44976,"Herbed Gravy 2 tablespoons olive oil 1 medium onion, diced 1 clove garlic, chopped 1/3 cup all-purpose flour 2 1/2 cups low-sodium chicken broth 3 tablespoons chopped fresh oregano leaves 3 tablespoons chopped fresh thyme leaves 1 cup strained pan juices (from a roasted turkey) or apple juice 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes, at room temperature 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: In a medium saucepan, heat the oil over medium-high heat. Add the onions and cook, stirring frequently, until softened, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Stir in the flour until incorporated. Add the stock and bring the mixture to a boil, whisking constantly. Add the oregano and thyme. Reduce the heat to a simmer and cook for 10 minutes until thickened. Stir in the strained pan juices or apple juice and bring to a boil. Boil for 2 minutes. Whisk in the butter, salt and pepper until smooth. Pour into a pitcher and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44977,"Blue Moonandreg; Shrimp and Cornbread 1 pan corn bread (bought or made to specs on box) 1/2 red onion, diced 2 oz. lemon juice 2 cups corn 8 Roma tomatoes, diced medium 2 tsp. cayenne 16 oz. heavy whipping cream 1 lb. shrimp, peeled and deveined (26-30 count) 1 avocado, sliced 1 oz. parsley, chopped 1 lemon, sliced Instructions: Description Spring is custom-made for this dish of stuffed cornbread, creamy lemon cayenne sauce, tomato, shrimp, avocado, and corn. Pairing The light, citrus flavors in Blue Moon® Spring Blonde Wheat Ale lend a delightful splash of sunshine to seafood dishes. Cut corn bread into 2\ x 3\ rectangles and cut each rectangle in half. Put on a baking dish and preheat oven to 350 degrees F. To make the sauce, saute onion in a thin layer of oil until translucent. Add lemon juice, corn, tomatoes, and cayenne. Immediately add heavy cream, reduce the volume by half until sauce is thick. Add shrimp and simmer until shrimp are fully cooked. Warm corn bread in the oven for 2 to 3 minutes. Put in four bowls and top with shrimp mix, then top with more corn bread and more shrimp mix. Garnish with lemon slices, parsley and avocado slices. ","[Hefeweizen, Witbier, Berliner Weisse]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce

Ingredients:

• 1 1/2 pounds flank steak
• 1/4 cup plus 2 tablespoons extra-" 44978,"Greek Feta and Cucumber Salad 2 English cucumbers (also known as seedless or hothouse)
  Salt 1 cup crumbled feta cheese 2 tablespoons fresh oregano leaves 1 clove garlic, minced 1 shallot, minced Zest and juice of 2 lemons
  2 ounces extra-virgin olive oil Instructions: Slice cucumbers as thinly as you can. A mandolin or vegetable slicer will make quick work of it. Toss together the cucumbers and a large pinch of salt in a mesh strainer set over a bowl. Combine the feta, oregano, garlic and shallots in a separate bowl. Add the lemon juice and zest and whisk in the olive oil. Drain off and discard any water that has released from the cucumbers. Toss together the cucumbers and the dressing. Serve.
  ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 44979,"Turkey Swedish Meatballs 3 tablespoons unsalted butter, plus more for pan ? cup minced white onion 1 pound ground turkey or chicken 3 slices fresh white bread, crusts cut off and chopped small 1 large egg Kosher salt and freshly ground black pepper ? teaspoon ground allspice ? teaspoon ground nutmeg ? cup all-purpose flour 3 cups low-sodium chicken broth ? cup heavy cream 1 teaspoon Worcestershire sauce 2 tablespoons chopped fresh flat-leaf parsley Serving suggestions: lingonberry jam or egg noodles Instructions: Preheat the oven to 375F. Butter a rimmed baking sheet and set aside. Melt 1 tablespoon of the butter in a large straight-sided skillet over medium heat. Add the onions and cook until softened but not brown, about 5 minutes. Transfer the onions to a medium bowl and let cool. Add the turkey, bread, egg, 1? teaspoons salt, ? teaspoon pepper, allspice and nutmeg to the onions and stir vigorously with a wooden spoon until the mixture becomes sticky, about 2 minutes. With clean, damp hands, roll the mixture into 1-inch balls (about 1 tablespoon) and place on the prepared baking sheet; clean and dampen hands as needed to prevent the mixture from sticking. Bake until the bottoms are slightly brown and the meatballs are firm, about 10 minutes. Wipe out the skillet and melt the remaining 2 tablespoons of butter over medium-high heat. Sprinkle in the flour and whisk to make a paste. Add the chicken broth and continue whisking until smooth. Bring to a boil over high heat, whisking occasionally, then reduce the heat to maintain a rapid simmer and cook until the sauce has thickened, about 8 minutes. Stir in the cream, Worcestershire and half the parsley and season with salt and pepper. Add the meatballs to the skillet and cook for 5 minutes to blend the flavors. Sprinkle with the remaining parsley and serve with lingonberry jam as hors d'oeuvres or over egg noodles as a main course. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44980,"Roasted Red Pepper Salad 1 lemon 1 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/2 teaspoon paprika 1/4 teaspoon chili powder, optional 1 to 2 tablespoons olive oil 2 (12-ounce) jars roasted red peppers, cut in 1/4-inch strips Salt and freshly ground black pepper 1 tablespoon finely chopped fresh parsley leaves Instructions: Juice the lemon over a medium-sized glass bowl, discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil. Toss in the red pepper strips and season, to taste, with salt and pepper. Add the chopped fresh parsley and serve at room temperature. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 44981,"Grilled Chicken and Vegetables with Sunflower Seed Sauce 4 small sweet potatoes (4 to 5 ounces each) 2 tablespoons vegetable oil, plus more for the grill 1 shallot, roughly chopped 1 tablespoon chopped peeled fresh ginger 2 cloves garlic, smashed 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 2 tablespoons tomato paste 1/3 cup smooth sunflower seed butter 2 tablespoons chopped fresh cilantro, plus more for topping 2 bell peppers (red, orange and/or yellow), quartered 1 1/2 pounds skinless, boneless chicken thighs (about 5), halved lengthwise Instructions: Preheat a grill to medium high. Pierce the sweet potatoes all over with a fork and microwave until almost tender, 5 to 6 minutes; let cool. Halve lengthwise and set aside. Meanwhile, heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add the shallot, ginger, garlic, cayenne, 1/2 teaspoon salt and 1/4 teaspoon black pepper and cook, stirring, until the shallot softens, about 3 minutes. Stir in the tomato paste and cook until darkened, about 1 minute. Transfer the tomato mixture to a blender; add the sunflower seed butter, cilantro and 2/3 cup water and puree, adding more water to loosen if necessary. Season with salt and black pepper. Oil the grill grates. Brush the sweet potatoes and bell peppers with the remaining 1 tablespoon vegetable oil; season with salt and black pepper. Toss the chicken with 1/4 cup of the sunflower seed butter sauce; season with salt. Grill the chicken, turning, until marked and cooked through, 10 to 12 minutes. Grill the sweet potatoes and bell peppers, turning, until marked and tender, 5 to 8 minutes. Serve the chicken with the vegetables and remaining sauce. Top with cilantro. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 44982,"Raspberry Creme Brulee 1 extra - large egg 4 extra - large egg yolks 1/2 cup sugar, plus 1 tablespoon for each serving 3 cups heavy cream 1 teaspoon cardamom 2 tablespoons framboise liqueur 1 teaspoon pure vanilla extract 1/2 pint fresh raspberries Instructions: Preheat the oven to 300 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. Add the cardamom and mix well. With the mixer on low speed, slowly add the cream to the eggs. Add the framboise and vanilla. Distribute the raspberries among 6 (6 to 8 - ounce) ramekins and then pour the custard mixture into the ramekins until they're almost full. (I use a large glass measuring cup for easy pouring.) Place the ramekins on a sheet pan and carefully pour hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are just set when gently shaken. Remove the custards from the water bath, cool to room temperature, cover and refrigerate until cold. To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens. 284784Recipe courtesy Ina Garten . ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44983,"Detoxifying Paradise Juice 8 ounces grapefruit juice 1/2 cup papaya chunks 3/4 cup pineapple chunks Pinch chopped parsley leaves Instructions: Mix all ingredients together and serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling]" 44984,"Red, Gold, White, and Candy-Striped Beets with Beet Juice Reduction 2 cups red beet juice (see note) Kosher salt 3 baby red beets 3 baby gold beets 3 baby white beets 3 baby candy-striped beets 1/2 cup olive oil Freshly ground black pepper Fresh thyme leaves, for garnishing Instructions: Put the beet juice in a small, heavy-bottomed saucepan and bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and simmer for about 25 minutes or until the juice is reduced to a syrup. Remove from the heat. Strain the reduction through a chinois or fine-mesh sieve into a small bowl. Cover and refrigerate until needed. Preheat the oven to 375 degrees F. Lay out a large piece of aluminum foil. Make a 1/2-inch thick bed of kosher salt on a jellyroll pan. Rinse and dry the beets. Remove all but 1 inch of the stems (leaving the roots and part of the stems prevents the beets from bleeding). Coat the beets with 1 tablespoon of the olive oil and place them on the jelly-roll pan. Wrap the beets with the foil to form a package and set it on the bed of salt. Roast the beets for 30 to 40 minutes or until tender. To test for tenderness, insert a skewer or paring knife into 1 of the beets. If the skewer meets with no resistance, the beets are done. When the beets are cool enough to handle, cut off the roots and stems. If you wish, keep the stems on a few beets for presentation. Slip the skins off the beets with your fingers. Cut the beets into quarters and put them in a medium-sized bowl. Toss with the remaining olive oil and season, to taste, with salt and pepper. To serve, place a few assorted beet quarters inside a small cup, positioning the ones with stems near the top. Drizzle with the red beet juice reduction and garnish with thyme leaves. Repeat to make 5 more servings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44985,"Pit Fired Ham Glazed with Pineapple and Mango Maple Syrup 2 cups store bought mango sauce or 2 mangoes, peeled, seeded and diced 1 cup maple syrup, light or dark 1 4 ounce can pineapple chunks 1 (16-ounce) can pineapple rings, juice reserved 13 to 15 pound ham, bone-in Toothpicks, as needed Instructions: Preheat a barbecue, charcoal pit, or oven to 350 degrees F. In a small saucepan, add the mango sauce or mangoes. Stir in the maple syrup, pineapple chunks and pineapple juice and bring to a simmer. Continue to simmer for 8 minutes and then remove from the heat. Working with a sharp knife, score the ham on the bias, fat side up, by drawing the knife from 1 side of the ham to the other. Be sure and make the incisions deep enough (about 1/2-inch) so that the glaze can reach the meat underneath the layer of fat. Continue scoring the top of the ham in the other direction to form a criss-cross pattern over the top. Using the toothpicks, attach the pineapple rings to the top and sides of the ham. With a pastry brush or a large spoon, liberally apply a layer of the glaze. Place the ham in the oven or a barbecue pit and cook, frequently applying coats of the glaze about every 20 minutes. Allow 20 to 25 minutes per pound of ham in a barbecue pit and 10 to 15 in a 350 degree F oven. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 44986,"Rigo Jancsi Chocolate Slices 3 eggs, separated 3 tablespoons caster sugar 1 ounce dark chocolate, grated 2 tablespoons plain flour Apricot jam 1 ounce cocoa powder Vanilla essence 6 ounces double cream, stiffly whipped for the chocolate icing 6 ounces dark chocolate 1 ounce unsalted butter Instructions: Cream together the egg yolks and sugar. Whisk the egg whites until very stiff. Add the grated chocolate and flour to the yolk mixture, then fold in the whites. Line and grease a 1 1/2 pound loaf pan and pour in chocolate mixture. Bake in a preheated oven at 350 degrees for 15 to 20 minutes. Turn out and cool on a rack. When cold, slice in half lengthways through the middle.
  Spread both halves of cake with jam on the cut sides. For the filling, mix together all the remaining ingredients and spread evenly over one half on top of the jam. Make the icing by melting the chocolate with the butter. Allow to cool slightly, then spread over the jam on the other half. Put the two strips together so that the icing and filling are together in the middle, with the iced strip on top, and chill slightly before slicing to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 44987,"Crispy Squid with Garlic, cl, and Basil 4 eggs, lightly beaten 2 cups toasted bread crumbs Kosher salt and freshly ground black pepper 1 pound small squid, cleaned, bodies cut into thin rounds, tentacles intact 1/2 teaspoon cl oil 2 cloves garlic, peeled and minced 3 yellow inner stalks celery, washed and sliced 1/2 lemon, halved lengthwise and sliced into thin half moons 1 quart frying oil 1/2 cup fresh basil leaves, stemmed, washed, dried and torn Instructions: The lightly beaten eggs should be in one medium bowl and the bread crumbs in another. Season both the eggs and the bread crumbs with salt and pepper. Take the squid rings and tentacles and coat them with the egg. Remove and allow any excess egg to drip off, and then roll the pieces in the bread crumbs. Place them in a single layer on a baking sheet and refrigerate. In a medium-size saute pan, heat the cl oil lightly. Add the garlic and season with salt and pepper. Take care not to brown the garlic but instead sweat it so that the liquid emerges and it becomes translucent. Add the sliced celery and stir to coat everything evenly. Cook for 1 minute. Stir in the lemon slices and set aside to cool. Pour the oil into a heavy-bottomed pot (or alternatively, a deep fryer). Heat the oil slowly to 375 degrees F. Use a thermometer to monitor the temperature. Line a baking sheet with a kitchen towel to drain the squid once they are cooked. When ready to serve, drop the squid, in small batches, into the oil. Fry until crispy, turning on both sides with a slotted metal spoon, about 3 to 5 minutes. Drain them on the lined baking sheet. Season immediately with salt and toss with the basil leaves. Serve the garlic sauce on the side or drizzle over top. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 44988,"Chicken with Boursin Wrapped in Prosciutto 6 boneless chicken breasts, each cut into 3 (1 1/2-inch) wide strips Freshly ground black pepper 1 teaspoon garlic powder 1 small wheel herb cheese (about 5 ounces) (recommended: Boursin) 18 slices prosciutto, thinly sliced Instructions: Special equipment: Bamboo skewers Preheat oven to 325 degrees F. Season chicken with pepper and garlic powder. \Weave\ a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Divide the cheese into even amounts for the chicken strips and spread on the surface of the chicken. Then wrap each chicken strip with a slice of the prosciutto and place on a lightly greased baking sheet and bake until done. ","[Burgundy, Chardonnay, Sauvignon Blanc, Pinot Grigio]" 44989,"Speedy Soup 1 quart low-sodium chicken broth 1 cup whole-wheat pasta recommended: rotelle or other small shaped pasta recommended) 1 cup frozen green peas 2 cups baby spinach 3/4 cup mushrooms, quartered 1/2 teaspoon kosher salt Freshly ground black pepper 4 tablespoons shredded Parmesan Instructions: Bring chicken broth to a boil in a medium saucepan. Once boiling add pasta and cook for 5 to 6 minutes Add peas, spinach and mushrooms, season with salt and pepper and continue to cook for an additional 2 to 3 minutes. Serve topped with Parmesan cheese. Nutrition analysis per serving: Calories: 120; Total fat: 2g; Saturated fat: 1g; Carbohydrate: 18g; Protein: 9g; Sodium: 360mg ; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 44990,"Piecrust 5/6 cup all-purpose flour 1/4 teaspoon salt 6 tablespoons unsalted butter 2.25 ounces regular cream cheese 1 tablespoon ice water Instructions: In a food processor, combine flour and salt and pulse for a few seconds. Next add 1 1/2 tablespoons of the butter and the cream cheese and process for 15 seconds. Then, add the remaining 4 1/2 tablespoons butter and process for 6 seconds. Finally, add 1 tablespoon ice water and pulse 4 times. Empty the contents of the processor into a plastic bag and knead, so your warm hands don't touch the dough. Form a flat round. Keep the dough in the bag and chill for 45 minutes before rolling out. Place in a pie dish, add your favorite filling and cook accordingly. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 44991,"Sloppy Joes 3 tablespoons pure olive oil 1 cup (packed) minced yellow onion 1/2 cup (packed) minced green sweet bell pepper 1/4 cup minced red sweet bell pepper 2 tablespoons minced celery 6 cloves garlic, minced 2 cups canned tomato puree 2 rounded tablespoons tomato paste 1 cup prepared ketchup 2 tablespoons cider vinegar 1/4 cup molasses 2 teaspoons Worcestershire sauce 1 tablespoon extra virgin olive oil 1 cup chopped cleaned mushrooms 8 or 9 fresh plum tomatoes, skinned, seeded and coarsely chopped to measure 1 1/2 (packed) cups 1 teaspoon crumbled dried aromatic oregano 1 teaspoon Bovril Freshly ground black pepper 2 generous pounds freshly ground beef Additional freshly ground black pepper Hamburger Buns (recipe follows) Instructions: To prepare the sauce: Heat a 2 1/2-quart saucepan over medium heat and when hot, add 3 tablespoons oil. When oil is hot, stir in minced onion, green and red pepper, celery and garlic. Cook over medium-low heat until vegetables are softened and fragrant, about 4 to 5 minutes. Stir in tomato puree, tomato paste, ketchup, vinegar, molasses and Worcestershire sauce. Bring mixture to a simmer and turn heat down to very low. Simmer sauce with the cover ajar for 1 hour. Meanwhile, heat an 8-inch skillet over high heat and when hot, add 1 tablespoon extra-virgin olive oil. When oil is hot, add chopped mushrooms and cook mushrooms, stirring over high-heat until golden, 2 to 3 minutes. Turn heat off and set skillet aside. After sauce has been simmering for 1 hour, uncover and add Sauteed chopped mushrooms, prepared fresh tomatoes, oregano, Bovril seasoning and some freshly ground black pepper. Bring back to a simmer and cook with the cover ajar for 30 minutes more. Uncover and let cool until needed. Note: If you plan on cooking right away, just measure out 2 cups of the sauce, and let the remaining sauce cool. Freeze for the next time. To add browned ground meat: Heat a 10-inch deep-sided skillet over medium heat and, when hot, add the ground meat and break up with a wooden spoon. Cook meat until separate and golden brown, then remove from the stove and drain out any excess fat from skillet. Return pan to stove and stir in 2 generous cups of prepared sauce to meat. Bring mixture to a gentle simmer over low heat and cook (uncovered) until flavors mingle and the mixture is piping hot throughout, about 10 minutes. Add some more freshly ground black pepper to taste and Note: If serving 4, brown 1 pound of ground meat and add 1 generous cup of sauce. To assemble Sloppy Joe's and serve: Spoon ground beef mixture onto split hamburger buns that have been spread lightly with butter and broiled to toast the buttered side only. Serve hot. Variation Tips: This Sloppy Joe mixture is not only great on buns, but it's also fabulous over hot (lightly buttered) pasta. Toss in some cooked peas (fresh or frozen) and you've got yourself a hearty and delicious meal. Alternatively, stir this into a bowl of cooked long grain white rice, for a change of texture. And don't throw out any leftovers...heat it up the next night and spoon it onto baked potatoes. Eat (as is) or if desired, sprinkle the top lightly with grated cheddar cheese and broil until the cheese is melted and bubbling. Now, add a simple green tossed in a light vinaigrette and you've got yourself yet another easy and delicious meal! ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 44992,"Honey Butter Chicken Biscuit 6 boneless, skinless chicken thighs 4 cups pickle brine (use your favorite brand)
4 cups buttermilk
Canola oil, for deep-frying 2 cups potato starch 1 cup all-purpose flour
1 cup rice flour
4 teaspoons salt
3 teaspoons smoked paprika
3 teaspoons garlic powder
1 teaspoon ground black pepper 2 teaspoons bullet cl
1 cup honey 1/2 pound (2 sticks) butter
1 pound all-purpose flour 2 1/2 tablespoons ground black pepper 4 teaspoons baking powder
2 1/2 teaspoons salt
1/2 pound (2 sticks) butter
1 1/2 cups milk
3/4 cup sour cream Nonstick cooking spray, for the parchment 1/2 pound (2 sticks) butter 1 cup honey
1/2 cup chili crisp
3 tablespoons pickled jalapeno juice
1/2 teaspoon mushroom seasoning
12 American cheese slices Instructions: For the chicken: Trim the thighs of any excess fat or cartilage. Brine in the pickle juice at least 2 hours and up to overnight. Remove the chicken from the brine and submerge in the buttermilk. Let soak in the buttermilk for 30 minutes to an hour. For the dredge: Whisk together the potato starch, all-purpose flour, rice flour, salt, paprika, garlic powder, black pepper and bullet cl in a bowl and set aside. Heat the oil in a large, heavy-bottomed pot to 350 degrees F. Shake the excess buttermilk off the chicken and coat with the dredge. Press the dredge into the chicken as much as you can. Shake off the excess and fry for about 7 minutes until golden brown and crispy. For the honey butter. Combine the honey and butter in a small pot and bring to a boil. As the butter melts, whisk so that everything comes together and emulsifies. Set aside. For the black pepper biscuits: Combine the flour, pepper, baking powder and salt into a large bowl. Freeze the dry ingredients in the bowl and freeze the butter. Preheat the oven to 375 degrees F. Grate the butter into the frozen bowl of dry mix using a cheese grater. (If you are not using it right away, store it at this stage in the freezer.) Combine the milk and sour cream into the bowl and mix with your hands until everything comes together. It is ok if it's lumpy; you don\u2019t want to overwork your dough. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. Using an ice cream scoop, scoop out tennis ball-size scoops onto the baking sheet. Bake for 20 minutes, then rotate the baking sheet, reduce the temperature to 350 degrees F and bake until a nice pale gold, another 15 minutes. Brush with the honey butter while still hot and let cool down. For the chili honey butter: In a small pot, melt the butter and honey together. Whisk them together, then add the chili crisp, jalapeno juice and mushroom seasoning. Bring everything to a boil and set aside. Make sure to stir up before serving so that everything is well mixed. For the honey butter chicken biscuit: To assemble, split the biscuits in half, and place 2 slices of cheese on the top half of each biscuit. Toast until the biscuit is warm and the cheese is melted. Top the lower half of each biscuit with a fried chicken thigh and then pour as much chili honey butter as you can handle over the top of the chicken. You can also toss the chicken in a bowl with the honey butter first. Then put on the top half of each biscuit and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44993,"Four-Cheese Stuffed-Silly Mushrooms 12 medium-large baby bella mushrooms (each about 2 inches wide) 1/2 cup finely chopped onion 2 tablespoons chopped garlic 1 1/2 cups roughly chopped spinach leaves 1/2 cup fat-free ricotta cheese 1/4 cup fat-free cream cheese, room temperature 1/4 teaspoon nutmeg 1/4 teaspoon salt 2 tablespoons shredded part-skim mozzarella cheese 2 teaspoons reduced-fat Parmesan-style grated topping 1 teaspoon garlic powder Instructions: Preheat the oven to 375 degrees F.
Gently remove the stems from the mushrooms and set both the caps and the stems aside.
Lightly spray a large baking sheet with nonstick spray. Place the mushroom caps on the sheet, rounded sides down. Bake in the oven for 12 to 14 minutes. (Afterward, do not turn the oven off.)
Meanwhile, chop mushroom stems. Bring a large skillet sprayed with nonstick spray to medium heat on the stove. Add onion, chopped mushroom stems, and chopped garlic. Cook and stir until softened, about 2 minutes. Add spinach and continue to cook and stir until wilted. Set aside. If needed, pat dry.
Once the mushroom caps are cool enough to handle, pat them dry until free of all excess moisture.
In a medium bowl, combine ricotta cheese, cream cheese, nutmeg, salt, and mozzarella cheese. Mix well. Add the cooked veggie mixture, and stir until blended.
Evenly distribute the cheese-veggie mixture among the mushroom caps. They will be super-stuffed and the mixture will be piled on top, too! In a small bowl, mix Parm-style topping with garlic powder. Sprinkle the stuffed mushrooms with this mixture.
Bake the stuffed mushrooms in the oven for 8 to 10 minutes, until the topping begins to brown. Let cool slightly and enjoy!!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44994,"Big Leafy Green Salad with Goat Cheese Tarts 2 1/3 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into small pieces and chilled
1/3 cup ice water, plus more if needed 1/2 cup olive oil 2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
Pinch sugar
1 small shallot, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 8 cups leafy greens 4 cups cherry tomatoes, halved 2 tablespoons extra-virgin olive oil
1 small yellow onion, thinly sliced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup sour cream
1 tablespoon Dijon mustard
4 ounces crumbled goat cheese
1 egg
Instructions: For the dough: In a food processor, pulse to combine the flour and salt. Add the butter and pulse 3 to 4 times, then drizzle in the ice water and pulse until the dough holds together easily when squeezed with your fingers. Add more ice water, 1 teaspoon at a time, if needed. Divide the dough in half, pat each portion into a round disk, wrap with plastic wrap and chill in the refrigerator for at least 30 minutes. For the salad: In a small jar with a tight-fitting lid, combine the oil, vinegar, mustard, parsley, tarragon, sugar, shallots and some salt and pepper. Shake to mix the dressing and chill until ready to use. Place the greens in a large bowl, drizzle about 1/4 cup dressing over and toss to combine. For the tart: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Toss the tomatoes with the oil, onions and some salt and pepper, then set aside. On a lightly floured surface, roll one disk of the dough into a 12-inch round, about 1/8-inch thick. Transfer to the prepared baking sheet, then fold and crimp the edges. Spoon the sour cream and mustard evenly on the dough. Top with the tomato mixture and the goat cheese. Make an egg wash by beating the egg with 1 teaspoon water. Brush the egg wash around the tart edges. Transfer the tart to the oven and bake until the crust is golden and the tomatoes soften, about 45 minutes. Cut into squares to serve with the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 44995,"Devilled Eggs with Crab 6 hard boiled eggs, peeled, halved, yolks removed and reserved for another use 4 ounces lump crabmeat 1/2 stick celery, finely chopped 2 tablespoons mascarpone cheese, at room temperature 1 tablespoon mayonnaise 1 tablespoon sour cream 1 tablespoon Dijon mustard 1 tablespoon fresh lemon juice 3 tablespoons chopped fresh chives Salt and freshly ground black pepper Instructions: In a medium mixing bowl combine the crabmeat, celery, mascarpone cheese, mayonnaise, sour cream, Dijon mustard, lemon juice, and chives. Season, to taste, with salt and pepper. Spoon the crab mixture into the egg halves. Place the filled eggs on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 44996,"Death By Chocolate: Cocoa Meringue 4 egg whites 1/8 teaspoon cream of tartar 1/2 teaspoon salt 1 1/4 cups sugar 2 tablespoons unsweetened cocoa, sifted 1 tablespoon cornstarch Instructions: Preheat oven to 225 degrees F. Using a 9-inch cake circle as a guide, with a pencil trace a circle on a sheet parchment paper cut to fit a baking sheet. Turn the paper over and with trace mark down, place on a baking sheet. Place 4 egg whites, 1/8 teaspoon cream of tartar, and 1/8 teaspoon salt in the bowl of an electric mixer fitted with a balloon whip. Whisk on high speed until soft peeks form, about 45 to 50 seconds. Gradually add 1 cup sugar while continuing to whisk on high speed. Whisk until stiff about 1 1/2 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in and thoroughly combine the remaining 1/4 cup sugar, 2 tablespoons cocoa, and 1 tablespoon cornstarch. Fill a pastry bag (with no tip) with cocoa meringue. Fill the traced circle with meringue: start in the center and pipe a 3/4-inch wide spiral towards the outside of the circle. Place the meringue in the preheated oven and bake for 15 minutes. Reduce heat to 200 degrees F. and bake for 2 hours and 45 minutes. Remove from the oven and allow the cocoa meringue to cool on baking sheet for 45 minutes before handling. Adjust the oven temperature to 325 degrees F. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44997,"Sweet and Spicy Flank Steak Fajitas with Peppers and Onions 1/3 cup olive oil 1/4 cup torn cilantro 1/4 cup honey 3 tablespoons fresh lime juice 1 teaspoon thyme leaves 6 cloves garlic, smashed 2 jalapenos, seeded Kosher salt and freshly ground black pepper 1 1/2 pounds flank steak 2 red bell peppers, cut into 1-inch strips 2 yellow bell peppers, cut into 1-inch strips 2 large red onions, thickly sliced 3 tablespoons olive oil 2 limes, juiced Kosher salt Neutral oil, for oiling the grill grates Warm tortillas, for serving Suggested toppings: guacamole, sour cream, lime wedges, chopped cilantro, sliced jalapenos, pico de gallo, crumbled cotija cheese Instructions: For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside. Prepare a grill for medium-high heat and brush the grill grates with oil. Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice. Serve with the warm tortillas and toppings. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 44998,"Hoisin and Honey-Glazed Pork with Bok Choy and Noodles 3 tablespoons honey 3 tablespoons hoisin sauce 2 tablespoons low-sodium soy sauce 1 tablespoon oyster sauce 1 tablespoon minced peeled fresh ginger 1/4 teaspoon Chinese five-spice powder 1 pork tenderloin (1 to 1 1/4 pounds) Kosher salt and freshly ground pepper 4 heads baby bok choy (about 12 ounces), leaves separated 8 ounces dried Chinese egg noodles 1 tablespoon toasted sesame oil Sliced scallions, for topping Instructions: Position a rack in the upper third of the oven; preheat to 475 degrees F. Set a wire rack on a foil-lined baking sheet; set aside. Mix the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Cut the pork in half crosswise and prick all over with a fork; rub with 2 tablespoons of the honey-hoisin marinade, 1/4 teaspoon salt and a few grinds of pepper. Place on the wire rack. Roast the pork until the surface looks dry, about 10 minutes. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping). Return to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. Transfer to a cutting board and let rest 5 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the bok choy and boil until crisp-tender, 30 to 45 seconds. Remove with a slotted spoon to a paper towel?lined plate. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt. Slice the pork. Divide the noodles among shallow bowls. Top with the pork and bok choy. Drizzle with the reserved honey-hoisin marinade and top with scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 44999,"Roasted Breast of Duck with Foie Gras and Leek Stuffing 1 whole duck 1 pinch ground black pepper 2 ounces duck liver foie gras, cleaned 1 ounce leeks, chopped 1 tablespoon butter 1/4 teaspoon rosemary 1/4 teaspoon thyme leaves 1/4 teaspoon sage 1 ounce apple brandy 2 ounces heavy cream Salt and freshly ground black pepper Instructions: To bone, place duck breast up and remove the flap of skin covering the wishbone. Scrape along the wishbone with the back of a paring knife to expose the bone. Reach in with index finger and thumb to remove the wishbone by pulling it out, being careful not to tear the meat. Make incision along the breastbone and from breastbone down to rib cage. Follow rib cage to thigh and wing joints and carefully cut through thigh and wing joints leaving wing attached to breast. Separate the breast from the thigh and leg. Remove the wing at the middle joint and cut the end of the attached wing bone square. Push the meat on the wing down toward the breast, cleaning the bone with a paring knife. Push the meat on the bones of the thigh and leg, leaving the leg bone attached to the meat at the drum end. Square off the end of the drumstick with a French knife. Remove the thigh and the thighbone. Repeat for other half of duck. (Note: you may use boneless duck breasts if limited on time.) Lay breasts skin side down, clean the excess skin, and shape into teardrops with a boning knife. From the thick end, pierce the breast directly beneath the skin, straight in to the tip of the breast, making a pocket. Be careful not to poke through the flesh while making pocket. Pocket should extend the length of the breast. In a saucepan, saute the leeks in the butter until tender. Add the herbs and carefully deglaze the pan with apple brandy. Add 1 ounce of cream, reduce until thickened, and cool. In a meat grinder, grind the thigh meat and liver through the fine die. Using a food processor, process until smooth. Add remaining cream, and mix well. Add leek mixture, and season, to taste. Using a pastry bag, pipe approximately 2 tablespoons of forcemeat into each duck breast pocket. Plug the end of the pocket with the tender. Preheat the oven to 400 degrees F. Brown duck breast in a heavy skillet over medium-high heat, skin-side down, until golden brown, about 5 minutes. Turn duck breast over, place in the oven, and cook until desired temperature is reached. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 45000,"Bon Voyage Baked Alaska 6 eggs, separated 1/2 cup plus 4 teaspoons sugar 1 teaspoon vanilla extract 1 1/8 cups cake flour, sifted 1/2 teaspoon cream of tartar 1 half-gallon neopolitan (vanilla-chocolate-strawberry) ice cream in a rectangular carton 2/3 cup water 2 tablespoons cornstarch 2 tablespoons sugar 8 egg whites, at room temperature 1 teaspoon vanilla 1/2 teaspoon cream of tartar (make sure it is a fresh container, i.e. not stale) 1 cup sugar 1/2 cup chocolate sauce (heated, if desired) 1/2 cup raspberry sauce (heated, if desired) 1/2 cup caramel sauce (heated, if desired) Instructions: For the cake: Preheat oven to 325 degrees F. Grease and lay parchment paper over the bottom of a jelly roll size baking pan (17 1/2 by 11 1/2-inches by 1-inch deep). With an electric beater, beat together the egg yolks, just 1/4 cup of the sugar (reserving the rest), and vanilla until the mixture becomes a pale yellow and thickens. Sift cake flour over the egg yolk mixture and set aside briefly. Wash and dry the beaters. In a separate metal bowl, beat the egg whites and cream of tartar together and gradually beat in the balance of the sugar until stiff peaks form. To the egg yolk/flour bowl, fold in 1/3 of the beaten egg whites until just barely combined. Repeat 2 more times with each of the remaining 1/3 of the beaten egg whites. Spread into jelly roll pan and bake in oven for about 15 minutes or until the surface is golden brown and springs back when touched. Let cake cool in pan. While the cake is cooling, it would be a good idea to make room in the freezer for the sheet cake and ice cream. When the cake is completely cool, peel off the browned surface of the cake. (You can do this simply by loosening it and rolling it off.) Firmly press a flat baking sheet without edges (which is the same size or larger than the baking tin) against the top edges of the baking tin and invert the cake so it is transferred to the flat sheet and remove the parchment paper. Then cut the cake in half lengthwise and in half crosswise. Two of these quarters will be dedicated to the top and bottom of the baked Alaska, respectively. Using a broad thin spatula, slide one of these quarters to a flat oven safe platter. Loosen the carton from the half-gallon of ice cream and place the entire brick onto the cake on the platter. Then slide the other quarter onto the top of the brick of ice cream and put the whole platter into the freezer. The remaining 2 pieces of cake will fit over the sides and ends of the brick of ice cream. Cut the cake to fit the dimensions of the sides and ends utilizing the most efficient positioning which will result in the fewest number of cuts. You will need 2 rectangles measuring approximately 8 inches by 3 inches and 2 rectangles measuring approximately 8 by 5-inches. Cover with plastic wrap if you are not using these immediately, to prevent them from drying out. Some of the meringue topping will be used to secure these rectangles to the sides of the ice cream. To make the meringue topping, make a slurry with 2/3 cup water gradually whisked into a small saucepan to which you have added cornstarch and sugar. Bring to a boil over medium heat, whisking constantly. As it thickens and becomes translucent, cover and remove it from the heat. In a scrupulously clean large metal or glass bowl, with scrupulously clean beaters, beat the egg whites (they must be at room temperature) until foamy. Add vanilla and cream of tartar and beat until soft peaks form. Very gradually beat in sugar on high until glossy and stiff peaks form, but do not allow it to get dry. Reduce the speed of the beater to low and gradually add the cornstarch slurry. When it has all been added increase speed to medium for about 10 seconds. This can be refrigerated with plastic wrap on top for a short while before use. Immediately before serving the Baked Alaska, make sure your oven rack is in a position to provide enough clearance for the meringue and pre-heat oven to 425 degrees F. Remove the sheet cake and ice cream from the freezer. Using some of the meringue as a \glue\ position the pre-cut pieces of cake to fit the sides and the ends of the brick of ice cream. Then spread the rest of the meringue in a thick layer over the entire assembly, swirling it decoratively with the back of a spoon, and being sure to cover the lower edge of the cake on all sides so the meringue touches the pan base. Slide the Alaska into the oven and bake until the meringue browns, 5 or 10 minutes. Serve immediately with accompaniments of chocolate sauce, raspberry sauce, and caramel sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45001,"Roasted Mussels with Spicy Pork Sausage 2 tablespoons olive oil 1 cup finely chopped onion 4 ounces Spanish chorizo, chopped 2 cups canned crushed tomatoes, with their juice 1 cup dry white wine Kosher salt and freshly ground black pepper 2 pounds mussels, rinsed, scrubbed, and de-bearded 1 cup chicken stock or dry white wine 4 lemon wedges, for garnish Instructions: Tomato Sauce: To make the tomato-sausage base, put a saucepan over medium-high heat and add the oil. Add the onions and cook until translucent, stirring, about 2 to 3 minutes. Add the chorizo and saute for 1 to 2 minutes. Add the tomatoes and wine, reduce the heat to a simmer, and simmer gently until slightly thickened and reduced, about 10 to 15 minutes. Season, to taste, with salt and pepper. Keep the tomato base warm while you cook the mussels. Mussels: Put the mussels in a large skillet or wok over high heat, add the stock or wine, and cover with a lid. Cook the mussels until they open, about 5 minutes. Remove the lid, and pour the tomato-sausage base over the mussels. Cook for 1 to 2 minutes, until fully heated through. Divide the mussels among 4 shallow soup bowls and serve immediately, garnished with lemon wedges. ","[Rioja, Tempranillo, Garnacha, Barbera]" 45002,"Three-Cheese White Pizza 1 teaspoon active dry yeast 2 teaspoons sugar 1 tablespoon extra-virgin olive oil, plus more for the bowls 3 cups all-purpose flour, plus more for dusting Kosher salt 2/3 cup ricotta cheese 1/2 cup grated parmesan cheese (about 1 ounce) 1/4 cup extra-virgin olive oil, plus more for brushing 2 cloves garlic, grated 1/2 teaspoon chopped fresh oregano or rosemary 1/4 to 1/2 teaspoon red pepper flakes Kosher salt 4 ounces fresh mozzarella, thinly sliced Instructions: Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil; pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade. Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.) Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the ricotta, parmesan, olive oil, garlic, oregano and red pepper flakes in a bowl; season with salt and set aside. Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread half of the ricotta mixture on top, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil. Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 7 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45003,"Melon-Rose Sangria 1 bottle sparkling rose wine, chilled 1/4 cup orange-flavored liqueur 1 cup cantaloupe syrup, recipe below 2 cups sliced cantaloupe melon 2 cups sliced honeydew melon 1/2 cup water 1 small cantaloupe 2 cups simple syrup (equal parts sugar and water, cooked until sugar is dissolved, then cooled) 1 teaspoons vanilla extract Instructions: In a large pitcher combine the rose, orange-flavored liqueur, cantaloupe syrup, cantaloupe, and honeydew melon. Stir in the water. Pour into serving glasses and enjoy. To make Cantaloupe Syrup: Seed and peel the cantaloupe and then cut the melon into chunks. Transfer to a blender and process with the simple syrup until smooth. Pour in the vanilla extract and mix to combine. Store the mixture in the refrigerator until ready to use, up to 3 days. ","[Prosecco, Moscato, Vinho Verde, Cava]" 45004,"Cauliflower \Mac\ and Cheese Kosher salt and freshly ground black pepper 1 tablespoon butter, plus more for the pan
1 large head cauliflower, cut into florets
1 cup whole milk
1/2 teaspoon dry mustard
Hot sauce, as needed
1 cup grated pepper jack cheese
One 4-ounce log fresh goat cheese
1/4 cup grated Parmesan
Instructions: Bring a large pot of salted water to a boil. Preheat the oven to 375 degrees F. Grease a baking dish with butter. Cook the cauliflower in the boiling water until just crisp-tender, about 10 minutes. Drain well. In a large saucepan, heat the milk and butter over medium heat. Whisk in the dry mustard and add some hot sauce, salt and pepper. Just before the milk comes to a boil, turn off the heat and stir in the pepper jack and goat cheese. When melted and smooth, stir in the cauliflower. Spread the mixture into the prepared baking dish and sprinkle over the Parmesan. Bake until the top is golden brown and the mixture is bubbling, about 30 minutes. Let rest for a few minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 45005,"Cowgirl BBQ Sauce 1 yellow onion, chopped 4 celery stalks, chopped 1/2 cup ketchup 1/2 cup water 2 cups Worcestershire sauce 1/2 cup vinegar 2 1/2 teaspoons ground cumin 2 1/2 teaspoons chili powder 2 1/2 teaspoons hot sauce 2 1/2 teaspoons black pepper 2 1/2 teaspoons kosher salt 1/4 cup liquid smoke flavoring 2 tablespoons brown sugar 2 tablespoons Dijon mustard 1/2 cup, plus 2 tablespoons molasses Instructions: Puree onions and celery. In a large sauce pot combine the puree and the remaining ingredients and simmer for 30 minutes. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 45006,"Flour Tortillas 1 cup all-purpose flour, plus additional as needed 2 teaspoons baking powder
1 1/2 teaspoons salt
2 tablespoons lard, plus additional as needed
Instructions: Combine flour, baking powder and salt in a stand mixer and stir to combine. Turn mixer on low speed and add lard; beat until combined. Add 1/2 cup water and stir until combined. Be careful not to overwork dough, to ensure tortillas come out flakey. Pull dough out of mixer and place on a clean, workable surface, dusting with extra flour. Manually work dough into a ball, then weigh out 1/2-ounce portions. Roll out dough balls with a rolling pin into 4-inch circles to make thin tortillas. Heat a nonstick pan over low heat with 1 teaspoon lard just until melted. Add 1 tortilla and cook slowly until lightly brown, then flip over with tongs and cook other side. Continue cooking tortillas, adding lard as needed. ","[Malbec, Tempranillo, Garnacha, Barbera]" 45007,"Barley, Bean and Vegetable Soup 1/2 cup barley 2 tablespoons extra-virgin olive oil 1 onion, diced 2 zucchinis, diced 2 red potatoes, peeled and diced 2 cloves garlic, crushed 1 bunch Swiss chard, finely shredded (about 1 3/4 pounds) 4 cups chicken or vegetable stock 4 cups water 1 (14-ounce) can Cannellini beans, rinsed 8 ounces green beans, tops removed and cut into short lengths 1/2 cup fresh or frozen peas Sea salt and freshly cracked black pepper Parmesan cheese, for garnish Instructions: Add the barley to a large saucepan, cover with cold water, and bring to the boil. Reduce the heat, and then simmer for 45 minutes, or until the barley is tender. Rinse the grains under cold running water, drain well and set aside.
Heat the olive oil in a large heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes. Add the zucchinis, potatoes, garlic and chard and cook, stirring occasionally, for 5 minutes more until the greens have wilted.
Pour in the stock and water and bring everything to the boil. Reduce the heat to low and simmer for 20 minutes. Add in the Cannellini beans and simmer for another 20 minutes. Return the barley, green beans and peas, and simmer for a final 5 to 10 minutes, or until the vegetables are tender. Season with salt and pepper, and grate the Parmesan over the dish before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 45008,"BBQ Courtside Sliders 1 (20-ounce) box of Farm Rich Smokehouse? Pulled Pork BBQ Bag of your favorite slider buns Paintbrush (one for painting the buns orange and a smaller one for the basketball lines) Orange and Black Food Coloring Orange and Black Food Coloring
Pickles, slaw, etc. Instructions: Grab a pack of your favorite slider buns. Using a paintbrush, apply orange food coloring evenly to each bun. Apply black food coloring with a smaller brush to create basketball lines on each bun. Add Farm Rich Smokehouse&tread; Pulled Pork BBQ. Top with pickles or slaw. ","[Zinfandel, Merlot, Malbec, Shiraz]" 45009,"Moroccan Beef Kebabs with Curried Couscous, Raita and Charmoula Vinaigrette 2 1/2 cups warm water 1 tablespoon curry powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 1/2 cups fine couscous 3 tablespoons olive oil 1 cup Greek yogurt 1 tablespoon minced fresh mint 1/2 teaspoon ground cumin 1/4 teaspoon salt 1 small English cucumber, peeled, seeded, diced 1/2 cup olive oil 1/4 cup lemon juice 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsley 1 tablespoon minced garlic 1 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon cayenne Salt and freshly ground black pepper 1 1/2 pounds ground beef 1/2 cup finely minced red onion 2 ounces nonfat powdered milk 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh mint 1 tablespoon ground ginger 1 teaspoon cayenne 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper Olive oil, for brushing Pita bread, warmed, for serving Instructions: For the couscous: Preheat the oven to 400 degrees.Place the water in an ovenproof casserole. Whisk the curry, salt pepper into the water. Whisk the couscous into the water. Let the couscous stand for 10 minutes to absorb the water. Pour half of the olive oil into the couscous. Work the olive oil into the couscous by hand, rubbing the kernels to fluff the couscous break up any clumps, making sure that the couscous is evenly coated with the oil. Place the casserole into the oven and bake for 20 minutes. Remove the casserole from the oven and pour the rest of the oil into the couscous. By hand or with a spoon, work the oil through the couscous, breaking up any clumps. For the raita: Place the yogurt, mint, cumin, salt and cucumbers in a bowl and stir to combine. Check the seasoning and adjust if necessary. Refrigerate until time to use. For the vinaigrette: Place the oil, lemon juice, cilantro, parsley, garlic, cumin, paprika and cayenne in a bowl and stir to combine. Season the charmoula with salt and pepper. For the kebabs: Combine the beef, onions, powdered milk, cilantro, mint, ginger, cayenne, salt and pepper in a bowl and mix thoroughly to combine. Divide the mixture into 8 balls. Form each ball into a kebab cylinder about 3 inches long. Refrigerate the kebabs until ready to grill. In the meantime soak, wooden skewers in water. Heat the grill to high heat. Insert the skewers into the kebabs. Brush the kebabs with olive oil and grill until they are cooked, 34 minutes per side. To complete the dish, place a mound of couscous on a serving plate for each person. Place 2 kebabs on each plate. Garnish the plate with the raita and drizzle the charmoula on the kebabs. Serve with warm pita bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Grenache Blanc]" 45010,"Asparagus with Hollandaise 1 bunch asparagus (about 1 pound), cleaned and trimmed 1 tablespoon olive oil
Kosher salt and freshly ground black pepper
6 large egg yolks 2 tablespoons lemon juice
1 teaspoon kosher salt
1 teaspoon cayenne pepper
2 sticks (16 tablespoons) unsalted butter, melted
Instructions: Preheat the oven to 375 degrees F. For the asparagus: Toss the asparagus with the olive oil on a rimmed baking sheet and season with salt and pepper. Roast until slightly tender to the bite, about 10 minutes. For the hollandaise: Meanwhile, add the egg yolks, lemon juice, salt and cayenne to a small food processor or blender and blend on low. Slowly add the melted butter in a steady stream, blending until thickened. Serve over the roasted asparagus. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45011,"Crispy Potato Pancake with Smoked Salmon and Dill-Caper Vinaigrette 2 tablespoons Dijon mustard 2 tablespoons white wine vinegar 1 teaspoon finely minced shallot 1/2 cup canola oil
1/4 cup olive oil
1 tablespoon capers, finely minced
1 tablespoon finely minced dill Freshly cracked black pepper
1/4 small Spanish onion
2 russet potatoes (about 1 pound)
Kosher salt 3 tablespoons Clarified Butter, recipe follows 16 slices smoked salmon
1/2 cup creme fraiche, lightly whipped
1/4 cup dill fronds
5 tablespoons unsalted butter, cut into cubes Instructions: Preheat the oven to 400 degrees F. In a small mixing bowl, combine the mustard, vinegar and shallots. Whisk in the canola and olive oils to emulsify the dressing, and then fold in the capers and dill. Season with pepper only, as the capers are salty. On the large-hole side of a box grater, grate the onion into a strainer set over a bowl. Then, peel the potatoes. It is important to work quickly to avoid potato oxidation. You do not want to store the potatoes in water, as the starch will be washed away. Using the large-hole side of the box grater, grate the potatoes into the strainer. Press out the liquid and discard. Toss the potatoes with the onions and season with salt and pepper. In an 8-inch nonstick saute pan set over medium-high heat, melt the Clarified Butter. It will seem like a lot of butter. Pack the potatoes into the pan, so that the layer is 1/2-inch thick. Saute the potatoes until the bottom just starts to brown, 5 to 7 minutes. Carefully and gently flip the potato pancake onto a small plate browned-side up. Then slide the potato pancake back into the pan and brown on the other side over medium-high heat. Place in the oven and cook until evenly golden, another 10 to 15 minutes. Drain the potato pancake on a paper towel and cut into quarters. Roll the smoked salmon into rosettes. Top the potato pancake slices with the smoked salmon rosettes, a few dollops of creme fraiche and the dill fronds. Drizzle with the vinaigrette before serving. Heat the butter in a heavy-duty saucepan over very low heat until it's melted. Simmer gently until the foam rises to the top of the melted butter. The butter may splatter a bit, so be careful. Once the butter stops spluttering and no more foam seems to be rising to the surface, remove from the heat and skim off the foam with a spoon. Line a mesh strainer with a few layers of cheesecloth or gauze and set the strainer over a heatproof container. Carefully pour the warm butter through the cheesecloth-lined strainer into the container, discarding any solids from the bottom of the pan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45012,"Pizza on a Stick 1 13.8-ounce package refrigerated pizza dough All-purpose flour, for dusting 1 cup marinara sauce 1 1/2cups shredded mozzarella cheese 1/2 cup grated parmesan cheese 3/4 cup chopped pepperoni, black olives and/or mushrooms Extra-virgin olive oil, for brushing 2 cloves garlic, minced Pinch of dried oregano Pinch of red pepper flakes Instructions: Preheat the oven to 425 degrees. Line 2 baking sheets with parchment paper. Roll out the pizza dough on a lightly floured surface into a 12-by-16-inch rectangle. Cut into 6-by-8-inch quarters, then cut each quarter in half diagonally to make 8 triangles. Brush each triangle of dough with marinara sauce, leaving a 1/2-inch border all around; sprinkle with mozzarella and parmesan (reserve some of the sauce and cheese for topping). Layer a few pieces of pepperoni, olives and/or mushrooms over the cheese, reserving a few pieces for topping. Slightly fold in the two far corners, then roll up the dough from the long side, like a burrito, until the filling is fully enclosed in a tube, pressing gently to seal. Carefully insert a popsicle stick or wooden skewer into the center of each pizza roll and arrange on the prepared baking sheets. Brush the rolls with olive oil and more marinara sauce; sprinkle with garlic, oregano and red pepper flakes. Press any extra filling ingredients onto the rolls. Sprinkle with more mozzarella and parmesan. Bake until golden, about 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 45013,"Chicken with a Lemon Herb Sauce 2 tablespoons extra-virgin olive oil 4 boneless skinless chicken breast halves Kosher salt and freshly ground black pepper 1 clove garlic, peeled 1/4 teaspoon salt 1/2 cup chopped fresh parsley leaves 1/3 cup chopped fresh mint leaves 1 1/2 teaspoons freshly ground black pepper 1 lemon, zested and juiced 1/3 cup extra-virgin olive oil Instructions: For the Chicken: Preheat an oven to 450 degrees F. Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing. For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 45014,"Turkey Burger with Wasabi Mayo 2 1/4 pounds ground turkey 6 scallions (white and green parts), finely chopped 3 tablespoons soy sauce 1 tablespoon mirin 1 1/2 teaspoons dark sesame oil 1 teaspoon kosher salt, plus additional for seasoning Vegetable oil, for brushing Freshly ground black pepper 6 sesame seed hamburger buns 1 1/2 ripe Hass avocados, halved, pitted and thinly sliced 6 slices ripe tomato 1 1/2 cups alfalfa sprouts 13 cup pickled ginger
4 teaspoons water 4 teaspoons wasabi powder 1/2 cup mayonnaise
Instructions: Heat grill.
Mayonnaise: Stir water into the wasabi powder in a small bowl and let stand for 5 minutes. Stir in mayonnaise.
Burgers: Using your hands, gently mix turkey with scallions, soy sauce, mirin, sesame oil and 1 teaspoon of the salt in a large bowl. Divide turkey mixture into 6 equal portions, then into balls by gently tossing from hand to hand. Shape into 6 loosely packed 1-in. thick patties. Press the center of each patty so it is slightly thinner than the edges. Brush with oil and season the outside with salt and black pepper to taste.
Grill burgers, turning once, until cooked through, about 14 minutes total. Set burgers aside to rest while grilling the buns until lightly toasted. Season the avocado and tomato with salt to taste. Serve the burgers on the buns with the wasabi mayonnaise, avocado, tomato, sprouts and pickled ginger. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45015,"Pork Chops in Creamy Champagne Sauce and Raisin Bread with Mascarpone and Pears 1 tablespoon olive oil 8 boneless pork loin chops Salt Freshly ground black pepper 1 tablespoon dried thyme 1 tablespoon dried tarragon 1/2 cup dry Champagne 1 cup milk 1 tablespoon all-purpose flour 1/2 cup sliced black olives 1 loaf raisin bread, sliced crosswise into 1/2-inch thick slices and toasted 4 to 6 ounces mascarpone cheese 2 pears, cored and thinly sliced Instructions: Heat oil in a large skillet over medium-high heat. Season both sides of pork with salt, black pepper, thyme and tarragon. Add chops to hot skillet and cook 2 minutes per side, until golden brown. Add Champagne and cook 1 minute. Remove 4 chops from skillet and set aside. Whisk together milk and flour until flour dissolves. Add milk mixture to skillet and bring to a simmer. Simmer 3 minutes, until sauce thickens and chops are cooked through. Transfer chops to a serving platter and top with olives. Spread mascarpone cheese on toasted raisin bread and top with sliced pears. Serve these 4 pork chops with raisin bread. Reserve remaining chops for another meal. ","[Chardonnay, Pinot Grigio, Sparkling Brut, Barolo]

" 45016,"Butternut Coconut Stew 3 tablespoons extra-virgin olive oil 1 tablespoon chopped peeled fresh ginger 1 tablespoon chopped serrano cl 4 cloves garlic, smashed 2 medium onions, chopped 1 pound butternut squash, peeled, seeded and cut into 2-inch chunks 2 cups chicken broth One 14-ounce can coconut milk Kosher salt and freshly ground black pepper Cilantro leaves, for serving Zest of 1 lime, plus lime wedges, for serving Cooked rice, for serving Instructions: Heat the olive oil in a large pot over medium-high heat. Stir in the ginger, serrano cl, garlic and onions. Cook, stirring often, until golden, about 8 minutes. Add the squash, chicken broth, coconut milk, 1 teaspoon salt and a couple turns of pepper. Cover and simmer until the squash is tender, about 25 minutes. Sprinkle with cilantro leaves and lime zest. Serve with lime wedges and cooked rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 45017,"Creamy Pesto Gnocchi with Italian Sausage 2 1 lb. boxes gnocchi (refrigerated, frozen or vacuum packed) 1 pkg. Johnsonville? Sweet or Mild Italian Sausage links, decased 2 tbsp. extra virgin olive oil 1/2 lb. snap peas 1 med. red bell pepper, 1/2 inch diced 6-8 oz. pesto, (store bought or fresh made, 3/4 - 1 cup) 1/2 cup light cream (or half and half) 1/2 cup freshly grated parmesan cheese Instructions: In a large pot, cook the gnocchi according to the package directions. Drain, rinse and return them to the pot. In a 12\ skillet, heat oil over medium heat and saute the snap peas and red peppers until tender, about 4 minutes. Toss into the pot with the reserved cooked gnocchi. In the same skillet, cook and crumble Italian sausage until cooked through about 8-10 minutes. Transfer sausage to the pot with the vegetables and pasta. Over med-low heat, stir to combine the pasta, vegetables and sausage mixture. Add the pesto and light cream; toss gently to coat all the ingredients. Heat through and serve with freshly grated parmesan cheese. Serves 6

• Substitution, if you can't find gnocchi, try this easy pesto and cream sauce on any type of pasta. You can also use 3/4 cup of frozen peas in place of the snap peas. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 45018,"Margherita Pizza 2 tablespoons extra-virgin olive oil, plus extra to grease pan 4 garlic cloves, thinly sliced 1 tablespoon fresh thyme leaves 1 tablespoon fresh oregano leaves 1 (28-ounce) can whole peeled tomatoes, drained and hand crushed (recommended: San Marzano) Kosher salt and freshly ground black pepper 1 recipe fresh pizza dough, recipe follows 1 (8-ounce) ball fresh buffalo mozzarella, water drained 1/2 bunch fresh basil leaves 2 packages active dry yeast 2 teaspoons sugar 2 cups warm water (100 to 110 degrees F.) 2 tablespoons kosher salt 6 cups unbleached all-purpose flour, plus more for dusting 2 tablespoons extra-virgin olive oil, plus extra for bowl Instructions: Preheat the oven to 450 degrees F. Put a jelly roll pan or a half sheet pan in the oven. Begin by making the tomato sauce. In a large saute pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant then add the crushed tomatoes and season with salt and pepper, to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside. Take the preheated jelly roll pan out of the oven and drizzle some olive oil over the entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use. Stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan, so the dough comes up the sides to form a crust on the rim. Smear with tomato sauce then tear up the mozzarella and scatter it evenly over the top of the pie. Tear the basil leaves, spread them over the top and drizzle with a little more olive oil. Give it a final season with salt and pepper, to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour. Remove from the oven, cut into slices and serve. . ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 45019,"Ghouly Cupcakes 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces 1/2 cup root beer, flat 1/3 cup unsweetened Dutch-processed cocoa 1 1/4 cups all-purpose flour 1 1/4 cups sugar 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1/4 cup sour cream 2 large eggs, room temperature 1 teaspoon pure vanilla extract 8 large egg whites 1 1/2 cups granulated sugar 1/2 teaspoon cream of tartar 1 pinch fine salt 1 teaspoon banana extract, or more to taste 1 to 2 drops pastel food coloring, optional Candied eyeballs Instructions: Preheat the oven to 350 degrees F. Line standard muffin tins with cupcake liners or spray footed cupcake holders with nonstick spray.
  Put the butter, root beer, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.
  Meanwhile, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the sour cream, eggs, and vanilla together in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; take care not to overmix. Divide the batter evenly between the prepared muffin cups, filling each one about 3/4 of the way full, about 1/4 cup per cupcake. Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
  For Frosting: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until eggs beat up into a cool stiff meringue, about 5 minutes. Add a few drops of desired extract and/or food coloring and lightly beat into the meringue.
  To decorate: Using a spoon, offset spatula or piping bag, dollop, spread or pipe about 1/2 cup meringue on top of each cupcake to make a ghost or monster of your choice. Decorate with candied eyeballs or other candies. These can be finished 2 to 3 hours in advance and held at room temperature.
  ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45020,"Coconut Cupcakes with Coconut Cream Cheese Frosting 2 1/2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon fine salt 2 1/2 sticks (10 ounces) unsalted butter, softened 2 cups granulated sugar 5 large eggs 1 1/2 teaspoons vanilla extract 1 teaspoon coconut extract 2/3 cup buttermilk 1 1/2 cups sweetened coconut flakes 1 cup sweetened coconut flakes, lightly toasted, for garnish 24 ounces cream cheese, softened 1 stick (4 ounces) unsalted butter, softened 2 teaspoons vanilla extract 4 cups confectioners' sugar Instructions: For the cupcakes: Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
  In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside. Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
  Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on. For the frosting: Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated. To assemble: Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 45021,"Orange Bourbon Iced Tea 24 ounces brewed orange pekoe tea, chilled 6 ounces bourbon
4 ounces Clover Honey Syrup, recipe follows 4 ounces fresh orange juice plus orange peels, for garnish 1 cup clover honey Instructions: Add the tea, bourbon, Clover Honey Syrup and orange juice to a pitcher and stir. Pour over ice in individual glasses. Combine the honey and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the honey dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Bourbon, Orange Wine, Honey Wine]" 45022,"Ravioli with Sweet Crab and Green Herb Pesto 1 recipe Pasta Dough for Ravioli, recipe follows 1 pound tub Dungeness crabmeat, picked through for shells 2 tablespoons extra-virgin olive oil 1/2 lemon, juiced Sea salt and freshly ground black pepper 1 large egg white 4 cups (packed) mixed fresh herbs, such as flat-leaf parsley, basil, tarragon, and mint 4 green onions, green parts only, chopped 1 lemon, zest finely grated Sea salt and freshly ground black pepper Extra-virgin olive oil 2 anchovy fillets 3 garlic cloves, minced 1/2 cup heavy cream 2 cups all-purpose flour, plus more for dusting 1 teaspoon salt 3 large eggs, plus 1 for egg wash 2 tablespoons extra-virgin olive oil Cornmeal, for dusting Instructions: Sauce: Make the pasta dough as directed in the master recipe. To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate. To make the sauce: Put the herbs in a food processor with the green onions, lemon zest, salt, and pepper; pulse to chop it up a bit. Add about 1/4 cup of olive oil and puree it down until smooth and bright green. Coat a wide saute pan with a couple of tablespoons of olive oil and place over medium heat. When the oil gets hazy, add the anchovies and mash them up with a wooden spoon so they melt into the oil. Toss in the garlic and stir it around until it just begins to turn golden, not brown. Carefully pour the herb sauce into the anchovy oil, stirring to incorporate. Mix in the heavy cream and season with salt and pepper. To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above. Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed. Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bathe the ravioli in your favorite sauce to lightly coat and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 45023,"Spiked Weekend Smoothie 8 large strawberries, trimmed, halved, and frozen 3/4 cup freshly squeezed orange juice 1/2 teaspoon orange zest 1 cup vanilla frozen yogurt or ice cream 1 tablespoon sugar, or more if berries are not very sweet 2 tablespoons orange liqueur Orange wedges, for garnish Instructions: In a blender, combine frozen strawberries, orange juice, and orange zest. Pulse to coarsely chop. Add orange liqueur, frozen yogurt, and sugar. Continue to blend until smooth and frothy. Divide between 4 small glasses and garnish with an orange wedge and serve. ","[Chardonnay, Moscato, Riesling]" 45024,"Indian Spiced Tri-Tip Tacos with Caraway Basmati Rice and Tangy Tomato Sauce 3 tablespoons minced fresh garlic 3 tablespoons garam masala powder 1 tablespoon kosher salt 1 teaspoon freshly cracked black pepper 3 to 4 tablespoons canola oil, plus more if needed 1 (2 to 3-pound) beef tri-tip 1 tablespoon canola oil 3 tablespoons minced garlic 1 tablespoon minced fresh ginger 1 tablespoon garam masala 1 (32-ounce) can tomato puree 1 tablespoon brown sugar 2 tablespoons apple cider vinegar 1 tablespoon Worcestershire sauce Kosher salt and freshly ground black pepper, to taste 1 cup water 1 1/2 cups basmati rice 2 tablespoons canola oil 2 teaspoons caraway seeds 1 small onion, minced 3 cups water Kosher salt and freshly ground black pepper, to taste 1 package corn tortillas Bunch fresh cilantro sprigs 2 jalapeno peppers, seeded and thinly sliced Instructions: For the beef: Mix the garlic, garam masala, salt, and pepper with enough oil to make a paste. Rub the paste all over beef and marinate for 1 hour. Preheat a grill or grill pan and preheat the oven to 450 degrees F.
Sear the meat on the grill, sear all sides. Transfer the meat to a roasting pan and finish in the oven until, a thermometer reads an internal temperature of 145 degrees F for medium. Allow the beef to rest before slicing.
For the tomato sauce: Meanwhile, in a large pot, heat 1 tablespoon canola oil until shimmering. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the garam masala, cooking another 30 seconds, then add the tomato puree, brown sugar, vinegar, and Worcestershire. Season the mixture with salt, and pepper, to taste. Add water and simmer 20 minutes, or until the flavors deepen and the sauce thickens.
For the rice: Wash the rice in 4 changes of water, until the water is relatively clear. Soak the rice for 30 minutes, and then drain.
In large pot, add 2 tablespoons oil and warm over medium heat until oil shimmers. Add the caraway seeds and toast for 1 minute. Add the onions, sauteing until golden brown. Drain the rice. Add to pot and toast, stirring every now and then, until the grains are separate and glistening with oil. Add the water, season with salt and pepper, and bring to a boil, then lower the heat and simmer, covered, until cooked, about 15 minutes.
Warm the tortillas over an open flame or in a pan. Slice the beef into thin slices. Construct the tacos with a little rice, some meat, some sauce, a sprig of fresh cilantro, and 2 slices of jalapeno. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 45025,"Breakfast Potatoes 12 russet potatoes Canola oil, for frying Butter, for frying 1 large onion, cut into fine dice 1 green pepper, cut into fine dice 1 red pepper, cut into fine dice 1 yellow pepper, cut into fine dice Salt and ground black pepper Instructions: Preheat the oven to 375 degrees F.
Place the potatoes on a baking sheet and bake until fork tender, about 45 minutes.
Place the hot potatoes on a cutting board and dice them into 1-inch pieces.
Heat a skillet over medium-low to medium heat. Next, put a tablespoon of canola oil in the skillet. Add in some butter and the onions and saute until they start to turn brown. Next, throw in the cooked diced potatoes and the peppers. Salt and pepper the potatoes, then stir them around, slightly pressing/packing them in the skillet. Cook without stirring for 5 to 7 minutes. You want to make sure the pan is hot enough to crisp the potatoes. Add more butter to the pan as necessary for moisture.
After several minutes, use a spatula to flip the potatoes over and cook on the other side for another 5 to 7 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45026,"Stuffed Shishitos 8 ounces shishito peppers 4 ounces manchego cheese, shredded (about 1 cup) 6 ounces deli-sliced serrano ham Instructions: Preheat oven to 450? F. Cut a 1- to 1 1/2-inch slit down the length of each shishito pepper. Stuff the peppers with the cheese. Wrap each stuffed pepper with a small slice of the serrano ham. Arrange the peppers on a parchment paper-lined baking sheet. Bake until the ham is lightly browned and the cheese is melted, 15 to 20 minutes.
","[Chardonnay, Rioja, Garnacha, Barbera]" 45027,"Panko Crusted Salmon and Corn Chickpea Salad 1/2 cup white balsamic vinegar 1 lemon, juiced Salt and pepper 1 cup chickpeas, well rinsed in cool water and drained
1 cup corn kernel, fresh roasted or canned
1 cup diced tomatoes 1/2 cup diced English cucumber 1/2 cup shredded romaine tops 1 red onion, julienne
Six 4- to 5-ounce salmon portions, skin off 1 1/2 teaspoons salt 1 teaspoon white pepper 1/2 teaspoon ground ginger Flour, for coating 3 eggs, beaten 1 1/2 cups panko
2 tablespoons grapeseed oil
1 tablespoon chopped fresh parsley
Instructions: For the salad: In a large bowl, mix together the vinegar, lemon juice and some salt and pepper with a whisk. Add the chickpeas, corn, tomatoes, cucumber, lettuce and onions. Toss with a spoon to coat ingredients. Hold in the refrigerator until the salmon is prepared. For the salmon: Sprinkle the salmon portions with the salt, white pepper and ginger. Dip the presentation side of the salmon in some flour, and shake off the excess. Then dip the same side of salmon in the egg wash. After the egg wash, dip the salmon in panko to finish the crust. In a saute pan over medium-high heat, warm the oil for 1 minute. Once the oil is warm, place the breaded side down in the pan and cook until golden brown, 3 minutes. Once browned, flip and finish, 3 to 4 minutes. Then remove, sprinkle with parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45028,"Stir-Fried Wild Mushrooms with Snap Peas in Oyster Sauce 1 pound snap peas, ends snapped and veiny strings removed, rinsed and drained 1 tablespoon minced garlic 2 tablespoons rice wine or sake 1/2 teaspoon salt, or to taste 1/2 pound shiitake mushrooms, stems trimmed and lightly rinsed 1/2 pound oyster mushrooms, stems trimmed and lightly rinsed (If unavailable, substitute shiitake mushrooms.) 1/2 pound cremini mushrooms, stems trimmed and lightly rinsed 1 tablespoon minced garlic 1 tablespoon minced fresh ginger 3 1/2 tablespoons good quality oyster sauce 1 1/2 tablespoons rice wine or sake 1 1/4 teaspoons sugar 1/2 teaspoon toasted sesame oil 1/2 cup chicken broth or water 1 teaspoon cornstarch 2 1/2 teaspoons canola or corn oil Instructions: With a sharp knife, cut the mushrooms on the diagonal into quarters, depending on the size. Prepare the seasonings and set by the stove. Heat a wok or a heavy skillet until very hot, add 1 teaspoon of oil and heat until hot. Add the snap peas, minced garlic, rice wine or sake, and salt, and toss lightly over high heat for about 1 1/2 minutes until the peas are just tender (snow peas will take slightly less time.) Remove from the pan and arrange around the outside of the serving plate. Reheat the pan and the remaining oil until very hot. Add the Seasonings and stir-fry about 10 seconds until fragrant. Add the mushrooms and toss lightly with a spatula or shovel over high heat for about 1 minute. Add the sauce and toss lightly to thicken, stirring constantly to prevent lumps. Arrange the mushrooms inside the snow peas on the serving platter. Serve immediately. ","[Chardonnay, Pinot Grigio, Gewrztraminer, Riesling]" 45029,"Plum and Crystallized Ginger Galette 1 1/4 cups all-purpose flour, plus more for flouring 1 tablespoon sugar 1/2 teaspoon kosher salt 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 3 to 4 tablespoons very cold heavy cream 1 1/2 pounds ripe but still firm yellow plums, pitted and cut into 6 to 8 wedges each 1/4 cup finely chopped crystallized ginger 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 5 tablespoons sugar 1 cup blueberries 2 tablespoons unsalted butter, cut into small pieces 1/3 cup good-quality lemon, apricot or orange preserves (see Cook's Note) Sweetened whipped cream, for serving, optional Instructions: For the crust: Place the flour, sugar and salt in a food processor and process to blend. Add the butter and pulse until the mixture resembles coarse meal. Add 3 tablespoons of the cold cream and pulse until the dough comes together in a ball. Add some or all of the remaining tablespoon of cream if the dough is still quite crumbly; it should hold together in a ball when you squeeze it. Place a large piece of plastic wrap on the counter, gather the dough into a ball and flatten the dough into a disk on the plastic wrap. Wrap well. Refrigerate for 1 hour. Preheat the oven to 400 degrees F. Place a large sheet of parchment paper on a work surface and lightly flour the parchment. Place the dough on the paper, lightly flour the top and roll out into a round or oval about 1/4 inch thick. Transfer the paper to a rimmed baking sheet.
For the filling: Toss the plums with the crystallized ginger, flour, cinnamon and 4 tablespoons of the sugar in a large bowl. Arrange the plums in concentric circles on the center of the dough circle, leaving a 1 1/2-inch border of dough all around. Sprinkle the blueberries and any lingering pieces of ginger over and in between the plums. Fold the border in over the fruit. Distribute the butter pieces over the filling and sprinkle the border with the remaining tablespoon of sugar.
Bake until the crust is nicely browned and the fruit filling is soft and bubbling a bit, 40 to 45 minutes. Warm the preserves in the microwave and gently brush the hot galette with the preserves, both the top of the crust edges and the fruit in the middle. Transfer the parchment paper with the galette to a wire rack and let the galette cool to room temperature. Transfer to a plate and serve with whipped cream if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 45030,"Homemade Dulce de Leche 1 pint whole milk 17 ounces granulated sugar Instructions: In a medium, heavy-bottomed saucepan, combine the milk and sugar. Stir thoroughly to blend. Place the milk over medium heat and bring it to a boil. Reduce the heat and simmer gently, stirring from time to time. The milk and sugar will become \thin\ and then eventually \simmer\ back together and turn a light brown color. Continue to cook, stirring from time to time, until it the sauce is golden brown. This whole process takes about 25 to 35 minutes. Transfer to a bowl or jar to cool. ","[Chardonnay, Torronts, Riesling, Moscato]" 45031,"Santa Fe Chicken Packets 1 can (15 oz each) Rosarita? Premium Whole Black Beans, drained, rinsed 2 cups frozen whole kernel corn 1 can (10 oz each) Ro*Tel? Original Diced Tomatoes & Green Chilies, drained 1/2 teaspoon ground cumin PAM? Original No-Stick Cooking Spray 4 boneless skinless chicken breasts (5 oz each) 1/2 cup shredded reduced fat Mexican cheese blend Instructions:

1. Preheat outdoor grill to medium-high heat according to manufacturer's directions. Stir together beans, corn, drained tomatoes and cumin in medium bowl.
2. Place four 18x12-inch pieces of heavy foil on counter. Spray each with cooking spray. Place 1 breast in center on each piece of foil. Spoon 1/4th bean mixture over chicken for each packet. Bring up short sides of each foil packet and double fold top. Double fold both ends to seal each packet, leaving space for steam to gather.
3. Place packets on grate of covered grill. Grill 15 to 20 minutes or until chicken is no longer pink in centers (165 degrees F). Carefully open packets; sprinkle 1/4th cheese on top of each breast. Close foil and let stand 2 minutes or until cheese melts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45032,"Honey Oatmeal-Raisin Cookies Nonstick cooking spray 2 tablespoons unsalted butter, melted 1/4 cup canola oil 1/2 cup honey 1 large egg 1/4 cup smooth unsalted almond butter 1/2 teaspoon vanilla extract 1/4 cup nonfat dry milk 1 cup whole-wheat pastry flour (or 1/2 cup each all-purpose and whole-wheat flour) 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 3/4 cups rolled oats 1/2 cup raisins Instructions: Preheat the oven to 350 degrees F. Mist 2 baking sheets with cooking spray. Beat the butter, canola oil, honey, egg, almond butter and vanilla extract in a large bowl with a mixer until combined. In another bowl, whisk the dry milk, flour, baking soda, cinnamon and salt. Add the flour mixture to the butter mixture and stir to combine. Stir in the oats and raisins. Scoop tablespoonfuls of batter about 2 inches apart onto the prepared baking sheets. Bake until golden, about 12 minutes. Let the cookies cool 2 minutes on the baking sheets, then transfer to a rack to cool completely. Store in a loosely covered container for up to 3 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 45033,"Cedar Plank Salmon 2 cups pinot noir (optional) 1 tablespoon packed light brown sugar 2 teaspoons grated lemon zest 2 teaspoons finely chopped fresh rosemary Kosher salt and coarsely ground pepper 1 large side of salmon (3 to 3 1/2 pounds), skin on Chopped fresh parsley, for topping Instructions: Depending on the size of your salmon, put 1 or 2 cedar grilling planks (about 15 inches each) in a large dish or roasting pan (it?s OK if they overlap). Pour in the wine, then add enough water to cover (if not using wine, just use all water). Weight the plank down with a heavy pot so it is submerged. Let soak at least 2 hours, flipping it over halfway. About 30 minutes before cooking, preheat a grill to medium (if your grill has a thermometer, it should register about 375 degrees F). Combine the brown sugar, lemon zest, rosemary, 4 teaspoons salt and 2 teaspoons pepper in a small bowl. Remove any pin bones or belly fat from the salmon. Rub the salt mixture all over the flesh side of the fish. Transfer to a baking sheet, loosely cover and refrigerate 30 minutes. Drain the cedar plank and arrange on the grill. Place the salmon skin-side down on the plank (if your salmon is large, you?ll need to put 2 planks side by side); cover and grill until just cooked through, 12 to 18 minutes, depending on the thickness. Transfer the plank to a board and top the salmon with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]

" 45034,"Broccoli Rabe With Garlic 2 bunches broccoli rabe 3 tablespoons good olive oil 6 large cloves garlic, sliced 1/2 teaspoon crushed red pepper flakes 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well.
Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside.
Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente.
Add the reserved garlic, check the seasonings, and serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45035,"Bacon and Leek Warm Potato Salad 4 large Idaho potatoes, peeled and thinly sliced Salt Extra-virgin olive oil, for drizzling 8 slices center cut bacon, chopped 2 ribs celery, chopped 1 carrot, peeled then thinly sliced with a vegetable peeler, then chopped into bits 2 leeks 1/2 cup dry white wine, eyeball it 1/2 cup chicken stock, eyeball it 2 tablespoons fresh thyme, 5 to 6 sprigs, stripped and chopped Black pepper Instructions: Place potatoes in a pot and cover with water. Bring to a boil, salt water and cook until just tender 10 minutes. Heat a medium skillet over medium high heat. Add a liberal drizzle of extra-virgin olive oil and the bacon. Cook bacon until crisp. Reserve bacon on paper towel lined plate, removing it from the pan with a slotted spoon. Drain some of the fat, leaving about 3 tablespoons in the pan. Add celery and carrots to the pan. While the vegetables cook, cut leeks lengthwise then into half moon slices 1/2- inch thick. Run the leeks under cold water and separate every layer to release the trapped grit. Drain well. Add leeks to sauteed veggies and cook another 4 to 5 minutes until tender. Deglaze the pan with wine and pick up any pan drippings. Reduce heat to low and add chicken stock and thyme. Drain potatoes and return to hot pot to cook off water then transfer the potatoes to the skillet with the vegetables and stock. Carefully combine the potatoes and vegetables, add bacon back to the pan then season the warm salad with salt and black pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45036,"How to Make Homemade Pumpkin Pie | Classic Pumpkin Pie 1 1/4 cups all purpose flour 2 teaspoons sugar 1/8 teaspoon salt 1/2 cup cold butter (1 stick), diced 1 large egg, lightly beaten Flour for rolling the dough One 15-ounce can unsweetened pure pumpkin puree (about 2 cups) 3/4 cup packed light brown sugar 3 eggs, lightly beaten 1 1/4 cups half-and-half 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1/4 teaspoon freshly ground nutmeg Instructions: Make the dough by hand. In a medium bowl, whisk together the flour, sugar, and salt. Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with bean-sized bits of butter. (If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.) Add the egg and stir the dough together with a fork or by hand in the bowl. If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
Alternatively, make the dough in a food processor. With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.
Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.
On a lightly floured surface, roll the dough with a rolling pin into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
Set separate racks in the center and lower third of oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift sides of the parchment paper to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a rack.
Lower the oven temperature to 350 degrees F.
While the pie shell is cooling make the filling. In a large bowl, whisk together the pumpkin, brown sugar, eggs, half-and-half, spices, and salt until smooth. Return the pie shell to the baking sheet and pour in the filling.
Bake on the lower oven rack until the edges of the filling are set but the center is still slightly loose, about 50 to 60 minutes. (If the edges get very dark, cover them with aluminum foil.) Cool on a rack. Serve room temperature or slightly warm.
","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 45037,"Split Pea Soup with Crispy Kielbasa Good olive oil 2 cups chopped leeks, white and light green parts, spun-dried (2 leeks)
1 1/2 cups chopped yellow onion (1 large)
2 cups (1/2-inch) diced, scrubbed carrots (3 large)
1 tablespoon minced garlic (3 cloves)
1 pound dry green split peas
8 cups good chicken stock, preferably homemade 1 smoked ham hock
8 fresh thyme sprigs, tied with kitchen twine
2 large fresh bay leaves
Kosher salt and freshly ground black pepper
12 ounces smoked kielbasa, halved lengthwise and sliced diagonally in 1/4-inch-thick pieces
Minced fresh parsley, for serving
Instructions: Heat 1/4 cup olive oil in a large (11 to 12-inch) pot or Dutch oven, such as Le Creuset, over medium-high heat. Add the leeks, onion, and carrots and cook for 7 to 8 minutes, stirring occasionally, until tender and starting to brown. Stir in the garlic and cook for one minute. Stir in the peas to coat with oil and cook for one minute. Add 8 cups of the chicken stock, 2 cups water, the ham hock, thyme bundle, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer, partially covered, for 1 1/4 hours, stirring occasionally, until the peas are very tender and falling apart. After 45 minutes, stir more frequently, scraping the bottom of the pot to be sure the soup doesn\u2019t burn. Discard the thyme bundle, bay leaves, and ham hock. Transfer 2 cups of the soup to the bowl of a food processor fitted with the steel blade and pure. Return the pure to the pot, adding more chicken stock or water if the soup is too thick. To serve, heat 2 tablespoons olive oil in a medium (10 to 11-inch) saut pan over medium heat. Add the kielbasa and saut for 5 to 6 minutes, tossing occasionally, until the kielbasa is browned. Serve the soup hot with the kielbasa and parsley sprinkled on top. Make ahead: Reheat the soup over low heat, adding chicken stock or water to thin. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45038,"Monster Meatballs 6 slices Texas toast 1 cup milk
1 1/2 pounds ground turkey
1 1/2 pounds ground sausage
2 cups finely grated Parmesan 1/4 cup minced fresh parsley, plus more for garnish
5 cloves garlic, minced
1 large onion, finely diced Kosher salt and freshly ground black pepper Olive oil, for frying
4 cups store-bought marinara 2 1/4 pounds bucatini, cooked, for serving 12 fresh basil leaves, chopped Instructions: Soak the Texas toast in the milk in a shallow bowl for 10 minutes. Add the turkey, sausage, Parmesan, parsley, garlic, onion and some salt and pepper to a bowl. Add the Texas toast and milk. Mix together (the bread will get broken up as it mixes) and form 3 oversized balls. Heat some oil over medium heat in a small Dutch oven. Add the meatballs and carefully brown/sear the surface, moving them around to keep their shape. The meatballs should be somewhat crowded in the small pot. Pour in the marinara and add water if needed to cover. Bring to a simmer, cover and simmer, carefully turning the meatballs halfway through, until cooked through, about an hour. To serve: Plate up the bucatini and top with the sauce and meatballs. Garnish with parsley and basil.
","[Barolo, Barbaresco, Dolcetto, Aglianico]" 45039,"Croissants, Pain au Chocolat, Pain Raisin and Danish 3 tablespoons unsalted butter Scant 1/4 cup loosely packed fresh compressed yeast Generous 1/2 cup cold water 3 1/3 cups bread flour, plus extra if needed 2 teaspoons salt 1/3 cup granulated sugar Generous 1/2 cup whole milk 1 cup plus 2 tablespoons room temperature unsalted butter 9 ounces bittersweet chocolate, chopped Almond cream, recipe follows Hydrated Raisins, recipe follows Almond cream, recipe follows Canned fruit For the egg wash: 2 large egg yolks 1 large egg Scant 1/4 cup whole milk 1/2 cup plus 1 tablespoon room temperature unsalted butter Generous 1/2 cup granulated sugar Generous 1 cup almond flour 1 large egg Scant 1/4 cup all-purpose flour 1 cup raisins Water, as needed 1/2 cup dark rum or flavored liquor Instructions: For croissants: Use a sharp chef's knife to cut out triangles with a 2 1/2-inch base and 10-inch sides. Lay each triangle on a lightly floured work surface with the tip facing you. Gently pull the tip toward you; this light stretch adds layers to the finished croissant without adding density. Use the palms of your hands to roll each triangle up from the base to the tip. (At this stage, they can be frozen for up to 1 week if well wrapped in plastic wrap. Thaw on a parchment paper-covered baking sheet overnight in the refrigerator before proceeding.) Place the rolled croissants on a parchment covered baking sheet; spaced about 2 inches apart. Loosely cover the baking sheet with plastic wrap. Allow the croissants to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours depending on the temperature of the room and of the dough. For the Pain au Raisin: Have dough rolled to the 10 by 36-inch rectangle. Use an offset spatula to spread a 1/8-inch-thick layer of almond cream over the dough, spreading it all the way to the edges of the rectangle. Sprinkle the top of the almond cream with the hydrated raisins. Roll the dough toward you, starting at the long side. Try to keep the roll tight and even. Cut the roll into 1-inch-thick slices. You will have a tail on each slice. To close the pain au raisin, simply tuck the tail under the dough. Place the pain au raisin on a parchment covered baking sheet, spaced about 2 inches apart. Allow the Pain au Raisin to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours depending on the temperature of the room and of the dough. Preheat the oven to 375 degrees F. Make an egg wash by whisking together the egg yolks, whole egg, and milk in a small bowl until well combined. With a pastry brush, very gently coat the pastries completely with egg wash. Bake until golden brown, about 10 minutes. Leftovers can be stored in the freezer if well wrapped in plastic wrap for up to 2 weeks. Thaw at room temperature and warm in the oven before serving. For the egg wash: Prepare the dough: Melt the 3 tablespoons butter in a small saucepan over low heat. Allow the butter to cool to room temperature. It should be warm to the touch. In a small bowl, dissolve the yeast in the cold water. Place the flour, salt, sugar, milk, and melted butter in the bowl of a stand mixer fitted with the paddle attachment. Set the mixer on medium speed and mix just until the ingredients are dispersed, about 5 seconds. Add the dissolved yeast and beat on medium-high speed until the dough is well combined and no longer sticks to the sides of the bowl, about 1 minute. If the dough is too soft, add more flour 1 tablespoon at a time until it is firmer. (The dough is too soft when it cannot hold its shape.) If the dough is too hard, add cold water 1 tablespoon at a time until it has softened. (The dough is too hard when it is difficult to mix in the mixer.) Remove the dough from the mixing bowl. If the dough is slightly sticky and ropy, knead it with your hands for about 30 seconds, until it is smooth. Pat it into a ball. Place the dough on a lightly floured baking sheet, cover with plastic wrap, and let it proof at room temperature for about 30 minutes. Place the dough on a lightly floured work surface and roll it out to an 8 by 15-inch rectangle about 1/4-inch thick. Wrap the rectangle in plastic wrap and refrigerate for 2 hours. The cold retards the rising process, allowing a slow fermentation to help develop the flavor of the dough. Remove the dough from the refrigerator, unwrap the rectangle, and place it with a long side facing you on a lightly floured work surface. Spread the softened butter evenly over the right two thirds of the dough. Incorporate the butter by folding the (butterless) left third of the dough over the center, Then fold the right third of the dough to the left, to resemble a folded letter. Roll this out into another 10 by 30-inch rectangle about 1/8-inch thick. Fold each short end of the dough to the middle so they meet but do not overlap. Then fold one half over the other half and, if necessary, rotate the dough so that the seam is on your right. Wrap the folded dough in plastic wrap and let it rest in the refrigerator for a minimum of 2 hours. Remove the dough from the refrigerator, unwrap it, and place on a lightly floured work surface. Roll it into a 10 by 30-inch rectangle and turn it so a long side faces you. Give the dough a single fold by folding the left third of the dough over the center, then fold the right third of the dough to the left. Now the dough should resemble a folded letter. Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured work surface. Roll out the dough into a 10 by 36-inch rectangle about 1/4-inch thick. Keep the thickness even and the edges straight. This will make it easier to cut the croissants or pain au chocolat. For pain au chocolat: With a sharp chef's knife, cut the dough into 3 1/2 by 4 1/2-inch rectangles. Lay each rectangle on a lightly floured work surface, with a long side facing you, and place about 1/2 tablespoon of the chopped chocolate in the upper third of each one. Fold that third of the dough over the chocolate. Place about another 1/2 tablespoon of the chocolate along one seam of the folded dough. Fold the bottom third of the dough over the chocolate. (At this stage, they can be frozen for up to 1 week if well wrapped in plastic wrap. Thaw on a parchment covered baking sheet overnight in the refrigerator before proceeding.) Turn over the pain au chocolat so the seams face down. This will keep them from opening as they bake. Place them on a parchment covered baking sheet; spaced about 2 inches apart. Loosely cover the baking sheet with plastic wrap and allow the pain au chocolat to proof at room temperature until they have doubled in size and appear light and full of air, about 1 1/2 to 3 hours. For the Danish with apricots or cherries: Roll the dough into a 10 by 36-inch rectangle. Roll up the dough into a long cylinder that is about 2 inches in diameter. Use a sharp knife to make cut 1 1/2-inch slices and lay flat to see the spirals. Place on a parchment covered baking sheet. Allow the Danish to proof at room temperature until they have doubled in size and appear light and full of air; about 1 1/2 to 3 hours. Use your fingers to make an indentation/pocket in the center of the dough. Add a dollop of almond cream to the center of each Danish. Top with fruit (I used canned apricots halves and cherries) that have been drained on a wire rack placed over a parchment paper-covered baking sheet. Place the apricot half cut side down onto the almond cream. Or use 3 to 4 cherries. Place the butter, sugar, and almond flour in a medium-size mixing bowl and beat with an electric mixer set on medium speed until light and fluffy, about 5 minutes. The mixture will be dry and sandy until the butter begins to incorporate. Add the egg and mix well. Use a rubber spatula to scrape down the side of the bowl as needed. The egg is well incorporated when the mixture is light and creamy, about 3 minutes. It is important to allow time for this air to beat in, otherwise, the almond cream will be too heavy. Add the flour and beat on low speed just until it is no longer visible, about 30 seconds. Pour the almond cream into an airtight container and store in the refrigerator for up to 5 days. Allow it to come to room temperature before using and beat it lightly with an electric mixer set on medium speed until it returns to its initial volume and is once again light in texture and color. Place the raisins in a mixing bowl or glass jar and add water so that it covers the raisins by at least 1/2-inch. Stir in the rum or flavored alcohol. Cover with plastic wrap and place in the refrigerator for 24 hours. It is even better to allow the raisins to hydrate for 2 to 3 days. You can keep them in the refrigerator for a few weeks. When you are ready to use them, strain the amount that you need through a fine-mesh sieve before adding them to the recipe. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45040,"Jerk BBQ Wings 2 tablespoons all-purpose seasoning 5 pounds wings
4 ounces plus 2 tablespoons jerk rub
12 ounces barbecue sauce
2 tablespoons honey
1 tablespoon browning
Instructions: Apply all-purpose seasoning to the wings in a bowl and mix. Add 4 ounces jerk rub and mix thoroughly. Marinate, refrigerated, for 24 hours minimum, or up to 3 days Make Island BBQ sauce: Place barbecue sauce, honey, browning, remaining 2 tablespoons rub and 4 ounces water in a small saucepot. Whisk and heat until sauce starts to bubble. Turn it off and set it to the side. Preheat a grill for cooking at medium heat. Preheat the oven to 350 degrees F. Par-grill wings to about 145 degrees F, 20 to 25 minutes. Transfer to a baking pan and add the Island BBQ sauce. Bake, uncovered, until wings reach 165 degrees F, about 30 minutes. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 45041,"Carrot Halva 1 pound carrots, peeled and grated 1/2 cup ricotta cheese 1/4 cup raisins 2 tablespoons chopped pistachios 1 teaspoon ground cardamom Pinch ground cloves 2 cups milk 2 tablespoons honey Instructions: Put the carrots, cheese, raisins, pistachios, cardamom, cloves, milk, and honey into a large saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the carrots are soft and the mixture has thickened, about 15 to 18 minutes. Serve the carrots warm. ","[Chardonnay, Riesling, Gewrztraminer]" 45042,"Lamb Loin with Pomegranate Glaze and Pomegranate Pistachio Relish 1 cup pomegranate molasses 1/4 cup Dijon mustard
1 tablespoon prepared horseradish, optional
Kosher salt and freshly ground black pepper
1 1/4 pounds lamb loin, trimmed
Canola oil, for brushing 1/2 cup pomegranate seeds 1/4 cup chopped fresh flat-leaf parsley leaves
1/4 cup chopped pistachios
2 tablespoons finely diced red onion
1 tablespoon red wine vinegar
1 1/2 teaspoons honey
Kosher salt and freshly ground black pepper
Instructions: For the lamb: Whisk together the pomegranate molasses, mustard, horseradish if using and some salt and pepper in a medium bowl. Let sit for at least 30 minutes to allow the flavors to meld. Remove the lamb from the refrigerator 30 minutes before cooking. When ready to cook, heat a cast-iron pan until smoking hot over medium-high heat. Brush the lamb with oil and season liberally with salt and pepper. Sear the lamb on all sides and cook to medium-rare (135 degrees F on an instant-read thermometer), 8 to 10 minutes. Right before removing the lamb from the heat, brush all over with some of the glaze and allow it to caramelize slightly. Remove the lamb to a cutting board and let rest 5 minutes. For the relish: Combine the pomegranate seeds, parsley, pistachios, onion, vinegar and honey in a medium bowl; season with salt and pepper. Slice the lamb into medallions, drizzle with more of the glaze and spoon the relish over. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 45043,"Spiced Lentil\u2013Brown Rice Burgers 2/3 cup dried brown lentils 1/3 cup brown sushi rice Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil, plus more for brushing 1 onion, finely chopped 1 large carrot, finely chopped 1 cup thinly sliced Tuscan kale 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon curry powder 1/8 teaspoon ground allspice 1/3 cup rolled oats 2 tablespoons fresh lemon juice 1 small clove garlic, grated 1/4 cup tahini 1/4 teaspoon hot sauce, plus more to taste Kosher salt 4 pitas, tops trimmed Shredded iceberg lettuce, diced tomatoes and sliced pickles, for serving Instructions: Make the burgers: Combine 2 cups water, the lentils, rice, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over high heat. Bring to a boil, then cover and reduce the heat to low. Cook until tender, 40 minutes. Remove from the heat and let sit, covered, 10 minutes. If there is water left in the saucepan, cook, uncovered, until evaporated. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the onion and carrot and cook, stirring, until browned, 8 to 10 minutes. Reduce the heat to medium and add the kale, garlic, cumin, curry powder and allspice. Cook, stirring, until softened, about 2 minutes. Add 2 tablespoons water and cook, stirring, until the liquid evaporates. Season with salt and pepper.
Pulse the oats in a food processor until finely ground with some coarse pieces. Add the warm lentil mixture and the vegetable mixture and pulse until combined but still chunky. Season with salt and pepper. Let cool. Form into four 4-inch patties (about 1/2 inch thick). Transfer to a baking sheet and freeze until firm, about 30 minutes. Meanwhile, make the sauce: Combine the lemon juice and garlic in a small bowl; let sit 5 minutes. Whisk in the tahini, 2 tablespoons water and the hot sauce, thinning with more water, if needed. Season with salt and more hot sauce to taste. Preheat a grill to medium high. Brush the burgers with olive oil on both sides. Grill until well marked, about 3 minutes per side. Grill the pitas until warmed. Serve the burgers in the pitas with lettuce, tomatoes and pickles and the tahini sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 45044,"Frozen Mocha with Chocolate-Dipped Pralines 1/2 cup brewed espresso, chilled 1/4 cup chocolate syrup, plus more for drizzling 1/2 cup half-and-half 1/4 cup heavy cream Nonstick cooking spray 1 cup granulated sugar 1 cup toasted hazelnuts, roughly chopped 1/2 teaspoon fine salt 1 teaspoon pure vanilla extract 4 ounces bittersweet chocolate, chopped Whipped cream, for serving Instructions: Prepare an ice cream maker according to the manufacturer's instructions. Whisk together the espresso, chocolate syrup, half-and-half and cream in a medium bowl until well combined. Pour into the ice cream maker and churn until the mixture is thickened with a slushy consistency, about 25 minutes, depending on your machine.
Meanwhile, line a baking sheet with parchment and spray lightly with cooking spray.
Put the sugar in a medium saucepan and add enough water to reach the consistency of wet sand, about 1/4 cup. Bring to a simmer over medium-high heat, swirling gently so it cooks evenly, until the sugar is melted and the mixture is dark golden-brown like maple syrup, about 5 minutes. Using a heatproof spatula, stir in the hazelnuts, salt and vanilla. Immediately transfer to the prepared baking sheet spreading into a thin, even layer. Let cool completely and break into large pieces (see Cook's Note).
Put the chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring well after each, until melted and smooth, 1 to 2 minutes total. Using 2 forks, dip the cooled praline pieces in the chocolate and return to the baking sheet until the chocolate is set.
Dip the rims of 2 glasses in the remaining melted chocolate. Divide the frozen mocha mixture between the glasses, top with whipped cream and serve with the pralines on top.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 45045,"Cranberry Salad 1 (3-ounce) package cherry or strawberry gelatin 1 cup hot water 1/2 cup cold water 1/2 pound cranberries 3 apples 2 oranges or 1/2 cup crushed pineapple 1/4 cup nuts, chopped 3/4 cup sugar 4 cups salad greens Instructions: Dissolve gelatin in hot water, then add cold water. Cool mixture and set aside. Wash and grind cranberries. Pare and chop apples (and oranges, if using) into small chunks. Stir together the ground cranberries, chopped apples and oranges (or pineapple) nuts, and sugar. Add to slightly thickened gelatin mixture; then pour into a mold and chill until salad is firm and holds its shape. Unmold onto salad greens. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 45046,"Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo 1 1/2 pounds large shrimp, peeled and deveined 6 tablespoons Essence, plus more for garnish, recipe follows 2 tablespoon extra-virgin olive oil 10 ounces andouille sausage, chopped 1/2 medium onion, minced 1 1/2 teaspoons crushed red pepper flakes 5 cloves garlic, minced 3 shakes Worcestershire sauce 1 pound linguine 2 cups heavy cream 1 cup whole milk 1 tablespoon freshly ground black pepper 1/2 teaspoon hot chili powder 1/2 teaspoon kosher salt 1/2 cup (1 stick) unsalted butter, sliced 1 1/2 cups grated Parmigiano-Reggiano Chopped fresh flat-leaf parsley, for 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 oregano 1 tablespoon dried thyme Instructions: Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce. Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce. Meanwhile, cook the pasta in boiling salted water according to package instructions. To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer. Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute. Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 45047,"Squash Gratin 3 tablespoons unsalted butter 1 medium onion, chopped 1 tablespoon chopped fresh thyme 1 small butternut squash, peeled and cut into 1/2-inch cubes 1 small kabocha squash, peeled and cut into 1/2-inch cubes 2 cloves garlic, minced 1/4 teaspoon ground mace Kosher salt and freshly ground pepper 1 cup low-sodium chicken or vegetable broth 1/2 cup heavy cream 1/4 cup breadcrumbs 2 tablespoons grated parmesan cheese 2 tablespoons chopped fresh parsley 1/2 cup grated gruyere cheese (about 2 ounces) Instructions: Preheat the oven to 400 degrees F. Melt 2 tablespoons butter in a large ovenproof skillet over medium-high heat. Add the onion and thyme and cook, stirring, until the onion softens, about 5 minutes. Meanwhile, combine the butternut and kabocha squash in a large microwave-safe bowl with 1 cup water. Cover with plastic wrap and microwave until the squash is just tender, about 5 minutes. Drain and add the squash to the skillet along with the garlic, mace, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, about 3 minutes. Add the broth and cook until it is mostly absorbed, about 5 more minutes. Stir in the heavy cream and cook until slightly thickened, 2 minutes. Melt the remaining 1 tablespoon butter in the microwave and toss with the breadcrumbs, parmesan and parsley; season with salt and pepper. Sprinkle over the squash, then top with the gruyere. Transfer the skillet to the oven and bake until golden, about 30 minutes. Let rest 5 minutes before serving. How to break down butternut squash: Cut about 1 inch off the bottom end with a chef's knife. Scoop out the seeds. Hold the squash against your body and remove the skin with a vegetable peeler; chop. How to break down kabocha squash: Quarter the squash with a chef's knife, then scoop out the seeds. Put each quarter flat-side down and cut off the skin with a paring knife; chop the squash. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 45048,"Shells with Italian Sausage and Ricotta Stuffing 1 package (16 ounces) Johnsonville Mild or Sweet Ground Sausage 1 box (12.5 ounces) jumbo pasta shells 1 tablespoon olive oil 2 jars (24 ounces, each) marinara sauce 2 eggs, beaten 1 carton (15 ounces) ricotta cheese 4 cups shredded mozzarella cheese, divided 1 cup grated Parmesan cheese, divided 1/2 cup grated Romano cheese 1/4 cup fresh basil leaves, chopped or 1 tablespoon dried basil 1/2 teaspoon pepper 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley Instructions:

1. In a skillet, cook sausage over medium heat, until pork is no longer pink; drain.
2. In a Dutch oven, cook pasta shells according to package directions; drain and rinse with cold water.
3. Using a pastry brush, coat sides and bottom of a 3-quart baking dish with oil.
4. Pour half of the marinara sauce into baking dish.
5. In a large bowl, combine eggs, ricotta cheese, 2-? cups of mozzarella, ? cup Parmesan cheese, Romano cheese, basil, pepper and prepared sausage.
6. Stuff shells with meat mixture; arrange in baking dish.
7. Pour remaining marinara sauce over shells.
8. Cover and bake at 350F for 30 minutes.
9. Uncover; sprinkle with remaining mozzarella and Parmesan cheese.
10. Bake 5 minutes longer or until cheese is melted.
11. Sprinkle with parsley.
12. Serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 45049,"Hot and Sour Vinaigrette 3 1/2 quarts lime juice 6 cups sugar 1 1/2 cups honey 8 bunches scallions, green part only chopped 20 garlic cloves, smashed 20 shallots, sliced thinly 1/2 pound ginger, sliced thinly 2 quarts rice wine vinegar 1/2 quart lemon juice 6 quarts orange juice 5 quarts pineapple juice 1 habenero pepper, seeds removed and sliced thinly 1 1/2 cup sesame oil 3 1/2 cup canola oil 3 ounces soy sauce Instructions: In a small, non-reactive saucepan, mix two quarts lime juice with sugar. Cook to a light caramel color stage. Add honey, scallion, garlic, shallot, ginger and vinegar. Reduce by half. Add lemon, orange and pineapple juices, and pepper. Bring to a boil then lower to a simmer. Reduce by 1/4. Strain vinaigrette and chill overnight. Before serving, stir in oils and soy sauce. ","[Riesling, Gewrztraminer, Pinot Gris, Chenin Blanc]" 45050,"Creamy Hot Chocolate 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1/2 cup unsweetened cocoa 1 1/2 tsps. vanilla extract 1/8 tsp. salt 6 1/2 cups hot water Mini marshmallows (optional) Instructions: COMBINE sweetened condensed milk, cocoa, vanilla and salt in large saucepan over medium heat; mix well. STIR in water slowly; heat through, stirring occasionally (do not boil). Top with marshmallows, if desired. MICROWAVE METHOD COMBINE all ingredients except marshmallows in 2-quart glass measure. Microwave on HIGH (100% power) 8 to 10 minutes, stirring every 3 minutes. Top with marshmallows, if desired. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 45051,"Paella 1/2 pound chicken tenders, cut into quarters 1/2 pound jumbo shrimp, peeled and deveined 1/2 pound jumbo sea scallops, fresh 1/2 pound fresh fish, cut into 1-inch chunks 4 teaspoons Creole seasoning 2 tablespoons extra-virgin olive oil 1 cup chicken stock 2 ounces chorizo, diced 6 fresh mussels 4 tablespoons green peas 4 cups yellow rice, cooked Fresh cilantro sprigs, for garnish Instructions: Season the chicken and seafood with Creole seasoning in separate small bowls and toss to evenly coat. Place the olive oil in a saute pan and heat the oil until hot. Add the chicken and cook it for 30 seconds. Add the fish, scallops, and shrimp and saute the seafood and chicken until partially cooked. Add the chicken stock, chorizo, and the mussels and cook them until the chicken is cooked through, approximately 2 to 3 minutes. Add the green peas and cooked hot yellow rice and stir the ingredients to evenly mix. Continue to cook and stir the paella until all the chicken stock is absorbed into the rice. Place it on a serving platter and garnish paella with fresh cilantro sprigs. ","[Rioja, Tempranillo, Garnacha, Cava]" 45052,"Roasted Guinea Fowl with Chapelure de Legumes and Apple Cider Sauce 2 small bulbs fennel 2 small onions 1 large celery root, peeled 2 tart apples, such as Granny Smith, peeled and cored 2 small carrots, peeled 12 small red or fingerling potatoes, halved 1 large bulb garlic, separated into unpeeled cloves Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
    1/4 cup plus 1 tablespoon extra-virgin olive oil 2 guinea fowl (2 pounds each) 1 bunch thyme or winter savory 1 cup fresh apple cider 2 tablespoons unsalted butter 2 tablespoons Persillade Instructions: Preheat the oven to 150 degrees F.
    To make the vegetable flakes, set a mandoline over a large bowl. Slice 1 fennel bulb paper-thin, then slice 1 onion, 1/2 of the celery root, and 1 of the apples to the same thickness. Switch to a vegetable peeler, and working over the same bowl, peel 1 carrot into thin ribbons. Mix the vegetables and spread them evenly on a baking sheet. Place the sheet in the oven to dry the vegetables until completely brittle, about 2 1/2 hours. (If you have an oven with a convection function, this will shorten the drying time to 1 hour.)
    Transfer the vegetables to the work bowl of a food processor fitted with the metal blade and pulse until reduced to flakes. Store, covered, at room temperature. This can be done 1 day ahead.
    Preheat the oven to 400 degrees F.
    To prepare the birds, halve the remaining fennel, onion, carrot, and celery root, then cut them again into several small wedges. Place them in a large baking dish along with the potatoes and garlic. Generously season with salt and pepper. Drizzle with 3 tablespoons of the olive oil and mix to coat.
    Season the guinea fowl with salt and pepper inside and out. Stuff the cavities with whole sprigs of thyme. Rub them all over with the remaining 2 tablespoons of olive oil. Place the birds on the bed of vegetables. Roast, uncovered, for 45 minutes, basting occasionally with pan juices.
    Cut the remaining apple into several wedges and add it to the roasting pan. Continue roasting and basting until the skin on the birds turns golden brown, another 20 minutes. Remove the birds from the oven, sprinkle them generously with dried vegetable flakes, then continue to roast until the juices run clear, another 10 minutes. Transfer the birds and roasted vegetables to a serving platter. Cover loosely with foil and let rest while preparing the sauce.
    To make the pan sauce, pour the pan juices into a small saucepan. Skim and discard as much fat off the top as possible. Over medium-low heat, deglaze the roasting pan with the cider and simmer for 5 minutes, scraping the bottom of the roasting pan to loosen the browned bits. Add the hot cider from the roasting pan to the pan juices, and over high heat, reduce the liquid by half. Stir in the butter, season with salt and pepper, and pour it into a sauce boat. Sprinkle the birds and the vegetables with persillade. Carve the guinea fowl at the table and serve with the cider sauce. ","[Chardonnay, Pinot Grigio, Barolo, Ribera del Duero]" 45053,"St. Patrick's Day Mint Schnapps Shakes 1 pint vanilla ice cream (2 cups) 1/4 cup peppermint schnapps 1/2 teaspoon pure vanilla extract 3 to 4 drops green liquid food coloring 2 mint sprigs Instructions: Blend the ice cream, peppermint schnapps, vanilla and food coloring in a blender until smooth. Pour into two serving glasses and garnish each with a mint sprig. ","[Irish Whiskey, Green Chartreuse, Elderflower Liqueur]" 45054,"Fettuccine with Smoked Tomato Sauce 2 pounds vine-ripened tomatoes Extra-virgin olive oil, for drizzling Kosher salt and freshly ground black pepper 8 ounces bacon, diced 2 cloves garlic, sliced 1 small yellow onion, finely diced 1/4 teaspoon crushed red pepper flakes, optional 1/2 cup dry white wine Small bundle fresh oregano Small bundle fresh thyme 1 pound dried fettuccine 1 tablespoon unsalted butter 2 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh flat-leaf parsley Parmesan, for serving Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a cooling rack over indirect heat. Place a heavy-bottomed saucepot over direct heat. Slice the tomatoes in half. Drizzle them with olive oil and season with salt and pepper. Place the tomatoes on the cooling rack on the grill, cut-side down, to soften and take on some smoke while you make the sauce, 10 to 12 minutes. Meanwhile, add a drizzle of olive oil to the saucepot along with the bacon. Cook, stirring occasionally until the bacon is crisp, 3 to 5 minutes. Stir in the garlic, onions and crushed red pepper flakes if using and cook until the onions soften, an additional few minutes. Add the wine. Tie the fresh herbs together with a piece of butcher's twine and add to the saucepot. When your tomatoes have begun to soften, remove them from the grill. Remove the skins (they will come off really easy), add the tomatoes to the saucepot and season with salt and pepper. Close the grill and continue to cook the sauce until the tomatoes fully break down and the sauce thickens slightly, about 20 minutes. Meanwhile, bring a pot of salted water to a boil. Cook the pasta 2 minutes less than the package directions. Using tongs, pull the pasta out and add it directly to the tomato sauce, along with 1/3 cup of the starchy pasta water. Mix to combine. The sauce will stick to the pasta. Remove the saucepot from the heat. Add the butter and a drizzle of olive oil to the pasta and stir to combine. Add the basil and and stir again. Serve with freshly grated Parmesan over top. (Alternatively, you can cook the sauce and pasta over medium-high heat on a stovetop.) ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 45055,"Cracked Black Pepper Bread 2 cups plus 2 tablespoons milk 3 tablespoons unsalted butter 2 tablespoons sugar 1 1/2 teaspoons butcher's grind cracked black pepper One 1/4-ounce package active dry yeast 5 cups all-purpose flour 1 tablespoon fine salt Vegetable oil, as needed Instructions: In a small saucepan, combine the milk, butter, sugar, and pepper. Place over medium-high heat and bring to about 110 degrees F. Remove from the heat and sprinkle the yeast over the surface of the milk. Set aside until foamy, about 10 minutes. Meanwhile, in a large bowl, whisk together the flour and salt. Pour the milk and yeast mixture into the bowl of flour and mix until a soft, ragged mixture is formed. Transfer the mixture to a well-floured work surface and knead until a soft elastic dough is formed, about 10 minutes. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and place in a warm spot, until puffed and doubled in size, about 2 hours. Place a rack in the center of the oven and preheat to 400 degrees F. Transfer the dough to the work surface and, using your hands, gently flatten it into a 10-inch-long oval shape. Fold the dough into thirds lengthwise, overlapping the sides in the center. Press down on the overlapping sides to seal and make a seam. Place it seam side-down in a buttered 9 by 5-inch loaf pan, cover with a kitchen towel, and return to the warmest part of the kitchen until the dough has risen about 1 1/2 inches over the top of the pan, about 1 1/2 to 2 hours. Brush the top of the dough lightly with warm water and, using a sharp knife, make 1/4-inch-deep slit down the center. Bake until golden brown, about 30 minutes. Remove the loaf from the pan and place in the center of the rack. Continue baking until the loaf sounds hollow when rapt lightly with your knuckles on the bottom and top, and a thermometer inserted in the center reads 200 degrees F., about 15 minutes. Transfer the bread loaf to a cooling rack and let cool for 2 hours before using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45056,"Candied Sweet Potatoes 3 pounds sweet potatoes 6 tablespoons butter 1 1/2 cups sugar 1 teaspoon cinnamon 1 teaspoon nutmeg 2 teaspoons vanilla extract 1/4 teaspoon almond extract 1/4 teaspoon salt 1/4 cup peach liqueur, like Schnapps 1 teaspoon lemon zest 1 teaspoon orange zest 1 cup orange juice 1 lemon, juiced 1/2 orange, sliced Instructions: Peel and slice sweet potatoes. Put in a large pot of lightly salted water. Bring to a boil. Boil 5 minutes, drain and cool. Put sweet potatoes into a 2 quart casserole, dot with the butter. Mix sugar with next 8 ingredients and mix well. Sprinkle over sweet potatoes. Pour orange juice and lemon juice over sweet potatoes. Cover with the sliced oranges. Bake in a preheated 350-degree oven for 45 minutes to 1 hour. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 45057,"Brownie Sundaes 3/4 cups heavy cream 12 ounces semisweet chocolate chips 1 1/2 teaspoons instant coffee or espresso powder 6 brownies 1 quart vanilla ice cream Instructions: Melt the heavy cream, chocolate chips, and instant coffee in a bowl over simmering water until smooth, stirring occasionally. Place a brownie on each plate, top with a scoop of ice cream, and serve with warm chocolate sauce. ","[Port, Tawny Port, Ruby Port, Moscato]" 45058,"Homemade Mayonnaise 2 eggs 2 tablespoons fresh lemon juice 2 tablespoons water 1/2 teaspoon sugar 1 teaspoon dry mustard 1 scant teaspoon salt Pinch of cayenne 1 cup canola, peanut, vegetable, or pure olive oil, not extra-virgin Instructions: Heat the egg yolks, lemon juice, water, and sugar in a small skillet over very low heat, stirring and scraping the bottom of the pan constantly with a spatula. At the first sign of thickening, remove the pan from the heat but continue stirring. Dip the pan bottom in a large pan of cold water to stop cooking. Scrape into a blender, blend for a second or so, then let stand uncovered at least 5 minutes to cool. Add the dry mustard, salt, and cayenne if using. Cover and, with the blender running, drizzle the oil in very slowly at first, down the center hole into the egg mixture. Transfer mayonnaise to a clean container and chill immediately. This will keep for at least 7 days refrigerated. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45059,"Fried Cow 2 pounds flank steak or beef brisket 1 large onion, peeled plus 3 large onions peeled and sliced thin 1 tablespoon salt Vegetable oil to cover pan 1 green pepper, cut into thin strips 1 red pepper, cut into thin strips 1 lime, juiced 1 large garlic clove, minced 1/3 cup extra virgin olive oil Instructions: First place the meat in a tall pot and cover it with water and add the whole onion and the salt. Bring the water to a boil over high heat. Reduce heat to medium and simmer covered for at least 2 to 3 hours. The meat should pull apart. Remove the meat from the pot and set aside to cool. When cool enough to handle, shred meat with your hands into thin strips. Add oil to the pan. When the oil is heated add the shredded beef to the pan, when you notice that the beef is getting crisp toss the beef to the other side and add the 3 sliced onions and peppers and saute. For the Mojo, combine lemon juice, garlic, and extra virgin olive oil. When the beef is crisp on both sides, pour in Mojo just enough to wet. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 45060,"Spring Panna Cotta with Fresh Strawberries and Balsamic Syrup Nonstick spray, for greasing ramekins 1 cup whole milk 1 cup heavy whipping cream 1/2 cup superfine sugar 1 vanilla bean, seeds scraped 4 strips lemon peel 1 1/2 teaspoons powdered gelatin 1/2 lemon, juiced 1 1/2 cups creme fraiche, room temperature 1 cup good-quality balsamic vinegar 2 tablespoons superfine sugar 1 large carton strawberries, trimmed and quartered Instructions:
13. Grease 4 (1-cup) size ramekins with nonstick spray to evenly coat the insides.
14. Begin by adding milk, cream and sugar to a pot and set over medium heat. Add vanilla bean and seeds and 4 strips of lemon peel (try not to get any of the white pith). Bring to a simmer. Once the mixture begins to bubble, turn off the heat.
15. While the mixture is heating, combine the gelatin and lemon juice, whisking as you go to avoid lumps. Temper the gelatin with about 1/2 cup of the heated milk/cream mixture and whisk back into the remaining mixture. Strain cream mixture using a fine mesh strainer, into a bowl and discard the vanilla pod and lemon peel. Add the creme fraiche and gently whisk to combine the mixture. Distribute evenly among the ramekins and place in the refrigerator for 4 to 6 hours or until they are set.
16. In a small saucepan reduce balsamic vinegar over low heat until slightly syrupy 5 to 7 minutes. Add sugar and stir until dissolved.
17. Remove the ramekins from the refrigerator and top with quartered strawberries. Drizzle the tops with the balsamic syrup and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 45061,"Chocolate Ricotta Pudding 2 teaspoons butter, softened 2 whole eggs, plus 2 egg whites 3/4 pound ricotta cheese, drained 4 tablespoons granulated sugar 1 1/2 ounces dark rum 2 tablespoons bittersweet chocolate, finely grated, plus more for garnish 1/8 pound blanched almonds, toasted and coarsely chopped Lemon zest, for garnish Instructions: This is a serious childhood throwback for me. I have a memory of my mother taking this out of the oven and I could smell the chocolate and the almonds more than anything else. So delicious. Preheat the oven to 375 degrees F. Use the butter to thoroughly grease the bottom and sides of a 1 quart loaf pan. Add the 2 whole eggs to a small pot and cover them with cold water. Bring the water to a gentle boil over medium heat. When the water boils, lower the heat to a simmer and cook the eggs for 6 minutes. Remove the eggs from the pot and run them under cold water to stop them from overcooking. In a medium bowl add the ricotta and whisk until free of lumps. Add the sugar, rum, chocolate and almonds and stir to blend. Set aside. Peel the hard-boiled eggs and put the yolks through a small strainer to break them into small bits. Add the egg yolks to the ricotta mixture. In the bowl of an electric mixer fitted with a whisk attachment, add the 2 egg whites and beat until stiff peaks form, about 3 to 5 minutes. Gently fold the egg whites into the ricotta mixture with a rubber spatula, retaining as much fluffiness as possible. Transfer the mixture to the loaf pan. Put the pan into a shallow water bath and bake, undisturbed, for 50 minutes. Remove the pan from the oven and the water bath. Allow to cool 10 to 15 minutes before serving. Sprinkle with a touch of lemon zest and some chocolate over each individual portion. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 45062,"Jug Red Wine Sangria 4 cups jug red wine 1/2 cup blackberry brandy
2 tablespoons sugar
1 bag frozen assorted berries
Instructions: Combine the wine, brandy, sugar and berries in a pitcher and stir. Refrigerate the sangria for 8 hours and up to overnight. Add ice and serve cold. ","[Tempranillo, Garnacha, Merlot]" 45063,"Kevin's Crab Cakes 2 slices white bread, crusts removed Skim milk 1 pound jumbo lump crab meat Chopped fresh parsley 2 tablespoons mayonnaise 1/2 teaspoon prepared yellow mustard Worcestershire sauce 2 teaspoons Old Bay Seasoning 1 egg, lightly beaten Instructions: Set the oven temperature to broil.
Soak the bread in some milk and break it into pieces. Add the crab meat, some parsley, the mayonnaise, mustard, a couple of drops of Worcestershire sauce, the Old Bay Seasoning and egg. Mix everything together with clean hands, but not too much that you lose some of the chunks of the crab meat.
Shape the mixture into patties and broil until golden brown on one side, then turn them over and broil them until they are golden brown on the other side.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45064,"Penne with Summer Tomato Sauce with Fresh Mozzarella and Basil 4 ripe tomatoes, seeded and diced 4 cloves garlic, finely sliced 1/2 cup olive oil 1 tablespoon balsamic vinegar 1/4 teaspoon red pepper flakes 1/4 cup basil chiffonade Salt 1 pound penne, cooked al dente 1/2 pound fresh mozzarella, cubed Instructions: In a large serving bowl, combine the tomatoes, garlic, olive oil, vinegar, red pepper flakes and basil, season with salt. Add the pasta and mozzarella and stir to combine. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 45065,"Prosciutto-Wrapped Pork Tenderloin with Flageolet Ragout and Frizzled Brussels Sprout Leaves 1/2 cup kosher salt, plus more for seasoning 1/4 cup sugar
1/2 red onion, diced
4 cloves garlic, smashed
2 sprigs thyme
2 sprigs rosemary
2 tablespoons fennel seeds
2 tablespoons coriander seeds
2 pork tenderloins (about 1 pound total) Freshly ground black pepper 2 tablespoons wild fennel pollen
8 slices prosciutto 2 large pieces caul fat Olive oil, for coating the pan 1/4 cup sherry vinegar
2 cups chicken stock
2 teaspoons unsalted butter
Flageolet Ragout, recipe follows Frizzled Brussels Sprout Leaves, recipe follows 3 cups flageolets beans 2 cups chicken stock, plus more if necessary
Kosher salt Olive oil, for cooking 3 fennel sausage links, casings removed
1/2 bulb fennel, julienned 1/2 red onion, julienned 2 cloves garlic, smashed and chopped
Pinch red pepper flakes
1/2 cup white wine, such as Chardonnay
1 tablespoon ramp seeds, chopped Extra-virgin olive oil, for drizzling Olive oil, for coating the pan 1 clove garlic, smashed and chopped
12 Brussels sprouts, stemmed and leaves pulled apart 12 Brussels sprouts, stemmed and leaves pulled apart
Kosher salt 1 sprig anise hyssop
Instructions: To make the brine: Add the salt, sugar, onion, garlic, thyme, rosemary, fennel seeds, coriander seeds and 1 1/2 quarts of cold water to a large container and stir to combine. Submerge the pork in the brine and refrigerate for 2 hours. Preheat the oven to 400 degrees F. Remove the pork from the brine and pat dry. Season with salt, pepper and the fennel pollen. Wrap in the prosciutto and caul fat. Heat a large saute pan on medium-high heat and add enough oil to coat the bottom of the pan. When the oil is close to its smoking point, sear the pork on all sides until golden brown. Transfer the pork to a sheet pan and reserve the saute pan and drippings. Roast until medium doneness and the internal temperature reaches 150 degrees F, about 5 minutes. Allow to rest. Discard the excess fat in the saute pan used to sear the pork. Add the vinegar and reduce until nearly dry. Add 1 cup of the chicken stock and reduce to half. Add the remaining cup of chicken stock and reduce until about 1/3 cup remains. Remove from the heat and swirl in the butter. Season to taste. Slice the pork on the bias and serve over the Flageolet Ragout and Frizzled Brussels Sprouts Leaves. Drizzle with some of the pan sauce. Combine the flageolets and chicken stock in a medium saucepan. Season with salt and bring to a boil. Reduce to a simmer and cook until tender, about 30 minutes. Set aside. Add a drizzle of oil and the sausage to a large pan over medium-high heat. Brown the meat, breaking it up as it cooks. Remove from the pan and set aside. To the same pan add the fennel, onion, garlic and red pepper flakes. Deglaze with the wine and cook until the fennel and onions begin to caramelize. Return the cooked sausage to the pan and add the flageolets and ramp seeds. Heat through, adding more chicken stock if necessary to keep everything moist. Season to taste. Drizzle with extra-virgin olive oil to finish. Heat a large saute pan over medium heat and add enough oil to coat the bottom of the pan. Add the garlic and cook until aromatic and slightly golden. Add the Brussels sprouts, season with salt and saute until slightly charred but not too soft. Remove from the heat, add the anise hyssop and toss to combine. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 45066,"Filet Mignon with Honey-Dijon Vinaigrette, Lavender Fine Herb Goat Cheese and Butter Lettuce 1 pound filet mignon, trimmed Canola oil, for brushing Kosher salt
2 teaspoons coarsely ground black pepper
8 ounces goat cheese, such as Bonne Bouche 2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh tarragon
1 teaspoon dried lavender or a mix of fresh and dried
Freshly ground black pepper
1/4 cup mild-variety honey, such as Hamptons Honey Company 3 tablespoons champagne vinegar
2 tablespoons Dijon mustard
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
Butter lettuce leaves, for filling Instructions: For the filet mignon: Remove the filet from the refrigerator 30 minutes before grilling. Heat a charcoal or gas grill to high for direct grilling. For the fine herb goat cheese: Mash together the cheese, parsley, chives, tarragon, lavender and black pepper in a small bowl. For the vinaigrette: Whisk together the honey, vinegar, mustard and salt and pepper to taste in a bowl until combined. Slowly whisk in the olive oil until emulsified. Brush the filet mignon with the canola oil and sprinkle with salt. Press the pepper onto the entire surface. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 6 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes before thinly slicing Fill the lettuce leaves with a few thin slices of the filet, a small dollop of the goat cheese and a drizzle of the vinaigrette. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 45067,"Healthy Broccoli Roman Style 1/3 cup white wine Pinch red pepper flakes 1 bunch broccoli, cut into florets, stems peeled and sliced 2 teaspoons plus 1 tablespoon olive oil 2 tablespoons whole-wheat panko breadcrumbs 5 garlic cloves, sliced Kosher salt Zest of 1/2 lemon Instructions: Cook the broccoli in a large pot of salted boiling water until just bright green, about 3 minutes. Drain and cool under cold running water. Drain again and pat dry with paper towels.
Heat 2 teaspoons of the oil over medium-high heat in a small saucepan. Add the panko and cook, stirring, until the panko is just lightly toasted, 2 to 3 minutes. Set aside.
Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it just turns golden around the edges, about 3 minutes. Stir in the wine, pepper flakes and broccoli. Sprinkle with salt and cook, stirring frequently, until the broccoli is heated through and the wine has evaporated, about 5 minutes. Transfer to a platter and sprinkle with the panko and lemon zest. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45068,"Harvest Pazzo 1/2 cup white raisins 2 Bosc pears, cored and thinly sliced 1 tablespoon lemon juice 1/2 pound Concord or Muscat grapes, halved and seeded 1/3 cup Pazzo Marinade, recipe follows 4 biscotti 6 tablespoons balsamic vinegar 1/2 cup superfine sugar Pinch gray salt Pinch freshly ground black pepper Instructions: In a small bowl, pour 1 cup of warm water over the raisins and let sit for a few minutes. Drain. In a medium bowl, toss pears with lemon juice to prevent oxidization. Put in separate containers. When ready to serve, combine the raisins, grapes, and pears in a large bowl and pour the Pazzo Marinade over them. Toss until fruit is fully coated. Gently crush the biscotti into 4 serving bowls. Spoon fruit on top, reserving the marinade. Drizzle with the reserved marinade, and serve immediately. In a bowl, combine ingredients and mix well to incorporate. Let stand for 15 minutes. When ready to use, stir again to incorporate all the sugar.
","[Chardonnay, Riesling, Moscato, Barbera]" 45069,"Porcini-Rubbed Roast Beef 1/2 cup dried porcini mushrooms 2 tablespoons whole black peppercorns
1 tablespoon crushed red pepper
1 tablespoon granulated garlic
1 tablespoon dried Italian seasoning
1 tablespoon sugar
4 teaspoons kosher salt
One 4- to 5-pound boneless beef eye round roast
1 tablespoon grapeseed oil
Instructions: In a food processor, add the porcini mushrooms, peppercorns, red pepper, granulated garlic, Italian seasoning and sugar and process until uniform and slightly fine. Add the salt and pulse twice until incorporated. Rub the entire roast with the porcini rub, wrap in plastic and let it sit in the fridge overnight. Preheat the oven to 225 degrees F. Position a wire rack over a baking sheet. Heat a large skillet over medium-high heat. Add the oil and sear each side of the roast until browned, about 3 minutes a side. Transfer the roast to the prepared baking sheet and roast until an instant-read thermometer inserted in the center registers 115 to 125 degrees F (depending on desired doneness), 1 hour 15 minutes to 1 hour 45 minutes. Shut off the oven and leave the roast in there until it registers 130 to 140 degrees F, another 30 to 45 minutes. Let rest for 15 minutes. Thinly slice the roast and serve with any collected juices. ","[Barolo, Cabernet Sauvignon, Syrah, Malbec]" 45070,"Chorizo and Thyme Fougasse 3 1/2 cups/1 lb 2oz/500g white bread flour, plus extra for dusting 2 tsp salt 2 tsp active dry yeast 1 to 1 1/4 cups/9 to 11fl oz/250 to 300ml water Leaves of 4 sprigs of fresh thyme 1/2 cup/2oz/50g ready-to-eat chorizo sausage, very finely chopped Vegetable oil, for oiling 3 tbsp milk, for brushing Instructions: Preheat the oven to 400 degrees F (200 degrees C). Dust a large baking sheet with flour. Put the flour, salt, and yeast in a large bowl and mix together to combine. Make a large hole in the center of the flour mix, then pour in the water, just enough to make a dough that is loose and easy to knead, but not too sticky. If it feels tight like Blu-tack (poster-tack) then add more water. As you knead it, the dough will become less sticky, so if you can add all the1 1/4 cups/11fl oz/300ml your loaf will be much lighter with a lovely open texture. Knead the dough for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Add the thyme and knead for an additional 30 seconds, or until it is well combined. Put half the chorizo in the middle of the dough and then fold the edge around it to cover and knead it for an extra minute. On a floured surface, shape the fougasse into a ball, making sure the top of the ball is taught and smooth. Using a rolling pin, roll it out into a rough oval shape and transfer to the flour-dusted baking sheet. Using a very sharp knife, or razor blade, carefully cut slashes in the loaf to look like a fern leaf, then with floured hands open up the slashes wide, as they will close up a lot when the bread is left to double in size. Push the remaining chorizo into the top of the dough, then cover the dough loosely with oiled plastic wrap (you may need several pieces). Let rise in a warm place until the dough has doubled in size. Remove the plastic wrap, then brush the dough with milk and place in the oven. Throw a couple of handfuls of ice cubes in the bottom of the oven or spray the oven with water before closing. This will keep a crust from forming too quickly on the bread, which would prevent the bread from rising nicely. Alternatively, put a roasting pan with water in the bottom of the oven instead. Bake for 30 to 35 minutes, or until the bread is well risen, a beautiful golden brown and smells wonderfully cooked. It will come off the sheet once fully cooked too. It is tough to top the taste of warm bread straight from the oven, slathered in oodles of good butter. ","[Sangiovese, Tempranillo, Garnacha, Pinot Noir]" 45071,"Open Faced Cucumber Sandwiches Eight 3/8-inch-thick slices sourdough bread 1/2 bunch watercress, chopped 1 cup homemade or store-bought buttermilk dressing 2 ounces cream cheese 1 English cucumber, thinly sliced 1 red pepper, seeded and sliced into thin rounds Instructions: Preheat the oven to 400 degrees F. Toast the bread for about 5 minutes then set aside to cool. Combine the watercress, buttermilk dressing and cream cheese in a food processor or blender and puree. Spread the toast with the cream cheese mixture. Shingle cucumbers on top of each slice of bread then cut the sandwiches into triangles. Arrange the sandwiches on 4 plates, garnish with red pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45072,"Grilled Scallop Skewers on Jicama Salad About 30 large scallops 1/3 cup lime juice 1/2 cup olive oil 1/3 cup mayonnaise 1 1/2 teaspoons salt 1/2 teaspoon freshlyground black pepper 1 large or 2 small jicama, peeled and shredded 1/2 bunch cilantro, leaves picked and chopped coarsely 2 Italian Roma tomatoes, cut crosswise 1/4-inch thick 1 ripe avocado, peeled and diced Instructions: Preheat grill. Place scallops in large bowl Whisk together lime juice and olive oil in small bowl. Drizzle 3 tablespoons lime/oil mixture over scallops and let marinate 5 minutes. Combine rest of lime/oil mixture with mayonnaise. Place jicama in a medium bowl and pour dressing over; season with 1 teaspoon salt and 1/4 teaspoon pepper. Thread 67 scallops on one skewer then take another skewer and insert it into scallop skewer about 1/2-inch away from and parallel to the first one. Repeat with remaining scallops to form 4 skewers. Season skewers with remaining salt and pepper and place on the hot grill. Grill 1 minute on first side then flip over and grill 1 minute on other side, or until just opaque in center. Remove from grill. Mix cilantro into jicama and divide it between four plates. Garnish each plate with tomato slices, diced avocado and one scallop skewer Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45073,"Black Beans and Rice 1 tablespoon salt 1 pound dried black beans, rinsed and checked for stones or impurities 1 tablespoon vegetable oil 1 onion, small dice 3 cups rice 1 (8-ounce) bag frozen okra, defrosted 5 fresh tomatoes, cut into wedges Instructions: Bring 2 quarts water to a boil in a large saucepan. Add salt and beans. Allow beans to re-hydrate by boiling for 15 minutes, skimming off \scum\ from surface of water, and allowing it to sit, covered, for 1 hour. Heat oil in a separate pot, and saute onion until it begins to turn translucent. Add 6 cups of water to this pot, and then add rice, allowing to simmer until water is absorbed and rice is soft, about 20 minutes. Stir okra into pot of rice to warm okra. Gently mix rice and okra with beans and tomatoes in a bowl and serve. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 45074,"Milk Chocolate Mousse 8 ounces milk chocolate, plus more for grating 4 tablespoons butter, softened 2 cups heavy cream
1/4 cup sugar
4 large egg yolks
1 teaspoon vanilla extract
Gummy worms, for serving
Instructions: Melt the chocolate and butter in a double boiler. Set aside to cool a little. Whip the cream with an electric mixer on high for about a minute. Turn the mixer to low while adding the sugar, then turn back to high and whip to stiff peaks. Whisk the egg yolks in a pitcher and add the vanilla. Next, temper the eggs by adding a little of the melted chocolate. Then pour the eggs back into the bowl of melted chocolate and stir to combine. Fold in three-quarters of the whipped cream (refrigerate the remaining whipped cream for serving). Spoon the mousse into serving glasses or bowls and refrigerate for at least 1 hour. Serve the mousse with dollops of whipped cream and garnish with grated chocolate and gummy worms. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 45075,"Raspberry Puffs with Goat Cheese Mousse and Thyme 1 sheet puff pastry (from a 17.25-ounce package), thawed 6 ounces mild, creamy goat cheese (recommended: Chavrie brand) 8 tablespoons powdered sugar, divided 1 teaspoon vanilla extract Pinch salt 1 cup chilled whipping cream 1/4 cup seedless raspberry jam or preserves 3 cups fresh raspberries 1 1/2 tablespoons minced fresh thyme leaves, plus 6 thyme sprigs, for garnish, optional Instructions: Preheat oven to 425 degrees F. Unfold pastry sheet; cut along fold line to make 3 strips, trimming rough edges. Cut each strip in half crosswise. Place pastry rectangles on an ungreased baking sheet and bake until golden brown, 12 to 14 minutes. Transfer pastry to a rack and cool (about 8 to 10 minutes), then cut horizontally into 2 layers. While pastry bakes, in a medium bowl whisk the goat cheese, 6 tablespoons powdered sugar, vanilla, and salt until blended. Using electric mixer, beat whipping cream in another medium bowl until peaks form; fold into cheese mixture. Chill 10 to 15 minutes. Heat the jam in a medium microwave-safe bowl until just melted (about 10 seconds). Add berries. Toss to coat. Just before serving, put bottom halves of pastry on plates; top with mousse and raspberries. Sprinkle with minced thyme, cover with top half of pastry, and dust with powdered sugar. Garnish with thyme sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45076,"Pizza Dough 3 1/2 to 4 cups bread flour, plus more for rolling 1 teaspoon sugar 1 envelope instant dry yeast 2 teaspoons kosher salt 1 1/2 cups water, 110 degrees F 2 tablespoons olive oil, plus 2 teaspoons Instructions: Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 45077,"Double Patty Veggie Burger 1/2 cup vegan mayonnaise 1/2 cup ketchup
1 tablespoon dill pickle relish
1 teaspoon dill pickle juice
Pinch of garlic powder
Pinch of sweet paprika
Kosher salt and freshly ground black pepper
1 cup canned black beans, drained and rinsed 2 tablespoons grated peeled raw beets
1 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt
1/2 cup panko
1/2 cup cooked brown rice
1 teaspoon Worcestershire sauce
1/4 teaspoon liquid smoke
3 tablespoons canola oil
8 slices American cheese, optional
4 whole-wheat sesame buns
1/2 cup dill pickle hamburger chips 1/2 cup diced onion
1 cup shredded lettuce Instructions: For the special sauce: Stir together the mayonnaise, ketchup, pickle relish, pickle juice, garlic powder, paprika and a pinch each of salt and pepper and set aside. For the burgers: Add the black beans, beets, garlic powder, onion powder and 1/2 teaspoon salt to a food processor and pulse until coarsely chopped. Add the panko, rice, Worcestershire sauce and liquid smoke and pulse just until the mixture starts to come together. Transfer the mixture to a medium bowl and stir until thoroughly combined. Using wet hands, form 8 patties and place on a plate. Heat a cast-iron pan over medium-high heat and add 2 tablespoons of the oil. Add the patties and cook for about 4 minutes. Flip the patties, top with the cheese, if you like, and add the remaining tablespoon of oil to the pan. Cook until patties are hot and the cheese has melted, about 4 minutes more. To assemble, spread each bottom bun with a thin layer of the special sauce and top with some of the pickles and onions. Cover with a patty, followed with some lettuce and repeat the process with the remaining sauce, pickles, onions, patties and lettuce. Top with the top bun. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45078,"Blondies 1 1/2 cups firmly packed light brown sugar 1 cup unsalted butter 2 1/4 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon fine salt 2 large eggs 1 teaspoon vanilla extract About 1 1/2 cups butterscotch, semisweet chocolate, peanut butter, or white chocolate chips, optional Instructions: Preheat the oven to 375 degrees F. Butter and flour a 9 by 13-inch glass baking dish. Put the sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter into the sugar until smooth, cool to room temperature. Meanwhile, in another medium bowl, whisk the flour, baking soda, and salt together. Beat the eggs and vanilla into the sugar mixture. Add the flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in the chips, as desired. Spoon the batter to the prepared dish and spread to evenly fill the dish. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Remove from the oven and let cool slightly. Invert onto a rack and cool completely. Cut into squares and serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Moscato]" 45079,"Philly Cheesesteak Pull-Apart Bread Nonstick cooking spray 1 tablespoon olive oil
1 small onion, finely chopped
8 ounces shredded mild Cheddar or provolone
8 ounces thinly sliced roast beef, finely chopped
1/2 teaspoon garlic powder
Two 16-ounce tubes biscuit dough, biscuits separated and quartered
Ranch dressing, for dipping Instructions: Preheat the oven to 325 degrees F. Spray a 12-cup Bundt pan with cooking spray. Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and golden brown in spots, about 8 minutes. Let cool slightly. Combine the Cheddar, roast beef, garlic powder and sauteed onions in a large bowl. Mix very well, squeezing to compact the mixture. Take a piece of biscuit dough, flatten it in your hand and spoon about 1 teaspoon of the roast beef mixture into the center. Fold the dough around the filling, then shape into a ball and place in the prepared Bundt pan. Repeat with the remaining dough. Sprinkle any excess filling into the pan, making sure some of it falls into the cracks between the dough balls. Bake until golden brown on top and a wooden pick inserted into the center comes out clean, 50 to 60 minutes. Turn the bread out onto a plate and flip bottom-side up. Serve hot with ranch dressing. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 45080,"Pimento Cheese Spread Two 7-ounce jars sliced pimentos, drained Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise Instructions: Place the pimentos in a blender or food processor and puree until smooth. Transfer to a mixing bowl along with the Cheddar. Beat with an electric mixer until smooth. Beat in the mayonnaise. ","[Chardonnay, Sauvignon Blanc, Riesling]" 45081,"Veggie Frittata 1 tablespoon vegetable oil ? cup chopped onions 1 cup cut fresh asparagus ? cup chopped red bell pepper 1? cups egg substitute ? cup Daisy Brand Light Sour Cream ? teaspoon black pepper ? cup reduced fat shredded Cheddar cheese Instructions: 1.Heat the oven to 400F. 2.Spray a 9-inch pie plate with cooking spray. Heat the oil in a 10-inch nonstick skillet over medium heat. 3.Add the onion and cook for 2 minutes, stirring occasionally. 4.Add the asparagus and bell pepper to the onion and cook for 3 to 4 minutes or until slightly tender, stirring occasionally. 5.Pour the vegetables into the pie plate. 6.Combine the egg substitute, sour cream and black pepper in a medium bowl; whisk until blended. 7.Pour the egg mixture over the vegetables. 8.Bake the frittata for 15 to 20 minutes or until set, sprinkling with the Cheddar cheese during the last 5 minutes of baking. 9.Let the frittata stand for 5 minutes before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45082,"Perfect Burger 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) Kosher salt and freshly ground black pepper 1 1/2 tablespoons canola oil 4 slices cheese (optional) 4 hamburger buns, split; toasted, if desired Instructions: Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side. IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above. IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side. Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese. Sandwich the hot burgers between the buns and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 45083,"Tiny Ice Cream Sandwiches Cooking spray 2/3 cup all-purpose flour 1/4 teaspoon baking soda 1/8 teaspoon baking powder 1/8 teaspoon fine salt 1/3 cup sugar 2 tablespoons unsalted butter, softened 1 teaspoon pure vanilla extract 1 large egg 1 tablespoon milk 1/4 cup mini semisweet chocolate chips About 2 cups of your favorite ice cream Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment, and lightly coat with cooking spray. Whisk together the flour, baking soda, baking powder and salt in a small bowl. Beat together the sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg, and beat until combined. Reduce the speed to low, add the flour mixture and then the milk, and beat until just combined. Refrigerate for 1 hour. Scoop teaspoonfuls of batter onto the prepared baking sheets about 1 inch apart. Moisten your hands, roll each mound into a ball and return it to the baking sheets. Bake until the tops of the cookies bounce back when gently touched, 7 to 8 minutes, rotating the sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely. Put the chocolate chips on a small plate. Scoop tablespoonfuls of ice cream onto the flat bottom of half the cookies, then sandwich with the remaining cookies. Roll the sides of each cookie in chocolate chips. Freeze until set, about 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45084,"Cajun Pork Chops with Kale 2 tablespoons extra-virgin olive oil 3 tablespoons chili powder 1 tablespoon jalapeno hot sauce 2 pounds thin-cut bone-in pork chops (about 6 chops) Kosher salt 4 stalks celery, chopped 1 large white onion, chopped 3 cloves garlic, chopped 2 cups low-sodium chicken broth 1 14.5-ounce can no-salt-added diced tomatoes 1 15-ounce can no-salt-added white beans, drained and rinsed 1 5-ounce package chopped kale (about 6 cups packed) Instructions: Preheat the broiler. Whisk 1 tablespoon each olive oil, chili powder and hot sauce in a bowl. Season the pork chops with 1/2 teaspoon salt. Pierce the chops all over with a fork and rub with the spice mixture on both sides; place on a rack set over a baking sheet. Set aside. Heat the remaining 1 tablespoon olive oil in a Dutch oven or large pot over medium-high heat. Add the celery, onion, garlic and the remaining 2 tablespoons chili powder. Cook, stirring, until the vegetables are translucent, about 8 minutes. Add the chicken broth and tomatoes to the pot. Cook, stirring occasionally, until reduced by about one-third, about 7 minutes. Add the beans and kale; toss to coat. Reduce the heat to medium, cover and cook until the kale is tender, about 7 minutes. (Add up to 1/2 cup water if the mixture looks dry.) Season with salt. Meanwhile, broil the pork until browned, 4 to 6 minutes. Flip; broil until cooked through, 2 more minutes. Serve with the kale and beans. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 45085,"Chicken Italiano 4 boneless chicken breasts (7 ounces each) Salt and pepper 12 ounces sauteed spinach 1 red pepper, roasted, peeled and quartered 12 ounces goat cheese 8 ounces Parmesan 6 ounces flour 2 eggs 1/2 cup milk Bread crumbs 4 teaspoons chopped Italian parsley 4 ounces Romano 2 teaspoons granulated garlic 6 ounces olive oil Instructions: Preheat oven to 350 degrees F. Pound chicken and season each breast with salt and pepper. Top chicken with spinach, red pepper, goat cheese, Parmesan, salt and pepper, to taste. Roll chicken with ingredients inside. Lightly dust each piece of chicken with flour. Whisk eggs and milk in bowl. Roll chicken in milk-egg mix. Combine bread crumbs, parsley, Romano, garlic, salt and pepper in a separate bowl. Roll chicken in bread crumb mixture. Heat skillet to low-medium and add olive oil. Lightly saute the chicken until golden brown on both sides. Bake for 12 to 15 minutes or until done. ","[Chardonnay, Pinot Grigio, Chianti, Vermentino]" 45086,"Country Blueberry Pie 3/4 cup sugar 2 tablespoons cornstarch 1/2 teaspoon ground cinnamon 1/2 cup water 3 cups blueberries 1 tablespoon fresh lemon juice 2 cups all-purpose flour 1 tablespoon sugar 1 teaspoon salt 3/4 cup shortening 1 egg 2 tablespoons water 1/2 tablespoon vinegar Flour, for dusting Sugar, for sprinkling on top Instructions: Filling: Combine sugar, cornstarch, cinnamon and water. Add to a saucepan and heat rapidly until thickened. Set aside to cool as you prepare the pastry. Once cooled add the berries and lemon juice. Preheat oven to 425 degrees F. Combine flour, sugar and salt. Cut in shortening. Whisk together egg, water and vinegar. Add to flour mixture tossing lightly with a fork. Turn out onto a lightly floured cutting board and using your hands combine dough. Separate into 2 single crusts. Line the bottom of a pie plate with 1 of the crusts. Pour filling into dough lined pie pan, and sprinkle the lemon juice over the filling. Adjust top crust, cut vents and flute rim. Sprinkle top lightly with sugar. Place pie onto a baking sheet and into the oven for 20 minutes. Reduce heat to 350 degrees F and bake for an additional 20 to 25 minutes. Allow to cool, cut and enjoy! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 45087,"Herb Butter\u2013Stuffed Burgers 6 tablespoons unsalted butter, at room temperature 2 tablespoons finely chopped fresh parsley 1 small clove garlic, grated 1 teaspoon fresh lemon juice 1 teaspoon Worcestershire sauce Kosher salt and freshly ground pepper 1 1/2 pounds ground beef Kosher salt and freshly ground pepper 4 slices Jarlsberg cheese (about 4 ounces) 4 brioche buns, split Dijon mustard, sliced onion, sliced tomatoes, butter lettuce and cornichons, for serving Instructions: Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds. Make the burgers: Preheat a grill to medium high. Divide the ground beef into 4 mounds, place a slice of butter on each, then gently shape the beef around the butter to enclose. Press the beef into four 4-inch-wide patties (about 1/2 inch thick). Refrigerate until ready to grill. Set aside the remaining butter for serving.
Season the burgers on both sides with salt and pepper. Grill until well marked, 3 minutes. Flip and top each with a slice of cheese. Cook 3 more minutes for medium rare, covering during the last 15 seconds to melt the cheese. Grill the buns until toasted. Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with mustard, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45088,"Baked Clams with Walnuts 1/2 stick unsalted butter, softened 2 scallions, peeled, trimmed and thinly sliced 2 cloves garlic, peeled and finely chopped
4 teaspoons fresh lemon juice, divided 1 teaspoon grated lemon zest 1/2 cup Fisher? Walnut Halves, lightly chopped 1/4 teaspoon kosher salt Freshly ground white pepper 1/2 cup toasted breadcrumbs 40 littleneck clams, thoroughly washed 2 tablespoons chopped parsley Instructions:

1. Preheat the oven to 375 degrees F.
2. Place the butter in the bowl of a food processor and add the scallions, garlic, 3 teaspoons lemon juice and lemon zest. Pulse to blend. Transfer the mixture to a bowl; add the walnuts and season with salt and pepper. Add the breadcrumbs and stir to blend; set aside.
3. Heat 1/2 cup water in a large skillet until boiling. Place clams into the pan and cover with a lid. Let clams steam for 3 minutes or until some of the clams begin to open. Remove clams from pan and let sit until they are cool enough to handle. Pry the clam shells open using a butter knife, remove and discard the upper shell. Use a small knife to detach the clam body from the shell. Loosely mold some of the breadcrumb mixture into each of the shells so the clam body is somewhat covered. Arrange them in a single layer on a baking sheet. Bake for 10 minutes.
4. Preheat the broiler and broil them for a minute, watching them constantly so they don't burn. Remove them from the oven. Drizzle with the remaining 1 teaspoon lemon juice. Top each clam with parsley. Serve immediately. ? 2013 John B. Sanfilippo & Son, Inc. Fisher? is a registered trademark of John B. Sanfilippo & Son, Inc. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45089,"Shrimp Bisque 1 1/2 pounds shrimp, shelled and deveined, shells reserved Extra-virgin olive oil 1 stick (8 tablespoons) unsalted butter 2 leeks, trimmed, halved lengthwise, and rinsed well 3 stalks celery, cut into big chunks 2 carrots, cut into big chunks 3 sprigs fresh thyme 1 bay leaf 2 strips orange zest 2 tablespoons tomato paste 1/4 cup brandy 3 tablespoons all-purpose flour 4 cups heavy cream Kosher salt and freshly ground black pepper Finely grated orange zest, for garnish Finely chopped fresh chives, for garnish Instructions: Heat 3 tablespoons olive oil in a large pot over medium heat and melt the butter into it. Then add the shrimp shells, the leeks, celery, carrots, 3 sprigs thyme, the bay leaf, orange zest, and tomato paste. Cook, stirring every now and then, until the shells are red and the vegetables are soft, about 10 minutes. Take the pot off the heat and carefully pour in the brandy. Ignite the brandy with a long kitchen match and let burn until the flame subsides. Return the pot to the heat, sprinkle in the flour, give it a stir, and cook for another 2 minutes. Now add water to cover and deglaze, scraping up all the browned bits on the bottom of the pot with a wooden spoon. Add the cream and bring to a boil. Immediately turn the heat down to low and gently simmer until the soup is reduced and thickened, 30 to 45 minutes. Strain into a clean pot and season with salt and pepper. Chop the shrimp. Return the bisque to a simmer, add the shrimp and cook 2 to 3 minutes just to cook the shrimp through. Give the bisque a final taste for seasoning, pour it into warmed soup bowls and serve garnished with the orange zest and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45090,"Emily's Roast Potatoes Kosher salt 3 pounds large Yukon Gold potatoes, peeled and 1 1/2- to 2-inch diced 1/2 cup vegetable oil
Coarse sea salt or fleur de sel Instructions: Preheat the oven to 425 degrees F. Add 1 tablespoon of kosher salt to a large pot of boiling water. Add the potatoes, bring back to a boil, lower the heat and simmer for 8 to 10 minutes. Drain the potatoes, place them back in the pot with the lid on, and shake the pot roughly for about 5 seconds. Carefully spoon the potatoes onto a baking rack set over a sheet pan in one layer. Set the potatoes aside to cool and dry for 5 to 10 minutes. Pour the oil into a large roasting pan, tilt the pan to distribute the oil, and place in the oven for 5 to 7 minutes, until the oil is smoking hot. Transfer the potatoes carefully into the oil, toss them lightly to coat each potato with the hot oil, and spread in one layer. Lower the oven temperature to 350 degrees F. Roast for 45 minutes to 1 hour, turning the potatoes occasionally with tongs, until very browned and crisp on the outside and tender and creamy inside. Transfer to a serving platter, sprinkle with 1 1/2 to 2 teaspoons sea salt and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45091,"Meat Pies 20 frozen unbaked dinner rolls, such as Rhodes All-purpose flour, for rolling 2 eggs mixed with 2 tablespoons water, for an egg wash
1 tablespoon vegetable oil 2 poblano peppers, seeded and chopped
1 onion, chopped
1/2 teaspoon red pepper flakes
4 cloves garlic, chopped
1 1/2 pounds ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper 3 tablespoons tomato paste
1 cup grated pepper Jack cheese 1/2 cup chopped fresh parsley Instructions: For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours. For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside. Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper. Preheat the oven to 400 degrees F. To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash. Bake until golden brown, 10 to 12 minutes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 45092,"Layered Smoothies 2 very ripe mangoes, peeled, pitted and diced
2 very ripe peaches, peeled, pitted and diced
1 cup mango or peach nectar
1 cup 2-percent Greek yogurt Lime juice Honey 2 pints ripe strawberries, hulled and halved
2 tablespoons sugar
2 frozen ripe bananas
1 cup 2-percent Greek yogurt Lemon juice Finely diced mango and peach, for garnish Finely diced mango and peach, for garnish
Finely diced strawberries, for garnish
Instructions: For the mango-peach smoothie: Add the mangoes, peaches, nectar and yogurt to a blender and blend until smooth. Add lime juice and honey to taste if needed. Pour into a pitcher and refrigerate until very cold. For the strawberry-banana smoothie: Combine the strawberries and sugar in a bowl and let macerate for 30 minutes in the refrigerator. Add the macerated strawberries and some of the juices, the frozen banana and yogurt to a blender and blend until smooth. Add lemon juice to taste if needed. Pour into a pitcher and refrigerate until very cold. Fill each glass half way with the mango-peach and then fill to the top with the strawberry-banana. Mix together the finely diced mango, peach and strawberries in a small bowl and top each glass with some of the fruit for garnish. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 45093,"Lemon Ginger Molasses Cake 1/4 pound (1 stick) unsalted butter, at room temperature 1/2 cup light brown sugar, lightly packed 2 extra-large eggs, at room temperature 1/2 cup unsulphured molasses 2 teaspoons grated lemon zest, plus extra for serving 1 1/2 cups all-purpose flour 2 teaspoons ground ginger 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1/2 cup whole milk 1/3 cup small-diced crystallized ginger* (see Cook's Note), plus extra for serving Make-Ahead Whipped Cream, for serving, recipe follows 1 1/2 cups cold heavy cream 1/4 cup confectioners' sugar 2 tablespoons granulated sugar 2 tablespoons creme fraiche 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Grease an 8-inch round baking pan, line with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 5 minutes, until light and fluffy. Scrape down the sides with a rubber spatula. Add the eggs, one at a time, the molasses, and the 2 teaspoons of lemon zest and mix until combined. (The batter may look curdled.) Sift together the flour, ginger, baking soda, and salt. With the mixer on low, slowly add the dry ingredients alternately with the milk, scraping down the sides. Mix until smooth. With a rubber spatula, fold in the 1/3 cup of crystallized ginger. Pour the batter into the prepared pan, smooth the top, and bake for 30 to 35 minutes, until a toothpick just comes out clean. Don?t overbake it! Cool in the pan for 30 minutes, turn out onto a baking rack, and cool completely. Spread the top with whipped cream and sprinkle with crystallized ginger and grated lemon zest. Place the cream, confectioners' sugar, granulated sugar, creme fraiche, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed, until it forms soft peaks. Serve cold.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45094,"Focaccia 1/2 -ounce dry yeast 14 ounces water 1 tablespoon honey 1 1/2 pounds bread flour 1/2 cup extra virgin olive oil 1 tablespoon sea salt Extra virgin olive oil, for brushing Kosher salt, for topping Fresh ground black pepper, for topping Fresh thyme leaves, minced, for topping Instructions: Preheat oven to 400 degrees F. Brush a 12 by 18-inch baking tray with olive oil. Set aside. Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise until double. Gradually add the remaining flour, water, olive oil, and salt. Using the dough hook attachment, mix over medium speed to make a soft dough. Beat for 3 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes. Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared baking tray. Stretch the dough to fill the tray. Cover with plastic wrap and allow to rise at room temperature for 20 minutes. Uncover the dough and stretch to cover the entire baking tray. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper, and thyme. Proof for 15 minutes. Bake for 10 minutes, turn around and bake another 6 to 8 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 45095,"Antipasto Summer Lettuce Wraps 8 ounces fresh mozzarella, cubed 8 ounces salami, cubed (have the deli counter slice it into 1/4-inch pieces) 8 ounces cherry tomatoes, quartered 1 (6-ounce) jar marinated artichoke hearts, drained and chopped 1 roasted red pepper, drained and chopped 1/4 cup jarred pepperoncini, drained and chopped Red Wine Vinaigrette, recipe follows Kosher salt and freshly cracked black pepper 16 leaves Boston Bibb lettuce 1/4 cup red wine vinegar 1 teaspoon honey 1 teaspoon mustard 1/4 cup olive oil Kosher salt and freshly cracked black pepper Instructions: In a large mixing bowl, mix together the mozzarella, salami, cherry tomatoes, artichokes, roasted red pepper and pepperoncini. Toss the salad mixture with the Red Wine Vinaigrette. Season with salt and pepper. Let this marinate for 30 minutes before serving. Serve the lettuce cups alongside the antipasto salad. Be sure to use a slotted spoon when serving to drain off any excess marinade, so the lettuce doesn't get soggy. In a small mixing bowl, whisk together vinegar, honey and mustard. Once combined, slowly add olive oil in steady stream while whisking. Season with salt and pepper.; ","[Barolo, Barbaresco, Chianti, Rioja]" 45096,"Moroccan Spiced Roast Chickpeas One 15.5-ounce can low-sodium chickpeas, drained and rinsed 1 tablespoon olive oil 1/2 teaspoon ground cumin 1/2 teaspoon light brown sugar 1/4 teaspoon cayenne 1/4 teaspoon ground cinnamon 1/4 teaspoon garlic powder 1/4 teaspoon ground ginger 1/4 teaspoon paprika 1/4 teaspoon kosher salt Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Pat the chickpeas dry between two paper towels then place on the baking sheet. Drizzle with the olive oil then roast the chickpeas in the middle of the oven, tossing every 15 minutes, until deeply golden, dry and crunchy, 40 to 45 minutes.
While the chickpeas roast, prepare the spice mixture: combine the cumin, brown sugar, cayenne, cinnamon, garlic, ginger, paprika and salt in a medium bowl. Mix until the color is uniform. As soon as the chickpeas come out of the oven, toss with the spice blend. Serve warm or at room temperature. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 45097,"Pan-Seared Duck Breast with Cassis Compote 4 (6-ounce) boneless duck breasts (They may come as 1 butterflied breast. If so, slice down the middle to separate them.) The best ducks are Moscovy ducks, available from specialty butchers, but any duck will work.) 1 teaspoon salt 3 teaspoons coarsely ground black pepper 4 shallots, minced 1/4 cup creme de Cassis 1/2 cup black currant jam (unsweetened if possible), or black cherry, boysenberry, or similar preserve 1/4 cup balsamic vinegar or red wine vinegar Instructions: Preheat oven to 350 degrees F. Place the duck skin side up. Using a sharp knife, score 4 (1/4-inch-deep) cuts across the skin at a 45 degree angle. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over the meat side of each duck breast. Heat a well-seasoned skillet or nonstick pan over high heat. When pan is hot, add duck breasts, skin side down, and cook for 5 minutes, or until skin is brown and crispy. Flip and cook for 2 more minutes. If you are unfamiliar with duck breasts, don't be put off by their unusual look. The fat-to-meat proportions reverse themselves when cooked, as much of the fat is rendered and the meat expands. Remove pan from heat (save the drippings) and transfer duck breasts, skin side up, to a cooking sheet lined with aluminum foil. Bake on the top rack of the oven for 6 minutes. Carefully discard all but 2 tablespoons of duck drippings from the pan. Return pan to medium heat and add shallot. Stir occasionally for 3 minutes, or until shallot begins to turn golden. Add Cassis to the pan and stir with a wooden spoon to loosen up the browned bits left by the duck. Add jam, vinegar, and remaining teaspoon of black pepper, and stir occasionally for 3 minutes. Remove from heat. Remove duck from the oven and slice each breast at a 45 degree angle into 1/4-inch-thick strips (properly cooked duck should resemble medium-rare steak). Arrange in a fanlike pattern on a warmed plates and spoon Cassis compote overtop. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45098,"Limoncello Dessert 1 pint lemon sorbet 1 pint vanilla ice cream 4 jiggers limoncello, Italian lemon liqueur available at any large liqueur store, any lemon liqueur may be substituted 1 lemon, zested Wafer cookies, for garnish Instructions: Place 1 scoop of lemon sorbet along side 1 scoop of vanilla ice cream in each dessert cup. Top each serving with 1 jigger of the lemon liqueur. Grate the zest of 1 lemon on each bowl of sorbet and ice cream. Garnish cups with wafer cookies sticking out of the ice cream, then serve. ","[Prosecco, Moscato, Vinho Verde]" 45099,"5-Star Nachos One 12-ounce bag yellow corn tortilla chips Sunny's 5-Star Nacho Meat, recipe follows Anne Burrell's Pickled Onions, recipe follows Jeff's Nacho Cheese Sauce, recipe follows Geoffrey's Grilled Shishito Peppers, recipe follows One 8-ounce container Mexican crema
1 avocado, cubed
Fresh cilantro leaves, for garnish
8 ounces Mexican chorizo, casing removed 1 tablespoon olive oil
8 ounces (80/20) ground beef chuck 1/4 cup chopped white onions
1 teaspoon ground cumin
1 teaspoon chopped fresh thyme
1 teaspoon kosher salt
1/2 cup red wine vinegar 1 tablespoon kosher salt
1/2 teaspoon sugar
2 to 3 really good shots hot sauce, such as Tabasco
1 red onion, sliced into very thin rings
Three 14.5-ounce cans evaporated milk 12 ounces sharp Cheddar, grated
12 ounces Monterey Jack, grated
3 tablespoons cornstarch
2 tablespoons chipotle in adobo, sauce only
Kosher salt and freshly ground black pepper
2 cups shishito peppers Extra-virgin olive oil, for drizzling
Kosher or flaky sea salt
Togarashi spice, for seasoning
Toasted sesame oil, for drizzling
Instructions: Arrange the tortilla chips on a platter. Top with Nacho Meat, Pickled Onions, Cheese Sauce and Shishito Peppers. Drizzle with the Mexican crema and then garnish with the cubed avocado and cilantro leaves. Place the chorizo in a mini chop and blitz to break down. Add the olive oil, chorizo, chuck, onions, cumin, thyme and salt to a large pan over medium heat. All at once! Cook, stirring frequently, until browned and cooked through, 5 to 10 minutes. Remove with a slotted spoon to the nachos. Combine the vinegar with 1/2 cup cold tap water in a medium bowl. Stir in the salt, sugar and hot sauce. Add the sliced onion and let sit for at least 1 hour. Pickled onions can be refrigerated for up to 1 month. Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated. Add the cheese mixture and adobo to the simmering evaporated milk and whisk constantly for about 3 minutes, being careful not to scald or scorch the bottom of the pot. Cook, whisking occasionally, until homogeneous and thickened, about 10 minutes more. Season with salt and pepper. Reserve 1 1/2 cups cheese sauce in a heatproof measuring cup for nachos. (Leftover cheese sauce keeps, refrigerated in an airtight container, up to 1 week. Reheat gently with a splash of milk in a small pot over low heat.) Preheat a grill pan over high heat. Toss the peppers with a drizzle of olive oil in a small bowl. Add the peppers to the hot grill pan and grill, flipping occasionally, until the skin is blistered on all sides, 3 to 5 minutes. Transfer to a cutting board and chop, discarding stems. Season generously with salt and togarashi. Toss with sesame oil to taste. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 45100,"Grilled Bratwurst with Caramelized Onions One 12-ounce bottle hard apple cider 1 1/2 cups beef broth
6 fresh bratwurst sausages (about 1 1/2 pounds total)
1 tablespoon olive oil
1 tablespoon unsalted butter
2 large sweet onions, thinly sliced
Kosher salt and freshly ground black pepper
6 pretzel rolls, split Spicy brown mustard
Instructions: Combine the hard cider, 1 cup of the broth and the bratwurst in a large saucepan, bring to a simmer and gently simmer over low heat for 15 minutes. Meanwhile, heat the oil and butter in a large skillet over medium heat. Add the onions, sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper and cook until just tender, about 5 minutes. Add the remaining 1/2 cup broth and simmer until the onions are browned and completely soft, about 5 minutes more. Keep the onion mixture warm while you cook the bratwurst. Preheat a grill to medium-high heat or heat a grill pan over medium-high heat. Transfer the bratwurst to the grill or grill pan and cook, turning occasionally, until browned, about 10 minutes. Lightly grill the pretzel rolls, cut-side down. Serve the bratwurst topped with the onions and with the pretzel rolls and mustard on the side. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 45101,"Spicy Ground Beef Tacos 2 tablespoons vegetable oil 1 white or yellow onion, finely chopped 1 tablespoon tomato paste 2 teaspoons Worcestershire sauce 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons ground coriander 1 teaspoon paprika 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1 1/2 pounds ground beef chuck Kosher salt and freshly ground pepper
1 15-ounce can diced fire-roasted tomatoes 1 to 2 teaspoons hot sauce 12 hard taco shells Shredded iceberg lettuce, shredded cheddar cheese and/or pickled jalapenos, for topping Instructions: Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring, until the onion is coated, about 1 minute. Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper. Meanwhile, warm the taco shells as the label directs. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 45102,"Irish Apple Cake 6 tablespoons cold salted butter, plus more for the pan 3/4 cup all-purpose flour 1/4 cup rolled oats 1/2 cup granulated sugar Pinch of salt 1 stick salted butter, at room temperature 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 large eggs 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/8 teaspoon salt 3 tablespoons milk 3 Granny Smith apples, peeled and thinly sliced Confectioners' sugar, for serving
Instructions: Preheat the oven to 350? F. Butter a 9-inch round cake pan and line the bottom with parchment paper. Make the streusel topping: In a medium bowl, combine the flour, oats, granulated sugar and salt. Next, rub in the cold butter until fully incorporated and you\u2019ve reached the texture of coarse breadcrumbs. Set aside in the fridge while you make the cake. Make the cake: Cream the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Add the vanilla, then beat in the eggs one at a time. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Fold the dry ingredients into the wet ingredients with a rubber spatula along with the milk. Once the batter has formed, transfer it to the prepared pan and lay on the sliced apples, making sure they are arranged in one even layer. Cover the apples with all the streusel topping. Bake the cake until the top is golden brown and crisp, 60 to 70 minutes. Remove from the oven and let cool slightly before turning out of the pan onto a rack. When ready to serve, dust the cake with confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 45103,"Potato Pancakes with Chick-Pea Flour, Cilantro and Cumin 2 1/2 pounds white potatoes, peeled, grated into enough cold water to cover 1 large white onion, grated 1/2 cup finely chopped green onion 1/2 cup chick-pea flour 2 large eggs, beaten to blend 1 1/2 tablespoons minced seeded jalapeno chili 1 teaspoon ground coriander 2 tablespoons Cilantro Pesto 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 3 tablespoons (or more) vegetable oil 1 1/2 teaspoons cumin seeds 1/2 teaspoon ground tumeric Instructions: Place grated potatoes and onion in large colander and drain well, squeeze mixture to extract as much liquid as possible. Transfer mixture to large bowl. Mix in green onion and next 8 ingredients. Gently heat 2 tablespoons zesty cilantro pesto (can be replaced with oil if extra cilantro flavor is not desired) in a large nonstick skillet over medium-heat. Add cumin seeds and turmeric and stir 30 seconds. Stir into potato mixture. Cover and let stand 30 minutes to allow flavors to blend. Preheat oven to 250 degrees F. Heat 1 tablespoon oil in same skillet over medium heat. Add scant 3 tablespoons potato mixture to skillet for each pancake; using spatula, flatten to about 4-inch rounds. Cook until golden, about 5 minutes per side. Transfer pancakes to ovenproof dish; keep warm in oven. Repeat with remaining potato mixture, adding more cilantro pesto or oil as necessary; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 45104,"Sunny's Devilish Eggs 12 hard-boiled eggs 1/4 cup plus 2 teaspoons sour cream 2 teaspoons adobo sauce 8 pickled jalapenos, finely chopped, plus 1 tablespoon pickled jalapeno juice Kosher salt 24 fresh cilantro leaves
1/2 teaspoon hot Hungarian paprika 2 tablespoons agave syrup
6 corn tortilla chips, crushed to bits
Instructions: Halve the eggs, scoop the yolks into a medium bowl and reserve the whites. In the bowl with the yolks, stir together the sour cream, adobo, jalapenos and jalapeno juice. Mix with a rubber spatula until everything is as smooth as possible. Taste and season with salt. Scoop an even amount of the yolk filling into the recess of each egg half. Top each egg with a cilantro leaf.
In a small dry pan, toast the paprika over low heat, stirring with a wooden spoon, until a waft to your face brings a wave of smoky paprika love, about 4 minutes. Pour the paprika into a small bowl and stir in the agave syrup. Drizzle the syrup over the top of the filled eggs. Sprinkle the crushed tortilla chips over the top and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 45105,"Title 1 cup acerola Instructions: ; ","[Riesling, Gewrztraminer, Pinot Grigio]" 45106,"Rosemary and Blood Orange Sorbet 1 cup simple syrup (equal parts sugar and water, boiled until sugar is dissolved)1 sprig rosemary 1 cup blood orange juice 1/4 cup water Lemon juice, a few drops Instructions: In a small saucepan, heat the simple syrup with the rosemary to a simmer. Bring it back down to room temperature, then discard the rosemary. Mix in the blood orange juice, water and a few drops lemon juice. Follow the directions on an ice cream maker to freeze. ","[Prosecco, Sauvignon Blanc, Vermentino, Albari?o]" 45107,"Vegan Grilled Cheese Dijon mustard, for spreading 8 slices vegan whole-wheat bread 6 slices vegan cheese Olive oil, for brushing Instructions: Spread the mustard on 1 side of 4 slices bread, then top each with 1 1/2 slices cheese and another slice of bread. Generously brush the sandwiches with olive oil. In a large nonstick skillet, cook the sandwiches over medium-low heat until the bottoms are lightly browned, 5 to 7 minutes. Flip the sandwiches, cover the skillet and cook until the cheese melts and the bread is crisp, about 10 more minutes; uncover in the last minute to let out the steam. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45108,"Vegetable Rice Salads with Beans 2 cups water Salt 1 cup short-grain brown rice 1/2 pound green beans, trimmed, cut into 1-inch pieces 2 carrots, peeled, diced 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon Dijon mustard 6 tablespoons extra-virgin oil 1 celery rib, diced 1 red bell pepper, cored, diced 1 bunch scallions, chopped 1 1/2 cups canned chickpeas Chopped dill, for garnish Chopped parsley, for garnish 1 bunch arugula salad, tough stems removed Instructions: In a 2-quart saucepan bring salted water to a boil and add rice and boil, uncovered, stirring occasionally, until cooked, about 25 minutes. Drain rice in a colander and rinse under cold running water until cool. Drain rice well. In a saucepan of boiling salted water, blanch beans and carrots for 1 or 2 minutes, drain in a sieve and shock in ice bath. Drain vegetables well. In a large bowl whisk together lemon juice, mustard, salt, and pepper. Add oil in a stream and whisk until emulsified. Add rice, blanched vegetables, celery, bell pepper, scallions, and chickpeas, toss well and adjust seasoning. Add dill and parsley. Serve on bed of arugula. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45109,"Everything Bagel Sticks 1 teaspoon white sesame seeds 1 teaspoon black sesame seeds
1 teaspoon kosher salt
1/2 teaspoon poppy seeds
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon granulated onion
1 sheet frozen puff pastry (8 inches by 12 inches), thawed 1 egg, beaten
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Combine the white and black sesame seeds, salt, poppy seeds, garlic powder, onion powder and granulated onion in a small bowl. Divide the puff pastry sheet in half crosswise, leaving two 8-by-6-inch sheets. Cut eight 1-inch strips from each sheet and twist each strip 6 to 8 times. Transfer to the prepared baking sheet. Brush each piece of puff pastry with the egg and sprinkle with the seasoning. Bake for 8 minutes, then rotate. Bake until the pastry is golden brown, another 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45110,"Crispy Cauliflower Cakes 2 cups riced cauliflower 2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon curry powder
2 teaspoons ground cumin
2 large eggs, beaten
2 green onions, sliced thin
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
Sea salt
1 cup Greek yogurt 1 lemon, zested and juiced
1 tablespoon minced fresh cilantro, plus more for garnish
Kosher salt and freshly ground black pepper
Hot sauce, to taste
Instructions: For the cauliflower cakes: In a large bowl, mix the cauliflower, cornstarch, flour, curry powder, cumin, eggs, green onions, garlic and good pinch of kosher salt and pepper. Scoop 2-tablespoon portions of the mixture, form into patties and put on a plate. Heat 1/2 inch of oil to around 350 degrees F in a large, heavy-bottomed skillet. Add the patties in batches and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate and sprinkle with sea salt. For the yogurt sauce: Mix the yogurt, lemon zest and juice and cilantro in a small bowl. Season with kosher salt, pepper and hot sauce. Place the cakes on a platter and dress each with a little of the yogurt sauce, then garnish with cilantro leaves. Serve the remaining sauce on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45111,"Broiled Grapes with Yogurt and Brown Sugar 1 large bunch seedless red grapes, separated 2 cups plain yogurt 1/2 cup brown sugar Instructions: Pre heat broiler. Divide grapes among 4 to 6 shallow, oval ramekins. Dollop plain yogurt on top of each serving on grapes. Sprinkle brown sugar on top of yogurt. Places ramekins under broiler for 1 to 2 minutes, or until brown sugar has melted. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 45112,"Tamarind Glazed Duck Breast with Thai Red Curry Tamale Green Papaya and Corn Salsa 1 teaspoon cumin seed 1 teaspoon coriander 1 teaspoon black pepper 1/2 cup sliced shallots 4 tablespoons, chopped garlic 1/4 cup lemon grass, finely chopped 2 tablespoons galangal, finely chopped 1/2 cup cilantro leaves, chopped 8 Thai bird chiles, soaked in hot water for 15 minutes and pureed 2 tablespoons tomato paste 2 limes, juiced 1 teaspoon shrimp paste 4 duck legs Salt and pepper, to taste 1 cup onion, chopped 1 cup red curry paste 6 ounces coconut milk 3 cups cooked short grain rice 1/2 cup sliced scallion greens 1/4 cup red bell pepper, thinly sliced 4 (6 by 6-inch) pieces banana leaves 1 1/2 cups grilled fresh corn kernels 1/2 cup red onions, julienned 1 cup green papaya, julienned 1 cup tomatoes, cut in small dice 1/4 cup cilantro, chopped 4 limes, juiced 2 tablespoons fish sauce 1 teaspoon ground cumin Salt and pepper, to taste Instructions: In a small saute pan, dry roast the cumin, coriander, and pepper until fragrant, about 2 to 3 minutes and then grind into a powder. In a food processor, puree the shallots, garlic, lemon grass, galangal, and cilantro. Add the pureed chiles, tomato paste, lime juice, shrimp paste, ground spices, and blend until smooth.; In a heavy bottomed pot over high heat, season the duck legs with salt and pepper and sear until golden brown. Remove the duck legs and using the same pot, saute the onions until they are translucent. Add the curry paste to the onions and cook over medium heat for 4 minutes. Add the coconut milk and simmer for another 2 minutes. Return the duck legs to the pot and fill with enough water to just cover the duck. Bring to a simmer and cook for 1 1/2 to 2 hours until the meat falls off the bone. Remove from heat and when cool, pick all of the meat off the bones and add only the meat to the remaining broth. In a large mixing bowl, combine the duck broth, rice, scallions, and red bell pepper. Season with the salt and pepper. Lay a banana leaf shiny side down, and place about 1 cup of the rice mixture in the center of the leaf. Fold the ends over the rice to form a sealed packed. Continue making the tamales. Using a wok or a double boiler, steam the tamales until the rice is very hot, about 10 to 15 minutes. In a large mixing bowl, combine the corn, red onion, papaya, tomatoes, cilantro, lime juice, fish sauce, cumin, salt and pepper. Allow the mixture to sit for about 1 hour for the lime juice to soften the papaya. TAMARIND GLAZE: 1 cup tamarind paste 1/4 cup sliced shallots 2 tablespoons garlic, chopped 1/2 cup lemon grass, sliced 2 Kaffir lime leaves 2 Thai bird chiles 1/2 cup crushed rock sugar 1 tablespoon whole cumin seed, toasted 2 quarts chicken stock or water Salt and pepper, to taste In a medium, non-reactive pot, combine the tamarind paste, shallots, garlic, lemon grass, Kaffir lime leaves, Thai bird chiles, rock sugar, cumin seed, water, salt and pepper. Simmer lightly for about one hour until the glaze is thick and syrupy. Strain and season with salt. DUCK BREAST 4 (6 1/2-ounce) duck breasts 1 cup tamarind glaze Salt and pepper, to taste Using a sharp knife, score the duck skin, in half- inch intervals. Season the duck with the salt and pepper and place skin side down on a hot grill. Be careful of the errant flames that may flare up. Continuously brush the duck with the tamarind glaze as it cooks. Flip the duck when the skin is very golden and continue to brush with the glaze. Cook for about 7 minutes more for medium rare. Allow the duck to rest for 3 minutes before slicing. GARNISH: Red corn tortillas Canola oil, for frying 1 teaspoon ground cumin 1 teaspoon salt 1/4 cup sliced scallions Using a sharp knife, cut the tortilla into thin strips. Fill a fryer or medium heavy pot 1/3 full with oil and heat over high heat to 350 degrees. Add the tortillas and fry until crispy. Drain on paper towels and sprinkle with the cumin and salt. PLATING Place a hot tamale on each plate and make a cut down the center. Squeeze the 2 sides together, like you would to a baked potato. Thinly slice each duck breast and fan it out, skin side up, around each tamale. Place a mound of the salsa in the center between the duck and tamale, and top with the tortilla. Drizzle some of the remaining glaze around the plate and sprinkle with the sliced scallions. Wine suggestion: Bedford Thompson Cabernet Franc 1995 ","[Cabernet Franc, Pinot Noir, Syrah, Grenache]" 45113,"Surf and Turf Savings: Beef Tenderloin Steaks with Manhattan Sauce, Seared Scallops and Lemony Asparagus Spears Extra-virgin olive oil 6 tournedos (fillet of beef steaks, each 1 to 1 1/4-inch thick) Salt and freshly ground black pepper 2 large shallots, finely chopped 1/4 cup sweet vermouth, a good glug 1/2 cup beef broth 2 tablespoons cold butter 2 tablespoons extra-virgin olive oil 12 sea scallops, muscle removed Salt and freshly ground black pepper 1/2 bunch chives, chopped 1 1/2 pounds thin asparagus spears, trimmed of woody ends 1/4 lemon, juiced Salt and pepper Instructions: Place a medium skillet with about 1/4-inch of water over high heat and bring to a simmer for cooking the asparagus spears. While the asparagus water is heating up start the beef tenderloin steaks. Heat a large skillet over medium to medium-high heat. Season the steaks with some salt and pepper. Coat pan with a little extra-virgin olive oil and add the steaks. Meat will sear in hot pan. Cook beef 4 minutes on each side for medium. Once the beef is going, start the scallops; preheat a large nonstick skillet over medium- high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. With paper towels pat the scallops dry, season with a little salt and pepper and then add to the hot skillet. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Once the steaks and scallops are going, add the asparagus tips to the boiling water for 3 minutes, or until just tender. Remove the beef fillets from the skillet to a serving platter. Return the skillet to the heat and add 1 turn of the pan of extra-virgin olive oil, about 1 tablespoon. Add the chopped shallots and cook a little bit. Add the vermouth, use a spoon to scrape up the bits on the bottom of the pan, add the beef broth turn the heat up to high and bring to a simmer. Add 2 tablespoons of cold butter and stir until the butter has melted; pour the sauce over the fillets of beef. Sprinkle the scallops with the chopped chives and remove from the skillet and arrange 2 scallops on top of each sauced up steak. Drain the asparagus tips; return them to the skillet and season with salt, pepper and a little squeeze of lemon juice, toss to coat. Plate the asparagus spears alongside the Manhattan sauced steaks and seared scallops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 45114,"Blueberry Pie Milkshake 1 pint vanilla ice cream, softened 1 cup milk, plus more if needed, depending on how thick you like your shake 1 teaspoon grated lemon zest
1 small slice blueberry pie
Whipped cream, for topping Blueberries, for garnish
Instructions: Combine the ice cream, milk, lemon zest and blueberry pie in a blender and blend until smooth. Top the milkshake with whipped cream and blueberries. ","[Chardonnay, Riesling, Moscato]" 45115,"Texas Caviar 1/2 cup vegetable oil 1/2 cup apple cider vinegar 3 cloves garlic, minced 1/3 cup chopped red onion 1/3 cup chopped celery 1/2 teaspoon black pepper 3 to 4 shakes hot red pepper sauce Two 15.8-ounce cans black eyed peas, drained and rinsed well Instructions: Combine all ingredients except peas. Pour mixture over the peas and toss gently. Refrigerate overnight. Toss before serving. Can be held for up to a week. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 45116,"Meatballs with Marinara 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 Pinch crushed red pepper Four 28-ounce cans Italian plum San Marzano tomatoes Extra-virgin olive oil 1 large onion, 1/4-inch dice Salt 2 cloves garlic, smashed and chopped Pinch crushed red pepper 1/2 pound ground beef 1/2 pound ground veal 1/2 pound ground pork 2 large eggs 1 cup grated Parmigiano 1/4 cup finely chopped fresh Italian parsley leaves 1 1/2 cup breadcrumbs 1 cup dill pickles, chopped 1/2 bunch fresh chives, chopped Serving suggestion: fresh ricotta, grilled garlic bread Instructions: For the marinara sauce: Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with 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 crushed red pepper and cook for another 2 to 3 minutes, stirring frequently. Pulse to combine the tomatoes in a food processor. Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (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 and freezes really well. For the meatballs: Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool. In a large bowl combine the meats, eggs, Parmigiano, parsley and breadcrumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add 1/2 cup water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway. Preheat the oven to 500 degrees F. Shape the meat into desired size. Some people like 'em big and some people like 'em small. I prefer meatballs slightly larger than a golf ball. Place them on a cookie sheet and bake them for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! Top with fresh ricotta cheese, garnish with chopped pickles and chives and serve with grilled garlic bread. YUM! ","[Barolo, Barbaresco, Chianti, Dolcetto]" 45117,"Portuguese Chicken, Lemon and Mint Soup 2 wide strips lemon zest 4 sprigs mint, plus 1/4 cup chopped mint 1 stalk celery, roughly chopped 1 onion, roughly chopped 3 cloves garlic, crushed 4 sprigs parsley 1/4 teaspoon red pepper flakes, or to taste 4 quarts water or low-sodium chicken broth (or a combination) 1/4 cup white rice Juice of 1/2 lemon (2 tablespoons) Kosher salt Cayenne pepper 1 4-to-5-pound chicken, cut into pieces Instructions: Combine the chicken, celery, onion, garlic, parsley, lemon zest, mint sprigs, red pepper flakes and water or broth in a large saucepan. Bring to a boil and skim off any foam. Reduce the heat to medium low and simmer, skimming as needed, 45 minutes, or until the chicken is tender. Strain the stock through a fine sieve into a large bowl. Transfer the chicken to a plate to cool and discard the vegetable mixture. Return the stock to the saucepan over medium-low heat and simmer until it is slightly reduced and flavorful, about 30 minutes. Add the rice and simmer until tender, about 20 more minutes. When the chicken is cool enough to handle, remove the skin, then remove the meat from the bones and tear it into bite-size pieces. Add to the stock and cook 3 to 4 minutes. Add the lemon juice, chopped mint, and salt and cayenne pepper to taste; cook 2 to 3 more minutes. ","[Rioja, Pinot Grigio, Vermentino, Garnacha]" 45118,"Dinner Rolls with Chive Butter 2 tablespoons light butter, softened 1 tablespoon minced fresh chives Pinch black pepper 4 whole-wheat dinner rolls Instructions: In a small bowl, combine butter, chives, and black pepper. Mix well to combine. Serve with rolls. ","[Chardonnay, Sauvignon Blanc, Riesling]" 45119,"Lobster Pan Roast with Salsa Verde and Spicy Tomato Relish 1/4 cup olive oil 3 tomatillos, papery skins removed and roughly chopped 2 tablespoons coarsely chopped parsley 2 tablespoons coarsely chopped basil 2 tablespoons coarsely chopped tarragon 2 tablespoons water 1 tablespoon minced garlic 1/2 cup white wine 4 cups clam juice 1 lemon, juiced Salt and pepper 1 tablespoon unsalted butter 2 medium ripe tomatoes, coarsely chopped 2 tablespoons finely diced Spanish onion 1 tablespoon coarsely chopped parsley 1 teaspoon red pepper flakes 1/4 cup red wine vinegar 1/4 cup pure olive oil Salt and pepper 8 live lobsters, 1 1/2 pounds each 1/4 cup olive oil Salt and freshly ground pepper 16 new potatoes, roasted and halved Instructions: For the salsa: Heat 2 tablespoons of oil in a medium saute pan over high heat until almost smoking and saute the tomatillos 3 minutes. Place the tomatillos in a food processor, add the parsley, basil, tarragon and water and puree. Place the remaining 2 tablespoons of oil and the garlic in a medium saute pan over low heat and cook the garlic until cooked through. Raise the heat to medium, add the wine, and reduce the mixture to almost dry, 3 to 4 minutes. Add the clam juice and reduce by four-fifths. Add the lemon juice and season to taste with salt and pepper. Add the butter and the tomatillo-herb puree, taste, and reseason if necessary. The salsa should be full flavored. For the relish: Combine the tomatoes, onion, parsley, red pepper flakes, vinegar, and oil in a mixing bowl and season to taste with salt and pepper. For the lobster: Preheat oven to 350 degrees F. Kill the lobsters by inserting a sharp knife into the cross mark on the top shell between the heat and the body. Pull or cut off the claws. Pull or cut off the tails and cut in half lengthwise. Discard the bodies. Heat the olive oil in a large ovenproof saute pan over medium-high heat until smoking. Season the lobster pieces to taste with salt and pepper and sear 3 minutes. Pour off excess oil. Add the salsa verde and potatoes to the pan and season to taste with salt and pepper. Place the pan in the oven and roast until the lobster is cooked through, 15 minutes. Reseason if necessary. Arrange the lobsters on a platter with the potatoes and sauce and spoon the relish over them. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45120,"BBQ Smoked Turkey Sandwich 1 lemon 2 tablespoons granulated garlic 2 tablespoons ground black pepper
2 tablespoons kosher salt 2 tablespoons sugar
1 tablespoon celery seed
1 gallon water 2 tablespoons kosher salt 2 tablespoons sugar 1 turkey breast (3 to 4 pounds) 1 tomato
1 red onion
1 dill pickle
1 head green leaf lettuce
4 hamburger buns
1/2 cup mayo
Instructions: For the lemon pepper: Zest the lemon and allow to dry. Mix with the granulated garlic, pepper, salt, sugar and celery seed. For the brine: Add 4 cups of the water, salt, sugar and half of the lemon pepper to a saucepan. Bring this mixture to boil over high heat, and then add the remaining water. For the turkey breast: When the brine is cool, add the turkey and refrigerate for 3 hours. Sprinkle the turkey with the remaining lemon pepper and place in your backyard smoker for approximately 3 hours at 250 degrees F. Use mesquite wood if available. Oak will work as a substitute (if you don't have a smoker you can use your oven). Slice the tomato, red onion, dill pickle and pull the leaves off the head of green leaf lettuce (don't forget to wash thoroughly). Toast the buns and spread mayo on both sides. Slice the turkey breast thinly and place on the bottom bun. Place leaf lettuce, tomato slices, red onion slices and dill pickle slices (in that order) on the top bun and serve open faced. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45121,"Pineapple Pull-Apart Cupcake Cake 6 1/2 cups white buttercream or frosting Yellow gel food coloring Leaf green gel food coloring Ivory gel food coloring 24 of your favorite cupcakes
Instructions: Color 4 cups buttercream bright yellow in a medium bowl. Color 2 cups buttercream leaf green in a second medium bowl. Color the remaining 1/2 cup buttercream light brown with the ivory food coloring in a small bowl. Transfer the yellow and green buttercream to 2 separate pastry bags fitted with medium star tips. Transfer the light brown buttercream to a pastry bag fitted with a round tip. Arrange the cupcakes on a large cutting board or serving platter as follows: Arrange 10 cupcakes in a tall U shape. Fill the inside of the U with 2 columns of 4 cupcakes (8 total). To make the pineapple stem, arrange a row of 2 cupcakes at the top of the U, followed by a row of 3 cupcakes, then finally 1 cupcake at the top. Pipe stars of yellow buttercream onto the bottom pineapple section. Pipe vertical streaks of green buttercream onto the pineapple step (the top 3 rows of cupcakes). Pipe the brown buttercream in a crosshatch pattern on the yellow body of the pineapple, and then pipe small upside-down Vs at the top of each crosshatch.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45122,"Salmon Tikka 1 cup plain yogurt 2 tablespoons chopped fresh cilantro 2 tablespoons tomato paste 1 tablespoon minced ginger 1 tablespoon lemon juice 2 teaspoons brown sugar 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/2 teaspoon ground cardamom 1/2 teaspoon red chili powder 2 cloves garlic, minced A pinch of salt and pepper One 1-pound/500 g piece of salmon, skin removed and cut into 20 chunks, about 1-inch each 1 small orange pepper, cut into 16 equal pieces 1 small red pepper, cut into 16 equal pieces Vegetable oil, for the grill A pinch of salt Lemon wedges, for serving Instructions: For the marinade: Whisk the yogurt, cilantro, tomato paste, ginger, lemon juice, brown sugar, coriander, cumin, turmeric, cardamom, chili powder, garlic and salt and pepper together until well blended. For the skewers: Thread the pieces of salmon and peppers onto the skewers, using 5 pieces of salmon for each skewer and 4 each of the peppers, alternating them so the peppers are between the pieces of salmon. Place them in a dish that will accommodate them in a single layer and pour over the marinade. Turn the skewers a few times, making sure they are well coated, cover with plastic wrap and place in the refrigerator to marinate for at least 1 hour. Preheat an indoor grill or a barbeque to medium-high heat. Oil the grill, remove the skewers from the marinade and sprinkle them with salt. Place on the grill and cook about 5 minutes, turning halfway through cooking. Skewers are done when the fish is firm and slightly charred. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45123,"Quesillo en Salsa Verde 2 cups water 3 1/2 pounds tomatillos, husked and washed 2 large white onions, thinly sliced 9 serrano chiles 9 cloves garlic 1 bunch cilantro, leaves only 3/4 teaspoon salt 12 (1/4inch thick) slices Oaxaca, Mexican Manchego, or Asadero cheese (about 1 1/2 pounds) Extra sprigs of cilantro, for garnish 6 whole, trimmed scallions, charred on a grill until marked, then sliced into 1/2inch lengths Wedges of toasted country bread, for serving Instructions: In a heavy saucepan, bring the water to a boil. Add the tomatillos, 3/4 of the sliced onion, 6 of the chiles, and 6 of the garlic cloves. Simmer the mixture covered for about 30 minutes, or until the tomatillos are tender. Cool slightly and transfer to a blender or food processor. Add the remaining onion, chiles, and garlic, cilantro, and salt. Puree the mixture. Preheat the oven to its lowest heat and heat a well-seasoned flat griddle pan or cast iron skillet over medium heat. Brush each slice of cheese with a little oil, then grill the slices for about 20 seconds on each side. You will need a heavy metal spatula to turn them, scraping all the golden crust from the pan and flipping it over. You will have to grill the cheese in batches, transferring the cooked cheeses to a platter in the oven while you finish cooking, but do not let the cheese melt. Place 2 slices of cheese on each of 6 warmed appetizer plates, pour the hot tomatillo sauce over the top and serve immediately, garnished with sprigs of cilantro and charred scallions. Accompany with wedges of toasted country bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 45124,"Aunt Sue's Chicken 2 tablespoons olive oil 4 chicken breasts, boneless Salt and pepper 3 cloves garlic, smashed and peeled 3/4 cup chopped red onion 2 sprigs fresh rosemary, finely chopped 1 sprig fresh oregano, finely chopped 3-4 sprigs parsley, finely chopped 1/4 cup white wine or water Instructions: Heat oil in large skillet over medium high heat. Season chicken breasts with salt and pepper. Lightly brown chicken on both sides. Add garlic to pan and remove before it burns. Stir in red onion and cook until transparent. Pat herbs all over browned chicken. Stir in wine and bring to a simmer. Cover and cook for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45125,"All-Beef Tamales 1 pound 8 ounces ground beef chuck 1 tablespoon plus 2 teaspoons garlic salt
1 tablespoon plus 1 teaspoon salt
2 teaspoons cayenne pepper
2 tablespoons beef kidney fat, melted
1 tablespoon minced garlic 1 tablespoon minced onion 2 teaspoons cumin
1 pound white cornmeal 1/4 cup chili seasoning blend 1/4 cup beef kidney fat, melted
2 tablespoons finely minced onion 1 tablespoon finely minced garlic 1 tablespoon salt 2 teaspoons cumin powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
Chili, for serving Instructions: For the filling: In a medium pot set over medium heat, add the ground beef, 2 teaspoons of the garlic salt, 1 tablespoon of the salt and the cayenne and then add enough water to cover the mixture, about 4 cups. Bring to a simmer and cook until the meat is cooked through, 25 to 30 minutes. Strain the meat and reserve the cooking liquid for a later use. In a food processor, process the meat to a medium-fine consistency and add the remaining 1 tablespoon garlic salt, the remaining 1 teaspoon salt, the kidney fat, garlic, onion and cumin. Mix well, cover and refrigerate until cool, at least 2 hours or up to overnight. For the cornmeal mixture: In a large bowl, combine the cornmeal, chili seasoning, kidney fat, onion and garlic, and mix well. Add 1/2 cup of the reserved beef liquid and, using your hands, mix to incorporate all the ingredients. Continue to add more liquid until the mixture can be pressed into a ball in your hand and will hold its shape even when tossed around lightly, about 1/4 cup. Cover and place the cornmeal mixture in the refrigerator for at least 2 hours or up to overnight. After the meat mixture and cornmeal mixture have cooled, run both mixtures through the food processor separately to achieve smooth and uniform textures to build the tamales. Dip the tamale wrappers in water or soak the cornhusks in hot water to soften. Lay the wrappers flat on the work surface. Scoop about 3 tablespoons of the chilled cornmeal mixture and form it into a boat about 4-inches long and 1 1/2-inches wide. Fill the center of the cornmeal boat with 2 teaspoons of the meat mixture and then pinch the cornmeal to cover and seal in the ends. Repeat for the remaining cornmeal and beef, making 18 to 25 tamales total. Roll the tamales in the wrappers, folding over one end and leaving the other end open.
Fold the open end over and tie three tamales into a bundle; repeat for the remaining tamales. Refrigerate the tamales for 2 hours before cooking. For the boil mixture: Add 8 cups water, the salt, cumin, cayenne and garlic powder to a pot and bring to a simmer. Place the tamales in a separate pot with the open ends facing up. The tamales should be tightly packed so they all stand upright. Pour the simmering boil mixture over the tamales.
Cover and cook for 3 hours over medium heat. Remove from the heat and set aside for 30 minutes. Add enough water to cover the tamales and cook for 1 more hour. Remove the tamales from the pot and unwrap. Serve warm with chili. ","[Syrah, Tempranillo, Garnacha, Barbera]" 45126,"Quinoa Salad with Preserved Lemon and Chickpeas 1 1/2 cups quinoa, rinsed 1/3 cup canned chickpeas, rinsed and drained 1/4 cup thinly sliced preserved lemon 1/4 cup dried cranberries 1/4 cup finely chopped fresh cilantro 1/4 cup thinly sliced shallots, fried in olive oil until crisp (or left uncooked) 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon kosher salt Pinch freshly ground black pepper Instructions: Combine the quinoa and 2 1/2 cups water in a medium pot and bring the water to a boil. Reduce the heat so the water gently simmers. Cover and simmer 15 minutes. Remove the pot from the heat. Let the quinoa stand, covered, until tender, about 5 minutes. Drain the quinoa in a sieve and let cool completely.
Just before serving, place the quinoa, chickpeas, preserved lemon, cranberries, cilantro, shallots, lemon juice, oil, salt and pepper in a large bowl and toss to combine. ","[Riesling, Vermentino, Grner Veltliner, Albari?o]" 45127,"Lemon Thyme Pork Loin Roast 1 boneless pork loin roast, about 3 pounds (about 10 - 12 inches in length) 1 tablespoon extra virgin olive oil 1 tablespoon balsamic vinegar 4 strips lemon zest (2 x 1/2-inches, about the zest of 1/2 lemon), bitter white pith removed 3 cloves garlic, peeled 1 teaspoon kosher salt 1 teaspoon thyme (use 2 - 3 teaspoons if using fresh thyme leaves) 1/2 teaspoon black peppercorns Instructions: Tie the pork roast with butcher's twine at one - inch intervals to help it maintain a round shape for even cooking (a butcher will also be able to do this for you). The pork roast should be approximately 12 - inches in length, not doubled and tied. Rub the roast with the oil and vinegar. Place the lemon zest, garlic, kosher salt, thyme, and peppercorns in the work bowl of your Cuisinart? Food Processor. Process on Grind for 10 seconds, stop and scrape the work bowl, process on Grind 5 - 10 seconds longer, until the mixture resembles a coarse paste. Rub the paste evenly all over the surface of the roast. The meat may be roasted immediately or covered loosely with waxed paper, and refrigerated for up to 8 hours (the longer the rub is on the meat, the more intense the flavor will be). If refrigerated for longer than 1 hour, take the meat out of the refrigerator 20 - 30 minutes before roasting. Arrange the rack in Position A and preheat the Cuisinart? TOB-Series Toaster Oven Broiler to 450 degrees F Bake Setting. Arrange the rack in the drip pan in the upper most position and coat lightly with cooking spray. Center the roast on the rack and roast in the preheated 450 degrees F oven for 15 minutes. Lower the temperature to 325 degrees F and continue roasting for an additional 35 - 45 minutes, until the temperature when tested in the center of the roast is 155 - 160 degrees F. Turn off the oven, transfer the roast to a warm platter, and let rest for 10 minutes before slicing. Use the Cuisinart? CEK - 40 Electric Knife to carve roast into slices 1/4-inch thick or less, as preferred. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45128,"Lake Rat Peppers 8 poblano peppers 12 shrimp, cleaned and cooked 12 crawfish, cleaned and cooked 1 (8-ounce) package cream cheese, room temperature 2 cups shredded pepper jack cheese, room temperature Instructions: Wash and dry peppers. Cut in half cross ways and remove seeds. Roughly chop shrimp and crawfish and mix with cream cheese and pepper jack cheese. Fill peppers with cheese mixture. Grill until done, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 45129,"Salmon Cakes with Salad Three 7.5-ounce cans salmon, drained 1 cup frozen corn, thawed 1 large egg, lightly beaten 1/2 cup breadcrumbs 5 tablespoons tartar sauce, plus more for serving (optional) 2 tablespoons minced jarred roasted red peppers 1 tablespoon chopped fresh parsley 1 teaspoon finely grated lemon zest 1 teaspoon Old Bay Seasoning 1 tablespoon fresh lemon juice, plus lemon wedges for serving Freshly ground black pepper 3 tablespoons extra-virgin olive oil 8 cups (about 8 ounces) mixed baby greens Instructions: Preheat the oven to 400 degrees F. Mix the salmon, corn, egg, 3 tablespoons each breadcrumbs and tartar sauce, the roasted red peppers, parsley, lemon zest and 3/4 teaspoon Old Bay in a large bowl. Gently form into eight 3/4-inch-thick patties and freeze until just firm, about 5 minutes. Meanwhile, make the dressing: Whisk the remaining 2 tablespoons tartar sauce, the lemon juice, 1 tablespoon water, the remaining 1/4 teaspoon Old Bay, and black pepper to taste in a large bowl. Put the remaining 5 tablespoons breadcrumbs in a shallow bowl. Press the salmon cakes in the breadcrumbs to coat both sides. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the salmon cakes and cook until golden brown, 3 to 4 minutes per side. Transfer the skillet to the oven and bake until the cakes are heated through, 6 to 8 more minutes. Add the greens to the bowl with the dressing and toss. Serve the salmon cakes with the salad, more tartar sauce if using, and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45130,"Mango, Strawberry, and Pineapple Smoothie 1 mango, skin removed, cut into 1-inch dice, frozen 5 strawberries, stems removed, cut half, frozen 1 cup diced pineapple 1 cup orange juice Instructions: Combine all ingredients in a blender and puree until smooth, about 2 to 3 minutes. Drink immediately. Aloha! ","[Sauvignon Blanc, Moscato, Pinot Grigio]" 45131,"Banana Bread Pancakes 1 1/2 cups powdered sugar, sifted 3 to 4 tablespoons almond milk 2 teaspoons vanilla extract 1 ripe medium banana 2 tablespoons light brown sugar 1 tablespoon ground cinnamon 1 teaspoon vanilla extract 1/8 teaspoon baking powder Pinch salt 2 large eggs Unsalted butter, for the skillet Candied walnuts or pecans, for serving Chocolate chips, for serving Instructions: For the powdered sugar glaze: Combine the powdered sugar, milk and vanilla in a medium bowl and whisk until smooth. For the pancakes: Break up the banana into several large chunks in a bowl. Mash with a fork until smooth and no large lumps remain. (You should have 1/3 to 1/2 cup mashed banana.) Add the brown sugar, cinnamon, vanilla, baking powder and salt and stir to combine. Whisk together the eggs in a small bowl until smooth. Pour the eggs over the banana mixture and stir to combine. Heat a large nonstick skillet over medium-high heat. Melt a little butter in the skillet to prevent sticking and heat until the butter begins to bubble. (Your skillet should be hot but not smoking in order for the pancakes to keep their shape.) Drop 2 dollops of batter (about 2 tablespoons each) onto the skillet and cook the pancakes until bubbles begin to form around the edges and the bottoms are browned and golden, about 1 minute. Flip the pancakes and cook the other side until the edges are browned, another minute or so. Transfer the pancakes to a serving plate. Continue making pancakes with the rest of the batter. Serve the pancakes warm with candied nuts, chocolate chips and a drizzle of the powdered sugar glaze. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 45132,"Mulled Wine 2 cups water 1/2 cup sugar 4 cinnamon sticks 6 whole cloves 1 fresh whole nutmeg 2 oranges, thinly sliced 1 bottle kosher for Passover red wine Instructions: Combine 2 cups of water with the sugar and spices in a saucepan and bring to a boil. Boil for 5 minutes. Add the orange slices, remove pan from the heat and let sit for 15 minutes. Stir in the wine. Reheat gently over low heat, never allowing to boil. Serve hot, in heated glasses. ","[Merlot, Cabernet Franc, Malbec, Tempranillo]" 45133,"Conch Scaloppini 2 pounds conch meat 2 cups buttermilk 1 tablespoon Cajun spice 2 tablespoons all-purpose flour Kosher salt and freshly ground black pepper 2 tablespoons grapeseed oil, divided 3 tablespoons minced olives 1 tablespoon minced garlic 2 tablespoons seeded and diced tomato 1 tablespoon whole capers 1 teaspoon minced thyme leaves 2 tablespoons white wine 1/2 cup chicken stock 2 teaspoons freshly chopped basil leaves 1 lemon, juiced 2 teaspoons chopped parsley leaves 4 tablespoons butter, cut into cubes, room temperature Warmed bread, for serving Instructions: Fillet the conch meat on a cutting board to create flat 12 to 15 (1/4 to 1/2-inch) fillets - the thinner the better without breaking. Cover the pieces with plastic wrap and pound the meat with a mallet to flatten, doubling the width. Put the conch meat in a shallow dish and add the buttermilk and Cajun spice, tossing to make sure the conch is evenly coated. Let marinate, covered, in the refrigerator for 1 to 2 hours. In a small bowl, combine the flour and salt and pepper, to taste. Remove the conch from the marinade, pat dry with a paper towel and dredge in seasoned flour. In a large saute pan over medium-high heat, add 1 tablespoon grapeseed oil and when the oil is hot add the floured conch, cooking for 1 to 2 minutes on each side. Remove the conch to a plate and tent with foil to keep warm. To the saute pan add the remaining grapeseed oil. Add the olives, garlic, tomatoes, capers and thyme, and cook over medium heat for 2 minutes. Remove the olive mixture from the pan and pour over the conch. Return the pan to medium heat. Add the wine to deglaze the pan, then add the stock, basil, lemon juice and parsley. Cook to reduce by 2/3 volume and swirl in the butter. Ladle into serving bowls and serve with warmed bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45134,"Sausage Stuffed Mushrooms 1 package (16 ounces) Johnsonville Ground Italian Sausage 48 large fresh mushrooms 1/2 cup dry bread crumbs 1 package (8 ounces) cream cheese, softened 3 cloves garlic, minced 2 tablespoons finely chopped fresh parsley 1 tablespoon lemon juice 1/4 cup grated Parmesan cheese Instructions:

