (no more than 18 hours). Preheat the oven to 400 degrees F. Line a baking sheet with foil. Remove the turkey legs from the brine and place on the prepared baking sheet. Mix together the remaining cup orange juice and 1 cup water and pour into the pan. Cover tightly with aluminum foil, and bake for 40 minutes. For the glaze: Meanwhile, in a small saucepan over medium heat, cook the brown sugar with 1 cup water, stirring occasionally with a wooden spoon, until the sugar begins to melt. Reduce the heat to low and continue to cook until the caramel begins to bubble, about 4 minutes.
Remove the pan from the heat and carefully pour in the soy sauce 1/4 cup at a time (the caramel will bubble and steam, so keep it at an arm's distance and allow it to calm down between additions). Stir in the fish sauce, scallion whites, garlic and jalapenos. Return to medium heat and cook, stirring occasionally, until the sauce comes to a simmer. Remove the foil from the turkey legs. Baste the turkey legs with half of the caramel sauce, flipping the legs over to coat both sides, and bake for another 20 minutes. Repeat the process with the remainder of the sauce, and continue to cook until an instant-read thermometer inserted into the thickest part of the leg registers 165 degrees F, about 15 more minutes. Remove to a serving dish and cover with foil, then allow to rest for at least 15 minutes before serving. Garnish with the scallion greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3150,"Italian Stuffed Artichokes 4 artichokes, washed and dried Zest and juice of 2 lemons
2 cups pulverized butter crackers
1 cup grated Pecorino-Romano 1/4 cup olive oil, plus more for drizzling
1/4 cup chopped fresh parsley
1 tablespoon dried Italian seasoning
2 cloves garlic, grated on a rasp
Kosher salt and freshly ground black pepper
About 1 cup chicken stock Instructions: Preheat oven to 375 degrees F. Trim the stem of an artichoke so the base is flat and even. Trim the top inch off the artichoke and remove and discard any tough, woody outer leaves. Gently open up the leaves to get to the center. Using a spoon, scoop out the fuzzy choke in the center. Using scissors, trim off the sharp points of the large outer leaves. Rub and pour lemon juice all over the inside and outside (reserve half of the juice). Repeat with remaining artichokes. Mix together pulverized crackers, Pecorino, olive oil, parsley, Italian seasoning, garlic, lemon zest and salt and pepper. Pack each artichoke with the stuffing mixture, starting with the interior and working your way around between the outer leaves. Continue this process with the remaining artichokes. Place artichokes in an 8-inch square baking dish and add about 1 inch of chicken stock and the reserved lemon juice to the bottom of the dish. Cover tightly with foil. Bake until leaves pull out easily and the meat at the bottom of the leaves is tender, 1 hour to 1 hour 30 minutes. Preheat the broiler. Take off foil, drizzle the artichokes with olive oil and broil until tops are golden brown, about 5 minutes. Serve! ","[Chianti, Barbera, Dolcetto, Tempranillo]" 3151,"Carrot Cake Granola 4 tablespoons unsalted butter, melted 3 tablespoons packed light brown sugar 3 tablespoons pure maple syrup 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1 3/4 cups old-fashioned rolled oats 2 large carrots, shredded and squeezed dry 1 cup walnuts, chopped 1/2 cup yogurt-covered raisins 1/3 cup chopped dried pineapple Instructions: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla, cinnamon and salt in a large bowl. Add the oats, carrots and walnuts, and toss until evenly coated. Spread out on a rimmed baking sheet. Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the raisins and dried pineapple. (The granola can be stored in an airtight container at room temperature for up to 5 days.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3152,"Traditional Classic Potato Salad 3 large Yukon gold potatoes (about 1 1/4 pounds), peeled and cut into 1-inch cubes 3 large eggs 1/2 cup diced onion 1/2 cup diced celery 2 tablespoons sweet relish 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce Kosher salt and freshly ground pepper 1 cup mayonnaise 2 scallions, thinly sliced Instructions: Bring a large pot of water to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain the potatoes and spread out on a sheet pan to cool. Meanwhile, bring a separate pot of water to a boil. Carefully add the eggs; cook for 12 minutes, then remove to a bowl of ice water to cool completely. Peel the eggs under cold running water, then roughly chop. In a large bowl, combine the onion, celery, relish, Worcestershire sauce, hot sauce, 1 1/2 teaspoons salt, 1 teaspoon pepper and the mayonnaise. Fold in the potatoes, eggs and scallions. Adjust the seasoning to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3153,"Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish 1 cup sherry vinegar 2 tablespoons Dijon mustard 1/4 cup honey 1 tablespoon ancho cl powder Salt and freshly ground pepper 4 salmon fillets, 6 ounces each 2 medium ripe tomatoes, chopped 2 tablespoons finely diced Spanish onion 2 tablespoons chopped parsley 1 teaspoon red pepper flakes 1/4 cup red wine vinegar 1/4 cup olive oil Salt and freshly ground pepper, to taste Instructions: In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho cl powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the spicy tomato relish. For the Spicy Tomato Relish: Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Barbera]" 3154,"Quickie Banana Split 2 ounces unsweetened chocolate 4 1/2 ounces semisweet chocolate 1/4 cup light corn syrup 1/3 cup hot water 1 1/2 cups heavy cream 2 tablespoons sugar 3 banana leaves (optional) 6 bananas 1/2 cup coarse sugar 1 quart vanilla ice cream 1/2 cup salted peanuts 6 large mint sprigs Instructions: Combine the 2 chocolates in the top half of a double boiler set over barely simmering water. Stir constantly until all chocolate is melted, then whisk in the corn syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. (The sauce can be made up to 24 hours in advance and refrigerated. To re-warm, stir over low heat or heat in a microwave.) Whip the heavy cream and add the sugar when the cream starts to grow in volume. Continue whisking until light and fluffy. Build a banana split in a tall martini glass by placing a triangle of banana leaf at the back of the glass. Cut banana in half then split them lengthwise. Dip the cut sides in coarse sugar and caramelize with a torch or place under broiler. Lay in the glass like rabbit ears. Add scoops of ice cream, then chocolate sauce, whipped cream and peanuts. Finish with a sprig of mint. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 3155,"Steamed Sweet Potatoes 2 medium sweet potatoes (about 1/2 pound each), scrubbed (see Cook's Note) Toppings, such as hot honey and chopped pecans; salted butter and chili powder; creme fraiche, chives, salt and pepper; herbed butter; salted butter and brown sugar; salsa and sharp Cheddar; toasted pepitas, cilantro, salt and pepper, optional Instructions: Place a steamer basket or colander in a large pot. Add water until it reaches 1 inch below the bottom of the basket. Put the sweet potatoes in the steamer basket and bring the water to a boil. Once the water is boiling, cover the pot, reduce the heat to medium and allow the potatoes to steam until you can insert a paring knife without resistance, about 30 minutes. Using tongs, remove the potatoes from the steamer basket and let rest for 5 minutes. Split potatoes in half lengthwise, and serve as is or with preferred toppings if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 3156,"Tea Cake Unsalted butter, at room temperature, for the teacups 1/2 cup milk
1 bag black tea, such as chai or Earl Grey
1/2 cup granulated sugar
1/4 cup vegetable oil
1 large egg
1 teaspoon lemon juice
1/2 teaspoon pure vanilla extract
1/2 cup all-purpose flour
1/8 teaspoon baking soda
Pinch fine salt
Whipped cream, for serving
Ground cinnamon, for serving
Instructions: Grease 4 microwave-safe teacups with butter. Put the milk in a microwave-safe bowl and microwave on high until very hot, 1 to 2 minutes. Steep the tea bag in the hot milk, about 4 minutes. Remove the tea bag and whisk in the sugar, oil, egg, lemon juice and vanilla until smooth, about 2 minutes. Whisk in the flour, baking soda and salt. Pour into the prepared teacups until they are about two-thirds full. Microwave, one at a time, until puffed and a toothpick comes out clean, about 2 minutes; let cool slightly. Top with whipped cream and cinnamon. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 3157,"Canadian Surf 'n Turf: Wild Chinook Salmon with Mango Salsa and Wild Venison Steaks with a Red Wine, Blueberry, Chocolate Sauce 1 whole chinook salmon, approximately 1 1/2 to 2 pounds (or substitute other fresh salmon or trout) 1 lemon, juiced Fresh thyme sprigs Fresh dill stalks Olive oil 4 venison rib steaks (or substitute T-bone, tenderloin, back strap or sirloin tip) Red wine, enough to cover meat 1/2 cup juniper berries 2 bay leaves 1/2 cup fine diced white onion 2 ripe mangos, skinned, small diced 1 plum tomato 1/2 cup small diced red onion 1 teaspoon small diced jalapeno pepper 1 large orange, juiced 1 lime, juiced 2 lemons, juiced 2 tablespoons freshly chopped flat-leaf parsley 2 tablespoons freshly chopped mint leaves Salt and freshly ground black pepper 2 tablespoons olive oil 1-ounce butter 1/4 cup finely diced onion 1/4 cup pine nuts 1 1/2 ounces chopped dark chocolate 1 cup fresh blueberries Instructions: Prepare salmon by removing all scales and gills. Clean cavity and pat dry with paper towels. Place the salmon on a large platter and stuff the cavity with a few sprigs of thyme and dill and season with salt and pepper. Sprinkle with lemon juice and let marinate for 1 hour. Prepare venison by removing any hair and bone bits left behind after butchering. Combine the marinade ingredients and pour over meat in either a resealable plastic bag or a baking dish. Marinate for 4 hours in the refrigerator, if possible. Can be refrigerated overnight. For the mango salsa: Combine all ingredients in a large bowl and set aside. Refrigerate for 1 hour, if possible. Brush salmon lightly with olive oil and place salmon on very hot grill, for approximately 5 to 6 minutes per side. Remove from grill and place on a serving platter or cutting board. For venison sauce: In a hot saute pan over low to medium heat, add olive oil, butter, onion, and pine nuts. Saute for a couple of minutes to sweat the onions. Do NOT overcook. Raise heat to medium, add 1 cup of red wine and reduce by half, 2 to 3 minutes. Reduce heat to medium-low and add the chocolate and blueberries. Once the chocolate has melted, remove from heat. Place venison on hot grill... LEAVE THEM ALONE for about 2 1/2 minutes per side for medium-rare. Remove from the grill and place on a serving platter or cutting board. Serve the salmon and venison steaks with mango salsa and blueberry chocolate sauce. If desired, serve with a fresh green salad on the side. Present the meal on a large rustic wooden cutting board (rugged) with kale, lemon wedges and a rustic (also rugged) baguette. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]

" 3158,"Camarones al Tequila 1 1/2 tablespoons butter 16 to 20 small shrimp About 1/4 cup chopped onions About 1/4 cup chopped tomatoes 1 tablespoon freshly chopped cilantro leaves Drizzle tequila Pinch Guajillo chili powder, optional Salt Freshly ground black pepper Instructions: Heat a large skillet over medium-high heat and add the butter and the shrimp. Saute the shrimp until pink then add the onions, tomatoes and the cilantro. Let it sit for about 2 minutes then enhance the favor by adding the tequila, chili powder, if desired, salt and pepper, to taste. Then let it sit for 1 to 2 minutes so it may absorb the favor of the tequila. Serve with rice and vegetables. ","[Tequila, Sauvignon Blanc, Vermentino, Pinot Grigio]" 3159,"Winter Greens and Butternut Squash Gratin 2 teaspoons unsalted butter, plus more for the gratin dish 2 butternut squashes, (about 3 pounds total), cut in half lengthwise and seeded One 10-ounce bag chopped kale 2 tablespoons pure olive oil 6 cloves garlic, very finely chopped Coarse salt and freshly ground black pepper
1/2 teaspoon freshly grated nutmeg Pinch of ground allspice Leaves from 4 sprigs thyme, chopped 1 1/2 cups heavy cream 3 tablespoons plain or whole-wheat fresh or panko (Japanese) breadcrumbs 2/3 cup freshly grated Parmigiano-Reggiano cheese (about 2 1/2 ounces) Instructions: Preheat the oven to 400 degrees F. Butter a large gratin dish. Peel the squash, then cut crosswise into 1/4-inch slices; set aside.
Bring a large pot of salted water to a rolling boil. Add the kale and cook until just tender, about 5 minutes. Drain well in a colander, then squeeze out any excess water.
Heat the oil in a large saute pan over medium-high heat. Add the garlic and the well-drained greens. Cook until the greens are slightly wilted, 3 to 4 minutes. Taste and adjust for seasoning with salt and pepper.
Meanwhile, place half the sliced squash in the prepared dish and season with salt and pepper. Combine the nutmeg, allspice, and thyme in a small bowl. Spoon the kale over the squash and sprinkle with half the seasoning mixture. Top with remaining squash and sprinkle with the remaining seasoning.
Pour the cream over the gratin and cover with a piece of aluminum foil. Bake for 25 minutes, remove the foil, and press down on the squash with a spatula to compress. Cover and continue baking until the squash is soft when pierced with the tip of a knife, about 20 minutes.
Meanwhile, combine the breadcrumbs and cheese in a small bowl. Season with salt and pepper. Decrease the oven temperature to 375 degrees F. Remove the foil from the gratin dish and sprinkle the breadcrumb mixture over the squash. Dot with the butter and continue baking, uncovered, until golden brown, about 10 minutes. Transfer to a wire rack to cool for about 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 3160,"Chocolate Sesame Balls Flavorless oil, for frying 2 cups glutinous rice flour, plus up to 1/3 cup more for dusting
1/2 teaspoon baking powder
3/4 cup brown sugar
1/4 teaspoon kosher salt
1/2 cup white sesame seeds
About 3 tablespoons chocolate hazelnut spread, I like Nutella
Instructions: Fit a large heavy pot with a deep-fry thermometer. Heat 2 inches of oil to 350 degrees F. Place the rice flour and baking powder in a large heatproof bowl, then whisk to combine and set aside. Combine the brown sugar, salt and 1 cup water in a medium saucepan and bring to a boil, stirring so that the sugar dissolves. Remove it from the heat and stir it into the rice flour to form a thick, sticky, doughy batter. Let it cool slightly, for about 5 minutes, then turn it onto a surface liberally dusted with rice flour. Knead it, adding more flour as needed, until it is just smooth enough to handle (this may take quite a bit more flour, up to 1/3 cup), for about 2 minutes. It should still be slightly sticky. Divide it into 12 balls and cover them with plastic wrap. Place the sesame seeds in a small bowl or on a plate. To shape, flatten each ball slightly with your thumb, add about 3/4 teaspoon chocolate hazelnut spread and then gather up the sides and pinch to seal shut. Roll it in the sesame seeds to coat it all over, brushing with a bit of water if it's too dry for the seeds to stick.
Fry the balls in batches until they're browned, about 5 minutes. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Let cool slightly and serve. These are best enjoyed immediately. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]

" 3161,"Lemon\u2013White Chocolate Brownies 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pan 6 ounces white chocolate, chopped 1 1/2 cups granulated sugar 2 large eggs 1 tablespoon pure vanilla extract 2 1/2 cups all-purpose flour 1/2 teaspoon salt 1/4 teaspoon baking powder 3 large eggs 1 cup granulated sugar 2/3 cup fresh lemon juice (from 4 to 5 lemons) 1/4 cup all-purpose flour Confectioners' sugar, for dusting Yellow candies, for decorating Instructions: Make the brownie layer: Preheat the oven to 350?. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on the two short sides; lightly butter the foil. Melt the butter and white chocolate in a medium saucepan over medium-low heat, stirring often, until smooth. Remove from the heat and stir in the granulated sugar, eggs and vanilla. Stir in the flour, salt and baking powder until smooth. Spread the batter evenly in the prepared pan. Bake until the brownies are lightly browned on top and softly set in the middle, about 25 minutes. Let cool 5 minutes. Meanwhile, make the lemon layer: Whisk the eggs, granulated sugar, lemon juice and flour in a large bowl until smooth. Pour over the hot brownies. Return to the oven and bake until the lemon layer is set, about 20 minutes. Transfer to a rack and let cool completely in the pan. Lift the brownies out of the pan using the foil overhang. Dust with confectioners' sugar. Cut into pieces, then decorate with yellow candies. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 3162,"Mike's Deli Famous Eggplant Parmigiana Oil 2 large eggplants All-purpose flour 4 eggs Bread crumbs (recommended: Arthur Avenue Italian Deli) 1 quart marinara sauce (recommended: Arthur Avenue Italian Deli) 8 ounces sliced dry mozzarella (recommended: Arthur Avenue Italian Deli) 4 ounces grated Romano (recommended: Arthur Avenue Italian Deli) Instructions: Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer. Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour. In a separate bowl beat 4 eggs and dip the eggplant into the egg to coat both sides. Then take your bread crumbs and do the same to coat each side. Once the oil is hot, put the eggplant in the hot oil and fry until golden brown. You can also use a deep-fryer and leave in for about 2 to 3 minutes. Once all of the eggplant has been fried, get a rectangular baking pan and start the layering by adding the marinara sauce to the bottom of the pan, then the eggplant, more sauce, fresh mozzarella, Romano cheese, and continue to layer until you have reached the top of the pan. Top off with sauce, mozzarella, and grated Romano Place the eggplant into the oven and cook for 20 to 25 minutes. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 3163,"Crystallized Flowers 2 large egg whites, at room temperature 1 teaspoon water 1 dozen pesticide-free edible flowers, such as violets, marigolds, and rose petals 1 cup superfine sugar Instructions: In a small bowl, combine the egg whites and water; beat lightly with a fork. Dip a paint brush in the egg whites and gently paint a flower ? covering the petals thoroughly but not excessively. While still wet, gently sprinkle the coated petals with the superfine sugar. Put the crystallized flowers on a sheet pan lined with waxed paper to dry for 12 to 24 hours. Use to top cakes and desserts. ","[Sparkling wine, Moscato, Vin Santo]" 3164,"Creamy Rabbit Spezzatino with Fontina Stuffed Bucatini and Funghi di Bosco 1 (2 1/2- to 3 -pound) rabbit, boned (reserve bones for stock and meat for spezzatino) 4 tablespoons butter 1 shallot, chopped 4 cloves garlic, crushed 1 sprig fresh sage 1 sprig fresh rosemary 1/2 cup dry white wine 4 cups water Salt and freshly ground black pepper 8 tablespoons butter 5 cloves garlic, sliced 1 large shallot, sliced 1 sprig rosemary 1 sprig sage 1/2 cup dry white wine 1 cup heavy cream To serve: Funghi di Bosco, recipe follows Fontina Stuffed Bucatini, recipe follows Chopped parsley, for garnish Extra-virgin olive oil, for drizzling 3 1/2 cups (1 pound) all-purpose flour, more for kneading 4 large eggs, plus 3 large yolks 1 tablespoon extra-virgin olive oil Finishing: Salt 2 tablespoons butter 24 fresh sage leaves 1/2 cup freshly grated Parmesan 20 ounces mixed fresh wild mushrooms, sliced (remove tough stems from shiitakes) 4 tablespoons butter 1 or 2 sprigs sage 4 cloves garlic, crushed Salt and freshly ground black pepper 1/4 cup chopped fresh parsley Extra-virgin olive oil, for drizzling 1 pound fontina, grated 1 egg white, beaten Instructions: To make the rabbit stock: Preheat the oven to 400 degrees F. Chop up the reserved rabbit bones. Put the bones and butter in an ovenproof saucepan and roast until browned. Transfer the pan to the stovetop and set over medium heat. Add the shallots, garlic, sage, and rosemary and when they begin to turn golden, add the wine and cook until it evaporates. Add the water and simmer until reduced to one-third of its initial volume. To make the spezzatino: Preheat the oven to 350 degrees F. Cut the reserved rabbit meat into 1-inch cubes and season with salt and pepper. Heat the butter in a roasting pan set over medium heat. Add the rabbit, and let it color on all sides. Add the garlic, shallot, rosemary, and sage, and cook just to develop a little color. Add the wine, let it evaporate, and then add all the rabbit stock. Roast, uncovered, until the meat is tender, 20 to 30 minutes (add water to the pan if the juices begin to burn). Transfer the meat to a plate with a slotted spoon and remove and discard the herb sprigs. Add the cream to the pan gravy and reduce over medium heat until it has thickened but is still a little runny. To Serve: Spoon some of the rabbit in the middle of a plate. Top with Funghi di Bosco. Try and turn the bucatini around the rabbit to make a nest (it won't completely stay in place), sprinkle chopped parsley on top, and finish with a drizzle of olive oil. To make the dough: Put the flour in a mixing bowl, make a well in the center, and break the eggs and yolks in the middle. Add the olive oil to the well and beat with a fork to incorporate the olive oil with the eggs. Slowly begin to assimilate flour until you have a thick paste and can begin working with your fingers and assimilate the rest. Put the dough on a lightly floured countertop and knead for a few minutes until the dough is elastic. Cover with plastic wrap and let the dough rest in the refrigerator for 30 minutes. To finish: Bring a large pot filled with salted water to a boil. Drop the pasta in the water and cook until the bucatini is al dente (try one to check), 2 to 4 minutes. Put the butter and sage in a saute pan set over medium heat and let the butter solids turn brown. Add the bucatini to the pan along with a little pasta cooking water (this stops the butter from browning) and keep moving the pasta gently in the pan until the water evaporates. Add the cheese. Serve with the sage leaves, if you like. Preheat the oven to 400 degrees F. Arrange the mushrooms in a baking dish. Melt the butter with the sage and garlic in a small pan set over medium heat. When the butter solids have turned a nutty blond, pour the butter (discard the garlic and sage) over the mushrooms. Season with salt and pepper and roast, turning occasionally, until the mushrooms are tender but still slightly al dente, 15 to 20 minutes. Transfer them to a bowl, toss with the parsley, drizzle with olive oil, and keep warm. Melt the fontina in a microwave oven on high heat, cooking for 1 minute intervals, until the cheese is runny. Pour into a pastry bag and immediately roll out the bucatini dough. If the cheese hardens in the meantime, you can reheat it in the microwave for a few seconds, but only if the bag has a plastic (not metal) tip. Roll out the bucatini dough using a pasta machine, always dusting the pasta sheet with flour to prevent sticking, until the sheet is 1/32-inch thick (or slightly thinner, if you can). Cut the pasta sheet crosswise into strips 2 1/2 to 3-inches wide (and about 4-inches long). Brush the strips with egg white and squeeze out a rope of fontina stuffing down the length of the strip, stopping 1/4-inch from each end. Roll the pasta strip over the stuffing until you have a tightly stuffed cylinder. The pasta should roll over itself twice. Pinch the ends closed and then cut off the pinched part to seal the bucatini. Make at least 24 bucatini. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 3165,"Pacific Peach 1 1/2 ounces whiskey liqueur, such as Southern Comfort 3/4 ounce fresh lime juice 1/2 ounce Simple Syrup, recipe follows 1/4 ounce peach schnapps 3 ounces brewed black tea Lemon wedge, for garnish 1 cup granulated sugar Instructions: Fill a pint glass with ice. Pour in the whiskey liqueur, lime juice, simple syrup and peach schnapps. Cover the glass with the top of a cocktail shaker and shake vigorously for 8 to 10 seconds. Strain into a Collins glass filled with ice. Pour in the tea and garnish with the lemon wedge. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. When the sugar is completely dissolved, remove from the heat and cool to room temperature. Refrigerate, covered, for up to 1 week. ","[Bourbon, Brandy, Rum, Sparkling wine]" 3166,"Frozen Smores on a Stick 2 tablespoons cocoa 2 tablespoons sugar 1 cup vanilla yogurt 6 graham crackers broken into dime size pieces 1/4 cup mini marshmallows 1/4 cup chocolate chips Instructions: Mix together cocoa and sugar in a bowl. Fold in vanilla yogurt and then repeat with graham crackers. Add marshmallows and chocolate chips and combine. Pour into a mold and add popsicle sticks as needed.; ","[Merlot, Moscato, Riesling]" 3167,"Tequila Lime Shrimp Skewers 1 cup tequila 1/2 cup freshly squeezed lime juice 1-ounce freshly chopped cilantro leaves 1/2 fresh red onion, chopped Salt and pepper 12 medium raw shrimp Instructions: Combine all marinade ingredients and marinate the shrimp for 30 minutes. Place them on skewers and grill for 3 minutes on each side. ","[Tequila, Sauvignon Blanc, Pinot Grigio]" 3168,"Tre Colore Pesto and Grilled Steak with Quick Roasted Tomatoes and Garlic Four 7 to-8-ounce flat-iron steaks or filet steaks 1 bulb garlic 12 plum tomatoes, halved lengthwise 3/4 cup EVOO, plus more for drizzling Kosher salt and freshly ground pepper 3 tablespoons pine nuts 1 cup fresh parsley leaves 1/2 cup fresh basil leaves 1 head Belgian endive, sliced 1/2 head radicchio, chopped A handful of fresh thyme sprigs, leaves stripped Juice of 1 lemon 2 small handfuls grated Parmigiano-Reggiano Ciabatta bread, grilled or warmed in the oven, split and charred or warmed Instructions: Position a rack in the center of the oven and preheat the oven to 500 degrees F (or the highest setting).
Bring the steaks to room temperature. Meanwhile, remove 1 garlic clove from the bulb and finely grate. Remove the other cloves with the skin still intact and spread them on a baking sheet along with the tomatoes. Toss with about 1/4 cup EVOO and season with salt and pepper. Turn the tomatoes cut-side down. Roast until the tomatoes are charred and softened, 20 to 25 minutes. Lightly toast the pine nuts in a small skillet over medium heat, then remove to a plate to cool.
Combine the parsley, basil, endive, radicchio, thyme, pine nuts, lemon juice and cheese in a food processor. Season with salt and pepper. Pulse until chopped. With the motor running, drizzle in the remaining 1/2 cup EVOO in a slow stream until blended. Transfer the pesto to a serving dish. (Any leftover pesto is delicious on sandwiches or tossed with hot pasta and starchy cooking water.)
Heat a grill pan or heavy griddle over medium-high heat or prepare an outdoor grill.
Drizzle the steaks with EVOO and sprinkle with salt and pepper. Grill for 3 to 4 minutes, then flip and cook 3 more minutes for medium-rare. Remove to a cutting board and let rest for 5 to 10 minutes.
Place the steaks on serving plates and drizzle with the pesto. Serve the roasted tomatoes, garlic and bread on the side. To eat, squeeze the garlic from the skins and rub onto the bread, then top with the tomatoes. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Barolo]" 3169,"Potato Latkes 8 medium potatoes, peeled 1 medium onion Lemon juice 1 cup flour 1 cup milk 1 egg 1 tablespoon baking powder 1/8 cup melted butter Freshly grated nutmeg Salt and pepper to taste Watercress, to garnish Caviar, to garnish Applesauce, for garnish Creme fraiche, for garnish Instructions: Grate potatoes and onions on a large-hole grater. Splash with lemon juice and squeeze out excess water. Mix flour, milk, egg, baking powder, and nutmeg. Add to the potatoes and then add the melted butter. Heat some peanut oil in a skillet and fry until golden on one side. Flip, and cook the same way on the other. Serve with watercress, caviar, applesauce, and creme fraiche. **For Passover, omit the baking powder and replace the flour with matzo (ground into flour), which will make a slightly denser latke. Fry it slowly. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3170,"Baked Red Snapper in a Salt Crust 3 cups all-purpose flour 1 cup cornmeal 1 1/4 cups coarse salt 1 tablespoon fresh rosemary 2 large egg whites 1/2 cup water 2-pound whole red snapper, cleaned Instructions: Preheat oven to 375 degrees. In a bowl blend together the flour, cornmeal, coarse salt, and fresh rosemary. Add the egg whites and the water. Stir to combine. Add more water if necessary to form a stiff dough. On a lightly floured surface roll out the dough. Transfer it to a baking sheet. Wrap the whole red snapper completely in the dough. Press the edges of the dough to seal. Put in oven and bake for 25 minutes. Remove the crust. Fillet and serve the fish. Lacryma Christi del Vesuvio, Mastroberardino, 1994 ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3171,"Grouper Roasted in Banana Leaves with Orange-Pineapple Relish and Red Beans and Rice 4 grouper fillets, about 6 ounces each 6 tablespoons pure olive oil Salt and pepper 1 banana leaf, cut into 4 rectangles Orange-Pineapple Relish, recipe follows Chopped mint Chopped cilantro Diced red bell pepper 2 tablespoons olive oil 1 large Spanish onion, finely chopped 1 stalk celery, chopped 4 cloves garlic, chopped 4 green onions, chopped 1/2 pound red beans, soaked overnight, drained, rinsed 1 ham bone or ham hock, about 1 1/2 pounds 1 bay leaf 2 sprigs thyme Pinch red pepper flakes 2 cups long grain rice, cooked Chopped cilantro 1 cup fresh pineapple, cut into small diced 2 oranges, peeled and segmented 1/4 cup chopped red onion 1 New Mexico red cl, toasted in a pan over high heat for 20 seconds and crushed 1 teaspoon minced garlic 1 teaspoon honey 4 mint leaves, cut into chiffonade 2 tablespoons extra virgin olive oil 1 lime, juiced Salt and pepper 1/2 teaspoon ancho chili powder Instructions: Grouper: Preheat oven to 400 degrees F. Rub each fillet with olive oil and season with salt and pepper to taste. Wrap each fillet in a banana leaf, envelope style and place seam sided down on a baking sheet. Roast for 8 to 10 minutes. Place the packets seam side up on a platter and fold back the sides of the banana leaf to expose the fish. Place a few tablespoons of the relish on top and garnish with mint, cilantro and peppers. Red Beans and Rice: Heat oil in a large Dutch oven. Add the onions, celery, garlic and green onions and cook until soft. Add the soaked beans, ham bone, bay leaf, thyme, red pepper and 3 cups of cold water. Bring to a boil, reduce to a simmer and cook for 1 1/2 hours or until the beans are soft. Season with salt and pepper. Place rice in a large bowl and add the bean mixture. Mix to combine and fold in cilantro. Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 3172,"Warm Salad of Frisee and Baby Spinach ,Mushrooms, Bacon, Sweet Shallots and Chewy Croutons; Sherry Vinaigrette 4 heads frisee 12 ounces smoked bacon (homemade or other) 8 to 12 shallots 1/4 cup balsamic vinegar 1/4 cup grenadine 16 ounces locally foraged mushrooms (such as chanterelles, boletes, chicken of the woods and lobster mushrooms) Olive oil Kosher salt Cracked pepper Fresh thyme 1 ficelle (approximately 12 inches), or French bread of choice 1 pound baby spinach 4 ounces sherry vinegar 4 ounces virgin olive oil 4 ounces soy or canola oil 1 to 2 cloves garlic, crushed Salt Freshly cracked black pepper Instructions: Wash the frisee well, trim the root end but leave it attached, and cut the heads in half. Remove the rind from the bacon. Cut bacon into thick lardons, slowly render the fat, drain and dry lardons on paper toweling. Peel the shallots, slice them into 1/4-inch rings, toss them in the mixture of hot balsamic vinegar and grenadine and reserve. Clean and trim the mushrooms. Toss them with olive oil, kosher salt, cracked pepper and fresh thyme then roast them and reserve. Cut the ficelle into 16 thick little slices To Assemble: Warm plates in a low oven. Have all components prepped in advance. In a separate pan or lightly oiled baking dish lay the seasoned bread for croutons in a single layer. Sprinkle lightly with oil and toast quickly in a 425 degree oven. Place in the warming oven. In a large pan sear seasoned halves of frisee in a scant amount of soy or canola oil. Transfer them to the warm oven. In the same pan add the bacon, shallots, roasted mushrooms and half of the vinaigrette. Heat thoroughly. Remove plates and frisee from the warming oven. Spoon hot mushroom mixture across frisee. In that same pan again lightly wilt spinach with a splash more vinaigrette and plate it in a separate little >pile next to the mushroom braise. Arrange croutons over the salad. Garnish with coarsely chopped herb confetti ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 3173,"Carne Asada Torta (Poc Chuc Torta) 2 pounds thinly cut flap meat Salt and freshly ground black pepper 2 tablespoons fresh thyme leaves, roughly chopped 1 tablespoon crumbled dried Mexican oregano 1 cup freshly squeezed orange juice (from 3 oranges) 2 tablespoons vegetable oil 4 bolillo rolls, halved lengthwise Mayonnaise 2 avocadoes, sliced 2 tomatoes, sliced Pickled jalapenos Instructions: Place the meat in a 13-by-9-inch glass dish. Sprinkle the meat on both sides with salt and pepper. Toss the meat with the thyme and oregano, making sure the meat is evenly coated. Pour the orange juice all over the meat. Let the meat marinate for 30 minutes.
Heat a charcoal or gas grill, or use a stovetop grill pan, on high heat.
Once the grill is hot, grill the meat for 5 minutes per side, using tongs to flip the meat. Remove the meat from the heat and allow to rest, covered, for about 10 minutes.
Slice the meat into pieces large enough to fit the bolillo roll. Spread 1 tablespoon of mayonnaise on the inside halves of each bolillo roll. Season with some more salt and pepper. Slightly toast the bolillo roll on the grill, cut side down, about 1 minute. Place a sliced piece of meat on the inside of the roll. Add the avocado and tomato slices. Serve with some pickled jalapenos alongside. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 3174,"Cheese Steak Egg Rolls with Ranch Pepper Rings Cooking spray 1 cup sliced onions 2 cooked fillet or rib-eye steaks, cut into thin slices 8 spring roll wrappers 6 to 8 ounces provolone cheese 2 large yellow or red bell peppers, sliced crosswise into rounds 1 packet dry ranch dip mix Instructions: Preheat oven to 400 degrees F. Coat 2 baking sheets with cooking spray. Coat a large skillet with cooking spray and set pan over medium-high heat. Add onions and cook 3 minutes, until soft. Push onions over to the side of pan, add steak to pan and cook 1 minute. Transfer spring roll wrapper to a flat surface. Top with steak, onions and provolone cheese in bottom third of wrapper. Roll wrapper one time, fold in ends, and roll up. Place on prepared baking sheet and spray with cooking spray. Arrange peppers on separate baking sheet and spray with cooking spray. Coat with ranch mix. Roast cheese steak egg rolls and peppers 15 minutes, until wrappers are golden brown and peppers are soft. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 3175,"French Chocolate Mousse 6 ounces semisweet baking chocolate, chopped 3 tablespoons unsalted butter, softened 3 eggs, separated* 1/2 teaspoon cream of tartar 1/4 cup plus 2 tablespoons sugar 1/2 cup heavy cream, cold 1/2 teaspoon vanilla extract Whipped cream and chocolate shavings, for garnish Instructions: Place the chocolate and butter in a heatproof bowl and place over a saucepan containing barely simmering water (or use a double boiler). Melt the chocolate and butter together and stir with a wooden spoon until smooth. Remove from heat and cool slightly. Add the egg yolks to the chocolate, 1 by 1, beating with a whisk until incorporated. Set aside. In another bowl, beat the egg whites until foamy. Add the cream of tartar and continue to beat. Gradually whisk in 1/4 cup sugar and continue beating until stiff peaks form. Beat heavy cream in a chilled bowl until it begins to foam and thicken up. Add the remaining 2 tablespoons sugar and vanilla. Continue to whip the cream until it holds soft peaks. Gradually and gently fold the egg whites into the chocolate mixture to lighten it. Then, delicately fold in the whipped cream. Take care not over work the mousse. Divide mousse into 4 individual glasses. Cover and chill for several hours. Garnish with whipped cream and chocolate shavings before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3176,"Rainbow Fruit Salsa 3 limes, juiced 1 cup honey
1 cup fresh mint leaves, plus additional for garnish
1 cup blueberries, halved 1/2 cup pomegranate seeds
1 ruby red grapefruit, segmented and diced
1 kiwi, finely diced
1 mango, finely diced
Instructions: For the mint lime simple syrup: Add the lime juice, honey, mint leaves and 1 cup of water to a small saucepot and bring to a boil. Stir until honey is dissolved, then remove from heat. Let cool and strain out mint. For the salsa: Put the blueberries, pomegranate seeds, grapefruit, kiwi and mango in a bowl and add 1/4 cup simple syrup (save remainder for another use). Gently toss and garnish with mint leaves. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 3177,"Provencal Chicken Burgers With Pissaladiere Topping 2 tablespoons extra-virgin olive oil, divided 1 tablespoon butter 2 large onions, very thinly sliced Salt and freshly ground black pepper 1/3 cup pitted chopped black olives, nicoise or kalamata, 1 tablespoon anchovy paste 2 pounds ground chicken 1 tablespoon dried herbes de Provence 1 teaspoon fennel seed 2 teaspoons lemon zest 2 cloves garlic, minced or finely chopped 4 slices Swiss cheese 4 crusty rolls, split and lightly toasted 4 red or green lettuce leaves Potato chips, for serving Instructions: Combine 1 tablespoon olive oil and butter in a skillet over medium heat. Add onions to the pan, season with salt and pepper and cook 20 minutes to caramelize then stir in olives and anchovy paste and cook 2 minutes more. Remove from stove. While the onions cook, combine chicken with herbes de Provence, fennel seed, lemon zest, garlic, salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Form 4 patties and cook 6 minutes on each side. Melt the Swiss cheese on each burger the last 2 minutes of cook time. Loosely tent the burgers under foil to melt the cheese. Serve the burgers on buns topped with lettuce and caramelized onion topping. Serve with potato chips alongside. ","[Rhone Blends, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 3178,"Short Rib Burger 2 pounds beef short ribs 1 pound beef plate ribs
1 pound beef osso buco (shank)
4 cups Red Wine Marinade, recipe follows 1 1/2 pounds ground beef (chuck)
1 tablespoon black peppercorns
1 tablespoon fresh rosemary leaves
1 head iceberg lettuce
3 large ripe red tomatoes
12 burger buns
Mayonnaise, as needed
Brown mustard, as needed
Pigwich BBQ Sauce/Tomato Jam, recipe follows 1 bottle (750 milliliters) red wine (Cabernet, Merlot or Zinfandel) 1 large yellow onion, peeled and thinly sliced 8 cloves garlic, thinly sliced
2 sprigs fresh thyme
2 sprigs fresh rosemary
3/4 cup sea salt
1/3 cup vegetable oil
3 cups chicken or beef stock
2 pounds Roma tomatoes 1 lemon
1 jalapeno
2 whole cinnamon sticks
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon ground allspice
2 cups brown sugar
1 cup white vinegar
1/4 cup lime juice
2 tablespoons molasses
1/4 cup chopped fresh ginger root
Instructions: Place the short ribs, plate ribs and osso buco in a large ovenproof dish. Pour the Red Wine Marinade over the meats. Turn the meats to coat with marinade. Cover the dish and put in the fridge for 12 to 36 hours. When ready to cook, preheat the oven to 275 degrees F. Turn the meats again to coat with the marinade, then wrap the dish in foil or cover with a lid. Braise the meats for 4 to 4 1/2 hours. The meats should be very tender. Remove the foil or lid and allow the meats to cool to room temperature. Preheat the oven to 400 degrees F. Using your hands, remove the bones and any large pieces of fat from the meats. Using your hands and a knife, shred and chop the meats into bite-sized pieces. Put the meats into a mixing bowl. Add the ground beef to the bowl with the braised meats. Toast the peppercorns on the stovetop in a dry saute pan over medium heat for about 2 minutes. Let the peppercorns cool. Put the peppercorns and rosemary in a spice grinder and grind. Add the pepper and rosemary to the mixing bowl with the meats. Using your hands, gently mix the beef and spices together to form a uniform blend. Form the meat into about 12 burger patties. Cook the patties on a grill or saute in a heavy skillet over medium-high heat, 3 to 4 minutes per side. Remove the core from the lettuce and cut as thinly as you can. Remove cores from the tomatoes and cut crosswise into slices about 1/2 inch thick. Put burger buns cut-side down on a sheet tray and bake for about 4 minutes. Remove the buns from the tray and open them to assemble the burgers. On bottom buns, put a generous spread of mayonnaise and 2 slices of tomato. On top buns, spread about 1 teaspoon of brown mustard and about 1 tablespoon of Pigwich BBQ Sauce/Tomato Jam. Place the patties on bottom buns, top with shredded iceberg lettuce and top buns. Combine the wine, onion, garlic, thyme, rosemary, salt, vegetable oil and stock in a large heavy pot. Bring to a simmer and simmer for about 20 minutes. Remove from the heat. Cool to room temperature. Strain the marinade. Chill until ready to use. Core and chop the tomatoes. Slice the lemon into 1/2-inch-thick slices. Roughly chop the jalapeno (keep the seeds in). Tie the cinnamon sticks up with kitchen twine. Combine the tomatoes, lemon, jalapeno, cumin, coriander, black pepper, allspice, sugar, vinegar, lime juice, molasses and ginger in a large, heavy-bottomed pot. Tie the end of the cinnamon stick string to the handle of the pot. Bring the mixture to a simmer and turn the heat to medium-low. Cook for about 40 minutes, until about a quarter of the liquid has evaporated. Remove from the heat. Remove the cinnamon sticks. Allow the jam to cool to room temp. Use a stick blender or stand blender to puree the jam to the desired consistency. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 3179,"Peanut Brittle 1 tablespoon vanilla extract 1 tablespoon baking soda 1 tablespoon salt 3/4 cup (1 1/2 sticks) butter 3 cups sugar 1 cup light corn syrup 3 cups shelled raw peanuts Instructions: Measure the vanilla into a small bowl and set aside. Combine the baking soda and salt in another small bowl and set aside. Butter 1 cookie sheet with sides or jelly roll pan liberally with 1/2 stick of the butter. Set aside.
Combine the sugar, corn syrup and 1/2 cup water in a large saucepan. Bring the mixture to a boil, attach a candy thermometer and cook over medium-high heat until the syrup spins a thread when poured from a spoon or reaches 240 degrees F on the thermometer. Stir in the peanuts and continue cooking and stirring until the candy becomes golden brown or reaches 300 degrees F.
Remove from the heat immediately and quickly add the remaining 1 stick butter and the vanilla, baking soda and salt. Stir only until the butter melts, and then quickly pour the brittle onto the cookie sheet, spreading the mixture thinly. When the brittle has completely cooled, break the candy into pieces and store in a tightly covered container. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 3180,"Bumble Bees 1 SNICKERS? Brand Crme Sports Eggs 3-Pack 12 pieces M&M'S? Brand Chocolate Candies 1 tube decorative yellow icing Yellow construction paper Instructions:

1. Cut 6 hearts from the construction paper for the bumble bee's wings.
2. Unwrap the SNICKERS® Brand Crème Sports Eggs and place both halves flat on a counter.
3. With the decorative icing, pipe lines over the eggs. Dot the lines with the M&M'S® Brand Chocolate Candies.
4. Dot each wing with icing, and then press it underneath an egg, with one wing on either side of each egg. ","[Chardonnay, Riesling, Gewrztraminer]" 3181,"Pistachio Pesto with Angel Hair Pasta 1 package angel hair pasta 1/2 cup Pistachio Pesto, recipe follows 2 tablespoons olive oil Salt and freshly ground black pepper 1 cup Parmesan ribbons, shaved with a vegetable peeler, for garnish 1 cup cherry tomatoes, cut in half, for garnish 1/4 cup fresh basil leaves, for garnish 8 cups fresh basil leaves, washed and dried 1 cup plus 1 tablespoon olive oil 3/4 cup unsalted pistachios, toasted and crushed in a mortar and pestle 1/2 cup grated Parmesan 2 cloves garlic Salt and freshly ground black pepper Instructions: Prepare the pasta according to package directions. Reserve 1/2 cup pasta water.
   Heat a large saute pan. Place the Pistachio Pesto, 1/4 cup reserved pasta water (more if needed) and olive oil in the pan. Toss to incorporate. Add the cooked pasta to the pan, gently fold into the Pistachio Pesto mixture, season with salt and pepper and divide among serving plates. Garnish with the Parmesan ribbons, cherry tomatoes, basil leaves and sprinkle with pepper. In batches, place the basil leaves, oil, pistachios, Parmesan and garlic in a blender and puree until smooth. Season with salt and pepper. Place the Pistachio Pesto in a container. Cover the top with the remaining 1 tablespoon olive oil. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 3182,"Sandy\u2019s Delicious Pulled Pork Patacon 4-pound piece pork cushion (a deboned cut of meat from the large muscle of a pig's picnic shoulder) 1 cup Sofrito (see recipe below) 1 cup water 1/3 cup Worcestershire sauce 1/4 cup garlic powder 1/4 cup Italian seasoning 1/4 cup paprika 1/4 cup ground black pepper 2 tablespoons salt 1 bunch of green onion stems 1 cup mayonnaise 1/4 cup water 8 garlic cloves Oil, for frying 6 plantains at any stage of ripeness, yellow (soft and sweet) or green (firm) 2 cups shredded lettuce 2 tomatoes, sliced 1/2 cup ketchup 1 cup shredded mixed cheese 1 bunch green onions 1/2 teaspoon crushed red pepper 7 garlic cloves Half yellow onion 2 tablespoons oil Instructions: For the Pulled Pork: Cut up the pork in small pieces and put into a large Dutch oven. Add the Sofrito (see recipe below), water, Worcestershire, garlic powder, Italian seasoning, paprika, black pepper and salt. Toss to coat the pork. Refrigerate and marinate for at least 8 hours up to 2 days. (The longer you marinate, the better.) Preheat the oven 350 degrees F. Cover the Dutch oven and braise the pork until very tender, about 3 hours and 30 minutes. Once you take the pork out, it will be so juicy and tender you will be able to separate it with the gentle touch of a fork. For the Garlic Sauce: Blend the scallions, mayonnaise, water and garlic together until smooth (then sample and taste the power of this sauce!). Refrigerate for up to 3 days. For the Plantains: Fill a large pot about halfway with oil, attach a deep fat-fry thermometer and heat to 350 degrees F. Peel and cut plantains in half lengthwise. Add in batches to the hot oil and fry until golden, about 6 minutes. Remove and flatten each half (I like to use a heavy flat dish). Return batches of the flattened plantains back into the oil about for another minute. Remove to paper towel-lined plate and set aside until ready to use. Assemble: Place a piece of fried/flattened plantain on a plate, top with lettuce, tomatoes, cheese and pulled pork. Drizzle with ketchup and garlic sauce and sandwich with another plantain. Enjoy the messy deliciousness. You could eat with your hands, but I prefer using knife and fork to keep appearances. Finely chop the green onions, crushed red pepper, garlic and onion in a food processor. Heat the oil in a large skillet over medium-high heat and cook, stirring frequently, until the onion is soft and translucent. Cool and refrigerate for up to 1 week. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 3183,"We Miss You Elvis Cocktail 1/4 cup salted peanuts 2 tablespoons sugar 2 ounces vanilla vodka, such as Smirnoff, plus more for dipping 1 frozen banana 2 ounces white chocolate liqueur, such as Godiva Instructions: Finely chop half the peanuts and mix them with the sugar. Spread the mixture out onto a flat plate. On another plate, pour in a little of the vodka. Dip the rim of a martini glass into the vodka, then into the peanut and sugar mixture. Set aside while you make the cocktail. Into a blender, add the banana, vanilla vodka and white chocolate liqueur. Blend until smooth. Pour into the prepared glass and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 3184,"Date Ice Cream Sundae 1/2 cup oats 1/2 cup raw pepitas 1/2 cup raw almond pieces 1 1/2 tablespoons vegetable oil 1 1/2 tablespoons apple juice 1 1/2 tablespoons honey 1/8 teaspoon salt 2 cups nonfat milk 1 pound fresh dates (medjool are great) 6 egg yolks 3/4 cup brown sugar 3 cups half and half 2 teaspoons vanilla Instructions: Preheat the oven to 300 degrees and line a baking sheet with parchment paper, or oil it lightly. Put the oats, pepitas, and almonds in a bowl and mix evenly. In a small saucepan, warm the oil, apple juice, honey and salt over low heat, stirring until combined. Pour over the oat mixture and toss to coat well. Spread this mixture on the baking sheet and bake in the hot oven for 20 minutes, or until golden, turning over occasionally. Cool, then transfer to a small container and place in freezer until needed. Place the nonfat milk in a sauce pan and cook over low heat, stirring often with a wooden spoon, until reduced to half. Set aside until cool. Remove pits from the dates and chop into pieces the size of peas. Place 1/2 the date pieces in the freezer on a plate and reserve until later. Place the remaining date pieces in the blender with the cooled milk and puree until smooth. Place the yolks and sugar in a bowl and whisk vigorously until pale and fluffy. Meanwhile, bring the Half and half to a full rolling boil and pour immediately over the yolk mixture while whisking all the time. Add the date and milk mixture and the vanilla. Cool and pour into the container of an ice cream machine. Freeze according to the manufacturers instructions, for 2 to 4 hours or until set. To serve, scoop into chilled ice cream dishes, top with the frozen crunchy nut mixture and serve immediately. ","[Chardonnay, Riesling, Moscato, Vinho Verde]

" 3185,"Chicken Breast with Dirty Rice 3 cups chicken broth 1 cup long-grain white rice 2 cloves garlic, minced 1 bay leaf 1 small bundle thyme, tied with twine 1 tablespoon olive oil 1 rib celery, diced 1/2 onion, diced 1/2 green bell pepper, diced 1 pint chicken livers and hearts, cleaned, diced small 8 ounces andouille sausage, casings removed, crumbled 1 ear corn, shucked, kernels removed One 15.5-ounce can kidney beans, drained 2 teaspoons garlic powder 2 teaspoons paprika 1 teaspoon cayenne 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon red pepper flakes Salt 2 scallions, thinly sliced on the bias 2 tablespoons olive oil 2 airline chicken breasts
Kosher salt
2 tablespoons unsalted butter
1 tablespoon Worcestershire sauce
8 ounces green beans, trimmed
Instructions: For the dirty rice: Combine 2 cups of the chicken broth and the rice, garlic, bay leaf and thyme bundle in a medium pot. Bring to a boil. Cover and simmer until the rice is tender, about 15 minutes. Remove the bay leaf and thyme; fluff the rice. Heat the oil in a large cast-iron skillet over medium-high heat. Add the celery, onions and bell peppers and sweat the vegetables for about 5 minutes. Add the chicken hearts and livers, andouille and corn; cook until browned. Add the remaining 1 cup chicken broth and scrape the bottom of the pan to loosen any browned bits. Stir in the kidney beans. Add the garlic powder, paprika, cayenne, onion powder, oregano, thyme, red pepper flakes and 2 teaspoons salt. Simmer until the liquid reduces and everything is cooked through, about 10 minutes. Add the rice to the skillet and stir to combine. Remove from the heat. Sprinkle with the sliced scallions. For the chicken: Preheat the oven to 400 degrees F. Heat 1 tablespoon of the oil in a large ovenproof saute pan over medium-high heat. Sprinkle the chicken breasts with salt all over and place them skin-side down in the pan. Sear both sides until golden brown. Add the butter and Worcestershire sauce and baste the chicken for a minute. With the breasts skin-side down, transfer the pan to the oven and cook until the internal temperature reads 160 degrees F, 10 minutes. Let rest for 5 minutes. Prepare an ice water bath in a bowl. Bring a large pot of salted water to a boil. Add the green beans to the pot and cook until bright green, about 3 minutes. Remove the green beans and immediately shock them in the ice bath to stop cooking; drain. Heat the remaining tablespoon oil in a medium saute pan over medium heat. Add the green beans and cook until warmed through and tender. Serve the chicken with green beans and dirty rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 3186,"Venison with Chanterelles in Cream Sauce and Braised Red Cabbage 6 (5 ounce) venison fillets, trimmed Game seasoning, recipe follows 1 tablespoon oil Game Sauce, recipe follows 1 cup cream Salt and pepper 2 tablespoons butter 1/4 cup chopped onions 1 pound chanterelles, trimmed Minced parsley Braised Red Cabbage, recipe follows 1 tablespoon salt 1/4 teaspoon ground white peppercorn 1/4 teaspoon minced rosemary 2 fresh bay leaves, minced 1/2 teaspoon juniper berries 1/2 teaspoon minced thyme 1 tablespoon oil 1 pound venison bones 4 ounces venison meat trimmings 1/4 cup chopped carrots 1/4 cup chopped celery 1/4 cup chopped leeks 3 parsley stems 1 teaspoon tomato paste 1 1/4 cups red wine 1 cup water 1 bay leaf 1/2 teaspoon juniper berries 1 sprig thyme 1 ounce wheat bread, cubed 1 teaspoon Dijon mustard 1 large orange, juiced Salt and white pepper 2 tablespoons red currant jelly 3 tablespoons flour 1 teaspoon brandy 1 tablespoon kirsch 1 tablespoon sherry Freshly ground black pepper 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon caraway seeds 2 oranges, juiced 1 teaspoon lemon juice 1 teaspoon apple vinegar 1 apple, peeled, grated 1 pound red cabbage, julienne 2 tablespoons oil 2 tablespoons butter 1/2 cup chopped onions 1 1/2 tablespoons sugar 1/2 cup apple vinegar 1/4 cup red wine Salt and pepper Instructions: Season the venison filets with Game Seasoning mixture. In a saute pan, over high heat, add oil. Sear venison on both sides until brown.
In a separate saute pan, heat the Game Sauce. Transfer the venison into heated Game Sauce and continue to cook the meat at a simmer, for about 5 minutes. (This makes for a very flavorful and moist meat). Transfer to a plate and set aside. Add 1/2 cup of cream and simmer until thickened. Season, to taste, with salt and pepper.
In another saute pan, heat the butter. Saute onions until golden in color. Add the chanterelles and saute over high heat until all the liquid evaporates. Season with salt and pepper, to taste. Add the remaining 1/2 cup of cream and parsley. Continue to cook until thickened.
To serve: slice each fillet in half diagonally and place on serving plate. Serve with Braised Red Cabbage on side and chanterelles on top of fillet. Garnish with minced parsley. Ladle sauce around fillet slices. In a small bowl, combine all the ingredients. In a saucepan, heat the oil. Saute the bones and meat trimmings until golden brown. Add the carrot, celery, leeks, and parsley stems. Saute another 1 to 2 minutes, until the vegetables are glossy. Stir in the tomato paste. Deglaze with 1 cup red wine and water. Add the bay leaf, juniper berries, and thyme. Bring to a boil and lower to a simmer. Cook for about 2 hours.
Add the bread, mustard, and orange juice, season with salt and pepper. Strain. Add the red currant jelly.
In a small bowl, combine the flour, brandy, kirsch, sherry, and the remaining 1/4 cup of red wine. Stir until flour is dissolved in the alcohol mixture. Stir into strained sauce and continue to cook until thickened, about 15 minutes. Season with salt and pepper, to taste. On Day 1, in a medium bowl, combine all the ingredients, sugar, salt, caraway seeds, orange juice, lemon juice, apple vinegar, and grated apple. Stir in the red cabbage and allow to marinate overnight in the refrigerator.
On Day 2, in a saute pan, heat oil and butter. Add the onions and cook until glossy. Add sugar and stir. Cook until sugar is caramelized. Deglaze with apple juice and red wine. Season with salt and pepper. Add the cabbage mixture and cook for about 30 to 40 minutes, covered. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 3187,"Chili Pecans 1 1/2 tablespoons chili powder 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1 teaspoon paprika 1 teaspoon brown sugar 1/4 teaspoon garlic powder 2 cups pecan halves (about 4 ounces) 1 1/2 tablespoons Worcestershire sauce 1/2 teaspoon salt Instructions: To Make Ahead: Store in an airtight container for up to 1 week. A medley of warm spices tempered with a touch of brown sugar is a great match for rich, nutritious pecans. They make a perfect nibble with a drink before dinner or afterward with a cup of espresso. Preheat oven to 275 degrees F. Line a large baking sheet with parchment paper. Combine chili powder, cumin, coriander, paprika, brown sugar and garlic powder in a small bowl. Toss pecans and Worcestershire sauce in a large bowl. Sprinkle the spice mixture over the pecans, tossing to coat. Spread the spiced nuts on the prepared baking sheet. Bake the pecans, tossing every 8 to 10 minutes, until lightly browned and very fragrant, about 35 minutes. Transfer to a bowl; sprinkle with salt and toss well. Let cool. Refrigerate chili pecans in an airtight container for up to 1 month. Smoked paprika is available at specialty stores, Spanish markets and through La Tienda, tienda.com, (888) 472-1022. Per 2-tablespoon serving: 102 calories; 22 g fat (2 g saturated fat, 12 g mono unsaturated fat); 0 mg cholesterol; 6 g carbohydrates; 3 g protein; 4 g fiber; 193 mg sodium; 178 mg potassium 0 Carbohydrate Servings Exchanges: 2 fat (mono) ","[Tempranillo, Garnacha, Rioja]

" 3188,"Poppy Seed Coleslaw 1 pound green cabbage 1 pound red cabbage 8 ounces red onion 1/4 bunch fresh cilantro 1 cup granulated sugar 1 cup apple cider vinegar 1 tablespoon mayonnaise 1 tablespoon brown mustard 1 tablespoon poppy seeds 2 cups olive oil 1 teaspoon kosher salt Instructions: Thinly slice the cabbages and onion and place in a bowl. Finely chop the cilantro and add it to the cabbage onion mixture. Toss together and set aside. In a separate bowl, combine the sugar, vinegar, mayonnaise, mustard and poppy seeds and whisk together until fully combined. Slowly drizzle in the olive oil while whisking vigorously so the mixture doesn\u2019t separate. Add the dressing to the cabbage mixture until your coleslaw is dressed to your liking. Season with salt to taste. Refrigerate any extra dressing for up to five days. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 3189,"Citrus Sauce for Citrus Sections 2 tablespoons cornstarch dissolved in 1/4 cup lemon juice 1 teaspoon grated orange rind 1 1/3 cups orange juice 1/2 cup sugar 1/4 cup orange liqueur Grapefruit and orange sections Instructions: Combine the dissolved cornstarch, orange rind, juice, and sugar in a saucepan and simmer for 3 to 5 minutes or until thickened and clear. Remove from the heat and stir in orange liqueur to taste. Pour over chilled citrus sections. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 3190,"Braised Osso Bucco with Lemon Feta Crumbles 12 fresh mint leaves 1/2 cup crumbled feta 2 tablespoons small dice red onion 1 lemon, zested
Salt and pepper 1/4 cup vegetable oil 7 to 8 pounds lamb osso bucco (shanks)
Salt and pepper 12 cups beef stock
1 cup medium dice carrots 1 cup medium dice celery 1 cup medium dice red onion 1 cup tomato paste
1 tablespoon minced garlic
1/2 cup merlot Starchy side, such as mashed potatoes, for serving Instructions: For the crumble: Roll the mint leaves and thinly slice, then in a bowl blend the mint, feta, red onion and lemon zest. Then season with salt and pepper. For the osso bucco: Preheat the oven to 350 degrees F. In a heavy-bottomed pan heat the vegetable oil to medium-high heat, then sprinkle the lamb with salt and pepper. Next sear the meat on each side until brown, 2 to 3 minutes per side. Add the stock, carrots, celery, onions and tomato paste to the pan. Tightly cover the pan with foil, and cook in the oven for 4 hours. Remove the pan from the oven, then check the tenderness of the meat, it should be fork tender. If need be, continue cooking to achieve desired tenderness. Then remove the ribs and save the remaining liquid. Over medium-high heat reduce the braising liquid until the liquid has reduced to 2 cups. Serve the osso bucco with mashed potatoes, then drizzle with sauce and finish with feta crumble. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 3191,"Tumerico Cactus Tacos 2 cups raw cashew pieces 1 1/2 cups olive oil 1 cup tamari Juice of 2 limes 4 tomatoes, small-diced 2 jalapenos, finely chopped
1 yellow or white onion, small-diced 1 bunch cilantro, finely chopped
Juice of 4 limes
Kosher salt and freshly ground black pepper
4 cleaned raw cactus pads (2 1/2 to 3 pounds) (see Cook's Note) Kosher salt 6 tablespoons vegetable oil
12 corn tortillas (soft or hard-shell) 1 small head cabbage, cut into thin julienne strips
Watercress sprigs, for garnish Instructions: For the Korean sauce: Add the cashews, 2 cups water, olive oil, tamari and lime juice to a blender. Blend on high speed for 2 minutes, until smooth. For the fresh salsa: In a mixing bowl, combine the tomatoes, jalapenos, onions, cilantro lime juice, 1 tablespoon salt and 1 teaspoon black pepper. Mix well. For the cactus: Fill a medium soup pot halfway with water and bring to a boil. Add the cactus, lower the heat to medium low and cook for 15 minutes. Turn off the heat, add 1 tablespoon salt and let sit for 5 minutes. Drain the cactus; when cool enough to handle, cut into dice. Heat the oil in a large skillet over medium-high heat. Add the cactus and cook undisturbed until golden, about 3 minutes. Stir and cook for 2 more minutes, until light golden all over. Stir 2 tablespoons of the Korean sauce into the skillet; let cook for 1 minute. For the tacos: Divide the cactus mixture among the tortillas. Top each with some cabbage and 1 tablespoon of the fresh salsa. Garnish with watercress and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 3192,"(Web Exclusive) Round 2 Recipe: Pork Nachos 2 cups baked corn chips 1 cup leftover Slow Cooked Orange Pulled Pork, recipe follows 1 cup leftover Grilled Corn and Bean Salsa, recipe follows 1 cup shredded Cheddar 1/2 cup sour cream, optional 1 medium onion, chopped 1 (10-pound) bone-in pork shoulder, picnic cut 2 tablespoons soy sauce 1 tablespoon chopped garlic 2 teaspoons salt 1 teaspoon fresh ground black pepper 1 cup orange marmalade 20 corn tortillas 1 tablespoon canola oil 1 teaspoons chili powder Salt and freshly ground black pepper 4 ears corn, shucked or 4 1/2 cups frozen or canned corn kernels 1 (28-ounce) can diced tomatoes, well drained 1 (15-ounce) can black beans, drained and rinsed 1/2 medium red onion, diced 1 jalapeno, seeds removed and diced 2 tablespoons chopped cilantro leaves 2 tablespoon lime juice 1 teaspoon, chopped garlic 15 corn tortillas Canola oil spray Instructions: Pre-heat oven to 350 degrees F In an oven-proof baking dish add half of the corn chips in a single layer. Cover with half the pork, half the salsa, and then half the cheese. Continue layering with remaining ingredients ending with the cheese. Bake for 10 to 15 minutes or until cheese is melted, bubbling and lightly browned. Top with sour cream, if desired, and serve hot. Place the onions in the bottom of a 5-quart slow cooker. Place the pork shoulder, fat and skin side up. in the slow cooker. In a medium bowl stir together soy sauce, garlic, salt pepper and orange marmalade. Pour mixture over the pork. Cover and cook on low for 8 hours. Remove shoulder to a serving platter and let rest for 5 minutes. Break up some of the meat with a fork and arrange on platter. Leave the rest of the meat on the bone to keep it warm and moist and let your guest pull it off the as they need it. Wrap the tortillas in damp towels, 10 to a towel and microwave on high for 30 seconds. Set out pork and tortillas with Cabbage Slaw and have guests assemble their own tacos. For Salsa: Set up grill or indoor grill pan over medium heat. In a small bowl combine canola oil, chili powder, and salt and pepper, to taste. Brush corn with oil mixture. Place on hot grill and cook 10 minutes, turning frequently. Remove to a cutting board and let cool for a few minutes. When cool enough to handle, cut kernels from the cob. In a large bowl combine tomatoes, beans, onion, jalapeno, cilantro, lime juice, garlic and grilled corn. Season with salt and pepper and mix well. For Corn Chips: Preheat oven to 400 degrees F. Cut each tortilla into 8 triangular portions. Arrange in a single layer on sheet pans. Spray with canola oil cooking spray to help them crisp up, sprinkle with salt and bake until crisp and lightly browned about 10 minutes. Allow to cool and serve with salsa. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3193,"Confetti Gravity Cake Cooking spray 3 cups all-purpose flour, plus more for dusting 2 sticks unsalted butter, at room temperature 2 cups granulated sugar 4 large eggs 1 1/2 teaspoons baking powder Pinch of salt 1 cup whole milk 1 1/2 teaspoons pure vanilla extract 3/4 cup rainbow sprinkles 4 large egg whites 1 1/3 cups granulated sugar 1/2 teaspoon cream of tartar Pinch of salt 1/3 cup water 4 sticks unsalted butter, cut into cubes, at room temperature 1 teaspoon pure vanilla extract 3 ounces white fondant Confectioners' sugar, for dusting Confetti sprinkles, for decorating Corn syrup, for brushing Instructions: Make the cake: Preheat the oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Coat with more cooking spray and dust with flour, shaking out the excess. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 2 to 4 minutes. Beat in the eggs one at a time, beating well after each addition. Whisk the flour, baking powder and salt in a medium bowl. In a small bowl or liquid measuring cup, combine the milk and vanilla. With the mixer on low speed, beat in the flour mixture in three batches, alternating with the milk mixture in two batches. Beat until just combined, scraping down the bowl with a rubber spatula as needed. Fold in the sprinkles. Divide the batter between the prepared pans; smooth the tops. Bake until the cakes are light golden brown and a toothpick inserted into the centers comes out clean, 35 to 40 minutes. Let cool 5 minutes in the pans, then turn out onto a rack to cool completely. Meanwhile, make the frosting: Combine the egg whites, 1/3 cup granulated sugar, the cream of tartar and salt in a large bowl and beat with a mixer on medium-high speed until soft peaks form, about 4 minutes. In a medium pot fitted with a candy thermometer, heat the remaining 1 cup granulated sugar and the water over medium-high heat, undisturbed, until the thermometer registers 235 degrees F. With the mixer on medium speed, slowly drizzle the hot syrup into the egg white mixture. Increase the mixer speed to high and continue to beat until the frosting is no longer steaming, about 3 minutes. Add the butter, one piece at a time, and continue to beat until thick and smooth, about 2 more minutes. (It's OK if the frosting looks curdled -- keep beating and it will eventually smooth out.) Add the vanilla and beat until incorporated. Assemble the cake: Place 1 cake layer on a cake stand and spread with 1 cup of the frosting. Place the remaining cake layer on top. Frost the top and sides of the cake with a thin layer of frosting (this is the crumb coat). Refrigerate until the frosting is set, about 30 minutes. Meanwhile, roll out the fondant on a confectioners' sugar-dusted surface into a long rectangle, about 2 by 7 3/4 inches. Wrap the fondant around the bent metal straw, leaving about 2 inches bare at the bottom. Pinch the seam to close, then roll the straw and fondant between your hands to smooth it out. (If using a plastic straw, insert a wooden skewer through it for stability.) Cover the cake with the remaining frosting in a smooth, even layer. Mark a spot on the top of the cake that's slightly off center (this is where the straw will go). Sprinkle confetti sprinkles on the cake so they radiate out from the marked spot and go down the side of the cake. Rub or brush a thin layer of corn syrup all over the fondant-covered straw, then roll in confetti sprinkles, pressing to adhere. Insert the straw into the cake at the marked spot, then place a small treat bag on the bent end, using a little corn syrup to stick it on, if necessary. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3194,"Ribs with Big Daddy Rub 5 pounds St. Louis style ribs 2 cups Big Daddy Rub, recipe follows 2 liters cola (recommended: Coca-Cola) 4 cups water Apple Cider Buttermilk Dipping Sauce, recipe follows 3 cups brown sugar 1/4 cup kosher salt 1/4 cup smoked paprika 2 tablespoons ground cumin 2 tablespoons hot chili powder 2 tablespoons cayenne 2 tablespoons freshly ground black pepper 2 tablespoons red pepper flakes 2 cups apple cider 1/4 cup granulated sugar 1 tablespoon red pepper flakes 2 tablespoons buttermilk 1 teaspoon lemon juice 1 teaspoon lemon zest Instructions: Preheat oven to 350 degrees F. Rub ribs with 1 cup Big Daddy Rub until evenly coated on both sides. Allow ribs to marinate at room temperature for 30 minutes. Place ribs in 2 large roasting pans and cover with the cola and water. Cover with foil and cook in oven for 1 1/2 hours. Remove ribs from oven and allow to cool. Slice ribs into individual-size pieces. Preheat grill over medium-high heat. Place ribs on the grill. Brush on apple cider-buttermilk sauce. Cook for additional 5 minutes. In a large bowl, toss ribs with another 1 cup of rub until well coated. Spread ribs out on a sheet tray and bake in the oven for an additional 20 minutes until caramelized. Serve alongside a cider-buttermilk sauce, chipotle aioli, or harissa rouille. In a medium sized bowl, mix all ingredients until well combined. In a medium pot add apple cider, sugar and red pepper on medium high heat. Reduce by half. Pour mixture into a separate bowl. Add buttermilk. Mix thoroughly and add lemon juice and zest.; ","[Syrah, Zinfandel, Malbec, Rioja]" 3195,"Gingerbread Cake with Brandy Sauce and Whipped Orange Flower Cream Cooking spray 1 cup vegetable oil 1 cup white sugar 1 cup molasses 2 large eggs 1 tablespoon freshly grated gingerroot 3 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon salt 1/4 teaspoon ground cloves 1 cup water 1 tablespoon baking soda 1 pint whipping cream 1 teaspoon orange flower water 1 tablespoon powdered sugar Pinch cream of tartar 1 tablespoon butter 2 tablespoons brandy 2 cups confectioners' sugar Instructions: Line 24 cupcake tins with foil liners in your choice of colors (red and green are pretty for the holidays). Preheat the oven to 325 degrees F. In a large bowl, whisk together the oil, sugar, molasses. Add the eggs and whisk until smooth. Stir in ginger In another large bowl, whisk together the flour, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined. In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared tins. Bake the cupcakes in the center of the oven, until a toothpick inserted into the center comes out clean, about 25 to 28 minutes. Cool the cupcakes on a rack. Whipped Orange Flower Cream: In a cold bowl, beat whipping cream with orange flower water, and add sugar and cream of tartar gradually. Beat until stiff. For Brandy sauce: melt butter over medium heat. Add brandy. Blend in confectioners' sugar. Serve cupcakes with whipped cream and brandy sauce. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 3196,"Rosemary-Parmesan Popcorn 1 cup popcorn kernels 1/2 cup plus 2 tablespoons Rosemary-Infused Oil, recipe follows 1 cup shredded Parmesan cheese
2 tablespoons kosher salt
2 cups olive oil 4 sprigs fresh rosemary Instructions: Stir the popcorn kernels and 1/2 cup of the Rosemary-Infused Oil in a large, heavy pot over medium heat. Cover and cook, shaking the pot halfway through cooking, until the kernels have popped, 8 to 9 minutes. Immediately transfer the popcorn to a large bowl. Add the Parmesan, salt and remaining 2 tablespoons Rosemary-Infused Oil; toss to coat. Combine the oil and rosemary sprigs in a small, heavy saucepan over medium heat. Cook until fragrant, about 5 minutes. Let cool to room temperature. Place the rosemary sprigs in a 16-ounce bottle or cruet. Add the oil and seal the lid. Use immediately or refrigerate for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 3197,"Boiled Spiced Shrimp with Whole Tomato Ketchup 1 pound large shrimp 1 carrot 1 celery 1 small onion 1 tablespoon sherry vinegar 1 tablespoon rice vinegar Salt 1 tablespoon shrimp boil spice 2 pints grape tomatoes 1/4 cup granulated sugar 1/4 cup brown sugar Pinch ground cloves 2 tablespoons vegetable oil Instructions: Heat a pot of water to a boil. Peel and devein the shrimp. Put the shells into another pot along with the carrot, celery, onion, sherry and rice vinegars, 1 cup water and 1 tablespoon salt. Bring to a boil, turn down the heat and simmer for 30 minutes. While the stock is cooking, mix the shrimp with the shrimp boil spice and refrigerate. Make an ice bath by placing ice cubes and cold water in a bowl. Once the pot of water is boiling, blanch the tomatoes for 30 seconds, remove with a slotted spoon and quickly cool in the ice bath. Work in a few batches so you don't overcook the tomatoes. Peel the tomatoes and set aside. Put 1 cup water, the sugars, pinch of cloves and 2 tablespoons salt in a saucepot and bring to a boil. Add the tomatoes and cook for 3 minutes. Set aside. Strain the shrimp stock and keep warm. Remove the shrimp from the refrigerator. Place a saute pan on high heat, add the oil, then the shrimp and cook for 1 minute. Add the stock and cook until the shrimp turn pink, about 3 minutes. Serve the shrimp with the ketchup on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3198,"Grilled Swordfish with Moroccan Charmoula 4 teaspoons cumin seed, toasted and ground 2 teaspoons coriander seed, toasted and ground 2 tablespoons paprika 1/2 teaspoon cayenne pepper 4 cloves garlic, minced and Sauteed briefly 1 teaspoons kosher salt 1/3 teaspoon freshly ground black pepper 2 ounces fresh lemon juice 1 cup extra-virgin olive oil 2 tablespoons (about 1/4 bunch) chopped Italian flat-leaf parsley 2 tablespoons (about 1/4 bunch) chopped cilantro 1 grilled red bell pepper, julienne 1 preserved lemon, pulp removed, fine julienne 1/2 cup small cherry tomatoes, halved 8 oil-cured olives, pitted and halved 8 swordfish steaks Instructions: In a bowl combine cumin, coriander, paprika, cayenne pepper, garlic, salt, pepper and lemon juice. Whisk well. Add olive oil slowly. Add parsley and cilantro. Reserve 1/4 of charmoula. Add peppers, lemon, tomatoes and olives to remaining charmoula to make a relish. Place swordfish on sheet pan. Rub with salt, pepper and reserved charmoula. Grill swordfish on medium heat until just cooked through. Remove fish from heat and arrange on platter. Top with charmoula relish. ","[Syrah, Pinot Noir, Grenache Blanc, Vermentino]" 3199,"Guacamole Salad 2 medium Hass avocados, pitted and sliced 2 medium tomatoes, seeded and chopped 1/2 English (seedless) cucumber, chopped 1/2 red onion, sliced 1 jalapeno, seeded and finely chopped 3 tablespoons lemon juice 1 small clove garlic, chopped A few drops hot sauce 1 teaspoon salt 1/3 cup extra-virgin olive oil Instructions: Arrange vegetables on platter. Mix lemon and garlic, hot sauce and salt. Stream in extra-virgin olive oil while whisking dressing. Pour lemon dressing over the salad and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3200,"Halloween Strawberry Shortcake Skull Cake 4 ounces white chocolate melting wafers 1 tablespoon unrefined coconut oil
4 ounces strawberries, sliced
Nonstick cooking spray, for the pan 1 1/2 cups all-purpose flour (see Cook's Note)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
1/2 cup sour cream
8 ounces strawberries, sliced
2 teaspoons granulated sugar
2 cups sweetened whipped cream
8 ounces strawberries, finely chopped 2 tablespoons granulated sugar
1 1/2 teaspoons lemon juice
1 1/2 teaspoons pure vanilla extract
1/2 cup heavy cream
3 ounces red candy melting wafers
Instructions: For the chocolate skull: Add the white chocolate melting wafers and coconut oil to a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted and smooth, about 2 minutes. Pour the chocolate mixture into the front and back cavities of a 2-part medium plastic skull mold (3-by-4-by-4-inch) and tilt to swirl the chocolate around until coated entirely (you can also use your finger to swirl the chocolate around). Tap out any excess and freeze until the chocolate is set, about 5 minutes.
Reheat the melted chocolate, if needed, and brush the sides of the mold cavities with a second layer. Freeze until set, about 5 minutes.
Carefully unmold the skull halves and fill one with the sliced strawberries. Microwave the melted chocolate again until smooth, about 30 seconds. Use the melted chocolate as glue to carefully attach the skull halves. Refrigerate until ready to serve.
For the cake and filling: Preheat the oven to 350 degrees F. Coat a 6-inch round cake pan with 3-inch sides with nonstick spray. Line the bottom of the pan with parchment and spray the paper.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
Beat the butter in a large bowl with an electric mixer on medium speed until pale yellow, about 2 minutes. Add the confectioners' sugar and beat on low just to incorporate, then beat on high until light and fluffy, 3 to 4 minutes. Add the vanilla and egg, scraping down the sides and bottom of the bowl, and continue to beat until creamy, about 2 minutes (the mixture will look curdled, but will come back together after everything is combined). With the mixer on low speed, add the flour mixture in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients.
Scrape the batter into the prepared pan and smooth the top.
Bake until golden on top and a toothpick inserted in the middle comes out clean, 35 to 40 minutes. Transfer to a rack and let cool 10 minutes, then run a knife around the edge of the pan, turn the cake out onto the rack, remove the parchment and cool completely.
Meanwhile toss the sliced strawberries and granulated sugar in a medium bowl. Set aside for at least 30 minutes to allow the strawberries to release their juices.
Cut the cake into 3 layers with a long serrated knife. Place a cake layer on a cake stand and top with half of the strawberries. Spread 3/4 cup of the whipped cream on top. Repeat with another cake layer, the remaining strawberries and 3/4 cup whipped cream. Top with the final cake layer and remaining 1/2 cup whipped cream. Position the skull in the center of the whipped cream. For the strawberry white chocolate sauce: Add the strawberries and granulated sugar to a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries have broken down and thickened slightly, 10 to 15 minutes. Remove from the heat and stir in the lemon juice and vanilla. Strain the mixture through a fine-mesh sieve and return the liquid to the saucepan (discard the solids). Add the cream and red candy melting wafers to the sauce and heat over medium heat, whisking constantly, until melted and hot, 10 to 15 minutes.
When ready to serve, pour the hot sauce over the center of the chocolate skull. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3201,"Puff Pastry-Wrapped Angel Hair Pasta Pie Kosher salt and freshly ground black pepper 12 ounces angel hair pasta 2 tablespoons olive oil 5 spicy Italian sausage links (about 1 pound)
1 small onion, chopped 1 clove garlic, minced 1 tablespoon tomato paste One 28-ounce can crushed tomatoes Nonstick cooking spray, for the springform pan 2 sheets puff pastry from a 17.3-ounce package
One 9-ounce package frozen chopped spinach, thawed and squeezed dry 12 ounces shredded mozzarella Instructions: Preheat the oven to 375 degrees F. Bring a large pot of generously salted water to a boil. Cook the pasta until still slightly crunchy and undercooked, about 2 minutes. Drain and set aside. Wipe out the pot, add the oil and heat over medium-high heat. Add the sausage, onions and garlic and cook, flipping the sausage and stirring occasionally, until the sausage is browned and the onions are soft and starting to brown, about 8 minutes. Stir in the tomato paste and cook until fragrant, about 1 minute. Add the crushed tomatoes, 1/2 cup water, 2 teaspoons salt and a few grinds of pepper and bring to a boil. Reduce to a simmer, cover and cook until the sauce starts to thicken and the sausage is cooked through, about 25 minutes. Remove the sausage from the pan and set aside. Add the pasta to the pan and stir to coat.
Meanwhile, coat a 9-inch nonstick springform pan with cooking spray. Roll out 1 puff pastry sheet to a 13-inch square. Transfer it to the prepared pan, pressing it into the bottom and up the sides and allowing the excess pastry to hang over the rim. Spread half of the pasta mixture in the pan. Arrange the sausage on top of the pasta around the rim of the pan to create a ring. Evenly spread the spinach in the middle of the sausage ring. Top with the mozzarella, then the rest of the pasta mixture. Place the second pastry sheet on top of the pasta and pinch the edges of both the bottom and top pastry together to seal, then trim the edges. Cut a slit in the center of the puff pastry to allow the steam to escape.
Bake until the pastry is browned and puffed on top, about 1 hour and 30 minutes. Let cool for 30 minutes before serving. Remove the pan and cut into wedges.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3202,"Ward Winning Ribs (Sticky Ribs) 1/2 cup brown sugar 2 teaspoons seasoning salt (recommended: Lawry's) 1 tablespoon coarsely ground black pepper 1 rack baby back ribs, skinned 1 cup apple juice 1/2 cup favorite BBQ sauce, or more to taste 1/8 cup honey, or more to taste Instructions: In a small bowl, mix brown sugar, seasoning salt, and pepper together. Rub brown sugar mixture on ribs, coating the entire rib, and place in a large resealable plastic bag. Refrigerate for at least 4 hours (the longer, the better). Prepare a smoker, using charcoal; heat to 225 to 250 degrees F. When the coals have burned to ash, add wood chips, preferably apple wood chips. Place ribs in smoker and cook for 3 hours at 225 to 250 degrees F. Using a spray bottle, spray ribs with apple juice every 45 minutes. After 3 hours, remove ribs from smoker, wrap in aluminum foil, and return to the smoker to cook for 2 more hours. After 2 more hours, open foil and brush your favorite BBQ sauce and honey over the ribs. Leave foil open and then cook for 30 more minutes. Remove ribs from smoker. When cool enough to handle, cut ribs in half. Drizzle a little more honey over top and serve. ","[Cabernet Sauvignon, Zinfandel, Malbec, Petite Sirah]" 3203,"Green Bean and Mushroom Salad 1 1/2 pounds haricots verts or tender green beans 4 tablespoons extra-virgin olive oil Kosher salt 2 lemons 2 large shallots, sliced 10 ounces cremini mushrooms, very thinly sliced 1 cup coarsely chopped walnuts 2 teaspoons sugar 1/4 cup coarsely chopped fresh parsley Freshly ground pepper Instructions: Bring a large pot of generously salted water to a rolling boil. Add the beans and cook until crisp-tender, about 5 minutes. Drain and transfer to a large bowl. Toss with 3 tablespoons olive oil and 1 1/2 teaspoons salt. Cool, uncovered. Finely grate the zest of 1 lemon; combine with the shallots in another large bowl. Squeeze the juice from both lemons on top. Add the mushrooms and toss with 1 tablespoon salt. Set aside. Toast the walnuts in a dry skillet over medium heat until golden and fragrant. Sprinkle with the sugar and a pinch of salt and cook until the sugar melts, about 3 more minutes. Remove from the heat and cool. Add the remaining 1 tablespoon oil to the mushrooms and gently combine with the beans, parsley and half the nuts. Season with salt and pepper. Transfer to a serving bowl or platter and sprinkle the remaining nuts on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3204,"Pan Forte with Warm Pecorino Rice paper 2 3/4 cups whole almonds, skin on and toasted 1 teaspoon cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1 teaspoon finely ground black pepper 1 cup plus 2 tablespoons flour 1 tablespoon cocoa powder 1 pounds assorted dried fruit: raisins, figs, cherries, plums, apricots, and currants, cut up into 1/2-inch pieces 2/3 cup honey 1 cup sugar 4 slices pecorino, 1/4-inch thick Extra-virgin olive oil, as an accompaniment Instructions: Place a sheet of parchment paper on a sheet pan then place a piece of rice paper down and 4 (4-inch) flan rings on that. In a large bowl, combine the toasted nuts with the cinnamon, ginger, cloves, nutmeg, pepper, flour, and cocoa powder. Add the cut up fruit and toss. In a small saucepan, combine the honey and sugar and bring it to a boil without stirring, brushing down the walls of the pan occasionally to avoid sugar crystals from forming. Cook to softball stage (240 degrees) then pour over the fruit mixture. Stir quickly to combine. It will be sticky and thick. Preheat oven to 300 degrees F. Dip your hands into water and grab a handful (about 1/4) of the mixture. Pack it into the rings and bake for 1 hour until slightly puffed up on top and the surface is no longer shiny. Remove from the oven and cool in the ring. Trim the rice paper to the edge of the mold and wrap in plastic to store at room temperature. To serve, cut wedges and place them on plates. Heat up a flat top griddle or large frying pan and cook the slices of cheese on one side until lightly browned then flip them over to brown the other side. The center will get gooey. Place next to the pan forte, drizzle with olive oil, and serve with some good crusty Italian bread. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 3205,"Baked Cavatappi with Sausage Kosher salt 8 ounces cavatappi or other corkscrew pasta 12 ounces loose lean turkey sausage 1/4 cup extra-virgin olive oil 1 small onion, finely diced 1 large clove garlic, grated 2 teaspoons herbes de Provence 1 28-ounce can crushed tomatoes Freshly ground pepper 1 cup part-skim ricotta cheese 1/2 cup shredded Italian cheese blend 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice 1 romaine lettuce heart, chopped Instructions: Preheat the oven to 500? F. Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain. Meanwhile, cook the sausage in 1 tablespoon olive oil in a large skillet over medium-high heat, breaking up the meat, until browned, 5 to 6 minutes. Remove to a plate using a slotted spoon. Heat 1 more tablespoon olive oil in the skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Stir in the tomatoes, sausage and 1/4 cup of the reserved cooking water; season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer until thickened, 3 to 5 minutes. If the sauce is too thick, add a bit more cooking water. Stir the pasta into the sauce. Whisk the ricotta, 1/4 cup cheese blend, the lemon zest, 1/2 teaspoon each salt and pepper and 3 tablespoons cooking water in a bowl. Layer half of the pasta and ricotta mixture in an 8-inch square baking dish, then top with the remaining pasta, ricotta mixture and cheese blend. Bake until bubbly, 8 to 10 minutes. Toss the lettuce with the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper. Serve with the pasta. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 3206,"The Cusimano Special ('Da Cuz, for short) 6 sweet peppers, green and red Italian peppers of choice, such as large cubanelle, mild Italian green peppers or red field peppers 6 tablespoons butter
2 large yellow onions, thinly sliced
4 cloves garlic
4 tablespoons AP flour
1 1/2 cups milk
1 1/2 cups shredded provolone cheese
Neutral oil, such as refined oil or safflower oil, in squeeze bottle
1 to 1 1/4 pounds shaved/very thinly sliced boneless rib eye, from the butcher counter
1 teaspoon (1/3 palm full) each salt, black pepper and granulated garlic
1 1/2 cups beef bone broth or stock or consomme
Italian rolls, hoagie rolls of choice
Hot Italian cherry pepper rings, Cento preferred brand
1 jar giardiniera (Italian hot pickled vegetables) in brine not oil
Instructions: Gather your ingredients. Line a pan with foil and preheat broiler to high. Arrange peppers on foil-lined baking tray and broil to blister the peppers and char evenly all over, 15 to 20 minutes, turning once. When they are charred evenly and tender, place the peppers in a bowl and cover to cool peppers. In a small skillet over medium heat, melt 2 tablespoons butter. When it foams add onions and stir, cook 10 minutes. Smash garlic and add it to the onions. Add about 1/2 cup water and cook 10 to 15 minutes more to light golden and very sweet. Preheat a large cast-iron skillet over medium-high heat. Heat a sauce pot over medium to medium-high heat. Melt 4 tablespoons butter and when it foams whisk flour into butter and slowly add the milk. Let sauce come to a bubble and whisk to thicken until sauce can coat a spoon. Stir in cheese to melt, turn off heat and cover. Place the oil near skillet and a large, thin meat spatula or sturdy tongs. Pat meat dry and ruffle the slices up to loosen them. Combine the salt, pepper and granulated garlic in a small dish then sprinkle over meat. Cook half the meat at a time by squirting oil on to skillet to lightly coat it then cook meat until brown and crispy, 3 to 4 minutes per batch. Pile cooked meat on platter. Add bone broth to skillet, let the drippings bubble up and reduce heat to simmer. Peel the roasted peppers and seed them. For warm rolls, place in oven once the peppers are removed. To assemble: Line a roll with a few spoonfuls of soft onions. Dip the beef into broth or stock and fill rolls. Top with roasted peppers, cheese sauce, cherry peppers and giardiniera. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 3207,"Home Cured Herring 2 cups dry white wine 1 cup white vinegar 1 cup water 1/2 cup fine sea salt 1/2 cup light brown sugar 3 tablespoons pickling spice 2 to 3 dry hot peppers 1 large onion, peeled and thinly sliced 1 tablespoon black peppercorns 2 pounds scaled and gutted fresh herring Instructions: In a non-corrosive pot, combine all ingredients except fish. Bring to the boil, reduce, and simmer for 30 minutes. Add fish to simmering brine and poach 12 minutes before removing from the heat. Let stand to cool 1 hour before placing in a non-corrosive container large enough to hold all the liquid. Cover container and refrigerate fish totally submerged in brine for 3 days. Serve with black bread, sour cream, and onions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3208,"Mojo Mahi Mahi with Toasted Quinoa 1 cup fresh lime juice plus 1 teaspoon lime zest 3/4 cup fresh orange juice plus 1 teaspoon orange zest 1/4 cup extra-virgin olive oil 1 tablespoon fresh oregano
1 tablespoon coarsely chopped shallots 2 teaspoons ground cumin
1 teaspoon capers
6 cloves garlic
1 bunch fresh cilantro (stems and leaves) Kosher salt and freshly ground black pepper Four 6-ounce mahi-mahi filets, boned and skinned Neutral oil, for oiling the grill Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Toasted Quinoa, recipe follows Tomato Mango Cucumber Relish, recipe follows Grilled Red Cabbage Salad, recipe follows 2 cups red quinoa 4 tablespoons extra-virgin olive oil
1 cup diced sweet onion 1 tablespoon minced garlic
2 cups low-sodium chicken broth
1/4 cup white wine
1 lemon, juice and zest
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh basil
1/2 cup chopped oil-packed sun-dried tomatoes
2 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon ground cumin
4 Roma tomatoes, finely diced 1 hothouse cucumber, finely diced
1 mango, diced
1 shallot, minced
Kosher salt and freshly ground black pepper 1/4 cup rice vinegar 3 tablespoons white miso paste
2 tablespoons lime juice
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon low-sodium soy sauce
1/2 teaspoon chili flakes
Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil
1 small head red cabbage, cut into 1/2-inch wedges through the root (so they stay intact)
1/2 cup shredded carrots
1/2 cup bias-cut scallions
1 cup golden raisins, bloomed in hot water
Instructions: For the mojo: Place the lime juice and zest, orange juice and zest, olive oil, oregano, shallots, cumin, capers, garlic, cilantro, 1 tablespoon salt and 1 tablespoon pepper in a blender and puree until smooth. Put half aside for serving as a sauce with the finished fish and the rest in a large plastic resealable bag. For the mojo mahi-mahi: Add the mahi-mahi fillets to the bag with the mojo and marinate in the refrigerator for 20 to 25 minutes. Set a grill to high and grease well with oil to clean and create a nonstick surface. Remove the fish from the marinade and shake off any excess marinade. Pat the fish dry with paper towels and drizzle liberally with olive oil. Grill until well marked and cooked through, 4 minutes per side. Serve the fish over the Toasted Quinoa and drizzle with the reserved mojo. Garnish with Tomato Mango Cucumber Relish and Grilled Red Cabbage Salad. Rinse the quinoa under cold water and drain. Place a large pot over medium-high heat and add the quinoa. Toast until fragrant while swirling it around so it doesn't burn, 2 to 3 minutes. Transfer the quinoa to a plate and set aside. Return the pot to the heat and coat with 2 tablespoons of the olive oil. Add the onion and cook, stirring, until golden and browned on the edges, 7 to 8 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Return the quinoa to the pot and add the broth, wine and 2 cups water. Bring to a boil, then reduce to a simmer and cook until the quinoa has popped open and the liquid has been completely absorbed, 15 to 20 minutes. Fluff with a fork and allow to cool slightly. In a large bowl, whisk the lemon zest and juice and remaining 2 tablespoons of olive oil. Season with salt and pepper. Add the fresh basil and sun-dried tomatoes. Just before serving, toss the quinoa with the dressing. Toss the olive oil, cilantro, lime juice, cumin, tomatoes, cucumber, mango, shallot, 1/2 tablespoon salt and 1 teaspoon pepper in a mixing bowl and let rest for 20 minutes before serving to allow the flavors to come together. Combine the rice vinegar, miso paste, lime juice, sugar, sesame oil, soy sauce, chili flakes, 1/4 teaspoon salt and 1 teaspoon pepper in a large mixing bowl and whisk to emulsify. Prepare a grill for medium-high heat. Oil and season the cabbage wedges with salt and pepper. Place the cabbage on the grill and cook until marked on both sides, 2 to 3 minutes per side. While the cabbage is still warm, drizzle it with the white miso dressing so it soaks it up and the flavors marry together. Toss the cabbage with the carrots, scallions and raisins. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3209,"Angel Food Cake with Warm Cherry Sauce 1 (12-ounce) bag frozen cherries 1/4 cup golden raisins 1/4 cup apple brandy, (recommended: Apple Jack brand) 2 tablespoons butter 2 tablespoons sugar 1/4 teaspoon ground cinnamon Pinch ground cloves 4 slices store-bought angel food cake 1/2 cup sour cream Instructions: Combine the cherries, raisins, apple brandy, butter, sugar, and spices in a medium saucepan and bring to a simmer over medium heat. Cook until butter is melted and sauce has thickened, about 5 minutes. Put the angel food cake slices on 4 plates, and top each with a scoop of cherry sauce and a dallop of sour cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 3210,"Nantucket Bay Scallops Crudo 1/2 pound Nantucket Bay scallops 1/2 lemon, juiced Pinch coarse sea salt 2 turns fresh black pepper 4 tablespoons extra-virgin olive oil, from Ocane, preferably 2 sprigs fresh cleaned chervil Instructions: Combine all of the ingredients in a bowl and mix well. Divide into 4 bowls and top with chervil leaves. Serve immediately well chilled. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 3211,"Instant Pot Chicken Adobo 4 chicken legs, thighs and drumsticks separated Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 1/3 cup soy sauce 1/4 cup sugar 1/4 cup white distilled vinegar 5 cloves garlic, smashed 2 bay leaves 1 large yellow onion, sliced 2 scallions, sliced Cooked rice, for serving Instructions: Season the chicken legs generously with salt and pepper. Turn an Instant Pot? (see Cook's Note) to the high saute setting and add the oil. Once it's shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes. After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot? back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice. ","[Malbec, Tempranillo, Garnacha, Barbera]" 3212,"S'mores Granola 4 tablespoons unsalted butter, melted 3 tablespoons packed light brown sugar 3 tablespoons honey 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 1 3/4 cups old-fashioned rolled oats 1 1/2 cups graham-flavored cereal, such as Golden Grahams 1 cup mini marshmallows 1/2 cup semisweet chocolate chips Instructions: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, honey, vanilla and salt in a large bowl. Add the oats and cereal, and toss until evenly coated. Spread out on a rimmed baking sheet. Bake the oat mixture until golden and toasted, 25 to 30 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the marshmallows and chocolate chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.) ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 3213,"Spicy Sausage and Apple Pancakes 1 pound ground pork 1/4 cup Thai chili garlic sauce 1/4 cup dark brown sugar 2 cups self-rising flour 3 tablespoons dark brown sugar 1 1/2 cups milk 1/3 cup vegetable oil 3 eggs 2 tablespoons red food dye 2 tablespoons pure apple extract 1 teaspoon vanilla extract 4 small red apples Maple syrup, for serving Instructions: For the sausage: Begin by browning the sausage in a pan over medium heat. Stir in the Thai chili garlic sauce and brown sugar and cook for 10 to 15 more minutes. Remove from the pan and set on paper towels to drain. For the pancakes: Mix the flour and sugar together. Whisk in the milk, oil and eggs. Add the food dye and extracts and mix well.
Core the apples and remove any seeds, then slice in round slices.
Heat a griddle to 300 degrees F. Drop batter by spoonfuls onto the griddle. When bubbles begin to appear on top of the pancakes, add an apple slice to the top of each pancake, then flip. Cook until both the apple slice and the pancake have browned, an additional 1 to 2 minutes. Then remove, placing the pancakes apple-side up on wax paper to cool. Stack them this way (upside down!) to display the fresh apple. Repeat with remaining ingredients.
Place a stack of pancakes on a plate and spoon warm crumbled sausage over the top, then drizzle with maple syrup and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3214,"Declans Salad with Crusty Croutons 6 cups mixed baby greens About 1/4 cup extra virgin olive oil Juice of 1 lemon, about 2 tablespoons Salt and freshly grated pepper to taste Instructions: Wash salad by immersing in a sinkful of cold water and swirling around. Lift greens out of sink into salad spinner or clean cotton pillowcase and spin like crazy. Fun for the whole family. Toss salad greens gently with olive oil in a large wooden bowl. Sprinkle on lemon juice and toss again. Finally, season to taste with salt and freshly ground pepper, toss again, and serve. Eat with your fingers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3215,"Sweet Potato and Celery Root Fries 2 large sweet potatoes 1 large celery root, peeled 1 teaspoon cayenne pepper 1/2 teaspoon Hungarian paprika 1/2 teaspoon Chinese 5-spice powder 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1 teaspoon salt 3 tablespoons olive oil Instructions: Preheat oven to 450 degrees F. Cut potatoes and celery root into 1/2-inch thick matchsticks. In a small bowl, mix together cayenne, paprika, 5-spice powder, garlic powder, black pepper and salt. Spread matchsticks evenly on 2 sheet trays and toss with oil and spice mixture. Roast until golden brown, about 40 minutes, shaking pan occasionally. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3216,"Roasted Apricots with Mascarpone and Pistachios 6 ripe apricots, cut in half and pit removed
2 tablespoons extra-virgin olive oil
1/4 cup granulated sugar
Kosher salt
1/2 cup cold heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon vanilla extract
1/2 cup mascarpone cheese
1/4 cup crushed pistachios, toasted
Instructions: Preheat the broiler and line a medium baking sheet with aluminum foil. Transfer the apricot halves to the prepared baking sheet and drizzle with the olive oil. Sprinkle with the sugar and some salt. Broil until the apricots are warmed through and the sugar is caramelized on top, 4 to 6 minutes. Meanwhile, whip the cream, confectioners' sugar and vanilla in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until the cream is fluffy and soft peaks form, about 2 minutes. In a separate bowl, whisk the mascarpone by hand until soft and creamy. Fold in the whipped cream gradually until the two are combined. Remove the apricots from the oven and transfer to a serving plate. Spoon 2 teaspoons of the whipped mascarpone into the cavity of each. Sprinkle with crushed pistachios and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]