1. In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.
2. Remove and discard stems from mushrooms.
3. Arrange mushroom caps on foil-lined baking sheets.
4. In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, parsley and lemon juice. Stir until blended.
5. Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese.
6. Bake, uncovered, at 400F for 14-16 minutes or until mushrooms are tender and lightly browned.
7. Serve hot. ","[Chianti, Barbera, Tempranillo, Garnacha]" 45135,"Chicken and Vegetable Stew in Peanut Butter Tomato Sauce: Mafe 1/4 cup peanut or vegetable oil 1 (3-pound) chicken, cut in eighths 1 large onion, chopped 1/4 cup tomato paste 1 teaspoon salt 1 large tomato, chopped 1/2 pound potato (1 large one) 1 small cabbage, cut in 1/2-inch pieces (or 6 Brussels sprouts) 1/2 pound carrots, peeled and cut into small chunks 1 small butternut squash, peeled and cut into 1/2-inch pieces (or 6 patty pans, cut in half) 3 tablespoons Thai or Vietnamese fish sauce 1/2 cup peanut butter or \tigadege\ (roasted peanut paste) 1 Scotch bonnet pepper, whole, optional Steamed white rice, for serving Instructions: In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken temporarily. In the same frying pan, add the onions and stir until soft and slightly brown. Add the tomato paste and salt, and stir well. Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done. When all the vegetables are cooked and removed from the stew, add the peanut butter or \tigadege, 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper, if using and simmer until broth thickens, about 20 to 30 minutes. Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 45136,"Birthday Sheet Cake Cooking spray 3 cups cake and pastry flour (380 grams) 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 cups buttermilk (375 milliliters) 2 teaspoons vanilla extract 1/4 teaspoon almond extract 6 tablespoons unsalted butter, room temperature (84 grams) 2 cups granulated sugar (400 grams) 1/3 cup vegetable or canola oil (85 milliliters) 4 eggs, room temperature 200 grams milk chocolate, roughly chopped (about 1 1/2 cups) 5 tablespoons unsalted butter (70 grams) 1/2 cup sour cream (120 grams) 1 teaspoon vanilla extract 1/2 teaspoon instant espresso powder, optional 1/2 teaspoon kosher salt 2 1/2 to 3 cups powdered sugar (325 to 390 grams) Sprinkles, optional Instructions: For the cake: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-by-13-inch baking pan with cooking spray. Sift together the flour, baking powder, baking soda and salt in a medium bowl. Combine the buttermilk, vanilla extract and almond extract in a glass measuring cup or small bowl. Beat together the butter and granulated sugar using a hand mixer or in a stand mixer fitted with a paddle attachment. Add the oil and eggs and beat on high until the mixture is a little lighter in color and texture. Scape down the bowl and beat in the buttermilk mixture. Add in the sifted dry ingredients in three additions, mixing each addition in just until incorporated before adding the next. Spread the batter into the prepared pan and bake for 30 to 35 minutes, or until golden brown and a skewer inserted into the center comes out clean. Cool to room temperature. For the frosting: Melt the chocolate and butter together in a medium heatproof bowl set over a pot of simmering water. When melted, remove the chocolate mixture from the heat and stir in the sour cream, vanilla extract, espresso powder, if using, and salt. Gradually beat in 2 1/2 cups of powdered sugar, adding more to reach a spreadable consistency. When the cake is cool, either leave the cake in the pan or turn it out onto a serving plate and spread the frosting overtop. Scatter sprinkles over the cake, if using, and cut to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45137,"Gluten- and Dairy-Free Fresh Fruit Tart 1 cup (240 milliliters) unsweetened almond milk (see Cook's Note) 1 tablespoon pure vanilla extract
   1/2 teaspoon kosher salt
   1/4 cup (50 grams) granulated sugar\u202f
   1/4 cup (30 grams) tapioca flour
   1 large egg Nonstick cooking spray, for the pan 3/4 cup (90 grams) gluten-free all-purpose flour
   2/3 cup (60 grams) almond flour
   2 tablespoons (23 grams) certified gluten-free oat flour
   2 tablespoons (15 grams) tapioca flour\u202f
   1/4 cup (50 grams) granulated sugar\u202f
   1/4 teaspoon kosher salt
   6 tablespoons (84 grams) vegan unsalted butter, cubed and chilled\u202f
   2 tablespoons ice water 6 fresh large strawberries, hulled and halved 1 medium kiwi, peeled and sliced into 1/4-inch rounds
   1/2 cup fresh blueberries
   1/3 cup fresh blackberries Instructions: For the filling. Add the almond milk, vanilla extract and salt in a small saucepan and bring to just under a boil over medium heat. Meanwhile, add the sugar, tapioca flour and egg in a medium bowl and whisk until combined. As the almond milk comes just below a boil, stream about half of it into the egg mixture, whisking constantly, then pour the egg mixture back into the saucepan. Cook over medium heat and whisk vigorously until thick and bubbly (you want the tapioca starch to fully thicken), for about 4 minutes.\u202f
   Transfer to a bowl and cover with plastic wrap touching the surface of the filling so it will not form a skin. Refrigerate until fully cool and set, for at least 4 hours and up to 8 hours.\u202f
   For the crust: Grease a 9-inch tart pan with a removable bottom with nonstick cooking spray.\u202f
   Make the crust. Add the gluten-free all-purpose flour, almond flour, oat flour, tapioca flour, sugar and salt into a food processor. Whisk to combine. Add the cubed vegan butter on top. Run the food processor on medium until the dough begins to form clumps, about 2 minutes. Scrape down the sides and bottom. Pour in the water 1 tablespoon at a time. Run the food processor until the dough comes together in a smooth cohesive mass, 3 to 5 minutes more.\u202f
   Transfer the dough into the prepared tart pan. Press the dough evenly along the bottom and sides, trimming off any excess with a small knife. Smooth the bottom with a flat-bottomed measuring cup or slightly damp hands. If there are any bare spots, patch it up using the trimmed off dough. Dock the bottom of the crust with a fork. Refrigerate for 30 minutes.\u202f
   Preheat the oven to 350 degrees F.
   Bake the tart until golden brown, 35 to 40 minutes. Let cool completely.\u202f
   For the topping: To assemble the tart, remove the cooled crust from the pan and onto a serving plate. Spread the filling evenly over the crust, smoothing the surface using the back of a spoon. Arrange the strawberries, kiwi, blueberries and blackberries on top in whatever design you prefer. Refrigerate the fruit tart to set for at least 3 hours and up to 8 hours before serving.\u202f
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45138,"Fast Succotash 4 strips thick-cut bacon, chopped 1 green bell pepper, chopped 1 clove garlic, minced 1 (16-ounce) bag frozen corn 1 (16-ounce) bag frozen lima beans 1 (10-ounce bag) frozen pearl onions 1 teaspoon hot sauce (recommended: Frank's Red Hot) 1/3 cup heavy cream Salt and freshly ground black pepper Instructions: In a large skillet fry bacon until crispy and remove to a paper towel-lined plate, reserving fat in pan. To the skillet add the bell pepper and garlic and cook until softened slightly, about 5 minutes. Add corn, lima beans, pearl onions, hot sauce and cream. Bring to a simmer and cook until vegetables are thawed and tender. Stir in reserved bacon and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 45139,"Pesto and Prosciutto Asparagus 4 thin slices domestic prosciutto 1 pound asparagus, trimmed
1/4 cup prepared pesto
1/4 teaspoon kosher salt
8 shavings Parmesan
Instructions: Preheat the oven to 350 degrees F. Line a small rimmed baking sheet with parchment paper. Lay the prosciutto slices in a single layer on the parchment, without touching. Bake until crispy and fragrant, flipping halfway through, 18 minutes. Cool completely on the tray, then remove to a plate. Preheat a grill pan to medium heat. Remove the parchment from the prosciutto tray and place the asparagus on the tray. Drizzle with the pesto, season with the salt, and toss well to coat. Place the asparagus on the hot grill pan and cook, turning once, until the asparagus has nice golden grill marks and is tender when pierced with the tip of a knife, about 6 minutes. Transfer the asparagus to a platter, crumble the prosciutto over the top, and break the Parmesan shavings over the prosciutto. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45140,"Spiced Almond, Grape and Mixed Green Salad 3/4 cup Fisher? Sliced Almonds, toasted 1 tsp. paprika Pinch of kosher salt 1 Tbsp. plus 1 teaspoon Red Wine vinegar 2 tsp. Grainy Mustard 1/3 cup extra-virgin olive oil 1/8 tsp. salt 3 cups mixed greens, washed 6 red radishes, tops trimmed down to 1/2 inch, thoroughly washed and dried 1/4 cup flat-leaf parsley, stemmed, leaves washed and dried 3/4 cup seedless red (or green) grapes, stemmed, washed and dried Instructions:

1. Preheat oven to 350°F.
2. Almonds: Combine the almonds and paprika and a pinch of salt. Toss to blend. Transfer to a baking sheet and toast until browned, 5-8 minutes. Set aside.
3. Dressing: Whisk all dressing ingredients together in a small bowl, set aside.
4. Salad: Place the radishes on a flat surface and, using a small, sharp knife, slice them into ¼ inch rounds (with the bit of the tops still attached).
5. Toss the mixed greens, radishes, parsley and grapes to the bowl and toss to blend. Top with the almonds. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45141,"Strawberry Milkshake 2 pounds fresh strawberries (organic and small--they are the most flavorful ones) 1/4 cup balsamic vinegar
   4 pints homemade or good-quality store-bought vanilla ice cream, recipe follows Homemade whipped cream, for topping 1 cup whole milk 1 cup heavy cream
   1/2 vanilla bean, seeds scraped 5 egg yolks
   1/2 cup granulated sugar
   Instructions: Preheat the oven to 300 degrees F. In a baking pan covered with parchment paper, add the whole strawberries, sprinkle with the balsamic vinegar and bake until the strawberries are mushy and the balsamic is caramelized, approximately 1 1/2 hours. Let cool. In a blender, add the vanilla ice cream and cooked strawberries and blend just to combine. Pour into glasses and pipe homemade whipped cream on top.
   To make the vanilla ice cream base, heat the milk with the heavy cream and vanilla seeds in a saucepan. As soon as it comes to a boil, turn off the heat, put the lid on and let it steep for 10 minutes. In a bowl, whisk the egg yolks with the sugar until pale yellow. Temper the egg yolk mixture with the hot cream and bring it all back to the pan. Cook over low heat until the cream starts to get thick. Pour the mixture into another container and let it cool completely. Put the cooled mixture in an ice cream machine and process according to the manufacturer's instructions.
   ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 45142,"Grilled Banana Split Sundae with Bittersweet Chocolate Sauce 4 firm, but ripe, bananas, unpeeled 1 tablespoon sugar 1/2 teaspoon cinnamon 8 small scoops best-quality vanilla ice cream Bittersweet Chocolate Sauce, recipe follows 1/2 cup coarsely chopped pecans or walnuts, toasted Whipped cream, optional Maraschino cherries or strawberries, optional 8 ounces bittersweet (70 percent chocolate (chips or chopped block chocolate) 1/3 cup heavy whipping cream 2 tablespoons sweet cream butter at room temperature 2 tablespoons superfine sugar 1/8 cup liqueur (either Kahula, Frangelico or Chambord) 1/2 teaspoon vanilla extract Instructions: Build charcoal fire or preheat gas grill. Slice bananas in 1/2 lengthwise and crosswise so each banana yields 4 pieces. Set aside. Mix the sugar and cinnamon, sprinkle on cut sides of bananas. Let bananas sit for 5 minutes. Place bananas cut-side down on a clean cooking grate over direct low heat. Cook for 2 minutes or until grill marks appear. Using a pair of long-handled tongs, turn over and let cook 5 more minutes or until the skin pulls away from the banana. Remove skins from banana halves and place 4 banana halves in the bottom of each serving bowl. Top each serving with 2 scoops of ice cream. Ladle about 1/4 cup of heated chocolate sauce over each sundae?let your taste determine the quantity here, add just a touch for a hint of chocolate or pour it on for a serious chocolate fix. Sprinkle each with 1 tablespoon of chopped nuts, top with whipped cream, and place a cherry or strawberry on top. Make the chocolate sauce up to 2 days in advance. Place chocolate in a medium size metal mixing bowl. Heat cream to almost boiling, add butter and sugar and stir to combine. Remove from heat and pour over chocolate. Whisk vigorously until melted, and well combined. Add liqueur and vanilla and stir constantly until mixture is cool the touch. Cover with plastic wrap and set aside or refrigerate up to 2 days. Warm before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 45143,"Skillet Apple Crisp 3/4 cup all-purpose flour 1/2 cup firmly packed light brown sugar 1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter
2 tablespoons unsalted butter 5 Granny Smith apples, peeled and sliced
Pinch of kosher salt
2 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon vanilla
Juice of 1/2 lemon
Vanilla ice cream, for serving
Instructions: Preheat the oven to 350 degrees F. For the crumb topping: In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut the butter into small pieces and gradually add it to the flour mixture until evenly mixed. Set aside. For the apple filling: In an 8-inch cast-iron skillet, heat the butter over medium heat. Add the apple slices and a pinch of salt and cook for 3 minutes. Stir in the brown sugar, cornstarch, vanilla and lemon juice. Cover the apple filling in the skillet evenly with the crumb topping. Cover with foil and bake for 15 minutes. Remove the foil and bake until crisp and brown on top, an additional 20 to 30 minutes. Serve with vanilla ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 45144,"Flan de Chocolate 3 cups sugar 1/2 cup water 4 cups whole, 2 percent fat, or 1 percent fat milk 1/2 vanilla bean, split lengthwise 2 cinnamon sticks (recommended: Ceylon cinnamon) 4 ounces bittersweet chocolate, chopped 7 eggs 2 egg yolks Instructions: Pour 2 cups of the sugar into the center of a deep saucepan and carefully pour the water around it, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar twice (making a cross) to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Set 8 (1-cup) ramekins or shallow coffee cups nearby. When the caramel is cooked, quickly pour about 1/4 cup of caramel into each ramekin and swirl to coat the sides. Set aside to cool. Preheat the oven to 325 degrees F. In a saucepan, bring the milk, vanilla bean and cinnamon sticks to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 minutes. Add the chopped chocolate and whisk to melt and combine. Meanwhile, whisk together the eggs, additional egg yolks, and the remaining cup of sugar. Whisk about 1/2 cup of the hot milk into the egg mixture and then whisk in the remaining hot milk. Strain the mixture into a pitcher to smooth it and to remove the vanilla bean and the cinnamon sticks. Pour the mixture into the caramel-lined ramekins and arrange in a hot water bath. Bake in the center of the oven until set in the center, 30 to 35 minutes. Remove from the water bath and let cool. Tightly cover each ramekin with plastic wrap. Refrigerate at least 2 hours. (Or refrigerate until ready to serve, up to 24 hours.) To serve, turn out flans onto plates (you may need to dip the bottom of each ramekin in hot water to loosen the caramel.) The caramel will pour out and serve as the sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 45145,"Peach Barbecue Sauce 2 peaches, peeled, pitted and coarsely chopped 3/4 cup peach nectar 1/2 cup ketchup
1 tablespoon molasses
1 tablespoon white vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon adobo sauce from canned chipotles in adobo 1/4 teaspoon liquid smoke
Instructions: Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 45146,"Dulce de Leche 1 quart whole milk 12 ounces sugar, approximately 1 1/2 cups 1 vanilla bean, split and seeds scraped 1/2 teaspoon baking soda Instructions: Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month. ","[Chardonnay, Riesling, Moscato, Vin Santo]" 45147,"Low Country Crab Cakes 1 large egg, lightly beaten 1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 teaspoons seafood seasoning, such as Old Bay
20 butter crackers, such as Ritz, crushed (about 2 1/2 cups crumbs)
1 pound fresh jumbo lump crabmeat, picked for shells
Vegetable oil, for frying
Remoulade, recipe follows 1 cup mayonnaise 1/4 cup ketchup
2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1 tablespoon lemon juice
1 tablespoon chopped fresh chives
Instructions: Mix together the egg, mayonnaise, mustard, Worcestershire sauce and seafood seasoning in a bowl. Fold in the cracker crumbs and crabmeat until just combined, being careful not to break up the crab too much. Shape the mixture into six 2- to 2 1/2-inch patties, trying to make straight sides and flat bottoms. Cover and refrigerate until firm, about 1 hour. Preheat the oven to 200 degrees F. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add cakes in batches, making sure not to overcrowd the pan. Cook until golden brown, 2 to 3 minutes on each side. Remove the crab cakes to a plate or platter and repeat with the remaining crab cakes, adding more oil if needed. Hold in the warm oven until ready to serve. Serve warm with remoulade. Mix mayonnaise, ketchup, mustard, horseradish, lemon juice and chives in a bowl until combined. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45148,"Mission-Style Wild Rice and Bean Burrito 3/4 cup wild rice 2 1/3 cups water 1 teaspoon kosher salt 2 ripe medium tomatoes or 4 plum tomatoes, cored and diced 1 Hass avocado, halved, seeded, and diced 1/2 medium yellow onion, finely diced 1 to 2 jalapenos, or 1 serrano cl, stemmed and minced (with seeds for maximum heat) 1/3 cup chopped fresh cilantro leaves 1 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 1/2 medium onion, finely chopped 3 cloves garlic, minced 1 teaspoon kosher salt 1 (19-ounce) can pinto beans, rinsed and drained 4 extra-large (12-inch) whole wheat flour tortillas 1 bunch watercress, stemmed, optional Sour cream, for garnish Lime wedges, for garnish Instructions: For the rice: Bring the water to a boil over high heat in a medium saucepan with a tight fitting lid. Stir in the wild rice and 1 teaspoon of the salt. Adjust the heat so the rice simmers gently, cover, and cook until tender but not mushy, 30 to 35 minutes. Remove rice from heat and let stand, covered 10 minutes. Drain remaining liquid and fluff with a fork. Meanwhile, mix all the salsa ingredients in a bowl. Set aside, while making the beans so the flavors come together and the sauce gets juicy. Heat the olive oil in a medium skillet, over medium heat. Add the onion, garlic, and season with the remaining 1/2 teaspoon salt. Cook until the onion is translucent, about 5 minutes. Add the beans and mash them until the mixture is almost smooth but still dotted with bits of bean, adding water as needed to loosen the mash up a bit. Set aside. When ready to serve the burritos, wrap all the tortillas in a slightly damp towel and microwave until piping hot and pliable, 1 to 2 minutes. (Alternatively, heat a large skillet over high heat until very hot. Cook a tortilla, turning once, until slightly charred and puffy, about 15 seconds per side. Wrap in foil and repeat with the remaining tortillas.) Keep covered while assembling each burrito. To form the burritos, spoon about a quarter of both the rice and beans and 3/4 cup of the salsa in the center of a tortilla. Top with some of the watercress, if using. Fold the closest edge of the tortilla over the filling, fold in the sides, and then roll the tortilla away from you to form a package. Repeat with the remaining tortillas and filling. Serve burritos with extra salsa, a dollop of sour cream, and lime, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 45149,"Thai Pork Larb Wrap 1/2 pound ground pork 3 1/2 tablespoons lime juice 3 tablespoons fish sauce 1 tablespoon Thai sticky rice powder 1/2 teaspoon sugar Small pinch powdered chili pepper
1 tablespoon red and white onion (thinly sliced and mixed together)
1 tablespoon fresh cilantro and green onion (chopped and mixed together)
1 teaspoon lime leaf (sliced into very thin, fine pieces)
1 tablespoon lemongrass (chopped into thin pieces)
1 burrito-size flour tortilla
1 teaspoon mayonnaise
Instructions: Bring 1/2 cup water to a boil in a small pot. Add the pork and stir until pork is fully cooked. Turn off the stove, then drain out and discard the juices. Add lime juice, fish sauce, rice powder, sugar and the powdered chili pepper. Using a wooden spoon, stir and mix until the pork is evenly seasoned. Add the red and white onion, cilantro and green onion, lime leaf and lemongrass. Using the wooden spoon, stir and mix until everything is evenly proportioned. This is the \larb.
Heat the tortilla in a hot pan until both sides are nice and soft. Lay out the tortilla on a cutting board, spread the mayonnaise on top and add \larb\ right in the center of the tortilla. Wrap it up like a burrito. Serve, and you have yourself a nice, healthy lunch. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 45150,"A.1. Veggie Kabobs 1/2 lb. fresh mushrooms 1 red pepper, cut into 1-1/2-inch pieces 1 red onion, cut into 8 wedges 3 cups fresh pineapple chunks (1 inch) 2 Tbsp. olive oil 1/3 cup A.1. Original Sauce 2 Tbsp. apricot preserves Instructions: HEAT grill to medium-high heat. REMOVE stems from mushrooms; discard. Cut mushroom caps in half; thread onto 8 skewers alternately with remaining vegetables and pineapple. Brush with oil. MIX A.1. and preserves until blended. GRILL kabobs 10 min. or until peppers and onions are crisp-tender, turning frequently and brushing generously with A.1. mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45151,"Nonalcoholic Punch 2 pints fruit sorbet 1 liter fresh fruit juice 2 liters lemon/lime soda Instructions: Pour one liter of fresh fruit juice (orange, grapefruit, strawberry, etc.) into a large punchbowl. Add 2 liters of your favorite lemon/lime soda (try diet for an even healthier option). Scoop in a pint of your favorite fruit sorbet (raspberry, orange or lime are all great flavors) and serve. ","[Prosecco, Sauvignon Blanc, Moscato, Cava]" 45152,"Crab Wontons with Sherry Soy Dip 1 cup Holland House Sherry Cooking Wine 6 Tablespoons sugar ? cup tamari soy sauce 2 Tablespoons mirin ? cup scallion, sliced 1 Tablespoon ginger, minced ? teaspoon lemongrass, minced ? teaspoon garlic, minced ? bottle Holland House Sherry Cooking Wine 1 bunch scallions, root end removed 1 Tablespoon oil 1 cup bok choy, chopped 1 clove garlic, minced 1 cup crab meat, lump 20 wonton wrappers, each Kosher salt, to taste Black pepper, ground, to taste 2 eggs, beaten, each Vegetable oil, as needed Instructions: For the dipping sauce, combine all ingredients in a medium saucepan. Bring to a simmer over medium heat. Remove from heat and reserve. For the filling, add the Holland House Sherry Cooking Wine to a small saucepan. Bring to a simmer over medium heat. Reduce to 1 Tablespoon. Reserve. Preheat a grill over medium-high heat. Grill the scallions until nicely charred, about five minutes. Allow to cool and then slice and reserve. Heat the oil in a small saute pan over high heat. Add the bok choy and garlic and saute for 5 minutes until tender. Remove from heat and reserve. Combine the reduced sherry, scallions, bok choy, cream cheese, and crab meat. Mix well. Season to taste with salt and pepper. To assemble the wontons, lightly brush the wontons with a beaten egg around the edges. Place 1 teaspoon of crab mixture in the center of each wrapper. Fold the wrappers to form a triangle, pinching the seams firmly to seal. Pan-fry the wontons in ?-inch of oil or deep fry, if available. Fry the wontons in 350F oil for 3 to 5 minutes until crispy and hot in center. Allow to cool and then serve with the dipping sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45153,"Polenta Sunrise Vegetable oil for coating the baking dish 2 3/4 cups water 3/4 teaspoon kosher salt 1/2 cup polenta 1/3 cup heavy cream 1/2 cup Parmesan cheese 1 1/4 cups drained, julienned oil-packed sun-dried tomatoes 3 tablespoons chopped fresh basil 1 tablespoon balsamic vinegar 3/4 teaspoon minced garlic 1/8 teaspoon pepper Instructions: Brush an 8-by-8-2 1/2-inch glass baking dish with oil. Bring the water and kosher salt to a boil in a heavy, medium saucepan over medium heat. Add the polenta using a whisk to incorporate. Reduce the heat. Let simmer for about 10 minutes, stirring frequently. Add the cream, using a whisk to incorporate. Cook until the consistency is soft and thick, about 10 minutes. Remove from the heat and add the Parmesan cheese, using a whisk to incorporate. Pour the polenta into the prepared baking dish and spread evenly into the dish using a large spatula or the back of a large spoon. Refrigerate until chilled. To make the salsa: Mix the sun-dried tomatoes, basil, balsamic vinegar, garlic and pepper together in a small bowl. To Assemble: Preheat the oven to 300 degrees F. Trim the edges of the polenta and cut into 36 squares. Top each square with 1/2 teaspoon of the salsa. Place on a foil- or parchment paper-lined baking sheet. Bake until slightly warm, 8 to 10 minutes. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 45154,"Pork Guisantes (Filipino Pork and Peas) 2 tablespoons oil 1 onion, sliced 2 cloves garlic, minced 1 1/2 pounds lean pork, sliced in small pieces 1 tablespoon soy sauce 2 tablespoons patis 1/2 cup water 1 bay leaf 3 ounces tomato paste 1 package (6 ounces) frozen peas 1 can (3 to 4 ounces) pimientos, sliced Salt to taste Instructions: Heat oil in large skillet. Saute garlic, onions and pork until browned. Add soy sauce, patis, water and bay leaf. Bring to a boil, reduce heat and simmer until pork is tender, about 5-7 minutes. Add tomato paste, peas and pimientos. Simmer for 5 more minutes. Salt to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 45155,"Easy Chocolate Marshmallow Mousse 5 ounces (half of one 10-ounce bag or a scant 3 cups) mini marshmallows 1 pint (2 cups) heavy whipping cream 3/4 teaspoon kosher salt 6 ounces (1 cup) bittersweet chocolate chips Instructions: Combine the marshmallows, 1/2 cup of the cream, and salt in a large saucepan and heat over medium heat, stirring frequently with a rubber spatula until the marshmallows have melted and the mixture is smooth, about 4 minutes. Meanwhile, microwave the chocolate chips on high in a large microwave-safe bowl until mostly melted, 2 minutes. Pour the marshmallow mixture over the chocolate chips and stir until completely combined. Set aside until completely cool, about 2 hours. Meanwhile, whip the remaining 1 1/2 cups cream in a large bowl with a hand mixer on medium speed or a whisk until stiff peaks form. Refrigerate, covered, until the chocolate mixture is ready.
Gently fold the whipped cream into the chocolate mixture in three batches. It\u2019ll take a while to completely incorporate, so be patient. Serve immediately or divide into individual serving dishes or ramekins and refrigerate, covered, for up to 3 days.
","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 45156,"Classic Gluten-Free Stuffing 8 cups gluten-free 1-inch bread cubes (from about 2 sandwich loaves) 2 cups turkey or chicken stock 3 large eggs 2 tablespoons olive oil 1 tablespoon unsalted butter 2 ribs celery, diced 1 large onion, diced 1 teaspoon finely chopped fresh rosemary 1 teaspoon finely chopped fresh sage 1 teaspoon finely chopped fresh thyme Salt and freshly ground black pepper Gravy, for serving Instructions: Preheat the oven to 425 degrees F. Put the bread cubes in a large bowl. Heat the stock in a small pan on high heat until boiling. Reduce the heat and set to simmer on the back burner.
Beat the eggs together in a bowl.
Set a large saute pan on medium-high heat and warm the oil and butter. When the liquids move around the pan easily, add the celery and onion. Cook, stirring, until soft and translucent, about 7 minutes.
Add the rosemary, sage and thyme and cook, stirring, until they release their fragrance, about 1 minute. Add the celery mixture to the bread cubes and toss to combine. Transfer to a 3-quart casserole pan.
Pour a few tablespoons of the hot stock into the beaten eggs and quickly stir until the stock is incorporated. Slowly add the remaining stock, continuing to stir.
Pour the eggy stock over the pan of bread cubes. Press down on the cubes with your hands to distribute the liquid evenly. Cover the casserole pan with foil.
Bake the stuffing for 20 minutes. Remove the foil and cook until the stuffing is steaming hot and browned, but not dry, about 10 minutes more. A toothpick inserted in the middle should come out clean.
Cover with gravy, immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45157,"Old-Fashioned Salad with Shanagarry Cream Dressing 2 hard-boiled eggs, preferably free-range, quartered 4 slices home-made beetroot, recipe follows 1 butterhead lettuce 4 tiny scallions or spring onions 2 to 4 tomatoes, quartered 16 slices cucumber 2 to 4 sliced radishes Chopped parsley Spring onion watercress chopped parsley, for garnish 4 hard-boiled eggs 1/8 cup plus 2 teaspoons dark soft brown sugar Pinch salt 2 teaspoons dry mustard 1/8 cup plus 2 teaspoons brown malt vinegar 3/4 to 1 cup cream Instructions: Eggs: To hard-boil the eggs for the salad and the dressing bring a small saucepan of water to ae boil, gently slide in the eggs, boil for 10 minutes (12 if they are very fresh), strain off the hot water and cover with cold water. Peel when cold. Beetroot: Leave 2-inch of leaf stalks on top and the whole root on the beet. Hold it under a running tap and wash off the mud with the palms of your hands, so that you don't damage the skin; otherwise the beetroot will bleed during cooking. Cover with cold water and add a little salt and sugar. Cover the pot bring to the boil and simmer on top, or in an oven, for 1 to 2 hours depending on size. Beetroot are usually cooked easily and if they dent when pressed with a finger. If in doubt test with a skewer or the tip of a knife. Dressing: To make the dressing cut 2 eggs in 1/2, sieve the yolks into a bowl, add the sugar, a pinch of salt and the mustard. Blend in the vinegar and cream. Chop the egg whites and add some to the sauce. Keep the rest to scatter over the salad. Cover the dressing until needed. Salad Assembly: Wash and dry the lettuce and scallions. Arrange a few lettuce leaves on each of 4 plates. Scatter a few quartered tomatoes, 2 hard-boiled egg quarters, a few slices of cucumber and 1 radish or 2 slices of beetroot on each plate. Garnish with spring onion and watercress, scatter the remaining egg white (from the dressing) over the salad and some chopped parsley. Put a tiny bowl of Shanagarry Cream Dressing in the center of each plate and serve immediately while the salad is crisp and before the beetroot starts to run. Alternatively, the dressing may be served from 1 large bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45158,"Citrus Lobster 2 (1 1/2-pound) lobsters 2 cups water 3 cups pink grapefruit juice 1 cup orange juice 6 ounces orzo 1/2 lemon, zest 1/3 cup heavy cream Pinch white pepper 3 tablespoons freshly squeezed orange juice 2 tablespoons sugar Instructions: There are three steps to this recipe, and you will want to try to do them all simultaneously. In a large pot boil 2 cups water, 2 cups pink grapefruit juice, and 1 cup orange juice. When it starts steaming, put in both lobsters for 20 minutes. Do not overcook. Remove lobsters and remove meat from the shells. While lobsters are cooking, boil orzo in a pot of salted water for 8 minutes until al dente. Do not over cook. In a pan, saute 1 cup pink grapefruit juice, lemon zest, cream, pepper, and freshly squeezed orange juice. Put on medium heat for 5 minutes. Add the al dente orzo to the mixture in pan. Add cleaned lobster meat and sugar. Toss over heat for 2 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45159,"Smashed Caramelized Plantains \Platanos al Caldero
4 ripe plantains 2 tablespoons extra-virgin olive oil 1/2 stick butter 4 tablespoons packed light brown sugar Pinch salt 1 lime, juiced Instructions: Cut ends off plantains, peel and slice in half lengthwise. Set 2 large nonstick saute pans over medium-high heat and add oil and 2 tablespoons butter into each pan. Add plantains and cook for 10 minutes - you don't want to move it too frequently otherwise it won't caramelize as well, flipping halfway. Once you flip the plantains, sprinkle with light brown sugar (depending on the ripeness/sweetness of the plantains, adjust the sugar amount) and salt. The plantains should be nice and golden. Squeeze with fresh lime juice just before serving. ","[Rioja, Tempranillo, Garnacha, Barbera]" 45160,"Pump Up The Jams 2 ounces aged rum
3/4 ounce fresh lime juice
1/2 ounce maraschino liqueur
1 tablespoon apricot preserves
2 ounces sparkling water
Fresh mint sprigs, for garnish
Instructions: Add the rum, lime juice, maraschino and preserves to a shaker filled with ice and shake vigorously. Strain into a Collins glass filled with ice and top with the sparkling water. Stir, and garnish with mint. And a straw. And a tiny umbrella. And no shame. ","[Rum, Moscato, Cava]" 45161,"Shish Kabob (Grilled Marinated Lamb Skewers) 1/2 cup Retsina (Greek wine, available in some liquor stores) 1/2 cup olive oil 1/4 cup freshly-squeezed lemon juice 3 garlic cloves, crushed 4 parsley sprigs, chopped Salt and pepper 1 teaspoon dried or powdered marjoram 3 pounds boneless leg of lamb, cut into 1 1/2-inch cubes Instructions: Combine wine, olive oil. lemon juice, garlic and parsley. Add lamb and toss to coat well. Cover and set aside to marinate, refrigerated, for 8 hours. Preheat grill or broiler to high. Drain lamb, reserving marinade in a small bowl. Pat meat dry with paper towels and spear 5 pieces on each metal skewer. Season generously with salt, pepper and marjoram and grill 10 to 15 minutes, basting several times with marinade, until well-browne; ","[Retsina, Pinot Grigio, Sauvignon Blanc, Vermentino]" 45162,"Sunny's Easy PB and J Frozen Bananas 2 bananas, peeled and cut into 4 pieces 1/2 cup strawberry jam
2 cups peanut butter-flavored hardening ice cream sauce, such as Magic Shell 1/4 cup granola, for garnish
1/4 cup chopped salted peanuts, for topping 1/4 cup multi-colored sprinkles, for topping 1/4 cup chocolate sprinkles, for topping Instructions: Line a plate or baking sheet with nonstick aluminum foil. Push an ice pop stick in the center of each piece of banana, but not all the way through to the end. Stir the jam to loosen, then brush it all over each banana. Place the bananas on the lined plate and freeze until solid, about 2 hours. Line another plate with nonstick aluminum foil. Pour the ice cream sauce in a coffee mug or small bowl. Remove the bananas from the freezer and quickly dip each in the ice cream sauce to completely coat. Before the shell forms, place the banana on the newly prepared plate and sprinkle each with one of the toppings. Freeze until solid, 5 to 10 minutes. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 45163,"Breakfast Burger in a Hole 1 teaspoon vegetable oil 4 ounces bulk breakfast sausage
1 large egg
1 slice cheese, such as American or Cheddar
Kosher salt and freshly ground black pepper
1 English muffin, toasted
Instructions: Heat the oil in a small frying pan over medium heat. Shape the breakfast sausage into a round patty, slightly larger than an English muffin. Using a small glass cup, stamp out a hole in the middle of the patty.
Place the patty into the pan and cook until brown and crispy, about 2 minutes. Flip the patty and crack the egg into the hole. Cover the pan with the lid and cook for 1 minute. Place the cheese on top of the patty. Cover the pan with the lid and cook until the cheese melts, about 30 seconds. Sprinkle a pinch of salt and pepper on the cheese. Serve the patty on the English muffin. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 45164,"NutriBullet? Pancake Batter 1 1/2 cups all-purpose flour (see Cook's Note) 1/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
4 tablespoons unsalted butter, melted, plus more for the skillet
2 large eggs
Instructions: Add the flour, sugar, baking powder and salt to a NutriBullet? tall cup (24 ounces). Stir with a fork to combine. Add the buttermilk, melted butter and eggs. Attach the extractor blade and blend until combined. Heat a nonstick skillet over medium heat and add some butter. Pour about 1/4 cup pancake batter directly from the NutriBullet? into the skillet. Cook until the underside of the pancake is golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the pancake is cooked through, another 1 to 2 minutes. Repeat with the remaining batter, adding more butter as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 45165,"Pasta with Smoked Mussels and Capers 8 ounce elbow macaroni 3 to 4 ounce can drained smoked mussels, or oysters 2 1/2 ounce can smoked sardines packed in oil 1 tablespoon capers Large handful chopped parsley 2 tablespoons lemon juice 2 tablespoons olive oil 1/4 cup sliced scallions Salt and crushed red pepper flakes Instructions: Bring large pot of water to a boil and boil pasta. Meanwhile prepare the ingredients: Coarsely chopping the mussels, sardines, capers and parsley and adding them to the bottom of a mixing bowl. Add lemon juice and olive oil and season to taste with salt and crushed red pepper. When pasta is done, drain and shake dry and add to the bowl; toss with scallions, reserving some for garnish. Serve warm. Refresh leftovers with vinaigrette. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45166,"Spiced Pumpkin-Raisin Cookies 1 cup all-purpose flour 2/3 cup old-fashioned oats 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/4 teaspoon ground allspice 3/4 cup raw sugar, plus additional for sprinkling 1/2 cup canned pumpkin puree 1/3 cup vegetable oil 1 tablespoon pure maple syrup 1 teaspoon vanilla extract 1/2 cup raisins Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Line 2 heavy large baking sheets with parchment paper. In a medium bowl, combine the flour, oats, cinnamon, baking soda, salt and allspice. Stir to blend well. In a large bowl, combine the sugar, pumpkin puree, oil, syrup and vanilla; whisk to blend. Using a flexible rubber spatula, gradually stir the dry ingredients into the pumpkin mixture. Stir in the raisins. For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop). Using moistened fingertips, flatten each to a 2-inch-diameter round. Sprinkle each cookie with a bit more raw sugar. Bake the cookies until brown and a bit firm to the touch, 17 to 20 minutes. Using a metal spatula, transfer the cookies to a rack and cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 45167,"Cheese and Herb Popovers Nonstick cooking spray, for the pan One 16.5-ounce container (about 3 cups) multicolored cherry tomatoes, halved 2 tablespoons extra-virgin olive oil
2 teaspoons sugar
1 teaspoon kosher salt
1 teaspoon red wine vinegar
1/2 teaspoon freshly ground black pepper
3 sprigs fresh thyme
3 stems fresh rosemary
2 large eggs, at room temperature 1/2 cup whole milk, at room temperature
2/3 cup freshly grated Parmesan 1/2 cup chicken stock
2 tablespoons unsalted butter, melted
1 cup cake flour
2 tablespoons chopped fresh flat leaf parsley 2 teaspoons fresh thyme leaves
2 scallions, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions: For the blistered tomato dip: Spray a popover pan with nonstick spray and place in the oven. Preheat the oven to 400 degrees F. Add the tomatoes, olive oil, sugar, salt, vinegar, pepper, thyme and rosemary to a large skillet. Toss the tomatoes to evenly coat. Cook over medium heat until the skins blister and the juices release, about 10 minutes. Let cool slightly, then remove and discard the herb sprigs and pulse in a blender 3 to 4 times to make a chunky dip (see Cook's Note). Set aside. For the popovers: Clean the blender and put in the eggs and milk. Blend until frothy, about 1 minute. Add the Parmesan, chicken stock and butter. Blend until incorporated and homogenous, 1 minute more. Add the flour, parsley, thyme, scallions, salt and pepper to the batter. Blend once again, just until incorporated. Divide the batter evenly among the 6 popover cups, filling each halfway. Bake the popovers, rotating the pan after 20 minutes, until golden brown and puffed above the edge of the pan, about 35 minutes. Serve warm with the blistered tomato dip. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45168,"Chianti \Tuna
2 pounds/1 kg pork tenderloin 2 pounds/1 kg salt 5 cups/1.25 L white wine Extra-virgin olive oil, for drizzling Instructions: Place the pork tenderloin in a baking dish and cover in salt. Cover the dish and refrigerate for 3 days. Remove the salt and rinse the pork tenderloin. Add the pork and wine to a saucepot, bring to a simmer and cook for 5 to 6 hours. Remove the pork from the wine and let cool, thinly slice the pork and drizzle with olive oil. ","[Chianti, Barolo, Tempranillo, Garnacha]" 45169,"Glazed Grapefruit with Ginger 3 grapefruit 6 teaspoons honey 3 tablespoons brown sugar 1 tablespoon crystallized ginger, finely chopped 1/3 cup grated coconut (optional) Instructions: Preheat the broiler. Cut each grapefruit in half and gently separate the sections from the membrane by cutting around each section with a paring knife, keeping the grapefruit intact. Place the grapefruit halves cut side up on a baking sheet. Drizzle 1 teaspoon of honey over each half and sprinkle evenly with the brown sugar. Place grapefruit under broiler and brown well, about 3 minutes. Remove grapefruit and sprinkle with the crystallized ginger and coconut if desired. Serve warm. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 45170,"Baked Alaska Ali Babas 3 tablespoons chopped currants, dried or dark raisins 3 tablespoons chopped dried cherries or cranberries 3 tablespoons chopped dried apricots 3 tablespoons hot water 3 tablespoons dark rum 1 teaspoon active dry yeast 3 tablespoons warm water (105 to 115 degrees F) 1 2/3 cups all-purpose flour 1 teaspoon sugar 1 teaspoon salt 3 eggs, lightly beaten 8 tablespoons unsalted butter, softened, cut into 6 pieces 3/4 cup water 1 cup sugar 1/4 cup freshly squeezed lemon juice 1/4 cup freshly squeezed orange juice 1/4 cup dark rum 2 1/2 cups vanilla bean ice cream 4 egg whites (about 1/2 cup) 3/4 cup sugar 4 teaspoons water 1/4 teaspoon cream of tartar Sliced fresh fruit or berries and dried cherries, for garnish Instructions: To make babas: Put the currants, cherries and apricots in a bowl with hot water and rum. Let them macerate while you prepare the dough. In a large bowl, or in the work bowl of a heavy-duty electric mixer, sprinkle the yeast over the warm water, stirring to dissolve. Let stand for about 5 minutes. Add the flour, sugar, salt and eggs to the bowl. If using a machine, fit the bowl with the paddle attachment, and beat on a low speed. Otherwise, use a wooden spoon and beat for a minute, then turn it out onto a clean surface, and use a scrapper to gather the dough up, then slap it down, scraping and slapping to beat the soft and sticky dough. Beat the dough for about 5 minutes, stopping to scrape the sides and bottom of the bowl if you are using a machine. Take another 5 minutes to gradually beat in the soft butter, 1 piece at a time, making sure each piece is absorbed before adding the next. The dough will be very soft, but smooth and elastic. Place in an oiled bowl at least twice the volume of the dough. Cover and let it rise at room temperate until it doubles in size. This will take about 45 minutes to 1 hour. Brush small bucket-shaped \baba\ molds of standard-size muffin tins generously with melted butter or spray with cooking spray. Preheat the oven to 350 degrees. Deflate the dough with your fist. Drain the macerated dried fruit, reserving the liquid to add to the rum soaking syrup. Work the fruit into the dough until it is uniformly distributed. Divide the dough into 8 equal portions. Place 1 portion in each of the prepared molds or tins. Cover and let rise at room temperature until almost doubled in size. This will take about 30 to 35 minutes. Bake until the babas are light golden brown, approximately 30 to 35 minutes. Unmold and let cool. Babas can be kept frozen for up to 2 weeks. Thaw before soaking in syrup. To make the soaking syrup: Heat the water and sugar in a small saucepan until the sugar dissolves. Add the orange and lemon juices, rum and reserve macerating liquid. Keep warm. To make the meringued ice cream: Line a baking sheet with parchment or waxed paper, or oil it lightly. Put the baking sheet in the freezer for a few minutes so that it is very cold. Scoop 8 portions of vanilla bean ice cream onto the prepared baking sheet, keeping the scoops at least 3 inches apart. Freeze until the ice cream is very firm. Whisk the egg whites, sugar, water and cream of tartar in a bowl. Place over a pan of gently boiling water; the bowl should not touch the water. Cook, whisking constantly for 3 to 5 minutes, until the mixture reaches 160 degrees on an instant-read thermometer. Remove from the heat. With an electric mixer, whip until the meringue is cool and forms stiff peaks. Put the meringue into a pastry bag fitted with a medium star tip and pipe the meringue decoratively over the frozen ice cream scoops, covering them completely. (Or, cover the frozen ice cream scoops with the meringue, lifting the meringue with the back of a spoon to create decorative swirls.) Immediately return to the freezer. Make sure the ice cream is as firm as possible before browning the meringue. Brown the meringue with a propane torch by moving the flame back and forth about 4 inches away until the meringue is golden brown all over. You can also preheat a broiler and, watching carefully, broil until the meringue is golden brown, about 30 to 40 seconds. Immediately return to the freezer. To assemble and serve: Cut the rounded dome off the top of each baba. Discard the dome portion. Immerse the babas, a few at a time, in the rum soaking syrup for about 1 minute, turning them so they can absorb the syrup like a sponge. Strain the leftover soaking syrup. Set it aside. Place each baba, cut side up, on a plate. Place a meringued ice cream scoop on top of each and spoon some of the soaking syrup around. Garnish with sliced fresh fruit or berries and dried cherries, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45171,"Duck Fat Roasted Potatoes 1 cup duck skin 2 cups water 1 pound fingerling potatoes, halved lengthwise 3 cloves garlic, sliced Kosher salt 6 sprigs fresh thyme 3 sprigs fresh rosemary Serving suggestions: Serve with garlic aioli, chopped cracklins, and sea salt. Instructions: In a medium saucepan over medium-high heat add the duck skin and water and cook until the water has evaporated, the fat has rendered out of the skin (the yield will range from about 1/2 cup to 1 cup depending on the size of the duck), and the skin is brown and crispy. Strain. Preheat the oven to 400 degrees F.
Heat a large skillet over medium-high heat. Add the duck fat, potatoes, garlic, pinch salt, thyme, and rosemary. Toss together to coat well. Cook 5 minutes on the stovetop and then place the skillet in the oven for 5 minutes, or until the potatoes are nicely browned and tender. Serve with a garlic aioli, and garnish with chopped cracklins and sea salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45172,"Meringue Kisses 4 large egg whites, at room temperature 1/2 teaspoon cream of tartar 1/4 teaspoon salt 2 1/4 cups confectioners' sugar 1 11-ounce bag white chocolate chips 1 tablespoon coconut oil or shortening Red sanding sugar, for dipping Instructions: Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes. Transfer the meringue to a pastry bag fitted with a large round tip. Pipe about seventy 1-inch drops on the baking sheets, pulling the bag up to form a peak; leave space between each. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week. Combine the white chocolate chips and coconut oil in a microwave-safe bowl; microwave, stirring every 30 seconds, until melted. Dip the bottoms of the meringues into the white chocolate, then dip in red sanding sugar; let set on parchment. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45173,"Grilled New Zealand Lamb Rack with Asian Ratatouille, Shoestring Potatoes, and Roasted Garlic Infused Jus 1 tablespoon black peppercorns 1/4 cup Dijon mustard 1/4 cup dark soy sauce 2 sprigs fresh thyme or 1/2 tablespoon dried 1/4 cup finely chopped garlic 2 medium sized shallots, sliced 1/2 cup canola oil 4 lamb racks, about 1 pound each, chine bone removed Salt and black pepper, to taste Asian Ratatouille, recipe follows Citrus Fennel, recipe follows Fennel Oil, recipe follows Roasted Garlic Jus, recipe follows Shoestring Potatoes, recipe follows 1/2 cup tomatoes, seeds removed, cut into 1/4 dice Chopped chives, for sprinkling 2 medium sized Japanese eggplants, julienned, lengthwise 2 zucchini, julienned, lengthwise 2 yellow squash, julienned, lengthwise 4 tablespoons canola oil 2 1/2 teaspoons chopped garlic 2 teaspoons chopped fresh ginger 1 large yellow onion, julienned 2 tomatoes, cut into 1/8 dice 4 sprigs thyme, chopped, leaves only 1/2 cup Thai basil, leaves only 1/2 cup basil, leaves only 3 tablespoons soy sauce Salt and pepper, to taste 1 fennel bulb thinly sliced 1 orange, juiced 1/2 lemon, juiced 1/2 lime, juiced 1/2 cup canola oil 1 tablespoons sliced shallots Salt and pepper 1/2 cup canola oil 2 tablespoons toasted and ground fennel seeds Pinch ground turmeric 6 cloves garlic, halved 5 cloves shallots, halved 1 cup red wine 1/2 cup balsamic vinegar 2 tablespoons black Chinese vinegar 3 cups chicken stock 2 sprigs fresh thyme 2 tablespoons canola oil Salt and pepper 4 baking potatoes, like russets Canola oil, for deep frying Salt Instructions: In a small dry skillet, heat the peppercorns over medium heat until fragrant, about 4 minutes. Quickly grind the peppercorns just until broken up. In a large bowl, add the ground peppercorns, mustard, soy sauce, thyme, garlic, shallots, and oil. Mix, add the racks, and turn to coat them. Marinate in the refrigerator, turning occasionally, at least eight hours or better, overnight. Prepare an outdoor grill, or preheat the broiler. Season the lamb with the salt and ground pepper and grill over high heat, or broil turning once, until brown and crispy, 12 to 15 minutes for medium-rare. Cut each cooked rack in half, and arrange so that the bones of the halves are interlaced. Alternatively, cut the racks into double chops. Place a mound of the Asian Ratatouille on a large platter and stand the racks or chops against it. Place a small amount of the Citrus Fennel next to the chops. Sauce with the Garlic Jus and drizzle everything with the Fennel Oil. Place the Shoestring Potatoes on top of the lamb and finish with the tomatoes and the chives. Place the eggplant, zucchini, and squash in 3 separate pans. Season with salt and let rest for 1 hour to allow the moisture to be released. Pat the vegetables dry. Prepare a saute pan coated with 1 tablespoon of oil over high heat. Add 1/2-teaspoon garlic, 1/2-teaspoon ginger, and the eggplant and saute until the eggplant is golden brown. Season with ground black pepper. Set aside. Repeat this process for both the zucchini and the squash. Then in a saute pan over medium high heat, cook the onion, remaining garlic, and ginger for 8 to 10 minutes. Add the tomatoes and thyme and continue to cook for another 8 minutes. Remove from the heat and let cool. Add the eggplant, zucchini, squash, Thai basil, basil, and soy sauce. Adjust the seasonings, being careful not to over salt, as the julienned vegetables received salt in the preliminary steps. In a mixing bowl, combine the fennel, orange juice, lemon juice, lime juice, canola oil, shallots. Season with salt and pepper. In a mixing bowl, combine the oil, and prepared fennel seeds and turmeric. Let stand 24 hours. Preheat oven to 350 degrees F. Prepare an ovenproof saute pan over high heat. Add the oil, shallots, and garlic. Place the pan in the oven and roast for 10 minutes, turning occasionally to prevent burning. Remove the pan from the oven and return to the medium heat on the stove-top. Deglaze the pan with the wine, the balsamic vinegar, and Chinese vinegar, and then, reduce. Add the chicken stock, thyme, and further reduce by 1/2. Season the reduced sauce and then strain to remove the garlic and shallots. Julienne the potatoes or using a sharp knife, cut them into thin strips. Fill a fryer or medium heavy pot 1/3 full with the oil and heat over high heat to 350 degrees F. Add the potatoes to the oil and fry until light brown, about 6 minutes. Drain on a paper towel and keep at room temperature. When ready, heat oil to 425 degrees F and re-fry the fries until golden brown and crisp. Drain on paper towels and sprinkle with salt. ","[Shiraz, Pinot Noir, Grenache Blanc, Tempranillo]" 45174,"Sweet and Sour Cucumbers 1 3/4 cups white vinegar 1 tablespoon kosher salt 2 tablespoons granulated sugar 1 clove garlic, crushed, plus 2 tablespoons, thinly sliced 2 serrano pepper, seeded, and sliced into half moons 2 English cucumbers, ends trimmed and thinly sliced on a mandoline 1 red onion, peeled and thinly sliced on a mandoline Instructions: In medium saucepan over high heat, combine the vinegar, salt, sugar, the crushed garlic clove and 1 serrano pepper. Bring to a boil, then turn the heat off and allow to cool. Put the cucumbers and red onions in a large, nonmetallic serving bowl with remaining serrano pepper and the thinly sliced garlic and toss to combine. When the vinegar mixture has cooled, strain it into a small bowl and pour it over the vegetables. Stir to coat the vegetables with the vinegar mixture. Cover and refrigerate for at least 1 hour before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 45175,"Peanut Butter with Jelly Glazed Doughnuts Topped with Chopped Salted Peanuts 1 cup warm water (110 to 120 degrees F) 1 tablespoon plus 2 1/2 teaspoons active dry yeast 1 cup all-purpose flour, plus additional for dusting 1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature 2/3 cup granulated sugar 3 large eggs, at room temperature 1 teaspoon vanilla extract 1 teaspoon kosher salt 3 1/2 cups bread flour Neutral oil, for oiling the bowl 1 quart frying oil 2 1/4 cups heavy cream 1 cup granulated sugar 1/2 vanilla bean, split and scraped 3 large eggs
2 tablespoons cornstarch Half a 12-ounce jar smooth peanut butter Splash heavy cream
One 13-ounce jar seedless raspberry preserves 1/2 cup powdered sugar, plus more if needed
1 cup chopped semisweet chocolate, melted and placed in a small pastry bag
1/2 cup roasted salted peanuts, finely chopped
Instructions: For the dough: Put the warm water in a medium bowl and whisk in the yeast. Set aside to proof until you see bubbles on the surface, about 10 minutes. (If there is nothing at all, start again with fresher yeast.) Stir in the all-purpose flour, then cover with plastic and set aside in a warm place, at least 10 minutes. Meanwhile, cream together the butter and granulated sugar in an electric mixer fitted with a paddle attachment until light and fluffy, 8 to 10 minutes. Do not skimp on or rush the creaming time. Add the eggs with the mixer on low speed, one by one, followed by the vanilla and salt. If the mixture seems to separate, increase the speed slightly and keep going; it will come back together. Add the bread flour and mix on low speed until fully incorporated. Pour in the yeast mixture and mix until thoroughly incorporated. Put the dough in an oiled bowl and proof again in a warm place for about 1 1/2 hours. Lightly sprinkle a cool surface with an even layer of flour. Flour a baking sheet and set aside. Lightly flour a rolling pin and a 3 1/2-inch round cookie cutter, being careful not to use too much. Turn out the dough onto the surface and use the rolling pin to first gently flatten the dough, then roll it out to 1/2- to 1-inch thick. Cut rounds of dough with the cookie cutter and turn them onto the floured baking sheet to rest in a warm place for 20 to 30 minutes (see Cook's Note). (You cannot re-roll or use scraps unless you fry them \as is,\ so cut your doughnut rounds very close together to maximize yield.)
For the pastry cream: Put 2 cups of the heavy cream, 1/2 cup of the granulated sugar and the vanilla bean seeds and pod in a saucepan and whisk to combine. Bring to a boil over low heat. Meanwhile, combine the eggs and remaining 1/2 cup granulated sugar in one bowl and the cornstarch and remaining 1/4 cup heavy cream in a second bowl. Beat both with a whisk to a homogeneous mixture. Set aside.
When the cream comes to a boil, whisk half of the cream into the egg-sugar mixture and then IMMEDIATELY whisk it back into the pan with the hot cream. (This is called tempering and will allow you to combine boiling the cream and eggs without making scrambled eggs.)
Return the pan to medium heat and gradually whisk in the cornstarch-milk mixture. Bring to a boil, stirring frequently to prevent scorching. (It is necessary to bring this mixture to a boil to cook the starch; otherwise the pastry cream will feel starchy and gritty.) Cook until thickened to the consistency of vanilla pudding (YUM!), 3 to 5 minutes. Strain into a bowl and chill with plastic wrap pressed against its surface (chilling can be done really quickly over an ice bath) until firmed up, about 2 hours.
Prepare the frying oil: Heat the oil in a medium heavy-bottomed pot fitted with a deep-frying thermometer until it reaches 350 degrees F. Fit a cooling rack into a sheet pan for landing the finished doughnuts.
Fry the doughnuts: When the oil reaches 350 degrees F, drop 2 to 3 doughnuts into the hot fat and cook, turning occasionally, until golden brown on both sides, 3 to 4 minutes. Remove with a slotted spoon or fish spatula and set on the cooling rack. Continue with remaining doughnuts and set aside to cool.
For the filling: Mix the peanut butter and heavy cream in a saucepan over medium heat and warm until smooth. Remove from the heat and mix into the pastry cream. Chill over an ice bath and refrigerate until ready to use. For the glaze and topping: Melt the raspberry preserves together with a splash of water in a small pot over medium heat until smooth. Sift in the powdered sugar and stir to combine. Adjust the thickness with water or more sugar as necessary.
Fill the doughnuts: Fit a pastry bag with a pastry tip and fill with the peanut butter pastry cream. Poke the pastry tip into the side of each doughnut to inject the cream into the center of each.
Dip the filled doughnuts in the jelly glaze, then drizzle with the melted chocolate and sprinkle with the roasted peanuts. Transfer to a rack and let set, 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45176,"Crispy Lavash Squares 1 extra-large (or 2 large) pieces lavash bread or light flatbread (recommended: Kim's Light Flatbread) HG Hot Couple sauce, recipe follows Instructions: Preheat the oven to 425 degrees F. Cut lavash bread or flatbread into a total of 24 squares, each about 2 inches by 2 inches, and place on a baking sheet sprayed with nonstick spray. Bake in the oven until crispy, about 2 to 4 minutes. Serve with HG Hot Couple sauce. For HG Hot Couple: In a bowl, stir together the salsa and yogurt until uniform in color. Eat up! ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 45177,"Spicy Penne a la Vodka Kosher salt 2 cups Classic Marinara Sauce, recipe follows 1 1/4 cups heavy cream
1 tablespoon vodka
1/2 teaspoon crushed red pepper flakes
1/2 cup finely grated Parmesan, plus more for serving
12 ounces penne pasta
Torn fresh basil leaves, for garnish
1/3 cup olive oil 6 cloves garlic, minced
Three 26-ounce cartons chopped tomatoes
1 teaspoon Italian seasoning
1 large basil sprig
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
Instructions: Bring a large pot of salted water to a boil. Combine the Marinara, cream, vodka and red pepper flakes in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat and simmer briskly until slightly thickened, about 10 minutes. Whisk in the Parmesan and take off the heat. Meanwhile, cook the penne according to the package directions. Drain and add to the sauce, tossing to coat. Serve the pasta topped with basil leaves and additional Parmesan. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 45178,"Tostones Rellenos 8 ounces shrimp, cooked 4 ounces onions, chopped 4 ounces tomatoes, chopped 2 ounces chopped fresh cilantro 2 ounces chopped fresh parsley 4 ounces lemon juice Hot sauce Vegetable oil, for frying 1 green plantain, cut into 1/2-inch slices Instructions: Combine the shrimp, onions, tomatoes, cilantro and parsley in a mixing bowl. Add the lemon juice and hot sauce to taste. Refrigerate overnight to cure the shrimp. Heat about an inch of oil in a large skillet. Fry the plantains. Remove the plantains from the oil and press down with a wooden block or spoon to hollow them out so it looks like a small cup. Fry the cups again to firm them up. Scoop the tomato mixture into the plantain cups. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 45179,"Vegetable Coleslaw 1 pound white cabbage (1/2 small head) 3/4 pound red cabbage (1/2 small head) 5 carrots 2 cups good mayonnaise 1/4 cup Dijon mustard 1 tablespoon sugar 2 tablespoons cider vinegar 2 teaspoons celery seeds 1 teaspoon celery salt 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Fit a food processor with the thickest slicing blade. Cut the cabbages into small wedges and place horizontally into the feed tube. Process in batches. Next, fit the food processor with the grating blade. Cut the carrots in half and place in the feed tube so they are lying on their sides. Process in batches and mix in a bowl with the grated cabbages.
In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery seeds, celery salt, salt, and pepper. Pour enough of the dressing over the grated vegetables to moisten them. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45180,"Granny's Steak and Gravy 3 pounds thick sirloin or round steak Salt Cayenne pepper Black pepper 3 tablespoons vegetable oil 2 medium onions, chopped 1 bell pepper, chopped 1/2 cup water, divided 2 tablespoons cornstarch Serving suggestion: Steamed rice Instructions: Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak. ","[Malbec, Cabernet Sauvignon, Merlot, Zinfandel]" 45181,"Diver Scallop and Spiny Lobster with White Soy, Cauliflower, and Egg 1 head cauliflower 2 cups milk Salt Sherry vinegar 1 bunch yellow Swiss chard or bok choy (but not red chard) 1 cup fresh wood ear mushrooms 1 spiny tailed lobster 4 giant sea scallops (U-10) 2 cups white soy sauce with dashi 1/2 cup heavy cream 2 1/2 pounds butter, cold and cut into pieces Fresh lime juice 3 tablespoons clarified butter 2 tablespoons butter 4 quail eggs 4 sea urchin tongues Instructions: To make the cauliflower puree: Trim away the stem and core from the cauliflower. Cut it into large pieces and using a food processor, process it into small pieces. In a saucepan, combine the ground cauliflower and milk and bring to a simmer, cooking until very soft. Strain the cauliflower through a sieve set over a bowl, reserving the milk. Puree the cauliflower in a blender, using only as much milk as needed to blend well. Pass through a fine sieve and season with salt and sherry vinegar, to taste. Let cool. To prepare the vegetables and shellfish: Separate the chard leaves from the stem. Cut the stems into batons and blanch them in boiling salted water until tender. Cut the leaves into a large chiffonade. Clean the wood ear mushrooms in a large bowl of water, swishing them vigorously to remove any grit. Dry on paper towels. Freeze the spiny tailed lobster just until the shell is frozen (not the meat). Use scissors to cut across the top of the shell to separate it from the meat. Carefully remove the meat, and remove the digestive track by pulling it out through the back of the lobster with a tweezer. Trim the scallops by removing the \foot\ and rinsing the scallops quickly in cold water. Dry on paper towels. To make the white soy dashi butter: Put the soy sauce with dashi in a saucepan, bring to a boil, and reduce until it's syrupy. Add the cream and continue to reduce by half. Slowly whisk in the butter pieces until the mixture is well emulsified. Season with lime juice, to taste. Hold the butter at 140 degrees F. To finish: Put the lobster, mushrooms, and chard leaves and stems in the warm soy dashi butter and cook them slowly just to warm through. Heat the clarified butter in a heavy skillet until almost smoking. Add the scallops, reduce the heat, and cook until golden brown. Turn and sear the other side. The total time in the pan should be about 4 minutes. Transfer the scallops to a plate and let rest. Melt the 2 tablespoons of butter in a nonstick pan over medium heat. Crack the quail eggs into the pan, being careful not to puncture the yolks. Cook the quail eggs sunny side up, until the whites are set and the yolks are still runny. Remove the lobster and vegetables from the butter. Slice the lobster tail into four medallions. Put four dollops of the cold cauliflower puree in the center of a plate. Top with the vegetables, a medallion of lobster, and a scallop. Place the sea urchin tongue atop the scallop and top with the fried quail egg. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 45182,"Eddie Jackson's Housemade BBQ Nuts 1 large egg white 2 to 3 tablespoons favorite BBQ rub
2 to 3 tablespoons pure maple syrup
1/2 cup unsalted raw almonds
1/2 cup unsalted raw cashews
Sugar, for sprinkling Instructions: Position an oven rack in the center of the oven and preheat to 325 degrees F. Line a baking sheet with parchment paper. Whisk the egg white in a bowl until foamy. Add the BBQ rub and syrup and mix until combined. Add the almonds and cashews to the bowl and mix. Spread the nut mixture on the prepared baking sheet. Sprinkle with a little sugar and cook on the middle rack until golden brown, stirring halfway, 20 to 25 minutes. Let cool for 15 to 30 minutes. Store in an airtight container for up to a week. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 45183,"Pickle Juice Bloody Mary 1/2 cup tomato juice 3 tablespoons dill pickle juice
1 1/2 ounces vodka
2 teaspoons Worcestershire sauce
1 teaspoon prepared horseradish
6 dashes hot sauce
Freshly ground black pepper
1 celery heart stalk
1 lemon wedge
1 cornichon
1 pitted olive
Instructions: Combine tomato juice, pickle juice, vodka, Worcestershire, horseradish, hot sauce and some black pepper in a small pitcher and stir. Fill an 8-ounce glass with ice, pour the Bloody Mary over the ice and garnish the glass with the celery and lemon wedge. Stack the cornichon and olive on a 3-inch skewer. Place atop the Bloody Mary and enjoy! ","[Riesling, Sauvignon Blanc, Gavi, Vermentino]" 45184,"Venison \Sausage\ Rolls 1/2 pound ground venison 1/2 pound ground pork 2 eggs 3 tablespoons freshly chopped parsley leaves 2 tablespoons freshly chopped fresh thyme leaves 1 tablespoon freshly chopped rosemary leaves 1 red onion, finely chopped Salt and freshly ground black pepper 4 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets of puff pastry) 2 eggs, beaten for egg wash Instructions: Make \sausage\ mixture by mixing venison, pork, eggs, parsley, thyme, rosemary, onion, and salt and pepper, to taste. Saute sausage mixture over medium-high heat on the stovetop until browned, using a wooden spoon to keep the texture of the mixture \fine\ (not chunky) while cooking. Drain the meat mixture well and set aside to cool. Preheat oven to 350 degrees F. Roll out each puff pastry sheet and cut each of the 4 sheets into 4 squares, yielding 16 squares. (These will be 4 1/2 or 5-inch square.) Spread the \sausage\ mixture, over the surface of each of the 16 squares and roll up the dough \jelly roll\ style (so the cross-section of the roll will be a spiral design), seal dough on the ends by crimping, and place on a baking sheet. Bake until golden brown, approximately 15 minutes, until golden brown. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 45185,"Sage, Sausage and Apple Dressing One 16-ounce bag stuffing cubes 6 tablespoons unsalted butter, plus more for greasing the pan and topping 1 pound fresh sage sausage, casings removed 1 medium onion, chopped 2 cooking apples, such as Gravenstein, Rome, or Golden Delicious, peeled, cored, and chopped 1 to 2 ribs celery with leaves, chopped Kosher salt 3 cups chicken broth, homemade or low-sodium canned 1/4 cup chopped fresh flat-leaf parsley 1/2 cup walnut pieces, toasted (see Cook's Note) 2 large eggs, beaten Instructions: Preheat the oven to 325 degrees F. Put the stuffing cubes in a large bowl and set aside. Butter a 3-quart casserole dish. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sausage and break it up with a wooden spoon. Cook until it loses most of its pink color, but not so much that it's dry, about 5 minutes. Add the sausage and pan drippings to the stuffing cubes. Melt the remaining butter in the pan. Add the onion, apple, celery, and 1/2 teaspoon salt. Cook until the vegetables get soft, about 5 minutes. Add the broth and parsley and bring to a boil. Pour the vegetable mixture over the stuffing cubes and toss until evenly moistened. Mix in the walnuts and eggs. Loosely pack the dressing in the prepared pan and cook uncovered until the top forms a crust, about 40 minutes. Drizzle about 2 tablespoons of turkey pan drippings or melted butter over the top. Cook until the top is crisp and golden, about 20 minutes more.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 45186,"Kale Salad with Amber Ale Vinaigrette 1 cup sliced almonds 1/2 cup amber ale, preferably a maple amber ale
1/4 cup maple syrup
2 tablespoons olive oil
Juice and zest of 1/2 orange
Kosher salt and freshly ground black pepper
2 bunches lacinato kale, de-stemmed and cut into ribbons
1/2 cup dried apricots, chopped
Instructions: Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes. Cool. In a large salad bowl whisk together the ale, maple syrup, olive oil, orange juice and zest and some salt and pepper. Toss the kale, almonds and apricots with the vinaigrette. Serve on salad plates. ","[IPA, Riesling, Gavi, Vermentino]" 45187,"Buffalo Burgers Aspen Style 4 pounds ground buffalo 1 medium red bell pepper, chopped finely 3 tablespoons (more or less to taste) finely chopped fresh Anaheim or poblano chiles 2 tablespoons canned smoked chipotle chili paste (Paste is easier to use and distributes better. Careful, this is smoked jalepeno, adjust for the amount of heat you want.) 2 teaspoons onion powder 2 heaping tablespoons rendered duck fat (can be purchased at most gourmet meat shops) 6 ounces chilled fresh baby spring greens 2 tablespoons extra-virgin olive oil 1 tablespoon freshly squeezed lemon juice Freshly ground salt and pepper 12 fresh dinner-sized rolls 2 (4-ounce logs) soft goat cheese Instructions: Combine first 6 ingredients well. Form small patties by hand (approximately 3 inches across). Toss baby greens with olive oil, lemon juice, and salt and pepper, to taste. Grill burgers over medium heat until cooked through. Serve on dinner rolls, topped with a slice of the goat cheese and the dressed greens. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 45188,"MIRACLE WHIP® Mango-Chicken Salad Wraps ? cup MIRACLE WHIP? Dressing ? curry powder 1 pkg. (6 oz.) OSCAR MAYER Deli Fresh Oven Roasted Chicken Breast ? cup chopped fresh mangos ? cup chopped red peppers 1 Tbsp. sliced green onions 2 spinach-flavored tortillas (8 inch) Instructions: Mix dressing and curry powder until blended. Add all remaining ingredients except tortillas; mix lightly. Spoon down centers of tortillas, roll up.\n\nSpecial Extra: Add ¼ cup dried cranberries and/or drained canned mandarin oranges to the chicken filling before spooning onto tortillas. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45189,"Doughnuts 3/4 cup milk, warmed 1/2 ounce dry yeast 2 1/2 cups all-purpose flour 2 eggs 1 tablespoons butter, softened 1/4 cup sugar 1/4 teaspoon salt 1/4 teaspoon vanilla Instructions: Preheat corn oil to 350 degrees F. Begin by combining the warm milk and yeast in a mixing bowl with a dough hook. Add the flour, eggs, butter, sugar, salt, and vanilla. Mix until all ingredients are incorporated. Cover dough with plastic wrap, and let it rise for 30 minutes. Remove dough from bowl, and place on a lightly floured surface. Shape or roll out dough, and cut into desired shapes. Carefully place a few doughnuts at a time in fryer, and fry for approximately 3 minutes, or until golden brown. To serve, glaze or garnish with chocolate, raspberry, or any of your favorite fillings and toppings. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 45190,"Creamy Stove-Top Mac and Cheese Kosher salt 1 pound medium shell pasta
4 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups whole milk
1 cup half-and-half
2 cups grated Cheddar (about 8 ounces) 1 cup grated Colby Jack cheese (about 4 ounces)
1 heaping teaspoon Dijon mustard
1/8 teaspoon paprika
Dash of hot sauce
4 ounces cream cheese, cut into cubes
Freshly ground black pepper
Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and reserve. Melt the butter in a large saucepan over medium-high heat. When it begins to foam, sprinkle in the flour and stir until it becomes pasty, about 1 minute. Whisk in the milk and half-and-half and bring to a low simmer. Stir until the mixture looks thick, about 5 minutes. Add the Cheddar and Colby Jack cheese by handfuls, stirring well after each addition until melted. Mix in the mustard, paprika and hot sauce. Then fold in the cream cheese and stir well until melted. Season with salt and pepper. Lastly stir in the cooked pasta. Serve the mac and cheese immediately while still warm and at its creamiest. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45191,"Gummy Eyeballs Nonstick cooking spray, for the plastic egg holder 12 semisweet chocolate chips
Two 1/4-ounce packets powdered unflavored gelatin
5 drops blue gel food coloring
3/4 cup coconut milk
1 tablespoon confectioners' sugar
2 teaspoons vodka
3 drops red gel food coloring
Instructions: Lightly spray a hard plastic 12-hole egg holder/carton with nonstick cooking spray. Place a chocolate chip flat-side down into each hole of the egg holder to form pupils. In a small mixing bowl, mix 1 packet of gelatin with 1/4 cup cold water, mixing until combined and free of lumps. Heat 1/2 cup water in the microwave for 1 minute, until hot. Pour the hot water into the cool gelatin mixture and whisk until the gelatin is dissolved completely. Stir in the blue food coloring. Using a pipette or eyedropper, drop 3 to 4 drops of blue gelatin around each chocolate chip to form the blue iris of each eye. Place the egg holder into the freezer for 30 minutes, until the blue is set. Meanwhile, mix the remaining packet of gelatin with 1/4 cup cold coconut milk in a small bowl. Add the confectioners' sugar and whisk until the mixture is free of lumps. Heat the remaining 1/2 cup coconut milk in the microwave for 1 minute, until hot. Pour the hot milk into the cool gelatin mixture and whisk until the gelatin is dissolved completely. Allow this mixture to cool for about 5 minutes, so that you do not melt the pupil and iris. Remove the egg holder from the freezer and carefully spoon about 2 teaspoons of the coconut mixture into each eye until the chocolate chip is covered. Return the egg holder to the freezer for 30 minutes more, until the gelatin is set. To remove the gummies, gently push each eyeball with a fingertip until loosened from the egg holder. Place the gummy eyeballs onto a serving platter. In a small mixing bowl, combine the vodka and red food coloring. Dip the tip of a tiny paintbrush into the mixture and carefully paint veins onto the eyeballs by drawing curved lines from the bottom of each gummy into the center of the iris. Allow the veins to dry for 2 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45192,"Taco Potion #19 Seasoning : Alton Brown : Food Network 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons cornstarch 2 teaspoons kosher salt 1 1/2 teaspoons hot smoked paprika 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper Instructions: Put all of the ingredients in a small jar and shake to combine. Store in an airtight container for up to 1 month. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 45193,"Fregola Salad with Broccoli and Cipollini Onions 1 pound fregola or orzo pasta, or Israeli couscous 1/4 cup extra-virgin olive oil 2 cups (about 10 ounces) cipollini onions, peeled and halved, or quartered if large Kosher salt and freshly ground black pepper 3 cloves garlic, minced 1 pound broccoli, cut into small florets 1/3 cup water 1 (15-ounce) can cannellini beans, rinsed and drained 1/2 cup grated Parmesan 2 large lemons, zested and juiced 1/2 cup extra-virgin olive oil 2 tablespoons honey 3 1/2 teaspoons kosher salt, divided 1 1/4 teaspoons freshly ground black pepper, divided 1 cup (about 1 ounce) chopped fresh chives Instructions: For the salad: 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 place in a large serving bowl. In a medium saucepan, heat the oil over medium-high heat. Add the onions and season with a pinch of salt and pepper. Cook, stirring occasionally until golden and tender, about 10 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the broccoli and saute for 1 minute. Add the water and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cover the pan and cook until the broccoli is tender, about 4 minutes. Add the beans and cook for 1 minute until warmed through. Transfer the onion mixture to the serving bowl. Add the Parmesan cheese and toss with the fregola. For the dressing: In a small bowl, combine the lemon zest, lemon juice, olive oil, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk until smooth. Stir in the chives. Pour the dressing over the fregola and toss well until coated. Season with the remaining 3 teaspoons of salt and 1 teaspoon pepper and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 45194,"Mama's Best Ever Spaghetti & Meatballs 1? lbs. lean ground beef ? cup Italian seasoned dry bread crumbs 2 eggs 1 jar (1 lb. 8 oz.) Chunky Tomato Garlic and Onion Sauce 12 ounces spaghetti, cooked and drained Instructions: Combine ground beef, bread crumbs, eggs and ? cup Sauce in medium bowl; shape into 18 meatballs. Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti. ","[Chianti, Barolo, Dolcetto, Valpolicella]" 45195,"Danish Pastry 3/4 cup milk 1 1/2 ounces fresh yeast or 2 envelopes (1/4-ounce each) active dry yeast 4 cups unbleached, all purpose flour 1/3 cup sugar 1 1/2 teaspoons salt 4 tablespoons cold unsalted butter 3 eggs 1/3 cup unbleached, all purpose flour 3 1/2 sticks (14 ounces) cold unsalted butter Instructions: Heat milk to luke warm, about 100 degrees. Remove from heat, pour into a bowl and whisk in yeast. Set aside while preparing other ingredients. Place flour, sugar and salt in bowl of food processor fitted with metal blade; pulse to mix. Add the 4 tablespoons butter and pulse until butter is absorbed and mixture is powdery in appearance. Add eggs and milk mixture and continue to pulse until dough forms a ball. If the dough refuses to form a ball, add up to 3 tablespoons more flour, one tablespoon at a time, pulsing once or twice between each addition. To mix by hand, combine flour salt and sugar in a bowl and stir well to mix. Rub in butter by hand, being sure to leave mixture cool and powdery. Beat eggs until liquid and add to flour mixture along with yeast-milk mixture. Stir vigorously with a rubber spatula to form a dough. Cover bowl with plastic wrap and allow to rest 5 minutes. Scrape dough to floured surface and fold dough over on itself 6 or 8 times, sprinkling with up to 3 tablespoons more flour if dough is very soft. Wrap dough in plastic wrap and refrigerate 1 to 8 hours. After the dough has chilled, prepare butter: Place half the flour on work surface and place butter on it. Scatter remaining flour on butter and pound the butter with a rolling pin to soften it to a malleable consistency. Scrape butter together and form into a cylinder. Immediately remove dough from refrigerator and press in into a 6 by 12-inch rectangle on a lightly floured surface. Distribute dabs of butter in a 6 by 9-inch rectangle at the closer end of the dough, covering dough as completely as possible. Fold the top (unbuttered) portion of dough down over the middle section and the bottom (buttered) portion up to cover it. Position the dough so the fold is on the left and roll the dough back to its original size, flouring the surface and dough as necessary. Fold both short ends in to the middle of the dough and fold again at the middle, making 4 layers. Reposition the dough so that the fold is on the left again and repeat rolling and folding. Double-wrap dough in plastic wrap and refrigerate dough several hours or overnight before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45196,"Sweet Potatoes Glazed with Molasses, Pecans and Bourbon 1 stick unsalted butter, quartered 3/4 cup molasses 1/2 cup light brown sugar Pinch cayenne pepper 1 cup bourbon Salt and freshly ground black pepper 8 large sweet potatoes, par cooked and cut into 2-inch dice 3/4 cup toasted chopped pecans Instructions: Preheat the oven to 375 degrees F.
Combine the butter, molasses, brown sugar and cayenne in a medium saucepan and cook over medium heat until smooth, about 5 minutes. Increase the heat to high, add the bourbon and cook for 2 minutes to allow alcohol to burn out. Season with salt and pepper.
Put the potatoes in a large baking dish, pour the molasses mixture over and toss to coat. Roast in the oven, stirring a few times, until the potatoes are cooked through and glazed, about 20 minutes. Remove to a platter and top with the pecans.
Alternatively, this can be done in a large saute pan: Melt the butter, molasses, brown sugar and cayenne over medium heat. Add the bourbon and let the alcohol cook out. Add the potatoes and cook until glazed over medium-high heat. Transfer to a platter and top with the pecans. ","[Burgundy, Port, Tawny Port, Sherry]

" 45197,"Chocolate Overload Cookies 1 1/2 cups dark brown sugar 1 cup granulated sugar
3 sticks (1 1/2 cups) salted butter
3 large eggs
1 tablespoon vanilla extract
3 1/4 cups all-purpose flour
1/2 cup dark cocoa powder
1 heaping teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chocolate coated candies, such as M&M's
1/2 cup semisweet chocolate chips
1/2 cup dark chocolate chunks
1/2 cup mini chocolate coated candies, such as mini-M&M's
Instructions: Line two baking sheets with parchment paper. Cream together the dark brown sugar, granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla. Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the regular-sized chocolate candies, as well as the chocolate chips and dark chocolate chunks. Using a 1/4-cup measure, portion the dough onto the two parchment-lined baking sheets. Place the mini chocolate candies into the tops of the portioned dough. Place in the refrigerator for 30 minutes. When ready to bake, preheat the oven to 350 degrees F. Remove the dough from the fridge and bake until the cookie centers are just set, 18 to 20 minutes. Allow the cookies to sit for 10 minutes before transferring to a cooling rack to cool completely. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 45198,"Holiday Short Ribs 1 tablespoon canola oil 9 bone-in beef short ribs Kosher salt and freshly ground black pepper
2 medium carrots, cut into large chunks 2 medium onions, peeled and quartered 2 medium parsnips, cut into large chunks 2 medium turnips, peeled and quartered 4 sprigs fresh rosemary 4 sprigs fresh thyme 4 sprigs fresh parsley, stems and leaves separated
1 tablespoon spicy brown mustard 1 tablespoon Worcestershire sauce One 12-ounce bottle or can dark stout beer, such as Guinness Instructions: In a large skillet over medium-high heat, add the oil. Sprinkle the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, 3 to 4 minutes per side. While the short ribs are browning, place a layer of carrot and onion pieces into the bottom of a slow cooker and sprinkle with salt and pepper. Place the browned meat on top. Add the remaining carrots and onions along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems, and add them to the pot along with the mustard and Worcestershire. Pour over the stout, and then add enough water to almost cover the contents. Cover and cook on low until the meat is very tender, 6 to 8 hours. To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Skim off the fat and reserve 2 cups of the juices and 1 short rib for Round 2 Recipe Braised Beef and Mushroom Soup if desired. Serve the rest of the ribs with the remaining juice and garnish with chopped parsley leaves. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 45199,"Fried Shrimp Po-Boys 1 egg 2 tablespoons lemon juice 2 tablespoons green onions, chopped 2 tablespoons ketchup 1 chipotle pepper in adobo sauce 1 tablespoon chopped garlic Salt Pepper 1 cup vegetable oil 1 tablespoon sugar 1 tablespoon Dijon mustard 1/4 cup cider vinegar 1/2 cup vegetable oil Salt Pepper 2 cups shredded green cabbage 1 cup shredded red cabbage 1 cup carrots, julienned 1/2 cup red onions, julienned 2 pounds (16 count per pound) shrimp, peeled and deveined Salt Freshly ground black pepper 2 cups flour 2 eggs 1/4 cup water 2 cups cornmeal 2 long, thin loaves French bread Instructions: For the Spicy Remoulade: In a blender, combine the egg, lemon juice, green onions, ketchup, chipotle, garlic, salt and pepper and blend. While the blender is running, slowly add the oil in a steady stream to create an emulsion. Taste for seasoning. For the slaw: In a small bowl, whisk together the sugar, mustard and vinegar. Slowly whisk in the oil and season with salt and pepper. In a large bowl, combine the cabbages, carrots and onions. Pour the dressing over the mixture and toss to combine. Season with salt and pepper. For the fried shrimp: Preheat oil in fryer to 360 degrees. Season the shrimp with salt and pepper. Season the flour with salt and pepper. Dredge the shrimp in the flour. Make an egg wash with the egg and the water. Dredge the shrimp in the egg wash. Dredge the shrimp in the cornmeal. Fry the shrimp until golden brown. Drain on a paper towel lined plate. To assemble: Slice the French bread in half to create 4 sandwiches. Spread some of the remoulade on the bread. Top with the fried shrimp. Place some of the slaw on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 45200,"Oranges and Figs in Spiced Red Wine 2 cups red wine 1 cup sugar Tied in cheesecloth: 1 inch piece of cinnamon stick; 4 star anise, 4 cardamom pods and 2 whole cloves 6 large navel oranges, peeled, pith removed and cut in half lengthwise 12 dried figs, halved 1/3 cup walnuts or pistachios, chopped Instructions: Combine the wine, sugar and bouquet garni in a saucepan large enough to contain the oranges and figs in a single layer. Bring to a simmer, covered, over moderate heat. Add the figs and simmer for 5 minutes. Add the oranges and turn them for 3 to 4 minutes, turning them so they cook evenly. Turn the heat off and let the oranges and figs cool in the syrup. Remove them to a serving bowl. Reduce the syrup by half and let cool. Discard bouquet garni and spoon syrup over figs and oranges. Garnish with walnuts or pistachios if you wish. ","[Barolo, Rioja, Syrah, Tempranillo]" 45201,"Celery, Ham and Cheese Toasts 4 thick slices country white bread (about 3/4-inch thick) Kosher salt 1/2 cup mayonnaise 3 ounces Gruyere cheese, coarsely grated 2 ounces thinly sliced Black Forest ham (about 1/8-inch thick), coarsely chopped Freshly ground black pepper 1 bunch celery Instructions: Position a rack 6 inches from the broiler and preheat to high. Toast the bread to a light golden-brown. Bring a medium pot of salted water to a boil.
In a bowl, combine the mayonnaise, cheese and ham; season with pepper.
Trim off the tops and bottoms of 8 outer stalks of celery. Peel the stalks. Cut the stalks crosswise into 3 equal pieces (just about the length of the bread). Halve each piece lengthwise, if necessary, so each celery piece is about 1/2-inch wide. Tear a few of the light green leaves from the heart and reserve. Add the celery pieces to the boiling water and cook until just tender, 4 to 5 minutes. Drain and pat dry.
Put the toasts on a baking sheet. Divide the celery among the toasts. Dollop the mayonnaise mixture on top and spread gently to cover most of the celery (the sandwiches look pretty with a bit of green showing at the edges). Broil until the cheese is brown and bubbly, about 2 minutes. Transfer the toasts to plates, garnish with the reserved celery leaves and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45202,"Curried Corn with Shrimp 6 ears corn, shucked 1 cup half-and-half or milk 1 pound large shrimp, peeled and deveined Kosher salt 2 tablespoons unsalted butter 2 tablespoons vegetable oil 3/4 teaspoon cumin seeds 3/4 teaspoon mustard seeds 1/8 teaspoon turmeric 4 to 6 dried whole red chiles 1 1/2-inch piece ginger, peeled and finely grated Freshly ground black pepper 10 to 12 fresh curry leaves or 1/2 cup fresh cilantro leaves Lime wedges, for serving Tomato chutney, for serving Instructions: Shear the corn kernels from the cobs with a knife, working over a large bowl or tube pan to catch the kernels. Run a knife along the cobs to press out the milky juices and add to the kernels. Break 4 cobs in half and combine with the half-and-half and 1 cup water in a saucepan. Discard the remaining cobs or save for making a broth. Bring to a simmer over medium heat, cover and steep while you pull the rest of the ingredients together, about 10 minutes.
Put the shrimp in a bowl of cold water with 1 tablespoon salt and set aside.
Heat a large non-reactive skillet over medium heat. Add one tablespoon of the butter and oil and when the butter melts, add the cumin seeds, mustard seeds and turmeric and cook until the seeds pop, about 2 minutes. Add the chiles and ginger and cook, stirring until lightly toasted, scraping the pan with a wooden spoon so the ginger toasts but doesn't stick, about 3 minutes.
Add the corn, strain the corn-and-milk broth to the pan and bring to a low simmer over medium heat. Discard the cobs. Season with 3/4 teaspoon salt and some pepper. Cook until the liquid reduces to coat the corn in a light sauce, 5 to 7 minutes. (The corn can be prepared ahead to this point.)
Drain the shrimp well. Turn the heat down to medium-low and add the shrimp with the curry leaves, if using, and cook in the corn, covered, stirring periodically, until they curl and turn light pink, about 4 minutes. (If using cilantro, add after the shrimp are cooked). Whisk in the remaining tablespoon butter. Serve with lime wedges and tomato chutney. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45203,"Brie Burgers with Fries 12 ounces frozen French fries 1 tablespoon plus 1 teaspoon Dijon mustard 2 teaspoons white wine vinegar or champagne vinegar 1 small shallot, minced 1 tablespoon plus 2 teaspoons vegetable oil 1 1/2 pounds ground beef 1 tablespoon Worcestershire sauce Kosher salt and freshly ground pepper 6 ounces brie cheese, cut into 8 thin slices 4 brioche buns, split 1 small bunch watercress, tough stems trimmed Cornichons and ketchup, for serving Instructions: Bake the fries as the label directs. Meanwhile, whisk 1 teaspoon mustard, the vinegar, half the minced shallot and 2 teaspoons vegetable oil in a large bowl; set aside. Combine the beef, remaining minced shallot, remaining 1 tablespoon mustard, the Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Form into four 4-inch patties (about 3/4 inch thick). Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned, 3 to 4 minutes per side for medium rare; top each with 2 slices brie during the last 2 minutes of cooking and cover to melt. Toast the buns. Add the watercress to the bowl with the dressing, season lightly with salt and pepper and toss to coat. Put the burgers on the buns and top with the watercress salad. Serve with the fries, cornichons and ketchup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45204,"Three Bean Salad Kosher salt Ice
8 ounces fresh green beans (about 2 cups), washed and cut in half
1/4 cup sherry vinegar
2 teaspoons Dijon mustard
1 tablespoon honey
1/2 cup extra-virgin olive oil
One 15-ounce can red kidney beans, rinsed and drained
1/4 cup fresh basil leaves, chopped 1/4 cup fresh flat-leaf parsley leaves, chopped 1 shallot, minced Freshly ground black pepper Instructions: Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans into the ice water to stop the cooking. Drain the green beans.
Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified. Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat. Sprinkle with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45205,"Oysters Bienville Rock salt, for baking 2 strips bacon, finely chopped 1/2 cup chopped yellow onions 1/4 teaspoon salt 1/8 teaspoon cayenne 1/2 teaspoon minced garlic 1 tablespoon unsalted butter 1 1/2 tablespoons all-purpose flour 1/2 cup whole milk 1/4 cup dry white wine 1/4 cup finely chopped white button mushrooms 1/4 pound medium-size shrimp, peeled, deveined and chopped 2 tablespoons finely grated Parmesan 2 teaspoons fresh lemon juice 2 tablespoons chopped green onions (green parts only) 2 teaspoons finely chopped parsley leaves 1 large egg yolk, lightly beaten 1 dozen freshly shucked oysters, drained and deeper bottom shell rinsed and reserved for baking Instructions: Preheat the oven to 400 degrees F. Spread a 1/2-inch thick layer of rock salt on a large baking sheet and across the bottoms of 2 large plates. Set aside. Fry the bacon until just crisp in a medium skillet over medium-high heat. Add the onions, salt, and cayenne and cook, stirring for 2 minutes. Add the garlic and butter, and cook, stirring, for 2 minutes or until the butter melts. Add the flour, and stirring slowly and constantly, cook for 2 minutes. Add the milk and wine and stir to blend. Reduce the heat to medium, then add the mushrooms and shrimp. Stir and fold to mix and cook until the mixture is thick, 3 to 4 minutes. Add the Parmesan, lemon juice, green onions and parsley and stir to blend. Remove from the heat, add the egg yolk, and blend well. Let cool to room temperature. Arrange the reserved oyster shells on the prepared baking sheet. Put 1 oyster in each shell and top with about 1 1/2 tablespoons of the sauce, spreading the sauce evenly out to the edges of the shell to completely cover the oyster. (Alternatively, pipe the sauce over the oysters.) Bake until the sauce is lightly browned and the oysters begin to curl around the edges, about 20 minutes. Using tongs or a spatula, carefully transfer the hot shells to the salt-covered plates and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45206,"Garlic Ginger Teriyaki Shrimp 2 pounds shrimp, 16 to 20 count 1/2 cup teriyaki sauce 1/2 cup soy sauce 1/4 cup sesame oil 12 cloves garlic, minced 1/2 cup peeled ginger, minced 2 teaspoons red pepper sauce Instructions: Preheat oven to 400 degrees. Peel shrimp leaving the final tail section intact. Devein and partially butterfly shrimp (only butterfly the area furthest from the tail, so the shrimp will stand properly in a casserole dish). Set shrimp aside. Place all remaining ingredients together in a large mixing bowl. Add shrimp to bowl and marinate for about 1/2 an hour, any longer may toughen the shrimp. Remove shrimp from marinade and stand each one individually in casserole dish, one behind the other, with each tail resting on the shrimp in front of it. Pour marinade into casserole dish covering shrimp approximately 1/2 way. Place shrimp in oven for 12 to 15 minutes. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 45207,"Pork Tenderloin Sandwiches with Honey Mustard Vegetable oil cooking spray Two 1-pound pork tenderloins 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons grapeseed oil 2 tablespoons grapeseed oil 2 large shallots, chopped 1/2 teaspoons kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 3 cloves garlic, minced 1/2 cup white wine, such as pinot grigio 1/2 cup honey 1/2 cup Dijon mustard 2 tablespoons red wine vinegar 1 tablespoon chopped fresh thyme 2 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature 6 sourdough demi-baguettes or rolls, halved lengthwise Instructions: For the pork tenderloin: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray. Set aside. Sprinkle the pork with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160 degrees F, about 30 minutes. Allow the meat to rest for 10 minutes before slicing. Slice the pork into 1/4-to-1/2-inch-thick slices. For the honey mustard: Heat the oil over medium-high heat in the same skillet used for browning the pork. Add the shallots, salt and pepper. Cook until the shallots are soft, about 3 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook for 1 minute. Whisk in the honey, mustard, vinegar and thyme. Simmer until thick, 2 minutes. Stir in the butter until melted and smooth. Season with salt and pepper. To assemble the sandwiches: Slather the honey mustard on the cut sides of the baguettes. Arrange the pork slices in a single layer on the bottom halves of the baguettes. Spoon a little more honey mustard on top of the pork. Place the remaining baguette halves on top and serve. Serve any extra honey mustard alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45208,"Uncle Billy's Holiday Treat 1-1/2 oz. Bols Advocaat liqueur (creamy blend of egg yolks, aromatic spirits, brandy and a hint of vanilla) 1 oz. Kahlua coffee liqueur 1 oz. Frangelico hazelnut liqueur 1/2 oz. honey 1/2 oz. whipped cream 1 strawberry Chocolate shavings Instructions: Combine the Advocaat, Kahlua, Frangelico and honey in a cocktail shaker half-filled with ice cubes. Strain into a cocktail glass. Top with whipped cream. Sprinkle with chocolate shavings. ","[Brunello di Montalcino, Barolo, Rioja]" 45209,"Creamy Asparagus Risotto 4 cups chicken or vegetable stock 1 1/2 tablespoons butter, plus 1 tablespoon, melted 2 shallots, minced 1 3/4 cups Arborio rice 1/2 cup white wine 2 tablespoons mascarpone cheese 2 tablespoons Parmigiano-Reggiano 8 ounces asparagus, tips trimmed and separated, stems cut into 1-inch sections
Sea salt Ice water, for chilling 1/4 cup creme fraiche 1 tablespoon lemon juice Fresh melissa (lemon balm), for serving Fresh hyssop, sage or mint, for serving Bear's garlic, for serving Instructions: Bring the stock to a simmer in a medium pot, and then set aside. Melt 1 1/2 tablespoons of the butter in a large saucepan and cook the shallots until soft, stirring with a wooden spoon. Add the rice and stir until translucent, about 4 minutes. Stir in the wine and simmer until reduced to almost dry. Ladle the stock into the rice slowly, stirring until it disappears each time. Remove the saucepan from the heat and add the mascarpone and Parmigiano, stirring until well blended.
Prepare a bowl of ice water. Bring a pot of salted water to a boil. Blanch the asparagus tips and stems until al dente, and then dip in ice water for 2 to 3 seconds. Place the stems in a food processor and add the creme fraiche and lemon juice. Puree the mixture until thick and smooth. Saute the tips in the melted butter over medium-high heat until well coated, about 1 minute.
To serve, place a small amount of puree into a bowl, spoon some risotto over, and garnish with asparagus heads and fresh melissa, hyssop and garlic. Sprinkle sea salt on top to taste. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Vermentino]

" 45210,"Whole Leaf Caesar Salad 1 egg yolk 1 tablespoon Dijon mustard 3 or 4 anchovy filets, minced 1 tablespoon chopped garlic 2 tablespoons balsamic vinegar 1 1/2 teaspoons fresh lemon juice Worcestershire sauce 1 cup olive oil 1 tablespoon warm water, if needed 1/2 cup freshly grated Parmesan 2 tablespoons unsalted butter 3 cloves garlic, chopped 1/2 loaf day-old bread, sliced into finger sized pieces 6 tablespoons finely grated Parmesan 2 heads romaine lettuce, outer leaves removed, or 3/4 pound romaine lettuce hearts 3/4 cup dressing 8 Parmesan croutons 1 tablespoon freshly grated Parmesan Instructions: For the dressing: Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce in a blender. Blend until pureed. With the motor running, add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added. To finish, add the cheese and blend on low speed to incorporate. Makes about 1 1/2 cups. For the croutons: In a large skillet over medium-high heat, melt the butter until it begins to foam. Add the chopped garlic and cook for 1 minute. Add the bread slices and mix to coat. Toss bread occasionally so that both sides get toasted. When the bread is golden brown, add the Parmesan and toss to coat. Remove from the heat and allow to cool. For the salad: Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Add the croutons and toss again to combine. Sprinkle the Parmesan over all and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 45211,"Guava Pound Cake 1 purchased pound cake 1 pint blackberries, for garnish Powdered sugar, for garnish 14 ounces whole guavas in syrup 3 ounces sweetened condensed milk 2 ounces cream cheese 1 1/2 tablespoons freshly squeezed lime juice 14 ounces whole guavas in syrup, cut into 1/2-inch pieces 1/3 cup brown sugar 1/3 cup granulated sugar 2 tablespoons butter 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Instructions: For the pound cake: Slice the pound cake into 2-inch thick pieces and set aside.
For the guava cream: Place the guavas, condensed milk, cream cheese and lime juice in a blender. Process mixture until smooth. Strain the mixture into a bowl. Discard the seeds. Set aside.
For the guava compote: Bring the guavas, 1 cup water, the sugars, butter, cinnamon and vanilla to a boil in a heavy medium saucepan. Reduce the heat to medium low; simmer until almost all the liquid evaporates, stirring often, about 30 minutes. Cover and chill. (Can be made 2 days ahead). Serve warm or at room temperature.
To assemble the pound cake: Place a slice of pound cake onto a serving plate. Drizzle with the guava cream. Top with a spoonful of guava compote. Garnish with 4 blackberries. Dust with some powdered sugar and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45212,"Turkey Picadillo Sloppy Joes 2 tablespoons vegetable oil 1/3 cup finely diced white onion 1/4 cup finely diced celery 1/4 cup finely diced carrot 1 ear corn, shucked and kernels removed or 1 cup frozen corn, thawed 2 garlic cloves, minced 2 jalapenos, stemmed and deveined 1 pound ground turkey 1 1/2 cups tomato puree 1 bay leaf 2 sprigs fresh thyme, leaves removed and chopped 2 springs fresh oregano, leaves removed and chopped Salt and freshly ground black pepper 6 hamburger buns Serving suggestion: Pickled jalapenos and avocado slices. Instructions: In a large saucepan, heat the oil over medium-high heat. Add the onion and celery and cook until translucent. Add the carrot, corn kernels, garlic, and jalapeno. Cook for 5 minutes. Add the ground turkey and saute until cooked through. Stir in the tomato puree, bay leaf, thyme, oregano and salt and pepper, to taste. Reduce the heat to medium, cover the pan and cook for 10 minutes. Discard the bay leaf.
Put about 1/4 cup of the picadillo into each hamburger bun. Serve warm with pickled jalapenos and avocado slices. ","[Malbec, Tempranillo, Garnacha, Barbera]" 45213,"Chicken and Mushrooms with Couscous 1 1/2 pounds cremini mushrooms, halved 3 tablespoons extra-virgin olive oil 4 cloves garlic, smashed 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon
Kosher salt and freshly ground pepper 4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds) 1 cup whole-wheat or regular couscous 1/3 cup chopped dried apricots 1 tablespoon fresh lemon juice 1/4 cup chopped fresh cilantro or dill Plain yogurt, for serving (optional) Instructions: Preheat the oven to 400 degrees F. Toss the mushrooms, 2 tablespoons olive oil, the garlic, cumin, cinnamon, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet. Rub the chicken breasts with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange the chicken skin-side up among the mushrooms. Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part registers 165 degrees F, 25 to 30 minutes. Meanwhile, cook the couscous with the chopped apricots as the package directs. Season with salt and pepper. Transfer the chicken to plates. Toss the mushrooms with the lemon juice, cilantro or dill, and salt and pepper to taste. Serve the chicken with the mushrooms, couscous and yogurt.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 45214,"Old Fashioned 1/2 teaspoon granulated sugar 2 dashes bitters, such as Angostura 1 strip orange zest 2 ounces whiskey 1 brandied cherry, optional Orange Swirl Ice Cubes (See Cook's Note) Instructions: Muddle together the sugar, bitters and orange zest in the bottom of an old fashioned glass. Pour over the whiskey and add the cherry, if using. Top with some Orange Swirl Ice Cubes. ","[Bourbon, Rye Whiskey, Cognac]" 45215,"Seared Foie Gras and Savory Rosemary Waffle with Prune-Armagnac Ice Cream, Caramelized Pineapple, And Veal Reduction 1 quart veal or poultry stock 1 pound grade A foie gras Salt and pepper 1 golden pineapple 1 -ounce white sugar Vegetable oil 6 wedges Rosemary Waffles, recipe follows 6 (1-ounce) scoops Prune and Armagnac Ice Cream, recipe follows 6 chervil plushes 1/2 pound all-purpose flour 1 teaspoon salt 1/2 ounce sugar 1 1/2 tablespoons baking powder 4 egg yolks 12 ounces (1 1/2 cups) milk 4 ounces (1 stick) butter, melted 4 egg whites 1/2 tablespoon chopped fresh rosemary leaves 18 ounces Vanilla Creme Anglaise, chilled, recipe follows 4 ounces (1/2 cup) heavy cream 2 ounces (1/4 cup) Armagnac 6 Prunes in Armagnac, diced, recipe follows 3 tablespoons syrup (from the Prunes in Armagnac) 1 vanilla bean 8 ounces (1 cup) milk 4 egg yolks 2 ounces sugar 6 cups water, plus 1/2 cup 4 tea bags 2 pounds prunes 12 ounces sugar 18 ounces (2 1/4 cups) Armagnac Instructions: In a saucepan over high heat, reduce the veal or poultry stock down by half, or until it obtains sauce consistency. Clean the foie gras and remove the veins. Cut the lobes into 2-ounce medallions and score the surface of the foie gras in an x-pattern. Season the medallions with salt and pepper. Heat a skillet over high heat. When pan is very hot, add foie gras and sear on both sides until medium rare. Slice the pineapple into 1/8-inch thick slices. Remove the core and sprinkle the pineapple with sugar. Saute the pineapple in a skillet with a minimal amount of oil until the pineapple is golden brown. To serve, place the pineapple ring in the middle of the plate. Next, place a wedge of waffle on the pineapple ring then the foie gras on top of that. Finish off with a scoop of the ice cream and chervil plush. Drizzle a little of the veal reduction around the plate and serve immediately. Sift together all the dry ingredients into a large mixing bowl. Slowly whisk in the yolks, 1 at a time. Next, add the milk, followed by the melted butter. In the bowl of an electric mixer, whip the egg whites to soft peaks. Fold them into the batter. Finally, fold in the chopped rosemary. Make waffles in a waffle iron according to the manufacturer's instructions. Pour the chilled Creme Anglaise into an ice cream maker and churn until thick but still just soft. At this point, add the heavy cream, Armagnac, prunes, and syrup. Continue to churn until thick, and then transfer to a container with a tight-fitting lid. Freeze until ready to use. Split the vanilla bean in half lengthwise and scrape the seeds into a heavy saucepan. Add milk to pan, and bring to a gentle boil. In a mixing bowl, whisk the egg yolks and sugar together until thick. Pour the milk over, whisking continuously. Return to the pan and cook over gentle heat, stirring with a wooden spoon until the custard thickens enough to coat the back of a spoon. Strain through a fine-mesh conical sieve. Serve hot or cold. Boil 6 cups of water in a saucepan. Remove from the heat and add the tea bags. Let infuse for 2 minutes, and then add the prunes. Cover the pan and let stand at room temperature overnight. In a small saucepan, bring the sugar and 1/2 cup water to a boil. Set syrup aside to cool and then refrigerate. The following day, strain the prunes and put them in a large glass jar. Pour the Armagnac over. Add the cold syrup. Let macerate for 1 month in a cool place. ","[Chardonnay, Pinot Noir, Riesling, Sparkling wine]

Note: The wine pairing suggestions are based on the flavors and ingredients listed in the recipe. Chardonnay and Pinot Noir are good options for the foie gras and roasted pineapple, as they have rich, buttery flavors that will complement these components. Riesling has a crisp acidity that will cut through the richness" 45216,"Strawberry Banana Smoothie 8 ounces crushed ice 1 ounce strawberry juice 4 strawberries 1/2 banana 11 ounces plain nonfat frozen yogurt Fusion Boosters (ginseng, bee pollen, multivitimin, ginko biloba, lecithin, and/or soy protein) Instructions: Blend 15 to 20 seconds, use a spatula to remove the thick and creamy smoothie from the blender. ","[Chardonnay, Moscato, Riesling]" 45217,"Peppermint Truffle Cookies 8 ounces bittersweet baking chocolate 1/2 cup (1 stick) butter 1 cup sugar, divided 1 egg 1/2 teaspoon McCormick? Pure Peppermint Extract 2 cups flour 36 milk chocolate kiss-shaped candies, unwrapped Instructions:

1. Preheat oven to 350 degrees F. Microwave chocolate and butter in large microwavable bowl on HIGH 1 to 2 minutes or until butter is melted. Let stand 10 minutes to cool slightly. Add 1/2 cup of the sugar, egg and peppermint extract. Beat with electric mixer on medium speed until well blended. Gradually beat in flour on low speed until well mixed.
2. Shape dough into 1-inch balls. Press a chocolate candy into the center of each ball, forming dough around the candy to completely enclose it. Roll in remaining 1/2 cup sugar to coat. Place 1 inch apart on greased baking sheets.
3. Bake 9 to 11 minutes or until cookies are set. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely. White Chocolate Drizzled Peppermint Truffle Cookies: Prepare, bake and cool cookies as directed. Melt 4 ounces white baking chocolate, coarsely chopped, and 4 teaspoons milk as directed on package. Stir in 1/8 teaspoon McCormick® Pure Peppermint Extract. Spoon into small resealable plastic bag. Cut a small piece from one of the bottom corners of bag. Close bag tightly, then drizzle the chocolate in a zigzag pattern over each cookie. If desired, sprinkle each cookie with finely crushed peppermint candies. Sparkling Peppermint Truffle Cookies: Prepare and shape cookies as directed. Roll in holiday-colored sparkling sugars. Bake as directed. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 45218,"Purple and Green Kale Salad with Lemon Anchovy Vinaigrette 2 tablespoons pine nuts 1 bunch purple or red kale, stems removed
   1 bunch lacinato kale, stems removed
   1 oil-packed anchovy fillet, minced 1 clove garlic, minced Juice of 1 lemon (about 2 tablespoons)
   Kosher salt and freshly ground black pepper
   1/4 cup extra-virgin olive oil
   1/3 cup grated Parmesan
   Torn fresh purple basil leaves, for garnish Instructions: Preheat the oven to 350 degrees F. Spread the pine nuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes. Fill a large bowl or pot with very hot tap water. Add the kale and stir for a few seconds just to slightly soften the leaves. Drain and squeeze well to dry. Gather and stack the kale leaves on top of each other on a cutting board, roll them up and thinly slice. Mash the anchovy and garlic to a paste on a cutting board with the flat side of a knife. Transfer to a small bowl and add the lemon juice, 1/4 teaspoon salt and a few grinds of pepper. Whisk in the olive oil. Toss the kale with the Parmesan and pine nuts in a salad bowl. Add just enough vinaigrette to coat, tossing well to combine. Top with the basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45219,"The Best Ever Turnips 4 pounds white turnips, peeled and cut into 1/2 inch pieces 12 to 16 tablespoons butter 1 head of garlic, peeled Salt and freshly ground black pepper Instructions: Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain. Melt 8 to 12 tablespoons of butter and cook the garlic and turnips, covered, over low heat for 5 minutes. Transfer turnips and garlic to a food processor and puree until smooth, adding 4 more tablespoons butter with the machine turned on. Season well with salt and pepper and, if made in advance, reheat in a double boiler. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 45220,"Savory BBQ Pie 1/4 cup red pepper, diced 1/4 cup green pepper, diced 1 jalapeno, diced 1/4 cup onion, diced 1 tablespoon oil 1/3 cup ketchup 1/3 cup yellow mustard 1/3 cup molasses 1/3 cup brown sugar 2 tablespoons hot sauce 1 (4 to 4 1/2-pound) pork butt Salt and freshly ground black pepper 2 cups all-purpose flour 1 tablespoon salt 1/2 tablespoon sugar 1/3 cup shortening 1/2 cup cold water 1 large egg 1 tablespoon water Instructions: For the BBQ Sauce: In a medium saute pan over medium heat, saute peppers and onions until soft using 1 tablespoon oil. In a bowl, add ketchup, mustard, molasses, brown sugar and hot sauce. Mix together. Pour over sauteed vegetables and stir. Allow to simmer together for 3 to 5 minutes. Reserve 1/2 cup of BBQ sauce and set aside. Preheat smoker to 225 degrees F, over hickory soaked chips. Season the pork butt with salt and freshly ground black pepper. Be sure to rub in well. Place onto grill, close top of grill and cook for 1 to 1 1/2 hours. Baste pork with BBQ sauce. Close grill top and cook for another 20 to 30 minutes. When ready, slice into 1/2 to 1/4-inch slices. Place pork into a bowl and mix in reserved BBQ sauce. For the Pie Crust: Preheat oven to 350 degrees F. Add flour, salt, sugar and shortening to a bowl. Mix together with hands. Add water and mix. Divide into 2 balls. Flour your work surface. Roll dough out with a 1/8-inch thickness. Line 1 piece of dough into a 9-inch circular pie dish. For the egg wash: Beat together the egg and water, Add pork to pie dish, then take the second rolled out piece of dough and cover the meat. Pinch the sides together and brush top with egg wash. With a knife, make 3 slits in the top crust. Bake for 50 to 55 minutes or until golden brown.; ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 45221,"Daddy's BBQ Chicken 2 lemons, juiced 1/4 cup Worcestershire sauce 1/4 cup steak sauce (recommended: A-1) 2 whole chickens, 3 pounds each, butterflied 1 stick unsalted butter, at room temperature Salt and freshly ground black pepper Instructions: Whisk together the lemon juice, Worcestershire and steak sauce in a small bowl. Place the chickens in a large baking dish and rub with the butter then pour the lemon mixture over. Cover and place in the refrigerator for at least 2 hours and up to 4 hours. Preheat the grill to medium. Season the chickens liberally with salt and pepper and place on the grill, skin side down. Grill until golden brown and slightly charred, 10 to 12 minutes. Turn over, close the cover and continue grilling until an instant-read thermometer inserted into the thigh registers 165 degrees F. Remove, tent with foil and let rest 10 minutes before carving. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 45222,"Smoked Ham Stuffed Perogies 2 cups leftover mashed potatoes 1/2 cup smoked ham, diced 1/4 cup frozen sweet peas, thawed 1/2 cup shredded Gruyere 2 cups bread flour 2 cups all-purpose flour 1/4 teaspoon baking powder 1 teaspoon salt 1 egg, beaten 2 teaspoons olive oil 1 cup warm water 1 gallon salted water 1 small onion, sliced 1/2 stick butter 2 scallions, sliced Sour cream, to garnish Instructions: In a medium bowl, add filling ingredients and combine well. Set aside. In a large bowl add both flours, baking powder and salt and mix well. In a separate bowl add the remaining dough ingredients and whisk until combined. Add wet ingredients to the dry ingredient using a wooden spoon to form a ball. Cut in half. (You can freeze dough for another time, if desired.) Flour a work surface and roll dough about 1/8-inch thick. Use a 3-inch biscuit cutter to cut out 12 rounds from the dough. Place a dollop of filling in the center of each dough round. Fold dough over filling to form a half moon. Press edges together with your thumb. Seal the edges using the flat tines of a fork. Bring a large saucepan of salted water to a simmer. Add perogies and cook for about 2 minutes. Drain perogies. Meanwhile, in a large skillet over high heat, melt half of the butter and add the onion. Cook onions for 5 to 6 minutes until slightly caramelized. Add perogies and the remaining butter. Allow to saute for a few minutes, then add the scallions. Remove to a platter and serve with sour cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 45223,"Grilled Halibut with Corn-Coconut Curry Sauce and Grilled Cherry Tomato Chutney 2 tablespoons canola oil Handful fresh mint leaves, for serving 1 small Spanish onion, finely diced 1/2 small Granny Smith apple, cored and diced 3 heaping tablespoons Mesa Curry Powder, recipe follows 3 cups fish stock or vegetable stock 2 cups unsweetened coconut milk 4 ears corn, grilled and kernels removed Kosher salt and freshly ground black pepper 1 large skinless halibut fillet, preferably center cut (about 2 pounds) Canola oil Handful fresh cilantro leaves, for serving Grilled Cherry Tomato Chutney, recipe follows 3 tablespoons ancho cl powder 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons ground fennel 2 teaspoons ground turmeric 1 teaspoon ground cardamom 1 teaspoon ground cl de arbol 1 teaspoon ground cloves 1 teaspoon ground black pepper 1 teaspoon kosher salt 1 pint grape tomatoes Canola oil Kosher salt and freshly ground black pepper 1 cup cider vinegar Handful fresh cilantro leaves, for serving 2 tablespoons light brown sugar 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 2 tablespoons chopped cilantro 2 tablespoons chopped mint Zest of 1 lime Instructions: For the sauce: Heat the oil in a medium saute pan over high heat. Add the onions, apples and Mesa Curry Powder and cook until the onions and apples soften, stirring occasionally, about 5 minutes. Add the stock, bring to a boil, reduce the heat and simmer, uncovered, for 20 minutes.
Add the coconut milk and three-quarters of the corn kernels. Simmer, uncovered, until slightly thickened, another 25 to 30 minutes. Strain the finished sauce into a large bowl, add the remaining corn and taste for seasoning.
Preheat a grill for direct and indirect grilling.
Brush the halibut on both sides with oil and sprinkle with salt and pepper. Grill over medium-high heat until slightly charred on the first side, about 4 minutes. Flip and char the other side, another 4 minutes. If the fish is not yet cooked through, rotate the grate (instead of moving the fish) so that the fish is over indirect heat. Cover and cook another few minutes until just cooked through.
Transfer the cooked fish to a large serving platter. Lade over some of the corn-coconut curry sauce. Scatter the herbs over the sauce, and then top with some Grilled Cherry Tomato Chutney. Combine all the spices in a small bowl. Prepare a charcoal grill for direct grilling, high heat.
Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes. Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45224,"Baked Potato Salad 2 pounds small Yukon gold (or, if available, blue potatoes or Purple Majesty) potatoes, washed and dried 1 large bunch parsley, about 1-inch of stems still attached, thoroughly washed and roughly chopped with scissors
1 large bunch parsley, about 1-inch of stems still attached, thoroughly washed and roughly chopped with scissors 1 bunch basil, about 1-inch of stems still attached, thoroughly washed and dried, roughly chopped with scissors 1 bunch basil, about 1-inch of stems still attached, thoroughly washed and dried, roughly chopped with scissors
Kosher salt and freshly ground white pepper Kosher salt and freshly ground white pepper
2 tablespoons water 1/2 cup extra-virgin olive oil Pinch sugar 4 to 6 tablespoons red wine vinegar 2 shallots, peeled and sliced into thin rounds
2 tablespoons smooth Dijon mustard 1 tablespoon capers and 1 teaspoon caper liquid
1 tablespoon capers and 1 teaspoon caper liquid 4 to 6 gherkins, depending on size, quartered lengthwise and sliced into 1/4-inch pieces, plus 1 tablespoon gherkin liquid Instructions: Preheat the oven to 350 degrees F. Arrange the potatoes in a single layer in a baking dish and put it in the center of the oven. Bake for about 50 minutes.
Meanwhile, in a food processor (or blender), combine the parsley and basil leaves. Season with salt and white pepper, to taste. Add the water and blend. With the motor running, pour 1/2 cup of the olive oil through the top in a slow, steady stream. This doesnt need to be a smooth puree. It should be a little rustic and chunky. Taste for seasoning and add pinch of sugar. Pulse to combine and set aside.
In a serving bowl large enough to hold the potatoes, stir together the red wine vinegar, shallots, mustard, capers and liquid, and gherkins and liquid. Add 1/4 cup of the herb oil and toss. Taste for seasoning. Stir in half of the parsley/basil puree. When the potatoes are tender and yielding when pierced with the tip of a knife, after about 50 minutes, remove them from the oven. Allow them to cool for a few minutes. Peel half of them. Some potato skin is a nice flavor in the salad. Cut any big potatoes in quarters, the rest in half.
Put the potatoes in the bowl with the dressing. Season lightly with salt and pepper, to taste, and toss them in the dressing. Serve the remaining parsley/basil puree on the side. Keep at room temperature until serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45225,"No-Bake Cheesecake 1 stick (8 tablespoons) lightly salted butter, plus 1 tablespoon for greasing the pan 1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 large egg yolk, lightly beaten
1 pound cream cheese 1/4 cup store-bought orange juice
One 14-ounce can sweetened condensed milk
1 cup slivered almonds, toasted
Instructions: For the crust: Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch springform pan with 1 tablespoon butter. Combine the flour and salt in a large bowl. Using your fingers, work the remaining 8 tablespoons butter into the flour until the mixture resembles coarse crumbs. Gently pat the crust into the bottom of the pan and about 1 1/2 inches up the sides. Brush the egg yolk over the crust to form a protective coating. Line the crust with a piece of foil or parchment paper and fill with raw rice or pie weights. Bake until the crust is golden brown, 15 to 18 minutes. Remove weights. Let cool 5 minutes. For the filling: Beat the cream cheese in an electric mixer fitted with the whisk attachment on medium speed until smooth, 3 to 5 minutes. Turn the mixer to low speed and slowly pour the orange juice into the cream cheese followed by the condensed milk. Spoon the filling over the crust, tapping the sides of the pan even out the distribution. Sprinkle the almonds over the top of the filling. Refrigerate until firm, 2 to 3 hours or preferably overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45226,"Berry Easy Dessert 1 pint good quality Greek style plain whole milk yogurt 4 to 5 pieces crystallized ginger, grated 1/4 to 1/3 cup honey, look for orange blossom, clover or sage, plus some for drizzling 1 orange zested 2 pints blackberries Instructions: In a bowl combine the yogurt, grated crystallized ginger, honey and orange zest. Let the yogurt mixture sit for about 5 minutes, the flavors will meld together a bit. Divide the blackberries between 4 dessert bowls, top with a large dollop of the yogurt mixture and then give each dollop a drizzle of honey for a sweet finish. ","[Riesling, Moscato, Vinho Verde]" 45227,"Sunny\u2019s Banana Pudding \u201cJar-Faits\u201d 1 cup creamy peanut butter 2 tablespoons creamed honey
One 8-ounce tub whipped topping
2 cups mini vanilla wafers
2 bananas, peeled and sliced into 1/4-inch slices
2 cups prepared vanilla pudding
Instructions: In a large bowl or stand mixer, add the peanut butter and honey and blend. Add the whipped topping and fold until combined. Layer the ingredients evenly in 6 canning jars in this order: wafers, bananas, pudding, wafers, bananas, peanut butter mixture, then repeat. Reserve a few banana slices and use them to top each jar. Refrigerate at least 4 hours until set and chilled. Serve cold. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 45228,"Working Blue Cupcakes: Ginger Cupcakes with Peach Filling and Blueberry Frosting 1 pound 10 ounces unbleached flour 2 tablespoons baking powder 1 teaspoon salt 1 pounds 4 ounces sugar 9 ounces, scant, non-hydrogenated vegan margarine (recommended: Earth Balance) 1/2 cup water 1 tablespoon egg replacer (recommended: Ener-G) 2 tablespoons ginger juice, commercial or fresh 1 1/2 cups plus 2 tablespoons soy milk 1 tablespoon vanilla extract 1/2 cup minced ginger, packed (about 6 ounces whole, unpeeled ginger root) 2 cups prepared peach puree, store-bought 3 tablespoons sugar 1 tablespoon water or brandy 1 tablespoon cornstarch 12 ounces non-hydrogenated vegetable shortening (recommended: Earth Balance) 4 ounces non-hydrogenated vegan margarine (recommended: Earth Balance) 6 ounces blueberry puree, store-bought 1 teaspoon vanilla extract 1 pound 13 ounces powdered sugar 2 tablespoons blueberry juice concentrate Fresh blueberries, for garnish, optional Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 36 standard cupcake liners. Sift the flour, baking powder, and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer, cream the sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine the water and egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. Scrape the bottom of the bowl. Add the ginger juice and mix until combined. In a small bowl, combine the soy milk and vanilla and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soy milk, alternating between the 2, ending with the soy milk. Fold in the minced ginger by hand into the batter. Fill the cupcake liners 3/4 full with batter and bake until a toothpick inserted into each cupcake comes out clean, 19 minutes. Cool the cupcakes completely. For the filling: In a medium, heavy-bottomed saucepan, stir together the puree and sugar. Heat on medium-high heat until the mixture begins to bubble around the edges. In a small bowl, mix the water or brandy and cornstarch into a slurry. Slowly add the cornstarch mixture to the puree while whisking. Cook for 2 more minutes while stirring. Let cool completely. Put the cooled peach filling into a piping bag and cut 1/2 inch off the tip. For the frosting: In the bowl of a stand mixer, whip the shortening and margarine until completely combined. Scrape the bottom of the bowl to ensure that all the ingredients are mixed thoroughly. Add the blueberry puree and vanilla and mix until incorporated. Scrape the bottom of the bowl. On low speed, slowly add the sugar a little at a time. Add the blueberry juice and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2 inch off the tip. To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the peach filling into the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of blueberry frosting onto each cupcake. Garnish with a few fresh blueberries, if using. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 45229,"Maple-Brined Grilled Chicken 1 tablespoon pure maple syrup 3 cloves garlic, smashed Small bunch fresh thyme sprigs Kosher salt and freshly ground black pepper 2 pounds bone-in chicken pieces, such as legs, thighs and breasts, halved Olive or vegetable oil for brushing the grill grates Serving suggestions: green salad, cornbread and/or your favorite barbecue sauce Instructions: Stir the maple syrup, garlic, thyme, 1 tablespoon salt, a generous grind of pepper and 3 cups of water together in a large bowl until the salt is dissolved. Add the chicken, making sure it's completely covered by the brine. Cover and refrigerate for 2 to 3 hours. Prepare an outdoor grill or grill pan for high heat. Drain the chicken and pat very dry. Lightly oil the grill grates and grill the chicken, flipping occasionally, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Serve with a salad, wedges of cornbread and/or your favorite barbecue sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45230,"Green Salad One or a mix of greens like Boston lettuce, Bibb, escarole, field salad, romaine, arugula or watercress Instructions: Wash greens well and tear them into bite-size pieces. Dry greens well on cloth towels, then wrap in several layers of paper towels and place package in fridge. This will keep for several hours, several days even if you wrap the paper wrapped leaves in a cloth towel and keep them in the crisper drawer of your fridge. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45231,"Steak with Ranch Potato Salad 1 pound red potatoes, cut into 1-inch cubes Kosher salt 2 stalks celery, chopped 1/4 cup light mayonnaise 2 tablespoons dijon mustard 1 tablespoon extra-virgin olive oil, plus more for drizzling 1/3 cup buttermilk 2 teaspoons Worcestershire sauce 1 teaspoon paprika 3 tablespoons chopped fresh chives 1 1/2 pounds flank steak, trimmed of excess fat 1 bunch watercress, tough stems removed Instructions: Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and rinse under cold water to cool, then transfer to a large bowl and add the celery. Meanwhile, whisk the mayonnaise, mustard, olive oil, buttermilk, Worcestershire sauce, paprika and chives in a large bowl. Brush 3 tablespoons of the dressing all over the steak. Toss 1/2 cup of the dressing with the potatoes and celery; set aside the remaining dressing. Sprinkle 1/2 teaspoon salt evenly in a large cast-iron skillet and heat over high heat until very hot, 5 minutes. Drizzle a small amount of olive oil (about 1/4 teaspoon) into the skillet. Add the steak; sear until well browned, 4 to 5 minutes. Reduce the heat to medium high; flip the steak and sear until well browned on the other side, 4 to 5 more minutes for medium rare. Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain. Toss the watercress with the remaining dressing. Serve with the steak and potatoes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 45232,"Add Thyme for Whipped Potatoes 1 1/2 cups half-and-half 4 garlic cloves, peeled 4 sprigs fresh thyme 1/2 stick butter 3 1/2 pounds russet potatoes, peeled and cut into equal-size chunks Kosher salt and freshly ground black pepper Instructions: In a medium saucepan over medium-low heat, add the half-and-half, garlic, thyme, and butter and heat until the butter is melted. Allow to sit over very low heat to infuse the flavors and keep hot. In a large pot, add the potatoes, cover with water and generously season with salt. Bring to a boil over medium heat, and then reduce the heat and simmer until the potatoes are fork tender, about 15 to 20 minutes. Immediately drain the potatoes and put them through a food mill over a serving bowl. If you don't have a food mill, you can hand mash or use a hand mixer, but be sure to not over-whip if using an electric hand mixer or the potatoes will get gummy. Pour the hot infused half-and-half mixture through a fine mesh sieve into the potatoes. Stir with a wooden spoon to combine and season with a little salt and pepper. Taste and adjust seasoning, if needed. Eat and enjoy! TIPS: Serve the potatoes in a warm serving vessel to help keep them hot. Keep the butter wrapper to cover the top of the whipped potatoes, butter side down, to keep them moist if they are not being served immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45233,"Chicken Flautas with Avocado Cream Vegetable or canola oil, for frying 1 tablespoon butter 1/2 small red onion, diced 1 jalapeno, diced 1 garlic clove, minced 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1 rotisserie chicken, skin removed and meat finely shredded 1 cup salsa 1/4 cup freshly chopped cilantro leaves 1 cup shredded Cheddar/Monterey jack blend 1 lime, juiced Salt 16 (5 to 6-inch) flour tortillas 2 cups shredded iceberg lettuce, for serving 1 very ripe avocado, halved, pitted and flesh removed 1 (4-ounce) container sour cream 2 tablespoons fresh lime juice Salt Instructions: Fill a large pot with enough oil to reach 2 inches up the side of the pan. Heat over medium heat until a deep-frying thermometer inserted in the oil reads 375 degrees F. To make the flautas: In a pan over medium heat melt butter and saute onions and jalapenos until tender, about 5 minutes. Add garlic, cumin, and cayenne pepper and cook until fragrant, another 2 minutes. Add chicken and salsa; stir to combine. Remove from heat and stir in cilantro, cheese and lime juice. Let cool slightly. Preheat oven to 200 degrees F. Working with 4 tortillas at a time, spread a heaping spoonful along the middle of each tortilla. Roll tortilla tightly around the filling and secure with a toothpick. Using tongs, hold each flauta in hot oil until firm, then release to continue cooking. Cook until golden brown, about 2 minutes, then remove to a paper towel-lined plate and immediately season with salt. Keep flautas warm in the oven on a sheet tray while assembling and cooking the remaining tortillas. To make the Avocado Cream: In a serving bowl, mash avocado, sour cream and lime juice until smooth. Season with salt, to taste. To serve, arrange flautas on a platter of shredded lettuce and serve with Avocado Cream on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 45234,"Capital Eggnog 6 cups whole milk 2 cups heavy cream 1/8 teaspoon freshly grated nutmeg, plus more for sprinkling 12 large pasteurized egg yolks 2 cups sugar Bourbon or praline- flavored liqueur (optional) Instructions: Heat the milk, cream and nutmeg in a saucepan over medium heat, stirring occasionally, until steaming, 5 to 7 minutes. Reduce the heat to low and keep warm. Whisk the egg yolks and sugar in a separate saucepan until smooth. Cook over low heat, whisking constantly, until the mixture coats a spoon and registers 160 degrees F on a thermometer, about 25 minutes. Remove from the heat and gradually whisk in the warm milk mixture. Let cool 30 minutes. Transfer the eggnog to a pitcher, cover and refrigerate until cold, at least 3 hours and up to 1 day. Pour 1 to 2 tablespoons bourbon into each glass. Top with the eggnog and sprinkle with nutmeg. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 45235,"Mole Poblano Lard, as needed 2 1/2 onions, halved 8 garlic cloves, plus 1 head garlic, roasted 1 onion, roasted and chopped 3 tomatoes, roasted 10 tomatillos, roasted 3/4 cup sesame seeds 3/4 cup almonds 3/4 cup peanuts 3/4 cup raisins 1 cup prunes 1 1/2 plantains, sliced into 1/4-inch pieces 1 teaspoon ground coriander seeds 1 teaspoon ground star anise 1 (4-inch) cinnamon stick, ground 1 stale croissant, cit in pieces 1 charred tortilla, broken into pieces 1 1/2 quarts chicken stock, plus 2 quarts 30 mulatto chiles 16 ancho chiles 6 pasilla chiles 1 chipotle chiles 8 ounces Mexican chocolate, chopped 1/4 cup sugar 2 quarts chicken broth, plus more as needed Instructions: For the Lomo Saltado: Melt a little lard in a large saucepan over medium heat. Add the halved onions and the 8 garlic cloves and cook until lightly browned. Remove from the pan and discard the onion. Reserve the garlic. In the infused lard, fry the roasted onions, roasted garlic, roasted tomatoes and tomatillos. Reserve. In another large skillet, add the sesame seeds, almonds, peanuts, raisins, prunes, plantains, coriander seeds, star anise and cinnamon, and toast until aromatic. Set aside. In a blender add the reserved garlic, the onion mixture, the nut mixture, croissants, tortilla pieces and the 1 1/2 quarts of chicken stock. Puree until a smooth mole forms. Transfer mole mixture to a large stock pot. Seed and devein the mulattos, anchos, pasillas and chipotles. Coat a large fry pan with lard. Add the chiles and saute until soft. Add the chiles to a blender and puree, then strain into the pot with the mole. Put the pot over low heat and add the chocolate and the sugar, stirring constantly. Stir in the remaining chicken stock, a little at a time, until the desired thickness of the mole is reached. ","[Syrah, Tempranillo, Garnacha, Barbera]" 45236,"Rachael Ray's Stuffed Baby Bellas 16 baby portabella mushrooms (creminis) 1 pound ground chicken or turkey breast 1 teaspoon fennel seed, 1/3 palmful 1 small onion, finely chopped 3 garlic cloves, grated or finely chopped 1 lemon, zested 1 cup shredded asiago cheese 1/2 cup breadcrumbs, a couple handfuls 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel Salt and pepper 2 tablespoons EVOO (extra-virgin olive oil) 1/4 cup pine nuts or chopped almonds Instructions: Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 45237,"Huevos Rancheros One 15-ounce can refried beans 2 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground black pepper
4 hard corn taco shells, toasted in the oven and broken in half
1 ripe avocado, pitted, peeled and diced or sliced
1 cup store-bought pico de gallo or jarred salsa
1/4 cup roughly chopped fresh cilantro
Hot sauce, for serving, optional
Instructions: Place the refried beans in a small pot or skillet and heat over medium heat until hot. Heat a large nonstick skillet over medium-high heat and add the butter. Carefully crack the eggs into the skillet, season with salt and pepper and cook until the yolks are done to your liking, 2 to 3 minutes for sunny-side up eggs with still-runny yolks. To serve, set up 4 plates. Spoon refried beans onto the bottom of each plate and top with a broken taco shell to form a circle. Top each with a cooked egg and avocado, then season with salt. Add some pico de gallo and cilantro. Drizzle with hot sauce if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 45238,"Pan-Fried Lamb Chops with Harissa 2 red bell peppers 1 teaspoon cumin seeds 1 tablespoon coriander seeds 1 teaspoon caraway seeds 1 garlic cloves 2 small fresh red chiles, chopped 1 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 1/2 lemon, juiced Bulgur Wheat Salad, recipe follows Extra-virgin olive oil 6 double lamb chops, frenched Kosher salt and freshly ground black pepper Cilantro 2 1/2 cups boiling water 1 cup medium-grind bulgur wheat 1/2 lemon, juiced Kosher salt 1 cup dried figs 1 tablespoon honey 1 teaspoon lemon juice 1/4 cup hot water 1/2 cup smoked almonds 1/2 cup chopped green onions 1/2 cup chopped cilantro leaves 1/2 cup chopped fresh flat-leaf parsley 1/2 cup chopped fresh mint leaves 2 tablespoons extra-virgin olive oil Ground black pepper Lemon juice, if needed Instructions: Over open flame, place 2 red bell peppers. Allow to roast until charred. Wrap in plastic wrap and allow to sit for 10 minutes. Scrape charred skin off peppers. Gather the cumin, coriander and caraway in a small skillet and toast over low heat until fragrant. Then grind to a powder in spice mill or a clean coffee grinder. Put the peppers into a food processor along with the spices, garlic, chiles, salt, olive oil, and lemon juice and pulse to puree. Sprinkle olive oil over lamb chops on both sides and season with salt and pepper. Put chops on grill pan preheated over medium-high heat. Cook for 8 1/2 minutes per side for medium-rare. Serve the chops with the harissa and the Bulgur Wheat Salad. Garnish with cilantro. Toast bulgur in dry pan over medium-low heat for 5 minutes and add in the juice of 1/2 lemon. In medium bowl, pour the boiling water over the bulgur. Stir in 1/2 teaspoon salt. Cover with a piece of plastic wrap, and let stand until the bulgur has absorbed all of the liquid and is tender, about 15 to 20 minutes. In small bowl, combine figs, honey, 1 teaspoon lemon juice and 1/4 cup hot water and cover with plastic wrap. Allow to sit for 10 to 20 minutes. Fluff bulgur and stir strained figs and almonds. Add chopped scallions, cilantro, parsley, mint and olive oil. Season with salt, pepper and lemon juice, to taste. Stir to combine. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]