" 3217,"Bee's Knees 8 ounces gin 4 ounces lemon juice
4 ounces Honey Simple Syrup, recipe follows Lemon peel, for garnish
1/2 cup honey Instructions: Vigorously shake the gin, simple syrup and lemon juice over ice, and strain into a chilled cocktail glass. Garnish with the lemon peel. In a small saucepan over medium heat the honey and 1/2 cup water until incorporated and dissolved. Cool to room temperature before using.
","[Gin, Lemon Juice, Honey]" 3218,"Honey Glazed Ham Sandwiches 8 potato rolls 8 slices honey-glazed ham
8 slices Brie 1 small handful baby arugula
Strawberry jam, for spreading
Instructions: Split the rolls in half. Divide the ham among the bottom halves. Top each biscuit with a thin slice of Brie cheese and a sprinkling of baby arugula. Spread the top halves with some jam, and then sandwich together the halves to serve. ","[Chardonnay, Riesling, Gewrztraminer]" 3219,"Caesar Salad With Bacon, Brussels Sprouts and Basil 1 pasteurized large egg yolk 1 1/2 teaspoons dijon mustard 1 small clove garlic, grated Kosher salt and freshly ground pepper 1/2 cup fresh lemon juice 1 1/2 teaspoons caper brine (from a jar of capers) 1/3 cup extra-virgin olive oil 1/2 cup canola oil 2 anchovy fillets, finely chopped, plus 1/2 teaspoon oil from the jar 1/2 pound sliced bacon, cut into small pieces Canola oil, for frying 1 tablespoon capers 2 cups Brussels sprout leaves, picked layer by layer (from about 5 whole sprouts) Kosher salt 2 heads romaine lettuce, outer leaves removed, cut into 1-inch pieces 1/2 cup fresh basil leaves 1/2 cup freshly grated parmesan cheese, plus a chunk for shaving over the salad Instructions: Make the dressing: In the bowl of a food processor, combine the egg yolk, mustard, garlic and 1/2 teaspoon each salt and pepper. Pulse to blend. With the machine running, pour the lemon juice and caper brine into the mix. Slowly pour in the olive oil, then the canola oil, blending until smooth. Transfer the dressing to a bowl and taste for seasoning. Stir in the anchovies and anchovy oil. Cover and refrigerate until ready to use, or up to 1 day. Prepare the salad: Cook the bacon in a small skillet over low heat, stirring, until crispy, 12 to 15 minutes. Drain on paper towels.
Heat 1 inch canola oil in a medium heavy-bottomed pot until a deep-fry thermometer registers 350 degrees F (or alternatively, use a deep fryer). Line a baking sheet with paper towels. Put the capers in a small metal strainer, submerge them in the hot oil and fry until crispy, 1 to 2 minutes. Drain on the paper towels. Add the Brussels sprout leaves to the hot oil in small batches (step back because they will splatter oil) and fry until crispy, 1 to 2 minutes. Transfer to the paper towels using a slotted spoon. Season the leaves with salt. Assemble the salad: Pour about three-quarters of the dressing into a large salad bowl. Add the romaine, basil and grated parmesan and toss to coat. Shave additional parmesan over the salad. Top with the remaining dressing, the bacon, capers and Brussels sprout leaves. Serve immediately. Photograph by Kang Kim ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 3220,"Spinach Fettuccine Primavera Salt 1 pound spinach fettuccine 2 carrots, peeled 2 medium zucchini 2 tablespoons extra-virgin olive oil 2 tablespoons butter 2 shallots, thinly sliced 2 cloves garlic, finely chopped 1 cup frozen green peas 1/2 cup dry white wine 1 cup vegetable or chicken stock Freshly ground black pepper 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table 1/4 cup chopped flat-leaf parsley, a generous handful Instructions: Bring water for pasta to a boil. Salt the water add the pasta and cook to al dente, about 7 to 8 minutes. Use a vegetable peeler to make ribbons of carrot and zucchini. Keep the vegetables flat on counter and run the peeler the length of the vegetable. Drop the carrots and zucchini into the pasta water for the last 4 minutes of cooking time. Heat a medium skillet over medium heat with extra-virgin olive oil and butter. Saute the shallots and garlic 3 to 4 minutes then add peas and heat through, 2 minutes, stir in wine, reduce for half a minute and stir in stock. Toss drained pasta and vegetables with the sauce, season with salt and pepper, and combine with cheese and parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 3221,"Moroccan Couscous with Meat and Vegetables 2 quarts water (or beef broth) plus 2 cups to use during couscous procedure 1 large yellow onion, chopped 1 large tomato, diced 4 pounds lamb shoulder or lamb shank, cut into 2-inch pieces 1 small bouquet parsley, approximately 1/2 cup 1/2 cup olive oil 1/2 teaspoon saffron 1/2 teaspoon ground ginger Salt, to taste 1 tablespoon black pepper 24 ounces couscous 1 pound green and yellow zucchini cut in half lengthwise 1 pound baby carrots 1 pound potatoes, any kind, peeled and cut into quarters 1/2 head cabbage, diced 1 pound peas, fresh or frozen 2 rutabagas, peeled and diced 2 large turnips, peeled and cut into quarters 1/2 cup butter, softened

• Bay leaves and fresh thyme may also be added to the recipe
• 2 to 3 whole jalapenos can also be added to the vegetables, then served separately Instructions: Put broth in the couscousiere pot, add the onions, tomatoes, meat, parsley, olive oil, saffron, ginger and salt and pepper. Boil on medium high heat for 5 to 10 minutes. Put the keskes on top of the pot and add couscous slowly. Let the couscous steam for 1/2 hour. After steam starts coming up, take the couscous out of keskes and transfer into a large bowl (gsaa). Break up any clumping grains of couscous with wooden spoon, and cool for a few minutes. Sprinkle 1/2 cup to 3/4 cup cold water on the couscous while it is in the bowl, to make the grains larger and soft. Return to heat and steam for another 30 minutes. Remove the couscous from the pot and transfer to the large bowl. Again, break up any clumps and sprinkle with 1/2 cup to 3/4 cup of water. Remove the meat from the couscousiere, cover and set aside. Add vegetables to the couscousiere and return the couscous to the keske and place in the couscousiere. Cook the vegetables and the couscous for 30 to 45 minutes on medium high heat. After the vegetables and couscous are all fully cooked, remove the couscousiere from heat. Return the couscous to a large bowl and add butter. Place the couscous on a platter, forming a hole in the middle of the couscous. Place meat in the hole and top with vegetables. Put sauce around sides of the platter. Serve guests additional sauce in small bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 3222,"Country Ham with Stone-Ground Grits and Redeye Gravy 1 cup stone-ground grits Coarse kosher salt and freshly ground black pepper Four 2-ounce slices country ham 1/4 cup brewed strong coffee Pats of butter, for serving Instructions: In a large heavy-bottomed saucepan, bring 4 cups of water to a boil over medium-high heat. Stir in the grits and return to a boil. Season with 1 teaspoon kosher salt. Decrease the heat to low and simmer until creamy and thick, stirring often, 45 to 60 minutes.
  Heat a large cast-iron skillet over medium-high heat. Add the country ham and cook until crisped and golden brown on each side, about 5 minutes. Remove the ham and keep warm. Add the coffee and 1 cup water to the skillet, scraping up any brown bits with a wooden spoon. Simmer until the \gravy\ has reduced to about 1/2 cup, 3 to 5 minutes.
  Spoon the hot grits into warmed bowls. Top each with a pat of butter and black pepper to taste. Top with the ham and ladle over the gravy. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 3223,"Sausage, Pepper and Onion Hoagies 3/4 pound sweet Italian sausage 3/4 pound hot Italian sausage 2 tablespoons extra virgin olive oil, 2 turns of the pan 2 large cloves garlic, crushed 1 large onion, thinly sliced 2 cubanelle peppers (light green mild Italian peppers), seeded and thinly sliced 1 red bell pepper, seeded and thinly sliced Salt and pepper 2 or 3 jarred hot cherry peppers, banana peppers or pepperoncini, finely chopped 3 tablespoons hot pepper juice, from the jar 4 crusty, semolina submarine sandwich rolls, 8 inches, sesame seeded or plain 1 tablespoon extra-virgin olive oil 3 tablespoons butter 1 large clove garlic 1 1/2 teaspoons dried Italian seasoning, 1/2 a handful or 1/2 teaspoons each oregano, thyme, parsley Instructions: Place the sausages in a large nonstick skillet. Pierce the casings with a fork. Add 1-inch water to the pan. Bring liquid to a boil. Cover sausages, reduce heat and simmer 10 minutes. Heat a second skillet over medium high heat. Add oil, 2 turns of the pan. Add garlic, onion, cubanelle and red peppers. Season vegetables with salt and pepper. Drain sausages and return pan to stove, raising heat back to medium high. Add a drizzle of oil to the skillet, brown and crisp the casings. Remove sausages, slice into 2 inch pieces on an angle and set pieces back into the pan to sear. Split and toast the bread under broiler. Melt oil, butter together in small pan over medium heat. Add garlic and let it sizzle 1 or 2 minutes. Brush rolls with garlic butter and sprinkle with a little dried Italian seasoning blend. Combine the cooked peppers and onions to the sausages. Add hot peppers and hot pepper juice to the skillet. Toss and turn the sausage, peppers and onions, picking up all the drippings from the pan. Pile the meat and peppers into the garlic sub rolls and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 3224,"Sushi Rice Risotto 1 1/2 cups cooked short-grain white rice 2 1/2 tablespoons sushi vinegar, recipe follows 3 cups Dashi, recipe follows 1 teaspoon light-colored soy sauce 2 eggs, beaten 2 teaspoons grated fresh wasabi (* Chef's Note) 1 tablespoon shredded nori (kizami nori) 3 or 4 sprigs mitsuba leaves, minced, or chopped scallions or chives, for garnish 1/2 cup sake-mash vinegar (akazu), or regular white wine vinegar 1/2 cup rice vinegar 1/2 cup sugar 1/4 cup salt 1 piece dashi kombu, 4 by 6-inches 4 cups filtered spring water 1/2 cup loosely packed bonito flakes Instructions: Reheat the cooked rice in a steamer or microwave. Put the hot rice in a bowl and toss with the Sushi Vinegar. Let cool. Transfer the rice to a medium saucepan and pour the Dashi over it; stir to combine. Bring to a boil, uncovered. Reduce the heat to medium-low and simmer for 3 to 4 minutes. Add the light-colored soy, then pour the eggs right over the rice without stirring. Cook for 10 to 15 seconds, until the eggs are barely set. Remove the pan from the heat. Divide the rice among individual bowls and top each with wasabi, nori, and mitsuba. Serve immediately. In a large bowl add all the ingredients and stir to dissolve the sugar. Pour into a covered container. The sushi vinegar will keep for at least 2 months The night before using the dashi, wipe the kombu clean with a wet kitchen towel to remove any grit, but do not rub off the white powder; much of the flavor lies in its natural MSG. Place in a medium saucepan and add the spring water. Let stand at room temperature overnight. The next day, remove the kombu and bring the water to a simmer over medium heat. When it reaches a boil, remove from the heat and add the bonito flakes. Let stand until the bonito flakes sink to the bottom of the saucepan, about 15 minutes. Line a wire sieve with moistened, squeezed-dry cheesecloth and place over a bowl. Strain the dashi through the sieve. Use the dashi within a couple of hours of making. Do not refrigerate or freeze. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 3225,"Easy Ghost Cake Nonstick cooking spray 3 1/2 cups all-purpose flour (see Cook's Note) 2 tablespoons cornstarch 2 teaspoons baking powder 1 teaspoon kosher salt 1 teaspoon baking soda 2 sticks (1 cup) unsalted butter, at room temperature 2 cups granulated sugar 3 tablespoons vegetable oil 1 tablespoon pure vanilla extract 3 large eggs, at room temperature 2 large egg yolks, at room temperature 2 cups buttermilk, well-shaken 4 sticks (2 cups) unsalted butter, at room temperature 3 tablespoons whole milk 2 teaspoons pure vanilla extract 1/4 teaspoon kosher salt 6 cups confectioners\u2019 sugar (about 1 1/2 pounds) Black gel food coloring Instructions: For the cake: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly coat one 9-inch round cake pan and one 9-inch square cake pan with nonstick cooking spray. Line the bottom of each with parchment paper; lightly coat the paper with nonstick spray. Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.\u202f For the frosting: Meanwhile, beat the butter in a stand mixer on medium-high speed until very creamy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Mix the milk, vanilla and salt in a liquid measuring cup, then add it to the butter. Mix slowly on low speed until combined. Increase the speed to medium and beat until very smooth. Add half of the confectioners\u2019 sugar and beat on low speed until just combined. Scrape the bowl again with a rubber spatula. Add the remaining confectioners\u2019 sugar and beat on low speed until combined and smooth, 2 to 3 minutes. Scrape down the sides of the bowl, then mix on medium-low speed until fluffy and well combined, about 5 minutes. Transfer 1/2 cup of the frosting to a small bowl and mix in black gel food coloring until very pigmented. Set both bowls of frosting aside at room temperature until ready to assemble the cake. For assembling: Once the cakes have cooled completely, place the square cake, domed-side down, in the center of a large cutting board or platter (this will be the body of the ghost). Place the round cake domed-side down and cut in half with a sharp knife into 2 half-moons. Place one half-moon above the square cake with the cut-side adjoining the body (this will be the head of the ghost). Repeat with the other half-moon below the body (this will be the bottom of the ghost from which two arms will be cut). Next, cut a scalloped edge of 3 curves, each about 2 inches wide, into the bottom of the ghost, keeping the cake scrap intact as one piece. Then cut two oval-shaped arms from that cake scrap. Place one arm on each side of the ghost\u2019s body. There should be minimal cake scraps left; enjoy or save for another use. Use a little white frosting to help adhere the head, bottom and arms to the body. Frost the top and sides of the cake with the remaining white frosting, smoothing out the top with an offset spatula. Transfer the black frosting to a piping bag fitted with a small round pastry tip; pipe two eyes and a mouth onto the ghost. Serve right away or cover and refrigerate for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3226,"My Mama's Marvelous Mulled Wine 2 bottles of Cabernet Sauvignon 1/2 cup brown sugar 12 whole cloves 4 cinnamon sticks 2 cups port (a sweet Portuguese wine) 2 cups brandy Instructions: Combine all the ingredients, except the port and brandy, into a large copper or cast-iron pot (not aluminum). Simmer while stirring occasionally. Reduce heat to low and simmer for 10 minutes. Add port and brandy. Heat for 30 seconds. Pour all into a large heat-resistant bowl or leave it in the pot. ","[Cabernet Sauvignon, Port]" 3227,"Penne with Asparagus and Peppers 1 (9-ounce) package frozen cut asparagus 3/4 cup chicken stock 1/2 cup frozen chopped onion 1 teaspoon crushed garlic 1/2 cup roasted red pepper, cut into 1/2-inch strips 1/2 cup roasted yellow pepper, cut into 1/2-inch strips 1 teaspoon Italian seasoning 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon balsamic vinegar 12 ounces penne pasta, cooked per package directions 1/4 cup grated Parmesan Instructions: In a large skillet, combine asparagus, stock, onions, garlic, peppers, and Italian seasoning. Bring to a boil and reduce liquid to 1/4 cup, about 8 to 10 minutes. Stir in remaining ingredients, except cheese. Toss with hot, cooked pasta. Top with cheese and serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 3228,"Twice Baked Poblano Peppers 6 to 8 poblano peppers Peanut oil 4 to 5 yukon gold potatoes 2 tablespoons butter 1/4 cup heavy cream, scalded Salt and pepper 1/8 cup grated Parmesan cheese 2 ears of corn, kernels removed and reserved 1/2 cup shredded mozzarella or Monterey Jack cheese Instructions: Rub poblanos with peanut oil and place under broiler until skin begins to blacken slightly, and rotate for even cooking. Remove from broiler and place in a plastic bag or in a bowl and cover with plastic. This will allow peppers to sweat so skin can be removed. Keep in bag for approximately 30 minutes. Remove skin by peeling, stem can remain on. Slice open pepper on its side and remove seeds and membranes. Bring potatoes up to a boil in salted water and cook on simmer until tender. Remove and hand mash with 1 1/2 tablespoons butter, scalded cream, salt and pepper and grated cheese. In a saute pan add 1/2 tablespoon butter and saute corn kernels quickly with salt and pepper approximately 30 seconds on high heat. Add to potato mixture. Begin to fill peppers with potato mixture, being careful so as not to break flesh. Place on a sheet tray, top with shredded cheese and melt under broiler. Plate peppers using Jicama Slaw for accompaniment ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 3229,"Creole Baked Chicken 8 chicken pieces (2 each legs, wings, breasts, thighs) or 6 skin-on chicken breasts 1 fresh lemon, halved 2 tablespoons onion powder 2 teaspoons dried thyme 1 teaspoon dried rosemary, ground to a powder with a mortar and pestle 1 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons minced fresh flat-leaf parsley 1 tablespoon grapeseed oil 1 shallot clove, minced 1 clove garlic, lightly crushed with the side of a knife blade and minced 1/2 teaspoon finely minced fresh rosemary leaves 1 teaspoon fresh thyme leaves, minced 1 (29 to 32-ounce) can crushed tomatoes Salt and freshly ground black pepper 1 cup halved grape tomatoes 1 red bell pepper, stem and seeds removed, and diced 1 yellow bell pepper, stem and seed removed, and diced 1 small white onion, diced 1/2 teaspoon cayenne pepper 1 teaspoon Creole seasoning 4 tablespoons butter, cubed Instructions: Preheat oven to 350 degrees F. Place chicken in a baking pan or baking dish and squeeze lemon juice over. In a small bowl combine onion powder, thyme, ground rosemary, salt, and ground black pepper. Sprinkle over the chicken pieces, cover with foil and bake until the juices run clear and the flesh is fork tender, about 45 minutes to 1 hour. Remove foil during the last 10 to 15 minutes of baking time. Remove from oven and let rest. Make the creole sauce while the chicken is in the oven. Heat grapeseed oil over medium heat in a sauce pot. Saute shallots and garlic until shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes. Add grape tomatoes, red and yellow bell peppers, diced onion, cayenne, and Creole seasoning, and simmer for 15 minutes more. Remove from heat and whisk in butter. Remove chicken from oven, transfer to a platter and let rest. Spoon sauce over and sprinkle with minced parsley leaves. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 3230,"Gazpacho 2 1/2 pounds vine-ripened or canned tomatoes, chopped 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 1 small onion, chopped 1 medium cucumber, peeled, seeded, and chopped 2 large garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt 3 tablespoons red-wine vinegar, or to taste 1 tablespoons olive oil Ice water or tomato juice for thinning soup Croutons and finely diced tomato, green bell pepper, and cucumber, for garnish Instructions: In a blender puree chopped tomatoes, bell peppers, onion, and cucumber, garlic paste, vinegar, oil, and salt and pepper, to taste. Chill soup well, preferably overnight. Thin soup with ice water or tomato juice and serve topped with croutons and finely diced vegetables. Correct seasoning. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 3231,"Black Raspberry Ice Cream Sandwiches 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg 1 tablespoon grated lemon zest, plus 1 tablespoon lemon juice 1 teaspoon pure vanilla extract 1/3 cup sour cream Sanding sugar, for sprinkling 2 pints black raspberry chip ice cream Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 minutes. Beat in the egg, lemon zest, lemon juice and vanilla. Reduce the speed to low; beat in the flour mixture in two batches, alternating with the sour cream. Roll the dough into 16 balls. Arrange on the baking sheets; sprinkle with sanding sugar. Bake until the edges are set, 12 to 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely. Sandwich the ice cream between the cookies. Freeze until firm, 3 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 3232,"Curry Pork Burgers with Spicy Ketchup 2 1/2 pounds ground pork 2 teaspoons ground coriander 2 teaspoons curry powder 2 teaspoons Worcestershire sauce 1 teaspoon cayenne pepper 3 scallions, chopped 2 large clove garlic, finely chopped Salt and freshly ground black pepper 2 tablespoons olive oil 6 hamburger buns 1 head butter lettuce 2 to 3 tomatoes, sliced Spicy Ketchup, recipe follows 1 clove garlic, minced 1 tablespoon butter 1 cup ketchup 1/2 teaspoon red pepper flakes 1/4 teaspoon cayenne pepper 1 scallion, finely chopped Instructions: In a large bowl, using your hands mix together pork, coriander, curry powder, Worcestershire, cayenne, scallions and garlic, seasoning well with salt and pepper. Make 6 even patties and put in refrigerator until ready to cook. Heat a large fry pan over medium-high heat, add oil. Sear patties until golden brown on both sides and cooked through, about 5 minutes per side. Cook in batches, if necessary. Serve inside hamburger buns topped with lettuce leaf, tomato slice and spicy ketchup. In a saucepan over medium heat, lightly saute garlic in butter, about 2 minutes. Add ketchup, red pepper flakes and cayenne pepper. Cook another 5 minutes. Remove from heat and stir in scallions. Cool before serving. ","[Rhone Blends, Pinotage, Tempranillo, Garnacha]" 3233,"Orzo Salad with Giardiniera and Sun-dried Tomato Vinaigrette 1 1/2 cups orzo or any small pasta 1 cup chopped oil-packed sun-dried tomatoes 1/2 cup reduced-sodium chicken or vegetable broth 1 tablespoon red wine vinegar 2 cloves garlic, chopped 1 teaspoon dried oregano 2 cups giardiniera garden vegetable mix, drained 1/4 cup chopped fresh basil leaves Salt and freshly ground black pepper Instructions: Cook the pasta according to the package directions. Drain and transfer to a large bowl. Meanwhile, in a blender or food processor, combine the tomatoes, broth, vinegar, garlic, and oregano and process until smooth. Add this to the pasta and toss to combine. Stir in the giardiniera and basil and toss to combine. Season with salt and pepper. Serve warm, at room temperature, or chilled. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 3234,"Jam Bread Pudding 1 loaf challah or fruit nut bread or a mix of leftover rich and flavorful breads 2 cups half-and-half 2 cups heavy cream Pinch salt 1 vanilla bean, split lengthwise 6 eggs 1 cup granulated sugar 1/2 cup marmalade or another jam of your choice Confectioners' sugar Instructions: Remove the crust from the loaf of bread and slice into 1/2-inch thick slices. Reserve 5 slices for the top. Cut the remaining bread into cubes. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Take 1/4 of the custard, pour it into a pan with walls, and soak the slices as if for French toast. Pour the remaining custard over the cubes and let soak 30 minutes, gently turning the bread over once. Fill a 2-quart flameproof souffle dish halfway with soaked bread cubes. Spoon a layer of marmalade or jam onto the soaked cubes, then top off with more bread cubes. Spoon another layer of marmalade or jam over the cubes and top with the soaked slices, overlapping them decoratively. If there is any remaining custard, pour it onto the slices to let it soak in. Let soak in the refrigerator another 30 minutes (or overnight). Preheat oven to 350 degrees F. Place the baking dish in a hot water bath. Bake until just set and very light golden brown on top, about 35 to 40 minutes. Dust with confectioners' sugar and place under the broiler 1 to 2 minutes caramelize slightly. Serve warm or chilled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3235,"Raspberry Tea Cookies (Ciastka Z Konserwa) 1 cup (2 stick) unsalted butter, room temperature 1/3 cup sugar 3/4 cup raspberry preserves 1 large egg yolk 1/4 teaspoon almond extract 1 lemon, zest grated 1 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1 cup chopped almonds Instructions: Preheat oven to 370 degrees. Beat butter with sugar. Beat in 1/4 cup of raspberry preserves. Beat in egg yolk, almond extract, lemon zest. Mix flour and baking powder together. Gradually beat flour mixture into butter mixture. Take walnut size pieces of dough and roll in almonds (if dough is too sticky, refrigerate it). Set on parchment lined baking sheet and press indentation in center. Bake for 6 minutes. Remove from oven and fill with raspberry preserves. Bake for 6 more minutes to just set filling. Let cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3236,"Kasha with Bowties 3 cups farfalle or bow tie pasta 1 cup medium roasted buckwheat groats 1 egg, lightly beaten 2 tablespoons vegetables oil 1 onions, thinly sliced 1 tablespoon white wine vinegar and 2 tab water 1 tablespoon sugar 1 3/4 cups chicken broth Sour cream; minced dill and dill fronds Instructions: Bring a large pot of salted water to a boil. Mix kasha with the egg until grains are thoroughly coated. Heat oil in a sauce pan. Add onions and cook until they begin to soften, about 2 minutes. Add white wine vinegar and water, cover and cook until onions are tender, about 8 minutes. Uncover and evaporate liquid over high heat; continue to cook until onions are golden. Meanwhile bring chicken broth to a boil and add pasta to the boiling water. Stir sugar into onions, then add kasha and saute, over low heat until kasha is tender, about 5 to 8 minutes; adjust seasoning. Serve over bow tie pasta and dollop with sour cream and dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3237,"Corned-Beef-and-Cabbage Rolls 6 Savoy cabbage leaves 1/4 cup mayonnaise 1/4 cup chopped parsley and/or dill 1/2 pound corned beef, cut into strips 2 slices rye bread, cut into strips Whole-grain mustard, for serving Instructions: Bring a large pot of water to a boil. Add the cabbage leaves and cook until softened, about 2 minutes. Rinse under cold water, then drain and pat dry; slice in half. Stir together the mayonnaise and herbs in a small bowl; spread on the cabbage leaves.
Toss the corned beef with the mustard in a small bowl.
Top the cabbage leaves with a few strips each of the bread and corned beef. Roll up and slice in half. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 3238,"Chocolate White Chocolate Chunk Cookies 1/2 pound unsalted butter, at room temperature 1 cup light brown sugar, packed 1 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs, at room temperature 2/3 cup good unsweetened cocoa 2 cups flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 pounds good white chocolate, coarsely chopped Instructions: Preheat the oven to 350 degrees F.
Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3239,"Cabernet Steak and Mushrooms 2/3 cup finely chopped onion 1/4 cup extra-virgin olive oil, plus 2 tablespoons for garnish 1/4 cup balsamic vinegar 1 teaspoon chopped fresh rosemary leaves, plus sprigs for garnish 1 teaspoon chopped fresh oregano leaves, plus sprigs for garnish 1 teaspoon chopped fresh basil leaves, plus sprigs for garnish 2 garlic cloves, crushed 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 New York strip steaks, 1 1/2 to 2 inches thick 4 large portobello mushrooms 1 cup dry cabernet sauvignon Instructions: Whisk all the marinade ingredients together in a large bowl. Set aside. Transfer half of the marinade into 1 shallow non-reactive pan or bowl and reserve the other half of the marinade for the mushrooms. Trim excess fat from the steaks and make small cuts with a knife into the fat around the edge of the steaks. Marinate steaks for at least 30 minutes at room temperature, or up to 6 hours in the refrigerator. Preheat a grill to high heat. Place steaks on the hot grill for 3 minutes on each side to sear and create nice grill marks. Reduce the grill temperature to low and close the lid. Continue cooking steaks an additional 5 to 10 minutes for medium-rare, turning them halfway through. Let steaks rest for 5 minutes before serving. Meanwhile, dip the mushrooms in the reserved marinade and place on the grill, curved side down. Put the leftover marinade from the steaks and mushrooms in a small saucepan and bring to a boil for at least 3 minutes and cook until reduced slightly. Lightly coat the serving platter with extra-virgin olive oil and whole leaves of fresh rosemary, oregano, and basil. Transfer the steaks and mushrooms to the platter and drizzle with the sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 3240,"Dragon's Blood Punch (non-alcoholic) 1 (46-ounce) can red punch (recommended: Hawaiian Punch) 1 (46-ounce) can apple juice 1 (48-ounce) bottle cranberry juice 1 (2-liter) bottle ginger ale Ice cubes Berry vodka, optional Orange liqueur, optional Instructions: Combine all ingredients in a large punch bowl or pot. Add ice and stir. For grown up version, add 4 cups berry vodka and 1/2 cup orange liqueur. Ladle into serving glasses. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 3241,"Spaghetti and Meatball \Stoup\ (thicker than soup, thinner than stew) 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 carrot, peeled and chopped into a small dice 1 medium yellow skinned onion, chopped
2 small ribs celery from the heart, chopped 3 cloves garlic, chopped 3 cups tomato sauce or one 14-ounce can plus one 8-ounce can 3 cups chicken stock, available in a box on the soup aisle 1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counter 1 pound ground beef, pork and veal mix (meatloaf mix), available at butcher counter
1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table 1/2 cup Italian bread crumbs, a few handfuls 1 large egg, beaten 2 tablespoons chopped parsley leaves 1/2 pound spaghetti, broken in half 1 cup basil leaves, torn or shredded 1 loaf Italian crusty bread, for dunking Instructions: Preheat a medium soup pot over medium heat. Add extra-virgin olive oil, 2 turns of the pan, carrots, onions, celery, garlic and saute 5 minutes. Add tomato sauce and stock and cover pot. Turn up heat and bring to a fast boil.
While soup comes to a boil, mix the ground meat with cheese, bread crumbs, egg and parsley. Roll into 1 1/2- to 2-inch balls.
Remove lid from soup and slide balls into soup. Bring back to a boil then stir in spaghetti. Reduce the heat and simmer soup 10 minutes more, until pasta is tender and balls have cooked through. Stir in basil and remove \stoup\ from the stove. Serve soup with bread and cheese. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 3242,"Hot Dates 1 package (8 ounces) pitted dates 1 can (15 ounces) pineapple chunks, drained 1 package bacon, slices cut in 1/2 Instructions: Preheat the broiler and set a rack 6 inches from the heat source. Place a pineapple chunk in each date. Wrap a half slice of bacon around each stuffed date and secure with toothpick. Broil 6 inches from heat source, turning occasionally, until bacon is crisp on all sides. Drain on paper towels. Serve warm. ","[Chardonnay, Merlot, Cabernet Sauvignon]" 3243,"Shaved Sweet Tea Ice 1 cup water 1 cup sugar
6 black tea bags
8 cups ice 1 1/2 cups water
3 lemons, 2 juiced and 1 cut into wheels
1 or 2 shots (3 ounces) limoncello, optional
Mint sprigs, for garnish Instructions: For the tea syrup: Bring the water and sugar to a boil in a small saucepot. Remove from the heat and add the tea bags. Steep for 10 minutes. Remove the tea bags and let the tea syrup cool completely. For the shaved ice: In a blender, combine the ice, water, lemon juice, limoncello if using, and all of the tea syrup. Puree until smooth. Pour the tea ice into tumblers, and garnish with a lemon wheel and a mint sprig. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 3244,"German Potato Salad 2 pounds Yukon gold potatoes 1/2 pound thick-cut bacon 3/4 cup finely chopped onion 1/3 cup white vinegar 1/4 cup sugar 1 tablespoon Dijon mustard 1 teaspoon salt 2 tablespoons minced chives, for garnish Instructions: Place the potatoes in a medium-size pot and cover them with enough water to extend 2 inches above the surface of the potatoes. Salt the water and bring to boil over medium-high heat. Continue cooking until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain and slice into 1/4-inch rounds. Cook the bacon in a large skillet over medium-high heat. Once crisp, place on a paper towel-lined plate and crumble into small pieces. Pour off the rendered fat, reserving 1/4 cup in the pan. Turn the heat to medium and add the onion. Cook until translucent and just beginning to brown, about 4 to 5 minutes. Whisk in the vinegar, sugar, mustard, and salt and stir until thick and bubbly. Add the sliced, cooked potatoes and toss to coat. Top with the crumbled bacon and garnish with the chives. Serve warm. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 3245,"Turkey Waldorf Salad 2 cups shredded leftover turkey meat 2 stalks celery, sliced 1/2 cup celery leaves, coarsely chopped, plus more whole leaves for garnish 1 crisp apple, such as Gala or Macintosh, cored and chopped 1 cup red seedless grapes, halved 1/2 cup pecans, toasted, and coarsely chopped 1/2 cup non-fat yogurt 2 tablespoons mayonnaise 1 teaspoon honey 1/4 teaspoon salt, plus more as needed 1 small celery root, peeled and cut into matchsticks Freshly ground black pepper Instructions: In a large bowl, gently toss the turkey, celery, celery leaves, apple, grapes, and pecans until combined. In a small bowl, whisk together the yogurt, mayonnaise, honey, and 1/4 teaspoon salt until well combined. Put the celery root in a small bowl, add 2 tablespoons of the dressing, and toss to coat completely. Add the remaining dressing to the turkey mixture, season with salt and pepper, and toss gently to evenly dress the salad. To serve, spread the celery root evenly onto a serving platter, top with the dressed salad, garnish with celery leaves and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3246,"Air Fryer Spinach, Pepper and Havarti Frittata Nonstick cooking spray 8 large eggs Kosher salt and freshly ground black pepper 2 cups loosely packed baby spinach leaves, roughly chopped 1 small red, yellow or orange bell pepper, finely chopped (about 3/4 cup) 2 scallions, finely chopped 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh Italian parsley 1 cup grated Havarti (about 4 ounces) 1/4 cup grated Parmesan Instructions: Spray an 8-inch round nonstick cake pan with cooking spray. Whisk the eggs in a large bowl with 1 teaspoon salt and several grinds of pepper. Add the spinach, pepper, scallions, basil and parsley and stir to combine. Fold in the Havarti and Parmesan. Preheat a 3.5-quart air fryer to 310 degrees F. Pour the mixture into the prepared cake pan and place in the basket. Cook until the frittata is slightly puffed, deep golden and a tester inserted in the center comes out clean, about 25 minutes.
Let the frittata cool in the pan for 10 minutes before unmolding. To unmold, invert onto a plate, then invert again, browned-side up, onto a serving plate.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 3247,"Homemade Chicken Broth 1 (5-pound) chicken, cut into 10 pieces or 5 pounds chicken backs, wings, necks and gizzards 2 large Spanish onions (about 2 pounds), left whole and unpeeled 1 large red bell pepper, cored, seeded, and cut into quarters 1 large head garlic 1 large bunch fresh cilantro 2 teaspoons black peppercorns 2 bay leaves 1/2 teaspoons achiote (annatto) seeds, optional 1 ham hock, optional Instructions: Put the chicken, onions, and red pepper in a large stockpot. (Mine is 16 quarts.) Rinse the garlic heads in cold water, then peel off the papery skin. Break the garlic head into individual cloves. Rinse and cut the roots off the cilantro. Cut a piece of cheesecloth the size of a kitchen towel. Put the garlic cloves, peppercorns, bay leaves, achiote seeds and cilantro on the cheesecloth, bring the ends together to make a little pouch, and tie the loosely with kitchen twine. Give the pouch a couple of good whacks with your kitchen mallet, and add it to the pot. Add enough cold water to cover the chicken by at least 2 to 3 inches. Drop in the ham hock, if using. Bring to a boil over medium-high heat, skimming foam off of the top as it forms. When the water comes to a boil, adjust the heat so the broth cooks at a steady, but not rolling boil. Cook for 30 minutes. Check to make sure the breasts are cooked through, then remove them from the pan. Cook 15 minutes more, then remove the legs and thighs. Set the chicken aside to make another chicken dish. (If you're using backs, necks, wings, etc., you don't have to remove anything.) Leave the backs, necks and wings in to further flavor the broth. Cook for 1 hour. Set a strainer over a large bowl and line the strainer with a couple of layers of cheesecloth. Carefully strain the broth through the cheesecloth. (Ladling it is the easiest and safest way.) Add salt, to taste, and let cool before refrigerating. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 3248,"Giant Creamsicle Cake 1 15- to 16-ounce box vanilla cake mix (plus required ingredients) 1 1 1/2-quart rectangular carton orange sherbet 1 16-ounce tub white frosting 1 10-ounce bag mini marshmallows 1/4 cup water Red and yellow food coloring 2 1-pound boxes confectioners' sugar 4 tablespoons unsalted butter, softened Instructions: Preheat the oven to 350? F. Prepare the cake mix as directed for a 9-by-13-inch cake; bake as directed. Let cool slightly in the pan, then remove to a rack to cool completely. Transfer the cake to a baking sheet lined with parchment and carefully cut into 2 layers. Keeping the cakes stacked, trim a 3/4-inch strip from each long side. Reserve the trimmings (you\u2019ll have 4 strips). Cut off the carton from the sherbet and slice the block of sherbet lengthwise into thirds. Arrange on the bottom layer of the cake. Let soften slightly, then smooth with an offset spatula.
Use the 4 trimmed strips of cake to create a border all the way around the sherbet, breaking the pieces as needed. Cover with the top cake layer and freeze 1 hour.
Cut a large chunk out of one of the top corners of the cake to look like a bite. Trim the other top corner to make it rounded. Press a few of the cake trimmings against the exposed sherbet in the bite.
Using a paring knife, carve out 2 shallow channels in the cake as shown. Cover the top and sides of the cake with the frosting, making sure to cover the bite. Return the cake to the freezer.
Make the fondant: Put the marshmallows and water in a microwave-safe bowl; microwave, stirring occasionally, until melted and smooth. Tint orange with red and yellow food coloring. Transfer the mixture to a stand mixer.
Slowly beat all but 1/2 cup confectioners' sugar into the melted marshmallows (it will be stiff). Beat in the butter. Knead in some of the remaining sugar until rollable. Roll out on a confectioners' sugar\u2013dusted surface until large enough to cover the entire cake. Carefully drape the fondant over the cake and smooth with your hands. Trim the excess, cutting around the bite. Press a thin strip of fondant along the bottom of the bite. Insert a wooden spatula for the stick. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3249,"Summer Veggie Kebabs 4 baby bell peppers 2 large shallots, peeled, halved 1 chayote squash, seeded, cut into 1 1/2-inch chunks 1 yellow summer squash, cut into 1 1/2-inch chunks 4 flat metal skewers 2 tablespoons olive oil 1/2 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 1 teaspoon ground cumin 1/4 teaspoon smoked paprika 2 tablespoons agave syrup 1/2 lemon, juiced Instructions: Carefully arrange the prepared vegetables onto skewers, and put them on a baking sheet. Combine the olive oil, salt, pepper, cumin, paprika, agave and lemon juice in a small bowl. Brush the marinade on the kebabs and let marinate for 15 minutes. Preheat a grill or grill pan to medium heat. Put the skewers on the grill and cook on all sides, about 6 minutes total. Arrange the skewers on a serving platter and serve. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Ros]" 3250,"Holiday Cookie Tree Centerpiece 6 1/4 cups Pillsbury BEST? All Purpose Flour 3/4 tsp. salt 3 sticks Crisco? Baking Sticks All-Vegetable Shortening or 3 cups Crisco? All-Vegetable Shortening 1 1/2 cups sugar 2 tsps. vanilla extract 5 large egg yolks 1/2 cup orange juice 1 (10-count) set star-shaped cookie cutters in graduated sizes (2\ to 8\ diameters)** em Royal Icing: /em 4 cups powdered sugar 3 tbsps. meringue powder** 1/2 cup warm water Holiday decorator sprinkles Instructions: COMBINE flour and salt in large bowl. Beat shortening, sugar and vanilla in separate large bowl with electric mixer on medium speed until blended. Beat in egg yolks and orange juice. Gradually stir in flour mixture to form a soft dough. Divide dough into 4 equal pieces, shaping each into a disk. Wrap in plastic wrap. Chill 4 hours or overnight. HEAT oven to 350 degrees F. Line baking sheets with parchment paper. Roll out dough, one piece at a time, to 1/4-inch thickness on floured surface.* Keep remaining dough chilled until ready to use. Cut out a total of 24 cookies, using the 2 largest cookie cutters 4 times each and the 8 remaining cookie cutters 2 times each. Bake on prepared baking sheets, 16 minutes for small cookies, 18 minutes for large cookies, or until edges begin to brown and centers are set. (Group similar size cookies on same baking sheet for even baking.) Carefully slide baked cookies on parchment paper onto work surface. Cookies may be fragile while warm. Cool completely. STIR powdered sugar and meringue powder in large bowl until combined. Add water. Beat with electric mixer on medium-high speed until stiff peaks form, about 5 to 7 minutes. If necessary, add additional powdered sugar or water to reach the desired spreading consistency. (Keep frosting covered with damp cloth to prevent hardening.) Reserve one of the smallest size cookies for later use. Spread icing over remaining cookies, immediately topping with decorator sprinkles. PLACE one of the largest size cookies on decorative platter to begin assembly. Spoon about 1 tablespoon remaining icing onto center of cookie. Repeat to stack additional 22 cookies on top, by decreasing size, rotating each cookie slightly to stagger points of stars. To complete decoration, hold reserved small cookie by its edges and coat both side with frosting. Decorate as desired. Stand upright on top of tree, securing with a small dab of icing. Let stand until icing is firm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3251,"Oatmeal Pancakes 3/4 cup whole wheat flour (see Cook's Note) 3/4 cup quick-cooking oats 2 tablespoons sugar 1 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon fine salt 1 cup milk 3 tablespoons unsalted butter, melted and cooled, plus more for the pan 1 large egg Vanilla yogurt and sliced strawberries, for serving Instructions: Combine the flour, oats, sugar, baking powder, cinnamon, nutmeg and salt in a blender; blend until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally. Heat a nonstick skillet over medium-low heat and lightly brush with butter. Spoon about 1 tablespoon of batter per pancake into the skillet, leaving space between the pancakes for spreading. Cook until bubbles appear on the tops of the pancakes and the bottoms are golden brown, about 2 minutes. Flip and cook until cooked through, about 1 minute more. Repeat with the remaining batter, brushing the skillet with additional butter as needed. Serve the pancakes with a dollop of yogurt and sliced strawberries. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3252,"Maple Rob Roy 2 ounces blended scotch 3/4 ounce pure maple syrup 3/4 ounce dry vermouth 1/2 ounce sweet vermouth 3 dashes of Angostura bitters Cocktail cherry, for garnish Instructions: Combine the scotch, maple syrup, dry and sweet vermouth and the bitters in a cocktail shaker with ice. Stir well until cold, then strain into a cocktail glass. Garnish with a cocktail cherry. ","[Bourbon, Rye Whiskey, Cognac]" 3253,"Quick Lemon Cottage Cake 1 cup lemon curd, found on jellies and jams aisle 3 tablespoons water 1 lemon, zested 4 (1-inch) slices pound cake 1 pint fresh raspberries Mint sprigs for garnish, optional Instructions: Heat lemon curd, water and lemon zest in a small saucepan over medium low heat. When curd bubbles and becomes a smooth, glossy sauce, remove from heat. Arrange a slices of pound cake on 4 dessert plates. Pour warm lemon sauce down over each slice of cake to glaze. Top lemon cottage cake with fresh raspberries and mint sprigs and serve. ","[Prosecco, Sauvignon Blanc, Ros, Pinot Grigio]" 3254,"Orange-Maple Butternut Squash Mash 1 butternut squash (3 to 3 1/2 pounds) Kosher salt 2 teaspoons ground coriander 4 tablespoons unsalted butter, cut into 4 pieces 1 tablespoon orange zest 2 tablespoons pure maple syrup Instructions: Cut the bulbous bottom of the squash off from the long top. Split the bottom in half through the root end and scoop out the seeds with a spoon. Cut the long part in half lengthwise. Peel or cut off the rind, then cut the flesh into 1-inch pieces. Add the squash to a 4-quart pot, add enough water to cover, bring to a boil, and cook, covered, over high heat, about 18 minutes. Add 1 tablespoon salt and cover. Lower the heat to medium and cook until the squash is tender when pierced with a fork, 10 to 12 minutes more. (There should be no resistance, but the squash should not fall apart. Be attentive: It can overcook very quickly and absorb too much water, making your mash soupy.) Meanwhile, toast the coriander in a small dry skillet over medium-high heat, stirring often, until aromatic, 1 to 1 1/2 minutes. Transfer to a small bowl. Strain the squash in a colander. Return it to the pot, add the butter and mash with a potato masher until smooth. Add the zest, 1 tablespoon of the maple syrup, 1 1/2 teaspoons of the toasted coriander and salt to taste and stir to combine. When serving, drizzle the remaining 1 tablespoon syrup over the top and dust with the remaining 1/2 teaspoon coriander. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 3255,"Pan Roasted Pheasant with Shiitake Mushrooms and Figs in a Chambourcin Glace 1 medium pheasant, about 2 pounds, breast removed (skin on) and leg and thigh disjointed 1 tablespoon canola oil 1 cup dried figs, stems removed 2 cups chambourcin wine 2 tablespoons unsalted butter 2 medium shallots, sliced thin 1 cup shiitake mushrooms stemmed and thinly sliced 1/2 cup rich poultry stock 1/2 teaspoon rosemary, finely chopped Salt and pepper Instructions: Preheat oven to 400 degrees. Heat canola oil in a saute pan over medium high heat. Season pheasant with salt and pepper. Brown legs and thighs evenly and place in oven for 20 minutes. Bring figs and wine to a low boil in a heavy saucepan. Reduce and simmer to 1/3 of original volume. Remove pan from oven, removing leg and thigh. Return to burner for 45 seconds. Sear skin side of pheasant breast for 1 minute. Flip and return thigh and leg. Finish in oven for 5 to 6 minutes. Remove pheasant from pan and plate. Add 1/2 of the butter to pan and saute shallots until light brown. Add Shiitakes and cook to tender, about 1 minute. Add figs and wine to pan with stock, rosemary, reduce to thicken. Season and whisk in remaining butter and serve. ","[Chambourcin, Pinot Noir, C?te de Nuits, Barolo]" 3256,"Oh Yeah Baby Glazed Carrots 1 (1-pound) bag baby carrots 4 tablespoons unsalted butter 1/4 cup water 1/4 cup maple syrup 1/4 cup orange juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon salt Instructions: Place all the ingredients in a medium, heavy saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes. Using an oven mitt or pot holder, remove from the heat and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 3257,"Chocolate-Avocado Mousse 1/2 cup semisweet chocolate chips, such as Ghirardelli 4 very ripe (8 ounce) avocados, peeled and pitted 1/2 cup agave 1/2 cup unsweetened cocoa powder 1 tablespoon pure vanilla extract 1/4 teaspoon fine salt Fresh raspberries, for garnish Instructions: Place the chocolate chips in a small bowl. Place over a small saucepan of barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slightly. Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance). Garnish with fresh raspberries and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 3258,"Carrot Soup 3 tablespoons unsalted butter 1 medium Spanish onion, finely chopped 3 cloves garlic, finely chopped 10 medium carrots (about 1 3/4 pounds), peeled and cut into 1-inch slices (see note) 8 cups chicken broth, homemade or low-sodium canned 2 tablespoons sugar 1 teaspoon kosher salt 1 teaspoon freshly squeezed lemon juice Freshly ground black pepper to taste Instructions: Heat the butter in a large soup pot over medium heat. Add the onion and garlic and cook, covered, stirring occasionally, until soft, about 7 minutes. Add the carrots and cook, covered, stirring occasionally, until somewhat tender, about 3 minutes more. Pour in the broth and the sugar. Season the soup with the salt. Bring to a boil, lower the heat, and simmer, covered, until the carrots are very soft, about 30 minutes. Remove from the heat and allow to cool. Working in batches, transfer the carrot mixture to a blender and puree until smooth. Return the carrot puree to the pot and reheat over medium heat. Stir in the lemon juice and season with pepper. Divide among warm soup bowls and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3259,"Grilled Corn and Tomato Salad 4 ears corn, shucked 2 garlic cloves 1 teaspoon salt 1/8 cup balsamic vinegar Salt and pepper 1/2 cup extra-virgin olive oil 2 pounds heirloom tomatoes, quartered and seeded Instructions: Heat a grill. Grill the corn for 2 to 3 minutes on each side. Let cool and cut off the kernels. Mash garlic with salt to form a paste. Combine garlic paste, vinegar, salt, and pepper, and slowly whisk in the olive oil. Combine tomato wedges, corn kernels and toss with vinaigrette. Adjust seasoning. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 3260,"Beg for More Divine Potato Purses 3 sweet potatoes 2 egg yolks 1/2 cup all-purpose flour 3 teaspoons ground cinnamon 1 teaspoon salt Phyllo dough Butter, for brushing phyllo Oil, for deep frying Caramel Sauce, recipe follows Powdered sugar, for garnish 2 cups sugar 1/4 cup water 4 ounces unsalted butter 1/4 cup cream Instructions: Preheat the oven to 350 degrees F. Clean the potatoes under cold running water. Prick them with a fork, and place on a baking dish and bake for 1 hour, or until a knife slides through nice and clean without any resistance. Remove skins, they should just slip right off. Put the potatoes through a food mill. Put potatoes in a bowl and add egg yolks, flour, cinnamon, and salt and mix until combined. Be careful not to over-work the dough. Pinch off tablespoons of dough and roll into balls. Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F. Take 1 sheet of phyllo dough and cut into 3-inch circles. Brush with butter and place a ball of sweet potato dough in the center and pinch into a purse at the top. Continue to do this using more phyllo and you have used all of the potato dough. Place into hot oil to deep fry to a golden brown color. Place in a bowl of caramel sauce and dust with powdered sugar. Combine the sugar and water in a saucepan. Stir over low heat until melted. Turn up the heat to medium-high and cook until caramel colored. Take off the heat and add butter and cream. Be careful, caramel may splatter. Set aside to cool. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 3261,"Jicama Salsa 1 (1 1/2 pound) jicama, peeled and diced 1 Granny Smith apple, peeled, cored and diced 1/2 small red onion, diced 3 tablespoons lime juice 2 tablespoons vegetable oil 1 tablespoon sugar 2 teaspoons hot sauce (recommended: Frank's Red Hot) 1 tablespoon chopped cilantro leaves 1 tablespoon chopped mint leaves Pinch kosher salt and freshly ground black pepper Instructions: Combine all of the ingredients in a large salad bowl. Serve alone as a side salad or with tortilla chips. ","[Riesling, Sauvignon Blanc, Vermentino, Garnacha]" 3262,"Fresh Vegetable Spring Rolls with Two Dipping Sauces 1 cup shredded Napa cabbage 1 cup shredded carrot 1/2 cup finely sliced green onion 1 red pepper thinly sliced 6 large shiitake mushrooms, grilled and sliced thin 2 cups bean sprouts 1/2 cup chopped cilantro Salt and freshly ground pepper 8 very thin 8-inch square spring roll wrappers Garlic-Soy Dipping Sauce, recipe follows Spicy Peanut Dipping Sauce, recipe follows 1/2 cup soy sauce 1/4 cup rice vinegar 2 tablespoons peanut oil 1 teaspoon hot sesame oil 1 teaspoon minced garlic Pinch of sugar 2 tablespoons finely chopped garlic 1/2 cup smooth peanut butter 1/2 cup soy sauce 1 teaspoon sugar 1 tablespoon rice vinegar 1 tablespoon hot cl oil 1/2 cup cilantro leaves, finely chopped Instructions: Combine all vegetables in a bowl and season with salt and pepper to taste. Lay the spring roll wrappers on a flat surface, pointed edge toward you. Put a 1/8 of the filling in the bottom third of the wrapper, bring the pointed edge over the filling, fold in the sides tightly. Dab the top pointed edge with water and roll tightly. Serve with sauces. Combine all ingredients in a small bowl. Combine all ingredients in a bowl and whisk until smooth, add cilantro just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3263,"Lemon Bunuelos 1/2 cup lemon juice 1/2 cup whole milk 5 Tbs. STAR Extra Light Olive Oil plus oil for deep-frying 1/4 tsp. salt 1 Tbs. grated lemon peel 1 cup all-purpose flour 4 eggs Powdered sugar Instructions: In saucepan, bring lemon juice, milk, 5 Tbs. olive oil, salt and lemon peel to a boil. With wooden spoon, vigorously stir in all the flour until dough forms a ball. Beat in eggs, one at a time, incorporating each completely. Set aside. Pour olive oil into large skillet to reach depth of 2 inches. Heat to 375 degrees F. Pinch off 1-inch pieces of dough and carefully lower into hot oil using slotted spoon. Fry until deep golden, about 1 minute. Transfer to paper towels to drain. Dust with sugar. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 3264,"Peach Cobbler Cupcakes Baking spray with flour, for spraying the tin 1/2 cup pecan halves 1 1/4 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon fine salt 2/3 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 2 large eggs, at room temperature 1/2 teaspoon lemon zest plus 1 tablespoon lemon juice (from about 1/2 lemon) 1/3 cup sour cream 24 frozen peach wedges, thawed and patted dry 1/4 cup peach preserves Pecan Crumble: 1/3 cup all-purpose flour 1/3 cup pecan halves, chopped 1/4 cup light brown sugar 4 tablespoons unsalted butter, melted Pinch fine salt Cream Topping: 1 cup heavy cream 1/4 cup sour cream 1 tablespoon confectioners' sugar Instructions: For the cupcakes: Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Line one 12-cup standard muffin tin with cupcake liners and spray the top of the tin lightly with baking spray. Spread the pecans out on a baking sheet and bake until nicely toasted, 8 to 10 minutes. Allow to cool, then pulse in a food processor until finely ground. Add the flour, baking powder, baking soda and salt and pulse to combine. Set aside. Combine the granulated sugar and butter in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Beat on medium-high speed until light and fluffy, about 5 minutes. Add the eggs 1 at a time, beating to incorporate after each addition. Scrape down the sides of the bowl as needed. Beat in the lemon zest. Adjust the speed to low and add the flour mixture and sour cream in alternating batches, beginning and ending with the flour. Divide the batter evenly in the tin, filling each cup about two-thirds full. Top each with 2 peach wedges. Bake until the edges are golden and a toothpick inserted in the center comes out clean, 22 to 24 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely. Combine the peach preserves and lemon juice in a small microwave-safe bowl and heat for a few seconds just to warm through. Generously brush the top of each cupcake with the preserves. For the pecan crumble: Combine the flour, pecans, brown sugar, butter and salt in a bowl. Spread the mixture out on a rimmed baking sheet and bake until golden, about 15 minutes, rotating the baking sheet about halfway through. Allow to cool completely, then crumble. For the cream topping: Combine the heavy cream, sour cream and confectioners' sugar in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until stiff peaks form, about 4 minutes. Top each cupcake with the cream topping and sprinkle with the pecan crumble. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 3265,"Mini Meatball Pasta Bake 12 ounces ground beef 12 ounces Italian sausage
1/4 cup rolled oats
1/4 cup grated Parmesan 1/4 cup chopped fresh parsley
1/4 teaspoon dried oregano
Splash of milk
1 large egg, beaten
Kosher salt and freshly ground black pepper Olive oil, for browning Olive oil, as needed 3 cloves garlic, minced
1 yellow onion, chopped
One 28-ounce can diced tomatoes
One 12-ounce can tomato paste
2 cups hot water
1/4 cup chopped fresh parsley
1 tablespoon sugar
Kosher salt and freshly ground black pepper 1/4 cup chopped fresh basil
1 pound ziti or mostaccioli pasta 16 ounces fresh mozzarella, cut into cubes
1/2 cup grated Parmesan
Instructions: For the meatballs: Add the ground beef, sausage, oats, Parmesan, parsley, dried oregano, milk, egg and some salt and pepper to a bowl and mix together well with your hands. Roll into approximately 48 meatballs (1 inch) and place on a baking sheet. To brown the meatballs, heat some olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in 3 batches and cook, turning, until brown, 4 to 5 minutes per batch. Remove and drain on paper towels after each batch. Set the meatballs aside. For the sauce: In a separate skillet or pot, heat some olive oil. Add the garlic and onion and cook until translucent, a few minutes. Add the diced tomatoes, tomato paste, hot water, parsley, sugar and some salt and pepper. Next, add the meatballs and stir to combine. Cook over medium heat for 20 minutes. Stir in the basil, then set aside to cool. For the layering: Meanwhile, bring a large pot of water to a boil. Cook the pasta to al dente according to the package directions. Drain and set aside to cool. To assemble: Spoon some cooled sauce on the bottom of a 9-by-13-inch dish. Layer on half of the pasta, half the sauce and meatballs and then half the mozzarella cubes. Repeat the layers once more and top the dish with the grated Parmesan. If serving immediately, baked in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 20 to 25 minutes. Let cool slightly and serve. If serving later, cover the assembled dish and refrigerate. When ready to serve, bake straight from the fridge in a preheated oven at 350 degrees F until the cheese is golden and bubbly, 40 to 45 minutes. Let cool slightly and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 3266,"Healthy Green Smoothie 1 cup chopped fresh pineapple, plus a pineapple wedge for garnish 1 cup packed chopped kale (stems removed) 1 cup frozen green grapes 1 tablespoon fresh lemon juice 1 teaspoon finely grated fresh ginger 1 teaspoon ground flaxseed Instructions: Put the pineapple, kale, frozen grapes, lemon juice, ginger and flaxseed into a blender. Blend on high until very smooth, turning off the blender and pushing down on the ingredients with a spatula or wooden spoon as needed to help the blending process. Add 1 to 2 tablespoons of water if needed to adjust consistency. Pour into a glass and garnish with a pineapple wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 3267,"DIY Chocolate Shell Coating 6 ounces semisweet chocolate, chopped into small pieces 6 tablespoons vegetable shortening or virgin or extra-virgin coconut oil 1/4 teaspoon vanilla extract, optional Kosher salt Instructions: Melt the chocolate, shortening, vanilla and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until smooth, about 4 minutes. Pour the melted chocolate mixture into a small bowl. Pour over ice cream and let harden, or use as a coating for snacks like fruit or pretzels. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 3268,"Chewy Chocolate Chip Cookies 2 3/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 1/2 sticks unsalted butter, softened 1 3/4 cups packed dark brown sugar 1/4 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 2 cups semisweet chocolate chips Instructions: Sift the flour, salt, baking powder and baking soda together into a large bowl. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 3269,"Smashed Red-Skinned Potatoes with Herb Oil 2 1/2 pounds medium red-skinned potatoes, halved Kosher salt
1 1/2 cups loosely packed fresh Italian parsley (about 1 bunch)
1/4 cup olive oil
2 tablespoons chopped fresh chives
2 tablespoons fresh oregano leaves
1 small clove garlic 1/2 cup whole milk, warmed
4 tablespoons unsalted butter, melted
Instructions: Put the potatoes in a large pot and cover with 2 inches of water; stir in 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce the heat slightly and simmer until tender, about 12 minutes. While the potatoes are cooking, combine the parsley, olive oil, chives, oregano, garlic and 1/4 teaspoon salt in a blender and puree until almost smooth. If it needs more liquid, add a little water, 1 tablespoon at a time, until the mixture blends easily. Drain the potatoes and return to the pot. Pour in the warm milk and melted butter and coarsely mash with a potato masher. Transfer the mashed potatoes to a serving bowl and top with the herb oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3270,"Cumin Cilantro Duck Breast with Apricot Jus and Japanese Eggplant 1/4 cup canola oil 1/2 shallot, roughly chopped 1 tablespoon pink peppercorns 1 bay leaf 4 sprigs thyme 2 tablespoons sugar 1/2 cup plus 1 tablespoon sherry vinegar 1/2 cup red wine 1 1/2 cups duck and veal demi-glace 1/4 cup dried apricots, diced 1 tablespoon unsalted butter 2 duck breasts Kosher salt and freshly ground black pepper 2 tablespoons cumin seeds, toasted and coarsely ground 1 small bunch cilantro stems, minced (about 1/3 cup) 2 tablespoons honey 2 baby Japanese eggplants, halved lengthwise and scored 1/2 cup toasted hazelnuts, halved Micro arugula, for garnish Micro bulls blood, for garnish Micro edible flowers, for garnish Instructions: Heat a medium saucepan with 2 tablespoons of the canola oil over medium-high heat. Add the shallots, pink peppercorns, bay leaf and 2 of the thyme sprigs. Cook, stirring occasionally, until the shallots are softened and translucent, 5 minutes. Add the sugar and 1/2 cup of the sherry vinegar. Bring to a boil, then reduce to a simmer and cook until reduced au sec (or until there is barely anything left), a few minutes. Add the red wine and continue to reduce until almost completely dry, 5 to 6 minutes. Add 1 cup of the demi-glace and cook for 5 minutes until reduced and slightly thickened. Heat 1 tablespoon of oil in a medium saucepan over medium heat, add the apricots and cook until softened. Strain the sauce into the saucepan with the apricots a. Add the remaining 1/2 cup demi-glace and reduce for 5 minutes until thickened. Stir in the butter and remaining 1 tablespoon sherry vinegar and remove from the heat. Score the skin on the duck in a crosshatch pattern, being careful not to cut into the meat. Season the duck on both sides with salt and pepper. Gently heat a dry cast-iron pan over low. Place the duck skin-side down into the pan and begin to slowly render the duck fat. Very slowly and gently, cook until most of the fat has rendered, about 20 minutes. Flip the duck and cook on the flesh side for 3 to 4 minutes, basting with some of the duck fat using the remaining 2 thyme sprigs, until the duck reaches an internal temperature of 130 degrees F for medium rare. Remove from the pan and allow to rest. Reserve some of the duck fat. Mix together the ground cumin and cilantro stems in a small bowl. Brush the crispy duck skin with the honey. Crust the duck with the cumin and cilantro stem mixture, making sure to firmly press onto the duck to ensure it\u2019s nicely adhered. Slice the duck lengthwise. Season the eggplant with salt. Heat a large saute pan over medium-high heat with some of the reserved duck fat. Place the eggplant into the pan, flesh-side down. Cook until the flesh is golden brown and crispy, about 5 minutes. Serve the duck with the apricot jus alongside the eggplant. Garnish with the toasted hazelnuts and microgreens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 3271,"Waka Waka Salad Appetizer 1 cup canola oil 1 cup red wine vinegar 1/4-ounce minced garlic 1/4-ounce minced ginger 1/2 packet ramen oriental seasoning Pinch salt Pinch ground black pepper 1/2 head napa cabbage, sliced 1/8-inch thick 1/4 head red cabbage, sliced 1/8-inch thick 1/2 head green cabbage, sliced 1/8-inch thick 2 red onions, julienne 2 carrots, peeled and shaved 4 tablespoons chopped cilantro leaves 3 ramen noodle bunches, broken into small pieces 24 fried wonton skins 3/4 cup finely chopped Spanish peanuts, for garnish Instructions: For the Waka Waka Salad: In large plastic bowl combine the oil, vinegar, garlic, ginger, ramen seasoning, and salt and pepper. Whisk together to incorporate. Mix the cabbages, onions, carrots, cilantro, and ramen noodles in a large bowl. Whisk the dressing and add to the salad 10 minutes prior to serving. Toss thoroughly. Put equal portions of the dressed cabbage on the wonton skins, and garnish with the chopped peanuts. Arrange on a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3272,"Baby Spring Vegetable with Truffle Cheese Fondue 2 ounces butter 2 ounces flour 1 cup milk, scalded Pinch nutmeg 1 tablespoon truffle oil 3 ounces shredded white cheese (cheddar for example) 1-ounce grated Parmesan cheese Salt and pepper to taste 1 bunch chives, chopped Slivers of fresh truffles (if available) 6 baby artichokes 2 baby bok choy 1/2 pound white asparagus (substitute green if white is unavailable) 1 bunch baby carrots 1/4 pound haricots verts 1 red pepper, julienned 10 yellow pear tomatoes Instructions: Melt butter in a small saucepan and mix in flour. Stir for about a minute and add hot milk slowly and whisk. Allow the sauce to thicken slightly (boil for a few minutes) and strain into another saucepan. Add nutmeg, truffle oil, and both cheeses and mix over a low heat until the ingredients are well incorporated. Season to taste. Garnish with chives and fresh truffles. SPRING VEGETABLES: Blanch and shock the first five vegetables. On a hot grill pan, grill artichoke, bok choy and asparagus. Arrange all of the vegetables around the fondue pot and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 3273,"Grilled Portobello Mushrooms with Hummus and Feta Cheese 4 large portobello mushrooms Sea salt, preferably gray sea salt, and freshly ground black pepper Olive Oil 1 (8-ounce) container hummus Feta cheese 1 loaf good crusty bread, cut into 4 sections Instructions: Preheat the grill. Pop out the stem from all of your portobello mushrooms. Season both sides of mushrooms. Start by drizzling olive oil (not too much, just a slight drizzle), some salt and fresh black pepper. Cook mushrooms over a hot fire for about 4 minutes on each side. Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the mushroom burger. Place the bread face down on the grill to toast. Place the mushroom burger in the bread, and top with a tablespoon of hummus and a chunk of feta cheese right in the middle and cover with a piece of bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 3274,"Smoked Sausage and Cabbage Soup 1/4 cup grapeseed oil 2 cups diced carrot
2 cups diced celery
2 cups diced yellow onion 2 tablespoons chopped garlic
1 small head green cabbage, shredded
1 pound Polish kielbasa, diced
1/4 cup whole-grain mustard
3 quarts chicken broth
6 tablespoons unsalted butter
3 ounces all-purpose flour
Kosher salt and black pepper Instructions: In a large soup pot, heat the oil over high heat. Reduce the heat to medium-high, add the carrot, celery and onion and saute for 5 minutes. Add the garlic and saute for another 1 to 2 minutes. Add the cabbage to the pot and cook, covered, stirring regularly to prevent burning, until softened, 6 to 8 minutes. Add the kielbasa and mustard and then add the chicken broth. Bring to a simmer and cook until the carrots are tender, 15 to 20 minutes. In a bowl, mix together the butter and flour to form a buerre manier. Whisk the buerre manier into the soup and simmer for 20 minutes. Season with salt and pepper. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 3275,"Cosmopolitan 2 ounces vodka 1 ounce orange liqueur 1 ounce cranberry juice cocktail 3/4 ounce fresh lime juice Instructions: Fill a cocktail shaker halfway with ice. Add the vodka, orange liqueur, cranberry juice cocktail and lime juice. Shake well, then strain into a cocktail glass. ","[Vodka, Cranberry Juice]" 3276,"Coffee Ice Box Cake Pieces of storebought angel food cake or sponge cake or lady fingers About 2 cups double or triple strength coffee mixed with rum or other liqueur of choice Sweetened Whipped cream mixed with sugar or chopped nuts or powdered sugar Instructions: This recipe is more a \strategy\ than a real recipe. The idea is to quickly soak the cake or lady fingers in coffee and set a layer in a 8-inch square glass baking pan. Cover with a layer of whipped cream flavored to taste, layer soaked cake, then whipped cream; do two layers at least Refrigerate, covered overnight. VARIATIONS: If you like this idea with fruit, then soak cake in diluted liqueur, then sandwich cream and fruit in between. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 3277,"John Scharffenberger's Favorite Brownies 6 ounces SCHARFFEN BERGER 70% Cacao Bittersweet Chocolate 3/4 cup butter 1 1/2 cups sugar 3 eggs 1 teaspoon vanilla 1 cup flour 1 cup chopped nuts (optional) Instructions: Heat oven to 325 F. Melt chocolate and butter in a double boiler over simmering water. Stir sugar into chocolate until blended. Add eggs and vanilla. Stir in flour and nuts. Spread into a buttered 13\ x 9\ baking pan. Bake 30-35 minutes or until toothpick inserted in center comes up with crumbs (not batter). Cool in pan. ","[Malbec, Zinfandel, Syrah, Cabernet Sauvignon]" 3278,"Omelets 2 eggs 2 teaspoons chopped fresh herbs 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1 teaspoon unsalted butter 1 teaspoon olive oil Instructions: Whisk the eggs in a small bowl with the fresh herbs, kosher salt, and freshly ground pepper.
Heat the omelet pan over medium-high heat and melt the butter with olive oil. Reduce the heat to medium. Pour in the eggs. Stir with a fork until the eggs start to set. Check to see if the eggs are pulling away from the side of the pan. Shake the pan to loosen the omelet.
Fold in 1/2 and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3279,"Red, White, and Blueberry Salad 2 cups watermelon cubes 2 white or donut peaches, pitted and cut into bite-sized pieces (use Bartlett pears, if peaches are out of season) 2 cups blueberries 2 tablespoons freshly squeezed lemon juice, or to taste 2 tablespoons sugar, or to taste 1/2 cup canned coconut milk 3 fresh mint leaves, julienned Instructions: Combine the fruits in a bowl. Whisk together the lemon juice, sugar, and coconut milk in a small bowl. Toss the dressing with the fruit and the mint. Taste for sugar and lemon juice and chill until ready to serve, up to 10 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 3280,"Marinara Sauce 1/4 cup extra-virgin olive oil 1/4 pound diced pancetta 2 large Spanish onions, cut into 1/4-inch dice Kosher salt 4 large garlic cloves, smashed and chopped 4 (28-ounce cans) Italian plum San Marzano tomatoes Instructions: Coat a large sauce pot with olive oil and add the pancetta. Put the pot over medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt, to taste, and stir to coat with the olive oil. Cook the onions for 6 to 7 minutes, stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes, stirring frequently. Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the sauce pot and 1 can of water (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently. Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days or it can be frozen. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 3281,"Polka Dot Fudge 4 cups large marshmallows (about 36) 2 cups sugar 1 cup heavy cream 4 tablespoons unsalted butter Pinch of kosher salt 3 cups white chocolate chips (18 ounces) 1 teaspoon pure vanilla extract 2/3 cup semisweet chocolate chips Instructions: Line a 9-by-13-inch pan with foil. Heat the marshmallows, sugar, cream, butter and salt in a medium saucepan set over medium heat, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted. Pour the mixture into the prepared pan, and scatter the chocolate chips over the top. Lightly press the chips into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares. ","[Chardonnay, Riesling, Moscato, Merlot]" 3282,"Zingerman's Reuben Sandwich 1 loaf unseeded and unsliced Jewish Rye bread 2 pounds corned beef, sliced (see Cook's Note) 12 ounces Russian dressing, recipe follows 12 ounces sauerkraut 12 slices Swiss cheese 4 tablespoons butter, melted 3/4 cups mayonnaise 1/4 cup plus 2 to 3 tablespoons chili sauce 2 tablespoons sour cream 2 teaspoons chopped curly parsley leaves 1 tablespoon plus 1 teaspoon minced Spanish onion 1 tablespoon plus 1 teaspoon minced dill pickle 1/2 teaspoon fresh lemon juice 1/2 teaspoon grated horseradish 1/4 teaspoon Worcestershire sauce Instructions: Preheat oven to 350 degrees F. Sprinkle the corned beef with a little water, wrap it tightly in aluminum foil and steam it in the oven. Meanwhile, put the whole loaf of rye bread (unwrapped) into the oven. Bake the bread until the crust is very crunchy, about 15 minutes. Set the bread on the counter and let it cool for about 5 minutes. When the rye bread is cool enough to handle place it on a cutting board. Hold the bread knife at a 45-degree angle and cut 12 slices. Take the corned beef out of the oven and unwrap it. Spread each slice of bread with Russian dressing. Layer half of the slices with corned beef, sauerkraut and slices of Swiss cheese, then top the sandwiches with the remaining slices of bread (dressing-side down). Heat 2 large heavy skillets over medium heat. Brush the bread with butter. Put the sandwiches in the pans and weight them with a lid or heat proof bowl topped with something heavy. Cook until the first sides are crisp and golden about 7 minutes then flip the sandwiches. Cook until the second sides are also well toasted and the cheese is melted. Lift the sandwiches onto a cutting board. Cut each in half diagonally and serve. Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce in a bowl and mix well. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3283,"Mixed Salad (Insalata Mista) 1/3 cup lightly packed fresh basil leaves 1/3 cup white wine vinegar or fresh lemon juice 1 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/2 cup extra-virgin olive oil 8 cups arugula 4 cups bite-size pieces radicchio, from 1 (10-ounce) head 1 carrot, peeled 1 hothouse cucumber, peeled Instructions: Blend the basil, vinegar, 1 teaspoon of salt, and 1/2 teaspoon of pepper in a blender. With the machine running, gradually blend in the oil. Place the arugula and radicchio in a wide shallow bowl. Using a vegetable peeler, shave the carrot over the salad. Shave the cucumber into a medium bowl. Pat the cucumber shavings with paper towels to absorb the excess moisture. Add the cucumbers to the salad. Do-Ahead Tip: The vinaigrette and salad can be prepared 1 day ahead. Cover separately and refrigerate. Whisk the dressing to blend before using. Toss the salad with enough dressing to coat. Season the salad, to taste, with salt and pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3284,"Baked Eggs with Curried Spinach 1 tablespoon unsalted butter 2 large tomatoes (about 1 pound), chopped 1/2 cup dried red lentils, picked over and rinsed 1 15-ounce jar prepared curry sauce (such as tikka masala) Kosher salt 10 ounces baby spinach (about 16 cups) 4 large eggs 1/4 cup heavy cream 2 pieces naan bread Instructions: Preheat the oven to 350 degrees F. Melt the butter in a large ovenproof skillet over medium-high heat. Add the tomatoes and cook until softened, 2 to 3 minutes. Add the lentils, curry sauce, 1/2 cup water and 1/4 teaspoon salt; stir well to coat. Bring to a simmer and cook, stirring occasionally, until the lentils are tender, about 8 minutes. Gradually add the spinach, stirring until wilted. Reduce the heat to medium. Make 4 wells in the lentil mixture and crack an egg into each; spoon the heavy cream over the eggs. Continue cooking until the whites begin to set, 3 to 4 minutes. Transfer the skillet to the oven and bake until the egg whites are just set but the yolks are still runny, about 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Let rest, 5 minutes. Meanwhile, wrap the naan in foil and warm in the oven, about 5 minutes. Cut into wedges and serve with the eggs. Photograph by Ryan Dausch ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3285,"Beer Battered Asparagus with a Lemon Herbed Dipping Service 1/2 cup mayonnaise 1 teaspoon fresh lemon juice 1/2 teaspoon finely grated lemon zest 1/4 teaspoon black pepper 1 teaspoon roughly chopped fresh thyme leaves* 1/2 teaspoon roughly minced fresh rosemary leaves* Pinch salt 1 cup all-purpose flour 1 teaspoon salt 1 teaspoon pepper 1 tablespoon finely grated lemon zest 1 cup beer 1 pound asparagus, trimmed Vegetable oil, for frying Instructions: Lemon Herbed Dipping Sauce: Stir together all ingredients and transfer to a small bowl. Chill, covered, until ready to serve. Beer Battered Asparagus: Heat oil in a heavy saucepan until it reaches 375 degrees F. Whisk together flour, salt, pepper lemon and zest in a bowl until combined. Add beer and whisk ingredients until smooth.Dip asparagus in batter to coat. Remove excess batter before frying. Gently transfer battered asparagus to oil and fry until golden. Stir gently to prevent asparagus from sticking together. Transfer to a baking sheet that has been lined with paper towels and keep warm in a preheated 200 degree F oven. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 3286,"Chocolate Mousse 9 ounces Couverture or best-quality bittersweet chocolate, chopped 2 tablespoons espresso or other strong coffee 1 stick (1/2 cup) softened unsalted butter, cut into bits 4 large egg yolks 2/3 cup plus 2 tablespoons fine granulated sugar or instant sugar 4 tablespoons coffee flavored liqueur 1 cup heavy cream, whipped Creme Anglaise or lightly whipped sweetened cream as an accompaniment Instructions: In the top of a double boiler set over simmering water combine the chocolate and the espresso. Heat the mixture, stirring, until just melted. Remove the pan from the heat and whisk in the butter, a little at a time, until smooth. In a bowl with an electric mixer beat the yolks with 2/3 cup of the sugar until the mixture ribbons. Beat in the coffee-flavored liqueur. Set the bowl over a pan of gently simmering water and beat for 3-4 minutes, or until mixture is foamy and very hot to the touch. Beat over cold water for 3-4 minutes until mixture is cool and forms a ribbon. Mixture should have consistency of mayonnaise. Whisk yolk mixture into chocolate mixture. In a bowl with an electric mixer beat the cream with the remaining sugar until it is firm but not dry. Stir one-fourth of the whipped cream into the chocolate mixture and gently but thoroughly fold in the remaining whipped cream. Transfer the mousse to a serving bowl, serve immediately or chill it, covered, briefly. Serve with Creme Anglaise or whipped cream. Drink: Coffee ","[Bordeaux Blend, Pinotage, Tempranillo, Barolo]

" 3287,"Cod Fritters 1/4 cup plus 2 tablespoons extra-virgin olive oil 1/4 cup garlic 6 ribs celery, diced 3 onions, diced 5 potatoes, peeled and diced Kosher salt 6 pounds cod scraps 1 tablespoon ground white pepper Vegetable oil, for frying 1 cup mayonnaise 1/4 cup chopped fresh dill 1/4 cup chopped fresh parsley 8 egg yolks Juice of 3 lemons 2 cups panko breadcrumbs Instructions: Preheat the oven to 400 degrees F.
Heat 2 tablespoons of the olive oil in a pan and saute the garlic, celery and onions until soft. Transfer the mixture to a baking sheet to cool.
Blanch the potatoes in salted water until almost soft. Transfer half of the potatoes to a baking sheet to cool. Mash the other half of the potatoes, and then let cool.
Toss the cod with 1/4 cup of the oil and the pepper and sprinkle with salt. Bake the cod until cooked through and turns from opaque to bright white, 5 minutes. Let cool.
Heat vegetable oil in a large, deep pot or skillet to 350 degrees F.
Combine the mayonnaise, dill, parsley, egg yolks and lemon juice in a large mixer. Mix in the onion mixture and the mashed potatoes until well incorporated. Add the fish and diced potatoes and mix again until the fish is broken up and well incorporated.
Form the mixture into 2-ounce balls. Pour the breadcrumbs onto a plate and roll the balls in the breadcrumbs. Fry in batches until golden crisp, about 4 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3288,"Chocolate Peanut Butter Cups 1 cup peanut butter 1/4 teaspoon salt 1/2 cup powdered sugar 1 (12-ounce) package Hershey's milk chocolate chips Instructions: In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 3289,"Taffy 1 1/4 cups corn syrup 1 cup sugar 1 tablespoon water 1 tablespoon white vinegar 1 teaspoon butter 1/2 teaspoon vanilla and/or mint extract Equipment: Candy thermometer; silicone baking mat Instructions: Put all the ingredients in a large saucepan and gently stir them to combine. Place a candy thermometer on the side of the pan and bring to a boil, stirring only to prevent burning. Cook to the \firm ball\ or \hard ball\ stage (255 degrees F), and remove from the heat. Stir in the extracts and pour onto a silicone baking mat-lined sheet pan. Let it cool enough to handle then start rolling it into a log and stretching or pulling the taffy to work air in, and make it white and opaque. Keep pulling and twisting until it hardens. You'll finish with long ropes of taffy. Cut it into pieces or shape into figures and animals. Some tips when making taffy: Oil the top 1-inch of the saucepans wall to keep the sugar from boiling over. Always use a pan bigger than you think you need to prevent boiling over. Always use a burner as big or bigger than your pans bottom. Never scrape the bottom of the pan at the end, just pour out the syrup. Wash down the sides of the pan with a clean wet pastry brush to avoid crystallization. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 3290,"The Saucee Sicilian Trapani Pizza 480 grams water 1 1/2 grams instant yeast
800 grams \00\ flour
20 grams salt
1 cup balsamic vinegar from Modena 1/2 cup pure maple syrup
1 cup \00\ flour 2 cups whole milk ricotta 1 pound fresh mozzarella, torn
1 cup roasted garlic cloves
1 cup red roasted peppers, chopped
3 cups fresh Mission figs, quartered
24 slices prosciutto
Instructions: For the Saucee Sicilian pizza dough: Place water in a mixing bowl with yeast to bloom for 10 minutes. Slowly add flour to mix. Once flour and water begin to mix, add salt. Mix 3 minutes. Place dough in a container and close top; allow to proof for 24 hours. Portion into 8-ounce dough balls in dough trays and refrigerate for 48 hours. Bring dough balls to room temperature. For the Saucee Sicilian balsamic maple glaze: Combine the balsamic and maple syrup in a small saucepan. Bring to a boil, then and reduce heat to a low simmer and cook, whisking often so it doesn't burn on the bottom, until the liquid is reduced by half and the glaze coats the back of a spoon. For the Saucee Sicilian Trapani pizza: Heat a wood-fired oven to 800 to 850 degrees F or a regular oven with a pizza stone to 550 degrees F. Flour a work surface and hand stretch and form the dough balls into pizza shapes. Scoop ricotta on each pizza and spread it until it almost reaches the edges. Top the pizzas with some mozzarella, roasted garlic, roasted red peppers and Mission figs. Bake until golden brown and bubbling, about 90 seconds in a pizza oven or 5 minutes in a regular oven. Take out and cut into 4 slices. Top each slice with prosciutto and drizzle on some balsamic maple glaze. ","[Barolo, Barbaresco, Chianti, Gavi]" 3291,"Chocolate Granite 3 cups water 4 ounces Dutch process cocoa powder (extra dark) 4 1/2 ounces sugar 1/4 teaspoon ground cinnamon Pinch salt Instructions: Bring water to a boil in a saucepan. Add all ingredients, bring to a boil again. Pour into a shallow container and freeze overnight. When frozen, scrape with a metal spoon. Serve immediately. ","[Port, Tawny Port, Moscato, Vin Santo]" 3292,"Bacon, Egg and Cheese Toast Bowls 6 slices thinly sliced white bread 6 tablespoons unsalted butter Kosher salt and freshly ground black pepper 3 tablespoons whole milk 10 large eggs 4 slices bacon, cut into 1/2-inch pieces 4 slices American cheese, roughly chopped
Hot sauce, for serving Instructions: Position a rack in the center of the oven and preheat to 375 degrees F. Roll each piece of bread to thinly flatten.
Microwave the butter with a large pinch of salt in a small microwave-safe bowl until melted, about 1 minute. Brush both sides of each slice of bread with the butter.
Make the toast bowls: Gently press a slice of bread inside a cup of a 12-cup muffin tin. The bottom and sides of the bread should be flush against the cup; pleat the sides of the bread as needed to fit. Repeat with the remaining bread, filling every other muffin cup so that the bread bowls do not touch. Bake, rotating about halfway through, until lightly browned and crispy in spots, 12 to 15 minutes. Meanwhile, whisk together the milk, eggs, a large pinch of salt and a few grinds of pepper in a large bowl. Put the bacon in a medium nonstick skillet over medium heat. Cook, stirring occasionally, until the bacon is crispy, 12 to 15 minutes. Use a slotted spoon to transfer to a paper-towel-lined plate. Keep the bacon drippings in the skillet and adjust the heat to low.
Pour the egg mixture into the skillet. Cook the eggs, stirring and scraping the sides of the skillet as needed, until small curds form and the eggs are just set, 8 to 10 minutes. Remove from the heat and fold in the cheese until almost completely melted. Divide the hot eggs among the toast bowls and top with the crispy bacon. Serve with hot sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 3293,"Ham and Goat Cheese Sandwiches 6 ounces goat cheese 3 tablespoons pepitas (hulled green pumpkin seeds) or chopped almonds Chipotle hot sauce 8 slices whole-grain sandwich bread, toasted 1/2 pound thinly sliced Black Forest ham 1 avocado, pitted, peeled and sliced 2 cups baby arugula or mixed baby greens 2 teaspoons extra-virgin olive oil Kosher salt and freshly ground pepper Potato salad, for serving (optional) Instructions: Mash the goat cheese, pepitas and 2 to 3 teaspoons hot sauce in a bowl with a fork until combined. Spread the mixture evenly on 4 slices of bread, then top with the ham and avocado. Toss the arugula with the olive oil, a few dashes of hot sauce, and salt and pepper to taste in a bowl. Add the arugula to the sandwiches and cover with the remaining bread. Serve with potato salad. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 3294,"Pat's Roast Beef 1 (3-pound) beef roast, trimmed of excess fat Kosher salt and freshly ground black pepper 4 tablespoons olive oil, divided 8 ounces button mushrooms 2 small onions, quartered 1 cup red wine 1 cup low-sodium beef stock 2 tablespoons gravy flour (recommended: Wondra) Instructions: Preheat the oven to 375 degrees F. Season the beef with salt and pepper, to taste. Heat 2 tablespoons the oil in a large cast iron skillet over medium-high heat until very hot but not smoking. Add the meat and sear on all sides. Add the mushrooms and onions to a bowl and stir in the remaining 2 tablespoons of oil. Season with salt and pepper, to taste, and toss. Add to the skillet around the roast. Put the skillet in the oven and roast until an instant-read thermometer registers 130 degrees F, about 40 minutes. Remove the roast from the oven to a cutting board and let rest for 10 minutes. Remove the onions and mushrooms from the skillet. While the beef is resting, prepare the gravy. Put the skillet on low heat. Add the wine and stock, while scraping up the browned bits on the bottom of the pan. Whisk in the flour until the sauce is thickened and smooth. Slice the beef into very thin slices. Transfer to a platter and serve with the mushrooms, onions and gravy. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 3295,"Creamy Yellow Pepper and Tomato Soup 2 tablespoons coconut oil 1 cup chopped shallot 1 cup chopped peeled potato 1 bay leaf Pinch of grated nutmeg Kosher salt and freshly ground black pepper 3 1/2 cups water 2 cups chopped yellow bell pepper 1 cup canned yellow tomatoes (crushed by hand) 1/4 to 1/2 cup heavy cream, as desired Crispy fried shallots and chopped chives, for serving Instructions: Heat the oil in a medium saucepan over medium heat. Add the shallot and cook, stirring, until tender, 3 to 5 minutes. Add the potato, bay leaf, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the water and bring to a simmer. Add the bell pepper and tomatoes and simmer until the potatoes and vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper. Serve hot sprinkled with crispy shallots and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3296,"Chocolate Tamal 1 cup milk 1 pound melted chocolate 1 pound butter 2 cups sugar 1 1/2 pounds corn flour 1 tablespoon baking powder 20 cornhusks Instructions: Preheat oven to 350 degrees F. Boil the milk and add the chocolate. Stir constantly until chocolate is completely melted. Add the butter and the sugar. Mix until smooth. Set aside to cool. Mix in the corn flour and baking powder together in a bowl. Slowly add the hot liquid and mix by hand for 10 minutes. Grease 2 dozen muffin pans and line with corn husks. Fill with tamal mixture and bake for 20 minutes. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 3297,"Upgraded Chicken-Fried Steak Oil, for frying 1 cup All-Purpose Dredge, recipe follows 1/2 cup milk
Four 4-ounce portions cube steak 2 cups Classic Gravy, recipe follows 1 cup Pickled Tomato Salad, recipe follows 2 cups all-purpose flour 1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon cayenne
1/2 cup (1 stick) butter 1/2 cup all-purpose flour
4 cups whole milk
2 teaspoons ground black pepper
2 teaspoons salt
2 teaspoons Worcestershire sauce 1/2 teaspoon garlic powder
1 cup cherry tomatoes, halved or quartered depending on size 1 cup diced pickled green tomatoes 1/4 cup fresh parsley leaves, roughly chopped
Salt and freshly ground black pepper Instructions: In a heavy-bottomed stockpot, heat 4-inches oil over medium heat until a deep-frying thermometer inserted into the oil reaches 360 degrees F. Place the All-Purpose Dredge and the milk in two separate shallow bowls. Coat the steak in the dredge and shake off any excess, then dip in the milk. Coat the steak in the dredge one more time, then shake off any excess dredge and fry until golden, 5 to 7 minutes. Remove to a paper-towel-lined plate to drain. Spoon 1/2 cup of the Classic Gravy into the center of each serving plate. Place a piece of chicken-fried steak over the gravy and top each portion with 1/4 cup Pickled Tomato Salad to serve. In a medium bowl, mix the flour, garlic powder, onion powder, oregano, paprika, black pepper, salt and cayenne. In a small saucepan set over medium-low heat, add the butter to melt. Stir in the flour, and cook, stirring continuously, to create a light brown roux, 10 to 15 minutes. While stirring, slowly add the milk, making sure there are no lumps. Increase the heat and cook, stirring continuously, until the gravy thickens. Add the pepper, salt, Worcestershire and garlic powder. Mix together the cherry tomatoes, pickled tomatoes, parsley and some salt and pepper. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 3298,"Flank Steak with Red Wine Vinegar and Greens: Low Carb 1 tablespoon extra-virgin olive oil 1 pound flank steak, cut into 2 equal pieces Kosher salt and freshly ground black pepper 1 clove garlic, minced 2 tablespoons red wine vinegar 1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried 1 tablespoon unsalted butter 5 ounces (1/2 bag) Italian salad blend Instructions: Heat the olive oil in a medium skillet over medium heat. Season both sides of the steaks with salt and pepper to taste. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side. Transfer the steaks to a plate. Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss just until they begin to wilt, about 30 seconds. Slice the meat against the grain into thin slices, divide between 2 plates, top with the greens and the pan juices. Serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 3299,"Glazed Baby Beets 20 baby beets, scrubbed 2 cups apricot juice 3 tablespoons white balsamic vinegar 2 tablespoons honey Instructions: In a large saute pan, add the beets and the apricot juice. Cover and cook on medium high for 10 minutes. Add the vinegar and honey and cook for another 10 minutes. Pull off of the heat and keep covered for an additional 5 minutes. ","[Riesling, Gewurtztraminer, Moscato, Brachetto]" 3300,"Turkey-Avocado Clubs 1/3 cup thinly sliced red onion 2 tablespoons apple cider vinegar 8 slices turkey bacon 1 Hass avocado, halved and pitted 1/2 cup nonfat plain Greek yogurt Kosher salt and freshly ground pepper 8 slices whole-grain bread, lightly toasted 8 small leaves romaine lettuce 1 tomato, cut into 8 slices 12 ounces sliced low-sodium deli turkey breast 1/2 small English cucumber, sliced Instructions: Toss the onion with the vinegar and 2 tablespoons water in a small bowl. Let stand 15 minutes, then drain. Meanwhile, cook the turkey bacon as the label directs until crisp. Mash the avocado with the yogurt in another small bowl until smooth. Season with salt and pepper. Lay 4 slices of bread on a cutting board and spread with half of the avocado-yogurt mixture. Top with the lettuce and tomato and season with salt and pepper. Add a layer of turkey breast, bacon, cucumber and red onion. Spread the remaining avocado mixture on the remaining 4 bread slices and place spread-side down on top of the sandwiches. Cut each sandwich in half to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 3301,"Herb Crusted Veal Tenderloin and Celery Root and Pear Sformato with Cherry Sauce Mixed herbs (sage, rosemary and thyme) finely chopped 1 tablespoon Dijon mustard Butter 1/2 cup fresh bread crumbs (made from day old white sandwich loaf, discarding the crust) 1 pound celery root, peeled, diced into 1/4-inch pieces Salt 2 cloves garlic, minced 1 sprig thyme 2 tablespoons extra-virgin olive oil Freshly ground black pepper 1/2 Maui onion, minced 2 large eggs 1 Forell pear, peeled, cored and cut into 1/4-inch pieces 2 tablespoons finely chopped Italian parsley leaves 1 cup mashed potatoes Four 3/4-inch cubes fontina 1 medium shallot, finely minced 3/4 cup fresh cherries, pitted and quartered 2 tablespoons molasses 1/2 cup port wine 3 cups veal stock 2 tablespoons unsalted butter 2 (3/4 pound) veal tenderloin
Instructions: Preheat oven to 375 degrees F. To make Sformato: Brush 4 (3-inch) ramekins with butter and coat with fresh bread crumbs, tapping out and reserving excess. In a large pot of boiling water, blanch celery root with pinch of salt, garlic and thyme for 5 minutes. Remove from water using slotted spoon. In a large skillet, on medium-high heat, heat 1 tablespoon of olive oil. Add the minced onions and celery root, season with salt and pepper and cook, stirring, until onions are golden. Remove from heat. In a medium bowl, beat eggs and whisk in the pear, chopped parsley, mashed potatoes, celery root mixture and salt and pepper. Fill ramekin half way with celery root mixture. Place 1 fontina cube in the middle, then finish filling ramekin with celery root mixture and cover with reserved bread crumbs. Bake in the oven for 15 minutes. To make the cherry sauce: In a medium skillet, heat remaining olive oil on low heat. Add shallots and cook until golden. Add 1/2 cup of the cherries, molasses, port wine, and veal stock. Reduce the sauce to 1 cup. Strain sauce through a chinois or fine meshed sieve into a clean bowl and whisk in the butter to finish. Season, to taste. Add remaining cherries to sauce. Set aside and keep warm. To make the Veal. Brush veal with Dijon mustard. Season with salt and pepper and roll in mixed herbs. In a large skillet, heated on medium-high, add olive oil and sear the veal on all sides. Finish to cool in the preheated oven until medium rare, about 5 to 10 minutes. Remove meat from skillet and allow to rest. Slice veal right before serving On a large serving platter, arrange celery root sformato on bottom of platter, place sliced veal on top and drizzle with cherries and sauce. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 3302,"Spiced Beef Pie Nonstick cooking spray, for the pan 2 tablespoons flavorless oil
2 carrots, finely chopped
1 large onion, finely chopped
Kosher salt
1 pound ground beef
2 1/2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon Aleppo pepper
1/4 teaspoon ground allspice
Freshly ground black pepper
5 to 6 sheets matzo
1 large egg lightly beaten with a splash of water, for the egg wash Fresh parsley or micro greens, for serving
Instructions: Preheat the oven to 400 degrees F. Grease an 8-inch cake pan with cooking spray and set aside. Heat the oil in a large skillet over medium-high heat. Add the carrots, onions and a pinch of salt and cook, stirring, until the onions are soft and translucent, 5 to 7 minutes. Add the beef, sprinkle it with the cumin, cinnamon, Aleppo pepper, allspice, 1 teaspoon salt and a few turns of black pepper and cook, breaking up the beef with a spoon or spatula, until it is fully cooked and no longer pink, 8 to 10 minutes. Taste and adjust the seasoning as desired.
Soak the matzo in warm water for a few minutes until it has softened. Line the bottom and sides of the prepared cake pan with the matzo pieces, breaking it up as needed and packing it down firmly. It will look a little rustic which is ok. Use a paper towel to blot away excess moisture once the matzo is in the pan, then pour in the beef mixture and pack it down firmly. Cover the top with soaked matzo, pressing the edges to seal, and then brush it with a healthy coating of egg wash. Bake until browned, about 30 minutes. Let cool in the pan on a rack for 10 minutes, then invert onto a plate. Top with parsley or micro greens and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 3303,"Spicy Italian Stuffed Mushrooms 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling 2 tablespoons extra-virgin olive oil Kosher salt 1/4 cup extra-virgin olive oil 1/2 cup finely chopped celery 1/2 cup finely chopped onion Kosher salt and freshly ground black pepper 1/2 cup grated mozzarella 1/2 cup cooked, crumbled spicy Italian sausage 2 tablespoons finely chopped fresh basil, plus more for garnish (optional) 2 tablespoons finely chopped pepperoncini 1 cup coarse fresh white breadcrumbs Instructions: Preheat the oven to 425 degrees F. For the mushrooms: If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl. For the filling: Heat the oil over medium-high heat. Add the chopped mushroom stems, celery and onion and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into another large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool. Add the mozzarella, sausage, basil and pepperoncini to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. Sprinkle with basil leaves if using.
","[Barolo, Chianti, Tempranillo, Garnacha]

" 3304,"Mustard Roasted Salmon 1 1/4 pound wild salmon, skin removed, cut into 4 pieces 2 tablespoons whole grain mustard 2 tablespoons 100% pure maple syrup 1 clove garlic, minced Juice of 1/2 a lemon Instructions: Preheat oven to 400-degrees Fahrenheit. Place salmon pieces on a sheet pan lined with parchment paper. Season with salt and pepper; roast for 10 minutes. In a small bowl, combine mustard, maple syrup, garlic and lemon juice. After the 10 minutes of cooking, brush salmon with mixture and return to the oven for 5 minutes or until salmon is just cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3305,"Fig, Prosciutto and Blue Cheese Pizza One .25-ounce packet active dry yeast 2 teaspoons sugar
1 cup all-purpose flour, plus more for flouring the work surface
1 cup whole-wheat flour
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for coating the bowl
4 slices prosciutto 8 fresh figs, cut in half
3 to 4 ounces blue cheese, crumbled
Instructions: For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam. In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes. Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour. Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F. Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza. For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes. Transfer the crust to a baking sheet. Lay the prosciutto slices over the crust, then top with the figs and blue cheese. Bake until the cheese melts, about 7 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 3306,"Grapefruit and Basil Sugar Cookies 4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/4 teaspoon baking soda
1 teaspoon fine salt
2 large eggs 1 teaspoon pure vanilla extract
3 sticks (1 1/2 cups) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup confectioners' sugar
1 tablespoon plus 1 teaspoon grapefruit zest 2 teaspoon finely chopped basil 3 1/2 cups confectioners' sugar 2 tablespoons meringue powder
1/4 to 1/3 cup grapefruit juice Gel food coloring, for decorating Instructions: For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the egg and vanilla in a small bowl. Beat together the butter, granulated sugar and confectioners' sugar in a large bowl with an electric mixer on low speed. Once incorporated, increase the speed to medium and beat until slightly creamy, about 3 minutes. Beat in the grapefruit zest and chopped basil until incorporated. Stop and scrape down the sides of the bowl as needed.
Reduce the speed to low, slowly pour in the egg mixture and beat until combined. Add the flour mixture, in 3 additions, increasing the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters themselves as needed. Once all the flour mixture is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes. Turn the dough out of the bowl and bring it together. Divide into 2 equal pieces. Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough at least 1 hour and up to overnight. To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment. Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out into a rectangle about 1/4-inch thick (about 11 x 9 inches) and place in the freezer for 5 minutes. From 1 piece of rolled dough, cut out cookies with a 3-inch cutter and arrange cookies on the prepared baking sheets, about 2 inches apart. Refrigerate while you cut the remaining cookies. Reroll and cut any scraps of dough. If the dough becomes very soft and difficult to roll or cut at any point during the process, place on a baking sheet in the freezer for 5 minutes. Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 12 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes. For the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add the grapefruit juice and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes, adding more grapefruit juice, 1 teaspoon at a time, if needed. Color icing as desired with gel food coloring. Fit pastry bags with small round tips and fill with the icing. Decorate the cookies as desired and let dry for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3307,"Blueberry Lemonade 4 cups fresh blueberries 1/2 cup sugar
1 lemon, juiced
6 cups sugar 24 lemons, juiced
Instructions: For the blueberry syrup: Put the blueberries, sugar and lemon juice in a saucepan. Bring to a boil, stirring constantly, then reduce the heat and simmer until thick, 20 to 25 minutes. Strain the blueberries through a fine-mesh strainer, pressing to get all the liquid out, then place the liquid in the fridge and chill until cold (or place the pan in a bowl of ice to chill down fast). For the lemonade: Mix the sugar with 6 cups of tap water and stir until the sugar is dissolved to make a simple syrup. Pour the lemon juice into a large vat. Pour in three-quarters of the simple syrup and 8 cups of water (give or take). Add the blueberry syrup, stir it around and then give it a taste. Add more simple syrup if it needs sweetness, or more water if it needs dilution. Top up with lots of ice before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3308,"Homemade Pomegranate Soda Kit 2 cups pomegranate juice 1 1/2 cups sugar 1 tablespoon lemon juice 1 liter seltzer water Pomegranate seeds, for garnish Instructions: For the pomegranate syrup: In a small heavy saucepan, combine the pomegranate juice and sugar and bring to a simmer over medium-high heat. Reduce the heat to medium and cook until the mixture is thick and syrupy, about 30 minutes. Remove from the heat and allow the mixture to cool completely (the syrup will thicken as it cools). Stir in the lemon juice. Transfer the syrup to an 8 1/2-ounce glass jar with a tightly fitting lid. Refrigerate. For the soda kit: Package the syrup with the seltzer and pomegranate seeds and include the following recipe card: Homemade Pomegranate Soda Recipe Place 1 tablespoon pomegranate syrup at the bottom of four 8-ounce drinking glasses. Top glasses off with seltzer water and gently stir. Add ice cubes and garnish with pomegranate seeds. ","[Ros, Lambrusco, Vinho Verde, Cava]" 3309,"Roasted Garlic White Pizza with Garlic Sauce 1 cup whole milk 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/4 teaspoon plus a pinch salt 1/4 teaspoon cayenne pepper 3 to 4 heads Roasted Garlic, recipe follows 2 to 3 tablespoons yellow cornmeal, for sprinkling on baker's peel 1 recipe Parmesan Pizza Dough, recipe follows 8 ounces fresh mozzarella, sliced 4 ounces grated fontina 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh parsley leaves 3 to 4 heads garlic, upper quarter removed 4 teaspoons olive oil Kosher salt Freshly ground black pepper 1 cup warm water (105 to 115 degrees F) 1 (1/4-ounce) envelope active dry yeast 1 teaspoon honey 2 tablespoons extra-virgin olive oil 2 3/4 cups unbleached all-purpose flour 1/2 cup finely grated Parmesan Pinch salt Yellow cornmeal, for sprinkling the baking sheet Instructions: Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered. In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened. Remove from heat and add 10 of the roasted garlic cloves. Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface. Place a pizza stone in the oven and preheat to 500 degrees F. Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet. Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina. Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately. Preheat the oven to 350 degrees F. Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed. In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours. Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 3310,"Deep-Dish Snickers Pie Six 1.56-ounce Snickers? candy bars, roughly chopped (about 2 cups), plus more for garnish 6 tablespoons unsalted butter, cubed One 9-ounce package chocolate wafer cookies 1/2 cup dulce de leche 1/2 cup hot fudge sauce, warmed 1 cup crunchy peanut butter One 8-ounce package cream cheese, at room temperature 1 cup confectioners' sugar 1 cup heavy cream 1/2 cup salted roasted peanuts, chopped Instructions: Preheat the oven to 350 degrees F. For the crust: Melt 1 cup of the candy bars with the butter in a small saucepan over medium heat, whisking frequently, about 4 minutes. Pulse the cookies in a food processor to fine crumbs. Drizzle in the candy mixture until the crumbs are completely coated. Firmly press the crumb mixture into the bottom and up the side of a 9-inch deep-dish pie plate. Bake until the crust is set, 10 to 12 minutes. Spread the dulce de leche over the warm crust with an offset spatula then drizzle with 1/4 cup hot fudge; set aside. For the filling: Beat the peanut butter, cream cheese and sugar in a large bowl with an electric mixer on medium speed until combined. Whip the cream in a medium bowl with an electric mixer on medium speed until stiff peaks form. Fold the whipped cream into the peanut butter mixture until combined. Fold in the remaining 1 cup chopped candy bars. Pour the filling into the crust, evening out the top with a spatula. Drizzle with the remaining 1/4 cup hot fudge sauce. Make a decorative ring around the edge of the pie (do not cover the crust) with more chopped candy bars, overlapping them slightly. Inside that ring, make a second ring with the chopped peanuts. Chill until set, at least 4 hours and up to overnight. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]

" 3311,"Citrus Baked Salmon 4 slices fresh lemon 4 slices fresh orange 4 (6 to 8-ounce) skinless salmon fillets Sea salt and freshly ground black pepper 2 tablespoons freshly chopped dill 2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar 2/3 cup white wine Instructions: Preheat the oven to 375 degrees F. In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you'll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3312,"Charcuterie Board Bites 1 small baguette 2 tablespoons salted butter, softened
1/4 cup cherry preserves
5 ounces fontina, shredded
2 ounces thinly sliced spicy salami
1/4 cup mini cornichons
Instructions: Position an oven rack in the center of the oven and preheat to broil. Slice the baguette slightly on a bias into 16 crostini. Spread a thin layer of the butter and preserves onto each slice, then place onto a baking sheet. Top each with a good pinch of the fontina and transfer to the oven to broil, about 5 minutes. Carefully remove the baking sheet from the oven and transfer the crostini to a board or platter. Fold the salami into triangles and add one to the top of each slice. Garnish each one with a mini cornichon and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3313,"Parisian Margarita 1 1/2 ounces gold tequila 3/4-ounce Triple Sec 3 ounces margarita mix 3/4-ounce Chambord Instructions: Fill cocktail glass with ice and set aside to chill. Pour tequila, Triple Sec, and margarita mix over ice in pint glass and cover. Shake well. Empty ice from cocktail glass. Using the strainer, poor mixture into cocktail glass. Pour Chambord slowly over spoon into cocktail glass. ","[Tequila, Cointreau, Grand Marnier]" 3314,"Caramel Pastry Cream 1/4 cup cornstarch 1/2 cup granulated sugar 4 egg yolks 2 cups milk 2 tablespoons water 1 plump vanilla bean, split lengthwise and seeds scraped out with a small spoon Instructions: Place the cornstarch and 1/4 cup sugar in a medium bowl and mix together well; add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk. Place remaining 1/4 cup sugar and water in a small heavy pot and stir to combine. Cook over medium heat, swirling the pan occasionally but not stirring, until sugar turns a medium amber. Carefully pour in remaining milk and stir until smooth, Stir in vanilla seeds. Bring mixture back to a simmer then pour hot mixture over mixture in bowl, whisking constantly. Pour back into saucepan. Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Transfer to a bowl. Cover with buttered parchment or plastic wrap touching top of cream to avoid skin formation. Chill a minimum of 2 hours or as long as 2 days. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 3315,"Butternut Squash Noodles with Mushroom Sauce 1 butternut squash, neck only, peeled Olive oil Salt and pepper 1 cup quartered Brussels sprouts
1 cup chanterelles 1 cup halved king trumpet mushrooms
1 cup oyster mushrooms
4 tablespoons olive oil 8 fresh sage leaves 2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 cup heavy cream
1/2 cup red wine
1/4 cup freshly grated Parmesan Instructions: Preheat the oven to 400 degrees F. Using a spiralizer, make \buttles\ (butternut squash noodles) from the squash. Heat 2 tablespoons olive oil in a medium saute pan over medium heat until glistening. Add the squash noodles and saute until softened, 7 to 10 minutes. Season with salt and pepper. Pulse 1/2 cup of the chanterelles and 1/2 cup of the king trumpet mushrooms in a food processor until ground. Heat 4 tablespoons olive oil in a medium saute pan over medium heat. Fry the sage until crispy, then transfer to a paper towel-lined plate. Add the garlic and shallots to the pan and sweat until just translucent, about 3 minutes. Add the ground mushrooms and cook until starting to brown, about 7 minutes. Season with salt and pepper. Add the cream and wine and bring to a boil. Reduce the heat to low and simmer until the liquid is reduced by half, about 10 minutes. On a baking sheet, spread out the remaining 1/2 cup chanterelles, 1/2 cup king trumpets and the Brussels sprouts in a single layer. Drizzle with olive oil to lightly coat; season with salt and pepper. Roast until starting to brown and the Brussels sprouts are tender, about 15 minutes. Toss the noodles in the cream sauce, then divide among four plates. Top with the roasted Brussel sprouts and mushrooms. Sprinkle with the Parmesan and garnish with the crispy sage.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 3316,"Orange and Almond Couscous 2 ounces (1/4 cup) sliced almonds 1 1/2 cups chicken broth 1 tablespoon extra-virgin olive oil 1 1/2 cups plain couscous 2 navel oranges, zested 2 tablespoons chopped flat-leaf parsley, a handful Instructions: Toast nuts in the bottom of a medium saucepot over medium heat. Transfer toasted nuts to a dish and reserve. Return pot to the stove top. Add broth and oil, cover pot and raise heat; bring the broth to a boil. Remove pot from heat, immediately. Add couscous, orange zest and parsley, then stir. Cover and let couscous stand 5 minutes. Fluff cooked couscous with fork and toss with toasted almonds. TIDBIT: Slice zested oranges and serve them after dinner. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3317,"Yellowtail Tartar with Bacon and Tangerine Dressing 3 tangerines, zested and juiced 1 pound sliced bacon, cut into 1/4-inch strips
Extra-virgin olive oil 1 teaspoon whole-grain mustard 2 tablespoons fennel seeds 1 baguette, sliced into 1/4-inch-thick slices Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 pound yellowtail tuna, 1/4-inch dice
1/4 cup fresh flat-leaf parsley, picked and chopped 2 tablespoons capers 1 tablespoon red wine vinegar 1 1/2 teaspoons whole-grain mustard 1 teaspoon chipotle puree 3 scallions, thinly sliced
3 fresh thyme sprigs, leaves picked and finely chopped 1 shallot, brunoised 1/2 lemon, juiced Olive oil, for drizzling
Bull's blood, for garnish Chervil, for garnish Instructions: For the bacon and tangerine dressing: Strain the tangerine juice through a mesh strainer into a small saute pan. Bring the juice to a simmer and reduce to a syrup consistency, about 5 minutes. Remove from the heat and let cool. Heat a large saute pan over medium-high heat. Cook the bacon in a little olive oil until crispy, about 7 minutes. Transfer to paper towels to drain, reserving the fat from the pan in a small bowl.
Whisk together the mustard, 2 tablespoons of reserved bacon fat, the tangerine zest and the tangerine reduction in a small bowl.
For the crostini: Preheat a grill pan over medium-high heat. Toast the fennel seeds in a small saute pan over medium heat until fragrant, about 3 minutes, and then grind in a spice grinder. Brush both sides of the baguette slices with a little olive oil and season generously with salt, black pepper and ground fennel seed. Grill until the bread is toasted, 3 minutes per side. Remove and reserve.
For the tartar: Combine the yellowtail, parsley, capers, vinegar, mustard, chipotle puree, scallions, thyme, shallots, lemon juice and a drizzle of olive oil in a large bowl. Adjust the seasoning with salt and black pepper. Plate with the ring mold.
Drizzle some of the dressing around the plate and garnish with reserved bacon pieces. Dress the bull's blood and chervil with some of the vinaigrette, season with salt and black pepper, and use to garnish the tartar. Serve with the crostini on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 3318,"Cream of Celery Soup and Deviled-Ham Toasts 2 full bone-in, skin-on chicken breasts 2 carrots, coarsely chopped
2 ribs celery
1 onion, quartered, root end attached
2 cloves garlic, crushed
1 lemon, sliced
Bundle of parsley, thyme, fresh bay leaf A few black peppercorns
Salt
1/2 stick butter (4 tablespoons), diced 1 bunch organic celery with leafy tops, chopped (6 cups)
2 onions, chopped
4 cloves garlic, chopped
Celery salt
Black pepper
1 large fresh bay leaf
2 large russet potatoes, peeled and cubed
2 medium celery roots (celeriac), peeled and cubed
6 cups chicken stock, homemade or store-bought
2 cups heavy whipping cream
Deviled-Ham Toasts, recipe follows 1/2 pound prosciutto cotto or boiled ham, coarsely chopped 2 small ribs celery from the heart of the stalk, with leafy tops, coarsely chopped
1 Fresno cl pepper, coarsely chopped (seed it if you don't want it to be too spicy; I leave the seeds in)
1/2 small red onion, coarsely chopped
A small handful flat-leaf parsley leaves
2 small cloves garlic, grated or pasted
3 tablespoons yellow mustard, such as French's
2 rounded tablespoons pickle relish
2 teaspoons hot sauce, such as Frank's Red Hot
2 teaspoons Worcestershire sauce
Rachael Ray brand Everyday Seasoning 24/7 or coarse black pepper, to taste
Toasted white bread or lower-sodium saltines Instructions: For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for another use. The chicken can be stored in plastic bag in the fridge for 4 days. Strain the stock and reserve for soup. For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to the pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally. Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal. Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Serve in shallow bowls with Deviled-Ham Toasts alongside. Combine the prosciutto, celery, Fresno cl pepper, red onion, parsley, garlic, mustard, pickle relish, hot sauce, Worcestershire sauce and seasoning in a food processor and pulse until it's very, very finely chopped and well combined, almost smooth. Deviled ham stores well in the fridge for 4 to 5 days. Spread deviled ham on the toast and cut into toast points, corner to corner, or serve with saltines. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3319,"Blender Cupcakes One 15-ounce can cannellini beans, drained and rinsed One 16-ounce box angel-food cake mix
1 cup pitted dates, chopped (about 20 small or 10 large)
1 cup chopped nuts (optional)
Store-bought vanilla frosting Instructions: Preheat the oven to 350 degrees F. Prep a standard muffin tin with paper liners or mist with oil spray. Set aside. Puree the beans and 1 cup water in a high-powdered blender. Add the cake mix and dates to blender and combine until smooth, 1 minute. Stir in the nuts by hand, if using. Pour the batter into the prepared muffin tins about three quarters of the way high and bake for about 18 to 24 minutes or until an inserted toothpick comes out clean. (See Cook's Note.) Let cool completely. To finish: Top each cupcake with 1 to 2 tablespoons frosting. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 3320,"Jumbo Lump Crab Taco, Pickled Chiles and Avocado 1 pint unpasteurized jumbo lump crabmeat, picked through for shells 1/2 small bunch fresh chives, thinly sliced 2 limes, zested and juiced Freshly cracked black pepper Extra-virgin olive oil 3 to 4 pickled Fresno chiles, minced Kosher salt 2 cloves garlic, smashed and minced Kosher salt Freshly cracked black pepper 1 lime, juiced 1 avocado, halved, pitted and peeled Extra-virgin olive oil Blended oil, for frying 12 wonton wrappers Pickled onions, for garnish Fresh cilantro leaves, for garnish 2 pounds chilies Sherry vinegar Sugar Kosher salt 2 bay leaves 2 tablespoons coriander seeds 2 tablespoons black peppercorns 1 teaspoon cumin seeds 4 sprigs fresh marjoram 3 garlic cloves 2 pounds red onions, sliced White wine vinegar Sugar Kosher salt 2 teaspoons mustard seeds 1 tablespoon crushed red pepper flakes 2 tablespoons coriander seeds 2 tablespoons black peppercorns 4 garlic cloves 2 bay leaves Instructions: In a medium bowl, add the crab, chives, lime zest and juice, freshly cracked black pepper, to taste, a drizzle of extra-virgin olive oil, and pickled chiles. Carefully toss to combine and taste. Season with salt and extra-virgin olive oil, if needed. To a bowl, add the garlic, salt and black pepper, to taste, lime juice, avocado, and a little drizzle of extra-virgin olive oil. Lightly mash with a fork, leaving the guacamole a little chunky. Taste and season with more salt and pepper, if needed. Put a little blended oil into a medium pot over medium-high heat and heat to 350 degrees F.
Using a thin, wooden rolling pin, put the wonton wrapper around the end of the rolling pin and pinch with tongs. Put the end into the heated oil and allow to fry. Once the taco begins to crisp and hold its shape, remove the rolling pin. Allow to fry until puffy and slightly browned on all sides, about 2 minutes. Repeat with remaining wontons. Drain the shells on paper towels. Put 3 dollops of the guacamole on the plate. This will help hold the tacos upright. Top each mound with a taco shell to hold in place. Fill the taco shells with the crab salad. Top each with a couple pickled onions and freshly picked cilantro leaves. Pack the chiles into 2 (1-quart) jars and cover them with water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half the water, and replace it with sherry vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups liquid. Pour the vinegar mixture into a nonreactive saucepan and add the bay leaves, coriander seeds, black peppercorns, cumin seeds, marjoram, and garlic. Bring to a boil over high heat, then reduce the heat and simmer for 10 minutes. Remove from the heat and let cool slightly. Pour the hot liquid into the jars to cover the peppers, and screw on the lids. Refrigerate for up to 1 month. Pack the onions in 2 (1-quart) jars and cover the water to come within 1/2-inch of the rim. Pour the water out into a measuring cup. Note the volume, pour off half of the water and replace it with vinegar. Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid. Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat. Allow the liquid to boil for 2 minutes, and then remove it from the heat.
Pour the hot liquid into the jars to cover the onions and screw on the lids. Refrigerate for up to 1 month. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3321,"Apple-Apricot-Ginger Buckle 1 1/2 cups water 1 cup dark molasses 1 teaspoon baking soda 1 cup (6-ounce package) dried apricots, julienned 1 1/2 cups apple cider 3/4 cup packed brown sugar 1 tablespoon cornstarch 4 tablespoons unsalted butter 1 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground cloves 8 Granny Smith, Braeburn, or pippin apples, peeled, cored, and chopped 3 1/4 cups flour 2 teaspoons ground ginger 1 1/2 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground allspice 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt 1 cup packed brown sugar 1/2 cup (1 stick) unsalted butter, at room temperature 1 large egg Whipped cream, for serving Instructions: To make the molasses mixture: In a tall 6-quart pan, bring the water and molasses to a boil. Remove from heat and stir in the baking soda. The mixture will foam up. Set aside to cool. In a small saucepan, bring the apricots and 1 cup of the apple cider to a boil. Remove from heat and let the apricots plump for about 20 minutes. Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with vegetable oil cooking spray. In a medium saucepan, blend the brown sugar and cornstarch. Stir in the remaining 1/2 cup apple cider, the butter, cinnamon, salt, and cloves. Cook over medium heat until clear and thickened. Stir in all but 1/4 cup of the plumped apricots. Stir in all but 3/4 cup of the apples. Pour the mixture into the prepared dish; set aside. To make the cake layer: Sift the flour, ginger, baking powder, cinnamon, cloves, allspice, pepper, and salt together into a medium bowl; set aside. In a mixer bowl, using the mixer on high speed, cream the brown sugar and butter until light and fluffy. Add the egg, beating until creamy. On low speed, alternately blend in the dry ingredients and the molasses mixture. The batter will be thin. Stir in the reserved apricots and apples. Pour the cake batter over the fruit layer in the baking dish. Bake for 40 to 45 minutes, or until a toothpick inserted just into the cake layer comes out clean. Let cool slightly and serve with whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 3322,"Cherry Pie 4 cups fresh or frozen tart cherries 1 to 1 1/2 cups granulated sugar 4 tablespoons cornstarch 1/8 tablespoon almond extract (optional) Your favorite pie crust or pie dough recipe for 2 crust pie 1 1/2 tablespoons butter, to dot 1 tablespoon granulated sugar, to sprinkle Instructions: Place cherries in medium saucepan and place over heat. Cover. After the cherries lose considerable juice, which may take a few minutes, remove from heat. In a small bowl, mix the sugar and cornstarch together. Pour this mixture into the hot cherries and mix well. Add the almond extract, if desired, and mix. Return the mixture to the stove and cook over low heat until thickened, stirring frequently. Remove from the heat and let cool. If the filling is too thick, add a little water, too thin, add a little more cornstarch. Preheat the oven to 375 degrees F. Use your favorite pie dough recipe. Prepare your crust. Divide in half. Roll out each piece large enough to fit into an 8 to 9-inch pan. Pour cooled cherry mixture into the crust. Dot with butter. Moisten edge of bottom crust. Place top crust on and flute the edge of the pie. Make a slit in the middle of the crust for steam to escape. Sprinkle with sugar. Bake for about 50 minutes. Remove from the oven and place on a rack to cool. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 3323,"Healthy Grilled Chipotle Pork Tacos 1/4 cup fresh cilantro leaves, finely chopped, plus sprigs, for serving 1 tablespoon fresh lime juice, plus lime wedges, for serving 1 tablespoon vegetable oil 1 teaspoon chipotle cl powder 2 cloves garlic, minced One 12-ounce pork tenderloin, cut into 1/2-inch-thick slices at an angle Kosher salt 8 corn tortillas 1 small avocado, sliced Reduced-fat sour cream and salsa, for serving Instructions: Combine the cilantro, lime juice, oil, cl powder and garlic in a large dish. Add the pork slices and turn to coat; let sit for 15 minutes at room temperature. Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork all over with 1/2 teaspoon salt. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate. Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Spread each tortilla with some sour cream. Divide the pork and avocado among the tortillas. Top each taco with salsa and sprinkle with cilantro sprigs. Serve with lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 3324,"Poached Salmon with Irish Butter Sauce 2 1/2 pounds (1.12 kilograms) center cut of fresh salmon Water Salt 2 egg yolks 1 dessertspoon cold water 4 ounces (110 grams) butter, diced Approximately 1 teaspoon lemon juice 1/4 ounce (8 grams) butter Salt and freshly ground pepper Sprigs of watercress or flat parsley Instructions: Half fill the pan with measured salted water and bring to the boil. Put in the piece of fish, just covering with water, and bring back to the boil. Simmer gently for 20 minutes. Turn off the heat, allow the fish to sit in the water. Serve within 15 to 20 minutes. Meanwhile make the Irish Butter Sauce. Put the egg yolks into a heavy bottomed stainless steel saucepan on a very low heat. Add the cold water and whisk thoroughly. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or 'scrambling' slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made. Finally add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water. To serve, lift the cooked salmon carefully from the poaching liquid. Peel off the skin gently. Garnish with sprigs of parsley or watercress. Serve with Irish Butter Sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3325,"Tomato Crostini with Whipped Feta 6 ounces good feta, crumbled 2 ounces cream cheese, at room temperature 2/3 cup good olive oil, divided 2 tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 tablespoons minced shallots (2 shallots) 2 teaspoons minced garlic (2 cloves) 2 tablespoons good red wine vinegar 2 pounds ripe heirloom or cherry tomatoes, 1/2-inch-diced 3 tablespoons julienned fresh basil leaves, plus extra for serving 20 to 25 (1/2-inch-thick) diagonal baguette slices, toasted 2 tablespoons toasted pine nuts Instructions: For the whipped feta, place the feta and cream cheese in the bowl of a food processor fitted with the steel blade. Pulse until the cheeses are mixed. Add 1/3 cup of the olive oil, the lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and process until smooth. For the tomatoes, up to an hour before you're serving, combine the shallots, garlic, and vinegar in a medium bowl. Set aside for 5 minutes. Whisk in the remaining 1/3 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the tomatoes, stir gently, and set aside for 10 minutes. Stir in the basil and taste for seasonings. To assemble the crostini, spread each slice of bread with a generous amount of whipped feta. With a slotted spoon, place the tomatoes on top. Put the crostini on plates and scatter with the pine nuts. Sprinkle with extra basil and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 3326,"Hershey's Brownie Cemetery Cake 1 package (about 19 ounces) brownie mix 1 can (16 ounces each) vanilla ready-to-spread frosting 1 tablespoon Hershey's cocoa 4 Hershey's Hugs chocolates 4 Hershey's Kisses chocolates 9 Hershey's Cookies 'n' Creme candy bars (1.55 ounces each) divided 5 Kit Kat wafer bars (snack size) 1 tube orange decorator icing 1 cup Mounds sweetened coconut flakes Green food color Reese's Pieces candy Instructions: Line 8-inch square baking pan completely with foil, allowing foil to extend over sides. Grease foil. To prepare, bake and cool brownie mix as directed on package. Invert brownie onto large tray. Remove foil. In small bowl, stir frosting and cocoa until well blended. Frost sides and top of brownie. Press one unwrapped Hug upside down in all 4 corners of brownie. Place Kiss on top of each Hug. Unwrap 2 Cookies 'n' Creme bars. Break into 12 pieces. Press each upright piece, near edge, around outside of brownie to resemble a fence. Unwrap Kit Kat bars. Holding upright, cut top of each bar at angles on both ends to resemble tombstones. Pipe letters \R. I. P.\ on flat side of each bar with orange icing. In small bawl, combine coconut, 1/2 teaspoon water and a few drops green food color. With fork, toss until evenly tinted. Spread over top of brownie. Press tombstones into brownie. Sprinkle top with Reese's Pieces candy. Unwrap remaining Cookies 'n' Creme bars. Break and arrange to fit around base of brownie, making steps and door to cemetery. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 3327,"Soft-Shell Crab Basket 2 large soft-shell crabs 2 quarts vegetable oil for frying 2 cups buttermilk Grated zest of 1 lemon Salt and pepper 2 cups flour 1/4 cup Old Bay seasoning Large pot for frying Instructions: Start by cleaning the soft-shell crabs, removing the gills and the skirt flap. Refrigerate until ready to cook. On the stove, over medium heat slowly bring the vegetable oil to 325 degrees. Then lower the heat to hold the temperature. While the oil is heating prepare the buttermilk by mixing the grated lemon zest and season with salt and pepper. Combine Flour with Old Bay Seasoning. The correct way to batter using flour is a method known as dry-wet-dry, so start by coating the crabs with the flour seasoned with Old Bay then dredging them into the buttermilk and then back into the flour. Carefully using tongs drop the crabs into the oil and fry until crisp, when golden brown, remove from oil and drain on a paper towel. Serve the crabs in a basket with french-fries, coleslaw, grilled corn, tartar sauce, and lemon. Another delicious serving suggestion is a simple soft-shell sandwich. To make the sandwich place the fried crab in between 2 slices of lightly toasted white bread with lettuce, tomato, and mayonnaise; ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 3328,"Braised Collard Greens 2 strips bacon, cut into small lardons 1/8 teaspoon red pepper flakes 2 cloves garlic, sliced Juice and zest of 1 lemon Juice and zest of 1 lemon
1 large bunch collard greens, stemmed and sliced into 1-inch strips 1/2 cup chicken stock
Salt and freshly ground black pepper Instructions: Cook the bacon in a deep saute pan on medium-high heat until crisp, then set aside, leaving the fat in the pan. Add the red pepper flakes, garlic and lemon zest, and saute until fragrant. Add the collard greens and cook until they begin to wilt. Add the chicken stock and 1/2 cup water and cover, lowering the heat to a simmer. Let cook until the greens are tender, 30 to 40 minutes. Uncover, add back the bacon, raise the heat to medium-high, and reduce the liquid by one-quarter, 1 to 2 minutes. Add the lemon juice, and season with salt and pepper. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 3329,"Kentucky Lemonade 1 shot whiskey (recommended: Jack Daniels) 2 tablespoons frozen lemonade concentrate, thawed 5 ice cubes 1 cup lemon-lime soda Maraschino cherries, for garnish Instructions: Pour whiskey and lemonade concentrate into a highball glass. Stir. Add ice cubes and fill glass with soda. Garnish with a maraschino cherry. ","[Bourbon, Rye Whiskey, Sparkling Water]" 3330,"Shrimp and Avocado Burritos 1 10-ounce package frozen cooked rice (about 2 cups) 1/4 cup sliced pickled jalapenos, plus 1 tablespoon brine 1 16-ounce can mild chili beans, undrained 3/4 cup frozen fire-roasted corn 1/2 cup roasted garlic salsa 12 ounces large shrimp, peeled, deveined and cut into chunks 1/2 cup chopped fresh cilantro 1 ripe avocado Juice of 1 lime, plus wedges for serving Kosher salt and freshly ground pepper 4 burrito-size spinach tortillas Sour cream, for serving Instructions: Preheat the oven to 400 degrees F. Heat the rice as the label directs; keep warm. Chop 1 to 2 tablespoons jalape?os; set aside. Combine the beans, corn and salsa in a large skillet over medium-high heat. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in the shrimp and simmer until cooked through, 5 to 7 minutes. Stir in 1/4 cup cilantro, the chopped jalapenos and brine. Mash the avocado with the lime juice and remaining 1/4 cup cilantro in a small bowl. Season with salt and pepper. Warm the tortillas in the microwave until softened, 30 seconds to 1 minute. Spread the avocado mixture in the center of each tortilla. Top with some of the shrimp-bean mixture, then top with the rice. Fold in the sides of the tortillas and roll up. Place the burritos seam-side down on a baking sheet and bake until warmed through, about 5 minutes. Serve with sour cream, lime wedges and pickled jalapeno slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 3331,"Chill-apia Tostada Vegetable oil, for brushing and frying 3 tilapia fillets 1 tablespoon extra-virgin olive oil 2 pinches seafood seasoning, such as Old Bay 1 pinch dried ground cumin 1 pinch dried oregano 8 corn tortillas 1 ripe avocado, flesh scooped out 2 tablespoons low-fat sour cream 1 tablespoon heavy whipping cream, plus more if needed 1 tablespoon chopped fresh cilantro, plus more for garnish 1 tablespoon chopped red onion Salt 1 mango, diced 1/2 teaspoon raw sugar or brown sugar Instructions: Brush some vegetable oil on grill grates or a grill pan and heat the grill over medium-high heat. Brush the tilapia with the olive oil and sprinkle with the seafood seasoning, cumin and oregano. Grill the tilapia for a few minutes on each side until cooked through. Fill a deep, heavy fry pan or cast-iron skillet halfway with vegetable oil. Place over medium-high heat and bring the oil to 350 degrees F. Cut 8 rounds out of the corn tortillas. Fry the tortilla rounds in batches until crisp, and then drain on paper towels. In a food processor, combine the avocado, sour cream and heavy cream. Puree until smooth. Add more heavy cream if needed to make a creamy but not too thin sauce. Transfer the avocado to a bowl and stir in the cilantro and onions. Season with salt. In a bowl, toss the mango with the sugar and a pinch of salt. To serve, top each tortilla with some tilapia, top with avocado sauce and then mango. Garnish with chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 3332,"Shrimp and Mango Adobado Salad with Roasted Corn and Avocado Salsa Wooden skewers 4 garlic cloves 1 teaspoon coarse salt 2 teaspoons ground cumin 1 teaspoon dried oregano 2 teaspoons sweet paprika Freshly ground black pepper Pinch cayenne pepper (or more if you're brave!) 1 cup freshly squeezed grapefruit juice 2 limes, juiced 2 tablespoons extra-virgin olive oil 2 pounds jumbo shrimp, peeled and deveined, tails left intact 2 large ripe and firm mangos, peeled, sliced, and cut into long wedges 4 ears corn, husks and corn silk discarded 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 ripe Hass avocados, peeled, pitted, and cubed 1 lime, juiced 1 small red onion, finely chopped 1 red bell pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely minced 3 tablespoons chopped fresh cilantro or basil, plus more for garnish 2 tablespoons red wine vinegar 6 cups mixed salad greens or baby spinach Instructions: Put wooden skewers in a pan of water for 30 minutes, so they don't burn on the grill. To make the marinade: Put the garlic on a cutting board and coarsely chop. Sprinkle with coarse salt and mash the garlic into a paste with the side of the knife. Put the garlic paste in a bowl. Add the cumin, oregano, paprika, black pepper, and cayenne. Mix to combine. Stir in the grapefruit juice, lime juice, and oil. Pour out about 1/3 of the marinade and put into a small bowl. Reserve for dressing the salad. Thread the shrimp and mango onto separate skewers and put side-by-side in a baking dish. Pour the remaining marinade over the shrimp and mango; cover with plastic wrap. Put in the refrigerator and allow to marinate for about 30 minutes, flipping the skewers occasionally. To make the salsa: Preheat an outdoor grill or grill pan to medium-high (you may also preheat the oven broiler.) Rub the corn with 2 tablespoons of the oil and season with salt and pepper. Put the corn directly on the grill grates (or put in a baking pan if using oven method) and cook until the kernels are slightly charred on all sides, turning every couple of minutes. Remove from the heat. Using a sharp knife, carefully cut the kernels off of the cobs and put in a mixing bowl. Add the avocado, lime juice, onions, bell peppers, jalapeno, cilantro, vinegar, and remaining 1 tablespoon of oil. Season with salt and pepper. Grill (or broil) the shrimp until curled, pink and slightly charred on both sides, about 2 to 3 minutes total cooking time. Cook the mangos until grill marks appear, about 1 minute on each side. Divide the mixed greens evenly among 4 plates. Drizzle the reserved mango marinade over the greens. Top with shrimp and mango skewers and a couple of spoonfuls of the roasted corn and avocado salsa. Garnish with some chopped cilantro serve with remaining salsa on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 3333,"Gorgonzola Crusted Grilled Lamb Chops 1/4 cup extra-virgin olive oil 1 tablespoon freshly cracked black pepper, plus more for bread crumbs 1 tablespoon sea salt 2 tablespoons freshly chopped oregano leaves 2 racks lamb rib chops, frenched 3/4 cup crumbled Gorgonzola 1/2 cup Italian bread crumbs 2 tablespoons minced garlic 1 tablespoon freshly chopped cilantro leaves Instructions: Preheat the grill over medium heat. In a medium bowl, add the olive oil, pepper, salt, oregano, and toss together. Cut the racks into chops and add them to the oil mixture. Turning them to coat well. In a separate bowl, add the cheese, bread crumbs, garlic, cilantro and a pinch of black pepper. Mix gently. Remove the chops from the marinade and arrange them on the grill. Grill for 1 1/2 to 2 minutes. Flip and top each chop with a heaping tablespoon of the bread crumb mixture. Close the lid of the grill and cook until desired doneness, about 2 to 4 minutes. Transfer to a serving platter and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 3334,"Chicken and Sausage Gumbo 2/3 cup canola oil 3/4 cup all-purpose flour 1/4 cup whole-wheat flour 1/4 cup finely chopped onion, plus 2 cups roughly chopped 1 cup low-sodium chicken broth 1 cup chopped celery 1/2 cup chopped green bell pepper 2 teaspoons cayenne pepper 1 teaspoon garlic powder Kosher salt and freshly ground black pepper 1 pound smoked sausage, sliced 8 ounces tasso ham or andouille sausage, diced 1 1/4 pounds skinless, boneless chicken thighs, cut into 1-inch pieces 3 to 4 scallions, chopped Cooked white rice, for serving (optional) Instructions: Make the roux: Heat the canola oil in a cast-iron skillet over medium heat until hot, about 5 minutes. Whisk in both flours and cook, whisking constantly, until the roux is dark brown, about 10 minutes. Remove from the heat and let stand 10 minutes, then stir in the finely chopped onion. Meanwhile, bring the broth and 20 cups water to a boil in a large pot. Add the roughly chopped onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir in the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne, garlic powder, 2 1/2 tablespoons salt and 1/2 teaspoon black pepper. Stir in the smoked sausage and tasso. Reduce the heat to low; simmer 1 hour. Return the mixture to a boil. Add the chicken thighs and breasts and cook 30 minutes. Remove from the heat. Skim the fat off the surface, then stir in the scallions.
Serve over rice. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 3335,"Sweet and Spicy Shrimp Tacos 2 tablespoons light brown sugar 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon smoked paprika Finely grated zest from 2 limes 1 1/2 pounds medium shrimp peeled, deveined and tails removed 1/4 cup extra-virgin olive oil 1/4 cups sour cream or Mexican crema 1/4 head cabbage, cored and shredded ( about 4 cups) Kosher salt and freshly ground black pepper 12 corn tortillas Fresh cilantro leaves, for serving Lime wedges, for serving Instructions:

1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set aside to marinate for 15 minutes.
2. Meanwhile, combine the sour cream with the reserved spice blend. Stir in the cabbage and season with salt and pepper.
3. Preheat a grill or grill pan to high. Toast the tortillas about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
4. Remove the shrimp from the marinade and season with salt. Grill the shrimp turning once, until nicely browned and just cooked through, about 2 to 3 minutes per side. Tuck the shrimp into the warm tortillas with the cabbage, cilantro leaves, and squeeze lime juice over top. Serve. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 3336,"Chocolate Fondue 2 cups (12 ounces) semisweet chocolate chips 1 cup heavy cream 3/4 cup mini-marshmallows 1 banana, sliced into 1/2-inch rounds 1 pineapple, peeled, cored and cut into 1-inch chunks 1 pint strawberries, stems removed 1(14-ounce) pound cake cut into 1-inch squares Instructions: In a fondue pot, combine the chocolate chips, heavy cream, and marshmallows. Over medium heat, stir with a wooden spoon until chocolate and marshmallows are melted and the mixture is smooth. Arrange the fruits and cake on a serving platter. Have your guests dip their own servings, using the fruit or cake chunks and long-handled heatproof fondue forks.; ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 3337,"Ingrid's Vegetarian Lasagna 8 cups marinara sauce 14 semolina lasagna noodles, cooked Breaded eggplant 12 to 14 thin slices Provolone cheese Lemon ricotta mixture 12 to 14 thin slices of Mozzarella cheese 1 cup Parmesan cheese, grated 1 cup basil, freshly chopped Instructions: In the bottom of a 9 by 13-inch baking pan, spoon 1/2 cup of marinara sauce. Cover it with a layer of 3 or 4 spinach lasagna noodles to cover the bottom of the pan. Pour 1 cup of marinara sauce over the pasta, followed by 1 layer of breaded eggplant (about 8 slices). Cover the eggplant with a layer of Mozzarella, about 6 to 8 slices, cover with sauce and a layer of semolina lasagna and spread the lemon ricotta mixture evenly over the top. Cover with a layer of spinach lasagna noodles (6 to 8) and a layer of Provolone cheese. Top with Parmesan cheese and fresh basil. Refrigerate the lasagna until ready to bake. Bake for 45 to 55 minutes at 350 degrees until bubbly and golden brown. Allow 15 minutes for the lasagna to set before cutting and serving. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 3338,"Tex-Mex Green Bean Casserole Kosher salt 2 pounds green beans, trimmed and halved 3 tablespoons unsalted butter 3 poblano cl peppers, seeded and cut into short strips
   1 large onion, chopped 2 cloves garlic, minced 2 tablespoons all-purpose flour 1 1/2 cups half-and-half 1 1/2 cups low-sodium chicken broth Pinch of cayenne pepper 2 cups shredded pepper jack cheese (about 8 ounces) 4 cups tortilla chips 1 teaspoon ancho cl powder 1/2 cup crumbled Cotija cheese (about 2 ounces) Instructions: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. Melt the butter in a large pot or Dutch oven over medium heat. Add the poblanos and onion, season with salt and cook, stirring occasionally, until tender, about 7 minutes. Add the garlic and cook 1 minute. Add the flour and cook, stirring, until the vegetables are coated, about 1 minute. Whisk in the half-and-half, chicken broth, cayenne and 1/2 teaspoon salt. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer, whisking occasionally, until thickened, about 5 minutes. Add the pepper jack and stir until melted, then add the green beans and stir to coat. Transfer to a 3-quart baking dish. (You can refrigerate the casserole, covered, for up to 4 hours.) Bake the casserole until bubbling, about 20 minutes. Meanwhile, pulse the tortilla chips with the cl powder in a food processor until coarsely ground. Sprinkle the Cotija cheese and ground tortilla chips over the casserole; bake until golden, about 5 more minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 3339,"Couscous with Vegetables 12 ounces couscous (not instant) 1 large red or green pepper 1 large eggplant sliced 1/4-inch thick 1 large zucchini, sliced 1/4 inch thick Salt Turmeric Cumin Black pepper 2 tomatoes, sliced Instructions: Soak the couscous in cold water for 10 minutes to loosen the grains. Then steam over a saucepan of boiling water or stock for a further 5 minutes. This prevents the couscous from getting sticky and lumpy. Meanwhile burn the outside of the pepper over a naked gas flame. When the skin is black place pepper into plastic bag and seal. Rub from the outside to remove all the pepper skin. Roast the aubergine and zucchini in a preheated 220 degrees F oven. When all vegetables are ready finely chop them up and mix into the couscous. Add salt, tumeric, cumin, and black pepper, to taste. Steam for a further 5 minutes. Garnish with sliced tomatoes and serve. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 3340,"Mango Sticky Rice 1 cup jasmine rice 3/4 cup canned coconut milk 1/4 cup brown sugar 1 ripe mango, diced 2 tablespoons finely chopped crystallized ginger Instructions: Cook or steam rice in water according to package directions. Let cool and transfer to a portable bowl. Mix coconut milk and brown sugar; pour over rice. Add mango and mix well. Sprinkle with crystallized ginger and mix again. ","[Sauvignon Blanc, Gewrztraminer, Moscato, Pinot Grigio]" 3341,"General Tso's Gator Alligator and Snap Peas with Kumquat 3-2-1 Sauce Spicy Peanut Rice Peanut oil, to cook 1 pound cleaned alligator meat, 1/2-inch dice 2 tablespoons minced garlic 1 tablespoon minced ginger 8 kumquats, 1/8 inch slices (may sub with 2 zested and sectioned oranges or tangerines)
   1/2 cup rice vinegar 1/4 cup naturally brewed soy sauce 2 tablespoons sugar 2 cups snap peas, blanched Salt and freshly ground black peppe,r to taste Peanut oil, for cooking 1 cup whole roasted peanuts, unsalted 5 Thai bird chiles, chopped 1 small yellow onion, minced 4 cups cooked Chinese rice (or other long grain) 1 tablespoon naturally brewed soy sauce Salt and freshly ground black peppe, to taste Instructions: In a large saute pan on high heat, coat well with oil and add alligator. Season and quickly brown meat, 2 to 3 minutes. Remove and set aside on paper towels. Wipe out pan and coat lightly with oil. Saute the garlic and ginger for 2 minutes. Add the kumquats and stir. In a small bowl, mix together the vinegar, soy and sugar until dissloved. Deglaze with mixture and reduce by 50 percent. Add back the alligator and snap peas, check for seasoning. In a small wok or sautee pan, coat lightly with oil and saute the peanuts, chiles and onions for 3 to 4 minutes or until onions start to take on color. Add the rice and stir until hot. Add soy sauce and check for seasoning.
   PLATING On a large round plate, place a small mound of rice in the middles and top with alligator. Ladle a little sauce on top. Enjoy.
   WINE: Very chilly beer like Foster's or Corona with a lime. ","[Chardonnay, Pinot Grigio, Gewrztraminer, Riesling]" 3342,"Coconut Cherry Macaroons 2/3 cup sugar 1/2 cup dried cherries, finely chopped Finely grated zest of 1/2 orange 2 teaspoons pure vanilla extract 2 large egg whites, lightly beaten 1/2 teaspoon fine salt 3 cups (about 8 ounces) finely shredded unsweetened coconut Instructions: Arrange the oven racks in the upper and lower thirds of the oven and preheat to 350 F. Line 2 baking sheets with parchment. Whisk together the sugar, cherries, orange zest, vanilla, egg whites and salt. Add the coconut and toss until completely coated. Spoon heaping tablespoons of the batter onto the prepared baking sheets, leaving about 1-inch between each. Moisten your fingertips with water and shape each macaroon into a tall and rounded mound or pointed pyramid. Bake until the macaroons are toasted and the edges are lightly browned, rotating the pans halfway through the baking time, 16 to 20 minutes. Transfer to a rack to cool. Store macaroons in an airtight container for up to a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3343,"Chunky Chicken and Chorizo Chili 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3/4 pound chorizo, chopped 2 pounds ground chicken 3 tablespoons chili powder, 3 palm fulls 1 tablespoon ground cumin, a palm full 1 onion, chopped 3 cloves garlic, finely chopped 1 red bell pepper, chopped 1 (15-ounce) can red beans, drained 1 bottle beer 1 (28-ounce) can diced fire roasted tomatoes Salt 6 cups chicken stock 2 cups quick cooking polenta 2 tablespoons butter 2 scallions, finely chopped 2 tablespoons freshly chopped thyme leaves Instructions: Heat a big, deep skillet over medium high heat with 1 tablespoon extra virgin olive oil. Add chorizo and render its fat, 2 minutes. Push the chorizo off to the sides of the pot and add chicken meat. Brown and crumble the chicken, 5 to 6 minutes. Season the chicken with chili powder and cumin while it cooks. Combine the onions, garlic, peppers and beans to meats and cook another 5 to 6 minutes. Stir the beer into the chili and reduce the liquid a minute then add the tomatoes and heat through. Season the chili with salt, to taste, and reduce heat to low. Bring 6 cups stock to a boil in a medium pot, stir in polenta and keep stirring until the polenta masses and thickens to a porridge, 2 to 3 minutes. Stir in butter, scallions and thyme and season with salt, to taste. Fill bowls half way with polenta and make a well in the center. Fill up bowls with chili and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 3344,"Open-Faced NY Strip \Philly Cheese Steaks
   1 baguette, about 2 feet long, thin ends discarded 1/4 cup extra-virgin olive oil, plus extra for drizzling Kosher salt and freshly ground black pepper 1 medium onion, diced small 1 small red bell pepper, diced small 1 (1-inch thick) NY strip steak, about 1 pound Cheese Sauce, recipe follows Instructions: Preheat oven to 400 degrees F. Slice the baguette into 1/4-inch thick rounds, drizzle with oil, and season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer. Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender. Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until an instant-read meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak \paper thin\ (a slicer is great for this). Keep warm until ready to assemble. To assemble: Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve. Cheese Sauce: 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 2 cups whole milk 1 tablespoon Dijon mustard 1 tablespoon drained prepared horseradish 1 teaspoon kosher salt 1/2 teaspoon sweet paprika 1/4 teaspoon cayenne pepper Freshly ground white pepper Pinch freshly ground nutmeg 1 cup grated yellow Cheddar 1 tablespoon grated Parmigiano-Reggiano Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the Dijon, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm. Yield: about 2 cups ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 3345,"Sunny's Cereal Trail Mix 1/2 cup roasted and salted peanuts 3 tablespoons salted butter
   2 tablespoons grape jelly or raspberry preserves
   Freshly ground black pepper
   1 cup sweetened crunchy corn cereal
   1 cup pretzels or pretzel sticks, broken into large pieces
   1/4 cup candy-coated peanut pieces
   Instructions: In a large pan on medium heat, add the peanuts, butter, jelly and a few grinds of black pepper. Cook, tossing and stirring to coat, until the peanuts are coated and warm throughout, 8 to 10 minutes. Turn off the heat and add the cereal and pretzels to the pan. Toss and transfer the mixture to a parchment-lined baking sheet or the counter. Sprinkle over the peanut candies and let cool. Toss again when cool and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 3346,"Basmati Rice 1 tablespoon unsalted butter or olive oil 1 yellow onion, chopped 1 cup long grain basmati rice 1 3/4 cups water 1 1/2 teaspoons kosher salt 1/4 cup sliced scallions 1 tablespoon minced fresh parsley Instructions: Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 3347,"Tropical Fruit and Jerk Chicken Sushi 2 medium chicken breasts, boneless and skinless 2 tablespoons prepared jerk seasoning 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 4 cups sushi rice, prepared according to package directions 4 sheets of nori (seaweed) 2 tablespoons black sesame seeds (or substitute regular sesame seeds) 1/2 mango, sliced into strips 1/2 avocado, sliced into strips 1/4 English cucumber, peeled and sliced into very thin strips 2 tablespoons pickled ginger Jamaican steak sauce (recommended: Pickapeppa Sauce) Instructions: Rub the chicken breasts with the jerk seasoning, salt, and the black pepper. In a medium saute pan, add the olive oil, and place it over high heat. When the oil is almost smoking, add the chicken breasts, turn the heat down to medium-high and continue searing on both sides until the chicken is golden brown and thoroughly cooked, about 4 to 5 minutes per side. Transfer the chicken from the pan to a cutting board and let the chicken cool. When it's cool enough to handle comfortably, slice the chicken breasts into 1/4-inch strips. Cover a bamboo mat or sheet of foil with plastic wrap. Place a sheet of nori on top. With water-moistened hands, spread 1 cup of the cooked rice evenly on top of the seaweed leaving about a 1/4-inch border at the top and bottom edges. Press the rice firmly on the nori. Leaving the plastic wrap in place on the mat, turn the sushi layer over so that the seaweed faces up and the rice faces down. Arrange 1/4 of the chicken strips, mango and avocado slices, and cucumber on top the seaweed so the ingredients form a neat narrow row that aligns with the edge of the nori square closest to you. Roll the bamboo mat forward (making sure the plastic wrap stays with the mat), pressing the ingredients inside the cylinder-shaped sushi. Press the bamboo mat firmly with both hands to shape the sushi, and then remove the mat. Repeat the process with remaining ingredients to make three more rolls. Place the sesame seeds on a plate. Roll the sushi in the sesame seeds until coated. Using a sharp serrated knife, moistened with water, cut the sushi rolls into 1-inch rounds. Serve the rolls with soy sauce and wasabi or with the Avocado Tzatziki. ; Serve with Pickapeppa sauce and pickled ginger. . ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 3348,"Steak and Eggs 1 tablespoon vegetable oil One 1-pound sirloin steak (about 1 inch thick) Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter 8 large eggs Instructions: Preheat the oven 350 degrees F.
Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side.
Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare. Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving.
While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates.
Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 3349,"Grilled Pain Perdu 3 eggs 1/2 cup granulated sugar 1 pinch salt 1/2 teaspoon pure vanilla extract 1 cup half-and-half 1 cup buttermilk 8 thick slices Brioche or bakery challah, or another soft yellow bread 1 pink grapefruit, sectioned 1/2 cup maple syrup 1/2 cup mascarpone Instructions: In a medium bowl, whisk the eggs. Whisk in the sugar, salt, and vanilla. Gradually whisk in the half-and-half and the buttermilk. Pour the mixture into a shallow baking dish. Working in batches, if necessary, place the bread in the dish and let soak, then turn and soak on the other side. Cook the soaked bread on a grill or buttered griddle until golden brown, then turn and repeat on the other side. Meanwhile, prepare the grapefruit sections. In a saute pan, add the maple syrup and bring to a boil. Place the grapefruit sections in the hot syrup and cook on 1 side for 30 seconds, then flip them over to cook and warm through on the other side. Pour the grapefruit and syrup over the French toast then top with dollops of mascarpone. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3350,"Potee of Bacon, Beans and Vegetables 1 pound fresh slab bacon 3-pound pork shoulder 3 carrots, quartered 4 turnips, quartered 1 large onion, studded with 3 cloves 1 pound leeks, trimmed, split and cut into 2-inch lengths A cheesecloth bag containing 12 parsley sprigs, 1 bay leaf, 1 sprig fresh thyme or 1 teaspoon dried and 12 peppercorns. 2 ounces soaked white beans 1 pound garlic sausage, pricked 1 head Savoy cabbage, cored and blanched for 10 minutes 1 1/2 pounds boiling potatoes, quartered Instructions: In a large casserole combine bacon, pork shoulder with enough water to cover. Bring to a boil and simmer 5 minutes. Drain. In a \potee\ or casserole combine blanched bacon and pork with carrots, turnips, onion, leek, cheesecloth bag, beans and enough water to cover. Bring to a boil and simmer, covered, 1 1/2 hours. Add sausage, potatoes, cabbage, salt and pepper and simmer, covered, 1 hour more, or until vegetables and meat are tender. Transfer meat and vegetables to a platter. Discard cheesecloth bag. Reduce broth until well flavored and return meat and vegetables to casserole. Bring to a simmer and cook over low heat until heated through. Recommended Wine: 1993 Mas des Chimeres, (Coteaux du Languedoc) ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 3351,"Spiced Sweet Potato and Garlic Soup 4 tablespoons olive oil 1 cup chopped sweet onion 1 cup chopped peeled potato 2 medium cloves garlic, 1 minced and 1 thinly sliced Pinch cayenne pepper Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper 3 cups diced peeled sweet potato 1 tablespoon unsalted butter Thinly sliced fresh parsley, for garnish Instructions: Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potato, garlic, cayenne, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in 3 1/2 cups of water and bring to a simmer. Add the sweet potato, bring back to a simmer and cook until both potatoes are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full). Meanwhile, combine the remaining 2 tablespoons of oil and sliced garlic clove in a small skillet and heat over medium. Swirl the pan as the garlic becomes fragrant and turns golden brown, 4 to 5 minutes. Remove the toasted garlic from the oil to a paper towel-lined plate. Reserve with garlic oil. Reheat the soup if necessary, and adjust the consistency and seasoning with additional water, salt and pepper. Stir in the butter off the heat right before serving. Serve hot and garnish with the toasted garlic, a drizzle of garlic oil and a sprinkle of parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3352,"Banana Protein Pancakes 1 large very ripe banana, mashed (about 1/2 cup) 2 tablespoons unflavored whey protein powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 large egg plus 1 egg white
Coconut oil, for brushing
Maple syrup, for serving Instructions: Whisk the mashed banana, whey protein powder, vanilla, baking powder and salt in a medium bowl until combined. Whisk the egg and egg white in a separate small bowl. Whisk the eggs into the banana mixture until combined. Heat a large nonstick skillet over medium heat and lightly brush with coconut oil. Pour 2 tablespoons of the batter into the skillet for each pancake and cook until just set around the edges and the bottom is lightly browned, 45 seconds to 1 minute. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, 45 seconds to 1 minute more. Transfer to a plate. Repeat with the remaining batter, brushing with more coconut oil in between batches. Serve with syrup.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3353,"Shot Glass Apps: Ranch Sauce 3/4 cup buttermilk 3/4 cup sour cream 1/2 cup mayonnaise 1 1/2 tablespoons Worcestershire sauce 1 tablespoon lemon juice 1 tablespoon white wine vinegar 2 teaspoons chopped chives 2 teaspoons chopped fresh parsley 1 teaspoon mustard 1 clove garlic, crushed 1/2 green onion, chopped Carrots, cut into 2-inch strips, for serving Cucumbers, cut into 2-inch strips, for serving Bell peppers, cut into 2-inch strips, for serving Instructions: Combine the buttermilk, sour cream, mayonnaise, Worcestershire, lemon juice, vinegar, chives, parsley, mustard, garlic and green onions in a large bowl and mix thoroughly. Refrigerate for 30 minutes before serving.
Spoon the ranch sauce into shot glasses. Artfully place a mixture of the carrots, cucumbers and peppers into the ranch sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 3354,"Olive Oil Cake 1 cup fresh orange juice 1 teaspoon fine salt 3 large eggs, room temperature 1 1/4 cups whole milk 2 cups sugar 1/4 cup orange liqueur, rum, brandy or whisky 1 1/2 cups extra-virgin olive oil, plus more for oiling pans 1 tablespoon lemon zest 2 teaspoons anise seed 2 teaspoons finely chopped fresh rosemary leaves, divided 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 6 tablespoons lemon or orange marmalade 2 fresh rosemary sprigs, for garnish Instructions: Preheat oven to 350 degrees F. Oil 2 (10-inch) round cake pans. In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt, stir, and let cool. Lightly beat eggs with paddle attachment in standing mixer on high for 1 minute until frothy. Add milk, sugar, liqueur, olive oil, reduced orange juice, lemon zest, anise and 1 teaspoon rosemary. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder until well blended and smooth. Pour half of the mixture into each oiled cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of each cake. Sprinkle remaining 1 teaspoon rosemary evenly over both cakes. Garnish center with rosemary sprig. Cut each cake into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 3355,"Watermelon Cooler 3 cups cut up and seeded watermelon 3 scoops lemon sherbet Juice of 1/2 lemon Instructions: Spread out the watermelon chunks on a cookie sheet and freeze it. Place the watermelon, sherbet and lemon juice in a blender and blend until smooth. ","[Riesling, Moscato, Vinho Verde]" 3356,"Creamy Dressings 1/2 cup full- fat plain yogurt 1/4 cup mayonnaise
2 tablespoons lemon juice
3/4 teaspoon kosher salt
A few grinds black pepper
Instructions: For the Base: Whisk together the ingredients. Add one of the combinations below to change it up, then whisk in a little water, a tablespoon at a time, until you\u2019ve reached your desired consistency. Transfer to a resealable jar or container and refrigerate up to 1 week. Ranch: Add 2 scallions, thinly sliced; 1 clove garlic, grated, pressed, or finely chopped; and lots of freshly ground black pepper to the base and whisk to combine.
Caesar: Add 2 anchovy fillets, finely chopped; 1 clove garlic, grated; and 1/2 cup grated Parmesan to the base and whisk to combine.
Cheese: Add 4 ounces crumbled feta, goat cheese, or mild blue cheese to the base and whisk to combine
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3357,"Spicy Pork Chili 1 tub of Curly's Sauceless Pork, diced 2 cans of hot chili beans not drained 12oz of tomato paste 2 cans of diced tomatoes with chilis 2 teaspoons of chili powder 1 bottle of chili sauce 2 large onions chopped 2 large green peppers chopped A dash or two of garlic powder 2 tablespoons of crushed red peppers 2 cups of water 1 cup of spicy V-8 or bloody mary mix Tabasco to taste Instructions: Combine all ingredients in a large pot. Cook on medium/high for about 30 minutes and then on simmer for 30 minutes. Serve and enjoy! ","[Syrah, Zinfandel, Tempranillo, Malbec]" 3358,"Tangyuan with Peanut Filling 1/2 cup plus 1 tablespoon roasted unsalted peanuts (see Cook's Note) 5 tablespoons granulated sugar Pinch of kosher salt 2 1/2 tablespoons cold unsalted butter, cut into 1/2-inch pieces 1 1/4 cups sweet rice flour, plus more if needed for dusting 1/2 cup plus 1 tablespoon boiling water Pink gel food coloring, for tinting the dough (see Cook's Note) Instructions: Lightly toast the peanuts in a small saute pan over medium heat, tossing occasionally, until the peanuts are hot, about 3 minutes. Transfer the peanuts to a food processor, add the sugar and salt and process on high, stopping and scraping down the bowl if necessary, until a paste forms, about 3 minutes. Pulse in the butter until very smooth, about 30 seconds. Transfer to a small bowl and chill in the freezer until firm enough to handle, about 45 minutes.
Mix the rice flour and boiling water in a medium bowl until the water has been absorbed and the dough is soft and not sticky.
Meanwhile, bring a medium pot of water to a boil over medium-high heat.
Remove a small piece of dough (about 1 teaspoon), roll it into a 1/2-inch ball, add it to the pot of water and boil until it floats, about 2 minutes. Drain the ball, then knead it back into the original dough until smooth. If the dough is still sticky, work in a tablespoon of rice flour.
Remove three-quarters of the dough with gloved hands and knead with 5 drops of pink gel food color until the dough is evenly pink. Divide the pink dough into 20 pieces, roll into balls and cover with a damp towel. With clean hands, divide the remaining white dough into 4 pieces, roll into balls and cover with another damp towel. Set aside.
Divide the chilled peanut filling into 24 portions onto a plate lined with plastic using a heaping 1/2-teaspoon measuring spoon. Freeze until firm, about 15 minutes. Roll each piece into a ball and freeze until firm, about 10 minutes.
Flatten each piece of dough into a 2-inch disc and place a ball of peanut filling in the middle. Gently wrap the dough around the filling until completely sealed and roll into a smooth ball. If the peanut filling starts to get too soft, freeze for another 10 minutes. Once all the rice balls have been rolled, place under a damp towel to keep them moist and soft.
Bring a large pot of water to a gentle simmer and cook the rice balls in batches, stirring occasionally to prevent sticking, until the balls start to float, 5 to 7 minutes. Serve 1 white ball surround by 5 pink balls in a small bowl with some cooking water to make a flower. Enjoy warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3359,"Broccoli-Kaffir Lime 'Souffle' with Its Salad 1 tablespoon garlic, minced 1 teaspoon lime zest, minced 1 cup broccoli stems, peeled, finely diced, 1/16-inch 2 cups heavy cream 1 cup milk 12 to 16 kaffir lime leaves, sliced lengthwise to remove stem 8 eggs, separated 1/3 cup cornstarch Salt and black pepper, to taste Canola oil to cook 1/2 cup Parmesan 12 to 16 small broccoli florets, salt blanched and re-freshed 2 limes, juiced 1 shallot, minced 2 teaspoons Dijon mustard 1/4 cup extra virgin olive oil Salt and black pepper to taste 1/4 cup shaved Parmigiano Reggiano Instructions: Preheat an oven to 500 degrees F with a thick (cookie) tray or hotel pan. In a saute pan coated lightly with oil, saute the garlic, zest and minced broccoli for 5 minutes until soft. Season with salt and pepper and set aside to cool completely. In a small saucepan, heat the cream, milk and kaffir lime leaves and bring to a simmer. Let reduce for 20 minutes then turn off heat and let sit an additional 30 minutes. Strain out the kaffir leaves, and bring back to scalding. In a medium bowl, whisk together the egg yolks and cornstarch until smooth.
To \temper\ the egg yolks, add the milk to the egg mixture in a slow, steady stream. Put the egg mixture back into the sauce pot and cook over low heat. Whisk until thickened, like stirred yogurt, about 2 to 4 minutes. Transfer to shallow baking dish or soup plate, cover with plastic wrap and store in fridge until cold. Beat the egg whites until soft peaks form. Remove the custard from the refrigerator, whisk until smooth and fold in the chilled broccoli and the cheese. Fold equal parts by volume of the egg whites with the mixture. Ladle into the ramekins, place on tray and bake for 5 to 8 minutes or until golden brown on top. In a salad bowl, whisk together the juice, shallots and Dijon. Drizzle in the oil and season. Toss with florets and check for flavor.
Plating: On an oval plate, place each 'souffle' on one side and stack a few florets on the other side. Garnish with Parmigiano Reggiano.
Beverage: Herb-y, vegetal Sauvignon Blanc ","[Sauvignon Blanc, Pinot Gris, Vermentino, Albari?o]" 3360,"Hot Buttered Ciders 2 quarts apple cider 1/4 cup brown sugar 1 orange, halved 1/2 cup unsalted butter, softened 1 teaspoon pumpkin pie spice 4 ounces brandy, for adults Instructions: In the sleeve of a slow cooker, combine the cider, brown sugar, and orange halves. Cook on low for 2 hours. Stir together the butter and pumpkin pie spice in a small bowl. Cover and refrigerate until ready to use. Pour the hot cider into mugs and top with a spoonful of the flavored butter. For adults, pour 1 ounce of brandy into each mug. ","[Chardonnay, Riesling, Gewrztraminer, Vinho Verde]" 3361,"Kids' Chocolate Chip Sprinkle Cookie Cake 1 cup cake flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 6 tablespoons unsalted butter 6 tablespoons packed light brown sugar 1/3 cup granulated sugar 1 large egg 1/2 teaspoon pure vanilla extract 1 cup semisweet chocolate chips 1 tablespoon multicolored sprinkles Instructions: Position a rack in the center of the oven, and preheat to 375 degrees F. Line 1 large rimmed baking sheet with parchment. Whisk together the flour, baking soda and salt in a small bowl. Microwave the butter in a large microwave-safe bowl on high until completely melted, about 1 minute. Whisk in both sugars, then the egg and vanilla, until incorporated and smooth; let cool for 5 minutes. Stir in the flour mixture with a wooden spoon until just incorporated. Stir in the chocolate chips. Scoop the dough onto the center of the prepared baking sheet. Spread the dough with an offset spatula into an 8-inch circle that's 1/2 inch thick. Sprinkle the top of the cookie with the sprinkles (they'll look crowded but will spread out as the cookie bakes). Bake, rotating the baking sheet from back to front halfway through, until golden but still soft in the center, 22 to 25 minutes (the longer the cook time, the crunchier the cookie). Let cool for a few minutes on the baking sheet, then use a large spatula to transfer the cookie (not the parchment) to a rack to cool. Slice the cookie into wedges, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3362,"Braised Short Ribs with Seared Scallop on Mofongo Cake 3 tablespoons olive oil, divided Kosher salt and freshly ground black pepper, to taste 2 1/2 pounds short ribs, cut in 2 pieces 1 quart Concord grape juice 1 cup red wine 1 green pepper, chopped, divided 1 white onion, chopped, divided 6 cloves garlic, minced, divided 1 bunch fresh cilantro sprigs, divided 4 bay leaves, divided 2 teaspoons ground cumin, divided 2 teaspoons paprika, divided 1 (3-ounce) jar green olives 1 (2-ounce) jar roasted red peppers, sliced 4 green bananas, peeled and chopped 6 pieces bacon, chopped 6 sea scallops Instructions: In a 3-quart heavy-bottomed pot, heat 2 tablespoons olive oil over medium-high heat. Season the short ribs with salt and pepper. Brown the short ribs for about 6 to 8 minutes per side, or until a nice crust forms. Pour in the grape juice and wine, scraping up any brown bits off the bottom of the pot with a wooden spoon. Add 1/2 of the green peppers, 1/2 onions, 1/2 garlic, 1/2 cilantro, 2 bay leaves, cumin, paprika, olives, roasted peppers, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 2 1/2 hours.
Meanwhile, boil the green bananas until fork tender. Strain and mash until smooth. Let cool. Cook the bacon in a medium skillet over medium heat until crispy. Add the remaining peppers, onion, garlic and 1/2 of the cilantro. Cook the mixture for about 8 minutes, and then add to the mashed plantains mixture and set aside.
Oil the scallops with the remaining tablespoon of olive oil, and season with salt and pepper. Sear the scallops on both sides until golden brown, about 3 to 4 minutes per side.
Use a 3-inch ring mold or circle-shaped cookie cutter and fill with mofongo, to shape on serving plate. Place a seared scallop on top of mofongo cake. Remove the short ribs from the pot and shear with fork. Place the ribs on top of the scallop, then use the sauce from the pan and pour about 2 tablespoons on top of it all and serve. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 3363,"True Ligurian Pesto with Spaghetti Sea salt 4 cups packed fresh basil tops (2 bunches) 1/2 cup EVOO
1/3 cup grated Parmigiano-Reggiano 1/3 cup grated Pecorino Romano 1/4 cup pine nuts, lightly toasted
1 tablespoon lemon juice
2 large cloves garlic, pasted or grated Pepper
1 pound spaghetti
Instructions: Bring a pot of water to boil, season it liberally with sea salt. Fill a large bowl with ice water. Add the basil to the boiling water for 30 seconds or so and transfer to the ice bath. Drain and dry the basil in a salad spinner or on clean kitchen towels. Place the EVOO in the food processor and add the basil, Parmigiano-Reggiano, Pecorino-Romano, pine nuts, lemon juice, garlic and some salt and pepper. Pulse process into a fine sauce. Store in an airtight container. Freeze or refrigerate to store for a make-ahead meal. Bring to room temperature to prepare. To serve, bring a large pot of water to a boil, salt the water and cook the pasta to al dente. Reserve a cup of the salty cooking water just before draining the pasta. Place the pesto in serving bowl. Add the starchy water and stir to combine, then add the pasta and toss 1 to 2 minutes to coat evenly. Adjust the seasoning and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Barbera]" 3364,"Better Buttermilk Biscuits 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces 3/4 cup buttermilk Instructions: In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms. Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3365,"Cheesy Crispixand#153; Crunch Mix 1 cup Kellogg's? Crispix? cereal 1 cup small pretzel twists, broken 1 cup Sunshine? Cheez-It? Original crackers 1 cup popped popcorn 1/2 cup toasted sunflower seeds 1/2 cup slivered almonds, toasted 1/2 teaspoon chili powder 1/2 teaspoon cinnamon 1/4 cup firmly packed brown sugar 2 tablespoons butter Instructions:

1. In large bowl combine KELLOGG'S CRISPIX cereal, pretzels, SUNSHINE CHEEZ-IT ORIGINAL crackers, popcorn, sunflower seeds, almonds, chili powder and cinnamon.
2. In small saucepan cook and stir brown sugar and butter over medium-high heat until sugar dissolves. Pour over cereal mixture. Toss until well coated. Transfer to 15 x 10 x 2-inch baking pan coated with cooking spray.
3. Bake at 350 degrees F for 15 to 20 minutes or until lightly browned, stirring every 5 minutes. Spread on foil. Cool completely. Store in airtight container. For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3366,"Gingerbread Spice Mix 3 tablespoons ground cinnamon 3 tablespoons ground ginger 1 tablespoon ground allspice 3/4 teaspoon freshly grated nutmeg 3/4 teaspoon freshly ground black pepper 1/2 teaspoon ground cloves Instructions: Stir together the cinnamon, ginger, allspice, nutmeg, black pepper and ground cloves in a small bowl until thoroughly combined. Use accordingly in your favorite gingerbread-spiced recipes. The spice mix can be stored in an airtight container for up to 6 months. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 3367,"Artichokes with Butter and Parmigiano Cheese 5 cans quartered artichoke hearts in water, drained 2 tablespoons unsalted butter 1 cup shredded Parmigiano cheese A handful flat-leaf parsley, chopped Instructions: Place drained artichokes near stovetop. Melt butter in skillet over moderate heat. Add artichokes and heat through, 3 to 5 minutes. Season with salt and pepper. Transfer to a serving platter and cover with a blanket of cheese and parsley. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 3368,"Smoked Cider Brisket Hickory chips, for smoking 4 cups apple cider 12 cups cold water 1/2 cup kosher salt 1/4 cup sugar 1 tablespoon black peppercorns 2 bay leaves 1 (5 to-6 pound) beef brisket, fat cap 1/4 to 1/2-inch thick 1 tablespoon kosher salt 1 tablespoon paprika 1 tablespoon freshly ground black pepper 1 tablespoon sugar 1 tablespoon onion powder 2 tablespoons butter 2 tablespoons whole grain mustard 1/4 cup light molasses 1/4 cup apple cider 1 tablespoon apple cider vinegar Kosher salt and freshly ground black pepper Instructions: Soak the hickory chips in water for 1 hour before grilling. For the brine: Combine the apple cider and water in a large, oval Dutch oven. Add the salt and sugar and stir until it dissolves. Add the black peppercorns and bay leaves. Add the brisket and let soak in the brine solution for up to 3 hours in the refrigerator. For the rub: Combine the salt, paprika, pepper, sugar, and onion powder together in a bowl. For the sauce: Add all the ingredients to a saucepan and simmer for 5 minutes so the butter can melt and the flavors can marry. For the brisket: Set up your smoker with charcoal and hickory chips using indirect heat. Heat the grill to 275 degrees F. Remove the brisket from the fridge. Drain from the brine and pat dry with paper towels. Place on a rimmed sheet tray. Rub the brisket with the spice mixture. Place the seasoned brisket fat cap side up on the grill and smoke for 2 hours with the grill lid covered. (Starting with the fat cap side up allows the fat to melt into the brisket, adding moisture and flavor.) Flip and smoke 2 more hours. Check and refill charcoal levels and hickory chips throughout the smoking process, keeping the temperature at a constant 275 degrees F. Remove the brisket from the grill and wrap in a double layer of heavy-duty aluminum foil. Place back on the grill for 1 1/2 more hours. Remove the brisket from the grill, unwrap the foil, brush the brisket with sauce (or serve on the side), tent with foil, and let rest for 30 minutes before slicing across the grain. Drizzle more sauce when serving. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 3369,"Pumpkin Caramel Trifle Crisco? Original No-Stick Cooking Spray 1 (14 oz.) pkg. Pillsbury? Pumpkin Quick Bread & Muffin Mix 1 cup water 3 tbsps. Crisco? Pure Vegetable Oil 1 large egg 3 cups milk 2 (3.4 oz.) pkgs. instant cheesecake pudding and pie filling 1 (8 oz.) container frozen extra creamy whipped topping, thawed 1/2 cup Smucker's? Caramel Flavored Topping 1/2 tsp. ground cinnamon 6 tbsps. chopped pecans Instructions: HEAT oven to 375 degrees F. Coat 13x9-inch baking pan with no-stick spray. PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely. CUT quick bread into 1-inch cubes. Whisk milk and pudding mix in medium bowl for 2 minutes. Stir caramel topping with cinnamon in small bowl. LAYER 1/3 of cubes in a 2 1/2-quart trifle dish or large glass serving bowl. Top with 1/3 of pudding, 1 cup whipped topping, 2 tablespoons caramel topping and 2 tablespoons pecans. Repeat twice to make 3 layers. SPREAD remaining whipped topping over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 3370,"Double Chocolate Pudding Pie 14 graham cracker squares (7 full sheets) 2 tablespoons butter, melted 1 tablespoon water 1 tablespoon unflavored gelatin 1/3 cup boiling water 2/3 cup sugar, plus 1/2 teaspoon 1/3 cup cocoa 1/4 cup cornstarch 1/8 teaspoon salt 3 cups 1 percent low-fat milk 2 ounces bittersweet chocolate, chopped 2 teaspoons vanilla extract 1/4 cup heavy cream Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray. In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool. In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside. In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes. Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator. Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]

" 3371,"Sauteed Frog Legs with Tomato Garlic Butter 1/2 cup chopped fresh tomatoes, peeled and seeded Salt, to taste 1 pound large frog legs 1 cup all-purpose flour 1 tablespoon Essence, recipe follows 1/4 cup unsalted butter 1/4 cup minced shallots 1 tablespoon minced garlic Freshly ground black pepper, to taste 1/2 cup dry white wine 1 tablespoon finely chopped fresh parsley leaves Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Cut the frog legs in half. Season both the legs and flour with Essence. In a large saute pan, over medium heat, melt the butter. Dredge the frog legs in the seasoned flour and shake to remove any excess flour. Add the frog legs to the hot pan and saute until golden, turning as needed, about 2 to 3 minutes each side. Add the shallots and garlic and saute for 1 minute. Add the tomatoes, season with salt and pepper, and cook for 1 minute. Add the wine, simmer for 2 minutes, then stir in the parsley. Remove from the heat and serve. Combine all ingredients thoroughly. Yield: 2/3 cup Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3372,"Skillet Curried Chicken 2 tablespoons vegetable oil 4 (6-ounce) boneless, skinless chicken breast halves 2 1/2 tablespoons Madras curry powder Kosher salt 1 small Spanish onion, chopped 1 Granny Smith apple, cored and chopped
5 tablespoons golden raisins 1 cup low-sodium chicken broth 1/4 cup heavy cream Honey, optional 1/4 cup toasted slivered almonds Instructions:

1. Preheat the oven to 400 degrees F. Heat the oil in a medium skillet over medium heat. Rub the chicken breast halves with the curry powder and 1 teaspoon salt. Add the chicken to the hot pan, smooth-side down, and cook 7 to 8 minutes.
2. Transfer the chicken to a plate. Add the onions to the skillet and cook, stirring occasionally, until softened, about 3 minutes. Stir in the apples, raisins, and chicken broth and bring to a simmer.
3. Return the chicken to the skillet, cooked-side up. Transfer to the oven and bake until the chicken is just cooked through, about 10 minutes.
4. Transfer the chicken to a cutting board. Set the skillet over medium-high heat, add the cream, and simmer until slightly thickened, about 3 minutes. Taste, season with salt, and stir in a bit of honey, if you like the sauce sweeter. Slice the chicken at an angle and serve topped with some sauce and the almonds. Per serving: Calories 469 Total Fat 22 grams Saturated Fat: 5.5 grams Protein: 41 grams Total Carbohydrates: 28 grams Sugar: 18 grams Fiber: 4 grams Cholesterol 129 milligrams Sodium 345 milligrams
   ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]

" 3373,"Creamy Mashed Potatoes 5 pounds Yukon gold potatoes 8 ounces cream cheese
1/2 cup half-and-half
1/2 cup heavy cream
1 1/2 sticks (12 tablespoons) salted butter, softened, plus 4 tablespoons butter, cubed Kosher salt and freshly ground black pepper Milk, if needed, for thinning
Instructions: Peel the potatoes, rinse in cold water and chop into quarters. Put the potatoes in a large pot and cover with water. Bring to a boil and cook until fork-tender, 20 to 25 minutes. Drain the potatoes, then return them to the pot. With the burner on low heat, mash the potatoes with a potato masher; the more steam that's released while you mash, the better. Mash for about 5 minutes. Turn off the burner. Add the cream cheese, half-and-half, cream, 1 1/2 sticks (12 tablespoons) butter and salt and pepper to taste; stir to combine. If the mixture needs thinning, add some milk. Check the seasoning, adding more salt and pepper if needed. Transfer the potatoes to a casserole dish. At this point, the potatoes can be cooled, covered and refrigerated for a day or two, or baked right away. If baking right away, preheat the oven to 350 degrees F. Dot the potatoes with the remaining 4 tablespoons cubed butter, cover with foil and bake for 15 minutes. Remove the foil and continue baking until the potatoes are heated through, about 10 minutes more. If making ahead: To reheat, bring the potatoes to room temperature. Dot with the remaining 4 tablespoons cubed butter, cover with foil and bake at 350 degrees F until the butter is melted and the potatoes are heated through, about 45 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 3374,"Curried Potato and Chickpea Crepes 3 tablespoons extra-virgin olive oil 1 tablespoon Madras curry powder 1 sweet onion, chopped 1 jalape?o pepper, seeded and chopped 4 plum tomatoes, chopped Kosher salt and freshly ground pepper 2 large Yukon Gold potatoes, peeled and diced 1 10-ounce package baby spinach (about 8 cups) 1 15-ounce can chickpeas, drained and rinsed 1/2 cup fresh cilantro, chopped, plus more for topping 4 12-inch prepared crpes Lime wedges and mango chutney, for serving Instructions: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry powder and cook, stirring, until toasted, about 30 seconds. Add the onion and jalape?o and cook, stirring, until the onion softens, about 5 minutes. Add the tomatoes, 1 teaspoon salt and a few grinds of pepper. Cook until the tomatoes soften and most of the liquid evaporates, about 8 minutes. Reduce the heat to medium. Add the potatoes and 1 cup of water. Cover and simmer until the potatoes are tender but not falling apart, about 15 minutes. Stir in the spinach, chickpeas and cilantro and cook until the spinach is wilted and the chickpeas are warmed through, about 5 minutes. Fold the crpes in half and top with the potato mixture; fold in the sides to enclose the filling. Serve with lime wedges, chutney and more cilantro. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 3375,"Maple-Roast Parsnips 2 1/4 pounds parsnips 4 fluid ounces vegetable oil 3 1/2 fluid ounces maple syrup Instructions: Preheat the oven to 400 degrees F. Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and transfer the roasting tin to the oven. Roast the parsnips for 35 minutes, or until they are tender and golden brown. To serve place on a clean serving dish. ","[Chardonnay, Riesling, Gewrztraminer]" 3376,"Siberian Sling 1 small bunch fresh tarragon leaves 1 ounce fresh lime juice 2 ounces vodka 3/4 ounces honey syrup* 6 ice cubes Soda water or seltzer Instructions: Begin by slapping the fresh tarragon to bring out the aromatics. Drop the tarragon into a cocktail shaker, reserving a few leaves for the garnish. Add the lime juice, vodka, and honey syrup to the shaker. Add 2 ice cubes to the shaker, and short shake to make the liquid cold without diluting it. Strain the mixture into a high ball glass filled with 4 more ice cubes. Top the glass with the soda water, and use the reserved tarragon for the garnish. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 3377,"Lemon Crinkle Cookies 2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder\u202f
1/2 teaspoon kosher salt\u202f
1 1/2 cups granulated sugar\u202f
1 stick (8 tablespoons) unsalted butter, at room temperature\u202f
1 large egg\u202f
2 tablespoons finely grated lemon zest, plus 1/4 cup lemon juice\u202f(about 2 medium lemons)
6 to 8 drops yellow food coloring, optional (for brighter yellow color)
1/2 cup confectioners' sugar\u202f
Instructions: Whisk together the flour, baking powder and salt in a medium bowl. Beat 1 cup of the granulated sugar and the butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.\u202f
Add the egg and beat until incorporated. Add the lemon zest, lemon juice and food coloring if using and beat until incorporated. Reduce the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.\u202f\u202f
Line 2 baking sheets with parchment. Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Using a 1-tablespoon scoop, portion the dough and roll into balls. Toss each ball in the granulated sugar, then in the confectioners' sugar, coating it generously and thoroughly. Arrange the balls about 1 inch apart on the prepared baking sheets (you should have 24 balls). Refrigerate for 20 minutes.\u202f
Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.\u202f\u202fBake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.\u202f\u202f
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3378,"Mexican Chopped Salad with Toasted Cumin Vinaigrette Cooking spray 2 ears fresh or frozen cob corn, thawed 4 reserved cooked chicken breast halves, diced 1 (15-ounce) can pinto beans, drained 1 cup Monterey Jack or pepper Jack cheese, shredded 1/2 cup Spanish olives, sliced 1/2 cup tomatoes, diced 1 Granny Smith apple, cored and diced 1/4 cup pickled jalapenos, sliced 2 tablespoons chopped fresh cilantro leaves 2 tablespoons olive oil 1 teaspoon ground cumin 1/4 cup cider vinegar Instructions: Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine. For the dressing: Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper. ","[Rioja, Tempranillo, Garnacha, Barbera]" 3379,"Pecorino Romano Mashed Potatoes 8 medium potatoes, cut, boiled and mashed 3/4 stick of butter 1 cup grated Pecorino Romano cheese 3/4 cup milk 1/4 tablespoon nutmeg Instructions: In a large mixing bowl, mash together the potatoes, butter, Romano cheese, milk and nutmeg. ","[Chardonnay, Vermentino, Gavi, Friulano]" 3380,"Melon Juice with Champagne (or Prosecco) 2 ripe cantaloupes, honeydew or other sweet melon 1 tablespoon lime juice Pinch salt 1 bottle Champagne or Prosecco 1 small container blueberries Instructions: Peel and seed melons and chop into 2-inch chunks. Place the melon and lime juice in blender or food processor and blend until smooth. Add pinch of salt, to taste. Chill until ready to serve. Pour mixture half way into champagne flutes. Fill the rest of the glass with Champagne or Prosecco. Drop a few blueberries into the glass. ","[Champagne, Prosecco, Pinot Grigio, Sauvignon Blanc]" 3381,"Apple Tart 1 pack soft taco shells 2 ounces melted butter 1 Granny Smith apple Granulated sugar Instructions: Take 1 taco shell and cut out a circle. Brush it with melted butter. Sprinkle with granulated sugar. Put it between 2 cookie sheets and bake at 275 degrees for about 15 minutes. Cover an oven proof plate with tightly secured plastic wrap. Brush generously with melted butter. Peel the apple and core it. Thinly slice the apple with a mandoline. Fan out the slices on the plastic wrap so it is the same size as the cut taco shell circle. Brush the apple with melted butter. Sprinkle with granulated sugar. Bake at 360 degrees for about 10 minutes. Let it cool, but not completely. Slide the apple over the taco shell making sure it keeps its shape. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3382,"Tiramisu 1/4 cup espresso or very strong coffee 3 tablespoons Kahlua or Tia Maria 3 large eggs, at room temperature, separated* 1 teaspoon vanilla 8 ounces mascarpone 1 (17.5 ounce) package lady fingers Instructions: In a small bowl mix the coffee and Kahlua and set aside. Beat the egg whites until stiff and set aside. In another bowl beat the egg yolks and vanilla until pale and lemon-colored. Add the mascarpone until smooth. Fold the egg whites into the cheese mixture gently. In 4 small glass dessert bowls, place 3 ladyfingers in bottom and generously sprinkle the Kahlua coffee mixture. Drop 1/4-cup dollops of cheese mixture on top of ladyfingers, repeat with the lady fingers again followed with the Kahlua-coffee mixture. Top with cheese mixture. Refrigerate for at least 3 hours or overnight. Before serving top with fresh whipped cream and dust with cocoa, or sprinkle chocolate shavings on top. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Pinot Grigio, Chianti, Rioja]" 3383,"Cajun Trail Mix 1/2 cup whole raw almonds 1/2 cup pecan halves 1/2 cup walnut halves 1/4 cup unsalted shelled sunflower seeds 1/4 cup unsalted shelled pumpkin seeds 2 tablespoons canola oil 1/4 teaspoon salt 1/4 teaspoon garlic powder 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 2 pinches cayenne pepper Instructions: Preheat oven to 350 degrees F. In a large bowl, combine all the ingredients and toss well to coat. Spread the nuts in a single layer on a baking sheet and bake, shaking them every few minutes, until toasted and fragrant, about 15 minutes. Let the nuts cool and store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Malbec]" 3384,"Clam Bake 10 cherrystone clams 5 pounds soft-shell clams 3 pounds butter 3 cups chopped leeks 5 large chefs potatoes 3 pounds spicy sausage 5 (1 1/2 pound) Maine lobsters 3 Heads Roasted Garlic 10 ears corn, broken in half 5 bunches fresh thyme 1 summer bluefish 4 cups olive oil 5 brown eggs 2 gallons fresh or sea water Instructions: The ingredients listed are suggested. Feel free to use whatever ingredients your party likes and has available. This technique is for an indoor clambake. Optimally, a clambake is held on the beach in a rock lined sand pit in which a fire has been going for hours and the red embers have heated the rocks to over 400 degrees. Placing the large wash tin on a few lit burners on the stovetop can create a similar effect. Place rocks down first. Let heat for 15 minutes. Once rocks are hot, place seaweed on rocks then begin to insert the clams. Place one pie tin above the clams. Place leeks and butter in the tin, cover with the second tin. Continue adding rest of ingredients. Pour 2 gallons of fresh water (or sea water if possible) over entire tub. Cover tightly and let steam and cook for at least 20 minutes. When eggs on top have become hard-boiled, the rest of ingredients should be cooked as well. Plate and eat. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 3385,"Garlic and Cheese Crack Bread 2 tablespoons butter 1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
One 1-pound cheese sourdough or plain sourdough loaf of bread, preferably an Asiago cheese loaf
1 cup shredded Wisconsin brick cheese 1 cup shredded Cheddar-Monterey Jack blend 1 teaspoon Italian seasoning
Instructions: Preheat oven to 350 degrees F. In a small saucepan on low heat on the stove, melt butter, then add garlic, salt and pepper. Score top of the bread on a diagonal into small diamonds, being sure not to cut all the way through. Using your fingers, pry bread cracks open and stuff with brick cheese, being careful not to rip the bread. Using a basting brush, cover the loaf with the garlic butter. Top with Cheddar-Monterey Jack cheese and sprinkle Italian seasoning on top. Bake until golden brown, 10 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3386,"Ice Cream Cone Favors 1 bag white chocolate morsels Ice cream cones (flat bottomed) Small chocolate candy toppings (nonpareils and sprinkles) Lollipops Sugar sticks (and other small packaged candies) Instructions: Melt white chocolate chips in a small double-boiler and transfer to small bowl. Dip top and upper side tier of ice cream cone into melted chocolate. Before chocolate dries, roll coated areas of cone in small candy toppings to create a decorative layer. Allow to cool. Fill cone with lollipops and packaged candies. Slip filled cones into cellophane bags and tie with ribbon. Serve as party favors, Halloween treats, or for any special occasion. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 3387,"Cheesy Poblano Sliders 2 poblano peppers 1 tablespoon vegetable oil 1/2 white onion, thinly sliced 2 cloves garlic, chopped 1/4 cup Mexican crema 4 ounces Oaxaca cheese, cubed Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter, melted 1 teaspoon chipotle cl powder One 11-ounce package pretzel slider buns 1 pound ground beef, divided into 9 patties (1.5 to 2 ounces each) 2 plum tomatoes, sliced 1 cup cilantro leaves Instructions: Roast the poblanos over an open flame or under the broiler, turning as necessary, until charred all over, about 8 minutes. Place in a medium bowl and cover with a plate to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin, remove the seeds and stems and discard. Slice the poblanos into thin strips. Set aside. Set an oven rack as close as possible to the broiler. Heat the broiler to high. Heat the vegetable oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook until slightly softened and fragrant, about 30 seconds. Stir in the poblanos and cook until everything is very soft, about 5 minutes. Stir in the crema and Oaxaca cheese and cook until the cheese is just melted. Reduce the heat to low, season with 1 teaspoon salt and keep warm. Combine the melted butter, chipotle powder and 1 teaspoon salt in a small bowl. Split the slider buns, put on a baking sheet cut-side up and brush evenly with the butter mixture. Broil until golden around the edges, about 2 minutes. Transfer to a serving platter. Place the beef patties on the baking sheet and season generously with salt and pepper. Broil to desired doneness, about 4 minutes for medium. Put a patty on each bottom bun. Spoon some of the poblano sauce over each and top with a tomato slice and cilantro leaves. Close the sliders with the top buns. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 3388,"Cinnamon Honey Butter 1/4 pound unsalted butter, at room temperature 3 tablespoons good honey 1/4 teaspoon ground cinnamon 1/8 teaspoon kosher salt Instructions: Combine the butter, honey, cinnamon, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature. ","[Chardonnay, Riesling, Moscato]" 3389,"Earl Grey Creme Brulee Two 3.7-ounce boxes creme brulee mix, such as Dr. Oetker 2 cups heavy cream
2 cups brewed Earl Grey tea, cooled
4 candied lemon slices, for garnish
Instructions: Make the creme brulee following the box instructions, using the heavy cream and substituting the Earl Grey tea for the milk. Divide the cooked creme brulee mixture among 4 teacups. Let set according to the box instructions, about 1 hour. Follow the box instruction to brulee the tops with a kitchen blowtorch, using the enclosed caramelizing sugar. Garnish each with a candied lemon slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 3390,"Oysters with an Herbed Crust 6 oysters, cleaned and shucked, bottom shells reserved 2 tablespoons bread crumbs 2 tablespoons finely chopped fresh mint leaves 2 tablespoons finely chopped fresh dill 2 tablespoons finely chopped fresh chives 1/3 cup grated fresh Parmesan Pinch salt and freshly ground black pepper Instructions: Preheat oven 500 degrees F. Line a baking sheet with foil. Arrange the oysters in the reserved shells on the baking sheet. In a small bowl mix the bread crumbs, mint, dill, chives, cheese, salt and pepper. Place a tablespoon of bread crumb mixture over each oyster and bake until oysters are just cooked through and the topping is golden, about 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 3391,"Wasabi Lobster Mash Salt 3 lobster tails, fresh or frozen and thawed 4 pounds russet potatoes, peeled and cut into 2-inch pieces 1/2 cup whole milk, plus more if needed 4 tablespoons unsalted butter 1 tablespoon clam juice 1 tablespoon soy sauce 3 teaspoons wasabi paste 2 teaspoons chopped fresh tarragon Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Add the lobster tails and simmer until cooked through, about 8 minutes. Remove the tails from the water and let cool. Remove the meat from the shell, discard the shell and chop the meat into bite-size pieces. Bring the water back up to a boil and add the potatoes. Boil the potatoes until very tender, about 30 minutes. Drain the potatoes and put them back into the pot. Add the milk, butter, clam juice, soy sauce and wasabi paste. Mash the potatoes and blend in all the ingredients. Stir in more milk if the potatoes are too dry. Gently stir in the tarragon and lobster meat. Season with salt and pepper. Serve warm. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 3392,"Dirty Martini About 4 tablespoons gorgonzola dolce or other creamy, mild blue cheese 12 large pitted green olives plus 2 ounces brine from the olives
8 ounces vodka
2 ounces dry vermouth
Instructions: Form the blue cheese into 12 narrow tube shapes and stuff them into the pitted olives. Skewer 3 olives on each of 4 cocktail picks. Fill a cocktail shaker with ice and add the vodka, vermouth and olive brine. Shake vigorously, then strain the cocktail into 4 martini glasses. Garnish with the olives and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3393,"Chocolate Banana Raspberry \Cockroaches
4.1 ounces egg yolks 5.8 ounces sugar 5 ounces egg whites 1.6 ounces cocoa 2 ounces peanuts, finely ground 2 cups heavy cream 2.5 ounces egg yolks 4 ounces sugar 5 ounces banana puree 1 lime, zested 2 teaspoons vanilla extract 2 teaspoons rum 3.8 ounces raspberry puree .4 ounces sugar .5 teaspoons agar Tempered chocolate, for dipping Instructions: For the chocolate flourless cake: Preheat the oven to 350 degrees F. Using a mixer, whip the yolks and half of the sugar until light and frothy. In another bowl, using a mixer, whip together the egg whites and the second half of the sugar until it comes to medium peaks. Fold the meringue into the yolk mixture gently. Fold together the cocoa powder and egg mixture. Spread onto a sheet pan lined with parchment paper. Sprinkle the nuts on top of the cake and bake just until the cake springs back, 6 to 8 minutes. Cool and store in the freezer. For the banana mousse: In a mixer, whip the heavy cream to soft peaks. Reserve in the fridge. In another bowl, whip the yolks until light. Combine the sugar and 1.5 ounces water in a pot and bring to a boil. Using a candy thermometer, bring the syrup to 240 degree F (or soft bubble stage). Immediately add to the yolks and whip together until the mixer is cool. In a bowl, combine the puree, zest and flavorings together. Combine all the mixtures together and hold until use. For the raspberry fluid gel: In a pot, combine the puree and .3 ounces water and bring to a boil. In a bowl, combine the sugar and agar and add to the boiling liquid. Boil together for several seconds. Remove from the heat and pour into a container and cool completely. Once it has cooled, using a hand blender, emulsify the mixture until light and creamy in consistency. Hold until use. To assemble: Cut the chocolate cake into ovals or desired shapes. Slice each cake horizontally into two pieces. Top the bottom pieces with the banana mousse and raspberry fluid gel. Top with the remaining pieces of cake and freeze. Dip the cakes in the tempered chocolate and decorate as desired.
","[Chardonnay, Pinot Grigio, Moscato, Sparkling Shiraz]

" 3394,"Bourbon Barbecue Pork Ribs 4 to 5 pounds pork ribs Salt and pepper No-Cook Low Carb Bourbon Barbecue Sauce, recipe follows 29 ounces no sugar added tomato sauce 6 ounces no sugar added tomato paste 2 ounces bourbon 2 tablespoons white vinegar 2 tablespoons liquid smoke 1 tablespoon Worcestershire sauce 1/2 tablespoon hot sauce 3/4 cup sugar substitute (recommended: Splenda) 1/4 cup brown sugar substitute, optional (recommended: Sugar Twin brand) 2 tablespoons red onion, finely chopped 1 small clove garlic, minced 1/4 teaspoon garlic powder 1 tablespoon kosher salt 1 teaspoon black pepper 1 teaspoon onion powder Instructions: Preheat oven to 290 degrees F. Season the ribs liberally with salt and pepper on both sides and place in a proportionate size deep roasting pan. Add 1 cup barbecue sauce and 2 cups water over the ribs until almost completely submerged; if not add a bit more sauce and water or use a smaller pan. Cover tightly with aluminum foil, place on center rack of the oven, and bake for about 2 hours or until meat is almost falling off the bone. Remove, drain liquid immediately, and coat cooked ribs with fresh barbecue sauce. It is best to make the ribs a day ahead up to this point. Refrigerate overnight and bring to room temperature before grilling. Preheat a grill to high. Place ribs on grill and grill for just a few minutes on each side. Serve. Combine sauce ingredients in a bowl and whisk well to combine. Reserve. ","[Bourbon, Zinfandel, Merlot, Malbec]" 3395,"Fresh Fruit with Dipping Sauce 1 cup sour cream 1/4 cup brown sugar 2 teaspoons vanilla 2 pints strawberries, washed and dried 1 bunch green grapes, washed and dried Instructions: Combine sour cream, brown sugar and vanilla. Serve alongside the strawberries and grapes for a dipping sauce. ","[Chardonnay, Moscato, Riesling]" 3396,"Sweet and Sour Red Cabbage 1 medium shallot, chopped 1 clove garlic, chopped 2 tablespoons unsalted butter 2 1/2 to 3 pounds red cabbage, shredded (about 10 cups) 1/2 cup red burgundy wine 1 1/4 cups balsamic vinegar 1/2 cup granulated sugar Salt and freshly ground black pepper Instructions: In a 12-inch skillet, saute the shallots and garlic in the butter over medium heat for 1 minute, until golden brown. Add the shredded cabbage. Add the wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Stir in the vinegar and sugar. Season with salt and pepper to taste. Increase the heat to high and bring to a boil, stirring constantly to prevent the sugar from burning. Reduce the heat and simmer about 10 minutes, until the liquid is reduced by 3/4. ","[Burgundy, Chianti, Tempranillo, Garnacha]" 3397,"Chiles Toreados: Fried Chiles with Lime-Soy Sauce Vegetable oil, for frying 2 pounds yellow chiles
1/2 cup fresh lime juice
1/2 cup soy sauce
2 tablespoons oyster sauce
Instructions: Pour enough vegetable oil in a medium heavy saucepan to come halfway up the sides of the pan. Heat the oil until a deep-fry thermometer inserted in the oil registers 350 degrees F. Working in batches, fry the chiles until golden, about 4 minutes. Transfer to paper towels to drain. Mix the lime juice, soy sauce and oyster sauce in a medium bowl. Add the warm chiles and toss to combine. Chill until very cold, about 3 hours. The chiles will keep in the refrigerator for up to 1 week. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 3398,"Wild Dandelion Greens with Shaved Fennel and Lemon-Honey Vinaigrette 1 teaspoon grated lemon zest plus 2 tablespoons lemon juice 2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1 heaping tablespoon honey
1/2 cup extra-virgin olive oil
4 ounces wild dandelion greens
1 small head fennel, thinly shaved
1 small red onion, halved and thinly sliced Instructions: Whisk together the lemon zest and juice, vinegar and some salt and pepper in a small bowl until the salt dissolves. Whisk in the honey, then slowly whisk in the oil until emulsified. Combine the dandelion greens, fennel and onion in a large bowl. Drizzle some of the dressing around the sides of the bowl and then gently push and toss the greens to coat. Season with some salt and pepper and toss again gently. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 3399,"Fried Calamari with Sweet Orange Sauce 2 cups orange juice 1 1/2 tablespoons honey 2 tablespoons canola oil 1 tablespoon lemon juice 2 teaspoons finely chopped fresh parsley
Pinch crushed red pepper flakes Vegetable oil, for frying 1 cup all-purpose flour 1/2 cup cornstarch 1 1/2 teaspoons paprika Kosher salt and freshly ground black pepper 1 pound small squid bodies and tentacles, bodies cut into 1/3-inch-thick rounds 1 jalapeno, thinly sliced 1 Fresno cl, thinly sliced 1 tablespoon finely chopped fresh parsley Orange and lemon wedges, for serving Instructions: For the sweet orange sauce: Combine the orange juice and honey in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and cook at a very brisk simmer until the mixture is syrupy and reduced to a little less than 1/2 cup, 15 to 20 minutes. Remove from the heat. Let cool slightly, then whisk in the oil, lemon juice, parsley and crushed red pepper. Transfer to a ramekin or small bowl. For the fried calamari: Fill a large, wide pot with 1 1/2 inches oil and heat over medium-high heat until it registers 350 degrees F on a deep-frying thermometer. Line a tray with paper towels. Meanwhile, whisk together the flour, cornstarch, paprika, 2 teaspoons salt and 1 teaspoon pepper in a wide, shallow bowl.
Toss the squid and chiles with the flour mixture, making sure all the squid rings are separated and everything is thoroughly coated. Transfer about a third of the squid and cl mixture to a kitchen spider or slotted spoon and shake to remove the excess flour. Carefully add the squid and chiles to the hot oil and fry until crisp and just barely golden, 1 to 1 1/2 minutes. Transfer to the prepared tray with a slotted spoon and sprinkle generously with salt. Repeat the sifting and frying process with the remaining squid, making sure to return the oil to 350 degrees F between batches. Transfer to the fried squid to a plate and sprinkle with the parsley. Serve with the lemon and orange wedges and the sweet orange sauce for dipping. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 3400,"Banana Chocolate Strudel 8 ounces cream cheese, at room temperature 1 egg yolk 1/2 cup confectioners' sugar 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 2 ounces bittersweet chocolate, chopped with a heavy knife 3 sheets phyllo pastry, thawed overnight in the refrigerator if frozen, kept moist 6 tablespoons unsalted butter, melted 1/4 cup granulated sugar 1 1/3 cups walnuts (black walnuts if you can find them), lightly toasted and finely chopped 2 bananas, peeled Instructions: Preheat the oven to 375 degrees F. Line a sheet pan with waxed paper. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the cream cheese until soft and smooth. Add the egg yolk and mix. Add the confectioners' sugar, the vanilla and cinnamon and mix. Add the chocolate and mix just until incorporated. Spoon the mixture into a pastry bag fitted with a large plain tip (or just set aside in a bowl). Transfer 1 sheet of phyllo to the prepared pan. Using a pastry brush, brush the phyllo with melted butter. Sprinkle evenly with 1 tablespoon of the granulated sugar and 3 tablespoons of the ground walnuts, and lay another sheet of phyllo on top. Brush the top with melted butter and sprinkle with 1 tablespoon of sugar and 3 tablespoons of walnuts. Repeat with third sheet of phyllo. Reserve the remaining melted butter, sugar, and walnuts. Pipe half the cheese filling in a line along one short end of the phyllo, leaving a 2-inch margin on the top, bottom, and side. Arrange the whole bananas next to the cheese. Pipe the remaining filling next to the bananas. Starting at the filled end, roll the phyllo up tightly to encase the filling. Move the log to the center of the sheet pan and tuck the ends under to keep the filling from oozing out. Brush the surface with melted butter and sprinkle with 1 tablespoon of sugar. You may not use up all the melted butter and walnuts. Bake until golden brown, about 30 minutes. Let cool 10 to 15 minutes on the pan. Using a serrated knife, cut carefully into sections and serve warm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 3401,"J.C. Hardaway's Pork Shoulder 1 (7 to 8 pound) Boston Butt, untrimmed Basic Barbecue Dry Rub, recipe follows North Carolina Vinegar Barbecue Sauce, recipe follows Salt 1 cup sugar 1/2 cup salt 4 tablespoons cracked black pepper 2 tablespoons onion powder 2 tablespoons garlic powder 1 tablespoons cayenne powder 1 cup vinegar 4 tablespoons ketchup 1 1/2 tablespoons sugar 1 teaspoon red pepper flakes 1 teaspoon cracked black pepper 1 teaspoon celery seed Instructions: Place the shoulder on the grill, fat side down, directly over the coals. Let it brown for about 1 hour. Salt the lean side of shoulder, turn it, and salt the fat side. Cook the meat for 6 to 7 more hours, turning it every 15 to 20 minutes. If the coals flame, use plain water to dampen them. You can also cook the butt in the oven at 250 degrees for 6 hours. Mix all ingredients together and generously sprinkle on brisket prior to cooking.; Mix all ingredients. Let sit,covered, overnight. Serve with barbecued pork shoulder. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 3402,"Salted Caramel Peanut Bars 3 sticks (1 1/2 cups) unsalted butter, cubed, at room temperature, plus more for the baking sheet 3 cups all-purpose flour (see Cook's Note) 6 tablespoons cornstarch 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 3/4 cup sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract Two 10.8-ounce bags chewy caramels, unwrapped 4 teaspoons heavy cream 1 cup salted roasted peanuts Flaky salt Instructions: Butter a 9 1/2-by-13-inch rimmed baking sheet or quarter sheet pan and line it with parchment, leaving a 2-inch overhang on the 2 long sides. Then butter the parchment. Whisk the flour, cornstarch, kosher salt and cinnamon in a large bowl. Beat the butter and sugar in a medium bowl with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and vanilla and beat to combine, scraping down the sides as needed. Slowly add the flour mixture and beat on low until the dough is just combined; do not overwork. Transfer the dough to the prepared baking sheet, spreading it out as evenly as possible with a silicone spatula. Cover with plastic wrap, then use your hands to press and flatten the dough into a smooth even layer. Pull back the plastic wrap and use a fork to prick the dough all over. Cover again and refrigerate until cold, about 1 hour. Position an oven rack in the center of the oven and preheat to 325 degrees F. Uncover the dough and bake, rotating the baking sheet from front to back halfway through, until golden, 45 to 50 minutes. Transfer to a wire rack and let cool completely, about 1 hour. Combine the caramels and cream in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes. Pour the mixture over the shortbread and spread it evenly. Immediately sprinkle with the peanuts and a large pinch of flaky salt. Gently push down on the topping to make sure it sticks to the caramel. Let cool completely, about 1 hour. Use the parchment overhang to gently lift the shortbread and slide it onto a cutting board. Remove the parchment and cut into 24 squares. Store the bars in an airtight container at room temperature for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3403,"Sunny's Nunya Business Fruity Clafoutis 2 tablespoons salted butter 2 cups pancake batter (from a \just add water\ mix)
1 cup Greek yogurt
1 teaspoon almond extract
1 pint fresh raspberries
1/2 cup milk chocolate chips
1/4 cup sliced almonds, for garnish
Powdered sugar, for garnish
1 pint vanilla ice cream, for topping
Instructions: Position an oven rack in the center of the oven and preheat to 425 degrees F (or preheat a grill to 425 degrees F). Melt the butter in a cast-iron pan, tilting the pan to coat the sides. In a large bowl, mix the pancake batter (according to the package instructions, with the amount of water listed), yogurt and extract. Rest for 10 minutes, then pour the batter into the prepared pan. Add the raspberries and chocolate chips. Place the pan in the oven on the center rack or on the grill over indirect heat. Cook until the batter fluffs up and the center is slightly set, 20 to 25 minutes. Top with the almonds and a dusting of powdered sugar. Serve warm with a scoop of ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3404,"Vanilla Dutch Baby (Puffed Pancake) 3 tablespoons butter 3 eggs 3/4 cup all-purpose flour 3/4 cup milk, heated 20 to 30 seconds in the microwave 1 tablespoon plus 1 teaspoon sugar 2 teaspoons vanilla extract Pinch salt 1 pint fresh or frozen blueberries 1 teaspoon sugar 1/2 teaspoon fresh lemon zest 2 tablespoons confectioners' sugar Instructions: Preheat the oven to 400 degrees F. Place the butter in a large saute pan and place in the oven to melt. Meanwhile, in a blender, combine the eggs, flour, hot milk, 1 tablespoon sugar, vanilla extract, and pinch of salt, and blend on medium-high speed until uniform. Cook's Note: If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds. Carefully, remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and whisk to blend. Pour the batter into the hot pan and return the pan to the oven. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges. While the Dutch baby bakes, in a small bowl combine the fresh blueberries, 1 teaspoon sugar, and lemon zest. Stir to coat, and set aside to marinate. Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Slice the pancake into wedges on a serving platter or cutting board and sprinkle with the confectioners' sugar through a sieve. Serve with the marinated blueberries. ","[Chardonnay, Riesling, Pinot Grigio, Cava]