" 45239,"How to Make Bunuelos | Cinnamon-Sugar Crisps 1/2 cup sugar 1 teaspoon ground cinnamon 6 (8-inch) flour tortillas, whole or cut into shapes Instructions: On a plate, mix the sugar and cinnamon. In a medium, heavy-bottomed saucepan, add enough oil to come halfway up the sides of the pan. Heat over medium-high heat until a deep frying thermometer, inserted in the oil, reaches 350 degrees F. (If you do not have a thermometer, test the oil with a piece of tortilla, which should sizzle when it touches the oil and should brown in about 2 to 3 minutes.) One by one, fry tortillas until golden brown. With a slotted spoon, transfer the crisps to paper towels to drain. While still warm, transfer to cinnamon-sugar mixture, turn to coat and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 45240,"Apple Pound Cake 5 jumbo-sized eggs, separated 1 cup buttermilk 4 sticks butter, plus 1 tablespoon, for pan 3 cups cake flour, plus 2 tablespoons, for pan 1 Granny Smith apple, peeled, cored and diced into 1/8-inch pieces 1/2 teaspoon ground cinnamon 1 teaspoon lemon juice 2 1/2 cups sugar, divided 1 teaspoon vanilla extract 1 teaspoon lemon extract 3 teaspoons baking powder Special equipment: 10-inch Bundt cake pan Instructions: Preheat oven to 325 degrees F. Let the eggs, milk and butter come to room temperature on the counter before beginning. (Butter goes on the counter last.) Butter the Bundt pan with 1 tablespoon of butter, then add 2 tablespoons of flour and shake and tap to coat the interior of the pan; set aside. Put the diced apples in a bowl with the cinnamon and lemon juice. In a large bowl or stand mixer add the butter and 2 cups of sugar and beat until smooth. Add the egg yolks, 1 at a time, and blend to completely incorporate before adding the next. The mixture will become very light in color. Add the buttermilk and the extracts and mix to combine. Stir in 3 cups of flour along with the baking powder and stir until incorporated. In a separate clean dry bowl, whisk egg whites until foamy, then add the remaining 1/2 cup of sugar and whisk until shiny and soft peaks form when removing the whisk from the whites. Gently fold this into the cake batter. Pour half of the batter into the prepared pan. Arrange the apples in the center of the ring all the way around, being sure they don't touch the outer or inner edge of the pan. Pour in the remaining batter and bake for 1 hour and 30 minutes. Remove the cake from the oven and cool completely. Put a large plate or cake plate on top of the pan, then holding both together, flip them so that the curved bottom of the Bundt pan is on the top and the plate is resting on a flat surface. Slowly remove the pan from the cake by lifting it straight up. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45241,"Marinated Crab Claws 1/4 cup chopped green onions 2 tablespoons minced shallots 2 tablespoons minced celery 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh basil 2 teaspoons minced garlic 2 teaspoons Worcestershire sauce 1 teaspoon chopped fresh oregano 1/4 cup pimento-stuffed green olives, sliced thinly 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon hot pepper sauce 1 pound cooked blue crab claws, outer shells removed from claw meat 1/2 cup extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon lemon juice Instructions: In a large, glass bowl, combine all the ingredients except the crab claws and whisk to mix well. Add the crab claws and toss to coat. Cover and refrigerate at least 6 hours or overnight. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45242,"Scampi Sauce for Scolari's Scampi Fries 1 cup garlic cloves 1 1/2 cups 75/25 percent blended oil (olive/canola) 1 tablespoon kosher salt, plus more for serving 1 teaspoon freshly ground black pepper, plus more for serving 1 lemon, zested and juiced
Crushed red chili flakes Chopped fresh parsley, for serving
Instructions: Pulse the garlic in a food processor in short 1-second bursts. After 3 or 4 times, open the lid and scrape down the sides. Continue to pulse until the garlic is finely minced but not mushy or pureed (this can also be done by hand). Empty the garlic into a mixing bowl and add the oil, salt, pepper, lemon zest and juice and stir well. The scampi sauce can be added to many items: try it with French fries, tater tots or chicken wings. When the item of your choice is out of the oven or fryer, add it to a mixing bowl with a few well mixed ladles of scampi sauce and some salt, pepper and chili flakes. Toss well and top generously with chopped fresh parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45243,"Cured Cobia with Toasted Pine Nut Relish Cured Cobia: 1 large fillet fresh cobia, skin removed 2 cups salt 1 cup sugar Zest and juice of 3 lemons, plus more juice for drizzling Zest and juice of 3 limes Zest and juice of 3 oranges Toasted Pine Nut Relish: 1/2 cup pine nuts 1/2 cup golden raisins 1/4 cup capers Extra-virgin olive oil, plus more for drizzling Grated bottarga (dried silver mullet roe), for garnish, optional Salt and freshly ground pepper, optional Instructions: For the cured cobia: Mix together the salt, sugar, and zests and juice of the lemons, limes and oranges. Completely submerge the cobia in the cure and chill in the refrigerator for at least 45 minutes. For the pine nut relish: Dry toast the nuts in a medium saute pan over medium heat for 4 to 6 minutes, just to release some of the flavor. Do not burn. Mix together the toasted pine nuts, raisins, capers and just enough olive oil to coat. For assembly: Remove the cobia from the cure, cut out the blood-line (if applicable) and discard. Cut the fish into thin slices and arrange layered on a serving dish. Drizzle with some olive oil and lemon juice. Arrange the relish on top. Garnish with bottarga, if using, or sprinkle with some salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 45244,"Hazelnut Chocolate Chip Cookies 1/2 cup old-fashioned oats 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup unsalted butter, room temperature 1 cup (packed) light brown sugar 1 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped 1 cup hazelnuts, toasted, husked, and chopped 1 (12-ounce) bag semisweet chocolate chips Instructions: Preheat the oven to 325 degrees F. Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips. For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45245,"BLT with Blue Buffalo Aioli 1 cup mayonnaise 1/2 cup crumbled blue cheese 1/4 cup hot sauce (recommended: Tabasco or Pete's) 1 lemon, zested and juiced 1 clove garlic, minced Salt and freshly ground black pepper 8 (1/2-inch) pieces country style white, wheat or rye bread, lightly toasted 8 slices good quality thick-cut bacon, cooked and cut in half 3 large tomatoes, thinly sliced 1 red onion, thinly sliced 1 head Boston Bibb lettuce, leaves separated, washed and rinsed well Pickles and potato chips, for serving Instructions: For the aioli: In a small bowl, combine all the ingredients and stir well. For the BLT: Lay 4 slices of bread on a cutting board. Spread 1 teaspoon or so of the aioli on each slice, then top with 2 pieces bacon, 2 slices tomato, some red onion and a single piece of lettuce. Top each sandwich with another slice of bread. Slice the club sandwiches into quarters and serve with a pickle and some potato chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45246,"Hot Smoked Salmon with an Amazing cl Salsa Sprig fresh rosemary Few sprigs fresh sage 2 (7-ounce) wild or organic salmon fillets, skin on Sea salt Olive oil 1 to 2 fresh red chiles, deseeded and finely chopped 2 to 3 medium-sized ripe tomatoes, deseeded and diced 1/2 cucumber, peeled and finely diced 1 lime, juiced 2 green onions, trimmed and finely sliced Small handful fresh cilantro, leaves picked and chopped 1 avocado, pitted, peeled and chopped Extra-virgin olive oil Few whole cilantro leaves 1 lime, halved Instructions: Special equipment: wood shavings or chips Get your cookie tin and place a handful or 2 of wood shavings into the tin, followed by your rosemary and sage sprigs. Place your wire rack in the tin, so it sits about halfway down, or bend some chicken wire to fit. Carefully pierce the lid of the tin 5 or 6 times with a screwdriver. Most salmon fillets come around the same size and thickness, so their cooking times are similar. Sprinkle the salmon fillets with salt and rub with a drizzle of olive oil. Then lay them skin side down on top of the wire (this acts like a grill rack) and put the lid on the tin. Place it on the burner, over a medium heat, and cook for 8 to 10 minutes. After a couple of minutes it will start to smoke a bit. While the fish is cooking, mix all the salsa ingredients together - you can go as light or as heavy on the chiles as you like. When the fish is ready, turn the heat off and leave it to sit for 3 minutes before opening the tin. This will allow any residual smoke and heat to penetrate the fish. Lift the salmon fillets out and place onto individual serving plates. Spoon over some chille salsa and sprinkle with your whole cilantro leaves. Drizzle over some extra-virgin olive oil and serve with the lime halves and the rest of the salsa in a little bowl. Lovely with some new potatoes and a green salad for lunch. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 45247,"Roasted Peppers with Feta 4 bell peppers (any color) 1 egg beaten 1 cup crumbled feta cheese 2 tablespoons chopped parsley 1 minced Hungarian hot pepper Instructions: Place peppers on grill and char. Remove from grill and place in bowl and cover with plastic wrap for 10 minutes. Cut peppers in half and remove skin and seeds. Mix eggs, feta, parsley, and chiles. Fill peppers evenly and place under broiler until golden brown. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 45248,"Boozy Minted Melon Balls 2 cups watermelon balls 2 cups cantaloupe balls 1/3 cup fresh lime juice 1/3 cup white rum 3 tablespoons honey Handful of fresh mint leaves, plus extra for serving Pinch salt Instructions: Place the watermelon and cantaloupe balls in a baking dish in a single layer. In a bowl, whisk together the lime juice, rum and honey until combined. Pour the lime mixture over the melon balls and toss to coat. Add the mint leaves. Let sit for 2 to 3 hours in the fridge, flipping the balls once or twice if desired.
To serve, scoop the melon balls into a large bowl and pour the rum mixture over top. Cover with a sprinkling of fresh mint leaves. ","[Riesling, Moscato, Sauvignon Blanc, Sparkling wine]" 45249,"Easy Pasta Salad Kosher salt and freshly ground black pepper 1 pound cavatappi or other short curly pasta shape 2 medium cucumbers, sliced thin and quartered (about 4 cups) 4 cups broccoli florets (from 1 large head) 6 ounces cherry tomatoes, quartered (about 2 cups) One 16-ounce jar sliced roasted red peppers, drained 1/2 cup grated Parmesan 1 1/2 cups Italian dressing Instructions: Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente. Add the cucumbers, broccoli, tomatoes, red peppers, Parmesan, pasta, 1/2 teaspoon salt and a few grinds of black pepper to a large bowl. Pour the Italian dressing over the top and toss until well combined. Cover and refrigerate until the pasta is cold, about 2 hours and up to overnight.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45250,"Tomato, Red Onion and Rocket Salad with Fried Egg, Grilled Chorizo and Grilled Provoleto Crostini One 2-inch thick round of young provolone 1 pound link chorizo Canola oil, for brushing Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh oregano 1/2 teaspoon crushed red pepper flakes 4 slices Italian or French bread, cut 1/2-inch thick on a sharp diagonal 1/2 cup extra-virgin olive oil, plus more for drizzling 2 tablespoons unsalted butter 4 large eggs 3 tablespoons aged sherry vinegar 2 teaspoons Dijon mustard 1 teaspoon clover honey, optional 4 ounces rocket (arugula) 3 ripe plum tomatoes, cored and quartered 1 small red onion, halved and thinly sliced Instructions: Two hours before grilling, remove the provolone cheese from the refrigerator and let sit at room temperature. Letting the cheese sit out in the air will allow the cheese to form a crust and make it easier to grill. Preheat the grill to medium-high direct heat, leaving some space for indirect cooking. Grill the chorizo, turning occasionally, until nicely charred and hot inside, about15 minutes. Chop roughly and set aside. Heat a griddle over the direct heat. Lightly brush the top of the cheese with canola oil and season with salt and pepper. Place on the griddle, seasoned-side down, and cook until the cheese is dark golden brown and crusty, about 5 minutes. Brush the top lightly with oil, season again, carefully flip over and move the griddle to the indirect heat. Continue cooking until the bottom begins to turn light brown and the cheese is melty, covering if need be. Remove to a plate and sprinkle with the oregano and red pepper flakes. Brush the bread on each side with some olive oil and sprinkle with salt and pepper. Grill over direct heat for about 1 minute per side-the bread should be crisp and a bit charred outside, but chewy inside. Heat a griddle or cast-iron skillet over medium-high heat. Add the butter and melt. Crack the eggs into the skillet, sprinkle with salt and pepper and cover with another pan. Cook until the whites are set and the yolks still runny, about 3 minutes. While the eggs cook, whisk together the vinegar and mustard in a large bowl and season with salt and pepper. Slowly whisk in 1/2 cup olive oil until emulsified. Taste and whisk in the honey if desired. Put the rocket, tomatoes and onions in a large bowl and season with salt and pepper. Drizzle some vinaigrette around the sides of the bowl and gently toss to coat. To serve: Smear some cheese on the toasted bread. Top with an egg, chopped chorizo, a drizzle of olive oil and parsley leaves. Serve each crostini with some rocket salad. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 45251,"Easy Tzatziki 1 hothouse cucumber, unpeeled and seeded 2 (7-ounce) containers Greek yogurt, such as Fage Total 1/4 cup sour cream 2 tablespoons freshly squeezed lemon juice 1 tablespoon white wine vinegar 1 tablespoon minced fresh dill 1 1/2 teaspoons minced garlic (2 cloves) Kosher salt and freshly ground black pepper Instructions: Grate the cucumber by hand on a box grater, as you would grate carrots. Squeeze the cucumber with your hands to remove a lot (but not all) of the liquid. Place in a medium bowl and stir in the yogurt, sour cream, lemon juice, vinegar, dill, garlic, 2 teaspoons salt, and 1/2 teaspoon pepper. Serve cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45252,"Peach Lassi 1 cup ice 1 cup plain yogurt 1 tablespoon chopped pistachios 1 tablespoon sugar 1/4 teaspoon ground cardamom 4 canned peach halves Instructions: Place the ice, yogurt, pistachios, sugar, cardamom and peaches into a blender and puree until smooth. Serve immediately. ","[Riesling, Moscato, Vinho Verde]" 45253,"Potato Dumplings 8 tablespoons salted butter 3 sprigs thyme, leaves removed
2 cloves garlic, minced
1 large onion, sliced thinly
Kosher salt
1 cup leftover mashed potatoes
1/2 cup shredded white Cheddar
1/4 cup sour cream
20 wonton wrappers
1/2 cup white wine
1/4 cup chopped fresh parsley, plus more for garnish
Instructions: Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes. Meanwhile, bring a large pot of salted water to a gentle boil. Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside. Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling. Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45254,"Triple Chocolate Cookies 1/4 cup butter, softened 1/2 cup dark brown sugar 1/4 cup granulated sugar 1/4 cup canola oil 1 egg 1 teaspoon vanilla 1/2 cup all purpose flour 1/2 cup whole-wheat pastry flour 1/4 cup unsweetened cocoa powder (not Dutch processed) 1/4 teaspoon salt, optional 1/3 cup dark chocolate (2 ounces) coarsely chopped 1/3 cup milk chocolate (2 ounces) coarsely chopped 2/3 cup chopped pecans, optional Instructions: Preheat the oven to 350 degrees F. In a large bowl, mash together the butter and sugars with a fork until well combined. Add the oil and egg and beat until creamy. Mix in the vanilla. In a medium bowl, whisk together the flours, cocoa powder, and salt. Add the dry ingredients to the wet ingredients and mix well. Stir in the dark chocolate, milk chocolate, and the pecans and mix well. Using a tablespoon, scoop the batter onto an ungreased cookie sheet. Bake for 12 minutes. Transfer cookies to a cooling rack to cool. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 45255,"Local Style Banana Split 1 quart heavy cream 6 ounces sugar 2 vanilla beans 9 egg yolks 1 cup ground Kona coffee 2 cups hot water 4 ounces macadamia nut paste 4 ounces roasted diced macadamia nuts 8 ounces sugar 1/2 lemon, juiced, no pulp 1/2 vanilla bean 1/2 cup heavy cream 1/2-ounce butter 1 cup heavy cream 2 cups milk 1 pound 5 ounces chocolate 1 1/2 cups berry preserves 1/4 cup warm water 6 ounces sugar 1/2-ounce honey 1-ounce corn syrup 1 1/4 ounces water 1/2 tablespoon baking soda 3 tablespoons butter 3 half-ripe bananas 3 tablespoons sugar 1/4 teaspoon cinnamon 2 pounds isomalt 1 (4-ounce) bottle red food coloring 1 (4-ounce) bottle orange food coloring Instructions: Combine the heavy cream, sugar, and vanilla beans together in a saucepan and bring to a boil. Temper in the egg yolks and whip over medium heat until slightly thick. Remove from heat and strain through a chinois. Chill over iced water until cold. Freeze in an ice cream machine according to the manufacture's instructions. Store in freezer until needed. For the Kona coffee ice cream: use the same recipe as the vanilla ice cream. Replace the vanilla bean with the Kona coffee and water infusion and freeze in ice cream machine. Freeze until ready to use. For the macadamia nut ice cream: replace the vanilla bean with the macadamia nut paste and diced macadamia nuts. Freeze in ice cream machine and freeze until ready to use. Vanilla bean caramel sauce: combine the sugar, lemon juice and vanilla bean in a saucepan. Caramelize over medium heat until golden brown. Slowly stir in the heavy cream and then the butter. Remove from heat and cool to room temperature. For the chocolate sauce: combine the heavy cream and milk in a saucepan and bring to a boil. Remove from heat and carefully add in the chocolate. Using a whip stir until completely smooth. Set aside and cool to room temperature. To make the berry sauce: combine the preserves and the water and mix well. Store in the refrigerator until ready to use. Honey pahoehoe: line a half sheet pan with heavy duty parchment paper, then spray the entire pan with spray grease. Combine the sugar, honey, corn syrup, and water together in a saucepan and caramelize until golden brown. Remove saucepan from heat and quickly stir in the baking soda. Pour the bubbling mass onto the greased pan and cool until firm. Store in airtight container. Cinnamon Caramelized Bananas: place the butter in a medium saute pan and turn the heat to medium. Slice the bananas in half lengthwise and then in half widthwise to create 4 long flat pieces. Repeat with the remaining bananas. Combine the sugar and cinnamon together. Saute the bananas until lightly browned, then sprinkle with the cinnamon sugar and cook for a few more seconds. Remove the bananas from the saute pan and place in the refrigerator. Red Lava Sugar Cage: place the isomalt into a clean saucepan and melt completely. Remove the sugar from the heat and add a few drops of orange food coloring, then add a few drops of red food coloring until a rich red is achieved. Allow the sugar to cool slightly. Then, in a stainless steel bowl, sprayed with grease, gently create a mesh-like effect in the bowl with the red sugar, by using a small spatula to drizzle the melted sugar in a criss-cross pattern. Allow the sugar to cool completely, then gently remove the cage from the bowl and store in an air-tight container. Repeat this process 3 or 4 times. To assemble, use 12-inch soup plates. Place 1 scoop of each ice cream in the center of each plate. Lay 1 slice of banana in the space where each scoop of ice cream touches each other. Use 3 apple-bananas per plate. Place 2 small pieces of the Honey Pahoehoe in the center of the ice cream scoops. Place the red lava sugar cage over the entire banana split. Serve the sauces individually in small goosenecks. Use same recipe as above for ice cream. Use same recipe as above for ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45256,"Red Velvet-Pecan Cookie Brownies Vegetable oil, for the pan 3 sticks unsalted butter 4 1/2 ounces unsweetened chocolate, chopped 3 1/4 cups granulated sugar 2 tablespoons unsweetened cocoa powder 1/4 teaspoon pure vanilla extract 6 large eggs 2 cups cake flour
1 teaspoon kosher salt 1 stick plus 3 tablespoons unsalted butter 1/2 cup plus 3 tablespoons packed light brown sugar 2 tablespoons heavy cream 1 pound pecan pieces Vegetable oil, for the pan 1 stick plus 3 tablespoons unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1 large egg 2 tablespoons pure vanilla extract 1 3/4 cups cake flour 1 tablespoon corn syrup 2 tablespoons unsweetened cocoa powder
2 tablespoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 1 tablespoon red gel food coloring 2 tablespoons distilled white vinegar 1/2 cup white chocolate chips Instructions: Make the brownie layer: Oil a 12-by-17-inch rimmed baking sheet and line with parchment paper. Melt the butter and chopped chocolate in a small saucepan, stirring, until smooth. Mix the granulated sugar, cocoa powder and vanilla in a stand mixer fitted with the paddle attachment. Add the butter-chocolate mixture and mix on medium speed until combined. Mix in the eggs until combined. Mix in the flour and salt until partially combined, then scrape down the bowl and continue mixing until just combined. Spread the batter in the prepared pan; set aside. Make the pecan filling: Bring the butter, brown sugar and heavy cream to a boil in a medium saucepan over medium-high heat, stirring occasionally. Add the pecans and stir until well coated. Remove from the heat, let cool briefly and spoon on top of the raw brownie batter in the pan; set aside. Make the cookie layer: Oil another 12-by-17-inch rimmed baking sheet and line with parchment paper. Wipe out the mixer bowl; add the butter and both sugars and beat until smooth. Add the egg and vanilla and mix until combined, scraping the bowl with a rubber spatula halfway through. Add the flour, corn syrup, cocoa powder, baking powder, baking soda and salt and mix until smooth. Mix in the food coloring and vinegar. Stir in the white chocolate chips. Spread the cookie dough in an even layer in the prepared pan. Freeze until firm, about 30 minutes. Preheat the oven to 335 degrees F. Once the cookie dough is firm, flip it on top of the pecan-topped brownie layer. Discard the parchment paper, then press down gently to bond the layers together. Put the empty baking sheet upside down on top of the cookie layer to act as a lid and transfer to the oven. Bake 30 minutes, then remove the top baking sheet. Continue baking until a knife inserted into the center comes out clean, 20 to 45 more minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 45257,"Fruity Cereal Treats 4 tablespoons unsalted butter, plus more for greasing One 10-ounce bag mini marshmallows 1 teaspoon pure vanilla extract Kosher salt 3 cups puffed rice cereal, such as Rice Krispies 3 cups fruit-flavored cereal flakes, such as Fruity Pebbles 1/2 cup finely chopped dried fruit, such as apricots, cranberries or cherries Instructions: Line an 8-by-8-inch baking dish with enough foil so that there's a 2-inch overhang on all sides. Grease the foil with butter. Melt 2 tablespoons of the butter in a large pot over medium heat. Add half of the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in 1/2 teaspoon of the vanilla and a small pinch of salt. Add the crispy rice cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Transfer to the prepared baking dish and pat down into an even layer (use the bottom of a measuring cup to help). Clean the pot out and repeat the process with the remaining butter, marshmallows, 1/2 teaspoon vanilla, fruit flavored cereal flakes, dried fruit and a small pinch of salt. Spoon the mixture directly on top of the puffed rice cereal and pat down into an even layer. Let sit at room temperature until firm, about 30 minutes. Cut into 25 small squares. Store at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Moscato, Sauvignon Blanc, Pinot Grigio]" 45258,"White Chocolate Peppermint Popcorn 30 peppermint candies 1 pound white chocolate chips
2 tablespoons coconut oil
10 cups store-bought popped kettle corn 1/4 cup mini semisweet chocolate chips
2 tablespoons red sprinkles
2 tablespoons green sprinkles
2 tablespoons red sanding sugar
2 tablespoons green sanding sugar
Instructions: Line 2 baking sheets with waxed paper. Place the peppermint candies in a large resealable plastic bag. Crush with a rolling pin until you have a mix of smaller chunks and crumbs. Set aside. Place the white chocolate chips and coconut oil in a microwave-safe bowl. Microwave in increments of 15 to 30 seconds (this will depend on your microwave), stirring after each, until completely melted and smooth. Place the kettle corn in a large bowl. Pour the white chocolate mixture over the popcorn and fold with a spatula until evenly coated. Transfer the popcorn to the lined baking sheets in a single layer. Working quickly, sprinkle the popcorn with the crushed peppermint candies, mini chocolate chips, red and green sprinkles and red and green sanding sugar. You can you use more or less of each topping based on what you like. Allow the popcorn to dry to the touch, about 15 minutes, before packing in bags as gifts or storing in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45259,"Lemon-Caper Aioli 1 cup mayonnaise 1 tablespoon capers, chopped
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
2 cloves garlic, grated
Juice of 2 lemons
Instructions: Mix the mayonnaise, capers, basil, parsley, garlic and lemon juice in a bowl and refrigerate until serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45260,"Sabana 1/3 cup dried black beans, washed and picked over 2 cups water 3 slices bacon, cut into 1/2-inch-wide strips 1/2 onion, diced Salt and freshly ground black pepper 2 (8-ounce) beef tenderloin fillets 2 teaspoon vegetable oil 1 tablespoon unsalted butter 1 bunch scallions, white and light green parts, thinly sliced 3 red jalapeno chiles, stemmed, seeded and julienned Juice of 1 lime Instructions: Place the beans and water in a medium saucepan. Bring to a boil, reduce to a simmer and cook, covered, until soft throughout, about 1 hour and 15 minutes. Remove from the heat. Fry the bacon in a medium skillet over low heat until golden. Spoon off excess fat. Add the onion and saute until lightly golden. Add the beans with their liquid, 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook for 2 minutes longer. The mixture should remain thin and soupy. Keep warm. This may be prepared a day or 2 in advance and refrigerated. Reheat before serving. To flatten the steaks, coat four 15 x 12-inch sheets of plastic or parchment paper with 1/2 teaspoon of the oil each. Sandwich each tenderloin, with the grain running vertically, between two sheets (with the oiled side facing the meat). Flatten each one with the flat side of a heavy cleaver or mallet, using steady even sweeping strokes from the center out as you would roll pie dough, until the steak is a thin oval of about 14 x 10 inches. It will take about 5 minutes per steak. Preheat a lightly oiled very large nonstick skillet or cast iron pan. Peel the paper off the steaks and season all over with salt and pepper. Sear, one at a time, in the hot pan 30 to 40 seconds per side. Coat each of two large serving plates (platters would be great) with the warm bean mixture. Top each with a hot steak. Prepare the garnish by melting the butter in a small hot skillet over medium-high heat. Saute the scallions and jalapenos with salt and pepper to taste and the lime juice for 1 minute. Sprinkle over the steaks. Serve immediately. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 45261,"Green Goddess Slaw 1 cup mayonnaise 4 anchovy fillets 2 green onions, green parts only 2 tablespoons fresh parsley leaves 2 tablespoons cider vinegar 2 tablespoons chopped fresh chives 6 cups shredded cole slaw mix (shredded cabbage and carrots) Salt and freshly ground black pepper Instructions: In a blender, combine all ingredients but the slaw mix. Puree until smooth. Transfer to a large bowl, add slaw mix and toss to combine. Season, to taste, with salt and black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 45262,"Sunny's Insta Huevos Rancheros 4 tablespoons unsalted butter 8 jumbo eggs
1 tablespoon olive oil 1/2 pound Mexican chorizo, casings removed
1/2 cup chopped Vidalia onions
Kosher salt
Pinch of cumin
1 clove garlic, minced
One 16-ounce can refried beans
6 to 8 pickled jalapeno slices, finely chopped Pickled jalapeno juice, optional
Eight 6-inch corn tortillas Shredded Monterey Jack, for serving Pico de gallo, for serving Kosher salt and freshly cracked coarse black pepper
Chopped fresh cilantro, for serving Lime wedges, for serving Hot sauce, for serving Instructions: Make the eggs: In a large nonstick pan or two medium nonstick pans, add the butter (do the division if using 2 pans). Turn the pan on low and allow the butter to gently melt without browning. Once it is melted, tilt and swirl the pan to coat the bottom and the sides (this will help you slide the eggs out later). Ok, pay close attention: We are going to Frankenyolk these eggs. That means you'll make one egg have two yolks. (If you get lucky and get a double-yolk jumbo egg, go buy a lottery ticket.) Crack one egg into the pan. Then separate the second egg over a bowl, leaving just the yolk in one side of the shell and the whites in the bowl. Take the yolk in the shell and, using the edge of the shell, gently break the thick clear albumen (egg white) of the egg already in the pan and pour the separated yolk right next to the other yolk. Keep the yolks next to each other so they cook at the same time. Repeat this process with the rest of the eggs so you have 4 eggs with 2 yolks each. What to do with the whites? Make an egg white omelet the next day if you feel guilty. If not, how about a meringue pie for dessert tonight? Haaaiii!! Cook the eggs on medium-low heat until the whites are cooked through and the yolks are still runny. This takes a good 8 to 10 minutes, so be patient and work on the other steps. Brown edges on a fried egg are just wrong in my book. If the eggs finish before the other steps, just remove the pan(s) from the heat. Cook the refried beans: In a medium pot, add the oil and chorizo and cook on medium heat, using a wavy potato masher or wooden spoon to break the chorizo into bits to create crumbles like ground beef. Once the orange fat is rendered, add the onions, a tiny pinch of salt and cumin and the garlic and cook, stirring them into the chorizo. When the onions are tender and stained with the fat of the chorizo, add the refried beans and chopped pickled jalapenos. Cook until the beans are softened and loose. If they dry up a bit, add a splash of water or, if you are feeling slightly dangerous, add a bit of the pickling juice from the jalapenos. Keep warm. Char the tortillas: In a large dry pan (cast-iron, please) or griddle over high heat, add the stack of tortillas. Cook and flip in a way that once the bottom tortilla is charred, it moves to the top of the stack, flipped. Continue to flip and alternate sides until each tortilla has had a date with the bottom of the pan. Time to build your plate! Build your plate: Place equal amount of the refried beans on each plate. Slightly level them out with the back of your spoon. Sprinkle each with an equal amount of cheese and then slide a double-yolk sunny-side up egg on top. Sprinkle some pico de gallo around the edges so you don't mess with the yolks. Season each yolk with salt and a crack of black pepper. Sprinkle the entire plate with cilantro and spritz with lime juice and a shake of hot sauce. Serve each plate with 2 folded charred tortillas. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 45263,"Nicely Spicy BBQ Sauce 2 qts tomato puree 2 c. chopped onion 3 cloves garlic 1 Tbsp hot pepper flakes 1 ancho cl, stemmed and seeded and cut into 1/2-inch strips 1 ancho cl, stemmed and seeded and cut into 1/2-inch strips
2 to 3 dry chipotle chiles, stemmed and seeded and cut into 1/2-inch strips 1 tsp. celery seeds 3 Tbsp salt 10 whole peppercorns 1/4 c. bourbon 1 1/4 c. brown sugar, lightly packed 1 1/3 c. apple cider vinegar 1 tsp dry ginger 1 Tbsp dry mustard 1/2 c. maple syrup Instructions: Infuse the sauce: Combine the tomato puree, onion, garlic, hot pepper flake, ancho, chipotle, celery seeds and salt in a large, nonreactive saucepan. Bring to a boil, then reduce heat and simmer until all the vegetables and dry chiles are soft, about 30 minutes.
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.
Strain the sauce: Ladle the sauce into a fine-mesh sieve over a large bowl or other container, pressing with the back of the ladle to extract as much sauce while leaving solids behind. Alternatively, use a food mill for the same effect. Once strained, return the sauce to the saucepan.
Finish the sauce: Place the peppercorns in a tea infuser or cheesecloth sachet, and add to the sauce. Add the bourbon, brown sugar, vinegar, ginger, mustard and maple syrup. Bring to a boil, then reduce heat and simmer, stirring frequently to prevent sticking or scorching, until thickened, about 30 minutes. Remove the sachet of peppercorns, and remove sauce from heat.
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 in the saucepan. Turn the heat under the canner to high. 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 of 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 10 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, Sauvignon Blanc, Riesling]" 45264,"Chili Dog Nachos 1 tablespoon vegetable oil, 1 turn of the pan 1 pound ground sirloin Salt and pepper 2 hog dogs, sliced into 1/2- inch pieces 1 small onion, chopped 2 teaspoons Worcestershire sauce 2 tablespoons chili powder 2 teaspoon ground cumin 1 (8-ounce) can tomato sauce 1 sack yellow corn tortilla chips 1 sack, 10 ounces, shredded yellow Cheddar Sour cream, garnish Salsa, garnish 2 scallions, chopped Instructions: Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more. Preheat broiler. Arrange corn chips on a flameproof platter or in a flameproof casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions. ","[Zinfandel, Tempranillo, Malbec, Shiraz]" 45265,"White Summer Sangria 2/3 cup lightly packed mint leaves 6 tablespoons honey
1 cup white rum, cold
1 pound raspberries
2 limes, cut into wheels
2 medium peaches, sliced
1/2 cantaloupe, diced or balled
2 bottles pinot grigio or chardonnay, chilled
Instructions: Muddle the mint, honey and rum together in a large pitcher until well combined. Add the raspberries, lime wheels, peaches, cantaloupe and wine; stir well. Pour into glasses over ice, and enjoy, especially if it's a hot day! ","[Pinot Grigio, Chardonnay]" 45266,"Cold Spaghetti with Spicy Raw Sauce 1 red bell pepper Salt 5 medium-large vine ripened tomatoes 1 pound spaghetti 1/4 cup extra-virgin olive oil 1 cl pepper, finely chopped 1 large clove garlic, peeled and grated or crushed to a paste 1/2 cup torn or shredded basil leaves Freshly ground black pepper Instructions: Bring a large pot of water to boil over medium heat for the pasta. Broil or char the red bell pepper under hot broiler with oven door slightly ajar or roast it over flame burner holding the pepper with tongs. Put the pepper into bowl and cover it with plastic wrap. Let cool, then peel, seed and finely chop. Set aside. When the water comes to a boil, add some salt. Cut an X shaped mark gently through the tomato skins at the stem end, then add them to the boiling water. Boil for 1 full minute, then remove them with a spider or tongs and cool on the counter for 1 to 2 minutes. Do not cold shock. The heat will gently cook the tomato a bit. Add pasta to the boiling water and cook to al dente. Drain, run under cold water and drain again. Put the extra-virgin olive oil into a large shallow serving dish and stir in the cl and grated or garlic paste. Peel the tomatoes and cut them in half; seed and chop. Add them to the garlic oil mixture along with the chopped roasted red bell pepper. Stir in most of the basil, reserving a little for garnish. Add the pasta and toss to combine. Garnish with extra basil and black pepper and serve. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 45267,"Prickly Pear Sorbet 8 prickly (cactus) pears (3 pounds total) 1/2 cup simple syrup, recipe follows 2 tablespoons lime juice 1/2 cup sugar 1/2 cup water Instructions: Line a baking sheet with plastic wrap. Wearing rubber gloves, wash the cactus pears and with paper towels, rub off any prickly fuzz left on the skin. Halve the pears lengthwise. Carefully scoop out the flesh and seeds and put them into a blender, leaving the thick shells intact. Put the shells onto the baking sheets and freeze them until hard, about 1 hour.
Add the syrup and lime juice to the blender and puree until smooth. Taste and adjust the flavor with more syrup or lime juice, to taste. Strain the puree through a fine sieve, discarding any seeds and pulp. Pour the sorbet into the frozen shells, smoothing the surface so they are level. Cover with plastic wrap and return the filled shells to the freezer for at least 6 hours. Frozen sorbet shells may be wrapped individually in plastic wrap and kept in the freezer for 1 week. Put the sugar and water into a saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar. Remove from heat and cool before using. Syrup can be stored, covered, in the refrigerator, for 1 month.
","[Riesling, Moscato, Vinho Verde, Cava]" 45268,"Creamed Christophene (Caribbean Squash) 3 pounds christophene, peeled, seeded and cut into cubes (can substitute chayote or any summer squash) 4 tablespoons butter 4 tablespoons flour 1 1/4 cups milk 1/2 cup grated Monterey jack or Cheddar cheese, plus 1 cup, for topping 1 onion, finely chopped 2 cloves garlic, finely chopped 1 teaspoon salt 1 tablespoon chopped celery 2 teaspoons prepared mustard 2 tablespoons sugar
Instructions: Fill a large pot with water and add a little salt. Bring the water to a boil, then add the cubed squash and cook until tender, about 10 minutes. Drain the cooked squash and set aside in a large, well-greased baking dish. Preheat oven to 350 degrees F. In a large saucepan over low heat, melt the butter. Slowly whisk in the flour and cook for 1 to 2 minutes, until the mixture is creamy and thick. Slowly stir in the milk and mix until smooth, about 1 minute. Add the 1/2 cup of grated cheese and stir until melted and well-mixed, about 1 minute. Add the onion, garlic, salt, celery, mustard and sugar to the sauce and mix well. Remove the sauce from heat and pour over the christophene in the baking dish. Stir everything together, then top with the remainig 1 cup grated cheese. Place the mixture in the oven and bake until golden brown, about 20 to 30 minutes. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 45269,"Cherry Vanilla Blintzes with Nectarines and Cherries, Flambeed in Shlivovitz 1/2 cup milk 1/2 cup water 3 large eggs 1 cup all-purpose flour 2 tablespoons melted butter Nonstick vegetable spray 1/2 cup dried cherries 1/4 pound cream cheese, at room temperature 1 teaspoon vanilla extract or 1/2 scraped vanilla bean 2 tablespoons sugar 1 large egg 1 pound (2 cups) farmer's cheese, pot cheese, or cottage cheese Canola oil and butter, for frying Sour cream or yogurt, as an accompaniment Nectarines and Cherries, Flambeed in Shlivovitz, recipe follows 1 (12-ounce) package frozen sour cherries, thawed and drained, reserving the juice 2 tablespoons cornstarch 1 tablespoon butter 2 tablespoons sugar 2 large nectarines, sliced into 1/3 inch wedges 1/4 cup shlivovitz or brandy 1/2 pound fresh bing cherries, pitted* (optional) Instructions: For the crepes: Put all of the ingredients except the butter into a food processor or blender and process until smooth, about 10 seconds. If necessary, scrape down any solids that stick to the sides. Add the butter and process for a few more seconds to blend. Refrigerate, covered, for at least 2 hours or overnight. Set a 10-inch, non-stick crepe pan over moderately high heat, then spray with non-stick vegetable spray. When nice and hot, remove the pan from the heat and add 2 tablespoons of batter, swirling to coat the bottom of the pan. Cook for 1 1/2 minutes until lightly browned. Set aside on a plate, cooked side up, and continue with the remainder of the batter. For the filling: In a small saucepan, cover the cherries with water and bring to a boil. Remove from the heat and let rest. In a bowl, mix the cream cheese, vanilla, sugar, and egg until blended. Gently mix in the pot, farmer, or cottage cheese. Drain the cherries and mix them in.
Place 2 tablespoons of filling in the lower center of the blintz. Fold up once from the bottom, and then fold over the sides. Roll up the rest of the way. Repeat with the rest. Heat 1 tablespoon of canola oil and 1 tablespoon of butter in a pan. In small batches (4), fry the blintzes fold side down until golden brown. Gently flip to fry the other side. Serve with sour cream, and Nectarines and Cherries, Flambeed in Shlivoviz. In a bowl, whisk together the cherry juice and cornstarch. In a hot saute pan, melt the butter. Add the sugar, then the nectarines. Carefully pour in the shlivovitz. If it does not burst into flames spontaneously, ignite with a match. Gently swirl the pan and baste the nectarines until the flames die out. Add the cherry juice mixture and cook until bubbling for 10 seconds. Take the sauce off the heat; add the thawed and fresh cherries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45270,"Summer Shandy 1 cup hot water 1/2 cup granulated sugar
1 1/4 cups fresh lemon juice
Wheat beer or lager, for serving
Instructions: To a pitcher, add the hot water and sugar and stir to dissolve the sugar. Add the lemon juice and 3 cups cold water and stir to combine. Freeze into ice cubes. To serve: fill each glass with lemonade ice cubes. Tilt the glasses, fill with beer and serve. ","[Hefeweizen, K?lsch, Berliner Weisse]" 45271,"Scallop Chowder 1/4 cup chopped bacon 1/4 cup olive oil 1/4 cup flour 1/2 cup chopped onions 1 tablespoon minced garlic 1 1/2 cups diced potato 3 cups fish stock 1 cup cream 2 cups chopped scallops 2 tablespoons chopped cilantro Salt and pepper, to taste Instructions: In a small pot, brown bacon in olive oil. Stir in flour. Add onions, garlic and potatoes and cook 2-5 minutes. Add stock and cook for 15-20 minutes. Add cream and cook for a few minutes. Add scallops, heat thoroughly and finish with cilantro, salt and pepper.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45272,"Sauteed Soft-Shell Crabs with Caper Brown Butter 2 cups all-purpose flour Sea salt and freshly ground black pepper 4 medium soft-shell crabs, cleaned and rinsed 3 tablespoons extra-virgin olive oil 1/4 cup (1/2 stick) unsalted butter 2 tablespoons capers, drained 1/2 cup dry white wine, such as Sauvignon Blanc 1 lemon, juiced 1 handful fresh flat-leaf parsley, finely chopped Lemon wedges, for serving Instructions: To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels and cover to keep warm. Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 45273,"Grilled Surf And Turf Salad 1/4 cup white wine vinegar 1 tablespoon Dijon mustard 2 cloves garlic, minced 4 anchovy fillets 1/2 cup extra-virgin olive oil, plus more for drizzling 1 flank steak (about 1 pound), halved lengthwise Kosher salt and freshly ground pepper 1 pound fingerling potatoes 1 1/2 pounds shell-on jumbo shrimp, deveined 4 cups baby spinach (about 3 ounces) 1 bunch watercress, trimmed and roughly chopped 2 heads frise, torn into large pieces 1/4 cup roughly chopped fresh chives Instructions: Make the dressing: Puree the vinegar, mustard, garlic, anchovies and 2 tablespoons water in a blender until smooth. With the machine running, gradually add the olive oil and puree until smooth. Season the steak with salt and pepper and coat with ? cup of the dressing. Cover and refrigerate at least 1 hour or up to 8 hours. Refrigerate the remaining dressing until ready to serve. Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until just slightly tender, 8 to 10 minutes. Drain and transfer to a medium bowl. Preheat a grill to medium high. Drizzle the potatoes with olive oil and season with salt and pepper; toss. Put the shrimp in a separate bowl; drizzle with olive oil, season with salt and pepper and toss to coat. Grill the steak until well marked, 5 to 7 minutes per side for medium rare; transfer to a cutting board. Meanwhile, grill the potatoes until well marked, about 3 minutes per side; transfer to a plate. Grill the shrimp until well marked and just cooked through, 2 to 3 minutes per side; remove to the plate. Combine the spinach, watercress, frisee and chives on a platter. Drizzle with some of the remaining dressing, season with salt and pepper and toss. Thinly slice the steak. Arrange the shrimp, potatoes and steak in rows over the greens. Drizzle with the remaining dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45274,"Sparkling Juice Bar (Blueberry-Peach, Apple-Cranberry and Orange-Pineapple) 1 quart blueberry juice, chilled 1 quart peach nectar, chilled 1 quart apple juice, chilled 1 quart cranberry juice, chilled 1 quart orange juice, chilled 1 quart pineapple juice, chilled 4 liters sparkling water, chilled 2 bottles sparkling wine, chilled Instructions: In a large pitcher, mix together the blueberry juice and peach nectar. In another large pitcher, mix together the apple and cranberry juices. In another large pitcher, mix together the orange and pineapple juices. Chill all the pitchers until ready to serve. When ready to serve, place the pitchers onto a table. Fill glasses with your choice of juice and top with a little sparkling water or sparkling wine. ","[Prosecco, Cava, Brut Ros]" 45275,"Chocolate Peppermint Ice Cream Cake 1/2 cup plus 3 tablespoons unsalted butter 1 2/3 cups semisweet chocolate 2 (9-ounce) packages chocolate wafer cookies (about 80 cookies) 3/4 cup heavy cream 1/4 cup plus 3 tablespoons light corn syrup 1/2 cup semisweet chocolate 8 cups vanilla ice cream, slightly softened 1 1/2 cups coarsely crushed red and white striped hard peppermint candies (about 10 ounces) 2 teaspoons peppermint extract Candy Brittle, recipe follows 2 1/4 cups sugar 3/4 cup water 2 tablespoons plus 2 teaspoons light corn syrup 2 cups assorted candies (hot cinnamon candies, after dinner mints, candy cane pieces, sliced spice drops) Instructions: For the crust: In a small heavy bottom saucepan over low heat, melt the butter and chocolate. Remove from the heat. Finely crush the chocolate wafers in a plastic bag with a rolling pin, or use a food processor. In a large bowl, combine the wafer crumbs with the melted chocolate and blend until the crumbs are moistened. Reserve 1 1/4 cups crumb mixture in a small bowl. Press the remaining crumb mixture onto the sides and bottom of a 9-inch diameter springform pan with 2 3/4-inch high sides. Freeze for 1 hour. For the glaze: In a large heavy bottom saucepan, bring the cream and corn syrup to a boil. Remove from heat, add the chocolate, and whisk until it is melted and smooth. Let stand until cool but still pourable, about 1 hour. For the filling: In a large bowl, working quickly, mix the ice cream, crushed candies, and extract until blended. Spoon half of the ice cream into the crust, spreading it evenly. Put the remaining ice cream mixture in the bowl in the freezer. Sprinkle the reserved 1 1/4 cup cookie crumb mixture over the ice cream in the springform pan, press the crumbs down gently. Pour 1 1/4 cup of the chocolate glaze over the ice cream in the springform pan. Freeze for 1 hour. Top with the remaining ice cream, and spread evenly. Freeze until firm, about 4 hours. Stir the remaining glaze over low heat, just enough so that it is pourable but not warm. Pour the glaze over the ice cream, and spread evenly. Freeze overnight. Run a sharp warm knife between the pan sides and the crust to loosen the cake. Release the pan sides and transfer the cake to a platter. Garnish the cake with Candy Brittle.; In a heavy bottom small saucepan over medium-low heat, cook the sugar, water, and corn syrup until the sugar dissolves. Increase the heat and boil, without stirring, until a candy thermometer registers 300 degrees F, about 15 minutes. Place a 24-inch long sheet of foil on your work surface. Be extremely careful, the syrup is extremely hot. Pour the boiling syrup in wide zigzag lines across the foil. Working quickly and using an oiled offset metal spatula, spread the syrup evenly onto the foil, leaving a 1-inch border. Immediately sprinkle with all the candies, pressing the larger pieces into the syrup to make sure they stick. Be careful not to touch the syrup. Cool completely. Break off irregular pieces of the brittle and peel off the foil as you go. Press the brittle upright, candy side out, onto the top and sides of cake and freeze.; ","[Pinot Grigio, Riesling, Moscato, Brachetto]" 45276,"Tenderoni Grilled Pizza 3 tablespoons honey 3 tablespoons Calabrian cl paste
All-purpose flour, for rolling the dough
8 ounces fresh store-bought pizza dough, or dough from your favorite local pizzeria, at room temperature
One 14-ounce can whole tomatoes, hand-crushed or run through a food mill Olive oil, for drizzling
3 ounces fresh mozzarella, torn into pieces
4 ounces sliced pepperoni
Freshly grated Parmigiano-Reggiano, for serving
Fresh basil leaves, for sprinkling
Instructions: Preheat half of a grill to medium-high heat. Mix together the honey and cl paste in a small bowl and set aside. Dust work surface with flour. Press the pizza dough into a 10- to 12-inch round, using a rolling pin to ensure the dough is an even thickness. Place dough on grill over direct heat and grill until lightly charred and dough is still soft and pliable, 2 to 3 minutes per side. Remove from grill. Drizzle the crushed tomatoes with some olive oil. Evenly spread the tomatoes over the grilled pizza crust, then top with mozzarella, pepperoni, Parmesan and a drizzle of olive oil. Place pizza back on the indirect heat (cold) side of the grill and close grill. Let cook until the cheese is melted and bubbling, 8 to 10 minutes. Drizzle the pizza with the cl honey and sprinkle with basil leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 45277,"Shrimp Summer Rolls 2 ounces mung bean noodles or cellophane noodles 1 (2-inch) piece fresh ginger, peeled and thinly sliced 1 lemon, halved 1/4 cup soy sauce 1/4 cup sugar 4 bay leaves 1 tablespoon chopped green onions (green and white parts) 1 teaspoon chopped garlic 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 16 large shrimp, peeled and de-veined 2 teaspoons Essence, recipe follows 8 (8 1/2-inch) round rice paper wrappers 8 small romaine lettuce leaves, rinsed, patted dry, ribs removed, and torn into bite-size pieces 1 ounce alfalfa or radish sprouts 32 fresh mint leaves 32 sprigs fresh cilantro 1 large carrot, peeled and shredded 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: Put 2 cups hot water in a large bowl and add the noodles. Soak them until softened but slightly resilient, 20 to 30 minutes. Drain them and pat dry on paper towels. Put in a bowl and cover. Combine 4 cups water, the ginger, lemon, soy sauce, sugar, bay leaves, green onions, garlic, salt, black pepper, and cayenne in a large saucepan. Bring to a boil. Season the shrimp with the Essence and add to the boiling water. Boil for 2 minutes, and then remove the pan from the heat and allow the shrimp to sit in the hot liquid for 2 minutes, or until cooked through. Using tongs or a slotted spoon, remove the shrimp from the water and let cool. When the shrimp are cool enough to handle, cut in 1/2 lengthwise. Fill a large bowl with hot water. Place a clean kitchen towel next to the bowl. Submerge 1 rice paper wrapper in the water and soak it until softened, about 1 minute. Carefully remove the rice paper from the water and lay it flat on the towel. In the center of the sheet, layer 1/8 of the soaked noodles, 4 lettuce pieces, about 20 sprouts, 4 shrimp halves arranged side by side in a row, 4 mint leaves, 4 cilantro sprigs, and 1/8 of the carrots. Pull the bottom up over the filling, fold over the sides, and roll up like an egg roll. Place seam side down on a plate and repeat the process with the remaining rice papers and filling. Serve immediately with your favorite dipping sauce. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45278,"Andouille and Cream Cheese Slider 8 ounces andouille sausage 1 tablespoon seafood boil seasoning 8 ounces cream cheese, softened
1 tablespoon oil One 12-ounce jar roasted bell peppers, chopped
1 cup chopped green onion
4 to 5 slider rolls, toasted Instructions: Prepare a grill for cooking over medium heat Slice the sausage on the bias 1/2-inch thick. Grill the sausage until it has grill marks on each side and set aside. Stir the seafood seasoning into the cream cheese and set aside. Heat a skillet over medium heat and add the oil. Cook the roasted bell peppers with the green onions, stirring, until warmed. Spread the cream cheese on the rolls and add the peppers and sausage. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 45279,"Mango Bourbon Bananas Foster 2 ounces unsalted butter 1/2 cup light brown sugar 1 large ripe mango, peeled, pitted and cut into large dice 1/4 cup bourbon whiskey 2 bananas, peeled and sliced 1 1/2 cups heavy cream Butter pecan ice cream Instructions: Heat butter and brown sugar in a medium saute pan over medium high heat, stirring constantly until a smooth mixture is formed. Add the mangoes and baste with the syrup for 2 minutes. Add the bourbon and bananas (if the bourbon doesn't ignite immediately, light it with a match) and let warm for a few minutes. Gently swirl the pan and baste the mangoes and the bananas until the flames die out. Remove the fruit with a slotted spoon to a bowl, leaving the syrup behind. Stir in the heavy cream and cook for 2 to 3 minutes, or until slightly thickened. Scoop ice cream onto a bowl and top with a large spoonful of the mango/banana mixture. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 45280,"Coffee-Rubbed Grilled Pork Tenderloin Tacos with Pineapple Cucumber Salsa 1 tablespoon brown sugar 1 tablespoon chili powder 1 tablespoon coffee grounds Fine sea salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika Freshly ground black pepper Two 12-ounce pork tenderloins 2 tablespoons vegetable oil Eight 6-inch flour tortillas 1 1/2 cups finely diced pineapple 1/2 English cucumber (peeled and seeds removed), finely diced 1/2 jalapeno, minced, or to taste 1/2 lime, juiced 1/2 red onion, finely diced 1/4 cup chopped fresh cilantro leaves, plus more for serving 2 cups red cabbage, shredded 1 cup sour cream 1 lime, cut into wedges Instructions: For the pork tenderloin tacos: Preheat an outdoor grill to high heat on one side and medium-low heat on the other. Mix to combine the brown sugar, chili powder, coffee grounds, garlic powder, onion powder, paprika, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl. Brush the pork tenderloins all over with the oil, then sprinkle over the dry rub on all sides. Grill the pork on the high-heat side until it is nicely charred on all sides, 8 to 10 minutes. Move the pork to the medium-low heat side of the grill for indirect grilling. Cover the grill and continue grilling until an instant-read thermometer inserted into the center of the tenderloin registers 150 degrees F, 10 to 12 minutes longer. Remove from the grill and tent loosely with aluminum foil. Let the pork rest for 10 minutes. Thinly slice for tacos.
To warm the tortillas, heat the tortillas on the grill over low heat, turning once to brown them up a bit. Wrap them in foil to keep them warm until it's time to eat.\u202f
For the pineapple cucumber salsa: Stir to combine the pineapple, cucumber, jalapeno, lime juice, onion, cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a large bowl.
For the assembly: To build each taco, place some pork onto a tortilla. Top with some shredded cabbage, pineapple cucumber salsa, sour cream and cilantro. Serve with lime wedges.
","[Syrah, Tempranillo, Garnacha, Barbera]" 45281,"Sticky Rice Pudding with Mango 3/4 cup basmati rice One 13.5-ounce can coconut milk 3/4 cup firmly packed brown sugar 1/4 teaspoon kosher salt One 12-ounce can evaporated milk 1 large egg 2 teaspoons vanilla extract 1/2 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 1/2 cup chopped dates 1 mango, peeled and diced 1/4 cup chopped pistachios Instructions: Combine the rice and 1 1/2 cups water in a medium saucepan. Bring to a boil; cover, reduce the heat to low and simmer until the rice is tender and the liquid is absorbed, about 15 minutes. Add the coconut milk, brown sugar and salt to the rice. Bring to a boil. Reduce the heat and cook until the mixture is thick and creamy, stirring occasionally, about 20 minutes. Whisk together the evaporated milk and egg in a small bowl. Gradually add to the pudding, stirring until mixed. Cook 3 minutes to cook the eggs. Stir in the vanilla, cardamom, nutmeg and dates. Cook 1 minute. Divide the mixture evenly among bowls. Top with the mango and pistachios. ","[Chardonnay, Moscato, Gewrztraminer, Riesling]" 45282,"Brisket 4 pounds beef brisket 1 onion, sliced 1/2 cup ketchup 1/2 cup chili sauce 2 tablespoons brown sugar 5 to 6 cloves garlic 1 (12-ounce) can beer Instructions: Season meat with salt and pepper and place in a 9 by 13-inch pan, and cover with onion. Combine ketchup, chili sauce, sugar, garlic and beer and pour over meat. Cover with foil and bake at 300 degrees for 4 hours. Remove foil and bake uncovered for 35 to 40 minutes. Remove meat from pan. To make gravy, with an immersion blender or a blender blend all liquid from the pan. Cook and stir until thick. Cool meat and slice cross-grain. Lay in baking dish and reheat. Serve with gravy. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 45283,"Preserved Lemons 2 to 3 lemons 2 tablespoons kosher salt Instructions: Preheat the oven to 250 degrees F. Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate. ","[Riesling, Vinho Verde, Cava]" 45284,"Sunny's BK Currywurst Pull Apart Pigs in a Blanket Nonstick cooking spray, for the pan 1 cup ketchup
1/4 cup honey
1 tablespoon yellow curry powder
Freshly ground black pepper
All-purpose flour, for dusting 1 sheet puff pastry, thawed
Yellow curry powder, for dusting
36 cocktail franks
Instructions: For the sauce: Use cooking spray to coat the inside of an 8-inch springform pan. Spray the outside of a 3 1/2- to 3 3/4-inch-diameter ramekin and place it in the center of the springform pan. Set aside. Whisk together the ketchup, honey, curry powder and plenty of black pepper in a small saucepot. Bring to a simmer, then remove from the heat; set aside. For the rolls: Lightly dust your work surface and a rolling pin with flour. Unroll the puff pastry and roll out to a 14-by-9-inch rectangle. Dust the top all over with the curry powder. Using one frank as a guide, cut the pastry into strips slightly smaller than the franks, about 1 1/4-by-2 1/4 inches. Roll each frank in a piece of pastry and pinch the seam to close it. Preheat the oven to 425 degrees F. Starting with the outer circle and allowing some space between, place each pig in a blanket vertically in the prepared springform pan in two concentric circles. Chill for 30 minutes. Bake until the tops are golden, about 35 minutes, then cover loosely with foil and bake until the inner puff pastry is baked through, about 25 minutes more. Pour the sauce in the ramekin and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 45285,"Escalivada 1/3 cup Spanish olive oil 15 cloves garlic, unpeeled 3 medium tomatoes, halved crosswise 1 1/2 pounds small eggplants 3 large red bell peppers 3 medium onions 3 Russet potatoes, halved lengthwise 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 lemon, halved 1/2 small bunch flat leaf parsley, leaves only, finely chopped 1/3 cup crumbled goat cheese (optional) 1/3 cup whole Spanish green olives stuffed with pimientos, coarsely chopped 1 loaf country white bread, sliced 1/2-inch thick and toasted until golden Instructions: Preheat the oven to 350 degrees. Use about half of the olive oil to rub all the vegetables and place them on a large baking sheet (the tomatoes should be cut side up and the garlic should be tucked underneath the other vegetables so it does not burn). Roast the vegetables, removing the tomatoes after about 15 minutes, the garlic after 30 minutes, the eggplants and peppers after 45 to 60 minutes (depending on their size), and the onions and potatoes after 1 hour. All the vegetables should be softened and golden. As the vegetables are cool enough to handle, peel the garlic and halve it lengthwise. Peel the eggplants and peppers and tear them into thin strips with your fingers. Arrange all the vegetables on a large round platter, making an attractive design with the colors. All the pieces should be small enough so that the mixture can be scooped up onto a croute. Season generously with salt and pepper and sprinkle with lemon juice. Drizzle the remaining olive oil over the top and scatter on the parsley. If desired, sprinkle with goat cheese and chopped olives. Place the toasted croutes around the edge of the platter. ","[Rioja, Tempranillo, Garnacha, Barbera]" 45286,"Apple and Pancetta Turkey Roulade 8 ounces pancetta, diced 2 large onions, cut into 1/2-inch dice
4 sprigs fresh rosemary, leaves stripped from stems and finely chopped
4 sprigs fresh thyme, leaves stripped from stems and finely chopped, plus 1 fresh thyme bundle
2 apples, preferably Honeycrisp, finely diced
1/2 head fennel, finely diced
4 ribs celery, finely diced
Kosher salt 2 skinless, boneless turkey breasts (about 4 pounds total) 1 1/2 pounds caul fat
1 1/2 pounds sliced bacon
Extra-virgin olive oil, for cooking 2 carrots, peeled and cut into 1/2-inch dice
1 cup dry white wine
4 cups chicken stock
3 tablespoons all-purpose flour
Instructions: Add the pancetta to a large saute pan. Turn the heat to medium and cook until the fat is rendered and the pancetta starts to brown, then remove the pancetta from the pan and set aside. Add one of the onions and cook over medium-high heat until translucent, about 8 minutes. Add rosemary and thyme leaves, apples, fennel and half the celery. Cook, stirring occasionally, until soft and very aromatic, 8 to 10 minutes. Season with salt and stir in the pancetta. Transfer the mixture to a large mixing bowl and let cool. Butterfly each turkey breast to make a wide, flat surface. Cover each half with plastic wrap and gently pound with a meat mallet to flatten. Lay a large piece of caul fat out on a large, flat work surface. Lay about 10 bacon slices in the middle, slightly overlapping. Arrange a turkey breast on top. Lay half the stuffing mix on the turkey and roll it up, leaving the bacon unrolled and creating a neat even log. Wrap 2 pieces of bacon around each end, then fold the bacon that's underneath around the turkey. Wrap the caul fat in an even layer to create a smooth even log. Tie with twine to secure. Repeat with the second turkey breast. Preheat the oven to 375 degrees F. Put a large roasting pan on a burner, coat it with olive oil and heat over medium-high heat. Add the turkey rolls and brown on all sides. Remove the rolls from the pan and add the carrots and the remaining onion and celery. Season with salt and cook the veggies until they start to soften, 7 to 8 minutes. Add the wine and 1 cup chicken stock to the roasting pan along with the thyme bundle. Return the turkey rolls to the pan, cover with foil and roast for 25 minutes. Remove the foil and roast until an instant-read thermometer inserted in the center registers 160 degrees F, about 10 more minutes. Transfer the turkey to a tray or platter and cover with foil to keep warm. Put the roasting pan over 2 burners to make the gravy. Remove the thyme and skim the fat. Mix the flour with 6 tablespoons chicken stock and slowly whisk it into the roasting pan. Whisk in the remaining 2 1/2 cups plus 2 tablespoons chicken stock and bring the mixture to a boil. Reduce the heat and simmer until the mixture has thickened to a gravy consistency. Taste and season with salt, if needed. Remove the twine from the roulades and slice into medallions. Arrange the roulades on a serving platter and serve with the gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 45287,"Paprika Chicken with Saffron Dumplings 1 tablespoon vegetable oil 10 chicken thighs, or bone-in breasts, if preferred 2 stalks celery, chopped 1 carrot, julienned 1 medium onion, chopped 2 cloves garlic, finely chopped 3 tablespoons paprika 2 (15 1/4-ounce) cans chicken broth 1 cup water Freshly ground pepper, to taste 1/3 cup milk 1/2 teaspoon saffron threads 1 cup pastry flour or soft-wheat all-purpose flour 1 1/2 teaspoons baking powder 2 tablespoons vegetable shortening or margarine 1/2 cup finely chopped fresh flat-leaf parsley, for garnish Instructions: Heat oil over medium heat in a large Dutch oven for 1 minute. Add chicken, skin-side down, and brown for about 5 minutes per side. Remove from pan and add celery, carrot, onion, garlic and paprika. Cook for 5 minutes, or until onion is translucent. Add broth and water, then return the chicken to the pan. Pepper generously. Simmer, covered, for 45 minutes. Meanwhile, warm the milk and saffron threads for one minute on stovetop over medium heat or in microwave. The milk will turn yellow. In a food processor, or with your fingers, quickly combine flour, baking powder, and shortening. Remove blade from bowl and gently mix in saffron milk. Gather dough into a ball and flatten it out into a 1-inch thick disk. Cover with plastic wrap and refrigerate until just 20 minutes before use. After dough has chilled, place it on a lightly floured surface and cut into 12 rectangular pieces with a sharp knife. Just 15 minutes before serving, slip dumplings into the simmering soup. Cover and cook just below a boil until dumplings puff up and float to top. Carefully ladle some soup with 2 thighs and 3 dumplings into each bowl. Garnish with a little chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 45288,"Ocean Pudding Cup 1 package vanilla instant pudding mix (plus required ingredients) Blue gel food coloring
1/4 cup graham cracker crumbs
1 glass or clear plastic cup 1 gummy ring, preferably white or blue
1 teddy bear-shaped graham cracker, such as Teddy Grahams
Instructions: Prepare the vanilla instant pudding according to the package instructions. Once the pudding has set, stir in enough blue food coloring to make the ocean layer. Pour the graham cracker crumbs into a glass or plastic cup, reserving about 1 tablespoon on the side. Fill the cup with the blue pudding, leaving about 1 1/2 inches on top. Put a gummy ring around the bear-shaped graham cracker for a floatie, then place it on top of the ocean layer. Sprinkle the reserved crumbs on the side of the cup to create a beach effect. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45289,"Artichoke Toasts 1 (12-ounce) can quartered artichokes 4 ounces lemon juice 4 ounces extra-virgin olive oil 1 tablespoon freshly ground black pepper 1 tablespoon kosher salt 1/2 cup chopped fresh parsley leaves 1-ounce whole coriander seeds Dash hot sauce 1 loaf baguette, sliced 1/2-inch thick, brushed with a mixture of olive oil, garlic, salt, black pepper, rosemary, and thyme 1 loaf baguette, sliced 1/2-inch thick, brushed with a mixture of olive oil, garlic, salt, black pepper, rosemary, and thyme
Garlic Aioli, recipe follows Quartered, marinated artichoke hearts, for garnish 1 roasted red pepper, peeled, seeded, and sliced
1-ounce fresh basil leaves, very thinly sliced 2 eggs* 1 tablespoon Thai chili-garlic sauce (recommended: Sriracha) 1/2 lemon, juiced 1 tablespoon minced garlic
1 cup extra-virgin olive oil Kosher salt Instructions: In a large bowl, combine the artichokes, lemon juice, olive oil, pepper, salt, parsley, coriander seeds, and hot sauce; mix well. Refrigerate and marinate overnight.
Preheat the oven broiler and spread the bread slices onto a baking sheet. Broil the bread slices until they are toasted. Spread the sliced bread generously with Garlic Aioli, top with a marinated artichoke, a strip of red pepper, and then sprinkle with basil. Serve immediately. In a blender or food processor, combine the eggs, chili-garlic sauce, lemon juice, and garlic. Pulse until well mixed, and then slowly pour in the olive oil and continue processing until the mixture is thick and creamy. Season, to taste, with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45290,"Honey-Chipotle Pork Ribs 1 cup honey 2 cups ketchup 1 tablespoon grated fresh ginger 1 (7-ounce) can chipotles in adobo sauce 3 pounds country style pork ribs, bone in Instructions: In a food processor, combine honey, ketchup, ginger, and 5 chipotles with adobo sauce. Blend until smooth. Taste and add remaining chipotles, or more honey, if desired. If sauce is too thick, thin with a little water or apple juice. Pour half of the sauce over the pork and reserve the rest. Marinate for at least 4 and up to 24 hours. Prepare a grill or grill pan. Grill the pork ribs until cooked to desired doneness. A little charring on the pork is desired. Remove pork from heat and slather with remaining sauce. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 45291,"Seared Tuna, Soba Noodle and Cucumber Salad Bento Box 6 medium cloves garlic, finely grated One 3-inch piece fresh ginger, peeled and finely grated 3 scallions, thinly sliced on the bias, whites finely chopped and greens set aside for garnish 3/4 cup soy sauce 3/4 cup rice-wine vinegar 1 tablespoon cl-garlic sauce, such as Huy Fong brand Two 6-ounce tuna steaks Canola oil, for searing Kosher salt 1 small bunch broccoli, crowns cut into small florets, stems peeled and cut into 1/2-inch slices 3 ounces dried soba (1 bundle) 1/2 medium carrot, julienned 2 tablespoons fresh edamame or frozen shelled edamame, thawed 2 tablespoons fish sauce 2 tablespoons rice-wine vinegar 1 tablespoon maple syrup 1 1/2 teaspoons cl-garlic sauce 1/2 garlic clove, finely grated 1/2 English cucumber, peeled, seeded and diced small 1 teaspoon black sesame seeds 1 teaspoon white sesame seeds Instructions: For the marinade and sauce: Combine the garlic, ginger and scallion whites in a medium bowl along with the soy sauce, vinegar and cl-garlic sauce. Mix well to combine. Pour half the sauce into a shallow dish with the tuna steaks and let marinate for approximately 20 minutes, flipping halfway through. Reserve the remaining marinade separately to use as a sauce for the noodles. For the noodles: Fill a large pasta pot with a perforated insert with heavily salted water and bring to a boil. (Alternatively, use a large pot with a small heatproof colander lowered into it.) Prepare an ice bath in a medium bowl and season with a pinch of salt; set aside. Add the broccoli florets to the boiling water and cook until bright green, 1 to 2 minutes. Lift the insert and drain away excess water. Transfer the broccoli to the ice bath. Return the insert to the pot with the boiling water. Drain the broccoli and transfer to a small sheet pan or plate lined with paper towels. Cook the noodles in boiling water until tender, stirring occasionally, 4 to 5 minutes. Remove the insert, draining the excess water, and pour the noodles into a large bowl. Dress the noodles with the reserved marinade. Add the carrots, broccoli and edamame and toss to combine. For the cucumber salad: Mix together the fish sauce, vinegar, maple syrup, cl-garlic sauce and garlic in a small bowl. Toss with the cucumbers and set aside. Toast the black and white sesame seeds in a dry skillet over medium heat until slightly fragrant, about 3 minutes. Remove the seeds to a bowl. Wipe out the skillet with a paper towel. Increase the heat to medium-high and lightly coat with about 1 tablespoon canola oil. When the oil glistens, remove the pan from the heat and set the tuna steaks in the oil; you should hear a sizzle. (Reserve the tuna marinade.) Return the pan to the heat and sear the tuna for about 30 seconds on each side. Turn off the burner and pour in about half the reserved tuna marinade, turning the steaks to coat. Return the pan to medium heat, bring the marinade to a simmer and cook for about 1 minute. Remove the steaks from the heat and let rest for a few minutes before slicing across the grain. Return the pan to low heat to keep the sauce warm Add the soba noodle salad, cucumbers and sliced tuna to the bento box sections. Garnish the tuna and cucumbers with the toasted sesame seeds and the soba noodle salad with the scallion greens. Serve with the warm sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45292,"Beer Can Roasted Herb Chicken 4 tablespoons Irvine Spices Roasted Garlic Pepper Seasoning 3 teaspoons kosher salt 4 teaspoons chopped fresh rosemary leaves 4 teaspoons chopped fresh thyme leaves 4 teaspoons chopped fresh parsley leaves 4 (1 1/2-pound) frying chickens 4 cans beer, your choice, exterior of can rinsed Instructions: In a large mixing bowl, combine the garlic pepper seasoning, salt, rosemary, thyme and parsley. Rub inside cavity of chicken with mixture and heat grill. Open each can of beer, pour out (or drink) about 1/4 of the contents and place a chicken on end over the open can of beer with the tips of the legs pointing down. As the chicken cooks on the outside, the beer will get hot and steam the inside. Remove chicken from grill when cooked and let rest. Remove beer can from each chicken. Carve chicken into portions and serve. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 45293,"Fried Chicken Canola oil 3 pounds chicken with skin (pre-cut from the grocery store - legs, thighs, wings) Salt All-purpose flour, for dredging Instructions: Heat 1/2-inch of oil in a large skillet over medium heat. Season chicken with salt and cover in flour (use a large plastic resealable bag). Place chicken in oil and brown on all sides evenly, about 4 to 5 minutes per side, or until chicken is fully cooked through. Remove to a paper towel and refrigerate until cold. This is best made 1 day in advance. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 45294,"Chocolate Egg Cream 1 tablespoon cocoa powder 2 1/2 tablespoons sugar 1 tablespoon boiling water 1/2 cup lowfat milk, very cold 1 1/2 cups seltzer water (not club soda) 1 pretzel rod Instructions: In a small cup, mix together the cocoa powder and sugar. Add the water and stir well until a paste is formed. Set aside. Put the milk into a tall fountain glass. Slowly add the seltzer water. Stir gently. Drizzle the chocolate syrup in slowly, being careful to disturb the foam as little as possible. Stir gently with a tall spoon. Your drink should be 2-toned, chocolate-brown on the bottom with a white foam on top. Serve with a pretzel rod. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 45295,"Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna 2 whole chickens, quartered Salt and freshly ground pepper 2 cups flour, seasoned with 1 tablespoon salt and 1 teaspoon freshly ground black pepper 1/4 cup olive oil 2 shallots, finely sliced 4 cloves garlic, finely chopped 2 cups albarino white wine 3 cups chicken stock 2 tablespoons cold unsalted butter 2 tablespoons finely chopped fresh tarragon 1 cup fresh or frozen peas 3 tablespoons olive oil 2 shallots, finely chopped 3 cloves garlic, finely chopped 1 cup dry white wine 2 pounds crimini mushrooms, finely chopped 3 tablespoons finely chopped fresh thyme Salt and freshly ground pepper 2 sticks unsalted butter, clarified 4 large potatoes, peeled and sliced thinly on a mandoline Salt and pepper Mushroom Duxelle Instructions: Preheat oven to 375 degrees F. Season the chicken with salt and pepper on both sides. Place the flour in a medium bowl and dredge the chicken in the mixture. Tap off any excess. Heat the oil in a large Dutch oven until almost smoking and saute the chicken in 2 batches until golden brown on both sides. Remove the chicken to a baking sheet and finish cooking in the oven, approximately 8 to 10 minutes. Drain off all but 2 tablespoons of oil in the pan. Add the shallots and garlic to the pan and cook until soft. Increase the heat to high, add the wine and reduce until almost dry. Add the chicken stock and continue cooking to a sauce consistency. Whisk in the butter, tarragon and peas and season with salt and pepper to taste. Remove the chicken from the oven and serve with the sauce. Mushroom Duxelle: Heat olive oil in a large saute pan over high heat until almost smoking, add the mushrooms and cook until golden brown and dry. Add the shallots and garlic and cook until soft. Add the wine and cook until reduced. Add the thyme and season with salt and pepper to taste. Potatoes: Preheat oven to 400 degrees F. Pour 2 tablespoons of the clarified butter into an iron skillet and heat over high heat. Arrange potatoes slices in the pan in concentric circles, overlapping the slices, drizzle each layer with butter, season with salt and pepper and spread some of the mushroom duxelle over the entire surface. Repeat to make 4 to 5 layers. Heat the pan on top of the stove until the butter bubbles. Transfer the pan to the oven and bake until the potatoes are golden brown and soft, 20 to 25 minutes. Press the potatoes with a pot lid during the baking once or twice to keep them flat. Remove from the oven and pour out excess butter. Let sit 10 minutes before inverting onto a round platter. ","[Albarino, Pinot Grigio, Sauvignon Blanc, Riesling]" 45296,"Italian Ice Pops 1 (12-ounce) bag or 1 1/2 cups frozen raspberries, defrosted 1/4 cup chopped fresh mint leaves 1 1/2 tablespoons lemon juice (from 1 lemon) 3 or 4 tablespoons simple syrup, recipe follows 14 wooden ice pop sticks 1/4 cup water 1/2 cup sugar Instructions: In a blender, combine the raspberries and the mint. Puree until combined. Add the lemon juice and 3 tablespoons of the simple syrup. Blend to combine. Taste the mixture and add the remaining 1 tablespoon simple syrup if you like. Spoon the mixture into an ice cube tray and freeze for approximately 30 minutes, or until partially frozen. Insert the wooden sticks and return trays to the freezer for another 3 to 5 hours. In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container. ","[Prosecco, Moscato, Vinho Verde, Cava]" 45297,"Guacamole Dip 6 ripe avocados 3 limes, juiced 1 medium yellow onion, chopped 1 garlic clove, smashed then minced 2 serrano chiles, cut into rounds 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped Extra-virgin olive oil Kosher salt Freshly ground black pepper Instructions: Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork. Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 45298,"Grilled Crayfish (or Spiny Lobster) with Dressings Crayfish or spiny lobster Dressings, recipes follow, optional 1 large ripe tomato 1 small finger fresh root ginger, peeled 1 large lemon, juiced 1/2 cup virgin olive oil 1/2 teaspoon salt 3 1/2 ounces (100 grams) butter 1 smallish red onion, peeled and finely diced 1/2 red cl, medium heat, diced 1 lime, juiced 1 large handful cilantro (fresh coriander), roughly chopped 1/2 teaspoon sea salt Instructions: Regardless on the size of your crayfish, they are best cooked whole. This way the carapace acts like an oven itself, whereby the shell heats up and bakes the flesh inside. However, if you are cooking a fairly large crayfish it's advisable to split it down the back with a sharp heavy knife. This will help it to cook quicker and make it more manageable to serve once it's cooked. I love cooking it on a barbecue, but it can be cooked just as well at home under a domestic grill, if split in half. Cooking times will vary, but a whole crayfish of around 1 to 1 3/4 pounds will take about 15 to 20 minutes above a hot barbecue, turning it around to cook through evenly. If the crayfish is halved, it will take between 10 to 15 minutes. A large crayfish, around 2 pounds, will take 25 to 35 minutes and if split, about 15 minutes. Serve grilled crayfish very simply with a little olive oil and lemon juice, or melted butter. However, the following dressings add a little oomph to this delicious meat. Place all of the above in a blender and puree to a thick dressing. Taste for seasoning, then let rest for at least 30 minutes before serving. Heat the butter in a small pan, when it?s bubbling add the onion and cl and cook over a moderate heat until the onion just begins to soften, about 2 minutes. Take it off the heat, stir in the juice, cilantro, and salt. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45299,"Chicken Paella 1/4 cup olive oil 1 tablespoon dark chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
4 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil 1/2 cup diced yellow onion 1/2 cup diced red bell pepper 1/4 cup diced celery 2 sprigs fresh marjoram
1 sprig fresh thyme
Kosher salt and freshly ground black pepper
2 tablespoons minced garlic
3/4 cup tomato puree
2 cups long-grain rice
4 cups chicken stock
1/2 cup fresh cilantro leaves, chopped
1 lemon
2 ripe Hass avocados, sliced, for garnish 1 cup chopped Castelvetrano olives, for garnish Instructions: For the chicken: Preheat the oven to 325 degrees F. Heat a large enameled cast-iron pot over medium-high heat, and add the oil. Mix the chili powder, cumin and coriander together in a bowl. Sprinkle the chicken liberally with salt and pepper and the spice mixture. Add the chicken to the pot, skin-side down, and sear until the skin is golden brown; flip, and sear for another 3 minutes. Remove the chicken thighs to a small baking sheet and transfer to the oven. Bake until the chicken reaches an internal temperature of 165 degrees F. Remove and let rest. For the rice: Heat the olive oil over medium-high heat in the pot that was used for the chicken. Add the onions, peppers, celery, marjoram and thyme. Season with salt and pepper. Cook until the onions become translucent, then add the garlic; cook for another 3 minutes. Add tomato puree and cook for 2 minutes. Add the rice and saute for 2 minutes. Add the chicken stock, bring to a boil and then reduce to a low simmer. Place in the oven and cook for 20 minutes, or until rice is cooked. Let the rice sit for at least 5 minutes, then fluff with a fork. Add the cilantro, and season to taste with salt, pepper and lemon juice. Garnish with avocado and olives. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 45300,"Butterscotch Pie 1 cup packed light brown sugar 4 tablespoons heavy cream
3 tablespoons unsalted butter
2 cups milk
3 tablespoons cornstarch
3 large eggs, separated
1/2 teaspoon vanilla extract
Pinch of salt
1/4 cup granulated sugar
One 9-inch pie crust, homemade or purchased, prebaked as directed
Instructions: Preheat the oven to 350 degrees F. In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture. Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust. Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 45301,"Grilled Cauliflower Salad with Tahini Yogurt Sauce 1/4 cup olive oil 1 tablespoon ground sumac 1 teaspoon ground cumin 1 teaspoon ground turmeric 8 cups cauliflower florets (larger bite-size pieces; from about 1 large head) Kosher salt and freshly ground black pepper 1/3 cup plain whole-milk yogurt 2 tablespoons tahini 2 tablespoons lemon juice 2 cloves garlic, minced 1/2 cup fresh mint leaves, chopped 1/2 cup fresh flat-leaf parsley leaves and tender stems, chopped 3 green onions, chopped 1/2 small red onion, chopped 1/2 cup walnuts, chopped 1/3 cup sultanas or golden raisins Instructions: Preheat a grill to medium-high. Combine 3 tablespoons of the olive oil, 2 teaspoons of the sumac and the cumin and turmeric in a large bowl. Add the cauliflower florets and toss with the spice mix until fully coated.
Place a grill basket or a 12-by-18-inch piece of aluminum foil on the grill, then add the cauliflower in a single layer. Close the lid and grill for 15 minutes. Open the lid and flip the florets with a pair of tongs. Close the lid and grill until the cauliflower is charred in spots and crisp tender, 10 to 15 minutes more. Meanwhile, whisk together the yogurt, tahini, lemon juice, garlic, remaining 1 tablespoon olive oil, remaining 1 teaspoon sumac, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons water in a small bowl. Set the tahini yogurt sauce aside. Transfer the grilled cauliflower to a large serving plate and season with salt. Top with the mint, parsley, green onions, red onions, walnuts and sultanas, then drizzle with the tahini yogurt sauce (see Cook\u2019s Note). Serve warm or at room temperature.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 45302,"White House Apple Crisp 9 medium Honeycrisp apples 1 teaspoon lemon zest plus 2 tablespoons fresh lemon juice 1/4 cup dark brown sugar 1/4 cup granulated sugar 1/2 teaspoon ground cinnamon 1/8 teaspoon kosher salt 2 tablespoons local honey 2 teaspoons vanilla extract 1 tablespoon unsalted butter 2 tablespoons cornstarch 1/4 cup apple juice Nonstick cooking spray, for the casserole dish 1 1/2 cups quick-cooking oats 1 1/2 cups all-purpose flour 3/4 cup dark brown sugar 1/4 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1 tablespoon plus 1 teaspoon local honey 1 1/2 sticks (12 tablespoons) unsalted butter, melted Chocolate chip ice cream, for serving, optional Instructions: For the filling: Preheat the oven to 345 degrees F. Peel, core and slice the apples to 1/4-inch thickness. Combine the apples, lemon zest and juice, brown and granulated sugars, cinnamon, salt, honey, vanilla and butter in a large pot. Cook on medium heat, gently stirring, until the apples are slightly tender, 8 to 10 minutes. Mix together the cornstarch and apple juice in a small bowl. Pour over the apple filling, stir together and cook until it comes to a boil. Pour the apple mixture into a lightly sprayed 8-cup casserole dish. Set aside. For the topping: Place the oats, flour, brown sugar, salt and cinnamon in a large bowl. Lightly stir together by hand. Pour in the honey and melted butter. Mix until incorporated. Sprinkle all over the apple filling. Bake for 45 to 55 minutes or until the topping is golden all over and the filling has begun to bubble around the edges. Serve with chocolate chip ice cream on top if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 45303,"Neely's Fish and Chips Peanut oil, for frying Kosher salt 3 large russet potatoes, unpeeled and scrubbed, cut into 1/4-inch French fries 2 cups all-purpose flour, divided 1/3 cup cornstarch 1 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 teaspoon smoked paprika 1 teaspoon baking powder Freshly ground black pepper 1 cup beer 8 (4-ounce) cod fillets Gina's Spicy Tartar Sauce, recipe follows 1 cup mayonnaise 3 tablespoons hot pepper relish 1 clove garlic, minced Dash hot sauce Salt and freshly ground black pepper Instructions: Preheat a deep-fryer with oil to 375 degrees F. Bring a large pot of water to a boil over medium heat and add some salt. In small batches, add the cut potatoes and cook for 4 minutes, until they are soft. Carefully remove them from the boiling water and shock in a bowl of icy cold water. Drain and dry well with paper towels. Arrange the potatoes on a paper towel lined sheet tray and let air-dry. Repeat with each batch. In a large bowl, whisk together 1 cup of the flour, the cornstarch, garlic powder, cayenne, smoked paprika, baking powder, and salt and pepper, to taste. Add the beer and whisk until incorporated. The batter will be slightly lumpy. Add the remaining 1 cup of flour to a pie plate. In batches, dredge the fish fillets in the flour, then the beer batter. Let the excess batter drip off and gently lower into the fryer. Fry until golden brown and flip, roughly 2 to 3 minutes. Remove from the oil and arrange on a serving platter. Add the blanched potatoes to the deep-fryer and fry until golden brown and crisp, about 5 to 6 minutes. Remove to paper towels to drain and sprinkle with kosher salt. Transfer to a serving bowl and serve with the fried fish and the Spicy Tartar Sauce. Combine all the ingredients in a serving bowl. Cover with plastic wrap and let the flavors develop in the refrigerator for at least 1 hour before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45304,"Passover Gefilte Fish 1 head (about 2 1/2 pounds) green cabbage 1/2 cup matzoh meal 1 tablespoon olive oil 1/2 medium (5 ounces) onion, minced 2 pounds whitefish fillets, such as pike, carp, or whitefish, cut into chunks 3 eggs, separated 1/2 cup chopped Italian parsley 2 tablespoons (6 or 7 sprigs) chopped fresh tarragon leaves 2 to 3 teaspoons salt 1/2 teaspoon freshly ground white pepper Cayenne pepper, to taste 1 quart fish stock 1 medium carrot, peeled and cut into julienne 1 medium leek, white part only, cut into julienne Homemade Horseradish, recipe follows Instructions: Preheat the oven to 375 degrees F.
Blanch the head of cabbage in boiling salted water, about 5 minutes, then place in a basin of cold water. Remove the whole leaves and cut away the tough core. As you peel off the outer leaves, you may have to return the head of cabbage to the boiling water to soften the inner leaves. Dry on a clean towel and reserve.
Place the matzoh meal in a small bowl. Cover with 1 cup of stock and let soak until needed.
In a small skillet, heat the olive oil. Over medium heat, saute the onion until wilted, 4 to 5 minutes. Do not brown. Cool.
In a wooden bowl or on a chopping board, chop the fish fine with a chopper or large knife. Add the matzoh meal with the stock, the cooled onions, 3 egg yolks, the chopped parsley and tarragon, 2 teaspoons of salt, white pepper, and cayenne, and continue to chop until well combined. In a clean, medium bowl, whisk the egg white until firm but not stiff. Stir a little into the fish mixture, then, quickly but gently, and fold in the remaining whites. To test for flavor, bring a little fish stock to a simmer, add a small ball of the fish mixture and cook for about 5 minutes. Taste and correct seasoning.
Heat the remaining fish stock and spoon a little into an 11 by 17-inch baking pan. Divide the fish mixture into 12 portions, about 4 ounces each, and enclose each portion in 1 or 2 cabbage leaves. You will find that when the leaves get smaller, you will have to use 2 leaves to wrap the fish. As each package is formed, place in the prepared baking pan, seam-side down. This size pan holds the 12 packages comfortably. Pour the remaining stock over the fish and top with the julienned carrots and leeks. Cover the pan with foil and bake for 30 minutes. Let cool in the stock and refrigerate until needed.
Presentation: Place 1 package of fish on each of 12 plates, garnishing with some of the julienned carrots and leeks. Serve with homemade horseradish, white or red.* Homemade Horseradish: To make white horseradish, finely grate peeled fresh horseradish into a small bowl, cover with plastic wrap, and refrigerate until needed. To make red horseradish, boil 1/2 pound red beets until tender. Peel and then finely grate into a medium bowl. Add about 1/2 cup grated horseradish, or to taste, and combine thoroughly. Refrigerate, covered, until needed. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 45305,"Simple Lasagna 2 pounds hamburger 1 pound hot breakfast sausage 3 cloves garlic, finely chopped One 28-ounce can diced tomatoes One 6-ounce can tomato paste Freshly ground black pepper 1 tablespoon olive oil Salt 10 ounces lasagna noodles 1 pound mozzarella 10 to 12 fresh basil leaves 1/4 cup fresh flat-leaf parsley leaves 3 cups low-fat cottage cheese 1 cup freshly grated Parmesan 2 eggs, beaten Instructions: In a large skillet over medium-high heat, saute the hamburger, sausage and garlic until brown. Drain off the excess fat. Add the tomatoes with their juice, tomato paste, 1/2 teaspoon salt and some freshly ground black pepper. Stir together well. Simmer over low heat, uncovered, for 45 minutes, stirring occasionally.
Meanwhile, bring a large pot of water to a boil. Add the olive oil and a dash of salt. Cook the lasagna noodles according to the package directions until al dente. Drain the noodles and lay them flat on a piece of aluminium foil to keep their shape.
Preheat the oven to 350 degrees F.
Grate the mozzarella cheese and set aside.
Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. Add half the herbs to the meat mixture and stir together. In a medium bowl, combine the other half of the herbs, the cottage cheese, 1/2 cup of the Parmesan and the eggs, and stir together well.
Now let's assemble the lasagna! Begin by laying 4 lasagna noodles in the bottom of a deep rectangular baking pan; the noodles should slightly overlap. Spoon half the cottage cheese mixture onto the noodles; spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Spoon just under half the meat mixture on top of the mozzarella, and spread evenly, being careful not to disrupt the layers below. Now repeat the process, beginning with a layer of lasagna noodles, followed by the cottage cheese mixture, followed by the mozzarella and ending with a thick layer of the meat mixture. Sprinkle the remaining 1/2 cup Parmesan over the top. Bake until the lasagna is hot and bubbly, 35 to 45 minutes. Allow to stand 10 minutes before cutting into squares. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 45306,"Spicy Shrimp and Grits with Andouille Sausage Redeye Gravy 2 tablespoons canola oil 8 ounces andouille sausage, sliced into 1/4-inch rounds 4 large shallots, medium dice 6 cloves garlic, thinly sliced 2 teaspoons Creole or Cajun spice mix 2 cups chicken stock or broth 1/2 cup strong brewed coffee 1/4 cup Worcestershire sauce 1 tablespoon Tabasco sauce 2 tablespoons unsalted butter 1 1/2 pounds shrimp, peeled and deveined Cheesy Grits, recipe follows Green onions, chopped, for garnish 2 1/2 cups whole milk 4 tablespoons unsalted butter 2 teaspoons kosher salt, plus more for seasoning 1 teaspoon ground black pepper, plus more for seasoning 1 1/2 cups quick-cooking grits 2 cups shredded sharp Cheddar Instructions: Heat the oil in a 12-inch skillet over medium-high heat. Add the andouille sausage, shallots, garlic and 1 teaspoon Creole spice mix and cook until the shallots become translucent and the sausage browns, 10 to 12 minutes. Add the chicken stock, coffee, Worcestershire sauce and Tabasco sauce to the skillet and bring to a boil. Add the butter, reduce the heat and simmer until reduced by one-third. Add the shrimp and remaining teaspoon Creole spice mix and simmer until the shrimp are just cooked through, 5 to 6 minutes.
Divide the cheesy grits among bowls and top with the shrimp and redeye gravy. Garnish with the green onions. Combine the milk, butter, salt, pepper and 2 1/2 cups water in a 4-quart saucepan over high heat. Just before the mixture comes to a boil, slowly add the grits, stirring constantly to avoid clumps. Turn the heat to low and cook for 15 minutes, stirring occasionally. Stir in the Cheddar until completely melted. Adjust seasoning if necessary. If the grits are a little thick, add more water until the desired consistency is reached. Cover and keep warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 45307,"Carbonara 4 1/2 ounces guanciale, chopped (or pancetta or bacon) Kosher salt
One 1-pound box bucatini 4 ounces mascarpone
2/3 cup grated pecorino, plus more for serving 2 to 3 teaspoons cracked black pepper
4 large eggs 1 tablespoon olive oil Instructions: Heat a small pan over low heat and add the guanciale. Cook until the fat is rendered. Set aside. Bring a large pot of salted water to a boil over high heat. Cook the bucatini according to the package instructions until al dente. Reserve 1 cup of the cooking water then drain the pasta. Add the reserved pasta water to a 12-inch saute pan and bring to a boil; whisk in the mascarpone. Then add the cooked pasta, pecorino and pepper and stir to combine. Keep warm. Heat the oil in a medium skillet over medium heat. Crack the eggs into the pan and fry, basting with the oil, until just set.
Place the pasta in 4 serving bowls, sprinkle with the guanciale and put an egg on top of each. Sprinkle with more pecorino if desired. ","[Chardonnay, Sauvignon Blanc, Chianti, Barolo]" 45308,"Lemon Bars 3/4 cup sifted all purpose flour (3 ounces) 1/4 cup yellow cornmeal Pinch of salt 1/8 teaspoon baking soda 2 tablespoons unsalted butter, at room temperature 1 cup sugar, divided 1 egg yolk 1 tablespoon nonfat yogurt 1/4 teaspoon vanilla 2 eggs 1 egg white 1/2 cup strained fresh lemon juice Grated zest of 1 large lemon 1/4 cup all purpose flour Powdered sugar from dusting Instructions: Position rack in lower third of oven and Preheat oven to 350 degrees. Spray a 13 by 9 inch pan lightly with vegetable oil spray. Make the crust: Stir the 3/4 cup of flour, the corneal, salt and baking soda together with a whisk to combine. Set aside. In a medium mixing bowl, beat the butter until creamy. Add 1/3 cup of the sugar and beat at high speed for about one minute or until mixture loses its crumbly texture and begins to form a mass. Beat in the egg yolk, yogurt, and vanilla. Add the dry ingredients and beat on low speed just until combined. Scrape the bowl and beater. Knead the mixture briefly with your hands to mix thoroughly. Press the dough evenly into the pan and prick all over with a skewer or fork. If pan is light weight, place on baking sheet. Bake until brown on top, about 20 to 25 minutes. Make the topping: Whisk eggs and the egg white with the remaining sugar until combined. Whisk in the lemon juice and zest. Whisk in the 1/4 cup of flour. When crust is brown, turn oven temperature down to 300 degrees. Pour topping over hot crust and bake 15 to 20 minutes, or until topping barely jiggles in the center when you shake the pan gently back and forth. Cool on a rack. Chill before cutting into squares. Serve cold or at room temperature (I like them cold) dusted with powdered sugar. They last a couple of days but are most delicious on the day they are baked. Do not freeze. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45309,"French Pork Chops 1 (14-ounce) bag frozen sliced carrots 1 (8-ounce) package sliced fresh button mushrooms 1 (15-ounce) can whole peeled tomatoes (recommended: Muir Glen) 1 (15-ounce) can cannellini beans, drained (recommended: Progresso) 4 boneless, thick-cut, pork loin chops, rinsed and patted dry Salt and freshly ground black pepper 1 tablespoon plus 1 teaspoon herbs de Provence, divided 1 (10 3/4-ounce) can condensed cream of potato soup (recommended: Campbell's) 1/4 cup Dijon mustard 1 tablespoon tomato paste 3 tablespoons dry sherry (recommended: Christian Stockers) 2 teaspoons butter 3 tablespoons seasoned bread crumbs 1 tablespoon freshly chopped parsley leaves Instructions: Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker. Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables. In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops. Cover and cook on low setting for 4 to 6 hours. In a saute pan over medium-high heat, melt butter. When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted. Serve pork chops and vegetables sprinkled with bread crumbs and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvedre)]" 45310,"Herb Rubbed Roasted Tenderloin of Beef 2 sprigs rosemary 2 sprigs thyme 1/2 bunch chervil 1/4 cup olive oil 51/2 pound beef tenderloin 1 teaspoon salt 1 teaspoon pepper Instructions: Chop the herbs and blend them with the olive oil. Rub the mixture on the tenderloin and let sit overnight in the refrigerator. Season with salt and pepper. Preheat the oven to 350 degrees F. In a griddle or large skillet sear the beef on all sides until brown. Place in the preheated oven and roast until the internal temperature is 120 degrees F on an instant-read thermometer. Let the tenderloin rest for 15 minutes before slicing. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 45311,"Chocolate-Glazed Yellow Cupcakes 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, room temperature 2/3 cup sugar 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled slightly 2 teaspoons pure vanilla extract 1/2 cup milk 1 cup chopped semisweet chocolate 1/2 cup heavy cream Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Whisk the flour, baking powder, and salt together in a medium bowl. Beat the eggs and sugar, in a medium bowl, with an electric mixer on medium speed until light and foamy, about 2 minutes. Continue to beat and gradually pour in the butter and then the vanilla. Reduce the mixer speed to low, add the flour mixture in two additions, alternating with the milk, until just incorporated. Take care not to over mix the batter. Divide the batter evenly between the prepared cups. Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool the cupcakes on a rack in the pan for 10 minutes, then remove to the rack and cool completely. Put the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute. Then gently stir until smooth and glossy. Cool the glaze slightly until thickened but not hard. Spread 1 tablespoon of glaze on top of each cupcake or dip the top of the cupcake in the glaze. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 45312,"Cilantro Fries Nonstick cooking spray 1 bunch fresh cilantro 1 small clove garlic 1 (28-ounce) bag frozen potato wedges, preferably organic, thawed 2 tablespoons olive oil 1 tablespoon kosher salt Instructions: Preheat the oven to 450 degrees F. Grease a baking sheet with nonstick cooking spray. Combine the cilantro and garlic in a food processor and process until combined. Toss the potato wedges with the cilantro-garlic mixture and the olive oil, coating evenly. Spread the potatoes wedges onto the prepared baking sheet and bake for 20 minutes, flipping the potatoes after 10 minutes to crisp on the other side. Season the potatoes with the salt and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 45313,"How to Make Classic Cole Slaw | Creamy Cole Slaw 1 head green cabbage, finely shredded 2 large carrots, finely shredded 3/4 cup best-quality mayonnaise 2 tablespoons sour cream 2 tablespoons grated Spanish onion 2 tablespoons sugar, or to taste 2 tablespoons white vinegar 1 tablespoon dry mustard 2 teaspoons celery salt Salt and freshly ground pepper Instructions: Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45314,"Kobe, Avocado and Sweetbreads 1/4 cup butter 2 diced yellow onions 2 carrots 1 bunch celery 4 lemons, divided Salt 3 pounds sweetbread 1/4 cup cream 1 tablespoon smoked paprika 1 cup all-purpose flour Black pepper Vegetable oil, for frying 4 Hass avocados 3 pounds cleaned and cut Kobe beef into 3-inch long strips Salt and pepper Vegetable oil 3 jalapenos 1/4 cup extra-virgin olive oil 4 lemons, zested 4 limes, zested Watercress, for garnish Instructions: In a stainless steel pot, add the butter and turn on the flame to medium. Let the butter melt and then add the onions and let them slowly cook until translucent. Make a simple court bouillon; chop the carrots, celery, 1 whole lemon, cut in half and add to a medium saucepan. Add 2 to 3 cups of water and bring to a boil. Add salt. Once the liquid is boiling, add the sweetbreads and cook for about 10 minutes. Once the sweetbreads have been blanching for 10 minutes, take them out and drop them in an ice bath. Let them cool down for about 3 to 5 minutes, take them out and peel off the outer membrane and discard. Cut the sweetbreads in 1 to 2-ounce pieces and reserve. In a high-speed blender, add the onions and the cream, smoked paprika and about 4 ounces of the sweetbreads. Puree until a smooth consistency is reached, season, to taste, with salt and pepper. Heat in a medium size pot with the vegetable oil; bring it up to 350 degrees F. Coat the remaining sweetbreads with all-purpose flour and fry them until golden brown and crispy. Season with salt and pepper and drain on paper towels. In the meantime, cut the avocado in half and peel off the skin. Using a mandolin, slice the avocado lengthwise and place in between two pieces of plastic wrap. Turn on a medium size skillet to high. Season the Kobe strips with salt and pepper. Add a small amount of oil to the skillet. Once the oil is smoking, add the strips and sear each side, should be done fast, the meat should be served rare. Cut the jalapeno in half, take the seeds out and finely dice. Burn the jalapeno with a torch until it is caramelized and mix with olive oil. Season, to taste, with salt and pepper. Reserve the meat and let it cool down to room temperature. Toss the meat with a good amount of lemon and lime zest, add this to the center of the avocado and begin to roll it like a cigar. Repeat with remaining avocado. Cut the avocado roll into 4 pieces. Place some of the jalapeno mixture on the bottom of each plate. Add the cut avocado roll on top. Next, to the roll add a small amount of the paprika soubise sauce. Place a small piece of the crispy sweetbread on top of the sauce. Cut remaining lemons into wedges and place next to the sweetbread. Garnish with the watercress and a drizzle of olive oil. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 45315,"Caribbean Tiger Prawns with Grilled Pineapple Salsa 1 tablespoon agave syrup 1 tablespoon sugar
Juice of 1 lemon
Juice of 1 lime
2 tablespoons olive oil, plus for oiling grill
1 teaspoon cl flakes
1 teaspoon paprika
3 cloves garlic, finely chopped
1 thumb-size piece ginger, finely chopped
Zest of 1 orange Salt and pepper
12 tiger prawns, peeled and deveined 1 pineapple, cored and cut into 1/2-inch dice 2 heirloom tomatoes, cut into 1/2-inch dice
1 jalapeno, seeded and finely diced
1 red onion, finely diced
1/2 bunch parsley, chopped
Salt
1 1/2 cups sour cream 1 tablespoon agave syrup Juice of 1 lemon 1/2 bunch cilantro, chopped
Instructions: For the prawns: In a measuring cup, whisk together the agave, sugar, lemon juice and lime juice until the sugar is dissolved. Pour half of the mixture into a large bowl; reserve the rest in the cup for serving. To the marinade in the bowl, add the olive oil, cl flakes, paprika, garlic, ginger, orange zest, and salt and pepper to taste. Add the prawns, stirring to coat. Set aside to marinate for 10 to 20 minutes. For the grilled pineapple salsa: Prepare a grill for medium-high heat. Thread the pineapple cubes onto skewers. Grill until grill marks appear, turning once, 3 minutes per side. Remove the skewers from the heat; turn the heat down to medium. Remove the pineapple cubes from the skewers and place in a large bowl, along with the tomatoes, jalapenos, red onions, parsley and a pinch of salt. Stir to combine, then set aside. For the cilantro crema: Stir together the sour cream, agave, lemon juice and cilantro. Set aside. Grill the prawns: Clean and lightly oil the grill grates. Remove the prawns from the marinade and grill, turning once, until grill marks appear and the prawns are cooked through, about 2 minutes per side. Serve the prawns drizzled with the reserved marinade and the cilantro crema, and with the pineapple salsa on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45316,"Frozen Cactus Pear Margaritas 9 ounces white tequila 4 ounces orange-flavored liqueur (recommended: Cointreau) 4 ounces cactus pear juice, plus more for the rim 2 ounces fresh lime juice 1 1/2 cups crushed ice Coarse salt, optional Lime wedges, for garnish Instructions: Place tequila, orange liqueur, cactus pear juice, lime juice, and ice in a blender and blend until smooth. Carefully pour a few ounces of cactus pear juice onto a plate and a few ounces of salt onto another plate. Dip the rim of each margarita glass into the juice and then into the salt. Pour margaritas into each glass and garnish with a lime wedge. ","[Tequila, Orange Liqueur, Sauvignon Blanc]" 45317,"Grilled Tuscan Porterhouse with White Bean-Grilled Shiitake Mushroom Salad 1/4 cup extra virgin olive 1 teaspoon coarsely cracked black pepper 1 tablespoon chopped rosemary 1 tablespoon finely chopped garlic 1 (3 pound) porterhouse steak Kosher salt 4 shiitake mushroom caps Olive oil Salt and freshly ground pepper 2 cups warm white beans, cooked or canned rinsed and drained and heated 3 tablespoons chopped fresh parsley 2 tablespoons chopped fresh thyme 3 tablespoons chopped chives 3 plum tomatoes, finely diced 4 tablespoons lemon juice 3 tablespoons olive oil 1 teaspoon finely chopped garlic 1/4 cup grated Parmesan cheese Instructions: Combine all the ingredients in a medium baking dish. Add the steak and toss to coat. Cover and let marinate in the refrigerator for at least 24 hours or up to 2 days. Bring steak to room temperature before grilling. Preheat grill. Remove steak from marinade and wipe off any excess and season with salt to taste. Sear the steak for 3 to 4 minutes per side. Close the grill and continue cooking for 10 to 15 minutes for medium rare. Let rest for 10 minutes. Cut into 1/2-inch thick slices. Preheat grill. Brush mushrooms with some of the oil and season with salt and pepper to taste. Grill for 3 to 4 minutes per side, remove and slice into 1/4-inch slices. Place the warm beans in a large bowl, add mushrooms, herbs and tomatoes. Whisk together the lemon juice, olive oil and garlic and pour over the beans. Add the cheese and season with salt and pepper to taste. ","[Barolo, Chianti, Tempranillo, Garnacha]" 45318,"Sweet Potato Streusel Pie 1 1/2 cups all-purpose flour, plus more for dusting 6 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons cold vegetable shortening 1 tablespoon granulated sugar 1/2 teaspoon salt 3/4 cup all-purpose flour 1/2 cup chopped hazelnuts, almonds or pecans 1/2 cup packed light brown sugar 6 tablespoons unsalted butter, melted 1/4 teaspoon salt 2 cups canned sweet potato puree 1 cup evaporated milk 3/4 cup granulated sugar 2 large eggs, lightly beaten 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg Instructions: Make the crust: Pulse the flour, 2 tablespoons butter, the shortening, granulated sugar and salt in a food processor until it looks like fine meal. Add the remaining 4 tablespoons butter and pulse until it is in pea-size pieces. Drizzle in 2 to 3 tablespoons cold water and pulse until the dough just comes together. Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months; thaw at room temperature.) Roll out the dough into a 13-inch round on a lightly floured surface. Ease into a 9 1/2-inch deep-dish pie plate, fold the overhanging dough under itself and crimp the edge with your fingers. Chill at least30 minutes. Preheat the oven to 350 degrees F. Line the crust with foil and fill with pie weights or dried beans. Bake until golden around the edge, about 20 minutes. Remove the foil and weights; continue baking until golden all over, 10 to 15 more minutes. Transfer to a rack and let cool completely. Make the topping: Combine the flour, nuts, brown sugar, butter and salt in a medium bowl; squeeze into clumps, transfer to a plate and freeze until hard, about 30 minutes. Meanwhile, make the filling: Gently whisk the sweet potato, evaporated milk, granulated sugar, eggs, cinnamon, ginger and nutmeg in a large bowl. Pour into the crust. Transfer to a baking sheet and bake 30 minutes. Scatter the topping on the pie and continue baking until the center is almost set but still jiggles slightly, 30 to 45 more minutes. Transfer to a rack and let cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 45319,"Golden Fig and Mascarpone Tart Feuille de'Bric or phyllo dough 4 fresh white figs, in syrup 1/2 cup mascarpone cheese 1/4 cup heavy cream 1 egg Kosher salt Ground black pepper 1 teaspoon black fig syrup Instructions: Preheat oven to 325 degrees F. Cut Feuille de' Bric sheets into 2 1/2-inch squares, spray with pan spray and crisscross in muffin tins. Bake until golden brown, let cool and remove from pan. In a medium bowl mix figs removed from the syrup with mascarpone cheese, heavy cream, and 1 large egg. Mix on slow speed until figs are well broken. Season with salt and pepper, to taste. Fill tart shell 3/4 of the way and bake for 20 minutes or until filling is firm. Garnish with black fig syrup and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45320,"Peanut Butter Ramen 10 ounces ramen noodles, without the seasoning packet 2 tablespoons plus 2/3 cup olive oil
One 12-ounce bag frozen stir-fry veggie medley, thawed 1/2 cup creamy peanut butter (I like Jif)
6 tablespoons sweet chili sauce
2 tablespoons low-sodium soy sauce
1 lime, juiced
1/2 cup finely chopped green onion
2 teaspoons red pepper flakes
3 cups shredded rotisserie chicken
Instructions: In a large stockpot set over medium-high heat, cook the ramen according to the package directions, then drain and set aside. Heat 2 tablespoons of the oil in a high-sided medium skillet over medium heat. Add the veggie medley and then the peanut butter, chili sauce, soy sauce, lime juice, green onion, red pepper flakes and the remaining 2/3 cup olive oil. Cook, whisking, until the peanut butter is melted and the oil is incorporated, 3 to 5 minutes. Add the drained noodles and the chicken, and toss to coat. Cook until heated through, 3 to 5 minutes. Transfer to a large serving dish and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45321,"Tear-Away Cheesy Bread One 1-pound round loaf country or sourdough bread 2 cups shredded pepper Jack or Cheddar Instructions: Preheat the oven to 350 degrees F. With a large serrated knife, score the bread in 1-inch intervals; turn the loaf and score again creating 1-inch cubes without cutting all the way through. Stuff the shredded cheese evenly into the cut crevices in the bread, and place the loaf on a baking sheet. Bake until the cheese is melted and the corners of the bread are turning golden brown and crisp, 12 to 15 minutes. Let cool for about 5 minutes. Transfer the loaf to a shallow bowl and serve whole at the table for guests to tear apart with their fingers. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 45322,"Caramelized Onion and Breakfast Sausage Strata 1 tablespoon unsalted butter, at room temperature 1 tablespoon olive oil 12 ounces breakfast sausage, casing removed 1 large onion, thinly sliced 3 cups half-and-half 1/4 cup grated Parmesan 10 large eggs Kosher salt and freshly ground black pepper One 12-ounce loaf sourdough bread, crusts removed, cut into 1-inch cubes, preferably stale (about 6 cups) 2 cups shredded Muenster cheese Instructions: Butter a 9-by-13-inch baking dish. Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes; transfer to a bowl with a slotted spoon. Add the onion to the skillet and cook over medium heat, stirring occasionally, until very soft and golden, 20 to 25 minutes. Increase the heat to medium-high and cook, stirring often until golden brown, about 6 minutes more. Set aside. Whisk the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper together in a large bowl. Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Muenster cheese, followed by the sausage-onion mixture. Cover with the remaining bread cubes and pour the half-and-half mixture evenly over top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.) On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Muenster cheese. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 45323,"Pao de Queijo 4 cups tapioca flour 1 1/4 cups milk
1/2 cup water
6 tablespoons grapeseed oil
2 teaspoons kosher salt
2 tablespoons sugar
2 large eggs
1 1/2 cups finely grated pecorino
1 cup shredded mozzarella
1/2 cup guava paste 1/2 cup water
Instructions: For the pao de queijo: Preheat the oven to 400 degrees F. Place the tapioca flour in the bowl of a stand mixer fitted with a paddle attachment. Meanwhile, in a saucepan over medium heat, heat the milk, water, oil, salt, and sugar until simmering. With the stand mixer running on low, incorporate the hot milk mixture into the tapioca flour. Once incorporated, add eggs, one at a time, and continue to mix. Add the cheeses, a little at a time, and mix until incorporated. Divide dough between the cups of a 24-cup mini muffin pan. Bake until bread is golden brown and puffed, 10 to 12 minutes. For the guava sauce: In a small saucepan over medium-low heat, add guava paste. Add water, a little bit at a time, breaking up the guava paste with a heatproof rubber spatula. Cook until it takes on a sauce-like consistency. Serve the pao de queijo with some of the guava sauce drizzled on top. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 45324,"Mini Ham Croissants Store-bought puff pastry, rolled into 1 (10 by 12-inch) rectangle 2 large egg yolks 1 large egg 1/4 cup whole milk 1/2 cup ham, diced Instructions: Preheat oven to 400 degrees. Place the 10 by 12-inch rectangle puff pastry on a lightly floured work surface with the short side in front of you and cut it into four 3-inch wide strips from left to right. Next cut each strip into 6 triangles. Arrange the triangles on the work surface with the tips facing you. Gently pull each tip toward you; this light stretch adds layers to the finished croissant without adding density. Place a small amount of chopped ham on the wide side of each triangle, about 1/2-inch from the edge. Use the tips of your fingers to roll the triangle from the base to the tip. Place the croissants seam side down on a parchment paper-covered baking sheet. Combine egg wash ingredients and brush the tops of the croissants. Bake until well risen and golden brown, about 20 minutes. Cool on a wire rack before serving. All of these puff pastry items are best eaten the day they are made. ","[Champagne, Brut Ros, Prosecco, Cava]" 45325,"Tropical Stovetop Shellfish Steam with Pineapple-Ginger Rice 1 small head of cabbage 1 medium red onion 1/2 pound string beans or roma beans, stems picked 2 medium garnet yams 18 to 24 littleneck clams, scrubbed and rinsed 18 to 24 mussels, debearded and scrubbed 18 to 24 jumbo head on prawns (U-15 are nice) 1 batch Bajan Green Seasoning (recipe follows) 2 tablespoons of butter 2 to 4 banana leaves 2 to 3 fresh bay leaves 4 sprigs thyme 4 scallions, chopped, whites and greens 1 large Spanish onion, coarsely chopped 1 medium green bell peppers, seeded and chopped 1 teaspoon Scotch Bonnet pepper, seeded, and chopped 3 garlic cloves 2 teaspoons fresh thyme leaves 1 teaspoon black pepper 1 tablespoon salt 1 tablespoon chopped parsley 2 teaspoons minced rosemary 2 teaspoons minced sage 1 teaspoon fresh minced marjoram 2 tablespoons lime juice 4 tablespoons tamari 2 tablespoons white wine vinegar 4 \quarter sized\ slices of fresh ginger 2 tablespoons canola oil 1 tablespoon kosher salt 1 cup diced pineapple 3 cups long grain brown rice 2 cups pineapple juice 3 cups water 1 lime, sliced into medium thin wheels 1 sprig of thyme Instructions: Puree medium fine in food processor. Reserve until needed. In a heavy pot, sizzle the ginger in the oil for a minute. Add the salt, pineapple and the rice and stir with a wooden spoon to coat. Add the juice and water and bring to a rolling boil. Reduce heat. Top with lime slices and the thyme sprig. Reduce to very low heat, cover and allow to steam for 30 to 40 minutes or until perfect. Turn off heat and leave covered until ready to serve. METHOD FOR THE SHELLFISH STEAM: Prepare the vegetables. Slice the cabbage and peeled onion into thin wedges (1 1/4 to 1 1/2 inch thick at the widest part). It's okay to leave the cabbage and onions attached at the core. Snip the stem ends from the beans. Peel the yams and slice into 1/2 inch thick rounds. Discard ends Set up steamer. You have 2 options to accommodate 6 to 8 people. You can use 2 large (10-12 inch) steamers stacked, either steel or bamboo or arrange individual portions on 4 inch bamboo steamers and stack them Fill steamer pan at least 2 1/2 inches with water. Line steamer baskets with a single layer of banana leaf (or alternative). Layer some cabbage, yam, onion pieces and clams. Spoon on 2 to 3 tablespoons of Bajan Seasoning. In a medium bowl, toss the shrimp, mussels and beans with 1 1/2 cups of Bajan Seasoning. Layer the shrimp, mussels, and beans attractively over the first layer. Top with butter in small pieces, the bay leaves and the thyme. Lay another leaf on top and tuck around for a snug fit. You may now cover the steamer with a lid and steam over medium-high heat for 20 to 30 minutes or until clams pop open and cabbage is gently cooked. Serve with pineapple-ginger rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45326,"Yogurt Sponge Cake with Fall Berry Compote 6 tablespoons safflower oil 3/4 cup fructose 2 teaspoons vanilla extract 1/2 cup skim milk 1/2 cup plain yogurt, not non-fat 2 cups sifted cake flour 1 teaspoon baking soda 4 egg whites 2 pears, cut into small cubes 1 small apple, peeled, cored and diced Juice of 1 lemon 1 teaspoon grated lemon rind 1/3 cup fructose 1/4 cup water 1 pint raspberries Instructions: Preheat oven to 350 degrees. Grease an 8-inch round cake pan. Line the bottom with parchment paper and set aside. Combine the safflower oil, fructose, vanilla, milk and yogurt in a mixing bowl. Sift together the cake flour and baking soda. Stir into the yogurt mixture. Beat the egg whites until stiff but not dry. Fold into the cake batter. Pour the batter into the prepared pan. Bake about 30 to 35 minutes or until done. Cool in the pan on a wire cooling rack for 10 minutes. Then unmold and cool completely before serving Place the pears, apple, lemon juice, fructose and water in a small saucepan over medium high heat. Bring to a boil then reduce heat and simmer until the fruit softens, about 8 minutes. Add more water if the sauce seems too dry. Add the raspberries and cook a few minutes until they begin to release some of their liquid. Serve the sauce warm or cold with a light sponge cake ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45327,"Ginger-Pumpkin Mousse 4 large egg yolks 1/3 cup sugar 2 tablespoons dark rum 1/2 cup orange juice 15-ounce can solid-pack pumpkin 2 teaspoons pumpkin pie spice Pinch fine salt 1/2 cup chopped crystallized ginger 2 cups heavy cream Instructions: Put about 1-inch of water in a saucepan and bring to a simmer over medium heat. Beat the egg yolks, sugar, rum, and orange juice in a heatproof bowl that can rest in the saucepan without touching the water (we like stainless steel ones) until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs thicken, about 2 minutes. Remove the bowl from the heat and, with the mixers, beat in the pumpkin, spice, and salt. Continue beating until the mixture is cooled. Stir in about 1/2 the ginger. In another bowl, whip the cream until it forms stiff peaks. Fold the whipped cream into the pumpkin mixture. Divide the mousse among 8 bowls or wine glasses, scatter the remaining ginger over the top of each, and cover tightly with plastic wrap. Chill mousses for at least 2 hours and up to 24 hours. Please note: If you are restricting sugar in your diet, you can substitute 1/3 cup sugar substitute for the 1/3 cup sugar. The nutrient value per serving will then be 281 calories, 25 g fat (15 g saturated), 4 g protein, 10 g carbohydrate, 2 g fiber. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 45328,"Idaho-Style Finger Steaks 1 pound boneless beef sirloin or cube steak (1/2-inch thick) 2 cups buttermilk 1 teaspoon Worcestershire sauce 4 teaspoons kosher salt 2 teaspoons freshly ground black pepper 2 teaspoons granulated garlic 2 teaspoons dry mustard 2 teaspoons sweet paprika Vegetable oil, for frying 2 cups all-purpose flour Serving suggestions: french fries and cocktail sauce or BBQ sauce Instructions: Trim the excess fat and silver skin from the steak and cut into strips about 1/2-inch wide and 2- to 3- inches long.
Whisk together the buttermilk, Worcestershire, 2 teaspoons salt and 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a large bowl. Add the steak strips to the buttermilk mixture, toss to coat, cover and refrigerate for 2 hours.
Fill a large Dutch oven with about 3 inches of oil, attach a deep fat fry thermometer and heat to 350 degrees F.
Whisk together the flour, 2 teaspoons salt and the remaining 1 teaspoon each pepper, granulated garlic, dry mustard and paprika in a shallow dish.
Remove the marinating meat with a slotted spoon to a plate. Reserve the buttermilk mixture in the bowl. In batches, dredge the steak strips in the seasoned flour, then back into the buttermilk mixture, and back again into the seasoned flour until well coated.
Dipped a few dredged steak strips in the hot oil. Fry, stirring occasionally, until golden brown and crispy, about 4 minutes. Remove with a clean slotted spoon onto a paper-towel-lined plate.
Serve the steak fingers with BBQ or cocktail sauce and French fries if you'd like. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 45329,"Mashed Potatoes 2 pounds small red potatoes, cut into 1-inch chunks but not peeled 1 cup heavy cream 6 tablespoons unsalted butter Kosher salt to taste Instructions: Put the potatoes in a sauce pan and add enough cold water to cover them by 3 inches. Bring to a boil over high heat and cook, uncovered, for 15 to 20 minutes, until fork tender. Drain the potatoes and set aside. In a saucepan, combine the cream and butter and heat over medium heat to melt the butter. Raise the heat and bring the cream to a boil. Add the potatoes, mashing them with a fork as they are mixed with the cream. Do not mash them too much; they should be a little lumpy. Season with salt and serve hot. ","[Chardonnay, Riesling, Chenin Blanc]" 45330,"Sea Urchin Sauce 2 tablespoons shallots, minced (about 2) 2 cloves garlic, minced 1/4 teaspoon (pinch) crushed hot pepper flakes 1 teaspoon of dry oregano 1 tablespoon olive oil 1/2 cup of sweet vermouth (you may use white wine instead) 1/2 cup chicken stock 4 ounces sea urchin (12 to 18 whole urchins) 1/2 cup butter, cut into chunks 1 tablespoon chopped parsley Salt and ground black pepper to taste 1/2 pound shucked and cooked lobster meat Instructions: In a 9-inch saute pan over medium-high heat sweat shallots, garlic, hot pepper and oregano in the olive oil. About 2 minutes, until limp. Add vermouth and chicken stock, reduce this by half. Add sea urchin, cooking for 30 seconds. Whisk in butter, chunk at a time, breaking up urchins as you mix. Add parsley. Season with salt and pepper. Add lobster at the last minute. Toss in sauce, and the pour over spaghetti. Toss with spaghetti. Pasta: Use same dough as for tortelli-cut as spaghetti. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45331,"Roasted Butternut Squash Soup and Curry Condiments 3 to 4 pounds butternut squash, peeled and seeded 2 yellow onions 2 McIntosh apples, peeled and cored
3 tablespoons good olive oil Kosher salt and freshly ground black pepper 2 to 4 cups chicken stock, preferably homemade 1/2 teaspoon good curry powder Scallions, white and green parts, trimmed and sliced diagonally Flaked sweetened coconut, lightly toasted Roasted salted cashews, toasted and chopped Diced banana Instructions: Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 45332,"cl Cheese Casserole Nonstick cooking spray 4 cups baked tortilla chips, 2 1/2 ounces 6 egg whites
4 large eggs
1/4 cup skim milk
3/4 teaspoon ancho chili powder
1/8 teaspoon freshly ground black pepper
1 (4-ounce) can mild chopped green chiles
1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish
1/2 cup shredded sharp Cheddar cheese, about 2 ounces
1/2 cup shredded pepper jack cheese, about 2 ounces
1/2 cup prepared green salsa verde
Reduced-fat sour cream, optional Instructions: Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish. Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes. Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45333,"Green Bean Casserole 2 pounds fresh green beans, ends cut off Salt 4 slices bacon, cut into 1/4-inch pieces 3 cloves garlic, minced 1 red bell pepper, diced 1/2 whole large onion, chopped 4 tablespoons (1/2 stick) butter 4 tablespoons all-purpose flour 2 1/2 cups whole milk, plus extra for thinning if needed 1/2 cup half-and-half Freshly ground black pepper 1/8 teaspoon cayenne pepper 1 cup grated sharp Cheddar 1 cup panko breadcrumbs Instructions: Preheat the oven to 350 degrees F. Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside. Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside. In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat. Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45334,"Grilled French Cut Chicken with Garden Salsa 1 (10-ounce) chicken breast 4 cups mixed leaf greens, (3 types) 6 ounces garden salsa, recipe follows 4 potatoes 1 tablespoon butter Olive oil Salt and pepper 1 cup rice wine vinegar 3 cups olive oil 5 cups diced yellow squash 8 cups tomatoes, diced fine 2 1/2 cups red onion, diced fine 1 cucumber, peeled and seeded, diced fine 1 cup red pepper, diced fine 2 tablespoon cracked black pepper 4 tablespoons fresh basil Salt, to taste Instructions: Preheat oven to 375 degrees F. Mark chicken breast on grill, finish in oven for 20 minutes. Toss the mixed greens with 4 ounces garden salsa. Place mixed greens on a dinner plate top with chicken breast. Finish with 2 ounces of salsa and place grilled potatoes around outside of plate. Preheat oven to 375 degrees F. Clean and butter whole potatoes, bake until soft, about 1 hour. Cut cooked potatoes in quarters, toss in oil and season with salt and pepper. Chill until ready to use.
Yield: 1 serving Mix vinegar and olive oil. Mix all vegetables and season. Pour liquid over vegetables, cover and store in the refrigerator until ready to use.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45335,"Red Tram Martini 1-ounce vodka 1/2-ounce Cointreau Splash lime juice Splash cranberry juice Instructions: To enjoy \On The Rocks, pour ingredients over ice in rocks glass. To enjoy \Up\ pour ingredients into shaker. Shake or stir, then pour into martini glass. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 45336,"Mahi Mahi with Peach-Cucumber Salsa 4 4- to 6-ounce pieces mahi mahi (or grouper, snapper or halibut) Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil Instructions: Make the salsa: In a large bowl, combine the peaches, cucumber, red onion, jalapeno, cilantro and lime juice and season with salt and pepper. Cover and refrigerate until ready to serve. Make the fish: Season the mahi mahi with salt and pepper. Heat the olive oil in a nonstick skillet over high heat. Sear the fish until opaque in the center, 3 to 4 minutes per side, depending on the thickness. Transfer the fish to a platter and top with some of the salsa. Serve any extra salsa on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45337,"Black-and-White Layer Cake 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for the pans 3/4 cup unsweetened cocoa powder, plus more for the pans 1 cup whole milk 1 3/4 cups granulated sugar 2 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3 large eggs 1 teaspoon pure vanilla extract For the frosting: 8 ounces white chocolate, chopped, plus shaved chocolate for topping 3 sticks unsalted butter, at room temperature Pinch of salt 2 1/2 cups confectioners' sugar 1 1/2 teaspoons pure vanilla extract Shaved dark chocolate, for topping Instructions: Make the cake: Preheat the oven to 325 degrees F. Butter two 8-inch-round cake pans and dust with cocoa powder, tapping out the excess. Combine the butter, milk and 1/2 cup water in a saucepan and bring to a simmer. Transfer to a large bowl, add the cocoa powder and granulated sugar and whisk until smooth. Let cool slightly, about 5 minutes. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the eggs and vanilla into the cocoa mixture, then stir in the flour mixture in two additions until just combined (it's OK if there are a few small lumps). Divide the batter between the prepared pans; tap the pans against the counter to remove any air bubbles. Bake until a toothpick inserted into the centers comes out with a few moist crumbs, about 35 minutes. Let cool 10 minutes in the pans, then run a knife around the edges and invert onto a rack to cool completely. Make the frosting: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; let cool. Beat the butter and salt in a large bowl with a mixer on medium speed until fluffy, about 3 minutes. Beat in the melted white chocolate until combined. Gradually beat in the confectioners' sugar until smooth and fluffy; beat in the vanilla. (If the frosting is too soft to spread, chill about 15 minutes.) Place one cake layer on a platter and spread with one-third of the frosting. Top with the second cake layer; cover the whole cake with the remaining frosting. Top with shaved white and dark chocolate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45338,"Anise Spiced Mulled Wine One 750-milliliter bottle Cabernet Sauvignon 2 cups apple cider
1/4 cup brandy
1/4 cup agave syrup 2 pods star anise
2 cinnamon sticks
2 oranges
1 lemon
Instructions: Combine the wine, cider, brandy, agave, anise and cinnamon in a saucepan. Zest the oranges into long strips, then juice them, along with the lemon. Bring the wine mixture to a simmer, then let simmer for 8 minutes. Turn the heat off and stir in the juices. Divide the orange strips among 8 to 10 warm mugs, then ladle the wine into them. ","[Cabernet Sauvignon, Pinot Noir, Merlot]" 45339,"Cinnamon Roll Cookies 4 3/4 cups all-purpose flour (see Cook's Note) 2 tablespoons ground cinnamon 1 tablespoon baking powder 1/2 teaspoon fine sea salt 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup packed light or dark brown sugar 3 large eggs, at room temperature 1 tablespoon vanilla extract 1/2 cup granulated sugar 1 1/2 teaspoons ground cinnamon 2 cups confectioners' sugar 1/2 cup heavy cream 3 tablespoons whole milk, plus more as needed Instructions: For the cookie dough: Preheat the oven to 375 degrees F and line 2 to 4 baking sheets with parchment (use 2 if you're baking in batches, 4 only if you have them). In a medium bowl, whisk the flour, cinnamon, baking powder and salt to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, mixing well to fully incorporate and scraping the bowl well after each addition. Add the vanilla and mix to combine. Add the dry ingredients in 2 to 3 additions, mixing to incorporate and gently scraping the bowl before continuing.
Cover the dough loosely with plastic wrap. Working with a few pieces at a time, divide the dough into heaping tablespoon pieces, rolling each into a ball. Then roll each dough ball into a strand about 7 inches long. Starting at one end, form each dough strand into a spiral; it should look like a cinnamon roll when seen from above.
For the cinnamon-sugar coating: In a small bowl, stir together the granulated sugar and cinnamon to combine. Gently press the top of each dough spiral into the sugar mixture, giving it a slight all-over coating, then transfer to the prepared baking sheets. Leave at least 1/2 inch between each spiral and stagger the rows. Bake until the cookies are browned and crisp, 18 to 20 minutes. Transfer to wire racks to cool completely. For the glaze: In a medium bowl, whisk together the confectioners' sugar, cream and milk; the glaze should be thin enough to easily flow off a spoon.
Spoon 1 to 2 teaspoons of glaze in the center of each cookie, using the back of your spoon to spread it slightly and allowing it to drip down the sides naturally (see Cook's Note). Let set for 30 minutes at room temperature for the glaze to firm up. The cookies can then be stored in an airtight container in a single layer for up to 1 week.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45340,"Chocolate Stacks 4 boxes of Nabisco Famous Wafers 2 pints of heavy whipping cream 1 cup of sugar 3 jiggers of Canadian whiskey (use a blended whiskey for better results) 2 teaspoons of real vanilla extract 1 jar of maraschino Cherries 1 can of Hershey's chocolate syrup (refrigerated) 1 pound of slivered almonds 1 bottle of Betty Crocker's Decor Nonpariel's Instructions: In a cold metal bowl, beat the whipping cream to the soft peak stage and add the sugar and vanilla extract slowly. As the whipping cream comes up to the hard peak stage, add the whiskey slowly. (Sample to insure taste.) In a food processor, grind 3/4 of the slivered almonds into a fine powder. Place in a bowl and set aside. (Reserve 1/4 as decoration during final assembly.) Assembly: Begin by placing one wafer on your tray. Paint the top of it with a thin layer of Hershey's sauce. Next add a teaspoon of the ground almonds and spread it evenly. Then add a teaspoon of the whipping cream mixture. Repeat this until you have 6 layers and top it with a dollop of whipping cream. Add a cherry to the top of each stack and a few whole slivered almonds. Then garnish lightly with the Decor Nonpariels. Cover the completed pan of stacks with a sheet of Glad wrap and put them into the refrigerator overnight. Note: The whipping cream will soften the wafers. You will need to serve and eat these stacks within the next two or three days. After that the cream starts to harden and they don't taste a good. ENJOY! This recipe will yield two trays of 24 stacks. Two per person will serve 12. You will need two aluminum roasting pans to hold the completed dessert. ","[Port, Tawny Port, Moscato, Riesling]

" 45341,"Almond Citrus Cupcake Nonstick cooking spray, for spraying liners 2 cups cake flour
1 2/3 cups granulated sugar
1 cup almond meal
1 tablespoon baking powder
3/4 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter, at room temperature
4 egg whites
1 egg
1 cup whole milk
2 tablespoons freshly squeezed orange juice
2 teaspoons vanilla extract
1 teaspoon almond extract
Zest of 1 lemon
8 ounces cream cheese, at room temperature 4 ounces (1 stick) unsalted butter, at room temperature
1 pound confectioners' sugar
2 tablespoons orange zest (from about 1 large orange)
2 tablespoons freshly squeezed orange juice 1 teaspoon vanilla extract
Pinch salt
Instructions: For the cupcake batter: Preheat the oven to 325 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray. In the bowl of a stand mixer with a paddle attachment, mix together the cake flour, granulated sugar, almond meal, baking powder and salt. Add the butter and mix until crumbly in appearance, about 1 minute. Add the egg whites and whole egg and mix on medium until fluffy, about 1 minute. In a medium mixing bowl, combine the milk, orange juice, vanilla extract, almond extract and lemon zest. Mix approximately a third of the wet ingredients into the flour mixture. Scrape down the sides of the mixing bowl and beat for 1 minute on medium speed. Continue two more times with the remaining wet ingredients, beating for 1 minute between additions. Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, about 20 minutes. Remove from the pans and cool. For the frosting: In the bowl of a stand mixer, beat together the cream cheese and butter on medium speed until completely combined and free of lumps, about 2 minutes. On the lowest speed, slowly add the confectioners' sugar and mix until combined, about 1 minute. Add the orange zest and juice, vanilla extract and salt and mix on medium speed until light and smooth, about 2 minutes. To assemble, frost the cooled cupcakes with the citrus frosting using a pastry bag fitted with a star tip. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45342,"Tesuque Village Market Tortilla Soup Recipe 11 cloves garlic 4 medium sized onions, quartered 11 fresh green Anaheim chiles Olive oil 8 cups chicken stock 6 cups plum tomatoes (whole or crushed) 1 tablespoon ground cumin 1 tablespoon paprika 1 tablespoon granulated garlic 1 1/4 pounds tortilla chips Salt Freshly ground black pepper Cotija cheese Cilantro leaves, chopped 9 ripe tomatoes 7 fresh jalapenos Instructions: Preheat an oven to 350 degrees F. Place the tomatoes, jalapenos, garlic, onions, and green chiles onto a sheet pan or cookie sheet and then drizzle with olive oil. Place the sheet tray into the preheated oven and roast until they turn golden brown, about 15 to 20 minutes. Remove from the oven and set aside. Into a large stockpot add the chicken stock, plum tomatoes, and roasted veggies and cook over medium heat for two minutes. Add cumin, paprika, granulated garlic, and tortilla chips and then simmer for 10 minutes. *Remove stock pot from the flame and pour the contents into a blender. Puree the mixture, starting on low and then increase speed to high, until well combined. Work in batches if all the liquid does not fit into your blender. Season with salt and freshly ground black pepper. Return the pureed soup to a clean pot and simmer to keep warm until you're ready to serve. Garnish with tortilla strips, cotija cheese, and cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 45343,"Jimmy's Favorite Garlic Bread Garlic Butter, recipe follows 1 loaf sourdough bread, cut in 1/2 Basil leaves 8 ounces sun-dried tomatoes, chopped 1 1/2 tablespoons grated Parmesan 2 heads garlic Olive oil Salt and freshly ground black pepper 3/4 pound unsalted butter, at room temperature 1/2 cup mayonnaise Pinch paprika 1 tablespoon Italian seasoning 1 tablespoon chopped Italian parsley leaves 1 teaspoon salt 1 teaspoon crushed red pepper 1/4 cup grated Parmesan Pre heat oven to 350 degrees F. Instructions: Liberally apply garlic butter to bread halves. Bake in oven until light golden brown. Remove and top with basil, sun-dried tomatoes and Parmesan. Cut into 2-inch slices. Slice the tops off the garlic heads, place in a piece of foil, drizzle olive oil, and season with salt and pepper. Place in oven and bake for 1 hour, or until soft. Squeeze roasted garlic out into medium mixing bowl. Add remaining ingredients and thoroughly mix together, divide in half, and refrigerate. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 45344,"Mushroom-Leek-Pea Soup with Lemon-Ginger Creme Fraiche 1 can mushroom soup 1 can potato leek soup
1 can pea soup
1 cup creme fraiche
1 teaspoon grated ginger (grated on a rasp grater) 1 lemon, zested
Kosher salt and freshly cracked black pepper
Instructions: With a hand blender, combine the mushroom and potato leek soup in a pot; heat over medium heat until hot. In a separate pot, heat the pea soup until hot. Combine the creme fraiche with the ginger and lemon zest in a small mixing bowl. Season with salt and pepper. Spoon the mushroom and leek soup into bowls. Spoon some pea soup into each bowl along with the creme fraiche and swirl. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45345,"Chocolate Mint Brownies 1 cup sugar 1/2 cup unsalted butter, softened, plus more for greasing pan 1 cup all-purpose flour 2 cups chocolate syrup 4 large eggs, beaten 1/2 teaspoon salt 1 teaspoon vanilla extract 1 cup sugar 1/2 cup unsalted butter, softened, plus more for greasing pan 1 cup all-purpose flour 2 cups chocolate syrup 4 large eggs, beaten 1/2 teaspoon salt 1 teaspoon vanilla extract 2 1/2 cups confectioners' sugar 1/2 cup unsalted butter, melted 3 tablespoons creme de menthe liqueur 2 1/2 cups confectioners' sugar 1/2 cup unsalted butter, melted 3 tablespoons creme de menthe liqueur 1 cup semisweet chocolate chips 6 tablespoons unsalted butter 1 cup semisweet chocolate chips 6 tablespoons unsalted butter Instructions: Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan. Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool. For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies. For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares. Preheat the oven to 325 degrees F. Butter a 9 by 13-inch pan. Cream together the sugar and softened butter. Stir in the flour and mix well. Add the chocolate syrup, eggs, salt, and vanilla and mix everything well. Pour the batter into the prepared pan. Bake for 25 minutes. Let cool. For the mint topping: Mix the confectioners' sugar, melted butter, and creme de menthe together until smooth. Let cool slightly and spread over the cooled brownies. For the chocolate topping: Melt the chocolate chips in the butter and pour over the mint topping. Let the brownies and toppings cool completely and cut into 2-inch squares. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]

" 45346,"Popcorn Shrimp with Chili-Lime Dipping Sauce 1/3 cup nonfat Greek yogurt or 1/2 cup nonfat plain yogurt 2 tablespoons mayonnaise 1 tablespoon lime juice (about 1/2 lime) 1/2 teaspoon ancho chili powder 1 lime, zested 1/2 cup all-purpose flour 1 teaspoon ancho chili powder 1 teaspoon garlic powder 3/4 teaspoon salt 4 egg whites 3/4 cup cornmeal 1/4 teaspoon black pepper 1 pound medium rock shrimp (90 to 100 count), shelled and cleaned 2 tablespoons canola oil Spray cooking oil Instructions: Dipping sauce: If using regular yogurt, place it in a strainer lined with a paper towel. Place the strainer over a bowl and allow to drain and thicken for 20 minutes. Combine the thickened or Greek yogurt, mayonnaise, lime juice, ancho chili powder and lime zest in a small bowl and mix well to incorporate. Set aside. Prepare the Shrimp: Place flour, chili powder, garlic powder and 1/2 teaspoon salt in a shallow bowl and stir with a fork to incorporate. Place egg whites in another shallow bowl and beat lightly. Place cornmeal, 1/4 teaspoon salt and pepper in a third bowl and stir with a fork to incorporate. Toss the shrimp, a few at a time, in flour until well coated. Shake off excess flour, then dip in egg whites. Transfer to cornmeal mixture and toss to cover all sides. Reserve coated shrimp on a baking sheet or piece of parchment paper and repeat with remaining shrimp. Preheat broiler. Brush a large cookie sheet with the oil and heat the oiled sheet under broiler for 3 minutes. Remove from oven and quickly arrange shrimp in a single layer on the cookie sheet. Spray with cooking spray. Place shrimp under broiler and broil until crisp and browned, about 5 minutes. Serve shrimp with dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45347,"Boeuf Bourguignon 3 pounds lean beef, cut into 2-inch pieces 1 pint red wine 1-ounce flour 1 piece smoked lean bacon, chopped 3 tablespoons butter 4 carrots, peeled and sliced 4 onions, peeled and sliced 1 tablespoon chopped garlic 1 pint veal stock 2 bay leaves 3 sprigs thyme 3 sprigs parsley 1 pound mushrooms Salt Freshly ground black pepper Boiled potatoes, for serving Instructions: Combine the meat and the red wine. Cover and refrigerate overnight. The next morning, remove the meat from the red wine and pat dry. Reserve wine. Toss meat in the flour, shaking off any excess. In a large casserole over high heat, add the bacon and render. Add the butter to the bacon fat and melt. Add the beef and brown on all sides. Remove the meat as it browns to a plate. Add the carrots, onions, and garlic and cook until the onions are translucent, about 5 minutes. Add the beef back to the pot with the reserved wine, veal stock, bay leaves, thyme, and parsley. Cover and cook for 2 hours over a low heat, until the meat is very tender. Add the mushrooms and cook for another 15 minutes. Season, to taste, with salt and pepper. Serve with boiled potatoes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 45348,"Chilled Peanut Soba Noodles Kosher salt 8 ounces soba (buckwheat) noodles 1/4 cup natural crunchy peanut butter 1/4 cup seasoned rice vinegar 1 tablespoon soy sauce 2 to 3 teaspoons chili sauce (recommended: Sriracha) Instructions: Bring a large pot of water to a boil; overt high heat. Add a generous amount of salt and stir in the noodles. Cook according to package instructions; drain and rinse well under cold running water. Meanwhile, whisk the peanut butter, vinegar, soy sauce and chili sauce in a large bowl until smooth. Add the drained noodles, and with tongs, toss until coated with the dressing. Serve immediately or chill in the refrigerator for at least 2 hours. Note: If chilling noodles, toss with 1 to 2 tablespoons water to loosen them before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 45349,"\Lunchbag\ Swordfish with Mediterranean Tomato Sauce and Linguini 3 cups vine-ripened plum (Roma) tomatoes, cored and cut into thin wedges Salt and freshly ground black pepper Salt and freshly ground black pepper
1 tablespoon finely chopped fresh oregano leaves, or 1 teaspoon dried oregano 1 tablespoon finely chopped fresh flat-leaf parsley 1 tablespoon minced garlic 1/4 cup (1 small) minced red onion 2 tablespoons rinsed, drained, and roughly chopped capers 1/2 cup roasted red or yellow bell peppers, coarsely chopped 12 pitted and sliced Greek olives (such as kalamata or Gaeta olives) 2 tablespoons fresh lemon juice 2 tablespoons pepper olive oil or 1/2 teaspoon dried chili flakes 6 tablespoons extra-virgin olive oil 1/2 pound dried linguini 4 (6-ounce) swordfish steaks Instructions: Put tomatoes in a large bowl and season with salt and pepper, to taste. Add oregano, parsley, garlic, onion, capers, peppers, olives, lemon juice, pepper oil, and 4 tablespoons of the extra-virgin olive oil. Stir gently just to mix and set aside at least 1 hour. Adjust seasonings, if desired. Mixture will become more liquid and sauce-like over time.
Preheat oven to 450 degrees F.
Bring a large pot of salted water to a boil and cook linguini until al dente. Drain and toss with remaining 2 tablespoons extra-virgin olive oil. Reserve.
To cook the fish: (See Chef's Note below if using waxed paper.) Place a small square of parchment or waxed paper at the bottom of each paper bag. Place small pile of linguini in each of the bags. Top with a spoonful of tomato sauce, making sure to moisten the linguini with the juices. Lay a piece of fish on top and arrange with another spoonful of sauce. Moisten again with juices from the sauce and season with salt and pepper.
Fold over the tops of the bags, place them on a baking sheet, and bake for 15 minutes.
To serve, transfer the bags to 4 dinner plates and let each diner cut open the package to enjoy the aromas. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 45350,"Strawberry Wafflewich with Fresh Berry Gelato 2 cups vanilla gelato, softened 1/2 cup blueberries
1/2 cup raspberries
1/2 tablespoon chopped fresh mint
Malted milk powder, optional
2 cups quartered strawberries 1/4 cup balsamic vinegar 3 tablespoons granulated sugar
Pinch kosher salt
Pinch fresh ground pepper
Nonstick cooking spray 1 cup whole-wheat flour
1 cup all-purpose flour
2 tablespoons granulated sugar
1 tablespoon brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/4 cup melted butter
1 1/2 cups milk, room temperature
2 eggs
1 tablespoon powdered sugar, for garnish
Instructions: For the gelato: Scoop the softened gelato onto a clean countertop or into a baking dish. Fold the blueberries, raspberries and mint into the gelato, using two rubber spatulas. Scoop into an airtight container and freeze for 2 hours. For the macerated strawberries: Add the strawberries, vinegar, sugar, salt and pepper to a medium bowl, and toss to combine. Cover and leave for at least 20 minutes. Drain off excess liquid. For the waffles: In a mixing bowl, whisk together the whole-wheat and all-purpose flours, the granulated and brown sugars, the baking powder and the salt. In a separate bowl, whisk together the melted butter, milk and eggs. Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in half of the macerated strawberries. Cover and rest for 20 minutes. Preheat a waffle iron and spray its surface with nonstick spray. Pour a generous 1/2 cup of the waffle batter into the iron, close and cook until golden brown, 5 to 6 minutes. Remove the waffle and repeat with the remaining batter, reapplying nonstick spray between waffles. Place one perfectly cooked waffle on a plate and cut it in half diagonally to make two triangles. Top one triangle with a scoop of gelato. Sandwich with the other waffle triangle. Garnish with a spoonful of macerated strawberries, followed by a sprinkling of powdered sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 45351,"Side of Fennel 1 small clove garlic 1 cup fennel fronds, chopped Salt Extra-virgin olive oil 2 bulbs fennel, cut into quarters and tough outside layer removed 1/4 cup water Instructions: Preheat the oven to 400 degrees F. In a mortar and pestle, pound the garlic and fennel fronds. Add salt and a little olive oil to the garlic mixture. Heat a little olive oil in a large pan over medium-high heat and evenly brown the fennel pieces. Transfer the fennel to a baking sheet and rub with the garlic mixture. Add the water and cover with aluminum foil. Bake until you can pierce the fennel with a fork. Remove the foil and finish roasting until all the liquid has cooked away. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45352,"Zesty Lemon Chicken 6 to 8 tablespoons mild-flavored honey 5 tablespoons lemon juice 2 tablespoons grated lemon zest 2 teaspoon lemon pulp 2 tablespoons plum sauce 1 egg, lightly beaten 1/2 teaspoon salt 1/4 teaspoon white pepper 3/4 pound boneless, skinless chicken breast, butterflied 1/4 cup cornstarch 1/3 cup cooking oil 1/2 teaspoons cornstarch dissolved in 1 tablespoon water 1 teaspoon toasted sesame seeds Instructions: Make the sauce by whisking the honey, lemon juice, zest and pulp together in a small bowl until blended. Stir in the plum sauce, pour into a small saucepan; set aside. In a small bowl, combine egg with the salt and white pepper. Lightly coat the chicken with the cornstarch; dip into the egg mixture and coat in the cornstarch again. Let it stand for 5 minutes. Shake off the excess cornstarch prior to cooking. In a wok, heat the oil until hot. Cook the chicken, a couple pieces at a time, turning occasionally, until golden brown, about 3 minutes on each side. Remove with a slotted spoon and drain on paper towels. Bring the sauce to a boil over medium heat; add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Cut the chicken across the grain into 1/2-inch slices. Place the chicken on a serving plate. Pour the sauce on top and sprinkle with the sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45353,"Oven Fries with Herbes de Provence 3 all-purpose potatoes, scrubbed and dried Evoo, extra-virgin olive oil, for drizzling, about 2 tablespoons 1 tablespoon plus 1 teaspoon dried herbes de Provence, 2 palmfuls OR 1 teaspoon each: dried parsley, sage, rosemary and thyme Salt, to your taste Instructions: Preheat oven to 500 degrees F. Cut potatoes into thin wedges and place on a cookie sheet. Coat potatoes in a thin layer of evoo, then sprinkle very liberally with 2 palm fulls of herbes. Toss potatoes to coat evenly. Roast potatoes 25 minutes, until crisp and golden at edges. Season hot wedges with salt to your taste. ","[Rhone Blends, GSM, Chianti, Tempranillo]" 45354,"Classic Minestrone 1/3 cup olive oil 1 cup chopped onion 1 cup diced carrots 1 cup diced celery 1/2 cup great northern beans, soaked 1 bay leaf Sprig of thyme 4 cups beef stock Rind of a piece of Parmesan cheese-optional 2 cups Italian canned tomatoes and their juice Salt and pepper to taste 2 cups diced potatoes 2 cups zucchini, diced 2 cups shredded savoy cabbage 1 cup small pasta shells Pesto, for serving Instructions: In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve with some pesto. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 45355,"Brussels Sprout Risotto with Lemony White Beans 4 cups (960 grams) low-sodium chicken broth 2 tablespoons olive oil, plus more for drizzling
1 small (120 grams) yellow onion, diced
Kosher salt
2 large cloves garlic, chopped
1 1/4 cups (250 grams) arborio rice
2 cups (480 grams) dry white wine
1 pound Brussels sprouts, shredded
Lemony White Beans, recipe follows 1 1/2 cups grated Parmesan cheese One 15.5-ounce can cannellini beans, drained and rinsed 2 tablespoons extra-virgin olive oil
4 Calabrian chiles, minced
Zest and juice of 1 lemon
1/2 teaspoon kosher salt
Freshly ground black pepper Instructions: Place a medium saucepan on a back burner over low heat. Add the chicken broth and heat to warm. Heat the olive oil in a large skillet over medium-low heat. Add the onion and season with a pinch of salt. Cook until soft and translucent, 5 to 7 minutes. Add the garlic and cook for 30 seconds to a minute until fragrant. Add the rice and increase the heat to medium. Stir the rice to coat in the oil and toast for 2 to 3 minutes until fragrant. Deglaze with the wine and continue to cook, stirring constantly, until most of the wine has absorbed into the rice, 5 to 7 minutes. Add the shredded Brussels sprouts and a pinch of salt, then stir to combine. Using a ladle, add 1 cup of the warm chicken broth into the rice. Stir frequently until the broth is absorbed and the rice begins to release its starches, 8 to 10 minutes. Repeat with 2 to 3 more additions of the remaining broth, stirring the rice frequently, until the rice is tender but slightly toothsome and the risotto is loose and soupy. Stir in the Lemony White Beans and 1 1/4 cups of the Parmesan. Serve individual portions in shallow bowls, topping with a drizzle of olive oil and a sprinkle of the remaining Parmesan. In a large mixing bowl, combine the beans, olive oil, chiles, lemon zest and juice, salt and a couple turns of black pepper. Gently mash, leaving some beans intact. Set aside until ready to incorporate into the risotto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 45356,"Romaine Salad with Red Onions, Walnuts and Orange Vinaigrette 1 cup walnut pieces 1 sack pre-washed chopped romaine or 2 hearts, chopped, about 6 cups 1/2 red onion, finely chopped 1 tablespoon orange marmalade 1/4 teaspoon crushed red pepper flakes 1 small sprig rosemary, stripped and finely chopped or 1/2 teaspoon dried, crushed 2 tablespoons balsamic vinegar 1/4 cup extra-virgin olive oil, eyeball it Salt Instructions: Toast nuts over low heat in a small skillet until crisp and fragrant. Place romaine in salad bowl and scatter the red onions down over the greens. In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined. Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 45357,"Mini Vegetable Casserole Topped with a Fried Duck Egg and Apple Butter 2 bunches collard greens 2 bunches Swiss chard 1 tablespoon olive oil, plus more for frying eggs 6 cloves garlic, minced 1/2 gallon vegetable stock 1 tablespoon sea salt 1 teaspoon cracked black pepper 2 tablespoons hot sauce (recommended: Tabasco) 2 tablespoons granulated sugar 1 teaspoon apple cider vinegar 2 cups chopped preserved sun-dried tomatoes 6 duck eggs 6 teaspoons apple butter Instructions: Clean the collard greens and Swiss chard thoroughly by washing them in a bath of cold water. Chop the greens into 1-inch wide pieces. In an 8-quart stock pot, over medium-low heat, add 1 tablespoon of olive oil and the garlic and saute until slightly brown. Add the greens, the vegetable stock, the salt, cracked black pepper, hot sauce, sugar, and apple cider vinegar. Bring to a boil over medium heat, then reduce the heat to a simmer, and cook covered, for 2 hours. Using tongs, toss the greens periodically. To create mini casseroles, divide the greens evenly among 4-ounce soup bowls or vessels and top each with some of the sun-dried tomatoes. In a nonstick 8-inch saute pan, over low heat, add some olive oil and fry the duck eggs, over easy, about 1 to 2 minutes on each side. Using a spatula, top each casserole with a fried egg. Garnish each with a teaspoon of apple butter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45358,"Calabrian Mojito 1 teaspoon dried Calabrian cl flakes (or regular red pepper flakes) One 750-milliliter bottle white rum
40 fresh mint leaves, plus sprigs for garnish (about 1 small bunch) 1/4 cup fresh lime juice
3 tablespoons sugar
1 cup Calabrian cl-infused rum
2 cups club soda
Instructions: For the infused rum: Place the cl flakes in the bottle of rum, seal and allow to steep for 24 hours, inverting the bottle every so often to agitate the chiles. Strain out the cl flakes and store the rum in an airtight bottle. For the mojito: In a cocktail shaker or mixing glass, lightly bruise the mint leaves with a muddler. Add the lime juice and sugar, and stir to dissolve. Add 1 cup of the infused rum and a few ice cubes; stir to combine (about 30 stirs). Top off with club soda and stir 3 times. Divide the cocktail among 4 glasses. Garnish with a mint sprig and serve with a straw. ","[Arneis, Vermentino, Sauvignon Blanc, Grner Veltliner]" 45359,"Falafel-Crusted Chicken With Hummus Slaw Cooking spray 3 skinless, boneless chicken breasts (about 1 1/4 pounds), sliced into 1/4-inch-thick strips 1 tablespoon extra-virgin olive oil 1/2 cup falafel mix 2 whole-wheat pitas, halved 6 tablespoons hummus Grated zest and juice of 1 lemon
1/2 teaspoon harissa or other hot cl paste 4 cups shredded coleslaw mix 6 radishes, halved and thinly sliced 1 cup chopped fresh parsley Kosher salt Instructions: Preheat the oven to 425 degrees F. Set a rack on a rimmed baking sheet and coat with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. Arrange the chicken on the rack and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes.
Meanwhile, mix the hummus, lemon zest and juice, harissa and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix, radishes and parsley to the remaining hummus sauce and toss. Season with salt.
Divide the chicken among plates and drizzle with the reserved hummus sauce. Stuff the slaw in the pitas and serve with the chicken.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45360,"Sun-dried Tomato, Ham and Cheese Strata 1 tablespoon unsalted butter, melted, plus more for the baking dish 12 large eggs 2 cups half-and-half Kosher salt and freshly ground black pepper 1 cup diced ham 1 cup sun-dried tomatoes (not packed in oil), chopped 2 tablespoons chopped fresh chives 2 cups grated Gruyere (about 8 ounces) One 1-pound loaf white bread, crust trimmed, cut into 1-inch cubes Coat a 3-quart baking dish with butter. Instructions: Whisk together the eggs, half-and-half, 1 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Toss together the ham, sun-dried tomatoes and chives in a small bowl. Sprinkle 1/2 cup of the Gruyere into the bottom of the prepared dish. Layer with 1/3 of the bread cubes and half of the ham mixture. Repeat the Gruyere, bread and ham layers, ending with a third layer of bread cubes and then topping with the remaining 1 cup Gruyere. Pour the egg mixture over the top and gently press with a spatula to moisten the bread layers. Drizzle with the melted butter, cover with plastic wrap and refrigerate for at least 1 hour or up to overnight. Preheat the oven to 350 degrees F. Remove the plastic wrap from the dish and bake the strata, uncovered, until slightly puffed and golden brown, about 45 minutes. Let stand at least 10 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45361,"SpanaKALEpita 1 cup melted clarified butter, plus more as needed for greasing 2 tablespoons olive oil
1 medium yellow onion, minced
3 cloves garlic, minced
2 bunches kale, leaves stripped from stems and julienned Kosher salt and freshly ground black pepper
1/2 teaspoon red cl flakes
1 1/2 cups crumbled high-quality feta, water reserved Zest and juice of 1 lemon 2 tablespoons fresh parsley, chopped
2 teaspoons fresh oregano, chopped
2 large eggs, beaten
1 pound frozen phyllo sheets, thawed
1 cup whole milk Greek yogurt 2 tablespoons minced fresh dill
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Juice of 1/2 lemon 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Instructions: For the spanaKALEpita: Preheat the oven to 350 degrees F. Grease two 8-inch round (or square if you have) baking dishes with clarified butter. Heat the olive oil in a large saute pan set over medium heat. Add the onions and sweat until they are almost translucent and fully tender, about 10 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the kale in stages, reserving about a quarter of the kale for the salad, and increase the heat to medium-high. Continue to cook the kale, turning with tongs, until all is fully wilted. Season the kale mixture with salt and pepper. Add the red cl flakes and fold into the mixture, allowing the cl flakes to bloom, for 2 to 3 minutes. Add the water from the feta and stir to combine. Remove the pan from the heat and carefully pour the mixture into the bowl of a food processor. Process to help disperse the heat and steam, then let cool slightly. Add the feta and process until just combined. Put the kale mixture into a bowl and add the lemon zest and juice, parsley and oregano. Stir again until the mixture is fully incorporated. Allow the mixture to cool for 15 to 20 minutes, stirring occasionally to release any trapped steam. Taste the mixture and adjust seasonings if necessary. Add the beaten eggs and mix again. For the assembly: Remove two sheets of phyllo dough from the package to a large (at least 30 inches long by 20 inches wide) working surface so that they lay next to each other. Brush 1 inch of the right edge of the first sheet with melted butter and overlay the second sheet. Brush the melted butter over the entirety of both sheets. Add the filling 3 to 4 inches away from the closest edge, in an even layer, keeping it as uniform as possible, in a cylindrical line on the buttered phyllo sheets. Fold the bottom edge over the top of the filling, then butter the top surface with melted butter and repeat until you have a long log. Wind the log into a tight spiral and add to the prepared baking dish. Brush the top with more melted butter. Repeat with the remaining filling and phyllo, placing 2 logs in each baking dish. Bake until flaky and golden brown, 30 to 35 minutes. For the yogurt topping: Meanwhile, combine the Greek yogurt, dill, lemon, and salt and pepper to taste in a small bowl. Taste and adjust seasoning as needed. Add to a squeeze bottle and keep refrigerated until ready to serve. Add the reserved kale to a large bowl and toss with the lemon juice and olive oil and season with salt and pepper. Set aside. Remove the baking dishes from the oven. Squeeze the Greek yogurt mixture over the top of the spanoKALEpita. Garnish each baking dish with the kale salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45362,"Easter Bunny Cake 6 cups confectioners' sugar 3 sticks (12 ounces) unsalted butter, at room temperature
Pinch fine salt
1 tablespoon pure vanilla extract
2 to 3 tablespoons milk 2 baked 9-inch round cake layers (your favorite recipe or an 18.25-ounce boxed cake mix) 1 1/4 cups sweetened flaked coconut
2 store-bought biscotti
1 tube pink decorating icing
2 black jelly beans
2 marshmallows
1 white jelly bean, halved lengthwise
1 pink jelly bean
1 black licorice wheel, such as Haribo Instructions: For the frosting: Combine the sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread. For the bunny: Spread a thin layer of frosting (about 2/3 cup) on the flat side of one cake layer and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating 2 layered pieces that are slightly different sizes. Place the larger piece of cake cut-side down on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have 2 layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl. Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1 inch from the end of the bunny's body. Mix the cake scraps in the bowl with a fork until mashed and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail. Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere. Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top. To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece and press the 2 end circles, cut-sides in, into the front of the face for the bunny cheeks. Push the white jelly bean halves into the face below the cheeks, round-sides out, for the teeth. Place the pink jelly bean above for the nose. Unroll the licorice wheel and cut 2 pieces, each about 1 1/2 inches long. For each piece, peel the strips apart halfway down and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out for the whiskers. Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with frosting if necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45363,"Braised Red Cabbage 1/4 cup peanut oil 1 medium red onion, sliced 1 cup brown sugar 2 Granny Smith apples, sliced 1/2 cup red wine vinegar 2 cups red wine 2 cups orange juice 1 cinnamon stick 3 teaspoons ginger powder Salt and pepper 4 pounds red cabbage, cut into julienne A few gold leaves for decoration (optional ? available at specialty stores) Instructions: Preheat oven to 350 degrees F. Heat a heavy casserole. Add peanut oil. Saute red onion until translucent. Sprinkle in brown sugar and cook for a few minutes until it starts to caramelize. Add sliced apples and deglaze with the red wine vinegar. Bring to a boil. Add red wine and orange juice, cinnamon stick, ginger powder and salt and pepper. Simmer for 5 minutes. Add red cabbage and continue to cook for about 10 minutes on top of the stove. Cover cabbage with foil and cook in 350 degrees F. oven for about 45 minutes. Remove. Taste, and adjust seasoning, if necessary. ","[Chardonnay, Riesling, Merlot, Pinot Grigio]" 45364,"One Recipe, Two Meals: Grown-Up Beef Tacos and Kid Quesadillas 1 pound grass-fed ground beef 1 teaspoon ground cumin Salt and pepper 12 cherry tomatoes, halved 8 corn tortillas (flour tortillas work just as well) 1/2 cup grated Cheddar 1 tablespoon chili powder 3 cloves garlic, minced Toppings: cubed avocado, cubed mango, thinly sliced red onion, crumbled queso fresco, cilantro and lime wedges Instructions: Heat a large saute pan over medium-high heat. Add the ground beef and brown all over. Drain, if needed. Add the beef back to the pan and add the cumin, a pinch of salt and pepper, the cherry tomatoes and 1/4 cup water. Let simmer for 30 seconds. At this point, spoon out about 1/2 cup of beef. We're gonna make some quickie quesadillas for the little ones.
Heat another saute pan over medium heat. Place two tortillas in the pan and top each with half the shredded cheese. Add the reserved beef mix and top with the remaining cheese. Place two more tortillas on top, and sear the quesadillas until the cheese has melted, about a minute per side. You can even do this in the microwave to save time!
Slice quesadillas into fourths and serve to your kiddos!
Now, back to our tacos:
To the beef mix, add the chili powder, minced garlic and maybe a little more water, if needed. Let simmer until combined and fragrant, another 30 seconds.
If you have a gas stove, this is the fun part. Lightly char each corn tortilla right over the flame until you get some nice char marks on each side. Continue with the remaining tortillas.
Spoon the beef mix into the four taco shells, followed by an array of the toppings. Serve with lime wedges. ","[Cabernet Sauvignon, Malbec, Tempranillo, Zinfandel]

" 45365,"Cafe au Lait Pots de Creme 2 cups heavy cream 2 cups half-and-half 1/2 vanilla bean, split 2/3 cup sugar 1 tablespoon instant coffee 6 egg yolks 1 teaspoon vanilla extract Whipped cream, for garnish Instructions: Preheat oven to 275 degrees F. Combine heavy cream, half-and-half, vanilla bean, and sugar in a 1-quart heavy saucepan. Heat over medium-low heat until mixture reaches 180 degrees F. Stir in instant coffee until dissolved. Place egg yolks in a heat-proof bowl and temper the yolks by gradually adding some of the hot cream mixture. Return the egg mixture to the pan with the remaining cream mixture. Stir in the vanilla. Strain custard and then ladle 5 to 6 ounces into 8 custard cups or ramekins. Bake, covered, in a water bath for about 40 minutes or until set. Check at 30 minutes; you may need to reduce the oven temperature to 250 degrees F for the remaining 10 minutes. The centers should not be firm. Cool to room temperature and then refrigerate if not serving right away. Bring to room temperature before serving. Garnish with whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 45366,"Mini Peppermint Rolls Nonstick cooking spray or butter, for the cake pan 1 cup granulated sugar
1/2 cup (1 stick) salted butter, melted 1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
2 sheets refrigerated crescent roll dough (from an 8-ounce package)
2 cups powdered sugar 2 to 3 tablespoons whole milk
1 1/2 teaspoons peppermint extract
1 tablespoon salted butter, melted
2 to 3 drops red food coloring
4 mini candy canes, crushed
Instructions: For the rolls: Preheat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or butter. Mix the granulated sugar, melted butter, vanilla extract and peppermint extract in a bowl. Unroll the crescent dough sheets and coat each sheet in half of the butter mixture, spreading it to the edges of the sheets. Roll each sheet tightly, starting with the longer side, and place the seam side down. Cut each roll into 8 equal pieces, making a total of 16 pieces. Arrange the pieces in the prepared cake pan. Bake until golden and cooked through, 22 to 24 minutes. Let cool completely, about 30 minutes. For the glaze: Meanwhile, make the glaze by whisking together the powdered sugar, milk and peppermint extract, Add the melted butter and red food coloring, whisking until completely combined. Remove the cooled rolls from the pan and top each one with the glaze. Sprinkle over the crushed candy canes and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 45367,"Sugar Cube House (Tablescape Centerpiece) 2 (1-pound) boxes sugar cubes 1 (10 1/2-ounce) bag mini marshmallows 1 (6 1/2-ounce) bag round white candies (recommended: Life Savers) 1 (16-ounce) can white frosting 3 (1 1/4-ounce) packages white chewy candy (recommended: Mentos)
Instructions: Draw a 7 by 7-inch square in the center of 1 piece of the foam core board as a guide for the foundation of the house. Start gluing the sugar cubes around the outline with either the hot glue or royal icing. Make sure to leave a space for the door and once you get to the third level of cubes, leave space for 2 windows on each side. Once the sides are 5 to 6 inches high, arrange the sugar cubes in a pyramid pattern on 2 ends of the house to form the pitched support walls for the roof. Cut the second piece of foam core to form a 10 by 10-inch square and score it down the middle. Bend it in half to form a peaked roof and glue it to the top of the house. Decorate the roof with the marshmallows or round white candies. Fill the pastry bag or resealable bag with some of the frosting and use it to fill in any gaps in the house or on or around the roof. Use any remaining sugar cubes, round white candies, white chewy candies, or marshmallows to adorn the house or make decorations (trees, bushes, fences, or snowmen) around the house on the foam core board. Use extra icing to create snowdrifts around the house. Place the battery operated votive light inside the house to illuminate it. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45368,"Griot (Island Fried Pork) 2 pounds pork, cut into medium cubes 1 1/2 cups lime juice
1 small Scotch bonnet or habanero cl pepper
2 cups chopped celery
1 cup orange juice 1 cup lemon juice 1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup cider vinegar
1/4 cup chopped fresh parsley, plus extra for serving 1/4 cup chopped scallions
4 cloves garlic
3 sprigs fresh thyme, plus extra leaves for serving 2 cubes chicken bouillon
1/2 onion, chopped Kosher salt and freshly ground black pepper
10 cloves Canola oil, for frying and drizzling Cooked rice, for serving
Instructions: Toss the pork with 1/2 cup of the lime juice and then drain the juices and reserve the pork. Quarter the Scotch bonnet and remove the seeds and membranes, preferably while wearing gloves (these chiles are extremely hot). Finely chop one quarter; leave the others whole. Transfer all of the Scotch bonnet to a large Dutch oven or heavy pot with a lid. Add the celery, orange juice, lemon juice, green bell pepper, red bell pepper, vinegar, parsley, scallions, garlic, thyme, bouillon, onion, remaining 1 cup lime juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper to a food processor and process until smooth. Pour the mixture into the Dutch oven with the Scotch bonnet. Stir in the cloves. Mix in the pork. Cover the pot and refrigerate at least 4 hours and up to overnight. Remove the pot from the refrigerator 1 hour before cooking. Place the pot over high heat and add 8 cups water. Bring to a boil and reduce to a simmer; cover and cook, stirring occasionally, until the meat is very tender and the liquid has been reduced by a third, 1 1/2 to 2 hours. Remove the meat gently with a slotted spoon and set aside to cool. In a large saucepan or deep fryer, heat enough oil to cover the pork to 350 degrees F. Working in batches, pat the pork dry and fry until golden brown, 3 to 5 minutes. To serve, drizzle the pork with oil and sprinkle with parsley and thyme leaves. Serve on a bed of rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 45369,"Bifteki Burger Sandwich 1 cup shredded cucumber, seeds discarded 2 cups plain Greek yogurt (see Cook's Notes) 2 to 3 cloves garlic, minced 6 sprigs fresh dill, chopped 3 tablespoons white wine vinegar 4 tablespoons extra-virgin olive oil Salt and pepper, optional 1 1/2 pounds ground beef, 15 to 25-percent fat (the fattier, the tastier) 1 medium red onion, finely chopped 35 fresh mint leaves, chopped 1/2 pound manouri cheese, crumbled, or feta cheese 2 long baguettes, each one cut into 3 equal pieces, sliced open 1 to 3 tomatoes, depending on type or size, sliced 1 medium red onion, thinly sliced Salt and pepper Spanish smoked paprika, optional Instructions: For the tzatziki: Place the cucumber into a strainer or colander over a bowl and squeeze with your hands the shredded cucumber to release the liquid. When the liquid comes to a slow drip, set the strainer into a bowl and set the bowl in the refrigerator to continue to slowly drip for 30 minutes. Make sure the bottom of the strainer does not touch the bowl. (The purpose of straining the cucumber is important to retain the thick consistency of tzatziki sauce. You can either discard the cucumber liquid or reserve it to make a refreshing cucumber water drink.)
Empty the yogurt into a medium bowl. Add the strained cucumber along with the garlic, dill, vinegar and oil into the bowl and gently mix with a whisk. When all the ingredients are equally distributed, your tzatziki sauce is ready. Season with salt and pepper, if using. (Sauce can be prepared a day in advance and refrigerated.)
For the bifteki: In a medium bowl, add the ground beef, red onion and mint leaves. With your hands, work in all the ingredients until everything is equally distributed. Then add the crumbled cheese and mix, being careful not to overwork the mixture. You want the cheese to stay relatively chunky. Form into a loaf and cut into 6 equal pieces, about 5 ounces each. Form each piece into an oval-shaped meatball and then pat down to form an oval shaped patty. (Patties can be prepared a day in advance and refrigerated.)
For the sandwich: Cook each patty on a hot charcoal grill or broiler for 2 to 3 minutes on each side until desired temperature is reached. (I like this patty cooked to medium, unlike my burgers that I prefer on the rare side.)
Lightly toast the baguettes on the grill, if desired. Remove from the heat and then spread 1 tablespoon of tzatziki sauce on the top half of each baguette piece. When the patties are ready, remove from the heat and cut on a bias into 3 equal parts. Spread the cut pieces over the bottom half of the toasted baguette. Top the patty with sliced tomatoes and sliced red onions. Sprinkle some salt and pepper and Spanish smoked paprika, if using. Press both sides of the baguette together and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45370,"Grilled Shrimp Skewers with Soy Sauce, Fresh Ginger and Toasted Sesame Seeds Wooden skewers (4-inch) 24 large shrimp 1/2 cup light soy sauce 2 cloves garlic, finely chopped 1 tablespoon grated fresh ginger 1 tablespoon toasted sesame oil 2 tablespoons white wine vinegar 1 tablespoon fresh lime juice 1/4 cup peanut oil, plus extra for drizzling Salt and pepper 2 tablespoons toasted sesame seeds Instructions: Soak 4-inch wooden skewers in cold water for 1 hour. Thread 1 shrimp onto each skewer so that the shrimp lie flat. Whisk together the soy, garlic, ginger, sesame oil, white wine vinegar, lime juice and peanut oil together in a small bowl. Place shrimp skewers onto a plate and drizzle with peanut oil to lightly coat. Season with salt and pepper. Heat grill. Grill shrimp 2 minutes per side or until just cooked through. Place shrimp on a platter, drizzle with vinaigrette and sprinkle with sesame seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45371,"Moussaka 3 medium or 2 large red potatoes, sliced 1/4-inch thick Kosher salt 1 medium eggplant 2 tablespoons olive oil 1/4 teaspoon freshly ground black pepper 1 onion, chopped Kosher salt 1 tablespoon olive oil 8 ounces ground beef 2 teaspoons dried oregano 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 3 cloves garlic, minced 1/2 cup red wine One 8-ounce can tomato sauce 5 tablespoons butter 5 tablespoons flour 4 cups milk, heated to very warm in microwave 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground nutmeg Vegetable oil, for greasing 3/4 cup grated Parmesan Instructions: For the vegetables: Preheat the oven to 400 degrees F. Cook the potato slices for 5 minutes (do not cook longer) in heavily salted, boiling water. Meanwhile, slice the eggplant into 1/4-inch slices, brush with the olive oil and sprinkle with 1/2 teaspoons salt and the pepper on both sides. Place on a baking sheet and cook in the oven, 6 to 7 minutes per side. Set aside the potato and eggplant slices for assembly. For the meat sauce: In a large saucepan, sweat the onions with some salt in the olive oil over medium heat. After 5 minutes, add the ground beef and cook until golden brown, 7 to 8 minutes. Add the oregano, cinnamon, nutmeg and garlic, and cook until fragrant. Turn the heat up to high, and then deglaze the pan with the red wine, allowing to bubble and reduce for 1 to 2 minutes. Add the tomato sauce and lower the heat to simmer for 5 minutes. Remove the sauce from the heat and set aside. For the bechamel: In a large saucepan over medium heat, melt the butter and add the flour, whisking to make a paste. Whisk constantly for 2 minutes, allowing the mixture to bubble. Add the warm milk slowly, whisking constantly to avoid lumps. Once the sauce starts to come to a boil, reduce the heat to low and cook until thickened, about 10 minutes, whisking very frequently. Add the salt, pepper and nutmeg, and set aside. For assembling the moussaka: Preheat the oven to 350 degrees F. Before assembling, taste each of the 4 layers and confirm that they are properly seasoned. Grease a 9-by-13-inch baking pan with vegetable oil. Lay out the potato slices, pressing gently into the pan. Sprinkle with 3 tablespoons of the Parmesan. Place the eggplant on top of the potatoes. Sprinkle with another 3 tablespoons of the Parmesan. Spoon the meat sauce on top, followed by 3 more tablespoons of Parmesan. Finish with pouring over the bechamel and top with the last 3 tablespoons of Parmesan. Cover with foil (sprayed lightly with vegetable oil) and bake for 30 minutes, then uncover and continue baking for an additional 30 minutes. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 45372,"Cucumber Mint Sorbet 2 large cucumbers 3 tablespoons chopped fresh mint leaves 1 tablespoon fine salt 1/2 cup organic sugar 1/2 cup water 1 lime, juiced Instructions: Using a vegetable peeler, peel the cucumbers and remove the seeds with a teaspoon. Roughly chop the cucumbers and add them to a blender with all of the remaining ingredients. Puree until well blended and smooth. Add the mixture into an ice cream machine and run for 15 minutes. Pour the sorbet into a silver bowl, and freeze, stirring every 30 minutes until frozen, about 2 hours. Serve immediately or transfer to a container and store in the freezer. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 45373,"Baked Spinach and Zucchini 4 tablespoons (1/2 stick) unsalted butter, melted, divided Good olive oil
6 scallions, white and green parts, sliced 1/4 inch across
1 pound small zucchini, sliced in 1/4-inch-thick rounds (4 zucchini)
1 tablespoon minced garlic (3 cloves)
2 (10-ounce) packages frozen chopped spinach, defrosted
1 cup cooked basmati rice
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley
1/2 teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
4 extra-large eggs
3/4 cup heavy cream
1/4 cup freshly grated Italian Parmesan cheese, plus extra
2 ounces Gruyere cheese, grated
Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside. Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish. In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45374,"Dried Fruit and Nuts 4 tablespoons unsalted mixed nuts 2 tablespoons dried fruit Instructions: Combine nuts and fruit. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 45375,"Keftedes with Red Sauce 1/4 to 1/2 cup bread crumbs 1 medium yellow onion, peeled and finely diced 4 tablespoons olive oil 1/2 teaspoon ground cumin Kosher salt, to taste Fresh ground pepper, to taste 4 slices white bread 1 to 2 cups whole milk 1/2 pound lean ground beef 1/4 pound ground lamb 2 cloves garlic, peeled and chopped 3 tablespoons fresh parsley, dried and chopped 1 large egg 1/2 teaspoon dried oregano Red sauce (recipe follows) 2 tablespoons olive oil 1 large onion, peeled and diced 8 cloves garlic, peeled and sliced 1 teaspoon cumin, plus additional for garnish 1 teaspoon dried oregano Kosher salt, to taste Freshly ground pepper, to taste 2 cups red wine 2 15 1/2 ounce cans whole tomatoes with juice 1 cup chicken stock or low-sodium broth 2 tablespoons fresh parsley, dried and chopped, for garnish Extra virgin olive oil, for garnish Instructions: Preheat oven to 350 degrees. Place bread crumbs on cookie sheet and place in oven on center rack. Toss bread crumbs every couple of minutes, for about 5 to 7 minutes. Set aside to cool. Heat 1 tablespoon of the olive oil in a saute pan over medium-low heat. Add onions, cumin, and season with salt and pepper. Saute onions until transparent, stirring occasionally about 5 to 7 minutes. Remove from heat, set aside and cool. Place sliced bread in a bowl and add milk to cover. Soak until bread becomes soft, pressing on bread to absorb liquid. Drain excess milk. In a mixing bowl, combine ground meats and Sauteed onion with garlic, parsley, egg and milk-soaked bread. Work mixture with your hands until ingredients are well combined. Add toasted bread crumbs a bit at a time, thoroughly mixing with each addition. The meat mixutre should be moist to the touch, but not wet. Form meat into small balls about 1-inch in diameter. Set a large, heavy bottomed saute pan over medium heat and add the remaining 3 tablespoons of olive oil. Heat until oil is hot, but not smoking. Cook meatballs, turning, until all sides are browned, about 5 minutes. Move meatballs from heat and drain on paper towels.; Place a sauce pot over low heat and add olive oil to warm. Add onions and saute, stirring, until translucent, about 8 to 10 minutes. Add garlic and cook for 1 minute. Add cumin and oregano and stir to combine. Season with salt and pepper and add red wine. Reduce liquid by half. Crush tomatoes with your hands and add to sauce along with tomato juice. Bring sauce to a boil, then reduce heat to a simmer. Skim sauce to remove any impurities from the top. Add chicken stock, stir to combine, and add meatballs. Cook 25 to 30 minutes, uncovered. To serve, plate 4 meatballs per person, sprinkled with additional cumin, fresh parsley and drizzle with extra virgin olive oil. ","[Syrah, Tempranillo, Garnacha, Barbera]" 45376,"Croutons 2 tablespoons good olive oil 2 cups (1/2 inch diced) sourdough bread Kosher salt and freshly ground black pepper Instructions: Heat the olive oil in a large (10-inch) saute pan until hot. Add the bread and cook over medium heat, tossing frequently, until the bread is evenly toasted and browned. Sprinkle with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45377,"Pink Sangria Two 750-milliliter bottles rose wine 4 cups chopped assorted pink fruits (dragon fruit, watermelon, cherries, grapefruit, apple, strawberries)
3/4 cup raspberry liqueur
1/4 cup plus 2 tablespoons Italian lemon liqueur
Instructions: Combine the rose, fruit, raspberry liqueur and lemon liqueur in a large pitcher. Refrigerate for at least 2 hours or up to overnight. Serve over ice. ","[Ros, Moscato, Prosecco]" 45378,"Pancakes with Dulce de Leche 3/4 cup flour 1/2 teaspoon salt 1 teaspoon baking powder 2 eggs 2/3 cup milk 1/3 cup water 1 cup dulce de leche (caramelized condensed milk)* 2 tablespoons melted butter Sugar, for garnish Whipped cream, for garnish Mint sprigs, for garnish Instructions: In a bowl combine flour, salt, baking powder, milk, eggs, and water. Stir to combine and refrigerate for 3 to 6 hours. Preheat oven at 350 degrees F. Heat a 8-inch non-stick pan. Pour about 3 to 4 ounces of batter into the pan and swirl the pan to coat the pan evenly. When the edges begin to brown, peel the pancakes from the pan and flip over. After 30 seconds, remove the pancake from the pan. When all the pancakes are done, fill them with 1 to 2 tablespoons of dulce de leche and roll them up. Brush with melted butter and sprinkle with sugar. Warm in oven for 1 or 2 minutes. Remove from oven, sprinkle with sugar, and caramelize with a propane gas torch. Serve with whipped cream and garnish with mint sprigs. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 45379,"Carp Char Grilled In Betel Leaves: Ca Tram Nuong La Lop 2 tablespoons peeled and pounded fresh ginger 2 tablespoons sugar 3 cloves garlic, pounded (1 tablespoon) 1 cl, pounded 1/2 cup water 3 tablespoons fish sauce 3 tablespoons vinegar 1 (1 1/4 to 1 3/4 pounds/600 g to 800 g) carp, cleaned 1 bunch betel leaves* Large pinch salt and freshly ground black pepper 1 long cl, julienned 4 spring onions, finely sliced Instructions: Preheat a charcoal grill. For the dressing: Mix the ginger, sugar, garlic, cl, water, fish sauce, and vinegar. Set aside.
Season both sides of the fish with salt and freshly ground black pepper.
Now cover the fish with betel leaves, then enclose in the wire rack.
Char grill each side of the fish for 15 to 20 minutes on medium heat. Cover the fish with the fish sauce dressing and garnish with sliced cl and spring onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 45380,"Roasted Turkey with Shiitake-Leek Pan Sauce and Candied Yams 1 (12 to 15 pound) turkey, lightly brined over night (water should taste like weak sea water), optional but highly recommended especially if it is frozen Canola oil, to coat Black pepper 10 cloves garlic, sliced 3 cups sliced shiitakes 4 leeks, white part only, cut into 1/4 inch dice 2 cups white wine 4 cups chicken stock Candied Yams, recipe follows 8 large yams or sweet potatoes, peeled, cut into 1-inch pieces 1/2 cup dark brown sugar 2 oranges, zested and juiced 2 tablespoons ginger, minced 1/2 teaspoon five spice powder 4 tablespoons butter, cut into small pieces Salt and black pepper Instructions: Pre-heat the oven to 550 degrees. Heat a roasting pan large enough to hold the bird in the warming oven.
Pull bird out of brine and rinse extremely well. Pat dry and rub canola oil all over and inside the bird and season with black pepper. Place turkey into the hot roasting pan and return to the oven. Let brown on top, about 20 to 30 minutes. Place foil on top of the bird and reduce oven to 325 degrees. Cook for 1 1/2 to 2 hours, or until juices run clear after puncturing between leg and breast. Let bird rest 10 minutes before slicing.
Drain off all but 2 tablespoons of fat (reserve the rest). Place roasting pan on a high burner and saute garlic, shiitakes, and leeks until soft, about 5 to 8 minutes. Season and deglaze with white wine and reduce by 50 percent. Add stock and reduce by 25 percent. Check for flavor. Keep sauce hot. Do not wash roasting pan. Place a mound of yams in the middle of a platter and surround with sliced turkey. Serve sauce in a small sauceboat.
In a large bowl, mix together the yams, sugar, juice, zest, ginger, five spice powder, and butter. Season. Place in a preheated 325 degrees oven (when you turn the oven down for the turkey) and bake for 1 1/2 to hours, or until potatoes or soft. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 45381,"Latkes with Eggs and Greens 1 pound (453 grams) russet potatoes 1 medium yellow onion (150 grams), halved 1/2 teaspoon kosher salt 1 tablespoon freshly squeezed lemon juice 1/4 cup (30 grams) all-purpose flour 1 large egg, beaten Freshly ground black pepper Neutral oil, for frying Flaky salt 3 large eggs, at room temperature Flaky salt and freshly ground black pepper 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard 3 tablespoons extra-virgin olive oil 1 small shallot (45 grams), very thinly sliced 3 heads frise (95 grams), torn into bite-size pieces (or spring mixed greens if you can\u2019t find frise) Flaky salt and freshly ground black pepper Instructions: For the latkes: Grate the potato and onion on the coarse holes of a box grater. Transfer to a bowl, season with the kosher salt and toss well. Pour the potato and onion mixture into a cheesecloth-lined colander and set aside to drain of excess moisture for 30 minutes. While the mixture drains, make the eggs. For the eggs: Bring a small saucepan of water to a boil (with enough water to completely cover the eggs once added). Add the eggs and cook for 6 minutes. Remove to a bowl of ice water to cool completely. Peel immediately and set aside. For the salad: In a large bowl, whisk together the vinegar and mustard. Whisk in the olive oil to make a smooth, thick dressing. Stir in the shallot. Add the greens on top (but don\u2019t toss yet) and set aside while you cook the latkes. Wrap the potato and onion mixture in the cheesecloth and wring out excess water. Put in a large bowl and toss with the lemon juice. Add the flour and beaten egg and season with black pepper. Toss well to combine. Form into six 3- to 3 1/2-inch patties. In a large skillet over medium-high heat, add 1/4 inch of neutral oil. When the oil is ready (a shred of potato will sizzle but not burn on contact when the oil is at the right temperature), slide in the latkes and cook, in batches if needed, until golden brown, crisp and cooked through, 2 to 3 minutes per side. Remove to a cooling rack set over a baking sheet. Season with flaky salt. When you are ready to serve, cut the eggs in half and season with flaky salt and freshly ground black pepper. Toss the salad and season with flaky salt and freshly ground black pepper. Put each latke on a plate. Top with some salad and half of an egg. This dish is best eaten as soon as it\u2019s made. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45382,"Grilled Coconut Lobster 1 heaping tablespoon shrimp paste 1/4 teaspoon crushed red pepper flakes 2-inch piece fresh ginger, peeled and minced 2 stalks lemongrass, tender white parts only, minced 1 red Fresno cl, chopped with seeds 1 small handful cilantro stems and leaves, chopped Pinch sea salt
One 13.5-ounce can coconut milk 2 tablespoons vegetable oil 2 live lobsters (1 1/2 pounds each), placed in freezer for 20 minutes to 1 hour before cooking 1 lemon, sliced into wedges, for garnish Fennel and Mandarin Salad, recipe follows 2 medium fennel bulbs, trimmed 6 mandarin oranges, segmented 1 cup micro herbs 2 tablespoons fresh lemon juice 2 teaspoons light soy sauce 1/2 teaspoon honey 1 clove garlic, minced 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper
1 scallion, thinly sliced on the angle, for garnish 1/3 cup toasted sliced almonds, for garnish Instructions: With a mortar and pestle or food processor, blend the shrimp paste, red pepper flakes, ginger, lemongrass, cl, cilantro and salt into a smooth paste. Transfer to a medium bowl and stir in the coconut milk and oil; the marinade will be the consistency of a wet rub.
In a large pot, bring about 12 cups of water to a boil. Parboil the lobsters, covered, 5 five to 7 minutes.
Remove the lobsters from the pot and plunge into ice water to stop the cooking.
Place the lobsters upside down on a cutting board. Slice in half lengthwise from the tail to the top of the head, leaving the tomalley but removing the lungs. Place the lobsters cut-side up in a large baking dish. Pour the marinade over the lobsters and marinate, covered, in the refrigerator for 2 to 4 hours.
Preheat a grill to medium heat.
Remove the lobsters from the marinade and place shell-side down on the hot grill. Cook the lobsters until heated through, 2 to 3 minutes per side.
Before serving, crack open the claws, and then serve immediately with lemon wedges and the Fennel and Mandarin Salad.
Cut the fennel bulbs in half through the stem, and then slice very thinly. Place in a large bowl and add the mandarin segments and micro herbs.
In a small bowl, combine the lemon juice, soy sauce, honey and garlic. Whisk together while slowly adding the oil. Drizzle half of the dressing over the fennel salad and toss. Taste and add more dressing if needed, and then adjust seasoning with salt and pepper.
Serve garnished with sliced scallions and toasted almonds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45383,"Asian Scotch Eggs 6 large eggs 1 pound ground chicken
2 teaspoons rice vinegar 2 teaspoons soy sauce 2 teaspoons sugar A few good grinds of black pepper
2 scallions, minced
1 1/2 teaspoons ground ginger
1/2 cup all-purpose flour
2 teaspoons kosher salt
1 cup panko breadcrumbs
Canola oil, for frying Instructions: Bring a large pot of water to a boil. Carefully lower in 4 of the eggs and boil for 5 minutes (this is for a runny yolk; if you want it firmer, add a bit of time). While they're boiling, prepare a large ice bath. When 5 minutes is up, immediately place the eggs in the ice bath. In a large bowl, combine the chicken, rice vinegar, soy sauce, sugar, black pepper, scallions and 1 teaspoon of the ginger. In 3 smaller bowls, set up your breading station. In the first bowl, combine the flour, 1/4 teaspoon ginger, 1 teaspoon salt and black pepper to taste. In the second, whip up the remaining 2 eggs with a splash of water. In the third bowl, combine the panko, some black pepper and the remaining 1 teaspoon salt and 1/4 teaspoon ginger. Working with wet hands, divide the chicken mixture in 4 parts. Place them on separate squares of parchment paper and flatten out into circles, about 1/2-inch thick. Peel the eggs, coat them in the flour mix and then wrap each in the chicken mix. It helps if you fold up the parchment paper to help the chicken onto the egg. Once the egg is fully encased in the meat, coat it in the flour mix, then the egg mix and then the panko mix. Place back on the parchment and hold in the freezer until the rest of the eggs are ready to go. Fill a large pot with 3 to 4 inches of oil and heat it to 350 degrees F. Fry the Scotch eggs until golden brown and cooked through, 5 to 6 minutes. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45384,"Rose's Stuffed Grape Leaves 1 jar preserved grape leaves, drained 1 cup olive oil 4 large onions, diced (about 8 cups) Salt and freshly ground black pepper 1 cup water 1 cup long grain rice 1/4 cup pine nuts, roughly chopped Juice of 1 lemon 2 tablespoons finely chopped fresh parsley or dill 2 tablespoons finely chopped currants 1 teaspoon chopped dry mint 1/8 teaspoon allspice Instructions: Carefully separate the grape leaves, place in a large bowl and pour boiling water over them to cover. Let the leaves soak for 20 minutes, then drain and rinse to remove excess salt. Drain the leaves, snip off the stems (reserving stems), and lay the leaves on a towel to dry. In a large saucepan, heat 3/4 cup olive oil, add the onions, salt and pepper, and cook over medium heat until onions are translucent, about 10 to 12 minutes. Add the water and stir in the rice. Cover, reduce the heat to low and cook rice until water is absorbed, about 17 to 20 minutes. Transfer to a large bowl, and mix in the pine nuts, lemon juice, parsley, currants, dry mint, allspice, and additional salt and pepper to taste. Place one leaf on a flat surface, vein side up, shiny side down. Place a rounded teaspoon of filling in the center of the leaf, near the stem edge. Fold the stem end over the filling, then fold both sides toward the middle, and form into a roll. Squeeze lightly in the palm of your hand to secure the roll. Repeat process with remaining leaves and filling. Line the bottom of a 3 quart heavy saucepan with reserved stems, trimmings and any leftover or torn grape leaves, and arrange bundles seam sides down, packing them close together in layers. Combine the remaining 1/4 cup olive oil with 3/4 cup water, and pour over the stuffed grape leaves. Place a small, heatproof plate on top of the stuffed leaves, cover the pan and simmer over low heat for about 45 minutes to 1 hour, or until leaves are tender and most of the liquid is absorbed. Cool the rolls in the pan, covered, then chill, covered and serve cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45385,"Eggplant Rollatini with Anchovy Breadcrumbs 3 medium eggplants, cut lengthwise into twelve 1/2-inch-thick slices 8 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1 medium Spanish onion, finely diced 5 garlic cloves, mashed to a paste with 1/4 teaspoon kosher salt 1 28-ounce can peeled whole tomatoes, undrained 1 to 2 tablespoons Calabrian cl paste, to taste 12 fresh basil leaves, torn into pieces, plus more (optional) for serving 16 ounces whole-milk ricotta cheese 1 large egg, lightly beaten 4 ounces fresh mozzarella cheese, cut into small dice 3/4 cup freshly grated Pecorino Romano cheese 3 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh oregano 4 ounces low-moisture whole-milk mozzarella, coarsely grated Anchovy Breadcrumbs (recipe follows), for serving 1/3 cup extra-virgin olive oil 5 oil-packed anchovy fillets, chopped 3 garlic cloves, mashed to a paste with 1/4 teaspoon kosher salt 1 cup panko breadcrumbs Finely grated zest of 1 lemon Freshly ground black pepper Instructions: Preheat the oven to 400? F. Arrange the eggplant in an even layer on two sheet pans. Brush both sides with 6 tablespoons of the oil and season with salt and pepper. Roast until lightly golden brown and very tender, about 25 minutes. Remove from the oven and let cool. (The eggplant can be cooked up to 1 day in advance, cooled and stored, covered, in the refrigerator.) Reduce the oven temperature to 375? F.
Meanwhile, make the sauce: Heat the remaining 2 tablespoons oil in a large Dutch oven over high heat until shimmering. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute longer. Add the tomatoes with their juices and season with salt and pepper. Bring to a boil and cook until the tomatoes begin to soften, about 10 minutes. Crush the tomatoes with a potato masher. Add the cl paste and basil and cook the sauce until it thickens, stirring occasionally, about 25 minutes. Season with salt and pepper.
Make the filling: Mix together the ricotta, egg, diced mozzarella and 1/4 cup of the Pecorino in a medium bowl until combined. Season with salt and pepper and fold in the parsley and oregano.
Ladle 1 cup of the sauce into the bottom of a 9-by-13-inch baking dish. Spread 2 tablespoons of the cheese filling over each eggplant slice. Carefully roll up and place them, seam-side down, in the baking dish. Once all the eggplant rolls are in the dish, ladle another cup of the sauce evenly over them and sprinkle the grated mozzarella and remaining 1/2 cup Pecorino over the top.
Bake until the sauce is bubbling and the cheese has melted and turned lightly golden brown, about 20 minutes. Sprinkle the breadcrumbs over the top and garnish with torn basil, if desired. Heat the oil in a medium skillet over high heat until shimmering. Add the anchovies and cook until dissolved, about 2 minutes. Add the garlic and cook for 1 minute more. Add the panko and spread into an even layer. Cook until golden brown, about 3 minutes. Flip the crumbs, press them into an even layer again and cook until the bottom is golden brown, about 3 minutes longer. Add the lemon zest and season with pepper and more salt, if desired. Spread on a large plate or sheet pan and let cool. Store, tightly covered, in a cool, dry place for 1 day, or in the refrigerator for up to 3 days. Re-crisp in a dry skillet over low heat before using. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 45386,"Pear-Chocolate-Pecan Quick Bread with Chocolate Glaze 1/2 cup melted unsalted butter, plus more, for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 3/4 cup bittersweet chocolate chips 3/4 cup chopped toasted pecans 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup shredded pears, excess moisture squeezed out 1 cup confectioners' sugar 2 tablespoons unsweetened cocoa 2 tablespoons milk 1/4 teaspoon pure vanilla extract Pinch of fine salt Instructions: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the chocolate chips and pecans and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]" 45387,"Baker, Baker 3/4 cup oats 3/4 cup flour 2/3 cup light brown sugar, packed 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger Pinch kosher salt 1 stick cold unsalted butter, diced 4 Braeburn apples (Fuji will substitute) 4 teaspoons honey Instructions: In a bowl combine all the dry ingredients and diced butter. Rub mixture briskly between finger tips until it forms small moist clumps in a loose sandy mixture. Refrigerate while preparing the apples. Cut a small layer off the bottom of each apple to create a flat, stable bottom surface. With a small paring knife, cut a cylindrical cone out of the top of the apple, moving about 1-inch outside of the core, similar to removing the top of a pumpkin when carving a Jack O'Lantern. Remove the top and discard. With a melon baller or a teaspoon, remove the remaining core and seeds taking care not to puncture the base of the apple. Place apples on a baking sheet or pie dish and fill each center with a teaspoon of honey. Spoon in mixture, packing lightly until heaped and overflowing over sides of the apples. Bake in oven at 350 degrees on the top or middle rack for 40 minutes or until filling is golden brown and the tip of a paring knife can be inserted into the side of the apple with little or no resistance. Let apples stand for 10 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 45388,"Coconut Macaroons 14 ounces sweetened shredded coconut 14 ounces sweetened condensed milk 1 teaspoon pure vanilla extract 2 extra-large egg whites at room temperature 1/4 teaspoon kosher salt Instructions: Preheat the oven to 325 degrees F. Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture. Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45389,"Lime Chicken Tacos Juice and zest of 2 limes 2 cloves garlic, minced
1 tablespoon sugar 2 teaspoons dried oregano 1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon sweet paprika 3 tablespoons olive oil 3 boneless, skinless chicken breasts, cut into 1/4-inch-thick strips 3 bell peppers (red, yellow or orange), stemmed, seeded and very thinly sliced 1 large white onion, halved and thinly sliced Eight 6- to 8-inch flour tortillas, warmed if possible 1/4 cup chopped fresh cilantro leaves Sour cream, optional
Hot sauce, optional Instructions: Combine the lime juice and zest, garlic, sugar, oregano, cinnamon, cumin, salt, pepper cayenne, paprika and 2 tablespoons oil in a large bowl. Add the chicken to the marinade and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to overnight. Heat the remaining tablespoon oil in a large skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and add to the skillet. Cook, tossing occasionally, until the chicken starts to brown, 5 to 6 minutes. Add the bell peppers and onion and cook for until the vegetables are tender, 3 to 4 minutes more. Divide the chicken, peppers and onion equally among the eight tortillas. Garnish with the cilantro, sour cream and hot sauce, if using. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Albari?o]" 45390,"Aromatic Lentils and Sauteed Mushrooms Sauteed Mushrooms 1 1/2 tablespoons vegetable oil 1 1/2 tablespoons butter 1 pound crimini mushrooms, quartered 1 clove garlic, smashed 3 tablespoons coarsely chopped fresh thyme 1/3 cup balsamic vinegar Salt and freshly ground black pepper Lentils 1 1/2 cups dried green lentils, rinsed and drained 2 shallots, smashed 3 cloves garlic, smashed 5 sprigs fresh thyme 3 bay leaves 3 cups water Sauteed Mushrooms 2 ripe tomatoes, diced 1/4 bunch fresh chives, thinly sliced Crispy Glazed Pork Belly Salt and freshly ground black pepper Instructions: Mushrooms: Put the oil and butter in a saute pan over medium-high heat. Once the butter has melted, add the crimini mushrooms, garlic, and thyme, saute until golden brown, approximately 5 minutes. Add the balsamic vinegar, season with salt and pepper, toss and remove from heat. Reserve the mushrooms to add to the cooked lentils. Lentils: Put the lentils, shallots, garlic, thyme, bay leaves, and water in a pot, bring to a boil, cover and reduce to a simmer, cook until lentils are tender. Remove the bay leaves, garlic, and shallots, and set aside. Strain the lentils and put in a large bowl. Puree the garlic and shallots, and add back to the lentils and season with salt, and pepper. Add the sauteed mushrooms and diced tomatoes to the lentils. Toss and garnish with chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45391,"Buffalo Chicken & Blue Pretzel Crisps Buffalo Wing Pretzel Crisps? Rotisserie Chicken Frank's Red Hot Sauce 1 Celery Stalk - Thinly Sliced 1 Carrot - Peeled And Julienned Blue Cheese Dressing Or Blue Cheese Instructions: Shred chicken and coat with hot sauce. Top Pretzel Crisps with chicken, celery, carrot and blue cheese. ","[Zinfandel, Cabernet Sauvignon, Malbec, Shiraz]" 45392,"Twice-as-Nice Guapo Taco 1/4 cup frozen ground-beef-style soy crumbles 1/8 teaspoon dry taco seasoning mix 2 tablespoons fat-free refried beans 1 (6-inch) high-fiber flour tortilla with about 50 calories 1 corn taco shell 1/4 cup shredded lettuce 1 tablespoon shredded fat-free Cheddar cheese Instructions: Place soy crumbles in a small microwave-safe bowl and sprinkle with taco seasoning. Microwave until hot, about 30 seconds. Stir and set aside.
In another small microwave-safe bowl, microwave beans until hot, about 15 seconds. Stir and set aside.
Place tortilla flat on a microwave-safe plate and nuke until warm, about 10 seconds. Spread beans evenly over the exposed side of the tortilla. Set aside.
Warm taco shell in the microwave for 30 seconds. Place the shell over the bean-covered tortilla -- line up the shell's bottom with the tortilla's center, and align the right side of the shell with the right side of the tortilla. Gently press on the inside of the shell's right side to seal. Pick up the entire right half of the taco-tortilla, and fold it over so the left sides align. Gently press on the inside of the shell's left side to seal. (If it cracks a little, that's okay!)
Fill the shell with seasoned soy crumbles, lettuce, and cheese. Enjoy!
PER SERVING (entire recipe, 1 taco): 175 calories, 4.75g fat, 569mg sodium, 26.5g carbs, 10.75g fiber, 0.5g sugars, 15g protein ","[Sauvignon Blanc, Vermentino, Tempranillo, Grenache Blanc]" 45393,"Szechwan Remoulade 2 tablespoons Dijon mustard 1 teaspoon dry mustard 1 tablespoon rice wine vinegar 1/2 cup olive oil 1 tablespoon paprika 1/2 cup celery, minced 1/2 cup scallions, chopped 1 teaspoon garlic, chopped 1/2 cup parsley, chopped 1 tablespoon wasabi powder 1 tablespoon anchovy paste 2 tablespoons lemon juice 1 cup heavy mayonnaise Instructions: Whisk together the mustards and vinegar in a mixing bowl, gradually add the oil, stirring constantly to ensure no separation of oil and vinegar. Stir in remaining ingredients. Add salt and pepper to taste. ","[Chenin Blanc, Gewrztraminer, Riesling, Garnacha]" 45394,"Avocado and Smoked Salmon Mousse 8 ounces thinly sliced smoked salmon 8 ounces cream cheese, softened 1 cup sour cream 1 teaspoon hot pepper sauce 1/4 teaspoon salt 2 tablespoons fresh lemon juice 1 teaspoon unflavored gelatin 1/2 cup minced scallions 1 large ripe avocado, peeled, pitted, and cut into thin slices 1(5-ounce) jar salmon roe Toasted croutons or crackers, for dipping Instructions: Line a 4-cup round mold with plastic wrap. Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold. Chop the remaining salmon into 1/2-inch pieces and set aside. In the bowl of an electric mixer, combine the cream cheese and sour cream until creamy and well combined. Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat. Pour into a 1/2-cup ramekin and sprinkle with the gelatin, stirring until the gelatin is dissolved. Remove from the heat and stir into the cream cheese mixture. Fold in the chopped smoked salmon and scallions. Spoon 1/3 of the mousse into the mold, top with a layer of avocado slices, then gently spread with 1/2 the salmon roe. Spread 1/3 of the mousse on top of the roe, and top with the remaining avocado slices and roe. Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose the mousse. Cover with the plastic wrap and chill until firm, about 3 hours. To unmold, place the mold in a bowl of warm water for 10 seconds. Unwrap the plastic from the bottom of the mold and invert the mold onto a serving plate. Gently shake to release the mold and unwrap completely. Serve with toasted croutons or crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45395,"Traditional S'mores One 6-ounce chocolate bar (recommended: Hershey's)* 8 jumbo-size marshmallows 8 full honey-flavored graham cracker sections (can substitute cinnamon-flavored graham crackers or chocolate-flavored graham crackers) Chopped nuts Caramel, chocolate, or strawberry ice cream topping Mini chocolate chips Whipped cream Bananas Chocolate candy pieces (recommended: M&M's) Instructions: Preheat a grill to medium. Alternatively, you can roast the marshmallows over an open fire. Break each graham cracker section in half. Divide chocolate bar into 8 equal parts. Place each chocolate piece on top of half of a graham cracker. Divide marshmallows among several long skewers, spacing them far enough apart so that they won't melt together. Place marshmallows on grill and cook over medium heat, turning slowly, until golden brown. Carefully remove marshmallows from skewers and set on top of chocolate pieces. Add toppings of your choice. Place the other half of the graham cracker on top to form the perfect S'more. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 45396,"Italian Chicken Soup Kosher salt and freshly ground black pepper 1 pound ditalini pasta (a very short macaroni-type pasta)
2 tablespoons olive oil
1 fryer chicken, cut into pieces 8 cups low-sodium chicken broth
2 green bell peppers, diced
2 stalks celery, diced
2 fresh jalapenos, diced
1 medium onion, diced
1/2 teaspoon dried oregano
One 28-ounce can diced tomatoes
2 cups heavy cream
Parmesan shavings, for serving Crusty Italian bread, for serving Instructions: Bring a large pot of water to a boil and add salt. Cook the pasta in the boiling water according to the package directions; do not overcook. Drain and rinse in cold water to cool. Toss in 1 tablespoon of the olive oil and set aside. Put the chicken pieces in a large pot or Dutch oven and cover in the chicken broth. Bring to a boil, lower to a simmer and cook, covered, for 45 to 50 minutes. Remove the chicken pieces from the pot, shred the meat and set aside. Discard the bones and skin. Skim the fat from the stock, then strain the stock and set aside. In a new pot, add the remaining 1 tablespoon olive oil and saute the bell peppers, celery, jalapenos, onion and oregano over medium heat until the vegetables are tender and golden brown, about 10 minutes. Add the tomatoes with their liquid and the reserved chicken stock and shredded chicken. Bring to a boil, then reduce to a simmer. Add the cooked pasta and cream and stir to combine. Turn off the heat. Serve with lots of Parmesan on the top--the more the better--and crusty Italian bread is good too. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 45397,"Charlotte's Caramels 1 tablespoon butter or vegetable oil cooking spray 1 cup heavy cream 1 cup evaporated milk 1/2 cup sweetened condensed milk 2 cups light corn syrup 2 cups sugar 1/2 cup water 1/2 teaspoon salt 1 stick (4 ounces) unsalted butter, cut into 6 pieces 2 teaspoons vanilla extract Optional: 1/2 to 1 cup nuts (walnuts, peanuts, almonds), apples Instructions: Spray bottom and sides of a 9 by 11-inch baking pan with vegetable oil or rub with 1 tablespoon butter. In a small heavy saucepan, combine cream, evaporated milk, and sweetened condensed milk. Set aside to warm later. In a large, heavy saucepan, combine corn syrup, sugar, water, and salt. Over high heat, cook until sugar is dissolved, about 6 to 8 minutes, brushing down sides of pan with a pastry brush dipped in water to remove any sugar crystals. Stop stirring, insert candy thermometer, reduce heat to medium and let come to a boil. Cook, without stirring, until temperature reaches 250 degrees F (hard-ball stage), about 45 to 60 minutes. Meanwhile, place cream and milk mixture over low heat and stir until warm. Do not boil. When sugar reaches 250 degrees F, stir in the warm cream and the pieces of butter. Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm ball stage), 45 to 60 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping pot. Let stand, uncovered, at room temperature for 12 to 24 hours without moving. This is the most difficult part, as you will want to eat it! To cut into candies, coat a cutting board or marble slab generously with vegetable oil spray. Unmold caramel by turning upside down onto oiled surface. Cut into 1-inch by 1 1/2-inch pieces with a very sharp, heavy knife. Wrap with precut waxed paper squares, twisting ends to seal. If you don't wrap them, the caramel pieces will stick together. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 45398,"Creole-Style White Beans and Andouille Sausage over Rice 2 tablespoons vegetable oil 1 ham hock, skinned and scored 1 cup chopped yellow onion 1/2 cup chopped celery 1/2 cup chopped bell pepper 2 bay leaves 3 sprigs fresh thyme 1 tablespoon minced garlic 1 pound dried white navy, cannellini, or great Northern beans, rinsed and sorted over, soaked overnight and drained* (See Cook's Note) 8 to 10 cups chicken stock or water Salt Cayenne pepper, to taste 1 pound andouille or other smoked pork sausage, cut into 2-inch lengths Cooked white rice, for serving Louisiana red hot sauce, for serving Instructions: Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice. Pass the hot sauce at the table for guests to use at their own discretion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 45399,"Emeril's Ale 2 cans light malt syrup 1 gallon water 1-ounce hops 4 gallons water 2 packages dry yeast Instructions: In a large, nonreactive stock pot, add malt syrup and water. Add hops. Bring to a boil. Reduce heat to a simmer and boil for 1 hour, stirring often. Cool. Strain the hop mixture and pour, through a funnel, into a sterilized 7 gallon fermenting tank. Add the water. Add the yeast. Seal the top with a stopper. Ferment for 1 1/2 weeks. Strain the beer. Bottle and age for another 2 to 3 weeks. ","[IPA, Brown Ale, Belgian Ale, Barleywine]" 45400,"Tortellini in Parmesan Brodo 1 pound Parmesan rinds 1 carrot, peeled and chopped
1 celery stalk, chopped
1 head garlic, halved across the equator
1 onion, halved
4 sprigs fresh oregano
2 sprigs fresh thyme
1 bay leaf
1 teaspoon salt, plus for pasta water
1 pound spinach pasta tortellini (spinach pasta filled with cheese)
2 tablespoons chopped fresh flat-leaf parsley
Instructions: To a large saucepan, combine the Parmesan rinds, carrots, celery, garlic, onions, oregano, thyme, bay leaf and salt. Add 8 cups water and bring to a simmer over medium heat. Simmer the broth for 1 hour 15 minutes, adjusting the heat to maintain a simmer and stirring occasionally to prevent sticking. Strain into a clean saucepan and keep warm over low heat. Meanwhile, bring a large pot of well-salted water to a boil. Add the tortellini and cook for 2 minutes less than the package instructions, about 4 minutes. Drain well, then add the tortellini to the broth to finish cooking. Stir in the parsley and serve. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 45401,"Roasted Potato-Chorizo Hors d'Oeuvres 2 1/2 pounds baby red potatoes 3 tablespoons olive oil 1 teaspoon dried oregano, crumbled 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 pound chorizo 1 lime, quartered 1 recipe Avocado Salsa Instructions: In a saucepan of actively boiling lightly salted water, blanch the potatoes for 8 to 10 minutes, or until the tines of a fork will just pierce the surface. Drain and, when cool enough to handle, cut them in half and score the cut side of each with the tines of a fork. Preheat the oven to 375 degrees an heat a large cast-iron skillet over medium heat. In a bowl, combine the potatoes with the olive oil, oregano, salt, and pepper and toss together until evenly coated. Transfer the potatoes to the hot skillet and spread them out into an even layer so they are hardly touching each other. Heat until sizzling, then transfer the skillet to the hot oven. Toast, turning over every 10 minutes, for about 30 minutes, until very crisp and golden. While the potatoes are roasting, heat a large non-stick skillet over medium-high heat and add 2 tablespoons water. Cook the sausages for about 20 minutes, turning occasionally and pouring off the fat as it accumulates. Drain the sausages briefly on a double thickness of paper towels and slice them 3/4 thick. Place a slice of sausage on top of each roasted potato half and secure with a toothpick. Assemble the hors d'oeuvres on a platter and squeeze a little lime juice over them. Serve, accompanied by Avocado Salsa ","[Rioja, Tempranillo, Garnacha, Barbera]" 45402,"Savory Sour Chicken Noodle Soup 4 ounces dried Chinese egg noodles Toasted sesame oil 6 cups vegetable or chicken stock 2 tablespoons peanut oil 1/2-inch piece fresh ginger, peeled and thinly sliced 1 red Fresno cl, sliced 6 boneless skinless chicken thighs, sliced into 1/2-inch-thick slices 1 tablespoon Shaohsing rice wine or dry sherry One 6-ounce block fresh extra-firm tofu, chopped into long strips 3 fresh shiitake mushrooms, stemmed and sliced One 8-ounce can bamboo shoots, drained and chopped into long strips 1/2 medium napa cabbage, chopped into 1/2-inch strips (about 4 cups), white and green parts separated 2 to 3 tablespoons light soy sauce 2 to 3 tablespoons black rice vinegar Sea salt Freshly ground white pepper 2 scallions, green part only, thinly sliced, for garnish Handful fresh cilantro stems and leaves, chopped, for garnish Instructions: Cook the egg noodles in 1 quart boiling water until al dente, about 3 minutes. Drain and toss with a small amount of toasted sesame oil to prevent sticking. Set aside. Have the stock heating in a pot.
Heat a large wok over high heat. When the wok begins to smoke, add the peanut oil. Stir-fry the ginger and cl for less than 30 seconds. Add the chicken and let settle for 1 minute before stir-frying. As the chicken begins to brown, add the rice wine and stir-fry until the wine has almost evaporated. Carefully stir in the tofu. Then add in the mushrooms, bamboo shoots and the white parts of the napa cabbage, and stir-fry for 1 minute. Add the hot stock. Bring to a boil, and then reduce to a simmer. Season the soup with the soy sauce, black rice vinegar, salt and ground white pepper. Stir in the green parts of the napa cabbage and continue to simmer for 10 minutes, skimming off any foam that arises.
Divide the noodles into 4 bowls. Ladle some of the soup over the noodles and garnish with scallions and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45403,"Roast Turkey with Stuffing and Gravy 1 small (8 to 10) pound turkey, thawed, rinsed and giblets removed 4 slices bacon 1 cup chopped onion 1 cup sliced celery 2 cups mushrooms 2 teaspoons celery seed Butter Salt and pepper 2 teaspoons ground sage 6 cups plain stuffing croutons, store bought 2 eggs, lightly beaten 1 cup water Instructions: In a non-stick skillet, cook bacon until crisp. Remove bacon to paper towels to drain. Allow bacon to cool and crumble. Add onions and celery to bacon fat and cook until tender. Stir in mushrooms and cook until golden. Stir in seasonings. Remove skillet from heat and let cool. Preheat oven to 450 degrees. Soak 3 cups stuffing croutons in water. Squeeze out water from croutons so that they are moist but not soggy. In a large bowl, combine dry and moist croutons with onion mushroom mixture. Mix in eggs and moisten with water if necessary. Fill cavity of turkey with stuffing. Cover opening of cavity with foil. Tuck wings under turkey. Make a small slit in neck skin and tuck legs through slit to secure. Transfer leftover stuffing to a baking dish, cover with foil and bake alongside turkey. (This may need to be moistened.) Place stuffed turkey in roasting pan. Rub turkey with butter and season. Roast uncovered for 30 minutes. Reduce heat to 350 degrees and continue roasting for approximately 3 hours or 15 to 20 minutes per pound. Baste the turkey with its drippings occasionally as it cooks. Turkey is done when pricked with a knife on the thigh the juices run clear. When turkey is done, transfer to a cutting board and cover with foil. Allow turkey to rest so that juices can be reabsorbed. Place roasting pan over medium high heat. Skim off excess fat with a spoon and reserve in a bowl. Add 3 cups hot chicken stock and bring to a simmer. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. In a small dish, combine into a paste 3 tablespoons flour with 3 tablespoons of reserved fat. Whisk flour mixture into simmering gravy. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45404,"Chicken Arrabbiata 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 3/4 to 1 teaspoon red pepper flakes 1/4 cup dry white wine 1 15-ounce can cherry tomatoes 1/2 cup low-sodium chicken broth 1 bunch broccolini, trimmed 4 1-inch-thick slices ciabatta bread 2 slices provolone cheese, halved Instructions: Season the chicken with salt and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Add the chicken skin-side down and cook until browned and crisp, about 8 minutes. Flip and continue cooking until browned on the other side, about 3 more minutes. Remove to a plate and pour out the drippings. Add the remaining 1 tablespoon olive oil, the garlic and red pepper flakes to the skillet. Cook over medium-high heat until the garlic is golden, about 1 minute. Add the wine and scrape up any browned bits from the bottom of the pan. Add the tomatoes, chicken broth and ? teaspoon salt and bring to a simmer. Add the chicken skin-side up and reduce the heat to medium low. Cover and gently simmer until the chicken is cooked through and the sauce is slightly thickened, about 15 minutes. Meanwhile, preheat the broiler. Bring a medium saucepan of salted water to a boil. Add the broccolini and cook until crisp-tender, about 3 minutes; drain. Put the ciabatta on a baking sheet and top each slice with a piece of cheese. Broil until the cheese melts, 2 to 3 minutes. Divide the chicken among plates; spoon the sauce over the top. Serve with the broccolini and cheese toasts. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 45405,"Steamed Mussels with Pasilla Pepper Cream, Shallots and Tarragon 1 dried pasilla pepper, seeded and stemed 1 cup heavy cream 1/2 tablespoon Spanish paprika 1/2 cup shallots, cleaned and thinly sliced 2 teaspoons garlic, minced 1 cup dry white wine 2 cups clam juice 2 pounds mussels, debearded and washed 2 tablespoons fresh tarragon, chopped 1 tablespoon fresh chives, chopped Instructions: Preheat oven to 400 degrees. Place the pasilla pepper on a pie tin and toast in preheated 400 degree oven for about 10 minutes. In a small saucepan, over medium heat, bring the cream to one short boil. Lightly crumble the pasilla pepper and add to warm cream along with paprika. Stir to combine, set aside to steep for about 20 minutes. Place the infused cream mixture into a blender and puree until smooth. Strain the mixture through a fine strainer, discard the pepper pulp and reserve the pepper cream. In a large acid resistant pot with a tight fitting lid, combine the shallots, garlic, wine and clam juice. Bring to a boil over high heat and reduce by half, about 10 minutes. Add the mussels. Cover the pot and cook over high heat until the mussels open, about 3 to 5 minutes. Stir in the pasilla cream, tarragon and chives. Serve in 4 individual bowls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45406,"Shrimp Risotto 2 tablespoons olive oil 2 pounds jumbo shrimp
Salt and pepper Salt and pepper
1 shallot, chopped fine
2 cloves garlic, chopped fine
5 plum tomatoes, seeded and diced
1 cup dry white wine
2 tablespoons cold butter
1/2 pound baby carrots, blanched
1/2 pound haricots verts, blanched
3 tablespoons olive oil
1 onion, diced
1 pound Arborio rice
1/2 cup dry white wine
4 cups chicken stock, should be simmering
4 tomatoes, seeded and diced
1/2 cup basil leaves, cleaned and julienned
1/2 cup Parmesan cheese, grated
4 tablespoons cold butter
Instructions: Heat stockpot over medium high heat. Add olive oil, onion and saute for 4 to 5 minutes. Add rice and cook for 3 minutes. Add wine and cook for 5 minutes. Add stock 1 cup at a time, stirring constantly. Cook for 20 minutes or until just cooked. Add remaining ingredients, set aside and keep warm. Heat saute pan over medium high heat. Add 2 tablespoons olive oil. Season shrimp with salt and pepper and add to the pan. Cook for 2 to 3 minutes on each side and add shallot, garlic, tomatoes, and wine and cook for 3 more minutes. Add butter 1 piece at a time, and season with salt and pepper. Saute carrots and green beans in butter. Divide rice among 4 plates. Top with shrimp and pour sauce over and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45407,"Heavenly Hash Brownies Nonstick vegetable spray, for coating pan 7 ounces bittersweet chocolate 3/4 cup (1 1/2 sticks) unsalted butter 3 large eggs 1 cup granulated sugar 1/2 cup lightly packed dark brown sugar 2 tablespoons dark corn syrup 1 cup cake flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted nuts 6 ounces mini marshmallows Instructions: Preheat oven with a rack in the middle of the oven to 350 degrees. Coat a 9 by 13-inch baking pan with nonstick vegetable spray. Melt the chocolate and butter in a completely dry bowl or in the top of a double boiler set over barely simmering water. In a large bowl, mix together the eggs, granulated sugar, brown sugar and corn syrup until blended. Mix in the chocolate mixture. In a separate bowl, stir the flour, baking powder and salt together with a fork. Mix it into the egg mixture. Stir in the nuts and 1/4 cup of the marshmallows. Scrape the mixture into the prepared pan. Bake for 25 minutes, until barely set. Coat the top with the remainder of the marshmallows and bake for 5 more minutes. Set the pan on a rack to cool. Cut into 1 1/2 by 3-inch bars. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 45408,"Halibut with Pepitas, Capers, Cherry Tomatoes, and Basil 2 tablespoons pepitas (pumpkin seeds) 4 6 -ounce halibut fillets 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 1 cup dry white wine 2 tablespoons unsalted butter 1 1/2 tablespoons capers, drained and rinsed 1/2 cup halved cherry tomatoes (quartered if they're big) 1/4 cup torn fresh basil, plus a handful of small leaves for garnish Instructions: In a small, dry skillet over medium-low heat, toast the pepitas lightly. Don't allow them to brown. As soon as you begin to smell them, remove the pan from the heat and transfer to a large plate. Set aside. Preheat the oven to 400 degrees F. Sprinkle the halibut on both sides with 1 teaspoon of the salt and the pepper. Heat the oil in a large skillet with an ovenproof handle over medium-high heat until it begins to shimmer but is not smoking. Place the fillets skin side up in the hot oil and sear until the fish begins to turn color, 2 to 3 minutes. Turn the fillets and add the lemon juice, wine, and butter to the pan. As soon as the butter melts and becomes foamy, add the capers and tomatoes and simmer until the tomatoes release some juices, about 1 minute. Place the pan in the oven until the fish is cooked through, 7 to 10 minutes. Baste the fish with some of the juices and transfer to serving plates. Add the cup torn basil, pepitas, and the remaining teaspoon of salt to the pan juices and stir until the basil is slightly wilted. Spoon the mixture over the fish, garnish with fresh basil leaves, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 45409,"Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil with Herbed Potato Puree 1 cup olive oil 1/4 cup roughly chopped garlic 1/4 cup roughly chopped fresh thyme leave 1/4 cup roughly chopped fresh tarragon 1/4 cup roughly chopped fresh rosemary 2 chickens, about 2 1/2 pounds each Salt and pepper 1 tablespoon unsalted butter 1 tablespoon olive oil 2 shallots, roughly chopped 1 cup port wine 8 cups chicken stock 2 heads roasted garlic, cloves removed Salt and freshly ground pepper 1 tablespoon butter 2 tablespoons white truffle oil 1 cup basil leaves, tightly packed 2 tablespoons pine nuts 2 cloves garlic 1/3 cup olive oil 2 tablespoons freshly grated Parmesan cheese Salt and freshly ground pepper 6 red potatoes, peeled, cut into chunks and cooked until soft 1/2 cup milk, scalded 3 tablespoons butter Instructions: For the chicken: Combine the olive oil, garlic and herbs in a very large bowl. Add the chicken and coat with the marinade. Cover and refrigerate 2 hours or overnight. Preheat oven to 400 degrees. Truss the chickens and season to taste with salt and pepper. Brush with the marinade. In a hot skillet, sear the breast sides 3 to 5 minutes until golden. Place in the oven and roast for 10 minutes. Reduce the heat to 350 degrees and continue roasting, basting with the marinade and pan juices, until the chicken is cooked through and browned, about 30 minutes more. Remove from the oven and let rest. For the sauce: In large saute pan, heat the butter and olive oil over high heat until almost smoking and saute the shallot until caramelized, about 3 minutes. Add the wine and reduce until almost dry. Add the stock and the roasted garlic and cook until reduced by half. Sprinkle with salt and pepper. Remove from the heat and strain into a saucepan. Whisk in the butter. Spoon over chicken and drizzle with truffle oil. For the potato puree: Place basil, pine nuts and garlic and oil in a food processor and process until smooth. Add the cheese and salt and pepper to taste. Pass the warm cooked potatoes through a ricer into a large bowl. Add 1/4 cup of the herb puree, milk and butter. Mix until smooth, season with salt and pepper to taste. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 45410,"Usha 2 ounces Plymouth gin 3/4 ounce cranberry juice 3/4 ounce Brown Sugar Syrup, recipe follows 3/4 ounce earthy cabernet wine 1/2 ounce fresh lime juice 1 drop lavender bitters Ice, for shaking 1 piece grapefruit peel, for garnish 1 cup brown sugar Instructions: Combine the gin, cranberry juice, Brown Sugar Syrup, wine, lime juice and bitters in a metal cocktail shaker and top with ice. Shake vigorously, and then strain into a chilled coupe glass. Over the coupe glass, spritz the peel in front of a lit match to flame. Slide the flamed peel into the drink to garnish. In small skillet, bring the sugar and 1/2 cup water to a boil. Stir until the sugar is dissolved. Remove from heat and allow to cool to room temperature before bottling for later use. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 45411,"Crushed Orange 1.5 oz. Smirnoff Orange Vodka 2 oz. pineapple juice 2 oz. cranberry juice 1 slice(s) orange Instructions: Fill glass with ice. Add Smirnoff Orange Flavored Vodka, pineapple juice, and cranberry juice. Stir well. Garnish with orange slice.; ","[Vodka, Cranberry Juice, Pineapple Juice]" 45412,"Risotto with Zucchini Blossoms and Saffron 1 tablespoon olive oil 1 red onion, diced 1 cup carnaroli rice 1/2 white wine 2 zucchini blossoms 2 cups vegetable stock Pinch saffron 1 tablespoon butter 2 tablespoons Parmesan Salt and freshly ground black pepper Instructions: Using a saucepan, heat the olive oil and saute the red onions until soft, approximately 2 minutes. Add the rice and toast for a couple of minutes. Add the white wine and stir until creamy. Cut the zucchini blossoms into pieces and add to the rice. Heat the vegetable stock and add the saffron to the stock. Allow the saffron to steep in the stock for a few minutes. Add the saffron stock to the rice and allow to cook for 15 minutes stirring occasionally. To finish the risotto, stir in the butter and Parmesan cheese. Season with salt and pepper and serve. ","[Barolo, Barbaresco, Chianti Classico, Priorat]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup olive oil 2 cloves garlic, minced 1/4 cup" 45413,"Corn Cake Breakfast Stacks with Maple Butter 4 large eggs 1 1/2 cups buttermilk 3 tablespoons melted butter 1 cup fresh sweet corn kernels 1 cup yellow cornmeal 1 cup all purpose flour 2 tablespoons sugar 1 teaspoon salt 1 teaspoon baking powder 1/2 pound softened butter 1/2 cup dark amber maple syrup 8 strips thick-cut smoked bacon 2 Granny Smith apples, cored and sliced Ground cinnamon to taste Salt 1/2 cup dark amber maple syrup, warmed 1/4 cup melted butter Mint, confectioners' sugar and blueberries for garnish, if desired Instructions: For the corncakes, whisk together eggs, buttermilk and melted butter in a medium mixing bowl. Stir in corn kernels. Sift together cornmeal, flour, sugar, salt, and baking powder. Add the dry ingredients to the buttermilk-corn mixture and stir until just combined. Let stand for 20 minutes in a cool place. For the maple butter: blend the softened butter with 1/2 cup maple syrup in a small bowl and set aside. Preheat the oven to 250 degrees F. In a 10-inch nonstick skillet, brown the bacon strips. Drain them on paper towels and transfer to a cookie sheet. Sprinkle the apple slices with cinnamon and salt to taste. Sear them in bacon renderings until golden brown and place them on the sheet pan with the bacon. Wipe out your skillet and return to medium heat. Add just enough butter to coat the bottom of the skillet and ladle 1/4 cup corn batter. Let cook until the edges of the pancake start to brown and bubbles appear on the surface, about 2 minutes. Flip, cook another 2 minutes, then transfer to the cookie sheet with the apples and the bacon. Repeat until you have a dozen corncakes. Place the cookie sheet and your serving plates in the oven until everything is warm, about 4 minutes. On each plate, place 1 corn cake, top that with 2 strips of bacon, another corn cake, 2 slices of apple and another corn cake. Top with maple butter and drizzle the plate with some of the warmed maple syrup. Garnish with a sprig of mint, powdered sugar and a few fresh berries if you desire. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45414,"Smoked Salmon and Olive Blini 1 cup buckwheat pancake and waffle mix 1 cup whole milk 1 egg 1 tablespoon vegetable oil Nonstick vegetable cooking spray 6 ounces sliced smoked salmon or lox 3/4 cup kalamata olive spread 3/4 cup light sour cream Fresh dill, chopped, for garnish Chopped ripe black olives, for garnish Instructions: In a medium bowl, combine pancake mix, milk, egg, and oil until just blended. Set aside. Spray griddle with nonstick spray. Heat griddle over medium-low heat. Spoon several 1- tablespoon dollops of batter onto griddle. Cook for 2 minutes, or until bubbles appear around the edges, and then flip each blini over and cook for 1 more minute. Set aside. Cut salmon or lox into 32 equal-size pieces. Place blini on a platter. Spread each blini with 1 tablespoon olive spread. Top with a piece of smoked salmon and then with 1 teaspoon sour cream. Sprinkle with dill and chopped black olives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45415,"Potato and Chorizo Empanadas 3 to 4 waxy red or white potatoes (about 1/2 pound), peeled and sliced 1 teaspoon salt 1 pound chorizo sausage, casing removed 1 Spanish onion, diced 2 garlic cloves, minced 1/2 teaspoon ground cumin 1 teaspoon dried oregano Kosher salt and freshly ground black pepper 1/2 cup chicken broth 12 large pimiento-stuffed green olives, chopped 1/2 cup golden raisins 1 recipe empanada dough, recipe follows 1 1/2 cups all-purpose flour 1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg beaten with 1 tablespoon water, for egg wash
Butter, for greasing the pans Instructions: Put the potatoes in a large pot and cover with cold water; add the salt and bring to a boil, uncovered. Simmer until fork tender, about 15 minutes.
Meanwhile, place a large skillet over medium flame. Add the chorizo, and cook, stirring for 5 minutes, until the sausage renders its fat and gets crispy. Add the onion and garlic; season with the cumin, oregano, salt, and pepper. Cook and stir for 5 minutes, until the mixture is soft and has a beautiful red color. Pour in the broth and simmer for 3 minutes.
Drain the potatoes and fold them into the pan, using a wooden spoon, break up the potatoes into nickel-size pieces. Add the olives and raisins and toss everything together; season with salt and pepper, to taste. Allow the filling to cool before filling the empanadas. Serve with cilantro cream.
In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes. Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown. Cilantro Cream
1 cup sour cream
1/4 cup finely chopped fresh cilantro leaves
1/2 lime, juiced Kosher salt and freshly ground black pepper In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
Yield: 1 cup ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 45416,"Ragu Alla Bolognese 3 tablespoons extra-virgin olive oil 2 medium carrots, peeled and finely chopped 2 stalks celery, finely chopped 2 medium onions, finely chopped 1/2 pound pancetta, minced 1 pound lean ground beef 1 pound ground pork butt 1 tablespoon tomato paste 8 cups homemade or low-sodium beef broth, recipe follows 3/8 cup whole milk 2 tablespoons butter Kosher salt and ground black pepper Cooked tagliatelle or pappardelle Grated Parmigiano-Reggiano, as needed 1 large beef joint bone 1 pound beef shank 1 pound beef short ribs 1 pound beef brisket 2 medium onions, halved 2 medium carrots, each cut into 8 pieces 2 stalks celery, each cut into 4 pieces 2 pinches salt Instructions: In a large, deep saute pan, heat olive oil over high heat and add carrots, celery, onions, and pancetta and cook, stirring, until vegetables are lightly browned, about 6 minutes. Add the beef and cook another 2 minutes. Add pork and cook until meat is lightly browned, about 5 minutes. Whisk together the tomato paste and 1 cup of the broth, and add it to meat. Place pan over low heat so that sauce just barely simmers. When broth has evaporated, add another cup. Continue to cook, stirring occasionally and adding a cup of broth when stew becomes dry, until all the broth has been added, about 3 hours. Add milk and butter, and continue to simmer very gently until milk has reduced and sauce is very thick, about 2 minutes. Season, to taste, with salt and pepper, and serve over tagliatelle or pappardelle with Parmigiano-Reggiano. Put all the ingredients in a pot and cover with water. Cook on low; it should boil after about 1 hour. Lower the heat to a low boil. Cook 3 more hours after it has started to boil. Pour the broth through a sieve and refrigerate. The next morning, take off all the fat. You should be left with about 2 quarts of broth. The meat can be served as a bollito with salsa verde. Yield: 8 servings ","[Barolo, Barbaresco, Chianti, Dolcetto]" 45417,"Pulled BBQ Chicken Sliders 4 boneless skinless chicken breasts 1 tablespoon olive oil 1/2 teaspoon salt and pepper 1/2 cup water 1 1/2 cups vinegar-based Carolina-style BBQ sauce 6 cups or 1 14-ounce bag of coleslaw mix 1/4 cup mayonnaise 2 tablespoons red wine vinegar 1 teaspoon sugar 16 mini sweet rolls Reynolds? Slow Cooker Liner Reynolds Wrap? Heavy Duty Foil Instructions: Preheat the grill to high heat. Line a hot grill with Reynolds Wrap? Heavy Duty Foil. Coat the chicken breasts with the oil and season on all sides with salt and pepper. Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed. Transfer the chicken in a slow cooker lined with a Reynolds? Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours. Pull the chicken apart using two forks until it is shredded and keep warm. Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined. Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw. ","[Zinfandel, Merlot, Syrah, Malbec]" 45418,"Sengalese Chicken Yassa 1/2 cup freshly squeezed lemon juice 4 large onions, thinly sliced Salt and freshly ground black pepper, to taste 1/8 teaspoon minced fresh habanero cl, or to taste 5 tablespoons peanut oil 1 frying chicken (2 1/2 to 3 1/2 pounds), cut into serving pieces 1 habanero cl, pricked with a fork 1/2 cup pimento-stuffed olives 4 carrots, scraped and thinly sliced 1 tablespoon Dijon-style mustard 1/2 cup water Plain White Rice, recipe follows 3 1/2 cups water 1 1/2 cups uncooked rice 1 teaspoon salt 1 tablespoon butter Instructions: In a large non-reactive bowl, prepare marinade by mixing the lemon juice, onions, salt, pepper, minced cl, and 4 tablespoons of the peanut oil. Place the chicken pieces in the marinade, making sure that they are all well covered. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 3 hours in the refrigerator. Preheat the broiler. Remove the chicken pieces, reserving the marinade and onions, and place the chicken in a shallow pan. Broil the chicken until it is lightly browned on both sides. Remove the onions from the marinade. Heat the remaining tablespoon of oil in a flameproof 5-quart casserole or Dutch oven and cook the onions slowly until tender and translucent. Add the reserved marinade. When the liquid is thoroughly heated, add the chicken pieces, pricked cl, olives, carrots, mustard, and water. When the dish has reached the desired degree of hotness, remove the cl and reserve (it can be served separately to the cl heads). Stir to mix well, then bring the yassa slowly to a boil. Lower the heat and simmer, covered, for about 30 minutes, or until the chicken is cooked through. Serve over Plain White Rice. Bring the water to a boil in medium saucepan. Stir in the remaining ingredients, cover, and simmer over low heat for 20 minutes. Remove the rice from the heat and allow it to stand for 5 minutes, or until all the water has been absorbed. Fluff with a fork and serve hot. Yield: 4 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 45419,"Homemade Bagels 2 cups warm water, about 110 degrees F 2 (1/4-ounce) packets active dry yeast 3 tablespoons granulated sugar, plus 1 tablespoon 5 to 6 cups all-purpose flour 2 teaspoons salt 2 teaspoons vegetable oil 2 tablespoons yellow cornmeal 1/2 cup lightly toasted chopped onions (2 teaspoons each) 2 tablespoons poppy seeds (about 1/2 teaspoon each) 2 tablespoons sesame seeds (about 1/2 teaspoon each) 1 tablespoon kosher salt (about 1/4 teaspoon each) Instructions: Combine the water, yeast, and 3 tablespoons of the sugar in the bowl of an upright mixer fitted with a dough hook. Stir and let stand until foamy, about 5 minutes. Gradually add 4 cups of the flour and the salt, and mix until the mixture comes together. Add 1 to 1 1/2 cups additional flour 1/2 cup at a time to make a stiff dough, either stirring with the wooden spoon or working with your hands. Turn out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes, adding just as much flour as needed. (Dough should be heavier and stiffer than regular yeast bread dough.) Grease a large bowl with 1 teaspoon of the oil. Place the dough in the bowl, turning to coat. Cover and let rise in a warm, draft-free spot until almost doubled, about 1 hour. Grease a baking sheet with the remaining teaspoon of oil. Remove the dough from the bowl and punch it down. Divide into 12 equal pieces, about 2 to 3 ounces each, measuring about 4 inches across. Form each piece of dough into a ball. Roll each ball into a 4 to 6-inch log. Join the ends and place fingers through the hole and roll the ends together. Repeat with the remaining dough. Place on the prepared baking sheet, cover with a clean cloth, and let rest until risen but not doubled in a draft-free spot, 20 to 30 minutes. Preheat the oven to 400 degrees F. Sprinkle the cornmeal on another baking sheet. In a large, heavy pot, bring 12 cups of water and the remaining tablespoon of sugar to a boil. In batches, add the bagels to the water and boil, turning, for 30 seconds to 1 minute. Dip the bagel tops in desired toppings. Flip bagels onto the prepared sheet pan. Bake for 5 minutes, turn over and cook for another 30 to 35 minutes. Remove from the oven and let cool on a wire rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45420,"Corned Beef Hash 12 ounces chopped corned beef 2 whole potatoes cooked and grated 1/2 cup chopped mixed peppers 1/2 cup chopped red onions 1/2 cup chopped scallions 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh rosemary leaves 1/2 teaspoon salt 1/2 teaspoon fresh pepper Instructions: Mix all the ingredients together and saute in a pan until golden brown, about 8 minutes. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 45421,"Cream Cheese, Smoked Salmon and Chive Latke Bites 1 package frozen latkes (8 latkes) One 4-ounce package sliced smoked salmon, cut into 1-inch squares
1/4 cup whipped cream cheese
1 tablespoon chopped chives
Instructions: Cook the latkes according to package instructions. Place a piece of salmon on each latke. Spread a dollop of cream cheese on top. Sprinkle with chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling]" 45422,"Lefse 2 1/2 pounds red potatoes (do not remove skin) 2 1/2 pounds white potatoes (do not remove skin) 1 cup dried potatoes 1 cup flour, plus more for dusting 1 teaspoon salt 2 tablespoons powdered sugar 1/4 cup butter 1/4 cup margarine 1 pair surgical gloves Instructions: Wearing surgical gloves, steam red and white potatoes with skin still on them, until tender. Remove from steamer and cool. After steamed potatoes cool down, remove the skins and mash really well. Rinse 5 cups of the potatoes and mix with dried potatoes, flour, salt, powdered sugar, butter, and margarine with a pastry blender and knead well. Preheat an electric, teflon-coated griddle to 500 degrees F. You can also use a large, nonstick pan heated over high heat. Shape dough into golf ball size balls and roll in flour. Cover, and refrigerate for 3 hours, or overnight. Remove balls and slam on well-floured board. Use a notched rolling pin with a cloth cover to flatten and shape balls into very thin circles. The thinner you roll the circles out, the better. Use fresh flour on both cutting board and rolling pin after each ball has been flattened. Cook flattened balls on the griddle for 8 to 10 seconds on each side. Brush excess flour from lefse after baking and lay between 2 layers of dishtowels. Brush remaining flour off of grill each time. Package in zip lock bags and freeze or refrigerate immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45423,"Green Beans with Cheese Sauce 1 pound green beans, trimmed Pinch salt 4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
Pinch ground black pepper
Pinch cayenne 1 cup shredded Cheddar cheese
4 ounces cream cheese, softened
Instructions: Bring 1/4 cup water just to a boil in a large saute pan over medium heat. Add the green beans and salt, cover and cook for 2 minutes. Uncover, raise the heat to high and cook until the water has evaporated, about 1 minute. Stir in 1 tablespoon of the butter and continue cooking until the beans are crisp-tender, 1 to 2 minutes. Remove from the heat. Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat. Add the flour and cook, stirring, until golden, about 2 minutes. Whisk in the milk, garlic powder, dry mustard, black pepper and cayenne and cook, whisking continuously, until thickened, about 2 minutes. Stir in the cheddar cheese and cream cheese and heat until melted. Pour the cheese sauce over the green beans, or serve on the side. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 45424,"Roasted Cauliflower with Anchovy, Capers, and Fresh Thyme 2 heads cauliflower (preferably different colors) Extra-virgin olive oil Kosher salt and freshly cracked black pepper Olive oil, for frying 3 garlic cloves, thinly sliced 1 tablespoon extra-virgin olive oil 3 oil-packed anchovy fillets, finely minced 2 garlic cloves, finely minced 1 tablespoon salt-packed capers, rinsed and drained 4 sprigs fresh thyme, leaves only 1/2 cup heavy cream 1/4 cup grated Parmigiano-Reggiano 1/2 lemon Freshly cracked black pepper Shaved Parmigiano-Reggiano Instructions: Roast the cauliflower: Preheat the oven to 450 degrees F. Remove the green leaves from the cauliflower and reserve. Cut the cauliflower heads in half, then into bite-size florets. Cut the stalks into bite-size pieces also. Place the florets and stalk pieces in a roasting pan, and drizzle with olive oil and season with salt and pepper. Roast until golden and tender, about 20 minutes. Transfer to a platter lined with paper towels to drain. Make the garlic chips: Pour 1/4 inch of oil into a small saucepan. Add the garlic and set the pan over medium heat. Heat the oil until the chips are golden and crisp, about 1 minute. Drain on paper towels and set aside. Make the anchovy sauce: Set a large skillet over medium-high heat. Add the olive oil and fry the anchovies, garlic, capers, and thyme, stirring with a wooden spoon to break up the anchovies and infuse the oil. Cook for 3 to 4 minutes, until fragrant. Add the cream and Parmesan, and bring to a simmer. Just before serving, add the roasted cauliflower pieces and fold in the reserved leaves. Finish with a squeeze of lemon juice, and top with the fried garlic chips, cracked black pepper, and shaved Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 45425,"Osso Buco 4 center cut veal shanks, rinsed, and patted dry Salt and freshly ground black pepper 1/2 cup all-purpose flour 3 tablespoons olive oil 2 cups chopped turnips 1 cup diced celery (2 ribs) 2 cups frozen sliced carrots 1 cup frozen pearl onions 1 (14.5-ounce) can diced tomatoes (recommended: Muir Glen) 1 1/2 cups chicken stock 1/2 cup white wine 2 teaspoons Italian seasoning (recommended: McCormick) Instructions: Use kitchen twine to tie the veal shanks around the circumference and season with salt and pepper. Dredge them in the flour and shake of any excess. Heat a large saute pan with the 3 tablespoons of olive oil over high heat. Add the floured shanks and brown on both sides, about 4 minutes per side. Remove to plate. Combine turnips, celery, carrots, pearl onions, and tomatoes in the bottom of a preheated 5-quart slow cooker. Place veal shanks on top of vegetables. In a small bowl, stir together the chicken stock, red wine, and Italian seasoning. Pour into the slow cooker over veal shanks. Cover and cook on LOW setting for 8 to 10 hours. Strain and remove the fat from the cooking liquid. Serve as a sauce on the side. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 45426,"Fish Baked in Coconut Milk 2 pounds thick fish fillets or steaks, halibut, cod or salmon 4 teaspoons fresh lemon juice 2 tablespoons vegetable oil 2 cups finely chopped onion 1/4 cup vegetable oil 2 teaspoons minced garlic 2 teaspoons minced ginger 1 teaspoon minced green cl, serrano, Thai or jalapeno 1 cup chopped fresh tomatoes Spice mixture: 6 teaspoons ground coriander 1 teaspoon ground cumin 1/4 teaspoon ground red pepper, cayenne 1/4 teaspoon ground black pepper 1/4 teaspoon ground turmeric 1/2 teaspoon fennel seeds, coarsely ground with mortar and pestle 1 1/4 teaspoon salt 1/2 cup canned unsweetened coconut milk 1/4 cup chopped cilantro, for garnish Instructions: Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour. Preheat oven to 350 degrees. In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green cl, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed. Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque. Garnish with chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 45427,"Crab Cakes with Thai Vinaigrette 1/4 head radicchio 1/2 carrot 1/2 red pepper 1/2 yellow pepper 1/2 green pepper 1 head endive 1 tablespoon minced cilantro 1 tablespoon minced parsley 2 cups Panko bread crumbs 1 egg yolk 1 teaspoon Dijon mustard 3 limes 2 ounces of fresh ginger 1 cup of safflower oil or vegetable oil 1 pound jumbo lump crab meat 2 leafy stems on celery for garnish 1 tablespoons of red curry paste Juice of 1/2 lemon 1 shallot 1/2 cup of safflower oil or vegetable oil plus 1 tablespoon Instructions: Dice radicchio, carrot, red pepper, yellow pepper, green pepper, endive, cilantro and parsley, and place in a large mixing bowl. In a food processor, pulse one cup of Panko bread crumbs until very fine. Set aside. Add the other cup of Panko to the vegetable mixture. In a mixer, add egg yolk, Dijon mustard, turn mixer on medium, incorporate ingredients then add juice of 3 limes and ginger. Turn mixer on high and incorporate oil slowly. Emulsify until of mayonnaise consistency. Add this to vegetable mixture. Pick through jumbo lump crab meat checking for shells, add crab meat to vegetable mixture. Mix all ingredients well. Try to preserve the shape of crab meat. Form 3 ounce crab cakes from mixture. Then coat each crab cake in the fine bread crumbs. Set aside until ready to saute. In a blender add red curry paste, lemon juice and shallot. Turn blender on high slowly adding oil until emulsified then place in a squirt bottle for plating. In saute pan saute crabcakes, two crabcakes per person brown on one side. Flip over and place saute pan in a 375 degree oven for five minutes. On plate make a design with vinaigrette, place cooked crab cakes on top and serve. Garnish with celery stems. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45428,"Pineapple with Lime and Coconut 1 cup unsweetened coconut flakes 2 limes, zested and juiced 1/4 cup water 1/3 cup sugar 1 inch ginger root, peeled 1 pineapple, fresh, cored - available in produce department 1 kiwi Instructions: Combine coconut flakes with lime zest. Toast in a small skillet or in a toaster oven until coconut is golden brown remove from heat to a plate and reserve. Add lime juice, water, sugar and ginger to the pan or a small sauce pot. Bring to a bubble and dissolve the sugar. Remove syrup from heat and let stand. Cut pineapple into bite-size chunks and arrange on a plate. Peel and slice the kiwi into thin disks and arrange on pineapple. Scatter lime-scented toasted coconut over the fruit and drizzle the syrup down over the fruit in a slow, even stream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45429,"Chef's Salad with Kale 4 slices multigrain bread, cut into 1/2-inch cubes 2 tablespoons extra-virgin olive oil 1 cup grated dill havarti cheese (about 4 ounces) 1 bunch scallions, chopped 1/2 cup mayonnaise 1/3 cup chili sauce 1 cup chopped half-sour pickles, plus 1 tablespoon pickle juice 1 5-ounce container baby kale (about 8 cups) 1/2 head iceberg lettuce, cut into 1-inch pieces 1 pint cherry tomatoes, halved 1/2 pound deli-sliced roast beef, torn 1/2 pound deli-sliced roast turkey, torn Instructions: Preheat the oven to 400 degrees. Make the croutons: Toss the bread cubes with the olive oil, cheese and half of the scallions on a rimmed baking sheet. Bake until the cheese melts, about 5 minutes. Use a spatula to flip and stir the croutons to coat in the melted cheese. Bake until golden brown and crisp, about 6 more minutes. Meanwhile, make the dressing: Whisk the mayonnaise with the chili sauce, the remaining scallions, half of the pickles, and the pickle juice. Toss the kale and iceberg lettuce with half of the dressing in a large bowl. Divide among bowls and top with the tomatoes, roast beef, turkey, croutons and the remaining pickles. Serve with the remaining dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45430,"Corn-and-Oat Risotto 2 ounces grated Parmesan (about 1/3 cup) 1/4 cup fresh dill fronds Freshly ground black pepper 2 ears corn, shucked Kosher salt 1 tablespoon olive oil 1 tablespoon unsalted butter 1 small onion, chopped 1 1/2 cups steel-cut oats 1 cup dry white wine Instructions: Remove the kernels from the corn cobs and set aside. Hold the cobs over a large saucepan and use the back of a knife to scrape down the cobs to \milk\ them of any corn liquid. Drop the scraped cobs into the saucepan and add 8 cups of water and 1/2 teaspoon salt. Bring to a boil, lower heat and simmer until the liquid is reduced to 6 cups, about 30 minutes. Strain and keep warm. Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook, stirring frequently with a wooden spoon, until the onion is translucent and soft, about 5 minutes. Add the corn kernels and 1/2 teaspoon of salt and cook, stirring frequently, until the corn just starts to soften, about 3 minutes. Add the oats and stir until coated. Add the wine and simmer, stirring constantly, until the wine is absorbed, about 1 minute. Add 3 cups of the warm corn broth to the oats. Simmer, stirring constantly, until most of the liquid is absorbed, 8 to 10 minutes. Add 2 more cups of broth and simmer, stirring constantly, until the oats are tender but slightly toothsome, about 10 to 12 minutes more. Remove from the heat, stir in the Parmesan and season to taste with salt and pepper. Adjust the consistency of the risotto by adding more of the broth as necessary. Pour into a serving dish, sprinkle with the dill and a few more grinds of pepper and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 45431,"Shrimp, Corn, and Potato Soup 1 tablespoon unsalted butter 1 tablespoon olive oil 2 medium onions, finely diced 2 Poblano chiles, toasted (see Note) and diced 4 cloves garlic, finely chopped 6 plum tomatoes, peeled, seeded, and chopped 1 cup fish broth or clam juice 1 bay leaf 6 small new potatoes, peeled and halved 3 cups milk 1 cup corn kernels, fresh or thawed frozen 1 ear of corn, shucked and cut crosswise into 1/2inch rounds 1 pound medium raw shrimp, peeled and deveined 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 small bunch cilantro, leaves only Instructions: In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45432,"Jesse's Karat Cake 2 cups flour 1 3/4 cups sugar 1 1/4 teaspoon baking soda 2 teaspoons cinnamon 3/4 cup milk 3/4 cup vegetable oil 3 eggs 3 cups finely grated carrots 1 cup chopped pecans Frosting, recipe follows 6 ounces cream cheese, softened 6 tablespoons butter, softened 1 teaspoon vanilla extract 2 1/4 cups confectioners' sugar 1/3 cup coconut flakes 1/3 cup chopped pecans Instructions: Preheat oven to 350 degrees. In a mixing bowl, sift together flour, sugar, baking soda, and cinnamon. In another mixing bowl combine milk, oil and eggs. Add dry ingredients to wet ingredients and beat in low speed until absorbed. Fold in carrots and pecans. Pour the batter evenly into a greased 9 by 13 by 2-inch pan lined with parchment paper. Bake in 350 degree F. oven for 40 to 45 minutes or until a toothpick comes out clean. Let cool completely in the pan. Remove cooled cake from pan and remove paper from the cake and cover cake with Frosting. Combine softened cream cheese, softened butter, and vanilla extract, and beat until smooth. Add confectioners' sugar and beat until light and fluffy. Fold in coconut flakes and chopped pecans. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 45433,"Gluten-Free Pizza Dough 2 large all-purpose potatoes (about 14 ounces) 1/3 cup warm water (110 degrees F) 2 teaspoons agave syrup or honey One 1/4-ounce package active dry yeast 1 cup white rice flour 1/2 cup tapioca starch Kosher salt 1 large egg white 1 tablespoon extra-virgin olive oil Instructions: Cover the potatoes with water in a medium pot. Bring to a boil and cook until fork-tender, about 25 minutes; remove. Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups). Set aside. Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, 3 to 5 minutes. (If this doesn't happen, discard and try again with new yeast.) Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is combined and forms a fine, crumbly meal. Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky). Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours. Form the dough into two or four balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month. Thaw frozen dough at room temperature, then shape and cook. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45434,"Chinese Chilled Noodles 7 tablespoons sesame oil 7 tablespoons black soy sauce 3 tablespoons balsamic vinegar 4 tablespoons granulated sugar 1 tablespoon kosher salt, plus additional for cooking pasta 2 teaspoons Fresh cl Oil, recipe follows 12 scallions, roots trimmed, green and white parts thinly sliced, divided 1 pound 1/16-inch long thin noodles, regular spaghetti, or fresh Chinese egg noodles 8 fresh red cayenne cl peppers 2 fresh red Scotch bonnet cl peppers 1 cup canola oil 1 teaspoon kosher salt Instructions: Bring a large pot of water to a boil. Meanwhile, in a large bowl, combine the sesame oil, black soy sauce, balsamic, sugar, salt, and cl Oil. Whisk to blend. Stir in half of the sliced scallions. Set aside in the refrigerator. When the water boils, season with salt until the water tastes like seawater. Plunge the pasta in the boiling water and cook, 3 to 5 minutes, until al dente. Place a colander in the sink. Remove the pot from the heat and pour off most of the water into the colander, catching any pasta as the water pours out. Remove the colander from the sink and fill the pot still containing the pasta with cold water. You want the pasta to cool quickly by being submerged in the cold water. This will assure a chewy texture. Drain the pasta thoroughly in the colander, shaking it a few times to remove excess water covering the pasta. Spread a kitchen towel on a flat surface and turn the noodles onto the towel. Gently use a second towel to dry the noodles. Removing the excess moisture assures that the sauce will have its proper flavoring effect on the noodles. Any water from cooking the pasta dilutes the noodles and makes them taste more like water than anything else. Gingerly transfer them the bowl with the sauce. Use your hands to mix the pasta and the sauce, taking care that all of the pasta gets coated. Cover with plastic and refrigerate until ready to serve. These noodles can marinate for a few hours or overnight before serving. Serve them cold, tossing them again in the sauce just before serving, and garnish with the remaining scallions. Remove the stems from the chiles then place in a food processor and blend until they are completely broken down. Use a rubber spatula and scrape into a medium sized saute pan. Add the oil and stir well. Set the pan over medium-low heat. Gently warm up the oil slowly so it draws out the color and flavor of the chiles. Stir well and season with salt. Once the oil is barely simmering, cook for 5 to 6 minutes. hut off heat and allow to cool. Store in an airtight container until ready to use. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 45435,"Georgia-Florida Salad 1 Vidalia onion, thinly sliced 1 orange, peeled and thinly sliced 3 cups mixed lettuce leaves, torn into pieces 1/2 cup chopped pecans 1/2 cup fresh strawberries, halved or quartered 1/4 to 1/2 cup French Dressing Instructions: Toss all of the ingredients together in a large salad bowl. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 45436,"Pan Seared Diver Scallops 4 ounces porcinis 3 cipollinis 2 tablespoons clarified butter, plus 2 tablespoons 2 tablespoons vegetable oil 6 ounces diver scallops Salt Freshly ground black pepper 1 bunch baby spinach 1 tablespoon butter 2 ounces fingerling potatoes Hot Bacon Vinaigrette, recipe follows 1 ounces smoked slab bacon 1/4 cup sliced shallots 1/2 cup sherry vinegar 1/2 ounce demi-glace 1/4 pound butter, softened Salt Freshly ground pepper Instructions: Clean porcinis with a damp cloth. Remove caps from stems and slice. Trim outer part of stem with paring knife, slice, and set aside. Peel cipollinis and cut lengthwise. Carmelize in 2 tablespoons clarified butter and set aside. Heat oil on saute pan. Season scallops with salt and pepper. Sear until carmelized on both sides. Wash baby spinach and dry. Add butter to a small saute pan and melt. Add spinach and cook until wilted. Wash fingerling potatoes and slice thin using a mandolin or knife. Season with salt and pepper. Brown in 2 tablespoons clarified butter. Combine mushrooms, spinach and potatoes on center of plate. Top with scallops. Place onions around scallops and top it all off with Hot Bacon Vinaigrette. In a saucepot, render bacon. Add shallots and sweat. Add vinegar and reduce by 3/4. Add demi-glace and reduce by 1/2. Melt in whole butter slowly. Strain. Adjust seasoning with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45437,"Bourbon Peach-Glazed Baby Back Ribs 1 teaspoon smoked paprika 1 teaspoon onion powder 1 teaspoon garlic powder Kosher salt and freshly ground black pepper 1 tablespoon chili powder 2 tablespoons packed light brown sugar 2 racks baby back ribs (about 1 pound each) 3 tablespoons apple cider vinegar 3 tablespoons bourbon 1/2 cup peach preserves Instructions: Combine the smoked paprika, onion powder, garlic powder, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, chili powder and brown sugar in a small bowl. Stir to combine. Place each rack of ribs on a large piece of aluminum foil (it will eventually need to completely seal the rack) and place on a baking sheet. Generously sprinkle the dry rub on both sides of the ribs. Leave uncovered and place in the refrigerator, meat-side up, for at least 1 hour and up to overnight.
Preheat the oven to 300 degrees F. In another small bowl, whisk the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
Transfer the foil packets on the baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 1 1/2 hours.
Remove the baking sheet from the oven. Carefully open the foil packets and pour the liquid into a small saucepan. Bring to a strong simmer over medium-high heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
Line another baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
Using a pastry brush, generously coat the ribs with about half of the glaze. Broil until browned and charred in spots, 2 to 4 minutes. Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 to 4 minutes more. Brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 45438,"Loole Kebabs 2 pounds ground beef 1 medium onion, finely chopped, about 1 cup 1/2 bunch fresh parsley, leaves finely chopped, about 1/4 cup 2 tablespoons tomato paste 1 teaspoon ground cumin 1 teaspoon paprika Kosher salt Freshly ground black pepper Vegetable cooking spray Pita bread, for serving Instructions: Special Equipment: 8 sets of chopsticks, soaked in water for 30 minutes Preheat an outdoor grill. Put the beef, onion, parsley, tomato paste, cumin, and paprika in a large bowl and season generously with salt and pepper. Mix everything together with your hands until it is well combined. Take about 1/2 cup (4 ounces) of the meat mixture and form it into a 5 or 6-inch long hot dog shape on a chopstick. When you have them all made, spray them with the cooking spray and grill them, turning frequently, until cooked through, about 8 to 10 minutes. (Alternately, cook them in a large nonstick skillet over medium-high heat until cooked through, about 8 to 10 minutes.) Serve on pita bread. ","[Syrah, Malbec, Tempranillo, Garnacha]" 45439,"New Potatoes with Creme Fraiche and Caviar 36 tiny, blemish-free red-skinned potatoes 1 pint creme fraiche 2 ounce container red lumpfish roe 2 ounce container black lumpfish roe Instructions: Preheat oven to 350 degrees F Wash potatoes and place on 2 lightly oiled cookie sheets. Bake for about 30 minutes. Cool potatoes before handling. Trim either end of each potato and then cut in half, leaving trimmed edges on the end to allow potatoes to sit upright. Using a small melon baller, scoop out inside of each potato half, leaving at least 1/8-inch edge. Fill pastry bag, fitted with a star tip, with creme fraiche. Fill each scooped-out potato half with piped creme fraiche. Garnish top of each potato with red or black lumpfish roe. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 45440,"30-Minute Coq au Vin 4 slices thick-cut bacon, cut into 1/2 inch strips (about 4 1/2 ounces) 10 ounces cremini mushrooms, halved or quartered Kosher salt and freshly ground black pepper 2 cloves garlic, minced 1 1/2 tablespoons all-purpose flour 2 teaspoons tomato paste 1 1/2 cups chicken broth 1 cup red wine 1 1/2 cups frozen pearl onions 2 sprigs fresh thyme or pinch dried thyme 2 tablespoons cold unsalted butter, cut into 4 pieces Pinch sugar, optional 1 cooked rotisserie chicken, cut into 8 pieces 1 teaspoon chopped fresh parsley, for garnish Instructions: Put the bacon into an unheated large, high-sided skillet and cook over medium heat, stirring periodically, until the bacon is browned and crisp, about 8 minutes. Transfer the bacon to a small bowl with a slotted spoon; set aside. Discard all but 2 tablespoons of the bacon fat in the pan. Increase the heat to medium-high. Add the mushrooms, 1/4 teaspoon salt and several grinds of pepper and cook until browned, 2 to 3 minutes. Stir in the garlic, flour and tomato paste and cook, stirring, until the tomato paste darkens a little, about 1 minute. Add the chicken broth, wine, onions, thyme, 1/2 teaspoon salt and more pepper. Bring to a boil, then let simmer until thickened, about 4 minutes. Turn the heat down to medium, and whisk in the butter a little at a time. If the sauce tastes a little too acidic, add the sugar. Nestle the chicken and cooked bacon into the sauce, and simmer gently until the chicken is heated through, 6 to 7 minutes. (This could take up to 10 minutes if the chicken is cold, or as little as 3 minutes if it is warm.) Spoon the sauce over the chicken pieces periodically to coat completely. Toss the chicken in the sauce, remove the thyme stems, sprinkle with the parsley and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 45441,"Cheesy Cast Iron Skillet Scrambled Eggs 4 tablespoons unsalted butter 1 red onion, finely diced 1 jalapeno, coarsely chopped 2 dozen large eggs, lightly beaten Salt and freshly ground pepper 8 ounces crumbled goat cheese 1 bunch finely chopped chives Instructions: Melt the butter in a large cast iron skillet that has been placed on the grates of the grill. Add the onion and jalapeno and cook until soft. Stir in the eggs and season with salt and pepper. Continue stirring the eggs until soft curds form. Remove from the heat and stir in the goat cheese and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45442,"Pecan Crusted Chicken 1/2 cup ketchup 1 tablespoon cider vinegar
2 teaspoons sriracha
2 teaspoons Worcestershire sauce 1 teaspoon light brown sugar
Nonstick cooking spray, for the baking pan 1 cup pecans
2 cups panko breadcrumbs
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 3 large eggs
2 small boneless, skinless chicken breasts (about 1 pound), halved lengthwise
1 pound boneless, skinless chicken thighs (about 6 thighs), halved
2 tablespoons chopped fresh flat-leaf parsley
Instructions: For the ketchup: Stir together the ketchup, vinegar, sriracha, Worcestershire and brown sugar in a small bowl. For the chicken: Preheat the oven to 450 degrees F. Line a rimmed baking pan with parchment paper and spray it generously with cooking spray. Pulse the pecans in a food processor until finely ground. Add the panko and pulse until just combined. Pour into a wide, shallow bowl. Put the flour in a wide, shallow bowl and whisk in the garlic powder, paprika, cayenne, 1 tablespoon salt and a pinch of pepper. Whisk the eggs in another shallow bowl. Working with one piece of chicken at a time, dredge in the seasoned flour, then shake off the excess. Dip in the egg to coat and let the excess drip off. Add to the pecan panko mixture and turn to coat, lightly pressing so that the crumbs adhere. Transfer to the prepared baking pan. Spray the chicken generously with cooking spray and bake until golden brown all over and just cooked through, 15 to 20 minutes. Transfer to a platter and sprinkle with the parsley. Serve with the spicy, tangy ketchup on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45443,"Snowman Eggnog 2 large eggs plus 1 large egg yolk 1/2 cup sugar 2 1/2 cups milk 2 cups heavy cream 1/2 teaspoon pure vanilla extract 1/4 teaspoon freshly grated nutmeg 1 ounce mini chocolate chips, plus 8 mini chocolate chips for garnish 1/2 cup cold rum or brandy (optional) 1 dried apricot, cut into 4 wedges Instructions: Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.) Strain the mixture through a fine-mesh sieve into a medium bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week. Place the chocolate chips in a microwave-safe bowl; microwave, stirring every 20 seconds, until just melted. Arrange four 8- to 10-ounce glasses (or lowball glasses) on a workspace. Using the tip of your pinky or a small paintbrush dipped in chocolate, paint 3 buttons and two arms on the inside of each glass.
If desired, stir rum into the chilled eggnog mixture. Divide the eggnog evenly among the glasses. Whisk the remaining 1 1/2 cups heavy cream in a large bowl until stiff peaks form. Fit a pastry bag with a large star tip, and fill the bag with whipped cream. Pipe a generous swirl of whipped cream on each glass of eggnog to make the snowmen's heads. Directly above each row of snowman buttons, place an apricot wedge into each whipped cream head to form a nose. Place two mini chips above each nose to form eyes. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 45444,"Marbled Brioche Ice Cream Sandwiches 1 rectangular loaf brioche (preferably from a bakery) 1/2 cup amaretto liqueur 1 1/2 quarts chocolate chip ice cream 3/4 pint pistachio ice cream 3/4 pint raspberry sorbet Confectioners\u2019 sugar, for dusting Instructions: Lay the brioche loaf on its side and trim off just the bottom crust (about 1/8 inch). Continue to slice the brioche lengthwise from the bottom, cutting the loaf into six 1/4- to 1/2-inch-thick planks (roughly 4 by 8 inches); trim off the crust edges. Line a 9-by-13-inch baking dish with parchment paper, leaving a 2-inch overhang on the long sides. Arrange 3 slices of bread crosswise in the pan and brush lightly with half of the amaretto. Remove the ice cream from the freezer; let soften until scoopable, 2 to 3 minutes. Quickly scoop the ice cream and sorbet in various sizes (from 1 tablespoon to 1/4 cup) and arrange on top of the bread in the pan, alternating flavors and sizes. Spread the ice cream and sorbet gently with an offset spatula into an even layer, filling in any gaps or air pockets. Brush the other 3 slices of bread with the remaining amaretto and place them crosswise (amaretto-side down) on top of the ice cream. Wrap the pan tightly with plastic wrap, pressing the top layer of bread into the ice cream. Freeze until solid, about 5 hours. Remove the plastic wrap; lift the whole sandwich from the baking dish and remove the parchment paper. Slice into thirds, cutting along the seams of the top bread pieces, then cut into smaller pieces. Dust with confectioners\u2019 sugar. ","[Chardonnay, Riesling, Moscato, Vinho Verde]