" 3405,"Chicken Cherry Baguette Burgers - Semi-Homemaker Recipe 1 (11-ounce) roll refrigerated French bread dough 1 pound ground chicken 1 cup frozen cherries, thawed on paper towels and minced 1 tablespoon minced bottled sweet cherry peppers 1 teaspoon minced fresh rosemary leaves 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons black cherry jam (labeled as spreadable fruit), divided 2/3 cup mayonnaise 1 large ripe tomato, thinly sliced 8 pieces leaf lettuce Instructions: Preheat oven to 350 degrees F. Bake bread according to package directions, then cool. Cut loaf horizontally. Combine ground chicken, cherries, cherry peppers, rosemary, and salt and pepper in large bowl. Stir well to combine. Shape into 4 patties. Mist a large nonstick fry pan with cooking spray. Place over medium heat until hot. Cook burgers for about 5 minutes per side, or until cooked through. Stir preserves into mayonnaise in small bowl. Spread on cut sides of bread. Cut the loaf into 4 equal sections. Top the bottom bun with burger then tomato slices and 2 pieces lettuce. Place top bun on lettuce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 3406,"Hazelnut Spritz 1/2 cup hazelnuts or filberts, toasted 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup confectioners' sugar 1 teaspoon vanilla 2 cups all-purpose flour 1/2 cup semi-sweet chocolate chips 2 tablespoons heavy cream Instructions: Preheat the oven to 350 degrees F. Cover two baking sheets with parchment paper. A plain baking sheet need not be greased. Put the nuts into the food processor and grind them until very fine. In a large bowl, cream the butter, sugar and vanilla with an electric mixer until light. Add the ground nuts and flour. Mix until smooth. Put the dough into a cookie press with a star or ridged tip and press into long, narrow strips. Cut into 4-inch pieces. Shape the strips into rings and place on the baking sheet. Bake for 10 minutes, just until lightly browned. Slide baked cookies on the parchment off the baking sheet onto the countertop to cool, or place onto a wire rack to cool. While the cookies bake, combine the chocolate chips and cream in a small glass bowl. Microwave at high power 1 minute at a time, or place over simmering water, stirring until melted. Dip cooled cookies in the chocolate so that ends are coated by 1/2 inch. Place on the parchment or on waxed paper to harden. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3407,"Gochujang Meatballs 1 pound ground beef 1/2 cup panko
1 large egg, lightly beaten
1 tablespoon light soy sauce
2 teaspoons gochujang (Korean red cl paste) 2 teaspoons grated peeled fresh ginger
2 cloves garlic, finely grated
1/2 teaspoon sesame oil
Kosher salt
Sesame seeds, for serving
Sliced scallions, for serving
1/2 cup packed light brown sugar 1/4 cup light soy sauce
2 tablespoons rice vinegar
2 tablespoons gochujang
2 teaspoons cornstarch
Instructions: For the meatballs: Preheat the oven to 425 F. Line a baking sheet with parchment paper. Combine the beef, panko, egg, soy sauce, gochujang, ginger, garlic, sesame oil and 1/2 teaspoon salt in a medium bowl.
Use a 1-ounce ice cream scoop to form the beef mixture into meatballs (about 20 total) and place on the prepared baking sheet. Roll each meatball by hand to round out the shape. Bake until browned and just cooked through, about 10 minutes.
For the glaze: Whisk the brown sugar, soy sauce, vinegar, gochujang, cornstarch and 1/2 cup water together in a small bowl. Add to a large nonstick skillet and bring to a boil over high heat. Cook until slightly thickened, about 2 minutes.
Add the meatballs and cook, tossing to coat, until evenly glazed, about 1 minute.
Transfer to a serving platter and top with some sesame seeds and scallions.
","[Pinot Noir, Shiraz, Tempranillo, Barbera]" 3408,"Pepperoni Pizza Wrap 1 stick light string cheese 1 medium-large high-fiber flour tortilla with about 110 calories 2 tablespoons pizza sauce Dash Italian seasoning Dash garlic powder Dash onion powder 1/4 cup chopped spinach leaves 1/4 cup canned stewed tomatoes, roughly chopped, patted dry 1 teaspoon reduced-fat Parmesan-style grated topping 6 pieces turkey pepperoni, chopped Instructions: Set toaster oven to highest setting. Break string cheese into thirds and put in a blender or food processor-blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and roughly chop.) Set aside. Place tortilla on a microwave-safe plate and microwave for 10 seconds, or until just warm. Evenly spread sauce onto the center of the tortilla, and sprinkle with a dash of each of the spices. Top with spinach, stewed tomatoes, Parm-style topping, chopped turkey pepperoni, and shredded/grated string cheese. Wrap tortilla up like a burrito, folding the sides in first, and then rolling it up from the bottom. Place wrap on a microwave-safe plate, seam side down, and warm in the microwave for 30 seconds. Transfer wrap to the toaster oven and cook until hot on the inside and slightly crisp on the outside, about 3 minutes. Dig in! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3409,"Colorful Summer Rolls with Peanut Dipping Sauce One 6.25-ounce package of mai fun rice noodles 1 orange bell pepper, stemmed and seeded 1 red bell pepper, stemmed and seeded 1 yellow bell pepper, stemmed and seeded 2 candy cane beets, peeled 1 large carrot 1 Persian cucumber 1/4 cup creamy peanut butter 2 tablespoons hoisin sauce 1 tablespoons chili garlic sauce 2 teaspoons toasted sesame oil Juice of 2 limes (about 2 tablespoons) Kosher salt 2 1/2 cups shredded cooked chicken 1/4 cup fresh cilantro leaves, roughly chopped 1/4 cup fresh mint leaves, roughly chopped, plus 36 whole fresh leaves 4 scallions, sliced thinly 12 8-inch round rice paper wrappers (see Cook's Note) Instructions: Cook the rice noodles according to package directions. Lay them out on a baking sheet in an even layer. Use a pair of kitchen shears to cut them into 4-inch lengths. Set aside. Use a mandoline slicer to shave the orange, red and yellow bell peppers into long, paper-thin slices. Then shave the beets, carrot and cucumber into paper-thin rounds. Set aside.
Whisk together the peanut butter, hoisin sauce, chili garlic sauce, sesame oil, lime juice and 1/4 cup of warm water in a small bowl until well combined. Season to taste with salt. Toss together the chicken, cilantro, mint, scallion and 2 tablespoons of the peanut sauce in a large bowl until well coated.
Set up your rolling station with a damp cutting board, a medium bowl filled with water and a serving platter. Place the orange, red and yellow bell peppers, beets, carrots, cucumber, rice noodles, chicken-herb mixture and rice paper wrappers nearby.
Take 1 rice paper wrapper and wet it with some water until just slightly softened. Lay it on the cutting board and make sure it is completely flat. Arrange 3 mint leaves about 1/4-inch from one another, in the middle of the wrapper (the tips of each mint leaf should be pointing up and away from you). Take 3 slices of yellow bell pepper and lay them over the first mint leaf. Take 3 slices of red bell pepper and lay them over the second mint leaf. Take 3 slices of orange bell pepper and lay them over the third mint leaf. Lay 6 slices of beet, slightly shingled, over the bell pepper layer. There should be about a 1-inch of space above and below the beet edge where the bell peppers peak out slightly. Shingle 6 slices of cucumbers right above the beets and over the pepper ends. Shingle 6 slices of carrots right below the beets and over the pepper ends. Take a bunch of the cut rice noodles, about the same diameter of a silver dollar, and put them on top of the candy cane beet layer, being mindful of keeping them in a tight line. Take a heaping 2 tablespoons of the chicken mixture and put on top of the noodles. Working from the edge of the rice paper wrapper closest to you, fold it over the filling, then fold in the sides, like you are rolling a burrito, and roll up tightly. Put the finished roll on the serving platter and cover with a damp paper towel to keep it from drying out, repeat with the remaining 11 rice paper wrappers and fillings. Serve with the remaining peanut sauce on the side for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3410,"Cucumber Sandwiches 1 English cucumber--seedless, longer than American variety 6 slices white bread Butter to taste Instructions: Slice cucumber, leaving peel on. Spread butter on insides of both slices of bread for each sandwich, to taste. Usually a thin layer will suffice. Place cucumber slices in a single layer on bottom slice of buttered bread for each sandwich, covering entire slice. Put sandwiches together and remove crusts with knife. Some cucumber peel will come off too and that is the desired result. Cut sandwiches into triangles. ","[Chardonnay, Sauvignon Blanc, Riesling]" 3411,"Southwest Benedict 8 eggs 8 chorizo sausage links 4 English muffins, split Chipotle Hollandaise sauce, recipe follows 3 egg yolks 1/2 teaspoon hot sauce 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt
Lemon juice, to taste 1/8 cup melted butter 1/2 tablespoon chipotle pepper puree
Instructions: Fill a large skillet with about 2 inches of water. Bring the water to a gentle boil. Drop each egg carefully into the simmering water. Let them cook for 3 to 4 minutes, until the whites are firm. Gently scoop each egg out with a slotted spoon and drain eggs thoroughly. Cut the chorizo sausage links in half lengthwise and then brown them in a medium-sized skillet until fully cooked. Remove from heat and drain sausage. While sasuage is cooking, lightly toast the English muffins. To serve, place 2 halves of a chorizo link on each half of the English muffins. Place 1 poached egg on top of the chorizo links. Spoon some Chipotle Hollandaise sauce on each muffin. Serve immediately. Whip the egg yolks until they are foamy. Continue whipping while you add the hot sauce, Worcestershire sauce, salt, and lemon juice. Transfer the mixture to the top of a double boiler and place over medium heat, and continue whipping by hand until sauces thickens and forms ribbons when the whisk is lifted. Then remove sauce from the heat and add the butter and the chipotle puree. ","[Rioja, Tempranillo, Barbera, Syrah]" 3412,"Chocolate Decorations 32 ounces white chocolate, tempered (How to Temper Chocolate), method follows 10 ounces cocoa butter, melted Powdered food colors
Rubber stamps, a design of your choice, available at craft stores Instructions: Use a sheet of textured acetate approximately 11 by 14 inches, purchased from a home improvement center or an art supply store. Place it on a flat work surface in front of you. Pour some tempered white chocolate onto the plastic and spread with an offset spatula to create a layer that is about 1/8-inch thick. You can gently shake the plastic to help the chocolate become smooth. Use a sharp chef's knife to cut the chocolate when it begins to set but before it hardens into 1-inch squares. When the chocolate has set completely, arrange the squares so you can easily print on them with the rubber stamps.
To print with the rubber stamps: Place a clean dishtowel on a baking sheet and set aside. Place about 1/4 teaspoon powdered food color in small glass bowl. Pour some of the melted cocoa butter into each bowl of color. Mix with a paint brush, you can add more powdered food color if you want a stronger color. You can do as many colors as you want by using separate bowls and dividing the melted cocoa butter between the different colors. Paint some of the colored melted cocoa butter onto the towel. The towel will serve as a blotter. Press the rubber stamp into the color and then delicately onto the chocolate square. The design of the rubber stamp will transfer onto the chocolate. If the colored cocoa butter on the 'blotter' sets and/or becomes to hard, simply heat it with a hair dryer or a heat gun. The chocolate squares are ready to serve. How to Temper Chocolate: From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 3413,"Blushing Strawberry Cupcakes 1 pound strawberries, washed and hulled 1/4 cup water 1 (18.25-ounce) box white cake mix 3 egg whites 1/3 cup canola oil 2 egg whites 1 cup sugar Reserved strawberry puree 1 tablespoon light corn syrup 1 teaspoon vanilla extract Red food coloring Instructions: Preheat the oven to 350 degrees F. Line 2 (24-count) mini muffin tins with paper liners. In a blender combine the strawberries (reserve about 12 small strawberries for garnish, slicing each into 4) with 1/4 cup water and puree until smooth. Puree should equal about 1 3/4 cups, if not add more water. Set aside 1/4 cup of the puree for frosting. In a large mixing bowl, using an electric mixer, beat together the cake mix, egg whites, vegetable oil, and 1 1/2 cups of pureed strawberries for 2 minutes. Scrape down the sides of bowl to make sure all the batter is well incorporated. Using a mini ice-cream scoop, fill the muffin tins about 3/4 of the way to the top. Bake until the tops are golden and a toothpick inserted in the center comes out clean, about 8 to 10 minutes. Remove the tins from the oven cool slightly before removing the muffins. Cool completely on a wire rack before frosting. Frosting: In a mixing bowl that fits over the top of a pot of boiling water, combine all of the ingredients, except the vanilla and food coloring. Beat with hand mixer on medium speed, while mixture cooks, until peaks are formed when the beaters are lifted out of the bowl, about 7 minutes. Remove the bowl from the heat and add vanilla and red food coloring to the desired pink shade. Frost the cupcakes with the colored frosting and garnish each with a strawberry slice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 3414,"Pineapple Teriyaki Sauce 1 cup soy sauce 1 medium orange, juiced 1/2 cup mirin 1/2 cup water 1/4 cup brown sugar 1 1/2 teaspoons minced garlic 1 1/2 teaspoons minced ginger 1 tablespoon cornstarch mixed with 1 tablespoon water 1 cup fresh pineapple, grilled and chopped Instructions: In a large saucepan, combine all ingredients, except the cornstarch mixture and pineapple, and whisk to blend. Bring the mixture to a boil and stir in the cornstarch slurry to thicken. Fold in chopped pineapple. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 3415,"Merry Mojitos 1/2 (12-ounce) bag cranberries, plus more for garnish 1 bunch fresh mint, saving some for garnish 1 orange sliced, saving some for garnish 1/3 cup sugar 1 liter sparkling water White rum, optional Instructions: In a large pitcher, add the cranberries, mint, orange, and sugar. Muddle them with a wooden spoon, working out the juices of the fruit and dissolving the sugar. Add the sparkling water and stir to combine. Pour the mixture over ice and garnish with a slice of orange, some cranberries, and a sprig of mint. For the adults, add the white rum. ","[Sauvignon Blanc, Pinot Grigio, Prosecco]" 3416,"Fruit in Beer Batter 1/4 cup confectioners' sugar 1/2 teaspoon ground cinnamon 1 1/3 cups all-purpose flour, plus more, for dredging 2 egg yolks, beaten 3/4 cup flat pale ale 2 egg whites Pinch cream of tartar Pinch salt 1 tablespoon sugar 2 Granny Smith apples, peeled, cored and cut into 1/4-inch rings 2 Bartlett or D'Anjou pears, peeled, cored and each cut in 8 wedges Canola oil, for frying Instructions: In a small bowl combing the confectioners' sugar and the cinnamon, set aside. In another mixing bowl, stir together the flour and egg yolks. Gradually stir in the beer. Set aside in the refrigerator for at least 2 hours, but preferably overnight (up to 12 hours). Heat 1-inch canola oil in a skillet to 375 degrees F. Whip the egg whites, cream of tartar, salt, and sugar to soft peaks, and fold in. Dredge the fruit in flour. Dip the floured fruit in the batter and fry until crisp. Drain on paper towels, and dust with the reserved confectioners' sugar/cinnamon mixture. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3417,"Funkadelic Chili Mac 1 (14.5-ounce) can stewed tomatoes, roughly chopped, juice reserved 1 cup canned red kidney beans, drained and rinsed 1 cup frozen ground-beef-style soy crumbles 1 onion, chopped 1 red or green bell pepper, seeded and chopped 1 cup chopped portabella mushrooms 1/3 cup tomato paste 1 teaspoon chili powder 1/2 teaspoon chopped garlic 1/4 teaspoon ground cumin 5 ounces (about 1 1/4 cups) uncooked elbow macaroni with at least 2g fiber per 2-ounce serving 1/4 cup shredded fat-free Cheddar cheese Cayenne pepper, optional Instructions: To make the chili, bring a large pot sprayed with nonstick spray to medium heat on the stove. Add all of the ingredients -- including the reserved tomato juice -- except the macaroni, cheese, and optional spice. Stir thoroughly. Cover and cook until the veggies are tender, about 15 minutes, occasionally removing the lid to stir. Meanwhile, in another large pot, prepare the macaroni according to the package instructions. Drain and set aside. Once both are cooked, add the drained pasta to the pot of chili. Mix thoroughly. If you like, season with cayenne pepper, additional chili powder, and additional cumin, to taste. Evenly top each serving with 1 tablespoon of cheese and enjoy! ","[Syrah, Zinfandel, Tempranillo, Malbec]" 3418,"Buttermilk Panna Cotta with Macerated Strawberries 2 1/2 sheets gelatin 1 cup cream 1/3 cup sugar 1 1/2 cup buttermilk 1 cup halved small strawberries 2 tablespoons sugar Instructions: For the panna cotta: Soften gelatin in cold water until it is the consistency of plastic wrap (approximately 5 minutes). Combine cream and sugar, and bring to scald. Remove from the heat; add softened gelatin, which has been squeezed dry of all excess water. Add buttermilk. Pass through a fine mesh strainer. Divide among ramekins. Refrigerate until set (approximately 4 hours). For the strawberries: Combine strawberries and sugar and macerate for approximately 1/2 hour. Afterward, strain the strawberries, reserving the juice and macerated berries separately.
Serve panna cotta topped with strawberry liquid spooned on top and with macerated strawberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3419,"Fish and Corn Chowder 1 quart seafood or chicken stock 1 tablespoon extra-virgin olive oil 4 slices smoky bacon, finely chopped 1 onion, chopped 4 to 5 ribs celery hearts with leafy tops, finely chopped 2 starchy potatoes, peeled and chopped 2 cloves garlic, finely chopped 2 fresh bay leaves 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme 3 ears corn, kernels removed or 2 cups frozen kernels, defrosted 2 pounds haddock 1 tablespoon seafood seasoning (recommended: Old Bay) 1 cup whole milk 2 cups heavy cream 1 tablespoon unsalted butter 2 tablespoons chopped chives, optional 2 tablespoons chopped dill leaves, optional 1 lemon, zested, optional Salt and freshly ground black pepper Oyster crackers, to pass at table Hot sauce, to pass at table Instructions: Heat the stock in small pot over medium heat. In a large soup pot over medium to medium-high heat, add the extra-virgin olive oil, 1 turn of the pan. Add the bacon and cook for a couple of minutes to brown, add the onion, celery, potatoes, garlic, bay leaves, thyme, and corn. As you chop and add items to the pot, keep the pot covered so the vegetables sweat faster and the heat stays trapped in the pot. Once all of the vegetables are chopped and into the soup pot, add the hot stock and bring to boil, it should happen almost immediately. Season the haddock with the seafood seasoning. Add the haddock, cover the pot and reduce the heat to a simmer. Cook the fish 5 to 6 minutes then uncover and gently break up the haddock into chunks. Stir to combine, then add the milk, cream and butter. Simmer and reduce for 5 to 6 minutes more. While the chowder is reducing, combine the chives, dill and lemon zest in a small bowl as an optional garnish for the soup. Taste the soup and season with salt and pepper, to taste. Remove the bay leaves, ladle the soup into serving bowls and serve with crackers, hot sauce, and the herb-lemon mixture, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 3420,"Corn on the Cob with Roasted Red Bell Pepper Butter 1 red bell pepper 1 pound salted butter, at room temperature 1/4 cup basil leaves 2 tablespoons lemon juice 1/2 teaspoon freshly ground pepper 4 ears corn, husked Instructions: Roast the red peppers whole over a gas or charcoal flame, or under a broiler, turning every few minutes until entirely blackened. Immediately place in a paper bag. Seal bag and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds. In a food processor, puree the bell peppers, butter, basil, lemon juice, and pepper. Transfer to a loaf pan that is lined with plastic wrap. Refrigerate for approximately 1 hour, or until butter hardens. To serve, remove from plastic wrap. Use leftover butter on fish, veggies, bread, etc. In a large pot, bring 8 cups of water to a boil. Add corn and boil for 6 minutes. Serve with roasted red bell pepper butter. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 3421,"Pan-Roasted Chicken with Creamy Mustard Sauce 1 cup beef broth 1/2 cup white wine 2 1/2 tablespoons dry mustard powder 2 tablespoons Worcestershire sauce 2 cloves garlic, chopped, plus 2 cloves, smashed 1/2 medium onion, chopped Salt and fresh ground pepper 4 chicken quarters (thigh and drumstick attached) 3 tablespoons canola or vegetable oil 4 tablespoons butter 1 cup half-and-half 1 sprig rosemary 2 teaspoons cornstarch 1 tablespoon whole-grain mustard Juice of 1/2 lemon Instructions: In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight. Preheat the oven to 400 degrees F Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter. Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes. Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3422,"Salmon Leek Frittata 1/3 cup heavy cream 12 large eggs Kosher salt and freshly ground black pepper One 14.75-ounce can salmon, drained, bones and skin removed 1 tablespoon chopped dill, plus more for garnish 2 tablespoons olive oil 2 medium leeks, white part only, sliced, rinsed and drained (about 2 cups) 3 ounces crumbled goat cheese Instructions: Preheat the oven to 375 degrees F. Whisk the heavy cream, eggs, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl. Gently break up the salmon with a fork in another bowl. Fold the salmon and dill into the egg mixture. Set aside. Heat the oil in a medium nonstick ovensafe skillet over medium high. Add the leeks and cook, stirring frequently, until softened, 3 to 5 minutes. Reduce the heat to medium and carefully pour in the egg mixture. Stir with a rubber spatula to evenly distribute the leeks. Sprinkle the goat cheese on top. Bake until the center of the frittata is just set, 22 to 24 minutes. Transfer the frittata with a rubber spatula to a serving platter or cutting board. Garnish with chopped dill, slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3423,"Buttery Brioche Grilled Cheese 1/4 cup shredded sharp Cheddar 1/4 cup shredded Gruyere cheese 1/4 cup sliced Robiola cheese 1 tablespoon prosecco
1 teaspoon chopped fresh parsley
1 teaspoon Dijon mustard
1 clove garlic, minced
Four 1-inch-thick slices brioche 2 tablespoons butter, at room temperature Salt and freshly ground black pepper Instructions: Heat a griddle over medium heat. Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, mustard and garlic in a food processor until combined but still chunky and spreadable. Spread the mixture among the bread slices. Sandwich 2 slices, spread 1 tablespoon of the butter on the outside of the sandwich and season with salt and pepper. Repeat with the remaining ingredients. Griddle the sandwiches over medium heat until golden brown on the first side. Flip over and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3424,"Mini Bittersweet Chocolate Chip Cookies with Flaky Sea Salt 3/4 cup old-fashioned rolled oats 1 cup cake flour 3/4 cup all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon kosher salt 1/2 teaspoon baking soda
3/4 cup packed light brown sugar 10 tablespoons (5 ounces) unsalted butter, T cool room temperature 1/2 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 8 ounces bittersweet chocolate chips (1 1/2 cups) Flaky sea salt, such as Maldon, for sprinkling Instructions: Pulse the oats in a food processor fitted with a metal blade until some of it is fine and some of it is still very coarse. Whisk the oats with the cake flour, all-purpose flour, baking powder, salt and baking soda in a medium bowl. Cream the brown sugar, butter and granulated sugar in a mixer fitted with a paddle attachment on medium speed until very light, about 5 minutes. Beat in the egg, mixing well. Beat in the vanilla. Reduce the speed to low, add the flour mixture and mix until combined. Fold in the chocolate chips. Wrap the dough in plastic wrap and refrigerate for at least 24 hours and up to 48 hours. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Scoop the dough 1 teaspoonful at a time into balls and place 1 inch apart on the baking sheets. Sprinkle lightly with the sea salt. Bake, rotating sheets from back to front and top to bottom halfway through, until golden brown around the edges and paler and soft in the middle, 10 to 12 minutes. Cool 10 minutes on the sheet on a rack, then transfer the cookies to the rack and cool for as long as you can resist. Continue with the remaining dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3425,"Nutty Turkey Loaf with Cracked Cranberry and Orange Sauce Half 12-ounce bag fresh cranberries 1/3 cup sugar
1 orange, peel cut into strips and juiced
1 to 2 tablespoons unsalted butter
1 small rib celery with leafy top, finely chopped
1/2 carrot, peeled and grated or finely chopped
1/4 onion, finely chopped 2 tablespoons dry sherry or white wine
3/4 pound ground turkey, 94 percent lean
Small pinch ground cloves
A few grates fresh nutmeg
Kosher salt and freshly ground black pepper 3/4 cup fresh breadcrumbs
2 tablespoons milk
1/2 large beaten egg
2 tablespoons chopped hazelnuts, toasted
2 tablespoons pine nuts, toasted
2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon chopped fresh rosemary 1 tablespoon finely chopped fresh thyme 4 to 5 leaves sage, very thinly sliced
Olive oil, for drizzling
Instructions: Preheat the oven to 400 degrees F. Place the cranberries in pot with the sugar, orange peel and juice and 1/2 to 1 cup water. Bring to a boil, then reduce the heat a bit and let it bubble away until the cranberries burst and form a sauce; remove the orange peels. Let cool to room temperature or chill. Melt the butter in a small skillet over medium heat and cook the celery, carrot and onion until very tender, 10 minutes. Add the sherry and cook to evaporate, then turn off the heat and let cool. Place the turkey in a bowl and season with the cloves, nutmeg and some salt and pepper. Moisten the breadcrumbs with the milk and squeeze off the excess, then add to the meat along with the egg. Add the hazelnuts, pine nuts, parsley, rosemary, thyme, sage and cooled vegetables and mix to combine. Form 4 miniature loaves and place on a parchment-lined baking sheet. Bake until cooked through, 20 to 30 minutes. Serve individual meatloaves with the cranberry sauce on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 3426,"Robert Jr.'s Hennessey Cream Shrimp 8 tablespoons (1 stick) unsalted butter 1 teaspoon minced garlic 1/2 teaspoon freshly ground black pepper 2 teaspoons Worcestershire sauce 2 pounds medium shrimp, peeled, deveined, with tails-on Fat Fish Blue Hennessey Cream Sauce, recipe follows Wild rice and crusty bread, for serving, optional Wild rice and crusty bread, for serving, optional
1/2 cup finely diced green, red or yellow bell peppers, for garnish 2 tablespoons cornstarch 2 tablespoons water 1 tablespoon butter 2 tablespoons minced shallots 1 tablespoon cognac (recommended: Hennessey) 1 tablespoon shrimp base (bouillon) 2 cups heavy cream
Instructions: Melt butter in large saute pan. Add garlic, black pepper and Worcestershire sauce. Stir until garlic starts to sizzle. Add shrimp and saute until pink and almost cooked through, about 2 minutes. Add Fat Fish Blue Hennessey Cream Sauce and continue simmering until reduced to a thick creamy consistency and the shrimp are cooked through, about 3 minutes. Serve over rice with crusty bread on the side, if desired, and garnish with diced bell peppers. Salt and freshly ground black pepper In a small bowl, dissolve the cornstarch in the water and set aside. Melt butter in a medium skillet over medium heat and add shallots. Saute until translucent, about 5 minutes. Carefully add cognac and simmer until alcohol vaporizes, about 1 minute. Add shrimp base, heavy cream and salt and pepper, to taste. Simmer while stirring for 3 minutes. Add cornstarch mixture and simmer, while stirring, until thickened. Set aside and keep warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 3427,"The Best Carbonara Kosher salt 4 large eggs, plus 2 large yolks
1 cup freshly grated Parmesan, plus more for sprinkling
1/2 cup freshly grated Pecorino Romano
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter, at room temperature (optional)
1 pound spaghetti
One 12-ounce piece pancetta, cut into matchsticks
Instructions: Bring a large pot of salted water to a boil over high heat. Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
Divide the pasta among plates and sprinkle with more grated Parmesan.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 3428,"Salmon en Papillote Kosher salt and freshly ground black pepper 1 tablespoon canola oil
1 bulb fennel, cut into 1/4-inch slices
2 small Yukon gold potatoes, peeled and sliced 1/8 inch thick
Four 5-ounce skinless salmon fillets
1/4 cup white wine
2 tablespoons butter, separated into 4 pats
1 tablespoon minced fresh tarragon
1/4 shallot, finely minced 1 cup pitted manzanilla olives, rinsed, drained and finely chopped 1 tablespoon capers in brine, rinsed, drained and finely chopped 1 anchovy, minced
1 clove garlic, minced
1/4 cup olive oil
2 teaspoons lemon juice
1 teaspoon honey
1 tablespoon minced fresh parsley Instructions: For the salmon: Preheat the oven to 300 degrees F. Bring a pot of water to a boil and season with salt. Put the canola oil in a pan set over medium-high heat. Season the fennel with salt and pepper. Once the oil is hot, add the fennel and cook on one side until golden brown, 2 to 3 minutes. Set aside. Meanwhile, cook the potato slices in the boiling water for 3 minutes, then drain and set aside. Cut 4 pieces of parchment paper into large heart shapes, then fold in half. Lift one side of each parchment heart, put some fennel in the center of the bottom half of each, then shingle the potatoes on top and follow with a piece of salmon. Top each salmon piece with a quarter of the white wine, butter, tarragon and shallots. Season with salt and pepper. Begin to close the parchment pieces by crimping the edges in small folds, continuing to fold over part of the previous fold, until the packets are completely closed. Place the packets on a baking sheet and bake for 15 to 18 minutes, depending on your desired doneness. For the tapenade: While the salmon is in the oven, combine the olives, capers, anchovy and garlic in a bowl. Add the olive oil, lemon juice and honey and mix until combined. Finish with the minced parsley. Open the packets at the table and top each with a spoonful of the tapenade. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 3429,"Grilled Chicken Salad With Gazpacho Dressing Cooking spray, for the pan 1 pound chicken cutlets Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 cup fresh parsley 1/3 cup sliced almonds, toasted 8 cups baby arugula (about 8 ounces) 4 slices crusty bread 1 clove garlic, halved 2 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar or red wine vinegar 1/2 seedless cucumber, diced 1 cup cherry tomatoes, quartered 1 15-ounce can chickpeas, drained and rinsed Instructions: Preheat a grill pan over medium heat and lightly coat with cooking spray. Sprinkle the chicken with 1/4 teaspoon each salt and pepper. Grill until well marked and cooked through, 3 to 5 minutes per side; transfer to a plate. Add the bread to the pan and grill until toasted, 2 to 3 minutes per side. Transfer to a plate and rub with the garlic.
Make the dressing: Puree the olive oil, vinegar, 2 tablespoons water, half each of the cucumber, tomatoes, parsley and almonds, 1/2 teaspoon salt, and pepper to taste in a blender until smooth.
Cut the chicken into strips. Tear the bread into bite-size pieces. Combine the arugula, chickpeas, chicken, bread and the remaining cucumber, tomatoes, parsley and almonds in a large bowl. Add half of the dressing, season with salt and pepper and toss. Divide among shallow bowls. Drizzle with the remaining dressing.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 3430,"Baked Oysters \Lynnafellar
2 strips bacon, finely diced 1 small leek, white part only, finely diced 2 cups spinach 1/2 cup heavy cream Salt and freshly ground black pepper
6 oysters, shucked 6 oyster shells, cleaned 2 tablespoons grated Parmesan Instructions: Preheat the oven to 350 degrees F. In a skillet over medium-high heat, render the bacon until crisp and golden brown. Add the leeks and cook until soft. Add the spinach and cream and cook until the cream thickens. Season with salt and pepper.
Place 1 oyster on each shell. Top with a spoonful of the creamed spinach. Place the oysters onto a baking sheet and top each oyster with Parmesan. Bake for 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3431,"Icebox Sandwiches One 3.4-ounce package French vanilla instant pudding mix 2 cups cold milk
1 1/2 teaspoons mint extract
1/4 teaspoon green food coloring
2 cups non-dairy whipped topping
1/2 cup mini chocolate chips
15 chocolate graham crackers, halved
Instructions: Put the instant pudding mix, milk, mint extract and food coloring in a large bowl and mix until well combined and thickened, about 2 minutes. Fold in the whipped topping and chocolate chips, then set aside. Prepare a half sheet pan by lining it with plastic wrap, allowing excess wrap to hang over the sides. Place half of the graham cracker halves onto the prepared sheet pan so they are almost touching. Pour the filling to the center of the graham crackers and disperse it with the back of a spoon, spreading it to the edge of the graham crackers. Top the filling with the remaining graham cracker halves. Fold the plastic wrap over the sandwiches and transfer the sheet pan to the freezer until the filling is frozen, at least 1 hour. Unwrap, lift out of the pan with the plastic wrap and transfer to a cutting board. Using a knife, cut between the graham crackers, making individual sandwiches. Serve immediately or wrap individually and return to the freezer to eat another day. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3432,"Towering Flourless Chocolate Cake 2 1/2 sticks unsalted butter, cut into pieces, plus more for the pan 6 ounces bittersweet chocolate, chopped 6 ounces unsweetened chocolate, chopped 6 large eggs 3/4 cup turbinado sugar Pinch of salt 1/2 cup stout beer (such as Guinness) 1 teaspoon vanilla extract 2 ounces semisweet chocolate, chopped 2 tablespoons unsalted butter 1 tablespoon light corn syrup 1 cup granulated sugar 3 large egg whites 1/4 teaspoon cream of tartar Pinch of salt 2 teaspoons vanilla extract Instructions: Make the cake: Preheat the oven to 325 degrees F. Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper. Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan. Put the eggs, turbinado sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes. Meanwhile, bring the beer and vanilla to a low boil in a saucepan. Reduce the mixer speed to low; beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter until incorporated. Pour the batter into the prepared pan. Bake until a toothpick comes out with a few crumbs, about 35 minutes. Cool in the pan on a rack 1 hour, then run a knife around the edge of the pan and remove the ring. Let cool completely. Make the meringue: Microwave the chocolate, butter and corn syrup in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts. Whisk the granulated sugar, egg whites, cream of tartar, salt and 1/3 cup water in a heatproof bowl. Put the bowl over a saucepan of simmering water; beat with a handheld mixer on low speed, then gradually increase the speed to high and beat until soft peaks form, about 5 minutes. Remove the bowl from the pan; continue beating until the meringue is cool and fluffy. Fold in the vanilla, then fold in the melted chocolate until swirled. Spread the meringue on the cake. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 3433,"Arroz con Pollo 1 (3 to 4-pound) chicken, cut in 8 serving pieces 1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced 4 cups chicken broth, homemade or canned low-sodium broth 1 cup light beer, such as lager 3 tablespoons Delicioso Adobo, recipe follows 1 teaspoon salt 3 tablespoons Worcestershire sauce 1 cup fresh chopped cilantro leaves 6 garlic cloves, roughly chopped 3 cups white rice 1 cup fresh or frozen peas 2 medium carrots, fnely diced
8 ounces green beans, trimmed and quartered
1 cup ketchup
3 tablespoons unsalted butter 1/2 green bell pepper, cored, seeded, ribbed and thinly sliced 1 cup pimento stuffed olives 1 tablespoon lemon pepper seasoning 1 tablespoon garlic powder 1 tablespoon onion powder or flakes 1 tablespoon dried oregano 1 tablespoon parsley flakes 1 tablespoon achiote powder* 1/2 tablespoon ground cumin 1 tablespoon salt Instructions: Place the chicken, quartered onions, 1 cup of chicken broth, beer, Delicioso Adobo, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate and set aside to cool; once cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces. Pour the broth into a measuring cup and add water to make 4 cups of liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes. Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they're tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve. Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 3434,"Lamb with Whole Spices and Onions: Kharu Gos 2 to 3 tablespoons sunflower oil One 3/4-inch piece cinnamon stick 3 to 4 green cardamom pods 1 to 2 black cardamom pods, if available 2 to 3 garlic cloves 2 to 3 dried red chiles, torn or snipped into pieces 2 onions, chopped 1 pound boned leg of lamb, cut into 3/4-inch cubes (ask your butcher to saw up the bone and give it to you) 1 tablespoon ground cumin 1 1/2 teaspoons ground turmeric 1 heaping tablespoon Ginger/Garlic Paste, recipe follows Salt 1 to 2 large waxy-style potatoes, peeled and cut into large chunks 1 tomato, chopped, optional Chopped fresh cilantro leaves, for garnish Instructions: Heat the oil in a heavy saucepan until a haze forms on top. Add the cinnamon, cardamom, garlic, and red chiles. As soon as the spices swell and change color, add the onions and saute until well browned. Add the lamb and cook, turning occasionally, until browned on all sides. When the liquid in the pan has almost dried up, add the ground spices and the ginger/garlic paste and stir well. Then add some salt and enough water (or stock) to just about cover the lamb. Cover with a tight-fitting lid and summer for 15 to 20 minutes, stirring from time to time and making sure the sides of the pan are kept clean.
Add the potatoes and mix them in well, then add the tomato, if using. Cover again and simmer until the lamb and potatoes are tender. Check the seasoning and sprinkle with some chopped fresh cilantro. Stir some in as well, if you like, for an extra kick.
Ginger/garlic paste forms the basis of most of India's cooking. In many recipes in this book I have listed finely chopped garlic and ginger separately to make life easier. However, in some recipes, only a paste will do. Most supermarkets now sell separate jars of ginger paste and garlic paste. All you need to do is blend them together.
To make your own, take equal quantities of peeled garlic and fresh ginger and work them to a paste with a mortar and pestle. Alternatively, puree them in a blender with a little water and some bland vegetable oil (not olive oil), stopping regularly to scrape down the sides. The paste will keep in the refrigerator for up to 2 months if you mix in a little oil to prevent spoiling. ","[Rhone Blends, Shiraz, Malbec, Tempranillo]" 3435,"Cheesy Twice-Baked Potatoes 4 russet potatoes (about 8 ounces each) 1/3 cup sour cream 4 tablespoons unsalted butter, at room temperature 1 tablespoon finely chopped fresh chives 1 cup shredded sharp Cheddar Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Pierce each potato several times with a fork and bake until tender, about 1 hour. Remove the potatoes from the oven and reduce the temperature to 375 degrees F. Let the potatoes rest until cooled slightly. Slicing lengthwise, cut the top quarter off of each of the potatoes. Reserve the tops. Carefully scoop most of the insides of the potatoes into a bowl, leaving the shell intact. Add the sour cream, 3 tablespoons of butter and chives. Season with salt and pepper. Stir in 1/2 cup cheese. Refill the shells with the potato mixture and transfer to a rimmed baking sheet and sprinkle with the remaining cheese. Brush the reserved potato tops with the remaining 1 tablespoon butter and put on the baking sheet. Bake until the potatoes are heated through and the tops are crisp, about 20 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3436,"Six Cheese Tortellini 2 tablespoons butter 1 cup whole milk 1/4 cup processed liquid cheese spread (recommended: Cheese Whiz) 1 package (8 ounces) shredded 6-cheese Italian Blend (Mozzarella, smoked Provolone, Parmesan, Romano, Fontina, and Asiago cheeses) 1/8 teaspoon cayenne pepper 2 packages (9 ounces each) fresh cheese tortellini Salt Instructions: Melt butter in a heavy large saucepan over medium heat. Add milk and bring to a simmer. Whisk in processed cheese. Gradually whisk in shredded cheeses. Stir until cheeses melt and mixture begins to bubble, about 5 minutes. Whisk in cayenne. Meanwhile, cook the tortellini in a pot of boiling, salted water until just tender, about 4 minutes. Drain. Add tortellini to cheese sauce. Toss to coat. Divide tortellini and sauce equally among the pasta bowls and serve immediately. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 3437,"Lobster and Green cl Bisque with Toasted Corn Relish 3 tablespoons unsalted butter 1 medium Spanish onion, coarsely chopped 1 large carrot, coarsely chopped 2 stalks celery, coarsely chopped 3 cloves garlic, finely chopped 2 (1 1/2 pound) live lobsters 1/2 cup water, plus 3 cups 1/4 cup dry sherry 2 cups white wine 8 sprigs parsley 8 sprigs cilantro 1 bay leaf 8 white peppercorns 2 roasted poblano peppers, peeled, seeded and pureed Salt 2 cups heavy cream 1 cup milk 2 tablespoons honey Freshly ground white pepper Toasted Corn Relish, recipe follows 2 ears fresh corn, silks removed and ears soaked in cold water for 5 minutes 1/4 cup finely diced red onion 1 roasted poblano, peeled, seeded and finely diced 2 tablespoons fresh lime juice 1 tablespoon olive oil 2 tablespoons finely chopped fresh tarragon Salt and freshly ground pepper Instructions: Heat butter in a large saucepan over medium heat. Add the onions, carrots, celery, and garlic and cook until soft. Do not allow them to obtain color. Plunge a knife between the eyes of the lobsters to dispatch them. Then split them in half lengthwise, and remove the sand sack. Separate into tail, claw, and chest pieces and add the sections to the vegetables. Add 1/2-cup water and cover the pan with a lid for 4 minutes. Remove lid and allow the water to evaporate, then turn off the heat. Remove the lobster pieces from the pan and set aside. When cool enough to handle, remove the meat from the tails and claws, and reserve the meat. Chop the shells into smaller pieces and return to the pan. Add the sherry and ignite. When the flames subside, add the wine and reduce by half. Add the water, parsley, cilantro, bay leaf, white peppercorns, poblano puree, and salt, to taste and cook over low heat for 20 minutes. Remove most of the shells and pass the soup through a sieve into a clean medium saucepan, add the reserved lobster meat and cook until reduced to 2 cups. Blend the soup in a blender in batches then strain through a sieve into a clean, medium saucepan over medium low heat. Place the cream and milk in a small saucepan and reduce by half. Add the cream and cook until just heated through and season with honey, salt and pepper. Ladle into bowls and garnish with Toasted Corn Relish. Preheat the oven to 400 degrees. Preheat grill to high. Remove ears from water. Roast corn for 10 minutes. Remove from the oven and grill in the husk for 15 to 20 minutes.
Peel the husk away, and cut corn away from the cob. Combine the corn kernels in a medium bowl with the red onion, roasted poblano, lime juice, olive oil, and tarragon. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3438,"Homemade Vanilla Ice Cream with Pineapple Swirl 3 cups heavy cream 1 cup whole milk 3/4 cup sugar 1 tablespoon pure vanilla extract Kosher salt 5 large egg yolks 2 tablespoons heavy cream 1 tablespoon unsalted butter Kosher salt 2 tablespoons sugar 2 tablespoons light corn syrup 3/4 cup canned crushed pineapple, do not drain Instructions: For the ice cream: Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan,whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.) For the pineapple swirl: Combine the cream, butter and 1/4 teaspoon salt in a measuring cup and set aside. Cook the sugar, corn syrup and 1 tablespoon water in a saucepan over medium heat until the sugar is dissolved. Increase the heat to medium-high and bring the mixture to a boil. Cook without stirring until it reaches a medium amber color, about 3 minutes. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. Whisk until smooth. Stir in the crushed pineapple and any juices and return to medium heat. Cook for 10 minutes until reduced and thickened. Remove from the heat and let cool 10 minutes. Process in a food processor until pureed, then chill until ready to use. Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer half of the ice cream to an 8-inch square metal pan and swirl in 1/2 cup of the pineapple with a butter knife, using circular motions to distribute pineapple throughout the cream. Add the remaining ice cream and repeat with the remaining pineapple. Cover with plastic wrap and freeze until firm, 2 to 3 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 3439,"Chicken Fried Steak 2 pounds beef bottom round, trimmed of excess fat 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 cup all-purpose flour 3 whole eggs, beaten 1/4 cup vegetable oil 2 cups chicken broth 1/2 cup whole milk 1/2 teaspoon fresh thyme leaves Instructions: Preheat oven to 250 degrees F. Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking. Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned. Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 3440,"Risotto Al Cioccolator: Chocolate Risotto 2 tablespoons unsalted butter 1/2 cup arborio rice 4 cups of milk 2 tablespoons sugar 1 cup bittersweet chocolate, finely grated Walnuts for sprinkling, quartered Instructions: Similar to a regular risotto process, melt the unsalted butter in a hot pan and add the rice. Stir for about a minute or until the rice is translucent. Pour a cup of milk into the pan and stir until the milk reduces. Add the sugar and stir continuously. As the milk evaporates, add another 1/2 a cup of milk to the rice and continue stirring. Repeat this process until the rice is at the 'al dente' stage. Add the chocolate to the rice, and stir until the chocolate has melted and the milk has reduced to a creamy consistency. Serve the dessert immediately in cups and finish with a sprinkle of walnuts on top. ","[Barolo, Barbaresco, Dolcetto, Brachetto]" 3441,"Chocolate Cake with Raspberry Meringue Buttercream 2 cups all-purpose flour 2 cups granulated sugar
3/4 cup good-quality cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil 2 teaspoons vanilla extract
2 eggs
1 cup egg whites (8 large eggs) 1 cup granulated sugar
Pinch salt
6 sticks (3 cups) unsalted butter, softened
1 cup confectioners' sugar
2 tablespoons pure vanilla extract
3 tablespoons raspberry paste extract
Instructions: For the chocolate cake: Preheat the oven to 350 degrees F. Grease and flour two 9-inch round baking pans. Stir together the flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl. Add the milk, oil, vanilla and eggs, and beat on medium speed with an electric mixer for 2 minutes. Stir in 1 cup boiling water (the batter will be thin), then pour the batter into the prepared pans. Bake for 30 to 35 minutes. Cool for 10 minutes, then transfer from the pans to wire racks to cool completely. For the raspberry meringue buttercream: Heat the egg whites, granulated sugar and salt over a double boiler, whisking constantly, until the sugar dissolves. Using an electric mixer, whip the egg white mixture on high speed until peaks form and the mixture cools, about 5 minutes. Turn the mixer to medium speed and add the butter, a little at a time. Add the confectioners' sugar and vanilla, and mix. Fold in the raspberry paste extract right before icing the cake. To assemble the cake: Once the cakes are completely cooled, cut each into two layers (you will have 4 layers total). Fill the first layer with a cup of buttercream and repeat each layer until all layers are assembled and stacked. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 3442,"Peanut Butter Explosion 1 (10-inch) brownie round Cream Cheese Peanut Butter Mousse, recipe follows 2 layers chocolate cake Melted fudge Brownie chunks Peanut butter chips 6 (8 ounce) bars cream cheese, softened 1 (12 ounce) package peanut butter cups, crushed 1 (8 ounce) jar creamy peanut butter Instructions: Assembly: Begin with a layer of brownie, alternate layers of cream cheese peanut butter mousse and chocolate cake, ending with cake. Pour melted fudge over the cake; top with chunks of brownie pieces. Pour more melted fudge over the brownie pieces. Finish with a splash of peanut butter chips on top. Thoroughly combine ingredients. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 3443,"Torta Fregolotta 1/2 cup plus 2 tablespoons finely ground blanched almonds 1/2 cup finely ground cornmeal 1/2 cup plus 2 tablespoons sugar 2 cups plus 2 tablespoons cake flour 2 large egg yolks 1 teaspoon pure vanilla extract 1 teaspoon grated lemon zest 1 teaspoon grated orange zest 10 tablespoon butter softened Instructions: Preheat the oven to 375 degrees. Grease a 9 by 15-inch baking sheet and set aside. In a large bowl, toss together the almonds, cornmeal, sugar, and cake flour. Make a well in the center of these dry ingredients and add the egg yolks, vanilla, and lemon and orange zests. Use a fork to incorporate the wet ingredients into the dry ingredients. With your hands, rub the butter into the dry mixture to form a crumbly dough. Shake the dough out onto the prepared baking sheet, spreading to distribute it evenly. Pat it down. Bake until golden brown and firm, about 25 minutes. Allow to cool, and serve. Or break into small pieces and store in an airtight container for up to 1 week. ","[Chardonnay, Vermentino, Sauvignon Blanc, Riesling]" 3444,"Matchstick Potatoes Peanut or canola oil 2 large oval Idaho potatoes, peeled Sea salt or kosher salt Minced fresh flat-leaf parsley, optional Instructions: Preheat the oven to 350 degrees F. Pour at least 1-inch of oil into a deep pot and heat it to 350 degrees F. Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline, dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes. Sprinkle the potatoes with parsley, if desired, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3445,"Lemon and Herb Roasted Thanksgiving Turkey One 12- to 14-pound fresh turkey Kosher salt and freshly ground black pepper
2 tablespoons finely minced fresh oregano 2 tablespoons finely minced fresh parsley 2 tablespoons finely minced fresh tarragon 1 tablespoon ground sumac
1 tablespoon finely minced fresh thyme 1 teaspoon finely minced shallots Grated zest of 6 lemons (use 3 of the zested lemons below) 1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper 10 sprigs fresh parsley 10 sprigs fresh thyme 3 lemons, halved 1 shallot, halved 3 carrots, roughly chopped
3 stalks celery, roughly chopped 1 onion, roughly chopped Water or stock, for the roasting pan 4 tablespoons (1/2 stick) unsalted butter
Instructions: For the turkey: Twenty-four hours before cooking your turkey, liberally season the inside and outside of the bird with salt and pepper. Using a mini chopper or mortar and pestle, grind the oregano, parsley, tarragon, sumac, thyme, shallots and lemon zest together with some salt and pepper; the salt will help draw the moisture and flavor from the mixture. Add the olive oil to form a paste. Spread the herb mixture all around the inside and outside of the turkey. Refrigerate the turkey, uncovered to dry the skin, for 24 hours. For the roasting: Remove the turkey from the fridge 90 minutes before roasting and allow it to come to room temperature. Preheat the oven to 450 degrees F. Season the turkey again with salt and pepper. Put the parsley and thyme sprigs in the cavity with the lemon and shallot halves. Put the carrots, celery and onions in the bottom of a roasting pan fitted with a roasting rack. Add a cup of water or stock to the bottom of the pan. Add the turkey to the rack and roast, adding a little more water or stock to the pan if necessary to prevent the drippings from burning, for 30 minutes. Reduce the temperature to 350 degrees F and continue to roast, basting the turkey with the pan drippings every 30 minutes, until the thickest part of the leg registers an internal temperature of 155 degrees F, another 2 1/2 to 3 hours. Allow the bird to rest, tented with foil, for at least 1 hour before carving. The temperature will rise to about 165 degrees F during resting. Pour the pan drippings into a saucepan, set the pan over medium-high heat and cook until reduced by one-half, about 10 minutes. Stir in the butter until melted. Pour the reduced turkey drippings over the carved turkey just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3446,"Meyer Lemon Ricotta Crepes with Candied Almonds 1 cup slivered almonds 1/4 cup granulated pure cane sugar
1 cup fresh ricotta, drained Finely grated zest of 1 Meyer lemon (or a combination of orange and lemon zest) Finely grated zest of 1 Meyer lemon (or a combination of orange and lemon zest)
3 tablespoons confectioners' sugar
1/4 cup heavy cream, very cold
4 large eggs 1 1/2 cups whole milk
1/2 teaspoon finely grated Meyer lemon zest
1/2 stick unsalted butter, melted and cooled
Pinch fine sea salt
1 cup all-purpose flour, sifted
Nonstick cooking spray or clarified butter, for the pan
Confectioners' sugar
Instructions: For the candied almonds: Line a baking sheet with parchment paper. Heat a medium nonstick skillet over medium heat. Add the almonds, sugar and a splash of water and stir to combine. Cook until the sugar has melted and the nuts begin to caramelize, stirring occasionally, about 10 minutes. Spread the nuts out on the parchment and cool on a baking rack until the sugar hardens, about 15 minutes. For the ricotta: Stir together the ricotta, zest, sugar and cream in a bowl until light and fluffy. For the crepes: Whisk the eggs in a medium bowl until smooth. Add the milk, zest, butter and salt and whisk until combined. Add the flour and whisk until smooth. Cover and refrigerate for at least 30 minutes and up to 1 day. Preheat the oven to 200 degrees F. Heat a 6- to-8-inch nonstick pan over medium heat; spray with nonstick cooking spray or brush with clarified butter. Ladle in a scant 1/4 cup of the crepe batter; swirl the pan and cook until the bottom sets and turns light golden brown, 30 to 45 seconds. Flip and continue cooking until the bottom is light golden brown, another 20 seconds or so. Transfer to a plate. Repeat and stack, keeping the cooked crepes warm in the oven. Spoon a heaping tablespoon of the ricotta on each crepe, roll up the crepes and serve with a sprinkling of candied almonds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3447,"Coconut Flan Vegetable oil cooking spray 1 cup cajeta* or caramel sauce, at room temperature 3 (14-ounce) cans sweetened condensed milk 1 (14-ounce) can unsweetened coconut milk 1 (12-ounce) can evaporated milk 6 large eggs, at room temperature 1 tablespoon vanilla extract 1/2 teaspoon salt 1/2 cup shredded sweetened coconut, toasted Instructions: Preheat the oven to 350 degrees F. Spray a 10-cup Bundt or tube pan with vegetable oil cooking spray. Drizzle the cajeta into the prepared pan, turning to coat the bottom and sides. Set aside. Using an electric mixer, beat the milks, eggs, vanilla extract, and salt. Pour the mixture into the pan. Place the pan inside a large roasting pan. Fill the roasting pan with enough water to come halfway up the sides. Cover the Bundt pan with foil. Bake until the center jiggles slightly when pan is moved, about 1 hour 40 minutes. Remove from the oven and let cool at room temperature for 30 minutes. Refrigerate, covered, for 3 hours or overnight. Turn the flan out onto a platter. Sprinkle with toasted coconut and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3448,"Pickles & Peppers 2 cups all-purpose flour 1 cup Pilsner-style beer
1 teaspoon Cajun pepper seasoning Canola oil, for frying
12 kosher pickle planks
1/2 cup sliced pepperoncini Instructions: Put 1 cup of the flour in a shallow bowl and set aside. In another bowl, whisk together the remaining 1 cup flour, the beer and Cajun seasoning. Let the batter sit for 5 minutes. Pour enough oil into a 3- to 4-quart saucepan to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep frying/candy thermometer clipped to the side of the pan without touching the bottom registers 350 degrees F. Dredge the pickles and peppers in the flour, shaking off any excess. Dip into the batter and coat completely, then transfer to the oil. Fry, turning with tongs, until golden brown on all sides, 2 to 3 minutes total. Drain on paper towels and serve. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 3449,"BBQ Pot Stickers 1/2 pound ground pork 1/4 cup finely chopped green onions 2 cloves garlic, finely chopped 2 tablespoons Neely's BBQ sauce, plus an additional 1/4 cup 1 teaspoon Neely's BBQ seasoning, recipe follows 1 teaspoon yellow mustard Dash Worcestershire sauce Dash hot sauce Kosher salt and freshly ground black pepper 25 to 30 small square wonton wrappers Canola oil, for frying 1 cup chicken stock 3/4 cup sugar 1 1/2 cups paprika 3 3/4 tablespoons onion powder Instructions: In a medium bowl, add the ground pork, green onions, garlic, BBQ sauce, BBQ seasoning, mustard, Worcestershire, hot sauce, salt and pepper. Mix together with a wooden spoon until incorporated Lay 3 wonton wrappers at a time out on your work surface. Cover the others with a damp paper towel to keep them from drying out. Dip your finger in a small ramekin of water and brush the edges of the wrapper lightly with water. Drop a teaspoon of the filling into the center of the wonton, add a drop of BBQ sauce, approximately a teaspoon, on top of the filling. Bring 2 opposite points together and seal, then bring the next 2 points together and pleat the top, making a little purse. As you go, set the filled dumplings on a sheet tray and cover with another damp paper towel. Repeat until all the filling is used. Heat a large skillet over medium heat. Add just enough canola oil to cover the bottom of the pan. Once hot, add the dumplings to the pan. Make sure they are not touching or crowded together. Let the dumplings cook, for 2 minutes. Add 1/3 cup of the chicken stock and cover. Reduce the heat to low, and allow the dumplings to finish cooking by steaming, another 2 to 3 minutes. Once done, gently remove the dumplings from the pan. Repeat with the remaining dumplings. Transfer to a serving platter and serve. Mix all the ingredients together and store in an airtight container. ","[Cabernet Sauvignon, Zinfandel, Syrah, Tempranillo]" 3450,"Vegetarian Shepherd's Pie 1 spaghetti squash Roasted Garlic 1 head garlic 1/4 cup olive oil Bread Crumbs 2 cups bread crumbs 1 cup milk 1/4 cup roasted pine nuts 2 eggs, beaten 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme 1 tablespoon chopped flat-leaf parsley Mashed Potatoes 5 to 6 Yukon Gold potatoes, boiled, but not peeled 1/4 cup melted butter 1/2 cup smooth goat cheese 1 cup 35-percent whipping cream Salt and freshly ground black pepper Vegetables 1 medium onion, chopped 2 carrots, chopped 2 celery stalks, chopped 3 cups sliced mushrooms 6 cups wild mushrooms 4 cloves garlic, minced 1 cup dried du puy lentils (green), cooked Fried shallots, for garnish Instructions: Preheat the oven to 300 degrees F. First, cut the spaghetti squash in half and remove the seeds. Place the squash on a baking sheet and bake for 1 1/2 hours. As an alternative, place on a plate and cook in the microwave on high power for about 20 minutes. Put the garlic head on a baking tray. Drizzle with 1 teaspoon olive oil. Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender. In a bowl, mix the bread crumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix in the pine nuts, the eggs, basil, thyme, and parsley. Put aside. Mash the potatoes with the butter, goat cheese, cooked garlic puree and cream to make them nice and smooth. Season the potatoes with salt and pepper. Remove the spaghetti squash flesh with a fork and put it in a bowl. Season with salt and pepper and put aside. Preheat the oven to 450 degrees F. For the vegetables: Heat the remaining oil in a large pan and saute the onions, carrots and celery over medium heat until soft and translucent, about 5 minutes. Add garlic and mushrooms and continue cooking until brown, about 10 minutes. Remove from heat. Add the cooked lentils and the reserved bread crumb mixture. Stir and put aside. In an 8 by 11-inch/20 by 28-cm baking dish, spoon the vegetable mixture onto the bottom. Layer with the spaghetti squash, then the mashed potatoes and smooth them down. Cook in the oven for 30 minutes or so, until the top is slightly browned. Garnish with fried shallots, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 3451,"Dolsot Bibimbap 3/4 cup low-sodium soy sauce 2 tablespoons doenjang or brown miso paste
4 scallions, thinly sliced, plus more for garnish as desired
10 cloves garlic, grated
2 tablespoons grated fresh ginger (from a 2 1/2-inch piece)
2 tablespoons dark brown sugar
8 ounces boneless beef short ribs, frozen for 15 minutes and very thinly sliced across the grain
2 3/4 cups water, divided, plus more for rinsing the rice
1/2 ounce (about 1/2 cup) dried shiitake mushrooms 6 tablespoons gochujang
2 tablespoons plus 2 teaspoons rice vinegar
1 tablespoon granulated sugar
2 1/8 teaspoons kosher salt, plus more to taste
1/2 English cucumber, peeled and very thinly sliced
400 grams (about 2 cups) short-grain white rice or sushi rice
1/4 cup toasted sesame oil, plus more for drizzling
1 cup bean sprouts
6 ounces whole leaf spinach, washed
1 teaspoon neutral oil, such as canola
4 large eggs
Instructions: The meat: In a medium bowl, whisk together the soy sauce, doenjang, two of the scallions, 1 tablespoon of the garlic, 1 tablespoon of the ginger, and the brown sugar. Transfer 1/2 cup of this mixture to a gallon-size zip-top bag and add the short ribs. Seal, removing as much air as possible, then massage the bag to thoroughly coat the meat. Transfer to the fridge for at least 4 hours, or up to overnight. The mushrooms: Place the remaining soy sauce mixture in a small saucepan along with 1/2 cup of the water and the dried mushrooms. Bring to a simmer over medium heat, then reduce the heat to low and continue to simmer, stirring occasionally, until the mushrooms are tender and hydrated, 20 to 25 minutes. Strain, pressing on the mushrooms to remove their liquid. Reserve both the mushrooms and their cooking liquid. Roughly chop or thinly slice the mushrooms, if desired, and set aside near the stovetop. Rinse out the saucepan. The sauce: Combine the gochujang and 2 teaspoons of the rice vinegar with 2 tablespoons of the mushroom cooking liquid in a small bowl. Stir well and season with additional rice vinegar to taste. Set aside for serving. The flavor base: In a small bowl, combine the remaining garlic, remaining ginger, and the 2 remaining scallions. Scoop 1 scant tablespoon of this mixture into the now-clean saucepan. Set the remainder aside as you\u2019ll need it for the final assembly. The pickles: To the saucepan, add 1/4 cup of the water, the remaining 2 tablespoons vinegar, the granulated sugar, and 1/2 teaspoon of the salt. Bring the mixture to a boil over medium-high heat. Meanwhile, place the cucumber slices in a pint-size glass canning jar. When the pickling liquid boils, immediately pour over the cucumbers. Cool to room temperature, cover tightly, and refrigerate. The rice: Place a fine-mesh sieve in a medium bowl. Place the rice in the sieve, then fill the bowl with cold water. Swirl the rice around in the water using your fingers, then remove the sieve from the bowl to drain the rice. Dump the water and repeat until the water is mostly clear, 3 to 5 times. Drain the rice well and transfer to a medium heavy-bottomed saucepan. Add the remaining 2 cups of water and season with 1 teaspoon of the salt. Place over high heat and bring to a boil. Give the rice a single stir, reduce the heat to the lowest setting, cover, and cook for 15 minutes. Remove from the heat and rest 10 minutes, still covered. Finally, remove the lid and fluff the rice with a fork to release excess steam and to help the outer starch to solidify. Transfer to a bowl or, if making ahead, cool completely and transfer to a zip-top bag for refrigeration. The vegetables: Place a well-seasoned 12-inch cast-iron skillet over medium heat for 3 minutes. When the skillet just starts to smoke, add 1 teaspoon of the sesame oil, followed by the bean sprouts, 1/2 teaspoon of the flavor base, and 1/8 teaspoon of the salt. Cook, stirring constantly, until the sprouts start to soften, about 1 minute. Transfer to a small bowl and wipe out the skillet. Add another teaspoon of the sesame oil, followed by the spinach, 1 teaspoon flavor base, and 1/4 teaspoon salt. Cook, stirring frequently, until wilted, 1 to 2 minutes. Transfer to a second small bowl, wipe out the skillet, and add another teaspoon of the sesame oil, followed by the rehydrated mushrooms. Cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to a third small bowl, then wipe out the skillet yet again. Cook the meat: Place the skillet over medium-high heat, and when it just begins to smoke, add 1 tablespoon of the sesame oil. Add the beef as well as the marinade and cook, stirring often, until the meat is cooked through and the sauce reduces to a sticky glaze, 3 to 5 minutes. Transfer meat to yet another bowl, remove the skillet from the heat, and wipe it out. Assemble the bibimbap: Off the heat, coat the skillet (and its sides) with the remaining 2 tablespoons sesame oil. Add the rice and press into an even layer. Position the meat over a quarter of the rice, then mound the vegetables, each in their own separate piles, leaving open space between them for the eggs and the center for sauce. Cover the skillet, place over medium heat, and cook until the bottom of the rice is browned and crisp, 7 to 8 minutes. Remove from the heat. The eggs: While the rice is crisping, drizzle the neutral oil across a 12-inch nonstick skillet. Evenly space the eggs in the skillet. (I find transferring the eggs in a small bowl helps here.) Leave at room temperature for 10 minutes. Season the egg whites with a few pinches of salt, and place over medium heat. (If you\u2019re using an electric cooktop, begin heating the burner before adding the skillet.) Cook, uncovered, for 4 minutes. If the whites start to balloon up, just poke with a wooden chopstick to deflate. While the eggs cook, lightly lube a platter with oil or nonstick cooking spray. When the 4 minutes are up, slide the eggs onto the platter and rest for 1 minute. Cut into 4 individual egg wedges. Uncover the skillet with the bibimbap. Place a dollop of sauce in the middle of the skillet and place the eggs between the vegetables. Sprinkle with the additional scallions and drizzle with an additional tablespoon of sesame oil, if desired. After the diners all view the lovely order of the dish, I like to stir everything together in front of them just to remind them how mixed up and crazy the world is. Serve with the cucumber pickles and additional sauce on the side. ","[Pinot Noir, Grenache, Tempranillo, GSM Blend]" 3452,"Asian Tapas / Amuse Guele 1 pound char, skinless, 1/2-inch dice 1/2 tablespoon rinsed, minced fermented black beans 1 tablespoon minced ginger 1 cup shiitake mushrooms, 1/8-inch dice 2 scallions, sliced 1/16-inch 1/4 cup celery, diced 1/16-inch 3 tablespoons Aioli, recipe follows 1 cup all-purpose flour, in a shallow dish 4 eggs, beaten, in a shallow dish 1 cup panko, in a shallow dish 1 cup baby romaine, 1/16-inch ribbons Salt and white pepper to taste Canola oil to cook 1 cup balsamic vinegar 1/4 cup Chinese vinegar 2 egg yolks* 1 tablespoon sambal 1 tablespoon Dijon mustard 2 cups canola oil 1 tablespoon fresh lemon juice Salt and black pepper to taste Instructions: In a medium non-stick saute pan, coat lightly with oil and saute black beans and ginger until fragrant, about 2 minutes. Add mushrooms and cook until soft. Continue cooking until all moisture is evaporated. Set aside to cool. In a chilled bowl, combine fish with mushroom mix, scallions, celery and aioli. Make sure to mix gently as not to break up the fish. Season with salt and pepper. Form small, round cakes, about 1 1/2 inches in diameter, 1/2-inch thick. Dredge in flour, then egg, then panko and fry at 350 degrees until golden brown, about 3 to 4 minutes. The cakes should not be cooked completely through. For the syrup: In a small non-reactive saucepan, reduce the vinegars on low heat by 80 percent until a syrup consistency is achieved. Let cool.
Plating: On small plates, place a small mound of romaine. Zig-zag syrup on plate and over romaine. Top with hot cake. For the aioli use a food processor, add yolks, sambal and mustard. Slowly drizzle in oil to emulsify. Add juice and season. Will keep in the refrigerator for 2 weeks. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3453,"Sobaheg 1 pound turkey meat 8 ounces dry beans (red, white, red, brown or spotted kidney-shaped beans) 8 ounces white hominy corn or yellow samp or course grits Clam juice or salt, for seasoning, optional Dried onions or garlic, for seasoning 8 ounces winter squash, trimmed and cubed 4 ounces green beans, trimmed and cut into 1-inch lengths 1/2 cup raw sunflower seed meats, pounded to a course flour, or nut flour 1 pound turkey meat 8 ounces dry beans (red, white, red, brown or spotted kidney-shaped beans) 8 ounces white hominy corn or yellow samp or course grits Clam juice or salt, for seasoning, optional Dried onions or garlic, for seasoning 8 ounces winter squash, trimmed and cubed 4 ounces green beans, trimmed and cut into 1-inch lengths 1/2 cup raw sunflower seed meats, pounded to a course flour, or nut flour Instructions: Combine the turkey, dry beans, hominy, clam juice, if using, some dried onions and 12 cups water in a large pot. Bring to a simmer over medium heat, and then reduce to a very low simmer and cook until the beans are tender but not mushy, about 2 hours 30 minutes, stirring occasionally to make sure nothing is sticking to the bottom. Break up the turkey meat, removing the skin and bones. Add the squash and green beans and continue to simmer very gently until tender. Stir in the sunflower flour until thoroughly blended. Serve, give thanks and enjoy. Combine the turkey, dry beans, hominy, clam juice, if using, some dried onions and 12 cups water in a large pot. Bring to a simmer over medium heat, and then reduce to a very low simmer and cook until the beans are tender but not mushy, about 2 hours 30 minutes, stirring occasionally to make sure nothing is sticking to the bottom. Break up the turkey meat, removing the skin and bones. Add the squash and green beans and continue to simmer very gently until tender. Stir in the sunflower flour until thoroughly blended. Serve, give thanks and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3454,"Roasted Peach and Blackberry Smoothie 2 peaches, halved and pitted 1 pint fresh blackberries 1 cup nonfat Greek yogurt 1/2 cup peach nectar Touch vanilla extract Instructions: Preheat oven to 375 degrees F. Put the peaches and blackberries on a baking sheet and roast, turning once, until very soft and caramelized, about 30 minutes. Remove to a plate and let cool. The fruit can be roasted a day ahead of time and stored in a container with a tight-fitting lid for up to 1 day.
Combine the fruit, yogurt, peach nectar, vanilla and 1 cup ice cubes in a blender and blend until smooth. Divide among 2 large glasses. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 3455,"Lemon Pepper Cured Chicken with Fennel Salad 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme 1 tablespoon lemon zest
1 tablespoon light brown sugar
2 teaspoons kosher salt
1 teaspoon fennel seeds, optional
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon coarse black pepper
4 pieces boneless, skinless chicken breast (6 to 8 ounces each)
Olive oil 1 lemon, juiced 1 teaspoon honey
Salt and pepper Salt and pepper
3 to 4 tablespoons EVOO
1/2 cup celery leaves/tops
1/2 cup parsley leaves
1 bundle arugula, coarsely chopped
1 bulb fennel, trimmed and very thinly sliced plus a small handful of fronds
Parmigiano-Reggiano, for shaving Instructions: For the chicken: Combine the rosemary, thyme, zest, sugar, salt, fennel seeds, garlic, onion and pepper. Then rub the mixture evenly into the chicken pieces, coating both sides. Place the chicken in a plastic food storage bag and chill several hours or overnight. To serve, heat a turn of the pan olive oil in a skillet, griddle pan or grill over medium-high heat. If using griddle or grill wipe with the oil then add the chicken. Cook the chicken 12 minutes, turning occasionally. Remove from the heat let rest a few minutes, then slice. For the salad: While chicken is cooking, whisk up the lemon juice and honey, season with salt and pepper, and whisk in the EVOO. Combine the parsley, celery, arugula, fennel and fronds. Dress the salad and toss to coat. Then, using a vegetable peeler, add lots of cheese curls to the salad. Serve the salad in shallow bowls and top with sliced chicken breast. Get Rachael's shopping list for this episode's recipes here. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 3456,"Drunken Chocolate-Berry Fondue 10 ounces mixed berries 1/2 cup chocolate chips 1/4 cup sugar 2 tablespoons cocoa powder 1 teaspoon cornstarch Pinch cayenne pepper 1 tablespoon rum Graham crackers Cookies Rice cakes Assorted dried or fresh fruits, (such as bananas, apricots, pineapple, mango) 1/4 cup sugar, for reconstituting dried fruit, optional Instructions: Home Preparation: In a blender, puree 10 ounces fresh or frozen mixed berries with as little water as necessary to liquefy. In a food dehydrator, dehydrate puree until crispy. (Or buy predried berries). Combine dried berries, chocolate chips, sugar, cocoa, cornstarch and cayenne in an airtight bag or container. Campsite Preparation: Boil 1 1/2 to 2 1/2 cups water (use 2 1/2 cups water if you will be reconstiting dried fruit for dipping, otherwise use 1 1/2 cups). Remove 1 cup water from pot. Add dry berry-cocoa mixture to remaining 1 1/2 cups water. Stir. Cover. Let stand 5 minutes off heat. Meanwhile, if using dried fruit for dipping, pour 1 cup reserved water over dried fruit and 1/4 cup sugar in a bowl. Cover. Let stand until fruit is reconstituted. Bring berry mixture to a boil, then reduce heat to lowest possible setting. Simmer for 5 to 10 minutes. Remove pot from heat, carefully pour in rum. Return to heat, tilting pot into flame to ignite fondue. Stir. Serve in individual cups or from the communal pot with your choice of dippers. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 3457,"Wilted Green Salad 2 tablespoons olive oil 1 red onion, thinly sliced 1 clove garlic, finely chopped 2 tablespoons balsamic or red wine vinegar 1 tablespoon raisins 1 pound fresh kale, Swiss chard, spinach or beet greens, washed and rinsed and stems removed 1 orange, peeled and coarsely chopped 3 slices cooked bacon, crumbled (optional Instructions: In a large skillet, heat oil over medium high heat. Stir in onions and cook for 1 minute. Add the garlic and cook for 30 seconds. Stir in the vinegar and raisins and cook for 2 minutes. Remove the skillet from the heat and add the greens and toss to coat. Immediately transfer the greens to a large bowl and add the orange and bacon. Season with salt and pepper and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 3458,"Pitmaster Wings with Alabama White Barbecue Sauce 2 tablespoons kosher salt 2 tablespoons brown sugar
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground black pepper
1/2 cup cayenne pepper hot sauce
2 pounds jumbo chicken wings, tips removed, drummettes and flats separated
1 cup mayonnaise 2 tablespoons apple cider vinegar
1 tablespoon gochujang paste
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1/2 teaspoon mustard powder
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
2 cloves garlic, chopped
1 small knob peeled ginger, chopped (can substitute 1 teaspoon ginger powder)
Instructions: For the wings: Preheat a grill to 300 degrees F. Combine salt, brown sugar, chili powder, garlic powder, onion powder and black pepper in a mixing bowl. Reserve 1 teaspoon for the barbecue sauce, then add hot sauce and chicken wings and mix by hand until fully incorporated. Allow wings to marinate at room temperature for 1 hour or refrigerated up to 24 hours. For the Alabama white barbecue sauce: Place mayonnaise, vinegar, gochujang, salt, Worcestershire, mustard powder, cayenne, black pepper, garlic, ginger and reserved spice mix in a food processor or blender and puree until completely smooth. Transfer to a serving dish and refrigerate until ready to serve. Grill wings, turning every 10 minutes to prevent the sugars from burning, until they reach an internal temperature of 165 degrees F, about 1 hour. (Be sure to take the temperature on both the drummettes and flats, as they have different cooking times.) Serve with Alabama white barbecue sauce. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 3459,"Fizzy Hocus Pocus Punch Two 11.5-ounce containers frozen lemonade concentrate, thawed Two 11.5-ounce containers frozen berry fruit juice concentrate, thawed
5.5 ounces (about half of an 11.5-ounce container) frozen concord grape juice concentrate, thawed
Three 2-liter bottles lemon-lime soda
One 1-liter bottle club soda or one 750-milliliter bottle sparkling white wine
One 1.5-quart container black raspberry ice cream
26 giant gummy frogs
Instructions: Combine the lemonade concentrate, berry juice concentrate and grape juice concentrate in a large punch bowl and stir well. Pour in the lemon-lime soda. Add the club soda or sparkling wine and stir well. Add the black raspberry ice cream in scoops on top of the punch. The mixture will bubble and foam. Thread 5 or 6 giant gummy frogs on a long skewer and place the skewer across the punch bowl. Thread the remaining gummy frogs on individual cocktail skewers, then set aside for garnishing individual punch cups. Ladle the fizzy punch into cups and garnish each with a frog skewer. ","[Chardonnay, Moscato, Riesling, Cava]" 3460,"Caramel Apple Popcorn Clusters 2 tablespoons vegetable oil 2/3 cup popcorn kernels 4 cups dried apple chips, broken into pieces 1 cup unsalted almonds, roughly chopped 2 cups apple juice 2 cups packed light brown sugar 1/4 cup light corn syrup 12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces Kosher salt 1/4 teaspoon apple pie spice 1 tablespoon applejack or other apple brandy (optional) 1/4 to 1/2 teaspoon cayenne pepper (optional) Instructions: Line 2 baking sheets with parchment paper. Heat the vegetable oil in a pot over medium-high heat. Add the popcorn kernels; cover and cook, shaking the pan, until the popping subsides. Remove from the heat and let any remaining kernels pop for 30 more seconds. Divide the popcorn between the prepared baking sheets, discarding any unpopped kernels. Scatter the apple chips and almonds on top. Make the caramel: Bring the apple juice, brown sugar and corn syrup to a boil in a large heavy-bottomed saucepan over medium-high heat. Cook without stirring until the mixture is deep amber and a candy thermometer registers 280 degrees F, about 30 minutes (the caramel will bubble vigorously toward the end of the cooking time). Stir the butter into the caramel until melted. Add 2 teaspoons salt and the apple pie spice. Add the applejack and cayenne, if using, and cook until slightly thickened, about 1 minute. Remove from the heat. Pour the hot caramel over the popcorn mixture and carefully toss with two rubber spatulas. Let cool slightly, then separate the mixture into clusters while still warm. Let cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3461,"Spring Vegetable Salad with Parmesan Tuiles and White Truffle-Oil Vinaigrette 6 tablespoons Parmesan cheese 6 ounces fresh porcini mushrooms (approximately 3 medium mushrooms) 18 spears medium asparagus, blanched 18 spring (pearl) onions, peeled and blanched 12 ramps or baby leeks, blanched (optional) 2 cups loosely packed pea shoots 3/4 cup fava beans, shelled, blanched and peeled 3/4 cup fresh peas, shelled and blanched 2 1/2 tablespoons grated Parmesan cheese 2 tablespoons fresh lemon juice 1 tablespoon salt 1 tablespoon roughly chopped fresh chervil 1 tablespoon roughly chopped fresh parsley 1 tablespoon roughly chopped fresh chives 1 teaspoon roughly chopped fresh tarragon 1 teaspoon mustard 1/2 teaspoon finely chopped garlic 8 grinds of a pepper mill 9 tablespoons extra virgin olive oil 1/4 cup white truffle-oil (substitute: extra virgin olive oil or herb-flavored oil) Instructions: Tuiles: Place a 12-inch non-stick pan over medium-high heat. Sprinkle 1 tablespoon of the Parmesan on the bottom of the pan. As it starts to melt, use a spatula to form it into three 2 by 5-inch strips. When the cheese starts to bubble and turn golden brown, remove the pan from the heat. Let cool for 4 to 5 minutes; the strips should be pliable. Pick up one end of a strip with a pair of tongs and lay it across the bottom of an overturned bowl or across a wide cylinder so that the tuile hardens into an arc. Set aside and repeat the process with the other strips. Repeat the entire process with the remaining cheese. (Yields 9 Tuiles) White Truffle-Oil Vinaigrette: Blend all the vinaigrette ingredients except their oils in a 2-quart stainless steel bowl. Whisk in the olive and white truffle oils in a slow, steady stream until it is all incorporated and the sauce emulsifies. Salad: Remove the mushroom caps from their stems. Clean the tops with a damp cloth or towel. Peel the stem using a vegetable peeler; discard the scraps. Slice the mushrooms as thinly as possible, and place in a 2-quart stainless steel bowl. Add the remaining vegetables. Add the vinaigrette and toss well. To serve: Divide the salad among 6 chilled plates. Stand a Parmesan tuile over each salad. Handle gently and serve immediately. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Vermentino]" 3462,"Mint Chocolate Chip Ice Cream 4 ripe bananas 1/2 cup unsweetened cocoa powder 1/4 cup skim milk 1/2 teaspoon vanilla extract Pinch of salt Mint extract, as needed 1/4 cup semisweet chocolate chips Instructions: Peel and cut the bananas into 1-inch rounds. Place the bananas in a freezer bag and freeze for at least 3 hours. In a small bowl, whisk together the cocoa powder, milk and vanilla. If your banana slices have been frozen for longer than a day, let them thaw for about 15 minutes. Place the frozen bananas, chocolate mixture and salt in a food processor and blend well, stopping to scrape down the sides often to get a smooth, even consistency. Add a drop of mint extract to the ice cream, blend and taste. For a more intense mint flavor, increase the mint a drop at a time until you achieve the desired taste. Finally, add the chocolate chips into the ice cream and stir by hand until they're mixed throughout. Scoop the ice cream into single-serving bowls and serve immediately or cover in plastic wrap and freeze. If you're saving these for a later time, remove the bowls from the freezer about 5 minutes before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 3463,"Leaf Lard Crust 2 1/2 cups all-purpose flour 2 tablespoons sugar
3/4 teaspoon fine seat salt
6 ounces rendered leaf lard, cold, cut into cubes
2 tablespoons unsalted butter, cold, cut into cubes
4 to 6 tablespoons ice water
Instructions: Mix the flour, sugar, and salt in a large bowl. Add the lard and the butter, and cut them in with a pastry blender until the larger pieces are the size of peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of lard to flatten them. Add 4 tablespoons of the ice water and mix with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball. You want to mix the dough as little as possible to ensure it stays tender. Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days. Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 3464,"Cava Cocktail 1 sugar cube, optional 1 fluid ounce pomegranate juice 3 fluid ounces Cava sparkling wine Pomegranate arils, optional Instructions: If desired, place a sugar cube in the bottom of a Champagne flute. Pour the pomegranate juice over it, then the Cava. Drop a few pomegranate arils into the glass. Serve.
",[Cava] 3465,"Red Wine Roast Chicken (Poulet Roti Au Vin Rouge) 2/3 cup red wine 6 tablespoons tomato paste 3 sprigs thyme, leaves picked 3 sprigs marjoram, leaves picked, or 1/2 teaspoon dried 1/2 cup red wine vinegar 1 whole chicken, cut into 8 pieces (about 3 1/2 pounds) Salt and freshly ground black pepper
18 ounces baby potatoes, washed 3 onions, quartered 6 carrots, peeled and quartered lengthwise 1/2 cup water Instructions: Mix together the wine, tomato paste, thyme, marjoram, and vinegar. Season the chicken with plenty of salt and pepper, then place in a resealable bag with the wine mixture. Shake the bag to make sure each piece is well coated. Refrigerate for at least 30 minutes, or overnight.
Place the potatoes in a saucepan of cold water, cover, and bring to a boil. Boil for 1 to 2 minutes, then drain in a colander.
Preheat the oven to 400 degrees F. Arrange the onions, carrots, and cooked potatoes in a large baking dish or tray and pour in the water.
Arrange the chicken pieces, skin-side up, in a layer on top of the vegetables in the dish. Pour the marinade over the chicken. Cover with a sheet of parchment or foil and roast for 30 minutes. Remove the parchment and baste the chicken with the cooking liquid. Roast, uncovered, for another 15 minutes, or until the skin is crisp. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 3466,"Pork Loin with Prosciutto, Fontina, and Sage 2 1/2 pound boneless top loin pork roast 2/3 cup panko, (Japanese bread crumbs) 1/3 cup fontina cheese, shredded (about 1 ounce) 1 tablespoon fresh sage, chopped salt and pepper 4 thin slices prosciutto Instructions: Preheat oven to 350 degrees F. In a medium bowl, combine panko, fontina, and sage. Stand roast on end and insert thin-bladed knife down center of loin to make 2-inch opening all the way through. Use your fingers to force the slit into a long 1-inch-diameter hole. Pack panko mixture into hole, working from both ends of roast. Season roast on all sides with salt and pepper. Place roast, fat side up, on work surface. Arrange prosciutto slices across top of roast. Tie with kitchen twine at 1- to 1 1/2-inch intervals. Place in shallow roasting pan, prosciutto side up, and roast 45 minutes to 1 hour, or until internal temperature reaches 145 degrees F. Remove roast from oven and let rest 10 minutes. Remove twine. Slice roast and arrange on serving platter. Serve drizzled with any pan juices. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 3467,"Garlic-and-Greens Spaghetti 16 cloves garlic, thinly sliced 1/3 cup extra-virgin olive oil 2 medium onions, halved and sliced 1/8 teaspoon red pepper flakes, or more to taste Kosher salt 12 cups torn winter greens, such as kale, chard, escarole or mustard greens (about 2 1/2 pounds) 12 ounces spaghetti 1/4 cup grated pecorino romano cheese Instructions: Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt. When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes. Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 3468,"Spicy Tofu with Thai Slaw and Avocado on Multi-grain Bread 1 cup soy sauce 1 tablespoon chili oil
1 teaspoon sugar
One 2-ounce piece firm organic tofu 1 carrot 1/3 head napa cabbage 1/2 small red onion 1 cup soy sauce 1 tablespoon orange juice 1 teaspoon chopped fresh cilantro 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon chili oil 1/2 avocado, sliced 2 slices multi-grain bread, toasted Instructions: For the tofu: In a deep bowl, combine the soy sauce, chili oil and sugar to create a marinade. Place the tofu in the marinade and let sit for 30 minutes. For the slaw: Julienne the carrot, cabbage and red onion and set aside. In a small bowl, combine the soy sauce, orange juice, cilantro, garlic, ginger and chili oil. Pour the dressing over the cabbage mixture. Place the tofu on the grill until grill marks appear on both sides. Slice. Layer the avocado and tofu slices on the bread and top with the slaw. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 3469,"Parmesan Mashed Potatoes 2 pounds Yukon gold potatoes (about 5 cups), diced unpeeled 1/2 cup low-fat buttermilk 1/2 cup skim milk 4 tablespoons grated Parmesan Salt 1 tablespoon unsalted butter Instructions: Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat and cook until tender, about 10 minutes. While potatoes are cooking place buttermilk and milk into a small saucepan and cook over a very low heat until just warm. Be careful not to boil or milk will curdle. Drain the potatoes, add the warmed milk and mash together to desired consistency. Stir in cheese and salt. Top with the butter and let it melt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3470,"Stuffed Crab 6 tablespoons unsalted butter 1 small red onion, diced 1/2 cup diced yellow pepper 1/2 cup small diced fennel 1 clove garlic, chopped Kosher salt Freshly ground black pepper 4 cups fresh bread crumbs 2 Dungeness crabs, poached (see note), meat removed, shells, washed, and trimmed 1/2 cup mayonnaise 1 lemon, zested and juiced 2 tablespoons chopped tarragon 1/4 cup chopped parsley 4 scallions, chopped Instructions: In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic. Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool. Preheat oven to 375 degrees F. When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through. Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3471,"Roast Rack of Lamb 2 lamb racks, cleaned and frenched, see Cook's Note* Salt and pepper Roasted Jerusalem Artichoke and Salsify Rago?t, recipe follows Mushroom Cream Sauce, recipes follow 1 pound salsify, peeled and cut into 1 inch pieces, see Cook's Note**
1/4 cup olive oil 1 pound Jerusalem artichokes, peeled and roughly chopped, see Cook's Note* 2 tablespoons kosher salt 1 tablespoon freshly ground black pepper 1/4 cup fresh thyme, picked 1/2 cup white wine
1/4 cup dried mushrooms, see Cook's Note* 2 tablespoons unsalted butter 1 cup chopped shiitake mushrooms 2 cloves garlic, finely chopped 2 shallots, finely chopped 1 teaspoon fresh thyme leaves, picked 1 cup heavy cream 1 teaspoon truffle oil, see Cook's Note** 1 teaspoon kosher salt Instructions: Preheat the oven to 450 degrees F.
Bring the lamb racks to room temperature. Season with salt and pepper.
In an ovenproof skillet sear the lamb over high heat until golden, about 5 minutes. Place the skillet directly in the oven on the middle rack and roast for 10 minutes.
Lower the oven temperature to 350 degrees F. and continue roasting for another 15 minutes. Allow the lamb to rest for 10 minutes before slicing.
Preheat the oven to 375 degrees F.
Soak salsify in cold water until all ingredients are assembled.
Divide olive oil between 2 bowls. Add Jerusalem artichokes and drained salsify to separate bowls and lightly coat with olive oil. Spread and separate on a large baking sheet. Season with salt and pepper. Roast in the oven for about 25 minutes or until tender.
Toss together in a bowl with the fresh thyme. Warm the white wine over low heat in a small stainless steel pan. Add the dried mushrooms and re-hydrate.
In a large skillet melt the butter over medium high heat and saute the shiitake mushrooms, garlic, shallots and thyme. Continue cooking until the mushrooms are a golden color. Increase the heat to high and add the wine, re-hydrated mushrooms and heavy cream. Bring to a boil. Remove from the heat and let sauce infuse for at least 1 hour. Strain through a fine sieve and warm when ready to serve. Add the truffle oil and kosher salt to finish. *Cook's Note: Dried Mushrooms may be purchased in specialty food shops.
","[Chardonnay, Pinot Noir, Syrah, Barolo]

" 3472,"Bread and Butter Pudding 2 cups heavy cream 1 vanilla bean, split and seeds scraped or 1 teaspoon vanilla extract 1 cup sugar, plus 1/2 cup for the topping 8 egg yolks 12 slices tight crumb white bread (recommended: Pepperidge Farm) crusts removed 1 stick butter, room temperature 3/4 cup golden raisins, soaked in 3/4 cup Irish whiskey 4 tea bags 4 cups boiling water 3/4 cup Irish whiskey (reserved from pudding) 2 tablespoons sugar 2 cinnamon sticks 2 cloves 1/2 lemon, juiced Instructions: Preheat the oven to 325 degrees F. Pudding: In a saucepan over low heat, add the cream, the scraped vanilla bean and the seeds (or extract) and 1/2 cup of sugar. Whisk to combine. Bring the cream to a boil. While the cream is coming to a boil, whisk the yolks and 1/2 cup sugar together until they are a homogeneous mixture. When the cream comes to a boil, remove it from the heat and whisk in 1/3 of the egg yolk mixture, then immediately whisk in the remaining egg mixture. This is called tempering, it allows you to combine hot cream and eggs without making scrambled eggs. It's kinda fun! Reserve this mixture until you are ready to assemble the pudding. Discard the vanilla bean. To assemble the pudding: Butter 1 side of the slices of bread and cut them into triangles. Butter an 8 by 8-inch square baking dish and put a layer of bread points, overlapping, in the bottom of the dish. Strain the raisins reserving the whiskey. Sprinkle half of the whiskey soaked raisins on top of the bread layer. Pour half of the cream/egg mixture over the bread and raisins. Repeat this process with the bread and raisins and finally finish with bread. Pour the remaining cream/egg mixture into the dish. Press down gently on the whole thing to compress and really compact the pudding. If all of the cream mixture doesn't fit into the pan, wait 10 to 15 minutes and then try again. The bread may need a little while to absorb all the cream. MMMMM... don't skimp on this step. Set the bread pudding dish inside a 9 by 13-inch baking dish or roasting pan and add hot water until it reaches 1/2 to 2/3 of the way up the sides of the pudding dish. Cover the whole thing with aluminum foil and bake in the preheated oven until the custard has set, about 1 hour. Remove the pudding from the water bath and let it cool for 10 minutes. Sprinkle the top of the custard with the remaining 1/2 cup sugar in a thin even layer. Put the pudding under the broiler or use a blow torch (This is REALLY fun!) to crystallize the sugar on the top of the pudding. A little bit crusty and burnt and sweeeeeeet! YuuuuuummmY! Serve with the whiskey tea sauce. To make the sauce: While the pudding is baking, combine all the ingredients and the reserved Irish whiskey in a small saucepan and let steep for 15 minutes. Discard the tea bags and the lemon half. Bring the sauce to a boil and then lower the heat and simmer until the liquid has reduced by half. Taste, the sauce should be very pungent, sweet and spicy (cinnamon and clove--not spicy hot) and a perfect accompaniment to the creamy sweet pudding. MMMMMMMMMMMMMMMMM...MMMMMM....MMM! ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 3473,"Guinness Float 6 large egg yolks 1/2 cup sugar 1 cup whole milk 1 cup heavy cream 1/2 vanilla bean, split lengthwise and seeds scraped out 1 ounce Baileys Irish Cream 1 ounce Irish whiskey Dash of chocolate bitters 2 ounces Guinness stout Instructions: Make the ice cream: Whisk the egg yolks and sugar in a large bowl until pale. Bring the milk, heavy cream, and vanilla pod and seeds to a simmer in a small saucepan. Slowly whisk the hot liquid into the egg mixture; strain through a fine-mesh sieve into a clean bowl, then set the bowl in a larger bowl of ice water. Add the Irish cream and whiskey and stir until cool. Transfer to the refrigerator and chill at least 3 hours. Freeze in an ice cream maker according to the manufacturer's directions.
For each float, put a scoop of the ice cream in a glass. Add the chocolate bitters and top with the Guinness. If you don't have an ice cream maker, fold Baileys Irish Cream and whiskey into softened vanilla ice cream and freeze until firm.
","[Pinot Noir, Port, Tawny Port, Madeira]" 3474,"Edible, Eggless Chocolate Chip Cookie Dough 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup packed light brown sugar 1 teaspoon pure vanilla extract 1/2 teaspoon salt 1 1/2 cups all-purpose flour, toasted 1/4 cup milk 1 cup semisweet chocolate chips Instructions: Beat the butter, brown sugar, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes. Reduce the speed to low, add the toasted flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the chocolate chips. Refrigerate at least 1 hour or overnight. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 3475,"Pear Upside Down Cake 1/2 cup blanched whole almonds 4 tablespoons unsalted butter, melted, plus 9 tablespoons unsalted butter, softened 1/2 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/2 teaspoon ground cloves 2 tablespoons light corn syrup 3 pears, peeled, cored and halved 1 1/2 cups pastry flour 3/4 cup granulated sugar 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sour cream 3 large egg yolks 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and toast, shaking the pan occasionally, until lightly golden, 15 to 20 minutes. Set aside to cool. Turn the oven temperature down to 325 degrees F. Stir together the melted butter, brown sugar, cinnamon, ginger, allspice, cloves and corn syrup and evenly coat the bottom and sides of a 10 inch glass pie plate with the mixture. When the almonds are cool, arrange around the bottom rim of the pie plate, with a few in the center, pressing them into the brown sugar mixture. Arrange the pear halves like spokes of a wheel on top of the brown sugar mixture. In a mixing bowl, combine the pastry flour, granulated sugar, baking powder, baking soda and salt and thoroughly mix. In another bowl, whisk together the softened butter, sour cream, egg yolks and vanilla. Add to the dry ingredients and mix with an electric mixer at medium speed about 1 1/2 minutes, scraping down the sides of the bowl occasionally, until thick and smooth. Using a spatula, spread the batter evenly over the fruit, building up the outside edges so the cake will be level when baked. Bake 40 to 50 minutes, until golden brown and a tester inserted in the center comes out clean. Transfer to a rack and cool 3 to 5 minutes (no longer) and then invert onto a serving plate, repositioning the fruit as necessary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 3476,"Hearts of Romaine with Blue Cheese and Bacon 8 strips good-quality bacon 1 large egg 2 hearts romaine lettuce Kosher salt and freshly ground black pepper Blue Cheese Dressing, recipe follows 1 cup mayonnaise 1 cup crumbled blue cheese (about 4 ounces) 1/2 cup buttermilk 1 shallot, peeled 1 tablespoon freshly grated lemon zest 1/2 teaspoon Worcestershire sauce 1/2 teaspoon kosher salt 1/4 teaspoon celery seeds 2 tablespoons minced fresh flat-leaf parsley Freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls. Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside. Remove the large outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. (Use an extremely sharp knife to minimize bruising the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry. Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper, to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon. Pass the remaining dressing at the table. Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 3477,"Herbed Quinoa 2 3/4 cups low-sodium chicken stock 1/4 cup fresh lemon juice 1 1/2 cups quinoa 1/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice 3/4 cup chopped fresh basil leaves 1/4 cup chopped fresh parsley leaves 1 tablespoon chopped fresh thyme leaves 2 teaspoons lemon zest Kosher salt and freshly ground black pepper Instructions: For the quinoa: In a medium saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until all the liquid is absorbed, about 12 to 15 minutes. For the dressing: In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste. Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Season with salt and pepper, to taste, and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 3478,"Zucchini, Carrot and Potato Pancakes 1 large zucchini 2 large russet potatoes, (10 to 11 ounces each) 2 carrots 1 medium onion, minced 2 cloves garlic, minced 2 eggs 4 tablespoons all-purpose flour 1/2 teaspoon baking powder 2 teaspoons cumin Salt and pepper Canola oil, for frying 1 pint yogurt Instructions: With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt. Mix all ingredients together. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 3479,"Crispy Oven-Roasted Kale 2 bunches kale, thick stems and ribs removed, leaves coarsely chopped 2 tablespoons extra-virgin olive oil
Salt 1/2 a lime Parmesan wedge Instructions: Preheat the oven to 250 degrees F.
In a large bowl, toss the kale with the olive oil and a few pinches of salt. Spread out the kale on a large baking sheet; the kale can be piled up a bit. Bake until a little crispy on the edges but still tender, about 20 minutes.
Remove the kale from the oven. Squeeze lime juice over the top, grate some Parmesan and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3480,"Tomato Sauce for Canning 35 to 46 lbs roma-style tomatoes 14 Tbsp bottled lemon juice Salt Sugar (optional) Instructions: Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 3481,"Mulukhiyya 5 cups chicken stock 2 (1) pound packages mulukhiyya 3 tablespoons olive oil 4 minced garlic cloves 2 tablespoons ground coriander 1 tablespoon ground cumin Juice of two lemons Salt and pepper to taste 1 cup cooked long-grain rice Instructions: Bring the chicken stock to boil in a saucepan. Add the mulukhiyya, reduce the heat, and simmer for 5 to 10 minutes to dissolve the herb. Heat the olive oil in a small skillet over medium heat. Add garlic cloves and cook for 2 minutes to 3 minutes, then add the mixture to the stock. Stir in coriander and cumin, cook for 2 minutes, then add the mixture to the stock. Stir in the juice of the lemon and salt and pepper to taste. Simmer the soup for 8 minutes. Divide the cooked rice among 8 bowls, ladle the soup over the rice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3482,"Mini Shepherd's Pie Nonstick cooking spray 1 can biscuits (12) (recommended: Grands) 2 tablespoons olive oil 1 pound ground beef 1/2 onion, minced 1 1/2 teaspoons salt 1 tablespoon cracked black pepper 1 tablespoon minced garlic 2 tablespoons all-purpose flour 1/2 cup beef stock 1 cup frozen mixed vegetables 2 tablespoons chopped fresh parsley leaves 1 tablespoon chopped fresh rosemary leaves 1 1/2 cups leftover mashed potatoes 1 tablespoon granulated garlic powder 2 tablespoons granulated onion powder 2 cups shredded Cheddar Instructions: Preheat oven to 425 degrees F. Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside. Heat the oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes. Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined. Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder. Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar. Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3483,"Flourless Peanut Butter Cookies 1 cup natural peanut butter 1 cup sugar 1 teaspoon pure vanilla extract 1 large egg, lightly beaten Coarse sea salt, for sprinkling Instructions: Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven. In a medium bowl, mix the peanut butter, sugar, vanilla and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies. Bake until golden around the edges, about 10 minutes, switching the position of the sheets halfway through baking. Transfer to racks to cool. Repeat with the remaining dough. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3484,"Spring Apple and Fennel Salad with Dijon Vinaigrette 2 Granny Smith apples, quartered and thinly sliced 2 medium fennel bulbs (about 1 pound), quartered and thinly sliced, plus 1/2 cup fennel fronds
1 cup fresh dill, picked 8 ounces radishes (watermelon or regular), quartered and sliced (see Cook's Note)
1/2 English cucumber, quartered and sliced
1 head butter lettuce, torn in big pieces One 4-ounce block Pecorino cheese, shaved 1/4 cup apple cider vinegar 2 teaspoons honey
1 teaspoon Dijon mustard 1/2 shallot, finely chopped
Kosher salt and freshly cracked black pepper
1/3 cup olive oil
Instructions: For the salad: Place the apple, sliced fennel and fennel fronds in a large bowl. Add the dill, radish and cucumber and toss all together. On a larger platter, layer the butter lettuce and top with the sliced veggies. For the apple cider vinaigrette: Add the vinegar, honey, mustard, shallot, a big pinch of salt and a few grinds of pepper in a small bowl and whisk together. While whisking, slowly pour in the olive oil until fully combined. Taste and add more salt and pepper, if needed. Drizzle the vinaigrette over the salad and top with the Pecorino. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3485,"Orecchiette with Greens, Garbanzo Beans and Ricotta Salata 1 pound orecchiette or other short pasta 1/2 cup olive oil 2 garlic cloves, crushed 12 ounces Swiss chard or mustard greens, stemmed 12 ounces baby spinach leaves 1 (15-ounce) can garbanzo beans, rinsed and drained 2 cups small cherry or grape tomatoes 8 ounces ricotta salata cheese, crumbled 2 teaspoons lemon zest Kosher salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed. Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 3486,"Best Potato Salad 3 pounds small white potatoes Kosher salt 1 cup mayonnaise 1/4 cup buttermilk 2 tablespoons Dijon mustard 2 tablespoons whole-grain mustard 1/2 cup chopped fresh dill Freshly ground black pepper 1/2 cup chopped celery 1/2 cup chopped red onion Instructions: Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3487,"Mediterranean Pasta Salad Kosher salt 1 pound tricolor pasta, such as bow tie or fusilli 1/4 cup balsamic vinegar 2 to 3 teaspoons dijon mustard Freshly ground pepper 2/3 to 3/4 cup extra-virgin olive oil 1/3 cup diced sun-dried tomatoes 1/4 cup fresh basil, julienned 1/4 cup diced onion 2 large pickled pepperoncini peppers, diced 3 tablespoons halved black olives 2 teaspoons chopped fresh oregano 1 1/2 ounces feta cheese, crumbled 1 1/2 tablespoons grated romano cheese Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente; drain, then rinse with cold water to cool. Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper. Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill until ready to serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 3488,"Spiedini di Santino: Santino's Kebabs 3 ounces/90 g cooked ham, minced 3 ounces/90 g Emmental cheese, minced 3 ounces/90 g Parmigiano cheese, finely grated 3 ounces/90 g Caciocavallo cheese, finely grated 1/2 cup/114 g breadcrumbs 1/2 cup/114 g pine nuts 1/2 cup/114 g raisins Bunch fresh flat-leaf parsley, leaves picked and chopped 1/4 cup/58 ml extra-virgin olive oil 2 pounds/907 g thinly sliced veal medallions, pounded thin 1 red onion, quartered 24 fresh bay leaves Instructions: In a mixing bowl, combine the ham, Emmental, Parmigiano, Caciocavallo, breadcrumbs, pine nuts, raisins, parsley, and olive oil. Mix ingredients thoroughly. Scoop the mixture, into the amount of a small egg, onto the palm of your hands and form into a compact ball. Place a ball on one end of a veal slice. Securely wrap the filling by folding the left and right sides of the veal over, then roll the veal lengthwise shut. Repeat the process using the rest of the veal slices and mixture. With a skewer, flank each side of the rolled veal with a bay leaf and slice of onion. To prevent the stuffing from spilling out, pierce the rolled veal at the end of the fold to hold it in place. Place 3 stuffed veals (flanked by a bay leaf and a slice of onion) onto each skewer and cook on the barbeque, turning skewers over occasionally to prevent from burning. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 3489,"Piggie Butter Cookies 3 1/2 cups all-purpose flour, plus more for work surface 3/4 teaspoon salt 3 1/2 sticks unsalted butter, softened 1 1/4 cups sifted sugar 2 large eggs 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon Royal Icing, recipe follows 1 pound confectioners' sugar 5 tablespoons meringue powder 1 teaspoon lemon juice 3 drops red food coloring Instructions: Sift together flour and salt into a bowl. In the bowl of a standing mixer, add the butter and mix on medium-high until fluffy and light. Add the sugar and the eggs, 1 at a time, until incorporated and combined. Add vanilla and cinnamon. Reduce the speed to low and gradually add the flour to the butter, sugar, egg mixture. Mix until batter looks smooth. Place dough onto a flowered cutting board and cut the dough into quarters, flatten and wrap with the plastic. Chill in the refrigerator for 2 1/2 hours. Preheat oven to 350 degrees F. With a rolling pin covered in flour, roll out dough quarters 1 at a time, on a floured work surface to 1/4 to 1/8-inch thick. Use a variety of cutters to cut out cookies. Transfer to a baking sheet lined with parchment and space cookies about 1 1/2 inches apart. Bake cookies until they are golden brown, about 8 minutes. Using a using a spatula, transfer cookies to a wire rack to cool. In the bowl of a standing mixer, add sugar and meringue powder. Mix on low speed until thoroughly combined, then drizzle in 1/2 cup of cold water. Beat until thick and glossy. Add the lemon juice to thin it out slightly. Add red food coloring a little at a time until you achieve a pretty pink color. Once cookies are cool, coat the cookies with the pink frosting, using an offset spatula. You can use a toothpick to carefully spread out the frosting in the small spaces. Sprinkle with pink sanding sugar for a glitzy effect. Let the frosting dry for 1 full day. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3490,"Enchilada Sauce 2 tablespoons olive oil 1/4 cup finely chopped red bell peppers 1/4 cup finely chopped onions 1 tablespoon finely chopped garlic
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 beef, chicken or tomato bouillon cube Kosher salt and freshly ground black pepper 1 tablespoon all-purpose flour
1/2 cup chicken stock
One 15-ounce can tomato sauce
Instructions: Heat the oil in a medium saucepan over medium heat. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Sprinkle in the flour, stir to combine and cook it for another minute. Add the stock and stir to combine, then allow the liquid to thicken. Add the tomato sauce and 1 1/2 cups water and bring to a boil. Cook until the sauce is nice and thick and reduced by about a third, 5 to 10 minutes. Allow the sauce to cool slightly, then use an immersion blender to completely puree the sauce until smooth. (Alternatively, you can transfer it to a blender to puree it; just make sure the sauce is cooled, as blending hot liquids is dangerous!) The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it. ","[Syrah, Tempranillo, Garnacha, Barbera]" 3491,"Goat Cheese Croutons 1 French baguette, sliced into 1/4-inch-thick rounds Olive oil 4 ounces fresh goat cheese Cracked black pepper Instructions: Brush the sliced baguette with olive oil, toast in a 350 degree oven until crisp and golden. Remove from the oven and allow to cool for several minutes before spreading a thin layer of cheese on each crouton and dust the cheese with black pepper. Place the croutons under a broiler to brown the cheese slightly before serving.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3492,"Crunchy Pancakes 2 cups whole-grain pancake mix, such as Bob's Red Mill 1 1/2 cups milk
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 large eggs
1/2 cup granola
1 tablespoon flax seeds
1 tablespoon chia seeds
1 tablespoon sunflower seeds Butter, for frying Fresh berries, Greek yogurt and fresh mint leaves, for serving Instructions: Make the batter by combining the pancake mix, milk, brown sugar, oil and eggs in a large bowl. Stir in the granola, flax seeds, chia seeds and sunflower seeds. Heat a nonstick skillet or griddle over medium heat and add a little butter. Drop in about 1/4 cup of the batter per pancake and fry on both sides until dark golden, about 2 1/2 minutes per side. Continue with the remaining batter, adding more butter if needed. Serve with fresh berries, Greek yogurt and mint. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3493,"Poached Chicken 1 pound skinless and boneless chicken breast 2 cups water 1/4 cup dry white wine 2 bay leaves 1 teaspoon whole white peppercorns 1 cinnamon stick 2 garlic cloves, crushed 2 jalapeno peppers, split and seeded 1 small onion, peeled and studded with 4 cloves 1 carrot, peeled and coarsely chopped 2 teaspoons coarse salt Instructions: Tie the bay leaves, peppercorns, cinnamon stick and garlic together in a piece of cheesecloth as a sachet garni. Combine the water, wine, sachet garni and vegetables in a pot large enough to hold the chicken and bring to a boil. Reduce to a simmer and cook for 15 minutes, before adding the chicken breast, carefully skimming off any scum and grease that accumulates on the surface of the water. Cook the chicken at a strong simmer for 20 minutes. Turn off the heat and cool the chicken in the poaching liquid in an ice water bath. When thoroughly cold, remove the chicken breasts and keep meat refrigerated until ready to serve. Bouillon may be strained and saved and used within 3 days to poach again.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3494,"Grilled Strawberry Shortcake 2 tablespoons vegetable oil 20 strawberries, hulled
Four 3- to 4-inch-thick slices cut from a store-bought angel food cake
1 cup heavy whipping cream
8 ounces mascarpone 2 tablespoons confectioners' sugar
2 tablespoons store-bought balsamic glaze
4 sprigs fresh mint
Instructions: Heat a grill to medium-high heat or place a grill pan on the stove over medium-high heat. Generously grease the grill grates with the vegetable oil. Slide 5 strawberries on a skewer, pushing the skewer through the cores. Repeat this process to assemble 3 more skewers. Place the skewers on the grill and cook, turning as needed, until dark grill marks are created, 3 to 4 minutes per side. Remove half the strawberries from the skewers to a large bowl and use a fork to mash them. Stir in the remaining strawberries and set aside. Grill the cake slices until they have grill marks, 30 to 45 seconds per side (do not let the cake slices cook for more than 1 minute or they will start to stick). Combine the whipping cream, mascarpone and confectioners' sugar in the bowl of an electric mixer. Whip until stiff peaks form, about 4 minutes. Plate the cakes individually and top each with some strawberries. Drizzle the balsamic glaze over the berries. Dollop the whipped cream on top and garnish each plate with a sprig of fresh mint. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3495,"White Chocolate-Mascarpone Butter 1/4 cup white chocolate chips 2 teaspoons vegetable oil 1 stick unsalted butter, softened 1/4 cup mascarpone cheese Instructions: Put the white chocolate chips and vegetable oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted; let cool. Add the butter and mascarpone to the white chocolate mixture and beat with a mixer until combined. Chill before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 3496,"Baingan Bharta (Roasted Eggplant Salad) 2 large eggplants 2 tablespoons peanut oil, plus more for eggplant 1 medium white onion, finely diced 4 cloves garlic, minced 1 small serrano pepper, seeded (if you wish less heat) and minced 1/4 cup fresh cilantro leaves and soft stems, minced, plus more picked leaves for garnish 1/4 teaspoon ground turmeric 1/4 teaspoon ground cumin, plus more for sprinkling Kosher salt and freshly ground black pepper 2 cups Greek yogurt, beaten until smooth Instructions: Preheat the oven to 500 degrees F. Line a baking sheet with foil. Make 3 slashes in each eggplant, from top to tail, equally distanced around the eggplant. Rub the eggplants with a little peanut oil. Sit them on the baking sheet and roast until soft all the way to the center and the skin is brown, about 45 minutes, rotating the pan and flipping the eggplants halfway through. Remove from the oven and cool. Once cool, skin the eggplant. Chop the flesh until it's relatively smooth but not mushy. In a large skillet, warm the peanut oil over medium-high heat. Once the oil is shimmering, add the onion and saute until it turns golden brown. Add the eggplant flesh, garlic, cl and cilantro leaves. Cook 2 minutes. Add a splash of water if it begins to stick. Add the turmeric, cumin, and 2 teaspoons of salt. Stir and cook another 5 minutes. Turn off the heat. Add the yogurt and stir to combine. Taste for seasoning, and garnish with cilantro leaves and a sprinkle of ground cumin. Serve either warm or slightly chilled. ","[Rioja, Barolo, Syrah, Tempranillo]" 3497,"Salisbury Steak 1 1/2 pounds lean ground beef 1/2 cup seasoned breadcrumbs 1 tablespoon ketchup 2 teaspoons dry mustard 4 dashes Worcestershire sauce 1 cube beef bouillon, crumbled (or powdered beef base) Salt and pepper 1 tablespoon butter 1 tablespoon olive oil 1 whole onion, halved and thinly sliced (or diced if you prefer) 2 cups beef broth, more if needed for thinning 1 tablespoon ketchup 1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional 4 dashes Worcestershire 1 teaspoon cornstarch, optional Salt and pepper Instructions: For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a \steak\ appearance. Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease. For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce. Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 3498,"Pioneer's Scone and Lamb Sandwich 1 (3 to 4 pound) leg of lamb 6 cloves garlic 1 tablespoon ground rosemary 1 tablespoon kosher salt 1 tablespoon pepper Pioneer's Sour Dough Scone, recipe follows Dijon mustard 1 cup sour dough starter, recipe follows 2 1/2 cups all-purpose lour, plus more to form a sticky dough 2 cups warm water 2 eggs 2 tablespoons oil 1 tablespoon sugar 1 teaspoon baking soda 1 teaspoon salt Oil, for frying 1 cup raw milk 1 cup all-purpose flour Instructions: Preheat the oven to 375 degrees F.
With the point of a knife make small slits, about 1-inch deep, in the fat side of the roast. In each slit stuff 1/2 clove of garlic. Rub the rosemary, salt and pepper over the roast. Place the roast over a bed of mirepoix or in a roasting rack. Cook for 30 minutes. Lower the heat to 250 degrees F. Continue cooking until internal temperature reaches 150 degrees F, about another 1 1/2 to 2 hours. Remove from heat and let rest for 15 minutes before slicing.
Serve as an open faced sandwich with 2 to 3 slices of Roast Leg of Lamb with Dijon mustard. The night before, combine the sour dough starter, 2 1/2 cups flour, and warm water in a large, non-metallic bowl. Use a large enough bowl to allow batter to ferment and rise. This mixture will be thick and lumpy but will thin down during the night. Cover and let stand in a warm place. The next morning remove and refrigerate 1 cup of this batter as a starter for the next batch. Add eggs, oil, sugar, baking soda, and salt. Let this dough sit at least 3 hours. Roll the dough out on a well-floured surface to about 1/2-inch thick. Cut into 4 to 5-inch squares. Carefully deep -ry the scones until golden brown on both sides. Mix together milk and flour and let stand 48 hours or until it starts to ferment. Hold starter in a pottery or glass container in the refrigerator. Never use a metal container or leave a metal spoon in the starter. If starter will not be used once a week, freeze the starter to keep it from getting too active. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3499,"Potato and Wild Mushroom Napoleons 1 cup chicken stock 1 cup heavy cream 2 teaspoons fresh chopped thyme 12 ounces assorted wild mushrooms, such as chanterelle, wood ear, shiitake, morel, cleaned, stems removed, and thinly sliced 2 tablespoons white truffle oil 3/4 cup very finely grated aged Asiago (about 3 ounces) 1 cup chicken stock 1 cup heavy cream 2 teaspoons fresh chopped thyme 12 ounces assorted wild mushrooms, such as chanterelle, wood ear, shiitake, morel, cleaned, stems removed, and thinly sliced 2 tablespoons white truffle oil 3/4 cup very finely grated aged Asiago (about 3 ounces) 1/4 cup olive oil 2 large baking potatoes, like russets (about 1 pound), peeled and cut on a mandolin into 1/8-inch slices 1 teaspoon Essence, recipe follows 1/2 teaspoon salt 1/4 cup olive oil 2 large baking potatoes, like russets (about 1 pound), peeled and cut on a mandolin into 1/8-inch slices 1 teaspoon Essence, recipe follows 1/2 teaspoon salt 3 tablespoons unsalted butter 1/2 cup sliced shallots 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 24 slices fresh black or white truffle, optional garnish 16 chives, garnish 3 tablespoons unsalted butter 1/2 cup sliced shallots 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 24 slices fresh black or white truffle, optional garnish 16 chives, garnish 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Preheat oven to 375 degrees F. Brush 4 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Brush with the remaining oil, and top with another baking sheet to prevent curling and bake until golden, 30 to 35 minutes, switching the sheets halfway through baking. Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, salt and pepper, and cook, stirring, until soft and most of the mushroom liquid is evaporated, about 8 minutes. Add the stock, cream, and thyme, and simmer until the liquid has reduced by 50 percent in volume, about 5 minutes. Remove from the heat and stir in the truffle oil. Place 2 potato slices on each of 4 serving plates. Spoon a generous tablespoon of mushroom filling on top, topped with a teaspoon of grated cheese. Continue layering the napoleon so that you have 3 layers of potatoes and 3 layers of mushrooms in all, ending with mushrooms on top. Garnish the top of each napoleon with a sprinkle of cheese and 3 slices of truffle, if desired. Arrange the chives around the outer edge of the plate and serve. Preheat oven to 375 degrees F. Brush 4 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Brush with the remaining oil, and top with another baking sheet to prevent curling and bake until golden, 30 to 35 minutes, switching the sheets halfway through baking. Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, salt and pepper, and cook, stirring, until soft and most of the mushroom liquid is evaporated, about 8 minutes. Add the stock, cream, and thyme, and simmer until the liquid has reduced by 50 percent in volume, about 5 minutes. Remove from the heat and stir in the truffle oil. Place 2 potato slices on each of 4 serving plates. Spoon a generous tablespoon of mushroom filling on top, topped with a teaspoon of grated cheese. Continue layering the napoleon so that you have 3 layers of potatoes and 3 layers of mushrooms in all, ending with mushrooms on top. Garnish the top of each napoleon with a sprinkle of cheese and 3 slices of truffle, if desired. Arrange the chives around the outer edge of the plate and serve. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3500,"Sopes with Shredded Beef 3 pounds boneless beef chuck, cut into 2-inch pieces 1/2 cup lime juice, freshly squeezed 1/4 cup orange juice, freshly squeezed
3 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon kosher salt
2 teaspoons ground coriander
3 cloves garlic, crushed
3/4 cup coarsely chopped fresh cilantro 6 to 8 tomatillos, husked & coarsely chopped (about 8 ounces)
2 cloves garlic, smashed, peeled and quartered
1 avocado, halved, pitted, peeled and diced
1/2 jalapeno, coarsely chopped with seeds
1/2 onion, coarsely chopped
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
3 cups masa harina 1/4 cup all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon salt, plus more for finishing
2 cups warm water
Vegetable oil, for frying
2 tablespoons unsalted butter 1 can refried beans
1/2 cup pickled jalapenos, chopped 2 to 4 Roma tomatoes, diced
1/2 head green cabbage, shredded
1 cup Mexican crema
1 cup crumbled cotija cheese
1 cup fresh cilantro leaves
Instructions: For the shredded beef: Put the beef, lime juice, orange juice, chili powder, cumin, salt, coriander and garlic in a large Dutch oven, or heavy-bottomed pot, and add just enough water to cover. Bring to a boil, and then reduce to a simmer over medium-low heat and cook, covered, for 30 minutes. Remove the lid and continue cooking on a gentle simmer for 2 1/2 to 3 hours, stirring occasionally. Once the beef is tender, let it cool slightly in the braising liquid and then shred with two forks, while still in the pot, so as to let all the shredded beef soak up the delicious sauce. For the tomatillo guacamole: Combine the cilantro, tomatillos, garlic, avocado, jalapeno, onion, lime juice, cumin and salt in a food processor or blender and pulse until combined. For the sopes: Combine the masa harina, flour, baking powder and salt in a mixing bowl. Make a well in the center and slowly add the warm water while incorporating the dry ingredients using a stiff spatula. Once the dough comes together, transfer it to a floured surface and knead it by hand until it is smooth and not crumbly, about 5 minutes. Roll the dough to 1/4-inch thickness and then cut it into 2-inch circles with a biscuit cutter or the rim of a glass; you should get 36 circles. Re-roll and re-cut scraps of dough until all of it is used. Create a ridge around the edge of each sope using your thumb, and working from the center outwards. You are trying to make a small well for the toppings to rest in once the dough is fried. Fill a cast-iron skillet with 1 1/2 inches of vegetable oil and heat to 350 degrees F over medium-high heat. Once the oil is hot, fry the sopes until their edges are crispy and just starting to brown, about 3 minutes. Flip and cook for another 3 minutes. Transfer the sopes to a paper-towel-lined plate and season with salt as they come out of the oil. For the toppings: Melt the butter in a skillet, then add the refried beans. Stir to warm through and loosen the mixture. Set aside. Mix the pickled jalapenos and tomatoes and set them aside. Fill each sope with a layer of beans, followed by some shredded beef and a little tomatillo guacamole. Top each with some of the cabbage, tomato-jalapeno mixture, crema, cotija and cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 3501,"Meatloaf Panini Sandwich 2 1/2 pounds organic or grass-fed beef (80/20) 2 pounds Italian sausage 1/2 cup fresh Italian parsley, chopped 2 yellow onions, chopped 3 tablespoons minced garlic 4 farm-fresh eggs, organic eggs or at the very least cage-free eggs 3 tablespoons organic Italian seasoning 1 tablespoon Himalayan salt or sea salt 1 tablespoon fresh coarse-ground pepper 1 cup organic ketchup 2 cups fresh breadcrumbs (I use gluten-free) 1 tablespoon olive oil 3 yellow onions, peeled and cut in half, then sliced into half-moons 1/4 inch thick 1 tablespoon red balsamic vinegar 1 teaspoon organic sugar 2 fresh garlic cloves 1/4 cup grated mix of Parmesan, Asiago and Romano cheeses or just a good Parmesan will do 1/4 teaspoon Himalayan salt or sea salt 1 cup fresh basil leaves 1 cup stemmed kale leaves of choice (any variety will do) 1/4 cup olive oil Mayonnaise, for spreading 24 to 28 slices dense bread or French bread Marinara or meat sauce of your choice, for topping 24 to 28 slices Havarti cheese Instructions: For the mini meatloaves: Preheat the oven to 350 degrees F. Line baking sheets with parchment or silicone pads. In a large bowl, mix together the beef, sausage, parsley, onions, garlic, eggs, Italian seasoning, salt, pepper, ketchup and breadcrumbs with your hands. Yep, they are the best utensils for the job! Form the meat mixture into approximately 12 to 14 mini loaves (6 to 8 ounces each) on the baking sheets. Bake for 16 to 18 minutes until they reach 165 degrees F. Remove from the oven and let cool slightly before slicing. For the caramelized onions: Heat a saute pan over medium-high heat. Pour in the olive oil, add the onions and then reduce the heat to low. Cook the onions until translucent, stirring occasionally. Add the balsamic and sugar and continue cooking until soft, approximately 2 hours low and slow. For Joy's basil kale pesto: In a food processor, add the garlic, cheese, and salt. Process until almost smooth. Add the basil, kale and olive oil and process until combined. Taste and make any adjustment you may like. Ah, yum! Set aside if you can until ready to use. For the sandwiches: Spread some mayo on each slice of bread. On half of the slices, spread on marinara or meat sauce of your choice. On the other slices, spread on the pesto. Slice the mini meatloaves and layer on the pesto slices. Top with the caramelized onions. Finish with the cheese slices. Close the sandwiches and place on a panini grill until browned and toasty! Slice in half on an angle and enjoy! ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 3502,"Easy Salad with Creamy Roasted Tomatillo Dressing 6 tomatillos, rinsed and halved 1 jalapeno, halved 1 red onion, quartered 2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/2 teaspoon ground cumin 1 cup Mexican crema 2 tablespoons fresh lime juice 1 head iceberg lettuce, shredded 4 Roma tomatoes, seeded and chopped 4 radishes, thinly sliced Instructions: Preheat the oven to 400 degrees F. Place the tomatillos, jalapeno, and red onions on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt and a grind of black pepper. Place in the oven and roast until the vegetables begin to brown and slightly blacken, 25 to 30 minutes. Remove all contents from the baking sheet to a food processor and allow to cool slightly before blending. Add the cumin, crema, lime juice, and season with salt and pepper, to taste. Puree until smooth. Refrigerate at least 1 hour before serving. Immediately before serving, toss the dressing with the lettuce, tomatoes, and radishes. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 3503,"Pasta with Citrus-Herb Sauce 6 tablespoons olive oil 1 medium yellow onion, quartered and very thinly sliced (about 3 cups) Salt and freshly ground black pepper 1/2 cup finely chopped fresh chives 1/4 cup finely chopped fresh Italian parsley leaves 1/4 cup finely chopped fresh tarragon leaves 1 (1-pound) box thin spaghetti 2 lightly packed teaspoons lemon zest (from 1 medium lemon) Instructions: Bring a large pot of heavily salted water to a boil over high heat. Heat 2 tablespoons oil in a large frying over medium-high heat. When it shimmers, add onion, season well with salt and freshly ground black pepper, and cook, stirring occasionally, until soft and translucent, about 5 to 6 minutes. Remove from heat, stir in half of herbs, and set aside. Cook pasta according to the package directions. When pasta is cooked, reserve 1 1/2 cups pasta water, and drain pasta. Return pot to stove and add in onion mixture, remaining 1/4 cup oil, remaining herbs, reserved pasta water, and zest, and season well with salt and pepper. Stir until evenly combined. Add pasta and toss until pasta is well coated. Taste and adjust seasoning, as necessary. ","[Vermentino, Pinot Grigio, Sauvignon Blanc, Ros]" 3504,"Chicharron Mofongo 8 ounces boneless, skinless chicken thighs 3 tablespoons olive oil
1 1/2 tablespoons chicken base
1 1/2 tablespoons granulated garlic
1 tablespoon adobo seasoning
1 tablespoon Cajun spice
1 teaspoon granulated onion
1 teaspoon ground black pepper
1/2 packet all-purpose seasoning, such as Goya Sazon Vegetable oil, for frying 3 green plantains Vegetable oil, for frying 2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon adobo seasoning
1/2 teaspoon Cajun spice
1/2 teaspoon granulated garlic
1/4 teaspoon ground black pepper
1/4 cup Puerto Rican Remoulade, recipe follows 2 cups mayonnaise 1 cup tomato ketchup 1/4 cup granulated garlic 1/4 cup minced garlic 3 tablespoons Sofrito (recipe follows) 2 tablespoons adobo seasoning 2 tablespoons Cajun spice 2 tablespoons granulated onion 1/4 teaspoon cayenne 1/4 teaspoon black pepper 1/2 onion 1 whole onion 1 whole green bell pepper 2 cups sweet mini peppers
1 cup whole or minced garlic
8 bunches cilantro Instructions: For the chicken: Cut the chicken thighs into 1-inch chunks. Combine the olive oil with the chicken base, granulated garlic, adobo seasoning, Cajun spice, granulated onion, black pepper and all-purpose seasoning in a large bowl. Add the chicken and marinate overnight in the refrigerator. Deep-fry the chicken until cooked thoroughly. Drain on paper towels. For the mofongo: Slice the plantains into 1-inch pieces. Lightly fry until golden brown with a slightly crisp outside, 3 to 5 minutes. Combine the olive oil with the minced garlic, adobo seasoning, Cajun spice, granulated garlic and black pepper in a medium bowl. Add the fried plantains to the bowl and mash with a wooden pestle or potato mashing tool. Add half of the fried chicken to the mashed plantain mixture. Form a rounded mound of the mofongo mix in the center of a large plate. Arrange the remaining fried chicken pieces around the mofongo. Drizzle the Puerto Rican Remoulade over top. Combine the mayonnaise, ketchup, granulated garlic, minced garlic, sofrito, adobo seasoning, Cajun spice, granulated onion, cayenne, black pepper and onion in a blender. Blend until an even consistency. Peel and slice the onion. Remove the stem and seeds from the bell pepper. Remove the stems from the mini peppers. Combine the onion, peppers, garlic and cilantro in a blender and pulse for 30 seconds, or until an even consistency is achieved. ","[Syrah, Tempranillo, Garnacha, Barbera]" 3505,"Sunny's Easy Cheese and Cranberry Stuffed Chicken with Cranberry Glaze 4 ounces goat cheese, at room temperature 4 ounces Italian blend shredded cheese
1/2 cup dried cranberries
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper
4 chicken breasts, at ROOM TEMPERATURE! Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 1/2 cups chicken stock 1/2 cup dried cranberries
1/4 cup honey
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
Instructions: Make and freeze the stuffing: Mash together the goat cheese, shredded cheese, cranberries, Italian seasoning and salt and pepper to taste in a bowl with a fork. (You can use your hands to mix it really well.) Taste a 'lil bit and add a pinch of salt if needed. Divide the cheese mixture into four sections and shape into torpedo-like logs a bit shorter than the length of the chicken breasts. Wrap each in plastic wrap. Freeze until firm, at least 1 hour or up to overnight. Prepare the chicken: Use a paring knife to cut a pocket into the short, fat end of a chicken breast, that will run through much of the length of the breast, without cutting all the way through. It may take a few strokes with the knife. Repeat with the remaining chicken breasts. Remove the stuffing from the freezer and insert one log in each pocket. If necessary, trim the logs to fit into the pockets. Secure the openings with toothpicks. Season and grill the chicken: Preheat the grill for direct and indirect grilling at 350 degrees F and oil the grates. Brush olive oil on the chicken and sprinkle on all sides with salt and pepper. Place the chicken over the direct heat of the grill and cook until a peek beneath reveals grill marks, 5 to 7 minutes. Flip and place over the indirect heat of the grill to finish. Remove when a check with a thermometer shows the chicken to be at around 155 degrees F, 20 to 25 minutes. Remove the chicken from the grill and tent with aluminum foil for 5 to 10 minutes. The temperature of the chicken should increase to 165 degrees F. Make the glaze: Combine the chicken stock, cranberries, honey, Italian seasoning and salt and pepper to taste in a small saucepan over medium-high heat. Cook, stirring, until reduced and slightly thickened, about 15 minutes. Remove the toothpicks from the chicken, transfer to plates, and serve each with a spoon of glaze over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3506,"Quick Asparagus Benedict 2 bunches thick asparagus (about 1 1/2 pounds) 1 tablespoon olive oil Kosher salt and freshly ground black pepper 1/3 cup mayonnaise 1/3 cup grated Parmesan 2 tablespoons lemon juice
1 tablespoon white vinegar 4 large eggs, at room temperature 1 tablespoon chopped fresh dill, plus a few sprigs for garnish Instructions: Place a rack in the top third of the oven and preheat the oven to broil.
Trim off about an inch from the bottom of the asparagus and peel about halfway up. Toss the asparagus with the olive oil on a baking sheet. Season with salt and pepper and broil until slightly blistered and tender, about 7 minutes, stirring occasionally. Remove from the oven and set aside.
Combine the mayonnaise, Parmesan, lemon juice and 1/2 teaspoon pepper in a small bowl and set aside.
Fill a large straight-sided skillet with about 2 inches of water and bring it to a bare simmer over medium heat. Add the vinegar. Crack an egg into a cup and gently slip it into the water. Repeat with the remaining eggs and cook until the whites are set but the yolks are still runny, 3 to 4 minutes. Using a slotted spoon, gently scoop the eggs from the water and blot dry with a paper towel.
To serve, divide the asparagus among 4 plates and sprinkle with the chopped dill. Top each serving with a poached egg, drizzle with a quarter of the sauce and garnish with a sprig of dill. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 3507,"Coconut Tres Leches Cake 1 tablespoon butter, for greasing 1 box white cake mix (18 ounces) 1 1/4 cups water
2 tablespoons vegetable oil
3 eggs
1 cup mashed ripe bananas (2 medium bananas)
One 14-ounce can sweetened condensed milk
1/2 cup coconut cream
1/2 cup heavy whipping cream
2 cups heavy whipping cream, cold 1/4 cup canned coconut cream
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1/2 cup coconut chips, toasted
Instructions: For the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment, leaving about 4 inches of overhang on the long sides. Generously grease the parchment with the butter. In a stand mixer on low speed, beat the cake mix, water, oil, eggs and mashed bananas for 30 seconds. Raise the speed to medium and beat for another 2 minutes, scraping down the bowl as necessary. Pour the batter into the prepared baking pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool. Using the parchment \handles,\ remove the cake to platter. With a fork, poke holes every 1/2 inch in the top of the cake. In a large bowl, whisk together the condensed milk, coconut cream and whipping cream and then pour evenly over the top of the cake. Cover and refrigerate until the mixture is absorbed into the cake, at least 2 hours and up to 4 hours. For the frosting: In a stand mixer fitted with the whisk attachment, whip the cream to soft peaks. Turn off the mixer and add the coconut cream, powdered sugar and vanilla. Whip until stiff peaks form. Spread the frosting over the cake and garnish with the toasted coconut chips. Store loosely covered in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3508,"Grilled Sheet Pan S'mores 30 whole graham crackers One 13-ounce jar chocolate spread
16 ounces marshmallow cream
8 ounces mini marshmallows
One 10-ounce bag caramel chips
12 ounces bittersweet chocolate chips
8 ounces toffee bits
Instructions: Preheat a gas or charcoal grill to medium heat and line a sheet pan with aluminum foil. Spread 15 graham crackers with chocolate spread and line them up on the prepared sheet pan. These will be the sandwich bases. Using 2 spoons, dollop the marshmallow cream evenly on the chocolate-spread graham crackers. Sprinkle the mini marshmallows evenly across the graham crackers. Do the same with the caramel chips, chocolate chips and toffee bits. Top each bottom cracker with a top cracker to create a sandwich. Place the sheet pan on the grill. If your grill has a lid, close it. If your grill does not have a lid, flip a second sheet pan over and rest on top of the pan of s'mores to create a lid. Cook until everything is deliciously melted, about 25 minutes. Serve warm. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 3509,"Manguini 1 (750-ml) bottle Cava (Spanish sparkling wine) chilled Mango juice, chilled 1/4 cup small dice mango, divided into 4 equal parts Instructions: Divide the diced mango between 4 chilled champagne flutes. Fill the glasses 1/3 of the way up with mango juice, and top with the Cava. ",[Cava] 3510,"Affogato 2 scoops vanilla ice cream 1 shot freshly brewed espresso
Chocolate-covered almonds, for topping Instructions: Add the ice cream to a glass. Pour over the espresso and top with the chocolate-covered almonds. Serve immediately. ","[Barolo, Barbaresco, Dolcetto]" 3511,"Crispy Salmon with Green Herb-Caper Sauce with Asparagus Cheese Puffs 4 (7 ounce) salmon fillets, skin on Salt and freshly ground pepper 1 cup rice flour 1/2 cup water Olive oil, for searing Herb Caper Sauce, recipe follows 4 lemon wedges, for garnish Asparagus Cheese Puffs, recipe follows 1/2 cup olive oil 1/4 cup finely chopped flat-leaf parsley 1/4 cup capers 3 tablespoons chopped fresh chives 2 cloves garlic, finely chopped 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh rosemary Salt and freshly ground pepper 2 tablespoons fresh lemon juice 1/2 pound fresh asparagus, trimmed, cut into 1/4-inch pieces and blanched 3/4 cup milk 5 tablespoons unsalted butter, cut into small pieces 1/2 teaspoon salt 3/4 cup all-purpose flour 1/4 teaspoon curry powder Pinch cayenne 3 large eggs 1 cup coarsely grated Manchego 1/2 cup finely grated Parmigiano-Reggiano Instructions: Season fillets with salt and pepper, to taste. Combine rice flour with water to make a light loose batter. Heat a large skillet with about 1/4-inch of olive oil. Coat fillets with batter, place meat side down, and sear until golden brown about 2 to 3 minutes. Turn over and sear the skin side for 1 to 2 minutes. Immediately plate and drizzle each fillet with the Herb Caper Sauce. Serve with a lemon wedge. Serve the salmon with Asparagus Cheese Puffs. Combine all ingredients, except for the lemon juice, in a medium bowl and season with salt and pepper. Whisk in the lemon juice just before serving. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper. Bring milk and butter to a boil in a medium saucepan over medium high heat. Combine salt, flour, curry, and cayenne in a small bowl. Remove the milk from the heat and add the flour mixture. Mix with a wooden spoon until the mixture thickens and pulls away from the sides. Place pan back on the heat and cook for about 20 to 30 seconds until the mixture becomes a little dry. Scrape the mixture into a large bowl and let cool slightly. Add the eggs, 1 at a time, adding another only when the previous has been incorporated. Add the asparagus and both cheeses to the dough and mix until combined. Season with salt and pepper. Spoon rounded tablespoons of the mixture onto the sheet pan. Bake in the middle of the oven until golden brown, about 15 to 20 minutes. Remove the puffs from the parchment and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 3512,"Dalgona Coffee 2 tablespoons hot water 2 tablespoons sugar
1 heaping tablespoon instant coffee granules
1 tablespoon vanilla extract 4 ounces milk
Instructions: Add the water, sugar, instant coffee and vanilla to a bowl. Using a hand mixer, whip until light and fluffy, so that the mixture resembles a coffee-colored meringue mixture, about 3 minutes. Fill a 12-ounce glass with ice, then pour in the milk. Add the whipped coffee and stir it into the milk.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3513,"Grammy Tabor's Rule For Ham Souffl 3 tablespoons unsalted butter, plus more for the baking dish 3 tablespoons flour
2 cups milk
3 eggs, separated
1 pound ham, cut into chunks for grinding
1/2 cup dried bread crumbs
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Butter the baking dish. Put 3 tablespoons butter and the flour in a medium saucepan and cook, stirring, until the mixture begins to brown and thicken, about 3 minutes. Remove from the heat and whisk in the milk. Bring the mixture to a simmer over high heat and cook, stirring, until thickened, 5 to 6 minutes. Set aside. Put the egg yolks in a large bowl. Using a 1/2-inch grinder plate attachment, feed the ham through the grinder, allowing it to fall into the bowl with the yolks. Stir in the thickened milk mixture and all but 1 tablespoon of the breadcrumbs until combined. Beat the egg whites to stiff peaks using an electric hand mixer, and then fold them into the ham mixture. Transfer the mixture to the baking dish. Sprinkle the top with the remaining tablespoon of breadcrumbs. Bake until firm and golden brown, about 30 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 3514,"Shrimp Scampi Risotto-Stuffed Tomatoes 1/4 cup finely crushed brown rice cereal 2 tablespoons plus 2 teaspoons chopped fresh parsley
2 garlic cloves, finely chopped 4 large ripe tomatoes (about 2 pounds) 1/2 pound medium shrimp, peeled, deveined and chopped into 1/2-inch pieces
1/4 cup uncooked Arborio rice 2 tablespoons dry vermouth, optional
1 teaspoon lemon zest
1 teaspoon olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. In a small mixing bowl, stir together the cereal, 2 teaspoons of the parsley and half of the chopped garlic. Cut the tops off the tomatoes and reserve. Carefully scoop out the tomato pulp, leaving the tomatoes intact, and place in a medium mixing bowl. Stir in the shrimp, rice, vermouth, if using, lemon zest, olive oil, remaining chopped garlic, remaining 2 tablespoons parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the tomato cups in a baking dish and fill evenly with the rice mixture. Top generously with the crumb mixture and drizzle with olive oil; top with the tomato tops. Bake until the rice is cooked through, about 1 hour. Serve warm or chilled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 3515,"Fiery Farfalle 1 pound farfalle (bow-tie) pasta 1 tablespoon olive oil 1 onion, sliced thin 2 each green, red and yellow peppers, thinly sliced 2 large cloves garlic, minced 1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano, crumbled 1/2 teaspoon lemon pepper 1 bay leaf 1/4 teaspoon red pepper flakes, or to taste Salt, to taste 1 chicken bouillon cube, crumbled Freshly grated Parmesan cheese Italian bread Instructions: Fill a large pot or casserole with water and bring it to the boil over moderately high heat. Add salt and the farfalle and cook pasta according to package directions. Meanwhile, in a large nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, for 5 minutes. Add the peppers, garlic, oregano, lemon pepper, bay leaf, dried red pepper flakes and salt, and cook the mixture, stirring frequently, for 5 minutes more. Add 1 1/2 to 2 cups hot water from pasta pot and the bouillon cube to the onion pepper mixture and simmer the sauce, stirring occasionally, for 8 to 10 minutes more, or until sauce is flavorful. Discard the bay leaf. Drain pasta and transfer to a large bowl. Add the sauce and toss to combine. Serve with freshly grated Parmesan and crusty Italian bread. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 3516,"Chicken With Pickle Sauce 4 6-ounce skinless, boneless chicken breasts Kosher salt and freshly ground pepper All-purpose flour, for dredging
2 tablespoons unsalted butter 1 medium onion, chopped 1 tablespoon chopped fresh thyme 1 cup low-sodium chicken broth 2 large egg yolks 1/2 cup coarsely chopped dill pickles, plus 1/3 cup juice from the jar 5 scallions, finely chopped 1/4 cup chopped fresh parsley Pumpernickel bread and jarred pickled beets, for serving (optional) Instructions: Slice the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper and dredge in flour. Heat the butter in a large skillet over high heat. Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate. Add the onion, thyme and 1/2 teaspoon salt to the skillet. Cook until the onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low. Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl. Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute. Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil). Serve with bread and pickled beets, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3517,"Orange Coffee Cocktail 1 1/2 shots coffee liqueur (recommended: Kahlua) 1 shot mandarin vodka (recommended: Absolut) Coffee Heavy cream Instructions: Combine coffee liqueur and vodka in a coffee glass. Top off with coffee, float heavy cream on top, and serve hot. ","[Brunello di Montalcino, Barolo, Syrah/Shiraz]" 3518,"Grilled Eggplant Pizza 3 eggplants, about 3 pounds total, sliced 3/4 inches thick Salt and freshly ground black pepper Extra-virgin olive oil, for brushing on vegetables, plus about 1/4 cup 2 large red or yellow bell peppers 1 recipe Piadine dough (or prepared pizza dough) All-purpose flour, for dusting 1 tablespoon minced garlic 2 tablespoons finely chopped fresh oregano leaves 1 teaspoon red pepper flakes, optional About 1 cup pitted kalamata olives About 1/2 pound buffalo mozzarella cheese or provolone, coarsely shredded About 3 cups packed arugula Balsamic vinegar Instructions: Prepare the grill and let burn down to medium coals or heat gas grill on medium heat. In a colander set over another bowl, salt the eggplant and let drain for 30 minutes then rinse and dry. Brush the eggplant slices with olive oil and season with pepper. Toss the peppers with a little olive oil. Place both on the grill and cook the eggplant until browned on the first side, about 3 minutes. The slices should be browned between the grill marks when ready to turn. Move them away from direct heat and cook on the second side until tender, about 10 minutes total. Cut the grilled slices into 1/2-inch dice. Cook the peppers, turning as necessary, until charred all over. Remove the peppers to a bowl. Cover and let the peppers steam to loosen the skins. When cool enough to handle, peel, seed, and tear into long, thin strips. Divide the dough into 6 equal balls. Working on a surface free of flour, roll each ball under your palm. As it rolls, it will stick slightly to the surface, creating tension that helps form a tight, round ball. Dust the work surface lightly with flour, pat each ball down lightly, dust the tops with flour, cover with a towel, and let rise for about 15 minutes. With a rolling pin, roll out each ball into a circle 8 or 9 inches in diameter and about 1/8-inch thick. Have the grill ready at medium heat. Have the 1/4 cup olive oil, eggplant, peppers, garlic, oregano, red pepper flakes, if using, olives, and cheese in bowls and ready by the side of the grill. Brush each dough round with about 1 teaspoon of the olive oil. Place on the grill, oiled side up, and cook until browned on the underside, about 2 minutes. Turn and, working quickly, brush each round with another 1 teaspoon olive oil. Then scatter each with 1/6 each of the garlic, oregano, red pepper flakes, if using, eggplant, bell peppers, olives, and cheese. Cover the grill and cook until the rounds are browned on the bottom and the cheese has softened, about 7 minutes. Transfer to plates and top each with an equal amount of the arugula. Spritz lightly with vinegar. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 3519,"Broad Beans with Dill 2 pounds young fresh broad beans in their pods 1/4 pint (1/2 cup) olive oil 2 onions, chopped 2 cloves garlic, peeled and finely chopped 2 tablespoon lemon juice Salt 2 teaspoons sugar 1/2 pint (1 cup) boiling water 2 tablespoons freshly chopped dill 1/2 pint (1 cup) Greek yogurt Hot pita bread, to serve Instructions: Wash the beans; top, tail and string them where necessary. Heat the oil in a large, heavy, lidded pan. Saute the onions and garlic to soften. Reduce the heat, add the beans in their pods and the lemon juice and season with salt and sugar. Stir, and stew gently for 15 minutes stirring occasionally. Add water and half the dill, adjust to a gentle simmer and cook for 1 hour until the pods are very tender. Leave to cool. Pour the lot into a dish with rest of the dill. Serve with the yogurt and hot pita bread. This dish improves with keeping. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 3520,"Roasted Chicken 1 (3 1/2 pound) chicken Salt and pepper 1 bunch basil 5 cloves garlic Kitchen twine 2 tablespoons vegetable oil 3 tablespoons butter 1/2 cup white wine 1/2 cup chicken stock Instructions: Preheat oven to 400 degrees. Remove fat from around neck and remove third joint of wing. Season chicken inside and out with salt and pepper. Stuff basil in cavity and under skin. Place garlic in cavity. Truss with twine. Heat oil in heavy oven-proof pan and brown chicken on both sides. Spread butter on breast and place the pan in the oven, breast side toward the back. Bake for 1 hour and 10 minutes, or 20 minutes per pound. Transfer the bird to a cutting board. Place the pan over heat and deglaze pan with the wine and then the stock. Serve with roast summer vegetables or salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3521,"Antioxidant Salad 6 cups baby spinach 1/2 cup Marie's? Blueberry Pomegranate Vinaigrette 1/4 cup toasted walnuts 1 cup blueberries 1/2 cup pomegranate seeds 1/2 cup carrots, shaved 1/2 cup dried cranberries 1/2 cup goat cheese, crumbled Instructions: Toss spinach with Marie's? Blueberry Pomegranate Vinaigrette. Add in walnuts, blueberries, pomegranate seeds, carrots and cranberries. Top with crumbled goat cheese. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3522,"Snickerdoodle Cookie Thins Nonstick cooking spray, for greasing 2/3 cup whole wheat pastry flour 1/2 teaspoon plus 1/8 teaspoon ground cinnamon 1/4 teaspoon baking soda 1/4 teaspoon fine salt Pinch freshly grated nutmeg 1/2 cup packed light brown sugar 1/3 cup vegetable oil 2 tablespoons reduced-fat milk 1 large egg white 1 teaspoon granulated sugar Instructions: Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the flour, 1/2 teaspoon of the cinnamon, the baking soda, salt and nutmeg in a small bowl and set aside. Combine the brown sugar, oil, milk and egg white in a medium bowl and beat with a hand mixer on medium-high speed until smooth, about 1 minute. Add the flour mixture and beat on low speed until incorporated. Mix together the granulated sugar and remaining 1/8 teaspoon cinnamon. Drop teaspoonfuls of batter about 2 inches apart on the prepared baking sheets. Bake for 7 minutes, and then remove from the oven. Press the cookies down with a wooden spoon or the bottom of a measuring cup, and sprinkle with the cinnamon sugar. Bake until golden brown, 4 to 5 minutes more. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 3523,"Grilled Avocado with Salsa 4 avocados, sliced in half and pitted 1/4 cup olive oil
Kosher salt and freshly cracked black pepper
1/2 cup corn and bean salsa, store-bought or homemade
Hot sauce, for garnish
Instructions: Preheat a grill on medium heat to 425 degrees F. Brush the inside of the avocado halves with the olive oil. Place the avocado halves cut-side down on the grill for 1 minute and 30 seconds. Turn the avocado halves 90 degrees to get cross grill marks and cook for another 1 minute and 30 seconds. Remove from the grill and season with salt and pepper. Put about 1 heaping tablespoon of salsa into the center well of each avocado half. Garnish with hot sauce and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 3524,"Strawberry Kiwi \Watermelon\ Cookie Wedges 1 3/4 cups all-purpose flour 1/2 teaspoon kosher salt 1/8 teaspoon baking powder 4 ounces unsalted butter, at room temperature 1/2 cup granulated sugar 1 large egg, at room temperature 1/2 teaspoon pure vanilla extract 1/4 teaspoon almond extract 2 tablespoons sour cream 12 ice pop sticks 1 1/2 ounces cream cheese 1 1/2 ounces unsalted butter, at room temperature Pinch kosher salt 1 cup confectioners\u2019 sugar, sifted 1 tablespoon strawberry preserves 1/2 teaspoon pure vanilla extract 2 kiwis, peeled, halved lengthwise and sliced into thin half-moons 12 strawberries, chopped 2 teaspoons strawberry preserves 1 tablespoon semi-sweet chocolate chips Instructions: For the sugar cookie: Whisk together the flour, salt and baking powder in a medium bowl. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and almond extracts, then mix on medium-low speed until fully combined. Scrape down the sides of the bowl. Add half of the flour mixture and mix on low speed until mostly incorporated. Add the sour cream and mix on low speed until combined, then add the remaining flour mixture. Mix on low speed until just combined, being careful not to overmix. To shape the cookie, draw or trace a circle 9 inches in diameter on a sheet of parchment paper. Place the parchment, drawing-side down, on an inverted baking sheet. Transfer the dough to the parchment and use damp hands to pat the dough into a flat round, using the drawing as a guide. Score the dough into12 wedges and insert an ice pop stick into each wedge at the \u201crind,\u201d leaving a 3- to 4-inch handle. Refrigerate the dough for at least 1 hour or up to overnight. Preheat the oven to 350 degrees F. Bake the cookie until slightly puffed and lightly brown on the edges, about 20 minutes. Let cool completely. For the frosting: In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese, butter and salt on medium-high speed until light and fluffy, about 2 minutes. Add the confectioners\u2019 sugar and mix on low speed until incorporated, then increase the speed to medium high and mix until fluffy, about 2 minutes. Add the strawberry preserves and vanilla extract and mix for 1 more minute. For the topping: Spread the frosting on the cooled cookie, almost to the edges. Arrange the kiwi slices all around the edge of the cookie, overlapping them slightly. Fill the center with the strawberries. Microwave the strawberry preserves until melted, 15 to 20 seconds, then brush onto the strawberries with a pastry brush. Sprinkle the chocolate chips over the strawberries. Refrigerate for 30 minutes then cut the cookie along the score marks into 12 slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3525,"Beach Paradise 1 part dark rum 1 part guava juice 1/2 lime, juiced 1/2 orange, juiced 1 teaspoon sugar Dash grenadine Slice mango Maraschino cherry Instructions: Fill a cocktail shaker with ice, add ingredients and shake well. Pour into a highball glass and garnish with a maraschino cherry. ","[Rum, Grenadine]" 3526,"Spice Rubbed Pork Tenderloin with Asian Cole Slaw 2 pork tenderloins, each about 12 ounces, silver skin removed 1 tablespoon peanut oil 2 teaspoons Chinese five-spice powder Kosher salt and freshly ground pepper 1 1/2 tablespoons rice vinegar 1 1/2 teaspoons soy sauce 1 1/2 teaspoons mirin 1 lime, juiced 1 1/2 teaspoons finely grated peeled fresh ginger 1 1/2 teaspoons peanut oil 1 1/2 teaspoons toasted sesame oil 1/4 head Napa cabbage, (about 1/2 pound,) thinly sliced crosswise 1/2 large head radicchio, thinly sliced, (about 2 cups) 4 scallions (white and green parts), thinly sliced 1 orange or yellow bell pepper, stemmed, seeded, and thinly sliced 1 red apple, such as Macoun, Cortland, or Pink Lady Kosher salt and freshly ground black pepper Instructions: Position a rack closest to the broiler and preheat to high. Brush the tenderloins with the oil and rub all over with the five-spice powder. Season with salt and pepper, to taste. Lay the pork on a broiler pan and, broil turning once, until golden, about 5 to 7 minutes per side. (An instant-read thermometer should register between 140 and 150 degrees F when inserted into the thickest part of the meat.) Set meat aside for at least for 5 minutes before slicing. Meanwhile, whisk the vinegar with the soy sauce, mirin, lime juice, and ginger in a glass measuring cup. Gradually whisk in the peanut and sesame oils. Toss the cabbage, radicchio, scallions, and bell pepper in a large bowl with 1/4 cup of the vinaigrette. Grate the apple (with the skin but not the seeds) directly into the slaw, and toss again. Season, to taste, with salt and pepper. Slice the pork and divide among 4 plates. Garnish with some of the slaw and drizzle with remaining vinaigrette. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Grenache Blanc]" 3527,"Butternut Squash, Apple and Cranberry Crisp Nonstick cooking spray, for the baking dish 1/4 cup all-purpose flour
2 tablespoons light brown sugar
Pinch kosher salt
1/4 cup (4 tablespoons) unsalted butter, cut into cubes and kept cold 1/4 cup rolled oats
1 pound butternut squash, cut into 3/4-inch chunks 2 apples, cut into 1-inch chunks
1/4 cup dried cranberries
1/2 cup granulated sugar
3 teaspoons cornstarch
2 teaspoons pumpkin pie spice
Pinch kosher salt
Instructions: For the crisp: Preheat the oven to 400 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray. Mix the flour, brown sugar and salt in a bowl. Use a pastry blender, two knives, or a food processor to cut in the butter until the size of peas. Add the oats and combine, taking care to not break up the oats too much. Set aside. For the filling: In a bowl, combine the squash, apples and cranberries and toss with the granulated sugar, cornstarch, pumpkin pie spice and salt. Transfer to the prepared baking dish. Top with the crisp mixture. Bake until the top is golden brown and crispy, 50 to 55 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 3528,"Honey Spritz Cookies 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1/3 cup granulated sugar 1 large egg 1/4 cup honey 1 teaspoon vanilla extract Coarse sugar and/or nonpareils, for decorating (optional) Instructions: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg, honey and vanilla and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated (the dough will be soft). Fill a cookie press with the dough according to the manufacturer's instructions; press out the cookies about 1 1/2 inches apart onto 2 ungreased baking sheets. Decorate the cookies with coarse sugar and/or nonpareils. Bake, switching the position of the pans halfway through, until the cookies are just golden, 12 to 15 minutes. Let cool 2 minutes on the baking sheets, then transfer to racks to cool completely. ","[Prosecco, Moscato, Vinho Verde, Cava]" 3529,"cl Rellenos 4 poblano chiles, roasted, peeled, slit lengthwise down 1 side and seeded 6 tomatoes 2 garlic cloves 1/2 chopped onion Salt Freshly ground black pepper 2 cups fresh Requezon (Mexican) cheese 1 cup finely chopped pecans All-purpose flour, for dusting 8 egg whites 1 1/2 cups vegetable oil Instructions: To roast the chiles: Roast chiles over a gas flame, constantly turning so that the skin is charred evenly. Transfer the chiles to a plastic bag and tie closed, allowing the chiles to stem, until cool to the touch. Pull the charred skin off by hand. Once peeled, slice lengthwise removing seeds and veins.; To make the salsa: Boil the tomatoes for about 5 minutes. Take off the skin and place into a blender with garlic, onion, salt and pepper, to taste. Pulse until thoroughly combined. Bring to boil over medium heat and keep warm until ready to serve.; For assembly: Combine the Requezon cheese, chopped pecans and salt and pepper, to taste, in a bowl. Place 1/2 cup of cheese mixture inside each of the chiles, and roll the flesh entirely to close around the cheese. Spread the flour on a plate and dip/roll the chiles in the flour for an even coating. Beat the egg whites until stiff. Heat the oil to a temperature of about 360 to 375 degrees F. Dip the chiles in the egg whites, coating evenly. Fry until golden brown. Drain on paper towels. Transfer the chiles to a plate. To serve, coat the cl in the salsa. ","[Malbec, Tempranillo, Garnacha, Barbera]" 3530,"Sunny's Smoky Rosemary Grilled Steak Four 1 1/2-inch-thick, bone-in rib eye steaks Kosher salt and coarsely ground black pepper 1/4 cup extra-virgin olive oil 4 sprigs fresh rosemary, cut in half 6 tablespoons unsalted butter 1 teaspoon smoked paprika Kosher salt 3 sprigs fresh rosemary 2 cloves garlic, grated on a rasp or finely minced Instructions: For the steaks: On a plate, sprinkle the steaks on both sides with salt and pepper, and drizzle with the olive oil. Lay out enough plastic wrap to cover each steak. Tightly wrap the steaks individually with a piece of rosemary on both sides of each steak. Rest at room temperature 2 hours. For the butter: In the meantime, in a medium saucepan over medium-low heat, melt the butter together with the paprika and 1 teaspoon salt. Stir to dissolve the salt, then add the rosemary and garlic. Continue cooking on low until the butter is fragrant, 10 to 12 minutes. If the butter begins to brown, turn the heat down. Remove from the heat, discard the rosemary and skim off any foam. Pour into a container and refrigerate until solid.
Preheat a grill or grill pan to high heat. Remove the steaks from the plastic wrap and discard the rosemary. Place the steaks on the grill and cook until the internal temperature reaches 125 degrees F, about 5 minutes per side. Transfer the steaks to a serving platter and top each with a generous scoop of the compound butter. Loosely cover the steaks with a foil tent and allow to rest for 10 minutes, so the carryover cooking brings the final internal temperature up to 130 degrees F (medium rare, closer to rare) before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 3531,"Forgotten Chocolate Souffle 12 ounces bittersweet chocolate, chopped 1 stick unsalted butter, cut into tablespoon pieces, plus more for greasing 1 vanilla bean, cut lengthwise 1/4 teaspoon salt, plus a pinch for the egg whites 12 tablespoons sugar 5 large eggs, separated into yolks and whites, at room temperature for 30 minutes 1/4 cup all-purpose flour Instructions: Put an oven rack in the middle position and preheat the oven to 350 degrees F. Butter a 6-cup souffle dish or casserole. Melt the chocolate and butter in a large bowl set over a pan of barely simmering water, stirring frequently. (Or in a microwave-safe glass bowl in a microwave at 50 percent power for 2 to 3 minutes, stirring well every 30 seconds until the chocolate is melted and smooth.) Cool completely. Scrape the seeds from the vanilla bean into the cooled mixture and add salt and 6 tablespoons sugar. Add yolks 1 at a time, whisking well after each addition. Whisk in the flour. Beat the whites with a pinch of salt in a bowl using an electric mixer at high speed until they hold soft peaks. Add the remaining 6 tablespoons sugar, a little at a time, beating until the whites hold stiff glossy peaks. Whisk about 1/4 of the whites into the chocolate mixture to lighten the batter, then fold in the remaining whites gently but thoroughly. Pour the batter into the souffle dish, spreading it evenly. Bake about 30 to 35 minutes or until the center is still jiggling and a toothpick inserted in the center comes out with moist crumbs adhering to it. Serve the souffle warm. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 3532,"Individual Chocolate Souffles 3 ounces bittersweet chocolate, chopped fine 1/2 cup unsweetened Dutch Process cocoa powder 3/4 cup plus 1/4 cup sugar 1/2 cup boiling water 2 egg yolks 2 teaspoons vanilla extract 3 tablespoons all-purpose flour 8 egg whites, at room temperature 1/2 teaspoon cream of tartar 6 (1/2-ounce) pieces dark chocolate 2 to 3 teaspoons powdered sugar Instructions: Position oven rack in the bottom 1/3 of the oven and preheat to 375 degrees F. Spray the inside of 6 (10 ounces) ramekins, or oven-proof baking cups, with non-stick cooking spray and sprinkle with a little sugar to coat evenly. In a large bowl, place chopped chocolate, cocoa, and 3/4 cup of the sugar. Whisk in boiling water. When chocolate is completely melted, whisk in egg yolks and vanilla. Then stir in the flour. Set aside. Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining 1/4 cup sugar and beat on high speed until stiff but not dry. Fold about 1/3 of the chocolate mixture into the egg whites. Fold in the remaining chocolate mixture in 2 additions. Divide batter into prepared ramekins. Drop one 1/2 ounce of dark chocolate into the center of each souffle just before baking. Bake for 10 to 12 minutes, or until the top has formed a nice crust and the sides appear cake-like. Sprinkle with powdered sugar. Dig in immediately! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3533,"Ganache Frosting 16 ounces bittersweet chocolate, chopped fine 16 ounces (2 cups) heavy cream Instructions: Place the chopped chocolate into the bowl of a food processor. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 3534,"Chicken Thighs with Grapefruit-Fennel Salad 2 teaspoons coriander seeds 2 teaspoons fennel seeds 8 small skinless, boneless chicken thighs (about 1 1/2 pounds) Kosher salt and freshly ground pepper 8 slices baguette 2 tablespoons plus 2 teaspoons extra-virgin olive oil 2 ruby red grapefruits 1 small bulb fennel 1 cup fresh parsley 1/4 cup crumbled low-fat feta cheese Instructions: Place a baking sheet on the bottom oven rack and preheat to 475 degrees F. Coarsely grind the coriander and fennel seeds in a spice grinder or crush with a heavy skillet. Put the chicken in a large bowl and sprinkle with the spices; season with salt and pepper and toss well. Drizzle the baguette slices with 1 tablespoon olive oil and season with salt and pepper. Set aside. Heat a large skillet over high heat; add 2 teaspoons olive oil. Add the chicken and cook until browned on the bottom, 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Carefully arrange the baguette slices on the hot baking sheet. Put 1 chicken thigh on each baguette slice. Roast on the bottom rack until the chicken is cooked through and the baguette is browned and crisp on the bottom, 15 to 17 minutes. Meanwhile, peel the grapefruits with a paring knife; cut out the segments and transfer to a bowl. Squeeze in the juices from the membranes and add the remaining 1 tablespoon olive oil. Trim and core the fennel; finely chop the fennel bulb and 1/4 cup fronds and add to the bowl along with the parsley. Season with 1/4 teaspoon salt and a few grinds of pepper and toss well. Divide the bread and chicken among plates. Spoon the grapefruit-fennel salad over the chicken and top with the cheese. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3535,"Spicy Fries 2 tablespoons taco seasoning 1 teaspoon salt 1 (26-ounce) bag frozen crispy French fries Instructions: Preheat oven to 450 degrees F. Combine taco seasoning and salt; set aside. On baking sheets make a single layer of French fries. Bake until golden brown, about 12 minutes and season with the spicy salt mixture. Serve with chili dogs. Optional: When serving alongside chili dogs, scoop a spoonful of chili and a sprinkle of cheese on the fries for a delicious treat. ","[Rioja, Tempranillo, Garnacha, Barbera]" 3536,"Mac's Toad-in-the-Hole (Non-Traditional) 6 fresh large eggs All-purpose flour, equal amount by volume as the eggs Generous pinch kosher salt Whole milk, equal amount by volume as the eggs 3 tablespoons canola oil (or any oil with a high smoke point) 6 medium russet potatoes Kosher salt 1 cup half-and-half 6 tablespoons unsalted butter Freshly ground black pepper Twelve 1/4-pound English-style banger pork sausages (or breakfast sausages or your favorite bratwurst) Instructions: For the giant Yorkshire puddings: In a large mixing bowl, whisk the eggs lightly. Add the flour and salt and whisk to create a paste. Add one-third of the milk and whisk until completely incorporated. Add another third and incorporate fully. Add the remaining third and incorporate completely. The batter should resemble heavy cream in consistency. Add more milk if required. Cover the mixture with plastic wrap and allow to rest in the fridge for at least 30 minutes or up to overnight. Preheat the oven to its highest setting (but no more than 500 degrees F). Put six 6-inch empty round cake pans on a sheet tray and into the hot oven and allow them to heat through for 15 minutes. Working quickly to avoid the pans losing heat, pull them from the oven, split the oil evenly between the 6 pans and return them to the oven for another 15 minutes. Remove the batter from the fridge and stir gently if the mixture has separated. Working extremely quickly to retain the heat in the oiled pans, split the batter mixture evenly among the 6 pans and return them quickly to the oven. Bake until puffed up and golden brown, about 25 minutes. Don't be tempted to sneak a peek for at least 22 minutes, as partially risen puddings will collapse and be ruined. When ready, remove the pans from the oven and allow the puddings to cool slightly to set for a couple of minutes before removing. Serve immediately. Meanwhile, for the mashed potatoes: Peel and dice the russet potatoes into equal pieces about 1-inch square. Put the potatoes into a large pot, cover with cold salted water and bring to a boil on high heat. Once boiling, reduce the heat to a simmer. In a separate pot, gently heat the half-and-half, butter, and some salt and pepper until warmed through. Once the potatoes are tender, drain in a colander, return to the large pot and add the half-and-half mixture. Mash with a potato masher until smooth. Taste for seasoning and adjust the consistency, using more half-and-half if necessary. They should be loose without being runny. Keep warm until serving. For the sausages: Pan-fry the sausages over medium heat, turning frequently to brown evenly. Gravy: Make a brown gravy according to packet instructions or reheat your left-over roast turkey gravy in a pan. Caramelize and add onions if an onion gravy is desired. To assemble: Place the giant Yorkshire pudding in the middle of a large dinner plate, fill with a generous heap of mashed potatoes, top with 2 crossed sausages and flood the entire dish with lashings of gravy. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3537,"No Bake Chocolate Peanut Butter Cookies 1/4 cup unsalted butter (56 grams) 1/4 cup milk (60 milliliters) 1 cup sugar (200 grams) 3 tablespoons cocoa powder (22 grams) 1/2 cup natural peanut butter (140 grams) 1 teaspoon vanilla extract 1 1/2 cups rolled oats (135 grams) 2 tablespoons ground flax seed (12 grams) 1/4 teaspoon kosher salt Instructions: Line two baking sheets with parchment paper and set aside. In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes. Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine. Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you\u2019d like a chewier cookie, store in the fridge. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 3538,"Tom's Classic Dark and Stormy 2 ounces dark rum, such as Gosling's 1 ounce fresh lime juice 1/2 ounce Simple Syrup, recipe follows Ginger beer Lime wedge, for garnish 1 cup granulated sugar Instructions: Fill a Collins glass with ice. Pour in the rum, lime juice and simple syrup. Top off with the ginger beer and garnish with a lime wedge. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. When the sugar is completely dissolved, remove from the heat and cool to room temperature. Refrigerate, covered, for up to 1 week. ","[Rum, Ginger Ale, Cider]" 3539,"Sundried Tomato Anchovies and Capers 40 sundried tomatoes 20 anchovy fillets, halved 40 capers 5 basil leaves, torn 1/2 cup extra-virgin olive oil 1/2 teaspoon oregano, optional Instructions: Lay your sundried tomatoes flat and top each one with an anchovy half and a caper. Fold over the other sides of the tomatoes to cover the anchovies and capers and transfer to a serving dish. Finish with the basil, olive oil and oregano, if using. ","[Ros, Vermentino, Grner Veltliner]" 3540,"Viener Backhendl: Fried Chicken 1 (2 1/2 pound) chickens Salt and pepper Vegetable oil, for frying 2 cups flour 3 eggs 4 cups panko or bread crumbs 1 cup parsley leaves 2 lemons Instructions: Cut each chicken into 8 pieces. Remove the skin but not the bones. Season generously with salt and pepper. Heat vegetable oil to 300 degrees F. On 3 separate soup plates, put the flour, eggs and bread crumbs, and dip all chicken pieces first in flour, then eggs, and finally bread crumbs. Shake off excess crumbs. Fry chicken pieces for about 12 to 14 minutes until nice and brown. Drain on paper towels. Fry the parsley for about 30 seconds. Remove, drain on paper towels, and sprinkle over chicken. Divide onto 4 plates. Sprinkle with parsley and serve with half a lemon. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3541,"Novelli's Clam Chowder 1/4 cup butter 12 Oz clam juice 4 Oz clam base 1/2 cup chardonnay 1 1/2 pounds russet potatoes (cut in half and julienned) 1 medium yellow onion (cut in half and julienned) 1 Tbs Italian seasoning 3/4 Tbs black pepper 1 half gallon half&half 1 cup of water 3.3 Oz of corn starch or little less than a cup Half pound of Dungeness crab meat (substitute with chopped clams if fresh seafood is unavailable) 8oz sour cream 8oz mayo 1/2 cup butter (melted) 1/2 cup garlic (minced) 6oz shredded parmesan cheese Instructions: Use two separate pots, in one add half&half and heat medium high (do not boil) add corn starch and whisk well. Base:In the other pot all at once add water, clam juice, clam base, chardonnay, butter, Italian seasoning, pepper, potatoes, and onions. Cook at medium high until potatoes get soft and then add crab meat (or clams if crab is unavailable) Once half&half+corn starch mixture is heated up and thickened, add base and stir. Able to serve right away Mix all together and that's it. Spread on bread and toast or add to a steak sandwich. Mom used it for everything ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3542,"Sweet Potato Fritters with Chinese Sausage 2 medium sweet potatoes (about 1 1/2 pounds) Kosher salt and freshly ground black pepper 2 tablespoons butter, melted 2 scallions, chopped (about 1/4 cup) 1/3 cup chopped Chinese sausage 1 tablespoon red curry paste 1 large egg 1 cup panko 1/4 cup vegetable oil 1/2 cup mayonnaise 2 tablespoons sambal chili paste Instructions: Preheat the oven to 350 degrees F.
Place the sweet potatoes directly on the rack in the oven. Roast until the sweet potatoes are tender, about 1 hour. Let cool completely. When cooled, remove the skin from the potatoes and transfer the flesh to a bowl. Mash with a fork until smooth. Stir in the butter, scallions, sausage and curry paste until combined.
Shape the sweet potato mixture into 3-inch cakes (about 1-inch thick). In a large shallow bowl, whisk the egg until lightly beaten; add the panko to another shallow dish. Dip the potato cakes in the egg, and then coat evenly in the panko.
Heat the oil in a large skillet over medium heat. In batches, cook the fritters in the hot oil until golden, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain. Stir together the mayonnaise and sambal; serve the hot fritters with the chili mayonnaise. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3543,"Cold Cauliflower Soup with Bacon and Croutons 1/2 loaf sourdough bread (about 8 ounces), cut into 1/2-inch cubes 1/4 cup extra-virgin olive oil 1 tablespoon chopped fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper, optional 10 to 12 strips thick-cut applewood-smoked bacon (about 1 pound) 3 tablespoons unsalted butter, at room temperature 2 ribs celery, chopped to yield 3/4 cup 1 large or 2 small shallots, thinly sliced Kosher salt and freshly ground pepper 2 cloves garlic, coarsely chopped 4 cups low-sodium chicken broth 1 tablespoon chopped fresh thyme 1 head cauliflower (1 1/2 pounds), cut into 1-inch pieces Instructions: For the croutons: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Arrange the bread cubes in a single layer on a rimmed baking sheet. Drizzle with the olive oil. Sprinkle the thyme on top and season with the salt and pepper if using. Toss until coated. Bake until golden and crisp, 10 to 12 minutes. Set aside to cool. For the bacon: On another baking sheet, arrange the bacon in a single layer. Bake until browned and crisp, 15 to 17 minutes. Drain on paper towels. When cool enough to handle, chop into 1/2-inch pieces and set aside. For the soup: In a large saucepan or Dutch oven, melt the butter over medium-high heat. Add the celery, shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until soft, about 4 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the chicken broth, thyme and cauliflower. Bring the mixture to a boil. Reduce the heat to a simmer, cover and cook until the vegetables are tender, 20 to 25 minutes. In batches, puree the soup in a food processor until smooth. Season with salt and pepper. Cool the soup to room temperature, then refrigerate until ready to serve, at least 2 hours. Ladle the chilled soup into bowls and garnish with the croutons and bacon. Cook's Note: The soup can also be blended using an immersion blender. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 3544,"Lamb Sausage 8 cups beef broth 8 cups port wine 7 bay leaves 5 cinnamon sticks 1/4 cup whole peppercorns (mixed colors) 1 onion, halved, skin on 3 tablespoons kosher salt 1 teaspoon ground nutmeg 1 teaspoon ground allspice 1 teaspoon ground cumin 3 pounds ground leg of lamb 6 whole eggs 1 cup heavy cream 1/4 cup extra-virgin olive oil 3 cups chopped pistachios 1/4 cup shallots, minced 1/4 cup garlic, minced 1 cup finely chopped fresh rosemary leaves 1/4 cup port 1 tablespoon ground allspice 1 tablespoon ground cumin 1 teaspoon ground nutmeg 1 tablespoon kosher salt 1 teaspoon coarse ground black pepper Dried bread crumbs Instructions: To make the poaching liquid: In a shallow 3-quart pot, add all ingredients. Bring to a simmer. To make the lamb sausage: Mix all ingredients except bread crumbs in a large bowl; add 1 to 2 cups bread crumbs until mixture can form a shape without sticking to your hands. Cut cellophane into 8 by 8-inch squares. Place 2 tablespoons of mixture in a tube shape and roll into cellophane, twisting the ends like a tootsie roll for a tight sausage shape. Test 1 sausage in boiling poaching liquid for approximately 20 minutes before cooking all sausages. Let cool in refrigerator for 15 minutes. Slice sausage to check consistency, if it falls apart, add more bread crumbs to mixture. ","[Rhone Blends, Shiraz, Tempranillo, Garnacha]" 3545,"Zucchini Hash 2 large zucchini, grated 1 tablespoon plus 2 teaspoons olive oil 1 garlic clove, thinly sliced 1 tablespoon chopped fresh dill Salt and pepper 1 tablespoon chopped parsley Instructions: Place the grated zucchini in the middle of a kitchen towel. Twist the ends together and squeeze the juices out of the vegetable. In a large skillet over medium-high heat, heat the 1 tablespoon of the oil with garlic. Saute the zucchini, dill and salt and pepper until tender but still crisp. Toss the zucchini with remaining oil and check seasoning. Top with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3546,"Shakshuka with Chickpeas and Swiss Chard 8 large eggs 2 tablespoons extra-virgin olive oil 1 onion, thinly sliced root to tip 2 cloves garlic, finely chopped 3 tablespoons mild harissa, plus more for serving 2 teaspoons ground cumin Kosher salt and freshly ground pepper 1 15-ounce can cherry tomatoes 1 15-ounce can chickpeas, not drained 1/2 bunch Swiss chard, leaves only, chopped (about 2 1/2 cups) 8 slices sourdough bread 1/3 cup chopped fresh parsley Instructions: Preheat the oven to 400? F. Add the eggs (in their shells) to a large bowl of warm water and set aside. This will bring the eggs to room temperature and make for more even cooking. Heat the olive oil in a large cast-iron skillet over medium heat. Add the onion and cook, stirring, until softened, 6 to 7 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the harissa, cumin, 3/4 teaspoon salt and a few grinds of pepper; toss to coat the onion. Add the cherry tomatoes, chickpeas with their liquid and 1/4 cup water. Increase the heat to medium high, stir to combine and bring to a simmer. Add the Swiss chard in batches, stirring until wilted before adding more. Continue cooking until slightly thickened, about 3 minutes. Remove from the heat. Remove the eggs from the water and crack them into a bowl or large spouted measuring cup. Make 8 wells in the tomato mixture and gently slip 1 egg into each well. Transfer the skillet to the oven. Bake until the egg whites are fully set and firm to the touch, 8 to 12 minutes. Meanwhile, put the bread on a baking sheet and toast in the oven until browned, 10 to 12 minutes. Top the shakshuka with the parsley. Divide among shallow bowls or plates; serve with the bread and more harissa. ","[Ros, Pinot Grigio, Vermentino, Grenache Blanc]

" 3547,"Esta Loca Margarita 3 parts pomegranate juice 3 parts orange tequila 1 part orange liqueur or Triple Sec (recommended: Cointreau) 1 part sweet and sour mix 1 1/2 cups ice cubes Lime wedge, for garnish Instructions: Combine all ingredients, except lime, in a pitcher. Stir. Pour into a margarita glass and garnish with lime wedge. Can also be served on the rocks. ","[Tequila, Orange Liqueur, Cointreau]" 3548,"Broccoli Stem and Carrot Slaw 6 broccoli stems (save the tops for something else), peeled and julienned on a mandolin 4 carrots, peeled and julienned on a mandolin 3 celery ribs, julienned 1 red onion, julienned 1 Granny Smith apple, skin on, julienned 1/2 cup julienned cornichons 1 1/2 cups mayonnaise 1/4 cup Dijon mustard 1/4 cup cider vinegar 1 clove garlic, smashed and finely chopped Kosher salt Instructions: Combine all the ingredients. Season with salt to make sure it is delicious. Let sit for at least 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3549,"Slow-Cooker Meatloaf 2 1/4 pounds ground meatloaf mix (a combination of beef, pork and veal) 1 cup panko breadcrumbs
2 large eggs 1 1/4 cups ketchup 2 tablespoons Worcestershire sauce 4 scallions, finely chopped 2 tablespoons chopped fresh parsley, plus more for topping 2 teaspoons chopped fresh thyme Kosher salt and freshly ground pepper 12 ounces small fingerling potatoes, halved lengthwise 3 carrots, sliced 1 inch thick 1/4 cup low-sodium chicken broth 2 tablespoons packed light brown sugar Instructions: Combine the meatloaf mix, panko, eggs, 3/4 cup ketchup, 1 tablespoon Worcestershire sauce, the scallions, parsley, thyme, 1 teaspoon salt and a few grinds of pepper in a large bowl; mix with your hands until just combined. Form into a 5-by-9-inch loaf. Transfer the meatloaf to a 6-quart slow cooker. Scatter the potatoes and carrots over and around the meatloaf. Pour in the chicken broth. Cover the slow cooker and cook 8 hours on low or 4 hours on high. When the meatloaf is done, skim off any excess fat from the juices in the slow cooker. Combine the remaining 1/2 cup ketchup, 1 tablespoon Worcestershire sauce and the brown sugar in a small bowl, then whisk in 1/4 cup juices from the slow cooker. Brush the top of the meatloaf with the ketchup mixture. Cover the slow cooker and let the meatloaf rest, 10 minutes. Remove the meatloaf from the slow cooker and slice in half. Serve half with the vegetables; top with more parsley. Reserve the remaining half for Meatloaf Quesadillas. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 3550,"Cherry-Cream Cheese Crumb Cake Bombs 2 ounces (from 8-ounce package) cream cheese, softened 2 tablespoons powdered sugar 2 tablespoons butter, melted 5 tablespoons all-purpose flour 1/4 cup granulated sugar One 12.4-ounce can Pillsbury? refrigerated cinnamon rolls with icing (8 rolls) 3 tablespoons cherry preserves or jam 1 egg 1 teaspoon water Instructions: Heat oven to 375 degrees F. Spray 8 regular-size muffin cups with cooking spray. In small bowl, stir cream cheese and powdered sugar until smooth. Set aside. In another small bowl, using fork or pastry blender, mix melted butter, 4 tablespoons of the flour and the granulated sugar until mixture looks like coarse crumbs. Set aside. Separate dough into 8 rolls. Place remaining 1 tablespoon flour off to the side, on work surface. Dip cinnamon-coated side of each roll into flour; shake off excess. With cinnamon side up, press each roll into 3 1/2-inch round. Spoon 1 teaspoon of the preserves in center of each roll; top with 1 rounded teaspoon of the cream cheese mixture. Bring edges of each roll up over filling; pinch edges tightly to seal. Place rolls, pinched side down, in muffin cups. In small bowl, beat egg and water with fork. Brush egg mixture over top of each roll. Sprinkle 1 rounded tablespoon of the crumb topping on each roll; slightly press into dough. Bake 16 to 18 minutes or until golden brown. Cool in pan 5 minutes. Remove cake bombs from pan; place on cooling rack. Place icing from can into 1-quart resealable food-storage plastic bag; cut small hole in bottom corner of bag. Squeeze bag to drizzle icing over cake bombs. Let stand 5 minutes. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 3551,"Pasteles de Guayaba: Guava Pastries 1 pound cream cheese 1 pound butter, softened 1 pound flour 1 1/2 pounds guava paste Sugar, for sprinkling Instructions: Blend the cream cheese, butter and flour until well mixed. Wrap in plastic wrap and refrigerate for at least 30 minutes. Preheat oven to 375 degrees F. Roll out the dough into a 1/4-inch thick square. Cut the rolled dough into 16 to 20 squares. A little off center of each square, place 1 tablespoon guava paste. Fold the dough over the guava paste, forming a triangle. Press the edges shut. Place the pasteles onto a cookie sheet and sprinkle them with a thin layer of sugar. Bake until the pasteles are evenly browned, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3552,"Mazurkas (Poland) 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 cup unsalted butter, soft, but still cool 1 cup sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 4 teaspoons cornstarch 4 teaspoons sugar 1 cup orange juice 1/2 cup dried apricots, diced 1/2 cup dried dates, quartered 1/2 cup dried cherries, each halved 1/2 cup dark or golden raisins 3 tablespoons candied orange peel, diced 1/2 cup raw peeled pistachios Finely grated zest of 1/2 lemon Instructions: Preheat oven to 375 degrees F. Coat a 9 by 13-inch baking pan with butter or nonstick spray. Line the bottom of the pan with parchment paper. For the cookie: Whisk the flour, baking powder and salt in a bowl.
Beat the butter and sugar in a large bowl, with an electric mixer, at medium-high speed until creamy, about 2 minutes. Scrape down the sides and add the egg and vanilla extract. Beat well, and then scrape down the sides.
While mixing on low speed, add the dry ingredients in 3 batches. Scrape down the bowl between each addition, and mix until just blended. Transfer the dough to the prepared pan and spread evenly with a spatula. Bake until light golden brown with spots of darker golden brown and darker edges, about 30 minutes. Cool completely, about 45 minutes.
Meanwhile, prepare the fruit: Whisk the cornstarch and sugar together in a small saucepan. Whisk in orange juice until mixture dissolves. Stir in the fruits and candied orange peel. Bring to a simmer over medium, stirring often; continue to cook, stirring until thickened into a compote, about 3 minutes more. You should be able to draw the spoon along the bottom of pan and see the pan with no liquid seeping back. Remove from heat and transfer to a bowl. Stir in the nuts and lemon zest.
Spread fruit evenly over the top of the cooled crust.
Heat oven to 350 degrees F. Bake mazurkas until golden brown around edges and fruit sets but is still slightly glossy and jewel-like, about 10 minutes. Cool in pan on rack.
Cut, using an oiled knife, into 24 bars. Serve.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3553,"Chocolate Chiffon Cupcake 4 ounces cake flour 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1/4 cup hot water 1 1/4-ounce cocoa powder 5 large egg yolks 6 ounces sugar, divided 1/4 cup vegetable oil 1 teaspoon vanilla extract 4 large egg whites 1/2 teaspoon cream of tartar Instructions: Preheat oven to 325 degrees F. Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside. In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside. Place the hot water and the cocoa powder into a small bowl and whisk to thoroughly combine. Set aside. Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the cocoa mixture, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the mixture to a mixing bowl while you whisk the egg whites. Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Once the sugar has all been added, increase the speed back to high and continue to beat until stiff peaks form, approximately 2 minutes. Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 3554,"How to Smoke a Turkey on a Grill | Smoked Whole Turkey Recipe 1 fresh whole turkey (15 to 17 pounds), patted dry with paper towels Canola oil, for brushing Kosher salt and freshly ground black pepper 1 cup chicken stock 2 tablespoons honey 2 tablespoons apple cider vinegar Instructions: Remove the turkey from the fridge and allow to sit for 30 minutes to 1 hour before cooking. Meanwhile, prepare a charcoal grill or smoker for indirect heat, at approximately 275 degrees F. Sprinkle in wood chips (such as hickory, apple or pecan wood) that have soaked in cold water for at least 4 hours and up to 48 hours, and allow them to char before cooking. Place the turkey in a roasting pan fitted with a rack. Brush the entire turkey with the oil and season liberally with salt and pepper. Place the turkey in the grill or smoker and cook for 45 minutes. Meanwhile, mix together the chicken stock, honey and vinegar. Baste the turkey after cooking for 45 minutes. Repeat the basting every 45 minutes until the internal temperature of the thigh registers 165 degrees F and the breast registers 155 degrees F, about 3 1/2 to 4 1/2 hours, depending on the size of the bird. Remove the turkey to a large cutting board and let rest for at least 20 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3555,"English Rib Roast 1 (7 to 8-pound) standing rib roast (3 ribs) 1 1/2 tablespoons Dijon mustard Kosher salt and freshly ground black pepper Instructions: Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature. Place the oven rack on the second lowest position and preheat the oven to 500 degrees F.
Place the roast in a pan large enough to hold it comfortably, bone-side down. Brush the top with the mustard and sprinkle with 1 tablespoon salt and 1 1/2 teaspoons pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Remove the roast from the oven and transfer to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 3556,"Grilled Polish Sausage topped with Caramelized Onions, Sweet Potato Mash, and Grilled Tomatoes 6 links polish sausage 1 white onion, quartered and sliced 3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper Salt and freshly ground black pepper
1/4 cup sugar 2 tablespoons whole, unsalted butter 1/2 cup vegetable oil Sweet Potato Mash, recipe follows Grilled Tomatoes, recipe follows 2 sweet potatoes, medium 1/2 cup milk 2 tablespoons whole, unsalted butter 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon dried ginger 1 teaspoon minced chipotle pepper (optional)
1 sweet potato, medium Vegetable oil, for frying 5 small Roma tomatoes Salt and freshly ground black pepper Instructions: Slice the sausages on the diagonal and cook in a grill pan over medium-high heat, until grill marks form, about 3 minutes on each side.
Saute 1 quartered and sliced white onion in a medium pan in extra virgin olive oil until tender. Add a pinch of salt and pepper and 1/4 cup of sugar to the pan and coat the onions evenly. Add 2 tablespoons of butter to the pan and continually stir the onions until they are brown. Top sausages with onions and.serve with Sweet Potato Mash and Grilled Tomatoes.
Salt Cut 2 medium sized sweet potatoes into small, 2-inch cubes and boil in salted water, in a large pot, until the cubes are fork tender, about 7 minutes. Once the sweet potatoes are fully cooked, drain the water from the pot and place into a medium sized bowl. Stir in 1/2 cup of milk and 2 tablespoons of butter. Add 1/4 teaspoon each of cumin, cinnamon, and ginger. For added heat, add 1 teaspoon of minced chipotle pepper. Mix together with a masher or wooden spoon until the ingredients are fully integrated, then set aside. Slice the sweet potato into 1/8-inch triangles. Fry the triangles in vegetable oil in a medium sized saute pan until crisp. Use the triangles as a garnish in the sweet potato mash. Place the tomatoes in a large pot of boiling water for approximately 2 minutes. Remove the tomatoes and immediately shock them in ice water. Once the tomatoes are cool, peel away the tomato skins. Cut the tomatoes in 1/2, and season, to taste, with salt and freshly ground black pepper. Place the tomato halves in a grill pan, and cook until each side is seared, roughly 3 minutes per side. Remove the tomato halves from the pan and set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3557,"Stuffed Pork Chops with Roasted Vegetables and Soft Polenta 2 cups milk Kosher salt 1 cup quick-cooking polenta 1/2 cup grated Parmesan 1/4 cup mascarpone 2 fresh sage leaves, cut into chiffonade 2 cups Brussels sprouts, trimmed and halved 2 cups cauliflower florets 3 tablespoons olive oil Crushed red pepper Kosher salt Seeds from 1 pomegranate, for garnish 3 pieces bacon, cut into lardons 1/2 Spanish onion, cut into small dice 2 Granny Smith apples, peeled and cut into 1/2-inch dice 1/2 cup Calvados 1 sprig rosemary, leaves finely chopped 1/2 cup golden raisins Kosher salt 1/2 cup breadcrumbs 1 egg, lightly beaten 3 bone-in pork loin chops, 3/4-inch thick Olive oil, for pan 1/2 cup sherry vinegar 1/2 cup maple syrup Instructions: For the polenta: Bring the milk and 2 cups water to a boil in a medium saucepan over medium-high heat. Season generously with salt. Slowly whisk in the polenta; when all of the polenta has been incorporated, reduce the heat to medium and immediately switch to stirring with a wooden spoon. Cook, stirring frequently, until the polenta begins to pull away from the pan; add water if it becomes too thick. When the polenta is thoroughly cooked, it will look creamy and not feel gritty on your tongue. Remove the polenta from the heat and stir in the Parmesan, mascarpone and sage. Cover and keep warm. For the roasted vegetables: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat. Combine the Brussels sprouts and cauliflower florets in a large bowl. Add the olive oil and some crushed red pepper salt; stir to coat. Pour the vegetables onto the prepared baking sheet and spread in a single layer. Roast until tender and golden brown, 20 to 25 minutes, stirring halfway through. Transfer to a serving plate and garnish with pomegranate seeds. For the stuffed pork chops: Adjust the oven to 375 degrees F. Add the bacon to a skillet and cook over medium-high heat until almost crispy. Add the onions and sweat for 4 to 5 minutes. Add the apples and cook for another 3 to 4 minutes. Carefully add the calvados (it may flame) and cook until almost dry. Add the rosemary, raisins and salt to taste. Transfer the mixture to a large bowl, along with the breadcrumbs and the beaten egg; stir to combine. Sprinkle the pork chops with salt. Insert a paring knife into the curved side of each chop to make a deep pocket, about 2 inches wide. Stuff the pockets with the breadcrumb mixture. Heat a large saute pan over medium-high heat and coat the pan with olive oil. Sear the pork chops until golden brown on all sides. Remove the chops to a baking sheet and place in the oven for 15 minutes. Meanwhile, add sherry vinegar and maple syrup to a small saucepan. Bring to a boil, then lower the heat and simmer until reduced by half. (Keep an eye on the saucepan, as the mixture can burn quickly.) After 15 minutes in the oven, baste the chops all over with the maple-vinegar reduction. Return to the oven for an additional 5 minutes, or until the pork reaches an internal temperature of 145 degrees F. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 3558,"Phyllo Tartlets with Smoke Salmon Rillettes 100 phyllo tartlett shells 1 side smoked salmon, minced 1 small red onion, chopped fine 1 bunch chives, chopped very fine 1 cup capers, rough chopped 2 cups aioli 1 jar domestic osetra caviar 2 cups plain yogurt, drained 2 Tbs. fresh dill, chopped fine fresh juice from 2 lemons salt and pepper to taste dill to garnish
Instructions: Preheat oven to 400 F. Place tartlett shells on a sheet tray and bake until golden brown. Let cool.
Mince salmon in a food processor. In a medium bowl, mix salmon, onion, chives, capers, aioli and a touch of lemon. Season with salt and pepper to taste. Refrigerate until use.
In a small bowl, mix yogurt, dill, lemon, salt and pepper. To serve, fill each shell with a spoon of salmon mixture. Top with a refined amount of caviar and tiny dollop of yogurt. Garnish with dainty dill sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 3559,"Chicken Schnitzel with Mustard Sauce 1/2 cup plain low-fat Greek yogurt 1/4 cup whole-grain mustard 5 slices white bread, torn 3/4 teaspoon dried marjoram Kosher salt and freshly ground pepper 1/2 cup all-purpose flour 1/2 teaspoon paprika Pinch of freshly grated nutmeg 2 large eggs 4 chicken cutlets, about 1/8 inch thick (about 1 1/2 pounds total) Vegetable oil, for frying Applesauce, for serving (optional) Instructions: Whisk the yogurt and mustard in a bowl until smooth; set aside. Pulse the bread in a food processor until finely ground. Transfer to a shallow dish and add the marjoram, and salt and pepper to taste. In another shallow dish, season the flour with the paprika and nutmeg. Beat the eggs in a third dish. Season the chicken with salt and pepper. Dredge each cutlet in the flour, shaking off the excess. Dip in the eggs and then in the breadcrumbs, pressing to coat both sides. Place on parchment paper until ready to fry. Heat 1/8 inch of vegetable oil in a large skillet over medium-high heat until hot. Add 2 cutlets, gently swirling the skillet so the oil washes over them, and cook until golden brown, about 3 minutes per side. Transfer to a paper-towel-lined plate and season with salt. Repeat with the remaining chicken, adjusting the heat as needed. Serve the schnitzel with the mustard sauce and applesauce, if desired. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 3560,"Ale-Simmered Chicken with Dried Plums 3 pounds chicken pieces, bone-in and skin on Kosher salt Freshly ground black pepper 3 tablespoons vegetable oil 2 medium onions, medium dice 4 cloves garlic, peeled and roughly chopped 2 (12-ounce) bottles good-quality ale 3 ounces tomato paste (about 1/2 small can) 1 (14.5-ounce) can crushed tomatoes 1/2 pound carrots (about 6 small carrots), peeled and chopped into 3/4 to 1-inch pieces 5 sprigs fresh thyme 8 ounces pitted dried plums Instructions: Trim excess fat from chicken parts and cut breasts in half so that all the pieces will cook in roughly the same amount of time. Season the chicken generously with salt and pepper. Heat vegetable oil in a large, oven-proof pot (such as a Dutch oven) over medium-high heat. Brown chicken on all sides, about 5 minutes per side, then set aside on a plate and reserve. Add the onions and garlic and cook a couple minutes to sweat them down a little. Add the ale and deglaze the bottom of the pot. Add the tomato paste and canned tomatoes and stir well until tomato paste is dissolved. Add carrots, thyme, and plums. Return the chicken to the pot along with any reserved juices. Gently submerge the chicken pieces by nestling them into liquid (this will cook them evenly without drying them out). Return to medium heat and bring to a simmer. Reduce heat to low, cover, and continue to simmer on low for 1 1/2 hours until chicken is cooked through and starting to fall off the bone. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3561,"Grilled Shrimp with Mango Salsa 2 (4-ounce) tropical fruit cups, drained (about 1 cup) 1 tablespoon fresh cilantro leaves, finely chopped 1 scallion, finely chopped 1/2 lime, juiced 1 small jalapeno, ribs removed, seeded and minced Kosher salt 24 large shrimp, peeled and deveined Olive oil cooking spray 1 (8-ounce) bag shredded coconut Instructions: Wooden skewers, soaked in water for 30 minutes Preheat oven to 350 degrees F. For the mango salsa: Chop drained fruit into small pieces. Combine the fruit and remaining salsa ingredients in a bowl and refrigerate until chilled. For the shrimp: Place coconut on baking sheet. Bake for 6 to 8 minutes, or until coconut turns light brown. Set aside Spear 3 shrimp on each bamboo skewer. Heat a ridged grill pan over medium-high heat and spray with cooking spray. Place shrimp skewers on grill pan. Cook shrimp for 2 minutes per side or until shrimp turns pink. Place shredded coconut on serving plate. Remove shrimp from skewers and place on top of coconut. Place salsa in a decorative bowl and serve with shrimp skewers immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 3562,"Veggie and Chorizo Quesadillas 1 tablespoon olive oil 8 ounces Mexican chorizo
1 medium red bell pepper, cut into 1/2-inch pieces
3 cups fresh spinach
8 flour tortillas (about 7 inches in diameter)
8 ounces shredded Mexican cheese blend
1 tablespoon butter
Salsa, for serving
Instructions: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, stirring, until aromatic and browned, about 4 minutes. Reduce the heat to medium and add the bell pepper. Cook, stirring, until slightly softened, about 3 minutes. Add the spinach and toss until wilted. Cool slightly. Lay out 4 of the tortillas and sprinkle with half of the cheese (about 1/4 cup per tortilla). Divide the chorizo mixture among them, then sprinkle with the remaining cheese. Top with the remaining tortillas. Wipe the skillet clean and melt the butter over medium-high heat. Carefully transfer 2 of the quesadillas to the skillet and cook, flipping once, until golden brown and melty, about 3 minutes per side; transfer to a cutting board. Cook the remaining 2 quesadillas. Cut each into 4 pieces and serve with salsa. ","[Rioja, Tempranillo, Garnacha, Barbera]" 3563,"Bittersweet Chocolate Chip Cookies 1 cup plus 6 tablespoons unbleached all-purpose flour 1/2 teaspoon fine salt 1/2 teaspoon baking soda 1/2 cup unsalted butter (1 stick), at room temperature 1/2 cup packed dark brown sugar 1/2 cup granulated sugar 1 large egg, at room temperature 3/4 teaspoon pure vanilla extract 6 ounces bittersweet chocolate, finely chopped Confectioners' sugar Instructions: Preheat the oven to 350 degrees F. Line 2 to 3 baking sheets with parchment paper or re-usable baking sheets (silpats). Whisk the flour, salt, and baking soda together in a medium bowl, and set aside. In a large bowl, cream the butter and sugars with a hand held electric mixer, until light and fluffy. Beat in the egg and then the vanilla. Gradually add the dry ingredients to the creamed mixture. Stir in the chopped chocolate. To form the cookies, scoop heaping tablespoons of the dough and roll by hand into balls. Place the balls about 2 inches apart on the baking sheets. Flatten the dough slightly with your fingertips. Bake until light brown, about 12 to 15 minutes. (If baking 2 sheets at a time, rotate the pans halfway through baking.) Transfer cookies to a rack to cool. Lightly dust the cookies with confectioners' sugar, if desired. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 3564,"Egg Drop Soup 2 cups vegetable stock 4 shiitake mushrooms, sliced 3 ripe heirloom tomatoes, cored and chopped 2 eggs, lightly beaten 1 tablespoon light soy sauce Sea salt and freshly ground white pepper 1 tablespoon cornstarch blended with 2 tablespoon cold water 1 teaspoon toasted sesame oil 1 scallion, thinly sliced Instructions: Heat the vegetable stock and 2 cups water in a wok or pot and let simmer for a minute. Add the mushrooms and tomatoes and cook for 2 minutes. Slowly pour in the beaten eggs and stir gently to create a web-like pattern. Season the soup with the light soy, salt and ground white pepper. Simmer for another minute, and add the cornstarch and water mixture. Cook the soup until the soup has thickened slightly, another minute. Finish the soup by adding the toasted sesame oil and garnishing with sliced scallions. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3565,"Veal Marcelle 12 (1 1/2-ounce) veal medallions 1 1/4 teaspoons salt 1 1/8 teaspoons freshly ground white pepper 2/3 cup all-purpose flour About 1/2 cup vegetable oil 2 tablespoons plus 1 teaspoon unsalted butter 1 pound white button mushrooms, stemmed, wiped clean, and sliced 1/2 cup finely chopped green onions (green parts only) 1 pound jumbo lump crabmeat, picked over for shells and cartilage 16 spears blanched asparagus 1 cup Hollandaise Sauce, recipe follows 3 large egg yolks 2 teaspoons water 1/2 cup melted clarified butter or 8 tablespoons (1 stick) unsalted butter, melted 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon cayenne pepper Instructions: One at a time, place the veal medallions between 2 sheets of plastic wrap and pound with the flat side of a meat mallet until 1/8-inch thick. Season the veal on both sides with 1 teaspoon each of the salt and pepper. Place the flour in a shallow dish. One at a time, dredge the veal medallions in the flour, and shake to remove any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add 3 or 4 of the medallions and cook until golden, about 1 minute per side. Remove from the pan. Cook the remaining medallions, adding more oil as needed. Discard any oil remaining in the pan, and melt 2 tablespoons of the butter over medium-high heat. Add the mushrooms and green onions and cook, stirring, until wilted, 3 to 5 minutes. Add the crabmeat and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring gently, until warmed through, about 1 minute. Meanwhile, in a large skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the asparagus and toss until heated through, about 1 minute. To serve, shingle 3 medallions alternately with the crabmeat mixture on each of 4 plates. Top each serving with 4 asparagus spears and drizzle with the hollandaise sauce. Serve immediately. In the top of a double boiler or in a large heatproof bowl set over a pot of simmering water, whisk the egg yolks with the water until thick and pale yellow, removing the pan or bowl from the heat as needed to prevent the eggs from overcooking. Gradually add the butter, whisking constantly until thickened. Add the remaining ingredients and whisk well to blend. Adjust the seasoning, to taste. Remove from the heat and cover to keep warm until ready to serve. (Or, place in a bowl set over a pot of warm water and cover; stir occasionally.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3566,"Italian 75 1 1/2 ounces chilled limoncello or Homemade Limoncello (recipe follows) 1/2 ounce gin
2 ounces chilled prosecco
1 lemon twist, for garnish
4 organic lemons, thoroughly washed and dried (see Cook's Note) 2 cups 80-proof vodka, such as Tito\u2019s
3/4 cup sugar or 3/4 cup store-bought simple syrup plus more, if desired
Instructions: Fill a cocktail shaker with ice. Pour the limoncello and gin over the ice. Shake vigorously for 15 seconds. Strain and pour into a chilled martini glass. Top with the prosecco. Garnish with the lemon twist and serve. Zest just the yellow portion of the lemon peels with a rasp grater, avoiding any of the bitter white pith. You should have about 1/4 cup zest. Transfer the zest to a jar or other airtight container. Add the vodka, seal and shake to combine. Set aside in a cool, dark place for at least 2 weeks. Strain the infused vodka through a fine-mesh sieve into a medium bowl. You may need to line the sieve with a coffee filter to catch all of the zest. Discard the zest.
If making your own simple syrup, combine the sugar with 3/4 cup water in a small saucepan. Bring to a simmer over medium-high heat and cook, whisking occasionally, until the sugar is fully dissolved, about 3 minutes. Set aside to cool completely.
Combine 3/4 cup of the simple syrup (or more, if desired) with the infused vodka. Store in an airtight bottle in the freezer for up to 6 months. Makes about 3 cups.
","[Prosecco, Pinot Grigio, Sauvignon Blanc, Moscato]" 3567,"Minted Couscous 1 cup couscous 1 clove garlic, minced 1 lemon, zested 1 scallion, finely chopped Salt and freshly ground black pepper 1 cup chicken stock 1 tablespoon butter 8 to 10 fresh mint leaves, chopped 1 teaspoon extra-virgin olive oil Instructions: In a bowl, stir together the couscous, garlic, lemon zest, scallions, a pinch of salt and a grind or 2 of pepper. In a pot on high heat, bring the chicken stock and butter to a boil. Immediately pour over the couscous mixture, then quickly cover tightly with a lid or plastic wrap. Let sit for 5 minutes. Add the mint, fluff with a fork and stir in the olive oil. Serve warm. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3568,"Rum-Roasted Pineapple and Sugared Pecans with Vanilla Bean Ice Cream 1 gold pineapple 1/4 cup dark rum 1/4 cup sugar, plus extra for sprinkling, optional 1/2 teaspoon vanilla extract 1 pinch kosher salt 1 cup pecan halves 1 tablespoon unsalted butter 2 tablespoons superfine sugar 1 pinch kosher salt 1 quart vanilla bean ice cream, for serving Instructions: For the pineapple: Preheat the oven to 425 degrees F. Begin by peeling the pineapple and cutting it into 1/2-inch-thick planks approximately 2 by 2 inches wide; discard the core. Arrange in a single layer in a roasting pan. Whisk together 1/2 cup water, the rum, sugar, vanilla and salt, and then pour over the pineapple. Sprinkle the top with a little extra sugar, if desired, then roast until caramelized, 17 to 18 minutes. When done, remove the pineapple from the pan and allow to cool slightly before dicing. For the pecans: Arrange the pecans in a baking sheet and toast until slightly darkened and fragrant, 7 to 8 minutes. Remove from the oven and allow to cool slightly before adding the butter to the baking sheet. Immediately toss the baking sheet to coat the pecans as the butter melts. Sprinkle evenly with the sugar and salt and toss once more. Set aside on a plate to cool. To assemble, place 2 to 3 scoops of vanilla bean ice cream in a bowl. Top with 2 to 3 spoonfuls of rum-roasted pineapple and garnish with sugared pecans. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3569,"Sweetheart Tarts 1/2 recipe Sugar Cookie Dough, recipe follows, chilled Confectioners' sugar, for rolling 1/2 cup seedless raspberry or cherry jam 36 canned or jarred whole dark cherries in syrup, drained
3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough Instructions: Preheat the oven to 375 degrees.
Sprinkle a work surface and rolling pin with confectioner's sugar and roll out dough to 1/8-inch thick. Move dough frequently to prevent it from sticking and add more confectioners' sugar to the work surface and rolling pin as needed.
Using a round cookie cutter the same diameter as the top of the muffin tin cups (about 2 inches), cut 36 rounds of dough. Gently press a dough round into each muffin cup and press evenly into the sides and bottom of the cup. Continue with remaining dough rounds. Bake until set and edges are light golden, about 10-12 minutes. Let cool in the pan completely before removing with a small offset spatula.
Heat the jam in a small saucepan over medium heat until melted. Add the cherries and stir gently to coat completely. With a small teaspoon, transfer a cherry into each tart shell and drizzle with a little more warm jam. Allow to cool and set. Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours. Preheat oven to 375 degrees F. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week. Recipe courtesy of Alton Brown ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3570,"Stout Float 1 tablespoon Stout Syrup, recipe follows, or more to taste 1 scoop vanilla ice cream 1 scoop chocolate ice cream 1 (12-ounce) bottle stout (recommended: Guinness) 1 cup sugar 1 (12-ounce) bottle stout (recommended: Guinness)
Instructions: Drizzle syrup into a tall glass. Add a scoop each of vanilla and chocolate ice creams. Top with stout and serve immediately, to adults only!
Bring sugar and stout to a boil in a saucepan. Reduce heat and simmer until thick, about 5 minutes. Let cool before using. ","[Guinness, Imperial Stout, Brown Ale, Porter]" 3571,"Crispy Almond Chicken with Apple-Fennel Salad 1 1/2 cups panko breadcrumbs 1/2 cup almond flour Grated zest of 1 lemon, plus 1 tablespoon lemon juice, plus wedges for serving Kosher salt and freshly ground pepper 2 large eggs 8 thin-cut skinless, boneless chicken breasts (about 1 1/2 pounds) 1/3 cup plus 1 tablespoon olive oil, plus more as needed 4 cups mixed baby greens 1/2 bulb fennel, cored and thinly sliced 1 small crisp red apple, thinly sliced 1/2 cup roughly chopped fresh basil 1/2 small red onion, thinly sliced Instructions: Combine the panko, almond flour, lemon zest and 1/2 teaspoon each salt and pepper in a shallow dish, using your fingers to evenly blend the zest into the crumbs. Lightly beat the eggs in a separate shallow dish and season with salt and pepper. Season the chicken with salt and pepper. Heat about 1/3 cup olive oil in a large nonstick skillet over medium-high heat (it?s hot enough when a pinch of panko sizzles when it hits the oil). Working with 2 or 3 chicken breasts at a time, dip each piece in the beaten egg, letting the excess drip off, then press the chicken into the crumb mixture to coat. Add to the hot oil and cook until browned and cooked through, 1 1/2 to 2 minutes per side. Transfer to paper towels to drain. Reduce the heat if the chicken is browning too quickly and add more olive oil as needed between batches. Toss the greens, fennel, apple, basil and red onion with the lemon juice and the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Divide the chicken among plates and serve with the salad and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 3572,"Pimiento Cheese Stuffed Soft Pretzels 4 ounces yellow Cheddar, grated (1 cup) 2 tablespoons mayonnaise
1 tablespoon jarred pimientos
1/2 teaspoon pickle relish
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper
Hot sauce, optional
Nonstick cooking spray, for the baking sheet One 13.8-ounce tube refrigerated pizza dough, such as Pillsbury
All-purpose flour, for dusting 1 large egg, lightly beaten with 1 tablespoon water
2/3 cup baking soda
Kosher salt
Spicy mustard, for dipping
Instructions: For the pimiento cheese: To the bowl of a food processor fitted with the blade attachment, add the cheese, mayonnaise, pimientos, relish, onion powder, a pinch of salt, pepper and a few dashes hot sauce, if using. Blend until smooth and creamy. Transfer to a bowl and set aside or cover and hold in the refrigerator until ready to use. For the pretzels: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spray with nonstick cooking spray. Roll out the pizza dough on a lightly floured surface into an approximate 14-by-12-inch rectangle. Using a knife or pizza cutter, cut lengthwise into 2 1/2- to 3-inch strips. Spread about 2 tablespoons of the pimiento cheese down the center of each strip. Brush the strips on both sides of the pimiento cheese with the egg wash. Bring the sides of each strip up around the spread and crimp it closed using the tines of a fork. Tie each strip into a pretzel-shaped knot and place them on a baking sheet. Place in the refrigerator until ready to boil. Fill a large pot halfway with water and bring to a boil over high heat. Very slowly add the baking soda and stir until dissolved. Using a spider or slotted spoon, dip each pretzel in the boiling mixture for about 30 seconds each, then place on the parchment-lined baking sheet. Once all the pretzels are dipped, brush them with the beaten egg and sprinkle them with salt. Bake until the pretzels are a deep golden brown, 10 to 12 minutes. Serve warm or at room temperature with spicy mustard. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 3573,"Whole Roasted Stuffed Cauliflower 4 slices bacon Kosher salt 1 large head cauliflower 8 ounces kale, stems removed 2 large eggs, beaten to blend 4 scallions, thinly sliced 2 garlic cloves, finely grated 3/4 cup grated Muenster cheese 1/2 cup heavy cream 1/2 cup plus 2 tablespoons panko breadcrumbs 1/4 cup plus 2 tablespoons finely grated Parmesan 3 tablespoons chopped fresh oregano 1/3 cup (5 tablespoons plus 1 teaspoon) butter, melted Instructions: Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment. Arrange the bacon on the prepared baking sheet and roast until the bacon is browned and the fat has rendered, 15 minutes. When cool enough to handle, finely chop and transfer to a medium bowl. Reserve the baking sheet. Meanwhile, bring a heavily salted pot of water to a boil over high heat (the water should be very salty, even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalks of the florets. Remove any small inner leaves. (You want to be able to freely pipe filling into the nooks of the cauliflower.) Boil the cauliflower until just beginning to get tender, 5 to 7 minutes. Do not overcook, or it will break apart as you stuff it. Carefully remove the head from the water and allow to drain and cool. Add the kale to the same pot and cook bright green, 2 to 3 minutes. Drain and squeeze dry. When cool enough to handle, finely chop and transfer to the bowl with the bacon. Add the eggs, scallions, garlic, Muenster, cream, 1/2 cup panko, 1/4 cup Parmesan and 2 tablespoons oregano to the kale mixture and stir to combined. Transfer to a large piping bag (or 1-gallon freezer bag) and cut a 3/4-inch opening at the tip. Turn the cauliflower stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. (The bottom of the head will start to expand, and you will see the filling start to push out from the top in between the florets. Turn the cauliflower right-side up and use your finger to push between the florets to separate them slightly and pipe filling in the gaps. Use all the filling, even if it looks like the cauliflower is going to explode -- it won't. It will just be full of flavor! Mix together the butter with the remaining 2 tablespoons panko, 2 tablespoons Parmesan and 1 tablespoon oregano in a small bowl. Put the cauliflower right-side up in the center of the reserved baking sheet and smear with the butter mixture to coat the entire head. Bake until deep golden brown, 45 to 55 minutes. Let cool 10 minutes before cutting into wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 3574,"24 Inches of Eggplant Kosher salt and freshly cracked black pepper 1 large eggplant, peeled and sliced into 1/2-inch rounds
All-purpose flour, for dredging
4 large eggs, beaten
3 cups Italian breadcrumbs
1 cup grated Parmesan Canola oil, for frying 16 ounces burrata cheese
One 2-foot Italian bread loaf, sliced in half lengthwise
One 12-ounce jar roasted red peppers
Balsamic Vinaigrette, recipe follows 3/4 cup balsamic vinegar 2 cloves garlic, smashed and chopped
1/2 shallot, minced
1 tablespoon honey
1 teaspoon dried Italian seasoning
Kosher salt and freshly cracked black pepper
1/2 cup olive oil, plus more if needed Instructions: Sprinkle salt on both sides of the eggplant slices and arrange in a single layer on a triple layer of paper towels on a baking sheet. Place another triple layer of paper towels on top. If there are additional slices, arrange them on top of the paper towels in a single layer, then top them with another triple layer of towels. Let the salt do the work for 30 to 45 minutes. Firmly press on the eggplant slices to remove as much liquid as possible, then wipe off any excess salt. Pepper both sides of the eggplant. Preheat the oven to 175 degrees F. Set up a standard breading station with 3 pie plates or small baking dishes. Add some flour to one, the beaten eggs to another and the breadcrumbs stirred together with the Parmesan to the third. Season each station lightly with salt and pepper. Dredge each eggplant slice first in the flour, then shake off the excess. Dip in the egg, letting any excess drip, and then coat in the breadcrumbs. Set aside on a wire rack and repeat with the remaining eggplant slices. Heat 1/2 inch of canola oil in 2 large, straight-sided saute pans over medium heat until hot. Line a baking sheet with paper towels. Working in small batches, fry a few eggplant slices in each pan, turning once, until golden brown, 4 to 5 minutes per side. Using tongs, transfer to the towel-lined baking sheet to drain. Fit another baking sheet with a wire rack to hold the eggplant warm in the oven while you finish frying the remaining slices. To build the sandwich: slice the burrata into disks (try to keep its shape) and arrange in a single layer on the bottom portion of the loaf. Put a single layer of the warm, crispy eggplant on top, then top with the roasted red peppers and drizzle with the Balsamic Vinaigrette. Use toothpicks to secure the top, then slice and serve. Put the vinegar in a small saucepan with the garlic and shallots and bring to a simmer over medium heat. Simmer, uncovered, until the vinegar reduces to about 1/2 cup. Let cool for about 5 minutes. In a blender, pulse together the vinegar mixture, honey, Italian seasoning and some salt and pepper. While the machine is running, slowly drizzle in the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 3575,"Chorizo Mushroom Queso Dip 1/2 tablespoon extra-virgin olive oil, a drizzle 1/2 pound Spanish or Mexican chorizo, diced or casings removed and crumbled 1/2 pound mushroom caps, quartered 1 pound Mexican melting cheese or Monterey Jack or Pepper Jack cheese, diced 1 bag corn tortillas or blue corn tortillas, any variety 2 scallions, thinly sliced Instructions: Preheat oven 375 degrees F Heat extra-virgin olive oil in small skillet over medium-high heat. Add the chorizo and saute until the brown and the fat is rendered. Stir in the mushrooms and cook until just tender, 6 to 7 minutes. Transfer to small casserole or baking dish, top with cheese and bake until bubbly. Remove from the oven, garnish with scallions and serve with chips for dipping. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 3576,"Jane Fox's Famous Tortilla Soup 12 corn tortillas All-natural vegetable or olive oil cooking spray Kosher salt 3 to 4 tablespoons corn oil 2 tablespoons mild to medium-heat chili powder, such as ancho or a blend (a couple of scant palmfuls) 1 tablespoon ground cumin (about a palmful) 2 to 3 cloves garlic, chopped 2 fresh bay leaves 1 large onion, chopped Handful fresh cilantro leaves, roughly chopped Freshly ground black pepper 1 quart chicken stock One 14-ounce can diced tomatoes with green chiles or 1 can diced tomatoes mixed with one 4-ounce can chopped green chiles 4 pieces boneless, skinless chicken breasts 2 ripe avocados 2 limes 2 large jalapeno peppers, seeded and chopped, for serving 1 small red onion, finely chopped, for serving Queso fresco, crumbled, for serving Sour cream, for serving Instructions: Preheat the oven to 375 degrees F. Slice 6 of the tortillas into 1-inch strips, and then arrange them on a baking sheet in a single layer and spray with cooking spray. Bake until deeply golden, season with salt and reserve. Heat the corn oil in a soup pot or large Dutch oven over medium-high heat. Chop the remaining 6 tortillas into 1 to 1 1/2-inch squares, and then stir into the pot 1 minute. Add the chili powder, cumin, garlic, bay leaves, onions and cilantro, sprinkle with some salt and pepper and stir to toast the spices. Cook until the onions are translucent, 12 to 15 minutes. Pour in the stock with the tomatoes and chiles and bring to a boil. Add the chicken, reduce the heat a bit and simmer to cook through, 15 minutes. Remove the chicken, slice or chop the breasts, and then return to the soup. Remove the bay leaves before serving. To serve, dice the avocados and cut the limes into wedges. Place some avocado at the bottom of each soup bowl and douse with a healthy squeeze of lime juice before filling the bowls with soup. At the table, top the soup with the baked tortilla strips, jalapenos, red onions, queso fresco and sour cream. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3577,"Sweet Potato Poutine One 20-ounce bag frozen sweet potato fries 1/3 cup packed light brown sugar 4 tablespoons (1/2 stick) unsalted butter 1 tablespoon heavy cream 3/4 teaspoon pure vanilla extract Kosher salt 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon 1/2 cup mini marshmallows Instructions: Prepare the fries according to the package directions. Keep the oven on after they are done baking. Meanwhile, combine the brown sugar, butter, cream, vanilla and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Once the sauce comes to a full and rolling boil, cook for 1 minute more. Remove from the heat and keep the sauce warm.
Whisk together the granulated sugar and cinnamon in a large bowl. Toss the hot baked fries in the cinnamon sugar until evenly coated. Pile them into an 8- to 9-inch heatproof serving dish and scatter the marshmallows over the top. Put the serving dish on a baking sheet and return to the oven. Bake until the marshmallows soften and just start to brown on top, about 5 minutes. Drizzle with the warm brown sugar sauce before serving.
","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 3578,"Pan Seared Scallops with a Light Plum Tomato Sauce and a Basil Pesto 4 shallots, diced 6 cloves garlic 1 cup white wine Juice of 3 lemons 1/4 pound (or 1 stick) butter cubed 4 ounces of fresh pasta of choice (linguine, fettuccine) 1 bunch of basil, stems removed 1 bunch of parsley, stems removed 1 bunch of watercress, stems removed 1 cup extra virgin olive oil plus 3 tablespoons Kosher salt and freshly ground black pepper 16 (10 to 20 dry pack) sea scallops 1 cup grated Parmesan cheese Sprig of fresh purple basil Olive oil 12 plum tomatoes, diced Instructions: In a saucepan add a touch of olive oil, plum tomatoes, 3 shallots and 4 cloves of garlic and cook until shallots are translucent. Add white wine and juice of 2 lemons. Bring to boil, reduce heat, let cook three minutes. Remove from heat and add all ingredients to blender and puree. This process may require being done in steps so that blender does not overflow. Strain pureed ingredients through chinoise, throw out pulp, reserve broth. Bring broth back up to at least 110 degrees. Place in a clean blender, add cubed butter with blender on high to emulsify, thicken sauce, season to taste. In a large pot bring to boil salted water and then cook pasta to al dente, refresh in ice bath and set aside. Toss in 1 tablespoon olive oil until ready to serve. In a blender, add 2 cloves of garlic, 1 shallot, basil, parsley and watercress, juice of the 1 remaining lemon, cover blender, turn on high. Slowly add 1 cup olive oil until emulsified. Season with salt -- add fresh cracked black pepper (a lot), briefly turn blender on. Transfer contents into a squirt bottle and refrigerate until ready to serve. Place 1 saute pan over high heat until it smokes. In another saute pan place 1 teaspoon of olive oil, add 3 ounces of pasta, then 4 ounces of tomato sauce, check for seasoning of salt and pepper to taste. In smoking pan, heat 1 tablespoon of olive oil. Season scallops with kosher salt and freshly cracked black pepper, then add to hot oil. Sear deeply until warm brown color turn each scallop over and finish in a 375 degree oven (for 3 minutes). In desired plate or bowl place pasta with sauce, when scallops are done arrange them on top of pasta. Liberally swizzle pesto over plate and garnish with purple basil sprig. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 3579,"Maine Lobster Fra Diablo 1 live Maine lobster (2 pounds) 1/3 cup olive oil 2 large garlic cloves, chopped 1/2 cup white wine 1 1/2 cups basic tomato sauce Pinch crushed red pepper flakes 2 tablespoons chopped fresh flat-leaf parsley Salt 1/2 pound linguini, cooked Instructions: Cut the lobster in half lengthwise. Remove the small, opaque clumps of tissue located next to the eye. Do not remove anything else from the lobster; the juices and the roe are what give the sauce its flavor. In a large saucepan, heat the olive oil and garlic and cook for a few minutes. Do not let the garlic burn or it will leave a bitter taste. Add the lobster flesh side down and cook until the roe is firm, about 1 minute. Add the white wine, tomato sauce, and crushed red pepper flakes. Cook a few minutes more until all the ingredients blend together. Add the chopped parsley and salt, to taste. Do not overcook the lobster; it will become tough. Add the sauce and lobster to the cooked linguini and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3580,"Crispy Fragrant Duck with Pickled Radish Salad 2 cloves garlic, minced 2 tablespoons Shaohsing rice wine or dry sherry 2 tablespoons honey 1 tablespoon cl sauce 1 tablespoon light soy sauce 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 2 (10 1/2-ounce) skin-on duck legs 3 ounces potato flour or all-purpose flour Groundnut oil (peanut), for deep-frying Salt Pinch crushed dried chiles 3 1/2 ounces red radishes, finely diced 1/2 cucumber, halved lengthwise, seeded and finely diced 1 medium red cl, seeded and finely chopped, optional Handful fresh cilantro leaves, finely chopped
1 tablespoon clear rice vinegar or cider vinegar 1 teaspoon caster sugar (superfine) 1/2 teaspoon salt 1/2 teaspoon Shaohsing rice wine or dry sherry Instructions: To make the marinade: Put the garlic, rice wine, honey, cl sauce, light soy sauce, cinnamon, ginger, and allspice into a bowl or resealable plastic food bag, and set aside.
To make the duck: Add the duck legs to the marinade, cover with plastic wrap, and leave in the refrigerator to marinate for as long as possible, preferably overnight.
To make the salad: Put the radish, cucumber, cl, if using, cilantro, rice vinegar, sugar, salt, and rice wine, in a bowl and toss to combine. Cover the bowl with plastic wrap, and set aside in the refrigerator for 1 hour. To finish the duck: Preheat an oven to 350 degrees F.
Place the duck legs, skin side up, in a roasting pan, and roast for 10 minutes. Then, raise the temperature of the oven to 425 degrees F for 5 minutes to cook the meat to well done. Remove the duck from the oven, and set aside for 2 minutes, to cool slightly.
Cut the duck meat into bite-sized slices, and dust the slices in the flour to coat well.
Heat a wok or heavy-bottomed pan over a high heat, and fill it to a quarter of its depth with enough groundnut oil.
Heat the oil to 350 degrees F, or until a cube of bread dropped in it turns golden brown in 15 seconds. Place the duck pieces in a spider scoop or wire strainer, and lower them into the oil and fry until crispy, and golden brown. Remove the duck from the pan, and drain on an absorbent kitchen towel to remove the excess oil.
To serve, spoon some pickled radish salad onto a serving plate and lay some of the crispy duck slices over the top. Sprinkle a pinch of salt, and some dried cl flakes over the duck pieces and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 3581,"Cheery Cheesecake Santa Hats Nonstick cooking spray, for the pan and parchment Two 14.3-ounce packages vanilla sandwich cookies, such as Golden Oreos (72 cookies)
2 sticks (1 cup) butter, melted
1 tablespoon red gel dye (I use AmeriColor super red 120)
Three 8-ounce packages cream cheese, softened 1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 large eggs
1/2 cup sour cream
1 cup heavy cream 1 cup mascarpone, at room temperature
1/2 cup confectioners' sugar
15 large plump strawberries, hulled Confectioners' sugar, for sifting
Instructions: For the red velvet crust: Adjust the oven racks to the middle and bottom of the oven and preheat to 350 degrees F. Spray a 13-by-9-inch metal baking pan with nonstick cooking spray. Place a double layer of parchment into the pan so that it overhangs the long sides; spray the parchment with cooking spray. Add half of the cookies to the bowl of a food processor and pulse until the cookies resemble crumbs. Drizzle in half of the butter and half of the red dye, pulsing until it's all incorporated. Remove the first batch to a large bowl and repeat the with the remaining cookies, butter and dye. Combine both batches, then pour the cookie mixture into the prepared baking pan, using your hands to press the crust down to make one even layer. Bake for 10 minutes. For the filling: Beat the cream cheese, granulated sugar and vanilla together in a stand mixer using a paddle attachment. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again. Pour the filling over the crust and smooth the top. Put a large roasting pan with water on the bottom rack of the oven and put the pan with the cheesecake on the top rack. Bake until the cheesecake is set and no longer jiggly, about 45 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and allow to cool for at least 2 hours. Once cooled at room temperature, refrigerate to chill for another 2 hours. To assemble: Remove the cheesecake from the baking pan. Using a 2-inch round pastry cutter, carefully punch out 15 cheesecake circles. Remove them to a serving platter. Refrigerate while you make the mascarpone cream. For the whipped mascarpone cream: Add the cream to the bowl of a mixer fitted with the whisk attachment and whip to stiff peaks. Add the mascarpone and confectioners' sugar and mix until well combined and smooth. Transfer the mixture to a piping bag fitted with a number 12 pastry tip. For the Santa hats: Pipe a rim of the mascarpone cream around the top of each cheesecake circle. Put an inverted strawberry into the center of each and top with a tiny blob of the mascarpone cream. Chill to set. To assemble the snow scene: Arrange the Santa hats on a cake stand, place the miniature Christmas trees, reindeer and sleigh and cowboy Christmas figurines around and dust with confectioners' sugar snow. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 3582,"Passion Fruit Cocktail 1 part passion fruit juice 2 parts dry Champagne 1/2-ounce orange liqueur Raspberries, for garnish Instructions: Pour the passion fruit juice into the bottom of a champagne glass. Top with Champagne and a splash of orange liqueur. Garnish with a few raspberries and serve. ","[Champagne, Cava, Prosecco]" 3583,"Steak Medallions with Potatoes 1 1/2 pounds bite-size potatoes Kosher salt
2 tablespoons olive oil
6 tablespoons salted butter 1 1/2 pounds 1-inch-thick filet steaks, cut into 2-inch medallions
2 tablespoons Montreal steak seasoning
2 tablespoons minced garlic
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
1 large yellow onion, sliced thin
1/4 cup white wine
Chopped fresh parsley, to garnish
Flaky sea salt, to garnish 1/2 cup bottled horseradish cream, optional Instructions: Place the potatoes in a large, high-sided skillet, cover with water and bring to a boil. Add a good pinch of kosher salt and cook until tender, about 12 minutes. Heat the olive oil and 2 tablespoons of the butter in a large heavy-bottomed skillet over medium-high heat. Season the steak medallions all over with the steak seasoning. When the oil is hot and the butter has melted, add the steak to the skillet and cook 2 to 3 minutes per side for medium rare. Remove to a plate and cover with foil to rest. Without cleaning the skillet, add the garlic, thyme, oregano and onions. Reduce the heat to medium and cook, scraping the skillet to release any flavorful steak bits stuck to the bottom, until the onions are starting to become golden, 6 to 8 minutes. Add the white wine to the onions and allow it to reduce for 1 minute. Add the remaining 4 tablespoons butter and allow it to melt. Drain the potatoes and pour onto a serving platter. Using the bottom of a glass, press firmly to slightly crush the potatoes and sprinkle over a little kosher salt. Top with the onion mixture. Place the steak medallions on top and garnish with the chopped parsley and flaked sea salt. Serve with horseradish cream if desired. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 3584,"Soy Butter Sauce 1 tablespoon oyster sauce 1 tablespoon soy sauce 1 pound butter Instructions: Heat the oyster sauce and soy sauce and bring to a boil, then whisk in butter. ","[Chardonnay, Riesling, Gewrztraminer]" 3585,"Colette's Chocolate Bourbon Coconut Cake 2 cups sifted all-purpose flour 1 teaspoon baking soda Pinch salt 5 ounces unsweetened chocolate, coarsely chopped 2 sticks unsalted butter, softened 1 3/4 cups hot coffee 1/4 cup bourbon 2 cups sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup shredded coconut 12 ounces semisweet chocolate (either blocks cut into small pieces or chocolate chips) 8 ounces heavy cream 2 teaspoons your favorite liqueur or extract, optional Instructions: Place the sifted flour in a medium bowl and stir in the baking soda and salt; set aside. In a large bowl, place the chocolate and the butter. Pour the hot coffee over the chocolate and butter and then add the bourbon. Cover the bowl with plastic wrap and let stand until chocolate and butter are melted. Remove the cover and whisk to fully incorporate. Set aside until mixture has cooled. Grease and flour 2 (8-inch) round cake pans. Preheat the oven to 275 degrees F. When coffee mixture has cooled, add the sugar and whisk until blended. Add the flour mixture, half at a time and stir until just combined. Add the eggs, vanilla, and coconut and whisk until well blended. Pour batter into prepared pans. Bake for about 45 minutes or until a toothpick comes out clean. Cool cakes in pans for about 10 minutes and then cool completely on a rack before icing. While cakes are cooling, make ganache: Place the chocolate in a large bowl. Heat the cream in a saucepan just until it starts to boil. Immediately pour the cream over the chocolate, making sure that all of the chocolate is covered. Cover the bowl and let stand for 5 minutes. Whisk the chocolate until dark and shiny and then let cool to room temperature. The more you whisk this icing as it cools, the stiffer it will get. If you refrigerate the icing before you put it on the cake, it will get very hard and you will have to microwave it for a few seconds to soften it to a spreadable state. Frost cake: Spread ganache over bottom layer of cake. Place the second cake layer on top of the ganache. Frost the top and sides of the cake with the remaining ganache. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 3586,"Sauteed Radishes and Watercress 4 bunches radishes, quartered, leaving a bit of the greens on top for decoration 2 1/2 tablespoons unsalted butter 1 teaspoon salt (preferably sea salt) 2 garlic cloves, minced 4 bunches watercress, coarse stems discarded and watercress rinsed, but not spun dry (about 10 cups) Instructions: Trim radishes and cut lengthwise into 1/2-inch wedges. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute radish wedges with salt, stirring, until crisp-tender, about 12 minutes. Transfer to a platter and keep warm, loosely covered. Saute garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add watercress and saute, covered, until wilted, about 2 to 3 minutes. Return radish wedges to skillet to reheat quickly and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 3587,"Virgin Fruit Punch Orange juice Pineapple juice Grenadine syrup Lemon-lime soda Maraschino cherry Instructions: Fill bucket glass with ice. Pour equal parts orange juice and pineapple juice, almost to top. Drizzle grenadine into the juice mixture. Pour into a shaker and shake well. Pour back into bucket and add a splash of lemon-lime soda. Garnish with a maraschino cherry. ","[Chardonnay, Moscato, Riesling]" 3588,"Hip-Hip-Hooray Chicken Satay 12 ounces raw boneless skinless lean chicken breast, pounded to 1/2-inch thickness 1/8 teaspoon curry powder 1/8 teaspoon salt 2 dashes black pepper 1/3 cup plain light soymilk 2 tablespoons reduced-fat peanut butter, room temperature 1 1/2 tablespoons reduced-sodium or lite soy sauce 1 teaspoon granulated sugar 1/4 teaspoon crushed garlic 1/4 teaspoon dried minced onion 1/8 teaspoon cayenne pepper 1/4 cup plain fat-free yogurt Instructions: Preheat the oven to 375 degrees F. (Or bring a grill/grill pan sprayed with nonstick spray to medium-high heat.) Sprinkle chicken with curry powder, salt, and black pepper. Evenly cut chicken into 12 strips, and thread each strip onto a skewer. Place the skewers on a baking sheet sprayed with nonstick spray, and bake in the oven until chicken is fully cooked, about 10 minutes. (Or grill until cooked through, 1 to 2 minutes per side. If using a grill pan, remove from heat and re-spray between batches.) Meanwhile, combine all sauce ingredients except yogurt in a small nonstick pot. Bring to medium-low heat on the stove. Stirring constantly, cook until it's hot and well mixed, about 5 minutes. Remove sauce from the heat and let it cool slightly. Add the yogurt and stir until smooth and blended. Serve the sauce with chicken skewers, spoon it on, and EAT! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3589,"Roast Beef Sandwiches 2 slices seeded rye Thinly sliced rare roast beef Good quality prepared mayonnaise Green leaf lettuce 2 good white bread slices from a pullman loaf Rare roast beef, sliced thin Softened butter Worcestershire sauce 2 sourdough bread slices from a round loaf Thinly sliced rare roast beef Creamy horseradish Dijon mustard Sliced swiss cheese 1 small Italian baguette, sliced in half lengthwise Olive oil Vinegar Rare roast beef, thinly sliced Sliced beef salami Sliced tomato Sliced provolone Instructions: Compose the sandwiches using proportions to taste.; Sprinkle the bread halves with olive oil and vinegar. Compose the sandwich using proportions to taste.; ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 3590,"Slightly Cooked Gazpacho 5 tablespoons extra-virgin olive oil, divided 1 tablespoon minced garlic 1/2 cup finely diced carrots (approximately 2 medium carrots) 2 cans (11.5 ounces each) tomato juice, or 3 cups peeled, seeded, and pureed tomatoes 2 tablespoons fresh lemon juice 1 cup (1/2 bulb) finely diced fennel (can substitute celery) 1 cup (1 medium) peeled, seeded, and finely diced cucumber 1/2 cup (1/2 small) finely diced red onion 1/2 cup (1 small) finely diced zucchini Fine salt Freshly ground coarse black pepper 1 pint tiny, ripe tomatoes (preferably Sweet 100s), each quartered 2 tablespoons finely chopped fresh Italian parsley leaves 2 tablespoons finely chopped fresh basil leaves 1 tablespoon red wine vinegar Instructions: In a medium saucepan, heat 3 tablespoons of olive oil over medium heat. When hot, add the garlic and saute until light brown. Add the carrots and continue to saute for 1 minute. Add the tomato juice and bring up to a boil. Pull mixture off the heat and cool over an ice bath or refrigerate for 1 hour. In a medium bowl, combine the cooled tomato mixture, lemon juice, fennel, cucumber, onion, zucchini, 1 teaspoon salt, and 1 teaspoon pepper. Stir in 1 tablespoon olive oil. Place the bowl in the refrigerator to chill until cold. Just before serving, add the tomatoes, parsley, basil, and vinegar. Serve with a drizzle of olive oil over top. ","[Rioja, Pinot Grigio, Vermentino, Sauvignon Blanc]" 3591,"Barbie's Fresh and Flirty New York Night Out Cupcake 2 2/3 cups sugar 1 1/2 cups gluten-free baking mix
1 cup cocoa powder
1/2 teaspoon salt
3 large eggs
1 cup whole milk
1/2 cup canola oil
2 tablespoons vanilla extract
1 cup heavy whipping cream 2 cups chopped good-quality milk chocolate, such as Callebaut 1 teaspoon gluten-free peppermint extract 1 cup plus 2 tablespoons sugar 4 ounces egg whites (from about 4 large eggs)
1/4 teaspoon cream of tartar
3 sticks (12 ounces) salted butter, at room temperature 1 tablespoon gluten-free peppermint extract
Pinch fine sea salt
1/4 cup mini chocolate chips
Instructions: For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside. In the bowl of a stand mixer with a paddle attachment, add the sugar, gluten-free baking mix, cocoa powder and salt and mix on low speed until combined. Add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Add the milk, oil and vanilla and mix on low speed until combined. Stop the mixer and scrape down the sides of the bowl to make sure all the ingredients are thoroughly combined. Turn the mixer to low and slowly pour in 1 cup hot water, making sure it is evenly incorporated into the batter. Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely. For the mint chocolate ganache filling: Put the cream in a saucepot and heat to a scald over medium heat. Do not boil! Put the chocolate in a mixing bowl and pour the hot cream over it. Let it sit a moment and then gently stir to combine and melt the chocolate. Stir in the peppermint extract, and then set aside to cool and thicken up. The ganache can be made several days ahead of time and kept in an airtight container in the refrigerator. For the mint chocolate chip Italian meringue buttercream: Put the sugar and 1/4 cup water in a heavy saucepan and heat over high heat until the sugar mixture registers 250 degrees F on a candy thermometer, 15 to 20 minutes. While the sugar is cooking, whip the egg whites on medium speed in the bowl of a stand mixer to the soft-peak stage (the whites will look foamy and white), being careful not to over-whip. (If the whites start to look clumpy, they've been over-whipped. If this happens, toss them out and start again. If the whites are beating faster than the sugar is cooking, turn down the mixer speed. You can always turn up the speed if you need to.) Add the cream of tartar and continue whipping. While the egg whites are whipping on medium speed, gently pour the sugar syrup down the side of the mixing bowl. Turn the speed up to high and whip until the mixing bowl no longer feels warm to the touch, about 7 minutes. Turn the mixer back to medium and add the butter in small chunks, whipping until it is completely incorporated. Stop the mixer, scrape down the sides of the bowl and add the peppermint extract and sea salt. Turn the mixer back to medium-low speed and mix until the peppermint extract is fully incorporated. Add the mini chocolate chips and stir to combine.
Fit an 18-inch piping bag with a round tip and twist and hold the bag right by the tip to prevent the buttercream from leaking out. Fold the top of the piping bag over your hand and spoon the buttercream into the bag. To assemble, use an apple corer or knife to core out the center of each cupcake. Fill each cupcake with some of the mint chocolate ganache and frost the top of each with some mint chocolate chip Italian meringue buttercream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3592,"Pineapple Chutney 1 onion, diced 2 tablespoons, ginger diced small 6 jalapenos, diced 1 tablespoon cumin - toasted and ground 1/2 cup rum 1 pineapple- diced 1/2 juice of fresh lime 1/2 cup raw sugar 1/4 cup cilantro chopped Salt and freshly ground pepper Instructions: In saucepan over medium heat, saute onions, ginger, jalapenos, and ground cumin for 6 minutes. Then add rum. Cook until almost all of the liquid has evaporated then add pineapple, lime juice and sugar. Bring to a simmer and turn off the heat. Add fresh cilantro, salt and freshly ground pepper to taste. ","[Riesling, Moscato, Sauvignon Blanc, Chenin Blanc]" 3593,"Perfect Lentils 1 cup green, French Le Puy, brown or beluga lentils, rinsed and picked over 1/2 small onion 1 clove garlic 1 bay leaf Kosher salt and freshly ground black pepper, optional Instructions: Place the lentils, onion, garlic and bay leaf in a medium saucepan and cover with about 3 inches of cold water (see Cook\u2019s Note). Bring to a medium boil over high heat, then reduce the heat and very gently simmer, uncovered, until the lentils are tender, about 22 to 26 minutes. Discard the onion, garlic and bay leaf and then drain the lentils. Season with salt and pepper and serve as a simple side dish. Or refrigerate them unseasoned to keep on hand for topping salads or folding into rice for an easy pilaf. Serving Suggestion: Cook 1/3 cup each of small-diced carrots, celery and onions in 1 tablespoon extra-virgin olive oil over medium heat, stirring occasionally, until soft, about 4 minutes. Gently fold the vegetables into the cooked lentils along with 2 tablespoons red wine vinegar, 2 tablespoons extra-virgin olive oil and 2 teaspoons kosher salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3594,"Salsa Roja 6 ounces dried guajillo chiles, stems removed 1/2 cup fresh cilantro leaves and stems, roughly chopped
8 cloves garlic
1 medium onion, sliced thin
One 14.5-ounce can diced fire-roasted tomatoes
3 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lime
Yellow and blue tortilla chips, for serving
Instructions: Place the chiles, cilantro, garlic and onion in a medium Dutch oven. Pour in enough water to cover the ingredients, 5 to 6 cups. Bring the water to a boil and allow everything to bubble for 1 to 2 minutes. Remove the pot from the heat and cover. Steep until the chiles have softened and the liquid has cooled, about 45 minutes. Transfer the contents of the Dutch oven to a blender using tongs and a ladle. Process everything until well combined, about 1 minute. Remove the lid of the blender and add the tomatoes and olive oil. Blend for another 30 seconds. Place a mesh strainer over the Dutch oven and pour the puree into it. Use the back of a spoon or spatula to slowly help all of the liquid through the strainer. Discard the pulp. Bring the strained roja to a boil, reduce the heat and simmer for 10 minutes. Turn off the heat and allow it to cool completely. Stir in the salt, black pepper and lime juice. Store in an airtight container in the refrigerator for up to 2 weeks. Enjoy with tortilla chips or anything that needs a little kick. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 3595,"Sweet Cheese Dumplings 3 tablespoons butter 3 eggs, separated 2 cups cheese curd 2 ounces semolina 1 teaspoon chopped lavender 1 tablespoon cream 2 tablespoons flour Instructions: Cream the butter and beat in the yolks 1 at a time. Add the curd, semolina, lavender, cream, flour, and lavender, and let rest for 1 hour, making sure to cover. Bring a medium pot of salted water to boil. Whisk the egg whites until they are stiff and fold into the curd mixture. Using a tablespoon, drop the batter into the water. Boil for 8 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 3596,"GZ Long Island Iced Tea 1 ounce Sour Mix, recipe follows 3/4 ounce vodka
3/4 ounce gin
3/4 ounce tequila
3/4 ounce rum
3/4 ounce triple sec
Splash of rose champagne
Lime or lemon slices, for garnish
1 cup sugar 3/4 cup lemon juice 3/4 cup lime juice Instructions: In a cocktail shaker filled with ice, combine the Sour Mix, vodka, gin, tequila, rum and triple sec. Shake vigorously for 30 seconds and then strain into a highball glass filled with ice. Top with rose champagne, garnish with a lime or lemon slice and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Stir in the lemon and lime juice. Store, covered, in a glass or plastic container in the refrigerator for up to 2 weeks.
","[Chardonnay, Sauvignon Blanc, Ros, Cava]" 3597,"Cranberry Vodka Tonics 1 pound fresh cranberries 1 cup sugar 2 teaspoons vanilla extract or 1 vanilla bean, split lengthwise 3 cups vodka 1 liter tonic Lime slices, for garnish Instructions: Combine the cranberries and sugar in a medium saucepan over medium heat. Add the vanilla extract or split vanilla bean and cook, stirring, until the cranberries burst, 5 to 6 minutes. Divide the cranberry mixture between 2 large mason jars. Divide the vodka between the jars. Cover and refrigerate for 1 week. Strain out the cranberries. Store the flavored vodka in a clean jar in the refrigerator. For each drink, pour 2 ounces cranberry vodka over ice in a tall glass; top with tonic. Garnish with a slice of lime. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 3598,"Pulled Pork Pancake Sliders 3 tablespoons mayonnaise 3 tablespoons prepared yellow mustard 1 1/2 tablespoons apple cider vinegar 8 ounces shredded cabbage or coleslaw mix Kosher salt and freshly ground pepper 1 2/3 cups all-purpose flour (see Cook's Note) 1/4 cup cornstarch 1/4 cup confectioners' sugar 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/4 cups milk 3 tablespoons unsalted butter, melted 2 large eggs 3/4 cup barbecue sauce, at room temperature (optional, if pork does not have sauce) 2 1/4 cups store-bought pulled pork, about 1 pound 1 1/2 cups thinly sliced dill pickles, for serving
Instructions: Preheat the oven to 200 degrees F. Line a baking sheet with two kitchen towels stacked on top of each other and place in the oven. This will keep your cooked pancakes warm. Combine the mayonnaise, mustard and vinegar in a medium bowl. Season with salt and pepper and toss with the shredded cabbage. Cover and refrigerate while you make the pancakes. Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and salt together in a large bowl. Whisk the milk, butter and eggs together in another bowl. Add the milk mixture to the flour mixture and whisk until ingredients are just incorporated and batter is thick (it's okay if there are some lumps). Let the batter rest for 5 minutes.
Heat a large nonstick skillet over medium heat. Use 1 heaping tablespoon of the batter per pancake, making enough to just fill the skillet without overcrowding. Cook until pancakes are golden on the bottom and bubbly on top. Flip the pancakes and cook until lightly golden on the bottom, about 30 seconds more. Transfer the pancakes to the baking sheet in the oven, tucking them between the kitchen towels. Repeat with the remaining batter. When ready to serve, briefly rewarm the pulled pork in the microwave. Transfer the pancakes to a serving platter, top each with a small dollop of barbecue sauce, pulled pork, coleslaw and pickle chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3599,"Spicy Coconut Shrimp 1 cup dry white wine 1 tablespoon tomato paste
4 cups chicken broth
1 bay leaf
1 sprig fresh rosemary
1 sprig fresh thyme
1 tablespoon fennel seeds
2 teaspoons cayenne
1 teaspoon celery seeds
1/2 teaspoon paprika
Kosher salt
Finely grated zest and juice of 1 small lemon
One 15-ounce can coconut milk
1 pound shrimp, peeled and deveined
4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons
2 tablespoons chopped fresh parsley
Instructions: Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat and simmer until slightly reduced and very flavorful, about 15 minutes. Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Add the shrimp; simmer until just cooked through, about 3 minutes. Remove from the heat and stir in the butter until melted. Add salt to taste. Serve in shallow bowls, topped with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3600,"Farmers' Market Roasted Vegetable Salad-Stuffed Avocados 4 medium carrots, cut into 1/2-inch rounds and rounds cut in 1/2 1 medium zucchini cut into 1/2-inch dice 1 medium yellow squash, cut into 1/2-inch pieces 1 medium red pepper, cut into 1/2-inch dice 3 tablespoons olive oil, divided Coarse salt and freshly ground black pepper 2 ripe avocados 1 lemon, zested and juiced (2 to 3 tablespoons juice and 1 tablespoon zest) 1 ear fresh corn, husk and silk removed 1 1/2 tablespoons chopped fresh parsley leaves 1 1/2 tablespoons chopped chives 1 tablespoon chopped dill Mixed greens or arugula, optional Instructions: Preheat oven to 450 degrees F. In a large bowl, combine the carrots, zucchini, squash, and red pepper. Toss with 2 tablespoons olive oil, salt and pepper. Mix well. Spread in 1 layer on a foil lined baking sheet and roast for 15 minutes, stirring occasionally. When done, set aside to cool. Remove the corn kernels by standing the cob on a plate or in a wide shallow bowl. Set the blade of a small, sharp knife at the juncture of the kernels and cob. Slice downward to remove the kernels. Repeat this procedure, working your way around the cob, until all the kernels are removed. Set aside. Cut the avocado in half lengthwise and remove pit, leaving the skin on. Sprinkle with 1 tablespoon of lemon juice to prevent avocados from discoloring. In a large bowl, mix roasted vegetables, corn, remaining lemon juice, the remaining 1 tablespoon olive oil, and fresh herbs. Taste and reseason with salt and pepper, if needed. Place each avocado half on a small bed of mixed greens or arugula, if using. Top each avocado half with a generous serving of the roasted vegetable salad. Sprinkle lemon zest on top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3601,"Tomato-Peanut Soup 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped 1 green bell pepper, finely chopped 1 stalk celery, finely chopped, plus leaves for topping 1 clove garlic, finely chopped 1/2 teaspoon Madras-style curry powder 1/2 teaspoon paprika 1/8 teaspoon cayenne pepper Kosher salt 1 15-ounce can crushed tomatoes 4 cups low-sodium chicken broth 1 teaspoon packed light brown sugar 1/3 cup smooth peanut butter Freshly ground black pepper Creme fraiche, fresh cilantro and chopped peanuts, for topping Instructions: Heat the olive oil in a pot over medium-high heat. Add the onion, bell pepper and celery; cook, stirring, about 5 minutes. Add the garlic, curry powder, paprika, cayenne and 1 teaspoon salt; cook, stirring, 2 more minutes.
Add the tomatoes, chicken broth, brown sugar and 1 cup water to the pot, then whisk in the peanut butter until incorporated. Bring to a boil, then reduce the heat and simmer gently, stirring occasionally, until the soup thickens slightly, about 30 minutes. Puree with an immersion blender or in a regular blender in batches.Season with salt and black pepper.
Ladle the soup into bowls; top with creme fraiche, celery leaves, cilantro and peanuts. Drizzle with olive oil. Photograph by Con Poulos ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3602,"Posh Jasmine Iced Tea 4 jasmine tea bags 3 cups boiling water 2 sticks cinnamon bark 2 star anise 2 tablespoons good honey 3 cups organic apple juice, chilled Ice cubes Strawberries Raspberries Sorbets (such as blood orange, peach, mango) Fresh mint sprigs Lemon slices Instructions: In a large, glass heatproof pitcher, steep the tea bags in the boiling water. Add the cinnamon bark and star anise and let it infuse for 5 minutes. Strain the steeped tea, and then stir in the honey and mix well. Cool the tea to room temperature, and then chill in the refrigerator for 1 hour. When ready to serve, stir in the apple juice. Pour into glasses topped with some ice cubes, or pour over scoops of sorbet. Tumble in the fresh fruit and garnish with mint sprigs and lemon slices. Serve with fun straws. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3603,"Summer Fruit Crostata 2 cups all-purpose flour 1/4 cup granulated or superfine sugar 1/2 teaspoon kosher salt 1/2 pound (2 sticks) cold unsalted butter, diced 6 tablespoons (3 ounces) ice water 1 pound firm ripe peaches, peeled 1/2 pound firm ripe black plums, unpeeled 1/2 pint fresh blueberries 1 tablespoon plus 1/4 cup all-purpose flour, divided 1 tablespoon plus 1/4 cup granulated sugar, divided 1/4 teaspoon grated orange zest 2 tablespoons freshly squeezed orange juice 1/4 teaspoon kosher salt 4 tablespoons (1/2 stick) cold unsalted butter, diced Instructions: For the pastry: Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough The other disk of dough can be frozen. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet. For the pastry (makes 2 crostatas) . For the filling: Cut the peaches and plums in wedges and place them in a bowl with the blueberries. Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border. Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts to hold together. Sprinkle evenly over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge. Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 3604,"Mascarpone and Lemon Gnocchi with Butter Thyme Sauce 1 cup (8 ounces) mascarpone cheese, at room temperature 1 cup (4 ounces) grated Parmesan 1 teaspoon kosher salt
1/4 teaspoon ground nutmeg
Zest of 2 large lemons
1 large egg, at room temperature
1 large egg yolk, at room temperature
3/4 cup all-purpose flour, plus extra for forming the gnocchi
1/2 cup unsalted butter 1 teaspoon kosher salt
1 tablespoon fresh thyme leaves
1/4 cup shaved Pecorino Romano cheese Instructions: For the gnocchi: Combine the mascarpone cheese, Parmesan, salt, nutmeg, lemon zest, egg and egg yolk in a bowl. Beat together using a hand mixer on medium speed until light and fluffy, about 1 minute. Gradually beat in the flour until the mixture forms a soft dough. Sprinkle a pie pan or rimmed baking sheet with flour. Drop 1-teaspoon-size pieces of dough into the pie pan using 2 small spoons. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes. Bring a large saucepan of salted water to a simmer. For the sauce: Meanwhile, cook the butter and salt in a heavy medium skillet until it begins to brown, about 2 minutes. Remove the skillet from the heat and stir in the thyme leaves. Set aside. Carefully add the gnocchi, in batches, to the simmering water. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Transfer to the hot thyme butter in the skillet using a slotted spoon. Toss to coat. Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino Romano and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]

" 3605,"Arctic Char with Mushrooms 4 6-ounce skinless arctic char fillets (about 1 inch thick) Kosher salt and freshly ground pepper 4 tablespoons extra-virgin olive oil, plus more for drizzling 8 ounces white button mushrooms, sliced 2 shallots, finely chopped 2 tablespoons red wine vinegar, plus more for drizzling 2 teaspoons whole-grain mustard 1 tablespoon chopped chives 1 tablespoon chopped fresh parsley 2 bunches arugula, trimmed Instructions: Preheat the oven to 350 degrees. Season the fish with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fish and sear until golden on the bottom and cooked halfway through, about 3 minutes. Flip onto a baking sheet and bake until cooked through, 3 to 5 more minutes. Meanwhile, wipe out the skillet, return to medium-high heat and add the remaining 3 tablespoons oil. Add the mushrooms and cook, without stirring, until browned on one side, about 1 minute. Stir and cook until browned all over, about 3 more minutes. Add the shallots and cook until soft, stirring, about 2 minutes. Whisk in 2 tablespoons vinegar and the mustard and bring to a boil. Remove from the heat and stir in the chives and parsley. Drizzle the arugula with oil and vinegar in a bowl, season with salt and pepper and toss. Divide among plates and serve with the fish. Spoon the mushrooms and pan juices on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3606,"Tortilla Soup Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream 3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted 1 red bell pepper, split and seeded 1 pound chicken breast tenders 1 teaspoon poultry seasoning, 1/3 palm full 1 teaspoon ground cumin, 1/3 palm full Salt and pepper 1 small to medium zucchini, small dice 1 medium yellow skinned onion, chopped 3 cloves garlic, chopped 1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market 1 (28-ounce) can stewed tomatoes 1 (8-ounce) can tomato sauce 3 cups chicken stock, available in re-sealable paper containers on soup aisle 4 cups blue corn tortilla chips, broken up into large pieces 1 cup shredded Cheddar or pepper jack cheese 1/2 cup sour cream 1/4 red raw onion, chopped 2 to 3 tablespoons chopped cilantro or parsley leaves 1 ripe avocado, diced and dressed with the juice of 1/2 lemon Instructions: Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper. While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low. Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 3607,"Chewy Chocolate Chip Cookies 2 3/4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda 2 1/2 sticks unsalted butter, softened 1 3/4 cups packed dark brown sugar 1/4 cup granulated sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 2 cups semisweet chocolate chips Instructions: Sift the flour, salt, baking powder and baking soda together into a large bowl. Beat the butter, brown sugar and granulated sugar in a bowl with a mixer on medium-high speed until pale and fluffy, about 4 minutes (use the paddle attachment for a stand mixer). Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Stir in the chocolate chips by hand. Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Drop heaping tablespoonfuls of dough onto the prepared baking sheets, about 2 inches apart. Bake until the cookies are golden around the edges but still soft in the middle, about 12 minutes. Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 3608,"Raclette Ramen 1 pound yellow onions, halved but skin still on 1/3 cup garlic cloves 1 knob fresh ginger about 2 inches long, halved lengthwise 2 pounds pigs' feet 1 pound chicken feet (substitute chicken necks and backs if needed) 1/4 pound char siu ends or bacon 1 cup cream cheese 1/2 cup mushroom salt 1/2 cup light soy sauce 1/4 cup sesame oil 1 teaspoon ground white pepper 6 to 8 slices raclette cheese 1/2 slab skin-on pork belly (see Cook's Note) 1/4 cup minced garlic 1/4 cup minced fresh ginger 3 tablespoons sugar 1 cup soy sauce 1/2 cup mirin 8 ounces fresh ramen, preferably Sun brand Suggested toppings: chopped green onions, corn, pickled radish, kimchi, soft-boiled eggs Instructions: For the tonkotsu stock: Place the onions, garlic and ginger in a large, heavy-bottomed stockpot. Turn the heat to high and begin to sear until the edges are nice and charred, 4 to 5 minutes. Toss in the pigs' feet, chicken feet and char siu ends and fill with water. Bring to a rolling boil, then cover. Let boil for 6 hours, checking the water level periodically and adding more if needed. (Having a rolling boil is important, as it will emulsify the fats and gelatin, resulting in a creamier broth.) Strain the stock. Whisk in the cream cheese, mushroom salt, soy sauce, sesame oil and white pepper. For the char siu: Meanwhile, preheat the oven to 350 degrees F. On a cutting board, place the pork belly skin-side down and rub the garlic, ginger and sugar evenly on the surface. Roll the pork belly into a spiral shape, then truss the belly like you would porchetta. In a braising pan, pour the soy sauce, mirin and 4 cups water. Add the pork belly, then cover and bake for 2 hours. Flip the belly, then re-cover and continue to bake for another 2 hours. Transfer the char siu to a baking sheet and let cool completely in the fridge. (Char siu needs to be chilled to slice; otherwise it will fall apart.) Slice. To serve: Boil the ramen noodles for 1 to 1 1/2 minutes. Place the noodles in bowls and garnish with green onions, char siu, corn, pickled radish, kimchi, soft-boiled egg (be creative; the sky is the limit). Ladle in the broth and top each with a slice of raclette cheese. If you have a kitchen torch, broil the cheese until nice and toasty. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]

" 3609,"Razzle Dazzle French Toast 12 slices pepper bacon 1 cup whole milk 1 tablespoon brown sugar 1/4 teaspoon kosher salt 4 large egg yolks 1/2 vanilla bean, seeds scraped
4 tablespoons unsalted butter 8 hand-cut 1/2-inch slices from a thick and wide Cuban loaf, preferrably hardened overnight Mascarpone Cream, for filling, recipe follows 3 half pints raspberries Maple syrup, for dunking 8 ounces mascarpone cheese 3 tablespoons malt powder 1 tablespoon maple syrup 1 teaspoon kosher salt 1/2 vanilla bean, seeds scraped Instructions: Preheat the oven to 400 degrees F. Spread the bacon on a wire rack fitted over a baking sheet. Bake until nice and crispy, 12 to 15 minutes. Mix the milk, brown sugar, salt, egg yolks and vanilla bean seeds in a baking dish to make the batter. Heat 1 tablespoon of the butter in a large nonstick skillet to medium. Dunk each side of the bread into the batter for a few seconds a side. Fry 2 slices of the battered bread until golden brown, 4 to 5 minutes per side. Repeat the process, wiping the skillet clean between each fry, until you have perfectly golden brown and delicious French toast. (You can hold the French toast in a 200 degree oven on a wire rack set in a baking tray to keep warm if need be.) When the French toast is done, schmear each piece with some Mascarpone Cream. Then top with a pile of raspberries and 3 slices bacon. Close, cut in half and serve with maple syrup for dunking. Mix together the mascarpone, malt powder, maple syrup, salt and vanilla bean seeds in a bowl, and then set aside until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 3610,"Ceviche 2 pounds sea bass or red snapper fillet 7 limes 1 medium onion 8 fluid ounces tomato juice 10 ounces tomatoes 1-ounce serrano chili pepper 1 level tablespoon cilantro 1 clove garlic 1 tablespoon vegetable 4 cloves 1/2 teaspoon oregano Salt White pepper Instructions: Descale the fish under water, using the back edge of the knife. Then, with a sharp knife, slit down the back of the fish and carefully remove the fillets! No bones allowed!! Squeeze the juice from the limes. Slice the onion and then dice it. Blanch the tomatoes in boiling water - cool and then peel off the skin and remove the pips. Measure the tomato juice and oil. Wash, dry and finely chop the cilantro. Smash the clove of garlic. Carefully remove the pips from the pepper. Place the fillets of fish into a mincer and when minced pour the lime juice over it and season with salt and pepper- set aside in a large bowl and refrigerate for up to 2 hours or until opaque. Before serving, toss with the remainder of the ingredients and serve immediately.; ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 3611,"Sauteed Bread with Onion and Tomato from Lefkada (Panada) 6 tablespoons extra-virgin olive oil 2 cups 1-inch bread cubes without crusts 1 medium red onion, coarsely chopped 3 tablespoons tomato paste Salt to taste Freshly ground black pepper to taste Instructions: Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat and saute the bread until golden and crisp. Remove bread and set aside. Add 2 more tablespoons of olive oil and cook the onion, stirring, just until the onion begins to color, about 10 minutes. Add the tomato paste and swirl around with the onion. Season with a little salt. Add the bread and toss all together in the skillet until the bread is warmed through. Remove from the heat, drizzle with the remaining 2 tablespoons olive oil, season with salt and pepper, and serve. ","[Ros, Vermentino, Gavi, Albari?o]" 3612,"Skirt Steak Tacos with Shallot Rings 24 ounces skirt steak (do not trim too much!) 1 tablespoon fino sherry, such as Tio Pepe 1 tablespoon soy sauce
1 teaspoon grated fresh garlic
1 teaspoon grated fresh ginger
Sea salt and freshly ground black pepper
Twelve 5-inch fresh corn tortillas
Avocado Salsa, recipe follows Shallot Rings, recipe follows Fresh cilantro leaves, for garnish 3 tablespoons finely chopped fresh cilantro leaves 1 clove garlic, deveined (halved and any green center removed) and minced
1 jalapeno, seeded and finely chopped
1 small onion, minced
2 key limes, juiced
Kosher salt 2 avocados, halved and pitted
4 shallots, peeled and cut into rings 1 cup buttermilk
1 quart neutral cooking oil, for frying
1 cup fine South Carolina grits
Kosher salt Instructions: Add the skirt steak to a shallow dish. Add the sherry, soy sauce, garlic, ginger, salt and pepper. Carefully toss to combine, then marinate the skirt steak for 30 to 45 minutes at room temperature. (Optional: Use a fork to prick the steak many times to help the marinade do its job.) Prepare a gas or charcoal grill for cooking over direct medium-high heat. Remove the steak from the marinade and pat dry. Grill on one side for about 5 minutes, then flip and continue to grill until medium-rare, another 3 minutes. Let rest 5 minutes before slicing. Preheat the oven to 250 degrees F. Heat the tortillas over a direct flame until the desired char is reached on both sides. Place in a covered pan and keep warm in the oven. Slice the skirt steak against the grain. Make tacos with the steak and Avocado Salsa, then garnish each with Shallot Rings and cilantro leaves. Mix together the cilantro, garlic, jalapeno and onion on a cutting board. Add the lime juice and salt and continue mincing until combined. Add this mixture to the halved avocado flesh in a bowl and mash with a fork until the avocados are broken down and everything is combined. Soak the shallots in the buttermilk in a bowl for up to 30 minutes. Preheat 3 inches oil in a large Dutch oven to 375 degrees F. Place the grits in a large paper bag. Pour off the buttermilk from the shallots, then add the shallots to the bag and shake to coat. Add the coated shallots to the oil in batches and fry until crispy, about 2 minutes. Drain on a paper towel-lined plate and season with salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3613,"Beet Negroni 4 ounces Beet-Carrot-Apple Juice, recipe follows 2 ounces gin 1 ounce Campari Apple slice, for garnish 2 medium beets, trimmed and scrubbed 1 Granny Smith apple, peeled and cored 3 medium carrots, peeled Instructions: Combine the Beet-Carrot-Apple Juice, gin and Campari in a cocktail shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain into a tall glass filled with ice. Garnish with the apple slice. Juice, in this order, the beets, apple and carrots, following your juicer's specific settings for each. Serve the juice immediately over ice, if desired.
","[Gin, Campari, Pinot Grigio]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Roasted Beets with Goat Cheese and Walnuts 1 1/2 cups goat cheese, crumbled 1/4 cup chopped walnuts 1 1/2 cups roasted" 3614,"Jalapeno Corn Muffins 2 tablespoons unsalted butter 1/3 cup finely chopped onions 1 cup fresh corn kernels 3/4 teaspoon plus pinch salt 1 cup all-purpose flour 1 cup yellow cornmeal 1 tablespoon baking powder Pinch cayenne pepper 1/3 cup shredded Cheddar 1 cup buttermilk 1/4 cup vegetable oil 2 large eggs, lightly beaten 1 tablespoon minced seeded green jalapenos 1 tablespoon minced seeded red jalapenos 3 tablespoons honey Instructions: Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups. In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool. In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn. Spoon the batter into the prepared tins, filling 3/4 of the way full. (If there are empty cups in a tin, fill with water.) Bake the muffins until golden and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]

" 3615,"Gravy 1 stick (8 tablespoons) unsalted butter 1/2 cup all-purpose flour
3 to 4 cups chicken or turkey stock
Turkey pan drippings, fat skimmed off, optional
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
Instructions: Melt the butter in a medium heavy-bottomed Dutch oven or pot over medium heat. When the butter has begun to bubble, sprinkle in the flour and whisk continuously until fully mixed. Continue to cook, whisking often, until the roux smells toasty and is the color of peanut butter, 4 to 6 minutes. Carefully pour in 3 cups stock, whisking constantly, until fully incorporated, making sure to whisk in the corners of the pot. Raise the heat slightly and bring to a boil, whisking often, about 3 minutes. Lower the heat and simmer, uncovered, whisking occasionally, until thick and glossy, 10 to 15 minutes. (The gravy will be very thick at this point.) Set aside until ready to use, up to 4 hours, or refrigerate overnight. To reheat: Heat the gravy in a heavy-bottomed pot over medium heat, whisking often, until warm. Whisk in 1 cup of additional liquid, using drippings, stock or a combination of the two, until the desired consistency is reached. Whisk in the additional liquid gradually, stirring after each addition. To finish: Whisk in the mustard and taste for seasoning. Add salt and pepper to taste, being careful to avoid oversalting. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3616,"Toasted Spice Salmon Burgers with Orange-Apricot Glaze and Curried Mustard Mayo 1 1/2 tablespoons coriander seeds 1 tablespoon cumin seeds 1/2 cup chopped fresh cilantro leaves 1 bunch scallions, trimmed and minced 1 egg, lightly beaten 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 pounds skinless salmon fillets (wild caught preferred), finely chopped 3/4 cup panko bread crumbs 2 teaspoons canola oil 2 teaspoons minced fresh ginger 1 tablespoon minced fresh garlic 1 teaspoon sweet curry powder 1/3 cup mayonnaise 1 1/2 tablespoons honey Dijon mustard 3 tablespoons minced fresh cilantro leaves Sea salt and freshly ground black pepper 4 tablespoons apricot preserves, chopped 2 1/2 tablespoons unsalted butter 1 1/2 tablespoons orange juice concentrate, thawed 1/4 teaspoon cayenne pepper Canola oil 6 poppy seed or sesame seed hamburger buns, split 3 cups really fresh, crisp watercress leaves Cilantro and watercress sprigs for garnish, optional Instructions: Prepare gas or charcoal grill to medium-high heat for direct-heat cooking. Toast coriander and cumin seeds in a small saute pan over medium heat for 2 minutes or until fragrant and lightly browned. Remove from pan, cool and grind. Place ground spices in a large bowl; add cilantro, scallions, egg, kosher salt and 1/2 teaspoon pepper; mix well. Gently but thoroughly mix in salmon and panko. Shape mixture into 6 (3/4-inch thick) patties and refrigerate until ready to grill. Curried Mustard Mayo: Heat canola oil in a very small nonstick saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in curry powder and continue to saute for 1 minute. Remove mixture to a mini food processor; reserve pan. Add mayonnaise and mustard to processor and puree. Remove to a small bowl, stir in cilantro and season, to taste, with sea salt and pepper. Refrigerate until needed. Orange-Apricot Glaze: Place preserves, butter, orange juice concentrate and cayenne in reserved saucepan and cook over medium heat, stirring, until preserves and butter have melted. Boil glaze for 2 minutes. Remove from heat and set aside. Oil grill grates canola oil. Grill burgers over direct heat for 3 minutes, covered if using a gas grill. Gently flip burgers and grill for 3 minutes. Brush burgers with half of the glaze; flip and cook for 1 minute. Brush with remaining glaze; flip and cook for 1 additional minute or until burgers are cooked through. Remove. Spray cut sides of buns lightly with cooking spray and grill cut sides down, along outer edges of grill, until lightly toasted, about 1 minute. Spread cut side of bottom buns with half of mayo mixture; top with half of the watercress leaves, a burger, remaining mayo, remaining watercress and tops of buns. Garnish platter or dinner plates with cilantro and watercress sprigs, as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3617,"Whole-Wheat Linguine with Shrimp, Asparagus, and Cherry Tomatoes 1 pound whole-wheat linguine 2 tablespoons extra-virgin olive oil 3 large garlic cloves, chopped 1/2 teaspoon crushed red pepper flakes 2 pints cherry tomatoes, stemmed and halved 1/2 cup dry white wine, such as pinot grigio 1 pound asparagus, stalks cut on the diagonal into 1- to 1 1/2-inch pieces 1 pound large shrimp, peeled and deveined 1/2 cup chopped fresh mint leaves 1/2 cup chopped fresh basil leaves 2 teaspoons chopped fresh oregano leaves 1/2 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain and transfer to a large bowl.
Meanwhile, in a large, deep skillet, heat the oil over medium-high heat. Add the garlic and red pepper flakes. Stir until aromatic, 30 seconds. Add the tomatoes and cook, stirring occasionally, until they soften, about 2 minutes. Using a fork, lightly mash the tomatoes. Add the wine and asparagus. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the shrimp and continue to simmer until the shrimp are cooked through, 5 to 7 minutes. Stir in the mint, basil, oregano, salt, and pepper.
Pour the sauce over the pasta and toss to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3618,"Cranberry Almond Chocolate Bars with Tangerine Zest 1/2 cup slivered almonds 3 cups chocolate morsels, (about 1 1/2 (12-ounce) bags) 1/2 cup dried cranberries 1/2 tangerine, zested Instructions: Preheat oven to 400 degrees F. Line a 13 by 9-inch baking pan with aluminum foil. Lay out almond slivers on baking sheet. Bake in oven until light brown, shaking the baking pan occasionally to mix them around, about 10 to 15 minutes. Melt the chocolate morsels in a double boiler over low heat. Mix in the cranberries, almond slivers and tangerine zest. Pour into prepared pan. Smooth the chocolate mixture out into an even layer. Cool to room temperature and then refrigerate until hard, at least 1 hour. Use a knife to break up chocolate into jagged, varied sized bars. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 3619,"Arugula-Citrus Salad with Pork Kosher salt and freshly ground pepper 4 boneless center-cut pork loin chops (about 1 pound), trimmed 5 tablespoons light mayonnaise 1 tablespoon Worcestershire sauce 1 tablespoon honey mustard 3/4 cup fat-free croutons (any flavor), crushed 3 tablespoons grated parmesan cheese 1/4 cup all-purpose flour 5 large navel oranges 1 5-ounce package baby arugula (about 8 cups) 1 red onion, thinly sliced 1 tablespoon extra-virgin olive oil Instructions: Preheat the oven to 450 degrees F. Combine 1/4 cup cold water, 1 teaspoon salt and a few grinds of pepper in a small baking dish. Pierce the pork chops all over with a fork; add to the brine. Let sit, flipping once, 10 minutes. Meanwhile, whisk the mayonnaise, Worcestershire sauce and honey mustard in a shallow dish. Combine the crushed croutons and parmesan in another shallow dish. Put the flour on a plate. Remove the pork from the brine; pat dry. Dredge in the flour, then the mayonnaise mixture, and then the crouton mixture, pressing to coat. Transfer to a rack set on a baking sheet. Bake until golden and cooked through, about 20 minutes. Slice off the top and bottom of 3 oranges with a paring knife, then cut off the peel and pith. Slice into rounds, discard any seeds and transfer to a large bowl. Squeeze the juice of the remaining 2 oranges into the bowl. Cut the pork chops into 1/2-inch pieces. Add the pork, arugula, onion and olive oil to the bowl; toss. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 3620,"Christmas Queso 2 pounds queso blanco-style processed cheese, such as Velveeta Queso Blanco, cut in 1/2-inch cubes 2 cans diced tomatoes and green chiles, such as Rotel 1 jar diced pimientos
2 jalapenos, seeded and chopped finely
Tortilla chips, for serving Instructions: Add the cheese to a saucepan and melt over medium heat. Add the diced tomatoes and chiles, pimientos and jalapenos and mix. Pour into a chafing dish to keep warm. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 3621,"Ouzotini 8 ounces ouzo 2 ounces dry vermouth
2 fresh mint leaves
Thinly sliced cucumber, for serving
Lemon peel, for serving
Instructions: To a cocktail shaker filled with ice, add the ouzo and vermouth. Give the mint leaves a twist and add them. Vigorously shake to chill, then strain into martini glasses. Garnish with the cucumber slices and lemon peel and serve. ","[Ouzo, Vermouth]" 3622,"Best Lasagna Recipe with Beef and Sausage 3 tablespoons extra-virgin olive oil 1 yellow onion, finely chopped 2 cloves garlic, pushed through a press 1 pound ground beef 2 links sweet Italian sausage, casings removed 2 links hot Italian sausage, casings removed 2 teaspoons kosher salt 1 teaspoon dried basil 1 teaspoon Italian seasoning 1 teaspoon dried oregano Freshly ground black pepper Three 26.5-ounce boxes strained tomatoes, such as Pomi 1 cup dry red wine 3 cups whole milk 1 stick (8 tablespoons) unsalted butter 1/2 cup all-purpose flour 1/8 teaspoon ground nutmeg Kosher salt and freshly ground white pepper 1 pound no-cook lasagna noodles, such as Barilla 2 1/4 cups finely grated Parmigiano-Reggiano cheese One 8-ounce package part-skim low-moisture shredded mozzarella Instructions: To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat. Add the onion and garlic and saute until soft and fragrant, about 8 minutes. Add the ground beef, sausage, salt, basil, Italian seasoning, oregano and pepper to taste and increase the heat to high. Cook, breaking up the meat with a wooden spoon, until browned all over. Add the tomatoes. Pour some of the wine into the empty tomato boxes to rinse out the last bits of tomatoes and add to the pot, along with the remaining wine. Bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the sauce thickens and the flavors come together, about 1 hour. Add a healthy amount of black pepper. To make the besciamella: Heat the milk in a small saucepan over medium heat until just simmering, then turn off the heat. Meanwhile, melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the flour to the butter and cook, whisking constantly, until the mixture thickens and then loosens again, about 2 minutes. Add the hot milk, whisking constantly. Bring to a boil. Add the nutmeg and salt and pepper to taste. Reduce the heat to low and continue to cook, whisking almost constantly, for 2 minutes. Remove from the heat and use immediately. To make the lasagna: Preheat the oven to 350 degrees F. Spread an even layer of the meat ragu over the bottom of a 9-by-13-inch baking dish. Arrange 3 lasagna noodles over the sauce lengthwise across the short side of the pan. Avoid overlapping or allowing them to touch the sides of the pan because they will expand as they cook. Press down slightly to let the sauce spread around them. Cover with one-quarter of the besciamella and sprinkle with one-third of the Parmigiano-Reggiano. Add another layer of ragu. Add 3 more noodles, arranging them in the opposite direction from the first layer and breaking 1 of the noodles in half if necessary to fit. Add one-quarter of the besciamella and half of the mozzarella. Make a third layer of ragu, noodles (alternating directions again), besciamella and one-third of the Parmigiano-Reggiano. Add another layer of ragu, then the remaining mozzarella, noodles (alternating the noodles again), besciamella and ragu. Cover the pan with foil and bake until heated through, about 35 minutes. Remove the foil and continue baking until the top is brown and bubbling, about 20 minutes more. During the last 10 minutes of baking, scatter the remaining Parmigiano-Reggiano all over. Let the lasagna stand for 10 minutes before serving. ","[Barolo, Chianti, Dolcetto, Valpolicella]" 3623,"Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts 1 demi baguette, thinly sliced on the bias 3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/3 cup marinated artichoke hearts, chopped
1/3 cup sundried tomatoes, chopped
3 tablespoons store-bought basil pesto
1 large egg
All-purpose flour, for dusting
One sheet frozen puff pastry (from a 17.3-ounce box), thawed
One 8-ounce wheel of brie
Crackers, sliced red bell peppers and endive, for serving Instructions: Preheat an air fryer to 350F. Brush both sides of the sliced bread with the olive oil and season with a pinch of salt and several grinds of black pepper. Transfer to the air fryer basket, shingling the slices so they all fit snuggly. Air fry until golden brown and toasted, flipping halfway through, about 4 minutes.
Meanwhile, stir together the artichokes, sundried tomatoes and 2 tablespoons of the pesto in a medium bowl until evenly combined. Set aside. Whisk the egg with a splash of water in a small bowl and set the egg wash aside.
Dust a clean worksurface or cutting board lightly with flour. Roll out the puff pastry to a 14-by-12-inch rectangle. Cut 1/4-inch-wide strips of dough off the shorter end to create a 12-by-12-inch square, reserving the strips for decorating.
Brush the center of the square of puff pastry lightly with the egg wash. Lay the reserved strips at an angle in a crisscross pattern in the center of the square of pastry, 4 going in one direction and 4 in the other. Press down gently to adhere. Place a piece of parchment paper on top of the puff pastry, then use the parchment paper to help flip the whole thing over so the crisscross pattern is now facing down.
Spoon the artichoke-sundried tomato mixture into the center of the dough, then top with the remaining 1 tablespoon of pesto and the wheel of brie. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Flip the puff pastry-wrapped brie over so the crisscross design is now on top. Brush the entire exterior of the pastry with the egg wash, then refrigerate until the pastry is chilled, 20 to 30 minutes.
Preheat an air fryer to 375F. Place the brie in the center of the air fryer basket and air fry until the pastry is golden brown and cooked through, about 18 minutes.
Let sit for 5 minutes, then serve warm with the toasted bread, crackers, sliced bell peppers and endive.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 3624,"Garlic Mashed Potatoes 4 large russet potatoes (about 2 pounds), peeled and cut into 2-inch pieces 1 teaspoon salt 2 to 3 teaspoons warm low-fat milk 2 tablespoons Roasted Garlic Cloves, recipe follows 2 tablespoons extra-virgin olive oil Freshly ground black pepper Unpeeled garlic cloves, as needed Instructions: Put the potatoes in a medium saucepan and add just enough water to cover them. Add 1 teaspoon salt and bring to a simmer over medium heat. Do not boil. Cook for 12 to 15 minutes or until the potatoes are just tender enough to slide off a paring knife when pierced. Drain well and return to the pan. Set the pan over low heat and cook for 1 to 2 minutes to dry the potatoes out. Remove from the heat and lightly mash the potatoes with a fork just to break them up. Stir in the milk, mashed garlic and olive oil. Run the potatoes through a food mill or mash them with a potato masher to the desired consistency. Season with salt and pepper, to taste, and serve immediately. Put the cloves in a dry cast iron skillet and cook over low heat for 20 to 30 minutes, or until softened. Turn frequently so that the cloves soften but do not brown. Slide the cloves from the skillet onto a plate to cool to the touch. Squeeze the softened garlic pulp from the individual cloves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3625,"Sesame Cauliflower 1 cup rice flour or all-purpose flour 1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup 2 percent milk
1 head cauliflower, cut into bite-size pieces
Nonstick cooking spray, for the baking sheet
1/3 cup low-sodium soy sauce 2 tablespoons honey
2 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar or apple cider vinegar
1 tablespoon cornstarch
1 tablespoon sesame seeds, plus more for garnish
2 teaspoons grated fresh ginger
1 teaspoon sriracha
3 cloves garlic, minced
Sliced scallions, for garnish
Instructions: For the cauliflower: Place a baking sheet in the oven and preheat to 425 degrees F. (If your cauliflower is large, preheat 2 baking sheets.) Whisk the flour together with the garlic powder, onion powder, salt and pepper in a large bowl. Whisk in the milk and 1/4 cup water until smooth. Toss the cauliflower in the mixture until evenly coated. Remove the baking sheet from the oven and spray with nonstick cooking spray. Spoon the cauliflower into the baking sheet, leaving any excess sauce behind in the bowl. (Do not overcrowd the baking sheet or the cauliflower will steam and not become crispy; you may need to bake in batches or use two baking sheets.) Bake the cauliflower for 20 minutes. For the sesame sauce: Meanwhile, put the soy, honey, sesame oil, vinegar, cornstarch, sesame seeds, ginger, sriracha, garlic and 1/2 cup water in a medium saucepan over medium heat. Whisk together thoroughly. Bring to a boil, then reduce the temperature to medium-low and let simmer, stirring frequently, until the sauce becomes glossy and thick, about 2 minutes. Remove the cauliflower from the oven and toss with half of the sesame sauce. Return the cauliflower to the oven until dark and glossy, 5 to 8 minutes. Remove to a serving bowl and drizzle with more sauce. Add sesame seeds and scallions over the top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 3626,"Strawberries in Balsamic Pepper Syrup 5 tablespoons honey 3 tablespoons balsamic vinegar 1/4 teaspoon coarsely ground black pepper 1 pint strawberries, hulled and halved 1 banana, sliced Instructions: In a mixing bowl, whisk the honey and vinegar until well-blended. Stir in the pepper. Add the strawberries and stir gently to coat with the syrup. Let stand for 5 to 10 minutes at room temperature. Stir in the banana. Serve the fruit and syrup in shallow dessert bowls or stemmed goblets. ","[Prosecco, Moscato, Vin Santo]" 3627,"Pomegranate Lemonade 1.5 oz. Smirnoff Pomegranate Vodka 3 oz. Lemonade Instructions: Fill glass with ice. Add Smirnoff Pomegranate Flavored Vodka and lemonade.; ",[Smirnoff Pomegranate Vodka] 3628,"Pesto Chicken and Potato Patties 4 Cups Ore-Ida? Country Style Hash Browns 2 Pounds Ground chicken 10 Tablespoons Classico? Traditional Basil Pesto Sauce & Spread, divided ? Cup Chopped roasted red pepper ? Cup Shredded Romano cheese * 1 Teaspoon Salt 1 Cup Sour cream br em

• TIP: If desired, substitute shredded Romano cheese with shredded Parmesan cheese. /em Instructions:

1. Preheat oven to 350°F. Coat two large, shallow baking sheets with nonstick cooking spray.
2. In a large bowl, mix together hash browns, chicken, 6 Tbsp. of pesto sauce, red pepper, cheese and salt. Season with black pepper if desired. Shape into 18 patties, about 1/3 cup each, and place on baking sheets.
3. Bake uncovered for 10 to 15 minutes, or until internal temperature reaches 165°F. In a small bowl, mix together sour cream and remaining 1/4 cup of pesto sauce. Serve warm patties with dollop of pesto sour cream sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 3629,"Pepper Crusted Bone in Rib-Eye with Tomato-Cilantro Relish and Bbq Red Onions and Texas Toast 4 bone-in rib eye steaks (13 ounces each), at room temperature Olive oil Salt 1/4 cup ancho cl powder 1/4 cup coarsely ground black peppercorns 1 cup cilantro leaves, chopped 1/4 cup spinach leaves 1 tablespoon pine nuts 3 tablespoons grated Parmesan cheese 1/2 cup olive oil 4 plum tomatoes, diced 1/4 cup balsamic vinegar Salt and pepper 2 red onions, peeled and sliced 1/2-inch thick 1 cup BBQ sauce Salt and pepper 2 sticks unsalted butter, softened 4 cloves roasted garlic, mashed to a paste Salt and pepper 1 loaf good white bread, sliced 1-inch thick Instructions: For the Rib Eye: Preheat grill pan. Brush steaks on both sides with olive oil and season with salt. Mix ancho and black pepper together. Dredge 1 side of the steaks in the pepper mixture and sear the steaks pepper-side down for 4 to 5 minutes until golden brown. Turn the steaks over and continue grilling for 5 to 6 minutes for medium rare doneness.
   For the Tomato-Cilantro Relish: Place cilantro, spinach, pine nuts, cheese and oil in a bowl and blend until combined. Place tomatoes in a bowl, add balsamic vinegar, mix well and season with salt and pepper to taste.
   For the BBQ Red Onions: Brush onions with BBQ sauce and season with salt and pepper. Grill on both sides until caramelized and almost cooked through.
   For the Texas Toast: Preheat grill or grill pan. Mix together the butter and roasted garlic and season with salt and pepper to taste. Spread the butter on one side of the bread and grill, butter side down until lightly golden brown. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 3630,"Cocktail Grace Rose petal jelly 1 teaspoon rose liqueur 1 glass very cold Champagne Instructions: Spread some rose petal jelly on the inside of a beautiful Champagne glass, ideally cone-shaped, using a fork. Frost the glass in the freezer for 1 hour, and then pour in the rose liqueur. Top off with the Champagne. ","[Champagne, Prosecco, Sparkling Pinot Noir]" 3631,"BBQ Burger Pocket 1 medium tomato stem removed, sliced 1 pound 90 percent lean ground beef 1 teaspoon cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1? tablespoons barbecue sauce 1? tablespoons chili powder 2 cups shredded Romaine lettuce 2 tablespoons dijon mustard 2 tablespoons Hidden Valley? Original Ranch? Light Dressing 4 whole wheat pitas split Instructions:
4. Preheat the grill or broiler.
5. In a large bowl, combine the beef, barbecue sauce, chili powder, cumin, garlic powder and onion powder, and mix with clean hands until well blended.
6. In a small bowl, mix the dressing and mustard together until smooth.
7. Divide the beef mixture evenly into four ?-pound burgers. Grill the burgers for 5 minutes on each side over medium coals for medium doneness.
8. Place the pitas on the grill for 2 minutes or just until warmed through.
9. Serve the burgers tucked inside each pita and topped with the tomato, lettuce and a generous serving of the dressing. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 3632,"Oven Roasted Turkey Legs Wrapped in a Collard Green Leaf 2 tablespoons freshly minced garlic 1 tablespoon sea salt 1 tablespoon seasoned salt 1 teaspoon cracked black pepper Olive oil 6 (12-ounce) turkey legs 6 large collard green leaves Fistful fresh sage leaves 2 cups water Instructions: Preheat the oven to 400 degrees F. Preheat the grill to high heat. In a small mixing bowl, add the minced garlic, sea salt, seasoned salt, and pepper. Mix with your hands until incorporated. Rub olive oil over each turkey leg and then rub with the garlic mixture. Put the turkey legs on the grill and cook until slightly charred, about 4 to 6 minutes on each side. Cut 6 medium-sized pieces of foil and lay them flat on your counter. Put a collard green leaf on each piece of foil and top each with fresh sage leaf. Put a turkey leg on each collard green leaf and wrap it up in the foil. Line a roasting pan with foil. Arrange the turkey legs in roasting pan and pour in 2 cups of water. Put the roasting pan in the oven and cook for 1 hour and 45 minutes. Remove the pan from the oven, discard the foil and transfer the turkey legs to a serving platter. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 3633,"Microwave Brownies 1/2 cup (1 stick) unsalted butter 3 ounces unsweetened chocolate 2 large eggs 1 cup sugar 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla extract 1/2 cup chocolate chunks or chips Nonstick cooking spray Instructions: Put the butter and chocolate into a microwave safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside. In another bowl, whisk together the eggs and sugar. In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures along with the vanilla and stir well to combine. Spray an 8 by 8 by-2-inch microwave safe glass pan with cooking spray. Pour the batter into the pan, spread it out evenly, and scatter the chocolate chunks on top. Cook on high for 5 minutes. Remove from the oven and let rest for 3 minutes before cutting and eating. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 3634,"Silver Jubilee and Three Wise Men Shooters gin creme de banane cream 1/3 ounce Johnny Walker 1/3 ounce Jim Beam 1/3 ounce Jack Daniels Instructions: Shake together two parts gin, one part creme de banane and one part cream.
   In a shaker filled with ice, mix 1/3 ounce each of the following: Johnny Walker, Jim Beam and Jack Daniels. Shake and strain into a shot glass. ","[Gin, Creme de Banane, Jack Daniels]" 3635,"Apple Cinnamon Creme Brulee 3 Granny Smith apples 1 tablespoon cinnamon 1/4 cup sugar, plus 6 tablespoons 1/4 cup water 6 egg yolks 1 teaspoon vanilla 1 1/2 cups heavy whipping cream Instructions: Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water. Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool. Preheat oven to 325 degrees F. Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream. Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes. Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator. Sprinkle sugar on top of creme and then torch until golden brown. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 3636,"Fresh Coconut Pie 1 cup sugar 1/2 stick melted butter 2 tablespoons flour 3 eggs, beaten 1 teaspoon vanilla 1 cup buttermilk 1 cup coconut, grated 1 9-inch pie crust, fluted and unbaked Instructions: Mix all the ingredients together. Pour into pie crust and bake in a preheated 300 degree oven for one hour. Cool before serving ","[Chardonnay, Sauvignon Blanc, Riesling]" 3637,"Online Round 2 Recipe - Cajun Red Bean and Rice Soup 4 cups chicken broth 1 teaspoon Cajun seasoning 1 teaspoon hot sauce Reserved 1 1/2 cups Chicken Jambalaya 1 (15-ounce) can red kidney beans, drained and rinsed Kosher salt and freshly ground black pepper 2 scallions, sliced Instructions: In a medium saucepan over medium heat, add the broth, Cajun seasoning, and hot sauce and bring to a simmer. Stir in the jambalaya and beans and cook until hot, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Serve, garnished with scallions. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 3638,"Mini Corn Dogs with Homemade Mustard 8 cups canola oil 1 cup yellow cornmeal
   1/2 cup all-purpose flour
   1 tablespoon sugar
   2 teaspoons baking powder
   Kosher salt
   2 large eggs, lightly beaten
   3/4 cup buttermilk
   8 hot dogs, cut in half
   Homemade Mustard, recipe follows, or store-bought, for serving 1 cup mustard powder, such as Colman's 1/2 cup honey
   2 tablespoons cider vinegar
   1/2 cup brown mustard seeds, toasted
   Instructions: Fill a Dutch oven or other heavy pot with the canola oil, and heat to 350 degrees F. Line a plate with paper towels. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and 1/4 teaspoon salt. Add the eggs and buttermilk, and stir to combine. Working in batches, dip each hot dog in the batter to coat, let the excess drip off, and then fry until golden, 3 to 5 minutes. With a slotted spoon, transfer the corn dogs to the paper-towel-lined plate to drain. Serve with mustard. Add the mustard powder, honey, vinegar, mustard seeds and 1/3 cup water to a mixing bowl. Stir to combine. Transfer to an airtight container and refrigerate for up to a month. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 3639,"Escarole or Radicchio Braised with Mint 8 ounces escarole or radicchio, well washed and roughly chopped, rinsed with water left on that clings to leaves Olive oil Minced garlic Fresh mint or basil, cut into chiffonade Some prosciutto, cut into chiffonade Salt and crushed red pepper Instructions: In a skillet heat some olive oil. Add minced garlic and escarole and saute, stirring constantly until the leaves just wilt. Remove from heat, stir in basil and prosciutto, salt and crushed red pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3640,"Jerk Ketchup 1 cup ketchup Juice of 1 lime 1 teaspoon packed light brown sugar
   1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground allspice 1 teaspoon cayenne pepper 1 teaspoon red pepper flakes 1/2 teaspoon kosher salt Instructions: In a nonreactive medium bowl, combine the ketchup, lime juice, brown sugar, oregano, thyme, garlic powder, onion powder, allspice, cayenne, red pepper flakes and salt and mix until incorporated. Use immediately or transfer the ketchup to an airtight container and refrigerate for up to 4 days. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 3641,"The Idol 1 1/2 ounces silver tequila, such as Patron 1/2 ounce orange-flavored liqueur, such as Triple Sec 3/4 ounce Sweetened Lime Juice, recipe follows 1/2 ounce mango syrup, such as Monin 1/2 ounce fresh lime juice 1/2 ounce simple syrup
   Instructions: Fill a cocktail shaker halfway with ice. Add the tequila, orange-flavored liqueur, Sweetened Lime Juice and mango syrup. Shake for 8 to 10 seconds. Strain into a rocks glass filled with ice. Combine the lime juice and simple syrup in a glass. Stir to blend. ","[Tequila, Cointreau, Mango Syrup]" 3642,"Pumpkin Spice Latte Sweet Dip 1 cup ricotta 7 tablespoons Pumpkin Spice Latte Base, recipe follows 2 tablespoons confectioners' sugar
   Large pinch kosher salt
   Butter wafer cookies, for dipping
   One 15-ounce can pumpkin puree 1/2 cup packed brown sugar
   2 tablespoons espresso powder
   2 tablespoons maple syrup
   2 teaspoons pumpkin pie spice
   1 teaspoon vanilla
   Pinch kosher salt
   Instructions: Combine the ricotta, Pumpkin Spice Latte Base, confectioners' sugar and salt in a bowl. Serve with butter wafer cookies or your cookie of choice! Combine the pumpkin, brown sugar, espresso powder, maple syrup, pumpkin pie spice, vanilla and salt in a mixing bowl and mix until completely combined. Transfer to a resealable container and store in the refrigerator for up to 2 weeks. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 3643,"Cinnamon Sugar Madeleines 4 tablespoons unsalted butter, melted and cooled, plus more for greasing the pan 1/2 cup all-purpose flour, plus more for dusting the pan
   1/8 teaspoon baking powder
   Pinch kosher salt
   1 teaspoon ground cinnamon 1/4 cup granulated sugar
   1/2 teaspoon pure vanilla extract
   2 large eggs, room temperature
   1 tablespoon confectioners' sugar
   1/2 teaspoon ground cinnamon
   Instructions: Adjust the racks to the center of the oven and preheat to 350 degrees F. Butter and flour a madeleine pan. Add the flour, baking powder, salt and 1/2 teaspoon of the cinnamon to a medium bowl, and whisk to combine. Add the granulated sugar, vanilla and eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat until the eggs are pale, thick and light yellow, about 5 minutes. Pour in the 4 tablespoons melted butter and mix until just combined. Turn off the mixer and stir in the dry ingredients. Fill the madeleine pan three-quarters of the way to the top of the molds and bake for 10 to 11 minutes. Cool slightly on a wire rack, 10 minutes, then remove the cookies from the molds. Combine the confectioners' sugar and remaining 1/2 teaspoon cinnamon in a small bowl. Place the cinnamon sugar in a fine-mesh sieve and dust the cookies before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 3644,"Black Eyed Peas with Rice 1 teaspoon vegetable oil 1 red onion core, finely diced 3 cloves garlic, minced Kosher salt and freshly ground black pepper 1 1/4 cups parboiled (long grain) rice 2 1/4 cups water 1 (15-ounce) can black eyed peas, rinsed and drained Bunch fresh mint, stemmed Instructions: Heat the vegetable oil in a saucepan over medium-high heat. Add the onion and garlic to the pan and cook until the onion is translucent. Season the mixture with salt, and pepper, to taste. Add the rice, stirring to coat the grains in the oil. Pour in the water, and stir to separate the rice. Bring the ingredients to a boil, and at this point, reduce the heat to a simmer, and place a lid over the pot. Cook the rice until tender, about 15 minutes.
   Add the black eyed peas to the pot 5 minutes before the end of the cooking process.
   Transfer the finished dish to a bowl, let it cool slightly, and garnish with the mint. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3645,"Cookie and Caramel Chocolate Bars 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/4 teaspoon baking powder 1/4 teaspoon fine sea salt 1 stick (1/2 cup) unsalted butter, at room temperature 1/3 cup sugar 1 large egg 20 ounces milk chocolate, chopped 2 tablespoons canola oil 2 cups soft caramel candies, unwrapped (54 pieces) 2 tablespoons heavy cream Instructions: Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment. Whisk the flour, baking powder and salt in a medium bowl. Beat together the butter and sugar with an electric mixer on medium speed until light and fluffy, 5 to 7 minutes. Add the egg and beat to combine. Slowly add the flour mixture and beat on low until the dough is just combined. Transfer the dough to a floured work surface and press it into a rectangle. Wrap in plastic and refrigerate for at least 30 minutes. Roll the dough out on a lightly floured surface to about an 8-inch square that is 1/4-inch-thick. Cut the dough into quarters, then cut each quarter into 8 sticks using a straight edge or sharp knife. (Each cookie will be about 4 inches long and 1/2 inch wide.) Use a skewer to make 3 holes on the top of each cookie about 1 inch apart. Transfer the cookies to the prepared baking sheet. Bake, rotating the pan from front to back halfway through, until golden, 25 to 28 minutes. Allow to cool completely on the baking sheet, then transfer the cookies to a wire rack. Meanwhile, combine the chocolate and canola oil in a small microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each. With a butter knife or offset spatula, spread the chocolate on the bottom of each cookie and set them chocolate-side up on a rack. Refrigerate until hardened, about 20 minutes. Turn the cookies over. Combine the caramels and heavy cream in a medium microwave-safe bowl and melt in the microwave in 30-second intervals, stirring after each interval, about 2 minutes. Let cool until the mixture registers 100 degrees F on an instant-read thermometer, then transfer to a piping bag. Cut the tip of the bag and pipe a strip of caramel on the uncoated top of each cookie. (If the caramel strips look messy, use your hand to mold and straighten the lines -- at this point, the caramel will be very malleable.) Return the cookies to the rack caramel-side up and refrigerate until hardened, about 20 minutes. Spoon the chocolate over each cookie or dip the caramel side so that it is completely covered with chocolate. After the cookies are completely coated, drizzle the chocolate with a spoon back and forth crosswise over each. Return to the wire rack until cooled and the chocolate hardens, about 2 hours. Store in an airtight container up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3646,"Petite Pain au Chocolat 1 package (17.3 ounces) Pepperidge Farm? Puff Pastry Sheets, thawed 1 1/2 cups Ghirardelli? semi-sweet chocolate chips 1 egg, beaten 2 tablespoons butter 1 cup confectioners' sugar 2 tablespoons hot water Instructions: Heat the oven to 350 degrees F. Unfold the pastry sheets on a lightly floured surface. Roll each into a 10-inch square. Cut each into 4 (5-inch) squares, making 8 in all. Place 2 tablespoons chocolate chips in the center of each pastry square. Brush the edges of the pastry with the egg. Fold each pastry over the chocolate chips and press to seal. Place the filled pastries onto baking sheets. Brush the pastries with the egg. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets for 10 minutes. Remove the pastries from the baking sheets and let cool completely on wire racks. Cook and stir the remaining chocolate chips and the butter in a heavy 1-quart saucepan over low heat until the mixture is melted and smooth. Stir in the confectioners' sugar. Stir in the water, adding additional water, if necessary, until desired consistency. Drizzle the icing over the pastries ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 3647,"Millionaire Brisket with Coffee and Beer Mop Sauce 1/4 cup kosher or sea salt 1/4 cup firmly packed light brown sugar 1/4 cup sweet paprika 2 tablespoons pure chili powder 2 tablespoons freshly ground black pepper 1 tablespoon onion powder 1/2 teaspoon dried oregano 1 (5 to 6-pound) center-cut piece of brisket 6 slices bacon Coffee and Beer Mop Sauce, recipe follows Jim's Really Easy and Really Good Barbecue Sauce, recipe follows 4 to 6 cups hickory or apple wood chips, soaked for 1 hour in water to cover, drained 1 cup beer 1 cup apple cider 1 cup cider vinegar 1 cup coffee 1 cup beef or chicken stock 1/4 cup vegetable oil 1/4 cup Worcestershire sauce 2 tablespoons hot sauce, (recommended: Tabasco sauce) 2 teaspoons kosher or sea salt 1 teaspoon freshly ground black pepper 2 cups your favorite barbecue sauce, (recommended: KC Masterpiece or Bull's Eye) 1 to 2 cups your favorite mild or hot salsa 1/4 cup cider vinegar, or more to taste Kosher or sea salt Freshly ground black pepper Instructions: Make the rub by placing the salt, brown sugar, paprika, chili powder, pepper, onion powder, and oregano in a small bowl and stir to mix. If your brisket has a thick layer of fat, trim it to a thickness of 1/4-inch. Place the brisket in a roasting pan and generously sprinkle both sides with the rub, using about 3 tablespoons per side and patting it into the meat with your fingertips. The leftover rub can be stored for several months in a jar. You can cook the brisket right away, but it will taste better if you let it cure in the refrigerator covered for at least 4 to 24 hours. Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips on the coals. When ready to cook, place the brisket in the center of the hot grate, fat side up, over the drip pan and away from the heat. Drape the bacon slices over the top of the meat, and then cover the grill. Cook the brisket until very tender, 5 to 6 hours or until the internal temperature reaches about 190 degrees F. Generously mop or baste the meat on both sides with the mop sauce. Wrap the brisket in aluminum foil, and continue cooking until done. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup wood chips to each side. Transfer the grilled brisket to a cutting board and let rest for 10 minutes. Thinly slice across the grain, using an electric knife or sharp carving knife. Transfer the sliced meat to a platter. Spoon the barbecue sauce over the meat or, better yet, serve it on the side. Place all ingredients in a non-reactive bowl and whisk to mix. Taste for seasoning, adding more salt, if necessary. Combine the barbecue sauce, salsa, and vinegar in a non-reactive saucepan over medium heat, bring to a simmer, and let cook until thick and flavorful, 5 to 8 minutes. Season with salt and pepper. The sauce can be served hot or at room temperature and may be refrigerated, covered, for up to 48 hours. Bring to room temperature before serving. ","[Pinot Noir, Tempranillo, Garnacha, Zinfandel]" 3648,"Chocolate Malt Nest Cake 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans 1 3/4 cups all-purpose flour, plus more for the pans 1 cup malted milk powder (such as Carnation Original) 3/4 cup unsweetened Dutch-process cocoa powder 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 3/4 cups sugar 3 large eggs 2 teaspoons pure vanilla extract 1 1/2 cups buttermilk 1 1/2 cups whole milk 1 cup malted milk powder (such as Carnation Original) 1/3 cup all-purpose flour 2 tablespoons unsweetened Dutch-process cocoa powder Pinch of salt 3 sticks unsalted butter, at room temperature 1 1/3 cups sugar 4 large shredded wheat biscuits, crushed (about 1 1/2 cups) 4 tablespoons unsalted butter, melted 1/4 cup sugar 3 ounces milk chocolate, chopped Candy eggs, for topping Instructions: Make the cake: Preheat the oven to 350 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment paper, then butter the parchment. Dust the pans with flour and tap out any excess. Whisk the flour, malted milk powder, cocoa powder, baking powder, baking soda and salt in a large bowl. Beat the butter and sugar in a separate large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk. Beat until smooth, about 1 more minute. Divide the batter between the prepared pans; tap on the counter to remove any air bubbles. Bake until a toothpick inserted into the centers of the cakes comes out clean, 30 to 35 minutes. Transfer to a rack; run a knife around the edges of the cakes and let cool 10 minutes, then turn out the cakes onto the rack to cool completely. Discard the parchment. Meanwhile, make the frosting: Whisk the milk, malted milk powder, flour, cocoa powder and salt in a small saucepan until combined. Bring to a boil over medium-high heat, whisking, until the mixture is thick like pudding, 1 to 2 minutes. Transfer to a bowl and press plastic wrap directly onto the surface. Refrigerate until completely cool, about 11/2 hours. When you?re ready to assemble the cake, finish the frosting: Remove the malted mixture from the refrigerator and whisk until creamy. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 8 minutes. Add large spoonfuls of the malted mixture, beating 1 to 2 minutes after each addition and scraping down the bowl as needed (the frosting will look separated). Continue beating until the frosting comes together and is light and fluffy, about 3 more minutes. (Do not chill!) Assemble the cake: Place 1 cake layer on a platter. Spread with 1 heaping cup of the frosting. Top with the second cake layer. Cover the top and side with more frosting, then build up a ring around the top of the cake with the remaining frosting to create a nest. Refrigerate the cake until the frosting firms up, about 30 minutes. Meanwhile, make the topping: Toss the shredded wheat in a large bowl with the melted butter, then add the sugar and toss again. Spread in a single layer on a baking sheet and bake at 350 degrees F until lightly browned, about 15 minutes. Melt the chocolate in a large microwave-safe bowl in 20-second intervals, stirring, until smooth, 1 to 2 minutes. Let cool slightly, then stir in the shredded wheat mixture until completely coated. Press the topping all over the top and side of the cake. Refrigerate until set, at least 30 minutes or overnight. Fill the nest with candy eggs. ","[Merlot, Cabernet Sauvignon, Pinotage, Malbec]" 3649,"Muffuletta 6 ounces Greek mix pitted olives 3 sun-dried tomatoes
   2 cloves garlic
   2 tablespoons extra-virgin olive oil
   2 tablespoons white balsamic vinegar
   Kosher salt Freshly ground black pepper
   6 sesame seed buns 12 ounces sliced mortadella
   12 ounces sliced salami
   6 ounces giardiniera, chopped
   12 ounces sliced black forest ham
   6 ounces sliced provolone
   6 leaves green leaf lettuce
   12 slices tomato Instructions: For the tapenade: Combine the olives, tomatoes, garlic, olive oil and vinegar in a food processor and pulse until the mixture is chopped but not pureed. Season with salt and pepper. For the sandwich: Spread some tapenade on both sides of the buns. Build each sandwich as follows: 2 ounces of mortadella, 2 ounces of salami, 1 ounce of chopped giardiniera, 2 ounces ham, 1 ounce of provolone, 1 lettuce leaf, 2 slices of tomato and top with the other half of the bun. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 3650,"Dijon Scotch Eggs 9 large eggs Canola oil, for deep-frying One 1-pound package bulk pork sausage meat 1/2 cup Dijon mustard, plus more for serving 1/3 cup fresh parsley leaves, chopped 1/2 cup all-purpose flour 1 cup panko breadcrumbs Kosher salt and freshly ground black pepper Instructions: Bring a medium saucepan of water to a boil over high heat. Carefully lower 8 of the eggs into the boiling water one-by-one with a spoon and cook for 6 minutes. Prepare a bowl of ice water, then transfer the eggs to the bowl to stop the cooking process; let sit for at least 5 minutes. Carefully peel the eggs and set aside. Meanwhile, fill a large Dutch oven or heavy pot halfway with canola oil and heat over medium-high heat to 350 degrees F.
   Combine the sausage, 1/4 cup of the mustard and half the parsley in a medium bowl and mix well. Divide the sausage mixture into 8 even balls. Flatten each ball into an oval in your hand, put a peeled egg in the middle of each and wrap the sausage mixture around to completely cover.
   Put the flour in a shallow dish. Crack the remaining egg into another shallow dish, add the remaining 1/4 cup mustard and beat with a fork until well combined. Put the breadcrumbs in a third shallow dish. Dip the sausage-covered eggs first in the flour, then in the egg mixture, then in the breadcrumbs to coat. Carefully lower the coated eggs one-by-one into the hot oil with a slotted spoon (the oil temperature will drop to around 300 degrees F). Cook, adjusting the heat as needed to remain around 300 degrees F and turning the eggs to ensure even cooking, until golden brown all over and the sausage is cooked through, about 10 minutes. Transfer the eggs to a paper-towel-lined plate. Sprinkle with salt, pepper and the remaining parsley and gently roll the eggs a few times to coat. Cut each egg in half lengthwise and serve immediately with extra mustard. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3651,"Chicken Salad Pita with Baba Ghanoush 1 tablespoon red wine vinegar 3 teaspoons dried mint, crumbled 3/4 teaspoon red pepper flakes 2 cloves garlic, finely minced Kosher salt 4 tablespoons extra-virgin olive oil, plus more for drizzling 4 chicken scallopine (4 to 5 ounces each) 1 cup grape or cherry tomatoes, halved 1 unpeeled kirby cucumber, chopped Freshly ground pepper 4 pocketless pitas 1/2 cup baba ghanoush (eggplant spread, sold near hummus in the refrigerated section) 2 cups chopped romaine lettuce Instructions: Whisk the vinegar, mint, red pepper flakes, 1 clove garlic and 1/4 teaspoon salt in a shallow dish. Gradually whisk in 3 tablespoons olive oil. Add the chicken and marinate about 15 minutes. Meanwhile, mix the tomatoes, cucumber and the remaining 1 clove garlic in a bowl. Drizzle with olive oil and season with salt and pepper. Preheat a grill pan over medium-high heat. Grill the chicken until cooked through, 2 to 3 minutes per side. Transfer to a cutting board and slice into 1/2-inch-thick strips. Toss with the vegetables. Brush the pitas with the remaining 1 tablespoon olive oil and season with salt. Grill, turning once, until marked. Place a pita on each plate and spread with baba ghanoush. Top with lettuce and chicken salad and drizzle with any juices from the bowl. ","[Syrah, Pinot Noir, Grenache Blanc, Vermentino]" 3652,"Neely's Twice Baked Potatoes 4 (3/4-pound) russet potatoes, scrubbed 3 tablespoons olive oil, divided Kosher salt and freshly cracked black pepper 1 tablespoon butter, plus extra for serving, softened 3 cloves garlic, minced 1 teaspoon red pepper flakes 1 bunch Swiss chard, stems discarded and leaves finely chopped 1/2 cup part-skim ricotta cheese 1/2 cup shredded smoked mozzarella, plus extra for topping 1/4 cup grated Parmesan, plus extra for topping Instructions: Preheat the oven to 400 degrees F. Pierce around the potatoes with a fork and put them on a sheet tray. Drizzle with 2 tablespoons olive oil and season, to taste, with salt and black pepper. Slide them onto the center rack in the oven and bake for 1 hour, then let them cool slightly. Using a paring knife, slice the potatoes lengthwise and scoop the flesh into a large mixing bowl. Make sure to leave a 1/2-inch thick wall of flesh along the inside of the skin. In a heavy-bottomed skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Once warm, saute the garlic and red pepper flakes until fragrant, about 1 minute. Add the Swiss chard leaves and continue sauteing until they are soft and tender and all liquid has been evaporated. Adjust the seasonings with salt and pepper, then transfer the vegetables to a bowl. Stir the ricotta cheese, mozzarella and Parmesan into the potatoes and season with salt and pepper, to taste. Mash until the filling is creamy, then fold in the Swiss chard. Using a small spoon, scoop the filling back into the potatoes and pat down the mound so it is secure. Sprinkle more mozzarella and Parmesan over the tops of the potatoes and set them onto a baking sheet. Bake them once more to heat through and to melt the cheese, about 15 to 20 minutes. Remove from the oven and arrange on a serving platter. Serve with softened butter, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 3653,"Accidental Turkey Kosher salt 1 tablespoon minced fresh rosemary leaves Grated zest of 1 lemon 1 (12- to 14-pound) fresh turkey 1 large yellow onion, unpeeled and cut in eighths 1 lemon, quartered 8 sprigs fresh thyme 4 tablespoons (1/2 stick) unsalted butter, melted Freshly ground black pepper Instructions: Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent. Preheat the oven to 450 degrees F. Be sure your oven is very clean! Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper. Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about another hour, until 165 degrees F for the breast and 180 degrees F in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3654,"Cherry Bomb 2 limes, cut into 8 wedges and halved 4 to 5 sprigs mint, leaves only 2 cups black cherry juice 8 ounces London dry gin 1 cup seltzer Instructions: Muddle lime and mint leaves in a shaker or serving pitcher (if the pitcher is sturdy enough). Add cherry juice, gin, and seltzer and stir to incorporate. Serve over ice-filled glasses. ","[Gin, Lime, Seltzer]" 3655,"Xacutti 2 cloves garlic, peeled and left whole 1 (3/4-inch) piece fresh ginger, peeled and chopped
   2 tablespoons chopped fresh cilantro leaves 1 tablespoon tamarind concentrate* 1/2 teaspoon ground turmeric 1/2 teaspoon red cl powder 1 whole chicken, skin removed, cut into pieces 1 tablespoon sesame seeds 1/2 tablespoon poppy seeds 6 whole Kashmiri chiles * 1 teaspoon cloves 1 teaspoon freshly ground black pepper 1 tablespoon fennel seeds 1 cinnamon stick 2 tablespoons coriander seeds 1 tablespoon cumin seeds 1 tablespoon chopped unsalted peanuts 5 tablespoons vegetable oil, divided 3 onions, finely chopped 2 tablespoons freshly grated coconut, plus extra for garnish
   Kosher salt 1 tablespoon tomato puree 4 ounces boiling water For service: 4 tablespoons chopped fresh cilantro leaves 1 lime, cut into wedges
   Instructions: For the marinade: In a food processor, blend the garlic cloves, ginger, and cilantro to a paste consistency. Add the tamarind concentrate, ground turmeric, and cl powder to the paste, and stir well to combine. Rub the chicken pieces all over with the spice mixture.
   For the xacutti masala: Heat a frying pan over a medium heat, add the sesame seeds, poppy seeds, chiles, cloves, pepper, fennel seeds, cinnamon stick, coriander seeds, cumin seeds, and unsalted peanuts, and dry fry for 30 to 45 seconds, or until the spices are fragrant. Using a spice grinder, transfer the mixture and grind the roasted spices to a fine powder.
   For the sauce base: In a separate frying pan, heat 2 tablespoons oil over a medium heat. When the oil is hot, add half of the chopped onions, and fry for 4 to 5 minutes, or until the onions are golden brown. Add the grated coconut, and fry for another 3 to 4 minutes, stirring well. Remove the pan from the heat, and set aside.
   In a separate pan, heat 3 tablespoons oil, add the remaining chopped onions and fry for 4 to 5 minutes, or until golden brown. Add the marinated chicken pieces, and any remaining marinade left in the bowl, and fry for 4 to 5 minutes, stirring continuously, or until the chicken is golden brown. Add the reserved coconut and onion mixture to the chicken mixture and stir well. Continue to cook the mixture for 3 to 4 minutes.
   Add the xacutti masala mixture and stir until well combined. Bring the mixture to a simmer and simmer for 4 to 5 minutes, or until the oil separates from the rest of the mixture. Season the mixture with salt, to taste.
   Add the tomato puree and the boiling water, and bring to a boil, stirring well. Reduce the heat to low, and simmer the mixture for 20 to 30 minutes, stirring frequently, until the chicken is tender, and the sauce has thickened.
   To serve the dish, spoon the xacutti onto serving plates. Garnish with the chopped fresh cilantro, grated coconut, and lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3656,"Fried Potato Peels About 2 cups neutral oil, such as canola oil Peels from 5 potatoes, dried well with paper towels Kosher salt and freshly cracked black pepper
   4 tablespoons (1/2 stick) unsalted butter, at room temperature
   2 cloves garlic, minced
   2 tablespoons chopped fresh parsley
   Instructions: In a Dutch oven or a large, wide pot, add the oil and heat over medium heat until a deep-frying thermometer registers 350 degrees F. Fry the potato skins in the hot oil until golden brown and crispy, about 5 minutes. Transfer to a plate lined with clean paper towels to drain the excess oil. Sprinkle on some salt and pepper. Melt the butter in a pan over medium-low heat. Add the garlic and cook until aromatic, 1 to 2 minutes. In a large bowl, combine the skins, garlic butter and fresh parsley and toss to coat. Season with a little more salt and pepper. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 3657,"Strawberry Chocolate Bark 1 pound semisweet chocolate, chopped One 1.2-ounce bag freeze-dried strawberries Instructions: Line a baking sheet with parchment paper. Put three-quarters of the chocolate in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Stir in the remaining chocolate until smooth. Spread the chocolate 1/4 inch thick on the prepared baking sheet; top with the freeze-dried strawberries. Chill until set, then break into pieces. ","[Chardonnay, Moscato, Riesling]" 3658,"Incorrect Steak with Dixon Red Chili Sauce 1 (10 to 12-ounce) New York steak, prepared medium-rare Dixon red chili sauce, recipe follows White cheddar, fine quality, grated, to taste 1 egg, fried, sunny side up 3 ounces canola or other vegetable oil 4 tablespoons flour 1 cup red chili puree, recipe follows 1/2 teaspoon salt 1 cup chicken broth 12 dried New Mexican red chiles, lightly oven roasted, stems broken off, and seeds shaken out or 1/2 cup pure New Mexican red cl powder (medium to mild; Medium Dixon is best) 1 clove garlic 1/2 teaspoon salt 1/2 teaspoon dry Mexican leaf oregano 1/2 cup hot water Instructions: Top steak with a ladle of Dixon red chili sauce. Sprinkle with shredded cheddar cheese and top with fried egg. The heat from the sizzling steak, warm chili sauce and egg will melt the cheese. Heat oil in saute pan. Stir in the flour and cook to a golden brown. Add the red chili puree and salt, and cook another 30 seconds, stirring constantly. Add the broth little by little, whisking it smooth. Add enough broth to make a medium-thin red sauce. Place all ingredients in a blender and zap into a smooth puree. Be sure to blend long enough to completely puree the garlic. The mixture should be loose enough to pour. If necessary, add a bit more water. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 3659,"Sweet Sausage and Three Cheese Lasagna 2 tablespoons olive oil 4 medium garlic cloves, thinly sliced 1/2 medium yellow onion, finely chopped (about 1 cup) Kosher salt and freshly ground black pepper 1 pound sweet Italian sausage, removed from casings and crumbled 8 ounces lean ground pork 1/3 cup dry white wine Two 28-ounce containers crushed tomatoes 1 teaspoon dried basil 1 teaspoon dried oregano 2 medium dried bay leaves One 9-ounce box no-boil lasagna noodles 24 ounces ricotta cheese 1 pound mozzarella cheese, low-moisture or fresh, thinly sliced 2 cups finely grated Parmigiano-Reggiano (about 2 ounces) Instructions: For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened. Add the sausage and ground pork and stir to break up the meat. Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off. Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper. Stir until well mixed and the tomatoes start to simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour. For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F. Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles. Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers. Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes. Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 3660,"Key Lime Pie Fizz 5 ounces Lime-Mint Simple Syrup, recipe follows 1/4 cup crushed graham crackers
   3 scoops lime sorbet or sherbet
   24 ounces seltzer
   3/4 cup fresh whipped cream
   Zest of 1 lime 1 cup sugar Zest and juice of 1 lime
   10 large fresh mint leaves
   Instructions: Put a splash of the Lime-Mint Simple Syrup in one saucer and the crushed graham crackers in a second saucer. Dip each highball glass first into the syrup and then into the graham crackers. Add a scoop of the lime sorbet to each glass. Add the remaining Lime-Mint Simple Syrup to a pitcher with the seltzer. Slowly fill each glass with the seltzer mixture to within 1 inch from the top. Top each with 1/4 cup of the whipped cream and some lime zest. Serve with a straw. Combine the sugar and 1 cup water in a small pot and cook over medium heat until the sugar is dissolved, a few minutes. Stir in the lime zest and juice and remove from the heat. Add the mint leaves and let steep for 10 minutes. Strain to remove the mint leaves and refrigerate until ready to use. Keep any remaining syrup covered in the refrigerator for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3661,"Tempura Coconut Shrimp 1 cup rice flour 1 quart soda water 1/2 cup fresh coconut flakes (unsweetened) 1 pound shrimp (U-15) Instructions: Make a batter out of the flour and soda water. Dip the shrimp into the batter, then coat in coconut flakes. Deep fry until golden brown in 350 degree oil. Lenswood Sauvignon Blanc: ",[Sauvignon Blanc] 3662,"Cardamom-Semolina Shortbread Cookies 3 1/4 cups all-purpose flour 3/4 cup semolina flour 2 1/4 teaspoons ground cardamom 4 sticks unsalted butter, softened 1 3/4 cups sugar 1/4 teaspoon salt 2 large egg yolks 1 teaspoon orange-flower water, available at gourmet markets, or substitute orange extract or liqueur Instructions: Sift together both flours and 2 teaspoons cardamom in a large bowl; set aside. Using a mixer, beat the butter, 1 1/4 cups sugar and the salt in a large bowl until light and fluffy. Scrape down the sides of the bowl, then add the egg yolks; mix well. Add the dry ingredients and mix until just incorporated. Mix in the orange-flower water. Divide the dough in half; place each half on a sheet of wax paper. Using the wax paper, roll each piece of dough into a 12-by-1 1/2-inch log. Wrap tightly and chill until firm, at least 1 hour. Preheat the oven to 350 degrees. Mix the remaining 1/2 cup sugar and 1/4 teaspoon cardamom in a bowl. Slice one log of dough into 1/4-inch-thick rounds (keep the remaining log refrigerated). Dip the tops of dough rounds in the cardamom sugar and arrange on ungreased baking sheets; bake until golden brown, 12 to 15 minutes. Place the cookies on a wire rack to cool. Repeat with the remaining log of dough. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 3663,"Turkey Roulade with Cranberry-Apricot Stuffing 1/2 cup whole almonds 2 teaspoons fennel seeds 1/3 cup Cognac or other brandy 1/4 cup water 2/3 cup dried cranberries 2/3 cup dried apricots (about 8 medium), coarsely chopped 2 medium shallots, minced 4 tablespoons unsalted butter, softened 2 teaspoons kosher salt, plus additional for seasoning Freshly ground black pepper 2 tablespoons fresh parsley leaves 2 boneless, skinless turkey breast halves, butterflied (about 5 to 6 pounds) 2 tablespoons vegetable oil 3 cups white wine 1/2 cup chicken broth Instructions: Preheat the oven to 400 degrees F. Spread the almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes. Let cool to room temperature. Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. In a small food processor, pulse the almonds and fennel until coarsely chopped, then add the fruit and any unabsorbed liquid with the shallot, butter, 2 teaspoons salt and pepper, to taste, until the fruit and nuts are coarsely chopped. Add the parsley and pulse once or twice more. Place the turkey breast halves on a cutting board. Divide and spread the fruit mixture evenly over them, leaving about a 1-inch border. Starting with the long end of each breast, roll like a jelly roll and tie firmly with butchers twine. Season generously with salt and pepper. Heat a large skillet over medium-high heat, add the oil, and heat until shimmering. Sear the turkey roulades, turning occasionally, until they are golden brown on all sides, about 8 minutes. Place the 2 roulades on a rack in a roasting pan and pour 2 cups of the wine over them. Roast, uncovered, until an instant-read thermometer inserted into the center of the meat registers 165 degrees F, about 1 hour and 10 minutes. Transfer the breasts to a carving board, tent loosely with foil, and let rest while you make the sauce. Put the roasting pan over medium heat on the stovetop. Add the remaining 1 cup of wine and stir with a wooden spoon to release the brown bits that cling to the pan. Add the chicken broth and cook until syrupy, about 5 minutes. Season with salt and pepper. Carve the turkey into 1-inch thick slices and serve with the pan sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3664,"Whole Baked Fish Cuban-Style 2 (3-pound) whole fish, such as striped bass, tilapia, flounder, or sole, cleaned and scaled 2 limes, juiced 3/4 cup Spanish olive oil, divided 2 onions, peeled and thinly sliced, divided 1 large green bell pepper, cored, seeded, and thinly sliced, divided 3 bay leaves Salt and freshly ground black pepper 1/2 teaspoon crushed red pepper flakes 1 tablespoon minced garlic 2 1/4 teaspoons kosher salt 1 teaspoon dried oregano, crumbled 1 cup tomato puree 2 tablespoons white wine vinegar 1 cup dry white wine Chopped fresh parsley leaves, for garnish Instructions: Rinse the fish well under cold running water and pat dry on both sides as well as inside the cavity. Make several slits about 1/3-inch deep on both sides of the fish. Place the fish in a non-reactive shallow dish or platter and pour the lime juice over the fish. Set aside while you continue with the preparations. Preheat the oven to 375 degrees F. Rub the bottom of a shallow glass or ceramic dish large enough to hold the fish with 2 tablespoons of the olive oil. Saute 1/2 of the onion slices and 1/2 of the pepper slices in 2 tablespoons olive oil and then place along the bottom of the baking dish. Tear 2 of the bay leaves into small pieces and sprinkle over the vegetables. Drizzle with 2 tablespoons more of the remaining Spanish olive oil and season with salt, black pepper, to taste, and crushed red pepper flakes. Place the fish on top of the sliced vegetables. Using a mortar and pestle, combine the garlic, kosher salt and oregano and mash to form a paste. Spread the garlic paste inside the cavity of the fish and into the slits on top. Place the remaining bay leaf inside the cavity of the fish. In the same small bowl that you used to make the garlic paste, combine the tomato puree and vinegar and stir to combine. Pour this tomato mixture all over the fish. Top with the remaining onion and pepper slices and drizzle the remaining olive oil and the wine over the top. Season again with salt and black pepper, cover the dish loosely with aluminum foil, and bake until the fish flakes easily when pierced with a fork, 45 to 50 minutes. Garnish with the parsley and serve hot or warm, with the pan juices drizzled over all. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3665,"Buffalo Chicken Meatballs with Blue Cheese Sauce 1/2 cup mayonnaise 1/3 cup crumbled blue cheese
1/4 cup sour cream
2 tablespoons buttermilk
1 teaspoon honey
1/2 teaspoon garlic powder
3 tablespoons olive oil 1 small yellow onion, cut into medium dice
2 tablespoons buttermilk
1 slice white or wheat bread, torn into small pieces
1 cup plus 2 tablespoons hot sauce, such as Frank's
1 pound ground chicken
1/2 cup plain breadcrumbs
1 package ranch dressing mix
1 large egg
3/4 cup diced celery Nonstick cooking spray, for spraying the aluminum foil 4 ounces blue cheese, cut into 1/2-inch cubes
5 tablespoons unsalted butter
2 tablespoons honey
Instructions: For the blue cheese sauce: Combine the mayonnaise, blue cheese, sour cream, buttermilk, honey and garlic powder in a bowl and whisk until blended. Set aside. For the buffalo chicken meatballs: Heat the olive oil in a medium saute pan over medium heat. Add the onion and saute until soft and translucent, 5 to 8 minutes. Let cool. In large bowl, combine the buttermilk, torn bread and 2 tablespoons of the hot sauce and mix to form a paste. Add the ground chicken, breadcrumbs, ranch dressing mix, egg and 1/2 cup of the diced celery and mix with your hands until combined. Refrigerate for 30 minutes. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray. Form the meatball mixture into 16 even mini patties, about 2 1/2 inches in diameter. Place a cube of blue cheese in the center of a patty and wrap the meat around the cheese. Roll into a uniform ball and place on the prepared baking sheet. Continue with the remaining patties and cheese cubes, making sure to wash your hands in cold water a few times between rolling to keep the meatballs from sticking to your hands. Bake the meatballs until lightly browned, 15 to 20 minutes. While the meatballs bake, prepare the buffalo sauce. In a medium pot over medium-low heat, combine the butter, honey and remaining 1 cup hot sauce. Heat until the butter is melted, whisking until well blended. Continue to cook until the sauce is heated through. Transfer the meatballs to a large mixing bowl and pour over the buffalo sauce. Gently toss to coat and transfer to a platter. Garnish with a drizzle of the blue cheese sauce and the remaining 1/4 cup diced celery. Serve the rest of the blue cheese sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3666,"Roasted Red-Pepper Soup 2 tablespoons extra-virgin olive oil 2 large potatoes, peeled and cut into small pieces 2 stalks celery, chopped 2 shallots or 1/2 red onion, chopped Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 12-ounce jar roasted red peppers, drained and rinsed 4 to 5 sun-dried tomatoes 4 cups low-sodium chicken or vegetable broth 2/3 cup sour cream 1/4 cup chopped fresh cilantro 1/3 cup shredded pepper jack cheese 4 sourdough dinner rolls Instructions: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 3667,"Pleasant Ridge Reserve And Warm Arugula Salad 2 cups apple cider 2 ounces (1/2 cup) apple cider vinegar 1 tablespoon Dijon mustard 1 1/2 tablespoons shallots, briefly sauted and cooled 1 1/2 tablespoons fresh chopped chervil 3 ounces walnut oil 3 ounces vegetable oil Sea salt, to taste Freshly ground pepper, to taste 6 baby beets, sliced paper-thin Oil for frying (heated to 375 degrees F), as needed Sea salt, to taste 4 cups (12 ounces) baby arugula 2 cups (6 ounces) baby spinach 1 cups dried cranberries, plumped in port wine 3 Granny Smith apples, sliced thinly 1 bunches green onions, roasted and diced 1 1/2 cups (6 ounces) grated Pleasant Ridge Reserve cheese Instructions: For the vinaigrette, reduce the cider in a saut pan over medium heat until 2/3 cup remains. Cool. Place the vinegar, mustard, shallots, and chervil in a bowl. Mix well. Drizzle the oils in slowly. After the dressing has emulsified, add the cider. Season and reserve. For the crispy beets, fry the sliced beets until crisp. Drain on paper towels, and salt lightly. For the salad, combine the salad ingredients with half of the vinaigrette in a large metal mixing bowl. Place the bowl over a medium flame. Quickly toss the salad to wilt the greens slightly. Transfer to six plates. Top with the crispy beets. Drizzle the remaining vinaigrette around the salad. Recipe by Chef Todd Downs ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 3668,"Spicy Mint Chicken 3 tablespoons oil 5 Thai chiles, chopped
2 cloves garlic, chopped
1 cup ground chicken
2 tablespoons oyster sauce
1 teaspoon fish sauce
1 teaspoon light soy sauce
1 teaspoon dark mushroom soy sauce
1 teaspoon sugar
3 serrano chiles, sliced
Pinch ground black pepper
2 cups Thai holy basil leaves (can substitute Thai sweet basil or Italian basil)
Cooked rice, for serving
1 cup mixed thinly sliced green and red bell peppers Instructions: Pour oil into a pan over medium heat. Stir-fry Thai chiles and garlic together in the oil until you smell the fragrance. Add the ground chicken and stir-fry until well done. Add the oyster sauce, fish sauce and soy sauces. Mix well, then add the sugar and a little water. Continue to stir-fry and lastly add serrano chiles, black pepper and the Thai basil. Plate the chicken on the side of cooked rice or over rice. Garnish with the bell peppers. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Chianti]" 3669,"Grilled Beef Sirloin & Famer's Market Skewers 1 beef Top Sirloin Steak boneless, cut 1 inch thick (about 1-1/4 pounds) 1 medium yellow squash, sliced (1/2-inch) 1 medium zucchini, sliced (1/2-inch) 1 small red onion, cut into 1/2-inch thick wedges 8 medium mushrooms 1 tablespoon Dijon-style mustard 1 tablespoon olive oil 2 tablespoons Dijon-style mustard 2 tablespoons apricot preserves 1 teaspoon lemon juice 1/2 teaspoon dried thyme leaves 1/4 teaspoon black pepper Instructions: 1)Combine glaze ingredients in 1-cup glass measure. Microwave on HIGH 45 seconds, stirring once. Brush on beef steak. 2)Alternately thread vegetables onto four 12-inch metal skewers. Combine mustard and oil; brush on vegetables. 3)Place steak and skewers on grid over medium, ash-covered coals. Grill steak, covered, 11 to 15 minutes (over medium heat on preheated gas grill, 13 to 16 minutes) for medium rare (145F) to medium (160F) doneness, turning occasionally. Grill vegetables 6 to 10 minutes or until tender, turning occasionally. 4)Carve steak; season with salt. Serve with vegetables. ","[Cabernet Sauvignon, Malbec, Syrah, Pinot Noir]" 3670,"Kuku Sabzi 2 tablespoons canola oil 1 leek, cut into quarters lengthwise and sliced 1/4 inch thick
1 1/2 bunches fresh parsley, leaves finely chopped (about 1 1/2 cups) 1 1/2 bunches fresh cilantro, leaves finely chopped (about 1 cup) 1 bunch fresh dill, fronds finely chopped (about 1 cup) 1 teaspoon baking powder 1/2 teaspoon ground turmeric 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 6 large eggs Kosher salt and freshly ground black pepper 1/4 cup coarsely chopped toasted walnuts, optional 1/4 cup coarsely chopped dried cranberries, optional Instructions: Heat 1 tablespoon oil in a 10-inch oven-safe nonstick skillet over medium-low heat. Swirl the oil to coat the pan. Add the leeks and cook, stirring occasionally, until very soft and translucent, about 10 minutes, then remove from the heat. Preheat the broiler. Stir together the parsley, cilantro, dill, baking powder, turmeric, cardamom, cinnamon, cumin, eggs, 1/2 teaspoon salt and few grinds of pepper in a large bowl. Mix well until the eggs are incorporated (the mixture will be very dense and green). Stir in the leeks. Wipe out the skillet and heat the remaining tablespoon oil over medium-low heat. Swirl to coat the bottom and sides of the skillet, then add the herb and egg mixture, pressing it into an even layer with a rubber spatula. Cover the skillet with a lid and cook until set on the bottom and about 2 inches in from the sides, 10 to 12 minutes. Remove the lid and transfer the skillet to the broiler. Broil the kuku, keeping an eye on it, until set completely in the center, 1 to 2 minutes. Using a rubber spatula, loosen the kuku from the bottom of the skillet and slide it onto a plate. Sprinkle with the walnuts and cranberries if using, then cut into 8 wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3671,"Sweet Plantain and Pepper Stuffed Chicken 2 fresh lemons, juiced 4 garlic cloves, minced 1 tablespoon dried Mexican oregano, crushed 2 tablespoons olive oil Salt and freshly ground pepper 1 whole 3 to 31/2 pound chicken 4 slices bacon, diced 1 large ripe plantain, peeled and cut into 1/2-inch cubes 2 garlic cloves, peeled and chopped 1 small red pepper, seeded and chopped 1 Anaheim cl, seeded and chopped 1/2 bunch oregano, chopped 1/2 cup chicken stock 2 slices country bread, diced and dried 1 teaspoon salt 1/2 teaspoon freshly ground pepper Instructions: To make the marinade: In a small bowl, combine the juice of the lemons, garlic, dried oregano, olive oil, salt and pepper. Rub all over the chicken and allow it to set in the refrigerator 1 to 2 hours. To make the stuffing: Over medium-high heat, saute the bacon until crisp. Remove from the pan. Place the plantains to the pan and cook until lightly browned. Add the garlic, peppers and oregano and cook 2 to 3 minutes more. Pour in the chicken stock to deglaze the pan, about 1 to 2 minutes. Add the bread, salt and pepper. Stir gently to combine. Preheat the oven to 350 degrees. Remove the chicken from the refrigerator and stuff it with the plantain pepper mixture. Tie the legs together and place on a rack in a roasting pan, breast side down. Cook for 1/2 hour, turn the chicken breast side up and roast for another 1/2 hour or until the skin is golden brown and the chicken is cooked through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 3672,"Chipotle Mayo with Oregano-Panko Grilled Corn 4 ears corn, husked 1/2 cup mayonnaise
1/4 cup sour cream
2 teaspoons fresh lime juice
2 canned chipotle chiles in adobo, coarsely chopped Kosher salt and freshly ground black pepper 5 tablespoons unsalted butter
2 cups panko breadcrumbs
1 tablespoon crushed dried oregano
2 tablespoons chopped fresh cilantro
Instructions: Preheat a grill or grill pan to high heat. Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes. Meanwhile, in a small bowl, mash together the mayo, sour cream, lime juice and chipotle chiles. Season with salt and pepper. In a medium saucepan over medium-low heat, melt the butter. Add the panko and oregano and season with salt. Toast in the pan for a few minutes, tossing to combine. Smear the chipotle mayo on the grilled corn and coat with the panko mixture. Garnish with the chopped cilantro. ","[Malbec, Tempranillo, Garnacha, Barbera]" 3673,"Spicy Chicken Curry 1 medium onion, chopped 6 cloves garlic, chopped 1 jalapeno, chopped 1 tablespoon garam masala 1/2 teaspoon ground cumin 2 to 4 cloves 2 tablespoons vegetable oil 2 tablespoons curry powder 1/14 cup water 1 chicken, cut into 8 pieces 4 medium potatoes, peeled and diced Kosher salt Steamed white rice, for serving Instructions: In a food processor combine the onion, garlic, jalapeno, garam masala, cumin, and cloves. Process to make a chunky paste. Heat the oil in a large Dutch oven over medium heat. Add the onion mixture, curry powder, and 1/4 cup water. Let fry 4 to 5 minutes. Add chicken pieces, potatoes, and salt to taste. Add water to cover, up to 3 cups, and bring to a boil. Simmer until the chicken and potatoes are cooked through, about 30 minutes. Serve over rice. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 3674,"Star Anise Blackberries with Lemon Sorbet 3/4 cup water 1/4 cup sugar 2 star anise 1 teaspoon lemon juice, juice of 1 wedge 1 pint blackberries 1 pint lemon sorbet 8 Piroline cookies or other wafer style dessert cookie Instructions: In a small saucepan placed over moderate heat, combine water, sugar, star anise and lemon juice. Stir and cook until sugar dissolves and water comes to a bubble. Add blackberries and cook 30 seconds. Remove pan from heat and let stand a 1 or 2 minutes, stirring occasionally. Remove star anise. Scoop lemon sorbet into 4 small dessert cups. Top lemon sorbet with star anise and blackberries and garnish desserts with 2 Piroline cookies or dessert wafers. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 3675,"Round 2 Recipe - Pork Hash 1 tablespoon canola oil 1 medium onion, chopped 1 green bell pepper, chopped 1/2 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1 tablespoon chopped garlic Reserved potatoes, from Mixed Roasted Potatoes, chopped Reserved pork, from Roast Bone-in Pork Loin, chopped Reserved herb butter, from Mixed Roasted Potatoes 4 eggs, poached, for serving Instructions: Heat a cast iron skillet over medium-high heat with the oil. Add the onions and peppers and cook until the vegetables are softened, 6 to 8 minutes. Next, add the pepper flakes, salt and pepper, to taste, and the garlic and cook for 30 seconds. Add the potatoes and pork and cook for 5 minutes to heat them through. Add the reserved herb butter and cook until the hash is hot and crispy, about another 5 minutes. Serve with poached eggs. ","[Chardonnay, Cabernet Sauvignon, Merlot, Zinfandel]" 3676,"Roasted Pork Loin with Almond Pesto 1 1/4 cup toasted slivered or whole almonds (save 1/4 cup for garnish) 3 serrano chiles Juice of one lime 6 cloves of garlic 1 tablespoon minced ginger 2 cups picked thai basil leaves 1 cup picked mint leaves 3/4 cup peanut oil 3 to 4 pound pork loin, cut into at least 4 (2-inch) pieces, pounded flat Salt and black pepper to taste 1/4 cup sliced green scallions for garnish Canola oil to cook Instructions: In a food processor, place almonds, chilies, lime juice, garlic and ginger and mix well. Add the basil and mint leaves. Slowly drizzle in the oil to achieve a thick puree. Check for seasoning. Season the pork and spread the pesto on each pork escalope. Save a little pesto for garnishing. Roll the pork escalopes and tie each one with string. In a hot saute pan coated with oil, sear the pork roulades on all sides. Place pork in a 350 degree oven for about 20 minutes. An internal temperature of 155 to 160 degrees is ideal. I love my pork pink. Let loin rest for at least 5 minutes before slicing. Add a little oil to thin out the remaining pesto. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3677,"Croquettes Mexicano 1 tablespoon lard 1 ancho cl, stemmed and seeded 1/2 teaspoon black peppercorns 1 teaspoon salt 2/3 cup water 1 cup masa harina 6 ounces Manchego cheese, cut into 2 1/2-inch batons Vegetables oil for frying 1/2 small head cabbage, shredded Chipotle Salsa, for serving (preferably in a squirt bottle) Crema, for serving (preferably in a squirt bottle) 2 limes, quartered Instructions: To make the dough: in a small skillet, heat the lard over low heat. Saute the ancho for 1 to 2 minutes, to until slightly softened. With a slotted spoon, transfer the cl to a blender and add the peppercorns, salt, and water. Blend to a smooth puree. In a large mixing bowl, combine the masa with the cl puree. Knead the dough together well. To test the consistency, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Set the masa aside, covered, at room temperature for 1 hour to allow the flavor to develop. Pull off a ball of dough about 2 inches in diameter. Push a piece of the cheese into the dough and form the dough around it into a football shaped croquette, encasing the cheese completely. Finish making the croquettes and heat about 1 inch of vegetable oil to 375 degrees. Fry the croquettes in the hot oil, burning them over when golden, for about 3 to 4 minutes. Drain briefly on a double thickness of paper towels and transfer to a warmed platter. Scatter the shredded cabbage in a thin layer over the top and squeeze a little lime juice over. Serve with the remaining limes, drizzled with a little chipotle salsa and crema. ","[Rioja, Tempranillo, Garnacha, Barbera]

" 3678,"Spanish Chicken with Chorizo and Potatoes 2 tablespoons regular olive oil 12 chicken thighs (bone in, with skin) 1 3/4 pounds chorizo sausages, whole if baby ones, or cut into 1 1/2-inch chunks if regular-sized 1 1/4 pounds baby white-skinned potatoes, halved 2 red onions, peeled and roughly chopped 2 teaspoons dried oregano 1 orange Instructions: Much as I love to have a pan bubbling away on the stove, I often feel that the most stress-free way to feed people is by taking the oven route. When I'm frazzled, I firmly believe that a \tray-bake\ is the safest way to go. Enjoy the easefulness of the oven: you just throw everything in, and you're done. I think I'd go to the supreme effort of laying on a green salad as well but, other than that, you may kick up your flamenco heels and enjoy the fiesta. Preheat the oven to 425 degrees F. Put the oil in the bottom of 2 shallow roasting pans or quarter sheet pans, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin side up and put 6 pieces in each pan. Divide the chorizo sausages and the baby potatoes between the 2 pans. Sprinkle with the onion and the oregano, then grate the orange zest over the contents of the 2 pans. Bake for 1 hour, but after 30 minutes, swap the top pan with the bottom pan in the oven and baste the contents with the orange-colored juices. Transfer the chicken mixture to a large serving platter and serve. Making Leftovers Right Chicken Quesadillas: You can reheat what remains (removing the bones from the chicken first) within 2 days, maybe with some canned diced tomatoes, sherry, and orange juice, but my absolute favorite final destination for this dish is a quesadilla. When I was last in Kansas City, that shining city of lights, I breakfasted on a chicken, pepper jack, and potato quesadilla (as one does) and it inspired me. So, just get as many soft flour tortillas as your leftovers command, take the bones out of the chicken, dice the meat along with the chorizo and potatoes, and stir in some diced, shredded, or grated cheese (Cheddar, mozzarella, Monterey Jack, all are possible), dollop some of the mixture into each tortilla, fold, then griddle or fry. Make sure the chicken is piping hot. And do see p.433 for more in-depth instruction. This makes for a splendid hangover-banishing breakfast or near-instant dinner, the sort you chow down on while watching something compellingly bad on TV. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 3679,"Wolfgang Puck's Recipe for Pizza Dough 1 package active dry or fresh yeast 1 teaspoon honey or sugar 3/4 cup warm water (105 to 115 degrees F) 2 3/4 cups all-purpose flour 1 teaspoon salt 2 tablespoons olive oil Tomato sauce and cheese Cheese, tomatoes, olives Salmon, sour cream mixed with chopped dill Cheese, chili oil, pesto Instructions: In a small bowl, dissolve the yeast and honey in 1/4 cup of warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Pour in 2 tablespoons of the oil, and when absorbed, scrape in the dissolved yeast. Add the remaining 1/2 cup of water and knead on low speed about 5 minutes. Turn out onto a board and knead 2 or 3 minutes longer. Dough should be smooth and firm. Let rise in a warm spot, covered with a damp towel, about 30 minutes. (Dough will stretch when lightly pulled.) Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth unfloured surface, roll the ball under the palm of your hand until the dough is smooth and firm, about 1 minute. Cover with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be loosely covered with plastic wrap and refrigerated for 1 to 2 days. Preheat the oven to 525 degrees F. Place a pizza stone in the oven. To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough or roll into a 7 or 8-inch circle, with the outer border a little thicker than the inner circle. Brush lightly with oil and arrange the topping of your choice only over the inner circle. Arrange the pizza on the baking stone and bake at 610 degrees for about 15 to 20 minutes, or until the pizza is nicely browned. Transfer to a firm surface and cut into slices with a pizza cutter. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 3680,"Fairfield Flounder Fillets and Legal Sauce 1 1/2 cups bread crumbs Corn oil, for frying 1/4 cup dry white wine 1 cup large mushrooms 1/2 lemon, juiced Salt, to taste Cayenne pepper, to taste 1 egg yolk 8 pitted black olives 1/2 cup peeled shrimp 1 tablespoon minced dill 1/2 cup mayonnaise Black pepper, to taste 4 flounder fillets Flour, to dust 1/4 cup grated cheddar cheese Instructions: Heat oil in deep fryer to 350 degrees F. Reduce wine in saucepan over high heat. Mash mushrooms into a paste, add to wine reduction. Add lemon juice and season with salt and cayenne. Fry for 1 minute and add egg yolk. Stir together well. Combine olives, shrimp, dill and mayonnaise. Season with pepper. Dry fish fillets, season with salt and pepper, dip in flour and spread with mushroom paste. Coat fillets lightly with grated cheese and finally with bread crumbs. Deep fry fish for 2 1/2 minutes. Serve with shrimp sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3681,"Chicken Empanadas 1 tablespoon olive oil 1/2 cup chopped onions Salt Crushed red pepper 1/2 pound skinless chicken breast, finely chopped 1 teaspoon chopped garlic 1/4 cup sliced green onions 1/4 cup chopped black olives 1/2 cup chopped green pimento stuffed olives 3 tablespoons seedless raisins, soaked in warm water for 10 minutes and drained 2 hard boiled eggs, finely chopped Empanada dough, recipe follows 1 cup masa harina 1/2 cup flour 1/2 cup yellow cornmeal 1 tablespoon lard 1 cup warm water 1/2 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon fresh ground black pepper Instructions: In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and crushed red pepper. Saute for 2 minutes. Add the chicken. Saute for 2 to 3 minutes. Remove from the heat and turn into a mixing bowl. Add the garlic, green onions, olives, raisins and eggs. Season with salt. Mix well. On a floured surface, roll the dough out to a circle, 1/8-inch thick. Using a 4-inch round cutter, cut the dough into individual circles. Press the remaining dough together and repeat the above process. Preheat the fryer. Place about 1 tablespoon of the filling in the center of each circle. Lightly wet the edges of the dough with water. Fold the dough over, forming a half-moon, using your fingers, seal the edges completely and crimp the sides of the dough. Place the finished empanadas on a parchment lined baking sheet. Fry in batches until golden brown, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt. Serve warm on a large platter. Garnish with parsley. Yield: about 1 1/2 dozen empanadas In a mixing bowl combine the masa harina, flour, cornmeal and baking powder. Season with the salt and pepper and mix thoroughly. Cream in the lard and add the water a little at a time, working the mixture until all is completely incorporated. Using your hands, form the dough into a log about 12 inches long by 3 inches across and refrigerate for about 20 minutes. Difficulty: Intermediate ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 3682,"Checkerboard Cookies 2 cups unsalted butter (1 pound) 1 1/4 cups sugar 1 teaspoon pure vanilla extract 1/4 teaspoon salt 5 cups unbleached allpurpose flour 1/2 cup cocoa Instructions: Cream butter and sugar. Add vanilla. Add flour and salt and blend well. Divide dough in half. Add cocoa to 1/2 of dough. Let rest. Roll 1/4 inch cylinders of chocolate and plain vanilla dough about 12 inches long. Arrange in checkerboard by alternating 6 cylinders of chocolate and vanilla dough, contrasting each time to six layers total. Press tightly. Wrap in plastic wrap and chill at least 1/2 hour. Preheat oven to 350 degrees. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1 inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until lightly golden. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 3683,"Mussels Charmoula 15 cloves garlic, chopped 1 medium yellow onion, chopped 2 ounces olive oil 2 sticks (1 cup) butter 10 sprigs fresh cilantro, chopped 8 Roma tomatoes, chopped 2 red chiles, seeded and chopped 1 teaspoon saffron, soaked in ice water Pinch toasted cumin Pinch smoked paprika 2 cups vegetable stock 1 cup heavy cream 2 tablespoons minced shallots 2 tablespoons olive oil 1 1/2 pounds mussels 3 tablespoons butter 1 teaspoon sambal oelek Salt and pepper 10 sprigs fresh cilantro, chopped Grilled bread with harissa aioli, for serving Instructions: For the chermoula sauce: Saute the garlic and onions in the olive oil in a saute pan on medium heat. Cook until they begin to caramelize, then add the butter, cilantro, tomatoes, red chiles, saffron, cumin and paprika. Cook for 5 minutes, stirring. Reduce the heat to low. Add the stock and cream, then cook, stirring occasionally, until reduced by half, about 30 minutes. Remove from the heat. Puree with an immersion blender. Set aside. For the mussels chermoula: In a medium pot over high heat, saute the shallots in the olive oil for about 1 minute. Add the mussels and stir for one minute. Cover with 2 cups chermoula sauce (save any remaining sauce for another use). Add the butter and sambal. Cover and continue to cook for 5 minutes. Adjust the seasoning. Place in a serving bowl, then top with the cilantro and serve with grilled bread slathered in harissa aioli. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 3684,"Peach-Coconut Panna Cotta 1 1/4 -ounce packet unflavored gelatin powder 1 cup milk 3 peaches, pitted, plus finely chopped peaches, for topping 1/3 cup coconut water Juice of 1 lime 1 cup heavy cream 1/3 cup sugar Instructions: Sprinkle the gelatin over the milk; let bloom 5 minutes. Puree the peaches with the coconut water and lime juice in a blender until smooth. Strain through a fine-mesh sieve into a medium saucepan and cook over medium heat until slightly thickened, about 8 minutes. Add the milk-gelatin mixture, heavy cream and sugar and cook, stirring, until smooth. Let cool slightly. Divide among 6 to 8 ramekins. Refrigerate until set, at least 6 hours or overnight. Top with finely chopped peaches. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 3685,"Coconut Panna Cotta with Tropical Fruit 1 tablespoon powdered gelatin 1 (15-ounce) can coconut cream (recommended: Coco Loco) 1 (13.5-ounce) can coconut milk 2 cups chilled heavy cream 1/4 cup confectioners' sugar Assorted tropical fruits, such as: kiwi, mango, and papaya, peeled and cut into 1/2-inch dice, for garnish (about 1 1/2 cups total) Instructions: Sprinkle the gelatin evenly over 3 tablespoons of cool water in a small bowl. Set aside to soften. In a medium saucepan, heat the coconut cream and coconut milk over medium heat until the sides begin to bubble. Lower the heat and whisk in the softened gelatin, stirring to make sure it is completely dissolved. Fill a large bowl with cold water. Strain the coconut mixture into a bowl that will fit easily into the bowl of water. Set into the bowl of water to cool, stirring every few minutes with a rubber spatula until the mixture starts to thicken. If the mixture starts to set, remove it immediately. Remove the bowl of coconut mixture from the bowl of water. Empty out the water and wipe the bowl dry. In the dry bowl, stir the cream and confectioners' sugar together until the sugar is dissolved. Stir into the coconut mixture. Divide the coconut mixture evenly among 6 (7 to 8-ounce) custard cups or ramekins. Chill until firm, at least 4 hours. To serve, run a knife around the inside edge of the molds and invert each panna cotta onto a serving plate. Spoon some of the diced fruit over each, allowing the fruit to spill onto the plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3686,"Triple Orange Angel Food Cake 1 (15-ounce) can mandarin oranges in light syrup 1 (16-ounce) box angel food cake mix 1 teaspoon orange extract 1 tablespoon orange zest 1 (8-ounce) container whipped topping Instructions: Preheat the oven to 350 degrees F. Move a rack to the bottom position. Drain the mandarin oranges and reserve the liquid. Measure the reserved liquid and add enough water to equal 1 1/4 cups. Measure out 1 cup mandarin oranges, reserving the remaining oranges for garnish. In a large mixing bowl, combine angel food cake mix, mandarin water, orange extract and orange zest. With an electric mixer, beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium for 1 minute. Pour into angel food tube pan. Carefully place 1 cup of orange segments around top of cake batter. Bake for 35 to 45 minutes, or until top of cake is cracked, dark golden brown, and not sticky. Remove cake from oven and invert onto glass bottle to cool. Frost cake with whipped topping and garnish with reserved orange segments. Cook's Note: Excessive stirring will cause whipped topping to become watery. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3687,"Papaya-Banana Smoothie 1 cup milk 1/4 cup Greek yogurt 1 teaspoon pure vanilla extract 1 small ripe banana, peeled and sliced 1/2 large, ripe papaya, peeled, seeded and chopped 1 cup ice cubes Instructions: Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth. Pour into a large glass. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 3688,"Crayfish Salad with French Cocktail Sauce 1 pink grapefruit 2 ripe avocados 1/2 lemon 1 head Boston lettuce, washed, dried, and cut into thin strips 4 plum tomatoes, peeled, seeded, and finely chopped 12 leaves tarragon, finely sliced The reserved grapefruit rind (see method) 1/2 bunch tarragon, leaves and stems 1/4 cup salt 1 teaspoon cracked peppercorns Pinch of cayenne pepper 3 pounds crayfish, preferably live, rinsed under cold running water, or 1 pound peeled cooked crayfish The reserved grapefruit juice (see method) 1 large egg yolk 1 tablespoon Dijon mustard Salt and freshly ground white pepper Small pinch of cayenne pepper 1/4 cup vegetable oil, preferably grapeseed or safflower oil 2 1/2 tablespoons ketchup 1 teaspoon white wine vinegar 1 teaspoon Worcestershire sauce 1/2 teaspoon Cognac or Armagnac 2 tablespoons sliced blanched almonds, toasted, for serving Instructions:

1. Peel the grapefruit, reserving the rind for cooking the crayfish. Using a small knife, slice away the bitter pith and with it the thinnest possible layer of fruit. Cutting against the membranes, release each section of grapefruit intact; remove any seeds. Set the sections aside for the moment and, working over a bowl, squeeze as much juice from the membranes as you can, to use in the cocktail sauce; discard the membranes.
2. Halve, pit and peel the avocados, then rub the exposed fruit with the cut lemon to keep it from darkening. Slice each avocado half into 3 wedges and give the wedges a squirt of lemon juice.
3. Arrange the lettuce in an even layer in the bottom of a large shallow bowl. Mound the tomatoes in the center of the bowl and surround them with alternating slices of grapefruit and avocado. Sprinkle the tarragon over the tomatoes. Cover the salad and keep it refrigerated until serving time. (The salad can be made a couple of hours ahead of time and kept tightly covered and chilled.)
   The Crayfish:
4. If the crayfish are cooked and peeled, move on to the cocktail sauce. If they're live, bring 1 gallon of water to a boil in a stockpot. Add all the ingredients, return to the boil, and simmer, uncovered, for 2 minutes. Remove the pot from the heat and cool the crayfish in the water for 10 minutes. Drain and discard the cooking liquid.
5. To peel crayfish, twist off and discard the head. Peel off the upper three sections of shell, then, holding the meat in one hand and the tip of the tail in the other, squeeze the tail while pulling the meat out of the shell. The vein in the center of the crayfish should come off with the shell. If it doesn't, remove it by hand, then use your finger to rub off any yellow coral that clings to the meat. Set the crayfish aside.
   The Cocktail Sauce:
6. Boil the grapefruit juice until it is reduced to 2 teaspoons; cool.
7. Whisk the yolk, mustard, salt and pepper to taste, and cayenne together in a medium bowl. Whisking constantly, add the oil in a slow stream. When the mixture is emulsified, like mayonnaise, whisk in all the other ingredients, including the cooled grapefruit juice. Taste and adjust the seasonings if necessary. (The sauce can be kept in a tightly covered container in the refrigerator for 2 to 3 days.)
   To serve: Arrange the crayfish on the tomatoes sprinkle with almonds, and serve the sauce on the side.
   To drink: A light, dry Alsatian Gewurtztraminer or, perhaps, a Muscat Sec. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 3689,"Cajun Cabbage Skillet 2 tablespoons canola oil 8 ounces chicken andouille sausages, sliced diagonally 1/4-inch thick (about 1 heaping cup)
   1 small yellow onion, thinly sliced (about 2 scant cups)
   Kosher salt
   1/2 small head green cabbage, cored, halved crosswise and sliced 1/4-inch thick (about 6 cups)
   1/4 teaspoon crushed red pepper
   2 cloves garlic, minced
   3 tablespoons apple cider vinegar
   1 tablespoon unsalted butter
   1/2 small sweet-tart apple such as Gala or McIntosh, cored and sliced 1/8-inch thick (about 3/4 cup)
   1 large scallion, thinly sliced (about 1/4 cup)
   Hot sauce, for serving
   Instructions: Heat a large cast-iron skillet or high-sided saute pan over medium-high heat. Add the oil and swirl the pan to coat evenly. Add the sausage slices in a single layer and cook until browned on the first side, about 2 minutes. Flip and cook until browned on the second side, about 2 minutes. Use a slotted spoon to remove the sausage slices to a bowl and set aside. Add the onion, a splash of water and large pinch salt to the pan and cook over medium-high heat, using a wooden spoon or heatproof rubber spatula to scrape up any browned bits from the bottom of the pan. Cook, stirring occasionally, until the onion is lightly browned in spots and starting to get tender, 5 to 7 minutes. Add the cabbage, crushed red pepper and another pinch salt and cook until cabbage is crisp-tender, 6 to 8 minutes, stirring occasionally. If the pan seems dry at any point, stir in another splash of water.
   Add the garlic and cider vinegar and cook until the vinegar is mostly evaporated, about 1 minute, stirring constantly. Stir in the butter until melted, then return the sausage to the pan along with the apple and cook until the apple slices are just tender, 3 to 4 minutes, stirring occasionally.
   Sprinkle with the scallion and serve immediately with hot sauce alongside.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 3690,"Lower East Side Nut Cake 1/4 cup cake flour 1 teaspoon baking powder 1/4 teaspoon salt, plus a pinch for the egg whites 1/2 cup sugar, plus 1/2 cup 1/2 cup matzo meal 1 cup finely chopped, roasted hazelnuts 1/2 cup vegetable oil 4 eggs, separated 1/4 cup cream 2 tablespoons hazelnut liqueur 2 tablespoons melted butter Pinch cream tartar 1/4 cup spreadable seedless raspberry jam Ganache frosting, recipe follows 1 pint strawberries or raspberries, for garnish 4 ounces bittersweet chocolate, coarsely chopped 1/2 cup heavy cream Instructions: Cake: Set a rack in the middle of the oven and preheat to 350 degrees F. Lightly coat 2 (9-inch) square cake pans with nonstick vegetable spray. Line the bottoms with baking parchment. In a large mixing bowl, sift the flour, baking powder, 1/4 teaspoon salt, and 1/2 cup of the sugar together 3 times. Stir in the matzo meal and chopped hazelnuts. Form a well in the center and add the oil, egg yolks, cream, hazelnut liqueur, and butter. Mix until just blended. In a clean, dry mixing bowl, whisk the egg whites with the pinches of salt and cream of tartar until creamy, foamy and barely able to hold peaks. While sprinkling on the remaining cup of sugar whisk until the consistency of stiff shaving cream. Fold 1/3 of the egg whites into the yolk mixture, then fold in the remainder of the whites. Spread the batter in the prepared pans and bake for 20 minutes or lightly tanned, the center springs back when lightly pressed and a cake tester comes out clean. Set the pans on a rack to cool. This cake is very delicate. Remove from the pans, and trim even. Place the cake onto a plate, parchment side up, and spread a layer of raspberry jam on the cut side of one layer. Flip the other layer on top and spread more jam on top. Ganache Frosting: Put the chocolate in a small bowl. Over medium heat, bring the cream to a scald. Pour the hot cream over the chocolate. Working from the center out, gently stir with a whisk to melt and blend. Continue stirring until smooth. Let cool for 30 minutes until spreadable Frost the cake and comb the top decoratively. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 3691,"Chicken Parmesan 2 links mild Italian sausage 2 tablespoons olive oil
   1 small onion, chopped 1 clove garlic, finely chopped
   One 32-ounce can tomato puree
   1/3 cup tomato paste
   2 teaspoons sugar
   2 teaspoons salt
   1/3 cup fresh basil leaves One 1-pound loaf fresh Italian bread 1/2 cup fresh parsley leaves, chopped
   2 tablespoons grated Romano cheese
   1 cup all-purpose flour
   3 large eggs
   A pinch salt and pepper
   Four 6-ounce boneless, skinless chicken breasts
   Olive oil, for frying
   1/2 cup shredded mozzarella Instructions: For the sauce: Preheat the oven to 350 F. Put the sausages in a small baking pan and poke each a couple times with a fork. Roast until cooked through, 12 to 15 minutes. Let cool and chop the sausages, reserve the pan drippings. Set aside. Heat the oil in a large pot over medium heat, add the onion and garlic and cook, stirring, until soft, 3 to 4 minutes. Add the tomato puree, 2 1/2 cups water, tomato paste, sugar and salt. Bring to a simmer, adjust to a low simmer and cook for 10 minutes. Add the sausage and reserved drippings. Continue simmering until thickened, 20 to 25 minutes more. Stir in the basil. Keep warm. For the cutlets: Cut the bread into pieces and pulse batches in a food processer until fine breadcrumbs. Mix together the breadcrumbs, parsley and Parmesan in a shallow bowl. Beat the eggs with the salt and pepper in another shallow bowl. Put the flour in a third shallow bowl. Pound out the chicken breasts between two pieces of plastic wrap or wax paper until just less than a 1/4-inch-thick. Sprinkle each with salt and pepper. Bread the chicken: Coat each breast in flour, shake off the excess. Then dip in the egg, letting excess drip off. Finely coat completely in the breadcrumbs. Set aside on a plate. Coat the bottom of a large skillet in about a 1/4-inch layer of oil. Heat over medium. Once the oil is hot and shimmering, add the breaded chicken and fry until the cutlets are golden brown and completely cooked through, 3 to 4 minutes per side. Ladle half the tomato sauce in a baking dish, top with the chicken cutlets and cover with the remining sauce and sprinkle the cheese over top. Bake until the cheese melts, 2 to 3 minutes.
   ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 3692,"Green Beans with Warm Bacon Vinaigrette 1 1/4 pounds green beans, trimmed 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 slices bacon, chopped 1 tablespoon whole-grain mustard 1 tablespoon apple cider vinegar Instructions: Prepare an outdoor grill for medium-high heat. Crimp and fold the edges of a double layer of aluminum foil 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. Add 2 tablespoons water. Place the foil on the grill cook, tossing the beans occasionally, until lightly charred and tender, about 15 minutes. While the beans grill, cook the bacon in a small skillet over medium heat until crisp; transfer to a paper-towel-lined plate to drain. Pour off all but 1 tablespoon of bacon drippings and then stir the mustard, vinegar and remaining 1 tablespoon oil into the skillet until combined. Transfer the beans to a servings bowl and pour the warm vinaigrette over top. Toss well, scatter with the cooked bacon and adjust the seasoning with additional salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 3693,"Asian Lamb Chops 1/2 cup shoyu 3/4 cup minced garlic 1 tablespoon fresh minced ginger 2 cups brown sugar 1/2 teaspoon chili flakes 1/2 cup minced basil leaves 1/2 cup minced cilantro leaves Salt Lamb chops Instructions: Combine all marinade ingredients. Season lamb chops with salt and pepper and massage the marinade into meat for 5 to 10 minutes. Let marinate 4 to 6 hours in refrigerator. Broil to perfection (about 2 to 3 minutes per side for medium rare, or to your liking.) ","[Shiraz, Malbec, Tempranillo, Garnacha]" 3694,"White Bean and Corn Cannoli 3 tablespoons unsalted butter 2 tablespoons finely chopped yellow onion 2 teaspoons minced garlic 1 tablespoon finely chopped fresh thyme 4 cups corn kernels (from 6 ears) 1 cup heavy cream Finely ground sea salt, preferably gray salt 2 cups rinsed, drained canned white beans or drained home cooked beans 16 cannoli shells, store bought Instructions: In a skillet, combine the butter, onion, and garlic over medium-high heat. Cook, stirring often to prevent browning, until the onion is translucent, about 4 minutes. Add the thyme and cook for 10 seconds to release its fragrance. Add the corn and cook, stirring, for 1 minute. Add the cream and 1 teaspoon salt and bring the mixture to a boil. Reduce the heat to medium and simmer until the corn is tender, 4 to 5 minutes. Remove from the heat. In a food processor, combine 2/3 of the corn mixture with the white beans and puree until smooth. Return the puree to the corn mixture remaining in the skillet, or a bowl, stir to mix and let cool to room temperature. Using a pastry bag fitted with a 1/2-inch plain tip, or a plastic zip-top bag with a corner cut off, fill the cannoli shells by piping the filling into both ends of each shell. Fill the shells no longer than 15 minutes before you are ready to serve them. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3695,"40/40 Martini Chocolate syrup, for swirling 2 ounces vanilla vodka, such as Smirnoff 1 1/2 ounces white chocolate liqueur, such as Godiva Maraschino cherry, for garnish Instructions: Swirl the chocolate on the inside of a chilled martini glass. Combine the vanilla vodka and white chocolate liqueur in a cocktail shaker filled with ice. Shake and pour into the prepared martini glass. Garnish with a cherry. ","[Prosecco, Moscato, Riesling]" 3696,"Greek Yogurt Caesar Dressing 3/4 cup 2-percent Greek yogurt 2 tablespoons fresh lemon juice (about 1 lemon) 1/4 cup grated Parmesan 5 anchovies 1 tablespoon olive oil 1 tablespoon Dijon mustard 1 small garlic clove, chopped 1/2 teaspoon dried oregano Kosher salt and freshly ground black pepper Instructions: Combine the yogurt, lemon juice, Parmesan, anchovies, olive oil, mustard, garlic, oregano, 3/4 teaspoon salt and 1 teaspoon pepper in a blender or food processor and blend until smooth. Cover and chill for at least 30 minutes. The dressing will keep, refrigerated, for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 3697,"Exie Mae Garner's Sweet Potato Pudding 4 medium sweet potatoes, peeled and quartered 2 1/2 cups sugar 1 1/4 cups milk 1 tablespoon ground cinnamon 1 teaspoon ground allspice 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 eggs Salt 3 tablespoons butter One 16-ounce bag miniature marshmallows Instructions: Preheat the oven to 350 degrees F. Place the sweet potatoes in a large pot of water, cover the pot and bring to a boil. Remove the lid, lower the heat to medium and cook until the potatoes are tender when pierced with a fork. Drain the potatoes and place them in a large bowl. Using a hand-held electric mixer, break up the potatoes. At low speed add the sugar, milk, cinnamon, allspice, nutmeg, cloves, eggs, salt to taste, and combine. Butter a 9-by-13-inch casserole dish and pour in the mixture. Smooth the top and bake until the pudding is set, 45 minutes to 1 hour. Cover the top of the pudding with marshmallows, change the oven temperature to the broil setting and cook until the marshmallows are brown and fluffy, 3 to 5 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 3698,"Texas Strawberry Crunch Sheet Cake Nonstick cooking spray 1 pound strawberries, trimmed 3 cups cake flour, sifted 1 teaspoon baking soda 1 teaspoon fine salt 1 1/4 cups unsalted butter, at room temperature 2 cups granulated sugar 3 large eggs, at room temperature 1 teaspoon pure vanilla extract Pink gel food coloring, optional One 0.25-ounce packet unflavored gelatin (see Cook\u2019s Note) 2 cups heavy whipping cream 2 cups confectioners\u2019 sugar, sifted 1 teaspoon pure vanilla extract 4 ounces spiced biscuit cookies, such as Lotus Biscoff (about 4 cookies) 4 ounces strawberry crme-filled sandwich cookies or shortbread (about 4 cookies) One 2.75-ounce package strawberry-flavored wafer cookies, such as Keebler (about 12 wafers) Instructions: For the strawberry cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray, then line with parchment paper, allowing the\u202fparchment\u202fto hang over the\u202fsides. Lightly coat the parchment with cooking spray. Put 8 ounces of the strawberries in a blender and process until pureed; you should have 1 cup. Set aside. Sift the flour, baking soda and salt into a large bowl. Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 4 minutes, scraping down the sides of the bowl halfway through. Add the eggs, one at the time, beating to blend between additions and occasionally scraping down\u202fthe\u202fsides and bottom of\u202fthe\u202fbowl until\u202fthe batter is\u202fcompletely combined, smooth and creamy.\u202f With the mixer on low, add the dry ingredients in 3 additions, alternating with the strawberry pure, beginning and ending with the dry ingredients. Add the vanilla and mix until combined, making sure not to overmix. Add a few drops of the pink food coloring if using until you reach the desired color. Chop the remaining 8 ounces strawberries; you should have 1 cup. Fold the chopped strawberries into the batter. Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 30 to 40 minutes (see Cook\u2019s Note). Allow the cake to cool slightly in the pan before inverting it on a wire rack or serving dish. Remove the parchment and allow to cool completely, 30 to 35 minutes. For the whipped cream: Add the gelatin to the heavy cream in the bowl of a stand mixer and whisk by hand until fully dissolved. Beat the heavy cream mixture in a stand mixer fitted with the whisk attachment on low speed. Slowly add the confectioners\u2019 sugar until combined. Increase to medium high speed and whisk until stiff peaks form, about 2 minutes. Whisk in the vanilla until combined. For the strawberry shortcake topping: The cookies and wafers each have different textures, so they need to be processed one at a time. Pulse the spiced biscuit cookies in a food processor until crushed, then transfer to a plate. Pulse the strawberry crme-filled sandwich cookies and transfer to the same plate. Pulse the strawberry-flavored wafer cookies, transfer to the plate and mix together the cookie crumbs. Spread the whipped cream on top of the cake, then sprinkle generously with the strawberry shortcake topping (see Cook\u2019s Note). Slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 3699,"Almejas a la Marinera (Sailor's Clams) 2 pounds small littleneck clams Coarse salt, for soaking the clams 3 tablespoons olive oil 1/2 an onion, finely chopped 4 cloves garlic, finely chopped 1 teaspoon Spanish paprika (pimenton) 1 tablespoon fresh breadcrumbs 1/2 glass Spanish white wine, such as Albarino 1/4 cup clam broth or natural clam juice 2 tablespoons fresh flat-leaf parsley, finely chopped Crusty sourdough bread, for serving 1 lemon, cut into wedges, optional Instructions: Scrub the clams under cold running water, discarding any that fail to close to the touch. In a large bowl, combine the clams, a handful of coarse salt and enough water to cover the clams. Let stand for at least 30 minutes or up to 2 hours so that the clams release any sand trapped in their shells. Drain and set aside the clams. Then, in a deep skillet, heat the olive oil over medium-high heat. Add the onions and garlic and saute, stirring often, until golden, about 1 minute. Sprinkle in the paprika and breadcrumbs and saute a couple of minutes longer, until the ingredients are very fragrant and golden. Add the clams, white wine and clam broth. Cover and let steam for a few minutes, just until the clams open. Discard any clams that don't open. Check the broth for seasoning. Sprinkle with the parsley and serve the clams with their broth and some crusty sourdough bread on the side. Lemon wedges are optional. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 3700,"New York Strip Steak with Brandied Mushrooms and Fresh Thyme 4 New York strip steaks, each about 1 1/2 inches thick Extra-virgin olive oil Kosher salt and freshly ground black pepper 2 pounds wild mushrooms, trimmed, brushed clean with a towel and stemmed, caps left whole Leaves from 2 sprigs fresh thyme 2 cloves garlic, chopped 1/4 cup brandy 1/2 cup heavy cream Instructions: Heat 2 tablespoons oil in a large saute pan over medium-high heat until smoking. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to keep the meat warm while you make the sauce. Put the saute pan back over medium-high heat and add 1/4 cup olive oil. When the oil is smoking, add the mushrooms and cook, stirring, about 10 minutes, until golden brown. Then add the thyme and garlic, and season well with salt and pepper. Toss a few more times to cook the garlic, then dump the mushrooms out onto a platter. Take the pan off the heat, add the brandy, and cook until almost evaporated. Add the cream and cook that down 2 to 3 minutes until reduced by about one-half and thickened. Return the mushrooms to the pan with whatever juices have collected on the platter and simmer the whole thing another 2 minutes until thickened again. Season with salt and pepper. Slice the steak thin against the grain. Taste the sauce for salt and pepper and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 3701,"Grilled Gaucho Steak with Chimichurri Sauce 3 red onions, peeled and sliced 1/2-inch thick 1/4 cup extra-virgin olive oil, for brushing 3 pounds skirt steak Chili Water, recipe follows 8 fresh pita breads 4 vine-ripened tomatoes 1/2 pound blue cheese 1/2 cup plus 1 teaspoon Chimichurri Sauce, recipe follows 1 tablespoon smoked paprika 2 tablespoons salt 1 cup warm water 1 bunch fresh flat-leaf parsley, finely chopped 2 bay leaves 6 cloves garlic, minced 1 1/2 teaspoons smoked paprika 1 tablespoon fresh oregano leaves, finely chopped 1/2 cup red wine vinegar 1 1/2 cups extra-virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Prepare a medium-hot fire in the grill. Lightly brush the onion slices with olive oil. Place on the grill and cook about 6 to 8 minutes. Transfer to a platter and reserve. Place the steaks on the grill. Baste a couple of times with Chili Water and cook until done, about 4 to 6 minutes on each side. Transfer to a platter. Lightly brush the pita bread with olive oil and grill for 1 minute to heat through. Slice the tomatoes into 1/4-inch slices and then cut the slices in half. Lay out the pita bread on 2 sheet pans and crumble the blue cheese on top. Transfer to the oven to keep warm. Slice the meat lengthwise into 1/2-inch slices and put into a bowl. Toss the meat with 1/2 cup Chimichurri Sauce. Remove the pita from the oven and divide the meat between them. Place the sliced tomatoes on the side of the meat and top all with rings of grilled onion. Spoon the remaining 1 teaspoon of Chimichurri Sauce over top and serve. Mix all ingredients together. Place the parsley, bay leaves, garlic, paprika, oregano, vinegar, olive oil, salt, and pepper in a food processor. Pulse until combined. Put the sauce in a glass or plastic container, using as needed. Chimichurri will last for up to 1 month, refrigerated. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 3702,"Chickpea and Roast Pumpkin Soup 4 lbs pumpkin 6 cups vegetable or chicken stock 1 tablespoon oil 2 onions, finely chopped 1 teaspoon ground cumin 2 tablespoons Dijon mustard 2 tablespoons honey 1 14-ounce can chickpeas, drained and rinsed 1/2 cup shredded basil Instructions: Preheat oven to 400 degrees F. Cut the pumpkin in large wedges, leaving the skin on. Place the wedges in a baking dish and bake for 40 minutes or until soft and golden. In two batches, scrape the flesh into a food processor with 1 1/2 cups of the stock and blend until smooth. Heat a saucepan over medium to high heat. Add the oil, onions, and cumin and cook for 4 minutes or until soft. Add the mustard, honey, the remaining stock and the pumpkin puree and simmer for 5 minutes. Stir through the chickpeas and basil and cook for a further 5 minutes. Serve with grilled bread. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 3703,"Turk-Eye Meatloaves with Bloody Sauce 1/2 pound ground turkey 1/2 pound chicken sausage, removed from casings (about 2 links)
1 small zucchini, grated
1 cup fresh pomegranate seeds 3/4 cup bread crumbs 1 shallot, minced 1 egg 2 cloves garlic, chopped 2 teaspoons ground cumin 2 teaspoons ground sumac Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Olive oil, for baking 1 small white onion, peeled, for garnish 1 black olive, for garnish 1 (6-ounce) can tomato paste 1 cup red wine 1/2 cup water 1 bay leaf 1 teaspoon dried thyme Kale, recipe follows 2 teaspoons olive oil 1 clove garlic, minced
1 bunch black or green kale, trimmed and sliced
1/2 cup water
1 date, minced Instructions: Preheat the oven to 375 degrees F.
In a large bowl, combine the ground turkey, chicken sausage, zucchini, pomegranate seeds, bread crumbs, shallots, egg, garlic, cumin, and sumac. Season the mixture with plenty of salt, and pepper. Combine lightly, do not over mix.
Line a small baking sheet with foil and drizzle with oil. Split turkey mixture into four equal portions. Take each portion and shape into an eye shape that's long, flat and about 1-inch high. Place on the prepared sheet pan.
Cut the onion in half and pick out 2 \leaves\ from the center of each half. Place one \leaf\ in the center of each turkey \eye\ so it looks like the white of an eye. Then slice the olive in half and place each in the center of each turkey eye.
Bake the meatloaves in the oven, about 20 to 25 minutes, or until a thermometer inserted in the middle of the loaves reads 160 degrees F. Remove and set aside. Cover with foil and keep warm.
While the turkey is baking, make the tomato sauce.
To make the tomato sauce: Stir the tomato paste, wine, water, bay leaf, and thyme together in a small saucepan. Bring the mixture to a boil, then lower to a simmer and cook for 20 minutes, seasoning with salt, and pepper along the way. To make the kale: Heat the olive oil in a large saute pan over medium-high heat until shimmering. Add the garlic and cook 30 seconds. Add the kale and cook 1 minute, then add the water and dates. Lower the heat to medium, cover and cook 5 minutes, or until the kale has softened but still has a bite.
To serve, divide the kale among 4 plates, top each with a turkey meatloaf \eye\ and top with tomato sauce around the \white\ of the eye. ","[Syrah, Malbec, Tempranillo, Garnacha]

" 3704,"Pork Schnitzel Sandwich 1 cup all-purpose flour 1 tablespoon seasoning salt Kosher salt and freshly ground black pepper
2 tablespoons whole milk
2 large eggs, beaten
1 cup seasoned breadcrumbs
1 tablespoon chopped fresh parsley
1/4 cup olive oil
2 tablespoons salted butter 4 boneless pork chops, pounded flat
1 lemon, halved
2 tablespoons olive oil 1 small red onion, sliced
1 teaspoon fennel seeds
1 teaspoon brown mustard seeds One 10-ounce bag shredded red cabbage
1/4 cup apple cider
1 tablespoon apple cider vinegar
1 tablespoon honey
1/4 cup mayonnaise 1/4 cup grainy mustard
4 potato rolls, split 8 butter lettuce leaves
1 Gala or Fuji apple, very thinly sliced
1 large bag salt and vinegar potato chips, for serving
Instructions: For the schnitzel: Add the flour to a shallow dish and season with the seasoning salt and a pinch of salt and pepper. Whisk together the milk and eggs in a separate shallow dish. Add the breadcrumbs and parsley to a third shallow dish. Heat the olive oil and butter in a large cast-iron skillet over medium-high heat. Season the pork chops with salt and pepper. Bread the pork by coating the chops lightly in the seasoned flour, then dipping them in the egg mixture. Next, coat the chops in the breadcrumbs. You can use your fingertips to really press the breadcrumbs onto the pork, which will help the breading stay on while frying. Carefully lay the pork chops in the skillet, cooking until golden and cooked through, 2 to 3 minutes per side. Transfer to a paper towel-lined plate to drain slightly and squeeze over the lemon. For the cabbage. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the red onion and fennel and mustard seeds and cook, stirring frequently, 2 to 3 minutes, being careful as the seeds might pop slightly during cooking. Add the cabbage, apple cider, vinegar and honey and cook until the cabbage is softened and the liquid is reduced slightly, 4 to 5 minutes. For the sandwiches: Spread a heaping teaspoon each of mayo and mustard on both halves of each roll. Top the bottom half of each roll with 2 lettuce leaves, then top with a piece of schnitzel and some warm cabbage. Shingle over some slices of apple, then top with the other half of the roll. Serve with salt and vinegar potato chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 3705,"Hurricane Cocktails 10 ounces fresh orange juice 10 ounces sour mix, or fresh lime juice 3 tablespoons superfine sugar, or more to taste 1 large orange, cut into 1/4-inch thick slices 12 ounces light rum