" 45445,"Spicy Walleye with Vegetables and Basil Cream 6 walleye fillets 1 1/2 cups flour, seasoned with salt, pepper, and cayenne pepper, as spicy as you like 1/3 cup olive oil 3 tablespoons butter 1 bag frozen baby shoepeg corn 1 yellow bell pepper, chopped 1 green bell pepper, chopped 1 orange bell pepper, chopped 1 medium onion, chopped 1/2 cup whipping cream 1 tablespoon finely chopped basil, or basil pesto, drained Instructions: Coat fish fillets with seasoned flour. In a large frying pan, heat oil over medium-high heat. Add fish and fry on both sides until crispy and brown. (You will probably have to fry fish in 2 batches.) Remove to a paper towel-lined plate to drain. In the same pan, melt butter. Add vegetables and saute over medium heat for about 15 minutes or until fork-tender. Meanwhile, heat whipping cream and basil in a small saute pan until thickened. To serve, place vegetables on plate, top with fish, and drizzle with basil cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 45446,"Steak Slice with Lemon and Thyme 1 rump steak (1-inch thick) weighing approximately 1 pound 4 ounces Oil, for greasing 5 stalks fresh thyme to give 1 tablespoon of stripped leaves 2 bruised cloves garlic 1/3 cup extra-virgin olive oil 1/2 lemon, zested and juiced 1 teaspoon Maldon salt or 1/2 teaspoon table salt Good grinding fresh pepper Instructions: Cut away the fat from around the edge of the steak while you heat a griddle or pan. Brush the steak with oil to prevent it sticking to the griddle or pan, and then cook for 3 minutes a side plus 1 minute each side turned again (this gives you pretty griddle marks) for desirably rare meat; the lemon in the post-hoc marinade 'cooks' it a little more. While the steak is cooking, place the thyme leaves, garlic, oil, lemon zest, juice, salt and pepper in a wide shallow dish. Once the steak is cooked, place it in the dish of marinade for 4 minutes a side, before removing it to a board and slicing thinly on the diagonal. ","[Malbec, Cabernet Sauvignon, Syrah, Barolo]" 45447,"Mediterranean Chicken Samosas with Apple Cumin Chutney 1/2 white onion, diced 1 green apple, peeled and cored 1 tablespoon gari, chopped 1 tablespoon brown sugar 1 teaspoon ground cumin Salt and pepper
Plain yogurt Vegetable oil 1 pound chicken thighs, ground 3/4 cup finely diced white onion (about 1/2 onion) 3/4 tablespoon garlic puree (about 2 cloves) 1 tablespoon ground cumin 1/2 teaspoon chili flakes 1 cup grated Asiago cheese 1/4 bunch fresh sage leaves, julienned 16 to 20 spring roll wrappers 1 egg, beaten Instructions: For the chutney: In a saucepan over medium heat, sweat the onions until softened, about 4 minutes. Add the green apples and reduce the heat to low and cook until the apples soften, about 5 minutes. Add the gari, sugar, cumin, and salt and pepper to taste. Once completely softened, it only takes a couple minutes, puree everything in a food processor. Set aside to cool. Once the mixture is cooled, add equal parts yogurt and puree again. The chutney can be refrigerated for up to 4 days. For the samosas: In a preheated saucepan over medium-high heat, add a little bit of vegetable oil and brown the chicken with the onions, garlic puree, cumin and chili flakes, about 15 minutes. The chicken will render liquid as will the onions. Once browned and fully cooked through, season with salt and pepper. Set aside to cool. Then, add the Asiago and sage. Set aside. Cut the spring roll wrappers in half, creating two long, rectangle-shaped strips. Using a pastry brush, place egg wash on the top half of the strip. Add about 1 tablespoon of the chicken filling to the bottom half of the strip (the half that does not have the egg wash). Starting at the bottom, fold the wrapper at a 45-degree angle, making triangles over and over as you work your way up, similar to folding spanakopita. Apply egg wash if needed to seal the edges once you are done folding the wrapper. Heat a deep pot with oil to 350 degrees F. Deep-fry the samosas until lightly browned and crispy, 3 to 4 minutes. Then drain on paper towels and season with salt and pepper while the samosas are still hot and wet. Serve the apple cumin chutney on the side with the samosas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 45448,"Goat Cheese filled Grape Leaves 8 large grape leaves 8 ounces goat cheese 1 tablespoon mixed herbs (thyme, basil, rosemary, and/or parsley) 2 cups extra-virgin olive oil Salt and pepper Arugula, for a salad 8 slices Greek loaf bread Marinated olives, as an accompaniment Instructions: Mix the goat cheese, herbs, salt, and pepper in a bowl. Spread out the grape leaves, in sets of 2 overlapping pairs. Scoop 2 ounces (ice cream scoop works best) of goat cheese mixture, and place in the middle of the pair of grape leaves. Starting with 1 end, fold each side until goat cheese is covered, making a rectangular packet. Repeat with remaining leaves. Place stuffed leaves in a container and cover with extra virgin olive oil. Heat a grill. Using tongs, place the packets onto the hot grill. When marked, turn over, and mark on the other side. Grill until cheese is soft. When soft, remove from grill. Place on a bed of arugula, and tear open the grape leaf. Brush 8 pieces of bread with olive oil, sprinkle with salt and pepper, and grill both sides. Cut in half on a bias and serve with the goat cheese with the grilled bread and marinated olives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 45449,"Ricotta and Chocolate-Hazelnut Calzones 3/4 cup whole milk ricotta cheese 1/4 cup mascarpone cheese 1 large egg yolk 2 tablespoons powdered sugar, plus more for dusting 8 ounces frozen strawberries, thawed 2 tablespoons sugar 2/3 cup chocolate-hazelnut spread (recommended: Nutella), at room temperature 3 tablespoons whipping cream, at room temperature 6 (2-ounce) pieces homemade or purchased pizza dough, cold 1 large egg, beaten to blend Instructions: Blend the ricotta, mascarpone, egg yolk, and powdered sugar in a food processor until smooth and creamy. Transfer the ricotta mixture to a small bowl, then cover and refrigerate for 30 minutes. Meanwhile, blend the strawberries and 1 tablespoon of sugar in a clean food processor until smooth. Transfer the strawberry sauce to a small bowl and set aside. Whisk the chocolate-hazelnut spread and cream in a medium bowl to blend. Position the oven rack in the center of the oven and preheat to 450 degrees F. Line a heavy large baking sheet with parchment paper. Roll out each piece of pizza dough into a 7-inch-diameter round. Spoon the ricotta mixture atop the center of the lower half of each pizza dough. Spoon the chocolate-hazelnut mixture atop the cheese mixture. Brush the lower edges of the dough with egg wash. Fold the plain dough halves over the filling, forming half circles. Pinch the edges of dough firmly together to seal. Using a pastry wheel, trim the edges. Transfer the calzones to the prepared baking sheet, spacing evenly. Brush the tops of the calzones with more egg wash. Bake until the calzones puff and become golden brown, about 10 minutes. Transfer the baking sheet to a rack and cool for 15 minutes. Transfer the calzones to plates and dust with the powdered sugar. Drizzle the strawberry sauce around the calzones and serve. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 45450,"Ahi Salad with Macadamia Nuts and Cilantro Chili Oil 10 ounces ahi tuna 1 teaspoon garlic, crushed 4 ounces onion 4 ounces carrots 1 cup soy sauce 2 teaspoons sesame seed oil 4 teaspoons sesame seeds 2 teaspoons pickled ginger 1-ounce macadamia nuts, chopped 6 ounces water chestnuts 1/2 cup cilantro leaves, chopped 1/4-ounce black caviar 1/4-ounce green caviar Instructions: Dice the ahi into 1/4-inch pieces, place in a mixing bowl, and add crushed garlic, fine diced onions, fine diced carrots, soy sauce, sesame seed oil, sesame seeds, chopped pickled ginger, macadamia nuts, fine diced water chestnuts and cilantro. Mix together and garnish with black and green caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45451,"No-Churn Mango Lassi Ice Cream 4 ounces (1/2 cup) plain yogurt 16 ounces (about 2 cups) frozen mango 1 tablespoon honey Pinch ground cardamom Instructions: Spoon the yogurt into an ice-cube tray and freeze until solid, at least 2 hours and up to overnight. Add the frozen yogurt cubes to a food processor along with the mango, honey and cardamom. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The ice cream will keep for up to 2 months.
","[Viognier, Riesling, Gewrztraminer, Pinot Grigio]" 45452,"Kids Can Make: Rosemary Bread in a Flower Pot 3 tablespoons extra-virgin olive oil, plus more for greasing the bowl 1 small onion, finely chopped 4 teaspoons sugar Two 1/4-ounce packets active dry yeast 5 cups all-purpose flour, plus more for dusting 2 tablespoons fresh rosemary leaves, finely chopped 1 tablespoon kosher salt Cooking spray 3 tablespoons unsalted butter, melted Instructions: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until golden brown, about 8 minutes. Remove the skillet from the heat, and let the onions cool. Put 1/2 cup warm water (about 110 degrees F) and the sugar in the bowl of an electric stand mixer fitted with a dough hook (or into a large bowl if you'll be kneading by hand), sprinkle the yeast over the water and let sit until foamy, about 5 minutes. Add 1 1/2 cups warm water (about 110 degrees F), the browned onions, the 2 remaining tablespoons oil, the flour, rosemary and salt, and mix on medium-high speed with the dough hook (or a wooden spoon) until a dough forms. Knead on medium-high speed, adding a little flour if the dough sticks to the bowl, until the dough is smooth and elastic, about 8 minutes (or turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes). Brush a large bowl with olive oil. Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled, 1 to 1 1/2 hours. Meanwhile, cut out circles of parchment the diameter of the flower pot bottoms, and place 1 circle in the bottom of each pot. Cut long, wide strips of parchment to fully line the sides. Coat the parchment with cooking spray. Punch the doubled dough down, and evenly divide into 6 pieces. While holding a piece of dough, tuck the edges under to form a ball, then place it seam-side down in a prepared flower pot. Repeat with the remaining dough balls, and let stand, uncovered, at room temperature until more than doubled, 1 to 1 1/2 hours more. (The dough will rise above the flower pot rim.) Position an oven rack in the center of the oven, and preheat to 375 degrees F. Bake the bread until dark golden brown, 25 to 30 minutes. Remove from the oven, and brush the top of each loaf with melted butter. Let cool until warm or room temperature, and serve. (Or wrap with plastic wrap and store at room temperature for up to 2 days.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45453,"Cauliflower and Asian Long Beans in Green Curry and Kaffir Lime Leaves 4 tablespoons vegetable oil 1 cup onion, minced 1-inch ginger, minced 3 cloves garlic, minced 2 tablespoons green curry paste* 2 stalks lemon grass, cut into 1-inch sections 2 cups coconut milk 4 Kaffir lime leaves, finely sliced* 2 tablespoons fish sauce* 1 tablespoons sugar 1 head cauliflower, cut into florets 2 Asian eggplants, cut into chunks (optional) 1 pound Asian long beans, cut into 1-inch pieces* 1 fresh green chili, sliced 1 cup cilantro leaves Instructions: In a large saucepan, heat the oil and add the onion, ginger and garlic. Cook until softened. Add the curry paste and lemon grass. Pour in one cup of coconut milk, lime leaves, fish sauce and sugar. Bring the sauce to a boil and add the cauliflower. Stir well and cook for 5 minutes. Reduce the heat to a simmer and add the eggplants, long beans, chili and remaining cup of coconut milk.
The mixture is done when the eggplant it cooked through yet retains its firmness. Season to taste and add cilantro leaves, retaining a few for garnish. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Tempranillo]" 45454,"Light Tropical Banana Pudding 2 cups coconut-milk beverage 1 tablespoon unsalted butter 1/4 cup sugar 2 tablespoons cornstarch 1 tablespoon pure vanilla extract 1/2 cup heavy whipping cream 2 medium bananas, sliced 1 cup chopped pineapple chunks 15 vanilla wafers Toasted coconut flakes, for garnish Instructions: Put the coconut milk and butter in a medium saucepan over medium-low heat, stirring gently to melt the butter and heat the milk. Whisk together the sugar, cornstarch and 2 tablespoons water in a separate bowl to create a thick paste. Gently whisk into the milk and increase the heat to medium. Cook, stirring often, until thick and bubbly, 10 to 12 minutes. Remove from the heat and stir in the vanilla extract. Let cool to room temperature, then transfer to a bowl and cover with plastic wrap, pressing the wrap directly against the surface. Refrigerate until set, 3 to 4 hours. Beat the whipping cream with an electric mixer until stiff peaks form. Arrange a layer of half of the banana slices on the bottom of a 9-inch pie dish. Add a layer of half the pineapple followed by half of the coconut pudding and a layer of half of the wafers. Top with some whipped cream and repeat to make a second layer.
Top with the remaining whipped cream and the toasted coconut flakes. Cover and refrigerate for at least 8 hours or up to overnight before serving. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]

" 45455,"Perfect Rib Roast 1 (3-rib) standing rib roast (7 pounds), the first cut, aged if possible, set at room temperature for up to 3 hours, and tied Salt Ground black pepper Instructions: Adjust oven rack to low position and preheat oven to 200 degrees F. Heat a large roasting pan over 2 burners set at medium-high heat. Place roast in hot pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, 6 to 8 minutes. Remove roast from pan. Set a wire rack in pan; set roast on rack. Generously season meat with salt and pepper. Place roast in oven and roast until a meat thermometer registers 130 degrees for medium-rare, about 3 1/2 hours. If roast is done sooner than you expect, simply turn oven as low as possible (preferably 150 to 170 degrees F) and let stand until ready to serve. Transfer roast to a cutting board, with rib bones perpendicular to board. Using a carving fork to hold roast in place, cut along rib bones to sever meat from bones. Set roast cut side down and carve meat across grain into 3/4 to 1-inch-thick slices. Serve immediately. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 45456,"Roasted Squash, Parsnips and Potatoes 1 butternut squash, peeled, halved and seeded (about 2 pounds) 4 large parsnips, peeled (about 1 pound) 4 large Yukon gold potatoes (about 2 pounds) 1 medium red onion 1 head garlic, cloves separated and peeled 2 tablespoons extra-virgin olive oil, plus more for the pan Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon chopped fresh chives Instructions: Position oven racks in the upper and lower third of the oven, put 2 baking sheets in the oven and preheat to 425 degrees F. Cut all the vegetables into evenly sized 1 1/2-inch chunks. Cut out the core of the parsnips if they are tough and woody. Toss all the vegetables with the garlic, oil, 1 1/2 teaspoons salt and a generous grinding of pepper in a large bowl. Carefully remove the hot baking sheets from the oven and drizzle with oil. Divide the vegetables evenly between the 2 pans and spread into a single layer. Roast the vegetables until tender and golden brown, stirring occasionally, 45 minutes to 1 hour. Toss with the parsley and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45457,"Chocolate Kale Chips 3/4 cup coconut palm sugar 1/2 cup cashews, preferably soaked in water for 1 to 2 hours 1/4 cup plus 2 tablespoons agave nectar 1/3 cup cacao powder 2 tablespoons coconut oil 1 teaspoon ground vanilla powder 1/2 teaspoon ground cinnamon Pinch cayenne pepper
1 large bunch of curly kale, washed, stemmed and torn into palm-size pieces 1/4 cup extra-fine shredded coconut flakes 1 teaspoon hemp seeds Instructions: Preheat the oven to 300 degrees F. Line two cookie sheets with parchment paper. Add the coconut palm sugar, cashews, agave nectar, cacao powder, coconut oil, vanilla powder, cinnamon and cayenne pepper to a high-speed blender. Blend until the mixture is smooth. In a large mixing bowl, pour the chocolate sauce mixture over the kale leaves. Using your hands, massage the chocolate mixture into the kale leaves until each one is evenly coated. Fold in the coconut flakes and hemp seeds. Transfer the coated kale to the cookie sheets and bake about 20 minutes. Remove the cookie sheet, flip the kale leaves and bake for another 5 to 10 minutes. Watch them very closely, as they may burn quickly if left in the oven a few moments too long. Remove the kale chips from the oven when crispy. Allow to cool a bit, then serve. ","[Syrah, Zinfandel, Tempranillo, Pinot Noir]

" 45458,"Cheese Manakeesh 2 1/2 teaspoons instant yeast 1 cup warm water
2 tablespoons olive oil, plus more for coating
1 teaspoon salt
1 teaspoon granulated sugar
3 cups all-purpose flour (see Cook\u2019s Note), plus more for shaping
8 ounces Akawi cheese, shredded (see Cook\u2019s Note) Whole or chopped fresh mint leaves, for serving; optional Instructions: For the dough: Place the yeast in a large bowl. Add the warm water and stir until the yeast dissolves. Set aside until the mixture foams and the yeast activates, about 10 minutes. Add the olive oil, salt and sugar and mix with a wooden spoon until combined. Wait a few minutes, then add the flour and mix until the dough becomes shaggy and you\u2019re no longer able to mix.
Transfer the dough to a floured surface, reserving the bowl, and knead by hand until it feels soft and stretchy, about 5 to 7 minutes. (Make sure you knead the dough enough. A properly kneaded dough will allow you to later shape it into smaller balls without it breaking.) Form a tight ball.
Coat the reserved bowl with oil, then place the dough back in the bowl. Cover with plastic wrap or a towel and set aside at room temperature to rise for 60 minutes.
When the dough is almost ready, preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
For the assembly: Divide the dough into 8 to 12 equal pieces, depending on how large you\u2019d like the manakeesh, and place on the baking sheet. Use your fingers to spread each piece into a round flat disc about 1 1/2 inches thick. Top each disc with an equal amount of the cheese.
Bake until the dough is lightly golden and puffs slightly, about 10 to 12 minutes. Enjoy warm with fresh mint (if using).
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45459,"Fresh Asian Chicken Salad 1 small boneless skinless chicken breast half (4 oz.) 1/8 tsp. salt 1/4 cup KRAFT Asian Toasted Sesame Dressing, divided 2 cups torn salad greens 1 small navel orange, peeled, sliced 1/2 cup diagonally cut snow peas 1 Tbsp. PLANTERS Slivered Almonds, toasted 1 small carrot, cut into matchsticks Instructions: SPRINKLE chicken with salt; brush with 2 tsp. of the dressing. HEAT nonstick skillet on medium-high heat. Add chicken; cook 2 min. on each side or until browned on both sides. Reduce heat to medium-low; cover. Cook 5 min. or until chicken is cooked through (170F), turning occasionally. Slice chicken. ARRANGE lettuce, oranges, peas, chicken, almonds and carrots on two serving plates. Drizzle with remaining dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45460,"Plantain Cups (Tostone Cups) 1 large green plantain, cut into 2 inch pieces Canola oil Salt Rivera's tostonera or 2 mini muffin pans (not silicone) Paper towels Instructions: Fill large bowl with warm salted water to cover the plantains. Peel green plantain and cut into 2 inch pieces. Put the cut plantains into the water and soak. Heat oil to 375 degrees F. Remove plantains from water, shake off excess water and fry the plantain pieces for 5 to 6 minutes. Remove the plantains and let cool for a couple of minutes. Using the Rivera Tostonera designed to make cups put fried plantains lengthwise into mold. If you don't have a Tostonera maker take 2 mini muffin pans and put fried plantains in the mold of 1 pan lengthwise and with the other muffin pan press down firmly to form a cup. Carefully remove the cup and re-fry the plantain cup in the hot oil until golden brown. Remove the cups and drain on paper towels and sprinkle with salt. Serve warm. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 45461,"Mache and Herb Power Salad 4 cups mache or mixed baby greens 1/2 cup flat-leaf parsley leaves 1/2 cup basil leaves 1/4 cup strong fresh herbs, such as chives, chervil, tarragon or dill 2 tablespoons red wine vinegar 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1/4 cup pine nuts or slivered almonds, toasted Instructions: In a large bowl, combine the greens, parsley, basil and other herbs. Put the vinegar in a small bowl and, whisking constantly, slowly drizzle in the olive oil in a thin stream. Season the vinaigrette with salt and pepper.
Dress the salad with the vinaigrette, tossing to coat the leaves. Sprinkle the nuts on top and serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45462,"Crispy Curried Coconut Shrimp 1 cup shredded, sweetened coconut flakes 1/2 cup panko bread crumbs 2 tablespoons curry powder 1 1/2 teaspoons kosher salt 2 egg whites 1 pound shrimp, peeled and deveined Lime wedges, for garnish Instructions: Preheat oven to 375 degrees F. In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix coconut with bread crumbs, curry powder, and salt, and set aside. Beat egg whites until slightly foamy. Dip shrimp in egg whites and coat with coconut mixture. Repeat to form a double coating. Place shrimp on rack placed within a sheet pan and bake for 10 minutes. Garnish with lime wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 45463,"Cornmeal Crusted Shrimp with Spicy 3-2-1 Sauce and Chayote Salad 20 large shrimp, peeled to the tail, de-veined 1 cup all-purpose flour 1 teaspoon black pepper (mixed with flour) 3 eggs lightly beaten 1 cup cornmeal Salt and black pepper 3-2-1 Sauce, recipe follows Chayote Salad, recipe follows Canola oil, for sauteing 2 jalapenos, seeded and julienned 1 tablespoon minced garlic 1/2 tablespoon minced ginger 1/6 cup sugar 1/2 cup rice vinegar 1/3 cup soy sauce 2 medium tomatoes, 1/4-inch dice 2 tablespoons butter Salt and black pepper 1 tablespoon Dijon mustard 2 limes, juiced 1/4 cup canola oil 2 limes, juiced and zested Salt and pepper 2 chayotes, peeled and fine julienned 3 scallions, 1/16-inch sliced, green part only Instructions: Preheat a fryer to 375 degrees F. Dredge the shrimp in flour/pepper, then egg, last cornmeal. Fry until golden brown and delicious, about 4 minutes. Drain and season with salt and pepper. On a plate, place a small amount of the salad in the middle. Surround the salad with the sauce and place 5 shrimp leaning against the salad. In a non-reactive saute pan coated lightly with oil, saute jalapenos, garlic, and ginger until brown, about 4 minutes. Add sugar and deglaze with vinegar and soy. Reduce by 50 percent and add tomatoes and butter. Check for seasoning. In a bowl, whisk together the mustard, juice and oil. Add the zest and toss with the chayote, and scallions. Season with salt and pepper. This should be done 10 minutes before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]

" 45464,"Buttermilk Fried Chicken 1 (3 1/2 pound) chicken, cut into 8 pieces 2 cups buttermilk Salt Vegetable oil, for frying 1 cup self-rising flour 1/2 teaspoon sweet paprika Freshly ground pepper 1/4 teaspoon garlic powder Instructions: Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour. Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360. Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels. Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45465,"Slice-and-Bake Turkey Cookies One 16.5-ounce package slice-and-bake sugar cookie dough Three to four .67-ounce tubes orange decorating gel or icing
84 pieces candy corn
Three to four .67-ounce tubes black decorating gel or icing
24 bittersweet chocolate chips
24 thin pretzel sticks, optional Instructions: Bake the cookies according to package directions and cool completely. Make the turkey feathers by drawing a zigzag pattern along the edge of half of a cookie with the orange gel. Place 7 pieces of candy corn, pointed-side in, along the zigzag to hold in place. Just below the feathers, make the face: squeeze 2 dots of the black gel for the eyes and a small \V\ just below the eyes for the beak. Place a chocolate chip over each dot of gel to finish the eyes. Below the face, draw two legs with the black gel; draw 2 parallel, vertical lines and 3 toes coming off of each leg. Break the pretzels to the size of the legs and adhere them to the black gel. The first turkey is complete! Repeat for the remaining cookies.
","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 45466,"Chocolate and Vanilla Checkered Flag Cake Vanilla and Chocolate Cakes: All-natural nonstick cooking spray, for spraying the cake pans 3 cups all-purpose flour, plus more for dusting the cake pans
2 cups granulated sugar
2 sticks (1 cup) unsalted butter, softened
5 large eggs
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups whole milk
2 teaspoons vanilla extract
1/2 cup Dutch-processed cocoa 1/2 cup hot water
Vanilla Frosting: 2 1/2 cups confectioners' sugar 2 sticks unsalted butter, softened
2 tablespoons heavy cream
1 vanilla bean, split and scraped Instructions: For the vanilla and chocolate cakes: Preheat the oven to 350 degrees F. Prepare four 9-inch cake pans with the nonstick cooking spray and dust with flour. In a stand mixer fitted with a whisk attachment, add the granulated sugar and butter and cream together until combined, about 2 minutes. Add the eggs one at a time, beating to incorporate them. Add the baking powder, salt and 1 cup of the flour and continue to beat. Add the milk and remaining 2 cups flour, alternating back and forth. And the vanilla extract and beat for 1 more minute. Pour half of the batter into 2 of the prepared cake pans, reserving half to make into chocolate cake batter. To make the chocolate batter, add the cocoa and hot water to a small bowl and mix to make a paste. Combine the chocolate paste with the remaining cake batter and mix until evenly combined. Pour the chocolate cake batter into the remaining 2 cake pans. Place all 4 cake pans in the oven and bake until a toothpick inserted in the center of each comes out clean, 30 to 35 minutes. Let cool on a wire baking rack for 30 minutes. For the vanilla frosting: In the bowl of a stand mixer fitted with a whisk attachment, add the confectioners' sugar and butter and mix on low speed for 1 minute until combined, then increase the speed to medium and beat until fluffy, another 3 minutes. Add the heavy cream and vanilla bean seeds and continue to beat for 1 more minute. Set aside. To assemble checkerboard cake: To each cake, using a 5.5-inch round cookie cutter, cut out 1 ring, place a 2.5-inch round cookie cutter on the inside of the 5.5-inch ring to cut out a 2nd round. Repeat with the other 3 cakes. (This will give you 2 rings and 1 round per cake) For the first layer: Place the largest yellow cake ring on your desired cake plate, place the second largest chocolate cake ring inside of the yellow cake ring, then place the smallest yellow cake round inside of the chocolate cake ring. Spread an even layer of vanilla frosting on top. For the second layer: Place the largest chocolate cake ring on top of the first frosted layer of cake, place the second largest yellow cake ring inside of the of the chocolate ring, then place the smallest chocolate round inside of the yellow cake ring. Spread an even layer of vanilla frosting on top. For the third and fourth layers, repeat the steps for the first 2 layers. Finish the top of the cake with an even layer of frosting, leaving the sides of the cake untouched. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 45467,"Shrimp Scampi Linguine Made Without Wine Vegetable oil 1 tablespoon kosher salt plus 1 1/2 teaspoons 3/4 pound linguine 3 tablespoons unsalted butter 2 1/2 tablespoons good olive oil 1 1/2 tablespoons minced garlic (4 cloves) 1 pound large shrimp (about 16 shrimp), peeled and deveined 1/4 teaspoon freshly ground black pepper 1/3 cup chopped fresh parsley leaves 1/2 lemon, zest grated 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 lemon, thinly sliced in half-rounds 1/8 teaspoon hot red pepper flakes Instructions: Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45468,"Mushroom Cheesesteak Sandwiches 8 tablespoons (1 stick) salted butter 1 pound white mushrooms, sliced
1 pound portobello mushrooms, sliced
8 ounces cremini mushrooms, sliced
8 ounces oyster, shiitake or other wild mushrooms, roughly chopped
Kosher salt
1 teaspoon Montreal steak seasoning
Few dashes Worcestershire sauce
2 sprigs fresh thyme
1 yellow onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 15-ounce jar processed cheese sauce or spread, such as Cheez Whiz 4 deli rolls, halved
4 tablespoons spicy mustard 4 tablespoons mayonnaise Instructions: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside. Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes. Preheat the broiler. Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot. To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes. To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 45469,"Chocolate Ganache 8 ounces good semisweet chocolate chips 1/2 cup heavy cream 1 teaspoon instant coffee granules Instructions: Cook the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. ","[Port, Tawny Port, Ruby Port, Moscato]" 45470,"Crisp Onion Rings, Spiced Ketchup 1 cup ketchup 1 tablespoon stone-ground mustard 1 tablespoon Sriracha Vegetable or peanut oil, for fryer 3 large yellow onions, sliced 1/8-inch thick, in a bowl of ice water 1 cup all-purpose flour 1 tablespoon salt 1 teaspoon ground pepper 1 gallon ice water Instructions: For the spiced ketchup: In a bowl, whisk together the ketchup, mustard and Sriracha, stirring well. Then refrigerate until serving.
For the onion rings: Preheat a deep-fryer to 375 degrees F with vegetable or peanut oil, waiting until heated. Next, drain the ice water from the cut onions, ensuring the water has drained. Next, in a bowl, blend the flour, salt and pepper, mixing well. Then add one-third of the onions. Mix the onions well, tap off excess flour and then add to the fryer, cooking until crisp, about 2 minutes. After removing, allow to drain excess oil on paper towels. Repeat with the remaining onions. Serve with the spiced ketchup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45471,"Tomato Basil Tartlets 1 (10 by 9-inch) sheet frozen puff pastry, thawed 1/3 cup olive tapenade 1 cup (2 1/2 ounces) shredded fontina cheese 8 cherry tomatoes, quartered 6 basil leaves, chopped Fleur de sel or other large flake sea salt Instructions: Special equipment: a 2 1/4-inch round cookie cutter Place an oven rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper. Place the pastry on a lightly floured work surface. Using the tines of a fork, prick the pastry all over. Using a 2 1/4-inch round cookie cutter, cut out 16 rounds of pastry. Place the pastry rounds on the prepared baking sheet. Lay a piece of parchment paper on top of the pastry rounds. Place another baking sheet directly on top of the parchment paper to keep the pastry even while baking. Bake for 10 to 12 minutes until golden. Remove the top baking sheet and the top piece of parchment paper. Spread 1 teaspoon of tapenade on each pastry round. Place about 1 tablespoon of cheese on top. Arrange 2 pieces of tomato on the cheese. Bake for 5 to 7 minutes until the cheese has melted. Remove from the oven and sprinkle the chopped basil on top. Transfer the tartlets to a platter and garnish with a pinch of fleur de sel. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45472,"Tri-Colore Salad with Frico Crackers and Caesar \Vinaigrette
3 medium garlic cloves 6 oil-packed anchovy fillets, minced 1/4 teaspoon finely ground sea salt, preferably gray salt 1 tablespoon Champagne vinegar 1 tablespoon Dijon mustard 1/2 tablespoon fresh lemon juice 1/4 teaspoon Worcestershire sauce 1 dash hot sauce (recommended: Tabasco) 1/2 teaspoon fresh coarsely ground black pepper 1/2 cup pure olive oil 1/4 cup freshly grated Parmesan 2 1/2 cups freshly grated Parmesan 3 heads endive, cored and separated into whole leaves 1 head radicchio, separated into whole leaves 3 cups lightly packed arugula, stems removed 1 tablespoon freshly grated Parmesan Instructions: To make the dressing: Chop and smear the garlic with the anchovies and salt until you create a smooth paste. Add the paste to a small bowl. Add the vinegar, mustard, lemon juice, Worcestershire sauce, hot sauce, and lots of pepper. Mix well. Whisk in the olive oil gradually. Add the cheese and whisk again. Set the dressing aside for 1 hour or longer (if overnight, refrigerate the dressing and bring it to room temperature about 1 hour before serving). Makes about 1 cup. (You can put all of the ingredients into a jar, cover tightly with a lid and shake to blend. This is a great way to store the dressing.) To make the crackers: Heat an 8-inch nonstick skillet over medium heat. Sprinkle 6 tablespoons of the cheese into the pan so it forms a lace-thin layer that fills the bottom of the skillet. The cheese will bubble in the pan. When the top side of the cheese has reached a pale gold color, after 3 to 4 minutes, remove the pan from the heat and allow the cheese to firm up for 1 minute. Carefully turn the cheese over with a spatula, return to heat, and cook until cheese is golden on both sides, about 1 more minute. Remove the cracker and drain it on paper towels to absorb any excess fat. Wipe the skillet clean with paper towels and repeat the process 5 more times with the remaining cheese. In a large bowl combine the endive, radicchio, and arugula. Drizzle enough dressing over the top to lightly coat the leaves (you may not need all the dressing). Toss to coat the leaves evenly. Arrange the leaves on serving plates. Sprinkle a bit of Parmesan over each salad. Split each cracker into 2 or 3 pieces and garnish the salads with them. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 45473,"Caramel Cinnamon Rolls 1 cup milk 1 1/2 tablespoons active dry yeast 1/4 cup vegetable shortening 1 cup granulated sugar 1 1/2 teaspoons salt 2 large eggs 7 cups all-purpose flour, plus more for dusting Vegetable oil, for brushing 2/3 cup packed light brown sugar 1/2 cup light corn syrup 1 stick unsalted butter 1 cup heavy cream 1 1/2 cups packed dark brown sugar 1 stick unsalted butter, melted 2 teaspoons ground cinnamon Instructions: Warm the milk in a small saucepan until steaming. Dissolve the yeast in 1/2 cup warm water. Combine the milk, shortening, granulated sugar, salt and eggs in a large bowl with a wooden spoon. Add the yeast mixture and mix until combined. Stir in the flour to form a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic, 6 to 8 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in size, 1 to 1 1/2 hours. Meanwhile, make the caramel: Combine the brown sugar, corn syrup and butter in a medium saucepan and bring to a boil; cook until the butter melts and the sugar dissolves, about 5 minutes. Remove from the heat and add the heavy cream; whisk until combined and slightly cooled. Lightly oil a rimmed baking sheet; spread the caramel on the baking sheet and let cool completely. Make the filling: Mix the brown sugar, melted butter and cinnamon in a bowl. Punch down the dough and roll out into a 12-by-24-inch rectangle on a floured surface. Spread the filling on the dough and roll up, starting at a long side. Cut into 1-inch pieces and arrange cut-side up on the caramel. Cover loosely and let sit at room temperature until puffed, about 1 hour. Preheat the oven to 375 degrees F. Uncover the rolls and bake until golden brown, about 20 minutes. (Put a baking sheet on the lower oven rack to catch any drips.) Let cool slightly on the baking sheet, then invert onto a large cutting board or platter. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 45474,"The Turducken: Boneless Turkey Stuffed with a Boneless Duck and Boneless Chicken \One Big Bird
3 pounds coarsely ground pork 2 1/2 teaspoons liquid smoke 1 1/2 teaspoons chopped garlic 1 teaspoon kosher salt 1/2 teaspoon paprika 1/4 teaspoon black pepper 1/4 teaspoon dried thyme Pinch chili pepper flakes Pinch ground mace Pinch ground allspice Pinch ground bay leaf Pinch ground sage Pinch cayenne pepper, optional 3 teaspoons bacon fat 1/2 pound butter 4 pounds frozen chopped spinach, thaw and remove excess liquid or 3 pounds freshly chopped spinach 2 cups sauteed onion 1 teaspoon ground fennel seed 1 teaspoon kosher salt 1/2 teaspoon white pepper One 6-pound fresh whole duck One 4-pound fresh whole chicken 1 cup olive oil, divided About 5 tablespoons blackening spice, divided One 25-pound fresh whole turkey 2 tablespoons freshly chopped garlic 5 pounds favorite cornbread dressing
3 whole roasted red bell peppers, cut into strips 2 tablespoons kosher salt 2 quarts of your favorite turkey gravy Instructions: For the andouille sausage stuffing: In a large bowl, mix the pork, liquid smoke, garlic, salt, paprika, black pepper, chili pepper flakes, mace, allspice, ground bay leaves, sage and cayenne pepper, if using, with some cold water. In a pan or on a flat-top, brown off the sausage mixture in about 3 teaspoons of bacon fat for flavor. Once the sausage mixture is browned, chill immediately. For the spinach stuffing: Melt the butter in large skillet. Add the spinach, onion, fennel seed, salt and white pepper and saute for 5 minutes until hot. Set aside to cool. Preparation of the duck and chicken: It is wise to de-bone the duck and chicken first for practice. Place the fresh chicken breast-side down on large cutting board. Starting at the bird's neck, you will cut through the skin along the length of the spine. Using the tip of the knife and starting from the neck end, separate the meat from the rib cage on 1 side. Disjoint the wing from the shoulder blade and reserve for stock. Work towards the thigh bone, cut through the ball and socket joint and \pop\ loose using upward pressure with your hand from under the bird. Using your thumbnail, loosen the \oyster meat\ (the most tender part) from the frame. With the knife, remove the thigh and leg bone, but keep the leg attached to the bird. Repeat the process on other side of chicken. When both sides are finished, the bird will lay flat. Grab rib cage by the neck area and gently pull towards back to remove the entire carcass and breast bone cartilage. Repeat the same de-boning procedure for the duck. In a well ventilated area or with an exhaust fan on high, preheat a large cast-iron pan to very hot. Rub the boneless chicken and duck with olive oil. Generously sprinkle with blackening spice on both sides. Place skin-side down in the pan for 1 to 2 minutes then turn over and repeat. Refrigerate. De-bone the turkey using the same procedure as the chicken and duck with 2 exceptions: The turkey wings should be left attached to the meat and the bone-in drumstick should be disjointed from the boneless thigh meat and left attached to the meat. The final product should be a flat boneless turkey (except for the wings and drumsticks). To stuff the turducken: Place the turkey skin-side down on a flat surface. Rub the meat with 3 tablespoons olive oil. Sprinkle with 2 tablespoons chopped fresh garlic and 1 tablespoon blackening spice. Spread an even layer of cornbread dressing over the meat about 3/4 inch thick and pat down with hands. Spread 1/4-inch layer of spinach stuffing. Sprinkle with 2 cups of the andouille sausage stuffing. On top, place 6 to 8 slices of roasted red bell peppers. Place the chilled duck, skin-side down, on top of layered stuffing. Repeat the layered stuffing as above. Arrange the chilled chicken, skin-side down, on top of the stuffed duck. Spread the remainder of the stuffing on top of chicken. Press down gently with hands to compact all ingredients. To truss the turducken: This may take another person's help. Lift the sides of the turkey together. Have a helper hold the bird closed while sewing the back of the turkey together using butcher's twine, making the stitches about 1inch apart, starting at the back of turkey and working towards the neck. Be careful since the Turducken has no boney frame. Roll over breast-side up and finish sewing the neck portion of bird. Tie off and cut twine. Now sew up the opening at the leg section of turkey. Truss the legs together with twine. For extra support, tie butcher's twine around the bird's width every 3 inches down along the bird's length. Position your hands evenly under the turducken and lift into a large roasting pan with rack inside. The pan should be at least 3-inches deep to catch drippings during cooking. Rub the entire exposed skin of the bird with 2 tablespoons of olive oil then sprinkle with 1 tablespoon of blackening spice and salt. Add 1/2 cup water to the bottom of the roasting pan. Wrap the drumsticks with aluminum foil. Place parchment paper over the entire bird. Loosely tent the roasting pan with aluminum foil. Bake at 200 degrees F for 12 hours or until the internal temperature reaches 165 degrees F. Remove all foil and parchment paper the last hour of roasting time and turn up temperature to 325 degrees F. Baste with the drippings. When done, remove from the oven and let set in the roasting pan for at least 1 hour. With 2 heavy duty spatulas, insert underneath and remove the turducken from the rack to place on carving platter. Remove all butcher twine including pulling out the portion along the spine. To serve, cut the turducken in half lengthwise, then cut servings crosswise in approximately 1-inch thicknesses. Serve with gravy and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45475,"Octopus 1 lemon, halved, plus 1 lemon, halved 1 (3 pound) octopus, cleaned of beak and ink sac 3 tablespoons dried Greek oregano 1 tablespoon white wine vinegar 2 tablespoons Greek olive oil 1 teaspoon salt Instructions: Bring a large pot of salted water to a boil. Squeeze in 1 lemon and add the rinds to the water. Holding the octopus with tongs, dip the octopus into the boiling water 3 or 4 times, until the tentacles begin to firm and curl. Then, submerge the octopus in the water and cook for 40 minutes, uncovered. In a large bowl, mix the oregano, vinegar, oil, and salt together. Remove the octopus from the boiling water, place it into the oregano mixture, and let lightly marinate for a few minutes. Heat the grill to medium high. Grill the octopus until browned and crisped on the edges, turning every 5 minutes for 15 minutes. Remove from the grill, place on a platter, and cut into pieces. Squeeze the lemon over the octopus and sprinkled with some dried oregano. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 45476,"Lobstatini Ice, for shaking 2 ounces citron vodka 1 ounce dry vermouth 1/2 to 1 ounce lobster essence Lemon peel, for garnish Lobster claw, for garnish, optional Instructions: Fill a shaker with ice and add the vodka, vermouth and essence (add more or less essence based on how \dirty\ you like your martini). Shake vigorously until the shaker feels cold, about 20 seconds. Strain into a chilled martini glass and garnish with a lemon peel. Add a lobster claw, if using! ","[Chardonnay, Sauvignon Blanc, Riesling]" 45477,"Greenmarket Caesar Salad 3 cloves garlic, peeled 1 teaspoon kosher salt 2 eggs 1 tablespoon fresh lemon juice 1 tablespoon caper juice 1 tablespoon Worcestershire Sauce 1/2 teaspoon hot sauce (recommended: Tabasco) 4 ounces canned tuna 3/4 cup olive oil, divided 4 tablespoons unsalted butter 1 cup cubed sourdough bread Kosher salt 2 teaspoons paprika 2 teaspoons dry (or fresh) oregano 3 ounces Parmesan, grated 1 head Romaine, cleaned of any outer leaves, quartered lengthwise, washed and dried 1 small head red or green leaf lettuce, leaves separated, washed and dried 1/4 cup fresh basil leaves, stemmed, washed and dried Instructions: For the dressing: Use a mortar and pestle to grind the garlic cloves and the salt to a paste. (This dressing can also be made in the blender or food processor.) Bring a small pot of water to a boil and add the eggs. Cook for 2 1/2 minutes and remove from the water. Meanwhile, transfer the garlic to a bowl and whisk in the lemon juice, caper juice, Worcestershire, hot sauce and tuna. Peel and add the eggs and 1/2 cup olive oil and whisk until smooth. Taste for seasoning. Set aside. For the croutons: Heat a large skillet over medium heat. When it begins to smoke lightly, add the butter. Add the bread and season with salt and paprika. Toss and cook over medium to low heat until they become brown and feel crispy to the touch, 5 to 8 minutes. Season with salt and the oregano. Drain on paper towels. Sprinkle with some of the grated Parmesan. To serve: In a large bowl, toss the lettuces in the dressing. Toss in the croutons, basil leaves and the remaining Parmesan. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 45478,"Cilantro Grilled Chicken Breast 1 pound (2 large breasts) boneless skinless chicken breast, butterflied 2 tablespoons canola oil 1/4 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 2 tablespoons Cilantro Herb Butter, recipe follows Fresh parsley, optional, for garnish Scampi Butter, recipe follows 2 tablespoons finely chopped fresh cilantro leaves 1/4 pound unsalted butter, softened 1 tablespoon minced garlic 2 tablespoons minced red onion 1 tablespoon chopped fresh parsley leaves 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Dash white pepper Dash Worcestershire sauce 1 lemon, juiced 1 tablespoon white wine Instructions: Preheat a grill or grill pan over high heat. Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with Cilantro Herb Butter. Garnish with parsley, if desired. Serve as butter is melting. Follow the Scampi Butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro. In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi \base\ to make different flavored butters. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45479,"Candied Tangerine Peel 5 large tangerines, halved and juiced (save the juice to drink at breakfast time) 2 cups granulated sugar, plus 1 cup for tossing Instructions: Place the tangerine halves in a large saucepan with enough cold water to cover. Bring to a boil, reduce heat, and simmer until the tangerine rinds are tender, about 30 to 45 minutes. (Begin checking the rinds for tenderness about 20 minutes into the process, you don't want them to become mushy.) You'll know they're done when you can scrape away the pith (the white part) easily. Drain the peels and when cool enough to handle, cut into 1/4-inch strips. In the same sauce pan (now empty), combine 1 1/4 cups water with the sugar. Bring to a boil, add the peels, reduce heat to medium, and cook until the peel is translucent, stirring occasionally. Spread the candied peel onto an oiled cooling rack over a cookie sheet and allow to cool and drain. Spread the remaining sugar in a large shallow bowl, or on a cookie sheet. Add the drained peel to the sugar and toss to coat with the sugar, separating the pieces as you do so. Spread the candied peel on a cookie sheet to dry overnight. Store in an airtight container in the freezer or refrigerator.; ","[Riesling, Moscato, Vinho Verde, Cava]" 45480,"Philly Cheesesteak Sandwich 6 ounces rare roast beef, sliced thin 1 large onion, sliced medium and Sauteed 4 slices American cheese 1 to 2 tablespoons beef consomme 1 large hero roll, sliced Instructions: Place sliced beef in a hot saute pan. Top with onions and cheese. Add a splash of consomme to pan and cover. Once cheese has melted, remove beef and place in roll. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 45481,"Spanakopita 1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan 1 small onion, finely chopped 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry Salt and pepper 1/4 teaspoon nutmeg, ground or freshly grated 4 ounces feta with black pepper or plain feta, crumbled into tiny bits 1 egg, beaten 3 tablespoons sour cream 4 (13 by 17-inch) sheets, defrosted phyllo pastry dough 3 tablespoons melted butter Instructions: Place oven rack in center of the oven and preheat to 400 degrees F. Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion. On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45482,"Sparkling Layered Aguas Frescas 1 small ripe pineapple, chilled, peeled, cored and diced 1 small ripe watermelon, chilled, rind removed, seeded and diced
Juice of 1 lime, plus 8 lime wedges for garnish
Superfine sugar, for sweetening 4 cups lime-flavored club soda, chilled Instructions: Puree the pineapple and watermelon separately in a blender. Add a splash of lime juice and sugar to taste to each of the fruit purees. Fill tall glasses three-quarters full with one of the fruit purees. Top each with 1/2 cup club soda, stir and serve. ","[Prosecco, Cava, Vinho Verde, Lambrusco]" 45483,"Spicy Sweet Potato Pancakes with Holiday Guacamole 2/3 cup light olive oil or peanut oil, for frying 1 large Idaho potato, peeled and shredded 2 medium sweet potatoes, peeled and shredded 1 small onion, peeled 1 egg, beaten 3 tablespoons all-purpose flour, cracker meal, or matzo meal 1 tablespoons chili powder, couple of palm fulls 2 teaspoons smoked sweet paprika, 2/3 palm full 2 teaspoons ground cumin, 2/3 palm full 2 teaspoons coriander, 2/3 palm full Salt 2 Hass avocados 1 lemon, juiced 1/2 medium red onion, finely chopped 1 small glove garlic, pasted up with some salt 2 jalapenos, seeded and finely chopped 3/4 cup pomegranate juice Instructions: Heat about 1/3 cup of oil over medium to medium-high heat. Drain the shredded potatoes, pressing them down in a colander to get their moisture out. Place the potatoes in a bowl; using a box grater, grate the onion directly into the potatoes so that the onion juices fall into bowl as well. Add the egg and flour or meal to the bowl then season with spices and salt. Combine and drop enough batter into hot oil to make 2 1/2-inch pancakes. Add more oil, as needed, and fry cakes in batches until deeply golden on each side. You will get about 16 pancakes. Drain cooked cakes on paper towels. Cut the avocados in half, all the way around the pit. Remove the pit with a spoon, then scoop the flesh into a bowl and add the lemon juice, onion, garlic, jalapenos and a generous amount of salt. Mash the guacamole to a smooth consistency. Reduce the pomegranate juice to a syrup. Arrange the potato pancakes on a platter and top with heaping spoonfuls of guacamole. Drizzle pomegranate syrup over the guacamole and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 45484,"Kevin's Grandma's Mac 8 ounces elbow pasta 1 tablespoon salted butter
8 ounces sharp Cheddar cheese, shredded
2 tablespoons salted butter 2 tablespoons all-purpose flour
2 cups whole milk
Kosher salt and freshly ground black pepper
8 ounces processed cheese, cut into small cubes
Instructions: For the pan: Bring a pot of water to a boil. Add the pasta and cook until al dente according to the package instructions. Butter the bottom and sides of a 9-by-9-inch baking dish or aluminum pan. Add the cooked pasta. Preheat the oven to 350 degrees F. For the sauce: In a large pot over medium heat, add the butter and heat until melted. Add the flour and cook, stirring, until the mixture smells like popcorn, about 5 minutes. Slowly add the milk, stirring or whisking while adding. Taste and season the pot with salt and pepper. Add the cheese cubes and stir until melted. Pour the sauce over the pasta and gently shake the baking dish to settle the sauce in the nooks and crannies. Top with the shredded Cheddar and bake until the corners are brown, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45485,"Vitamix Guacamole 1 medium tomato, halved or ? cup chopped ? cup (10 g) fresh cilantro leaves ? cup (40 g) chopped onion 2 Tablespoons (30 ml) lemon juice 1 teaspoon salt 2 ripe avocados, peeled, pitted Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 3. 4.Blend for 15-20 seconds, using the tamper to press the ingredients into the blades. 5.You may need to stop the machine and run a spatula around the inside of the container to integrate ingredients. 6.Do not over mix. Leave chunky. Serve with tortilla chips. When doubling recipe, increase avocados to 4 and increase onion to ? cup (80 g). ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 45486,"Cinnamon-Sugar English Muffins 3 slices bacon 1/2 cup (1 stick) salted butter, softened 1/2 cup sugar 1 mounded teaspoon ground cinnamon Splash of vanilla extract 3 English muffins, split 1/4 cup peanut butter 1 Granny Smith apple, sliced thin Instructions: Preheat the oven to 350 degrees F. Add the bacon to a skillet over medium heat and fry until crisp, 10 to 12 minutes. Meanwhile, add the butter, sugar, cinnamon and vanilla to a bowl. Using a fork, mash everything together until completely combined. Spread the mixture onto the split side of each English muffin half, completely covering the surface to the edges. Place the English muffins on a baking sheet and bake for 10 minutes, then remove from the oven. Turn the oven to the broiler setting and broil until golden brown and bubbling, about 2 minutes. Watch carefully so they do not burn. While the bacon and muffins cook, add the peanut butter to a microwave-safe bowl. Microwave until heated through and pourable, about 30 seconds. Assemble by topping the muffin halves with a layer of sliced apples and drizzling the warm peanut butter over the top in a thin stream. Cut or tear the bacon rashers in half and place 1/2 piece of bacon onto each muffin half, then serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 45487,"Kicked Up Spicy Wings Vegetable oil, for frying 1 cup sour cream
1/2 cup blue cheese crumbles
1/2 cup mayonnaise
4 dashes Worcestershire sauce
1 canned chipotle pepper in adobo, finely chopped
Juice of 1/2 lemon 1 1/2 cups buttermilk, plus more if needed for thinning Kosher salt and freshly ground black pepper 1 cup all-purpose flour
Cayenne pepper, to taste
4 pounds chicken wings 2 sticks butter, melted 1 small bottle cayenne pepper sauce, such as Frank's
1/4 cup barbecue sauce
1 tablespoon honey
1 tablespoon juice from a jar of pickled jalapenos
2 dashes Worcestershire sauce
Instructions: For the wings and dip: Pour about 3 inches of the vegetable oil into a large pot and heat it to 350 degrees F. While the oil is heating, make the dip. Stir together the sour cream, blue cheese, mayonnaise, Worcestershire, chipotle and lemon juice in a medium bowl. Thin with a little buttermilk if needed. Taste and adjust the seasoning with salt and pepper. To make the batter, whisk together the flour with some salt, pepper and cayenne in a large bowl. Whisk in the 1 1/2 cups buttermilk to form a smooth but thin batter. Toss the chicken wings in the batter. Working in batches, fry 6 to 8 wing pieces at a time until golden brown and cooked through, 7 to 8 minutes. Drain on paper towels and keep warm. For the sauce: In a large bowl, stir together the melted butter, hot sauce, barbecue sauce, honey, pickled jalapeno juice and Worcestershire. Toss the hot wings in the sauce to coat them well. Serve with the creamy dip. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Malbec]" 45488,"Mama's Black-Eyed Pea Casserole 1 pound ground beef 1 medium yellow onion, diced 2 cloves garlic, chopped 3 cups cooked black-eyed peas 1 medium jalapeno, diced 1 (10-ounce) can diced tomatoes (recommended: Ro-tel) 1 (10-ounce) can cream of mushroom soup 1 (10-ounce) can cream of chicken soup 1 (10-ounce) can mild enchilada sauce A few dashes of Louisiana hot sauce 2 tablespoons Essence, recipe follows 1 package corn tortillas Butter 2 cups grated cheddar Chopped green onions, for 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 oregano 1 tablespoon dried thyme Instructions: Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes. Preheat oven to 350 degrees F. Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion. Combine all ingredients thoroughly. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 45489,"Sticky Rice Sesame Seed-Chocolate Balls in a Lemongrass Soup and Almond-Sesame Seed Truffles 8 ounces callebaut bittersweet chocolate, chopped in small pieces 4 ounces heavy cream 2 tablespoons sesame paste 1/2 cup toasted white sesame seeds Cocoa powder, for garnish 4 ounces wheat starch 2 ounces tapioca starch 8 ounces boiling water 1 1/2 teaspoons sesame seed oil 8 cups water 1/2 cup sugar 4 stalks lemon grass, white part chopped Instructions: Scald the cream and pour over the chocolate. Stir occasionally until incorporated. If chocolate is not completely melted, heat gently over a hot water bath and stir until incorporated. Let cool at room temperature overnight. Transfer to a mixer attached with a paddle. At medium speed whip the chocolate and sesame paste until softened well. Using a little ice cream scoop, make small balls and refrigerate for 30 minutes. When chilled roll in toasted sesame seeds. (These are the truffles) Take half of the balls and wrap in the rice dough. In a pot of boiling water, poach balls for 3 minutes. Serve in bowl of broth. For the rice dough: In a bowl, combine the starches and slowly pour in the water, mixing constantly with a wooden pin. Add the oil and mix until well incorporated. (You can use a mixer with a dough hook.) Roll into a log (3/4-inch diameter) and cut into 1/2-inch pieces. Roll out into small circles, 1/8-inch thick. For the soup: In a saucepan, heat water, sugar and lemon grass until a simmer. Reduce by 50 percent. Let steep for 30 minutes. Strain the liquid and bring to a boil. Whisk into the boiling soup to thicken slightly. Plating: In small soup plates, place 3 rice balls in some hot broth. For the truffles, serve on a plate garnished with cocoa powder. ","[Pinot Grigio, Gewrztraminer, Riesling, Cava]" 45490,"Grilled Cauliflower Steak with Israeli Couscous and Olives 1/3 cup sliced almonds 1 large head cauliflower 2 tablespoons harissa 7 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt 2 cloves garlic, minced 2 teaspoons minced ginger 2 cups Israeli couscous 1/4 cup golden raisins Juice of 2 lemons and zest of 1 lemon, plus more for serving 2/3 cup crumbled feta 1/3 cup roughly chopped fresh parsley Freshly ground black pepper 12 large green olives, smashed Instructions: Prepare a grill for high heat. Tear off two 18-inch-long pieces of aluminum foil. Heat a skillet over medium-high heat and toast the almonds, tossing occasionally, until lightly toasted. Remove the bottom leaves of the cauliflower, and trim the stem down to the base. Turn the cauliflower on its side. Starting near the stem end, cut the cauliflower crosswise to make two 1-inch-thick rounds. (If you start near the top, the cauliflower will crumble.) Cut each round in half so you have 4 semicircles. Save any trimmings for another use. Whisk together the harissa and 3 tablespoons of the olive oil in a small bowl. Place 2 cauliflower steaks on each piece of foil. Brush both sides of each steak with the harissa mixture, and sprinkle on a little salt. Wrap the steaks up to make foil packets as flat as possible, for maximum contact with the grill. Place the 2 foil packets on the hot grill, sealed-side down, and grill for 12 minutes. Flip the packets, and open them up with tongs to allow the steam to escape. Cook the cauliflower in the opened foil until tender and nicely browned on the bottom, 6 to 8 minutes. Meanwhile, heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the garlic and ginger, and stir for about 1 minute. Add the couscous, 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl, and stir with a fork to break up any clumps and release excess steam. Let sit for 5 minutes to cool slightly. When ready to serve, add the remaining 3 tablespoons oil, the lemon juice and zest, feta, almonds, parsley, 1/2 teaspoon salt and some ground black pepper to the couscous. Divide the couscous and cauliflower steaks among 4 plates. Scatter 3 olives on each plate. Drizzle the cauliflower with oil, and add a squeeze of lemon juice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 45491,"Pork Tenderloin Steaks with Mustard Cider Sauce 1 1/2 pounds pork tenderloin Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3 tablespoons unsalted butter
1 small shallot, minced
1/3 cup apple cider or juice
2 tablespoons whole-grain mustard
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh chives
Instructions: Cut the pork tenderloin into 1-inch-thick steaks on a long bias. Season the steaks all over with salt and black pepper, then toss in the flour to coat. Melt 2 tablespoons of the butter in a large skillet over medium-high heat until the foam subsides. Shake the excess flour off the meat and add it to the skillet. Cook, flipping once, until cooked to medium and an instant-read thermometer inserted into the center registers about 150 degrees F, about 4 minutes per side. Remove the pork steaks to a platter and lower the heat under the skillet to medium. Add the remaining 1 tablespoon butter and the shallots. Cook, stirring, until softened, about 2 minutes. Add the cider, mustard, parsley, chives and a sprinkle of salt and black pepper. Simmer, scraping up any brown bits, until reduced by about half, about 2 minutes. Top the steaks with the sauce and serve.
","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 45492,"Barley-Apricot Salad 2 cups chicken or vegetable broth, low-sodium canned, or homemade 1 cup barley 1 teaspoon extra-virgin olive oil 1 teaspoon kosher salt 1 cup chopped dried apricots 1/2 cup sliced almonds, toasted 1/2 cup chopped flat-leaf parsley 1/2 teaspoon ground cinnamon 1 scallion (white and green parts), thinly sliced 1/4 cup freshly squeezed lemon juice 2 teaspoons honey 1/4 teaspoon kosher salt Freshly ground black pepper 3 tablespoons extra-virgin olive oil Instructions: Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Meanwhile make the dressing: Whisk the lemon juice, honey, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Drain excess liquid from barley, if needed. Transfer to a bowl and toss with the remaining salad ingredients and dressing. Serve warm or at room temperature. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 45493,"Perfect Rice 2 tablespoons butter 1 shallot, chopped 1 1/2 cups long-grain rice Salt and freshly ground black pepper 2 1/2 cups chicken broth or water, warmed 1 clove garlic, smashed 2 sprigs fresh thyme 1 tablespoon freshly chopped parsley leaves, for garnish Instructions: Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes. Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45494,"Panko Fried Calamari 2 pounds cleaned squid, cut into rings, see Cook's Note* 6 egg whites 3/4 cup all-purpose flour 2 1/2 cups panko, see Cook's Note** Kosher salt 1 small fresh lotus root, peeled and thinly sliced, see Cook's Note*** 1 green papaya, peeled and julienned 1 orange, juiced 1 Thai cl, finely chopped 1/4 teaspoon kosher salt Instructions: Preheat the deep fryer to 375 degrees F. Whisk the egg whites and flour together until smooth. Dip the calamari rings into the egg white batter. Toss calamari rings in the panko, 1 piece at a time. In a deep fryer set at high temperature, fry the panko-coated calamari until golden, about 2 minutes. Season with kosher salt and serve immediately. Bring a pot of water to a boil and blanch the lotus root for 20 seconds. Refresh in cold water. Add lotus root, julienned papaya, orange juice, Thai cl and kosher salt. Mix well. Let stand for 15 minutes before serving. Yield: 2 cups ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 45495,"Macaroni Salad Kosher salt 1 pound elbow macaroni
3 tablespoons apple cider vinegar
2 1/4 cups mayonnaise
1/4 cup whole milk, plus more if needed
2 tablespoons granulated sugar
2 cups shredded peeled carrots 3 scallions, thinly sliced, white and dark green parts separated 2 celery stalks, finely chopped 1/2 small yellow onion, grated Freshly ground black pepper
Instructions: Bring a large pot of heavily salted water to a boil. Add the macaroni and cook according to the package directions, adding 2 minutes. Drain and place into a large mixing bowl. Stir in the apple cider vinegar and allow to cool for 15 minutes. Meanwhile, mix the mayonnaise, milk and granulated sugar in a medium bowl. Fold into the macaroni along with the carrots, scallion whites and light green parts, celery, onion, 1 teaspoon salt and a few grinds of pepper. Refrigerate until chilled, about 2 hours and up to overnight.
Before transferring to a serving bowl, give it a good stir and add more milk, 1 tablespoon at a time, if needed. Taste and adjust the seasoning as needed. Garnish with the scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45496,"Coffee-Rubbed Grilled Rib Eyes 2 teaspoons light brown sugar 1 teaspoon instant espresso powder 1 teaspoon ancho cl powder 1/2 teaspoon sweet or hot paprika Kosher salt and freshly ground black pepper Two 16-ounce bone-in rib eye steaks (about 1 inch thick) Instructions: Prepare an outdoor grill for cooking over medium-high heat. Combine the brown sugar, espresso powder, ancho powder, paprika, 2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl.
Pat the spice rub on both sides of each steak (but not on the outside fat cap). Let the steaks sit at room temperature for 20 minutes.
Grill until the steaks are nicely browned with deep grill marks, 5 to 6 minutes per side for medium rare. Transfer the steaks to a serving platter to rest for 5 minutes before slicing. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 45497,"Zucchini Bread Waffles 2 cups grated zucchini, squeezed with paper towels 2 carrots, peeled and grated
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon kosher salt
2 1/2 cups buttermilk, at room temperature 4 tablespoons butter, melted 1/4 cup granulated sugar
1 tablespoon vanilla extract
3 large eggs, at room temperature Nonstick cooking spray, for spraying the waffle iron 8 ounces cream cheese, softened 1 cup powdered sugar
1 tablespoon maple syrup
1 tablespoon vanilla extract
About 1/2 cup milk, at room temperature Instructions: Preheat the waffle iron to the regular setting. For the waffles: Toss together the zucchini and carrots in a bowl. Mix the flour, baking powder, cinnamon, nutmeg and salt in a separate bowl, then toss with the zucchini and carrots to coat them. In a separate pitcher, mix the buttermilk, melted butter, granulated sugar, vanilla and eggs. Pour the buttermilk mixture over the zucchini mixture, stirring gently. For the syrup: Mix together the cream cheese, powdered sugar, maple syrup and vanilla in a bowl. Add enough milk to thin it to a syrup texture. Set aside. (If your syrup is lumpy, you can strain it for a smoother finish.) Spray the waffle iron with nonstick cooking spray and scoop in the batter. Cook until golden, about 5 minutes depending on your waffle iron. Repeat with the remaining batter. Serve the waffles drizzled with the cream cheese syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 45498,"Spicy Butternut Squash Soup with Lime Croutons 1/4 cup extra-virgin olive oil 4 scallions, sliced (about 1/2 cup) 3 bay leaves 1 teaspoon ground cumin 2 medium carrots, sliced 1 tablespoon tomato paste 2 chipotle in adobo, chopped 1 pound russet potatoes, peeled and diced 1 medium butternut squash (about 1 1/2 pounds), peeled, seeded and diced 1 tablespoon kosher salt, plus more for seasoning Freshly ground black pepper 4 cups low-sodium chicken broth 3 tablespoons unsalted butter 3 cups (1/2-inch) cubed baguette or other crusty bread 1 lime, zested 1 tablespoon lime juice Instructions: Heat a large saucepan over medium heat, add the oil and when shimmering, add the scallions, bay leaves and cumin, and cook until softened about 3 minutes. Add the carrots, tomato paste and chipotle, and cook stirring until the carrots brown about 8 minutes. Raise the heat to high and stir in the potatoes and squash, making sure they are well coated with the paste. Season with 1 tablespoon salt and freshly ground black pepper, to taste. Cook for about 5 minutes more. Pour in the broth and bring to a boil. Adjust the heat to maintain a gentle simmer, cover, and cook until the potato and the squash are tender, about 15 minutes. Remove and discard the bay leaves. Puree the soup until smooth with an immersion blender, or cool slightly and puree, in batches. in a jar blender. Keep warm. Meanwhile, heat a medium skillet over medium-high heat. Add the butter, and when melted, stir in the bread cubes. Cook, tossing frequently, until golden brown, about 7 minutes. Sprinkle with lime zest and drizzle with the lime juice. Season with salt, to taste, and continue to toss and cook for another minute. Ladle the soup into serving bowls and scatter the croutons on top before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]

" 45499,"Chana Masala 1 cup dried chickpeas, soaked overnight 1 pinch of baking soda 2 bay leaves 1 black tea bag (or 2 teaspoons black tea leaves in a muslin bag) 1 black cardamom pod Kosher salt 1/4 cup ghee or oil (I like to use a combination of both) 2 medium onions, chopped (about 1 3/4 cups) One 2-inch piece fresh ginger, peeled and grated or mashed 2 medium cloves garlic, grated or finely minced 1 to 4 Thai green chiles or serrano peppers, finely chopped (see Cook's Note) 3 plum tomatoes, peeled and chopped (or whole peeled canned tomatoes, chopped; 1 cup) Roasted Chana Masala Spice Blend, recipe follows Fresh cilantro, for serving Lime wedges, for serving, optional Julienned ginger slaw, for serving, optional (see Cook's Note) 1 1/2 teaspoons coriander seeds 1 1/2 teaspoons cumin seeds 1/2 teaspoon black peppercorns One 2-inch piece cinnamon 2 black cardamom pods 2 teaspoons dried pomegranate powder (anardana) 1 teaspoon raw mango powder (amchur) 1 teaspoon black salt, such as Himalayan black salt or kala namak 1 teaspoon red cl powder 1/4 teaspoon turmeric 1/4 teaspoon asafoetida (hing) Instructions: Drain the chickpeas, then combine them in a large Dutch oven with the baking soda, bay leaves, black tea bag, black cardamom, 1 teaspoon salt and 3 cups of water. (To pressure cook the chickpeas, see Cook\u2019s Note.) Bring the mixture to a boil in a large Dutch oven, then reduce to a simmer and cook, partially covered with a lid, until the chickpeas are tender, about 1 hour. If the liquid is evaporating too quickly before the chickpeas are tender, pour in an additional 1 cup of water and continue to cook. Discard the tea bag, bay leaves and cardamom. Drain the chickpeas and put them back in the pot. Meanwhile, heat the ghee and/or oil in a large skillet or saucepan over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, 10 to 12 minutes.
Add the ginger, garlic and green chiles and cook until the raw smell goes away, about 3 minutes. Add the tomatoes and 1/2 teaspoon salt and cook until well cooked and pasty, about 8 minutes. Add the Roasted Chana Masala Spice Blend along with 2 tablespoons of water and saute until well mixed and the flavors have melded, 3 to 5 minutes.
Add the spice mixture to the chickpeas with 1 cup of water (see Cook's Note), mix well and bring to a simmer over medium heat; simmer until the curry thickens and coats and infuses the chickpeas, about 5 minutes. Adjust salt to taste. Garnish with fresh cilantro and serve with lime wedges or julienned ginger slaw, if desired.
Combine the whole spices (coriander, cumin, black pepper, cinnamon and cardamom) in a small heavy skillet (preferably cast iron, if you have it) and roast over medium-high heat, shaking the pan often to ensure even roasting, until the spices start getting darker, 3 to 4 minutes. Lower the heat to low and add the powdered spices (pomegranate powder, mango powder, black salt, cl powder, turmeric and asafoetida) and cook, shaking or stirring constantly, until slightly darker, about 30 seconds. Be careful not to burn the spices. Immediately transfer the spices to a bowl and cool. Once cooled, grind the spices. You can double or triple this recipe and keep it in an airtight container for future use. ","[Syrah, Grenache, Tempranillo, Barbera]" 45500,"Roasted Brisket Sliders 2 tablespoons paprika 2 tablespoons brown sugar
1 tablespoon garlic powder
1 tablespoon chili powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
One 6- to 8-pound trimmed beef brisket
8 cloves garlic, peeled 24 Hawaiian rolls, warmed
Favorite slaw, for serving 2 cups pickled deli peppers
2 cups pepper relish
2 cups pickle chips
2 cups baby spinach
Instructions: Preheat the oven to 275 degrees F. Cover a sheet pan with foil and place a baking rack on top. In a small bowl, mix together the paprika, brown sugar, garlic powder, chili powder, salt and pepper. Set aside. Place the brisket onto the rack over the prepared sheet pan, fat-side down. With a sharp knife, cut 8 slits into the brisket, placing a garlic clove into each slit. Season the brisket with the spice mixture, flip and season the other side, leaving the fat side facing upwards. Roast until very tender, 7 to 8 hours. Let rest for 10 minutes, then slice the brisket into thin strips. Serve with the rolls, slaw, peppers, relish, pickles and spinach. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 45501,"Easy Tzatziki 1 cup Greek whole milk yogurt 1 English cucumber, seeded, finely grated and drained 2 cloves garlic, finely minced 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh dill Kosher salt and freshly cracked black pepper Instructions: In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill. BYOC: For some extra flavor, add some olive oil and some coarsely chopped fresh mint. Serve with crudities at your next party. Brush a pita with some olive oil and sprinkle za'atar on top. Bake in the oven until crispy and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 45502,"Southwestern Pasta Salad 1 pound orecchiette, cooked al dente 2 yellow peppers, grilled and julienned 1 red onion, finely sliced 6 tomatillos, quartered 1 cup fresh corn kernels 1 cup frozen baby lima beans, thawed 1/4 cup white wine vinegar 1 canned chipotle pepper 1/2 cup olive oil Salt and freshly ground pepper 1/4 cup cilantro, finely chopped Instructions: Place cooked pasta in a large bowl, add peppers, onions, tomatillo, corn and lima beans. Place vinegar and chipotle peppers in a blender and blend until smooth. Slowly add olive oil until emulsified and season with salt and pepper to taste. Toss the salad with the dressing and add cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 45503,"Filet Mignon with Mushroom Red Wine Sauce Two 1-inch-thick filet mignon steaks Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter 1 shallot, minced
4 ounces sliced mixed mushrooms
1 cup red wine
Instructions: Generously season each side of the steaks with salt and pepper. Let stand at room temperature about 20 minutes before cooking. In a cast-iron (or other heavy-duty) skillet, heat 1 tablespoon of the butter over medium heat. Add half of the shallots and saute until tender for a couple of minutes. Stir in the mushrooms and cook until the water has evaporated, about 5 minutes. Season with salt and pepper. Transfer the cooked mushrooms to a dish and set aside. Wipe the skillet clean. Heat another tablespoon of butter over high heat in the skillet. It will bubble and foam, and after it stops, add the steaks. Sear on each side for about 4 minutes. Transfer to a plate and tent with foil. Reduce the heat to medium high. Add the remaining shallots and saute for 1 to 2 minutes. Turn the flame off and add the wine. Turn the flame back on to high, bring to boil and let reduce by half. Whisk in the remaining tablespoon of butter. Stir in the reserved mushrooms. Spoon the sauce over the steaks and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 45504,"Stuffed Shrimp with Garlic Cream Sauce 3 tablespoons olive oil 1 tablespoon butter 1 small onion, minced 2 shallots, minced 1 clove garlic, minced 1 teaspoon anchovy paste 2 cups half-and-half 1 tablespoon cornstarch 1 tablespoon water Kosher salt and freshly ground black pepper 1 artichoke, stem and leaf ends trimmed Kosher salt 2 tablespoons olive oil plus additional for drizzling shrimp 1 medium onion, minced 2 cloves garlic, minced 2 shallots, minced 2 cups bread crumbs 3 tablespoons minced flat-leaf parsley Freshly ground black pepper Approximately 3/4 cup chicken stock 18 large shrimp (about 15 shrimp per pound), peeled but with tails on 2 tablespoons butter, melted Instructions: To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat. In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat. To prepare the artichoke, shrimp, and stuffing: Put the artichoke in a medium saucepan, add about 2 inches of water and a little salt. Cover the pot and steam the artichoke over medium heat until a leaf pulls off easily, about 40 minutes. Allow the artichoke to cool then pull away the leaves and scrape the fibrous 'hair' from the heart. Slice the artichoke heart and reserve. Preheat the oven to 400 degrees F. Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onion, garlic, and shallots. Cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Remove the pan from the heat and add the bread crumbs, half the parsley and season with salt and pepper. Moisten the stuffing with enough chicken stock so that it holds together. Set the stuffing aside. Butterfly the shrimp. Remove the veins then lay the shrimp flat, cut-side up. Spoon stuffing into each shrimp. Place the artichokes in the bottom of a greased baking dish. Re-form the shrimp and place them in a snug single layer over the artichokes. Drizzle the shrimp with the melted butter and a little olive oil and bake until they are firm and opaque, about 10 minutes. Arrange the shrimp and artichoke on appetizer plates then drizzle with garlic cream. Garnish with the remaining parsley and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 45505,"Celery, Mushroom and Parmesan Salad 1 cup celery, shaved with a vegetable peeler 1 cup white mushrooms, sliced thinly 1 cup shaved Parmesan 3 tablespoons freshly squeezed lemon juice 6 tablespoons extra-virgin olive oil Kosher salt and freshly cracked black pepper Instructions: In a large bowl, toss the celery, mushrooms and Parmesan until well combined. Pour the lemon juice and oil over the salad and toss until well combined. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 45506,"Couscous Nicoise 3/4 cup water 1 teaspoon salt 1 tablespoon butter 1 garlic clove, smashed 3/4 cup couscous 4 cups baby greens Prepared Vegetables, recipe follows Sherry Vinaigrette, recipe follows 1 teaspoon freshly cracked black pepper 1/4 pound green beans, ends trimmed 1/2 cup halved grape or cherry tomatoes 1/2 cup julienned red bell pepper 1/2 cup (about 1/4 pound) nicoise olives 1/2 cup jarred prepared mushrooms, best quality 1/2 English cucumber, sliced 1/8-inch thick on the diagonal 1 teaspoon whole-grain Dijon mustard 1/4 cup sherry vinegar 1/2 teaspoon anchovy paste 1/2 teaspoon minced garlic 1 tablespoon olive oil 1/4 teaspoon salt 1/2 teaspoon freshly cracked black pepper Instructions: Add the water to a small saucepan over high heat. Add the salt, butter and the smashed garlic clove and bring to a boil. Remove the pot from the heat and stir in the couscous. Cover and let sit for 5 minutes. Fluff with a fork, season with pepper and additional salt, if needed, and let cool. For assembly: On a medium-size platter, pile the cooled couscous into the center, ring it with the greens, then neatly arrange the remaining vegetables in individual segments. Drizzle with the vinaigrette and serve immediately. Bring a large pot of water to a boil over medium heat and add the green beans. Blanch for 2 minutes, then remove to an ice bath and let cool. In a small glass bowl or jar, whisk the mustard, vinegar, anchovy paste and garlic together. Slowly drizzle in the olive oil while whisking. Add the salt and pepper and adjust seasonings, if necessary. Let sit for 20 minutes, then whisk before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 45507,"Skillet Spaghetti Casserole Kosher salt and freshly ground black pepper 8 ounces spaghetti 1/4 cup drained brined capers 1/4 cup golden raisins 1/4 teaspoon crushed red pepper flakes 4 tablespoons (1/2 stick) unsalted butter 8 large eggs 2 tablespoons extra-virgin olive oil 1/2 cup grated Parmesan 8 ounces shredded mozzarella (2 cups) Instructions: Preheat the broiler to high with a rack set 6-inches from the heat source. Bring a large pot of salted water to a boil. Add the pasta to the water and cook according to package directions. Drain and immediately return to the pot. Toss the pasta with the capers, raisins, red pepper flakes, and 3 tablespoons of the butter until the pasta is well coated. Beat the eggs with the oil, 1 teaspoon salt, and a few grinds of pepper in a medium bowl. Heat the remaining tablespoon butter in a large ovenproof nonstick skillet over medium heat. Add the beaten eggs and cook, without stirring, until just set on the bottom, about 30 seconds. Then lift some of the set eggs with a spatula, letting the uncooked egg flow down to the bottom of the skillet. Repeat until the eggs are mostly set but still runny. Nestle the pasta evenly into the eggs and scatter the cheeses over the top. Broil, watching carefully, until the cheese is melted and the eggs are fully set, about 3 minutes. Cut into wedges and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 45508,"Roasted Baby Carrots and Parsnips with Wilted Radicchio 2 bunches baby carrots, peeled and tops removed 4 parsnips, peeled and cut lengthwise to the same size as the carrots Extra-virgin olive oil
Kosher salt 1 tablespoon honey 1/4 teaspoon cayenne pepper 1 large head radicchio, cut into eighths 1 bunch fresh chives, cut into 2-inch lengths Instructions: Preheat the oven to 350 degrees F.
Toss the carrots and parsnips with olive oil, salt, the honey and cayenne. Put them on a sheet tray and roast for 20 to 25 minutes.
Toss the radicchio with olive oil and salt and place on a small sheet tray. Add to the oven with the carrots and parsnips for 10 minutes. Combine the carrots, parsnips and radicchio and toss with the chives. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45509,"Ginger Edamame Rice 6 scallions, green and white parts separated 1 (2-inch) piece fresh ginger, peeled and cut into large chunks 2 garlic cloves, minced Kosher salt 1 1/2 cups basmati white rice 1 cup shelled frozen edamame Freshly cracked black pepper Instructions: Fill a large pot with water and put over medium-high heat. Add the white whole scallion pieces, the ginger, garlic and a healthy pinch of salt. Bring to a boil, and cook about 5 minutes to infuse the water with the flavors. Carefully add the rice to the boiling water, stir, and simmer the rice until cooked through but firm, about 15 minutes. During the last few minutes of cooking, add the edamame to the simmering water. Meanwhile, slice the scallion greens and reserve. Drain the rice in a colander; remove the scallions, ginger and garlic, and discard. Transfer to a serving bowl and season with salt and pepper, to taste. Add 3/4 of the scallion greens and stir with a fork to fluff the rice and combine the ingredients. Garnish the rice with the remaining scallions and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45510,"Grilled Halibut with Crispy Rice and Green Beans Vinaigrette Kosher salt and freshly ground black pepper Canola oil, for pan-frying
3 cups cooked sushi rice, at room temperature 1/2 pound haricots verts or green beans 1 cup Fish Sauce Vinaigrette, recipe follows 3 tablespoons tobiko, plus more for garnish
Four 4-ounce skinless halibut fillets Olive oil, for grilling
Wood sorrel, for garnish
1/2 cup olive oil 1/2 cup fish sauce
1/4 cup rice wine vinegar
2 tablespoons honey
2 tablespoons sugar
1 tablespoon minced fresh chives
1 teaspoon Madras curry powder
1 teaspoon minced ginger
1 teaspoon toasted sesame oil
1 serrano cl, minced
1 clove garlic, minced
Zest and juice of 1 lime Instructions: Bring a large pot of salted water to a boil. Preheat a grill to medium-high heat. Preheat a wood-fired or regular oven to 400 degrees F. Coat the bottom of a 14-inch cast-iron pan with canola oil and turn on the heat to medium-high. Meanwhile, portion the rice into 4 flattened discs, about 3/4 cup each. Once the oil is heated, add the rice cakes and cook until golden brown and crisp, 5 to 6 minutes for each side. Add the haricots verts to the boiling water and cook until slightly softened and brightened in color, about 2 minutes. Immediately transfer the haricots to an ice water bath until cool to the touch. Slice each haricot into thin rings. Transfer to a bowl and dress with some Fish Sauce Vinaigrette. Fold in the tobiko and set aside. Prepare the fish for the grill by rubbing the fillets with olive oil and sprinkling with salt and pepper. Rub the grill grates with an oiled towel and lay the fillets down. Cook with the grill open until you have nice grill marks and the fish releases easily from the grill, 5 to 7 minutes on the first side. Flip and let cook another 5 minutes. Remove the fish to a sheet tray. Transfer to the oven until cooked through, 3 to 5 minutes. Place the crispy rice cakes on a platter and top with the grilled halibut fillets. Drizzle the Vinaigrette over the fish and around the platter. Garnish each halibut fillet with a teaspoon of the tobiko and a few sprigs of the wood sorrel and serve. Whisk together the olive oil, fish sauce, rice wine vinegar, honey, sugar, chives, curry powder, ginger, sesame oil, cl, garlic, lime zest and juice in a small bowl until combined. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45511,"Tahini Milkshake 2 cups vanilla ice cream 3/4 cup whole milk
1/2 cup tahini
1/2 teaspoon vanilla extract
Pinch of ground cinnamon
Drizzle of chocolate syrup, optional
Handful of crushed chocolate cookies (homemade or store-bought)
Fresh whipped cream, for topping Rainbow sprinkles, for topping Instructions: In a blender, combine the ice cream, milk, tahini, vanilla and cinnamon and blend to combine. Pour into glasses and top with a drizzle of chocolate syrup if using, crushed cookies, whipped cream and sprinkles. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 45512,"White Chicken Chili 1 tablespoon vegetable oil 2 cloves garlic, finely chopped
1 small jalapeno, stemmed, seeded and finely chopped
1 medium onion, chopped
Kosher salt and freshly ground black pepper
1/2 teaspoon ancho cl powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
4 cups chicken stock
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
Two 15-ounce cans white beans
Two 4-ounce cans mild chopped green chiles
Serving suggestions: chopped cilantro, sliced scallions, chili-lime corn nuts, tortilla chips, sour cream, sliced radishes, pickled jalapenos, avocado, grated Cheddar or Monterey Jack, chopped bacon, shredded cabbage Instructions: Heat the oil in a medium pot over medium heat. Add the garlic, jalapeno, onion, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until softened, about 6 minutes. Add the ancho powder, coriander and cumin and cook, stirring, for 30 seconds. Add the chicken stock, increase the heat to medium-high and bring to a brisk simmer. Add the chicken breasts and simmer until the chicken is just cooked through, 15 to 20 minutes. Transfer the chicken to a plate to cool slightly. Meanwhile, add the beans and their liquid to the pot with the broth and simmer for 5 minutes. Transfer about half of the mixture to a blender and blend until smooth (be careful when blending hot liquids). Return the blended liquid to the pot and add the green chiles. Simmer for 5 to 10 minutes to blend the flavors. Meanwhile, shred the chicken. Add the chicken back to the chili and season with salt and pepper. Serve the chili with an assortment of toppings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45513,"Mushroom Soup with Chestnuts and Roasted Fennel 6 small fennel bulbs, stalks removed, halved lengthwise Extra-virgin olive oil Sea salt and freshly ground black pepper 1/4 cup (1/2 stick) unsalted butter 1 large onion, chopped 4 garlic cloves, minced 1/2 bunch fresh thyme sprigs, leaves stripped from the stem 1 pound white button mushrooms, wiped of grit and coarsely chopped 1 pound oyster mushrooms, wiped of grit and coarsely chopped 1 pound chanterelle mushrooms, wiped of grit and coarsely chopped 1 pound cooked chestnuts 3 quarts chicken stock 1/2 cup heavy cream Fresh chopped chives, for garnish Instructions: Preheat the oven to 400 degrees F. Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender \u2013 the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. In a large pot, melt the butter over medium flame; add the onion and garlic, saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms; season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the soup. Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then. Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper. To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, the roasted fennel, and a sprinkle of chopped chives. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 45514,"Holiday Snowball Cookies (Sponsored) 1 1/2 cups (3 sticks) butter, softened 3/4 cup powdered sugar 1 tablespoon vanilla extract 1/2 teaspoon salt 3 cups all-purpose flour 1 2/3 cups (10-oz. pkg.) NESTLE? TOLL HOUSE? Holiday Morsels 1/2 cup finely chopped nuts Powdered sugar Instructions: PREHEAT oven to 375F. BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets. BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 45515,"Gnocchi with Tomatoes, Basil and Olives One 1-pound russet potato, baked and cooled (see Cook's Note) 1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten
1/4 cup all-purpose flour, plus extra for dusting
1 tablespoon extra-virgin olive oil
3/4 cup kalamata or green olives, pitted and halved
1 1/2 cups tomato-basil sauce, such as Giada De Laurentiis for Target
3/4 cup grated Parmesan 1/2 packed cup fresh basil leaves, chopped
Instructions: Cut the baked potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork mash the potato, salt and pepper together until smooth. Mix in 3 tablespoons of the egg (reserve the remaining egg for another use). Sprinkle the flour over the potato mixture. Stir until the mixture forms a dough. Knead until smooth, 30 seconds. On a lightly floured work surface, divide the dough into 4 equal pieces. Roll each piece between your palms and the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, 1 to 2 minutes longer. Drain and reserve about 1 cup of pasta cooking water. For the sauce: In a large nonstick skillet, heat the oil over medium-high heat. Add the olives and cook for 1 minute. Add the tomato sauce and bring to a simmer. Add the gnocchi to the skillet and stir until heated through, about 1 minute. Transfer to a large serving bowl. Add the Parmesan and basil. Toss gently until all the ingredients are coated, adding the reserved pasta water as needed to loosen the sauce, and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 45516,"Low Country Muffuletta 2 pounds frozen bread dough, thawed Nonstick cooking spray, for greasing 1 large egg, lightly beaten 1 tablespoon everything bagel seasoning 1 tablespoon vegetable oil 1 sweet onion, thinly sliced 8 ounces smoked sausage, such as Roger Wood, thinly sliced Spicy mustard, for serving Two 4-ounce jars sliced pimientos, drained 1 cup chow chow 1/2 pound thinly sliced salami 1/2 pound thinly sliced country ham 1/3 pound mozzarella slices 1/3 pound provolone slices 1/3 pound Cheddar slices Instructions: Knead the dough to form a uniform ball. Place in a lightly greased Dutch oven. Cover and let rise at room temperature until doubled in size, 2 to 3 hours. Preheat the oven to 350 degrees F. Brush the top of the bread with the egg and sprinkle with the everything bagel seasoning. Bake the bread, uncovered, until golden brown and cooked through, 35 to 40 minutes. Remove from the Dutch oven and let cool completely. Heat the oil in large skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the sausage and cook until browned, about 6 minutes. Remove from the skillet. Cut the bread in half crosswise. To assemble the sandwich, spread the spicy mustard, pimientos and chow chow on the cut sides of the bread halves. Top the bottom half with half of the sausage and onions, half of the sliced meats and half of the cheese slices. Repeat the layers. Top with the bread top. Wrap the sandwich tightly with plastic wrap until ready to serve. (The sandwich is best after it\u2019s rested for about an hour.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 45517,"Mango Noodle Salad 4 ounces mung bean noodles or rice noodles, rehydrated 6 ounces baby spinach or arugula 1 Fresno cl, seeds removed and finely sliced 1 mango, peeled, stone removed and diced 1/4 cup rice wine vinegar 3 tablespoons sweet chili sauce 1 tablespoon fish sauce 1 tablespoon lime juice 1 tablespoon peanut oil Instructions: In a large bowl, toss together the noodles, spinach, chiles and mango and set aside. Whisk together the vinegar, chili sauce, fish sauce, lime juice and peanut oil. Taste and adjust flavors if desired. Dress the salad just before serving. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Pinot Grigio]" 45518,"Instant Chocolate Cake 8 large eggs 5 1/2 ounces sugar 1 teaspoon kosher salt 7 1/2 ounces good quality semisweet chocolate, melted and cooled slightly 1 1/2 ounces all-purpose flour 2 tablespoons instant espresso powder 2 teaspoons vanilla extract Instructions: Place the eggs, sugar and salt into the bowl of a stand mixer with the whisk attachment and whisk for 1 1/2 minutes on medium-high speed. Add the melted chocolate, flour, espresso powder and vanilla and whisk on medium speed for 30 seconds. Pour 2 cups into a whipped cream charger. Fill only halfway. Charge with 1 nitrous oxide cartridge. Shake 10 to 15 times. Dispense the foam into coffee mugs until one-third full. Place 1 mug at a time in a microwave. Cook for 45 seconds at 90-percent power. Repeat with the remaining batter. Serve the cakes immediately. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 45519,"Butternut Crust Pizza 1 small butternut squash (about 2 1/2 pounds) peeled, seeded and cut into 1 1/2-inch cubes (to make 2 cups when pureed) 2 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
1/2 cup all-purpose flour
1 cup shredded Parmesan
1 large egg
1 tablespoon baking powder
2 teaspoons Italian seasoning
Nonstick cooking spray, for the baking sheet
2 cups baby arugula 1 cup fresh basil leaves
1/2 cup store-bought roasted almonds 1/4 cup grated Parmesan
1 lemon, juiced
1/4 cup extra-virgin olive oil
2 cups baby arugula 2 ounces thinly sliced prosciutto
Parmesan shavings, for garnish
Balsamic glaze, for garnish
Instructions: For the crust: Preheat the oven to 400 degrees F. Toss the squash cubes with the olive oil and salt. Spread out in one layer on a baking sheet and roast until tender, stirring once, 30 to 35 minutes. Remove from the oven. Tip the squash into a bowl and mash until fairly smooth to make about 2 cups of puree. To the puree, add the flour, shredded Parmesan, egg, baking powder and Italian seasoning, then mix until well incorporated. Line a baking sheet with parchment paper and lightly coat with cooking spray. Spread the mixture into a 12-inch circle on the baking sheet, spreading into an even layer with the back of a spoon or spatula. Bake until lightly browned, about 30 minutes. While the pizza cooks, make the pesto: In a food processor, combine the arugula, basil, almonds, grated Parmesan, lemon juice and olive oil, then puree until smooth. Remove the pizza crust from the oven and carefully slide onto a serving plate or cutting board using a metal spatula (the crust is not super fragile but is more fragile than a regular pizza base). Top with the pesto and spread it, leaving a 1/2-inch border. For the toppings: Add the arugula, prosciutto and Parmesan shavings. Drizzle with the balsamic glaze. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 45520,"Ravioli with a Chamomile Lemon Tea Cream 1-ounce unsalted butter 1-ounce olive oil 1 medium clove garlic, finely chopped 1 whole artichoke heart cut in quarters 1-ounce chopped tomatoes 1 cup chamomile lemon tea, divided 1 cup fresh spinach leaves 1/2 lemon, juiced 4 ounces heavy cream 2 ounces Parmesan 1 pinch salt 1 pinch pepper 6 ravioli, your choice Instructions: Heat a 9-inch saucepan over medium heat and add the butter and olive oil. Stir in the garlic and cook until brown in color. Add the artichoke, chopped tomatoes, 1/2 cup of lemon tea and spinach leaves, toss and cook for 1 minute. Add the remaining 1/2 cup of lemon tea and lemon juice and reduce by half. Stir in the heavy cream, Parmesan, and salt and pepper and reduce for 1 minute. Warm the ravioli, transfer to serving plates and top with the sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45521,"Chicken Satay with Spicy Peanut Sauce 2 tablespoons fish sauce 1/4 cup fresh lime juice 2 stalks fresh lemongrass, thinly sliced (optional) 2 tablespoons agave nectar 1 tablespoon low-sodium soy sauce 1 tablespoon minced fresh ginger 1/2 teaspoon chili flakes 4 garlic cloves, minced 1 pound boneless, skinless chicken breasts or thighs 2 tablespoons vegetable oil, plus more for grilling 1/4 small Napa cabbage, shredded (about 3 cups) 6 ounces snap peas, shredded 1/4 cup cilantro leaves Spicy Peanut Sauce for serving, recipe follows 3 tablespoons reduced-fat smooth peanut butter 1/4 cup light coconut milk 2 teaspoons fish sauce 1 to 2 teaspoons chili-garlic sauce 1 tablespoon fresh lime juice 1 tablespoon agave nectar Instructions: Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours. Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve. Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired. Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 45522,"Potato-Leek Soup with Mini Pierogi 4 tablespoons unsalted butter 1 bunch leeks (white and light green parts only), thinly sliced and rinsed well 1 onion, sliced 2 russet potatoes (about 1 pound), peeled and sliced 3 cloves garlic, minced Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth 1 bay leaf 1/2 cup heavy cream 2 slices thick-cut bacon, chopped Instructions: 12 frozen mini pierogi (half of a 1-pound package) Chopped fresh chives, for topping Melt the butter in a large pot or Dutch oven over medium heat. Add the leeks and onion and cook, stirring occasionally, until softened, about 5 minutes. Add the potatoes, garlic, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until well coated, about 2 minutes. Add 3 cups water, the chicken broth and bay leaf. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the potatoes are very tender, 15 minutes. Discard the bay leaf. Working in 2 or 3 batches, puree the soup in a blender until smooth. Transfer to a clean pot and stir in the cream; season with salt and pepper. Keep warm over low heat. Meanwhile, cook the bacon in a nonstick skillet over medium heat, stirring, until crisp, about 7 minutes. Transfer to paper towels using a slotted spoon. Add the pierogi to the skillet and cook, flipping halfway through, until golden brown and warmed through, about 5 minutes. Top each serving of soup with pierogi, bacon and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45523,"Hoisin and Sriracha\u2013Glazed Baby Back Ribs 2 racks baby back ribs (about 5 pounds total) 1 cup rice vinegar 1/3 cup roughly chopped, unpeeled ginger 1/4 cup ponzu sauce 1 tablespoon toasted sesame oil 5 cloves garlic, chopped 1/4 cup Chinese five-spice powder Kosher salt and freshly ground black pepper 3/4 cup hoisin sauce 1 tablespoon sriracha 4 thinly sliced scallions (optional) Instructions: Remove the inside membrane from the ribs. Whisk the vinegar, ginger, ponzu sauce, sesame oil and garlic together in a large bowl. Add the ribs, turning to coat evenly. Cover and refrigerate for at least 4 hours or up to overnight. Prepare an outdoor grill for medium-high direct and indirect grilling. Remove the ribs from the marinade and pat dry. Sprinkle on all sides with the five-spice powder and a few pinches of salt and pepper. Put on the indirect side of the grill, bone side down, and cover the grill. Cook until the meat is tender and the ribs are crisp on the outside, rotating halfway about through, 1 hour to 1 hour and 15 minutes. Whisk the hoisin and sriracha together in a small bowl. Transfer the ribs to the direct heat side of the grill and continue to cook for an additional 30 minutes, brushing with the sauce about every 10 minutes until the ribs are well glazed. Transfer the ribs to cutting board and let rest 5 minutes. Cut between the ribs and transfer to a serving platter. Scatter the scallions over the top if using. ","[Pinot Noir, Shiraz, Tempranillo, Garnacha]

" 45524,"Mini Veggie Burger Pitas 1/2 cup quinoa, rinsed 1 15-ounce can cannellini beans, drained and rinsed 1/2 cup frozen corn kernels, thawed 1/2 cup panko breadcrumbs 1 tablespoon chopped fresh cilantro 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/2 teaspoon granulated garlic Kosher salt and freshly ground pepper Juice of 1/2 lemon 1 tablespoon extra-virgin olive oil 1/2 cup diced English cucumber 1/2 cup nonfat plain Greek yogurt 1 tablespoon fresh lemon juice 2 teaspoons tahini (sesame paste) 1/4 teaspoon sugar 1 small clove garlic, grated Hot sauce, to taste Kosher salt and freshly ground pepper 2 large whole-wheat pitas, warmed and halved Red-leaf lettuce and sliced tomato, for serving Instructions: Make the veggie burgers: Bring 1 cup water to a boil in a small saucepan. Add the quinoa, cover and reduce the heat to low. Cook until the water is absorbed, 15 to 20 minutes. Remove the quinoa from the saucepan and spread out onto a baking sheet. Cool completely. Meanwhile, puree half of the cannellini beans in a food processor. Combine 1/4 cup of the cooked quinoa (save the rest for another time), the cannellini puree, the remaining whole cannellini beans, the corn, panko, cilantro, chili powder, cumin, granulated garlic, 1/2 teaspoon each salt and pepper, and the lemon juice in a large bowl. Stir until the mixture comes together. Form into 8 small patties; place on a plate and refrigerate for 15 minutes to firm up. Meanwhile, make the yogurt sauce: Mix the cucumber, yogurt, lemon juice, tahini, sugar and garlic in a small bowl. Season with hot sauce, salt and pepper. Set aside. Cook the veggie burgers: Heat the olive oil in a large nonstick skillet over medium heat. Add the patties and cook until golden brown, 5 to 8 minutes per side. For the sandwich build: Place 2 patties inside each pita half; top with some lettuce, tomato and the yogurt sauce. Serve while on the elliptical machine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 45525,"Buffalo Butterflied Shrimp and Grits Two 9-ounce boxes frozen breaded butterflied shrimp 3/4 cup quick-cooking grits (not instant) 1 cup grated part-skim mozzarella Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter, cubed 2 to 4 tablespoons hot sauce 1 cup thinly sliced celery hearts and leaves 1/3 cup crumbled blue cheese Instructions: Cook the shrimp according to the package instructions. Meanwhile, bring 4 cups water to a boil in a medium saucepan over medium-high heat. Add the grits, lower the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the mozzarella, 1 teaspoon salt and several grinds of black pepper. Cover and keep warm over low heat.
Combine the butter and hot sauce in a small microwave-safe bowl and microwave until the butter is melted and the mixture is hot, about 1 minute. Whisk to combine.
Divide the grits among 4 bowls and top with the shrimp. Drizzle with the warm spicy butter and top with the celery and blue cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 45526,"Oatmeal Cake 1 1/4 cups boiling water 1 cup instant oatmeal 1 stick margarine 1 cup brown sugar 1 cup less 3 tablespoons granulated sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 can evaporated milk 2 cups brown sugar 2 cups flaked coconut 1 stick margarine, slightly melted 1 cup chopped nuts Instructions: Preheat the oven to 350 degrees F. Pour boiling water over instant oatmeal and let stand for 20 minutes. Cream together the margarine, brown sugar, and sugar. Next add the eggs, vanilla, and oatmeal and mix well. Blend in flour, soda, cinnamon, and salt. Mix well. Pour into 9 by 11-inch pan. Bake for 35 minutes. Combine all ingredients. After the cake is cooked, spread icing over the cake. Place under broiler for 3 minutes or until frosting is slightly browned. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 45527,"Classic Cheesecake 2 cups graham cracker crumbs 1/4 cup confectioners' sugar 6 to 8 tablespoons melted butter 1 pound cottage cheese 1 pint sour cream 8 ounce package softened cream cheese 3 large eggs, lightly beaten 1 cup sugar 1/4 cup flour 1 teaspoon vanilla 1 can cherry pie filling, optional or fresh sliced fresh strawberries or blueberries to serve with cake Instructions: Preheat the oven to 300 degrees. Butter a 12 inch springform pan. Mix the pulverized graham crackers, sugar and melted butter and pat this dough into the bottom of the springform pan. Bake for 15 minutes or until set, remove and cool before filling. Raise the temperature to 350 degrees. With an electric mixer beat the cottage cheese, sour cream, cream cheese, eggs, sugar, flour and vanilla. Beat for 10 minutes; batter will be very thin. Pour over crust and bake for 40 minutes. Turn off oven but leave cake in for an additional 30 minutes. Do not open oven door. Remove cake from oven then cool cake for 2 hours. When cool, run a thin metal spatula around edge of cake. Loosen and remove sides of springform pan. Note that, when cooling, cheesecake will develop a large crack across the top. Slide cake onto plate. If you wish, top with pie filling or serve a wedge of cake with fresh berries. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 45528,"Michelada Crab boil seasoning, such as Old Bay, or celery salt, for rimming glass 2 lime wedges 2 ounces tomato juice 3/4 ounce lime juice 2 dashes hot sauce of choice 2 dashes Worcestershire One 12-ounce Mexican beer Instructions: Place a beer glass in the freezer for at least 30 minutes. Put some crab boil seasoning on a saucer. Rub the edge of the chilled glass with a wedge of lime and dip in the crab boil seasoning. Add the tomato juice, lime juice, hot sauce and Worcestershire to the prepared glass. Top with the beer. Stir and garnish with the remaining lime wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 45529,"'Liquid Gold' Chicken Broth 3 tablespoons extra-virgin olive oil 3 cloves garlic, crushed 3 red onions, coarsely chopped 3 carrots, coarsely chopped 3 ribs celery, coarsely chopped Big pinch sea salt and freshly ground black pepper 1 whole organic chicken, cut in pieces 1 pint organic chicken bones 1/3 cup chopped fresh parsley 1/3 cup celery leaves 1 bay leaf 1 sprig fresh thyme 1 sprig fresh tarragon 5 whole black peppercorns Instructions: Heat the olive oil in a large soup pot over medium heat. Add the crushed garlic cloves and saute for 2 minutes, until garlic is golden. Add the onions, carrots, and celery. Season the vegetables with sea salt and freshly ground pepper. Saute for about 8 minutes. Cut the organic chicken and chicken bones into pieces. Really hack into it so that the bones and marrow are exposed. Add the chicken pieces and pint of chicken bones to the pot. Fill the pot with water until it just covers all the chicken, and bring to a boil. Tie the parsley, celery leaves, bay leaf, thyme, and tarragon into a bouquet using butcher's twine or kitchen twine. Add the bouquet to the pot along with the black peppercorns. Once the broth has begun to boil, bring the heat down to medium-low. Partially cover, and let the broth simmer for 2 to 3 hours. Strain the chicken broth through cheesecloth. Hand-pick the good chicken meat and set it aside. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45530,"Spiced Almonds 1/2 cup firmly packed dark brown sugar 3 tablespoons ground cinnamon 1 large egg white 1 tablespoon vanilla extract 2 3/4 cups (11 ounces) whole natural almonds Instructions: 1 large egg white 1 tablespoon vanilla extract 2 3/4 cups (11 ounces) whole natural almonds ","[Chardonnay, Riesling, Gewrztraminer]" 45531,"Honeyed Ricotta Toasts with Almond One small baguette 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/4 cup sliced, skin-on almonds 1 1/2 cups fresh ricotta Zest of 1 lemon, plus more for garnish (optional) Honey, for drizzling Instructions: Preheat the oven to 375 degrees F. Cut the baguette on a bias into 1/3-inch-thick slices. Arrange on a baking sheet, drizzle with oil and sprinkle with 1/2 teaspoon salt. Bake until toasted and lightly browned, about 10 minutes. Meanwhile, spread the almonds on a second baking sheet and bake until lightly toasted, about 8 minutes. Let the nuts and bread slices cool. Mix the ricotta and lemon zest in a small bowl and season with a pinch of salt and a few grinds of pepper. Spoon the ricotta on the toasts and drizzle generously with honey. Top with the almonds and lemon zest if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 45532,"Red Curry Chicken Stir-Fry 3 tablespoons peanut oil 1 medium carrot, peeled and thinly sliced 8 ounces green beans, trimmed
2 tablespoons plus 1/4 cup vegetable stock 1 clove garlic, finely chopped 1 tablespoon peeled and grated fresh ginger 2 Fresno chiles, sliced (leave seeds in for heat if desired) 2 tablespoons prepared red curry paste (or Thai-style chili paste) 2 to 3 kaffir lime leaves, julienned 6 boneless, skinless chicken thighs, sliced 1/2-inch thick 1/4 cup coconut milk 5 shiitake mushrooms, sliced 2 scallions, sliced, green and light parts separated
1 handful bean sprouts, plus more for garnish 2 tablespoons fish sauce Sea salt and freshly ground white pepper
2 tablespoons chopped cilantro, for garnish Instructions: Heat a wok over high heat. When the wok begins to smoke, add 1 tablespoon of the peanut oil. Add the carrots and green beans and stir-fry for 1 minute. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside.
Wipe the wok dry and return to the heat. When the wok is hot, add the remaining 2 tablespoons peanut oil. Add the garlic, ginger and half the chiles and stir-fry for less than 1 minute. Add the curry paste and stir-fry for 1 to 2 minutes. Add the kaffir lime leaves and chicken and stir-fry until the chicken has browned, 2 to 3 minutes. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining 1/4 cup stock, the shiitake mushrooms, scallion light parts, bean sprouts and fish sauce and cook until the chicken has cooked through, 1 to 2 minutes more. Add the green beans and carrots back in and season with salt and white pepper. Transfer to a serving plate and garnish with the remaining chilies, some bean sprouts, the scallion greens and cilantro. ","[Syrah, Grenache, Tempranillo, Garnacha]" 45533,"Pecan Tassies 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing 1 (3-ounce) package cream cheese, at room temperature 1 cup all-purpose flour 1 teaspoon finely ground cornmeal 1/4 teaspoon fine sea salt 1 large egg 3/4 cup firmly packed light brown sugar 1 tablespoon unsalted butter, melted 1/2 teaspoon pure vanilla extract 1/8 teaspoon fine sea salt Pinch ground cinnamon 1/2 cup chopped pecans Instructions: For the crusts: Grease a 24-cup mini muffin tin. In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese on medium speed until smooth. Add the flour, cornmeal and salt and continue to beat on low speed until a dough forms. Divide the dough into quarters. Divide each quarter into 6 pieces and roll each piece into a ball, making 24 balls about the size of gumballs. Place a ball in each muffin cup and use your thumb to press the dough against the sides to form a shell. Transfer the muffin tin to the refrigerator until the dough is chilled and firm, about 30 minutes.
For the filling: Heat the oven to 350 degrees F. Combine the egg, brown sugar, melted butter, vanilla, salt and cinnamon in a bowl and mix well. Sprinkle 1 teaspoon of chopped pecans into each shell. Top with a teaspoon of the egg mixture. Bake for 15 minutes, then decrease the temperature to 325 degrees F and bake until set, 10 to 15 minutes more. Place the pan on a rack to cool. When cool enough to handle, remove the tassies from the pan and place on the rack. Serve warm or room temperature. Store in an airtight container up to 1 week. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 45534,"Latte Ice Cream Cake Cooking spray 1 19.5-ounce family-size box brownie mix (plus required ingredients) 1 28-ounce container coffee ice cream 12 ounces white fondant Confectioners' sugar, for dusting 1 1/2 cups cold heavy cream 1 1/2 tablespoons unsweetened cocoa powder 2 teaspoons instant espresso powder Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch pan with foil and coat with cooking spray. Prepare the brownie mix; pour into the pan and bake as directed. Let cool, then remove from the pan. Cut out three brownie circles: one the size of the bottom of the ice cream carton (3 inches), one the size of the middle of the carton (3 3/4 inches) and one for the top (4 1/2 inches). Carefully peel off the ice cream carton and remove the ice cream in one piece. Cut the ice cream in half crosswise. Assemble the cake upside down on a baking sheet as shown: Put the largest brownie on the bottom, then the wider half of the ice cream, then the medium brownie, then the remaining ice cream, then the smallest brownie. Freeze 1 hour. Roll out the fondant into an 8-by-15-inch rectangle on a surface dusted with confectioners' sugar. Trim one long side to make it straight, then roll down the edge by about 1/8 inch to create a lip. Whisk 1 cup heavy cream in a bowl until medium peaks form; spread on the top and sides of the cake. Wrap with the fondant, positioning the lip against the bottom edge of the cake. Trim the excess; set aside. Return to the freezer. Knead the cocoa powder into the reserved fondant until evenly brown. Roll out into a 2 1/2-by-13-inch strip. Trim the long sides to make them straight, then use a chopstick to make indentations in the fondant, 1/4 to 1/2 inch apart. Whisk the remaining 1/2 cup heavy cream until very soft peaks form. Remove a few tablespoons to a zip-top bag and snip a small corner. Dissolve the instant espresso powder in 2 teaspoons hot water, then stir into the remaining whipped cream. Turn the cake right-side up. Use some water to attach the brown strip to the middle. Spoon the coffee whipped cream on top of the cake, then pipe zigzags of the plain whipped cream on top and drag the chopstick through it. Freeze until ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45535,"Carrot-Ginger Soup with Tofu 1/2 cup vegetable oil 1 1-pound bag frozen chopped carrots, thawed 1 small onion, roughly chopped 1 2-to-3-inch piece ginger, peeled and grated Kosher salt and freshly ground pepper 1 star anise pod or 1/2 teaspoon five-spice powder 2 cups carrot juice 1 pound extra-firm tofu 1/2 cup cornstarch 2 teaspoons curry powder Torn fresh cilantro, for garnish (optional) Instructions: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the carrots, onion and ginger and cook until the vegetables are just soft, about 5 minutes. Season with salt and pepper. Add the star anise, carrot juice and 3 cups water, then cover and boil until the vegetables are tender, about 20 minutes. Meanwhile, cut the tofu into 1-inch cubes. Mix the cornstarch and curry powder on a shallow plate and season with salt. Pat the tofu dry and roll it in the cornstarch mixture. Heat the remaining 6 tablespoons oil in a large skillet over high heat. Add the tofu and fry, turning, until golden and crisp on all sides, about 5 minutes. Drain on paper towels and season with salt. Discard the star anise. Transfer the soup to a blender and puree in batches, or puree directly in the pot with an immersion blender. Thin with water, if needed, and season with salt and pepper. Ladle into bowls and top with the fried tofu. Garnish with cilantro, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45536,"Wickaninnish Bread 1/2 cup soft butter 2 tablespoons granulated sugar 3 eggs 1 1/4 cups bread flour 1 tablespoon baking powder 1/3 cup milk 1 tablespoon fresh chopped herbs 1 1/2 cups fresh crab meat 1 peeled, grilled, and diced Granny Smith apple 1 teaspoon sea salt 1/2 teaspoon cracked pepper 1/2 minced ginger Apple reduction, recipe follows Salal Berry Compote, recipe follows 6 cups organic apple juice 1 teaspoon cornstarch dissolved in 3 teaspoons water 1 diced white onion 1 tablespoon chopped garlic 1 tablespoon olive oil 2 cups white wine 2 cups orange juice 1/2 cup honey 4 cups salal berries 2 tablespoons chopped cilantro Instructions: Preheat oven to 350 degrees F. Combine butter and sugar in the bowl of an electric mixer and whip until pale yellow. Mix in eggs one at a time. Mix in one half the flour and the baking powder. Add the milk. Mix in the remaining flour. Add herbs, crab, apple, salt, pepper, and ginger. Butter six ramekins and fill each with batter. Bake for approximately 20 minutes. Serve with Apple Reduction and Salal Berry Compote. Reduce apple juice to approximately 1/4 cup. Thicken with cornstarch mixed with water, if necessary. Saute onions and garlic in olive oil until soft. Add white wine, orange juice, and honey and reduce until almost dry. Add salal berries and cook at medium heat until berries start to break apart. Season with salt and pepper. Add cilantro and cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 45537,"Banana Split Pie 3 cups light vanilla ice cream 1 1/2 cups sliced strawberries 2 cups fat-free whipped topping, thawed from frozen One 60-calorie sugar-free chocolate pudding snack 2 bananas, sliced 2 tablespoons light chocolate syrup 1 tablespoon crushed dry-roasted peanuts 8 maraschino cherries Instructions: Set out all of your ingredients so your ice cream doesn't melt too much once you start assembling. Once slightly softened, scoop ice cream into a large pie pan and spread into an even layer along the bottom. Evenly place strawberry slices flat over the ice cream, pressing down lightly so they adhere. Put whipped topping in a bowl. Add pudding and mix thoroughly. Spread pudding/topping mixture into a smooth layer over the strawberries. Evenly place banana slices flat over this layer, and drizzle with chocolate syrup. Sprinkle with nuts and evenly place the cherries on top of the pie. Freeze for about 4 hours (or overnight), until completely firm. Allow the pie to sit at room temperature for 5 minutes before slicing. Cut into 8 slices and enjoy! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 45538,"Pistachio Cheese Dip 1 cup shelled and chopped raw pistachios 12 ounces cream cheese, softened
16 ounces white Cheddar cheese, grated and at room temperature
1/2 cup mayonnaise
1/2 cup whole milk
2 teaspoons chopped fresh parsley
1 1/2 teaspoons white vinegar
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1/2 teaspoon ground white pepper
1/2 teaspoon salt
1/4 teaspoon dry dill weed
Crackers or pita chips for serving
Instructions: In a medium microwave-safe bowl, microwave the pistachios on high for 1 minute to toast them. Allow to cool completely, about 10 minutes. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, Cheddar cheese, mayonnaise, and milk until smooth. Add the parsley, vinegar, garlic salt, onion powder, white pepper, salt, and dill. Fold in the pistachios. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for 30 minutes to 1 hour before serving with crackers or pita chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45539,"Grilled Peaches with Raspberry Sauce and Lemon Cream 3 cups fresh raspberries 1 tablespoon fresh lemon juice 1 tablespoon raspberry liqueur 4 tablespoons granulated sugar 1 cup cold heavy cream 1 tablespoon superfine sugar 1 tablespoon fresh lemon juice 2 teaspoons finely grated lemon zest 6 large peaches 6 tablespoons unsalted butter 1/4 cup granulated sugar Instructions: To make the raspberry sauce: In a food processor puree the raspberries. Add the lemon juice, raspberry liqueur, and sugar. Stir or whisk until sugar dissolves. To make the lemon cream: In a mixing bowl mix together the cream and sugar. Whip at high speed until soft peaks form. Add the lemon juice and grated lemon zest and continue whipping until stiff peaks form. Set aside in the refrigerator while you grill the peaches. To make the peaches: Halve and pit the peaches, set aside. In a small pan over medium heat melt the butter, then add the sugar and stir until sugar is dissolved. Remove from heat. Brush the peach halves all over with the butter mixture. Grill over direct medium heat until browned in spots and warm throughout, 8 to 10 minutes. Turn every 2 or 3 minutes. Serve peaches warm with the raspberry sauce and lemon cream. ","[Chardonnay, Moscato, Gewrztraminer, Brachetto]" 45540,"Ademas Dos Saute Gourmandise 6 cups water Freshly ground salt Freshly ground pepper Freshly ground white pepper 1/2 pound egg noodles 3 cups ice water 3/4 cup clarified butter 4 serrano chiles, seeded and cut into 1/4-inch slices 2 cloves garlic 1 teaspoon oregano 1 bay leaf 12 ounces veal tenderloin, trimmed and cut into 3/4-inch slices 12 ounces pork tenderloin, trimmed and cut into 3/4-inch slices 12 ounces beef tenderloin, trimmed and cut into 1/4-inch slices 1/4 cup brandy 4 ounces mushrooms 1/4 cup salted butter 10 ounces sour cream 1 tablespoon finely chopped parsley Instructions: Bring 6 cups water to boil and season with salt and pepper. Add noodles and cook for 6 minutes. When done, pour in 3 cups ice water to stop boiling. Strain but do not rinse. Cover and let rest. Meanwhile, heat clarified butter in large pan over low heat. Add cl, garlic, oregano, and bay leaf and cook gently. Strain butter and reserve. Pour 1/2 clarified butter into frying pan on medium heat. Add veal and pork and season with salt and pepper. Let simmer. Cook on both sides. In another pan, cook beef in remaining clarified butter over high heat and season with salt and pepper, turning once. Add brandy, flame pan, and add all to pan with veal and pork. To the pan that the beef was cooked in, add mushrooms and stir in 1-ounce fresh butter. Season with salt and pepper. Cook on medium heat, then add noodles on top of mushrooms and gently mix the 2 together. Stir in remaining butter. Transfer meat with slotted spoon to 1 side of serving platter. Pour liquid in pan into noodles and mushrooms. Mix in sour cream and reheat. Serve alongside meat. Dust with parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45541,"Toasted Marshmallow Syrup 6 jumbo marshmallows 1 cup sugar
1/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
Instructions: Thread the marshmallows onto 2 disposable chopsticks and cook over the open flame of a stove until toasted all over, about 2 minutes. (Alternatively, line the baking sheet of a toaster oven with foil coated in nonstick spray, add the marshmallows and broil, flipping once, until golden brown, about 2 minutes per side.) Combine the sugar and 1 cup water in a medium saucepan. Bring to a boil and simmer over medium heat until the sugar is dissolved, about 3 minutes.
Reduce the heat to low and add the toasted marshmallows to the saucepan. Cook, stirring continuously and turning down the heat if the mixture starts to bubble up around the edges of the saucepan, until the marshmallows are completely dissolved into an opaque mixture, 5 to 7 minutes.
Strain the mixture through a fine-mesh strainer and whisk in the vanilla extract and salt. Cool completely Store in the refrigerator in an airtight container for up to 1 month. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 45542,"Queso 10 ounces processed block cheese, diced, such as Velveeta (see Cook's Note) 4 ounces Monterey jack cheese, coarsely shredded 2 ounces sharp Cheddar, coarsely shredded One 10-ounce can diced tomatoes and green chiles, such as RoTel Original (see Cook's Note) Tortilla chips, for serving Instructions: Add the processed cheese, Monterey Jack, Cheddar and canned tomatoes (along with the juice) to a medium saucepan or 10-inch cast-iron skillet (see Cook's Note) and turn the heat to medium. Cook, stirring frequently with a rubber spatula, until all the cheese has melted and the queso is smooth, about 5 minutes. Serve immediately with tortilla chips. To make the queso spicy, use hot diced tomatoes and green chiles, such as RoTel Hot, instead of the Original. Processed block cheese is crucial due to its meltability and what it adds to the queso's texture. Do not try to substitute other cheeses.
","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 45543,"Mexican Beef Brisket 3 1/2 pounds beef brisket 1 tablespoon coarse salt 2 teaspoons freshly ground pepper Flour for dredging 1/2 cup vegetable oil 3 large carrots, peeled and cut into 2-inch lengths 2 medium onions, chopped 10 garlic cloves, peeled and minced 3 dried chipotle or morita chiles 2 tablespoons tomato paste 1 tablespoon dried oregano 2 quarts chicken stock or water 5 bay leaves Salt to taste 4 scallions, white and light green parts, thinly sliced on the diagonal, for garnish Instructions: Preheat oven to 325 degrees F. Sprinkle the brisket with the coarse salt and pepper. Dredge in flour to coat and shake off any excess. In a large Dutch oven heat oil over high heat. Sear the meat until browned on all sides. Set aside. Reduce heat to moderate and add the carrots and onions. Cook, stirring occasionally, until golden brown, 8 to 10 minutes. Add the garlic and saute 2 minutes longer. Return the meat to the pan along with all remaining ingredients except the salt and garnishes. Bring to a boil, cover the pot and transfer to the oven. Bake for 2 1/2 hours, or until the meat slips off a fork when pierced. Lift out the brisket and place on a cutting board. Cover with a damp towel. Pour the broth with vegetables into a tall container and skim off the layer of fat that rises. Remove and discard the bay leaves and chiles. Pour the broth and vegetables into a blender or a food processor fitted with the metal blade. Puree until smooth, add salt to taste and strain. Reheat the sauce. Slice the brisket against the grain and arrange on a platter. Pour the warm sauce over it, sprinkle with sliced scallions and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 45544,"Challah 3 1/3 to 4 cups unbleached all-purpose flour 2 teaspoons fine sea salt 1 teaspoon instant yeast 2 teaspoons vegetable oil 1 tablespoon honey 3 large eggs 1 cup water Poppy seeds or sesame seeds for sprinkling on loaves before baking Instructions: Place the flour, salt, yeast, vegetable oil, and honey in a food processor fitted with the metal blade. Using an instant-read thermometer, adjust the temperature of the water so that the combined temperatures of the flour and the liquid give a base temperature of 130 degrees if using a Cuisinart or KitchenAid or 150 degrees if using a Braun. Beat 2 of the eggs and add them to the liquid. With the machine running, pour all but 2 tablespoons of the liquid through the feed tube. Process for 30 seconds. If the dough seems too dry and is not forming a smooth ball, add the reserved liquid and process for 15 seconds more, for a total of 45 seconds. Stop the machine, and take the temperature of the dough with an instant-read thermometer, which should read between 75 degrees and 80 degrees. If the temperature is lower than 75 degrees, process the dough for an additional 5 seconds, up to twice more, until the dough reaches the desired temperature. If the temperature is higher than 80 degrees, remove the thermometer, scrape the dough from the food processor into an un-greased bowl, and refrigerate for 5 to 10 minutes. Check the temperature of the dough after 5 minutes; it should be 80 degrees or cooler by that time.; Remove the dough from the refrigerator and place it in a large ungreased bowl. Cover with plastic wrap and ferment for 1 1/ 2 to 2 hours at room temperature, 70 to 72 degrees. The dough will have noticeably increased in volume and will be light and soft. Scrape the dough onto a lightly floured work surface. Gently flatten it with the palms of your hands, but do not punch out all of the air bubbles that have formed as the dough has fermented. Form the dough into a loose ball; lift up one edge and fold it into the center. Do this about 4 or 5 times until the dough is formed into a ball. Return it to the bowl, cover, and let proof at room temperature until it doubles in bulk, about 1 to 1 1/ 2 hours. One hour before baking, put the oven rack on the second shelf from the bottom of the oven and place the baking stone on the rack. Place a pan on the bottom of the oven and preheat to 425 degrees. Scrape the dough onto a lightly floured work surface. Using a dough scraper or kitchen knife, divide it into 2 pieces. Form each piece into a log shape to be rolled like a baguette. Cover and let rest for 10 minutes. To form the dough into round turban shapes, roll one piece into a strip about 14 inches long. Taper the dough so that it is noticeable thicker at one end; use both hands to roll the dough into a point on the other end. Starting with the thicker end, coil the dough so that it forms a tight spiral. Wrap it around, then tuck the thin end under the loaf to keep it from unraveling. With the palms of your hands, press the top of the loaf lightly to flatten it slightly, then transfer it to one corner of a parchment-lined baking sheet. Repeat with the second piece of dough. Place it diagonally across from the first loaf spaced about 2 inches so the loaves do not stick together as they bake. Cover with a towel and let proof for about 45 minutes at room temperature. The loaves will be visibly puffed and will increase in volume by at least half. Just before baking, beat the remaining egg with 1 tablespoon of water. Brush each loaf with the egg wash, then sprinkle the loaves with poppy seeds or sesame seeds. Carefully pour about 1 cup of warm water into the pan in the oven. Immediately slide the baking sheet of dough onto the baking stone in the oven and turn the heat down to 400 degrees. Bake for 2 minutes, then quickly open the oven door and add another 1-cup warm water to the pan in the oven. Continue baking the bread for another 30 minutes. Check to see if it is browning too quickly. Reduce the heat to 375 degrees if necessary, then continue baking for another 10 to 15 minutes. The bread is done when golden brown. Insert an instant-read thermometer into it, and if the internal temperature is 205 degrees to 210 degrees, the bread is done. Remove the bread from the oven and place the loaves on a wire rack to cool completely before cutting and storing.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45545,"Gluten-Free Almond Cookies 1 cup almond flour 1/4 cup coconut flour
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup sugar
2 ounces cream cheese, at room temperature
1/2 teaspoon almond extract
1 large egg
1/2 cup sliced almonds
Instructions: Whisk the almond and coconut flours in a small bowl. Combine the butter and sugar in a medium bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Add the cream cheese and continue to beat until smooth, about 1 minute. Add the almond extract and egg and beat until combined. Add the flour mixture and continue beating until just combined and smooth, 1 to 2 minutes. Gently fold in the sliced almonds.
Transfer the dough to a piece of parchment or wax paper and use the paper to help mold the dough into a 10-by-2-inch log. Wrap the log in plastic wrap and freeze until firm, about 45 minutes.
Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
Slice the dough into 1/2-inch-thick slices and arrange the slices on the prepared baking sheet. Bake until the edges are golden brown, 18 to 20 minutes. Let cool before serving. The cookies will firm up as they cool.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45546,"Tortellini in Porcini Broth 1 ounce dried Porcini or Polish mushrooms 2 cups warm water 1 teaspoon olive oil 4 ounces mixed wild and domestic mushrooms, trimmed and cut into thin slices 2 cups chicken broth 1 cup tortellini, stuffed with Porcini or plain cheese Salt and freshly ground black pepper Fresh finely cut chives for garnish Instructions: If you haven't soaked the Porcini in advance (see note below) set combine Porcini and water in a saucepan and bring to a simmer; let soak for 20 minutes or until tender. Drain soaked Porcini, rinse them to remove grit; and chop them. Strain the soaking liquid through non-bleached paper towel or cotton cheesecloth-lined sieve; reserve for later. Heat the olive oil in a saucepan. When hot add chopped soaked Porcini and saute for a few seconds. Add the fresh mushrooms, cover and cook over very low heat until mushrooms are tender (if they begin to stick to the bottom of the pan, add a few spoonfuls of mushroom soaking liquid). Add reserved Porcini liquid and broth and bring to a simmer; add tortellini and cook, uncovered for 5 minutes or until tender. Season to taste with salt and pepper and portion out; garnish with chives. NOTE - to soak mushrooms in advance; cover 2 ounces of dried mushrooms with 1 quart of water; set in refrigerator overnight or for longer; remove soaked mushrooms and soaking liquid as needed. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 45547,"Garlic Rosemary Sweet Potato Wedges 2 large sweet potatoes Olive oil 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 1 tablespoon fresh chives 1 tablespoon coarse kosher salt 1 tablespoon garlic powder Freshly ground black pepper Instructions: Garlic Herbed Sweet Potatoes Peel and cut sweet potatoes into wedges. Place in aluminum foil, sprinkle with olive oil and wrap tightly. Place potatoes on grill to cook about 20 minutes. Remove from the grill and set aside. Combine the herbs, salt, garlic powder, and pepper in a small bowl. Toss with potatoes and place the wedges directly on the grill. Remove when grill marks appear on all sides and potatoes are tender. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 45548,"Blueberry Pie with Chantilly Cream 1 lemon Sugar 1 stick chilled, unsalted butter, cut into small cubes 1 1/2 cups all-purpose flour, plus more for dusting 1/4 cup plus 2 tablespoons granulated sugar 1 large egg Pinch salt 2 cups fresh blueberries 1/2 cup plus 2 tablespoons granulated sugar 1 lemon 1/2 fresh vanilla pod 2 cups heavy cream 2 tablespoons confectioners' sugar Seeds from 1 vanilla bean 1 lemon Instructions: For the crystallized lemon: Prepare the garnish first so it has time to crystallize while you make the pie. Using a curly zester, zest the lemon into curly strips. On a plate, toss the zest in sugar and spread out evenly. Set aside and allow to crystallize.
For the sweet crust: Using an electric stand mixer, mix the butter, flour and sugar on low speed until it is incorporated and makes pebbles. Then add the egg and salt, and continue to mix just until it's combined.
Using your hands, form the dough into a small disc. Wrap in plastic wrap and allow to rest in the refrigerator for 30 minutes.
Preheat the oven to 365 degrees F.
Dust a rolling pin and surface with flour. Roll the dough out thinly to 1/4 to 1/8 of an inch. Continue to dust with flour as the dough becomes sticky. Cut out circles slightly larger than the size of your tart shells. If you can't find 3-inch tart shells, just use the next smallest size you can find and adjust your dough cut outs accordingly.
Lay the sweet crust in the shells and trim any excess along the edges. Then line it with parchment paper and weigh it down with pie weights, coffee beans or dry beans. Place the shells on a baking sheet. Bake until golden brown, 10 to 12 minutes. Remove and let cool.
For the blueberry compote: In a saucepan over low heat, add about a third of the blueberries, the sugar and juice of 1 lemon. Reserve the remaining blueberries. Using the back of a knife, scrape out the vanilla seeds and add the seeds and pod to the saucepan. Stir and continue to cook until the blueberries break down and the compote has a syrupy consistency, 5 to 10 minutes.
Create an ice bath by placing a mixing bowl into a larger bowl filled with ice. Pour the compote into a strainer over the mixing bowl. Use a rubber spatula to help work the compote through the strainer. Let the compote cool until it's cold to the touch.
Once the blueberry compote has cooled, add the compote to the remaining blueberries and gently mix together to create your pie filling.
For the chantilly cream: Add the heavy cream, confectioners' sugar, vanilla and the zest from 1 lemon to an electric mixer. Mix until peaks start to form.
Add the blueberry filling to the cooled pie shells and top with the chantilly cream. Garnish with crystallized lemon on top. Serve and enjoy! ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 45549,"Cold Spicy Noodles 1 pound dried or fresh thin egg noodles 2 tablespoons sesame oil 3 tablespoons soy sauce 2 tablespoons cl oil 1 tablespoon spicy bean paste 1 tablespoon minced ginger 1 clove garlic, minced 1 teaspoon sugar 3 tablespoons chopped green onions Thinly sliced peeled, seeded cucumber Chopped cilantro Cooked snow peas Toasted sesame seeds Small, cooked shrimp Instructions: Cook noodles in a large pot of boiling salted water until just tender, then drain in a colander. Rinse with cold water until cool. Toss in a large bowl with sesame oil. In a small bowl, stir together soy sauce, cl oil, bean sauce, ginger, garlic, and sugar. Pour over noodles, add green onions, and toss well. If taking on a picnic, transfer noodles to a container for transport. To assemble, put noodles in serving bowls and offer with desired toppings and chopsticks. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 45550,"Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad 1 1/2 pounds ground beef 1/2 cup grated onion 2 cloves garlic, finely minced 2 tablespoons finely chopped fresh parsley 2 tablespoons finely chopped fresh coriander 3 teaspoons finely chopped fresh mint or 1 teaspoon dried mint 2 teaspoons finely chopped fresh marjoram or 1/2 teaspoon dried marjoram Salt and freshly ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/4 teaspoon cayenne 1 seedless cucumber, peeled and finely diced 1 large tomato, seeded and finely diced 1 green bell pepper, seeded and finely diced 1 hot Italian-style pepper, seeded and finely diced 2 cloves garlic, finely minced 3 tablespoons finely chopped fresh mint 2 tablespoons red wine vinegar 2 to 3 tablespoons olive oil Instructions: In a large bowl combine the beef, onion, garlic, parsley, coriander, mint, marjoram, salt, pepper, cumin, paprika and cayenne. Cover and let sit for one hour. Soak 12 wooden skewers in water for one hour. In a separate bowl combine cucumber, tomato, bell pepper, hot pepper, garlic, mint, red wine vinegar, olive oil, salt and pepper tossing to combine. Cover and let marinate at room temperature until ready to serve. Preheat grill or broiler. Dip hands into a bowl of water. Shape and pack about a 1/3 cup of the meat mixture into 2 sausage-shapes on a soaked wooden skewer. Repeat procedure for remaining meat and skewers. Grill the keftas on both sides until cooked through, about 3 to 4 minutes per side. Serve hot with chopped salad. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]" 45551,"Bacon BBQ Nachos One 12-ounce package smoked bacon (12 strips) One 14-ounce bag white corn tortilla chips
3 tablespoons barbeque seasoning 2 tablespoons sour cream
2 tablespoons barbeque sauce
1 teaspoon hot sauce
2 tablespoons all-purpose flour
One 12-ounce can evaporated milk (1 1/2 cups)
1/2 cup low-sodium chicken stock
1/2 teaspoon kosher salt
1 cup shredded mild Cheddar One 15-ounce can baked beans, warmed 1/4 cup pickled jalapenos
2 tablespoons pimientos
2 scallions, chopped
Instructions: Place the bacon in a large nonstick skillet over medium-high heat until crispy and cooked through on both sides, about 16 minutes. Remove the bacon to a paper-towel lined plate, reserving the fat in the skillet. Once the bacon has cooled slightly, chop into bite-sized pieces. Set aside. Place the chips on a large serving platter and sprinkle the barbeque seasoning over the top. Combine the sour cream, barbeque sauce and hot sauce in a small bowl to make a barbeque crema. Set aside. Place the skillet with the reserved bacon fat over medium-low heat. Add the flour and whisk until a smooth paste forms. Cook this mixture until thin and slightly tan, 2 to 3 minutes. While continuously whisking, pour the evaporated milk and stock into the flour mixture. Reduce the heat to low and cook, whisking occasionally, until the sauce slightly thickens and lightly coats the back of a spoon, about 8 minutes. Whisk in the salt and cheese until melted. Remove from heat, as the sauce will continue to thicken. Spoon the warm beans over the chips. Sprinkle half of the chopped bacon over the beans. Pour the warm cheese sauce generously over the platter. Sprinkle the jalapenos, pimientos, remaining bacon and scallions on top. Drizzle with the barbeque crema and serve immediately. ","[Chardonnay, Zinfandel, Tempranillo, Garnacha]

" 45552,"Endive, Orange & Roquefort Salad 1/4 teaspoon grated orange zest 2 tablespoons freshly squeezed orange juice 2 tablespoons good olive oil 1/2 teaspoon white wine vinegar Kosher salt and freshly ground black pepper 1 head Belgian endive 1/4 cup walnut halves, toasted (see Cook's Note) 2 ounces French Roquefort cheese, 1/2-inch-diced 1/2 sweet red apple, unpeeled, cored and medium-diced 2 ounces baby arugula 1/2 orange Instructions: In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. Cut the head of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a medium bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membrane. Sprinkle with salt and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]

" 45553,"Moussaka 2 large eggplants, sliced into 1/4-inch thick rounds 2 large potatoes, peeled and slice into 1/4-inch rounds Salt Pepper Olive oil 1 pound ground lamb 1 large onion, medium diced 2 tablespoons minced garlic Salt Freshly ground black pepper 1 teaspoon dried oregano 1 bay leaf 1/4 teaspoon ground cloves 1/4 teaspoon cinnamon 1 cup red wine 4 cups tomatoes, peeled, seeded and diced 4 tablespoons butter 4 tablespoons flour 4 cups milk 1/4teaspoon freshly grated nutmeg 1/4 cup lemon juice 3 egg yolks 1/2 cup Parmesan cheese Salt Freshly ground black pepper 3/4 cup breadcrumbs 1/4 cup Parmesan cheese, grated 2 tablespoons fresh mint, chopped 2 tablespoons fresh parsley, chopped Instructions: For the Eggplant and Potatoes: Season the eggplant and potatoes with salt and pepper. Add 1/2 inch of oil to a large skillet and heat. When the oil is hot, fry the potato slices, flipping once, until golden brown, about 3 to 4 minutes per side. Remove the potatoes to a paper towel lined plate. Replenish the oil so there is still 1/2 inch in the bottom of the pan. Fry the eggplant slices in the oil, flipping once, until golden brown, about 3 minutes per side. Add more oil as necessary. Remove the eggplant from the pan and place on a paper towel lined plate. For the Lamb Tomato Sauce mixture: Place a saute pan on the stove over medium high heat. When the pan is hot, add the ground lamb. Saute the ground lamb for 2 minutes, until it begins to turn brown. Add the onions and garlic and saute for 5 more minutes. Season with salt and pepper. Drain off any excess fat from the pan. Season the mixture with oregano, bay leaf, cloves and cinnamon and cook for 3 more minutes. Deglaze the pan with red wine. Cook over medium high heat until the red wine has reduced by half, about 10 minutes. Add the tomatoes. Cook, stirring occasionally until the mixture is a thick tomato sauce consistency, about 30 minutes. Check for seasoning. Remove from the heat and cool completely. For the Bechamel: In a saucepan, melt the butter. Add the flour to make a roux. Cook the roux over medium heat for 3 or 4 minutes, or until it becomes a very pale tan color. Slowly add the milk, whisking constantly. Add the nutmeg and the lemon juice. Simmer, stirring constantly, over low heat for 15 minutes. The mixture should be fairly thick. In a separate bowl, whisk the eggs together. Take 1/2 cup of the hot milk mixture and whisk it into the beaten eggs. This will temper the eggs. Whisk the egg/milk mixture back into the milk mixture. Add the Parmesan cheese and stir. Over very low heat, cook this mixture for 3 more minutes. Be careful not to let the mixture simmer. Season with salt and pepper. Remove from the heat and cool. To finish: Preheat the oven to 350 degrees. Sprinkle the bottom of a 9x13 inch-baking dish with 1/4 cup of breadcrumbs. Place a layer of the eggplant over the breadcrumbs. Place a layer of the potatoes over the eggplant. Place 1/2 of the lamb tomato sauce mixture over the potatoes. Spread 1/3 of the bechamel sauce over the lamb mixture. Top the bechamel with another layer of eggplant and another layer of potatoes. Top with the remaining lamb mixture. Place one more layer of eggplant and potatoes over the lamb mixture. Top with the remaining bechamel. Sprinkle with the remaining breadcrumbs and the Parmesan cheese. Place in the oven and bake for 45 minutes, or until the top is golden brown. Remove from the oven and let sit for 10 minutes before serving. Sprinkle with mint and parsley. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 45554,"Ham and Cheddar Mug Omelet Nonstick cooking spray, for the mug 1 tablespoon unsalted butter 1 scallion chopped, white and green parts separated 2 tablespoons milk 2 large eggs 1 slice ham, chopped 1/4 cup shredded mild Cheddar Salt and freshly ground pepper Instructions: Spray a large ceramic mug with cooking spray. Add the butter and white parts of the scallion to the mug and microwave until softened, 1 minute. Add the remaining scallion greens, milk, eggs, ham, Cheddar and a pinch each of salt and pepper. Whisk together until the eggs are well-combined. Microwave until the egg is set, 2 to 3 minutes, depending on microwave strength. (Do not overcook or the eggs will become rubbery.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45555,"The Best Scones 1 1/4 cup heavy cream, plus more for brushing 1 large egg, beaten 2 tablespoons dry low-fat milk powder 3 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/4 cup granulated sugar 1 tablespoon baking powder 2 teaspoons kosher salt 1 stick (8 tablespoons) cold unsalted butter, cut into pieces Demerara or raw sugar, for sprinkling Softened butter and jam, for serving Instructions: Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment paper. Whisk the cream, egg and milk powder in a liquid measuring cup. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse only until pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
Turn the dough out onto a lightly floured surface and pat into a 1-inch-thick rectangle (about 9 by 7 inches). Cut in half lengthwise, then cut in half again crosswise; you should have 4 equal rectangles. Cut each piece in half from corner to corner making 8 triangular wedges. Transfer to the prepared baking sheet and freeze for 10 minutes.
Brush the tops with cream and sprinkle with demerara sugar. Bake the scones until golden brown, 20 to 25 minutes. Let them cool on the baking sheet for 10 minutes, and then transfer to a wire rack to cool for 15 more minutes. Serve warm with softened butter and jam.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45556,"Sauteed Chicken in Albarino Wine Sauce with Wild Mushroom Pommes Anna 2 whole chickens, quartered Salt and freshly ground pepper 2 cups flour, seasoned with 1 tablespoon salt and 1 teaspoon freshly ground black pepper 1/4 cup olive oil 2 shallots, finely sliced 4 cloves garlic, finely chopped 2 cups albarino white wine 3 cups chicken stock 2 tablespoons cold unsalted butter 2 tablespoons finely chopped fresh tarragon 1 cup fresh or frozen peas 3 tablespoons olive oil 2 shallots, finely chopped 3 cloves garlic, finely chopped 1 cup dry white wine 2 pounds cremini mushrooms, finely chopped 3 tablespoons finely chopped fresh thyme Salt and freshly ground pepper 2 sticks unsalted butter, clarified 4 large potatoes, peeled and sliced thinly on a mandoline Salt and pepper Mushroom Duxelle (recipe above) Instructions: Preheat oven to 375 degrees F. Season the chicken with salt and pepper on both sides. Place the flour in a medium bowl and dredge the chicken in the mixture. Tap off any excess. Heat the oil in a large Dutch oven until almost smoking and sauti the chicken in 2 batches until golden brown on both sides. Remove the chicken to a baking sheet and finish cooking in the oven, approximately 8 to 10 minutes. Drain off all but 2 tablespoons of oil in the pan.
Add the shallots and garlic to the pan and cook until soft. Increase the heat to high, add the wine and reduce until almost dry. Add the chicken stock and continue cooking to a sauce consistency. Whisk in the butter, tarragon and peas and season with salt and pepper to taste. Remove the chicken from the oven and serve with the sauce. For the Mushroom Duxelle: Heat olive oil in a large saute pan over high heat until almost smoking, add the mushrooms and cook until golden brown and dry. Add the shallots and garlic and cook until soft. Add the wine and cook until reduced. Add the thyme and season with salt and pepper to taste.
For the Potatoes: Preheat oven to 400 degrees F. Pour 2 tablespoons of the clarified butter into an iron skillet and heat over high heat. Arrange potatoes slices in the pan in concentric circles, overlapping the slices, drizzle each layer with butter, season with salt and pepper and spread some of the mushroom duxelle over the entire surface. Repeat to make 4 to 5 layers. Heat the pan on top of the stove until the butter bubbles.
Transfer the pan to the oven and bake until the potatoes are golden brown and soft, 20 to 25 minutes. Press the potatoes with a pot lid during the baking once or twice to keep them flat. Remove from the oven and pour out excess butter. Let sit 10 minutes before inverting onto a round platter. ","[Albarino, Pinot Grigio, Sauvignon Blanc, Riesling]" 45557,"Kobe, Avocado and Sweetbreads 1/4 cup butter 2 diced yellow onions 2 carrots 1 bunch celery 4 lemons, divided Salt 3 pounds sweetbread 1/4 cup cream 1 tablespoon smoked paprika 1 cup all-purpose flour Black pepper Vegetable oil, for frying 4 Hass avocados 3 pounds cleaned and cut Kobe beef into 3-inch long strips Salt and pepper Vegetable oil 3 jalapenos 1/4 cup extra-virgin olive oil 4 lemons, zested 4 limes, zested Watercress, for garnish Instructions: Sweetbreads: In a stainless steel pot, add the butter and turn on the flame to medium. Let the butter melt and then add the onions and let them slowly cook until translucent. Make a simple court bouillon; chop the carrots, celery, 1 whole lemon, cut in half and add to a medium saucepan. Add 2 to 3 cups of water and bring to a boil. Add salt. Once the liquid is boiling, add the sweetbreads and cook for about 10 minutes. Once the sweetbreads have been blanching for 10 minutes, take them out and drop them in an ice bath. Let them cool down for about 3 to 5 minutes, take them out and peel off the outer membrane and discard. Cut the sweetbreads in 1 to 2-ounce pieces and reserve. In a high speed blender, add the onions and the cream, smoked paprika and about 4 ounces of the sweetbreads. Puree until a smooth consistency is reached, season, to taste, with salt and pepper. Heat in a medium size pot with the vegetable oil; bring it up to 350 degrees F. Coat the remaining sweetbreads with all-purpose flour and fry them until golden brown and crispy. Season with salt and pepper and drain on paper towels. Avocado: In the meantime, cut the avocado in half and peel off the skin. Using a mandolin, slice the avocado lengthwise and place in between two pieces of plastic wrap. Kobe: Turn on a medium size skillet to high. Season the Kobe strips with salt and pepper. Add a small amount of oil to the skillet. Once the oil is smoking, add the strips and sear each side, should be done fast, the meat should be served rare. Cut the jalapeno in half, take the seeds out and finely dice. Burn the jalapeno with a torch until it is caramelized and mix with olive oil. Season, to taste, with salt and pepper Reserve the meat and let it cool down to room temperature. Toss the meat with a good amount of lemon and lime zest, add this to the center of the avocado and begin to roll it like a cigar. Repeat with remaining avocado. Plating: Cut the avocado roll into 4 pieces. Place some of the jalapeno mixture on the bottom of each plate. Add the cut avocado roll on top. Next, to the roll add a small amount of the paprika soubise sauce. Place a small piece of the crispy sweetbread on top of the sauce. Cut remaining lemons into wedges and place next to the sweetbread. Garnish with the watercress and a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 45558,"Individual Scary White Pizzas One 1-pound ball prepared pizza dough All-purpose flour, for rolling the dough 1 tablespoon olive oil 1 clove garlic, finely grated Kosher salt and freshly ground black pepper 1 cup ricotta cheese 1/3 cup grated Parmesan 1/2 teaspoon dried Italian seasoning 1 1/2 cups shredded mozzarella (about 6 ounces) Pitted black olives, sliced, for decorating Instructions: Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
Divide the pizza dough into 4 pieces. Working with one piece of dough at a time, roll and stretch on a lightly floured surface into an 8- to 9-inch oval. Transfer to a prepared baking sheet and pull the end of the dough to one side into a tapered end to create a ghost shape. Repeat with the remaining dough, putting 2 ghosts on each baking sheet. Don't worry if they all look slightly different-- it will give the ghosts personality.
Mix the oil and garlic together in a small bowl and evenly brush over the 4 ghosts; sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until the crusts are golden and set, 10 to 12 minutes, rotating the pans top to bottom halfway through the baking time.
Mix the ricotta, Parmesan and Italian seasoning together in a small bowl and spread over the ghosts, stopping about 1/2-inch from the edge. Sprinkle with the mozzarella and return to the oven until the ghosts are hot and the cheese has melted, about 5 minutes more. Place 2 olive slices on each ghost for the eyes.
Transfer the ghosts to individual plates and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 45559,"Smoked Ham and Goat Cheese Turnovers 1 pound store-bought puff pastry 1/4 pound smoked, cooked ham, chopped 4 ounces grated Spanish manchego cheese or sharp jack cheese 1/2 cup bread crumbs 2 garlic cloves 1/4 cup parsley leaves 1 egg 2 tablespoons olive oil 1 tablespoon lime juice 1 teaspoon cayenne pepper 1/2 teaspoon salt Egg wash: 1 egg yolk beaten with 2 tablespoonss cold water Instructions: Using a round pastry cutter, cut the pastry into 2-inch rounds. Roll the remaining scrap into a ball and roll out with a rolling pin into a 1/4-inch thick sheet and continue to cut rounds of puff pastry until you've used up all of the pastry. As you cut the pastry, place it on a cookie sheet lined with waxed paper and refrigerate it until the filling has been made. For the filling, put the remaining ingredients, except the egg wash, into a food processor and pulse for 1 to 2 minutes to combine well. Scrape the sides of the bowl carefull with a rubber spatula and pulse again briefly. Heat a deep fat fryer to 365 degrees. Lightly brush a round of pastry with some of the egg wash. Place 1 teaspoon of the ham filling in the center of the round and fold the dough in half to create a dumpling. Continue to fill the pastry in this way until all of the filling and pastry has been used up. Place the finished turnovers on a parchment paper-lined cookie sheet, brush the tops with the remaining egg wash, and deep fry in batches for several minutes until rich golden brown. Drain on paper towels and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45560,"Vegan Halwa 3 tablespoons vegan butter or virgin or extra-virgin coconut oil (see Cook's Note) 1/3 cup nuts such as pistachios, almonds or cashews, coarsely chopped 1 1/2 pounds carrot, peeled and coarsely grated 3 cups almond milk 1/2 teaspoon cardamom seeds, crushed 1/4 cup almond flour 3/4 cup vegan light brown sugar Instructions: Heat 1 tablespoon vegan butter or coconut oil in a large heavy skillet over medium-high heat. Add the nuts cook, stirring, until golden and crunchy, about 2 minutes; remove to a paper towel and set aside. In the same skillet add the carrots and cook over medium heat, stirring, until the carrots soften and dry up a little, about 10 minutes. Add the almond milk and cardamom and cook, stirring regularly, until most of it is absorbed, 20 to 25 minutes. Add the almond flour and cook, stirring regularly, until dry, about another 10 minutes. Add the sugar and cook, stirring regularly, thickened, 10 to 15 minutes. Add the remaining 3 tablespoons vegan butter or coconut oil and cook, stirring, until the halwa pulls away from the side of the pan, 10 to 15 minutes.
Garnish with the nuts and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45561,"Crunchy Cornmeal-Fried Squid 1 pound squid, cleaned and sliced 1/2 cup all-purpose flour 1/2 cup cornmeal 1/2 teaspoon freshly-ground black pepper Oil for deep-frying: 4 inches of neutral-flavored oil in large heavy pot Instructions: Drain any remaining liquid from squid. In a large bowl, combine flour, cornmeal and pepper. Heat oil to 360 degrees. Working in batches, drop a handful of squid into flour mixture and toss to coat evenly. Lift out of flour, shake to remove excess, and drop carefully into hot oil. Cook briefly until golden, about 1 to 2 minutes. Remove squid from oil with slotted spoon and drain on paper towels. Repeat with remaining squid until all are fried. Serve warm with chipotle mustard dipping sauce. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 45562,"Healthy Carrot Muffins 3/4 cup all-purpose flour 1/2 cup whole wheat flour 2/3 cup dark brown sugar 2 tablespoons wheat germ 2 teaspoons ground cinnamon 1 teaspoon baking powder 1/2 teaspoon baking soda Pinch fine salt 2 large eggs 1/3 cup vegetable oil 1 tablespoon pure vanilla extract 4 medium carrots, grated (about 2 cups) 1/2 cup canned crushed pineapple, drained
Instructions: Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45563,"Tuscan Stovetop Baked Beans 1/2 pound thick-cut pancetta, diced 1 medium onion, diced 1 stalk celery, diced 1 large carrot, diced 1 teaspoon dried Italian seasoning 1/2 teaspoon red pepper flakes Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 4 cloves garlic, minced 3/4 cup dry white wine 4 15-ounce cans great northern beans, drained and rinsed 1 15-ounce can crushed tomatoes 2 cups low-sodium chicken broth 1 teaspoon grated lemon zest 1 tablespoon fresh lemon juice 1/2 to 1 cup shaved parmesan cheese Bottled balsamic glaze, for drizzling Instructions: Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until crisp, about 15 minutes. Remove with a slotted spoon. Add the onion, celery and carrot to the drippings in the pot; sprinkle with the Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic and cook 30 more seconds.
Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 4 minutes. Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes. Stir in the lemon zest and juice; adjust the seasoning, if necessary.
Remove from the heat and stir in the pancetta; transfer to a serving dish. Top with the parmesan and cover to melt. Drizzle with balsamic glaze.
","[Chianti, Barbera, Dolcetto, Valpolicella]

" 45564,"Brie Smothered Pork Chops 1/2 cup light brown sugar 1/4 cup apple cider vinegar 2 tablespoons kosher salt, plus more for sprinkling 1 tablespoon granulated garlic 1 tablespoon whole black peppercorns 1 tablespoon dried thyme 1 teaspoons mustard powder Pinch dried red pepper flakes 2 cups ice cubes 2 double-cut pork loin chops (1 bone), about 1 1/2-inches thick, 1-pound each Freshly ground black pepper Extra-virgin olive oil 4 ounces Brie Olive oil 1 green apple, such as Granny Smith, roughly sliced 1/2 sweet onion, such as Vidalia, roughly sliced 1/4 cup Calvados 1/2 cup low-sodium chicken broth Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, cold and cubed Instructions: For the brine and pork chops: Combine 2 cups water, brown sugar, vinegar, 2 tablespoons salt, garlic, peppercorns, thyme, mustard powder and red pepper flakes in a large saucepan and set over high heat. Bring to a simmer and stir until the sugar has dissolved. Remove from the heat and add the ice cubes to bring down the temperature. Once cooled and the ice cubes have dissolved, add to a resealable plastic container (or a plastic bag) and add the pork chops. Place in the fridge for 1 hour. Tie each pork chop around the perimeter with a piece of kitchen twine. This will help the chop retain a nice, round shape while cooking. Preheat the oven to 350 degrees F. Remove the chops from the brine and pat dry with some paper towels (removing the excess moisture on the surface allows the pork chop to sear and caramelize). Sprinkle lightly with salt and pepper. Set a large cast-iron skillet over high heat. Coat the pan with oil and when the oil starts to smoke, add the pork chops to the pan. Cook over high heat until well browned, 8 to 10 minutes. Turn the chops over and reduce the heat slightly to allow the chops to cook through. Cook on the second side until golden brown, about 8 minutes. When done, remove the pork chops from the skillet and place onto a sheet tray. Divide the slices of the Brie between the chops and layer evenly on each so they are covered well. Place the sheet tray into the oven and cook until the Brie is just melted and the pork has cooked to 140 to 145 degrees F. Remove from the oven and transfer the chops to a plate to rest. For the pan sauce: Meanwhile, place the skillet back over medium-high heat. Add a drizzle of olive oil and then add the apples and onions. Saute for 4 to 5 minutes, and then add the Calvados. Allow the alcohol to cook off (you can flambe at this stage if desired by igniting the Calvados in the pan). Once the Calvados has reduced, add the stock and simmer. Season with some salt and pepper. Allow to reduce for 2 to 3 minutes, and then remove from the heat and swirl in the cold butter cubes. This will thicken the sauce and give it a nice sheen. Serve the Brie-topped pork chops with the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 45565,"Pan-Seared Florida Pompano and Spiny Lobster in Squab Consomme, and Poached Foie Gras 1 tablespoon butter 4 pompano fillets, bloodline removed Salt and white pepper, for seasoning Squab Consomme, recipe follows 4 (1-ounce slices) foie gras 1 cup celeriac, chiffonade 1 small black truffle, julienned 2 bulbs spring garlic, shaved fine 2 spiny lobster tails, poached until medium rare and sliced into 1/4-inch medallions 2 spiny lobster tails, poached until medium rare and sliced into 1/4-inch medallions
Sprigs chervil, for garnish 2 squab, boned, breast and leg meat reserved for Squab Consomme, recipe follows (may substitute 1 duck, prepared the same way) 1 cup peeled and chopped carrot 1 cup peeled and chopped onion 1 cup peeled and chopped celeriac 4 cups chicken stock 15 whole white peppercorns Sprig thyme Sprig rosemary
4 squab breast and leg meat, reserved from above 4 egg whites, lightly beaten 1 stalk fresh lemon grass, chopped 5 star anise, crushed 1/3 cup sherry vinegar 1 small beet, peeled and chopped 1 cup peeled and chopped carrot 1 cup peeled and chopped onion 1 cup peeled and chopped celeriac Squab Stock, see recipe above Instructions: In a large saute pan or skillet, melt the butter over medium-high heat. Season the pompano with salt and white pepper. Place the fish, skin-side down, in the pan and sear for 2 minutes. Turn fish and cook 1 minute longer. Remove from heat. In a small saucepan warm approximately 1 cup of Squab Consomme over low heat, but do not allow to simmer. Add the foie gras and cook for about 4 minutes.
In the bottom of four shallow bowls, arrange the celeriac chiffonade, black truffle, spring garlic, and lobster medallions, dividing evenly between the bowls. Top with the foie gras and fish. Pour the hot Squab Consomme over the top. Garnish with chervil and serve. Preheat a medium saucepan over medium-high heat. Cut the squab carcass into small pieces and place in the saucepan. Stir occasionally until the bones are dark brown. Add the carrots, onion, and celeriac. Cook and stir until the onions are translucent. Add the chicken stock, white peppercorns, thyme and rosemary. Bring to a very light simmer, lower heat to medium, and allow to cook for 2 hours. Drain, cool, and reserve stock. In a food processor, pulse the reserved squab breast and leg meat until fine. In a large mixing bowl, place the squab meat, egg whites, lemon grass, star anise, sherry vinegar, beets, carrots, onion, and celeriac. Mix in the cooled Squab Stock and place mixture in a narrow, high-sided stockpot over medium heat. Stirring constantly, continue cooking while continuously scraping the bottom of the pot to avoid sticking. When the raft begins to form, stop stirring and monitor the heat closely. Do not allow the liquid to boil. When the consomme begins to simmer through the raft, continue cooking for approximately 30 minutes.
Using a small ladle, gently make a hole in the raft where the consomme can pool, then ladle the pooled consomme into a fine strainer lined with cheesecloth. Set aside for service. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 45566,"Cheese Mousse in a 'Cone' with Spicy Tomato Sauce and Arugula Pesto 12 wonton wrappers 1 (16-ounce) can tomato puree 1 cup chicken broth 1 carrot, peeled and finely chopped 1 celery stalk, finely chopped 1 Vidalia onion, finely chopped 2 cloves garlic, thinly sliced Kosher salt Red pepper flakes 1 large bunch arugula 1 large bunch basil leaves 1/2 cup pine nuts 1/2 cup grated Parmesan 1/2 cup chicken broth 1 cup extra-virgin olive oil 1 Yukon gold potato, peeled 1/2 cup goat cheese 1/2 cup ricotta 1/2 cup feta 1/2 cup grated pecorino or Parmesan cheese 3 scallions, thinly sliced 1 cup milk, plus more if needed Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Wonton cones: Put the wrappers in a muffin pan and bake in the oven until golden brown, about 4 to 5 minutes. Marinara sauce: Put tomato puree, broth, carrot, celery, onion and garlic in a saucepan and cook over medium heat until reduced by 1/3. Add salt and red pepper flakes, to taste. Arugula pesto: Put all of the ingredients in a food processor and puree until completely combined. Cheese Mousse: Put the potato in a saucepan of cold salted water and bring to a boil over medium heat. Cook the potato until soft. Combine the cheeses in a mixing bowl. Dice the potato and add to the cheeses. Stir in the scallions and milk and mix until smooth. If necessary, add more milk to achieve a creamy texture. Season with salt and pepper, to taste. Cover and set aside. To serve, spoon some spicy tomato sauce into the bottom of each wonton 'cone', top with cheese mousse and finish with arugula pesto. Arrange them on a serving platter and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 45567,"Vegetable Risotto 2 tablespoons each of butter and olive oil 1/2 cup finely chopped onion 1/2 cup each finely diced celery and carrot 1 1/2 cups short grain or Arborio rice Minced garlic 5 cups simmering water 1 cup thawed frozen petite peas Salt and freshly ground black pepper 1/2 cup grated fresh Parmesan cheese 1/4 cup chopped fresh basil leaves 1/4 cup toasted pine nuts, optional Instructions: Heat the butter and oil in a heavy wide saucepan. When foaming subsides add the onion and cook for 5 minutes or until golden brown. Add half of the celery and carrot and cook for 3 to 4 minutes or until tender but still crisp. Add the rice and cook, stirring continuously, for 5 minutes or until toasty. Add the garlic and simmer a few seconds. Add 1/2 cup boiling water and cook until rice has fully absorbed it. Continue this way until 1 1/2 cups water have been absorbed, then add 1 cup of boiling water. After 20 minutes or when the rice is half cooked add the remaining celery and carrot and cook for 10 minutes more. Add the peas and finish cooking the rice. Season to taste with salt and pepper. Right before serving, stir in the Parmesan cheese and basil. Garnish with pine nuts. (If you want a more ample meal, serve this with grilled boneless chicken breasts marinated in lemon juice; grill them when rice is half way done.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 45568,"BBQ Smoked Turkey Wings 3 pounds turkey wings (about 4 whole wings) 1/2 cup smoked paprika 1/2 cup firmly packed dark brown sugar 1 tablespoon ground cumin 1 tablespoon chili powder 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon dry mustard 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper Canola oil, for drizzling Nonstick cooking spray, for the grill Favorite barbecue sauce, optional, for serving Instructions: Cut the turkey wings into drumettes and flats; discard the wing tips. Soak apple wood chips in water for at least 30 minutes or up to 8 hours. Prepare a charcoal grill for cooking with indirect heat and bring the temperature to 250 degrees F. Stir together the paprika, brown sugar, cumin, chili powder, garlic powder, onion powder, mustard, salt and pepper in a bowl. Drizzle the wings with canola oil and liberally coat with the spice mix. (You may not need all of it.) Sprinkle the wood chips over the hot charcoals. Coat the grill grate with nonstick cooking spray. Place the wings over the unlit side of the grill. Close the grill lid and smoke the wings until they reach 165 degrees F, 1 hour 30 minutes to 2 hours. Remove the wings from the grill and let rest 10 minutes before serving. Serve with barbecue sauce on the side, if desired. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 45569,"Peach Beignets 1 1/4 cups all-purpose flour 3/4 cup fruity, light white wine (recommended: Pinot Blanc or Pinot Grigio) 2 egg yolks 1 tablespoon vegetable oil, plus vegetable oil, for frying 1/8 teaspoon salt 4 peaches, fresh or frozen 2 egg whites 2 tablespoons granulated sugar Confectioners' sugar Creme fraiche, optional Instructions: Put the flour in a mixing bowl and make a well in the center. Pour the wine, egg yolks, vegetable oil and salt in the well and whisk the wet ingredients together. Gradually whisk the flour into the wet ingredients to make a batter. When smooth, set aside 20 minutes. With the tip of a sharp knife, cut the peaches in half from top to bottom. Pit them by unscrewing the 2 halves, pulling away from the pit. Cut each half into 3 even wedges (there's no need to peel them) and set aside. Heat the vegetable oil in a deep fryer or 2 inches of oil in a deep, heavy pot to 350 degrees F. Using a mixer fitted with a whip attachment, whip the egg whites until soft peaks form. With the mixer running, drizzle in the sugar and continue whipping just until stiff and glossy. When ready to serve, fold the egg whites into the batter until completely blended. Working in batches to avoid crowding the pot, spear a peach wedge on a fork and dip into the batter. Drop into the oil and fry until golden brown, turning once. Drain on paper towels, sprinkle with confectioners' sugar and creme fraiche, and serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 45570,"Horseradish and Green Onion Mashed Potatoes 3 pounds yellow potatoes 2 cups heavy cream 1/2 pound sweet unsalted butter 2 teaspoons salt 1 teaspoon ground black pepper 1/4 cup fresh grated horseradish root 1/2 cup chopped green onion Instructions: Peel potatoes. Place potatoes in a large pot and cover with cold water. Bring to a boil and simmer for 18 to 22 minutes, until potatoes are tender. In a saucepan combine cream and butter. Heat until very warm. Add salt and pepper. Drain potatoes and quickly pass through a food mill or potato ricer into a large bowl. Whisk cream mixture into the hot potatoes. Add the horseradish and green onions. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 45571,"Old Fashioned 1 1/2 ounces bourbon 1/2 ounce club soda 2 orange slices 2 maraschino cherries 1 teaspoon sugar Instructions: Muddle one orange slice, a maraschino cherry, and teaspoon of sugar in highball glass. Fill glass 3/4 fill with ice. Add bourbon and a splash of club soda. Garnish with additional orange slice and maraschino cherry. ","[Bourbon, Whiskey, Brandy]" 45572,"Margherita Pizza 7 ounces pizza dough 2 teaspoons olive oil 1 pinch kosher salt Black ground pepper 1 teaspoon basil pesto 2 fluid ounces pizza sauce 1 ounce shredded mozzarella 1 ounce grated Parmesan 6 each thin sliced Roma tomatoes 1 tablespoon julienned fresh basil leaves 1 tablespoon julienned green onion (hay cut), 2 to 3 inches in length Instructions: Brush pizza dough with olive oil and dust with salt and pepper. Place on a medium indirect grill, covered, for approximately 3 minutes. Flip dough and grill in the same manner for 1 minute. Remove dough from the grill, brush with the pesto, then the pizza sauce, stopping a 1/2- inch before the edge of the crust. Spread 1/2 of the mozzarella and Parmesan on the sauced surface. Lay out sliced tomato. Dust with basil. Top with remaining mozzarella and the parmesan. Bake on grill over indirect heat for approximately 4 minutes. Remove from the grill and sprinkle with green onions. Slice into 8 pieces. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 45573,"Chipotle Veggie Burritos 1 bunch cilantro, chopped 1 clove garlic 1/2 teaspoon chipotle cl powder, plus more to taste Kosher salt 1 cup white rice 1 15-ounce can black bean soup (preferably spicy) 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 2 cups frozen corn (preferably fire-roasted), thawed 1 large tomato, diced Juice of 1 lime 4 burrito-size flour tortillas 2 cups shredded pepper jack cheese (about 8 ounces) Instructions: Puree all but 3 tablespoons cilantro with 2 cups water, the garlic, cl powder and 3/4 teaspoon salt in a blender until smooth. Transfer to a medium saucepan along with the rice and bring to a boil. Reduce the heat to low; cover and cook until the liquid is absorbed, about 18 minutes. Uncover, stir and let cool 5 minutes. Meanwhile, bring the black bean soup to a simmer in a small saucepan over medium-high heat and cook until the liquid is slightly reduced, about 3 minutes. Stir in the spinach and return to a simmer. Remove from the heat and cover to keep warm. Toss the corn, tomato, lime juice, the reserved 3 tablespoons cilantro, 1/2 teaspoon salt, and cl powder to taste in a large bowl. Warm the tortillas in a dry skillet or in the microwave. Divide the rice, bean mixture and cheese among the tortillas; top with some of the corn salsa. Fold up the bottoms of the tortillas, then fold in the sides and roll up. Serve with the remaining corn salsa. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 45574,"Peach and Fennel Salad 3 ripe yellow peaches, pitted and cut into thin wedges 1/2 medium bulb fennel, thinly sliced on a mandoline 1/4 small red onion, thinly sliced on a mandoline Extra-virgin olive oil, for drizzling Juice of 1 lemon Kosher salt and freshly ground black pepper
4 ounces thinly sliced beef bresola 4 big handfuls wild arugula Instructions: Combine the peaches, fennel and onions in a medium bowl. Drizzle with olive oil and the lemon juice. Season with salt and pepper and toss with your hands.
Lay the slices of bresola on the edges of your serving platter and add the arugula to the center. Top the arugula with the peach-fennel mixture. Drizzle with more olive oil.
Serve the salad immediately after plating. It can't sit too long or the lemon juice will \cook\ the bresola. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45575,"Huevos Rancheros Divorced-Style (Huevos Rancheros Divorciados) 4 plum tomatoes, cored 1 large shallot, peeled 1 serrano cl, stemmed 1/4 cup chicken broth Salt and freshly ground black pepper 5 tomatillos, husked and rinsed 1 Anaheim cl, halved 1/2 small white onion 1 clove garlic, unpeeled Salt and freshly ground black pepper 2 tablespoons canola oil, divided 2 (6-inch) corn tortillas 4 large eggs Salt Instructions: For the salsa asada: Heat a medium skillet over medium heat. Add the tomatoes, shallots and serranos to the dry skillet and char on all sides, turning occasionally, 5 to 7 minutes. Transfer the charred ingredients to a blender, add the broth and process until smooth. Return the salsa to the skillet and cook over medium-high heat until the salsa turns a bright red color, 5 to 7 minutes. Season with salt and pepper. For the salsa verde: Heat a medium skillet over medium-high heat. Add the tomatillos, cl, onion and garlic to the dry skillet and char on all sides, turning occasionally, about 6 minutes. Peel the garlic. Transfer the charred ingredients to a blender and process until smooth. Season with salt and pepper. For the Huevos Rancheros: Heat 1 tablespoon oil in a medium nonstick skillet over medium heat. Add the tortillas, 1 at a time, and cook until crisp-tender, 30 seconds per side. Remove the tortillas to a piece of aluminum foil and wrap tightly to keep warm. Heat the remaining 1 tablespoon oil in the same skillet and fry the eggs until just set, about 3 minutes. Sprinkle with salt. Unwrap the tortillas and arrange them flat on 2 serving plates (1 tortilla per plate). Top each tortilla with 2 fried eggs and spoon about 1/3 cup warm salsa asada over 1 egg and another 1/3 cup salsa verde over the other egg. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45576,"Luscious Lassi 3 cups vanilla flavored custard style, low fat or nonfat yogurt 1 cup coconut milk, found on drink mix aisle of market 14 ice cubes 1 cup crushed pineapple 1 ripe banana, peeled and cut into chunks 1-inch fresh ginger root, grated 2 large stem strawberries, garnish Instructions: Combine yogurt, coconut milk, ice cubes, pineapple, banana and grated ginger in a blender and blend until smooth and frothy. Serve in tall glasses and garnish with a large stem strawberry. ","[Sauvignon Blanc, Riesling, Moscato, Gewrztraminer]" 45577,"Caramelized Onion and Cheese Bagel Swirls 1 1/2 cups warm water 2 tablespoons sugar One 1/4-ounce package dry active yeast 4 1/2 cups all-purpose flour, plus more for kneading 2 teaspoons kosher salt Oil, for greasing bowl 4 strips bacon 1 medium yellow onion, thinly sliced 4 ounces cream cheese, softened 4 ounces grated Gouda cheese 1/4 cup fresh parsley leaves, roughly chopped 1/4 cup fresh tarragon leaves, roughly chopped 1 large egg 2 teaspoons poppy seeds 2 teaspoons white sesame seeds Cream Cheese and Chive Drizzle, recipe follows 6 ounces cream cheese, at room temperature 1/2 cup whole milk 3 tablespoons Greek yogurt or creme fraiche 1/4 cup chopped fresh chives
Kosher salt and freshly cracked pepper Instructions: Combine the warm water, sugar and yeast in the bowl of a stand mixer fitted with the paddle attachment, and let the mixture stand until bubbly, about 5 minutes. Add 2 cups of the flour and 2 teaspoons of the salt and mix on low speed until well combined, about 2 minutes. Switch the paddle attachment to the dough hook. Add the remaining flour and mix on low speed until fully incorporated, about 2 minutes longer. Turn the dough out onto a lightly-floured surface and knead until stiff, smooth and elastic, 5 to 7 minutes. Place the dough into a lightly-oiled bowl, cover loosely and set aside to rise until doubled, about 1 hour. Meanwhile, render the bacon in a large skillet over medium-high heat, about 5 minutes, and then remove from the skillet and let cool. Add the onions into the skillet with the bacon fat and cook over medium-low heat, stirring occasionally, until soft and golden, 20 to 25 minutes. Set aside to cool. Mix the cream cheese and Gouda in a medium bowl until well combined. Crumble in the bacon and stir in the caramelized onions, parsley and tarragon. Preheat the oven to 375 degrees F. Roll out the dough on a lightly-floured surface to form a 12-by-16-inch rectangle. Spread the cream cheese mixture over the dough, leaving a 1/2-inch border around the sides. Roll the dough up tightly starting with the long side, and then trim the ends and cut into 12 rolls. Place the rolls on a parchment paper-lined baking sheet. Beat the egg with 1 tablespoon water, and then brush the rolls with the egg wash and sprinkle with poppy and sesame seeds. Bake until golden brown and the filling is bubbly, 10 to 12 minutes. Drizzle the Cream Cheese and Chive Drizzle over the top Combine the cream cheese and whole milk in a small bowl using a hand mixer until a homogenous mixture forms. Mix in the yogurt until smooth, about 1 minute. Fold in the chives and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45578,"Souffleed Spinach Omelet 1 pound spinach, washed and stemmed 1 tablespoon butter 1 shallot, minced Kosher salt and freshly ground black pepper Pinch nutmeg 4 eggs, separated 2 tablespoons finely grated fresh Parmesan cheese or Gruyere Instructions: Wash the spinach and cut off the stems. Spin the excess water out. Drop the spinach into a large pot on the stove to wilt, about 3 minutes. (There will be enough water still clinging to the leaves to steam it.) When the spinach is cooked, drain, and plunge it into an ice-bath to seize the color. Remove the spinach and squeeze dry in a tea towel. Chop the spinach. Heat half the butter in a frying pan, and gently saute the shallot. Add the spinach, and season with salt, pepper, and nutmeg. When hot, turn off the heat, and set aside. Put the yolks in a metal bowl and set over a pot of gently simmering water (make sure the water does not touch the bottom of the bowl.) Season the eggs with salt, and pepper, and whisk until thick and frothy. Remove the bowl from the heat. In a separate bowl, beat the whites to stiff peaks, and fold into the yolk mixture. Heat the remaining butter in a large frying pan for the omelet. Cook's Note: a no-stick pan will simplify your life. Pour the egg into the pan and cook until the bottom is set, and golden, and the top is still fluffy and soft, about 3 to 5 minutes. Scatter the spinach mixture all over the omelet, then the cheese. Cover the pan for a few minutes to soften the cheese. Uncover, and fold the omelet in half, and slide it onto a plate. Serve immediately.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45579,"Chinese Chopped Chicken Salad with \Wok-Fried Spicy Peanuts 12 ounces skinless, boneless chicken breasts 1 teaspoons salt 1 head romaine lettuce, shredded very thin 1/2 head iceberg lettuce, shredded 1 carrot, shredded 1 cup fresh cilantro, roughly chopped 1 teaspoon peanut oil 1/2 cup peanuts (see headnote) 1 tablespoon ponzu 1 tablespoon soy sauce 1/4 cup sesame oil 1 teaspoon sugar 1/2 teaspoon cl flakes 1/4 cup rice wine vinegar 2 tablespoons fresh orange juice Instructions:

1. Fill a medium pot with enough water to cover the chicken by 2 inches. Add the salt to the water. Bring to a boil, then turn down the heat to just below a simmer. Place the chicken in the water, making sure the water does not boil so that the chicken stays tender. Once the chicken reaches an internal temperature of 150 degrees F or is firm and white in the center (not pink), remove from the pot and set on a plate to cool. Then cut into 1/2-inch cubes.
2. In a salad bowl, combine the romaine, iceberg lettuce, carrot, and cilantro.
3. To prepare the \wok-style peanuts, in a medium skillet over medium-high heat, add the peanut oil, peanuts, sugar, and cl flakes. Stir occasionally until the peanuts have small char marks on them but are not burned, 2 to 3 minutes. Transfer to a plate to cool.
4. In a small bowl, whisk together the rice wine vinegar, orange juice, ponzu, soy sauce, and sesame oil until well combined. Adjust the seasoning to taste. Toss all the ingredients together with the dressing and serve. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 45580,"Apple Puffs with Meringue 2 pounds sweet, tart apples, such as cameo and braeburn, chopped small 4 tablespoons honey
   3 tablespoons unsalted butter
   1 tablespoon lemon juice
   1 teaspoon ground cinnamon
   1/8 teaspoon salt
   1 cup walnuts, toasted and roughly chopped small
   All-purpose flour, for dusting One 14-ounce package puff pastry, defrosted
   3/4 cup granulated sugar 1 teaspoon lemon juice
   3 egg whites, at room temperature
   Instructions: For the apple puffs: Place the apples in a medium pot with 1/2 cup water, the honey, butter, lemon juice and cinnamon. Stir and cook over medium heat until the apples soften, 10 to 15 minutes. Remove from the heat and stir in the walnuts. Set aside. Preheat the oven to 350 degrees F and place a rack close to the center of the oven. On a lightly floured surface, roll the puff pastry to about 1/8-inch thick and cut the pastry into 3-by-3-inch squares. Press the squares into the wells of a mini muffin tin and poke the bottoms with a fork to dock. Place a heaping tablespoon of the apple mixture in the center. Repeat for the remaining pieces of pastry and apple filling. Bake until the pastries are puffed and golden, 25 to 30 minutes. Transfer the apple puffs to a wire rack to cool while you make the meringue. For the meringue: In the bowl of a standing mixer fitted with a whisk attachment, beat the sugar, lemon juice and egg whites on medium speed until the meringue is glossy, smooth and holds a stiff peak. Dollop a tablespoon of the meringue on top of each puff and use a kitchen torch to brown the outside. Alternatively, place the puffs on a baking sheet and broil until the meringue is lightly browned, 2 to 3 minutes. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45581,"Veal Scaloppine with Mushroom Marsala Sauce 1 1/2 pounds boneless veal loin, sliced into 12 rounds 1 teaspoon dried oregano
   Zest of 1 lemon
   Kosher salt and freshly ground black pepper1 cup all-purpose flour
   8 tablespoons (1 stick) unsalted butter 1 small yellow onion, cut into small dice
   3 cups sliced mushrooms
   2 tablespoons Marsala wine
   1 tablespoon capers, drained and rinsed
   1 teaspoon Dijon mustard
   1/2 cup chicken broth
   1/4 cup chopped fresh parsley
   Instructions: Place each veal round between 2 pieces of plastic wrap and pound to a 1/4-inch thickness, using a meat mallet or the bottom of a small, heavy pan. Transfer the veal to a baking sheet. Combine the oregano, lemon zest, 2 teaspoons salt and 1 teaspoon pepper in a small bowl, then rub over the veal. Cover in plastic and place in the refrigerator for at least 30 minutes. Remove the veal from the refrigerator and dredge in flour to coat both sides. Shake to remove excess flour, then set the veal aside on a plate or tray. In a large skillet, heat 4 tablespoons of the butter over medium heat until melted and bubbling. Working in batches, fry the veal until golden and just cooked through, about 2 minutes per side. Remove from the pan and set aside. Add the remaining 4 tablespoons butter and the onions to the pan and cook until the onions are softened, 2 to 3 minutes. Add the mushrooms, Marsala, capers, mustard, 1 teaspoon salt and 1 teaspoon pepper, and saute until soft and golden, 3 to 5 minutes. Add the chicken broth and cook until the sauce is reduced by half and thickened. Transfer the cooked veal to a serving plate and pour the sauce all over it. Top with the parsley and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 45582,"Pecan Crusted Chicken Breast with Chili Cumin Butter 2 cups all purpose flour 3 whole eggs 1/2 cup milk 2 tablespoons vegetable oil 2 cups bread crumbs 1 cup pecans, finely chopped 1/2 teaspoon salt 1/2 teaspoon black pepper 1/4 cup Parmesan cheese 1 1/2 pounds boneless, skinless, chicken breast 1/4 cup vegetable oil for frying (more if necessary) 4 ounces unsalted butter 2 tablespoons ancho chili paste 1 tablespoon toasted and ground cumin seed Several parsley sprigs, leaves only Several cilantro sprigs, leaves only 1 tablespoon lime juice 1/2 teaspoon ground black pepper Serving suggestion: lemon-steamed asparagus and herb scented rice Instructions: For the breading process: Three separate containers (preferably flat and wide baking dishes or gratin dishes) will be needed; one for the flour, one for wet ingredients and one for the breading ingredients. Place the flour into its chosen dish. Whisk the eggs together with the milk and 2 tablespoons oil. Combine the bread crumbs, pecans, salt, pepper and Parmesan cheese until uniformly mixed.
   Using a meat tenderizer or other flat object to pound the chicken breasts to a flat and uniformly 1/4-inch thick cutlet. Dip the cutlets, one at a time into the flour first, next the egg mixture and finally the dry breading mix. Try to keep one hand dry and work one hand wet or use tongs to transfer the chicken from one dish to another. When all of the chicken has been coated, place on a dish and refrigerate until ready to cook. This may be done in advance.
   Make the flavored butter by placing the butter, chili paste, cumin seed, parsley, cilantro, lime juice and ground black pepper in the bowl of a food processor. Pulse to combine well and remove. Lay a piece of waxed paper 12 by 16 inches out flat and scrape the flavored butter onto the waxed paper, at about 1/3 the length up, into a sausage shape. Roll the edge of the paper over the butter and enclose the butter to form a tube-shape. Roll the remaining paper up as you would a cigar and place this log of butter into the freezer for at least 3 hours until it is brick hard. This butter may be made well in advance and keeps, frozen, for up to 1 month.
   To cook the chicken, heat a large saute pan over medium heat, with the 1/4 cup of oil until hot. Add the chicken to the oil, cooking in batches to avoid over crowding the pan, and cook until golden brown about 6 minutes. Turn the chicken over and cook the second side for an additional 6 minutes until the center is cooked and the juices run clear. Transfer to a platter and keep warm.
   Remove the butter from the freezer, unwrap, and cut into 1/4-inch thick round slices. After all the chicken has cooked, place 1 or 2 slices of butter on each piece of chicken, allowing the heat from the chicken to melt the butter into the chicken coating. Serve with lemon-steamed asparagus and herb scented rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 45583,"Seabass Baked in a Bag Tin foil 2 pound whole sea bass Sea salt Black pepper Fennel tops Handful basil 1/2 red onion thinly sliced Bay leaves Olive oil 2/3 lemon, juiced 2 ounces butter Instructions: Ask your fishmonger to gut and scale your fish. Lay out a piece of tin foil and fold in half. Place the sea bass on top of the foil and score the flesh about 2 inches apart on both sides. Rub plenty of salt and pepper into the scores. Lay out the fennel on the foil and place fish on top of the fennel and push to one side of the foil. Cover liberally with the basil, red onion and bay leaves, making sure you tuck some into the belly. Drizzle over plenty of olive oil, lemon juice and knobs of butter. Fold over the left hand half of the foil and seal the 3 sides to gently hug the fish. Place on tray and bake in a preheated 375 degree oven for approximately 16 minutes (8 minutes per pound). Remove from the oven and allow to stand for 3 to 4 minutes without opening the bag.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45584,"Roasted Cauliflower with Brown Butter Breadcrumbs 6 tablespoons unsalted butter 1 medium head cauliflower, cut into bite-size florets (about 2 pounds) 2 cloves garlic, roughly chopped Kosher salt and freshly ground black pepper 1/3 cup fresh breadcrumbs 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 450 degrees F. Melt 4 tablespoons of the butter in a small skillet over medium heat. Toss the cauliflower, garlic, 1/2 teaspoon salt and a few grinds of pepper on a baking sheet with the melted butter until well coated. Reserve the skillet. Roast the cauliflower until tender and it begins to brown around the edges, 20 to 25 minutes. Transfer to a serving bowl. Melt the remaining 2 tablespoons of butter with 1/2 teaspoon salt in the reserved small skillet over medium heat until brown. Add the breadcrumbs and cook, stirring until crisp, about 1 minute. Season the crumbs with a pinch of salt. Sprinkle the cauliflower with the toasted breadcrumbs and the parsley.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 45585,"American Macaroni Salad 2 cups dry elbow macaroni, cooked, rinsed, and drained 1/3 cup diced celery 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained 1 tablespoon minced flat-leaf parsley 1/2 cup diced vine-ripened tomato (optional) 1/2 cup prepared mayonnaise 3/4 teaspoon dry mustard 1 1/2 teaspoons sugar 1 1/2 tablespoons cider vinegar 3 tablespoons sour cream 1/2 teaspoon kosher salt, plus more to taste Freshly ground black pepper Instructions: In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste. Serve. Store covered in the refrigerator, for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45586,"Black Olive Tapenade 2 pounds black olives marinated in oil and herbs de Provence 4 cloves garlic 1/2 cup of chopped parsley 2 tablespoons extra virgin olive oil Black pepper Instructions: Pit the olives, chop the garlic and put in food processor with parsley. Pulse to a rough paste while you pour in the olive oil. Add pepper to taste. ","[Ros, Vermentino, Garnacha, Aglianico]" 45587,"Pancetta And Parm Popcorn 1 pound thick-sliced (1/4 inch) pancetta, diced 3/4 cup good-quality popcorn kernels
   1 tablespoon kosher salt
   1 tablespoon brown sugar
   2 tablespoons melted butter
   1 cup shredded Parmigiano-Reggiano
   Instructions: Place the pancetta in a cold, large, heavy-bottomed soup pot. Bring to medium heat and slowly render the pancetta, stirring occasionally and making sure it does not burn, until very crispy. Set the pancetta aside to drain and reserve the fat in the pot. Add 3 test kernels to the pot and cover. Once they pop, add the rest of the kernels and partially cover to let out steam. Once they start popping aggressively, shake the pot to keep things moving. Make sure to not keep the cover completely sealed; always let it vent to insure maximum texture. Once the popping frequency slows down, take it off the heat. In a small food processor, blend the salt and sugar to create a popcorn dust. Add the butter to the popcorn and stir, then add the pancetta, cheese and a couple pinches of the popcorn dust to taste. Shake vigorously to mix. Serve! ","[Barolo, Barbaresco, Chianti, Tempranillo]" 45588,"Chocolate and Vanilla Pudding Swirl Pie 3 1/4 cups whole milk 1/4 cup cornstarch
   3/4 cup sugar
   1 pinch kosher salt
   4 large egg yolks
   1 1/2 teaspoons vanilla extract
   3 ounces bittersweet chocolate, chopped
   1 tablespoon unsalted butter
   1 premade 9-inch chocolate cookie pie crust
   1 cup raspberries, plus more for garnish 8 ounces whipped topping, such as Cool Whip
   Instructions: For the pudding: Heat 3 cups of the milk in a medium saucepan over medium heat until just barely simmering. Meanwhile, whisk the remaining 1/4 cup of milk and the cornstarch in a bowl until all the lumps are gone. Then whisk in the sugar, salt and egg yolks. Slowly pour about 1 cup of the hot milk into the yolk mixture while whisking, then add the contents of the bowl into the pot with the rest of the milk. Bring to a simmer while constantly whisking and simmer until thickened, about 2 minutes. Add the vanilla. Divide the pudding into 2 large bowls. Add the chocolate to 1 bowl, stirring until melted and smooth. Add the butter to the plain vanilla bowl, stirring until melted. Pour the chocolate pudding into the cookie pie crust, then spoon the vanilla pudding on top and gently spread it with an offset spatula so that it covers the chocolate layer. Use the offset to gently reach down to the chocolate layer and spin and flip it to swirl the puddings. Repeat all over the surface of the pie. Refrigerate until completely set, at least 4 hours. For the raspberry whipped topping: Add the raspberries to a bowl and mash with a fork. Gently fold the mashed raspberries into the whipped topping until combined. Dollop on top of the pie slices. Garnish with fresh raspberries. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 45589,"Fried Chicken 2 1/2 cups all-purpose flour 1 tablespoon salt 2 teaspoons paprika 1/2 teaspoon freshly ground black pepper 3 cups solid vegetable shortening Instructions: In a bowl, combine the ingredients for the marinade. Lightly season the chicken pieces with salt and pepper and place them in the bowl with the marinade. Cover with plastic wrap and refrigerate for 2 to 12 hours. In a large paper bag, combine the ingredients for the breading mixture. (My mother insists this gives extra flavor and I agree.) Put the chicken parts, a few at a time, in the bag and shake until they are well coated with the mixture. Place the breaded chicken on a rack with a baking sheet. When all of the pieces are breaded, refrigerate them for 15 minutes. In a large cast iron (or regular skillet), melt the shortening over low heat. Heat until shortening reaches 350 degrees F. Test 1 piece first. The oil should bubble and react as you add the first piece. Use a pair of heat-resistant tongs to gently place the chicken pieces, skin side down, in a single layer in the skillet over medium heat. Cook, undisturbed, 5 to 8 minutes, or until you can see the underside of the chicken browning. Remove the skillet from the heat and gently turn the pieces on their second side. Cook for an additional 10 minutes. When the chicken is cooked through, remove it and transfer it to a rack. Immediately season it (while it is still hot) with salt. Serve immediately or keep in a warm oven until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 45590,"Pizza on a Stick 1 cup sliced pepperoni 1 cup sliced Italian sausage 1/2 French bread loaf, toasted and cubed 1/2 green pepper, cut into bite-sized pieces 1/2 cup halved fresh mushrooms 1/2 cup zucchini slices 1/4 cup Italian dressing 1/4 cup shredded mozzarella 1 cup spaghetti sauce, warmed Instructions: Preheat oven to 350 degrees F. Thread meat, bread, and veggies onto skewers. (My kids entirely do this part on their own, and I encourage them to make creative patterns.) Arrange in a single layer on a baking sheet, and brush with Italian dressing. Sprinkle with cheese and bake for 20 minutes, until heated through and cheese is melted. Serve with warm spaghetti sauce for dipping. ","[Chardonnay, Chianti, Montepulciano, Barbera]" 45591,"Spiky Candy Corn Cupcakes 1 can white frosting Yellow food coloring 1/2 dozen store-bought un-iced vanilla cupcakes 1 large bag yellow, orange, and white candy corn Instructions: In a bowl stir together the white frosting with enough yellow food coloring to match the color of the bottom of the candy corn. Ice the cupcakes with the yellow frosting. Starting from the center and working your way outwards in a circular pattern, put the candy corn on the icing of each cupcake. Arrange the cupcakes on a platter and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 45592,"Full Moon 1 1/2 ounces hot water 1 ounce orange liqueur
1 ounce almond liqueur
1 ounce honey
1/2 ounce fresh lemon juice, plus 1 lemon wedge, for garnish Blueberries, for garnish
Instructions: Put the hot water, orange liqueur, almond liqueur, honey and lemon juice in a glass and stir. Garnish with a lemon wedge and some blueberries. ","[Prosecco, Moscato, Vinho Verde]" 45593,"Fried Pickle Po' Boy 1/2 cup mayonnaise 1/4 teaspoon Louisiana-style hot sauce, plus more for serving 2 teaspoons paprika 1/2 cup milk 1 large egg 1/4 cup all-purpose flour 1/4 cup cornstarch 1/4 cup cornmeal 1 teaspoon garlic powder 1/2 teaspoon onion powder Pinch of cayenne Kosher salt and freshly ground black pepper 2 cups vegetable oil, for frying 40 cold dill pickle slices, patted dry Four 8-inch New Orleans-style French loaves 1 cup thinly shredded romaine lettuce 3 plum tomatoes, sliced into 1/4-inch slices (12 slices) Instructions: Combine the mayonnaise, hot sauce and 1 teaspoon of the paprika in a medium bowl. Beat the milk and egg in a separate medium bowl. Put the flour in a shallow dish. Combine the cornstarch, cornmeal, garlic powder, onion powder, cayenne, 2 teaspoons salt, a few grinds of black pepper and remaining 1 teaspoon paprika in another shallow dish.
Heat the oil in a medium saucepan over medium heat until a deep-frying thermometer registers 375 degrees F.
Dip the pickle slices first in the flour, tapping off any excess, then in the egg mixture. Then press them in the cornmeal mixture to coat. Fry in batches, turning once, until golden, about 3 minutes. Drain on paper towels.
Split the loaves down the middle lengthwise but do not cut all the way through. Spread 2 tablespoons of the mayonnaise mixture on each loaf. Top each with 1/4 cup lettuce and 3 tomato slices. Stuff 10 fried pickles into each sandwich. Serve with more hot sauce.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 45594,"Fruity Chicken Salad 2 tablespoons non-fat mayonnaise (recommended: Miracle Whip Free) 2 tablespoons fat-free sour cream 1/4 cup orange juice 2 boneless, skinless chicken breast halves, cooked and cubed 1 cup sliced strawberries 2 kiwis, sliced 2/3 cup canned Mandarin oranges in light syrup, drained 8 lettuce leaves 3 tablespoons chopped cashews Instructions: Combine mayonnaise, sour cream, and orange juice in a nonreactive bowl. Add chicken, strawberries, kiwi, and oranges, and toss to coat. Cover and refrigerate for 2 hours. Serve on lettuce leaves, topped with cashews. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 45595,"Grilled Tuscan Steak with Fried Egg and Goat Cheese 4 (8 ounce) rib-eye steaks Salt and freshly ground black pepper 2 tablespoons herbs de Provence 2 tablespoons, plus 2 teaspoons olive oil 4 eggs 2 ounces goat cheese, crumbled 2 tablespoons chopped fresh parsley leaves Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks with salt and pepper. Sprinkle both sides of each steak with the herbs de Provence. Drizzle with 2 tablespoons of the olive oil. Grill for about 6 to 8 minutes per side for medium-rare. Remove the steaks from the heat and allow to rest. Meanwhile, in a medium skillet, heat the remaining olive oil over medium-high heat. Crack the eggs directly into the pan, seasoning quickly with salt and pepper. Cook until egg whites are set, about 2 to 3 minutes. To serve: Place the steaks on 4 serving plates. Carefully place the eggs on top of each steak. Sprinkle with the crumbled goat cheese. Garnish with the chopped parsley and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 45596,"Onion Rings 2 tablespoons chaat masala 2 tablespoons cumin seeds, toasted and ground
1 tablespoon red chili powder 1 tablespoon dried mint 1 cup buttermilk 1 tablespoon tandoori masala 2 large yellow onions, peeled, cut into 1/8-inch-thick rings Vegetable oil, for frying 2 cups all-purpose flour Kosher salt Instructions: For the onion ring masala: Combine the chaat masala, ground cumin, chili powder and mint.
Mix together the buttermilk, tandoori masala and 2 teaspoons of the onion ring masala. Add the onion rings and press to coat. Marinate covered in the refrigerator for at least 1 hour. Fill a large Dutch oven halfway with vegetable oil and heat to 375 degrees F. Mix together the flour and 2 tablespoons onion ring masala in a shallow bowl or large dish. Dredge the onions in the seasoned flour in batches, coating each ring evenly. Shake off any excess flour and carefully place the rings into the hot oil. Fry in batches until golden brown, turning to cook evenly and prevent sticking, about 3 minutes. Remove from the oil and drain on paper towels. Season the fried onion rings with more onion ring masala and salt, and repeat with the remaining onions. Make sure the vegetable oil comes back up to 375 degrees F in between batches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 45597,"Tiny Lavender Shortbread Bites Cooking spray or softened unsalted butter for pan 3/4 cup (90 grams) confectioners\u2019 sugar 1 cup (226 grams) unsalted butter, melted and cooled slightly 1 tablespoon plus 1 teaspoon culinary-grade lavender buds, roughly chopped 1/2 teaspoon kosher sea salt 2 cups (260 grams) all-purpose flour 1 tablespoon granulated sugar Instructions: Heat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or softened butter. Line with a long sheet of parchment paper that extends up and over two opposite sides of the pan. Whisk together the confectioners\u2019 sugar and butter in a large bowl. Sprinkle 1 tablespoon of the lavender and the salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour with a flexible spatula just until the last streak disappears. Scrape the dough into the prepared pan and press it into the bottom with your hands. Rub the remaining teaspoon of lavender into the granulated sugar in a small bowl and sprinkle over the shortbread. Bake for 30 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and immediately slice the shortbread, still in the pan, into 16 squares, using a sharp paring knife. Then slice each square in half diagonally to make 32 tiny triangles. Once cooled to room temperature, lift the shortbread from the pan with the parchment overhang. Run a butter knife around the edges if it resists. Keep the shortbread in an airtight container on the counter for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 45598,"Hot Ham and Cheese Wreath 2 8-ounce tubes refrigerated crescent roll dough 1/4 cup jalape?o jelly 6 ounces deli ham, sliced paper thin 3 ounces gruyre cheese, shredded (about 1 cup) 3 ounces pepper Jack cheese, shredded (about 1 1/4 cups) 1 to 2 jalape?o peppers, thinly sliced Instructions: Preheat the oven to 375? F. Line a large baking sheet or pizza pan with parchment paper or nonstick foil. Place a 4 1/2-inch-diameter bowl upside down in the center of the baking sheet and use it as a guide (it will be the center of your wreath). Separate the dough into triangles and arrange on the parchment around the bowl with the long points facing outward as the \u201crays\u201d and the wide bases in the center with the edges overlapping. Brush with the jalape?o jelly. Remove the bowl. In a small bowl, mix the ham, gruyre and pepper Jack, then sprinkle the mixture on the dough, creating a ring around the center of the circle. Pull the points of dough from the outer edge over the filling and tuck under the center rim of the dough circle. The filling will show and that\u2019s OK! Top with jalape?o slices all the way around. Bake, rotating the pan halfway through, until golden all over, 20 to 30 minutes. Allow to cool slightly before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 45599,"Rib-Eye Steak with Caponata 1 large eggplant (about 1 pound) 1 red bell pepper 1/4 cup extra-virgin olive oil 1/2 onion, diced 2 stalks celery, diced Kosher salt and freshly ground pepper 2 cloves garlic, sliced 1 red heirloom tomato, peeled, seeded and diced 2 teaspoons sugar 2/3 cup green olives, pitted and diced 1/2 cup drained capers 1/2 cup golden raisins 1/2 cup sherry vinegar 1/2 ounce bittersweet chocolate (85% cacao), finely grated 2 tablespoons chopped fresh parsley 8 fresh basil leaves, chiffonade 3 1 1/2-pound bone-in rib-eye steaks (about 2 inches thick) Extra-virgin olive oil, for brushing Kosher salt and freshly ground pepper Instructions: One day before serving, make the caponata: Preheat a grill to medium high. Pierce the eggplant all over with a fork. Grill, turning often, until charred all over and softened, 25 to 30 minutes. Meanwhile, coat the bell pepper with 1 teaspoon olive oil. Grill, turning as needed, until charred all over, about 15 minutes. Transfer the vegetables to separate bowls; cover the pepper and let cool. Peel the charred skin from the pepper (do not rinse). Cut in half, discard the seeds and finely dice. Remove the skin from the eggplant. Cut in half lengthwise and scoop out the seeds. Return the pulp to the bowl and set aside until juicy, about 15 minutes. Transfer the eggplant to a cutting board and finely chop; reserve the juices that have collected in the bowl. In a medium heavy saucepan, heat the remaining 3 tablespoons plus 2 teaspoons olive oil over medium-high heat. Add the onion and celery, season with salt and pepper and saute until the onion begins to soften, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the diced bell pepper, tomato and sugar and saute until the tomato softens, about 3 minutes. Add the olives, capers, raisins and the eggplant and eggplant juices and cook 3 minutes. Stir in the vinegar and chocolate. Reduce the heat to low and cook gently, stirring occasionally, for 15 minutes to allow the flavors to blend. Transfer to a bowl and let cool. Cover and refrigerate overnight. Preheat a grill to medium high and prepare for indirect grilling: For a charcoal grill, bank the hot coals to one side and leave the other half empty. For a gas grill, preheat all the burners, then turn off half the burners and keep the others on medium-high heat. Grill the steak: Pat the meat dry with paper towels. Lightly brush with olive oil and season with salt and pepper. Place the steaks on indirect heat (the unlit side of the grill); cover and cook, turning halfway through, until an instant-read thermometer inserted into the center registers 110 degrees F, about 30 minutes. Transfer to direct heat and cook, turning, until the steaks are charred and the thermometer registers 125 degrees F to 130 degrees F for medium-rare doneness, 4 to 6 more minutes. Transfer to a cutting board and let rest 10 minutes. Stir the parsley and basil into the caponata; season with salt and pepper. Carve the meat from the bones and slice against the grain. Serve with any collected juices and the caponata. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 45600,"Whipped Chocolate Buttercream 1 cup good quality dark chocolate (recommended: Guittard) 1/2 cup (1 stick) room temperature salted butter 2 tablespoons heavy cream 1 teaspoon vanilla (recommended: Nielsen Massey) 1 tablespoon coffee-flavored liqueur (recommended: Kahlua) 1 pound sifted confectioners' sugar Instructions: