Instructions: In a blender or food processor coarsely puree tomatoes with juice and in a heavy saucepan stir together with remaining ingredients. Simmer sauce, stirring occasionally, 40 minutes, or until slightly thickened. Sauce may be made ahead, cooled completely, uncovered, and chilled, covered, 2 days or frozen 1 month. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 11797,"Shrimp Scampi with Artichokes 2 tablespoons olive oil 4 large cloves garlic, minced (about 4 teaspoons) 2 medium shallots, thinly sliced (about 1/3 cup) 1 1/4 pounds large shrimp (about 20), peeled and deveined 1 (11-ounce) package frozen artichoke hearts, thawed, or 1 (14-ounce) can artichoke hearts, rinsed, drained, and quartered 1/3 cup dry white wine 2 tablespoons fresh lemon juice 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: Heat the oil in a large skillet over medium heat. Add garlic and shallots and cook, stirring until softened but not browned, 2 to 3 minutes. Add shrimp, artichoke hearts, wine, and lemon juice and cook until the shrimp are cooked through, 3 to 4 minutes. Stir in the parsley, salt and pepper. Divide among 4 plates, garnish with additional parsley, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11798,"White Chocolate Covered Cherry Martini Ice 1 part white chocolate liqueur 1 part vanilla flavored vodka 1 tablespoon grenadine, per glass Maraschino cherries, for garnish Instructions: To a pitcher filled with ice, add white chocolate liqueur and vodka. Shake to chill and strain into martini glass. Slowly pour a small amount of grenadine along edge of glass. (It will sink to bottom.) Garnish with a maraschino cherry on rim of glass. ","[Prosecco, Moscato, Sauvignon Blanc, Riesling]" 11799,"Fried Catfish 1 cup whole-grain Dijon mustard 1 tablespoon hot sauce 1 large egg white, lightly beaten 1 pound thin catfish fillets About 4 cups canola oil, for frying 1/2 cup yellow cornmeal 1/2 cup all-purpose flour Coarse salt and freshly ground black pepper Coarse salt and freshly ground black pepper
Country Remoulade, recipe follows, for serving Beer Batter Hushpuppies, recipe follows, for serving 1 cup mayonnaise 1 tablespoon chopped fresh chives 1 tablespoon freshly squeezed lemon juice 1 tablespoon whole-grain Dijon mustard 1/2 teaspoon hot sauce, or to taste 2 to 3 green onions, white and pale green parts only, finely chopped 1 stalk celery, very finely chopped 1 clove garlic, finely chopped Coarse salt and freshly ground black pepper About 4 cups canola oil, for frying 2 cups white or yellow cornmeal 2 teaspoons baking powder Pinch of cayenne pepper Coarse salt and freshly ground black pepper 1 cup beer, plus more if needed 2 large eggs 1 onion, very finely chopped Instructions: In a large bowl, stir together the mustard, hot sauce and egg white. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour.
Pour the oil into a Dutch oven, filling it no more than one-third full. Heat the oil over medium heat until it reaches 350 degrees F on a deep-fry thermometer. Line a plate with paper towels and set by the cooktop. In a shallow dish, combine the cornmeal and flour and season with salt and pepper.
Remove the fish from the marinade and sprinkle with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, 2 minutes total. Remove with a slotted spoon to the prepared plate.
Serve with Country Remoulade and Beer Batter Hushpuppies. In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper. Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled. In a large cast-iron Dutch oven, heat the oil over high heat until it reaches 375 degrees F on a deep-fry thermometer. To make the batter, in a large bowl, whisk together the cornmeal, baking powder, cayenne pepper and 1 teaspoon salt. In a second bowl or large liquid measuring cup, combine the beer, eggs and onions. Add some salt and pepper and whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. (The mixture should resemble wet sand; add more beer, if needed.) Line a plate with paper towels and set by the cooktop. To fry the hushpuppies, scoop up the batter using a medium ice cream scoop and drop it into the hot oil without crowding. Fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes. Remove with a slotted spoon to the prepared plate. Adjust the heat to maintain the proper temperature and repeat with the remaining batter. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11800,"Egg Mchogan 1 loaf brioche 1 pound French ham, thinly sliced 1 cup grated Gruyere cheese 2 tablespoons butter 3 eggs Instructions: Preheat oven to 350 degrees. Slice 6 (1/2-inch) thick pieces out of the brioche loaf. Top 3 of the slices with thinly ham and the grated cheese. Place on a baking sheet and cook for approximately 5 minutes or until the cheese is melted and golden brown. Take a glass and cut out the middle of the other 3 slices of brioche. Heat the butter in a medium saute pan until hot and bubbly. Add the hollowed out slices and crack an egg in the middle of each piece. After 1 minute flip the slice over and cook 1 minute. Remove from the pan and place together with the ham and cheese, creating a sandwich. Serve hot. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 11801,"Chocolate-Dipped Frozen Bananas 8 medium bananas, peeled 8 wooden popsicle sticks 32 ounces semisweet chocolate, chopped or chips 4 tablespoons unsalted butter Instructions: Dipping decorations: granola, chopped nuts, sprinkles, jimmies, crushed cookies, and toasted coconut Line a sheet pan with waxed paper. Cut 1-inch off the end of each banana. Insert a popsicle stick into the cut-end of each banana, pushing the stick halfway in, leaving the other end exposed for use as a handle. Place the bananas on the sheet pan and freeze 1 hour. Melt the chocolate and butter in a bowl over a saucepan of simmering water, stirring occasionally. Arrange the dipping decorations on several flat plates. Working with 1 banana at a time, dip it in the chocolate and turn to completely coat (spoon some on, if needed). Roll the dipped banana in the desired decorations, transfer to the sheet pan, and return to the freezer. Once frozen, store the bananas in an airtight container. Serving suggestion: To serve at a kid's party, paint a hunk of styrofoam and stick the banana handles in the top, so they stand upright. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 11802,"Papeta par Eda 4 tablespoons extra-virgin olive oil or vegetable oil 3 red onions (about 1 pound), thinly sliced
1 tablespoon peeled and grated fresh ginger
1 to 5 Thai green chiles or 1 to 2 serrano peppers (depending on your spice level), finely chopped
3 cloves garlic, grated
1 tablespoon unsalted butter
3 Yukon gold potatoes (about 1 pound), peeled, cut into approximately 1/8-inch slices and soaked in a large bowl of water
Kosher salt and freshly ground pepper
1/2 cup chopped fresh cilantro leaves and tender stems
6 large eggs Instructions: Heat the oil in a large heavy skillet over medium-high heat. Add the onions and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the ginger, chiles and garlic and cook, stirring occasionally, until the raw smell goes away, about 3 minutes. Add the butter, potatoes and 2 teaspoons salt and gently stir to combine. Lower the heat to medium and cook, occasionally gently turning over the potato and onion mixture from the bottom, until the potatoes are just cooked, but still firm, about 10 minutes. Some of the potatoes should have nice crispy edges and some of the onions should be caramelized.
Add most of the cilantro (reserving some for garnish) and gently stir in. Adjust the salt to taste. Gently flatten out the mixture and make 6 evenly spaced nests in it using the back of a spoon. Crack an egg into each nest.
Pour 2 tablespoons of water around the edge of the skillet. Cover the skillet, lower the heat to medium-low and cook until the egg whites are set and the yolks are still slightly wobbly, 8 to 10 minutes. (Open the lid and peek every few minutes to make sure the eggs are not getting overcooked.)
Sprinkle with some salt and pepper and garnish with the remaining cilantro.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11803,"Pork Meatballs 2 pounds ground pork (lean but not too lean), cut from the pork shoulder Kosher salt 2 teaspoons chili flakes 2 teaspoons fennel seeds 2 eggs 1/2 cup sour cream 2/3 cup tightly packed curly parsley leaves with stems, washed, dried and chopped 1 cup freshly grated Parmesan 1 cup bread crumbs, toasted 1/4 to 1/2 cup vegetable oil, plus 1 tablespoon for testing My Mother's Marinara Sauce, recipe follows 4 tablespoons extra-virgin olive oil 2 large yellow onions, peeled, halved and diced 10 cloves garlic, peeled, halved and cut into thin slices 2 to 3 teaspoons red pepper flakes 2 teaspoons granulated sugar Kosher salt 3 medium carrots, peeled and grated One 28-ounce can whole peeled tomatoes 4 cups water, divided, plus more as needed 1 cup basil leaves, washed Freshly grated Parmesan Instructions: Add the meat to a large bowl, spread it out and season with salt, to taste. Add the remaining ingredients leaving the bread crumbs until last. Mix until all the ingredients are combined. Create a small patty and test it in a small saute pan in 1 tablespoon of oil. When browned on both sides, taste and re-season the meat mixture, if needed. Roll the mixture into about 20 to 25 or so balls that are about 2 inches in diameter. Heat the vegetable oil in a large skillet over high heat. When the oil begins to smoke lightly, shut off the heat to avoid splattering, add the meatballs in a single layer and spread them somewhat apart so they have a chance to brown instead of steam. You may need to do this in batches. Brown the meatballs, over high heat, turning them so they brown all around. Treat them like hamburgers and cook them until they are medium-rare, about 3 to 5 minutes. Touch them to make sure they are still tender in the center. Use a slotted spoon or spatula to remove them from the pan to a tray and cook off the remaining balls, if needed. Add the meatballs to the hot tomato sauce and allow them to bubble slightly and simmer over very low heat for a few minutes. Shut off the heat and allow the mixture to rest for a few additional minutes before serving. Heat the olive oil in a large skillet over medium heat. Add the onions, the garlic, red pepper flakes, and sugar and season with salt, to taste. Stir in the carrots and re-season with salt. Cook for about 2 minutes, and then add canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook over medium heat, stirring from time to time, about 5 to 10 minutes. Add half of the water to prevent the veggies from getting too dry and continue cooking another 10 minutes. Taste for seasoning. The tomatoes should be fairly broken down and the flavors coming together. Add remaining water, as needed, and cook for an additional 10 minutes. The sauce cooks about as long as it takes to make the meatballs from start to finish, about 45 minutes. Stir in the basil leaves and season with Parmesan. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 11804,"Drunken Noodles (Phat Ke Mao) 48 ounces fresh flat rice noodles 4 ounces seasoning soy sauce
3 ounces oyster sauce
3 ounces sweet soy sauce
2 ounces sugar
1 ounce white vinegar
6 Thai bird chiles 5 cloves garlic 6 ounces vegetable oil
1 1/2 pounds chicken breasts, sliced
12 ounces sliced green bell pepper
12 ounces chopped onion 30 cherry tomatoes
1 1/2 ounces fresh basil leaves 12 ounces lettuce leaves
Instructions: Unfold the noodles and divide into four portions. In a mixing bowl, combine the seasoning soy sauce, oyster sauce, sweet soy sauce, sugar and vinegar; stir well and set aside. Mince the Thai bird chiles and garlic and add to a separate mixing bowl. Set aside. Heat a wok over medium-high heat. Add the vegetable oil and the minced garlic and chiles; stir for 10 seconds, until just golden brown. Add the chicken and cook thoroughly. Add the bell peppers, onions, cherry tomatoes and basil; cook for 1 minute. Add the noodles and stir-fry for another minute. Add the sauce and cook until the noodles turn light brown. Place the lettuce leaves on six serving bowls. Divide the contents of the wok among the leaves, and serve. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 11805,"Lemon Limeade 2 cups sugar 1 1/2 cups lemon juice
1/2 cup lime juice
1 lemon, sliced
1 lime, sliced
Instructions: In a large saucepan, heat the sugar and 2 cups water until the sugar is dissolved and the mixture is hot. Allow to cool, and then place into a large drink dispenser or jug. Add the lemon juice and lime juice and stir. Fill with ice and top with 1 gallon (16 cups) cold water. Add the lemon and lime slices. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 11806,"Rolled Turkey Breast with Herbs and Walnuts 1 cup fresh flat-leaf parsley leaves 1 cup fresh spinach leaves 1 stick unsalted butter, at room temperature, plus 2 tablespoons, melted, for brushing 1/2 cup grated Parmesan 1/4 cup walnuts 2 tablespoons fresh rosemary leaves 2 tablespoons fresh thyme leaves 2 cloves garlic, smashed and peeled Kosher salt and freshly ground pepper 1 (3 1/2-pound) boneless turkey breast half, with skin, butterflied Instructions:

1. Position the oven rack in the center of the oven and preheat to 400 degrees F.
2. Pulse the parsley, spinach, 1 stick butter, Parmesan, walnuts, rosemary, thyme, garlic, 1/2 teaspoon salt, and pepper to taste in a food processor until smooth.
3. Place the turkey, skin-side down, on a work surface. Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey. Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll. Tuck in the ends to prevent them from overcooking. Tie the roll with kitchen twine at about 1 1/2-inch intervals.
4. Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper. Roast for 25 minutes, then lower the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the thickest part of the turkey registers 150 to 160 degrees F, about 55 minutes. Let rest for 25 minutes before slicing.
5. Remove the twine and slice the turkey. Arrange on a platter and drizzle with the pan juices. Serve.
6. Position the oven rack in the center of the oven and preheat to 400 degrees F.
7. Pulse the parsley, spinach, 1 stick butter, Parmesan, walnuts, rosemary, thyme, garlic, 1/2 teaspoon salt, and pepper to taste in a food processor until smooth.
8. Place the turkey, skin-side down, on a work surface. Sprinkle with 1/2 teaspoon salt and some pepper; spread the herb mixture over the turkey. Fold the tenderloin, if intact, into the center, and roll the breast up into an even roll. Tuck in the ends to prevent them from overcooking. Tie the roll with kitchen twine at about 1 1/2-inch intervals.
9. Place the roll on a foil-lined baking sheet, brush with the melted butter, and sprinkle all over with salt and pepper. Roast for 25 minutes, then lower the oven temperature to 350 degrees F and cook until an instant-read thermometer inserted into the thickest part of the turkey registers 150 to 160 degrees F, about 55 minutes. Let rest for 25 minutes before slicing.
10. Remove the twine and slice the turkey. Arrange on a platter and drizzle with the pan juices. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11807,"Pan Seared T-Bone Steak 1 1/2 pounds bone-in T-bone or porterhouse steak, 1 1/2 to 2 inches thick (see Cook's Note) Kosher salt and freshly ground black pepper 1 tablespoon canola oil Instructions: Preheat the oven to 450 degrees F. A half-hour before cooking, remove steak from refrigerator.
    Heat a large skillet over high heat. Pat steak dry and season generously with salt and pepper. Add oil to hot skillet and when it begins to smoke add steak. Reduce heat slightly and cook steak until browned, about 4 minutes on each side. Transfer skillet to the oven. Roast until an instant-read thermometer inserted sideways into the steak registers 120 degrees F for medium-rare, about 6 to 8 minutes. Transfer steak to a cutting board and let it rest for 10 minutes. Cut steak from the bone and carve meat across the grain.
    ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 11808,"Tall, Dark and Handsome 1 packet cocoa mix, for glass rim (recommended: Nestle) 2 shots vanilla vodka (recommended: Stoli Vanilla) 1/2 shot coffee liqueur 1/2 shot chocolate liqueur Instructions: Wet rim of martini glass on a damp paper towel and dip into cocoa mix; set aside. Add remaining ingredients to a cocktail shaker filled with ice. Stir and strain into martini glass. ","[Merlot, Cabernet Sauvignon, Port]" 11809,"Packer Brats 4 pounds bratwurst 12 (12-ounce) cans light beer 1 onion, sliced 2 tablespoons chopped garlic 8 round hard rolls or 16 bratwurst or hoagie buns, split Butter Kraut, recipe follows Ketchup, for serving Brown mustard, for serving Chopped onion, for serving 1 (16-ounce) package sauerkraut, drained 1/2 (12-ounce) bottle beer
    8 tablespoons (1 stick) butter Instructions: Pierce the brat casing multiple times with a fork prior to boiling.
    In a large pasta pot, add beer. Add onion and garlic. Bring to a boil. Add brats. Allow beer to come back to a boil, reduce heat and simmer 20 minutes.
    Meanwhile, preheat an outdoor grill to medium heat.
    Remove brats from beer, pat dry and grill, turning frequently, until brats are browned all over, about 8 to 10 minutes.
    To serve brats \Classic Style, serve 2 brats each on round, hard rolls with Buttered Kraut and brown mustard.
    To serve brats \Stadium Style, serve 1 brat on a brat or hoagie pun with ketchup, mustard, onion and Buttered Kraut.
    Place sauerkraut in a medium saucepan over medium-high heat (this can also be done in a saucepan on the grill while grilling the brats). Add beer and cook until liquid is almost completely reduced. Add butter, cook, stirring frequently, until butter is melted and absorbs into the kraut, about 5 to 10 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 11810,"Rooster Apple Sour 2 honeycrisp apples 2 cinnamon sticks 1/2 cup plus 2 tablespoons sugar 1/2 ounce fresh lime juice 2 ounces rye whiskey, preferably Rittenhouse Dried apple slice, for garnish Instructions: Make the apple jam: Peel, core and cube the apples. Combine in a saucepan with the cinnamon sticks and 2 tablespoons sugar; cover and bring to a simmer over medium-low heat. Uncover and cook, stirring occasionally, until soft, about 20 minutes. Let cool. Meanwhile, make the simple syrup: Combine 1/2 cup each sugar and water in a saucepan and bring to a boil over medium heat, stirring until the sugar dissolves. Remove from the heat and let cool. Make the cocktail: Combine 1 teaspoon of the apple jam, 1/2 ounce simple syrup, the lime juice and whiskey in a cocktail shaker with ice. Shake vigorously and strain into a martini glass. Garnish with a dried apple slice. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 11811,"Crispy Zucchini Chips with Parmesan Canola oil, for frying 2 1/2 cups unbleached all-purpose flour Kosher salt and freshly ground black pepper 2 eggs 2 cups buttermilk 1 teaspoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon granulated garlic 2 1/4 cups panko (Japanese breadcrumbs), finely ground 1 medium zucchini, finely sliced on the bias (2-3 inch pieces) Grated Parmesan, for garnish Chopped fresh parsley, for garnish Roasted Garlic Aioli, for serving, recipe follows 1 lemon, cut into wedges, for serving 2 to 3 whole heads garlic Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 cup mayonnaise 1/3 cup fresh lemon juice 2 tablespoons grated Parmesan 1/2 tablespoon Dijon mustard 1/8 teaspoon cayenne pepper Dash Worcestershire sauce Chopped fresh parsley, for garnish Instructions: Pour a couple inches of oil into a large, shallow, heavy gauge or cast-iron pot. Heat over medium heat until a deep-fry thermometer reads 350 degrees F. Place the flour into a shallow, medium container. Sprinkle with salt and pepper. Whisk the eggs, buttermilk, oregano, thyme and granulated garlic in another shallow, medium container. To a third shallow container, add the panko crumbs. Sprinkle with salt and pepper.
Working in batches, dredge the the zucchini in the flour, patting off the excess. Next, dip into the buttermilk mixture. Moisten completely, and allow the excess liquid to drip away. Place the zucchini into the panko crumbs and coat evenly. As you work, lay the zucchini chips onto a parchment-lined baking sheet. Once the oil is ready, fry the zucchini chips in batches, until they are a crispy golden brown, 2 to 4 minutes. Transfer the fried zucchini to paper-towel-lined dish and drain. Serve the crispy zucchini on a platter immediately. Sprinkle with Parmesan and parsley, and serve with Roasted Garlic Aioli and lemon wedges Preheat the oven to 425 degrees F.
Take the whole heads of garlic and cut the tops off to expose the garlic cloves. Place on a large piece of aluminum foil and drizzle lightly with olive oil and sprinkle with salt and pepper. Wrap up the foil into a tight pouch, and then place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins (you'll need 1/3 cup). In a food processor, combine the roasted garlic, mayonnaise, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce and some salt and pepper. Pulse until well combined. Refrigerate to allow the flavors to meld together. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11812,"Winter Minestrone and Garlic Bruschetta Good olive oil 4 ounces pancetta, 1/2-inch-diced 1 1/2 cups chopped yellow onions 2 cups (1/2-inch-diced) carrots (3 carrots) 2 cups (1/2-inch-diced) celery (3 stalks) 2 1/2 cups (1/2-inch-diced) peeled butternut squash 1 1/2 tablespoons minced garlic (4 cloves) 2 teaspoons chopped fresh thyme leaves One 26-ounce can or box diced tomatoes, such as Pomi 6 to 8 cups chicken stock, preferably homemade 1 bay leaf Kosher salt and freshly ground black pepper One 15-ounce can cannellini beans, drained and rinsed 2 cups cooked small pasta, such as tubetti 8 to 10 ounces fresh baby spinach leaves 1/2 cup good dry white wine 2 tablespoons store-bought pesto Garlic Bruschetta, recipe follows Freshly grated Parmesan cheese, for serving 1 French baguette Good olive oil 1 clove garlic, cut in half lengthwise Instructions: Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften. Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it's too thick, I add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste. Serve large shallow bowls of soup with a bruschetta on top. Sprinkled with Parmesan cheese, drizzle with olive oil and serve hot.
Preheat the oven to 425 degrees. Slice the baguette at a 45 degree angle in 1/2-inch-thick slices. Brush both sides of the bread with olive oil and bake for 6 minutes, until lightly toasted. Take the slices out of the oven and rub the surface of each one with the cut clove of garlic. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 11813,"Sauteed Green Beans and Mushrooms 6 tablespoons canola oil 1 pound haricot verts, cleaned and blanched Kosher salt and fresh cracked pepper 2 cups sliced button and oyster mushrooms 1 shallot, sliced 2 cloves garlic, sliced 1 teaspoon chopped fresh rosemary 1 teaspoon chili flakes Splash sherry vinegar 1 tablespoon thinly sliced fresh mint Instructions: In a large saute pan, heat 3 tablespoons of the oil over medium-high heat. Add the haricot verts and season with salt and pepper. When they begin to brown, about 5 minutes, remove from the pan and add the remaining 3 tablespoons oil with the mushrooms. Brown the mushrooms, about 8 minutes, and then add the shallots, garlic, rosemary and chili flakes and cook until softened, about 3 minutes. Season with salt and pepper. Return the beans to the pan and add the sherry vinegar. Stir in the mint and cook until just fragrant. Season as needed.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11814,"Pineapple Upside-Down Cake 5 tablespoons unsalted butter, plus more for preparing the pan 1/2 cup firmly packed dark brown sugar 1 tablespoon dark rum 3/4 small fresh pineapple, peeled 1 1/2 cup cake flour 1 1/4 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon fine salt 3/4 cup unsalted butter (1 1/2 sticks), at room temperature 1 1/4 cups sugar 3 large eggs, at room temperature 1/2 cup whole milk, at room temperature Instructions: Place a rack in the middle of the oven and preheat to 350 degrees F. Cut out a circle of parchment or wax paper and place it in the bottom of a 9 x 2-inch round cake pan. Lightly butter the sides of the pan.
To make the topping: Heat a small saucepan over medium-high heat. Add the butter and cook, stirring occasionally, until it's browned and has a nutty aroma, about 5 minutes. Remove from the heat and whisk in the brown sugar and rum. Pour the butter-sugar mixture into the cake pan. Using a rubber spatula, spread the mixture out so it to covers the bottom of the pan.
Quarter the pineapple lengthwise, core, and slice it into about twenty 3/8-inch-thick slices. Arrange some of the pineapple slices in a slightly overlapping ring around the inside of the pan, leaving the center open. Place 3 of the slices in the center in a triangle pattern. Press the slices into the butter-sugar mixture.
To make the cake: Using a sieve over a large bowl, sift together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large bowl with a hand-held electric mixer, combine the butter and sugar and mix at a low speed until just incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
Add the eggs one at time, waiting for each one to be fully incorporated before adding the next.
Reduce the speed of the mixer to low. Add the flour mixture in 3 additions alternating with the milk in 2 additions. Raise the speed to medium and mix briefly until a smooth batter is formed.
Pour the batter onto the pineapple-lined pan. Place the pan on a baking sheet and bake the cake, rotating the pan once during cooking, until golden brown and a toothpick inserted in the center of the cakes comes out clean, about 45 to 55 minutes. Remove the cake from the oven and let cool for 5 minutes. Run a knife around the edge of the pan to release the cake. Carefully invert the cake onto a serving plate and remove the parchment paper. Let cool completely before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11815,"Beef Jerky 2 pounds beef or buffalo sirloin, trimmed of fat and sinew 1/4 cup soy sauce 3 tablespoons brown sugar 3 cloves garlic, peeled and smashed 2 tablespoons Worcestershire sauce 1 tablespoon liquid smoke 2 teaspoons red pepper flakes 2 teaspoons onion powder 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon freshly ground black pepper Instructions: Slice the meat into strips against the grain, 1/4-inch thick and 1-inch wide. (If necessary, freeze the meat for up to 2 hours to facilitate slicing.) In a large, wide bowl, combine the remaining ingredients. Place the meat in the marinade, cover, and refrigerate to marinate overnight, turning occasionally. Preheat the oven to its lowest setting, between 145 and 150 degrees F. Line 2 large baking sheets with foil and top with 2 heavy wire racks. Drain the meat, pat dry, and arrange evenly on the racks without touching. Place in the oven, leaving the oven door open a crack for air circulation. Leave in the oven until dry, but still firm (not spongy or brittle), 10 to 12 hours, depending upon the thickness of the meat, turning once or twice during the process. Remove from the oven and store in waxed paper at room temperature for up to 2 days. Wrap in plastic and refrigerate to store for up to 1 week. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 11816,"Spicy Black Bean Soup 1 1/2 tablespoons vegetable oil 2 cloves garlic, finely chopped
1 medium onion, chopped
1/2 jalapeno, finely chopped
Kosher salt 3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
2 cups low-sodium chicken broth
Two 15-ounce cans black beans, not drained Fresh cilantro sprigs, for serving Sour cream, for serving Instructions: Heat the oil in a medium saucepan over medium heat. Add the garlic, onions, jalapenos and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 6 minutes. Add the cumin and coriander and cook, stirring, until fragrant, about 1 minute. Add the chicken broth and black beans with their liquid. Increase the heat to medium high and bring to a boil. Reduce the heat to low and simmer, covered, for 10 minutes. Transfer about three-quarters of the soup to a blender and blend until smooth (be careful when blending hot liquids). Return the soup to the saucepan and season with salt. Serve topped with cilantro and sour cream. ","[Malbec, Tempranillo, Garnacha, Barbera]" 11817,"Corn with Chipotle-Lime Butter 4 ears corn (about 8 ounces each) Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter, at room temperature 2 teaspoons finely grated lime zest 2 teaspoons chopped fresh mint 1 teaspoon chipotle chili powder 1/2 teaspoon granulated garlic Instructions: Peel back the husks from the cobs; remove the silk and discard. Place under running water and run your hands down the length of the cob to remove any silk that remains. Bring a large pot of water to a boil and salt generously. Add the corn cobs and cook, uncovered, until tender, 3 to 6 minutes, depending on the size of the kernels. Meanwhile, mix the butter, lime zest, mint, chili powder, garlic and 1/2 teaspoon salt in a medium bowl until well blended. When the corn is done, drain it in a colander and transfer the cobs to a plate. Serve the corn right away with chipotle butter on the side or slathered on top.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 11818,"Ricotta Hazelnut Spread with Toast 1/2 baguette or other crusty bread 3 tablespoons extra-virgin olive oil Kosher salt 1/4 cup blanched hazelnuts 1 1/2 cups fresh ricotta 1 tablespoon finely chopped parsley Zest of 1 lemon Honey, preferably wildflower, for drizzling Instructions: Preheat the oven to 375 degrees F. Cut the baguette into 1/3-inch slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt. Arrange the bread on a baking sheet and toast in the oven until lightly golden, about 10 minutes. Spread the hazelnuts on a separate baking sheet and bake until lightly toasted, about 10 minutes. Let the nuts cool, then chop. Mix the ricotta, parsley and lemon zest in a serving bowl and season with salt. Top with the hazelnuts and drizzle with honey. Serve with the toasts. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 11819,"Thin Mint Cupcakes 2 cups crushed chocolate wafers 1 stick unsalted butter, melted 2 1/4 cups sugar 1 3/4 cups all-purpose flour 3/4 cup plus 1 tablespoon cocoa 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup whole milk 1/2 cup vegetable oil 2 teaspoons pure vanilla extract 1 cup boiling water 2 sticks unsalted butter, softened 2 cups confectioners' sugar Pinch of salt 1 teaspoon mint extract 1 drop green food coloring, optional 8 ounces bittersweet chocolate, chopped 1 tablespoon unsalted butter 1 cup heavy cream 2 teaspoons mint extract Instructions: Preheat the oven to 350 degrees F. Line 24 muffin cups with liners.
For the crust: In a small bowl, stir together the crushed cookies and butter until combined. Divide among the prepared cupcake cups. Using a small juice glass or your fingers, press the crumbs into the bottom of the cupcake liners. Bake until fragrant, about 8 minutes. Set aside to cool completely.
For the cupcakes: In a large bowl, whisk together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla and, using a hand mixer, beat on medium speed, 2 minutes. Stir in the boiling water. Pour the batter into the prepared cupcake liners (about 3/4 full). Bake until a wooden pick inserted in the center comes out clean, 17 to 20 minutes. Cool 10 minutes in the pan. Remove the cupcakes from the tins and transfer to a wire rack to cool completely.
For the buttercream: Meanwhile, in the bowl of an electric mixer, beat the butter until light and fluffy. Gradually add the confectioners' sugar until combined. Stir in the salt, mint extract and, if using, food coloring. Beat until creamy, about 2 minutes. Transfer the buttercream to a pastry bag fitted with a medium round tip.
Using an apple corer, remove the center of the cupcake down to the cookie crust. Fill the cupcakes with buttercream and smooth the tops with an offset spatula. Set aside. For the ganache: Place the chocolate in a medium bowl. In a medium saucepan, heat the butter and heavy cream until steaming (do not boil). Add the extract. Pour the hot cream over the chocolate and let stand 3 minutes. Using a rubber spatula, stir until smooth. Let cool slightly, about 5 minutes.
Dip the tops of the cupcakes into the melted chocolate (dipping until the chocolate meets the liner). Let the cupcakes set on a wire rack before serving, about 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11820,"Homemade \u2018Tato Bites 1 1/2 pounds Yukon Gold potatoes, peeled 8 ounces sweet potatoes, peeled
Vegetable oil, for frying
2 tablespoons all-purpose flour
1 tablespoon Miss Brown\u2019s House Seasoning Ketchup, for serving
1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Instructions: Bring a large saucepan of water to a boil. Add the potatoes and sweet potatoes and boil until they can be easily pierced with a knife, but still have some resistance in the center, 5 to 6 minutes. Drain and let cool. Use a box grater to finely shred the cooled potatoes into a large bowl. If necessary, remove any excess water by pressing the shredded potatoes with paper towels. Pour 2 inches of the oil into a large Dutch oven. Heat the oil until it registers 350 degrees F on a deep-fry thermometer. Meanwhile, stir the flour and Miss Brown\u2019s House Seasoning into the potatoes. Shape the potatoes into 42 discs, about 1 teaspoon of potato mixture per disc. Working in batches, fry the potato bites until browned and crispy, 2 to 3 minutes. Transfer to a paper towel-lined wire rack to drain and cool. Keep warm in a low oven or serve immediately with ketchup. Stir together the garlic powder, onion powder, sweet paprika, pepper and salt in a small bowl. Store in an airtight container. 1 tablespoon plus 2 teaspoons ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11821,"Breakfast Kiddie Kebab 24 pieces frozen cinnamon French toast bites 6 cooked breakfast sausage links, halved crosswise 12 honeydew melon balls
Maple syrup, for serving
Instructions: Prepare the French toast bites according to package instructions. Alternating among the three ingredients, fill six 8-inch skewers with 4 French toast bites, 2 sausage halves and 2 melon balls. Place the skewers on a serving platter and drizzle with maple syrup. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 11822,"Choc-Nanner-Nut Custards 20 vanilla wafers (recommended: Nilla Wafers) 2 teaspoons sugar Pinch salt 3 teaspoons butter, melted 1 banana, peeled and chopped 2 tablespoons brown sugar 2 tablespoons roughly chopped salted peanuts 2 tablespoons mini chocolate chips 2 egg yolks 1/2 cup heavy cream 1/8 teaspoon vanilla extract 1 teaspoon lemon zest Instructions: Preheat oven to 350 degrees F. In a food processor pulse vanilla wafers until reduced to crumbs. Continuing to pulse, add 1 teaspoon of the sugar and salt, then slowly drizzle in butter until completely combined. Divide mixture in half and pour into ramekins. Using the bottom of a small glass, press the crumbs into the ramekins to make a crust on the bottom. The crust should be about 1/4-inch thick. In a medium bowl combine banana, brown sugar, peanuts and chocolate chips. Divide this mixture in half and place in the bottom of each ramekin. In the same bowl, whisk together yolks, heavy cream, vanilla, zest and remaining 1 teaspoon of sugar until sugar is dissolved. Pour evenly into both ramekins and bake for 30 to 35 minutes or until a knife inserted in the center comes out clean. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 11823,"Tracie's Couscous Salad 1 box flavored couscous (garlic or Parmesan), cooked 1 can chickpeas 1 red bell pepper, finely chopped 1/2 Vidalia onion, chopped 1 English cucumber, peeled, seeded, and finely chopped 1 tomato, chopped 1/4 cup fresh parsley leaves, chopped 1/2 cup crumbled feta cheese Salt and freshly ground black pepper 1/4 cup olive oil 2 to 3 limes, juiced Instructions: In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11824,"Simple Blueberry Apple Pie 1 1/4 cups flour, plus extra for dusting Pinch of salt 1 stick butter, cut into small cubes and frozen 1/4 cup ice water 16 ounces fresh blueberries 2 Golden Delicious apples, cored, peeled and cut into 1/2-inch dice 1/2 cup sugar 1/4 cup cornstarch 1/2 teaspoon ground cinnamon 2 teaspoons fresh lemon juice Pinch of salt 2 tablespoons butter, cut into small cubes 1 egg 2 tablespoons turbinado sugar Special equipment: 9-inch pie pan Instructions: Preheat the oven to 400 degrees F. For the crust: In a food processor, add the flour and a nice pinch of salt. Pulse very lightly just to blend. Add the butter evenly around the flour and quickly pulse until the flour resembles small crumbles. Slowly pour the water through the spout until the dough begins to come together. Remove and quickly form into a disc. Tightly cover with plastic wrap. Refrigerate for 20 minutes. Meanwhile, for the filling: In a large bowl, add the blueberries, apples, sugar, cornstarch, cinnamon, lemon juice and a pinch of salt. Stir to combine and set aside. Remove the dough from the refrigerator and place on a lightly floured surface. Gently roll the disc into a circle big enough to fit into the pie pan and leave a 3-inch overhang. The dough should be about 1/8-inch thick. Using a pizza cutter, trim the edges of the dough. Place the dough into the pie pan and press gently against the bottom and sides to fit the dough into the pan. Pour in the fruit filling, and then scatter the butter evenly around the top of the pie. Fold the extra dough that's hanging off the edge over the top to create the top of the pie crust. Leave a hole in the center for ventilation. Whisk the egg with 1 teaspoon water and brush the top with egg wash and then sprinkle with the sugar. Place in the oven and bake until the crust is golden brown, about 35 minutes. Let the pie rest at least an hour before serving to let the filling set. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11825,"Peach Cobbler Pound Cake 4 tablespoons unsalted butter, melted 3 tablespoons light brown sugar 3 tablespoons granulated sugar 1/4 teaspoon ground cinnamon Pinch of kosher salt 2/3 cup all-purpose flour Nonstick cooking spray 8 tablespoons (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon baking powder 1/4 teaspoon baking soda Pinch of kosher salt 1 1/2 cups plus 2 tablespoons all-purpose flour (see Cook's Note) 1/2 cup buttermilk 2 firm ripe peaches, peeled and finely diced (about 1 1/2 cups) 2 firm ripe peaches, peeled and thinly sliced (about 2 1/2 cups) 2 tablespoons light brown sugar 1 teaspoon finely grated lemon zest 1/2 teaspoon pure vanilla extract 3/4 cup heavy cream 2 tablespoons sour cream 2 tablespoons light brown sugar Instructions: Preheat the oven to 325 degrees F. For the streusel topping: Whisk together the melted butter, brown sugar, granulated sugar, cinnamon and salt in a small bowl until smooth and combined. Stir in the flour until completed moistened and clumping into pea-size pieces. Cover with plastic wrap or a kitchen towel and set aside.
For the pound cake: Line a 9-by-5-inch loaf pan with parchment, leaving a 2-inch overhang on the longer sides. Spray generously with nonstick cooking spray.
Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, until combined, then beat in the vanilla.
Whisk together the cinnamon, baking powder, baking soda, salt and 1 1/2 cups of the flour in a separate large bowl until combined. With the mixer on medium low, add the flour mixture to the butter mixture in three batches, alternating with the buttermilk; beat until just combined. Toss the diced peaches with the remaining 2 tablespoons flour in a small bowl, then gently fold into the batter until evenly distributed throughout.
Transfer the batter to the prepared loaf pan and sprinkle evenly with the streusel topping. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Transfer to a wire rack to cool slightly, about 15 minutes. Run a small offset spatula around the edge of the loaf pan, then use the parchment paper overhang to lift the cake out of the pan and onto the wire rack. Let cool completely. For the macerated peaches: Toss the sliced peaches with the brown sugar, lemon zest and vanilla in a large bowl until combined. Set aside until the peaches are softened and starting to release their juices, about 30 minutes.
For the whipped cream: Beat the heavy cream, sour cream and brown sugar in a large bowl with an electric mixer on medium-high speed until soft peaks form, about 2 minutes. Cover and keep cold in the refrigerator until ready to serve.
Cut the pound cake into 1-inch-thick slices using a serrated knife. Top with some of the macerated peaches and a dollop of whipped cream.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 11826,"Turkey-Pepperoni Burgers 1 1/4 pounds ground turkey 1/4 pound sliced pepperoni, chopped (about 1 cup) 1 large sprig rosemary or sage, leaves only, chopped 1 clove garlic, grated Kosher salt and freshly ground pepper 1/3 cup mayonnaise 1/2 cup chopped fresh parsley and/or basil 1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice (from 1 lemon) 8 slices provolone cheese 4 onion rolls, split 4 slices beefsteak tomato Lettuce leaves, for serving Instructions: Put the turkey, pepperoni, rosemary, half of the garlic and 1/2 teaspoon each salt and pepper in a large bowl and mix with your hands until combined. Form into four 1/2-inch-thick patties. Heat a large cast-iron skillet over medium-high heat. Add the patties and cook, undisturbed, until browned, 5 minutes. Turn and cook until golden brown on the bottom, 3 more minutes. Meanwhile, whisk the mayonnaise, parsley, lemon zest and juice, and the remaining garlic in a small bowl. Season with salt and pepper. Top each patty with 2 slices cheese, cover and cook until the cheese melts, about 1 minute. Transfer the patties to a plate. Toast the buns cut-side down in the skillet, then remove from the pan and spread with the herb mayonnaise. Season the tomato slices with salt and pepper. Sandwich the lettuce, burger patties and tomatoes on the buns. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11827,"Braised Beef Brisket with Onions, Mushrooms, and Balsamic Extra-virgin olive oil 1 (5-pound) beef brisket Kosher salt 1/4 pound slab bacon, skin removed and reserved, bacon cut into lardons 3 large onions, thinly sliced 3 celery ribs, thinly sliced on the bias 4 cloves garlic, smashed and finely chopped 1 pound cremini mushrooms, stemmed and finely sliced 2 cups balsamic vinegar 3 to 4 cups chicken stock 4 bay leaves 1 fresh thyme bundle 1 bunch finely chopped fresh chives, for garnish Instructions: Coat a large roasting pan with olive oil and bring to a high heat. Season the brisket generously with salt. Add the brisket to the pan and brown well on both sides. Remove the brisket from the pan and reserve. Preheat the oven to 375 degrees F. Lower the heat to medium, ditch the excess oil, and add the bacon and reserved skin to the pan with a little more oil. Cook the bacon, stirring occasionally, until the bacon is crispy and has let out a lot of fat. Add the onions and celery. Season with salt and cook until they are very soft and aromatic, 7 to 8 minutes. Add the garlic and cook for another 2 to 3 minutes. Toss in the mushrooms and cook until they are soft and wilted. Add the balsamic vinegar and reduce it by half. Taste it - it will be very vinegary, but that's ok, don't worry. Season with salt, if needed. Lay the brisket on top of the veggie mix and add the chicken stock to the pan until it just covers the brisket. Add the bay leaves and thyme. Cover the pan with foil and roast in the oven. Roast for 1 hour, check the brisket, and turn it over. Add more stock if the liquid level has reduced. Cover the pan again and return it to the oven for another hour. Remove the foil and roast for 30 minutes more. Remove the roasting pan from the oven, transfer the brisket to a cutting board, cover with foil, and let rest for 20 minutes. Skim off any excess fat from the cooking liquid. If the vegetables are swimming in liquid, reduce the liquid on the stovetop over medium-high heat. You want the sauce to be soupy. Taste the liquid and re-season if needed. Slice the brisket against the grain on the bias. Serve topped with the onion-mushroom mixture and sprinkle with chopped chives. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 11828,"Sweet and Sour Soy Pork Buns 1 garlic clove, finely chopped 2 tablespoons yellow bean sauce* 2 pounds pork fillet ( loin), sliced 1 tablespoon Shaohsing rice wine or dry sherry 2 tablespoons light soy sauce 2 tablespoons rice vinegar (recommended: Chinkiang) or balsamic vinegar 2 tablespoons honey 1 tablespoon brown sugar Pinch salt Pinch freshly cracked white pepper 2 tablespoons groundnut oil ( peanut) 1 tablespoon groundnut oil (peanut) 3 red onions, peeled and sliced 1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar 1 tablespoon brown sugar Groundnut oil (peanut), for service 8 large sesame seed buns, for service Green and red Lollo salad leaves, washed and torn into small pieces, for service 4 tomatoes, sliced, optional, for service Instructions: To make the marinade and sauce: In a large bowl, combine the garlic, yellow bean sauce, pork fillet and Shaohsing rice wine with the Sweet and Sour Sauce ingredients except for the groundnut oil. Marinate the pork for as long as possible. Before cooking, strain and slice the pork fillet. Retain the marinade. Heat a wok over high heat and add the 2 tablespoons groundnut oil. Add the sliced pork and stir-fry until browned for about 3 to 4 minutes. Lastly, pour in the marinade and reduce the heat. Cook so the sauce achieves a sticky consistency, a further 2 to 3 minutes. To make the onions: Heat a small wok or pan, add the groundnut oil and stir-fry the red onions until translucent and softened, about 4 to 5 minutes. Then, add the black rice vinegar, and brown sugar, and caramelize for another minute. For service: Heat a griddle pan, add some groundnut oil, and place the sliced seeded buns, cut side down, and grill until browned slightly. Stuff the buns with some of the salad leaves, some of the sticky pork slices, caramelized onions, and sliced red tomatoes. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 11829,"Coco Crispy Mousse 4 1/2 ounces whole milk 4 1/2 ounces manufacturing cream, plus 10 1/2 ounces, whipped to soft peaks
1 1/2 ounces granulated sugar
2 3/4 ounces egg yolks
4 1/2 ounces bittersweet chocolate, chopped fine
2 sheets gelatin, softened in cold water
2 pounds dark chocolate, tempered
2 pounds white chocolate, tempered
Instructions: Combine the milk, 4 1/2 ounces cream and 3/4 ounce of the sugar in a saucepan and bring to a boil. In a bowl, whisk together the egg yolks and the remaining 3/4 ounce sugar, and then temper with the hot dairy mixture. Return the mixture to the heat; heat to 185 degrees F, stirring. Pour the custard mixture over the chopped bittersweet chocolate and let sit for 1 minute. Add the gelatin sheets and whisk to combine into a ganache. Cool over an ice bath to 70 degrees F. In 3 additions, fold the whipped cream into the cooled mousse mixture. Return to the ice bath and cool to a spreadable/pipeable consistency. Pour the dark chocolate and white chocolate simultaneously into 24 half-sphere molds, or pour the white chocolate first and then the dark chocolate to create a marble effect. Refrigerate until set, 1 hour. Pour the mousse into the chocolate cups and refrigerate until set, 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11830,"Cranberry and Date Roll Ups 1 cup butter 1/2 pound cream cheese 2 cups sifted all-purpose flour Salt Confectioners' sugar, for board and garnish Pitted dates Cranberries Instructions: Preheat oven to 375 degrees F. Cream butter and cream cheese together. Blend in the flour and the salt, to taste. Chill for several hours until firm enough to roll out. Roll mixture to 1/4-inch thick on a cutting board generously sprinkled with confectioners' sugar. Cut dough into 1 by 3-inch pieces with a pastry wheel. Put dates and/or cranberries on the bottom of each strip and roll up. Place fold side down on a sheet tray. Place in oven and bake for 15 to 20 minutes until golden brown. Sprinkle with confectioner's sugar to serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 11831,"Grilled Cheeseburgers 2 1/2 pounds ground beef Kosher salt and freshly ground black pepper Vegetable oil, for the grill grates and buns 6 slices American or Cheddar cheese 6 seeded hamburger buns, split Lettuce leaves, tomato slices, red onion slices, ketchup and mustard, for serving Instructions: Prepare a grill for medium heat. Divide the ground beef into 6 even pieces and shape each into a 1-inch-thick patty. Press in the center of each patty so it is slightly thinner than the edges. Sprinkle generously on both sides with salt and pepper. Lightly oil the grill grates. Grill the burgers, flipping once, until well browned and medium rare, 6 to 7 minutes per side, topping with a slice of cheese in the last few minutes of grilling. Lightly brush the buns with oil and grill until lightly toasted. Put the burgers on the bottom buns and top with the lettuce, tomato, onions and top buns. Serve with ketchup and mustard on the side. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 11832,"Classic Deviled Eggs 6 eggs 1/4 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon yellow mustard 1/8 teaspoon salt Freshly ground black pepper Smoked Spanish paprika, for garnish Instructions: Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11833,"Chipotle Pork Taco Salad 1 whole (12-ounce) pork tenderloin, cut into ?-inch slices Salt and pepper 1 ? teaspoons chipotles in adobo, finely chopped 2 Tbsp. vegetable oil ? cup sour cream 2 tablespoons fresh lime juice 2 heads romaine lettuce, chopped 2 tomatoes, chopped 2 cups fresh corn kernels ? cup fresh cilantro leaves, chopped ? cup crushed sweet potato tortilla chips Instructions:

1. Sprinkle the pork with salt and pepper, then rub half of the chipotles all over the meat.
2. Heat the oil in a large skillet over medium-high heat. Add the pork and cook, turning once, until browned and cooked through, about 5 minutes. Transfer the cooked pork to a clean cutting board and let cool. Cut into ?-inch pieces.
3. In a large bowl, whisk the sour cream, lime juice, remaining teaspoon chipotles, and a pinch each of salt and pepper. Toss in the romaine, tomatoes, corn, and cilantro. Divide among plates and top with the pork and chips.
4. Once the stovetop is cool, wipe up any oil splatters with Clorox? Disinfecting Wipes*. *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 11834,"Yogurt Based Sauces 1/4 cup (packed) each mint, parsley and cilantro leaves Nickel size round of fresh ginger 1 fresh jalapeno pepper, seeded 2 cups yogurt, preferably whole milk 1 scallion, thinly sliced 1/2 teaspoon toasted ground cumin Salt to taste Optional additions: 1/2 to 1 cup grated seeded cucumbers, or seeded diced tomatoes or 1/4 cup puree of roasted red peppers Instructions: In a small food processor make a puree of the herbs, ginger and jalapeno pepper. Mix this into the yogurt and add the scallion and cumin. Season the sauce with salt and pepper and blend in any of the other optional ingredients Serve very cold; great against hot steak. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 11835,"Pumpkin Pop Cupcakes 1 1/2 all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1 teaspoon ginger 1 stick unsalted butter 1 cup sugar 1/2 cup packed brown sugar 1 cup canned pumpkin puree 3 large eggs 2 cups graham cracker crumbs 1/4 cup sugar 2 sticks unsalted butter 2 1/2 cups powdered sugar 2 teaspoons milk 1 pinch salt 1 teaspoon pure maple extract Instructions: Preheat the oven to 325 degrees F. Graham cracker mix: Melt butter in microwave in small glass bowl. In small bowl mix graham cracker crumbs and sugar together. Stir in melted butter to graham cracker crumbs and press together by hand. Add a pinch of cinnamon for spiced flavor if desired. Set aside. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger into a medium bowl and set aside. In a large bowl, using an electric mixer on low-medium speed, beat the butter, sugar and pumpkin until smoothly blended. Mix in the eggs. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick. Line 12 cup cupcake or muffin pan. Fill bottom layer of papers with graham cracker mix to form crust. Fill remainder of papers 3/4-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely. Cream butter and sugar 1-2 minutes or until fluffy. Add salt and milk until creamy. Scrape mixing bowl walls with rubber spatula and add maple extract. Mix until creamy consistency. To assemble: Brush tops of cupcakes evenly/generously with maple syrup. Allow cupcakes to absorb syrup. Generously frost each cupcake with a pastry bag and cut 1/2-inch off the tip. Roll sides of frosting in graham cracker crumbs. Lastly drizzle maple syrup on top as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 11836,"Quick Oats Sweet Potato Pancakes 1 cup quick oats 1 cup cottage cheese
1/2 cup sweet potato puree (or puree of your choice)
Pinch salt
2 eggs
Pinch cinnamon, optional
Instructions: Heat a griddle or nonstick pan over medium heat. Combine the oats, cottage cheese, sweet potato puree, salt, eggs and cinnamon if using together in a blender and combine until smooth. Pour about 1/4 cup of the batter per pancake onto the griddle and cook until starting to brown a little, 3 to 4 minutes per side. Repeat for the rest of the batter and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer]" 11837,"Sauteed Broccoli Rabe With Garlic 2 heads broccoli rabe 1/4 cup olive oil 3 cloves garlic, chopped 1/2 tsp. crushed red pepper flakes 1/4 cup dry breadcrumbs salt and pepper to taste
salt and pepper to taste Instructions: Blanch broccoli rabe in a large pot of boiling salted water for 2-3 minutes. Drain and shock in ice bath. Drain and wrap in a dry towel, squeezing out any excesss water. In a large saute pan, cook garlic and crushed red pepper flakes for 1 minute. Add broccoli rabe and cook and stir until heated through. Stir in breadcrumbs and toss all together. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 11838,"Apricot and Cherry Crisp 2 1/2 pounds apricots, peeled, pitted and sliced 1/2-inch thick 1 pound cherries, pitted 3/4 cups sugar 1/4 cup flour 2 tablespoons butter 1 cup oatmeal 3/4 cup flour 3/4 cup brown sugar 1/2 cup butter, melted 1 teaspoon cinnamon 1 teaspoon salt Instructions: Preheat the oven to 400 degrees. In a large bowl, mix together the apricots, cherries, sugar and flour. Grease an 8 by 8-inch or 1 1/2 quart baking dish with the butter. Pour the fruit mixture into the dish. In a separate bowl, mix together the oatmeal, flour, brown sugar, butter, cinnamon and salt and mix well. Top the fruit with this mixture and place in the oven. Bake for 25 minutes, or until the topping is golden brown. Remove from the oven and cool for 15 minutes before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 11839,"Deep-Fried Candy Bars with Pineapple 2 quarts sunflower oil, for deep frying 1 ripe pineapple 1 cup self-rising flour 1 cup soda water 8 fun-size chocolate coconut bars (recommended: Mounds) Instructions: Heat sunflower oil in a deep-fat fryer or a Dutch oven to 350 degrees F. Cut the top and bottom off the pineapple, then quarter it vertically. Trim the woody core off each segment, and then lay it skin side down, and slice the flesh in half lengthwise, stopping when you feel the skin. Then cut it across into slices and run the knife between the flesh of the fruit and the outer husk. The pineapple pieces should come out easily. Squeeze the outer skin of the pineapple over the cut fruit to get every last bit of juice. In a large bowl, add 1 cup of flour. Gently whisk in 3/4 cup of soda water, if the batter is too thick, add the 1/4 cup. It should be able to coat the candy bar easily. Submerge each chocolate coconut bar in the batter and place it right into the hot oil either with your fingers or tongs, allowing it to fry for about 3 minutes or until the batter is puffed up and golden brown. Using tongs, remove the battered chocolate coconut bars and place them on a paper towel lined plate. Transfer them to a plate aside the pineapple pieces, enjoy immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 11840,"South Carolina She-Crab Soup 2 tablespoons butter 1 onion, finely diced 1 bay leaf 2 tablespoons flour 2 cups White Crab Stock, recipe follows 2 cups milk 1 cup cream 2 teaspoons paprika 1 pound cooked Atlantic Blue crab meat, divided 1/2 cup crab roe, divided Salt and pepper, to taste 1/4 cup sherry 2 tablespoons chopped chives French bread 2 quarts cold water 1 onion, peeled and halved 1 garlic bulb, halved 1 turnip, split 2 celery stalks, split Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string) 1/2 lemon, juice 1 teaspoon crab boil seasoning 1/2 teaspoon whole white peppercorns 1/2 cup white wine Sea salt, to taste 6 live Atlantic Blue crabs Instructions: Melt butter in a stockpot over medium heat. Add the onion and bay leaf, sweat down for 2 minutes until translucent. Sprinkle in the flour and stir until it dissolves. Whisk in the stock, stirring constantly until smooth and free of lumps. Gradually pour in the milk, cream, and paprika; continue to stir until incorporated. Add half the crab meat and roe. Season with salt and pepper. Cook for 15 minutes until thick and heated through. To serve, divide a tablespoon of sherry among 4 bowls. Ladle the soup into the bowls, spooning the remaining crab meat and roe in the center of each. Garnish with chopped chives. Serve with crusty French bread. Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids, reserving the crab meat and stock.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 11841,"Fruit-Sweetened Banana Bread Cooking spray 1 cup raisins 2 large dates, pitted 1 3/4 cups whole-wheat pastry flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, at room temperature 1 large egg plus 1 large egg yolk 1 teaspoon pure vanilla extract 1/2 teaspoon orange zest 1/2 cup milk 2 small ripe bananas, cut into small chunks Instructions: Preheat the oven to 350 degrees F. Spray a 9- by 5-inch loaf pan with cooking spray. Put the raisins and dates in a medium bowl, cover with very hot water and let soak until the fruit is very soft, about 25 minutes. Drain, then puree until smooth in a food processor, scraping the bowl frequently. Whisk together the flour, baking powder, cinnamon and salt in a medium bowl. Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth. Add the raisin-date mixture, and beat until incorporated and smooth. Add the egg and egg yolk, vanilla and zest, and beat until incorporated. Lower the mixer speed to medium-low, and add half the flour mixture, then the milk, then the remaining flour mixture, stopping to scrape down the side of the bowl as needed (it's OK if there are some lumps). Fold in the bananas. Pour the batter into the prepared pan, and smooth the top with a spatula or the back of a spoon. Bake until the bread is golden brown and crisp and a toothpick inserted in the center comes out clean, about 1 hour. Run a knife around the edges, and let cool completely in the pan on a rack. The bread can be stored at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 11842,"Chocolate Zabaglione 1/4 cup whipping cream, or heavy cream 1/2 cup semisweet chocolate chips 8 large egg yolks 2/3 cup sugar 1/2 cup dry Marsala Pinch salt 1 pound fresh strawberries, hulled and quartered Instructions: Add cream and chocolate to a heavy small saucepan. Cook over low heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm. Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat. Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Divide the strawberries among 6 coupe dishes. Pour the warm zabaglione over the strawberries and serve. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 11843,"Achiote Marinated Cornish Hens Stuffed with Chorizo and Mustard Greens 1 package achiote paste 1/2 cup olive oil 1 teaspoon toasted cumin 1 teaspoon ground coriander 1 teaspoon Mexican oregano 5 tablespoons chopped garlic, divided 2 poussins or Cornish hens 4 large links hard, dried Spanish chorizo, diced 1 Spanish onion, diced 1 bunch mustard greens, cleaned, trimmed and roughly chopped 1/2 cup chicken stock 1 baking potato (russet) peeled, diced, and blanched 2 tablespoons sliced green olives Salt and freshly ground pepper Instructions: Preheat the oven to 375 degrees F. Combine in a food processor the achiote paste, olive oil, cumin, coriander, oregano, and 1 tablespoon garlic. Make sure to puree all these ingredients until it becomes a paste. Rub the marinade inside the Cornish hen cavities, underneath the skin, as well as outside. Allow the hens to marinade overnight, refrigerated. Next day, heat up a large saute pan. Add the chorizo and cook until crispy, about 5 minutes. Add the onion and remaining 4 tablespoons garlic and cook for another 2 minutes. Add the mustard greens and deglaze with the chicken stock. Cook until greens have wilted, about 2 minutes, and then add the potato, green olives, and season, to taste, with salt and pepper. Once the stuffing has cooled, distribute it equally into the hens and place them on a sheet with a rack. Place in the oven for 1 hour. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 11844,"Parker House Rolls 1 1/4-ounce packet active dry yeast 1/2 cup sugar 7 1/2 to 8 cups all-purpose flour, plus more for dusting 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing 2 cups whole milk, at room temperature 2 large eggs, at room temperature 1 tablespoon kosher salt, plus more for sprinkling Instructions: Bloom the yeast. Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough. Make the dough. Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky. Let it rise. Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume. Shape the dough. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin). Cut the dough. With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips. Shape the dough. One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.) Bake the rolls. Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11845,"Super 5 Star Roll with Shut Up Sauce 1 cup cilantro leaves 1/2 cup lemon juice 1/4 tablespoon salt 7 Thai chiles 6 habanero chiles 4 serrano chiles 2 small slices white onion 2 sheets spicy seaweed paper 1 cup cooked sushi rice 1/2 cucumber, peeled, seeded and cut into long thin slices 2 spicy salmon fillets (about 7 ounces each), uncooked 4 ounces seared spicy tuna Special equipment: bamboo mat Instructions: For the shut up sauce: Combine the cilantro, lemon juice, salt, chiles and onions in a blender and mix for 5 minutes until smooth. For the super 5 star roll: Cover the bamboo mat with a piece of plastic wrap. Place one sheet of seaweed paper onto the bamboo mat. Spread half the sushi rice onto the seaweed paper and press firmly to create an even layer. Turn the bamboo mat over so the rice becomes the outside of the sushi roll. Place half the spicy salmon and cucumbers onto the seaweed paper. Roll the bamboo mat forward, pressing the ingredients together into a roll. Remove the sushi from the bamboo mat/plastic wrap. Place half the seared tuna on top of the roll. Slice the sushi roll into bite-size pieces and cover in the shut up sauce. Repeat with the remaining ingredients. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 11846,"Homemade Chili Lime Baked Tortilla Chips 3 tablespoons vegetable oil 2 tablespoons lime juice 1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Ten 5- to 6-inch white corn tortillas
1 teaspoon kosher salt
Instructions: Preheat the oven to 375 degrees F. Add the vegetable oil, lime juice, chili powder, smoked paprika and cayenne pepper to a small bowl and whisk to combine. Arrange the tortillas on a clean work surface. Using a pastry brush or a silicone brush, lightly brush the tortillas with the lime spice mixture. Be sure to just lightly coat the tortillas in the mixture; do not oversaturate them. Flip over the tortillas and lightly coat the other side as well. Stack the tortillas and cut them in half, then cut each half into 3 chip-size wedges (6 wedges per tortilla). Transfer the wedges to 2 rimmed baking sheets and arrange them in an even layer, making sure not to overlap any. Sprinkle the salt evenly over the wedges on both baking sheets. Bake until the chips are golden and crispy, about 15 minutes. Transfer the chips to a wire rack to cool slightly before serving. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 11847,"Ziti Baked with Shrimp and Feta Cheese - Greek Style 2 Tbsp olive oil plus enough for coating your baking dish 1 onion, sliced thin 2 large cloves garlic, sliced thin 3 cups drained chopped canned plum tomatoes 2 tsp minced fresh oregano, or 1 tsp dried & crumbled 1/2 tsp dried red pepper flakes salt & freshly ground pepper to taste 2 Tbsp minced fresh basil ( I need a dry substitute) 1 lb large shrimp, shelled & deveined 1/4 cup minced fresh parsley leaves 3/4 lb ziti, cooked & drained according to package directions 1/2 lb feta cheese, crumbled Instructions: Preheat oven to 400F. In a large saucepan set over moderate heat, heat oil until hot, and add the onion and cook it, stirring occasionally for 4 minutes. Add the garlic and cook for 3 to 4 minutes more, or until the onion and garlic are golden in color. Now add the tomatoes, oregano, red pepper flakes and salt and pepper to taste and simmer the tomatoes for 6 to 8 minutes, or until lightly thickened. Add the basil and shrimp and cook, stirring gently, for 1 to 2 minutes, or until the shrimp are just turning pink. Place cooked pasta in a large bowl, gently stir in shrimp and tomato mixture, 2 tablespoons of the parsley and half of the feta cheese. Transfer to an oiled 3 quart shallow flameproof baking dish and sprinkle with the remaining feta cheese and parsley. Cover loosely with foil, place in the oven and bake for 20 minutes, or until bubbling. Run under the broiler until golden. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11848,"Berry-Basil Vodka 1 pint strawberries, sliced 1/2 pint blueberries
1/2 cup frozen pitted cherries
1 bunch fresh basil
1 vanilla bean
375 milliliters vodka
Instructions: Place the strawberries, blueberries, cherries, whole basil leaves and vanilla bean in a 1-quart mason jar. Fill the jar to just below the brim with the vodka, then secure the lid and set aside for 1 week before enjoying. ","[Riesling, Moscato, Sauvignon Blanc]" 11849,"Sweet cl Brownies 1 box (18.3-ounce) fudge brownie mix, Betty Crocker 2/3 cup vegetable oil 2 eggs 1/4 cup chocolate milk, Nestle 3 tablespoons chili powder 2 tablespoons chopped canned jalapenos 1 teaspoon ground cinnamon Powdered sugar, Domino Instructions: Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan lightly with cooking spray; set aside. In a large mixing bowl, stir together all ingredients, except powdered sugar, until well combined. Spread batter evenly into prepared pan. Bake in preheated oven for 24 to 26 minutes or until a toothpick inserted in brownies two inches from the edge of the pan comes out almost clean. Cool completely on a wire rack before cutting. Before serving, dust brownies with powdered sugar. ","[Malbec, Zinfandel, Tempranillo, Merlot]" 11850,"Creepy Cookie Cake 1 (8-ounce) package cream cheese, softened to room temperature 1/2 cup sugar 1 cup sour cream 1 teaspoon vanilla extract 1 (8-ounce) container whipped topping (recommended: Cool Whip) 1 1/2 cups crushed chocolate sandwich cookies plus 10 whole cookies (recommended: Oreo) 1 (9-inch) chocolate pie crust Instructions: Combine softened cream cheese and sugar in mixing bowl. Beat with an electric mixer on low speed until creamy. Add sour cream and vanilla, beat until well combined. Stir in cool whip and crushed cookies. Spoon mixture into pie crust using a rubber spatula to spread evenly. Refrigerate for 4 to 5 hours before serving. To decorate: Through a fine sifter, heavily sprinkle cocoa powder over the cake to make it look like dirt in a graveyard. To make tombstone cookies scrape the cream filling out of chocolate cookies. Cut off ends of cookies so as to make a rectangular shape. Using royal icing in a piping bag, pipe scary decorations and words on the tombstone cookies. Examples: BOO, RIP. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 11851,"Soft-shell Crab B.L.T. with Lemon-Pepper Mayonnaise 2 large egg yolks* (See Disclaimer) 1 teaspoon salt 1 teaspoon dry mustard 1 lemon, juiced 1 cup vegetable oil 2 teaspoons cracked black pepper 1 handful fresh flat-leaf parsley, finely chopped 2 cups buttermilk 1 tablespoon crab boil seasoning Sea salt and freshly ground black pepper 4 medium soft-shell crabs, cleaned and rinsed Vegetable oil, for frying 2 cups all-purpose flour 4 soft bread rolls, such as brioche or croissants, split and lightly toasted 4 red leaf lettuce leaves 1 vine-ripe tomato, sliced 8 slices hickory-smoked pepper bacon, cooked 1 avocado, halved, pitted, peeled, and sliced Instructions: To make the mayonnaise: In a food processor, combine the egg yolks, salt, mustard, and lemon juice; process together to form a stable base. With the motor running, add a few drops of the oil, the mixture will begin to thicken. Then, begin adding the remaining oil in a thin, steady stream. Scrape down the sides of the processor and pour the mayonnaise into a small bowl. Mix in the black pepper and parsley, cover, and refrigerate; may be kept for up to 3 days.
To prepare the soft-shell crabs: Pour the buttermilk in a shallow bowl large enough to hold all the crabs. Season the buttermilk with crab boil seasoning, salt, and pepper. Lay the crabs in the buttermilk mixture and marinate, covered, in the refrigerator for 1 hour; soaking the crabs in buttermilk helps plump them up when cooked. Remove the crabs from the milk bath and let the excess drip off.
Pour 2 inches of oil in a heavy frying pan or large pot and heat to 350 degrees F.
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. 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.
To build the sandwich: Spread the lemon pepper mayonnaise on both halves of the toasted bread, add the lettuce, tomato, bacon, and avocado. Lay a fried soft-shell crab on top and close up the sandwich.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11852,"DIY Taco Salad Lunch Box Bowl 1/2 cup cooked ground beef 1/8 teaspoon chili powder 1/8 teaspoon ground cumin 1/8 teaspoon paprika 1/8 teaspoon salt 1 cup shredded lettuce 1/2 cup chopped tomato 1/5 avocado, diced 1 ounce shredded cheese 1 ounce corn tortilla chips, crumbled Instructions: Heat a skillet over medium heat, and add the ground beef, 3 teaspoons water, chili powder, cumin, oregano, paprika and salt. Stir well to combine, and cook the mixture for 2 minutes, then remove from the skillet. Place in an insulated food storage container to keep warm, or store in the refrigerator until ready to serve, and heat in microwave for 1 minute before placing in thermos.
Place the lettuce, tomatoes and avocado in lunch box storage containers. Place the cheese and tortilla chips in separate containers. Make sure one of the containers is large enough to serve as the mixing and serving bowl.
Pack the containers in an insulated lunch box, along with a fork. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 11853,"Hearty Chicken and Dumplings Lightened-Up 1 tablespoon olive oil 2 stalks celery, finely chopped 1 medium carrot, finely chopped 1 onion, finely chopped 2 cloves garlic, finely chopped 4 cups low-sodium chicken broth 3/4 cup rolled oats 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon finely grated lemon zest Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter, cut into small pieces 2 cups trimmed and halved green beans 1 pound boneless skinless chicken breasts, cut into 1 1/2-inch pieces 1/4 cup finely chopped fresh dill Instructions: Heat the olive oil in a medium Dutch oven over medium-high heat. Add the celery, carrots, garliconions and cook, stirring, until the vegetables are softened, 5 minutes. Add the broth and bring to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
Meanwhile, grind the oats in a food processor until fine. Combine with the flour, baking powder, zest, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Work in the butter with your fingers until only very small pieces remain. Stir in 1/2 cup ice water, a bit at a time, until a soft dough is formed. Let rest 10 minutes.
Drop cherry-size bits of the dumpling dough into the soup. Add the green beans and stir gently. Cook, stirring occasionally, until the dumplings are floating and cooked through and the beans are bright green and crisp-tender, about 12 minutes. Add the chicken and continue to cook until it is just cooked through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper. Per Serving: Calories: 376; Total Fat; 10 grams; Saturated Fat: 3 grams; Protein: 37 grams; Total carbohydrates: 34 grams; Sugar: 4 grams Fiber: 5 grams; Cholesterol: 73 milligrams; Sodium: 360 milligrams ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11854,"Spicy Nut and Raisin Mix 2 tablespoons peanut oil 2 cloves garlic, crushed 2/3 cup unblanched almonds 2/3 cup pine nuts 2/3 cup unsalted cashews 2 teaspoons Worcestershire sauce 2 teaspoons cl powder 1 teaspoon cayenne 1 1/3 cups thin pretzel sticks, broken in 1inch pieces 1 cup seedless raisins 1 teaspoon sea salt Instructions: In a large cast iron skillet, over a medium heat, warm the oil. Add the garlic and cook 1 to 2 minutes. Add the almonds, pine nuts, and cashews. Add the Worcestershire sauce, cl powder, and cayenne. Mix well. Stir in the pretzels and cook 3 to 4 minutes, stirring constantly. Remove from the heat. Add the raisins and salt. Mix well. Turn the mixture into a serving dish and cool. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 11855,"Waldorf Salad 1/2 cup plain yogurt 3 tablespoons mayonnaise 1 cup walnuts, roughly chopped and toasted 2 tablespoons finely chopped chives 2 tablespoons lemon juice 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 2 cups Poached Chicken, recipe follows 1 1/2 cups thinly sliced celery 1 cup red seedless grapes, halved 1/4 cup golden raisins 2 apples, cored and cut into 1/2-inch pieces 12 leaves Bibb lettuce 2 stalks celery, roughly chopped 2 onions, roughly chopped 1 carrot, peeled and chopped 1 cup white wine 2 pounds bone-in chicken legs 4 cups chicken stock, plus more if needed Instructions: Whisk together the yogurt, mayonnaise, lemon juice, salt and pepper until smooth. Add in the Poached Chicken, celery, grapes, raisins and apples. Mix until the salad is coated in the dressing. Line the bottom of four serving bowls with 3 leaves lettuce. Divide the salad evenly among the bowls, over the lettuce. Sprinkle the walnuts on top of the salads and finish with the chives to serve. Place the celery, onions, carrots and wine in a large saucepot set over medium-high heat. Bring to a simmer and cook until the liquid reduces by half, 5 minutes. Add the chicken, and then pour enough stock to cover, adding more if needed. Bring to a simmer and cook until the meat falls off the bone, 30 to 45 minutes.
Remove the chicken to a baking sheet and cool. Strain and reserve the broth for another use, like a soup or sauce. Cool the chicken, then shred the meat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11856,"Kentucky-Style Mutton Dip 1/2 cup Worcestershire sauce 1/2 cup apple cider vinegar 2 tablespoons packed light brown sugar 1 tablespoon fresh lemon juice 1/4 teaspoon ground allspice 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Kosher salt and freshly ground pepper Instructions: Combine 4 cups water, the Worcestershire sauce, vinegar, brown sugar, lemon juice, allspice, garlic powder, onion powder, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer 5 minutes. ","[Burgundy, Zinfandel, Tempranillo, Barolo]" 11857,"Salmon with Black Olive Vinaigrette and Braised Artichokes 1/3 cup olive oil 1/2 cup freshly squeezed lemon juice 1 cup chicken or vegetable stock 3 sprigs fresh thyme 3 sprigs parsley 3 cloves garlic, finely chopped 1 1/2 teaspoons kosher salt 3 whole black peppercorns 8 large artichoke hearts 1/2 cup olive oil 1/4 cup red wine vinegar 1/2 cup seeded nicoise olives 1 teaspoon cl de arbol powder 2 cloves garlic, finely chopped 1 teaspoon Dijon mustard 1 tablespoon honey Salt and freshly ground pepper 4 salmon fillets, 6 ounces each Black olive vinaigrette Salt and freshly ground pepper Instructions: Preheat oven to 350 degrees F. Place all ingredients, except the artichokes, in a medium saucepan and bring to a simmer. Place the artichoke hearts a small baking dish and pour the mixture over them. Cover and bake in the oven for 30 to 40 minutes, or until tender. Serve with lots of bread to sop up juice. Combine all ingredients in a blender and blend until smooth. Season with salt and pepper to taste. Place salmon in a small baking dish and pour 1/2 cup of the vinaigrette over. Marinate for 15 minutes. Preheat grill or grill pan over high heat. Remove salmon from marinade and season with salt and pepper to taste and grill for 3 to 4 minutes on each side, brush with the reserved vinaigrette every 2 minutes. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, GSM]" 11858,"Pistachio Tart 1 box frozen phyllo (filo) dough, thawed 2 tablespoons butter, melted, or as needed 1 cup chopped pistachios 8 ounces herbed goat cheese 1 pint grape tomatoes, halved Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 400 degrees F. Unwrap the phyllo and remove 5 sheets from the stack. Reserve the remaining dough for another use. Put a round baking pan on top of the phyllo sheets and trim the sides. Lay the phyllo circles flat between 2 damp kitchen towels. Set the pan aside. Lay down 1 piece of phyllo dough on your work surface. Brush with butter and sprinkle with ground pistachios. Put a second phyllo sheet on top of the first and brush with butter and sprinkle with pistachios. Repeat 3 times, making 5 layers and the top being only phyllo. Put the stacked dough into the baking pan. Alternately, cut into squares 2 inches larger than muffin cup size; lightly butter the muffin tin and gently press prepared phyllo squares into each muffin cup to form small bowl shapes. Bake for about 14 to 16 minutes, until golden brown and crisp. Remove the pan from the oven and allow the tart to cool completely before topping. Crumble goat cheese over the crust. Top with tomatoes and season with salt and pepper, to taste. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11859,"Glazed Black Pepper Bacon 1 pound thick-cut bacon (about 12 slices) 1/4 cup light brown sugar
2 teaspoons coarsely ground black pepper
Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking pan with 3 layers of foil. Arrange the bacon on the prepared baking pan in a single layer, then sprinkle evenly with the sugar and pepper. Bake until well browned, 35 to 40 minutes. Drain on paper towels and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 11860,"Minted Lamb Burgers 1 bunch fresh mint leaves, about 1 cup leaves 1 cup pitted black olives 1/2 red onion, quartered 1 cup bread crumbs 1 1/2 pounds ground lamb 6 hamburger buns Cucumber-cl Salad, optional, recipe follows 3 shallots, finely sliced 1 large cucumber, peeled, seeded, quartered and finely sliced 2 garlic cloves, crushed and roughly chopped 2 fresno chiles, red jalapenos, seeded and finely chopped 1 tablespoon finely grated ginger 4 tablespoons rice vinegar Coarse salt and freshly ground black pepper Instructions: Preheat the grill to medium. Add the mint, black olives, red onion and bread crumbs to a food processor. Pulse until well blended. In a large bowl, combine the olive mixture with the meat. Using your hands, mold the meat mixture into 6 burger patties and place on a hot, oiled grill. Grill the burgers for about 7 minutes per side for medium-rare. Toast the buns on the grill and build the burgers on a toasted bun with a little Cucumber cl Salad. if desired. Serve. Add shallots, cucumber, garlic, ginger and chiles to a bowl and follow with rice vinegar. Toss to coat and season with salt and pepper, to taste. Yield: 6 servings ","[Syrah, Pinotage, Tempranillo, Garnacha]" 11861,"Jam Slices 2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup sugar 1 large egg 1/2 teaspoon vanilla extract 1/2 teaspoon finely grated lemon zest 4 to 6 tablespoons jam or marmalade (any flavor) Instructions: Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg, then the vanilla and lemon zest. Reduce the mixer speed to low; add the flour mixture and beat until just combined (the dough will be soft).
Divide the dough into 4 pieces and put 2 pieces on each prepared baking sheet. Shape each piece into a 12-by-1-inch log, about 3 inches apart. Using the handle of a wooden spoon or your finger, press a 1/2-inch-deep indentation down the middle of each log. Refrigerate until firm, about 30 minutes.
Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Fill the indentations with jam. Bake, switching the position of the pans halfway through, until golden brown, 20 to 25 minutes. Let cool completely on the baking sheets, then transfer the logs to a cutting board and slice crosswise into 1-inch-wide cookies.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11862,"Slow-Cooker Bolognese 4 tablespoons olive oil 4 celery stalks, chopped
2 carrots, chopped
2 onions, chopped
Kosher salt and freshly ground black pepper 6 cloves garlic, chopped
One 6-ounce can tomato paste
1 cup dry red wine
4 pounds ground beef
2 cups whole milk
Two 28-ounce cans crushed tomatoes
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons dried thyme
2 teaspoons red pepper flakes
1/2 teaspoon ground nutmeg
1 Parmesan rind, optional, plus grated Parmesan, for serving Cooked spaghetti, for serving Chopped fresh basil, for serving Chopped fresh parsley, for serving Instructions: Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the celery, carrots and onions, season with salt and pepper and cook until softened, about 10 minutes. Stir in the garlic and cook for 30 seconds. Add the tomato paste and cook for a minute. Pour in the red wine and cook until it is mostly evaporated, about 3 minutes. Pour this mixture into a slow cooker. Pour the remaining 2 tablespoons oil into the skillet, add the beef and season with salt and pepper. Cook, breaking up any lumps, until it is nicely browned, about 15 minutes. Drain off any excess fat. Stir in the milk and cook until it is mostly absorbed by the meat, about 5 minutes. Add this to the slow cooker along with the tomatoes, oregano, basil, thyme, red pepper flakes, nutmeg and Parmesan rind if using. Add some salt. Give it a good stir, cover and cook on low for 6 hours. Skim off any fat on top and check the consistency. If it is too thick, add a bit of water. If it is too thin, cook for another 30 minutes with the cover off. Remove the rind and serve over spaghetti with lots of grated Parmesan and topped with fresh basil and parsley. Extra sauce can be frozen for later use. ","[Barolo, Barbaresco, Chianti, Rioja]" 11863,"Patacon 1/2 cup fresh lime juice 1/2 cup green pepper, finely chopped
1/2 cup white onion, finely chopped
1/3 cup vegetable oil
12 garlic cloves, finely chopped
3 jalape?os, sliced into rounds
2 teaspoons kosher salt 8 ounces pork belly 1 cup mojo
Salt and pepper
Vegetable oil, for deep-frying 2 green plantains 1/2 cup mojo Pinch salt 1 cup rice 1 teaspoon salt
4 avocados 1 teaspoon olive oil
1 lime, juiced
1 jalape?o, seeded and finely chopped Chopped fresh cilantro Salt and pepper 4 tomatoes, diced 1 red onion, diced 1 jalape?o, chopped
1 teaspoon olive oil
2 limes, juiced Chopped fresh cilantro Salt and pepper Instructions: For the mojo: Combine the lime juice, green pepper, white onion, oil, garlic, japale?os, salt, and 1/3 cup of water in a medium bowl and whisk until the salt is dissolved. For the pork belly: Place the pork belly in the mojo and marinate for 1 hour. Bring 7 cups water to a boil in a large pot. Add the pork belly and cook for 45 to 50 minutes. Drain and let cool for 20 minutes. Deep-fry the pork belly until golden brown. For the patacon: Deep-fry the plantains until golden brown, about 7 minutes. Place the fried plantains on a table in a straight line. Place a cheesecloth on top and use a rolling pin to mash plantains. Cool for 30 minutes, then fry again before serving. For the rice: Bring 1 cup water to a boil in a saucepan. Stir in the rice and salt and reduce the heat to medium low. Cover and cook until the rice is tender, 15 to 20 minutes. For the guacamole: Scoop the avocado flesh into a low serving bowl and mash with a fork. Add the olive oil, lime juice, jalape?o and some cilantro; stir to combine. Season with salt and pepper. For the pico de gallo: Put the tomatoes, red onion, jalapeno, olive oil, lime juice and some cilantro in a mixing bowl; stir to combine. Season with salt and pepper. To assemble: Arrange the deep-fried pork belly on the patacon. Serve with a side of rice, guacamole and pico de gallo.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11864,"Mongolian Kickin' Wings with Creamy Wasabi Dipping Sauce 1/2 cup mayonnaise 1/2 cup sour cream 3 tablespoons chopped fresh cilantro 2 tablespoons lime juice 1 tablespoon wasabi paste Salt and freshly ground black pepper 2 to 3 pounds chicken wing drumettes 1 cup honey 1/2 cup sweet soy sauce 1/3 cup sambal chili sauce 1/4 cup apple cider vinegar 3 tablespoons Sriracha sauce 2 tablespoons chopped fresh ginger 2 tablespoons low-sodium soy sauce 2 tablespoons soy sauce 1 tablespoon chopped garlic 1 tablespoon ground black pepper 1/4 teaspoon salt Canola oil, for frying Instructions: For the dipping sauce: Combine the mayonnaise, sour cream, cilantro, lime juice and wasabi in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve. For the wings: Cut the meat of the drumettes at the base of the bone and pull the meat down to form lollipops. In a saucepan, combine the honey, sweet soy sauce, sambal chili sauce, vinegar, Sriracha, ginger, low-sodium and regular soy sauce, garlic, black pepper and salt. Bring the mixture to a simmer over medium heat and cook until thickened a bit. Remove from the heat and transfer to a large bowl. Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce. Serve the wings with the dipping sauce on the side.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11865,"Herbed Rolls 1 tube refrigerated spiral dinner rolls or crescent rolls olive oil chopped mixed herbs 2 tablespoons softened butter Instructions: Unroll 1 tube refrigerated spiral dinner rolls or crescent rolls; brush with olive oil and sprinkle with chopped mixed herbs. Reroll and bake as the label directs. Meanwhile, mix 2 tablespoons each softened butter and chopped herbs; spread on the rolls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 11866,"Chinois Minced Garlic Chicken in Radicchio Cups 3/4 pound uncooked chicken meat, white or dark, ground 2 tablespoons cornstarch Salt and freshly ground black pepper 2 tablespoons rice wine vinegar 1 tablespoon soy sauce 1 tablespoon peanut oil 1 tablespoon sesame oil 1 teaspoon sherry wine vinegar 1 cup densely packed spinach leaves 1/2 cup julienned celery 1/2 cup julienned carrots 1/2 cup julienned onion 8 to 12 whole radicchio leaves, soaked for 15 minutes in ice water 2 tablespoons peanut oil 1 1/2 tablespoons finely chopped garlic 1 tablespoon finely chopped fresh ginger 3 green onions, trimmed and minced 1/4 teaspoon chili pepper flakes 1/4 cup rice wine vinegar 1/4 cup plum wine 2 tablespoons soy sauce 1/4 cup chicken stock 2 tablespoons chopped fresh mint or cilantro Instructions: In a small bowl, combine the chicken and cornstarch. Season lightly with salt and pepper and set aside. In a medium bowl, whisk together the rice wine vinegar, soy sauce, peanut and sesame oils, and the sherry wine vinegar. Add the spinach, celery, carrot, and onion, and toss and season with salt and pepper, to taste. Using 2 large or 3 small radicchio leaves for each serving, form 4 cups and arrange on a large serving platter. Divide the salad among the cups and set aside. In a 10-inch skillet, heat the peanut oil over high heat until smoking. Form the chicken into 1 large patty and carefully set in the pan. Let brown on 1 side, then stir in the garlic, ginger, green onions, and chili pepper flakes, breaking up the patty, and continue to stir until the chicken is browned. Pour in the rice wine vinegar, plum wine, soy sauce, and stock, and reduce until most of the liquid has evaporated. Correct seasoning, to taste. Divide the chicken mixture and spoon equal amounts into the radicchio cups. Sprinkle with the chopped mint or cilantro. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 11867,"Spaghetti with Sauteed Collards and Bacon 6 slices bacon
2 tablespoons extra-virgin olive oil 5 cloves garlic, finely chopped 1 large bunch collard greens, thinly sliced (about 1 pound) Kosher salt and finely ground black pepper 1 pound spaghetti 1/2 cup finely grated Parmesan 3/4 teaspoon dried red pepper flakes Instructions: Cook the bacon in a large, heavy skillet over medium heat until crisp, about 8 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate.
Add the oil to the fat in the skillet and increase the heat to medium-high. Stir in the garlic and cook until very fragrant and golden, about 1 minute. Stir in the collards, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, turning with tongs, until the collards are tender and bright green, 3 to 4 minutes.
Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente. Reserve 1 1/2 cups of the pasta cooking water, and then drain the pasta.
Toss the spaghetti with the collards and some of the reserved pasta cooking water. Toss in the cheese and season with salt and pepper. Crumble the reserved bacon over the spaghetti and serve sprinkled with the red pepper flakes. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 11868,"Avocado Salsa 1/4 small red onion, finely diced (about 1/4 cup) 1 small clove garlic, finely chopped (about 1 teaspoon) 1 small jalapeno pepper, finely diced (about 1 tablespoon) 2 tablespoons lime juice Kosher salt 2 avocados 2 teaspoons extra-virgin olive oil Instructions: Combine the onion, garlic, jalapeno, lime juice and 1/2 teaspoon salt in a bowl. Set aside. Peel and pit the avocados and cut into 1/2-inch pieces. Gently stir the avocado and oil into the bowl until the avocado is dressed. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 11869,"Brats n' Greens 2 tablespoons vegetable oil 1 large Spanish onion, cut into ?-inch rounds (about 12 ounces) Kosher salt and freshly ground black pepper 8 bratwurst 8 hot dog buns 3 tablespoons unsalted butter, at room temperature 5 ounces baby kale Spicy brown or Dijon mustard, for serving Instructions: Preheat the oven to 200F. Turn the electric griddle to medium-low and heat the oil. Add the onions and sprinkle with some salt and pepper. Add the bratwurst around the onions and cook until the onions are slightly charred on the bottom, 3 to 4 minutes. Turn the onions (don't worry if the rings come apart), sprinkle with some salt and pepper and cook until the second side is charred and the onions are crisp-tender, 4 minutes. Transfer the onions to a medium bowl and set aside. Keep an eye on the brats while the onions are cooking; turn them frequently until they are deep brown all over and an instant-read thermometer inserted in the center registers 165F, about 20 minutes total. Transfer the brats to a small rimmed baking sheet and keep warm in the oven. While they are browning, butter the insides of the buns. Put the kale on the griddle and turn once or twice with tongs to coat with the brat drippings. Season lightly with salt and keep turning until the kale is tender, about 2 minutes. Transfer to the bowl with the onions. Wipe the griddle clean with a paper towel. Add the buns butter-side down and cook until golden and toasted, about 2 minutes. To serve, spread mustard on the buns, add the brats and top with the kale and onions. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 11870,"Grilled Striped Bass with Fire-Roasted Onions and Peppers Six 6-ounce fillets striped bass, about 1-inch thick, skin-on Salt and freshly ground pepper
2 medium red onions, very thinly sliced
1 red bell pepper, very thinly sliced
12 cloves garlic, smashed 1 1/2 cups dry white wine, divided
Olive oil
1 small bunch parsley, leaves chopped Lemon wedges, to serve
Instructions: Preheat a grill to medium high. Sprinkle the fish fillets with salt and pepper. Divide the onions, peppers, and garlic into 6 portions. Place a mound of onions, peppers, and garlic in the center of a 12-by-24-inch sheet of aluminum foil. Drizzle with olive oil, and season with salt and pepper. Place a portion of the fish on top, sprinkle with 1 tablespoon parsley and add 1/4 cup of the wine. Fold the foil into a packet and seal it on all sides. Repeat with packets for the remaining fillets. Place the packets on the grill, seam up, and cook until the fish is opaque, about 15 minutes. It is best to test the cook time with the one packet, as cooking time varies grill to grill. Carefully open the packets and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11871,"Seafood Moqueca 1/4 cup extra-virgin olive oil 4 cloves garlic, minced
2 large onions (about 1 pound), thinly sliced 1 tablespoon kosher salt
1 teaspoon ground black pepper
1 tablespoon Brazilian Pepper Sauce, recipe follows, plus more to taste 3 large bell peppers (about 1 pound; red, yellow and green), thinly sliced One 28-ounce can diced or pureed tomatoes 1 1/2 pounds firm fish fillets (corvina, tilapia, halibut, snapper, catfish, haddock or grouper) 12 middleneck clams
12 large mussels
2 pounds calamari tubes 12 large shrimp, peeled and deveined
1 cup unsweetened coconut milk
1 tablespoon dende oil (palm oil)
Salt and ground black pepper 6 green onions, sliced thin 1 small bunch fresh parsley, chopped 1 small bunch fresh cilantro, chopped (optional) Cooked white rice, for serving 1 cup brined Biquinho pepper, drained 1 cup brined Bode pepper, drained
1/2 cup brined Dedo de Moca pepper, drained
5 brined Malagueta peppers (or piripiri)
1/2 cup olive oil
1 tablespoon kosher salt
Instructions: For the sauce: Heat a 12-inch saute pan with a lid or a 6-quart Dutch oven over medium heat, then add oil and garlic. Stir for 30 seconds or so, until it gets a little color, then add onions, salt, pepper and Pepper Sauce. Cover pan and sweat the onions for 4 to 5 minutes. Add bell peppers and tomatoes, then cover, lower heat and very gently simmer, scraping the bottom to prevent burning every 5 minutes or so, until peppers and onions are cooked but still have a bite, about 30 minutes. Check your seasonings again. For the seafood: Meanwhile prepare the seafood: cut fish fillets into thumb-size pieces (same size as the shrimp), scrub clams and mussels, and cut calamari into rings. Increase temperature of the sauce to medium-high. Add clams, fish, shrimp, coconut milk and dende oil and season with salt and pepper (and more Pepper Sauce to taste). Cover the pan until clams start to open, 2 to 3 minutes. Add calamari and mussels, then cover again and cook until all shells are open and calamari and shrimp are opaque and cooked through, another 2 to 3 minutes. Serve family-style, from your Dutch oven, or split into four large bowls. Garnish with green onions, parsley and cilantro, if using. Serve with white rice. Combine the peppers, olive oil and salt in a food processor until fully incorporated. Store in an airtight container in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11872,"Garlicky Chicken Parm 1/4 cup extra-virgin olive oil 1 small onion, chopped 1 clove garlic, chopped 1 carrot, peeled and finely chopped 1 stalk celery, chopped Sea salt and freshly ground pepper 1 32-ounce can crushed tomatoes 1 teaspoon dried oregano 8 skinless, boneless chicken breasts (6 to 8 ounces each) Kosher salt and freshly ground pepper 1 cup all-purpose flour 3 large eggs 3/4 cup milk 7 cloves garlic, minced 3 cups panko breadcrumbs 2 teaspoons garlic salt Vegetable oil, for frying 1/4 cup grated parmesan cheese 1 1/2 cups shredded mozzarella cheese Instructions: Make the sauce: Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Add the onion and garlic and saute until the onion is translucent, about 10 minutes. Add the carrot and celery, season with sea salt and pepper and saute until all the vegetables are soft, another 10 minutes. Add the tomatoes and oregano and simmer over low heat, uncovered, until the sauce has thickened, about 1 hour. Season to taste with more sea salt and pepper. Meanwhile, make the chicken: Preheat the oven to 350 degrees F. Set a wire rack on a baking sheet lined with foil. Sprinkle the chicken on both sides with kosher salt and pepper. Combine the flour and some kosher salt and pepper in a medium baking dish. In a second baking dish, whisk the eggs, milk and minced garlic. In a third dish, combine the panko and garlic salt. Dredge the chicken breasts through the flour mixture, dusting off any excess, then through the egg mixture, letting the excess drip off, and then through the panko, making sure to coat the chicken on both sides. Set the breaded chicken on the wire rack and refrigerate for 30 minutes to allow the breading to set. Fill a large deep skillet halfway with vegetable oil and heat over medium heat until a deep-fry thermometer registers 375 degrees F. Using tongs, carefully place the breaded chicken in the hot oil, working in batches to avoid crowding the pan. Fry, turning once, until light golden on both sides, about 4 minutes. Return the chicken to the wire rack. Dollop 2 tablespoons sauce over each piece of chicken and sprinkle evenly with the parmesan and mozzarella. Transfer to the oven and bake until the chicken is cooked through, about 20 minutes. Serve with the remaining sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 11873,"Celery Remoulade 1 1/2 tablespoons freshly squeezed lemon juice 1 1/2 tablespoons Dijon mustard 3/4 cup creme fraiche 1 head celeriac, approximately 1 pound 1/4 teaspoon kosher salt Pinch freshly ground black pepper Instructions: In a medium-sized mixing bowl, whisk together the lemon juice, mustard and creme fraiche. Set aside. Brush excess dirt off of the roots. Cut off the bottom and top of the roots. Cut the roots into quarters and peel. Rinse in cool water if there is any remaining dirt or debris. Slice each quarter on a mandoline into 1-inch long matchstick pieces and transfer directly to the dressing. Add the salt and pepper and stir well to combine. Cover and place in the refrigerator for a minimum of 1 hour and up to 3 before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 11874,"Strawberry Lavender Sorbet 5 cups strawberry puree, strained of seeds, from about 4 pints raw berries 3/4 to 1 cup lavender simple syrup, recipe follows 1/2 cup lemon juice 2 cups sugar 1 1/2 cups water 2 tablespoons dried lavender Instructions: Puree strawberries and send them through a fine sieve to catch the seeds. Whisk in cool lavender simple syrup and lemon juice. Taste for balance of acid and sweetness. Chill overnight in freezer. Combine the sugar and the water in a saucepan. Bring to a simmer and cook until the sugar has dissolved. Remove from the heat and cool. Bring simple syrup back to a simmer and toss in dried lavender. Cover and infuse for a 30 minutes. Strain and cool. Store in a refrigerator. ","[Riesling, Moscato, Vinho Verde, Cava]" 11875,"Pea Panzanella 8 tablespoons (1 stick) unsalted butter 3 tablespoons chopped garlic 3 tablespoons chopped fresh thyme leaves 1 pound day old country bread, cut in 1/2-inch cubes (remove crust if hard) Gray salt Freshly ground black pepper 1/3 cup freshly grated Parmesan 1/3 cup freshly grated pecorino Romano 6 tablespoons chopped fresh basil leaves 1 1/2 cups fresh or frozen peas 1/2 cup heavy cream Pinch powdered Vitamin C, optional (ascorbic acid) 1/2 cup chicken stock or water, plus more for moistening the salad 1/4 cup extra-virgin olive oil 2/3 cup thinly sliced scallion greens 1 1/2 cups cooked peas 1/2 cup grated pecorino Toscano, plus more for grating 6 cups spring greens Extra-virgin olive oil, for drizzling 3 tablespoons lemon juice 1 tablespoon lemon zest Instructions: Preheat the oven to 375 degrees F and place a baking sheet in the oven. Make the Panzanella Cubes: Heat the butter in a skillet over moderate heat until it begins to brown. Add the chopped garlic and stir briefly to release its fragrance. Add the chopped thyme. Stir to combine. Pour the butter mixture over the bread cubes in a bowl and toss briskly so butter coats cubes evenly. Season with salt and pepper. Stir in the 2 cheeses and chopped basil. Place the bread cubes in a single layer on the preheated baking sheet, scraping all the seasonings over them. Bake until lightly brown and crunchy on the outside, but still soft on the inside, about 7 to 8 minutes. Transfer to a bowl to cool. Make the dressing: If using fresh peas, blanch them for 30 seconds in boiling water, then shock in ice water. Drain. In a stainless steel saucepan, simmer blanched peas or frozen peas and a pinch of salt in cream, until peas are tender, about 4 to 5 minutes. Transfer peas and cream to blender or food processor, add pinch of Vitamin C powder to retain bright green color, if desired. While blender or food processor is running, add chicken stock and olive oil and puree until smooth. Season with salt and pepper. Cool the puree in a bowl over an ice bath. Combine: In a large bowl, combine the toasted bread cubes and the pea puree. Stir to coat the bread. Add the cooked peas, scallions, and pecorino Toscano. Put the ring from a 10-inch spring form pan upside down on a large plate. Fill with the bread mixture, pressing it into place. Let stand, or refrigerate, for 30 minutes to 1 hour, then remove the ring. In a bowl, dress the spring greens with lemon juice, lemon zest and olive oil, to taste. Mound the greens lightly on top of the panzanella. Grate pecorino on top, to garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 11876,"Brussels Sprouts with Garlic and Bacon Kosher salt 4 cups whole Brussels sprouts 8 slices molasses-cured shoulder bacon or regular bacon 6 cloves garlic, chopped Freshly ground black pepper Instructions: Fill a large saucepan with water, add a pinch of salt, and bring to a boil. Add the Brussels sprouts and cook them for about 8 minutes. Remove the sprouts from the heat, drain, and then chill them in the refrigerator. Slice the sprouts in half when they have cooled. In a large skillet, cook the bacon over medium heat until it is done. Discard all but 2 tablespoons bacon fat and grease from the pan, leaving the 2 tablespoons in the pan. Add the garlic and cook for a few minutes over medium-low heat until fragrant. Add the sprouts and cook until heated through. Season the sprouts with kosher salt and fresh black pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11877,"Raspberry Vanilla Tartlets 1/4 cup sugar 2 tablespoons cornstarch 1/8 teaspoon fine salt 1 1/2 cups lowfat (1-percent) milk 1 large egg 4 tablespoons reduced-fat sour cream 2 teaspoons vanilla extract 24 mini phyllo tartlet shells, at room temperature or heated 24 whole medium raspberries or 12 large raspberries, halved Instructions: Whisk together the sugar, cornstarch and salt in a large saucepan; whisk in the milk until smooth. Heat over medium-high heat, whisking, until bubbles begin to form. Remove from the heat.
Whisk the egg in a medium bowl. Slowly pour 1/4 cup of the hot milk mixture into the egg while whisking vigorously until smooth. Pour the mixture back into the saucepan and cook over medium-high heat, whisking vigorously, until thick and starting to bubble, about 2 minutes. Transfer the mixture to a bowl and let cool until thick, whisking frequently. Whisk in the sour cream and vanilla.
Scoop about 1 scant tablespoon vanilla pudding into each tartlet shell and top each with a raspberry. Serve immediately, or cover and refrigerate up to 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11878,"Stuffed Portobello Mushroom 2 tablespoons olive oil 2 tablespoons balsamic vinegar Pinch salt and pepper 1 large portobello cap, stem removed and reserved 1/4 cup pancetta diced Olive oil 1/4 cup onion, diced Stem of mushroom cap, diced 1 teaspoon fresh thyme 1 teaspoon fresh rosemary 1/2 cup bread crumbs 2 tablespoons chopped parsley 1/4 cup Gruyere, grated Pinch salt and freshly ground pepper Instructions: Preheat oven to 375 degrees F. Whisk olive oil, balsamic vinegar, and salt and pepper together. Brush portobello with vinaigrette. Bake portobello on wire rack for 20 minutes. Saute pancetta until crispy, then drain fat from skillet. Add a little olive oil, onion, diced mushroom stem, thyme, rosemary, and saute until there is no more juice in skillet, and onions are getting some color. Transfer this mixture into a bowl and add bread crumbs, parsley, 1/2 the cheese, a pinch of salt and pepper, to your taste. Mix well. Spoon onto mushroom cap pressing lightly. Put the remaining cheese on stuffing and bake for 16 to 20 minutes until cheese is golden. This can also be broiled to desired color. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 11879,"Key Lime Pie with Butter Cracker Crust 2 tablespoons unsalted butter, melted, plus more for buttering the pie plate 60 butter crackers, such as Ritz Crackers (about 2 sleeves) 2 tablespoons sugar 1 large egg white One 14-ounce can sweetened condensed milk 2/3 cup fresh Key lime or lime juice (from about 6 to 8 limes), plus 1/2 Key lime or lime for garnish Pinch kosher salt 4 large egg yolks Whipped cream, for serving (see Cook's Note) Instructions: For the crust: Adjust an oven rack to the middle position and preheat the oven to 350 degrees F. Butter a 9-inch pie plate. Put the crackers in a food processor and pulse until they form fine crumbs. Add the butter, sugar and egg white and pulse until the mixture comes together like wet sand (it should hold together when pinched). Transfer to the prepared pie plate and press evenly into the bottom and up the sides. Bake until lightly golden, about 10 minutes. Let cool completely. For the filling: Whisk together the condensed milk, lime juice, salt and egg yolks in a medium bowl. Pour into the cooked pie shell and bake until the filling is set and only slightly jiggles in the center, 18 to 20 minutes. Let cool completely at room temperature and then refrigerate, loosely covered with plastic wrap, until chilled, about 2 hours or up to overnight. Prepare the garnish: Use a citrus zester to make strips of zest. Then cut away all of the peel and white pith (save the other half for another use). Cut the lime \meat\ into small chunks. Fill a piping bag fitted with a star tip with whipped cream. Pipe mounds of whipped cream around the edges of the pie and decorate with chunks of lime and zest. Serve immediately or return to the refrigerator to chill until serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 11880,"Tropical Honeymoon Cupcakes 1/2 cup cream of coconut, stirred before measuring 1/2 teaspoon coconut extract 1/4 teaspoon vanilla extract 2 egg whites, lightly beaten 1 egg 1 cup all-purpose flour 3/4 cup sweetened shredded coconut, coarsely ground in a food processor 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 6 tablespoons unsalted butter, softened and cut into tablespoons 1 1/4 cups thick mango juice 2 egg yolks 1 tablespoon plus 1 teaspoon cornstarch 1 tablespoon granulated sugar Pinch kosher salt Orange Cream Cheese Icing: One 8-ounce package cream cheese, softened 1/2 stick (4 tablespoons) butter, softened 2 to 3 cups confectioners' sugar 1 tablespoon finely grated orange zest 1/2 teaspoon vanilla extract 12 thin squares fresh pineapple Granulated sugar, for sprinkling 3/4 cup sweetened flaked coconut Instructions: For the coconut cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Whisk 1/4 cup water, the cream of coconut, coconut extract, vanilla extract, egg whites and egg in a large bowl until combined. Mix the flour, shredded coconut, granulated sugar, baking powder and salt in a large bowl with an electric mixer on low speed until combined, about 15 seconds. Add the butter 1 tablespoon at a time, continuing to beat on low speed until the mixture forms a ball, about 2 minutes. Stop the mixer and add half the cream of coconut mixture. Beat on low speed until the flour mixture is moistened, about 15 seconds. Increase the mixer speed to medium and beat until the batter is light and fluffy, about 45 seconds. With the mixer still running, slowly add the remaining cream of coconut mixture. Stop the mixer and scrape the sides and bottom of the bowl. Beat on medium speed for 30 seconds. Fill the muffin cups two-thirds full with batter. Bake until a toothpick inserted in centers of cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the pan for 10 minutes. Transfer to a cooling rack to cool completely before filling and frosting. For the mango filling: Whisk 1/4 cup juice, egg yolks and cornstarch until smooth in a small bowl. Boil the remaining 1 cup juice, granulated sugar and salt over medium-high heat in a saucepan. Slowly add half the hot liquid to the egg yolk mixture, whisking constantly. Add the egg yolk mixture back into the saucepan and reduce the heat to medium. Cook until the filling thickens and boils, stirring constantly. Strain the filling through a fine mesh sieve. Cool the filling before assembling the cupcakes. Yield: about 1 1/4 cups. For the orange cream cheese icing: Beat the cream cheese and butter in a large bowl with an electric mixer at medium speed until creamy. Add the confectioners' sugar, 1/2 cup at a time, to desired consistency. Scrape down the bottom and sides of the bowl as necessary. Beat in the orange zest and vanilla extract until fully incorporated. Yield: 3 cups. For the garnish: Generously sprinkle the pineapple with sugar. Use a blow torch to caramelize the pineapple, or broil in the oven on low for 1 to 2 minutes, watching carefully so the sugar does not burn. Cool the pineapple before assembling the cupcakes. Cook the sweetened flaked coconut in a dry saute pan over low heat, stirring often, until the coconut browns slightly and smells fragrant. Cool the coconut before assembling the cupcakes. To assemble: Dig a small hole inside each of the cupcakes using a teaspoon. Fill each hole with the mango filing. Top with the orange cream cheese icing. Garnish with the caramelized pineapple and toasted coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 11881,"Emeril's Meat Balls and Red Gravy 2 slices of white bread 1/2 cup milk 1/3 pound ground beef 1/3 pound ground veal 1/3 pound ground pork 1/2 cup minced onions 4 tablespoons olive oil 2 cups chopped onions Salt Freshly ground black pepper 2 tablespoons chopped garlic 2 (28 ounce) can of peeled, seeded and chopped tomatoes 1 small can tomato paste 2 cups water 1 pound of dried spaghetti 4 ounces Parmesan Reggiano cheese Instructions: Place the bread in a shallow baking dish. Pour the milk over the bread and let sit for a couple of minutes. In mixing bowl, combine all of the meats together. Season with salt and pepper. Add the minced onions, 1 tablespoon garlic, parsley and bread. Mix well. Season with salt and pepper. Form the mixture into small balls. In a large skillet, heat 2 tablespoons of the oil. When the oil is hot add the meatballs and brown for 4 to 6 minutes. Remove from the pan and drain on paper towels. In a large saucepan, heat the remaining oil. Add the onions. Season with salt and pepper. Cook for 4 to5 minutes or until the onions are soft and clear in color. Add the remaining garlic and tomatoes. Season with salt and pepper. Cook for 30 minutes. Whisk the tomato paste and water together. Add to the tomatoes. Add the meatballs. Bring the liquid to a boil, over high heat. Turn the heat down to medium-low and simmer for 4 hours, stirring occasionally. Reseason with salt and pepper. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 8 minutes. Remove from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Using a box grater, grate the cheese. To serve, mound the pasta in the center of each bowl. Spoon the meat balls and sauce over the pasta. Garnish with the grated cheese. ","[Chardonnay, Pinot Grigio, Chianti, Rioja]" 11882,"Portobello Mushroom Bruschetta 8 slices crusty Italian bread 1 garlic clove, peeled 6 portobello caps, wiped clean 1 clove garlic, minced 2 tablespoons olive oil Salt and freshly ground black pepper Tomato Relish, recipe to follow 4 cups assorted baby tomatoes (red, yellow, and orange) 1/4 cup minced red onion 1/4 cup fresh basil, shredded 1/4 cup balsamic vinegar 1/4 cup extra-virgin olive oil Salt and pepper Instructions: Toast bread in 350 degree F oven until golden brown, about 10 minutes. Rub lightly with garlic clove while still warm. Remove gills from mushrooms with spoon and cut into 1/4-inch thick slices. In a large skillet heat 2 tablespoons oil over moderate heat until hot but not smoking and cook mushrooms until softened, then add garlic stirring, until all liquid mushrooms give off is evaporated, about 5 minutes. Remove skillet from heat. Keep mushrooms warm, covered. Top toasted bread with sauteed mushrooms and tomato relish. Garnish with basil. Cut tomatoes in quarters, combine red onion, basil, vinegar, olive oil. Season, to taste, and let marinate for 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11883,"Apple Pie Granola 4 tablespoons unsalted butter, melted 1/2 teaspoon kosher salt 1 3/4 cups old-fashioned rolled oats 1 1/2 cups cinnamon-sugar pita chips, crushed into 1/4-inch pieces 3 tablespoons packed light brown sugar 3 tablespoons pure maple syrup 1 teaspoon pure vanilla extract 1/2 teaspoon apple pie spice 1 cup apple chips, crushed Instructions: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla, apple pie spice and salt in a large bowl. Add the oats, and toss until evenly coated. Spread out on a rimmed baking sheet. Bake the mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the pita chips and apple chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11884,"Mom's Baked Beans 1 pound bacon 1 onion, chopped
6 cloves garlic, chopped Four 15-ounce cans baked beans, drained
1/2 cup light molasses
1 cup dark brown sugar
1 cup barbecue sauce
Instructions: Preheat the oven to 350 degrees F. Line a plate with a paper towel. In a saute pan over medium heat, add the bacon. Cook until tender and cooked but not crisp, flipping once, about 8 minutes. Remove to the paper-towel lined plate. Let cool and then chop. To the pan with the bacon drippings, add the onion and cook until tender, soft and translucent, about 7 minutes. Add the garlic and cook until fragrant, another 1 to 2 minutes. Remove from heat. To a large bowl, add the baked beans, molasses, dark brown sugar, barbecue sauce and bacon mixture. Pour the mixture into a 9-by-13-inch baking dish and bake, uncovered, for about 1 hour. Remove from the oven and let cool for at least 10 minutes before serving. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 11885,"Shredded Beef Tostadas (Salpicon) One 2-pound boneless beef brisket 1 large white onion, quartered Kosher salt 3/4 cup olive oil 6 tablespoons distilled white vinegar 1/4 cup fresh lime juice 1/4 cup minced red onion 2 tablespoons dried crumbled Mexican oregano Freshly ground black pepper 1 cup seeded chopped cucumber (from 1/2 English or hothouse cucumber) 1 cup seeded chopped tomatoes (from 2 tomatoes) 1/2 cup capers, drained 1/4 cup chopped fresh cilantro 4 radishes, finely chopped 12 corn tortillas 2 avocados, halved, pitted, peeled and sliced, for serving Instructions: Put the brisket in a large pot and fill with enough water to cover the meat by an inch. Add the onion quarters and 1/4 cup salt. Bring to a boil. Reduce the heat to medium and simmer partially covered until the brisket is very tender, 2 1/2 hours. Add more water if needed to keep the meat covered. Turn off the heat and let the brisket cool in the cooking liquid to room temperature. Drain the brisket, discard the water and cool completely. Meanwhile, prepare the vinaigrette by whisking the olive oil and vinegar in a medium bowl until well combined. Add the lime juice, red onion and oregano and whisk again. Season the vinaigrette with salt and pepper. Shred the brisket into a large bowl. Add the cucumbers, tomatoes, capers, cilantro and radishes and toss to combine. Add the vinaigrette and toss to coat. Season with additional salt and pepper if needed. To make the grilled tostadas: Heat a grill pan on the stovetop over medium-high heat. Place a corn tortilla onto the hot pan until the tortilla is crisp with a slight char. Cook for about 5 minutes each side. Scoop the shredded beef salad onto the grilled tostada and garnish with some avocado slices. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 11886,"Peach Sauce 1 peach, peeled, pitted, sliced into eighths 1/4 cup sugar
1 teaspoon lemon juice
Instructions: Combine the peaches, sugar, lemon juice and 2 tablespoons water in a bowl. Set aside to macerate for 10 minutes. Transfer to a small pot and cook over low heat until the peaches are tender and a syrup has formed, 10 minutes. Transfer to a bowl and let cool to room temperature. ","[Chardonnay, Moscato, Riesling]" 11887,"Thai Turkey and Rice 1 tablespoon vegetable oil 1/2 cup chopped onion 3 cloves garlic, minced 1/2 pound sugar snap peas 1/2 cup shredded carrots 1 cooked turkey tenderloin, cubed (about 2 to 3 cups) 3/4 cup reduced-sodium chicken broth 1/4 cup rice vinegar (regular or seasoned) 2 tablespoons sugar 2 tablespoons reduced-sodium soy sauce 1 teaspoon crushed red pepper or crushed hot chili flakes 1 cup regular rice, cooked according to package directions 2 tablespoons freshly chopped basil leaves Salt and freshly ground black pepper Instructions: Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook 3 minutes, until soft. Add snap peas and carrots and cook 2 minutes. Add turkey and cook 1 minute, until golden brown on all sides. In a medium bowl, whisk together broth, vinegar, sugar, soy sauce, and pepper flakes. Add mixture to pan and bring to a simmer. Add rice and stir to combine. Remove from heat and stir in basil. Season, to taste, with salt and black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 11888,"Grand Marnier Chocolate Truffles With Pistachios 12 ounces bittersweet or semisweet chocolate 1 cup heavy cream 1 tablespoon unsalted butter Pinch of salt 1 teaspoon vanilla extract 1/4 cup Grand Marnier Chopped pistachios, for coating Instructions: Chop the chocolate and put in a heatproof bowl. Bring the heavy cream, butter and salt to a simmer in a saucepan over medium heat; pour over the chocolate and let sit until completely melted, about 10 minutes. Stir with a rubber spatula or whisk until smooth. (If necessary, microwave in 20-second intervals until the chocolate melts.) Whisk in the vanilla extract and the Grand Marnier. Stir until the ganache is smooth and shiny. Pour into a shallow baking dish and refrigerate until firm, at least 3 hours or overnight. Roll tablespoonfuls of the ganache into 18 to 24 balls, then roll in chopped pistachios. Transfer to a parchment-lined baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight. (To make these in advance, roll into balls but do not coat; cover and freeze up to 2 weeks. Let sit at room temperature for 20 minutes before uncovering, then roll in coating.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11889,"Cod and Shrimp in Fennel and White Wine Broth Extra-virgin olive oil 1 small onion, coarsely chopped 1 celery rib, coarsely chopped Top of 1 fennel bulb, fronds reserved, coarsely chopped Kosher salt 2 cloves garlic, smashed 1 pound cod bones, or other white fish bones Shells from 8 jumbo shrimp, bodies reserved, peeled and deveined 3/4 cup anise-flavored liqueur (recommended: Pernod) 2 bay leaves 1 fresh thyme bundle 1 onion, julienned 1 small fennel bulb, julienned 2 cloves garlic, smashed and finely chopped 1/2 cup anise-flavored liqueur (recommended: Pernod) 1/2 cup dry white wine 4 (5-ounce) cod fillets 3 fingerling potatoes, sliced into rounds 1 zucchini, julienned Big fat finishing oil Instructions: For the fish stock: Coat a large, tall pot lightly with olive oil. Add the onions, celery, and fennel tops and bring the pot to a high heat. Season the veggies lightly with salt. Cook the veggies until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes more. Add the fish bones and shrimp shells, stir to combine, and cook for 3 to 4 minutes. Add the anise-flavored liqueur and let it reduce by half. Add water to the pot until it covers the fish bones by 2 inches and season lightly with salt. Toss in the bay leaves and thyme bundle. Bring the pot to a boil, reduce to a simmer, and simmer for 30 minutes. Strain the liquid and reserve. For the fish: Coat a straight-sided saute pan with olive oil. Add the onions and fennel, season with salt, and cook over medium heat until the veggies start to soften, 3 to 4 minutes. Add the garlic and cook for 1 to 2 minutes. Add the anise-flavored liqueur and white wine and reduce by half. Add the reserved fish stock and season with salt. Bring to a boil, reduce to a simmer, and simmer the broth for 12 to 15 minutes. Taste to make sure it is delicious. Meanwhile, coat a second saute pan with olive oil. Bring the pan to a high heat. Pat the cod dry with paper towels and season with salt. Add the cod to the screaming hot pan and cook the fish until it is golden and crisp on both sides and 3/4 of the way cook through. Remove the fish from the pan and reserve. Do the same with the shrimp and reserve. Add the potato rounds to the pan, season with salt, and brown on both sides. Remove the potatoes from the pan and reserve with the cod and shrimp. When the fish broth is ready, add the cod, shrimp, potatoes, and zucchini. Turn off the heat and cover, letting the fish gently cook through, 2 to 3 minutes. To serve, remove the cod and shrimp from the pan. Scoop the veggies out of the broth and divide them between 4 serving bowls. Lay a piece of cod on top of each of the veggies and arrange 2 shrimp next to the cod. Ladle the fish broth over each piece of cod. Drizzle with big fat finishing oil and top with fennel fronds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11890,"Creamed Spinach 4 tablespoons unsalted butter, plus more for pan 1/2 red onion, chopped Kosher salt and freshly ground black pepper 2 cloves garlic, minced 2 teaspoons red chili flakes 1 3/4 cups heavy cream 1 cup shredded Parmesan 1 teaspoon ground nutmeg 1/2 cup sour cream 2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry 1/2 cup packaged fried onions (recommended: French's) Instructions: Preheat the oven to 375 degrees F. Butter an 8 by 8-inch baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and a pinch of salt. Saute for 3 minutes, then add the garlic and red chili flakes and saute for 2 more minutes. Add the heavy cream, Parmesan, and nutmeg. Heat until the cream is just beginning to bubble, stirring often. Turn the burner off and stir in sour cream and spinach. Adjust the seasoning with salt and pepper, to taste. Pour into the prepared baking dish and sprinkle the top evenly with fried onions. Bake until golden and bubbly, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11891,"Chicken Stock 3 (5-pound) roasting chickens 3 large yellow onions, unpeeled and quartered 6 carrots, unpeeled and halved 4 stalks celery with leaves, cut into thirds 4 parsnips, unpeeled and cut in half, optional 20 sprigs fresh parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled and cut in 1/2 crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns Instructions: Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 11892,"Sweet Potato Beignets 1 medium sweet potato, peeled and chopped 1/2 small butternut squash, peeled, seeded and chopped 3 cinnamon sticks 1 teaspoon anise seeds 1 teaspoon active dry yeast Pinch of kosher salt 2 cups all-purpose flour 1/2 cup turbinado sugar 1/4 cup molasses 1 3 -inch strip orange zest 1/2 teaspoon fresh lemon juice Vegetable oil, for frying Instructions: Combine the sweet potato, squash, 2 cinnamon sticks, 1/2 teaspoon anise seeds and 2 cups water in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium low, cover and cook until the vegetables are tender, about 15 minutes. Remove the vegetables with a slotted spoon, transfer to a bowl and mash with a fork. Discard the cinnamon sticks; let the liquid cool until just warm. Transfer 1/4 cup of the warm cooking liquid to a small bowl and sprinkle the yeast on top. Set aside until foamy, about 8 minutes. Stir the salt, yeast mixture and another 1/2 cup cooking liquid into the potato mixture. Add the flour and knead by hand until combined (the dough will be sticky). Cover with plastic wrap; set aside in a warm place until doubled in size, 1 hour, 30 minutes to 2 hours. Meanwhile, make the syrup: Bring the sugar, molasses, the remaining cinnamon stick and 1/2 teaspoon anise seeds, the orange zest, lemon juice and 1/2 cup water to a boil in a saucepan over medium-high heat. Reduce the heat to medium low and simmer until syrupy, 15 to 20 minutes. Discard the cinnamon stick and orange zest. Let the syrup cool slightly. Heat 2 inches of vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 360 degrees F. Fry heaping tablespoonfuls of the dough, turning once or twice, until golden brown, 3 to 4 minutes; drain on paper towels. Drizzle with the syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11893,"Italian Porchetta Sandwich 6 cloves garlic 2 tablespoons fennel seeds, toasted 1 teaspoon red pepper flakes
2 tablespoons fresh oregano leaves
2 tablespoons chopped fresh rosemary 2 tablespoons fresh thyme leaves
Kosher salt One 6-pound boneless pork belly, skin-on Kosher salt 2 large yellow onions, sliced 1/4-inch thick Freshly ground black pepper 1 cup mayonnaise 1 tablespoon chopped capers
1 tablespoon chopped fresh Italian parsley
1 lemon, zest and juice of
Kosher salt and freshly ground black pepper 6 to 8 ciabatta rolls, split and toasted 2 cups baby arugula
Instructions: Preheat the oven to 275 degrees F. For the herb rub: Add the garlic, fennel seeds and red pepper flakes to a food processor and pulse until finely chopped. Add the oregano, rosemary and thyme and pulse into a rustic paste. Season with salt. Reserve 2 tablespoons of the rub for the mayonnaise spread. For the pork: Lay the pork belly on a cutting board, skin-side-up, and score the skin at 1-inch intervals, 1/2-inch deep with a sharp knife. Rotate the pork 90 degrees and score the skin again, to create a diamond pattern. Sprinkle generously with salt; be sure to get into all the crevices. Flip the pork over, sprinkle generously with salt, then rub the meat side with the herb rub. Roll the pork belly up as tightly as possible and tie it crosswise with butcher's twine at 2-inch intervals. Place the pork in a roasting pan fitted with a rack. Pour 1/2 cup water into the bottom of the pan. Roast the pork to an internal temperature of 150 degrees F, 2 1/2 to 3 hours. Check periodically to ensure there is still some liquid in the bottom of the pan and add a little water to prevent scorching. Baste the pork belly with pan drippings a couple of times during cooking. Once the pork reaches 150 degrees F, raise the oven to 475 degrees F and continue roasting until the skin is super crispy, 30 to 40 minutes. For even browning, flip the pork halfway through the second roasting period. Transfer the porchetta to a cutting board and let rest for 20 to 30 minutes. Remove the rack from the roasting pan and pour off all but 3 tablespoons of the pan drippings. Set the roasting pan on the stovetop over medium heat. Add the onions and saute until lightly caramelized, about 15 minutes. Season with salt and pepper. For the mayonnaise spread: Mix together the mayonnaise, capers, parsley, lemon zest and juice and the reserved herb rub. Season with salt and pepper. Cut the porchetta into 1/4-inch-thick slices. To assemble the sandwich: Slather both halves of a ciabatta roll with mayonnaise spread. Layer the bottom half with slices of porchetta and top with caramelized onions and arugula. ","[Chardonnay, Barolo, Tempranillo, Garnacha]" 11894,"Chocolate Mousse Truffles 1 pint heavy whipping cream 1/2 tablespoon butter 1 pound dark chocolate, finely chopped 1/4 ounce pure vanilla Cocoa powder Instructions: Place cream and butter in pot and bring to a rolling boil. Remove from heat and let cool. Stir in melted dark chocolate. Mix with a beater until smooth. Add vanilla and mix again until smooth. Refrigerate until the mixture has become solid enough to scoop, at least 4 hours. Scoop out small balls and roll in cocoa powder. Place in candy cups to serve. Keep refrigerated. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 11895,"Polenta Birthday Cupcakes with Mascarpone Frosting 2 cups all-purpose flour 2 teaspoons baking powder 1 cup polenta, medium ground 1/2 teaspoon gray salt 2 sticks butter, softened 2 cups sugar, plus a pinch for whipping egg whites 6 eggs, separated 1/2 cup milk 2 teaspoons vanilla extract 2 lemons, zested 16 ounces mascarpone cheese 1/2 cup powdered sugar 4 cups mixed berries (raspberry, blueberry, blackberry) Instructions: Preheat oven to 350 degrees F.
Line 2 cupcake pans with 12 paper muffin cups each. Sift together the flour and baking powder and stir in the polenta and salt. In a mixer with the paddle attachment, cream together the butter and the sugar until light and fluffy. With the mixer running add the egg yolks, 1 at a time. Beat in the milk, vanilla, and lemon zest. With the mixer on low speed add the dry ingredients to the butter mixture until just incorporated. In a clean, dry bowl whip the egg whites until soft peaks form. Add a pinch of sugar while the whites are mixing. Add half of the whites to the mixture and beat with the paddle. Remove the bowl from the mixer and gently fold in the remaining egg whites with a spatula to incorporate air and lighten the batter.
Spoon the batter into the lined muffin molds to fill the cups about 2/3 full.
Bake 20 to 25 minutes, or until the tops are golden and a wooden skewer comes out clean when inserted into the center. Cool the entire pan on a wire rack for a few minutes before removing the individual cupcakes. Cool the cupcakes completely to room temperature before frosting.
Combine mascarpone with the confectioners' sugar and beat together with a whisk until combined. Ice the cupcakes and decorate with the berries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 11896,"Sugar-Cranberry Pie 1 tablespoon unsalted butter 5 ripe but firm medium Anjou or Bosc pears, peeled and diced (about 8 cups) 1 1/2 12-ounce bags fresh cranberries 1 1/2 cups sugar 1 tablespoon cornstarch 1 tablespoon light corn syrup 2 whole cloves Juice of 1 lemon (about 3 tablespoons) Grated zest of 1 orange (about 2 teaspoons) For the crust: 1 stick cold unsalted butter, cubed, plus more for the pie pan 2 1/2 cups all-purpose flour, plus more for rolling the dough 1 teaspoon sugar, plus more for topping 1 teaspoon kosher salt 1/2 cup cold shortening 1 large egg, lightly beaten Instructions: Make the filling: Heat a medium skillet over high heat until it begins to smoke lightly. Remove the pan from the heat, add the butter and toss in the pears and cranberries. Return to high heat and cook until the fruit is slightly tender, about 5 minutes. Add the sugar, cornstarch, corn syrup, cloves, lemon juice and orange zest. Mix to blend and cook over high heat until the syrup thickens, about 5 minutes. Remove from the heat and scoop into a bowl; refrigerate until cool. Remove and discard the cloves. Make the crust: Butter the bottom and side of a 9-inch pie pan and refrigerate. In a large bowl, whisk the flour, sugar and salt. Work in the shortening and butter with your fingers until the mixture resembles small peas. Add up to 1/3 cup ice water, about 2 tablespoons at a time, mixing with your fingers until the dough comes together. Transfer the dough to a flat surface, roll it into a ball and cut in half. Shape each half into a smaller ball. Flatten the balls, wrap each in plastic and refrigerate at least 30 minutes. Transfer the dough to a lightly floured surface. Using a rolling pin, roll out one half until it is at least 4 to 5 inches wider than the pie pan and 1/8 to 1/4 inch thick. Gently fit the dough into the pie pan, pressing it into the bottom and side. Trim, leaving a 1-inch overhang; put the pan in the refrigerator. Roll the second half of the dough 1/8 to 1/4 inch thick for the top of the pie. Put it on a baking sheet; refrigerate both crusts about 15 minutes. Preheat the oven to 425 degrees F. Assemble the pie: Pour the filling into the crust. Brush the edge with the beaten egg; cover with the top crust. Pinch around the edge to seal the top and bottom crusts together, removing the excess dough with a paring knife. Use a paring knife to cut an X opening, 1 1/2 to 2 inches across, in the center of the crust; fold back the dough. Put the pie on a rimmed baking sheet. Bake the pie, 10 minutes. Lower the temperature to 375 degrees F and continue baking until the crust is light golden brown, 30 more minutes. Let cool completely on a rack. Sprinkle with sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11897,"Garam Masala Chicken with Roasted Vegetables 1/2 cup peanut oil 4 teaspoons garam masala 1 (2-inch) piece ginger, sliced 8 medium garlic cloves, smashed 2 tablespoons kosher salt 1 (4 to 5 pound) whole chicken 1 1/2 pounds red potatoes, halved 1 pound butternut squash, large dice 1 medium red onion, large dice Freshly ground black pepper 1/2 cup plain whole milk yogurt Instructions: In a small bowl, mix together 1/4 cup oil, garam masala, ginger, garlic, and 1 tablespoon salt. Place chicken in a large baking dish or plastic bag, loosen the skin from the breast and legs of the chicken and, using your hands, spread a good part of the mixture underneath. Rub the remaining mixture inside the chicken cavity and over the skin. Tie the legs together with kitchen twine. Loosely cover, refrigerate, and let marinate 30 minutes or up to 12 hours. Arrange the rack in the center of the oven and heat oven to 400 degrees F. Remove chicken from marinade, let any excess drip off, and reserve marinade. Let chicken sit at room temperature while oven warms up, about 30 minutes. When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper. Toss to coat. Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour. Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant-read thermometer, about another 40 to 50 minutes. Let chicken rest at least 10 to 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11898,"Apple Cobbler 8 cups apples, peeled, cored and sliced thin (Granny Smith works great) 1/2 cup sugar 1 tablespoon lemon juice 2 ounces unsalted butter, cut into small pieces 1 cup all-purpose flour 3 tablespoons sugar Pinch salt 2 teaspoons baking powder 2 ounces unsalted butter 8 tablespoons light cream 1 teaspoon vanilla extract Instructions: Heat oven to 400 degrees Combine apples, sugar and lemon juice. Dot with butter. Set aside. Toss to mix well. Pour into 3- to 4-inch deep baking dish. Dot with butter. Set aside. Combine flour, sugar, salt and baking powder in mixing bowl. Using your fingers, cut in butter until mixture looks crumbly and butter is the size of small peas. While stirring slowly, add cream and vanilla. Mix just until batter comes together. Drop batter in mounds on top apple mixture. Drizzle top with a little additional melted butter and sprinkle with sugar. Bake 35 to 45 minutes, until golden. ","[Chardonnay, Riesling, Moscato, Merlot]" 11899,"Plum Caprese Salad 1 tablespoon champagne vinegar 1 teaspoon white balsamic vinegar
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 1/2 pounds heirloom tomatoes, various colors, cut into wedges
3 ripe plums, cut into wedges
8 ounces burrata cheese
1/4 cup fresh basil leaves, thinly sliced
10 fresh mint leaves, thinly sliced
Sea salt flakes, for garnishing
Instructions: Whisk together the champagne vinegar, white balsamic vinegar and a pinch of kosher salt. Stream the olive oil into the vinegar mixture, whisking; set aside. Arrange the tomatoes and plums on a serving platter, alternating the tomatoes and plums. Tear the buratta over the top. Sprinkle the basil and mint over the salad and then drizzle with the vinaigrette. Finish with a pinch of sea salt and some pepper; serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 11900,"Foil-Packet Corn On the Cob 6 ears corn, shucked 6 tablespoons unsalted butter, cut into pats
1 tablespoon garlic salt
1 tablespoon seafood seasoning, such as Old Bay
1/2 cup grated Parmesan Instructions: Prepare a grill for medium heat. Tear off two squares of aluminum foil large enough to fold over 3 ears of corn. Place 3 ears of corn in the center of each foil square. Divide the butter, garlic salt and seafood seasoning between squares. Fold up the foil into packets and seal well. Place the packets on the grill and cook for 15 minutes, flipping halfway through. Remove the packets from the grill, open carefully, and sprinkle the corn with the Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11901,"Beef Sliders for a Crowd 1 medium onion 1 1/2 pounds 90/10 ground beef 1 large egg 1/4 cup plain breadcrumbs Kosher salt 2 teaspoons vegetable oil Freshly ground black pepper 6 slices American cheese, quartered 24 thin plum tomato slices (from 2 to 3 tomatoes) 24 dill pickle slices 24 mini potato buns 4 large iceberg lettuce leaves, cut into 24 even pieces
Ketchup and yellow mustard, for serving Instructions: Special equipment: a 10-by-15-inch rimmed baking sheet Preheat the oven to 425 degrees F. Cut the onion in half, and shred each half on the large holes of a box grater. Squeeze the shredded onion dry between 2 towels, and scatter around a 10-by-15-inch rimmed baking sheet. Put the ground beef, egg, breadcrumbs and 1 teaspoon salt in a large bowl, and mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the baking sheet, and press them into an even layer without disturbing the onions too much (but expect some of the onions to move around and peek through the meat). Brush the top of the meat with the vegetable oil, then season it evenly with 1/2 teaspoon salt and several grinds of fresh pepper. Score the meat into 24 squares, cutting completely through with a spatula. Bake until browned and no longer pink in the middle, 8 to 9 minutes. Put a small square of cheese on each patty, and return to the oven to melt, about 30 seconds. Let rest a few minutes, then recut along the scores to separate. Top each patty with a slice of tomato and pickle. Slide a spatula into the pan, and let guests serve themselves. Serve alongside a platter with the buns and lettuce. Don't forget the ketchup and mustard. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 11902,"Piadini with Apples, Honey, and Blue Cheese 2 apples 2 to 3 heads frisee lettuce Olive oil 1 lemon, juiced, plus extra for sprinkling apples 5 tablespoons honey Grey salt Pepper 1 bag pre-made pizza dough (from deli counter) 4 ounces blue cheese Instructions: 2 hours before the party: Core and slice the apples. If you?re not using immediately, squeeze lemon juice on them to prevent discoloration. When your guests have arrived: Wash and roughly tear the frisee into a salad bowl. Add the apples. Drizzle with olive oil, the juice of 1 lemon, 1 tablespoon of the honey, salt and pepper. Set aside Divide the pizza dough into 4 sections. On a floured board, stretch and roll the dough into thin disks with a rolling pin. The dough may also be stretched by hand, but rolling will give you a thinner crust. Coat the flattened dough with olive oil and place onto a very hot, preheated outdoor grill. (this can be done indoors on a cast iron stovetop grill pan. Set the burners to medium, medium-high and make sure to preheat the pan.) When you see bubbles rise to the surface, flip the dough. It should be slightly browned on the bottom. Put 1 tablespoon of the honey and 1-ounce of blue cheese, to taste, on the top of the crust. Close down your grill and wait for the cheese to melt. When it is nice and gooey, take it off the grill and top with the cool salad and apples. Repeat with remaining dough and ingredients. Fold it over, eat and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]

" 11903,"Italian Flatbread (Piadina) with Fontina and Prosciutto 3 1/2 cups all-purpose flour, plus extra for dusting 1/2 teaspoon baking soda 1 teaspoon fine sea salt, plus extra for seasoning 1 stick butter, cut into 1/2-inch pieces, at room temperature 2 tablespoons extra-virgin olive oil 1 pound whole milk ricotta cheese 2 teaspoons lemon zest (from about 2 small lemons) Freshly ground black pepper 6 ounces fontina cheese, shredded (about 2 cups) 4 ounces prosciutto, thinly sliced- 1 cup chopped fresh basil Instructions: Combine the flour, baking soda, and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook attachment. Add the butter and mix on low speed until incorporated, about 2 minutes. With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth. Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. On a lightly floured work surface, roll out each piece of dough into an 8 to 10-inch circle, about 1/8-inch thick. Brush each circle with the extra-virgin olive oil and grill for 4 minutes each side. Remove the piadina from the grill to cool slightly. Combine the ricotta cheese and lemon zest in a small bowl. Season with salt and pepper. Spread each piadina with 1/2 cup of the ricotta mixture. Sprinkle the fontina cheese evenly over the ricotta cheese. Arrange 2 prosciutto slices on top of the cheeses. Cut each piadina into 8 wedges and transfer to a serving platter. Garnish with the chopped basil. ","[Chardonnay, Barbera, Vermentino, Tempranillo]" 11904,"Steak and Kidney Pie 1 1/3 cups flour 1/2 cup (1 stick) cold, unsalted butter, cut into 1/2 inch cubes 1/4 teaspoon salt 1 egg 2 to 3 tablespoons iced water 5 tablespoons oil 1 pound well marbled steak, cut into 1 inch cubes 12 ounces trimmed veal kidney (about 2 kidneys), cut into 1 inch cubes Salt and freshly ground black pepper 10 ounces mushrooms, quartered 3 onions, chopped 3 tablespoons flour 2 tablespoons Worcestershire sauce 2 cups hot water Milk, for brushing pastry Sea salt Freshly cracked black pepper Instructions: Prepare the pastry: In a large bowl, combine flour with butter and salt. Mix lightly with your fingertips until butter forms peasized pieces. Whisk together egg and 1 tablespoon of the water. Add to flour mixture all at once, mixing gently with your fingertips. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water. Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or as long as 3 days. Meanwhile, heat 2 tablespoons of the oil in a casserole or Dutch oven. Add the steak and kidneys, season with salt and pepper, and cook, stirring, until just browned, about 3 minutes. Remove to a plate and reserve. Add 1 more tablespoon of oil to casserole, and add mushroom quarters. Cook over high heat, stirring, until light brown. Reserve on plate with meat. Add the remaining oil to the casserole, and add onions. Cook until well browned, about 5 minutes. Sprinkle the flour over the onions and stir so that the juices soak up the flour. Cook, stirring constantly, about 1 to 2 minutes. Stir the Worcestershire sauce into the hot water, and pour over the hot onion mixture while whisking. Add the reserved meats and mushrooms, and any juices that have collected, and season with salt and pepper. Reduce the heat to low and simmer 3 to 4 minutes or until slightly thickened. Preheat oven to 400 degrees F. Roll out the pastry to a thickness of 1/4inch. Fill a 9inch pie dish with the steak and kidney mixture. Dampen the edges of the dish with water, then fit the pastry on top, pressing it down well all around the edge to seal. Make a steam hole in the center, brush the top with milk and sprinkle with sea salt and freshly cracked black pepper. Bake for 25 minutes, or until pastry is golden. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 11905,"Soft and Chewy Snickerdoodles 3 tablespoons sugar 1/2 teaspoon cinnamon 3 1/2 cups flour 1 tablespoon baking powder 2 teaspoons baking soda 1/4 teaspoon salt 1/4 teaspoon cinnamon 1 cup butter 2 cups sugar 2 eggs 1 tablespoon light corn syrup 2 1/2 teaspoons vanilla extract Instructions: In a small bowl, stir together the sugar and cinnamon and set aside. To make the cookie dough, stir together the dry ingredients. In a bowl with a paddle attachment, cream the butter. Add the sugar and continue to mix, then add the eggs, corn syrup, and vanilla, and mix thoroughly. Add the dry ingredients and mix until blended. Chill dough 1 hour if it's sticky or difficult to handle. Preheat oven to 375 degrees F. Roll balls of dough about the size of a walnut then roll them in the cinnamon sugar to coat. Place on an un-greased sheet pan 2 1/2 inches apart. Bake for 10 to 12 minutes until puffed up and the surface is slightly cracked. Let cool on the sheet pan a few minutes before removing to a wire rack to cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11906,"Grilled Tuna With Basil Pesto 2 (2-inch thick) tuna steaks (about 1 pound each) Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 garlic clove, peeled 2 cups fresh basil leaves 1/4 cup toasted pine nuts Salt and freshly ground black pepper 1/2 cup - 3/4 cup extra-virgin olive oil 1/2 cup grated Parmesan 2 tablespoons lemon juice Instructions: Preheat grill to 400 degrees F. Wash and pat dry the tuna steaks. Season with salt and pepper and brush both sides with olive oil. Place tuna on hot grill and sear each side for 2 minutes for rare. If you prefer well done, cook the tuna an additional 2 to 3 minutes per side. Remove from skillet and let it rest. Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan. Slice the tuna across the grain and on a bias into 1/2-inch thick slices. Place the slices on a serving plate and drizzle with lemon juice. Sauce tuna with pesto. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 11907,"Torta de Mariscos: Seafood Torta 1 small white onion, unpeeled, plus 1 medium-sized white onion 2 garlic cloves, unpeeled 5 bay leaves 1 1/2 to 2 teaspoons salt 1 pound shrimp (any preferred size), in shell 1/2 pound cleaned squid, bodies only, cut into 1/4-inch dice to make about 1 cup 1 pound lump crabmeat, picked over to remove bits of shell and cartilage 2 large or 4 -to 5 medium-sized ripe tomatoes (about 1 pound), peeled and seeded 2 jalapeno chiles, seeded 1/2 small bunch Italian parsley, leaves chopped 1/2 bunch cilantro 1/2 small bunch mint, leaves only 1/2 small bunch Mediterranean oregano, leaves only 1/4 cup finely crushed soda cracker crumbs or best-quality fine-dry breadcrumbs from good French or Italian bread (no substitutes) 4 eggs, separated 1 tablespoon olive oil Instructions: Place the unpeeled small onion and garlic, bay leaves, and about 1 teaspoon of the salt in a large saucepan or medium-sized stockpot with 2 quarts of water. Bring to a boil over high heat; reduce the heat to maintain a low rolling boil and cook for 5 minutes. Add the shrimp and cook another 2 to 3 minutes (depending on their size), skimming off any froth that rises to the top. Quickly lift out the shrimp with a mesh skimmer or slotted spoon, letting them drain well. Place in a bowl and set aside to cool. Remove the onion and garlic from the simmering stock; discard. Add the squid and cook for 3 minutes. Lift out with a skimmer, letting them drain well, and set aside. Reserve the stock for another purpose (it will make a delicious fish soup). Peel and de-vein the cooked shrimp; chop fine and place in a large mixing bowl with the squid and crabmeat. Finely chop the peeled medium onion, tomatoes, jalapenos, and fresh herbs, and add to the bowl of seafood. Toss to distribute the ingredients evenly. Sprinkle the cracker crumbs and another 1/2 to 1 teaspoon salt over the mixture and toss very thoroughly. In a medium-sized mixing bowl, beat the egg whites until they form glossy, not-quite-stiff peaks. Add the egg yolks, 1 at a time, beating well after each addition to incorporate thoroughly. With a rubber spatula, gently fold the beaten eggs into the seafood mixture. In a heavy-bottomed, medium-sized (about 10-inch) omelet pan or well-seasoned skillet with rounded sides, heat the oil over medium-high heat until fragrant but not quite rippling. Reduce the heat to low. Pour or spoon the seafood mixture into the pan, smoothing it firmly with a spatula to spread it evenly without air pockets on the bottom. Cook, uncovered, for 8 minutes. Flip the cake by sliding it back into the pan. If necessary, loosen with a spatula. Cook for another 3 minutes, until golden, on the underside. Transfer to a platter or large plate and serve hot, cut into wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11908,"Green Papaya Salad 8 ounces string beans 3 plum tomatoes 1/2 cup roasted, unsalted peanuts 2 large green papayas (1 pound each) peeled, seeded and julienned 1/4 cup Thai fish sauce 1/4 cup freshly squeezed lemon juice 1/4 cup freshly squeezed lime juice 2 tablespoons sugar 1 teaspoon minced garlic 2 teaspoons red pepper flakes 1/4 cup roughly chopped cilantro leaves Instructions: Bring a large pot of salted water to a boil. Add the string beans and cook for 2 minutes, plunge into cold water. Drain well and cut each bean in half. Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips. Roughly chop all but 2 tablespoons of peanuts. In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro. Garnish with remaining peanuts and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11909,"Toasted Cider 1 gallon apple cider 1 orange, zested and juiced 1 tablespoon brown sugar 2 teaspoons pumpkin pie spice 24 ounces spiced rum, if desired Instructions: Heat the cider in a large pot over medium heat until it starts to simmer. Add 3 strips of orange zest, the orange juice, brown sugar, and pumpkin pie spice and stir. Bring to a simmer then turn the heat down to low to keep it hot, but not simmering. Heat for 5 minutes to allow all of the flavors to meld together before serving. Serve hot in heatproof mugs with a shot of spiced rum, if desired. ","[Chardonnay, Riesling, Gewrztraminer]" 11910,"Citrus Syrup for Soft Drinks 3 lemons, zested and juiced 3 limes, zested and juiced 3 Grapefruits, zested and juiced 3/4 cup sugar 1 teaspoon vanilla extract Pinch salt Club soda or seltzer Instructions: Strain the citrus juices together into a small saucepan.
Add the sugar, vanilla and pinch of salt. Heat until a gentle boil is reached. Then add the zest and turn off heat. Allow mixture to cool.
Strain off the zest and refrigerate until needed.
Mix citrus syrup with club soda or seltzer to desired strength for flavored soft drink. ","[Viognier, Vermentino, Sauvignon Blanc, Riesling]" 11911,"Sunny's Orange Jalape?o Party Ribs 1 cup orange marmalade 1/2 cup chopped white onion 1/4 cup brown sugar, light or dark 1 tablespoon ketchup 1 tablespoon Worcestershire sauce 2 jalape?os, one seeded, both finely chopped 1 clove garlic, grated on a rasp Zest of 1 orange (if using fresh orange juice) Kosher salt and freshly ground coarse black pepper 1 cup orange juice (preferably fresh) 3 to 4 pounds baby back pork ribs, sliver skin removed Kosher salt and freshly cracked black pepper 1 orange, sliced into wedges, for serving Instructions: For the sauce: Add the marmalade, onions, brown sugar, ketchup, Worcestershire sauce, jalape?os, garlic, orange zest, a pinch of salt and plenty of coarse ground black pepper to a medium pot on medium-high. Bring to a simmer and cook until slightly reduced and thickened. Remove from the heat and divide as follows: for the basting liquid, pour 1/4th of the sauce into a medium bowl and whisk in the orange juice. Pour the remaining sauce into a medium bowl to use as the glazing liquid. For the ribs: Preheat the oven to 250 degrees F. Sprinkle the ribs generously on all sides with salt and pepper and place on a rimmed baking sheet, bone-side down. Brush lightly all over with the basting liquid. Pour all the remaining basting liquid into the bottom of the baking sheet and cover tightly with aluminum foil. Cook 3 to 5 hours, basting with the liquid every hour and re-covering tightly each time. After 3 hours, begin checking the ribs for doneness by gently pulling at the middle bone to see if it will release easily from the meat. The ribs are also done with about a 1/2-inch of the bone showing on the ends, or a pull at the middle bone feels like it will release the meat. Once the ribs are cooked remove the aluminum foil and brush the ribs with the reserved sauce. Adjust the rack to the bottom of the oven, turn the broiler on high and cook the ribs until the glaze caramelizes, about 10 minutes. Remove the ribs from the oven onto a cutting board, tent with aluminum foil and let rest for 10 minutes. Cut into 1- or 2-bone slices and serve with orange wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11912,"Elmo's Hearty Oatmeal Hearts 3/4 cup dark brown sugar 2 eggs 1 cup butter, softened 3/4 cup granulated sugar 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon cream of tartar 1 teaspoon vanilla extract 2 cups rolled oats 1 1/2 cups all-purpose flour 1/2 cup whole wheat flour 1 cup whole fresh or frozen cranberries Instructions: Step 1: Sweeten the Mix Preheat oven to 350 degrees F. In a mixing bowl cream the butter with the granulated and brown sugars. Add the eggs and stir. Little Hands Tip: After you've gotten the batter started, let your child have a try with the spoon. Take turns mixing until the ingredients are blended together.
Step 2: Get Spicy Add the cinnamon, baking soda, cream of tartar and vanilla to the mixture. Then stir in the oats. Little Hands Tips: Let your child help measure out dry ingredients like sugar and oats and put them into the bowl. Talk as you measure together. For example, ask: \If we have one cup of oats, how many more do we need to make two?\ Step 3: Red, Healthy Cranberries Mix in the all-purpose and whole wheat flours. Then add the cranberries. Little Hands Tip: Talk about how cranberries are a kind of fruit that is good for our bodies. Cranberries are filled with Vitamin C that helps us stay healthy. What other fruits are red?
Step 4: Give It Some Love Put a spoon of batter down on the cookie tray, put the cookie cutter around it and press the dough into the shape (you can flour the cutter to keep it from sticking.) No cookie cutter? No problem! These can be made as traditional round cookies, too. Bake 8 to 10 minutes.
Step 5: Share with Someone Special! While you eat these sweet treats with your little sweetheart, talk together about the people you love and care about.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11913,"Holiday Gingerbread Cookies 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup light brown sugar 1/4 cup mild molasses 2 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon ground ginger 1 tablespoon ground cinnamon 2 teaspoons ground allspice 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cloves Royal Icing, recipe follows 2 egg whites 3 cups confectioners' sugar, whisked to remove lumps 1/2 lemon, juiced Instructions: Combine butter, sugar, and molasses together in a standing mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl. Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together. Pour the dough out onto the countertop and divide into 4 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days. Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper. Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all scraps into balls and re-chill before reusing. Repeat with all the dough. Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1-inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet tray for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing. Add ingredients to a large bowl. Beat, using a hand mixer, until glossy and stiff, about 5 to 6 minutes. Place in icing bags with fine tips to decorate cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11914,"Cubano Sandwich 1 medium onion, cut into 4 slices 1 Cubanelle pepper, halved, seeded and cored
2 tablespoons olive oil
Kosher salt and freshly ground black pepper 1 long Italian loaf, sliced in half lengthwise 3 tablespoons butter, melted 1/2 cup Mojo Mustard, recipe follows 12 thin slices deli ham (about 12 ounces) 2 cups homemade or store-bought carnitas, recipe follows (see Cook's Note) 6 dill gherkins, sliced in thirds lengthwise
8 slices Swiss cheese
1 cup yellow mustard 1 tablespoon honey
2 teaspoons chili paste
1 teaspoon fresh oregano
1/2 teaspoon ground cumin
Zest of 1 orange plus 1 tablespoon orange juice Zest and juice of 1 lime
1 clove garlic, minced
Kosher salt and freshly ground black pepper 4 pounds boneless pork shoulder, cut into 2-inch cubes, with fat cap scored 1 tablespoon chipotle powder
Kosher salt
3 cloves garlic, smashed
2 cinnamon sticks
1 yellow onion, quartered
1/2 cup orange soda
1/4 cup vegetable oil
Zest and juice from 1 large orange Instructions: Preheat a sandwich press to medium heat. Drizzle the onion and pepper with the olive oil and season with salt and pepper. Put the onion and pepper on the sandwich press, close and cook until tender and lightly browned, 8 to 10 minutes. Slice into strips. Brush the outside of the bottom half of the bread with some of the melted butter. Brush the inside of both halves with a generous amount of the Mojo Mustard. On the bottom half of the bread, layer the sliced deli ham and top with the carnitas. Top with the gherkins, grilled onion and peppers and finally the cheese. Top with the top half of the bread and brush with more butter. Slice in half widthwise. Place both halves in the sandwich press, close, press down and cook until the bread is crispy and the cheese is melted, 5 to 7 minutes. Cut in half to make 4 sandwiches. Mix together the mustard, honey, chili paste, oregano, cumin, orange zest and juice, lime zest and juice, garlic and some salt and pepper in a bowl. Set the slow cooker to high. Put the pork cubes in the slow cooker and season all over with the chipotle powder and some salt. Turn any pieces with the fat cap upright. Nestle in the garlic, cinnamon sticks and yellow onion. Pour the orange soda, vegetable oil and orange juice and zest over the pork. Cover and cook on high until super tender, about 4 hours. Preheat the oven to broil. Transfer the pork chunks to a baking sheet fat-side up. Let the liquid in the slow cooker settle so the fat is on the surface. Scoop off about 1/4 cup of the fat and drizzle over the pork chunks. Broil until the meat is crispy and the fat is bubbly, 1 to 2 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11915,"Parsley Salad with Toasted Almonds and Lemon 3 1/2 tablespoons fresh lemon juice 1 tablespoon Dijon mustard
1 teaspoon honey 1/2 teaspoon black pepper
1/4 to 1/2 teaspoon fine sea salt
1 clove garlic, grated
1/4 cup olive oil
1 cup cold, cooked rice, such as basmati
5 cups roughly chopped Italian parsley, with tender stems
1 cup whole almonds, toasted and roughly chopped
1/2 cup finely diced sweet onion, such as Vidalia
Zest of 1 lemon
Dashes hot paprika, for garnish, optional
Instructions: Make the dressing right in the serving bowl: Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified. Reheat the rice until steaming. (I just microwave it for a few minutes.) Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well. Serve, garnished with a couple dashes of hot paprika if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 11916,"Harissa Pimiento Cheese and Bologna Sandwiches 4 ounces sharp cheddar cheese, shredded (about 1 cup) 2 ounces cream cheese 1/4 cup mayonnaise
1/4 small onion, minced 1/2 cup pimientos, chopped (about 4 ounces) 1/2 teaspoon harissa powder (or use harissa paste)
Kosher salt and freshly ground pepper 4 sub rolls or ciabatta rolls, split 8 slices bologna Green leaf lettuce, for topping Instructions: Make the pimiento cheese: Combine the cheddar, cream cheese, mayonnaise, onion, pimientos and harissa in a medium bowl and mix together. Season to taste with salt and pepper. Assemble the sandwiches: Spread a thick layer of the pimiento cheese on the rolls and top each with 2 bologna slices and some lettuce. ","[Rhone Blends, Tempranillo, Garnacha, Vermentino]" 11917,"Potato Salad Raita 1 1/2 lbs Yukon potato peeled & cubed 1 tablespoon curry powder 1 tablespoon ground cumin 1 tablespoon mustard seeds 1 tablespoon salt 1/2 cup chopped flat leafed parsley 1/2 cup chopped fresh spinach 1/2 cup chopped roasted red pepper (from a jar or roasted over flame and peeled) 1 small onion chopped fine 1 fresh jalapeno, chopped fine (optional) 1/2 cup chopped cucumber 1/2 cup plain yogurt 1/3 cup fresh lemon juice salt and pepper to taste 2 tablespoons lemon zest and parsley leaves (for garnish) Instructions: Place in potatoes, curry powder, cumin, mustard seeds and salt in boiling water for about 10 min. till potatoes are just done. Let drained potatoes cool. Add the parsley, spinach, red pepper, onion, jalapeno, and cucumber and mix. Blend the dressing to taste and add to the salad. Mix and garnish with lemon zest and parsley. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 11918,"Indian Corn with Curry Yogurt 4 large ears corn, shucked and cleaned 1 (7-ounce) container Greek yogurt 1 tablespoon honey 1 lime, juiced, plus wedges for serving 1 teaspoon curry powder Kosher salt and freshly cracked black pepper Instructions: Preheat a stovetop grill pan to medium-high heat. Grill the corn, turning frequently, until evenly browned, 10 to 12 minutes. In a small bowl, stir together the yogurt, honey, lime juice, and curry until smooth. Transfer the corn to a cutting board, cut them in half crosswise and serve immediately with a drizzle of curry yogurt, a sprinkling of salt and pepper, and squeeze of fresh lime, if desired. Corn can also be refrigerated and served cold. ","[Riesling, Gewrztraminer, Chenin Blanc, Vermentino]" 11919,"Yakitori Party 2 cups soy sauce 1/2 cup mirin
1/2 cup maple syrup
3 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons MSG
8 cloves garlic, smashed
2 onions, quartered
1 thumb-sized piece fresh ginger, cut into coins
2 whole chickens, giblets included 1 bunch scallions, cut into 1 1/2-inch pieces, optional
1 tablespoon wasabi powder
Kosher salt and freshly ground black pepper 1/4 cup ume furikake
Lemon wedges, for garnish
Instructions: Light a charcoal grill or konro to medium-high heat. For the tare: Combine the soy sauce, mirin, maple syrup, salt, black pepper, MSG, garlic, onions and ginger in a large stovetop pressure cooker. Lock on the lid and cook over medium-high heat until pressure is reached, then immediately turn off the heat and allow it to release pressure naturally for 10 minutes before releasing the rest of the pressure. Strain the tare and reserve until ready to grill. For grilling: Preheat a charcoal grill over medium-high heat. Break down the chickens by setting aside the giblets, then cutting off the thighs, oysters, legs, breasts, tenders, skin, tail, wishbone and wings. Cut off the keel bone, soft knee bones, and neck meat if desired. Debone the thigh meat. Cut the thighs and breasts into bite-sized pieces. Cut the skin into strips about 1/2-inch wide. Skewer like parts with like parts, using two skewers for wings or large pieces. Skewer the scallions with the chicken parts as well, if desired. It's a party! Combine the wasabi powder with 1 tablespoon kosher salt in a small bowl and set aside. Brush or sprinkle each skewer with desired flavorings: salt, wasabi-salt mixture, ume furikake or tare, or a combo of all. Again, it's a party! Grill the meats over the charcoal until cooked through. Season everything with black pepper and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]

" 11920,"\Smiling\ Grilled Cheese 2 tablespoons butter, softened 2 slices rustic white bread 2 slices ham 2 slices American cheese, plus 1/4 slice for serving 2 slices mozzarella cheese 1 grape tomato, halved 1 small pickle spear Instructions: Heat a skillet over medium heat. Spread the butter on both sides of the bread. Build the sandwich with the ham and cheeses and place in the hot skillet. Cook until the bread is golden and toasty, a few minutes on each side. Arrange the tomato halves for the eyes, 1/4 cheese slice for a nose and pickle spear for a smile. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11921,"Radicchio Slaw 2 to 3 Romaine lettuce hearts 2 to 3 medium heads raddichio 1 large head cabbage, shredded 2 teaspoons fennel seeds 3 tablespoons honey 3 tablespoons Champagne vinegar 1/2 cup extra-virgin olive oil Gray salt and freshly ground black pepper 1 bunch watercress, trimmed of large stems Instructions: Put Romaine hearts and radicchio in a bowl of ice water, soak for 20 minutes, and drain. Add more fresh water and soak for an additional 20 minutes (this removes bitterness). Drain, dry and set aside. For the dressing: Place the fennel seeds in a small saute pan over low heat. Toast, tossing occasionally, about 2 to 3 minutes, or until lightly browned. Crush the toasted seeds in a mortar and pestle or seal in a plastic bag and roll with a rolling pin. In a saucepan, place the honey, champagne vinegar and toasted fennel seeds. Bring to a boil, stirring well. Remove from heat. Whisk in olive oil and season with salt and pepper. Place the radicchio, cabbage and watercress into a bowl. Add dressing while warm and toss well. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 11922,"Lemon-Herb Butter-Basted Chicken 1 stick butter 1 1/2 tablespoons lemon-herb chicken sauce mix (recommended: McCormick) 2 tablespoons lemon juice (about 1/2 lemon) 3 1/2 pounds whole chicken, quartered Garlic salt, to taste (recommended: Lawry's) Lemon pepper, to taste (recommended: Lawry's) Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. In a small pan over medium heat, melt butter. Stir in sauce mix and lemon juice. Cook 1 minute. Remove from heat; set aside. Rinse chicken with cold water and pat dry. Season with garlic salt and lemon pepper, to taste. ON THE GRILL: Grill chicken on preheated, oiled grill for about 6 to 8 minutes per side, or until done, basting every few minutes. INDOOR: Preheat broiler. Prepare chicken and basting sauce as directed. Place chicken on foil lined baking sheet or broiler pan. Broil chicken for about 15 minutes per side basting with butter sauce every 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11923,"Spanish Coffee and Fudge Sundaes 4 brownies or pound cake slices 1 pint coffee ice cream 1 cup prepared hot fudge sauce 2 tablespoons dark roast coffee beans 1/4 cup strong coffee 1/2 cup salted Spanish peanuts (the small peanuts with skins) Instructions: Line dessert bowls with brownie squares or pound cake. Set coffee ice cream out to soften a bit. Heat hot fudge sauce over low heat or in the microwave. Place dark-roast coffee beans in a heavy duty plastic food storage bag and crush them with a small heavy skillet or mallet. If you have a coffee grinder, grind the beans on coarsest setting. Add beans to sauce with 1/4 cup (2 ounces), strong coffee. Scoop coffee ice cream on cake or brownies. Top with coffee fudge sauce and salted nuts and serve. WOW! ","[Tempranillo, Garnacha, Zinfandel, Barbera]" 11924,"Pomegranate Margarita 2 ounces tequila Splash of Cointreau Splash of lime juice Splash of pomegranate liqueur 2 ounces sour mix Lime for garnish Instructions: Mix 2 ounces of tequila with a splash of Cointreau, lime juice and pomegranate liqueur. Top off with 2 ounces of sour mix. Squeeze in some fresh lime juice and shake over ice. Serve over ice in a salt-rimmed glass. Garnish with a fresh lime wedge. ","[Tequila, Cointreau, Sauvignon Blanc]" 11925,"Blueberry Mojito 1 cup blueberries 1 bottle ready-to-serve Mojito mix (recommended: Smirnoff) 1 liter bottle sparkling water 8 sprigs fresh mint, for garnish Instructions: In a large pitcher, add the blueberries and muddle until they release their juices. Pour in the ready-to-serve Mojito mix and sparkling water and stir. Pour into glasses filled with ice and garnish with a mint sprig and serve. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Ros]" 11926,"Butternut Squash Ravioli 500g flour 500g semolina flour 5 eggs Olive oil just a dash Salt to taste 2 large butternut squash 125g butter 50g brown sugar 1 whole onion 4 garlic cloves Olive oil just a dash 1 sprig fresh sage 150g fresh ricotta Salt and fresh cracked pepper to taste Instructions: For the pasta dough: Mix both flours together in a bowl. Make a fountain in the center and add the eggs, olive oil and some salt. Mix with your hands, adding just enough water for the dough to bind. You want to have a ball of dough that is fairly hard and a little dry, so add very little water. Cover with a towel and let set for an hour or so. For the filling: Preheat the oven to 350 degrees F. Cut the butternut in half lengthwise and lay the squash on a baking sheet. Take 100g of the butter and divide it among each cavity of the squash. Sprinkle a little bit of brown sugar on top and sprinkle with salt and pepper. Bake until it starts to brown and the squash are soft to the tip of a knife, about 45 minutes. With a large spoon, scrape the squash off the skin into a bowl and set aside. Dice the onion about 1/8 inch; chop the garlic and thinly cut the sage. In a large saucepan on medium heat, heat up the olive oil. Add the onion and saute until golden brown. Then add the garlic and sage and sweat a little longer. Add the squash, season with salt and pepper and cook on medium heat until it has the consistency of a puree. Move to a food processor and pulse briefly to remove the large chunks. In a bowl, add the ricotta, season with salt and pepper and add to the squash puree. Fill a piping bag with the filling. Roll the dough with your pasta machine. Using a ravioli mold, fill each ravioli with the butternut squash filling. Cook the ravioli in a large saucepot with plenty of boiling salted water. Then saute in the remaining butter. Enjoy. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]

" 11927,"Grilled Pork Chops 8 green onions, finely chopped (using white part only) 2 stalks lemongrass (using about 3 inches from the top), finely chopped 1/2 teaspoon salt 2 tablespoons black pepper 4 tablespoons brown sugar 2 tablespoons fish sauce 2 tablespoons brandy 1 teaspoon red chili pepper flakes, optional 8 (1/2-inch thick) pork chops Instructions: Combine green onions, lemongrass, salt, pepper, and sugar into a large bowl. Mix together until it becomes a thick paste. Add fish sauce, brandy and chili flakes, and stir well. Coat each pork chop with the seasoning. Refrigerate for at least a couple hours (up to 24 hours). Grill at approximately 400 degrees F, about 7 to 8 minutes on each side. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 11928,"Caramel Apple Tarte Tatin All-purpose flour, for dusting 1 sheet frozen puff pastry (from a 17.3-ounce package), defrosted 1/2 cup sugar
1 tablespoon apple cider vinegar
2 tablespoons unsalted butter
1/4 teaspoon sea salt flakes
5 small Honeycrisp apples, about the size of baseballs (about 1 3/4 pounds)
1 large egg
Whipped cream, for serving, optional
Vanilla ice cream, for serving, optional
Instructions: Lightly flour a work surface. Roll the puff pastry out so it is slightly larger than the top of a 10-inch cast-iron pan. Turn the pan over on top of the pastry and cut around the outside edge of the pan to remove excess. Place the puff pastry round onto a baking sheet and refrigerate until ready to use. Add the sugar, apple cider vinegar and 1 tablespoon water to the cast-iron pan. Turn to medium-high heat and stir the ingredients together so that the sugar is completely wet. Bring the mixture to a boil and cook until the sugar turns a deep amber, 5 to 6 minutes. Remove from the heat and add the butter and sea salt flakes; the mixture will bubble up slightly. Stir the caramel until the butter is completely melted and evenly incorporated. Let cool. Preheat the oven to 400 degrees F. Peel the apples, then cut each into thirds around the core, leaving you three rounded discs per apple. At this point, the caramel will have cooled and perhaps even hardened; that's ok. Place the apple pieces rounded-side down into the pan on top of the caramel, overlapping the edges slightly so you have an outside circle of apples and an inside circle of apples. Turn the pan back up to medium-high heat and bring the mixture to a boil. Once at a boil, turn the heat to medium low and simmer until the apples have softened and the excess juice from the apples has evaporated, about 15 minutes. Remove from the heat. Place the puff pastry round on top of the apples. Use a mini offset spatula or butter knife to tuck the edges of the puff pastry into the pan towards the apples, all along the edge. Whisk the egg together with a splash of water in a small bowl and then brush the puff pastry with the egg wash. Bake until the puff pastry is a deep golden brown, about 12 minutes. Let cool 15 minutes. Using a serving platter that is at least 2 inches wider than the pan and has a small lip on it to catch excess caramel, place it over the top of the cooled tarte. Place a kitchen towel on top of the platter and then fold it down over the cast iron. Get a firm grip of the platter and cast iron in both hands before flipping the cast iron over, away from yourself. Remove the cast iron. Serve the tarte tatin immediately with whipped cream or ice cream if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11929,"Bittersweet Chocolate Pudding 1 cup sugar 4 tablespoons cornstarch Pinch Salt 4 ounces fine-quality bittersweet chocolate 2 5/8 cups whole milk 2 large egg yolks 2 tablespoons unsalted butter 1/2 teaspoon vanilla 1-ounce Scharffen Berger cacao nibs 2 tablespoons Kahlua liqueur Whipped cream, for garnish Crystallized ginger, for garnish Instructions: In a heavy saucepan whisk together sugar cornstarch, and a pinch salt. Chop chocolate and add to sugar mixture. In a bowl whisk together milk and egg yolks and gradually whisk into chocolate mixture. Bring mixture just to boil over moderate heat, whisking constantly, and boil 1 minute, whisking. Remove pan from heat and whisk in butter, vanilla, 1-ounce cacao nibs, and1 tablespoon Kahlua. Divide pudding between 4 (8-ounce) ramekins. Chill puddings in freezer, surfaces covered with plastic wrap, until cooled, about 30 minutes. Garnish with whipped cream and crystallized ginger. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 11930,"Open-Faced Sweet Potato Stacks 2 small sweet potatoes (8 ounces), ends trimmed, peeled, cut into 12 (1/2-inch-thick) rounds 1 tablespoon plus 1 teaspoon extra-virgin olive oil Kosher salt and black pepper 1 pound ground beef sirloin 1/4 seedless cucumber, very thinly sliced Choice of Hidden Valley Ranch? Sauce, below 1/4 cup baby arugula 1/2 cup Cilantro Lime Hidden Valley Ranch? 1/2 cup diced radishes
1/4 cup finely chopped fresh cilantro
Asian-Style Slider Sauce: 1/2 cup Sriracha Hidden Valley Ranch? 3/4 cup coarsely grated carrots
2 tablespoons thinly sliced scallion greens
1/2 cup Classic Hidden Valley Ranch? 1 cup finely chopped romaine
2 tablespoons thinly sliced red onion Instructions: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Toss the sweet potato rounds with 1 tablespoon oil and a pinch each of salt and pepper on the prepared pan until well-coated. Spread in a single layer. Roast until browned and tender, about 20 minutes. Meanwhile, form the beef into 12 patties the same diameter as the sweet potato rounds. Sprinkle with salt and pepper. Heat the remaining 1 teaspoon oil in a large skillet over medium-high heat until hot. Add the patties in a single layer. Cook, turning once, until well-browned and cooked through, 4 to 6 minutes. Place 1 patty on each sweet potato round. Top with the cucumber slices, sauce, and arugula. For Slider Sauces: Stir together all of the ingredients (for each sauce separately) until well-mixed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11931,"Fresh Goat Cheese Spread 6 ounces fresh goat cheese 2 to 4 tablespoons heavy cream 8 medium fresh basil leaves, chopped 1 large green onion, chopped 1 clove garlic, minced Salt Fresh nasturtium flowers, optional Warm corn tortillas Instructions: In a small bowl with a fork, mash goat cheese with enough cream to make a spreadable consistency. Add basil, green onion, garlic, and salt, to taste. Mix well. Garnish with fresh nasturtium flowers, if available, and serve with warm tortillas alongside. To eat, spread a few spoonfuls of goat cheese mixture inside a tortilla and roll up. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11932,"Caramelized Plantain Cupcakes with a Chocolate Hazelnut Cream Cheese Frosting 2 tablespoons butter, melted 3 tablespoons brown sugar 1/2 teaspoon ground cinnamon 3 very ripe plantains (the peels should be entirely brown-black), peeled and sliced into 1/2-inch pieces 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup butter, softened 3/4 cup plus 2 tablespoons granulated sugar 2 large eggs 1/2 cup buttermilk 1/2 teaspoon vanilla extract 2 cups caramelized mashed plantains 8 ounces cream cheese, softened 1/2 cup chocolate hazelnut spread (recommended: Nutella) 1 teaspoon vanilla extract 3 cups powdered sugar Instructions: 2 tablespoons finely crushed plantain chips For the caramelized plantains: Preheat the oven to 400 degrees F. Mix the melted butter, brown sugar, and cinnamon in a small bowl. Put the sliced plantains in an 8-inch square baking dish and pour in the butter mixture. Toss the plantains until well coated with the mixture. Bake in the preheated oven until caramelized, about 15 to 20 minutes. Remove the pan from the oven and mash the plantains with a fork. The yield should be about 2 cups mashed caramelized plantains. For the cupcakes: Preheat the oven to 350 degrees F. Line 16 cups of 2 standard 12-capacity cupcake pans with liners. Add the flour, baking powder, baking soda, and salt to a sifter and sift into a large bowl. In another large bowl add the softened butter and granulated sugar and mix, with a hand mixer, until smooth. Beat in the eggs, buttermilk, vanilla extract, and the mashed caramelized plantains until the batter is smooth. Slowly stir in the sifted flour mixture and mix until smooth. Evenly spoon the cupcake batter into the 16 liners, filling the cups 3/4 full. Bake until a toothpick in the center comes out clean and the tops are light golden brown, about 22 to 25 minutes. Remove from the oven and let cool for 5 minutes in the pan. Transfer the cupcakes to a cooling rack and cool completely, about 20 minutes. For the chocolate hazelnut cream cheese frosting: Add the cream cheese, chocolate hazelnut spread and vanilla extract to a large bowl and beat with a hand mixer until smooth. Slowly mix in the powdered sugar, scraping down sides of the bowl, as needed, until the frosting is smooth. Assemble the cupcakes: Put the frosting in a pastry bag fitted with a 1/2-inch diameter decorating tip. Frost the cooled cupcakes and sprinkle the top of each cupcake with crushed plantain chips. Arrange on a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11933,"Crumble Lovers' Sheet-Pan Apple Crumble 7 medium baking apples, such as Gala or Fuji (about 3 pounds) 1 tablespoon fresh lemon juice
1 1/2 cups packed light brown sugar 2 sticks unsalted butter, melted 2 teaspoons ground cinnamon Kosher salt 2 cups old-fashioned rolled oats 1 1/2 cups all-purpose flour Vanilla ice cream, for serving
Instructions: Position a rack in the center of the oven and preheat to 425 degrees F. Peel and core the apples, then cut into 1/4-inch-thick slices. Place apple slices on an 18-by-13-inch sheet pan and toss with the lemon juice, 1/4 cup of the brown sugar, 2 tablespoons of melted butter, 1 teaspoon cinnamon, and 1/8 teaspoon salt. Spread the apples evenly on the pan, cover with foil and bake until the apples have softened and released some liquid, about 20 minutes.
Meanwhile, combine the oats, flour, remaining 1 1/4 cups brown sugar, 1 teaspoon cinnamon, and 1 teaspoon salt together in a large bowl, breaking up any lumps with a fork. Add the remaining melted butter to the oat mixture, stirring with a fork until it is moistened and crumbly.
Carefully uncover the sheet pan and scatter the oat crumble evenly over the top. Bake uncovered until the top is crisp and golden brown and juices are bubbly, about 15 minutes. Serve with ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 11934,"Seared Shrimp in Endive Leaves with Parsley Sauce 12 ounces uncooked large shrimp, peeled and de-veined 5 teaspoons extra-virgin olive oil Salt and freshly ground black pepper 3 teaspoons fresh lime juice 1/4 cup lightly packed fresh Italian parsley leaves 1/4 cup low-fat sour cream 1/4 cup low-fat yogurt 3 tablespoons chopped fresh chives 1/4 cup finely chopped fresh tarragon or 1 tablespoon finely chopped fresh thyme leaves 2 tablespoons drained capers 2 heads Belgian endive Instructions: To make the shrimp salad: Toss the shrimp with 3 teaspoons (1 tablespoon) of oil in a large bowl to coat. Sprinkle with salt and pepper. Heat a heavy large non-stick skillet over medium-high heat. Saute the shrimp until they are just cooked through or pink, about 1 1/2 minutes per side. Transfer the shrimp to a plate and toss with 1 teaspoon lime juice. Cool completely. Cut the shrimp into small cubes. To make the parsley sauce: Blend the parsley, sour cream, yogurt, and remaining 2 teaspoons lime juice in a food processor until the parsley is finely chopped. Season the sauce, to taste, with salt and pepper. Toss the shrimp with the chives, tarragon, capers, and remaining 2 teaspoons of oil in a large bowl to coat. Season the salad, to taste, with salt and pepper. Separate the endive leaves and arrange on a platter. Spoon about 1 generous tablespoon of the shrimp salad atop each leaf. Drizzle the parsley sauce over the salad and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 11935,"Eggs-in-a-Hole Benedict with Roasted Garlic and Tomato Hollandaise 2 plum tomatoes, halved and seeded 2 cloves garlic, smashed 1 tablespoon canola oil Kosher salt and freshly ground black pepper 2 large egg yolks 1 tablespoon freshly squeezed lemon juice 1 stick (8 tablespoons) unsalted butter, melted 2 teaspoons canola oil 4 slices Canadian bacon 4 English muffins, split 3 tablespoons unsalted butter 4 large eggs Kosher salt and freshly ground black pepper Instructions: For the roasted garlic and tomato hollandaise: Preheat the oven to 375 degrees F. Toss the tomatoes and garlic with the oil in a medium bowl and season with salt and pepper. Put on a baking sheet and roast until the tomatoes and garlic are soft and the liquid has evaporated, about 30 minutes. Let cool slightly. Combine the egg yolks and lemon juice in a blender and blend until smooth. With the motor running, slowly add the melted butter and continue blending until emulsified. Add the tomato-garlic mixture and blend until smooth. Cover and keep warm. For the sandwiches: Heat the oil in a large cast-iron skillet over medium heat until it begins to shimmer, about 2 minutes. Add the Canadian bacon and cook, turning once, until heated through and lightly browned, about 2 minutes per side. Remove to a small plate and keep warm. Keep the fat in the skillet and the heat at medium. While the bacon cooks, use a 2-inch round cutter to cut a hole out of the center of each bottom half of the muffins (the bottom is the larger half, usually with cornmeal stuck to it). Melt some of the butter in the skillet until foaming and add the 4 halves of the muffins with the holes, cut-side down. Crack an egg into each hole (it's OK if the egg runs over the muffin), season with salt and pepper, and cook undisturbed until the bottoms are golden brown, about 3 minutes. Using a flat spatula, flip the muffins and cook until the second side is golden brown, about 2 minutes for runny yolks. Put the bacon on top after the first minute or so. Remove to a work surface, keeping the bacon sides up. Quickly add the remaining butter to the skillet and add the muffin tops cut-side down to toast. Spoon about 1 1/2 tablespoons of the warm hollandaise on top of each egg, then top with a toasted muffin top. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11936,"Perfect Maryland Crab Cakes 4 slices soft white bread 1 1/2 tablespoons dry white wine 2 cups backfin crabmeat from a refrigerated tin Salt 2 cups jumbo lump crabmeat from a refrigerated tin Maryland Crab Seasoning, to taste 2 eggs, beaten 1/2 tablespoon fresh lemon juice 1/8 cup melted unsalted butter 4 tablespoons thick mayonnaise Lard Vegetable oil Instructions: Trim the crusts from the bread; discard, or reserve for another use. Tear the remaining bread into little pieces (about 20 pieces per slice); handle the bread lightly, so the pieces remain fluffy and don't flatten out. Place the bread pieces in a bowl, and sprinkle them with the wine; toss lightly to distribute the wine evenly.
Pick over the backfin and the jumbo lump crabmeat to remove any bits of shell. In a large mixing bowl, toss together the backfin and jumbo lump crabmeat. Season to taste with salt and with Maryland crab seasoning. Add the soaked bread, beaten eggs, lemon juice, and melted butter; toss lightly, making sure to keep the crab lumps whole. Add the mayonnaise, and toss the mixture gently with your hands, distributing the mayonnaise evenly. Taste again for seasoning, if desired (if you don't want to taste raw egg, you can saute a bit of the mixture in butter). For even better flavor, allow the mixture to sit in the refrigerator for a few hours.
When you are ready to cook, place a large, heavy-bottomed saute pan over medium-high heat; the pan should have enough room for 3 crab cakes. Add enough lard and vegetable oil (in fifty-fifty production) to create a 1-inch depth of oil. When the oil is medium-hot, quickly shape 1/2 the crab mixture with your hands into 3 cakes, each roughly the size and shape of a large hamburger. Gently place the cakes in the oil, making sure to preserve their shapes. Fry for 3 to 4 minutes, or until the cakes are golden on one side. Flip them carefully with a spatula, and fry on the other side for 3 to 4 minutes. After about 8 minutes, the cakes should be golden brown on all sides and heated through (you want the pieces of bread inside to virtually disappear). Remove the cakes from the pan, and place them on paper towels. Repeat and make 3 more cakes with the remaining mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11937,"Herb Hamburgers 3 pounds ground beef 2 tablespoons dried thyme 2 tablespoons dried oregano 1/4 teaspoon dried sage Instructions: Preheat grill to medium heat. In a large bowl combine all of the ingredients. Mix well. To adjust seasonings, form a small test patty, cook, and taste. Adjust if necessary. Form the meat mixture into 6 patties. Place the patties on the heated grill and cook, turning once, until desired doneness, about 2 to 3 minutes per side for medium-rare. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11938,"Shrimp with Basil, Garlic, and Tomatoes 1 cup quartered cherry or grape tomatoes (about 12) 5 large fresh basil leaves, chopped, plus extra for garnish Kosher salt and freshly ground black pepper 1 1/2 pounds medium-large shrimp, shelled and deveined Extra-virgin olive oil 1 large clove garlic, minced Instructions: In a medium bowl, toss the tomatoes with the basil and season with salt and pepper, to taste. Set aside while you prepare the shrimp. Divide the shrimp between 2 (8 or 9-inch) pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans. Heat 2 large skillets over medium heat, or do this in 2 batches if you only have 1 pan. Season 1 side of the shrimp with salt and pepper. Add enough oil to lightly film the bottom of the pan and turn the heat up to high. Invert the pan of shrimp so they all fall into the skillet(s) at once. Saute the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a bit more oil and 1/2 the garlic to each pan. Turn the heat off and turn the shrimp over with tongs. Cook the shrimp for 1 minute in the residual heat of the pans. Transfer the shrimp to the bowl with the tomato mixture and toss to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11939,"Healthy Mediterranean Baked Haddock Two 14-ounce cans cherry tomatoes 1/2 cup dry white wine 1/2 cup pitted Kalamata olives, sliced in half 4 cloves garlic, minced 2 tablespoons capers, drained 1 tablespoon honey Kosher salt and freshly ground black pepper Four 6-ounce haddock fillets, skin removed 1/2 teaspoon Italian seasoning 1/2 teaspoon sweet paprika 2 tablespoons olive oil 4 slices crusty bread Instructions: Preheat the oven to 425 degrees F. Combine the cherry tomatoes, white wine, olives, 3 of the garlic cloves, capers, honey, 1/2 teaspoon salt and a few grinds of pepper in a 9-by-13-inch baking dish. Pat the haddock fillets dry with a paper towel and season the flesh side with the Italian seasoning, paprika, 1 teaspoon salt and a few grinds of pepper. Nestle the fillets into the sauce in the baking dish. Bake until the sauce is bubbling around the edges and the fillets are cooked through and easily flaked with a fork, 15 to 20 minutes.
Meanwhile, mix the remaining 1 garlic clove with the olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Brush both sides of each slice of bread with the oil mixture and place onto a baking sheet. Bake until the bread is toasted, 5 to 7 minutes.
Serve the fish on plates with the sauce and bread on the side.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 11940,"How to Make White Bread | Wonderful White Bread 1 cup milk 3 tablespoons butter 1 package (1 tablespoon) rapid-rising dry yeast 2 tablespoons sugar or honey 3 cups unbleached all-purpose flour 2 teaspoons salt 2 egg whites, divided and slightly beaten 1 tablespoon sesame seeds Instructions: In a small saucepan, heat the milk with butter over low heat just until the butter melts. Remove from heat and add to the bowl of a standing mixer fitted with a dough hook. Proof the yeast by adding it to the warm milk and butter. Add the sugar and stir gently to dissolve. Let stand 3 minutes until foam appears. This indicates the yeast is active. Turn mixer on low and gradually add the flour. When the dough starts to come together, increase the speed to medium and add the salt and 1 egg white. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is no longer sticky, about 10 minutes. Turn the dough onto the work surface and knead for a minute or so by hand. Knead by folding the dough over itself and pushing out with the heel of your hands, not down. Rotate the dough and repeat. The dough is properly kneaded when you can pull it and it stretches without breaking. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil. Cover with plastic wrap or a damp towel and let rise over a gas pilot light on the stovetop or in another warm place until doubled in size, about 45 minutes. Test the dough by pressing 2 fingers into it. If indents remain, the dough is adequately risen. Once the dough is doubled and domed, turn it out onto the counter. The act of turning out the dough naturally deflates the gas, so there is no need to aggressively punch it down. Handle the dough gently, overworking the gluten at this point will produce a dense loaf that is difficult to shape. *To form a loaf, pat the dough into a rectangle, fold the long sides to the middle then fold under the ends. Pinch the seams closed and place in a greased 9 by 5-inch loaf pan, seam side down. Make sure the dough touches all sides of the pan. Cover with plastic wrap and let rise a second time for 20 minutes or until the top of the dough is nearly level with the top of the loaf pan. Preheat oven to 350 degrees F, place a large pan on the bottom rack of the oven. Bring 3 cups water to a boil on the stove. Pour the hot water into the preheated pan to create a steam bath for the bread. This will make a crisp crust. Slash dough down the middle of the loaf with a sharp knife to allow the steam to escape during baking. Brush the top with remaining beaten egg white and sprinkle with sesame seeds. Bake the bread for 30 to 40 minutes until crust is golden and internal temperature reads 195 degrees F when checked with an instant read thermometer. The bottom of the loaf should sound hollow when tapped. Immediately remove the bread from the pan and cool completely on a rack.

• Variation: To make Cinnamon-Raisin Swirl Bread: after the first rise, press the dough out to a rectangle, sprinkle surface with cinnamon and raisins to cover. Roll up like a jellyroll, pinch the seams closed and continue as directed in the recipe. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11941,"Sheet-Pan Bacon Egg Sandwiches for a Crowd 8 slices bacon (about 8 ounces), cut into 1/2 inch pieces 1 tablespoon vegetable oil 18 large eggs 1/2 cup half-and-half 3 scallions, thinly sliced Kosher salt and freshly ground black pepper 2 plum tomatoes, seeded and diced
  2 cups shredded sharp Cheddar 16 potato sandwich rolls, split Hot sauce, for serving Instructions: Preheat the oven to 350 degrees F. Spread the bacon pieces in a single layer on an 18-by-13-inch sheet pan and drizzle with vegetable oil. Bake until crisp and lightly browned, about 15 minutes, stirring halfway through. Remove the pan from the oven but do not drain the fat or remove the bacon. Reduce the oven temperature to 300 degrees. Meanwhile, whisk the eggs, half-and-half, scallions, 2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Redistribute the bacon evenly on the sheet pan, then pour the egg mixture over and top with tomatoes and cheese. Return the pan to the oven, being careful not to spill, and bake until the eggs are just set, about 25 minutes.
  Let the eggs cool 5 minutes before cutting. Meanwhile, warm the buns in the oven on a separate baking sheet. Use a knife or pizza cutter to cut the eggs into 16 even portions and place them between the bun halves. Serve the sandwiches with hot sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11942,"Garlic Meatball Po'Boys 1/2 pound ground veal 1/2 pound ground beef chuck 1/2 pound ground pork 1/2 cup finely chopped yellow onion 1/2 teaspoon finely chopped garlic 1/4 cup finely chopped green onions or scallions (green part only) 1 large egg 1/4 cup fine dried bread crumbs 1 tablespoon Worcestershire sauce 1 1/2 teaspoons salt 3/4 teaspoon cayenne 16 small cloves garlic, peeled 1/4 cup bleached all-purpose flour 1 teaspoon Creole Seasoning, recipe follows 1/4 cup vegetable oil 2 cups thinly sliced yellow onions 1 (12-ounce) bottle Abita amber beer or other amber beer 1 cup water 3 tablespoons chopped fresh parsley leaves 1 large (26 to 28 inches long) loaf French bread 6 tablespoons Creole or whole grain mustard 6 tablespoons mayonnaise 1/2 pound provolone cheese, thinly sliced 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: In a large mixing bowl, combine the ground meats, chopped yellow onion, chopped garlic, green onions, egg, bread crumbs, Worcestershire, 1 teaspoon of the salt, and 1/2 teaspoon of the cayenne. Mix well with your hands and form into 16 meatballs. Insert a garlic clove in the center of each meatball and pinch the meat around it. Combine the flour and Creole seasoning in a shallow plate. Roll the meatballs evenly in the flour mixture, tapping off any excess. Reserve any remaining flour. In a large skillet, heat the oil over medium heat. Add the meatballs and brown evenly, using a spoon to turn them. Remove the meatballs from the pan and set aside. With a wooden spoon, scrape the bottom of the pan to loosen any brown bits. Stir in the reserved seasoned flour. Stir constantly for 3 to 4 minutes to make a dark brown roux. Add the sliced onions and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon cayenne. Cook, stirring constantly, until the onions are slightly soft, about 2 minutes. Slowly pour in the beer and water and mix well. Bring to a boil and return the meatballs to the skillet. Reduce the heat to medium-low and simmer, uncovered, for about 1 hour, until the gravy is thick, turning and basting the meatballs with the pan gravy about every 15 minutes. Remove from the heat and skim off any fat that has risen to the surface. Add the parsley. Cut the loaf of bread lengthwise in half. Spread one half with the mustard and the other half with the mayonnaise. Arrange the provolone on the bottom half of the bread, overlapping the slices, then arrange the meatballs on top of the cheese. Spoon the gravy over the meatballs. Top with the remaining bread half, cut into 6 equal portions, and serve immediately. Combine all ingredients thoroughly.
  ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11943,"Yuca Arrebosada Sauteed Yuca 2 1/2 pounds yuca, peeled (see Note) 6 tablespoons unsalted butter I tablespoon olive oil 2 teaspoons coarse sea salt 1/2 bunch flat-leaf parsley, coarsely chopped Juice of I/2 lime Lime wedges, for serving Instructions: Place the yuca in a large saucepan and cover with cold water. Bring up to a boil, then reduce the heat so that the water is simmering and cook for 20 to 25 minutes, or until fork-tender. Check individual pieces for doneness, some pieces may cook faster than others. Drain in a colander and, when cool enough to handle, cut into quarters lengthwise and remove and discard the fibrous cores. In a very large skillet, combine the butter and olive oil over medium heat. Add the yuca pieces and sprinkle with 1 teaspoon of the salt. Cook the pieces on one side for about 10 minutes, stirring frequently, until brown. Turn the yuca pieces over with tongs and sprinkle with the remaining teaspoon salt. Cook for 10 to 15 minutes more, until the pieces are deep golden brown on all sides. With a slotted spoon, transfer to a large heated platter. Sprinkle with the chopped parsley and the lime juice and serve, accompanied by wedges of lime. ","[Malbec, Tempranillo, Garnacha, Barbera]" 11944,"Grilled Vegetable, Herb and Goat Cheese Sandwiches 1/2 cup olive oil 2 cloves garlic, minced 1 cup oil-packed sun-dried tomatoes, drained and finely chopped 1/2 cup chopped fresh basil leaves 1 tablespoon chopped fresh tarragon leaves 1 tablespoon chopped fresh thyme leaves 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 zucchini, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces 2 Japanese eggplants, ends trimmed and discarded, sliced lengthwise into 1/4-inch-thick pieces 1 (12 1/2-ounce) baguette, sliced in 1/2 lengthwise 1 cup (6 1/2 ounces) goat cheese, at room temperature
  1 1/2 cups baby spinach
  Instructions: Place a grill pan over medium-high heat or preheat a gas or charcoal grill. In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling. To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 11945,"Tyler's Texas Chili 3 dried ancho peppers, stemmed and seeded 2 tablespoons dried oregano 2 tablespoons sweet paprika 2 tablespoons whole coriander 1 tablespoon cumin seed 1 tablespoon chili powder 3 tablespoons extra-virgin olive oil 2 onions, chopped 3 pounds beef chuck, cut into 1-inch cubes Kosher salt and freshly ground black pepper 6 cloves garlic, chopped 1 canned chipotle cl, chopped 1/2 jalapeno pepper, chopped 2 (28-ounce) cans whole tomatoes, hand crushed 1 cinnamon stick 1 teaspoon sugar 2 tablespoons masa harina Grated queso fresco, for garnish Cilantro leaves, for garnish Lime wedges, for garnish Instructions: In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside. Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 11946,"Carrot Wellington 1 pound carrots, ends trimmed, peeled 1 tablespoon olive oil
2 teaspoons honey
Kosher salt and freshly ground black pepper One 10-ounce package white button mushrooms
2 tablespoons unsalted butter
1 clove garlic, minced
1 shallot, minced
All-purpose flour, for dusting 1 sheet frozen puff pastry, thawed 3 ounces goat cheese, crumbled
1 tablespoon minced fresh flat-leaf parsley
1 large egg, lightly beaten
Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. On one prepared baking sheet, toss the carrots with the olive oil, honey and some salt and pepper. Bake until fork-tender, 20 to 25 minutes. Remove from the oven and reduce the oven temperature to 400 degrees F. Put the mushrooms in a food processor and pulse until finely chopped. In a medium skillet over medium heat, melt the butter. Add the garlic and shallots and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the mushrooms and cook until all the water has been released and the mushrooms are browned, 8 to 10 minutes. Season with salt and pepper. Let cool completely. (This step can be done a day or two in advance.) Sprinkle a clean, flat surface with flour. Use a floured rolling pin to roll out the puff pastry to approximately a 10-by-12-inch rectangle. Use a spatula to spread the mushroom mixture onto the pastry dough, leaving a 1/2-inch border. Place the carrots in an even row onto the mushroom mixture, alternating big and little ends to make the layer flat. Sprinkle with the goat cheese and parsley. Use a pastry brush to coat the border of the pastry with egg wash, then roll the pastry 3 times onto itself, into a cylinder. Tuck the ends of the pastry under and pinch the ends closed with your fingers. Place on the remaining prepared baking sheet. Use the pastry brush to lightly coat the wellington in egg wash, taking care not to miss any spots. Using a paring knife, cut 4 slits down the center of the pastry. Bake until golden brown, 20 to 25 minutes. Let stand 5 minutes before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11947,"Gingerbread Cookie Pancakes 2 cups all-purpose flour 1 cup fine gingerbread cookie crumbs
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
1/2 cup packed brown sugar
3 large eggs
1 cup milk
6 tablespoons unsalted butter, melted and cooled, plus more for the skillet 1/4 cup molasses Warm maple syrup and/or whipped cream, for serving Instructions: Preheat the oven to 250 degrees F. In a large bowl, combine the flour, gingerbread cookie crumbs, baking powder, pumpkin pie spice and salt. In a separate medium bowl, whisk together the brown sugar and eggs until foamy and light, then whisk in the milk, melted butter and molasses. Stir the wet ingredients into the dry until just incorporated. Heat a nonstick skillet or griddle over medium-high heat. Add a pat of butter and swirl to melt. When the butter is sizzling, ladle 1/4 cup batter into the center of the pan. Cook on one side until bubbles form and pop and the surface near the edges looks dry. Flip and cook for about 1 minute more on the second side. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter. Serve warm with maple syrup and/or whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11948,"Pimm's Cup Ice cubes 2 ounces Pimms Number 1 Cup 6 ounces ginger ale 2 ounces lemon lime soda or club soda 1/4 cup cucumber pieces or 1 cucumber spear Instructions: Put ice in a highball glass or mug. Add the Pimms and then the ginger ale and soda. Stir and garnish with cucumber. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 11949,"Spiced Tuna Tartare with Cucumber Relish Ponzu and Black Sesame Seeds 2 pounds sushi grade tuna, small dice 1 teaspoon salt 1/8 teaspoon cayenne pepper 1/4 cup extra virgin olive oil Fresh white pepper, to taste 1 English cucumber, brunoise, with no seeds 1 teaspoon black sesame seeds 1/2 teaspoon salt 1 tablespoon pickled ginger, minced 1 jalapeno, brunoise, no seeds Juice of 1 lemon 1 cup lemon juice 1 cup soy sauce 1 cup chicken stock 1 1/8 cup chili oil 1/3 cup sesame oil 1 teaspoon butcher ground pepper Pinch ground cumin 1 teaspoon grated ginger Instructions: In a large mixing bowl place the tuna. Incorporate the remaining ingredients and mix thoroughly. Refrigerate tuna until needed. In a bowl combine all ingredients. Incorporate evenly and reserve until needed. Place all ingredients in a bain-marie. Wrap tightly with plastic and place in a double boiler and allow to steep for 3 hours. Allow sauce to cool then strain through a china cap. Reserve until needed. To plate place a mound of tuna tartare in the middle of the plate and surround with cucumber relish. Drizzle ponzu sauce around. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 11950,"Caribbean Chicken Medallions 3 tablespoons Jamaican jerk spice, divided 1 cup flour 1 egg 1/4 cup coconut milk 1 lime, juiced 4 boneless skinless chicken breast halves 1/2 cup canola oil 4 sprigs cilantro 4 scallions (root cut off, 5-inches remain, green top reserved) 4 ripe plantains 1 cup evaporated milk 1/2 brown sugar 1/4 teaspoon ground nutmeg 4 tablespoons unsalted butter 1/4 cup shallots, diced 1 jalapeno, seeded and diced 1/4 teaspoon salt 1/4 teaspoon pepper 1 clove garlic, mashed and 1 clove, chopped 1 mango, peeled, pitted cut in half 1 lime, zested and juiced 1 cup sour cream 3/4 cup chopped fresh cilantro leaves Instructions: For the chicken:
Preheat oven to 375 degrees F.
In a small bowl, mix 1 1/2 tablespoons jerk spice with flour. In separate bowl, beat egg and coconut milk, lime juice and 1 tablespoon jerk spice mix. Cut each chicken breast half into thirds; place on flat surface on a piece of plastic wrap. Sprinkle remaining 1/2 tablespoon jerk spice mix over both sides of chicken. Cover chicken with another sheet of plastic wrap and pound to a 3/8-inch thickness. In large skillet over medium heat, place canola oil. Dredge chicken in flour, then in egg mix and again in flour, working with 3 or 4 pieces at a time. Add chicken to pan and cook about 3 minutes per side; transfer to baking sheet lined with foil. Place chicken in the preheated oven for about 5 minutes until fully cooked. Remove chicken to a platter and set aside.
For baked plantains:
Preheat oven to 400 degrees F.
Peel 4 ripe plantains and cut in 1/2 lengthwise. Place in large foil lined baking dish; pour over 1 cup evaporated milk and sprinkle with 1/2 cup brown sugar. Sprinkle with 1/4 teaspoon nutmeg and dot with 4 tablespoons unsalted butter. Cover with foil and place in preheated oven. Bake about 30 minutes; remove and keep tented.
For the mango cilantro cream sauce:
Place the skillet used to cook chicken and remaining oil over medium-high heat. Add the shallots, jalapeno, salt and pepper. Saute 5 minutes, then add the mashed and chopped garlic and cook 1 minute. Remove from heat and stir in juice and zest of 1 lime. Place 1/2 of the peeled and pitted mango in the food processor (save other 1/2 for garnish). Add 1 cup sour cream and 3/4 cup chopped cilantro, pulse to blend.
For plating:
On large platter, arrange 4 groups of 2 plantains parallel around edges. Place 3 chicken pieces in center of each plantain group with bowl of Mango Cilantro Cream Sauce in center. Place scallions, white side down, in sauce. Divide plantain groups with mango wedges; garnish with cilantro and chopped green scallion tops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11951,"Sweet Potato Puffs Nonstick cooking spray 1 cup leftover mashed sweet potato
3 tablespoons mascarpone cheese, chilled
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon pure vanilla extract
All-purpose flour, for dusting 2 puff pastry sheets (One 17.2 ounce package), thawed according to package directions 1 egg, beaten
2 tablespoons cinnamon-sugar
Instructions: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet with nonstick cooking spray and set aside. In a medium bowl, mix together the mashed sweet potato, mascarpone, cinnamon, ginger and vanilla using a rubber spatula. Set aside. On a lightly floured surface, roll out a sheet of puff pastry to 10-by-13 inches. Using a 3- inch round cutter, cut out 12 rounds from the first sheet of puff pastry. Working one at a time, use your fingers to slightly flatten and widen each round. Spoon a heaping teaspoon of the mashed potato filling into the middle of the round, brush a small amount of egg on one edge and stretch the pastry over the filling to make a half moon. Crimp the edges with your fingers to seal and place on the prepared baking sheet. Continue with the remaining rounds and half the filling, leaving 1 inch between puffs, and then cut and fill 12 rounds from the second sheet of puff pastry. Brush the tops of each pastry with some beaten egg and sprinkle with some cinnamon-sugar. Use the tip of a knife to poke a hole in the center of each of the puff. Bake until golden brown and puffed, about 15 minutes. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11952,"Triple Sec Cranberry Relish 1 (12-ounce) bag fresh cranberries 1 Granny Smith apple, peeled, cored, and diced
1 cup sugar
1/2 cup Cointreau or Grand Marnier orange liqueur 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Grated zest of 1 lemon
Grated zest of 1 orange
Instructions: In a medium saucepan over medium heat, combine the cranberries, apple, sugar, Cointreau, 1/2 cup water, the cinnamon, and cloves, and bring to a boil. Reduce the heat and simmer until the cranberries start to pop, about 10 minutes. Remove from the heat, stir in the grated zests, and chill. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 11953,"Smoked Pork Butt with Sweet and Smoky BBQ Sauce and Brussels Sprouts with Thai Chili Vinaigrette One 8- to 10-pound pork butt 1/4 cup cayenne pepper
Kosher salt and freshly ground black pepper Sweet and Smoky BBQ Sauce, recipe follows Canola oil, for frying 1 pound Brussels sprouts, roots trimmed and halved lengthwise
1 cup Thai Chili Vinaigrette, recipe follows 1/4 cup chopped fresh cilantro 1 tablespoon sesame seeds, toasted, plus additional for garnish
4 lime wedges
8 ounces brown sugar 1 ounce Bourbon Barrel brand bourbon-smoked paprika
3 tablespoons cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
Kosher salt and freshly ground black pepper
30 ounces tomato sauce
18 ounces ketchup
8 ounces tomato paste
6 ounces honey
6 ounces molasses
6 ounces Bourbon Barrel brand bourbon barrel-aged Worcestershire sauce
4 ounces cola, such as Coca-Cola
4 ounces apple cider vinegar
2 ounces browning and seasoning sauce, such as Kitchen Bouquet
3 tablespoons liquid smoke
1 1/4 cups fish sauce 1 cup white sugar
Zest of 3 limes plus 1/2 cup freshly squeezed lime juice 1/4 cup rice wine vinegar
2 tablespoons peeled and chopped ginger 1 tablespoon chopped garlic 1 teaspoon minced kaffir lime leaf 3 Thai chiles, de-stemmed and chopped
1/2 cup sambal oelek (an Asian cl paste) Instructions: For the smoked pork butt: Trim some of the fat off of the pork butt and expose about a quarter of the meat. Stir together the cayenne, 2 cups salt and 2 cups pepper and rub the pork butt all over with the spice mix. Let sit at room temperature, 1 hour. Meanwhile, prepare a smoker for cooking at 225 degrees F. Place the pork butt in the smoker and smoke, adding wood chunks as necessary and maintaining a temperature of 225 degrees F, until an instant-read thermometer inserted into the pork registers 165 degrees F, about 9 hours. Remove the pork and shred off the meat. (Yield: 10 to 12 servings) For the Brussels sprouts: Fill a large pot with canola oil and bring to 350 degrees F over medium-high heat. Line a baking sheet with paper towels. Fry a quarter of the Brussels sprouts until caramelized, 2 to 3 minutes, then transfer to the lined baking sheet for 30 seconds. Transfer to a stainless steel bowl and toss with a quarter of the Thai vinaigrette, a quarter of the cilantro and a quarter of the sesame seeds. Bring the oil back to 350 degrees F and repeat with the remaining ingredients in the same manner. Put the Brussels sprouts into a bowl and garnish with lime wedges and some toasted sesame seeds. Serve with some Smoked Pork Butt and Sweet and Smoky BBQ Sauce. Reserve the remaining
In a large bowl combine the brown sugar, bourbon smoked paprika, cayenne pepper, garlic powder, onion powder, 12 tablespoons salt and 1 teaspoon black pepper. Whisk them together very well, making sure there are no lumps. In a separate bowl, combine the tomato sauce, ketchup, tomato paste, honey, molasses, Worcestershire sauce, cola, vinegar, browning and seasoning sauce and liquid smoke. Whisk together until well combined. Pour the wet ingredients into the dry spices and whisk vigorously until combined. Pass through a strainer to get any lumps out. Place the fish sauce, sugar, lime juice, vinegar, ginger, garlic, lime leaf and chiles in a blender and blend until smooth. Transfer to a stainless steel bowl and whisk in the lime zest and sambal oelek. Set aside. ","[Pinot Noir, Syrah, Tempranillo, GSM Blend]

" 11954,"That Ol' Cap Magic 1 batch Sauteed mushrooms 1/3 cup heavy cream 1/4 cup shredded Parmesan 1 teaspoon dried tarragon 1 to 2 tablespoons bread crumbs 10 large white mushroom caps Olive oil 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 2 cloves garlic, crushed Bread crumbs Instructions: Heat oven to 350 degrees F. In a large bowl, toss the mushroom caps with enough olive oil to coat the caps. Add the rosemary, thyme, and garlic and combine thoroughly. Place a roasting rack on a baking sheet. On the baking sheet, turn the mushroom caps upside down, stem side facing up. Roast the mushroom caps up to 10 minutes, or until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance. Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps. Top each cap with enough bread crumbs to cover the filling. Broil the mushroom caps on high for 3 to 4 minutes, or until the filling bubbles and the tops have browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11955,"Tagliata with Rosemary and Garlic Potatoes 2 cloves garlic 1 tablespoon peppercorns 1 steak, cut along the whole length of the rump, about 1 1/2 pounds and 1 1/4 inches thick 1 small onion, quartered 1/3 cup plus 1 tablespoon olive oil 1 tablespoon good red wine vinegar 1 tablespoon Worcestershire sauce Coarse salt (recommended: Maldon) Approximately 8 cups arugula 2 lemons, quartered Rosemary and Garlic Potatoes, recipe follows 2 cloves garlic 1 tablespoon peppercorns 1 steak, cut along the whole length of the rump, about 1 1/2 pounds and 1 1/4 inches thick 1 small onion, quartered 1/3 cup plus 1 tablespoon olive oil 1 tablespoon good red wine vinegar 1 tablespoon Worcestershire sauce Coarse salt (recommended: Maldon) Approximately 8 cups arugula 2 lemons, quartered Rosemary and Garlic Potatoes, recipe follows 3 pounds potatoes 1/2 cup garlic-infused oil Few sprigs fresh rosemary, torn Coarse salt (recommended: Maldon) 3 pounds potatoes 1/2 cup garlic-infused oil Few sprigs fresh rosemary, torn Coarse salt (recommended: Maldon) Instructions: Squish down on the garlic cloves with the flat side of a knife to bruise them and put them into a large freezer bag. Add the peppercorns, pressing down on them from outside the bag with the end of a rolling pin or a tin of soup to bruise them. Now add the steak, onion quarters, olive oil, vinegar and Worcestershire sauce and mix to combine. Seal the bag and place it in a dish to prevent leakage. Refrigerate for 12 or so hours, or marinate at room temperature for up to 2 hours. The marinating step is critical, so don't cut it short. Bring the steak to room temperature before cooking on a griddle for about 6 to 7 minutes a side; it's hard to say exactly how long it'll take as it depends on how you like your meat. I like mine pretty well still quaking and trembling on the plate, so be prepared to cook it for longer if you want better-done meat. Test by prodding before you start poking knives in: if it's very very soft and bouncy, it's blue; springy, rare; springy but with resistance, medium-rare to medium depending on that resistance; hard, well, you know the answer to that. Take the steak out and lay it on a large piece of foil, sprinkle with salt, and then wrap the whole parcel in another piece of foil and let it stand for 10 minutes before carving thinly, crosswise (on the diagonal). Arrange on a plate lined with arugula leaves. Put a plate of lemon quarters on the table too, for squeezing over the meat as you eat. Serve with potatoes on the side. Squish down on the garlic cloves with the flat side of a knife to bruise them and put them into a large freezer bag. Add the peppercorns, pressing down on them from outside the bag with the end of a rolling pin or a tin of soup to bruise them. Now add the steak, onion quarters, olive oil, vinegar and Worcestershire sauce and mix to combine. Seal the bag and place it in a dish to prevent leakage. Refrigerate for 12 or so hours, or marinate at room temperature for up to 2 hours. The marinating step is critical, so don't cut it short. Bring the steak to room temperature before cooking on a griddle for about 6 to 7 minutes a side; it's hard to say exactly how long it'll take as it depends on how you like your meat. I like mine pretty well still quaking and trembling on the plate, so be prepared to cook it for longer if you want better-done meat. Test by prodding before you start poking knives in: if it's very very soft and bouncy, it's blue; springy, rare; springy but with resistance, medium-rare to medium depending on that resistance; hard, well, you know the answer to that. Take the steak out and lay it on a large piece of foil, sprinkle with salt, and then wrap the whole parcel in another piece of foil and let it stand for 10 minutes before carving thinly, crosswise (on the diagonal). Arrange on a plate lined with arugula leaves. Put a plate of lemon quarters on the table too, for squeezing over the meat as you eat. Serve with potatoes on the side. Preheat the oven to 400 degrees F. Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss with the oil on a large baking sheet, using your hands to mix well. Tuck in some torn up rosemary sprigs, and roast for about an hour, turning once or twice during that time, until they wonderfully crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt. Preheat the oven to 400 degrees F. Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss with the oil on a large baking sheet, using your hands to mix well. Tuck in some torn up rosemary sprigs, and roast for about an hour, turning once or twice during that time, until they wonderfully crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 11956,"Fougasse 2 2/3 cups/345 g sifted flour 1 teaspoon yeast 2 eggs 1 teaspoon salt 2 tablespoons olive oil 1 tablespoon chopped fresh rosemary 1/2 cup sliced green olives 1 egg, optional Splash water, optional Instructions: Put the flour in a large bowl. In a separate bowl, sprinkle the yeast over 1/4-cup/60 ml warm water. Stir 1/4-cup/60 g flour from the large bowl into the yeast to make a paste. Let sit until it starts to foam, about 10 minutes. Make a well in the flour. Crack in the eggs, and add the salt, oil, and chopped rosemary. Pour in 1/4-cup/60 ml water and mix. Finally, add the yeast starter to combine, and gradually draw in the flour to make dough. Add the olives and knead into smooth dough. Place in a bowl, cover, and let rise in a warm place 1 hour. Punch down the dough and roll into a thin rectangle, using a rolling pin. Place on a baking sheet. Cook's Note: You can scatter cornmeal underneath if you like. Cut three slits down each side, to give the bread a leaf look. Separate the slits with your fingers to make long holes. Let the bread rise 30 minutes. Meanwhile, heat the oven to 400 degrees F. Whisk together the egg and water, if using. Brush the top of the bread with the egg wash, then bake until risen and golden, about 25 minutes. Remove from the oven, and let cool 10 minutes at least before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11957,"Tea Latte 1 cup freshly brewed Irish breakfast tea, such as Barry's, Lyons or Bewley's Tea Honey, to taste Hot whole milk, for topping Instructions: Special equipment: a milk frother Froth the milk with a milk frother according to the manufacturer's instructions. Add honey to the tea to taste. Top the tea with dollops of frothy milk. ","[Chardonnay, Riesling, Moscato, Prosecco]" 11958,"Heirloom Tomato and Pecorino Gratin 2 large heirloom tomatoes, cut into 1/4-inch slices Kosher salt and freshly cracked black pepper
3 tablespoons extra-virgin olive oil
6 fresh basil leaves, torn
1/2 cup grated Pecorino Romano cheese 1/4 cup toasted Italian breadcrumbs
1 teaspoon fresh thyme leaves
Instructions: Preheat the oven to 400 degrees F. Lay the tomato slices flat and season with salt and pepper. Drizzle with 1 1/2 tablespoons of the olive oil. Arrange the tomatoes in a 10-inch oval baking pan. Sprinkle the basil pieces on top. Combine the cheese, breadcrumbs and thyme in a small bowl. Sprinkle the tomatoes with this mixture and drizzle the entire mixture with the remaining 1 1/2 tablespoons olive oil. Bake the gratin until the top is golden brown, about 15 minutes. Serve. ","[Chardonnay, Vermentino, Gavi, Barbera]" 11959,"Air Fryer Taquitos and Charred Salsa 1 pound Roma tomatoes 1 small onion, cut into 8 wedges
1 serrano cl
1 clove garlic
1 tablespoon extra-virgin olive oil
Kosher salt
1 cup chopped rotisserie chicken 1 cup (about 4 ounces) shredded Colby Jack
One 4-ounce jar diced pimientos, drained
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon chili powder
Kosher salt
One 12.6-ounce package small \u201cstreet-size\u201d corn tortillas (24 tortillas)
1 cup refried beans
Butter-flavored nonstick cooking spray
Sour cream, for serving
Shredded romaine lettuce, for serving
Instructions: For the salsa: Preheat a 6-quart air fryer to 350 degrees F (see Cook's Note). Combine the tomatoes, onion, cl, garlic and oil in a large bowl and toss to coat. Transfer to the basket of the air fryer and cook until the skin of the tomatoes and the cl are wrinkled and the onion and garlic are charred, about 10 minutes. Cool slightly.
When cool enough to handle, peel the skins from the tomatoes and discard. Remove the stem, seeds and skin from the cl and discard. Place the tomatoes, cl, garlic, onion and 1/4 teaspoon salt in a blender. Pulse until smooth. Set aside until ready to serve.
For the taquitos: Combine the chicken, cheese, pimientos, oregano, cumin, paprika, chili powder and 1/4 teaspoon salt in a large bowl and toss.
Working in batches, quickly run 4 tortillas under running water. Shake off excess water and place in the air fryer basket. Fry until softened and pliable, 15 to 30 seconds. Fill them while they are still warm: Spread 2 teaspoons refried beans over a tortilla, reserving a bit of bean to dab on the seal. Spread 1 1/2 tablespoons of the chicken filling over the beans. Roll the tortilla over the filling and seal tightly with a little refried bean. Repeat with the remaining tortillas, beans and chicken.
Spray all sides of the taquitos generously with cooking spray. Place in the air fryer basket (work in batches if needed) and fry until golden brown and crispy, about 8 minutes. Serve warm topped with some of the salsa and sour cream and shredded lettuce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11960,"Watermelon Gazpacho 1 large tomato, pureed 1/2 serrano cl 2 cups cubed fresh watermelon 1 teaspoon red wine vinegar 1/4 cup extra-virgin olive oil 2 tablespoons minced red onion 1/2 cucumber, seeded and minced 2 tablespoons minced fresh dill, plus more for garnish Kosher salt and freshly ground black pepper 1/4 cup crumbled feta cheese Instructions: In a blender, puree the tomatoes, cl, and 1/2 of the watermelon. Pour in the red wine vinegar and olive oil and pulse. Add the onion, cucumber and dill and season with salt and pepper. Puree until smooth. Pour into chilled bowls and sprinkle with dill, feta, and remaining watermelon. Serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 11961,"Strawberry-Arugula Salad With Sweet Lime Vinaigrette 8 strawberries, hulled and thinly sliced (about 1 cup) 10 cups baby arugula 4 ounces parmesan cheese, crumbled with the tip of a knife (about 1 cup) 1 tablespoon dijon mustard 1 tablespoon sugar 2 tablespoons fresh lime juice 1/4 cup fresh orange juice 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper Instructions: Toss the strawberry slices, arugula and parmesan crumbles in a large bowl. Vigorously whisk together the mustard, sugar, lime juice and orange juice in a medium bowl, whisking between additions to dissolve all the ingredients. Add the olive oil in a thin stream while whisking with the other hand. (This is a perfect time to ask for an extra hand, or place the bowl in the center of a dish towel curled into a circle around the base to stabilize it.) Taste and season with a pinch of salt, if needed, and a grind or two of pepper. Toss the salad with some of the dressing and serve the rest on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11962,"Pork and Vegetable Stir-Fry with Rice Pilaf 2 tablespoons olive oil 1/2 shallot, diced
Kosher salt 2 cups chicken stock
1 cup long-grain rice
2 bay leaves
1 sprig fresh thyme
1 cup sliced almonds 3 scallions 3 tablespoons canola oil
2 cloves garlic, smashed
1 inch of ginger, peeled and grated
One 10-ounce boneless pork chop, sliced very thinly 8 haricots verts/green beans, cut in half 4 shiitake mushrooms, julienned 1/2 large carrot, julienned 1/2 cup oyster sauce
1/2 cup shelled edamame 2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon chili paste
Instructions: For the rice pilaf, heat the olive oil in a medium saucepot over medium heat. Add the shallots and some salt and cook until the shallots are translucent, about 3 minutes. Add the chicken stock, rice, bay leaves, thyme and salt to taste. Bring to a boil. Reduce the heat to medium low and cover with a lid. Cook for about 15 minutes. Preheat the oven to 350 degrees F. On a baking sheet, bake the sliced almonds until aromatic and toasted, about 7 minutes. Set aside. Slice the scallions diagonally. Separate the green and white ends. Set aside the scallion whites for the stir-fry. Save the scallion greens to top the stir-fry and rice pilaf. Heat a griddle to medium-high heat. Add the canola oil, garlic, ginger and scallion whites and let sweat for about 3 minutes. Add the pork, green beans, mushrooms and carrots and cook until everything has browned nicely, 5 to 7 minutes. Finish off the stir-fry with the oyster sauce, edamame, soy sauce, red wine vinegar and chili paste. Mix until well incorporated. Before serving, lightly fluff the rice with a fork. Serve the stir-fry with the rice pilaf and top with the toasted almonds and scallion greens. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 11963,"Creamy Mushroom Cheeseburger 1/4 cup olive oil 2 shallots, sliced 1 tablespoon minced garlic 2 cups sliced cremini mushrooms Dash balsamic vinegar 1/4 cup beef broth 1/2 cup mascarpone 3 tablespoons chopped chives Pinch salt Pinch cracked black pepper 2 pounds ground beef 4 teaspoons steak seasoning (recommended: Montreal) 8 slices smoked Cheddar 4 large seeded hamburger buns, split and toasted Dijon mayonnaise blend, for garnish (recommended: Dijonnaise) 1 cup french fried onion pieces Instructions: Preheat a grill on high. In a medium-sized saute pan over high heat, add 2 tablespoons of olive oil. Add the shallots, garlic and mushrooms and cook until a nice color develops, about 3 to 4 minutes. Stir in the remaining 2 tablespoons olive oil and a splash of balsamic vinegar. Whisk in the beef broth and bring the mixture to a simmer. Cook until the mixture thickens, approximately 3 to 4 minutes. Remove the pan from the heat, then mix in the mascarpone cheese, chives and the salt and pepper. Add the ground beef and steak seasoning to a medium bowl and mix well. Form the meat into 4 burgers. Put the burgers on the grill and cook for 4 to 6 minutes on each side. Top each with a slice of cheese and cook until the cheese melts, about 1 minute. Remove the burgers from the grill and put on a platter. Spread the cut sides of the rolls with Dijon mayonnaise blend and top with a burger patty. Sprinkle each burger with a liberal amount of fried onion pieces. Spoon a good amount of creamy mushrooms on top and cover with the other half of the bun. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11964,"Buckwheat Crepes 5 tablespoons unsalted butter, plus more for the skillet 2/3 cup buckwheat flour 1/3 cup all-purpose flour 1 3/4 cups whole milk 3 large eggs 1/2 teaspoon salt 1/4 cup chopped fresh parsley (optional) Sweet Onion Crepe Filling, recipe follows Sauteed Spinach Crepe Filling, recipe follows Creamy Mushroom Crepe Filling, recipe follows Citrus Shrimp Crepe Filling, recipe follows Instructions: Melt 5 tablespoons butter in an 8-inch nonstick skillet. Combine the melted butter, both flours, the milk, eggs and salt in a blender and process until smooth (set the skillet aside). Let the batter rest at room temperature at least 1 hour or overnight. Stir in the parsley, if desired. Preheat the oven to 300 degrees. Heat the skillet over medium heat until a drop of water sizzles in it. Lightly butter the skillet, then add a scant 1/3 cup batter and quickly swirl to coat the bottom of the pan. Cook until the crepe sets and browns around the edges, about 2 minutes. Carefully lift with a rubber spatula, flip over and cook about 30 more seconds. Transfer to a plate.
Repeat with the remaining batter, adding more butter as needed and stacking the finished crepes. Wrap the crepes in a damp dish towel and place in the oven to reheat, about 10 minutes.
Serve with assorted fillings. Heat 2 tablespoons butter in a large skillet over medium-low heat. Add 2 sliced onions and 2 thyme sprigs. Season with salt and pepper and cook until the onions are lightly browned, about 20 minutes. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 12 ounces spinach and cook until just wilted, about 4 minutes. Season with salt and pepper. Heat 3 tablespoons butter in a large skillet over medium-high heat. Add 1 pound chopped wild mushrooms and 2 thyme sprigs; saute until the mushrooms are golden, about 10 minutes. Season with salt and pepper and add 2/3 cup heavy cream; toss to warm through. Remove from the heat and add a handful of parsley. Saute 1 1/4 pounds shrimp (peeled and halved lengthwise) in 2 tablespoons butter with 1 strip lemon zest, 2 tarragon sprigs and salt and pepper until the shrimp turn pink, 3 to 4 minutes. Add a squeeze of lemon juice and 1/2 cup white wine and simmer 1 minute. Remove from the heat; add 4 tablespoons chopped cold butter and some parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 11965,"cl Verde 30 Anaheim chiles, roasted 5 pounds pork shoulder 4 medium onions, sliced 10 whole garlic cloves, crushed 4 bay leaves 4 tablespoons dried oregano 3 (8-ounce) cans whole tomatoes, crushed by hand 4 cups water 1/2 cup chicken base Salt 1/4 cup all-purpose flour Fresh cilantro leaves, for garnish Instructions: Peel and crush the roasted Anaheim chiles; set aside. Remove the fat from the pork shoulder and cut the fat into small pieces. In a large pan over medium-high heat, fry the fat until crisp, 4 or 5 minutes, and then remove the chunks of fat from the pan. Sweat the onions and garlic in the same saute pan, cooking them in the residual pork fat. Cut the pork shoulder into 1/4-inch pieces and add them to the pan and saute until browned. Add the bay leaves, oregano, tomatoes, and Anaheim chiles. Simmer over low heat for about 25 minutes. Add the water, chicken base, and salt, to taste. Bring to a boil and then cover and simmer for 2 hours or until tender. Slowly add the flour in small amounts, until the mixture has reached your desired thickness; do not exceed 1/4 cup flour. If desired, return the crispy fat to the mixture to add additional pork flavor. Serve in bowls and garnish with fresh cilantro leaves. ","[Malbec, Tempranillo, Garnacha, Barbera]

" 11966,"Duck and Wild Mushroom Gumbo 2 tablespoons vegetable oil 1 large duck (about 5 pounds), cut into 8 pieces 2 teaspoons Rustic Rub, recipe follows 3/4 cup vegetable oil plus 2 teaspoons 3/4 cup all-purpose flour 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery 2 cups sliced assorted wild mushrooms, such as shiitakes, oysters, or chanterelles 1 tablespoon minced garlic Salt and cayenne pepper 1/2 teaspoon dried thyme 3 bay leaves 2 quarts beef stock 2 cups water 2 cups cooked white rice 2 tablespoons chopped green onions 8 tablespoons paprika 3 tablespoons cayenne 5 tablespoons freshly ground black pepper 6 tablespoons garlic powder 3 tablespoons onion powder 6 tablespoons salt 2 1/2 tablespoons dried oregano 2 1/2 tablespoons dried thyme Instructions: In a large pot, heat the 2 tablespoons of vegetable oil. Season the duck pieces with Rustic Rub. When the oil is hot, sear the duck pieces for 2 minutes on each side. Remove the duck from the oil and set aside. Combine the remaining oil and flour in the pot. Continue to cook, stirring the mixture constantly for 12 to 15 minutes, until a medium brown roux is formed; the roux should be the color of peanut butter. Add the onions, bell peppers, celery, and duck pieces. Reduce the heat to a simmer and cook for 10 minutes. Add the mushrooms and garlic. Season with salt and cayenne. Add the thyme and bay leaves. Cook the mixture, stirring often, for 5 minutes. Add the stock and water. Bring the mixture up to a boil and reduce to a simmer. Cook for 2 hours, skimming any fat that may rise to the surface. Taste and adjust the seasoning if necessary. Serve the gumbo in shallow bowls and garnish with the rice and green onions. Serve with crusty bread.
Combine all ingredients and store in an air-tight container. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 11967,"Chicken Enchiladas 3 tablespoons vegetable oil 1 1/2 pounds skinless boneless chicken breast Salt and pepper 2 teaspoons cumin powder 2 teaspoons garlic powder 1 teaspoon Mexican Spice Blend 1 red onion, chopped 2 cloves garlic, minced 1 cup frozen corn, thawed 5 canned whole green chiles, seeded and coarsely chopped 4 canned chipotle chiles, seeded and minced 1 (28-ounce) can stewed tomatoes 1/2 teaspoon all-purpose flour 16 corn tortillas 1 1/2 cups enchilada sauce, canned 1 cup shredded Cheddar and Jack cheeses Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes Instructions: Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 11968,"Grilled Chicken Skewers 1/2 cup smooth peanut butter 1/4 cup soy sauce
1/4 cup honey
1 tablespoon minced ginger
1 teaspoon crushed red pepper flakes
1/2 teaspoon hot chili oil
Juice of 2 limes
1/4 cup very hot water, plus more if needed Neutral oil, for the grill 2 pounds chicken tenders
1/2 cup minced fresh cilantro
Good-quality barbecue sauce, for serving
Instructions: Preheat a grill or grill pan to medium heat. To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside. Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro. Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 11969,"Pineapple Fried Rice 1 ripe pineapple, for serving rice (optional) 4 cups cooked longgrain rice, such as jasmine, chilled 3 tablespoons vegetable oil 1 small onion, finely diced 5 cloves garlic, chopped 1 tablespoon grated fresh ginger 1 cup blanched, sliced Chinese long beans 1/2 cup seeded, diced tomatoes 1 cup finely chopped fresh pineapple 3 tablespoons Thai fish sauce 1 teaspoon sugar 3 green onions, thinly sliced diagonally Instructions: If serving rice in fresh pineapple, halve the pineapple lengthwise, leaving the leafy top intact and cutting through it. Hollow out each half, reserving 1 cup of the fruit for the rice and extra for garnishing. Save remaining pineapple for another use. Make a small slice on the outside of each half to create a flat base to hold the pineapple steady. Set aside. Crumble the cold rice between your fingers to separate the grains, and set aside. Heat 2 tablespoons of the oil in a wok or large skillet, swirling to coat the pan. Add the onion and toss until soft, 3 to 5 minutes. Add the garlic and toss until fragrant and soft, about 1 to 2 minutes. Add the ginger and toss for another minute. Add the remaining tablespoon of oil, then add the rice. Fry for 2 to 3 minutes over high heat, then add the beans, tomatoes, and pineapple, and fry 2 to 3 minutes more. Add the fish sauce and sugar, and toss until ingredients are well combined and rice is heated thoroughly, about 5 minutes. Add the green onions and toss to combine. Remove from the heat and transfer to a serving platter, or if using fresh pineapple, fill each half of prepared pineapple with warm rice and garnish with extra chunks of pineapple. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 11970,"Vegan Banana Muffins 1 1/4 cups all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1/2 teaspoon kosher salt 3 very ripe medium bananas, mashed (about 1 1/4 cups) 3/4 cup sugar 1/2 cup plain soy milk yogurt 1/2 cup vegetable oil 1 teaspoon pure vanilla extract Instructions: Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the bananas, sugar, yogurt, oil and vanilla together in another medium bowl. Gently fold the wet ingredients into the dry ingredients with a rubber spatula until the batter just comes together (it's okay if there are lumps). Spoon about 1/4 cup of the batter into each lined muffin cup and bake until a tester inserted in the center comes out clean, about 30 minutes. Cool the muffins in the pan on a wire rack for 30 minutes, then remove muffins from pan and transfer to a rack to cool completely. Store the muffins in an airtight container at room temperature for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11971,"Fried Wild Mushroom Mini Buns 3/4 cup warm water 1/8 cup sugar 1/2 tablespoon dry yeast 1/2 tablespoon melted lard 2 1/2 cups sifted all-purpose flour 5 tablespoons water Canola oil, for sauteeing, as well as deep-frying 3 sliced shallots Salt and black pepper 1 cup crimini or button mushrooms, sliced 1 cup chanterelle mushrooms, broken into small pieces 1 cup shiitake mushrooms, sliced 2 teaspoons fresh minced thyme 1/2 cup red wine 1/2 cup veal demi-glace (1/2-cup chicken stock with 1/2-tablespoon dark soy saucee Instructions: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces. Fried Wild Mushroom Mini-Buns: In a hot saute pan coated with canola oil caramelize the shallots. Season. Add the crimini mushrooms and cook for one minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent, then add the demi-glace and reduce until dry. Cool mixture before stuffing the buns. Form small circles (1 1/2 inches in diameter) with the dough and place mushroom mixture in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. Fry at 350 degrees until golden brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 11972,"Costa Rican Enyucados 1 large yucca root (about 32 ounces) Fine salt All-purpose flour, for your hands, optional 2 1/2 cups shredded mozzarella (about 10 ounces) Vegetable oil, for frying Salsa rosada or preferred dip, for serving, optional Instructions: To peel the yucca, slice the root in half, then make a cut on the long edge. Peel back the outer skin. Alternatively, use a peeler to remove skin. Slice the yucca into 2-inch rounds. Put the yucca in a 3-quart stockpot. Add 1 teaspoon salt and cover with water, about 6 cups. Bring to a boil and simmer until the yucca is very tender, about 30 minutes. Drain excess water from the yucca, then mash until a puree is formed. Allow the puree to cool before forming the croquettes. Flatten about 1/2 cup (3 to 4 ounces) of yucca in your hands (you can use a bit of flour on your hands or food-safe gloves so the yucca doesn\u2019t stick). Place about 1 ounce of mozzarella in the middle and form the yucca around the cheese into a flat oval patty; set aside. Repeat with the remaining yucca and mozzarella. Pour about 1 inch of oil into a frying pan and heat over medium-high heat until bubbling. Carefully place half of the patties in the oil and fry, flipping about halfway through, until golden brown on the outside but still tender on the inside, about 5 minutes per side. Using tongs, remove the enyucados from the oil and allow excess oil to drain; sprinkle with salt. Place the enyucados on a plate covered with a paper towel to absorb additional oil. Repeat with the remaining patties. Serve with salsa rosada or your preferred dip, if desired. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 11973,"Microwave Chocolate Tempering 1 kilogram 54-percent bittersweet chocolate, finely chopped 10 grams cocoa butter, finely chopped Suggested dippers: fruit, pretzels, cookies, etc. Instructions: Place the chocolate in a 4-quart glass bowl. Microwave on high for 30 seconds, and then stir with a clean spatula. Repeat 2 more times. Microwave on high for 15 seconds, and then stir. Repeat 2 to 4 more times or until the chocolate reaches 100 degrees F. Microwave on high for 10 seconds, and then stir. Repeat 5 more times or until the chocolate reaches 115 degrees F. Remove from the microwave and cool by stirring occasionally until the chocolate reaches 95 degrees F. Add the cocoa butter and stir continuously until the cocoa butter melts and the chocolate cools to 90 degrees F. Test the temper of the chocolate by spreading a small amount in an even layer on a metal surface set over an ice pack. It should set within 3 minutes and be shiny and streak free. Maintain the 90-degree temperature by briefly heating the chocolate with a 10-second blast of warm heat from a hair dryer. Use immediately for dipping fruit, pretzels, cookies, etc. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11974,"Tempura Octopus Hot Dog Bites 2 tablespoons freshly squeezed lemon juice 2 tablespoons rice wine vinegar 2 teaspoons soy sauce 2 teaspoons sugar 1 small red cl, such as a Thai bird cl, sliced and seeded 1 clove garlic, minced 24 beef cocktail franks Vegetable oil, for frying 1/2 cup cornstarch 1 cup all-purpose flour 3/4 cup seltzer water 1 large egg Kosher salt 1/2 cup ice cubes Serving suggestion: sliced cucumbers Instructions: Stir together the lemon juice, rice vinegar, soy sauce, sugar, cl, garlic and 1 tablespoon water in a small bowl. Set aside. Slice one cocktail frank almost all the way in half lengthwise, leaving the top quarter of the frank intact. Rotate 90 degrees and slice again so you have 4 strips attached to the unsliced top of the frank. Using a sharp paring knife, cut each of the 4 strips in half so you have 8 \tentacles.\ Spread the tentacles and place upright on a microwave-safe plate. Repeat with the remaining cocktail franks, using 2 plates to lay out all the octopi. Microwave one plate at a time for about 30 seconds, or until the cocktail franks sizzle and the tentacles curl slightly. Let cool. The franks will keep the shape that they were microwaved in. Heat 1 1/2 inches of oil to 360 degrees F in a heavy-bottom pot or Dutch oven. Place the cornstarch in a shallow bowl. In a second bowl, whisk together the flour, seltzer, egg and 1/4 teaspoon salt until smooth. Add the ice cubes to keep the batter cold. Working in batches, dredge the octopi in the cornstarch, tapping off the excess, and then drag through the batter. Let the excess batter drip off so the tentacles stay defined. Carefully add to the hot oil, holding each octopus by one of the tentacles for the easiest dipping. Fry, turning, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate to drain. Serve with the dipping sauce and sliced cucumbers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11975,"Neelys Homemade Peach Ice Cream 5 large ripe peaches, peeled, pitted and chopped 1/4 cup water 1 (12-ounce) can peach nectar 1 cup sugar 4 ounces sour cream 1 pint heavy cream 1/4 teaspoon vanilla extract 2 teaspoons lemon juice Praline Pecan Sauce, recipe follows 2 1/2 cups chopped pecans 1 cup light brown sugar 1 cup light corn syrup 1 stick butter, melted 1/4 teaspoon salt 1 teaspoon vanilla extract Instructions: Place chopped peaches into a saucepan. Add water and a can of peach nectar. Cook over medium heat until soft and cooked through, about 10 minutes. Remove from heat and drain peach juice. Place peaches into a large bowl; add sugar and allow to cool to room temperature. Add sour cream, heavy cream, vanilla extract and lemon juice to the bowl with the peach mixture. Using an emersion blender mix together to incorporate. (If you do not have an emersion blender, a food processor works just as well.) Remove ice cream insert from the freezer and turn the machine on. Pour the peach mixture into the insert and follow manufacturer's instructions for churning. Freeze ice cream in a covered container until ready to serve. Serve warm Praline Pecan Sauce over ice cream. In a large saucepan over medium heat, combine all ingredients and bring to a boil. Reduce heat, and simmer for 10 minutes, stirring frequently until smooth and syrupy. Serve warm. Store leftover sauce, covered, in the refrigerator. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 11976,"Mussels Mariniere 4 tablespoons unsalted butter 1/2 cup chopped onions 2 tablespoons minced shallots 1 stalk celery, finely diced 1/4 cup chopped parsley 1/2 cup dry white wine Salt and freshly ground pepper 2 pounds (about 2 dozen) mussels, cleaned Instructions: In a pot large enough to accommodate the mussels heat 2 tablespoons butter and gently cook onions, shallots, celery and half of the parsley for about 5 minutes or until tender. Add the wine and bring to a boil. Season with pepper, add the mussels and raise the heat. When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate the mussels inside. Cook them for 5 to 7 minutes or until they open. Discard unopened mussels and set them in a deep bowl. Pour mussel cooking liquid through a fine strainer into a saucepan and reduce quickly and slightly. Whisk in remaining 2 tablespoons of butter and parsley and spoon over mussels. Serve with warm French bread to sop up the juices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11977,"Oyster Po' Boy 1 cup buttermilk 1 egg, beaten 2 tablespoons hot pepper sauce (recommended: Crystal) 1 teaspoon dried basil 1 teaspoon granulated garlic 1 teaspoon ground white pepper 16 medium-size oysters, shucked, liquid reserved 1/2 cup panko breadcrumbs 1/4 cup cornmeal 1/4 cup flour 2 tablespoons dried basil 2 tablespoons granulated garlic 1 teaspoon cayenne pepper 2 to 3 teaspoons sea salt, divided 1 teaspoon fresh cracked black pepper 1/2 teaspoon hot paprika 1 1/2 cups canola oil 1 to 2 teaspoons sea salt 4 soft French or hoagie rolls, split 3 tablespoons butter, softened Miss Dixie's Remoulade, recipe follows 1 1/2 cups shredded romaine lettuce, loosely pack, dark green ends discarded 2 to 3 heirloom tomatoes, sliced 1/4-inch thick 1/2 cup thin sliced dill deli-style pickles 2/3 cup mayonnaise 1/3 cup loosely packed Italian flat-leaf parsley 2 tablespoons Memphis-style BBQ sauce 2 tablespoons Creole-style mustard 1 teaspoon Sriracha sauce 1/2 teaspoon sea salt 1/2 teaspoon fresh cracked black pepper 2 green onions, ends trimmed, roughly chopped 1 lemon, juiced 1 medium Anaheim pepper, roughly chopped 1/3 large red bell pepper, seeds removed 1/2 stalk celery Instructions: For the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well. Add the oysters and any liquid from shucking. Cover and refrigerate 15 minutes.
For the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well.
Heat the oil to 350 degrees F in a large cast-iron skillet.
Drain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.
For the sandwiches: Preheat the oven to a low broil. Butter the rolls and place on a baking sheet. Broil until golden, 2 to 3 minutes, and remove from oven.
Spread Miss Dixie's Remoulade on both sides of the rolls. Layer on the oysters, lettuce, tomatoes and pickles. Top with other half of bread and serve immediately. In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Scrape down sides as needed. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 11978,"Pork Chops with Pumpkin Grits and Swiss Chard 3/4 cup quick-cooking grits Kosher salt and freshly ground pepper 1 1/2 cups shredded pepper jack cheese (about 4 ounces) 3/4 cup canned pure pumpkin 1 tablespoon vegetable oil 4 boneless pork chops (3/4 inch thick; 1 1/4 to 1 1/2 pounds) 3 tablespoons unsalted butter 8 sage leaves 1 shallot, thinly sliced 1 bunch rainbow chard, stems removed and thinly sliced, leaves cut into 1-inch ribbons 1 tablespoon apple cider vinegar Instructions: Bring 3 cups water to a boil in a medium saucepan. Whisk in the grits, 1/2 teaspoon salt and a few grinds of pepper. Reduce to a gentle simmer and cook, whisking, until thickened, 5 to 7 minutes. Stir in the cheese and pumpkin until smooth; season with salt and pepper. Remove from the heat and cover to keep warm. Meanwhile, heat a large skillet over medium-high heat; add the vegetable oil. Season the pork chops with salt and pepper, add to the skillet and cook until browned on the bottom, about 3 minutes. Flip the pork and cook until almost cooked through, 2 to 3 more minutes. Add the butter and sage and cook until the butter is melted. Tip the skillet slightly and spoon the butter over the pork; cook, basting with the butter, until the pork is cooked through and the butter is golden brown, 1 to 2 more minutes. Remove the pork to a plate, leaving the butter in the skillet. Place the sage leaves on the pork chops; tent with foil to keep warm. Return the skillet to high heat and add the shallot and chard stems. Cook, stirring, until tender, about 3 minutes. Stir in the chard leaves and cook until just wilted, 1 to 2 minutes. Add the vinegar and cook until dry, about 1 minute; season with salt and pepper. Divide the grits and chard among plates. Top with the pork chops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 11979,"Easy Grilled Pork Chops 1/4 cup honey 2 tablespoons vegetable oil 1 tablespoon apple cider vinegar 1 teaspoon ground cumin 1/2 teaspoon red pepper flakes Eight 1/2-inch bone-in pork chops (about 3 ounces each) Salt and freshly ground black pepper Instructions: Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 11980,"Grilled Radicchio 2 round headed radicchio, halved or quartered according to size 3 to 4 tablespoons olive oil 1 garlic clove, minced 4 tablespoons balsamic vinegar Ground black pepper to taste Instructions: Brush radicchio with olive oil and set on grill until softened, about 5 minutes, turning once. In a small saucepan, heat remaining olive oil with garlic. Drizzle oil and balsamic vinegar over radicchio, grind some pepper over the top. Serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 11981,"Swirly Sticky Buns 5 tablespoons butter 1 1/4 cups packed brown sugar 1/2 teaspoon vanilla extract
1 cup pecans, 1/2 cup chopped and 1/2 cup whole
All-purpose flour, for dusting
1 1/2 pounds homemade or store-bought Danish dough Instructions: Preheat the oven to 375 degrees F. In a pot set over medium-low heat, melt the butter. Add 3/4 cup of the brown sugar, the vanilla and 1/4 cup water, and cook until the sugar dissolves. Spread 3 tablespoons of the sugar mixture on the bottom of a 9-inch round baking dish, and sprinkle the 1/2 cup whole pecans over the sugar mixture. Dust a clean surface with flour, and roll out the dough to a 10-by-14-inch rectangle. Cover the dough with the remaining 1/2 cup of the brown sugar, the 1/2 cup chopped pecans and the remaining sugar mixture. Starting at one of the long ends, gently roll the dough into a log. Gently pinch the seam with your fingers to seal, and then cut the log into 12 equal pieces. Place the dough in the baking dish and bake until golden brown, 30 minutes. Rest the sticky buns for 5 minutes. Place a flat serving platter over the baking dish and flip to remove the buns. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 11982,"Apple Brown Betty 5 large Golden Delicious apples (about 2 pounds), peeled and thinly sliced 1 cup apple cider 3 tablespoons brown sugar, divided 1 teaspoon vanilla extract 1 teaspoon ground cinnamon, divided 2 tablespoons butter, divided 3 slices whole-wheat bread (1-ounce each) crusts included (to make about 2 1/4 cups crumbs) 3 tablespoons chopped walnuts Instructions: Preheat the oven to 350 degrees F. Combine apples, apple cider, 1 tablespoon brown sugar, vanilla, 1/2 teaspoon cinnamon in a large saucepan over medium-high heat. Cook, stirring occasionally, until apples are tender but not mushy, about 10 minutes. Stir in 1 tablespoon butter until melted, remove from heat and transfer apple mixture to a 9-inch glass pie plate. Place bread in food processor and process until crumbs are formed, about 15 seconds. Melt remaining 1 tablespoon butter in microwave for 20 seconds. Toss crumbs with melted butter, walnuts, remaining 2 tablespoons brown sugar and remaining 1/2 teaspoon cinnamon. Scatter crumb mixture on top of apples and bake for 30 minutes, until topping is crisped and lightly browned. Excellent source of: Fiber and Manganese Good source of: Vitamin C ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 11983,"Cuban Baked Chicken with Sweet Peppers and Yellow Rice 1 chicken, cut into 8 pieces (about 2 1/2 pounds) Kosher salt and freshly ground pepper
1 tablespoon unsalted butter 1 tablespoons olive oil 1 medium onion, chopped 2 cloves garlic, minced 2 bell peppers (1 yellow, 1 red) seeded, cored and thinly sliced
1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1 cup medium- or long-grain rice 1 3/4 cups low-sodium chicken broth 1 cup peas, thawed frozen or cooked fresh Instructions: Preheat the oven to 375 degrees F. Pat the chicken dry and season with salt and pepper. Melt the butter with the oil in a large deep skillet, with a lid over medium-high heat. Add the chicken, skin-side down, and cook until well browned, about 6 minutes. Turn chicken and cook until other side browns lightly, about 2 minutes more. Transfer chicken to a plate. Pour off all but 2 tablespoons fat. Add the onion to the skillet and cook, stirring often, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the peppers and cook, stirring, until softened, about 3 minutes. Stir in the turmeric, cumin, rice, and 1/4 teaspoon salt and stir until the rice is coated. Pour in the broth, stir to distribute the rice evenly. Increase the heat to high and boil until liquid begins to be absorbed into the rice, about 2 minutes. Nestle the chicken in the rice. Cover and transfer the pan to the oven and bake until the rice is tender and chicken cooks through, about 25 minutes. Remove the cover, fluff the rice and stir in the peas. Cover and let sit to warm the peas, about 5 minutes. Season with additional salt and pepper. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 11984,"Garlic and Herb Chicken Panini 1 large baguette One 6.5-ounce container garlic and herb cheese spread, such as Rondele
1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows 6 slices deli provolone cheese 2 tablespoons extra-virgin olive oil
Two 9-ounce bags refrigerated grilled garlic and herb chicken breast One 14-ounce can artichoke hearts, drained and roughly chopped
One 5-ounce bag fresh spinach
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Slice the baguette in half lengthwise. Remove some of the interior bread to make room for the filling. Spread the garlic and herb cheese on both the top and bottom halves of the baguette. Spread the Chicken, Spinach and Artichoke Base on the bottom half. Layer the sliced provolone on top. Cover with the top half of the baguette and cut in half crosswise. Place the halves side by side on a baking sheet and brush the tops with the olive oil. Place another baking sheet on top and put a heavy pot or cast-iron skillet on top to weigh it down. Bake until the bread is crispy and the filling is hot, 10 to 12 minutes. Slice into small pieces and secure each piece with a cocktail pick. Serve warm. Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 11985,"Roasted Spaghetti Squash with Kale and Parm 1 large spaghetti squash 2 tablespoons plus 1 teaspoon extra-virgin olive oil 2 teaspoons oregano leaves 2 garlic cloves, minced 1/2 teaspoon red chili flakes 2 teaspoons kosher salt 6 to 8 turns freshly ground black pepper 1 large bunch kale 1 3/4 ounces Parmesan cheese, finely grated (about 1/2 cup) Instructions:

1. Preheat the oven to 350 degrees F.
2. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard.
3. Place the spaghetti squash cut side up on a rimmed baking sheet and drizzle with 2 tablespoons of the olive oil. Sprinkle with the oregano, garlic, chili flakes, 1 teaspoon of the salt, and 3 or 4 turns of the black pepper. Turn over so they are cut side down (this will enable them to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, about 5 minutes. Use a large spoon and fork to scrape out the fibers from the squash halves and place them in a large bowl. Toss gently to separate the strands so they resemble spaghetti.
4. Meanwhile, wash the kale and remove and discard the stems. Tear the leaves into large bite-size pieces (about 1 inch). Dry completely in a salad spinner. Transfer the kale to a large bowl. Dress very lightly with the remaining 1 teaspoon olive oil, so the leaves are barely coated. Season with the remaining 1 teaspoon salt and 3 or 4 turns black pepper. Spread the leaves evenly on two rimmed baking sheets and roast until crispy and bright green, 12 to 14 minutes. Set aside.
5. To assemble, place the spaghetti squash on a large platter and top with the crispy kale chips. Sprinkle with the Parmesan and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 11986,"Charred Corn Salad with Basil Vinaigrette 6 ears fresh corn on the cob, shucked 1 to 2 tablespoons canola oil Kosher salt and freshly cracked black pepper 1 1/2 cups packed fresh basil leaves 1 clove garlic, grated 1/4 cup cider vinegar 1/4 cup extra-virgin olive oil 1 (10-ounce) container small heirloom cherry tomatoes, halved 1/2 small red onion, cut into small dice Instructions: Preheat a grill pan over high heat. Brush or rub each cob with some canola oil and sprinkle with salt and pepper. Place the corn on the hot grill and char each side, 2 to 3 minutes per side. You want the corn to get great char marks! Once the corn has charred, set aside until cool enough to handle. Once the corn has cooled, stand each ear up, stalk end down, in a wide, shallow bowl and, using your knife, slice the corn kernels off the cob. Meanwhile, make the vinaigrette. In a food processor, add the basil and garlic and pulse until the basil starts to break down. Add the vinegar. Continue pulsing while adding the oil in a steady stream and process until smooth. Season with salt and pepper. In a large mixing bowl, combine the corn, tomatoes and red onion. Drizzle the basil vinaigrette over the salad and toss to combine. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 11987,"Quick Black Beans with Rice 1/4 cup olive oil 1 medium onion, minced 4 cloves garlic, minced 1 jalapeno, seeded and minced 2 teaspoons kosher salt 1 pound dry black beans, sorted for pebbles and rinsed 2 sprigs epazote or Mexican oregano 1/2 cup chopped fresh cilantro Juice of 1 or 2 limes 4 cups cooked white rice 1/2 cup crumbled Cotija cheese Instructions: In a 6-quart pressure cooker over medium-high heat, add the olive oil, onions, garlic, jalapeno and salt. Saute until the onions are translucent, 4 to 5 minutes. Add the beans, epazote and 6 cups water; stir well, and then lock the lid (following the manufacturer's instructions). Once the beans come up to pressure, turn the heat down to medium to maintain pressure; cook for 25 minutes. Remove from the heat and let rest for 5 minutes, then release the pressure. Remove the epazote, and taste and adjust the seasoning as needed. Just before serving, fold the cilantro and lime juice into the cooked rice. Garnish beans with the Cotija and serve alongside the rice.

","[Syrah, Tempranillo, Garnacha, Barbera]" 11988,"Sunny Anderson's Caribbean Chicken Wings 1/2 habanero pepper, seeded and chopped 2 tablespoons soy sauce 2 tablespoons honey 2 tablespoons packed light brown sugar 1 tablespoon granulated sugar 1 teaspoon fennel seeds 1 teaspoon cayenne pepper 1 teaspoon allspice 1 teaspoon dried thyme 1/2 teaspoon ground ginger 2 cloves garlic, chopped 2 scallions, chopped 2 tablespoons apple cider vinegar 2 tablespoons fresh lime juice 2 tablespoons fresh orange juice 3 pounds chicken wings Instructions: Combine the habanero, soy sauce, honey, both sugars, fennel seeds, cayenne, allspice, thyme, ginger, garlic and scallions in a blender. Add the vinegar, lime juice and orange juice and blend until smooth. Place the wings in a large resealable plastic bag and pour the marinade over them. Seal and refrigerate 4 to 6 hours. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Remove the wings from the bag, place on the lined sheets and bake 20 minutes. Meanwhile, bring the marinade to a boil in a small saucepan over medium heat and cook until reduced by one-third, about 10 minutes. Remove the wings from the oven and brush with the glaze. Raise the oven temperature to 400 degrees F and continue to bake until the wings are cooked through, 20 more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11989,"Cream of Mushroom Casserole 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 12 button mushrooms, brushed off with damp towel and chopped 2 tablespoons all-purpose flour 1 cup chicken stock 1 cup whole milk or cream 1/8 teaspoon nutmeg, freshly grated or ground Salt and pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 shallot, thinly sliced 2 portobello mushroom caps, halved and thinly sliced 1/2 pound fresh mixed wild mushrooms, shitakes, oyster, woodear, your pick, stems trimmed and caps thinly sliced 1 tablespoon fresh thyme, 4 sprigs, finely chopped Salt and pepper 1/3 cup dry white wine, eyeball it or, more stock 1 pound extra-wide egg noodles Butter 3/4 pound Gruyere or Swiss Emmentaler cheese, shredded 3 tablespoons chives, 12 to 15 blades, chopped Instructions: Bring a large pot of water to a boil for the egg noodles. Heat a medium sauce pot over medium heat. Add extra-virgin olive oil, 1 turn of the pan, about 1 tablespoon, and 2 tablespoons butter. When butter melts, add in chopped button mushrooms and cook 5 minutes, until just tender. Sprinkle in a couple of tablespoons flour and cook 1 minute. Whisk in chicken stock and bring to a bubble then stir in the whole milk or cream. Reduce heat to low and gently simmer. Season the sauce with nutmeg, salt and pepper. Heat a nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan then the shallots and mushrooms. Cook the mushrooms 8 minutes, until tender. Season with thyme, salt and pepper and deglaze the pan with 1/3 cup dry white wine or a little stock. Reduce heat to medium low and let the liquid cook off. Preheat broiler to high. While the mushrooms cook, drop egg noodles in water, salt the water and cook noodles to al dente, with a bite to them. Drain noodles and return to hot pot. Add the sauce to the pot and toss noodles to coat in sauce. Lightly cover a flameproof casserole dish with softened butter then transfer cream of mushroom noodles to the casserole dish and top with wild mushroom ragout and the shredded cheese. Place the casserole under the broiler and melt and bubble the cheese until brown at edges. Garnish with chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 11990,"Gnocchi Pesto Pasta Salad Kosher salt 1 pound gnocchi, from the fresh pasta section of the grocery store
1 cup cut green beans (trim the beans and cut into thirds)
1 cup frozen peas
One 7-ounce container prepared pesto
2 tablespoons mayonnaise
2 tablespoons grated Parmesan, plus more for garnish, if desired Freshly ground black pepper
Instructions: Bring a large pot of water to a boil and generously season with salt. Add the gnocchi and cook for 1 minute less than the package directions, or just until the gnocchi begins to rise to the top. Use a slotted spoon to remove the gnocchi to a colander. Put the pot back on the heat and return the water to a boil. Add the green beans and peas and cook until tender, 2 to 3 minutes. Drain and let cool.
Combine the pesto and mayo in a large bowl. Stir in the Parmesan and the cooled beans and peas. Season with salt and pepper. Gently fold in the gnocchi. Garnish with more Parmesan, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Chianti]" 11991,"Scallion Oil 2 bunches fresh green scallions 1 tablespoon salt 1 cup neutral flavor vegetable oil such as canola or safflower Instructions: Wash and trim scallions. Bring large pot of water to a boil. Have a large bowl of ice water nearby. When water boils, add salt, when it comes back to the boil, drop in half of the scallions and blanch for 10 seconds. Remove scallions from water with tongs and drop in ice bath. Plunge remaining scallions for 10 seconds and drop into ice water. When scallions are thoroughly chilled, drain them and squeeze dry. Roughly chop the blanched scallions. Place scallions in blender. Add 1/4 cup oil. Puree scallions, stopping frequently to scrape down sides of blender, until coarsely pureed. Add rest of oil and whirl until well blended. Pour mixture through a coarse sieve into a bowl, then pass again through a fine sieve. Use as garnish. Will hold 2 to 3 days. Make sure to choose very fresh, very green scallions for the best flavor and color. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 11992,"Ham and Spinach Hash with Fried Eggs 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 tablespoons butter, divided 8 small red potatoes Salt and pepper 1 teaspoon fresh thyme leaves, chopped 1/4 teaspoon crushed red pepper flakes 1 medium red onion, chopped 1 large ham steak, finely chopped 4 extra-large eggs 2 cups baby spinach leaves, chopped or, 1 box, 10 ounces, defrosted frozen chopped spinach, wrung dry in a kitchen towel 10 leaves fresh basil, chopped or torn, a few rounded spoonfuls of prepared store bought pesto may be substituted 2 plum tomatoes, seeded and chopped 1/2 cup grated Parmigiano-Reggiano, a couple of generous handfuls Instructions: Preheat a large nonstick skillet over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons, and 2 tablespoons of butter. While the pan is getting hot and the butter is melting, cut the potatoes in half and then thinly slice them, add to the hot skillet and season with salt, pepper, thyme and the crushed red pepper flakes. Cook, stirring every now and then, for about 10 minutes or, until potatoes have browned and are tender. Add the onion and the ham and continue to cook for 3 to 4 minutes Preheat another skillet over medium high heat with 2 tablespoons of butter. Once the butter has melted and the bubbles have subsided, crack extra-large eggs into the pan, season with salt and pepper and fry to desired doneness. While the eggs are frying, finish off the hash by adding the roughly chopped spinach and basil to the potatoes. (Defrosted frozen spinach and some pesto would be added in at the same point if using substitutions.) Toss to wilt and warm the spinach. Sprinkle the hash with tomatoes and cheese and remove from the heat. Transfer the ham and spinach hash to plates. Top each portion with a single fried egg or arrange the fried eggs evenly over the platter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 11993,"Grilled Flank Steak with Peperonata 6 tablespoons extra-virgin olive oil, plus more for the grill 3 tablespoons balsamic vinegar 2 teaspoons dijon mustard 2 teaspoons chopped fresh thyme 2 cloves garlic, grated 1 1/2 pounds flank steak, trimmed and halved lengthwise Kosher salt and freshly ground pepper 1 red onion, sliced 1/2 inch thick and separated into rings 1 red onion, sliced 1/2 inch thick and separated into rings
6 Italian frying peppers (such as Cubanelle), quartered lengthwise and seeded Pinch of red pepper flakes 1/2 baguette or 1 demi baguette, split 2 tablespoons chopped fresh mint Instructions: Heat a grill to medium high. Whisk 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, the mustard, thyme and 1 grated garlic clove in a bowl. Rub all over the steak and season with salt and pepper; set aside. Combine 2 tablespoons olive oil and the remaining grated garlic in a small bowl; set aside. Toss the red onion and peppers with the remaining 2 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper. Grill the vegetables, flipping, until lightly charred and tender, about 5 minutes. Transfer to a bowl; stir in the remaining 2 tablespoons balsamic vinegar and the red pepper flakes. Cover with plastic wrap and set aside. Brush the grill grates with olive oil. Grill the steak until browned, about 5 minutes per side for medium rare. Transfer to a cutting board and let rest. Meanwhile, toast the bread on the grill. Remove and cut into pieces; brush the cut sides with the garlic oil and season with salt and pepper. Stir the mint into the pepper mixture. Thinly slice the steak against the grain. Serve with the peppers and garlic bread. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]

" 11994,"Banana-Coconut Daiquiri 1 large banana, sliced 1/2 cup white rum (or coconut water) 1/3 cup canned cream of coconut (such as Coco Lpez) 1/4 cup fresh lime juice (from 2 limes) Maraschino cherries, for garnish Instructions: Freeze the banana slices on a plate until firm, at least 3 hours or overnight. Transfer the banana slices to a blender. Add the rum, cream of coconut, lime juice and 3 cups ice. Blend until smooth and thick, adding more ice if needed. Pour into large glasses; garnish each with a cherry. ","[Mauritius, Kokomo, Coconut Water, Moscato]" 11995,"Stuffed Tomatoes with Rice 8 thick-fleshed tomatoes, such as Roma 2 tablespoons grapeseed oil 1 tablespoon chopped ginger 1 small onion, chopped 1 tablespoon cumin seeds 1 teaspoon mustard seeds 1/2 teaspoon ground cardamom 1/4 teaspoon ground cloves 1 cup leftover rice 1/4 cup slivered almonds 1/4 cup raisins A dash of salt and pepper 2 tablespoons chopped fresh chives Olive oil, for drizzling 8 tablespoons chevre Instructions: Preheat the oven to 350 degrees F. Cut the tops of the tomatoes off and then take a thin slice off of the bottom so that they sit flat in a baking pan. Using a spoon, scoop out the seeds and pulp and reserve. Place the tomatoes into an ovenproof dish large enough to accommodate them. Heat the grapeseed oil in a large saucepan and add the ginger and onions. Stir and cook until the onions are just starting to turn golden, about 3 minutes. Add the cumin seeds, mustard seeds, cardamom and cloves, and continue to cook, about 1 minute. Stir in the leftover rice, almonds, raisins, reserved tomato pulp and salt and pepper, and cook for 3 minutes more. Stir in the chives, and then spoon the rice into the prepared tomatoes. Drizzle with some olive oil and the chevre, and then bake until the tomatoes slump and the tops are golden, 25 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 11996,"Cachaca and Lime Syllabub 5 un-waxed limes 2 1/2 cups double cream or heavy cream 4 tablespoons caster sugar 5 tablespoons Cachaca* Instructions: Serving suggestion; biscuits Zest the limes using the fine side of a grater and reserve the zest. Squeeze the juice from 1 lime and set aside. Thinly slice the remaining limes. In a mixer fitted with the balloon whisk attachment, whip the cream and sugar together until well combined. Slowly add the Cachaca, and whip again for another 1 to 2 minutes. Add the lime zest and juice, and continue beating again until soft peaks are formed. Pour cream mixture into a large glass bowl and place in the freezer for 30 minutes. Then remove from the freezer and place in the refrigerator for another 10 minutes. Dress with the lime slices and serve with biscuits. ","[Cacha?a, Sauvignon Blanc, Vermentino, Vinho Verde]" 11997,"Green Bean with Grainy Mustard and Pecans 1 1/2 pounds fresh green beans, trimmed and halved 2 tablespoons grainy mustard 1/4 cup olive oil 1/2 cup chopped pecans Salt and freshly ground pepper Instructions: Steam the green beans in covered dish with a few tablespoons of water in the microwave for 3 minutes and set aside. Meanwhile, in a small saute pan, toast the pecans over medium-high heat, just until fragrant.
In a large bowl, whisk the mustard and 2 teaspoons water together. Drizzle in the olive oil to make an emulsion and season with salt and pepper. Toss the hot green beans in the mustard sauce. Place in a serving dish and top with the toasted pecans. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 11998,"Banana Cream Pie Flaky Pie Dough for a 1-crust pie, below 2 1/2 cups milk 2/3 cup sugar Pinch salt 1/3 cup cornstarch 3 large eggs 4 tablespoons unsalted butter, softened 2 teaspoons vanilla extract 2 large bananas, sliced 1 cup heavy cream 2 tablespoons sugar 1 teaspoon vanilla extract 1 1/4 cups all-purpose bleached flour 1/4 teaspoon salt 1/8 teaspoon baking powder 8 tablespoons (1 stick) cold unsalted butter 2 to 3 tablespoons cold water 2 1/2 cups (about 11 ounces) all-purpose bleached flour 1/2 teaspoon salt 1/4 teaspoon baking powder 16 tablespoons (2 sticks) cold unsalted butter 4 to 6 tablespoons cold water Instructions: Prepare and bake the crust.
To make the filling, combine 2 cups milk, sugar and salt in a non-reactive saucepan; whisk once to mix and bring to a boil over low heat. Place remaining 1/2 cup milk in a mixing bowl and whisk in cornstarch, then eggs. Return milk and sugar mixture to a boil over low heat then whisk about a third of it into the egg mixture. Return milk and sugar mixture to a boil once more and whisk in the egg mixture, whisking constantly until the filling thickens and comes to a boil. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and vanilla; pour into a non-reactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. Fold the bananas into the cooled filling and spread it evenly in the cooled crust.
To finish the pie, whip the cream with the sugar and vanilla until it holds a firm peak. Use a hand mixer on medium speed or a heavy-duty mixer fitted with the whisk. Spread the cream over the filling, making sure it touches the edges of the crust all around. To mix the dough by hand, combine flour, salt and baking powder in a medium-sized mixing bowl and stir well to mix. Cut butter into 1-tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarse-ground cornmeal and no large pieces of butter remain visible. Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily.
To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1-second intervals to mix. Cut butter into 1-tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1-second intervals, until the mixture is fine and powdery, resembles a coarse-ground cornmeal and no large pieces of butter remain visible--about 15 pulses in all. Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times -- the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily.
Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6-inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 11999,"Peas and Rice 2 tablespoons olive oil 1 cup finely chopped celery 1 cup finely chopped onions 1/2 cup finely chopped green bell peppers 1 tablespoon barbecue seasoning, such as Swamp Venom 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cloves garlic, finely chopped 2 1/2 cups chicken broth 2 bay leaves 1 3/4 cups long grain rice One 15-ounce can black-eyed peas 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh parsley Instructions: In a medium pot set over medium heat, add the oil. Saute the celery, onions and green bell peppers for about 5 minutes. Stir in the seasoning, salt, pepper and garlic and cook for 1 minute. Add the broth and bay leaves and bring to a boil. Add the rice and peas. Cover and reduce the heat to a simmer until all liquid is absorbed, 15 to 20 minutes.
Remove the bay leaves and add the oregano and parsley. Mix well and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12000,"Pepperoni and Cheese Scrambled Eggs 1 teaspoon grapeseed oil 1/2 pound beef pepperoni, peeled and sliced thinly lengthwise at the deli 2 tablespoons butter 6 eggs 3/4 cup milk or cream Salt and freshly ground black pepper 1 cup grated white or yellow cheese 2 tablespoons scallions, white and tender green parts only, sliced on the bias Instructions: Heat grapeseed oil over medium-high heat in a large skillet. Fry pepperoni, transfer to paper towels to drain, pour off fat and wipe out pan. Melt butter in pan over medium heat. Whisk together eggs and milk, add to pan, and season with salt and pepper. Loosen edges to prevent eggs from sticking. When eggs begin to set, sprinkle with cheese and top with pepperoni and scallions. Remove from heat. Cover and let carryover cook until firm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12001,"Pork Tenderloin with Roasted Peaches and Chili Lime Butter 1 pound butter, at room temperature 1/4 cup minced parsley
1/4 cup finely minced shallots 1 teaspoon white miso
2 Fresno chiles, finely minced
Zest of 2 limes
Kosher salt and freshly cracked black pepper
2 teaspoons kosher salt 1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
1 pork tenderloin, 1 to 1 1/2 pounds
Olive oil
4 peaches, halved and pitted Olive oil Kosher salt and freshly ground black pepper
1 tablespoon lime juice 3 tablespoons olive oil
2 teaspoons Dijon
Kosher salt and freshly ground black pepper
4 cups watercress
Whole cilantro leaves
Whole parsley leaves
Instructions: For the chili lime butter: In a large bowl, stir together the softened butter, parsley, shallots, miso, Fresno chiles and lime zest and season to taste with salt and pepper. In a small pot, gently melt about 1/2 cup of the chili lime butter over the grill. Set aside the remaining chili lime butter. For the pork: In a small bowl, combine the salt, chili powder, garlic powder, paprika and pepper. Drizzle the tenderloin with olive oil, then season all over with the spice rub. Place in the refrigerator to marinate for 1 hour. Preheat half of a grill to medium-high heat. Grill the tenderloin on the hot side of the grill on all sides until nicely browned, 3 to 4 minutes per side. Once seared, move the tenderloin to the cool side of the grill and let cook with the grill lid down, turning occasionally, until the pork reaches 140 degrees F internal temperature. Remove the pork from the grill and let rest for 10 minutes. For the peaches: While the pork rests, grill the peaches. Drizzle the halved peaches with olive oil and season with salt and pepper. Place flesh-side down on the hot part of the grill and cook until nicely charred, 2 to 3 minutes. Flip the peaches and spoon some of the reserved chili lime butter into the well of each peach. Cook another 2 to 3 minutes on second side, and then remove to a serving platter. For the salad: In a large bowl, whisk together the lime juice, olive oil and Dijon and season with salt and pepper. Add in the watercress, cilantro and parsley leaves and toss together. To serve, slice the rested tenderloin into 1-inch medallions, and then drizzle with the melted butter before serving alongside the peaches and watercress salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 12002,"Chimichurri Chicken Six 8-ounce boneless skin-on chicken breasts Kosher salt and freshly ground black pepper 2 tablespoons grapeseed oil
1/4 cup grapeseed oil 1 cup packed fresh flat-leaf parsley
1/3 cup red wine vinegar
1/4 cup packed fresh cilantro
2 tablespoons honey
2 tablespoons fresh oregano 3 cloves garlic
1 shallot, chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon kosher salt 1/2 cup extra-virgin olive oil
2 tablespoons grapeseed oil 4 cups peeled and large-diced sweet potatoes
1 teaspoon dark chili powder
1 pinch cayenne
1/4 cup molasses
2 bunches kale, cut into a chiffonade
Kosher salt and freshly ground black pepper 1/4 cup fresh flat-leaf parsley, chopped Instructions: For the chicken: Season the chicken with salt and pepper on both sides. Heat a large skillet over high heat. Add the grapeseed oil and allow it to heat up. Place the chicken breasts in the pan skin-side down, making sure not to overcrowd the pan; cook in batches if needed. Sear one side of the chicken until nicely browned, 5 to 6 minutes. Turn the chicken over and finish cooking until cooked to an internal temperature of 165 degrees F., 3 to 4 minutes. For the chimichurri: Combine the grapeseed oil, parsley, vinegar, cilantro, honey, oregano, garlic, shallot, red pepper flakes and salt in a food processor and process slowly. Add the extra-virgin olive oil and mix to combine. The final product should be smooth but have a bit of texture to it. For the sweet potatoes: Heat a large cast-iron skillet over high heat. Add the grapeseed oil and allow it to heat up. Add the sweet potatoes and cook on high to sear, 5 to 7 minutes. Reduce the heat to medium-low and continue to cook the the potatoes, stirring regularly, until tender, about 20 minutes. Add the chili powder and cayenne and saute for 1 to 2 minutes to toast the spices. Add the molasses and cook, stirring, until glazed, 3 to 4 minutes. The potatoes should be tender but not falling apart. Just before serving, heat the sweet potatoes over high heat and add the kale. Cook until the kale is tender, 2 to 3 minutes. Season with salt and pepper. To plate: Divide the sweet potatoes and kale among 6 plates, placing the vegetables in the center of the plates. Lay the chicken breast over the sweet potatoes. Spoon about 2 ounces of the chimichurri over each of the chicken breast. Garnish with the chopped parsley. ","[Rioja, Barbera, Dolcetto, Tempranillo]" 12003,"Skirt Steak with Chermoula 1 teaspoon coriander seeds 3/4 cup olive oil
1 teaspoon cumin seeds
1 cup fresh cilantro leaves
1 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes
2 small cloves garlic, roughly chopped
1 lemon, zested and juiced Kosher salt and freshly ground black pepper
1 1/2 pounds skirt steak
Instructions: Toast the coriander and cumin seeds in a small pan over medium heat until fragrant, about 2 minutes. Put the seeds in a blender along with the olive oil, cilantro, parsley, mint, paprika, red pepper flakes, garlic, lemon zest and juice and 1 teaspoon salt. Blend until smooth. Remove half of the chermoula to a bowl and set aside. Sprinkle the steak with salt and pepper and place in a resealable plastic bag. Pour in the remaining half of the chermoula. Seal the bag and marinate at room temperature for 1 hour. Preheat a grill to medium high. Grill the steak, turning once, until charred and cooked to medium rare, about 3 minutes per side. Transfer to a cutting board and let rest for 5 minutes. Slice the steak across the grain. Serve with the reserved chermoula.
","[Rioja, Syrah, Tempranillo, Pinot Noir]" 12004,"Eggnog - Slimmed 3 cups non-fat milk 2 (1 by 2-inch) pieces orange zest 1 cinnamon stick 2 large eggs 1/2 cup sugar 1 tablespoon pure vanilla extract Serving suggestion: Ground cinnamon Instructions: In a nonstick saucepan combine 2 cups of the milk, the orange zest, and cinnamon. Heat over medium-high heat until just below a boil. Remove from the heat and set aside for 30 minutes to steep. Refrigerate the remaining cup of milk.
Reheat the milk mixture to a simmer over medium heat. Meanwhile, in a medium bowl whisk together the eggs and sugar. Gradually pour half the hot milk into the egg mixture while whisking constantly. Pour the hot egg mixture back into the milk and cook the custard over low heat, stirring constantly until thickened, about 4 minutes. Don't let the custard boil. Strain custard into a bowl. Discard the cinnamon and orange zest. Add the vanilla to the custard and set aside to cool to room temperature, then refrigerate until cold.
When ready to serve, foam the reserved cold milk with a milk frother or immersion blender, and fold into the custard. Serve eggnog in cups dusted with cinnamon.
","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 12005,"Macaroni and Cheese with Kale Kosher salt and freshly ground black pepper 1 pound elbow macaroni 1/4 cup plus 3 tablespoons extra-virgin olive oil 1 large bunch of kale, stems discarded, leaves roughly chopped (about 8 cups) 4 garlic cloves, finely chopped 2 1/2 cups half-and-half 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly grated nutmeg Two 8-ounce packages cream cheese, at room temperature One 8-ounce block sharp Cheddar, grated 1 cup grated Havarti cheese 1 cup panko bread crumbs Instructions: Preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 3/4 cups of the cooking water and then drain. Set aside. Heat 3 tablespoons oil in a large saucepan over medium heat. Add the kale and garlic and cook, stirring, until the kale begins to wilt. Add 1/2 cup of water, 3/4 teaspoon salt and 1/4 teaspoon pepper and continue to cook, stirring occasionally, until the kale wilts and is crisp-tender, about 3 minutes. Transfer to a bowl and set aside. Carefully wipe out the saucepan. Bring the half-and-half, cayenne and nutmeg to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in the Cheddar and Havarti cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth. Add the cooked pasta and reserved cooking water to the sauce and stir to combine. Stir in the kale and season with additional salt and pepper. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, remaining 1/4 cup olive oil and a large pinch of salt and pepper in a medium bowl and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 12006,"Lentil Loaf 2 tablespoons vegetable oil, plus more for the loaf pan 1 cup brown lentils 1/2 small yellow onion, finely diced 1 carrot, finely diced 2 stalks celery, finely diced 2 Yukon gold potatoes, finely diced 1/2 teaspoon granulated garlic 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/8 teaspoon crushed red cl flakes 2 1/2 cups vegetable stock 1 tablespoon tamari or soy sauce 2 teaspoons poultry seasoning 1/2 teaspoon hot sauce 2/3 sleeve saltine crackers, crushed 5 eggs, lightly beaten 1/2 cup shredded Cheddar Tangy Tomato Sauce, recipe follows 1 cup ketchup 2 tablespoons brown sugar 2 teaspoons yellow mustard 1/4 to 1/2 teaspoon hot sauce Instructions: Preheat the oven to 350 degrees F. Oil a large loaf pan and line with parchment paper, then set aside. Soak the lentils in hot water while you prep the vegetables. Pour the vegetable oil into a large saucepot on medium heat. Add the onion, carrot, celery and potatoes. Add the granulated garlic, salt, pepper and cl flakes. Saute until the vegetables begin to soften, stirring frequently. Drain the lentils, and add to the pot along with the vegetable stock. Bring to a boil, then reduce the heat, cover and simmer until the lentils are very soft and most of the liquid is absorbed, about 1 hour. Remove from the heat and let rest, covered, for 30 minutes. Add the tamari, poultry seasoning, hot sauce and crackers to the lentil mix. Combine with the eggs and Cheddar. Spoon into the prepared loaf pan. Bake until the top begins to crack and the loaf is firm to the touch, about 1 hour 30 minutes. Add the Tangy Tomato Sauce to the top in the last 15 minutes. Combine the ketchup, brown sugar, mustard and hot sauce in a small saucepot. Heat on medium heat until hot and bubbly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12007,"Pizza Alla Vodka Sheet-Pan Pizza Dough 3 tablespoons extra-virgin olive oil 1 small onion, chopped 3 cloves garlic, minced Pinch of red pepper flakes 2 tablespoons tomato paste 1 28-ounce can whole peeled tomatoes Kosher salt 1 cup heavy cream 1/4 cup vodka 1/4 cup grated pecorino romano cheese, plus more for topping 1/4 cup grated parmesan cheese, plus more for topping 1 1-pound ball fresh mozzarella, sliced Fresh basil, for topping Instructions: Make Sheet-Pan Pizza Dough. During the final rise, put a pizza stone or inverted baking sheet in the lower third of the oven and preheat to 500? for 1 hour. Meanwhile, make the vodka sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and red pepper flakes and cook, stirring, until softened, 30 seconds. Add the tomato paste and cook, stirring, 1 minute. Add the tomatoes and 1/2 teaspoon salt. Bring to a boil, then reduce the heat to a simmer and cook, stirring, until thickened, 12 to 18 minutes. Stir in the heavy cream and simmer until slightly thickened, 3 to 5 minutes. Carefully add the vodka; cook 1 minute. Season with salt.
Puree the sauce in a blender. Remove 1 cup sauce to a bowl; set aside for serving. Refrigerate the remaining sauce until cooled.
Sprinkle the pecorino and parmesan over the dough. Top with the mozzarella, leaving a 1/2-inch border. Spoon the cooled vodka sauce over the top. Sprinkle with more grated cheese.
Put the baking sheet directly on the hot stone and bake until the crust is browned around the edges and the cheese is bubbling, 15 to 20 minutes. Let cool slightly.
Loosen the edges of the pizza with an offset spatula, then loosen the bottom. Slide the pizza onto a cutting board; cut into squares. Top with basil and more grated cheese. Serve with the reserved sauce. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 12008,"Instant Pot Stuffed Peppers 4 large bell peppers, preferably red, orange and/or yellow (2 to 2 1/4 pounds total) 2 tablespoons olive oil 1/2 medium yellow onion, diced 4 cloves garlic, minced Kosher salt and freshly ground black pepper 12 ounces lean ground beef (90 percent lean) 2 plum tomatoes (about 8 ounces), cored and diced 1/4 cup low-sodium chicken broth 2 tablespoons tomato paste 1 tablespoon chili powder 2 teaspoons fresh thyme leaves 1 1/2 cups shredded sharp Cheddar 3/4 cup pre-cooked white or brown rice 1 tablespoon chopped fresh parsley Instructions: If the bell peppers don't sit upright on your cutting board, trim about 1/8 inch off the bottom to make level. Cut the top 1/2 inch off each pepper. Remove and discard the stem, then finely chop the remaining flesh from the trimmed top. Scoop out the seeds and as much of the membranes as you can. Set the hollowed-out bell peppers aside. Set a 6-quart Instant Pot? to high saute (see Cook's Note). Add the olive oil to the pot; once it's shimmering, add the chopped bell pepper, onion, garlic, 1/2 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until vegetables are just tender, about 4 minutes. Add the ground beef, then cook, breaking up the meat with a wooden spoon into small pieces, until no longer pink, about 4 minutes more. Stir in the diced tomato, chicken broth, tomato paste, chili powder, thyme, 1 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until the tomato starts to break down and the mixture becomes thick and saucy, 3 to 4 minutes. Stir in 1 cup of the Cheddar and the rice until cheese is melted and rice is combined. Taste and adjust the seasoning with salt and black pepper. Turn off the saute function, then spoon the filling into the reserved bell peppers. Wipe out the Instant Pot bowl.
Set the rack into the bottom of the pot, then pour in 3/4 cup water. Add the stuffed bell peppers (they should fit snuggly).
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 1 minute). Being careful of any remaining steam, unlock and remove the lid, then top the stuffed peppers with the remaining 1/2 cup Cheddar, dividing evenly. Place the lid back on the pot and let stand until the residual steam melts the cheese, about 1 minute. Use tongs and/or a large spoon to transfer the stuffed peppers to a plate and sprinkle with the parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 12009,"Mini Cuban Reubens with Pulled Pork and Orange Mayo 2 pounds pork butt, cut into fist-size chunks Kosher salt
1/2 cup garlic cloves
2 cups fresh orange juice
1/2 orange, peels only
1 head red cabbage, cored and shredded 2 cups red wine vinegar
1 cup orange juice
1/2 cup honey
1/4 cup kosher salt
1/2 cup mayonnaise 1/2 cup Dijon mustard
8 slices rye bread
12 ounces Gruyere cheese, grated
16 dill pickle chips
4 tablespoons unsalted butter for finishing
Instructions: For the pork: Season the pork pieces with salt and place in a stove-top pressure cooker. Add the garlic, orange juice and orange peels. Place the lid on top put over high heat. Once it comes to pressure, cook on high pressure for 45 minutes. When finished cooking, cool and release pressure according to manufacturer's directions. Very carefully open the cooker and, using a slotted spoon, transfer the pork to a plate. Strain the remaining liquid into a high-sided saute pan over medium-high heat, reserving the softened garlic for later, and reduce until a glaze consistency, 5 to 10 minutes. This will be for your Orange Mayo. When the pork is cool enough to handle, using 2 forks or your fingers, shred it, transfer it to a heatproof bowl, and pour the reduced cooking liquid over the meat. For the kraut: Add the shredded cabbage, vinegar, orange juice, honey, and salt to a large saucepan and bring to a boil over medium-high heat. When the liquid comes to a boil, remove from the heat and let cool in the liquid to room temperature. Once cooled, remove the quick pickled cabbage from the liquid and put into a bowl, storing in the refrigerator until needed. For the orange mayo: Add the mayonnaise, mustard and softened garlic to a large bowl and whisk to combine making sure the garlic is thoroughly blended. Pour in about 1/2 cup of the reduced orange sauce and whisk until thoroughly smooth. Taste and adjust seasoning as needed. Line up all of the bread slices on a work surface. Spread each slice with 1 tablespoon of the orange mayo. Top half of the bread slices with 1/8 of the grated cheese, one-fourth of the pork, a small mound of the kraut, 4 pickle chips, and a second layer of grated cheese. Close the sandwiches with the remaining mayo-bread slices. Line a large platter with paper towels. Preheat a double burner cast iron griddle pan over medium heat and add 2 tablespoons butter. Once the butter has melted, turn down the heat to low, add 2 sandwiches, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches. Cut the sandwiches in quarters, plate, and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 12010,"Pulled Pork Sandwiches 2 jars (16 ounces each) Pace? Picante Sauce 1 can (about 16 ounces) jellied cranberry sauce, cut up 1 cup packed brown sugar 1/3 cup prepared mustard 1 teaspoon freshly grated or ground nutmeg 1 boneless pork shoulder (about 5 pounds), cut into 2-inch chunks 24 Pepperidge Farm? Farmhouse Premium White Rolls with Sesame Seeds Shredded lettuce Prepared coleslaw Instructions: Stir the picante sauce, cranberry sauce, sugar, mustard and nutmeg in a 6-quart saucepot. Heat to a boil over medium-high heat and cook for 10 minutes. Add the pork to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 2 hours or until the pork is fork-tender. Remove the pork from the sauce and cool slightly. Shred the pork, using two forks. Return the pork to the sauce and heat through. Serve about 1/2 cup shredded pork in each roll. Top with lettuce and coleslaw. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 12011,"Beer Battered Steak on a Stick 6 cups peanut oil 2 cups sifted all-purpose flour Salt Fresh black pepper Cayenne pepper, to taste 4 eggs 1 cup Brooklyn Belgian Ale 1 cup buttermilk 1 NY Strip or Filet Mignon Long wooden skewers Instructions: In a large heavy-bottomed stockpot, heat the peanut oil to 350 degrees. In a large bowl mix the sifted flour with salt and pepper. In another large bowl mix the eggs, beer, and buttermilk. Slice the steak into thin 1-inch pieces and then place them in the flour first, then the beer mixture and then back into the flour. Shake off any excess flour and then drop into the hot oil for 2 minutes. Remove from oil and allow to cool for about 30 seconds before attempting to eat. Serve with jalapeno remoulade. ","[Chardonnay, Riesling, Zinfandel, Cabernet Sauvignon]" 12012,"Curry Up Ice 1 1/2 ounces gin 1-ounce saffron simple syrup, recipe follows 1-ounce fresh lemon juice Splash club soda Lemon peel, for garnish 2 cups water 1 cup sugar 1/2 teaspoon saffron Instructions: Fill a cocktail shaker with some ice. Add gin, simple syrup and fresh lemon juice. Shake. Strain into an ice-filled Collins glass and top with a splash of club soda. Garnish with a lemon peel.; In a sauce pan over high heat, combine all the ingredients. Bring to a boil, and when sugar is fully dissolved remove from the heat. Let cool for 20 minutes, then strain. ","[Gin, Prosecco, Sauvignon Blanc, Ros]" 12013,"Stuffed Mushroom Lasagna 12 portobello mushroom caps, cleaned and gills removed 2 tablespoons olive oil
Kosher salt and freshly ground black pepper 2 pints cremini, baby bella or white button mushrooms
3 cloves garlic, chopped
2 shallots, roughly chopped
1/4 cup Marsala 1 tablespoon chopped fresh thyme 2 cups low-fat ricotta cheese
1/2 cup grated Parmesan Nonstick cooking spray, for spraying the baking dish and foil 1 recipe Lightened-Up Bechamel, recipe follows 12 no-boil lasagna noodles
12 ounces baby spinach, cooked and drained of all moisture
16 ounces low-fat mozzarella, sliced (preferably from a deli or pre-packaged slices) Fresh basil leaves, cut into chiffonade, for garnish
3 tablespoons olive oil 1/4 cup all-purpose flour
2 1/2 cups skim milk
1/2 cup grated Parmesan
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Brush the mushroom caps with 1 tablespoon of the olive oil, season both sides with salt and pepper and put on the prepared baking sheet with the interior sides down. Bake until shriveled and the liquid evaporates, about 30 minutes. Set aside to cool. Leave the oven on but lower the temperature to 375 degrees F. Add the cremini mushrooms, garlic and shallots to a food processor and pulse until the mixture is coarsely ground. Heat the remaining 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the mushroom mixture and stir. Cook, stirring every couple minutes, until the mushrooms begin to caramelize, about 8 minutes. Season with salt and pepper. Deglaze the pan with the Marsala and add the thyme. Set aside to cool. Once cool, whisk together the mushroom mixture, ricotta and Parmesan. Season with salt and pepper. Fill each mushroom cap evenly with the mixture. Spray the bottom of a 9-by-14-inch baking dish with cooking spray; spray one side of a piece of aluminum foil with the spray. Ladle a thin, even coating of the Lightened-Up Bechamel into the prepared baking dish. Top with 4 lasagna noodles, a third of the spinach and another layer of bechamel. Next, place 6 stuffed mushrooms evenly in 2 rows. Add a third of the sliced mozzarella followed by a layer of bechamel. Repeat with 4 more noodles, aother third of the spinach and then some bechamel. Place the remaining 6 stuffed mushrooms evenly in 2 rows and top with another third of the mozzarella and then some bechamel. Add the remaining noodles and spinach, then finally another layer of bechamel and the remaining mozzarella on top. Bake immediately, as the more time this sits, the more the shape and structure of the lasagna is compromised. Cover with the sprayed aluminum foil piece and bake on the middle rack until golden brown and bubbly, about 35 minutes. If you want extra golden brown cheese, place the lasagna in the broiler for a couple of minutes. Let the lasagna rest for at least 30 minutes before slicing with a sharp knife and scooping with a spatula. Garnish each slice with basil. Heat the oil in a medium saucepan over medium heat. Add the flour, whisking until smooth, and cook for about 1 1/2 minutes. Slowly add the milk while whisking constantly to prevent lumps. Bring to a low simmer and add the Parmesan, nutmeg and salt and pepper to taste. Set aside. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 12014,"Spinach Frittata 4 large eggs 1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Swiss cheese
1 cup lengthwise-halved grape tomatoes
2 tablespoons salted butter
1 small onion, finely chopped
4 cups fresh baby spinach
Instructions: Preheat the oven to broil. In a medium bowl, whisk together the eggs, milk, salt and pepper until smooth. Fold in the cheese and tomatoes and set aside. In a 9-inch, oven-safe nonstick frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Pour the egg mixture over the spinach, and cook until almost set, 2 to 4 minutes. Transfer the pan to the oven and broil until golden brown on top, 5 to 7 minutes. Remove from the oven and turn out onto a serving plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12015,"Spinach Soup 2 tablespoons olive oil 10 ounces baby spinach 2 cloves garlic, minced 4 tablespoons salted butter 1/2 medium onion, chopped 1/4 cup all-purpose flour 3 cups whole milk, plus more if needed Kosher salt 1/4 teaspoon cayenne pepper, plus more to taste Freshly ground black pepper Chopped fresh parsley and/or chives, for topping Instructions: Heat the olive oil in a large skillet over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside. Melt the butter in a large soup pot over medium heat. Add the onion and cook until it begins to soften, about 5 minutes. Sprinkle in the flour and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add 2 teaspoons salt, the cayenne and a few grinds of black pepper and stir to combine. Cook, stirring constantly, until slightly thickened, about 5 minutes.
Pour in the pureed spinach and cook until thickened, 3 to 5 more minutes. If the soup is too thick, stir in more warm water or milk. Check the seasonings, adding more salt, black pepper or cayenne as needed. Ladle into bowls and top with parsley and/or chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12016,"Munchy Bars 1 cup granola 3 tablespoons chocolate chips 3 tablespoons dried cranberries 3 tablespoons shredded sweet coconut 1/4 cup whole almonds 1/8 cup brown sugar 2 teaspoons vanilla extract 1/4 cup molasses 1/4 cup honey 1/4 cup corn syrup Instructions: Mix the granola, chocolate chips, dried cranberries, coconut, almonds, sugar, and vanilla extract together in a bowl. Combine syrup ingredients. Incorporate the syrup mixture into the dry ingredients and spread on a well-greased sheet pan and bake for 15 to 20 minutes at 350 degrees. Slice when warm and eat when cool; ","[Chardonnay, Riesling, Moscato, Merlot]" 12017,"Chicken and Dumplings 2 chickens (4 pounds each), backs removed and cut into 8 pieces each 1 large onion, coarsely chopped 6 cups water 2 bay leaves 1 1/2 teaspoons salt For the dumplings: 2 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 3 tablespoons butter 1 cup milk 7 tablespoons butter 10 tablespoons all-purpose flour 1/2 cup frozen green peas, thawed Salt and freshly ground black pepper 1/4 cup dry white wine 2 teaspoons Essence, recipe follows 1 teaspoon fresh thyme leaves 3 ribs celery, cut into 1/2-inch pieces on the diagonal 4 carrots, peeled and cut into 1/2-inch pieces on the diagonal 1 large onion, cut into 1-inch pieces 1/4 cup heavy cream 3 tablespoons chopped fresh parsley leaves 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Cut chicken backs, necks and wings into 1-inch pieces. For the broth: in a large pot, combine the chicken, onions, water, bay leaves and salt. Bring to a boil. Reduce heat to low and simmer, partially covered, until the chicken is tender, about 45 minutes. Remove the chicken pieces and set aside. Discard the chicken backs, necks, and wings. When the chicken pieces have cooled, remove the meat from the bones in chunks and set aside. Discard the skin and bones. Strain the broth and discard the vegetables. Prepare the dumplings: In a medium bowl, mix the flour, baking powder, and salt together. In a small saucepan over low heat, bring the butter and milk to a simmer. Stir the butter and milk mixture into the dry ingredients with a fork and stir until the mixture just comes together. On a lightly floured surface, roll the dough out to a 1/8-inch thickness. Cut into long strips 1-inch wide. Transfer to a large plate or baking sheet and cover with plastic wrap. Refrigerate until ready to use. In the cleaned Dutch oven, melt the butter over medium heat. Whisk in the flour and cook until golden-brown, 3 to 4 minutes. While whisking, add the wine, the reserved chicken broth, Essence, and thyme. Cook until thickened, about 5 minutes, then add the celery, carrots, and onion. Cook until the vegetables are tender-crisp, about 15 minutes. Add the reserved chicken meat, heavy cream, and peas. Season with salt (if necessary), and add black pepper, to taste. Place the dumplings on top of the chicken mixture and gently stir into the hot liquid. Cover and simmer until the dumplings are cooked through, about 10 minutes. Gently stir in the parsley. Serve in large soup bowls. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 12018,"Chrissy's Crab Chowder 1 yellow onion, diced 2 stalks celery, diced 4 ounces (1 stick) butter 3/4 cup flour 10 slices bacon, soft cooked and chopped 5 medium potatoes, peeled, diced and par-boiled for about 5 minutes 1/4 cup chopped fresh parsley 1/4 teaspoon paprika 1/8 teaspoon garlic salt 1/8 teaspoon celery salt 1/8 teaspoon white pepper 1 teaspoon seafood seasoning Salt and freshly ground black pepper 1 quart milk 1 pint heavy cream 1 can corn 1 pound Maryland blue crabmeat Instructions: In medium soup pot, saute the onion and celery on medium heat, with butter, until translucent, about 2 minutes. Turn heat to low, add flour, and mix well until pasty. Using a whisk, stirring slowly, add soft cooked bacon, diced cooked potatoes, parsley, paprika, garlic salt, celery salt, white pepper, seafood seasoning, and salt and pepper, to taste. Mix, and then slowly add the milk and cream, stirring constantly. Add the corn, and finally, gently fold in the crabmeat. Stir slowly. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12019,"Classic Apple Tart 1 stick unsalted butter, cut into1-inch cubes, plus 1 tablespoon, melted 11/2 cups all-purpose flour, plus extra for rolling 1/4 teaspoon kosher salt 2 tablespoons sugar 3 Granny Smith apples 1 tablespoon fresh lemon juice 1 teaspoon ground cinnamon Instructions: Set the cubed butter on a plate and place it in the freezer for 15 minutes. Fill a cup with ice and water and set aside. Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine. Take the butter out of the freezer and add it to the flour. Pulse the mixture until it looks like wet sand, about 10 seconds. Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball. Lightly flour your work surface and place the dough on top. Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary. Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom). Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim. Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes. Preheat the oven to 350degreesF. Peel, core, and quarter the apples and then thinly slice them lengthwise. Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt. Remove the baking sheet with the tart shell from the refrigerator. Arrange the apples in concentric circles so they overlap slightly. Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour. Cool for 15 minutes before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12020,"Firecracker Burgers with Cooling Lime Sauce 1-1/2 pounds Ground Beef 6 sesame seed sandwich rolls, split, toasted 1 cup watercress or mixed spring greens Seasoning: 1 tablespoon curry powder 1 tablespoon Caribbean jerk seasoning 1 teaspoon salt Sauce: 1/2 cup reduced-fat mayonnaise 1/4 cup low-fat plain yogurt 1 tablespoon fresh lime juice 2 teaspoons grated lime peel 1/4 teaspoon salt Instructions:

1. Combine Ground Beef and seasoning ingredients in large bowl, mixing lightly but thoroughly. Shape into six 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. 2) Meanwhile, combine sauce ingredients in small bowl; set aside. 3) Spread sauce on cut sides of rolls. Place one burger on bottom half of each roll; top evenly with watercress. Close sandwiches.\n\nCooking times are for fresh or thoroughly thawed Ground Beef. Color is not a reliable indicator of Ground Beef doneness. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12021,"Lobster Croutons with Golden Garlic, Chiles and Sourdough Sea salt Ice 2 to 4 lobsters 3/4 cup garlic, minced 3/4 cup extra-virgin olive oil 1/4 cup finger chiles or jalapenos, seeded and minced Ground black pepper Juice of 1/2 a lemon, plus more for serving 1/2 loaf sourdough bread 6 tablespoons butter Fresh chopped parsley, for serving Instructions: Bring a pot of salted water to a boil. Prepare an ice water bath. Cook the lobsters until done, about 4 minutes, and then shock them in the ice water bath. Remove the lobster meat from the shell and roughly chop. Reserve on ice until needed. Combine the garlic, oil, chiles, 3 teaspoons salt and 3 teaspoons pepper in a small pot and cook over medium-high heat, stirring, until the garlic is golden brown. Squeeze in the lemon juice and remove the pot from the heat. Stir well and keep warm until needed.
   Cut the sourdough into 1/2-inch-thick slices, and then cut into 3 1/2-inch-long by 1 1/2-inch-wide rectangles. Melt the butter in a saucepan and add the bread. Toast the bread until golden brown on both sides. Transfer the bread into a bowl and top with the chopped lobster. Drizzle with the garlic-cl oil, sprinkle with salt and top with chopped parsley and fresh lemon juice.
   Serve immediately while the croutons are still warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 12022,"Turkey Cutlet with Tart Cherry Sauce 3 to 4 tablespoons butter or oil, plus 2 tablespoons cold butter, cut into 4 chunks, for finishing 1 1/2 pounds turkey breast cutlet, sliced 1/2-inch thick Salt and pepper 1/2 cup all-purpose flour 1 cup merlot wine 2 tablespoons orange juice concentrate 1 tablespoon brown sugar 1 (15-ounce) can tart cherries (recommended: Oregon) Instructions: Preheat the oven to 200 degrees F. In a large frying pan, heat the pan over medium-high heat and then add half the butter or oil. Season turkey cutlet slices with salt and pepper. Place in large zip-top bag, along with the flour. Seal bag and shake to coat turkey. Remove turkey from bag, shaking off excess flour. Cook in a hot pan for 3 to 4 minutes per side, or until done. Transfer to an ovenproof plate and place in the oven to keep warm. Repeat with the remaining butter or oil and turkey. Add red wine, orange juice concentrate, and sugar to pan and scrape up any browned bits in pan. Bring to a boil and let reduce by half, about 5 minutes. Reduce heat and swirl in the cherries and cold butter to incorporate. Season with salt and pepper, to taste. Serve the turkey culets on individual plates with some sauce spooned over the top. Note: When spooning sauce on top, do not cover the entire piece of meat. Spoon diagonally over the meat to show off the golden color. ","[Merlot, Pinot Noir, Chianti, Rioja]" 12023,"New England-Style \Clam Chowder
Kosher salt
15 raw Potato and Chive Gnocchi, recipe follows
1 tablespoon diced applewood smoked bacon
1 teaspoon minced garlic
1 teaspoon minced shallots
10 picked littleneck clams, reserved from Clam Stock
4 ounces Clam Stock, recipe follows
2 tablespoons heavy cream
1 tablespoon unsalted butter
1 teaspoon freshly squeezed lemon juice
Freshly ground black pepper
10 picked celery heart leaves
1/4 teaspoon freshly squeezed lemon juice
1 teaspoon extra-virgin olive oil
2 tablespoons Crispy Shallots, recipe follows
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 4 piping hot, freshly baked potatoes
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 whole egg
1/2 bunch fresh chives, minced
1 1/2 cups all-purpose flour, plus more for dusting
100 live littleneck clams
Kosher salt
5 cloves garlic, smashed
1 carrot, peeled and rough chopped
1 celery stalk, rough chopped
1 onion, peeled and rough chopped
1 tablespoon whole black peppercorns, cracked
5 sprigs fresh parsley
5 sprigs fresh thyme
3 bay leaves
5 shallots, thinly sliced on a Japanese mandoline
1 cup whole milk
Oil, for frying
2 cups all-purpose flour
1 tablespoon kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 teaspoon cayenne pepper
1 teaspoon paprika
Instructions: For the chowder: In a 6-quart pot lined with a pasta basket or pasta insert, bring 1 gallon salted water to a boil over high heat. Add the Potato and Chive Gnocchi to the pot and allow to cook for 2 to 3 minutes.
In a medium saute pan set over medium to low heat, cook the bacon until almost crisp, about 2 minutes. Add the garlic and shallots and cook until translucent, about 30 seconds. Add the clams and Clam Stock. At this point remove the gnocchi from the pasta water and add it to the saute pan. Turn the heat to high and reduce the liquid by one-third, about 30 seconds. Add the heavy cream, butter and lemon juice. Continue to cook over high heat until the sauce coats the back of a spoon, about another 30 seconds. Remove from the heat and season with salt and black pepper. In a separate, small bowl, combine the celery leaves, lemon juice and olive oil. Toss until coated and season with salt and black pepper.
To plate, spoon the gnocchi into a bowl and pour sauce over the top. Garnish with Crispy Shallots and top with the dressed celery leaves. While still hot, remove the skins from the potatoes. Pass the potatoes through a ricer or a sieve onto a clean work surface. Mix the riced potatoes, butter, olive oil, salt, pepper, egg and chives together until fully incorporated. Form the potato mixture into a square and top with the flour. Using a bench scraper, cut the flour into the potato mixture until completely incorporated. The dough should be tender to the touch and just a tiny bit moist. Do not overwork the dough or the gnocchi produced will be tough. Let the dough rest for 20 to 30 minutes, covered with a kitchen towel or plastic wrap.
Once the dough has rested, divide the dough into 8 pieces. On a lightly floured work surface, make snakes with each piece of dough by using your hands and rolling the dough back and forth. Then, using a bench scraper, cut each length of dough into 1/2-inch pieces. One serving is 15 pieces. Purge the clams in cold salted water for about 2 hours. This will remove any sand and grit from the clams.
Place the littleneck clams into a pot with the garlic, carrots, celery, onions, cracked black peppercorns, parsley, thyme and bay leaves. Cover the clams with 1 gallon water, and then cover the pot with foil. Bring to a boil on the stove until the clams have opened, about 10 minutes. Strain all the liquid and pass it through a fine mesh sieve to remove any sand. Reserve the liquid as our clam stock. Then pick all the meat from the clams and reserve for the chowder. Soak the sliced shallots in the milk for 30 minutes.
Heat oil in a deep-fryer to 250 degrees F. While the shallots are soaking, combine the flour, salt, black pepper, cayenne and paprika and mix thoroughly. Then remove the shallots from the milk and squeeze out all the liquid. Lightly coat them with the seasoned flour. Fry the shallots until they are a light golden color, about 5 minutes. Drain on paper towels and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12024,"Salad Tacos 1/4 cup sour cream 1/4 cup mayonnaise
1/4 cup crumbled blue cheese
2 tablespoons buttermilk
1 teaspoon hot sauce
Juice of 1/2 lemon
Salt and freshly ground black pepper 2 romaine lettuce hearts 2 cups quartered grape tomatoes or diced plum tomatoes
Instructions: For the blue cheese dressing: Combine the sour cream, mayonnaise, blue cheese, buttermilk, hot sauce and lemon juice in a medium bowl. Mix together until well blended. Season with salt and pepper. For the salad: Cut off about 2 inches of the root end of each romaine heart and discard. Remove 8 outer leaves from each and place them spine-side down on a large serving platter. Chop up the remaining leaves into 1/2-inch-thick pieces and place in a large bowl. Add the tomatoes and blue cheese dressing and toss to coat. Evenly distribute the dressed salad among the whole romaine leaves. These can be held in the refrigerator for up to 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12025,"Grilled Pineapple Chicken Wraps 1/2 pineapple, peeled, cored and cut into 4-by-1-inch pieces 4 scallions, cut into 4-inch pieces 1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper Zest and juice of 1 lemon Zest and juice of 1 lime
Zest and juice of 1 orange
1 tablespoon apricot jam
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts
Instructions: Preheat a grill pan over medium-high heat. Place the pineapple and scallions into a large mixing bowl. Drizzle with 2 tablespoons olive oil. Sprinkle with salt and pepper and toss to coat. Place in the grill pan and cook, turning occasionally, until softened and evenly browned, 7 to 10 minutes. Set aside. In a small mixing bowl, whisk the zests and juices of the lemon, lime and orange together with the remaining 2 tablespoons olive oil. Add the apricot jam, garlic, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix to combine and set aside.
Meanwhile, slice each chicken breast horizontally to create 2 thin pieces. Pound each piece to 1/2-inch thick and place in a shallow baking dish. Pour the citrus mixture over the chicken and refrigerate for 15 minutes. Remove the chicken from the marinade and lay it flat on a work surface. Sprinkle both sides with salt and pepper. Place 2 to 3 pineapple pieces and 2 scallion pieces in the center of 1 chicken fillet. Wrap the chicken around the pineapple and scallions and secure with toothpicks. Repeat with the remaining chicken, pineapple and scallions to create 4 wraps in total.
Heat the grill pan over medium-high heat. Grill the chicken wraps, turning 90 degrees every 2 minutes, until evenly browned, 8 to 10 minutes total. Remove from the grill and let cool for 5 minutes. Remove the toothpicks and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 12026,"Baked Parmesan Zucchini Fries Nonstick cooking spray 1/2 cup all-purpose flour Kosher salt 2 large eggs 2 1/2 cups panko breadcrumbs (see Cook's Note) 1/2 cup finely grated Parmesan 1 pound zucchini (2 to 3 small-to-medium zucchini), cut into 3-inch-by-1/4-inch sticks Instructions: Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray. Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag. Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini. Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 12027,"Lion Head Meatballs 1 pound 2 ounces ground beef 2 ounces Shaohsing rice wine or dry sherry 4 cloves garlic, finely chopped 2 spring onions, finely chopped 1 egg, beaten 2 tablespoons freshly grated ginger 2 tablespoons light soy sauce 1 tablespoon toasted sesame oil 1 tablespoon cornstarch 1/2 teaspoon sea salt Pinch freshly cracked white pepper 3 1/2 ounces groundnut oil (peanut) 2 1/2 cups vegetable stock 11 ounces Chinese cabbage, quartered lengthwise from leaf to stem end 3 dried Chinese mushrooms, porcini mushrooms or shiitake mushrooms 1 tablespoon light soy sauce 1 tablespoon cornstarch, blended with 2 tablespoons cold water, optional Sea salt and freshly cracked white pepper 2 large spring onions (green), sliced Basic Glutinous Rice, recipe follows, for service, optional 11 ounces glutinous rice, rinsed 18 ounces water Instructions: For the meatballs:
Put the ground beef, rice wine, garlic, spring onions, egg, ginger, soy sauce, sesame oil, cornstarch, salt, and white pepper into a large bowl to combine, stirring in the same direction.
Using wet hands, scoop a large mound of the ground meat mixture, and mold it into a ball. The size should be a little larger than a golf ball. Transfer the meatball to a plate and repeat with the remaining mixture.
For the assembly:
Pour the groundnut oil into a large deep pan, and heat over a high heat. Using a metal ladle, carefully lower each meatball into the oil, and spoon some of the oil over the meatballs. Cook for 4 to 5 minutes, or until browned.
Pour all but 2 tablespoons of oil into a heat-proof bowl. Add the vegetable stock to the pan. Arrange the quarters of Chinese cabbage around the meatballs, curving them lengthwise around the sides of the pan, then add the mushrooms, and soy sauce. Bring everything to a boil. Cover the pan, reduce its heat, and cook gently for 15 minutes. Add the blended cornstarch slurry, if using, and stir until the sauce thickens.
Remove the pan from the heat, and season with salt, and white pepper, to taste, and sprinkle over the spring onion slices. Transfer the dish to a warm serving platter, and serve immediately.
Heat a pan, add the rice and water, cover, and cook over high heat for 15 minutes.
Reduce the heat to very low, and cook for an additional 3 minutes, making sure all the water has evaporated. Remove from the heat and, using a spatula, fluff the rice. It is now ready to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 12028,"Broccoli and Broccoli Stem Salad 4 small heads broccoli with stems 3 tablespoons extra-virgin olive oil, plus additional for drizzling
Kosher salt and freshly ground black pepper
1/4 cup Dijon mustard 1/4 cup extra-virgin olive oil
2 tablespoons creamed horseradish
1 tablespoon lemon zest plus 2 tablespoons lemon juice
2 pinches sugar or a dash of honey
10 to 12 fresh whole tarragon leaves
1 heaping cup baby arugula leaves
Instructions: For the broccoli: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Cut the florets into small, fairly even-sized pieces. Trim off the hard bottom of the stems and peel the stems like carrots. Cut the peeled stems into about 1/2-inch rounds. You should have 8 to 9 cups loosely packed broccoli. Arrange the stems and florets in a single layer on the baking sheets, with all of the stems on one sheet. Toss with the olive oil and season with salt and pepper. Roast until the broccoli florets and stems are tender and a little browned, 15 to 20 minutes. For the vinaigrette: In a large bowl, whisk together the mustard, oil, horseradish, lemon zest and juice and a pinch of sugar or honey. If the dressing is too thick, whisk in a splash of water. Add the tarragon. To serve: Toss the broccoli stems in the dressing to coat them fully. Add another pinch of sugar. Add the florets and gently toss to coat. Use scissors to cut the arugula into bite-size pieces into the bowl, add another drizzle of oil and gently toss again. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 12029,"Crab-Coconut Cocktail 1/2 cup unsweetened coconut milk 1/2 to 1 tablespoon Mesa Grill Habanero Mango Hot Sauce (bobbyflay.com) Juice of 1/2 to 1 lime 2 teaspoons honey Kosher salt and freshly ground pepper 1 tablespoon chopped fresh cilantro 1/2 pound lump crabmeat, picked over 3 tablespoons finely diced mango 2 tablespoons thinly sliced endive 2 tablespoons thinly sliced radicchio Instructions: Whisk the coconut milk, hot sauce, lime juice and honey in a bowl and season with salt and pepper. Cover and let sit at room temperature, about 15 minutes. Gently fold in the cilantro, crabmeat, mango, endive and radicchio. Serve in shot glasses, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 12030,"Cheesy Zucchini and Chicken \u201cEnchiladas\u201d 2 tablespoons vegetable oil 4 scallions, sliced (white and green parts separated) 2 cloves garlic, thinly sliced 1 tablespoon chili powder 3 cups shredded rotisserie chicken (skin discarded) 1 1/2 cups salsa (not chunky) 1 cup shredded Mexican blend cheese 3 to 4 medium zucchini Several dashes chipotle hot sauce, plus more for serving, optional 2 tablespoons sour cream Instructions: Preheat the oven to 375 degrees F. Heat the oil in a large skillet over medium heat. Add the scallion whites and garlic and cook, stirring frequently, until soft, about 5 minutes. Sprinkle in the chili powder and cook, stirring, until the scallions are coated and the oil is brick red, about 1 minute. Remove from the heat and stir in the chicken, 1/2 cup of the salsa and 1/2 cup of the cheese. Set aside.
Halve the zucchini lengthwise and arrange cut-side down on a work surface. Use a Y-shaped vegetable peeler to shave off ribbons the entire length of each zucchini and as wide as possible (the first few may be too skinny). Make 36 zucchini ribbons total.
Lay out 3 ribbons, slightly overlapping to make a rectangle (think of this as your \tortilla). Pile about 1/4 cup of the chicken mixture down along one of the short ends of the zucchini tortilla and then roll up to enclose the filling. Put in a 2- to 3-quart baking dish. Roll up the remaining zucchini ribbons and filling and arrange in the dish. Top the rolls with the remaining 1 cup salsa. Add several dashes of the hot sauce and sprinkle with the remaining 1/2 cup cheese.
Bake until the cheese is melted and the filling is hot, about 25 minutes. Let cool for a few minutes. Thin the sour cream out with a little water and drizzle over the enchiladas. Sprinkle with the reserved scallion greens and serve with more hot sauce if you'd like. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 12031,"Grilled Yukon Gold Potatoes with Thyme and Garlic 4 large Yukon gold potatoes 2 tablespoons freshly chopped thyme leaves 2 teaspoons minced garlic 3 tablespoons extra-virgin olive oil Gray salt and freshly ground black pepper Instructions: Before grilling the potatoes, blanch them. Put the potatoes in cold water and add salt. Bring water to a simmer and cook the potatoes until they are tender. Preheat a grill or grill pan on medium-high heat. Slice the potatoes lengthwise and add to a large mixing bowl with the thyme, garlic, and olive oil. Season with gray salt and pepper and toss to coat the potatoes well. Grill the potatoes over indirect heat for about 3 to 5 minutes on each side until well marked and fully cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12032,"Verde Maria 2 1/2 ounces Tomatillo Puree, recipe follows 1 1/2 ounces gin
1 ounce English cucumber juice 2 teaspoons fresh lime juice
1 teaspoon celery salt
1 teaspoon prepared horseradish
1 teaspoon green hot sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly cracked black pepper
1 celery stalk, for garnish
12 tomatillos 2 ounces pickle brine from a jar of pickles
2 ounces English cucumber juice or water, plus more if needed.
2 tablespoons fresh cilantro, chopped
1 teaspoon kosher salt
Instructions: Add the Tomatillo Puree, gin, cucumber juice, lime juice, celery salt, horseradish, hot sauce, Worcestershire and black pepper to a mixing tin, add large ice and shake vigorously. Single-strain over fresh ice into a glass, garnish with celery and serve. Preheat the oven to low broil. Put the tomatillos on a baking sheet and place under the broiler until roasted and blackened, about 5 minutes. Let cool. In a blender, combine the tomatillos, pickle brine, cucumber juice, cilantro and salt and blend until completely pureed. Add more cucumber juice or water if the mixture is too thick. ","[Gin, Cucumber, Sauvignon Blanc, Ros]" 12033,"Low Carb \Mock\ Raisinettes 1/2 cup fresh blueberries 1-ounce unsweetened chocolate 1/2 cup sugar substitute (recommended: Splenda) 1 tablespoon hot water 1 tablespoon heavy cream, room temperature Instructions: Lay cleaned blueberries on a waxed paper lined dish and freeze for at least 30 minutes. When blueberries are frozen, make the chocolate ganache: Place the unsweetened chocolate in a heatproof bowl to melt over a pan of simmering water. Whisk in sugar substitute, and as needed, thin with water and cream and blend thoroughly (use more or less than 1 tablespoon, as needed). Turn heat off, leaving bowl over hot water. Dip frozen blueberries a few at a time into the warm chocolate, remove quickly with a fork, and put them back on the waxed papered dish. Spread them around so that they don't make big bunches, and then put them back into the freezer for just a couple more minutes. Alternatively, put the blueberries on a freezer-safe plate, pour the ganache over top, and then separate with a fork. Put plate in the freezer for a few more minutes. Serve frozen and eat quickly before they melt. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 12034,"Grilled Mushroom Salad with Mustard Shallot Vinaigrette 3 tablespoons olive oil 2 cloves garlic, peeled and finely minced 1 teaspoon fresh thyme leaves, coarsely chopped 1 teaspoon fresh oregano leaves, coarsely chopped Juice of 1/2 lemon 1/4 teaspoon salt and freshly ground black pepper 1 pound large Shiitake mushroom caps, stems removed, cleaned of all dirt 2 cups torn frisJe lettuce or fresh chicory leaves, washed and dried Instructions: To prepare the mushrooms, whisk together the 3 tablespoons of olive oil with the minced garlic, fresh herbs, lemon juice and salt and pepper in a bowl large enough to hold the mushroom caps. Toss the mushroom caps in the grilling marinade and grill over indirect or mediumlow heat until cooked, about 2 to 3 minutes per side for the Shiitakes. While the mushrooms are still warm, slice them coarsely into large chunky slices. Combine the sliced mushrooms with the frisJe lettuce or chicory salad and toss with the vinaigrette.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12035,"Red Velvet Gems 1/2 cup sifted powdered sugar 3/4 cup almond flour 1 tablespoon unsweetened cocoa powder Pinch fine salt 2 large egg whites 1 teaspoon red food coloring 2 teaspoons granulated sugar 4 ounces cream cheese, room temperature 2 tablespoons unsalted butter, room temperature 1/2 teaspoon vanilla extract 3/4 cup plus 2 tablespoons sifted powdered sugar Instructions: For the cookies: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Fit a pastry bag with a round tip (preferably 3/8 to 1/2-inch in diameter). In a large mixing bowl, combine powdered sugar, almond flour, cocoa, and salt. Using an electric mixer, whip the egg whites and food coloring until the whites hold a soft peak. Add the granulated sugar and continue beating whites until they hold a firm peak. Using a large rubber spatula, gently fold egg whites into dry ingredients. After combined, move the rubber spatula back and forth a few times through the mixture until the batter looks slightly shiny. Fill pastry bag with mixture. Pipe 1-inch rounds approximately 1 inch apart. Let cookies sit out at room temperature for 20 minutes. Prepare filling (see instructions below). Bake cookies for about 25 minutes, or until the tops of the cookies feel dry and crisp. Remove cookies from oven and let cool completely on the baking sheet. Once cool, use a spatula to separate cookies from parchment paper. For the filling: Combine all filling ingredients and, using an electric mixer, beat until smooth and fluffy. Using a small spatula or knife, spread the flat side of half of the cookies with a dollop of filling, about 1/2 teaspoon each (you may have some leftover filling). Sandwich the remaining halves to the filling side. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 12036,"Brined Smoked Turkey 1 cup salt 1 cup brown sugar 2 gallons vegetable stock 2 cups apple cider vinegar 3 tablespoons pickling spice 1 onion, quartered 1 carrot, chopped into 2-inch pieces 1 tablespoon whole peppercorns 4 bay leaves 1 (10 pound) bag of ice 2 gallons cold water 16 to 18 pound turkey 2 tablespoons Worcestershire sauce 4 tablespoon kitchen bouquet browning sauce 2 tablespoons salt Ground black pepper, to taste 2 tablespoons paprika 6 large oranges, quartered Instructions: Mix salt, brown sugar, vegetable stock, apple cider vinegar, pickling spice, onion, carrot, peppercorns and bay leaves in a stockpot and bring to a boil until sugar and salt is well dissolved. Remove from heat and cool. In large pot or ice chest, add stockpot mixture to ice and cold water. Submerge turkey. Brine for 4 to 6 hours. Remove turkey from brine and dry well. Combine Worcestershire sauce and kitchen bouquet browning sauce together and brush on skin of turkey. Rub salt, pepper and paprika onto turkey skin. Stuff inside of turkey with orange quarters and tie legs together. Smoke turkey in smoker set to 250 degrees for about 7 hours. Checking internal temperature to be 170 degrees. Remove and let rest for 45 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 12037,"Tapenade Aioli Dip 1 head garlic Canola oil, for drizzling Kosher salt 1 large egg plus 1 yolk
1 tablespoon lemon juice (1/2 lemon)
1 teaspoon Dijon mustard
1 cup olive oil
1/4 cup pitted Castelvetrano olives, plus more chopped for garnish
1/4 cup pitted Kalamata olives, plus more for garnish
1 tablespoon drained capers, plus more chopped for garnish
1 tablespoon chopped fresh rosemary, plus more for garnish
1 teaspoon anchovy paste
Instructions: Roast the garlic: Preheat the oven to 400 degrees F. Trim the top third of the head of garlic, exposing the bulbs. Drizzle with canola oil and sprinkle with salt. Wrap in foil and roast until the cloves are soft and golden brown, about 40 minutes. Put the egg, egg yolk, 1 tablespoon of mashed roasted garlic (4 or 5 cloves), lemon juice, mustard and a pinch of salt in a blender. Blend to a paste on high speed. With the blender running, add the olive oil in a slow, steady stream until a thick aioli forms. Add the Castelvetrano and Kalamata olives, capers, rosemary and anchovy paste. Blend again on high speed until smooth. Add salt to taste. Refrigerate in an air-tight container until ready to serve. Before serving, garnish the aioli with chopped olives, capers and rosemary.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 12038,"Italian Bagel Caprese 4 bagels, assorted flavors 1 package Stracchino or Crescenza cheese (or substitute another very soft cow's milk cheese) 2 ripe tomatoes, sliced 1/2 red onion, sliced, optional 12 fresh basil leaves Sea salt, for topping Instructions: Slice the bagels in half horizontally and slather the bottom cut sides with the Stracchino cheese. Top with the sliced tomatoes, onions if using, basil leaves and sea salt. Top with the bagel lids and serve. ","[Prosecco, Pinot Grigio, Vermentino, Gavi]" 12039,"Asian Marinated Pork Tenderloin 1/4 cup soy sauce 2 tablespoons rice wine vinegar 1 teaspoon Asian cl paste (sambal olek) 2 teaspoons finely chopped ginger 1 clove garlic, smashed and finely chopped 2 scallions, sliced 1 tablespoon orange zest 2 boneless pork loin chops, 3/4-inch thick Canola oil Sugar Snap Peas and Spinach with Ginger, recipe follows Kosher salt Ice 1 pound sugar snap peas, stem end and strings removed Extra-virgin olive oil 1 (1-inch) piece ginger, finely chopped 2 cloves garlic, smashed 1 scallion, white and light green only, thinly sliced 1/2 pound baby spinach, washed but not dried, stems removed Instructions: In a large bowl, combine the soy sauce, rice wine vinegar, cl paste, ginger, garlic, scallions, and orange zest. Add the pork to the bowl and turn to coat with the marinade. Let the chops sit in the marinade for a few minutes. Coat a large saute pan with oil and bring to a high heat. Remove the chops from the marinade, shaking off any excess. Reserve the marinade. Sear the chops 4 to 5 minutes on each side. Remove the pork from the pan. Ditch the excess oil from the pan. Place the saute pan on the hottest burner. Add the marinade to the pan-it should come to a boil instantly. WARNING: This liquid MUST be brought to a boil to kill any bacteria from the raw meat juices. Turn off the heat. Place 2 chops on a plate, spoon a few drops of the marinade over top, and serve with Sugar Snap Peas and Spinach with Ginger. Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water. Blanch the snap peas in the boiling water until they are cooked but still crunchy, and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve. Coat a large saute pan with oil. Add the ginger, garlic, and scallions and cook over medium-high heat until the scallions are soft and translucent. Add the sugar snap peas and toss to coat in the oil. Add the spinach and toss with the peas until the spinach starts to wilt. Remove from the heat, season with salt. Toss or stir the spinach to finish wilting and transfer to a serving bowl. Snappy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12040,"Lemon Cake 1/2 pound (2 sticks) unsalted butter, at room temperature 2 1/2 cups granulated sugar, divided 4 extra-large eggs, at room temperature 1/3 cup grated lemon zest (6 to 8 large lemons) 3 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 3/4 cup freshly squeezed lemon juice, divided 3/4 cup buttermilk, at room temperature 1 teaspoon pure vanilla extract 2 cups confectioners' sugar, sifted 3 1/2 tablespoons freshly squeezed lemon juice Instructions: Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired. Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest. Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely. For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12041,"Sherry Mustard 2 cups Dijon mustard 1 cup grain mustard 1/2 cup sherry vinegar 1/2 cup honey 12 cup finely chopped mint Salt and freshly ground black pepper Instructions: Combine all ingredients in a mixing bowl and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 12042,"Cajun-Spiced Grilled Shrimp with Remoulade 2 tablespoons lemon juice, from 1 lemon 2 tablespoons extra-virgin olive oil
2 teaspoons Cajun spice
Kosher salt
1 pound large shrimp (10 to15 per pound), peeled and deveined
1 tablespoon chopped fresh flat-leaf parsley, for serving Lemon wedges, for serving
1/2 cup mayonnaise 1/2 cup sour cream
2 tablespoons Cajun spice
1 tablespoon ketchup
1 tablespoon whole grain mustard
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest
Kosher salt
Instructions: For the shrimp: Add the lemon juice, olive oil, Cajun spice and 1/2 teaspoon of salt to a medium bowl and whisk to combine. Add the shrimp and toss to coat them in the spice mixture. Allow the shrimp to marinate while you make the remoulade. Do not marinate shrimp longer than 20 minutes. For the remoulade: Add the mayonnaise, sour cream, Cajun spice, ketchup, mustard, parsley, lemon zest and 1/4 teaspoon salt to a bowl and whisk to combine. Refrigerate until ready to serve. Preheat a grill pan over medium-high heat. When the pan is hot, add the shrimp in an even layer. Allow the shrimp to cook for 2 minutes, then flip them and cook until they are just opaque and the tails are pink, about another minute. Remove the shrimp to a serving platter, garnish with parsley and lemon wedges and serve with remoulade. ","[Chenin Blanc, Zinfandel, Tempranillo, GSM]" 12043,"Herbed Cornbread 8 tablespoons unsalted butter, melted, plus more for the pan 1 1/4 cups stone-ground cornmeal 3/4 cup all-purpose flour 1 tablespoon sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon granulated garlic 1 teaspoon kosher salt 1 cup frozen corn, thawed 1 cup buttermilk 2 large eggs 5 scallions, finely sliced (about 1/2 cup) 1/2 cup packed fresh basil, finely chopped
1/2 cup packed fresh dill, finely chopped
Instructions: Preheat the oven to 375 degrees F. Butter a 9-by-4 1/2-inch metal loaf pan and set aside. Combine the cornmeal, flour, sugar, baking powder, baking soda, granulated garlic and salt in a large bowl and set aside. Place the corn in a small bowl, then take 1 tablespoon of the cornbread mixture and sprinkle it over the corn; toss to combine. Sift out any excess powder from the corn and set aside.
Whisk together the butter, buttermilk and eggs in a medium bowl.
Pour the buttermilk mixture into the cornmeal mixture and mix until smooth, then fold in the scallions, basil, dill and corn. Pour the batter into the prepared pan and bake until golden brown and the center bounces back when lightly pressed with a finger, about 45 minutes. Let cool completely, then slide a knife around the edges and invert the bread onto a plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12044,"Chicken-Fried Steak with Cracked-Pepper Gravy 1 1/2 cups flour 1 1/2 teaspoons salt 2 teaspoons freshly ground pepper 1 teaspoon cayenne 2 eggs 1/2 cup cream 1/2 cup bock beer 2 cups vegetable oil 4 tenderized round steaks (about 1/2 pound each) 2 cups Cracked Pepper Gravy, recipe follows 1/4 cup unsalted butter 2 tablespoons flour 1 1/3 cup milk Salt, to taste 1 teaspoon cracked pepper Instructions: Prepare the flour spice by blending the flour, salt, pepper, and cayenne. Set aside on a plate or waxed paper. Prepare the batter by mixing the eggs with a whisk, in a large bowl. Add the cream and beer. Whisk to blend. Set aside. In a deep, heavy skillet, heat the oil to 350 degrees. While the oil is heating, prepare the round steaks by dredging them in the flour spice, taking care to evenly coat the meat. Shake off any excess. Dip the meat into the batter, and then again in the flour spice, evenly coating the batter so it is dry on the outside. When the oil temperature reaches 350 degrees (when a drop of batter sizzles when dropped in it), gently slide one steak into the hot oil. Cook the steak about 5 minutes. Turn in the oil, taking care not to break the coating, and cook the meat 5 more minutes, or until the batter is nicely browned. Drain the cooked steak on paper towels. Repeat with the other steaks. Hold the cooked steaks in a 225-degree oven until all 4 are done. Pour Cracked Pepper Gravy over the steaks and serve. Melt the butter in a heavy saucepan. When the foam subsides, whisk in the flour. Continually whisk until the flour cooks, becoming a fragrant light brown. Slowly add the milk, continuing to whisk to keep lumps from forming. Season with salt and pepper. Simmer gravy for 10 minutes to cook and reduce. Serve hot. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 12045,"Smothered Chicken Waffle Sandwich 3 tablespoons unsalted butter 1/4 teaspoon Cajun seasoning
2 scallions, thinly sliced
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup whole milk
1 rotisserie chicken, skin and bones discarded, meat shredded (about 4 1/2 cups meat) Kosher salt and freshly ground black pepper
Hot sauce, for seasoning
3 cups all-purpose flour 2 tablespoons sugar
2 teaspoons baking powder
2 teaspoons kosher salt
2 cups sour cream
1 cup whole milk
1 stick (8 tablespoons) unsalted butter, melted
6 large eggs, lightly beaten
Nonstick cooking spray, for the waffle iron
Instructions: For the smothered chicken: Melt the butter in a medium saucepan over medium-high heat. Add the Cajun seasoning and scallions and cook, stirring, 1 minute. Add the flour and cook, stirring, 1 minute more. Whisk in the chicken broth and milk and bring to a simmer, whisking often, then simmer until thickened, about 2 minutes. Add the shredded chicken and stir until hot. Season with salt and a generous amount of black pepper, then add a few shakes of hot sauce. Keep warm or reheat before serving. For the waffles: Preheat a waffle iron on the hottest setting. Whisk the flour, sugar, baking powder and salt together in a bowl. In another large bowl, whisk the sour cream, milk, butter and eggs together. Add the flour mixture to the wet ingredients and whisk until just combined. Spray the waffle iron with cooking spray and make the waffles according to the manufacturer's instructions. Cut or break the waffles in half (2 squares per sandwich) and fill evenly with the hot smothered chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 12046,"Veal Medallions in a Basil Crust with Aubergine Puree, Parmesan Cheese, and Black Truffle 5 ounces fillet of veal Salt and freshly ground black pepper 1 ounce pesto sauce 1 pork gut strings 1/2 aubergine (eggplant) 1 tablespoon extra-virgin olive oil, plus extra for drizzling and frying 4 basil leaves 1 ounce black truffles, julienned, plus extra for garnish 1/2 shallot, minced Instructions: Clean the fillet of veal. You can ask your butcher to do this. Season with salt and pepper and brush all over with pesto sauce. Wrap the veal in the pork gut strings. Set aside. To make the aubergine puree. Peel the skin of the aubergine and set aside. In a large stockpot with 1-inch of water and a steamer basket, place the aubergine and steam for 20 minutes. Remove and puree in a food processor. In a medium sized saucepan heat 1 tablespoon olive oil add the pureed aubergine, basil leaves, truffles, and shallots. Flavor the mixture with salt, pepper, and drizzle with more olive oil. In a medium sized saucepan, sear the fillet in olive oil until brown on all sides and cooked to desired doneness. Save the veal pan drippings, keeping it in a small saucepan at low heat. In separate small skillet, pour enough olive oil to about 1/4-inch deep and heat on medium-high heat. When the oil is hot, fry the peels of the aubergine until crispy and browned. Drain on paper towels. Set aside. To serve, spoon 3 scoops of aubergine puree, 3 medallions of veal on top, and cover in veal sauce. Garnish with fried peels and black truffles. ","[Chardonnay, Barolo, Pinot Noir, GSM Blend]

" 12047,"Pastiera Napoletana 2 cups all-purpose flour 1/3 cup sugar 1/4 teaspoon salt 1/2 teaspoon baking powder 1 stick unsalted butter 2 large eggs 1/2 cup hulled wheat kernels 1/2 teaspoon salt 1 tablespoon butter 3 tablespoons sugar 2 tablespoons flour 1/2 cup milk 1 egg 1 teaspoon vanilla extract 1 cup (1/2 pound) whole milk ricotta 1/4 cup sugar 2 large eggs 1/2 teaspoon orange flower water 1/2 cup diced candied orange peel Cinnamon One egg, well beaten with a pinch of salt Instructions: For the Pasta Frolla, combine dry ingredients in food processor and pulse to mix. Cut butter into 8 pieces and add. Pulse to mix in finely. Add eggs and pulse until dough forms a ball. Remove from work bowl, wrap and chill dough. Soak the wheat in water to cover overnight if possible. Drain the wheat and place in a pan with salt and water to cover by 3 to 4 inches and simmer until tender, about 2 hours. Add water as necessary to keep from drying out and sticking. Cool and refrigerate until needed. For the pastry cream, combine sugar and flour in a small, non-reactive saucepan. Stir well to mix and add the milk, slowly, whisking it in smoothly. Whisk in the egg. Cook over low heat, stirring constantly, until the pastry cream thickens and comes to a boil. Boil, stirring vigorously, about 1/2 minute. Remove from heat, stir in vanilla and scrape into a clean bowl. Press plastic wrap against the surface and chill. For the filling, place ricotta in a mixing bowl and stir the cooled pastry cream to make a smooth, creamy mixture; stir in the sugar, eggs and remaining ingredients. Stir in the cooked wheat kernels. Preheat oven to 350 degrees and set a rack in the lowest level. Butter a 9-inch cake pan, 2-inches deep. To assemble, cut off 1/3 of the Pasta Frolla and reserve it. Roll the 2/3 of the dough into a 14-inch disk and line the prepared pan with it. Allow the dough to hang over the edge of the pan. Pour in the filling and sprinkle it with the cinnamon. Roll the remaining 1/3 of the dough into a 10-inch square. Cut it into 10 1-inch wide strips. Paint the strips with the egg wash. Moisten the rim of the dough on the pan with the egg wash, and adhere 5 strips in each direction, forming a diagonal lattice. Trim away any excess dough even with the top of the pan and push the dough all around off the top rim of the pan so that it is completely within the pan. Bake about 45 minutes, until the filling is set and the pastry is light golden. Cool in the pan before unmolding. To unmold, invert onto a flat plate, lift off the pan, replace the pan with another plate or platter, then re-invert, so that the Pastiera is right side up. Serve the Pastiera at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12048,"Garlic Bruschetta 4 heads garlic 6 ounces extra-virgin olive oil 16 plum tomatoes 1 cup fresh basil 1 cup fresh oregano 1 baguette Salt and pepper 8 (1-inch) slices goat cheese 4 fresh basil sprigs Instructions: Preheat oven to 350 degrees F. Separate the cloves of garlic from the heads and place in an ovenproof dish. Drizzle 1 ounce of olive oil over the unpeeled cloves and roast for 25 minutes until soft. Remove from oven and allow to cool. Quarter the tomatoes, remove the seeds, and dice. Finely chop the basil and oregano. Halve the baguette lengthwise and toast until golden. Peel the skin off of the garlic cloves. Mash the softened garlic and spread on toasted bread. Cut the baguette into diagonal pieces. Mix the diced tomatoes, chopped basil, oregano, salt, pepper, and another ounce of olive oil together. Spoon the tomato mixture evenly over the garlic baguette pieces. Top each piece with one slice of goat cheese and drizzle the remaining olive oil over the goat cheese and tomatoes. To serve, garnish with sprigs of fresh basil and serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 12049,"Braised Pig Tails 1 cup olive oil 4 pounds pig tails One 12-ounce can your favorite beer 2 tablespoons chopped fresh ginger 8 cloves garlic, chopped 2 medium carrots, chopped 2 large yellow onions, chopped 1 bunch celery, chopped 8 cups chicken stock or broth 10 sprigs fresh thyme 2 bay leaves Juice of 1 orange Salt 4 cups vegetable oil or shortening 1 cup all-purpose flour Barbecue sauce, for serving Toasted sesame seeds, sliced scallions and cilantro for serving, optional Instructions: Preheat the oven to 400 degrees F. Heat a large saute pan until hot, then add 3 tablespoons of the olive oil. When the olive oil begins to smoke, carefully place the pig tails into the saute pan. Sear the pig tails until golden, then remove from the pan. Repeat as many times as necessary to sear all the pig tails. Once the pig tails are removed from the pan, carefully add the beer and deglaze the pan. Heat a large oven-safe roasting pan until hot, then add the remaining 3/4 cup plus 1 tablespoon olive oil and cook the ginger, garlic, carrots, onions and celery until caramelized. Add the pig tails, then pour the chicken stock into the roasting pan (there should be just enough liquid to cover the pig tails and vegetables). Add the thyme sprigs, bay leaves, orange juice and two healthy pinches of salt. Cover the pig tails with aluminum foil and braise in the oven for 4 hours. Remove the foil and continue to bake for another 30 minutes. (This will allow the pig tails to gain a beautiful color and for the braising liquid to reduce.) Remove the pig tails from the roasting pan and strain the braising liquid. Refrigerate until ready to use. Once the pig tails are cool to the touch, trim the excess fat. Add the vegetable oil to a large pot and heat to 350 degrees F. Dredge each pig tail in flour and fry until crispy. Toss in your favorite barbecue sauce. Sprinkle with toasted sesame seeds, sliced scallions and cilantro if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 12050,"Cherry-Pistachio Biscotti 1/2 cup (1 stick) unsalted butter, at room temperature 3/4 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
3/4 cup chopped dried cherries
1/2 cup chopped pistachios
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Using a stand mixer, beat the butter and the sugar together until fluffy, about 5 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla. In a small bowl, whisk together the flour, baking powder and salt. With the mixer on low, stir the flour mixture into the butter mixture until just combined. Stir in the dried cherries and pistachios. Cut the dough in half and place the dough on the prepared baking sheet. Shape into 2 logs, each about 12 inches long. Bake until just starting to brown at the edges, about 20 minutes. Cut each log on the diagonal into 1/2-inch-wide slices. Place the slices back on the baking sheet. Bake on the first side for 5 minutes. Remove, turn the biscotti over to the second side and bake until the biscotti are crisp, an additional 5 minutes. Let cool. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 12051,"Mini Meatloaf TV Dinner 1 tablespoon olive oil 1 small Spanish onion, 1/4-inch dice Kosher salt and freshly cracked black pepper 2 cloves garlic, minced 1/2 cup whole milk 1 tablespoon unflavored gelatin 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce, such as Tabasco 2 large eggs 2 pounds ground chuck 1 cup crushed butter crackers, such as Ritz 1/3 cup fresh parsley, minced 1/2 cup smoky BBQ sauce, such as Rufus Teague Smoky Apple 4 tablespoons brown sugar 4 tablespoons apple cider vinegar 2 tablespoons olive oil 1 pound russet potatoes, cubed, rinsed and dried Kosher salt and freshly cracked black pepper 2 teaspoons fresh rosemary, minced 2 cloves garlic, minced 1 pound green beans Olive oil, for the pan 1 lemon, zested and juiced Kosher salt and freshly cracked black pepper Instructions: For the meatloaf: Preheat the oven to 350 degrees F. Heat a skillet over medium heat, add the oil and saute the onions until translucent, 3 to 5 minutes. Season with salt, add the garlic and saute for 1 to 2 minutes without letting the garlic brown. Remove from the heat and cool. In a large bowl, whisk together the milk, gelatin, mustard, Worcestershire, hot sauce and eggs and season with salt and pepper. Let it sit for 5 minutes so the gelatin can bloom. Add the meat along with the crackers, parsley and cooked onion and garlic; mix with your hands until evenly combined. Place the meat mixture on a parchment-lined sheet tray. Using your hands, and without overworking the meat, form into 6 football-shaped free-form loaves. For the glaze: In a small bowl, combine the BBQ sauce, brown sugar and apple cider vinegar. Slather the glaze over the meatloaves and bake, basting again halfway through, until the meat registers 165 degrees F, about 1 hour. Let rest for 20 minutes. For the roasted russet potatoes with garlic and rosemary: Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add potatoes cut-side down and cook, without moving, until golden, 6 to 7 minutes. Flip the potatoes using a fish spatula and lower the heat to medium low. Cover and cook until the potatoes are knife-tender, 7 to 8 more minutes. Toss the potatoes with salt and pepper. Add the rosemary and garlic, cover again, take off the heat and let infuse for an additional 45 seconds using the residual heat left in the skillet. Taste, adjust the seasoning if necessary and serve. For the green beans: Bring a pot of water to a boil. Set up an ice bath. Blanch the green beans in the boiling water until bright green and tender, a few minutes. Remove from the water and immediately plunge into the ice bath. Meanwhile, heat a saute pan with olive oil over medium-high heat. Toss the green beans in the pan with the lemon zest and juice and salt and pepper to taste until warmed through, 2 to 3 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Merlot]" 12052,"Squid Saute with Tomatoes and Garlic 1 1/2 pounds squid, cleaned 15 garlic cloves, peeled 1/2 cup olive oil 1 teaspoon salt 1 teaspoon freshly-ground black pepper 2 large tomatoes, peeled, seeded and diced 1 large bunch oregano, leaves only, chopped Instructions: Cut the squid bodies into 1/4-inch rings. Wash, dry and place in a mixing bowl. Puree the garlic with 1/4 cup of the olive oil in a blender until smooth. Pour over the squid. Add the salt and pepper, tossing well to combine. Heat a dry, medium skillet over high heat. Then add a generous tablespoon of the remaining olive oil and heat until almost smoking. Pour in one-third of the marinated squid and saute about 30 seconds. Stir in one-third each of the tomatoes and oregano and cook about 2 minutes longer, just until the tomatoes dissolve and the garlic colors slightly. Transfer to a platter, wipe out the skillet and repeat two times. Serve hot. This dish works best when the squid is sauteed in batches. If the pan gets too crowded, it steams rather than sautes, which toughens the meat. This can be served over rice and beans as an entree, or with flour tortillas as an appetizer. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 12053,"Chunky Ginger-Mango Barbecue Sauce with Mixed Grill 1 tablespoon extra-virgin olive oil, plus some for drizzling 1 medium red onion, chopped 1 small red pepper, seeded and chopped 2 mangos, peeled and chopped Salt and freshly ground black pepper 1/4 cup tamari sauce 2 tablespoons Worcestershire sauce 1 (1-inch) piece ginger root, peeled 1 orange, zested and juiced 1 lime, zested and juiced 1/4 cup honey 1 cup chicken stock Hot sauce, a tablespoon or so 4 pieces boneless skinless chicken breasts or thighs 4 loin lamb chops 1 cup chopped arugula or frisee or mixed baby greens Handful basil or tarragon leaves, shredded or torn Instructions: Heat 1 tablespoon extra-virgin olive oil in a sauce pot or grill pan over medium-high heat. Add onions, peppers and saute to soften 3 to 4 minutes, then add mango and season with salt and pepper. Stir in soy sauce, Worcestershire, ginger, a little zest of citrus fruits, honey, stock and hot sauce. Cook the sauce for 10 minutes, add the orange and lime juice and cook for 2 minutes more, to thicken. Remove the ginger chunk.
Heat a grill pan over medium-high heat. Coat the meats with a drizzle of olive oil and season with salt and pepper. Grill the chicken breasts 12 minutes turning once and the lamb a couple of minutes on each side for pink centers. Plate the meats on a serving platter, top with sauce and garnish with spicy-sweet greens and herbs.
","[Pinot Noir, Grenache Blanc, Vermentino, Sauvignon Blanc]

" 12054,"Honey Ice Cream 1 cup whipping cream 1 cup half-and-half 3/4 cup raw local honey 1 tablespoon vanilla extract Instructions: Combine the cream, half-and-half, honey and vanilla in the canister of a commercial ice-cream maker and stir to combine. Freeze per manufacturer's instructions. ","[Chardonnay, Riesling, Gewrztraminer]" 12055,"Blueberry Cake 12 eggs, separated 6 cups sugar 3 cups shortening 2 tablespoons vanilla extract 1 teaspoon salt 9 cups flour, plus additional for flouring blueberries and cake pan 2 tablespoons baking powder 2 cups milk 6 cups blueberries Butter, for greasing pan Instructions: Preheat oven to 350 degrees F. Beat the egg whites; set aside. Mix the egg yolks with sugar, shortening, vanilla, and salt. In a separate bowl mix the 9 cups of flour and the baking powder. Mix the flour mixture with the egg mixture, slowly adding the milk. Fold in the egg whites. Flour the blueberries and then fold them into the cake batter. Butter and flour 2 (12 by 18 by 1-inch) baking pans. Pour the blueberry cake batter into the pans and bake for 40 minutes, or until a toothpick inserted into the cake comes out dry and the cake springs back when touched firmly. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12056,"Blueberry and Toasted Pecan Salad 1/2 cup pecan halves 2 tablespoons butter, melted 1 cup fresh blueberries 5 cups fresh spinach leaves or green leaf, rinsed and dried 1/2 cup extra virgin olive oil 3 tablespoons good quality balsamic vinegar Instructions: Coat pecan halves with melted butter and toast in a preheated 350 degree oven about 15 minutes, cool. In a large bowl, toss pecan halves, fresh blueberries, and spinach. To make vinaigrette, whisk together olive oil and balsamic vinegar. Drizzle salad with the vinaigrette and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 12057,"Virginia Peanut Soup 2 tablespoons butter 1 medium onion, chopped 6 cups chicken stock 2 tablespoons all-purpose flour 1 cup heavy cream 1 1/2 cups natural peanut butter 2 teaspoons hot sauce 2 limes, juiced 2 tablespoons chopped peanuts 2 scallions, chopped Instructions: Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 12058,"Basic Cream of Vegetable Soup 3 tablespoons unsalted butter 1 cup chopped onion 1 potato, peeled and diced 2 cups water or chicken stock 1 1/2 cups steamed vegetables, i.e. carrots, broccoli, spinach, or peas Salt and pepper 1/2 cup heavy cream Serving suggestions: French bread and a salad Instructions: In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12059,"Cashew Chicken with Snap Peas 1 cup long-grain white rice 1 pound skinless, boneless chicken breasts, diced 1 tablespoon plus 1 teaspoon cornstarch 2 tablespoons plus 2 teaspoons low-sodium soy sauce 1/4 cup hoisin sauce 1 tablespoon rice vinegar 1 tablespoon sugar 2 teaspoons finely grated fresh ginger 2 cloves garlic, grated 2 tablespoons vegetable oil 8 ounces sugar snap peas, trimmed 1/2 cup roasted unsalted cashews Instructions: Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork. Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute. Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes. Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12060,"Gorgonzola Sauce 4 cups heavy cream 3 to 4 ounces crumbly Gorgonzola (not creamy or \dolce) 3 tablespoons freshly grated Parmesan 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3 tablespoons minced fresh parsley Instructions: Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally. Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together. ","[Chardonnay, Barolo, Barbaresco, Riesling]" 12061,"Honey-Roasted Peanut and Pretzel Caramel Corn Crunch 1 cup coconut sugar 1/4 cup honey 2 tablespoons brown rice syrup 1 cup unsalted roasted peanuts 5 cups unsalted popped popcorn 1 cup gluten-free mini pretzels Salt, for sprinkling Instructions: Line a baking sheet with parchment paper and set aside. In a small saucepan, cook the coconut sugar, honey, brown rice syrup and peanuts over medium-high heat, stirring occasionally, until a candy thermometer registers 290 degrees F, about 10 minutes.
Meanwhile, add the popcorn and pretzels to a large heatproof bowl. Pour the sugar mixture over the popcorn and pretzels, and quickly stir to coat. Transfer to the prepared baking sheet, spreading out the caramel corn. Sprinkle with salt and let cool completely, about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 12062,"Lobster Rolls 1/4 cup mayonnaise 1 small stalk celery, peeled and minced 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh chives 2 teaspoons Dijon mustard 2 teaspoons minced flat-leaf parsley 1/2 teaspoon kosher salt Freshly ground black pepper 1 rounded tablespoon minced fresh basil leaves or 2 teaspoons minced dill (optional) 2 cups diced cooked lobster meat (about 14 ounces) 2 teaspoons unsalted butter, room temperature 4 hot dog rolls, New England-style preferred Instructions: In a large bowl, mix together the mayonnaise, celery, lemon juice, chives, mustard, parsley, salt, and pepper to taste. If using, add the basil or dill. Using a rubber spatula, gently mix the lobster with the dressing until just combined. Refrigerate for at least 1 or up to 24 hours.
When ready to serve, heat a large skillet over medium-high heat. Melt 1 teaspoon of the butter. Add 2 hot dog rolls and toast them on their flat sides, about 30 seconds per side. Repeat with the remaining butter and rolls.
Split the rolls open and fill with the lobster mixture and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 12063,"Mint Chocolate-Dipped Ice Cream Cones 6 ounces semisweet chocolate, chopped into small pieces 6 tablespoons vegetable shortening Kosher salt 1/4 teaspoon peppermint extract 8 small sugar cones 2 pints mint chocolate chip ice cream Sprinkles or mini chocolate chips, for decorating Instructions: To make a cone holder, first find a small cardboard box that will fit in your freezer (a shoebox works perfectly). Turn it upside down, and cut 8 X's evenly spaced across the bottom with a sharp knife. Push down on each X to make a hole into which you can place an ice cream cone so it will stand upright. Melt the chocolate, shortening and a pinch of salt in a small saucepan over medium-low heat, stirring constantly with a rubber spatula, until smooth, about 4 minutes. Pour the mixture into a small bowl, and stir in the mint extract. Pour about 1 tablespoon of the melted chocolate mixture into a sugar cone, and swirl to completely coat the inside. Pour any excess chocolate back into the bowl. Place the cone in the cone holder. Repeat with the 7 remaining cones. Let the chocolate set up at room temperature, about 15 minutes. Fill each cone to the top with ice cream, and top with an additional 1/3-cup scoop. Return the cones to the cone holder, and freeze to harden the ice cream, about 30 minutes. Put your desired topping in a small bowl. If the remaining melted chocolate mixture starts to solidify, heat it in the microwave in 10-second increments, stirring in between, until it is fluid again. Dip each top scoop of ice cream in the chocolate to mostly cover it, leaving a little bit exposed. Let any excess chocolate drip off, then immediately dip the top scoop in the topping. Work quickly, as the chocolate shell sets in seconds. Serve the cones immediately, or store them in the cone holder in the freezer until ready to serve. To freeze filled cones individually (for up to 2 weeks), roll each up in a large triangle of wax paper and tape closed. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12064,"Thai Hot and Sour Shrimp Soup 1 pound medium shrimp, shelled and deveined, butterflied, shells reserved 1/4 cup lime juice 4 teaspoons Thai fish sauce 1/4 cup minced fresh green chilies 2 tablespoons very finely-minced lemongrass, from tender inner part of stalk, plus 2 tablespoons thinly-sliced 2 teaspoons vegetable oil 4 cups chicken stock 2 tablespoons crumbled dried Kefir lime leaves (available in Asian markets or specialty food stores) 2 tablespoons finely-minced fresh coriander roots and stems 2 thick slices galanga root (available in Asian markets or specialty food stores) 2 medium shallots, coarsely chopped 2 teaspoons dried tamarind pulp (available in Asian markets or specialty food stores) 1/2 cup straw mushrooms, rinsed 2 heaping tablespoons fresh coriander leaves 2 teaspoons minced scallion Instructions: In a bowl combine shrimp, 2 tablespoons of the lime juice, 2 teaspoons of the fish sauce, 1 tablespoon of the green chilies, and 1 teaspoon of the finely-minced lemongrass. Mix well and let marinate while you prepare the soup. In a large saucepan heat oil over high heat. Add shrimp shells and cook, stirring occasionally, 5 minutes, or until shells have begun to brown. Add chicken stock, 2 tablespoons of the green chilies, the 2 tablespoons sliced lemongrass, kefir lime leaves, coriander roots and stems, galanga root, shallots and tamarind pulp; bring to a boil. Reduce heat to simmering, cover and cook 30 minutes. Into a clean saucepan strain soup through a fine sieve, pressing on solids to extract as much liquid as possible; discard solids. Heat over medium-high heat and add remaining 2 tablespoons lime juice. remaining 2 teaspoons fish sauce, remaining 1 tablespoon green chilies, remaining teaspoon minced lemongrass, straw mushrooms, coriander leaves, and scallions; stir well. To serve, add shrimp in their marinade and cook 30 seconds or until shrimp turn pink and are cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 12065,"Pan Fried Garlic, Chive and Shrimp Buns 3/4 cup warm water 1/8 cup sugar 1/2 tablespoon dry yeast 1/2 tablespoon melted lard 2 1/2 cups sifted all-purpose flour 5 tablespoons water 1/2 tablespoon ginger 2 cups rock shrimp, rinsed, drained and chopped 2 cups chopped garlic chives (regular chives can be substituted) 2 eggs 1/2 tablespoon sesame oil Salt and white pepper to taste Canola oil to cook 1 to 2 cups chicken stock (may substitute water) Instructions: Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. For 10 minutes roll dough into one long log about 2 inches thick. Cut into 2-inch pieces. In a large bowl, mix the ginger, shrimp, garlic chives, eggs and sesame oil. Season well with salt and pepper. Make thick circles of the dough and place stuffing in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. In a hot saute pan coated well with oil, place shrimp buns flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the buns. Check them in 5 minutes as more stock may be needed. The trick here is that once the buns are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 12066,"Vegan Stuffing 4 tablespoons olive oil, plus more for greasing the baking dish 2 bags green tea 1 large onion, chopped 2 stalks celery, chopped 8 ounces sliced mushrooms 1 tablespoon finely chopped fresh sage 1 tablespoon finely chopped fresh thyme Kosher salt and freshly ground black pepper 16 cups stale, 1-inch cubed white bread (about 1 pound) 1/4 cup chopped fresh parsley Instructions: Preheat the oven to 375 degrees F. Grease a 9-by-13-inch baking dish with oil. Brew the tea bags in 2 cups of hot water for 5 minutes. Discard the tea bags (don't squeeze them out). Heat 3 tablespoons oil in a large skillet over medium heat. Add the onions and celery and cook, stirring frequently, until just soft, about 6 minutes. Add the mushrooms, sage, thyme, 1 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the mushrooms are soft, about 4 minutes. Add the brewed green tea, then bring to a simmer and remove from heat. Put the bread in a large bowl and pour in the green tea-vegetable mixture. Add the parsley and toss until the bread is completely coated. Let rest for 10 minutes so the bread can soak up the liquid. Gently toss again and transfer to the prepared baking dish. Drizzle with the remaining 1 tablespoon oil. Cover with foil and bake for 30 minutes. Uncover and continue to bake until golden brown, about 15 minutes more. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12067,"Bok a Bok Sesame Garlic Chicken Sandwich 1 brined boneless chicken thigh (Brine recipe follows) 1/2 cup cornstarch
1 quart Bok a Bok Chicken Batter, recipe follows Oil, for frying 1 cheap hamburger bun
2 tablespoons Lemon Aioli, recipe follows 1 tablespoon crispy onions
1/4 cup baby kale
1 tablespoon Sweet Soy Sesame Sauce, recipe follows 1 tablespoon coriander seeds 1 tablespoon fennel seeds
1 tablespoon black peppercorns
1/2 tablespoon granulated garlic
1/2 tablespoon granulated onion
2 bay leaves
1/4 cup kosher salt
1/4 cup granulated sugar
1 quart kosher salt 1 quart granulated sugar
12 quarts very hot water
2 cups cornstarch 3/4 cup rice flour
1/4 cup gluten-free flour
2 tablespoons vodka
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup mayo Zest of 1 lemon and juice of 1/2 1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 tablespoon sesame seeds 1 tablespoon crispy garlic
1 tablespoon crispy onions
1/2 cup sweet soy sauce Instructions: Dredge the brined chicken in cornstarch. Dip the cornstarch dredged thigh into the batter, making sure to coat it thoroughly. Heat oil in a deep-fryer. Lower half of thigh into hot oil until it starts to float, then release thigh and cook until it reaches an internal temperature of 165 degrees F and is golden brown, 8 to 12 minutes. Meanwhile, toast bun. Place a tablespoon of lemon aioli on both the bottom and top of the toasted bun. Toss crispy onions and baby kale together in sesame vinaigrette, then put on top of bun. Place crispy chicken thigh on top of the bottom bun and drizzle liberally with our sweet soy sesame sauce. For the spice mix: Grind the coriander seeds, fennel seeds, peppercorns, granulated garlic and onion and bay leaves in a spice grinder, then place them in a container with the salt and sugar. Add 2 cups hot water to the mixture and stir to dissolve the salt and sugar. Add 2 quarts cold water and mix completely. For the brine: Place salt, sugar and 1 cup spice mix (save remainder for another use) into the very hot water. Let steep, stirring every 5 minutes until dissolved, for 20 minutes. Add 10 quarts cold water and chill in walk-in or ice bath. Store in fridge for up to a week. To use the brine: Cover the meat in brine and refrigerate, 24 hours. Place cornstarch, rice flour, gluten-free flour, vodka, baking soda, salt and 2 cups water in a container and whisk them together until smooth. Store in fridge for up to 3 days. Put mayo, zest, juice, pepper and salt in a mixing bowl and whisk together. Reserve. Place sesame seeds, garlic and onions into a blender and puree until smooth. Transfer to a small mixing bowl and whisk in sweet soy sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12068,"Lamb Shanks & Orzo 1 cup all-purpose flour Kosher salt and freshly ground black pepper 4 lamb shanks (1 to 1 1/2 pounds each) Grapeseed oil 2 tablespoons good olive oil 3 cups chopped yellow onions (2 to 3 onions) 2 cups medium-diced carrots (4 to 5 carrots) 2 cups medium-diced celery (3 stalks) 1 tablespoon minced fresh rosemary leaves 3 large garlic cloves, minced 2 (14.5-ounce) cans diced tomatoes, including the liquid 2 cups canned beef broth 1 1/2 cups dry white wine, plus extra for serving 2 bay leaves 2 cups orzo Instructions: Preheat the oven to 325 degrees. Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a bowl and dredge the lamb shanks in the mixture, shaking off the excess. In a large (13-inch) Dutch oven such as Le Creuset, heat 3 tablespoons of the grapeseed oil over medium-high heat. Add 2 lamb shanks and cook for 10 minutes, turning every few minutes, until browned on all sides. Transfer the shanks to a plate, add more grapeseed oil, and brown the remaining 2 shanks. Wipe out the Dutch oven with a paper towel, add the olive oil, and heat over medium to medium-high heat. Add the onions, carrots, celery, and rosemary and cook for 8 to 10 minutes, until the vegetables are tender. Add the garlic and cook 1 more minute. Add the tomatoes, beef broth, wine, 4 teaspoons salt, and 2 teaspoons pepper. Add the lamb shanks, arranging them so they're almost completely submerged in the liquid. Tuck in the bay leaves and bring to a simmer on top of the stove. Cover the pot and place it in the oven for 2 hours, turning the shanks once while they cook. Stir in the orzo and return the lamb shanks to the oven for 20 to 30 minutes, until the orzo is cooked and the lamb shanks are very tender. Discard the bay leaves, stir in 2 to 3 tablespoons of white wine, and taste the orzo for seasonings. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 12069,"Blue Corn Chip Nachos with Pepper Jack Cheese One 9-ounce bag blue corn chips One 15-ounce can black beans, drained and rinsed One 15-ounce can red beans, drained and rinsed One 15-ounce can no-bean chili 2 cups grated pepper Jack cheese 1 cup sour cream 1 tablespoon chili powder 4 scallions, finely sliced 1/2 cup pickled jalapeno slices 2 plum tomatoes, diced Instructions: Preheat a grill to medium-high heat.
Place a single layer of corn chips in the bottom of each foil pan. Sprinkle each layer with 2 tablespoons beans, 3 tablespoons no-bean chili and 1/4 cup cheese. Repeat to make another layer.
Turn the heat down to medium-low. Place the pans on the grill, cover and cook until the cheese is melted, bubbling and lightly browned, about 10 minutes.
In a small bowl, combine the sour cream and chili powder and mix until well blended.
Top the nachos with the chili-sour cream, sliced scallions, jalapeno slices and diced tomato.
","[Syrah, Zinfandel, Tempranillo, Garnacha]" 12070,"Prosciutto di Parma-Black Pepper Quesadilla with Rosemary Oil 12 (6-inch) flour tortillas 1 pound fresh mozzarella, thinly sliced 1 red onion, finely sliced 2 tablespoons coarsely ground black pepper Olive oil 1/4 cup Parmesan cheese 8 slices prosciutto di Parma, thinly sliced 1 cup olive oil 1/4 cup fresh rosemary leaves 1/4 cup coarsely chopped chives Salt and freshly ground pepper Instructions: Quesadilla: Preheat the oven to 450 degrees F. Place 8 tortillas on an ungreased baking sheet. Spread half the cheese, onion and black pepper on each and season to taste with salt and pepper. Stack to make 2 layer layers, cover with remaining tortilla and brush the tops with oil and sprinkle with some of the Parmesan cheese. Place on a lightly oiled baking sheet and bake for 5 to 7 minutes or until the tortillas are lightly golden brown and the cheese has melted. Cut into quarters, top each quarter with a slice of prosciutto and drizzle with the rosemary oil. Make the rosemary oil: Combine the oil, rosemary, chives and salt and pepper in a food processor and process until smooth. Strain through a fine strainer and store in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 12071,"Chilled Beets and Asparagus with Garlic Chive Blossoms 2 bunches baby beets, peeled and quartered 1 bunch asparagus, trimmed and cut on the bias 1 cup water 1/2 cup orange blossom water 1 1/2 cups sugar 1 tablespoon fresh lemon juice 1 bunch garlic chives with blossoms, roughly chopped 4 ounces goat cheese About 8 cups cleaned mixed greens, for serving Instructions: First, a note on beets: they'll stain anything! Make sure you wear gloves as you're peeling the beets unless you want your hands to be an attractive magenta color! Place the quartered beets in a large saucepan and cover with cold water. Place over medium high heat and bring to a boil. Immediately lower the heat to medium and let the beets cook for about 20 minutes or just until fork tender. Drain the beets and run them under cold water. Drain and set aside. As you're doing this, get another pot of water boiling and drop the prepped asparagus into it for just 2 minutes. Drain the asparagus and run it under cold water immediately. This is called blanching. Drain and add to the beets. In yet another saucepan, add the water, orange blossom water, sugar and lemon juice. Bring to a boil, reduce the heat to medium and simmer until the glaze has reduced by half and has thickened slightly. Toss with the vegetables, and add the roughly chopped garlic chives. Top with the chive blossoms and crumbled goat cheese and serve as a first course on a bed of mixed greens. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12072,"Double-Stuffed Gingerbread Cookies 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/4 cup unsulfured molasses 1 teaspoon pure vanilla extract 1 large egg 2 1/4 cups all-purpose flour 1 tablespoon gingerbread spice 2 teaspoons baking soda 1/4 teaspoon baking powder Pinch kosher salt Clear or white sanding sugar, for decorating 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup spiced shortbread cookie butter spread, such as Lotus Biscoff Smooth Cookie Butter Spread Pinch kosher salt 1 1/2 cups confectioners' sugar Instructions: For the gingerbread cookies: Beat the butter, granulated sugar and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, vanilla and egg until smooth and combined, scraping down the sides of the bowl with a rubber spatula as needed. Meanwhile, whisk the flour, gingerbread spice, baking soda, baking powder and salt in a medium bowl. With the electric mixer on low, gradually add the dry mix into the wet until just combined. Using a 3/4-ounce cookie scoop, scoop the dough onto a parchment-lined plate or baking sheet into uniform balls (you should have about 30 balls, each about 1 heaping tablespoon of dough). Sprinkle generously with sanding sugar. Refrigerate until chilled through, about 1 hour.
Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment.
Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches between each. Bake until the tops are matte and the cookies puff slightly and are just set at the edges, 12 to 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the cookie butter filling: Beat the butter, cookie butter spread and salt in a large bowl with an electric mixer on medium-high speed until fluffy and thoroughly combined, about 5 minutes. Slowly add the confectioners' sugar 1/2 cup at a time, beating until combined and smooth. Transfer to a piping bag fitted with a large star tip.
Flip half the cookies over and evenly pipe on the cookie butter filling, then sandwich with the remaining cookies to make 15 cookie sandwiches. Refrigerate until the filling is just set, about 15 minutes. Serve immediately or refrigerate in an airtight container for up to 5 days.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12073,"Italian Style Hero 1 hero roll, sliced 2 ounces sliced spicy cappicola 2 ounces sliced salami 2 ounces sliced provolone 1 ounce iceburg lettuce, shreaded 3 slices ripe tomato Extra virgin olive oil and red wine vinegar mixed 1 ounce mustard 1 ounce mayonnaise Instructions: Add meats and cheese to roll. Top with lettuce and tomato. Pour on oil and vinegar mix. Spread mustard and mayonnaise on roll, close and serve. ","[Barolo, Chianti, Valpolicella, Tempranillo]" 12074,"Sunny's Cheesy Bacon Cornbread Dressing 5 to 6 cups gently crumbled cornbread 1 cup shredded Cheddar Jack cheese 1 cup shredded mozzarella (get the kind with cream cheese in it for extra credit)
1/2 cup loosely packed chopped fresh parsley 2 chopped scallions, white and green parts
Kosher salt and freshly ground black pepper
8 strips bacon 10 leaves fresh sage, finely chopped
1 stalk celery, finely chopped, leaves included if present
1/2 cup chopped red onion
3 cloves garlic, grated on a rasp
1 stick (8 tablespoons) unsalted butter, melted 1 cup buttermilk
1 cup chicken stock
1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper
Nonstick cooking spray (butter flavor for extra credit), for the baking dish Instructions: For the cornbread: In a large bowl, add the cornbread and toss with the Cheddar Jack, mozzarella, parsley and scallions. Season with salt and pepper. For the dressing: In a large pan, add the bacon and cook until crisp. Remove, leaving the fat behind, and chop. Add the chopped bacon to the bowl of cornbread. Add the sage, celery, onions and garlic to the pan and saute until everything is tender, 8 to 10 minutes. Add everything, including the fat from the pan, to the cornbread and toss. For the liquid: In a separate large bowl or liquid measuring cup, whisk together the melted butter, buttermilk, stock and Worcestershire sauce. Season with a pinch of salt and a few grinds of pepper. Slowly mix into the cornbread until the mixture is moist enough to spread but not wet enough to drip--you may not use all the liquid. Taste and season again with salt and pepper if needed. Preheat the oven to 350 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray. Add the dressing to the prepared baking dish, gently pressing down to even the top. Cover with aluminum foil and bake for 45 minutes. Uncover, raise the oven temperature to 400 degrees F, and bake until the top is golden brown, 10 to 15 minutes more. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12075,"BLT Bread Salad 1/4 cup thinly sliced red onion 6 ounces thinly sliced pancetta 1/4 cup extra-virgin olive oil 1/2 loaf crusty Italian bread, cut into 1-inch cubes (about 5 cups) Kosher salt and freshly ground pepper 2 pounds mixed heirloom tomatoes, cut into 1 1/4-inch chunks 3 cups baby arugula 1 cup fresh basil leaves, roughly chopped 1/4 cup pitted kalamata olives, chopped 2 tablespoons red wine vinegar 2 ounces ricotta salata cheese, shaved Instructions: Preheat the oven to 400 degrees F. Soak the onion in a bowl of cold water while you prepare the salad. Working in batches, cook the pancetta in a single layer in a large skillet over medium heat until crisp, about 4 minutes per side. Transfer to paper towels to drain; reserve the drippings. Combine 1 tablespoon each olive oil and pancetta drippings in a small bowl. Toss with the bread cubes on a baking sheet and sprinkle with 1/4 teaspoon each salt and pepper; spread in an even layer. Bake, stirring once, until lightly toasted, about 15 minutes. Drain the onion and chop all but 6 slices pancetta. Add to a large bowl with the tomatoes, arugula, basil, olives, bread, vinegar and the remaining 3 tablespoons olive oil. Toss and season with salt and pepper. Divide the salad among bowls. Top each with some ricotta salata and a piece of reserved pancetta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 12076,"Earl Grey Tea Tart Lemon Rice Shortbread, recipe follows Generous 1 cup or 240 grams heavy cream 2 pinches Earl Grey tea 2 tablespoons or 40 grams honey 1 1/2 cup or 230 grams bittersweet chocolate, chopped Gold leaf, for garnish Assorted Exotic Fruits such as, lychees sliced, fresh current bundles and kiwi peeled and sliced Generous 1/2 cup cold unsalted butter Pinch salt 3/4 cup powdered sugar 1 large egg 1/4 cup rice flour Scant 2 cups cake flour 1 lemon, zested Instructions: Place the butter, salt, sugar, egg and rice flour in a medium-size mixing bowl. The rice flour will make the cookie crisper and more crumbly because it does not contain any gluten. Use an electric mixer set on medium speed to beat the mixture just until combined. Add the cake flour and lemon zest and mix just until the dough is smooth and holds together, about 30 seconds. Remove the dough from the bowl and pat into a disk. Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour before using. This will give any gluten that may have developed a chance to relax. If you use the dough immediately after making it, it may be tough and elastic. The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month. Thaw the dough in the refrigerator until ready to use. If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap. When you are ready to use the dough, remove it from the refrigerator and give it 4 or 5 quick raps with a rolling pin. This softens the cold butter. Cut the dough into cookies with a round 2-inch plain cutter. The size of the cutter is determined by the size of mini tart pan you are using. Place the pieces in the flexible mini tart pan. Dock the dough. Bake in a preheated 350 degree F oven for 8 to 10 minutes, until lightly browned. Cool tart shells and reserve. Place the cream and honey in a heavy-bottomed saucepan and bring to a simmer. Remove from heat. Place the tea leaves in the cream. Cover and let sit for 8 minutes. Use a fine mesh sieve to strain the tea from the cream. Bring the cream to a boil one more time. Pour the cream over the bittersweet chocolate. Use an immersion blender and mix thoroughly. Pour the tea ganache into the cooled tart shells. This task will be easier if you use the automatic funnel or a cup with a spout. Place in the refrigerator for an hour. When the ganache has cooled, remove from the refrigerator. Use a knife to transfer gold leaf onto the top of some tarts. Other tarts can be topped with fresh exotic fruits. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 12077,"Roasted Chicken Nachos With Green Chili-Cheese Sauce 4 medium tomatillos, husked and rinsed 2 jalapenos, stemmed 1/2 medium onion, peeled and quartered 2 garlic clove, peeled 1 handful fresh cilantro leaves, coarsely chopped 1 lime, juiced 1 teaspoon toasted cumin seeds Kosher salt 1/4 cup (1/2 stick) unsalted butter 1/4 cup all-purpose flour 2 cups chicken stock, at room temperature 4 cups shredded Jack cheese 1 (1-pound) bag salted corn tortilla chips 1 (3-pound) whole roasted chicken, meat finely shredded, skin and bones discarded 1 pint cherry tomatoes, halved 2 green onions, white and green parts, chopped 1 jalapeno, chopped 2 handfuls fresh cilantro leaves, hand shredded 2 limes, juiced Kosher salt and freshly ground black pepper Sour cream and guacamole, for serving Instructions: Bring a pot of water to a boil; add the tomatillos, jalapenos, onion, and garlic. Simmer for 10 to 15 minutes, until the tomatillos are soft. Drain and cool slightly, then put them in a blender. Add the cilantro, lime juice, and cumin. Puree for a few seconds to blend, and then pour in about a 1/4 cup of water and process to a coarse puree; taste and season with a generous pinch of salt. You should have about 2 cups of this salsa verde. Make a roux by melting the butter over medium-low heat in a thick-bottomed saucepan. Just as the foam subsides, sprinkle in the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to remove the starchy taste from the flour; don't allow it to brown. Gradually whisk in the chicken stock and simmer for 8 minutes to thicken. Once you have a good base, fold in 2 cups of the shredded Jack cheese; mix until completely melted into a sauce. Stir in the prepared salsa verde until incorporated; remove the green chili cheese sauce from the heat. Make a quick salsa by combining the cherry tomatoes, onions, jalapeno, cilantro, and lime juice in a bowl; season with salt and pepper, tossing to combine. To build these awesome nachos: Preheat the oven to 350 degrees F. Get a very large oven-proof platter and cover it with a few handfuls of tortilla chips, follow with a portion of the shredded chicken, a coating of the cheese sauce, and a nice sprinkle of the remaining shredded jack. Make 3 or 4 layers of the nachos, depending on the size of the platter. Bake the nachos until they are all hot and gooey, about 5 to 10 minutes. Spoon the tomato salsa over the top of the nachos and serve with the sour cream on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 12078,"Chicken Breasts Stuffed with Goat Cheese, Basil and Sun-Dried Tomatoes 1/2 cup goat cheese 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes 1 tablespoon chopped shallot 1 teaspoon minced garlic 3 or 4 fresh basil leaves, cut in thin strips 4 5-ounce boneless chicken breast halves with skin Kosher salt and ground black pepper 2 tablespoons olive oil 1/4 cup butter 2 tablespoons lemon juice Fresh basil leaves, cut in thin strips Instructions: Preheat oven to 375 degrees F. In a medium bowl, mix goat cheese, tomatoes, shallot, garlic, and the 3 to 4 leaves of basil. Using a small sharp knife and working with one chicken breast at a time, cut a 2-inch-long horizontal slit into the thick side of chicken breast. Move knife back and forth in slit to form a pocket. Divide cheese mixture among chicken pockets. Press edges closed and secure with a toothpick to seal. Sprinkle chicken with salt and pepper. Heat oil in large ovenproof skillet over high heat. Add chicken, skin-side down; cook for 3 minutes or until skin is brown. Turn chicken over; transfer skillet to oven. Bake until cooked through (170 degrees F), about 10 minutes. Meanwhile, in a heavy small saucepan, melt butter over medium heat. Remove from heat and stir in lemon juice. Slice chicken and place on a serving plate. Drizzle lemon butter over chicken. Garnish with additional basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12079,"Hot Dog Ice Cream Sandwich 1 1/2 cups 35-percent cream, cold 12 ounces dark chocolate, finely chopped 1/2 cup white sugar 1 1/2 cups whole milk, cold Hot Dog Buns, for serving, recipe follows Raspberry \Ketchup, for serving, recipe follows 1 teaspoon active dry yeast 1 1/4 cups whole milk, at body temperature 1 teaspoon white sugar 2 teaspoon kosher salt 2 3/4 cups all-purpose flour 2 cups bread flour 1 cup water, warmed to body temperature Oil, for greasing 1 egg, beaten 1 1/2 cups fresh raspberries 1 1/2 tablespoons white sugar 1 tablespoon lemon juice 1/4 teaspoon vanilla extract Instructions: Heat 1/2 cup of the cream and 6 ounces of the chocolate in a saucepan over medium heat, stirring constantly until the chocolate melts smoothly into the cream. Remove from the heat and stir in the sugar until it melts. Let cool slightly and then add into the milk. Whip the remaining cream in a separate bowl to soft peaks. Fold the whipped cream into the milk mixture until well combined.
Transfer to an ice cream machine and churn until the ice cream is the consistency of soft-serve, 20 minutes. In the last 2 minutes, add the remaining 6 ounces chocolate. Transfer to a clean airtight container and freeze for 2 hours.
Lay out long pieces of plastic wrap on the counter. Place 4 heaping tablespoons of ice cream into the center of the plastic and wrap up tightly into a dowel shape. Return to the freezer for 1 hour longer to set up firmly before serving.
Serve on red checker paper in the Hot Dog Buns and drizzle with Raspberry \Ketchup. Add the yeast to 1/4 cup of the milk and stir in the sugar. Let sit until the yeast begins to foam. Add the salt and then half of the flours, followed by the yeast mixture, half of the milk and half of the water to a stand mixer with the paddle attachment. Mix until a paste forms, and then add the remaining flours, 1 cup at a time, and the remaining milk and water until the dough begins to come together. Remove the paddle and switch to a dough hook, and then knead for 4 minutes.
Form the dough into a ball and then transfer to a lightly-oiled bowl, spinning the bowl around the to make sure the dough is well coated. Cover with a tea towel and allow the dough to double in size, about 2 hours.
Punch down the dough and form into 16 equal-size balls. Form the balls into 16 equal-size dowels and place side by side on a parchment-lined baking sheet, nearly touching. Allow the dough to double in size once again.
Preheat the oven to 350 degrees F.
Mix the egg with 1/4 teaspoon water in a bowl and brush each bun with egg wash. Bake until golden brown and fully cooked through, 20 minutes.
Let cool completely before serving, about 1 hour. Combine the raspberries, sugar, lemon juice, vanilla and 1/4 cup water in a saucepot and boil for 5 minutes. Rub through a strainer using a ladle, and then add the pulp from the strainer back into the liquid and let cool before refrigerating until use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12080,"Peanut Smoked Pork Loin with Peanut Butter BBQ Sauce and Carrot and Pickled Onion Salad 2 cups peanut shells, from roasted peanuts 2 pork loins, trimmed, about 1/2 pounds each Kosher salt and freshly ground black pepper Steak seasoning (recommended: Montreal) or other quality steak seasoning Carrot pickled onion salad, recipe follows 2 cups ketchup 3/4 cup apple cider vinegar 1/4 cup tomato paste 3/4 cup peanut butter 2 tablespoons Dijon mustard 4 tablespoons ancho chili powder 4 tablespoons prepared barbecue sauce 3 ounces bourbon 1 small red onion, sliced thin 2 cups apple cider vinegar 3 tablespoons sugar 3 tablespoons kosher salt, plus more for seasoning 3 carrots, peeled and julienned 3 tablespoons chopped fresh parsley leaves 3 tablespoons chopped roasted peanuts 1 orange, zested and juiced 2 tablespoons peanut oil Freshly ground black pepper Instructions: Preheat the grill. Soak the peanut shells in water for 45 minutes. Season the pork well with salt, pepper, and steak seasoning. Smoke the pork on the grill for 45 minutes. Preheat the oven to 400 degrees F. Transfer the pork to a roasting pan, drain the peanuts and add them to the pan. Roast the pork in the oven until it reaches 135 degrees F on an instant-read thermometer, about 20 to 30 minutes. Remove from the oven to a cutting board. Peanut Butter BBQ Sauce: Combine all the sauce ingredients in a large saucepot and bring it to a simmer over low heat. Let simmer for at least 1 hour. Taste and season with salt and pepper, if needed. Slice the pork and arrange it on a serving platter. Spoon the warm BBQ sauce over the top and serve with the Carrot and Pickled Onion Salad. Put the red onions in a shallow baking pan. In a saucepan, add the vinegar, sugar, and salt and bring to a boil over medium heat. Pour the hot liquid over the onions and cover immediately. Let sit covered for at least 1 hour. Strain the onions and reserve. To assemble the salad: In a medium-sized serving bowl, combine the carrots, parsley, peanuts, orange zest and juice, peanut oil and pickled onions and toss to combine well. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Garnacha, Riesling]

" 12081,"Caramelized Essence of Celery Consomme 14 ounces brunoised celery 1 1/2 pounds chicken meat, ground 1 3/4 ounces brunoised onions 1 3/4 ounces peeled and brunoised carrots 1 3/4 ounces brunoised leeks 2 egg whites 1 1/2 quarts veal stock, chilled 1 1/2 quarts chicken stock, chilled 2 whole tarragon sprig 8 whole parsley stems 10 whole black peppercorns crushed 2 whole bay leaves 3 whole thyme sprigs 10 ounces celery, cut into paysanne 10 ounces potatoes, cut into paysanne Instructions: In a non-stick pan, coated with a thin film of olive oil, cook the brunoise celery over medium heat until caramelized. Transfer to a stainless steel bowl, and set in an ice bath to cool. In a large mixing bowl, combine the chicken, onions, carrots, cooled celery, and the leeks with 2 egg whites and mix well. In a large pot, combine the chilled stocks. Add a small amount of the stock to the chicken mixture. Add the tarragon, parsley, peppercorns, bay leaves, and thyme and mix well. Transfer the chicken mixture to the stockpot. Heat, stirring occasionally, until the chicken mixture forms a raft on top of the stock; do not stir after raft has formed. Simmer on very low heat for 20 minutes. Strain through cheesecloth and return to the stockpot. Reheat, removing excess fat with absorbent paper. Blanch the celery and potato paysanne in boiling salted water, until crisp-tender. Shock in ice water and drain well. When ready to serve, place the paysanne vegetables, in 4 heated bowls. Carefully ladle 4 to 6 ounces of the celery essence into the bowls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 12082,"Wilted Spinach Salad with Balsamic-Honey Vinaigrette 1 pound baby spinach leaves 1/4 cup olive oil, divided 1/4 pound prosciutto, cut in strips 1 garlic clove, minced 1 portobello mushroom cap, sliced 1/2 red onion, cut in rings 3 tablespoons balsamic vinegar 1 tablespoon honey 3 ounces Gorgonzola Salt and pepper Instructions: Trim, wash and dry the spinach thoroughly and place in a salad bowl. Coat a saute pan with 2 tablespoons olive oil and put over medium heat. Fry the prosciutto and garlic for a minute to flavor the oil, and then add the mushrooms and onions. Saute the mushrooms and onions until they are slightly brown and tender, about 3 minutes. Scrape the mixture on top of the spinach, return the pan to the stove. Add balsamic vinegar and scrape up the bits at the bottom of the pan. Add remaining oil and honey. Swirl pan around for a minute to warm the vinaigrette. Pour the vinaigrette over the salad, top with Gorgonzola. Season with salt and pepper, toss, and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 12083,"Meal Prep Chicken Bites 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch pieces 3 tablespoons dried parsley
2 tablespoons garlic powder
2 tablespoons dried dill
2 teaspoons onion powder
1/4 cup olive oil
Kosher salt and freshly ground black pepper
Instructions: Toss the chicken with the parsley, garlic powder, dill, onion powder, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper until evenly coated. Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed until just starting to turn white, about 1 minute. Reduce the heat to low, cover and cook undisturbed until the chicken is cooked through, about 5 minutes.
The chicken will keep up to 4 days. Let cool completely before refrigerating.
Ranch Style: Serve with ranch dressing for dipping and smashed potatoes and green beans alongside. Pesto Noodles: Toss the chicken with store-bought pesto and serve on top of buttered egg noodles.
Buffalo Style: Toss the chicken with store-bought buffalo sauce and serve with carrot and celery sticks and roasted cauliflower.
Greek Pita: Tuck the chicken into pita pockets and top with sliced red onion, cucumber and tomato, pitted olives and plain yogurt.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12084,"Clam Chowder 2 pounds potatoes, peeled and diced 4 pounds fresh or frozen clams, shelled and diced 1/4 pound salt pork, diced 2 small onions, diced 1 cup butter 1 cup flour 10 cups clam juice 2 pints half-and-half Salt and pepper Dash hot pepper sauce Dash Worcestershire sauce Instructions: Bring the potatoes and the clam juice to the boil. Cook until the potatoes are tender, about 10 to 15 minutes. Add the clams and any of their liquid. Cook about 5 minutes. Set aside. Add the pork to a saute pan and cook over low heat until rendered. Add the onions and cook until transparent. Add the butter and allow it to melt. Add the flour and cook until slightly colored. Add a bit more flour if necessary if the mixture is too soft. Bring the clams, juice and potatoes back to the boil. Gradually stir in the cooked roux. Bring to a rolling boil to thicken. Stir continuously while cooking. Beat the half and half and add to the soup. It may not be necessary to use all the half-and-half; the soup should be thick. Adjust the seasoning and add a dash of hot pepper sauce and Worcestershire sauce before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12085,"Citrus Carrot Juice 1/4 cup (60 ml) water 1 cup (77 g) pineapple chunks 1/2 cup (65 g) chopped carrots 1/8 inch (3 mm) slice lemon, with peel 1 cup (240 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 1 minute or until desired consistency is reached. ","[Chardonnay, Sauvignon Blanc, Riesling]" 12086,"Lomo de Cerdo Relleno 4 ounces whole almonds, toasted (see cook's note), cooled, and finely ground 1/4 pound cooked ham, finely chopped 1/4 pound white mushrooms, chopped 2 hardboiled eggs, chopped 2 tablespoons finely chopped sage or 2 1/2 teaspoons dried sage, crumbled 1 teaspoons salt 1/2 teaspoons freshly ground black pepper 1 large egg 3 tablespoons olive oil 3 1/2 pound boned loin of pork (see cook's note) 1/2 cup full-bodied Spanish brandy 2 cups rich veal or beef stock Juice of 1 lemon 3 tablespoons cold unsalted butter, cut into 6 pieces Instructions: In a small bowl, combine the ground almonds with the ham, mushrooms, hardboiled eggs, sage, salt, and pepper. Add the egg and mix together well. Butterfly the loin by making a deep, even cut all along one side that reaches just to the center of the eye of the meat (or ask the butcher to do this as well). Open out the meat like a book and press the stuffing into this opening, then mold the meat around it and tie the roast at 1 inch intervals to keep the stuffing inside.
In a large cast-iron and enamel casserole heat the olive oil over medium heat. saute the loin, turning with heavy kitchen tongs and a wooden spoon to brown all sides evenly. Transfer the loin to a plate and add the reserved pork bones to the pan. Brown the bones in the fat until they are nice and golden. Set the bones aside, and pour off and discard the fat from the casserole. Pour in the brandy and deglaze the pan, stirring and scraping the bottom and sides to release all the flavorful bits. Add the veal stock, return the bones to the casserole, and bring the liquid to a simmer. Add the loin and, when the liquid returns to a simmer, reduce the heat, cover, and cook for 1 hour regulating the heat so that the liquid keeps simmering gently. Turn the loin over halfway through the cooking time. When cooked through, transfer the loin to a cutting board and cover loosely with aluminum foil. Remove and discard the bones from the sauce and, over high heat, reduce it by about 1/3. Stir in the lemon juice and then whisk in the cold butter, whisking just until the sauce is smooth, slightly thickened, and emulsified. Taste for seasoning and strain the sauce, if desired. Remove the strings, slice the roast and pass the sauce separately.
","[Chardonnay, Rioja, Barolo, Pinot Noir]" 12087,"Chocolate-Caramel Banana Ice Cream Pie 8 chocolate graham cracker sheets 5 tablespoons unsalted butter, at room temperature 2 tablespoons sugar 1 tablespoon pure vanilla extract For the filling: 4 ounces milk chocolate, chopped 2 14-ounce cartons vanilla ice cream, softened 2 bananas, thinly sliced 3/4 cup dulce de leche or caramel sauce For the glaze: 2 tablespoons heavy cream 2 ounces milk chocolate, chopped 1 teaspoon light corn syrup Instructions: Make the crust: Preheat the oven to 350 degrees F. Pulse the graham crackers, butter, sugar and vanilla in a food processor until fine crumbs form. Press evenly into the bottom and up the side of a 9-inch pie plate. Bake until firm, about 15 minutes; let cool completely. Make the filling: Put the chocolate and 1/4 cup ice cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the mixture is almost melted; whisk until smooth. Beat the remaining ice cream in a large bowl with a mixer on medium-high speed until fluffy but not melted, about 3 minutes; beat in the chocolate mixture. Freeze until firm, about 1 hour. Meanwhile, arrange the banana slices in the pie crust. Spread the dulce de leche over the bananas and freeze until cold, about 30 minutes. Scoop the ice cream over the bananas and dulce de leche and smooth with a rubber spatula. Freeze until very firm, 4 hours. Make the glaze: Bring the heavy cream to a simmer in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate and corn syrup until melted and smooth. Let cool, whisking occasionally, until spreadable, about 15 minutes. Slowly pour the glaze over the ice cream; return to the freezer until set. Let the pie soften 10 minutes at room temperature before slicing. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 12088,"Spiced Blueberry Jammin' 2 (12-ounce) bags frozen blueberries One (1 3/4-ounce) packet dry pectin 1/4 teaspoon star anise, ground fine 10 to 20 grinds fresh nutmeg (or 1/4 teaspoon pre-ground) 2 tablespoons lemon juice 5 tablespoons (2 1/2 ounces) cider vinegar 3 cups sugar 1/2 cup water Instructions: For the jam: Place blueberries in saucepan over medium-low heat. Sprinkle with pectin followed by the anise, nutmeg, lemon juice and vinegar. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil. Lower heat slightly and boil gently for five minutes occasionally mashing mixture. Mash in sugar, add the water and return to a boil for 1 minute. You just made jam. Cool, jar, refrigerate and enjoy within 2 weeks. Or, move to the preserving phase.
Preserving the jam: Thoroughly wash all hardware in hot soapy water. Then pile everything (excluding the jar lids) into the pot. Cover with hot water by at least 1-inch and bring to a boil and maintain for 10 full minutes to sterilize. Turn off the heat, wait 5 minutes then add the lids (waiting will insure that the sealing compound does not melt). Leave all hardware in the pot until you're ready to can.
Remove the ladle, tongs, funnel and other tools from the pot, (careful please, it's hot in there) to a clean towel or paper towels. Using the jar tongs, remove and drain the jars, placing them on the towel/paper towel surface. (Avoid rock or metal surfaces which could result in thermal shock and breakage.)
Place the funnel in the first jar (pick it up by the ring, avoiding the sterile interior.) Use the ladle to fill each jar just to the bottom of the funnel, about 1/3-inch from the bottom of the jar threads. This \headspace\ is necessary for the jars to seal during processing.
Wipe the jar rims with a moist paper towel, checking for any cracks or irregularities as you go. Use the magnetized device of your choice to position lids on each jar. Screw the rings on finger tight. (Remember, the rings don't seal the jars they only hold the lids in place. Heat will drive out the headspace air, which when cooled will create a vacuum, thus sealing the jars)
Return the jars to the pot being certain that they don't touch the bottom of the pot or each other. (If you don't have a jar rack, try a round cake rack, or metal mesh basket. Even a folded kitchen towel on the pot bottom will do in a pinch.) Add additional water if necessary to cover the jars by at least an inch, and bring to a hard boil over high heat according to the table below. (Be sure not to start your timer until a true boil is reached. The headroom air may bubble out of the jars before a boil is reached. Don't be fooled.)
Processing times: Within 1,000 feet of sea level: 5 minutes 1,000 -- 3,000 feet above sea level: 10 minutes 3,001- 6,000 feet above sea level: 15 minutes 6,000 -- 8,000 feet above sea level: 20 minutes Above 8,000 feet: wait until you're back down at base camp. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 12089,"One-Pot Lemon Ricotta Spaghettoni 2 tablespoons olive oil 1 bunch scallions, whites and greens thinly sliced and separated Kosher salt and freshly ground black pepper 1/2 teaspoon dried oregano Pinch red pepper flakes 1 clove garlic, minced Zest and juice of 1 lemon 12 ounces spaghettoni (or thick spaghetti) 1/3 cup grated Parmesan (about 1 ounce) 1/3 cup whole-milk ricotta Instructions: Heat the olive oil in a large heavy-bottomed pot (an oval Dutch oven or round braiser works well here, but any large pot will do) over medium-high heat. Add the scallion whites, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until softened and starting to caramelize, 3 to 4 minutes. Add the oregano, crushed red pepper flakes and garlic and cook, stirring, until the garlic is softened and fragrant, about 1 minute. Add the lemon juice, 5 1/2 cups water, 1 teaspoon salt and a few grinds of black pepper to the pot, scraping up any brown bits that may have formed on the bottom. Put the spaghettoni in the pot and spread it out as much as you can. Bring the water to a boil and cook, stirring frequently to make sure the pasta doesn\u2019t stick to the bottom of the pot, until the pasta is al dente, the mixture looks creamy and starchy and almost all of the water is evaporated, 10 to 12 minutes. Turn off the heat and stir in the Parmesan, ricotta and lemon zest until the cheeses have melted and the sauce is very creamy, about 1 minute. Divide the pasta into 4 bowls and garnish each with scallion greens and a few more cracks of black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 12090,"Mixed Seafood Salad 2 cups dry white wine 1 tablespoon whole black peppercorns
8 sprigs fresh thyme
4 bay leaves
4 sprigs fresh dill
2 serrano chiles, halved, seeded and deveined
2 lemons, quartered 1 bulb fresh fennel, cut into 1/8-inch slices 1 pound medium-large shrimp, peeled and deveined 1 pound cleaned squid tubes and tentacles, tubes cut into 1/4-inch circles (see Cook's Note) 1 pound large sea scallops, halved 2 Meyer lemons, juice and zest of 1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh oregano 1 teaspoon fresh ground black pepper
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted, chopped
1/2 cup sliced pepperoncini peppers
2 orange bell peppers, cheeks only, cut into 1/4-inch dice
4 cups baby arugula
1 cup crumbled feta
2 tablespoons capers, drained
Instructions: For the court bouillon: Combine the white wine, peppercorns, thyme, bay leaves, dill, serranos, lemons and fennel in a medium saucepan. Bring to a boil over medium-high heat, then add 8 cups room temperature water and the shrimp. Put the squid and the scallops in a fine-mesh strainer and lower them directly into the court bouillon. Gently poach the seafood until cooked through and tender, about 15 minutes. Remove the seafood to a plate, strain the court bouillon into a bowl, and then add the seafood back to the court bouillon. Add a few ice cubes to cool the liquid down. Refrigerate for 30 minutes. For the seafood salad: In a large mixing bowl, combine the lemon zest and juice, olive oil, oregano and black pepper. Whisk well. With a slotted spoon, remove the chilled seafood from the court bouillon and add it to the bowl along with the cherry tomatoes, olives, pepperoncinis and bell peppers. Toss well. Arrange a bed of arugula on a large serving platter. Mound the seafood salad on top and garnish with the feta and capers. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12091,"Mozzarella in Carrozza 6 slices white bread, crusts removed 1 fist-sized ball mozzarella, cut into approximately 1/4-inch slices, then strips 1/2 cup whole milk 3 heaping tablespoons all-purpose flour 1 egg Salt and freshly ground black pepper 1/2 cup olive oil (not extra-virgin), for frying Instructions: Make sandwiches out of the bread and mozzarella, leaving a little margin around the edges unfilled with cheese, and press the edges together with your fingers to help seal. (One of the advantages of soft white bread is that it easily smushed together.) Pour the milk in to 1 soup bowl, the flour into another, and beat the egg with salt and pepper in another. Warm the oil in the frying pan over medium heat. Dunk the sandwiches briefly, 1 by 1, in the milk, then dredge in the flour, then dip in the beaten egg. Fry in hot oil on each side until crisp and golden and remove to a paper towel. Cut in half and apply to face. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 12092,"The Diva Ice, as needed 1 cup mango juice 1 shot (1.5 ounces) vodka 1/8 teaspoon grated fresh ginger 1/8 teaspoon chopped fresh mint Instructions: In a cocktail shaker filled with ice, combine the mango juice, vodka, fresh ginger, and fresh mint. Pour the drink and the ice into a tall glass and serve. ","[Vodka, Ginger Ale]" 12093,"Green Chicken Chili 2 tablespoons olive oil 1 pound ground chicken
1 large onion, diced
1 jalape?o, seeds removed for less heat if desired, minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
2 cooked chicken breasts, such as from rotisserie chicken, shredded 1 cup salsa verde
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cans cannellini beans, drained and rinsed
1/2 cup half-and-half
Cheese Skulls, recipe follows Tortilla chips, sour cream, cilantro, chopped scallions, for serving
1 1/2 cups whole milk shredded mozzarella Instructions: Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the ground chicken and use a wooden spoon to break up the meat as it browns. Remove the chicken to a plate and set aside. Add the remaining tablespoon olive oil to the Dutch oven and reduce the heat to medium. Add the onion and jalape?o. Cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the chicken broth, shredded chicken, cooked ground chicken, salsa verde, salt and pepper and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and half-and-half and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes. Serve with cheese skulls, tortilla chips, sour cream, cilantro and scallions. Preheat the oven to 400 degrees F. Place a 6-count skull mold on a baking sheet. Sprinkle 1/4 cup cheese into each skull mold. Bake until the cheese has melted and the edges just begin to brown slightly, 4 to 5 minutes. Allow the skulls to cool for 2 minutes, then remove from the pan. Serve on top of a warm bowl of chili. Cheese Skull recipe courtesy of The Kitchen. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 12094,"Three Pepper and Goat Cheese Frittata Olive oil, for cooking vegetables 1 jalapeno, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1/2 onion, chopped 6 eggs 1 teaspoon dried oregano Salt and pepper 4 ounces goat cheese, crumbled 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh parsley 1 avocado, sliced Instructions: Preheat the broiler. Heat some olive oil in a well-seasoned 10-inch cast-iron skillet over medium heat. Add the jalapenos, red peppers, yellow peppers and onions and cook, stirring occasionally, until soft, about 4 minutes. In a bowl, beat the eggs with the oregano and a pinch of salt and pepper, then pour into the skillet. Stir with a heatproof spatula, letting uncooked egg run under the cooked egg and veggies. Scatter the goat cheese, basil, cilantro and parsley over the top. Transfer the skillet to the broiler; broil until cooked through, about 3 minutes. Run the spatula around the edge of the frittata to release it from the skillet, then slide the frittata onto a serving plate. Top with avocado slices and cut into servings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12095,"Mini Breakfast Bagels 10 fresh bagels (not presliced) 14 ounces (400 grams) fresh curd cheese or cream cheese A large handful fresh chives 1 lemon, juiced Freshly ground black pepper 14 ounces (400 grams) wild smoked salmon Extra-virgin olive oil Instructions: Put the bagels on a cutting board and vertically slice into little rounds, across the diameter. Mix the curd cheese with some finely chopped chives, the lemon juice and black pepper. Taste and adjust the seasoning and lemon. To assemble, spread each piece of bagel with the curd cheese, place a twist of salmon on top, sprinkle with some freshly cut chives, and finally add a drizzle of the best extra virgin olive oil you can afford. (c) Jamie Oliver 2003 ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12096,"Basic Vanilla Milkshake 1/3 cup whole milk 10 ounces premium vanilla ice cream (about 1 3/4 cups, packed) Instructions: In a blender, combine the milk and ice cream and blend until smooth. Serve immediately. ","[Vanilla, Chardonnay, Moscato]" 12097,"Tuscan Bread Soup: Pappa Al Pomodoro 3 tablespoons cold pressed extra-virgin olive oil 3 cloves garlic, crushed 1/2 teaspoon crushed dried hot peppers One 12-ounce can peeled whole tomatoes Sea salt and freshly ground black pepper 1/4 cup water 1/3 loaf day old French or Italian bread (drier the better) 20 fresh basil leaves, torn Instructions: In a medium pot over medium-high heat, add olive oil and crushed garlic. When the garlic flavors infuse oil, add the crushed peppers being careful not to burn them. Add the whole can of tomatoes into the pot, then using a wooden spatula cut the tomatoes into chunks. Add salt and ground black pepper, to taste. (Remember, bread chunks will be added to this so make it a bit saltier then you would like it to be.) Add water and stir. With your hands, pull the bread into bite-sized chunks, then add them to the pot. \Toss\ (do not stir) bread chunks in to the soup. Add basil leaves, lightly toss, serve. ","[Chianti, Barbera, Montepulciano, Tempranillo]" 12098,"Star Jones' Garlic Lobster Tails 4 large lobster tails (8 ounces each) 4 to 6 large cloves garlic, minced 6 tablespoons butter, cut into bits 1 lemon, juiced 1/2 teaspoon Cajun spice 1/2 teaspoon seafood seasoning, such as Seafood Magic Instructions: Preheat broiler. With kitchen shears or large, sharp knife, cut lobster tails down back on curved side of shell. Pry sides of shells apart to expose meat. Top meat with garlic and butter. Squeeze lemon juice over lobster meat and dust liberally with Cajun spice and seafood seasoning. Set lobster tails in roasting pan and broil 4 to 6 inches from heat for 12 to 15 minutes, until meat is opaque in center. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12099,"Strip Steak Sandwiches 4 onions, each sliced into 4 thick slices 2 tablespoons olive oil
8 Kansas City/New York strip steaks, fat cut off
2 tablespoons lemon pepper
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 deli rolls, split 2 tablespoons butter 8 large eggs
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup mayonnaise 2 teaspoons ancho cl powder
Instructions: For the strip steak sandwiches: Heat 2 grill pans over high heat. Brush the onion slices on one side with oil and place them oiled-side down on the grill pans. Cook until grill marked, 3 to 4 minutes, then brush the tops with more oil, flip the slices and cook until grill marked on the other side, another 3 to 4 minutes. Set aside. Season the strip steaks on both sides with the lemon pepper, salt and black pepper. Grill for 2 minutes, flip and grill an additional 2 minutes for rare. Grill the rolls cut-side down until toasted, about 2 minutes. For the eggs: Heat a large nonstick skillet over medium heat and add the butter. Add all the eggs (or cook in batches if needed), sprinkle with salt and pepper and fry for 2 minutes. Flip the eggs and cook for 45 seconds. For the ancho mayo: Mix together the mayonnaise and cl powder in a small bowl Slather both sides of the rolls with some ancho mayo and top with a steak, some onions and an egg.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 12100,"Seared Radicchio with Balsamic and Parmesan 2 large heads radicchio, about 8 ounces each 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1/4 cup balsamic vinegar 1 to 2 ounce chunk of pecorino or Parmesan Instructions: Cut each radicchio through the core into 4 even wedges. Heat a large skillet over medium-high heat and add the olive oil. Place the radicchio, cut-side down, in the skillet and season with salt and pepper. Sear the radicchio until the bottoms brown and wilt slightly, about 3 minutes. Turn the wedges over and sear the other sides, about 2 minutes more. Transfer the radicchio to a plate. Add the balsamic vinegar to the pan and boil until syrupy and reduced by about half, about 1 minute. Return the radicchio to the pan and toss to glaze with the balsamic syrup. Season with salt and pepper.
Divide the radicchio among 4 plates. Using a vegetable peeler, shave large pieces of cheese over the top. Serve warm.
","[Chardonnay, Barolo, Chianti, Tempranillo]" 12101,"Hoagies with Quick Pepper Relish 2 tablespoons olive oil 3 Fresno chilies, stemmed, seeded and diced small
3 cloves garlic, minced
2 jalapeno peppers, stemmed, seeded and diced small
2 orange bell peppers, stemmed, seeded and diced small
1 small yellow onion, diced small
3/4 cup apple cider vinegar
1/2 cup honey
1 tablespoon mustard seeds
3 tablespoons salted butter One 14-ounce smoked sausage, cut into fourths and split open
8 slices provolone
1/2 cup mayonnaise
4 hoagie buns, toasted
Green leaf lettuce, for topping Instructions: For the pepper relish: Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the Fresno chiles, garlic, jalapenos, bell peppers and onion and saut for to 4 minutes to soften. Add the vinegar, honey and mustard seeds. Bring to a boil and cook, stirring occasionally, until thickened, about 10 minutes. For the sandwiches: While the relish cooks, grease a griddle with the butter and place it over medium-high heat. When the griddle is hot, add the sausage pieces cut-side down and cook until well browned and crisp, about 3 minutes. Flip and place 2 pieces of provolone onto each sausage piece. Cook until the cheese has melted completely, another 2 to 3 minutes. Remove to a plate. Build the sandwiches by spreading the mayonnaise on the bottoms of each bun and laying on a piece of lettuce. Top each with a cheese-covered sausage piece and a generous portion of the pepper relish. Replace the top half of the buns and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 12102,"Zucchini-Hazelnut-Apricot Quick Bread with Lemon Glaze 1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, 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 chopped dried apricots 3/4 cup chopped toasted hazelnuts 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 zucchini, excess moisture squeezed out 1 cup confectioners' sugar 1 tablespoon milk 1 teaspoon lemon zest plus 1 tablespoon lemon juice Instructions: For the quick bread: 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 dried apricots and hazelnuts 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 zucchini. 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 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. For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice 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. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 12103,"Red cl \Peking\ Duck 2 Long Island ducklings (4 to 5 pounds each 2 tablespoons ground white pepper 2 tablespoons ground cinnamon 2 tablespoons ground ginger 1/2 cup packed light brown sugar 1/4 cup red wine vinegar 2 tablespoons sesame oil 1/2 cup peanut oil 2 tablespoons ground fennel seed 1 tablespoon pureed canned chipotles 2 tablespoons ancho cl powder 1/2 cup medium-diced fresh pineapple 1/4 cup finely sliced red onion 1/2 jalapeno, minced 1 tablespoon coarsely chopped cilantro 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar Salt and freshly pepper Instructions: Marinade: About 8 hours or 1 day before serving, prick the skin of the duck all over with a fork. In a large pot over high heat, bring 8 quarts of water to a rapid boil and blanch the ducks for 5 minutes. Remove the ducks from the water and set aside. Combine all ingredients in a bowl. Brush on duck and let marinate at least 4 hours or overnight. Preheat oven to 400 degrees. Roast the ducks, breast side up, for 20 minutes, reduce the heat to 350 and continue cooking for another 1 hour. Remove from the oven and let rest at room temperature for about 20 minutes. Pineapple-Red Onion Relish: Combine all in a medium bowl and season with salt and pepper to taste. Assemble: Duck Flour tortillas, warmed Pineapple-Red Onion Relish Green onions Carve the breast from each duck and slice very thin on the bias, allowing half a breast per person. Take a torilla, spread a little relish on it and place the sliced duck over that, top with a green onion, roll and eat. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 12104,"Black-Bottomed Butterscotch Pots de Creme 2/3 cup heavy cream 3 tablespoons whole milk 3 large egg yolks 3 ounces bittersweet chocolate (about 70 percent cacao), finely chopped 11/2 ounces milk chocolate (about 40 percent cacao), finely chopped 3 cups heavy cream, heated to steaming 1/2 vanilla bean, split lengthwise 2/3 cup packed dark brown sugar 1/4 cup water 9 large egg yolks 2 tablespoons granulated sugar 1/16 teaspoon fine sea salt 1/4 cup plus 3 tablespoons sweetened coconut flakes 2/3 cup heavy cream 2 teaspoons confectioners' sugar 1/2 teaspoon vanilla extract Instructions:

1. To make the chocolate base: Heat the cream and milk together in a small heavy-bottomed saucepan over medium heat until steaming. Whisk the egg yolks well in a medium heatproof bowl. Gradually whisk in the hot cream mixture. Return this to the saucepan and reduce the heat to medium-low. Cook, stirring constantly with a wooden spoon, until the custard reaches 185 degrees F on an instant-read thermometer and is thick enough to coat the spoon (a finger swiped through the custard on the spoon will cut a swath), about 3 minutes.
2. Combine the bittersweet and milk chocolates in a medium heatproof bowl, and place a wire sieve over the bowl. Strain the custard (to remove any bits of cooked egg) directly into the chocolates. Let the mixture stand for 1 minute. Whisk until the chocolate is smooth and melted. Divide the chocolate base equally among six 1-cup glasses or jars. Cover and refrigerate until the base is chilled and set, at least 1 hour.
3. To make the butterscotch layer: Bring the cream and vanilla bean to a simmer in a medium saucepan over medium heat. Remove from the heat and let stand for 15 minutes. Using the tip of a small knife, scrape the seeds from the bean into the cream and discard the bean.
4. Bring the brown sugar and water to a boil in a medium heavy-bottomed saucepan over high heat, stirring constantly, until the sugar is dissolved and the syrup is boiling. Cook without stirring, occasionally swirling the saucepan by the handle, until the syrup is very thick with large bubbles and reaches 270 degrees F on a candy thermometer, about 5 minutes. Reduce the heat to low. Carefully ladle the hot cream mixture into the brown sugar syrup (it will splatter) and stir until well combined. Remove from the heat.
5. Whisk the egg yolks and granulated sugar together in a medium heatproof bowl. Choose a wide saucepan large enough to nestle the bowl. Bring about 1 inch of water to a simmer in the saucepan over high heat. Reduce the heat to keep the water at a steady simmer.
6. Whisk the hot cream mixture into the egg yolks. Place the bowl over the simmering water (the bowl bottom should not touch the water). Cook, stirring almost constantly with a rubber spatula and scraping down any splashes on the side of the bowl, until the custard reaches at least 190 degrees F on an instant-read thermometer and is thicker than the typical custard sauce, about 10 minutes. The idea is to cook the custard as much as possible without it coming to a simmer and curdling, which takes some time, so be patient.
7. Strain the custard through a wire sieve into another medium bowl to remove any bits of cooked egg. Add the salt. Using an immersion blender or hand mixer on low speed, beat the custard for 1 to 2 minutes to expel some of the steam and help cool it. Place the bowl in a larger bowl of ice water and let stand, stirring occasionally, until the custard is tepid, about 10 minutes. Divide the custard evenly over the chocolate bases in the glasses. Cover each glass with plastic wrap. Refrigerate until the pots de creme are chilled, at least 4 hours or up to 1 day.
8. To make the topping: Combine 1/4 cup of the coconut with the heavy cream in a small saucepan and bring to a simmer over low heat. Remove from the heat and let infuse for 30 minutes. Strain the mixture through a wire sieve into a medium bowl, pressing hard on the coconut. Place the bowl in a larger bowl of ice water and let stand until chilled, about 30 minutes. Add the confectioners' sugar and vanilla. Whip with an electric mixer until the topping forms soft peaks. Cover and refrigerate until ready to serve, up to 4 hours.
9. Meanwhile, position a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the remaining 3 tablespoons coconut on a small baking sheet. Bake, stirring occasionally, until the coconut is lightly browned, 7 to 10 minutes. (This can also be done, very efficiently, in a toaster oven.) Let cool.
10. Top each pot de creme with a dollop of whipped topping and a sprinkling of the toasted coconut. Serve chilled. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 12105,"Hazelnut-Chickpea-Chocolate Spread 1 cup hazelnuts 1 cup canned chickpeas, drained and rinsed 1/2 cup coconut sugar 1/3 cup unsweetened cocoa powder 1/3 cup extra-virgin olive oil or coconut oil 1 teaspoon pure vanilla extract Strawberries, pretzels and/or graham crackers, for dipping Instructions: In a food processor, pulse the hazelnuts until they form a fine meal. Add the chickpeas and process until combined. Add the coconut sugar, cocoa powder, oil, vanilla and 1/4 cup water and process until smooth. Serve the spread with strawberries, pretzels and/or graham crackers. ","[Riesling, Gewrztraminer, Pinotage, Tempranillo]" 12106,"Homemade Pretzels 1 1/4-ounce envelope active dry yeast 2 tablespoons sugar 4 tablespoons unsalted butter, melted 1 tablespoon kosher salt 2 extra-large egg yolks 2 cups bread flour 2 cups all-purpose flour Extra-virgin olive oil, for brushing 1/2 cup baking soda Cooking spray All-purpose flour, for dusting 1 stick unsalted butter, melted Ramekin of pretzel salt German mustard, for serving Instructions: Make the dough: In a big bowl, mix the yeast, sugar and 1 1/3 cups warm water and let it sit until the yeast blooms, about 7 minutes. Add the melted butter, kosher salt, egg yolks, bread flour and all-purpose flour and knead the dough until smooth, 15 to 20 minutes. Brush the bowl and the dough with olive oil, set the dough in the bowl and cover tightly with plastic wrap. Let rise on top of the fridge or in any warm, dry place for 30 to 40 minutes, or until doubled in size. Make the pretzels: In a medium saucepan, mix the baking soda and 4 cups warm water until it is milky, then bring to a simmer over low heat. Preheat the oven to 425 degrees F. Cover 3 baking sheets with parchment and spray with cooking spray. Punch down the dough. Cut into 12 to 16 pieces and let rest for 5 minutes. Roll each piece into a 2-foot-long rope. Lift the ends of the rope to make a \U,\ then cross one end over the other twice to make a double twist in the middle. Fold down the two ends and attach them to the bottom of the ?U? to form a pretzel shape. Working in batches, dip the pretzels into the simmering liquid for 30 seconds, flipping once. Remove using a spider or two wooden spoons and shake off any excess liquid; place on a prepared baking sheet. Lightly flour the pretzels, cover loosely in plastic wrap and let rise for 20 minutes. Brush the pretzels with the melted butter and use cooking spray to coat any little corners you can?t reach with butter. Sprinkle with the pretzel salt. Bake until browned, 8 to 12 minutes. Let cool for a few minutes and serve with mustard. ","[Chardonnay, Riesling, Pinot Grigio, Gewrztraminer]" 12107,"Beer-Battered Asparagus 3/4 cup mayonnaise 3 tablespoons capers, drained 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh tarragon 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 teaspoon lemon zest 1 clove garlic, minced 1/4 teaspoon hot sauce, such as Tabasco, optional 1 cup self-rising flour 1/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 cup beer, such as amber ale, at room temperature Vegetable oil, for frying Instructions: 1 pound slender asparagus, trimmed to 5-inch lengths, or a combination of 8 ounces asparagus and 8 ounces yellow or green zucchini, zucchini trimmed and cut on deep diagonal into 1/3-inch-thick slices, patted dry For the sauce: Whisk the mayonnaise, capers, chives, tarragon, lemon juice, mustard, zest and garlic in a small bowl. Add 1/4 teaspoon hot sauce, or more, if desired. The sauce can be prepared 1 day ahead, covered and chilled. For the asparagus: Whisk the flour, salt and pepper in a medium bowl. Whisk the beer into the flour mixture until smooth. Pour enough vegetable oil into a heavy large wide saucepan to reach a depth of 3 inches. Attach a deep-fry thermometer to the side of the saucepan. Heat the oil over medium-high heat until the temperature registers between 350 degrees F and 360 degrees F. Coat the asparagus, in batches, in beer batter, allowing any excess batter to drip back into the bowl. Drop the asparagus, in batches, into the hot oil and fry until the batter is deep golden brown and asparagus are crisp-tender, 2 to 2 1/2 minutes per batch. Adjust the heat as needed to maintain the oil temperature. Transfer the asparagus using a slotted spoon to paper towels to drain. Immediately mound the asparagus on a serving platter. Place the bowl of dipping sauce alongside and serve while the asparagus are still hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 12108,"Leg of Lamb Open-Faced Sandwich with Black Olive Saltsa: Arni Psito 1 cup Kalamata olives, pitted 1 Calabrian cl, chopped 1 clove garlic, plus 3 cloves garlic, sliced thinly 1 tablespoon capers, chopped 1 tablespoon finely chopped fresh oregano 1/2 cup olive oil, plus 1/4 cup 1 teaspoon black pepper, plus 1 teaspoon 1 (5 to 6-pound) leg of lamb 8 small sprigs rosemary 1 tablespoon dry crushed oregano 1 lemon, juiced 2 teaspoons salt 4 pitas, halved 1/2 cup goat cheese, softened 8 ounces arugula Instructions: In a food processor, grind the olives, cl, single garlic clove, capers, 1 teaspoon black pepper, fresh oregano, and 1/2 cup olive oil together. Cover and set aside. Preheat oven to 500 degrees F. Make sure the lamb leg is cleaned well and any hard fat is trimmed off. Make 8 slits in the leg and stuff them with the rosemary sprigs and remaining sliced garlic. Rub the leg with the remaining olive oil, dry oregano, lemon, salt, and pepper. Roast for about 30 minutes. Lower heat to 375 degrees. Add water to the pan if needed. Cook until the internal temperature of the lamb is 120 to 135 degrees F, about 3 1/2 hours. Remove from the pan and let rest for 10 minutes. Skim the fat from the pan juices and pour into a bowl. Use for another time, this juice can be frozen. Slice the lamb as thinly as possible. Toast the pita bread and spread the goat cheese on the inside of the pita. Pile in about 4 to 5 slices of the lamb and top with the olive spread and arugula. Serve room temperature. ","[Reds such as Cabernet Sauvignon, Syrah, Pinot Noir, Barolo]" 12109,"Steamed Vegetarian Tofu Roll with Soy-Sambal Chutney 1 cup mung bean noodles, 1 small package, soaked in hot water until soft, drained 8 each black mushrooms, rehydrated, de-stemmed and julienned 1 small bamboo shoot, julienned, fresh or in water (If canned, buy whole and soak in water overnight, then rinse well) 2 ounces black moss (hair vegetable), in and out of hot water and rinsed 1 teaspoon sesame oil 1 tablespoon cilantro, chopped 1 jalapeno, de-stemmed, minced 4 sheets tofu skin, cut in half lengthwise, each piece about 4 by 10 inches 1 cup lightly brewed jasmine tea Soy-Sambal Chutney, recipe follows 1 small red onion, minced 1 teaspoon ginger, minced 1 tablespoon sambal 1 tablespoon naturally brewed soy sauce 1 tablespoon rice vinegar Instructions: In a bowl, mix together the noodles, black mushrooms, shoots, moss, sesame oil, cilantro, and jalapenos. Lay out tofu skin lengthwise away from you. Start 2 inches up from the bottom of the tofu and spread a thin layer over the bottom half. Fold 2 inches at a time away from you. The last couple of folds will not have filling on the tofu. Repeat. Place rolls, folded side down on a plate and soak with tea. Place in hot steamer for 20 to 30 minutes until hot and soft. Pull the plate from the steamer and transfer rolls to 4 plates, 2 rolls per plate. Top with quenelle of chutney. In a small saute pan coated lightly with oil, saute the onions and ginger until soft, about 3 minutes. Add the sambal, soy, and vinegar. Set aside. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 12110,"Baby Back Ribs with Tuscan BBQ Sauce 3 racks of baby back ribs Gray salt and freshly ground black pepper 1 cup honey 1/4 cup soy sauce 1/2 cup balsamic vinegar 1 cup ketchup 1/4 cup espresso 2 tablespoons extra virgin olive oil 2 tablespoons minced garlic Instructions: Ribs: Preheat the oven to 325 degrees F. Cut each rack of ribs in half and season with salt and pepper. Stack the ribs on a foil-covered baking sheet, in two piles of 3 pieces. Bake in the oven about 2-1/2 hours, or until tender, rotating the ribs every 30 minutes. Remove the ribs from the oven and cover them with foil to keep them moist and tender. Sauce: In a bowl, whisk together the honey, soy sauce, vinegar, ketchup, and espresso. Place the olive oil and garlic in a small saute pan. Cook over low heat for about 1 minute, or until it turns a golden brown. Remove from heat. Add to the honey mixture. Place the honey mixture in a saucepan and bring to a simmer for 15 minutes to blend the flavors. To complete: Brush the BBQ sauce on both sides of the ribs, and arrange them in a single layer. Place the ribs on an outdoor grill or in a 425 degree F oven. Turn and baste the ribs as they cook. Remove when the ribs are glazed and tender, about 15 minutes. ","[Chardonnay, Zinfandel, Syrah, Malbec]" 12111,"Linguine con le Vongole 1 pound dry linguine 1/4 cup extra-virgin olive oil, plus more for serving 4 garlic cloves, slivered 1/4 teaspoon red pepper flakes 2 pounds littleneck or Manila clams, scrubbed and rinsed well 3/4 cup dry white wine, such as Pinot Grigio 1 lemon, juiced 3 tablespoons unsalted butter Sea salt and freshly ground black pepper 2 handfuls fresh flat-leaf parsley, finely chopped 2 tablespoons lightly toasted and fried bread crumbs (optional) Instructions: Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished. Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian \al dente.) Drain the pasta well. Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened. Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12112,"Ovengoldand#174; Turkey Stir Fry 1/2 lb Boar's Head Ovengold sup ? /sup Turkey Breast 2 tbsp Soy Sauce 1/4 tsp Garlic Powder 1/2 cup Boar's Head Brown Sugar & Spice Ham Glaze Cooking Sauce 1 tbsp Oil, vegetable 1 package Oriental Vegetables, Frozen Instructions: Slice turkey in strips. Blend 2 tsp. of the soy sauce and garlic powder into BH Ham Glaze Cooking Sauce and set aside. Add 1 tbsp of oil to hot wok or large frying pan, and swirl to coat. Add remaining 2 tsp of soy sauce and meat to pan. Saute over medium heat for 2 minutes. Add frozen vegetables, stir. Add cooking sauce blend and mix well. Cover and simmer over low heat for 10 minutes until vegetables are tender, stirring occasionally. Serve over boiled rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12113,"Pumpkin Maple Pecan Cheesecake 1 1/3 cups graham cracker crumbs (from approximately 12 graham crackers) 1/4 cup sugar 1/4 cup butter, melted 3 (8-ounce) packages cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 (15-ounce) can pumpkin 3 large eggs, at room temperature for 30 minutes 1/4 cup pure grade B maple syrup 1 1/2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon fine sea salt 1 cup whipping cream 3/4 cup pure grade B maple syrup 3/4 cup chopped pecans Instructions: Preheat the oven to 325 degrees F. For the cheesecake: Finely crush the graham crackers in a plastic bag with a rolling pin or use a food processor. In a large bowl, combine the graham cracker crumbs, sugar, and melted butter and firmly press into the bottom of 9-inch springform pan. In a standing mixer with a paddle attachment, mix the cream cheese until fluffy. Gradually mix in the sweetened condensed milk until smooth. With the mixer on medium, add the pumpkin, eggs, maple syrup, cinnamon, nutmeg, and salt. Mix well and pour into the springform pan. Bake until the center appears nearly set, but jiggles a little when shaken, 1 hour and 15 minutes. Cool for 1 hour. Cover and chill overnight, or for at least 4 hours. For the glaze: In a medium-sized saucepan, combine the whipping cream and pure maple syrup and bring it to a boil. Boil until slightly thickened, 15 to 20 minutes, stirring occasionally. Stir in the chopped pecans. Cover and chill until time to serve. Stir before serving. To serve: Spoon the Maple Pecan Glaze over the cheesecake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12114,"On-the-Spot Ice Cream Sodas 1 bottle chocolate syrup 1 to 2 quarts club soda Ice cream of choice Vanilla extract 1 to 2 pints heavy cream Instructions: To make a chocolate soda, pour 3 tablespoons chocolate syrup into the bottom of a tall glass or plastic cup. Add soda 2/3 up glass and stir well. Drop in a few scoops of vanilla or chocolate ice cream and serve with a straw and a long handled spoon. To make a vanilla soda, mix 2 teaspoons vanilla extract with 1/2 cup cream in the bottom of a tall glass or plastic cup. Add soda 2/3 up glass and stir well. Drop in a few scoops of vanilla ice cream and serve with a straw and spoon. For a strawberry soda, use strawberry ice cream. For the \works, pour 3 tablespoons of chocolate syrup in the bottom of a tall glass or plastic cup, add 2 teaspoons vanilla and 1/2 cup cream, then pour in soda 2/3 up glass and stir well. Drop in a few scoops of ice cream of choice and serve with a straw and spoon. ","[Chardonnay, Moscato, Riesling, Prosecco]" 12115,"Chicken Pot Pie Salad Sandwiches 2 tablespoons unsalted butter 1 small red onion, cut into 1/2-inch dice (a heaping 1/2 cup) 2 sprigs thyme Kosher salt and freshly ground black pepper 1 small carrot, peeled and cut into 1/2-inch dice (about 1/2 cup) 1/2 cup dry white wine 1/4 cup half-and-half 1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 3 cups meat)
1/2 rotisserie chicken, skin and bones discarded, meat shredded (about 3 cups meat) 1/3 cup mayonnaise 1/4 cup fresh flat-leaf parsley, roughly chopped 2 ounces sugar snap peas, cut into 1/4-inch pieces (about 1/2 cup) 1 stalk celery, cut into 1/3-inch pieces (about 1/3 cup) 6 store-bought biscuits, split Instructions: Melt the butter in a large skillet over medium heat. Add the onions, thyme, a large pinch of salt and a few grinds of pepper, and cook, stirring occasionally, 5 minutes; add the carrots, and continue to cook until the onions are softened and browned in spots, 3 to 5 minutes more. Add the wine, increase the heat to medium-high, bring the wine to a boil and cook until reduced by half, 2 to 4 minutes. Turn off the heat, stir in the half-and-half and mix in the chicken. Transfer the mixture to a large mixing bowl and refrigerate until cool, about 30 minutes.
Discard the thyme. Stir in the mayonnaise, parsley, snap peas and celery and season with salt and pepper. Divide the chicken mixture among the biscuits and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 12116,"Kale and Tomato Eggs Benedict with Berries 2 tablespoons light mayonnaise 2 teaspoons whole-grain mustard 1 teaspoon lemon juice Pinch cayenne pepper 1/4 cup white vinegar 1 tablespoon olive oil 2 ounces Canadian bacon, cut into small chunks 1 shallot, thinly sliced 8 cups petite kale or baby spinach Freshly ground black pepper 2 whole wheat English muffins, split 1 large ripe tomato, cut into 4 slices 4 large eggs 2 cups berries (such as raspberry, blueberry or blackberry) Four 6-ounce glasses reduced-fat milk Instructions: For the sauce: Combine the mayonnaise, mustard, 1 tablespoon warm water, lemon juice and cayenne pepper in a blender and process until combined. Scrape out and set aside. For the eggs: Fill a wide pot with about 3 inches of water. And the vinegar and bring to a low simmer. Meanwhile, heat the oil in a large nonstick skillet. Add the Canadian bacon and shallots and cook, stirring frequently, until golden, about 4 minutes. Add the kale, remove from the heat and stir until the kale wilts, about 2 minutes. Season with pepper. Set aside and keep warm. Toast the English muffins in a toaster oven or under a broiler until lightly golden, about 5 minutes. Top each with a tomato slice and toast until the tomato is just slightly warm, about 1 minute. Top each tomato slice with the Canadian bacon-kale mixture. Crack each egg into a separate mug or bowl, and slip them one at a time into the simmering water. Cook until the whites are at desired doneness, 3 to 5 minutes. Remove with a slotted spoon and place on each English muffin. Drizzle with the hollandaise. Serve each with 1/2 cup of berries and a glass of milk. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 12117,"Champagne Jelly Flutes Three 1/4-ounce packets unflavored powdered gelatin 1/2 cup sugar 1 bottle dry sparkling wine, such as Champagne or Prosecco, chilled 2 cups sparkling pale white grape juice, chilled 8 raspberries 1 tablespoon half-and-half Instructions: Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill. Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (don't let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes. Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place. Add the half-and-half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours. ","[Bubbly wines (Champagne, Prosecco, Cava)]" 12118,"Flaky Pie Dough 1 1/4 cups allpurpose bleached flour 1/4 teaspoon salt 1/8 teaspoon baking powder 8 tablespoons (1 stick) cold unsalted butter 2 to 3 tablespoons cold water 2 1/2 cups (about 11 ounces) allpurpose bleached flour 1/2 teaspoon salt 1/4 teaspoon baking powder 16 tablespoons (2 sticks) cold unsalted butter 4 to 6 tablespoons cold water Instructions: To mix the dough by hand, combine flour, salt and baking powder in a medium sized mixing bowl and stir well to mix. Cut butter into 1tablespoon pieces and add to dry ingredients. Toss once or twice to coat pieces of butter. Then using your hands or a pastry blender, break the butter into tiny pieces and pinch and squeeze it into the dry ingredients. Keep the mixture uniform by occasionally reaching down to the bottom of the bowl and mixing all the ingredients evenly together. Continue rubbing the butter into the dry ingredients until the mixture resembles a coarseground cornmeal and no large pieces of butter remain visible. Sprinkle the minimum amount of water over the butter and flour mixture and stir gently with a fork the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough, a tablespoon at a time for the larger quantity, until the dough holds together easily. To mix the dough in the food processor, combine flour, salt and baking powder in work bowl fitted with metal blade. Pulse 3 times at 1second intervals to mix. Cut butter into 1 tablespoon pieces and add to work bowl. Process, pulsing repeatedly at 1second intervals, until the mixture is fine and powdery, resembles a coarseground cornmeal and no large pieces of butter remain visible about 15 pulses in all. Scatter the minimum amount of water on the butter and flour mixture and pulse 5 or 6 times the dough should begin holding together. If the mixture still appears dry and crumbly, add the remaining water, 1 teaspoon at a time for the smaller quantity of dough,one tablespoon at a time for the larger quantity, until the dough holds together easily. Turn the dough out onto a lightly floured surface and form it into a disk (two equal disks for the larger amount of dough). Sandwich the disk(s) of dough between two pieces of plastic wrap and press it into a 6inch circle. Refrigerate the dough until firm, or until you are ready to use it, at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12119,"Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap 1 pound trimmed shoulder or neck fillet of lamb, chopped into 1-inch chunks 2 heaping tablespoons fresh thyme leaves 1 level tablespoon ground chili pepper 1 level tablespoon ground cumin 4 level tablespoons sumac, if you can find any, or 1 lemon, zest finely grated Sea salt and freshly ground black pepper A good handful shelled pistachio nuts A few handfuls mixed salad leaves, such as romaine, endive and arugula, washed, spun dry and shredded A few handfuls mixed salad leaves, such as romaine, endive and arugula, washed, spun dry and shredded
A small bunch fresh mint, leaves picked 1 red onion, peeled and very finely sliced 1 lemon A bunch of fresh flat-leaf parsley, leaves picked Extra-virgin olive oil 4 large flatbreads or tortilla wraps 4 heaping tablespoons plain yogurt Instructions: Place the lamb in a food processor with most of the thyme, chili, cumin and sumac (reserving a little of each for sprinkling over later), a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like ground meat. Divide the meat into 4 equal pieces and get yourself 4 skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go - this will give it a better texture when cooked. In a bowl, mix the salad leaves and mint. In another bowl, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves. Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra-virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm the flatbreads for 30 seconds on the griddle pan or under the broiler, then divide between plates and top each with some dressed salad leaves and onion. When your kebabs are cooked, slip them off their skewers onto the flatbreads - you can leave them whole or break them up as I've done here. Sprinkle with the rest of the sumac, cumin, chili and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yogurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra-virgin olive oil. \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
","[Syrah, Grenache, Tempranillo, Barbera]

Note: The wine pairing suggestions provided are based on general guidelines and may not be suitable for everyone's taste preferences. It is important to consider personal taste, the style of the meal, and the occasion when selecting a wine to pair with a particular dish." 12120,"Roast Fresh Ham with Chayote 1 fresh pork shoulder, 4 to 5 pounds 6 to 8 cloves garlic 1 small white onion 1 small bunch parsley 2 teaspoons salt 2 teaspoons ground black pepper 1/4 cup dark rum 1/2 cup light brown sugar 1/4 cup lime juice 1/4 cup olive oil 2 pounds chayote (merleton) Instructions: Preheat oven to 400 degrees. Trim the excess fat from the pork shoulder. In the bowl of a food processor combine the garlic, onion, parsley, salt, pepper, rum, sugar and lime juice. Process until finely chopped and drizzle in olive oil. Generously rub the pork with the marinade and marinate overnight of for several hours. Reserve any remaining marinade for later. Peel the chayote and slice into 1/2-inch thick pieces. Brush with any remaining marinade. Preheat a heavy roasting pan. Add several tablespoons of vegetable oil to the pan and place the roast, with the chayote into the pan. Roast for 1 1/2 hours or until the internal temperature reaches 155 degrees. Brush with any remaining marinade while the roast is cooking. Remove from the oven and rest for 20 minutes before carving. Serve with the chayote and green beans. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 12121,"Ginger Angel Food Cake 1 cup minus 1 tablespoon cake flour 1 1/2 cups confectioners' sugar, plus more for topping 1/4 teaspoon salt 11 large egg whites, at room temperature 1 1/2 teaspoons cream of tartar 1 cup granulated sugar 1 teaspoon vanilla extract 1 teaspoon finely grated lime zest 3 tablespoons finely grated peeled ginger 3 half pints raspberries 1/3 cup granulated sugar 1/2 teaspoon finely grated lime zest 1 teaspoon fresh lime juice Instructions: Make the cake: Preheat the oven to 350 degrees F. Sift the flour, confectioners' sugar and salt onto a sheet of parchment paper. Sift again, then set aside.
Beat the egg whites in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time, then increase the speed to medium high and continue beating until stiff, shiny peaks form, 12 to 15 minutes. Add the vanilla, lime zest and ginger and beat a few seconds to combine.
Sprinkle one-quarter of the flour mixture over the egg mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in 3 additions. Transfer the batter to an ungreased 10-inch tube pan. Bake until the cake feels springy and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pan onto a funnel or the neck of a bottle and cool completely. Loosen the edges with a small knife, tap the sides of the pan against the counter and unmold.
Make the sauce: Puree 2 half pints raspberries in a blender with 2 tablespoons water, the granulated sugar, lime zest and lime juice. Strain to remove the seeds. Top the cake with confectioners' sugar, the sauce and the remaining raspberries.
SERVES: 8 (Dessert); Calories: 325; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 7 grams; Total carbohydrates: 75 grams; Sugar: 57 grams Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 150 milligrams ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12122,"Sunny's Spicy Seattle Hoagie 8 ounces whipped cream cheese 1 tablespoon adobo sauce from canned chipotle peppers in adobo
1 sweet onion, halved and cut into slices (the size and shape of the fortune in a fortune cookie) Olive oil, for drizzling Kosher salt and freshly ground black pepper
4 Polish sausages in casing (kielbasa), split lengthwise 4 hoagie buns, split Yellow mustard, for topping Instructions: In a medium bowl, fold the cream cheese and adobo sauce together until the mixture is a uniform color. Transfer to a resealable plastic bag and refrigerate until ready to use. Heat a grill pan to medium-high heat. Add the onions, drizzling with olive oil and seasoning with salt and a few grinds of black pepper. Cook, tossing, until the slices are tender and golden on the edges, 15 to 20 minutes. Add the sausages to the grill split-side down and grill, flipping once, until cooked through and charred, 8 to 10 minutes. To assemble the hoagies, add a split sausage to the bottom piece of each bun. Remove the cream cheese mixture from the refrigerator and cut a hole in the corner of the bag. Press the bag to squeeze equal amounts of the mixture down the center of each sausage. Top with the grilled onions, a squirt of mustard and the bun tops. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 12123,"Wedge Salad Burgers 2 slices bacon 1 head iceberg lettuce (2 to 2 1/2 pounds) 10 ounces 85-percent lean ground beef Kosher salt and freshly ground black pepper
2 tablespoons chunky blue cheese dressing 2 tablespoons diced red onion Instructions: Cook the bacon in a medium cast-iron skillet over medium heat, flipping about halfway through, until crisp and the fat has rendered, about 8 minutes; transfer to a paper towel-lined plate. Pour off and reserve the bacon drippings, leaving enough in the skillet to coat it nicely. Slice 4 rounded chunks of lettuce (4 to 5 inches across) from the top and 3 sides of the head to make \bun\ halves; set on a platter.
Shape the ground beef into 2 burgers, each about 4 inches wide and 3/4-inch thick, and sprinkle both sides with salt and pepper. Put the bacon skillet over high heat, add the burgers and cook for 3 minutes; flip and cook for 3 minutes more for medium-rare. Lay 1 lettuce \bun\ half cut-side up on each of 2 plates and top with a burger. Spoon 1 tablespoon of the dressing over each burger and top with 1 tablespoon of the onion. Crumble 1 piece of bacon over each burger and top with the remaining lettuce \bun\ tops. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12124,"Grilled Eggplant and Fresh Mozzarella Salad 2 medium globe eggplants Kosher salt and freshly cracked black pepper Olive oil, for drizzling 3 tablespoons red wine vinegar 1 tablespoon Dijon mustard 1 teaspoon honey 2 cups arugula 2 cups fresh mozzarella large dice (you can tear instead of dice) 1 small red onion, thinly sliced Instructions: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Peel the eggplants and slice into 1/2-inch-thick rings. Sprinkle with salt and pepper and drizzle with olive oil on both sides. Place on the direct-heat side of the grill and char, cooking until softened, about 2 minutes per side. Remove to a cutting board and cut each slice into quarters. In a small bowl, whisk together the red wine vinegar, Dijon and honey. Drizzle in 1/2 cup of olive oil and season with salt and pepper. In a large bowl, combine the arugula, mozzarella, onion and eggplant. Dress with the vinaigrette and serve! ","[Barolo, Chianti, Tempranillo, Garnacha]" 12125,"Buttermilk Biscuit 1 cup buttermilk Buttermilk Biscuit Variations, recipes follow 3 cups flour 3 tablespoons sugar 4 teaspoons baking powder 1 1/2 teaspoons salt 1 teaspoon baking soda 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into small pieces or grated
Instructions: Preheat the oven to 450 degrees F. Grease a baking sheet with butter or line with parchment paper. Combine the flour, baking powder, baking soda and salt in a large bowl. Combine until the ingredients are incorporated. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and gently mix until the mixture just begins to come together. Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Cut into 2-inch squares or use a 2-inch round cutter to cut out biscuits. Press together the scraps of dough, and repeat the process. Place the biscuits on the prepared baking sheet. Brush the tops with cream and sprinkle with the black pepper. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Brush the tops with the melted butter. Cool on a baking rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12126,"Warm Scallop BLT Salad 4 slices thick-cut bacon 10 large dry untreated sea scallops (treated or frozen ones may also be used) 1 1/4 to 1 1/2 cups balsamic vinegar, mixed with 1 heaping tablespoon brown sugar 1 head Bibb or Boston lettuce, rinsed and spun dry 4 vine-ripened tomatoes, thinly sliced 1 baguette, cut into slices and toasted Salt and freshly ground black pepper, plus crushed black pepper Instructions: In a skillet, cook the bacon until crisp and transfer to paper towels to drain. Reserve rendered bacon fat. Once cooled, finely chop the bacon. Heat a nonstick frying pan and add 2 tablespoons rendered bacon fat. Sprinkle the scallops with salt and pepper and sear on a high heat for 90 seconds per side in the bacon fat. Do not crowd the pan. Do 5 at a time if your pan cannot hold all 10 scallops. Remove scallops from pan. Deglaze the pan with balsamic vinegar and brown sugar mixture and turn heat down to low. Simmer for about 8 minutes or until you have between 1/2 and 3/4 cups of reduction. In a large shallow salad bowl, add loosely torn butter lettuce and top with tomatoes. Place the toasted baguette pieces around the edge of the salad bowl. Place warm seared scallops on top of salad, followed by the finely chopped cooked bacon. Drizzle salad with reduced bacon balsamic glaze. Finish with crushed black pepper. Serve with a nice, dry Sauvignon Blanc. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 12127,"Hummus 4 cups large dried Lebanese garbanzo beans 1/2 cup fresh lemon juice 1 teaspoon minced garlic 4 cups sesame tahini, or more as needed 1 teaspoon salt Garnish: olive oil, paprika and sumac Serving suggestions: pita bread or carrots Instructions: In a bowl, soak the dried beans in 6 cups water overnight. Discard water and rinse the beans in fresh water. Add beans to a stockpot with 6 more cups water. On high heat, bring water to a boil and cook, turning down the heat to medium when foam appears at the top, about 30 minutes. Cover pot and cook until beans are soft, an additional 15 minutes. Drain and cool beans overnight in the fridge. Add beans to a food processer with a handful of ice, the lemon juice, garlic, sesame tahini and salt. Grind in food processor until it has a pudding-type consistency. Garnish with olive oil, paprika and sumac. Can be served with pita bread or carrots. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12128,"The Office Burger 6 slices bacon, chopped 2 tablespoons unsalted butter 3 onions, thinly sliced 3 cloves garlic, minced 2 tablespoons balsamic vinegar Kosher salt and freshly ground pepper Vegetable oil, for the grill 2 pounds ground beef chuck Kosher salt and freshly ground pepper 4 mini baguettes or other rolls, split 4 ounces gruyere cheese, shredded 4 ounces Maytag blue cheese, crumbled 2 cups baby arugula Instructions: Make the compote: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 4 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet. Reduce the heat to low and add the butter to the skillet; swirl to melt. Add the onions; cover and cook, stirring occasionally, until golden, about 15 minutes. Uncover and add the garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 5 minutes. Add the vinegar and cook, stirring, until the onions are glazed, about 1 more minute. Stir in the reserved bacon and season with salt and pepper; set aside. Grill the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into four 1-inch-thick oblong patties and season with salt and pepper. Grill 4 to 5 minutes per side for medium. Meanwhile, toast the baguettes. Serve the burgers on the baguettes; top with the gruyere, blue cheese, onion-bacon compote and arugula. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 12129,"German-Style Sweet and Sour Red Cabbage Soup 1 tablespoon extra-virgin olive oil 6 slices good quality smoky bacon, chopped or very thinly sliced across 1 large onion, finely chopped 1 large carrot, peeled and finely chopped 1 1/2 teaspoons caraway or cumin seed 1 Braeburn, Northern Spy apple or other firm slightly tart variety, finely chopped 1 small red cabbage, quartered, cored and very thinly sliced (about 1 1/2 pounds) Freshly ground black pepper Freshly grated nutmeg 5 to 6 juniper berries 3 to 4 whole cloves 2 fresh bay leaves Curl orange rind 1 small cinnamon stick 1/4 cup cider vinegar or wine vinegar 2 rounded tablespoons dark brown sugar 6 cups chicken stock Kosher salt Special equipment: Kitchen twine Instructions: Serve with grilled Swiss or extra-sharp white Cheddar cheese on pumpernickel or whole grain bread.; Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil, and bacon. Brown and crisp bacon and remove to a plate, draining off some fat if you have more than enough to lightly coat the bottom of the pot. Add the onions, carrots, caraway, and apples, and stir a few minutes. Then wilt in the cabbage and season with black pepper and some freshly grated nutmeg. Cover with the lid slightly ajar and wilt cabbage while you prepare the sachet. Fill the cheesecloth with the juniper berries, cloves, bay leaves, orange rind, and cinnamon, and use kitchen twine to tie it to the side of the pot. Drop it into the pot and stir into the cabbage. Add the vinegar, keeping your head back from the hot pot, brown sugar, stock, and water, and bring the soup to a boil. Reduce heat and simmer 1 to 1 1/2 hours, until cabbage is very tender and soup has thickened. Stir the bacon bits back in, then adjust the salt to your taste. Cool and store for a make-ahead meal, or serve with grilled cheese sandwiches. ","[Riesling, Gewrztraminer, Pinot Gris, Sparkling wine]

" 12130,"Chicken a la King 3 ribs celery, thinly sliced on bias 1 large onion, finely chopped 2 carrots, thinly sliced on bias 1 fresh bay leaf Salt and pepper 1/2 red bell pepper, thinly sliced into strips 3 tablespoons butter 3 heaping tablespoons all-purpose flour 1/2 cup white wine 2 1/2 cups chicken stock 1/2 cup heavy cream 4 boneless, skinless chicken breasts, cut into bite-size pieces 1/2 pound thin asparagus, cut into 1-inch pieces on a long angle 1 cup frozen peas 2 tablespoons fresh tarragon, chopped 2 packages (4 to 6 each) puff-pastry shells 1 can fried thin Chinese noodles (or leftovers from your last Chinese takeout) 2 tablespoons chives, finely chopped Instructions: Place a large, deep-sided skillet over medium-high heat with EVOO, 2 turns of the pan. Add the celery, onions, carrots and bay leaf and season with a little salt and pepper. Cook, stirring frequently, for about 7 to 8 minutes. Add the red bell pepper and continue to cook for an additional 2 to 3 minutes. Scoot the veggies over to the sides and add the butter to the center of the skillet. Once the butter has melted, add the flour and cook for about 1 minute. Whisk in the white wine, chicken stock and cream. Bring the liquids up to a simmer, then add the chicken pieces. Bring back up to a simmer and add the asparagus. Simmer the mixture until the chicken is cooked through and the asparagus is tender, about 10 to 12 minutes more. Cool and store for a make-ahead meal. Reheat over medium heat. To serve: Add the peas and tarragon to the a la King mixture and stir to combine. Adjust seasoning. Preheat the oven according to package directions for the puff-pastry shells. Arrange the shells on a nonstick baking sheet, then place in oven. Bake until golden, remove from oven and let cool. Serve mixture filling and spilling over the pastry cups, 2 per person. Garnish each dish with noodles and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12131,"Roasted Rack of Lamb with Rosemary Jus 2 racks domestic lamb, chine removed Salt and freshly ground black pepper 1 tablespoon shallot, minced 1 teaspoon garlic, minced 2 cups Merlot 2 cups demi-glace Arrowroot 2 tablespoons chopped rosemary Roasted Garlic Bread Pudding, recipe follows Sauteed wild mushrooms
Seasonal green vegetable 2 tablespoons olive oil 1 cup chopped onion 1/2 cup chopped celery 1/2 carrot, finely chopped 1/2 red bell pepper, chopped 1/2 scallion, chopped 1 tablespoon minced garlic 1 tablespoon rosemary, finely chopped 8 whole eggs 3 eggs, separated 1 quart heavy cream 2 heads Roasted Garlic, recipe follows 3 cups sourdough bread, crust removed, cut into 1-inch cubes, and air-dried overnight 2 heads garlic 1 cup milk Salt and freshly ground black pepper 3/4 cup olive oil Instructions: Remove the fat cap from the lamb racks, leaving a thin layer of fat on top of the meat, and clean the fat and skin from the bones and wrap the bones in aluminum foil. Cut the racks in half (leaving you with four 4-bone servings). Heat a large skillet over high heat, season the racks with salt and pepper and sear fat side down in the hot skillet until well browned. Turn the racks, fat side up and place in a 350 degree F oven for about 30 minutes. You can use a probe thermometer to check the temperature. (At Siro's we roast the racks in a 325 degrees F convection, 20 to 25 minutes to get to medium). When the racks are at the desired temperature, remove from the oven and let rest for 5 minutes. While the lamb is roasting, heat a saucepan over medium-high heat and saute the shallots and garlic until soft. Add the Merlot, turn the heat down to medium, and reduce by half. Heat the demi-glace in another saucepan and let simmer slowly for twenty minutes. Stir in the reduced Merlot mixture a little at a time into the simmering demi-glace until you can just begin to taste the wine in the sauce. At this time we combine a little arrow root with cold water and stir it into the sauce to give the sauce a little bit of a shine and some thickening. Season with salt and pepper. To serve, ladle the sauce onto 4 warm plates, cut the lamb in half and serve with Roasted Garlic Bread Pudding, sauteed wild mushrooms, and a seasonal green vegetable. Set a skillet over medium heat and add 2 tablespoons oil. When hot add the onion, celery, carrot, bell pepper, scallion, and minced garlic. Cook until the vegetables begin to soften, mince the rosemary and briefly rub in your hand before adding to the vegetables. Cook for 2 more minutes, season with salt and pepper and let cool. Combine the whole eggs with the egg yolks and beat well. Stir in the heavy cream and the roasted garlic puree until well blended. Combine the cream mixture with the vegetables and the dried bread cubes and mix well. Allow the mixture to stand overnight, covered in the refrigerator. Beat the egg whites until stiff and fold into the bread pudding one third at a time and mound in a greased large muffin tin (you should get 4 to 6). Bake in a 350 degree F oven 45 to 60 minutes until golden brown. To roast garlic, cut the tops off the garlic heads and simmer in 1 cup of milk for 10 minutes. Drain, season with salt and pepper, and combine garlic with 3/4 cup oil. Place in a tightly covered pan and roast for 2 hours in a 275 degree F oven. Uncover and let cool. Strain the oil to remove unwanted garlic skin. Squeeze the garlic from the heads and place in a small blender and puree, adding the strained oil in a slow, steady stream to emulsify the oil into the puree. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 12132,"Pear and Almond Tartlet Tartin 3 tablespoons unsalted butter 4 Bosch pears, peeled, cored and sliced 1/4-inch thick on a mandoline slicer 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon 2 tablespoons poire williams (pear liqueur) 1 cup almond meal (finely ground almonds) 1 cup all-purpose flour, plus more for dusting 1/3 cup cold unsalted butter, diced 1/4 cup sugar 1 large egg 7 ounces almond paste Instructions: For the pear filling: Heat the butter in a pan over medium-high heat. Lay the pears around the pan and sprinkle the sugar and cinnamon on top. Move the pears in the sweet butter sauce and cook until caramelized, tossing them around once halfway through, 10 to 12 minutes. Add the pear liqueur and torch with a lighter, or if using a gas stove, slightly dip the pan away from you towards the flame and flambe the pears, shaking the flame around. Set aside to cool slightly. For the crust: Preheat the oven to 350 degrees F. Lightly flour a clean workspace. Combine the almond meal, flour, butter and sugar in a food processor and pulse until the butter is well incorporated. Add the egg and pulse until the dough forms into a ball. Transfer the dough to the floured work surface and knead, and then wrap in plastic and refrigerate for 30 minutes. Cut the dough into 4 equal parts. Roll out each piece on a floured surface to a circle, about 9-inch wide, 1/8-inch thick. Set aside and do the same for the almond paste. Place each almond paste circles on top of a dough circle. Cut 4 circles, using the tarlet pan, that are slightly larger than the pan. For assembly: Mold the dough/paste circles into the tartlet pans, pinching the sides into the ridges. Layer the pears into the pans in a circular motion. Drizzle the sauce on top and bake for 30 minutes. Cool in the tartlet pans for about 5 minutes, and then push the tartlets out of the pan and cool on a cooling rack for up to 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 12133,"Malibu and Pineapple 1 1/4 ounces coconut rum (recommended: Malibu Rum) Ice Pineapple juice, to fill Instructions: Pour coconut rum into a 10-ounce rocks glass over ice. Add pineapple juice to fill. Stir and serve with a short straw. ","[Coconut Rum, Pineapple Juice]" 12134,"Chocolate Covered Dried Cherries 2 cups dried cherries 16 ounces bittersweet chocolate, tempered Instructions: Place the dried cherries in a coating pan attached to a stand mixer. Spin at low speed. Using a ladle, add the chocolate to the spinning cherries. Add one ladleful at a time until the cherries are coated to the desired thickness. (Use a 50/50 ratio (50 percent chocolate, 50 percent weight of the cherries.) If a thicker coat is desired, use more chocolate and vice versa. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Noir, Barolo, Chianti, Rioja]" 12135,"Shandies Two Ways: Ginger and Grapefruit 6 ounces light wheat beer 6 ounces grapefruit soda
1 lime 6 ounces light wheat beer 4 ounces ginger beer
1 lemon Instructions: For the grapefruit shandy: Add the beer and grapefruit soda to a pint glass. Squeeze in the juice of 1/2 the lime, and float a lime wheel on top. For the ginger shandy: Add the beer and ginger beer to a pint glass. Squeeze in the juice of 1/3 the lemon, and float a lemon wheel on top. ","[Hefeweizen, Ginger Ale, Pinot Grigio]" 12136,"Grilled Corn on the Cob with BBQ Butter 2 tablespoons canola oil 1/2 small red onion, chopped 2 cloves garlic, chopped 1 tablespoon ancho cl powder 2 teaspoons Spanish paprika 1 teaspoon toasted cumin seeds 1/2 teaspoon cayenne powder 1/2 cup water 1 1/2 sticks unsalted butter, slightly softened 1 teaspoon Worcestershire sauce Salt and freshly ground black pepper Perfectly Grilled Corn, recipe follows 8 ears corn Kosher salt Instructions: Heat the oil in a medium saute pan over high heat until almost smoking. Add the onion and cook until soft, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the ancho powder, paprika, cumin and cayenne and cook for 1 minute. Add 1/2 cup of water and cook until the mixture becomes thickened and the water reduces. Let cool slightly. Place the butter in a food processor, add the spice mixture and Worcestershire sauce and process until smooth. Season with salt and pepper, scrape the mixture into a small bowl, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Bring to room temperature before serving and spread the butter over the corn while hot. Heat the grill to medium. Pull the outer husks down the ear to the base. Strip away the silk from each ear of corn by hand. Fold husks back into place and tie the ends together with kitchen string. Place the ears of corn in a large bowl of cold water with 1 tablespoon of salt for 10 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes, turning every 5 minutes, or until kernels are tender when pierced with a paring knife. Remove the husks and eat on the cob or remove the kernels. How to remove corn kernels from cob: To remove kernels from cobs of either raw or cooked corn, stand cob upright on its stem end in a large pan, holding tip with fingers. Cut down the sides of cob with sharp paring knife, releasing kernels without cutting into cob. Run dull edge of knife down the cob to release any remaining corn and liquid. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12137,"Collard Green and Artichoke Dip 4 tablespoons butter 2 cloves garlic, chopped 1 shallot, chopped 1/4 cup all-purpose flour 1 pint heavy whipping cream 2/3 cup freshly grated Parmesan 1/2 cup shredded Cheddar 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 lemon, juiced Dash hot sauce Dash Worcestershire sauce 2 (10-ounce) boxes collard greens, thawed and drained 1 (14-ounce) jar artichoke hearts, drained and coarsely chopped Instructions: Preheat oven to 425 degrees F. Melt butter in a 2-quart saucepan over medium heat. Add garlic and shallots and saute until tender, about 3 minutes. Stir in the flour and cook for 1 minute until it reaches a golden blonde color. Slowly whisk in the cream and turn up heat until it thickens. Add the Parmesan and Cheddar. Stir until the cheese has melted. Add salt, pepper, lemon juice, hot sauce and Worcestershire. Fold in the collard greens and artichoke hearts. Add mixture to a casserole dish. Bake for 15 minutes until golden brown. Serve this dip with baked pita chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 12138,"Red Wine and Pomegranate Hanger Steak with Cipollini Onions 2 tablespoons honey 2 tablespoons molasses Kosher salt and freshly ground black pepper 2 tablespoons sugar 2 cups pomegranate juice 1 cup Merlot wine 1 teaspoon whole black peppercorns 2 tablespoons vegetable oil 1 (1 pound, 6-ounce) hanger steak 8 to 10 cipollini onions, peeled and ends trimmed 3 cloves garlic, smashed Instructions: In a liquid measuring cup whisk in order, starting with the honey, molasses, 1 teaspoon salt, sugar, pomegranate juice, and wine. Cook's Note: Starting with the sticky ingredients then adding the liquid makes it easier to blend. Pour half of the mixture into a large resealable plastic bag. Add to the bag the peppercorns, vegetable oil, and steak. Seal and massage the steak a bit before letting it rest at room temperature for 1 hour. If you need more time than that, refrigerate it, but make sure to bring it to room temperature before you grill it. Pour the rest of the marinade, onions, and garlic into a small saucepot over medium-high heat. Bring to a boil then cover and lower to a simmer until the liquid reduces and thickens, about 15 to 20 minutes. Set aside. Heat the grill or grill pan to medium-high heat. Remove the steak from the plastic bag and gently pat dry. Discard the marinade from the plastic bag. Season the steak on both sides with a sprinkle of salt. Place on the grill, it's totally okay if a few peppercorns from the marinade hang on for dear life and go for a ride on the grill with the steak. Cook until the steak easily releases from the grill, about 5 minutes. Flip and cook the second side for 5 minutes more for medium rare, which is best for this cut. Remove from the grill to a plate, cover with aluminum foil and let the steak rest 10 minutes, allowing the juices to redistribute before you slice it. Make notice of the direction the muscles in the steak are traveling and make sure to cut across or perpendicular to that direction to achieve the most tender results. Place the slices of steak in a serving dish and pour the glaze and onions over the top. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 12139,"Braised Sweet and Sour Spareribs 2 pounds lean pork spareribs, cut into single ribs 3 tablespoons sugar 2 tablespoons thin soy sauce 1 tablespoon black soy sauce 1 tablespoon Chinese red rice vinegar 1 tablespoon ketchup 1 tablespoon Shao Hsing rice cooking wine 1/2 cup cold water Instructions: Trim excess fat from the spareribs. Rinse in cold water and pat dry with paper towels until almost dry to the touch. Place spareribs in a 3 quart saucepan. Sprinkle them with sugar and toss to combine. Marinate 30 minutes. Pour off excess liquid. To the same pan, add thin and black soy sauce, vinegar, ketchup, rice wine, and 1/2 cup cold water, and stir to combine. Bring to a boil over high heat. Covered. Reduce to medium-low and simmer, stirring occasionally to make sure the sauce does not dry up (add a little water if necessary), for 1 hour, or until the spareribs are tender when pierced with a knife and the sauce is thick enough to lightly coat a spoon. Transfer to a plate and skim excess fat from sauce. Pour sauce over the spareribs. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 12140,"Gazpacho 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped Tomato juice 1 cup cucumber, peeled, seeded and chopped 1/2 cup chopped red bell pepper 1/2 cup chopped red onion 1 small jalapeno, seeded and minced 1 medium garlic clove, minced 1/4 cup extra-virgin olive oil 1 lime, juiced 2 teaspoons balsamic vinegar 2 teaspoons Worcestershire sauce 1/2 teaspoon toasted, ground cumin 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons fresh basil leaves, chiffonade Instructions: Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil. Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup. Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine. Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 12141,"Penne with Butternut Squash and Goat Cheese Vegetable oil cooking spray 1 (2-pound) butternut or kabocha squash, peeled, seeded and cut into 3/4-inch cubes 1 onion, diced into 1/2-inch pieces Olive oil, for drizzling Kosher salt and freshly ground black pepper 1 pound penne pasta 1 cup (8 ounces) goat cheese, crumbled 1 cup coarsely chopped walnuts, toasted (see Cook's Note) 1 packed cup chopped fresh basil leaves 1/3 cup finely grated Parmesan Instructions: Put an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F.
Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside.
Mix the squash and onion together and arrange in a single layer on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly.
While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 12142,"Real Maraschino Cherries 1 cup maraschino liqueur 1 pint sour cherries, stemmed and pitted (in a pinch, you can buy a jar of sour cherries in light syrup, and drain the syrup) Instructions: Bring the liqueur to a simmer, and then turn off the heat. Add the cherries, stir, let cool, and then pour into jars. Refrigerate. Cherries will be tasty for months. ","[Prosecco, Moscato, Vinho Verde]" 12143,"Halibut Poached in Olive Oil with Broccoli Rabe Pesto 8 ounces broccoli rabe (about 1/2 a bunch) 2 cloves garlic 1 cup toasted walnuts 1 tablespoon honey 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup extra-virgin olive oil 1/4 cup grated Parmesan 4 cups olive oil 2 cups vegetable oil 4 (6-ounce) pieces halibut Salt and freshly ground black pepper Instructions: Bring a small pot of salted water to a boil over high heat. Add the broccoli rabe and cook until tender, about 5 minutes. Transfer the cooked broccoli rabe to an ice bath and let cool, about 3 minutes. Shake off the excess water and transfer to a food processor. Add the garlic, walnuts, honey, salt, and pepper process until smooth. With the machine running gradually pour in the extra-virgin olive oil. Transfer the pesto to a small bowl and stir in the Parmesan. Cover and set aside.; In a medium, heavy skillet, heat the olive oil and vegetable oil over medium-low heat. Using a deep-fry thermometer, heat the oil to 200 degrees F. Reduce the heat to low to sustain the 200 degree F temperature. Season the fish with salt and pepper. Gently place the fish in the oil making sure it is submerged beneath the surface. Poach the fish until just cooked through, about 6 to 7 minutes.; Place about 1/2 cup of Broccoli Rabe Pesto on a serving plate and gently smooth out to make a bed for the fish. Using a slotted fish spatula gently transfer the cooked fish from the poaching oil to the serving plate, placing the fish on top of the bed of pesto. Serve immediately.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12144,"Grilled Salt and Pepper Shrimp with Tomato Horseradish Sauce with Lime Juice 1 pound U-12 shrimp, shelled and deveined Salt and pepper Lemon wedges, for serving
Tomato Horseradish Sauce with Lime Juice, recipe follows 8 cups cherry tomatoes, halved 1/4 cup olive oil
1 tablespoon fresh oregano leaves, chopped
2 cloves garlic, minced
1 tablespoon grated fresh horseradish Juice of 1 lime
Salt and pepper Instructions: Preheat the grill to medium-high heat. Thread the shrimp onto skewers. Sprinkle the shrimp generously with salt and pepper. Cook the shrimp on the grill for 2 minutes, flip, and then cook until pink, an additional minute. Serve with lemon wedges and the Tomato Horseradish Sauce with Lime Juice. Preheat the oven to 400 degrees F. Place the cherry tomatoes in a 13-by-9-inch baking dish. Toss the tomatoes in the olive oil, oregano and garlic. Season heavily with salt and pepper. Roast until the tomatoes are fully cooked, about 40 minutes. Once the tomatoes are cooked, place them in a blender and process until smooth. Stir in the horseradish and lime juice. Check for seasoning and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12145,"Praline-Chocolate Snack Mix 1 cup pecans, roughly chopped 2 cups Chex (or other cereal squares) 1 cup Cheerios (or other toasted oat cereal) 1 cup Cocoa Puffs (or other chocolate puffed cereal) 1 cup pretzel sticks 2 tablespoons popcorn kernels 1 tablespoon vegetable oil 1 stick unsalted butter, cut into pieces 3 tablespoons molasses 3 tablespoons light corn syrup 2 tablespoons heavy cream Kosher salt 1 teaspoon pure vanilla extract 1/4 cup confectioners' sugar Instructions: Preheat the oven to 325 degrees F and line a baking sheet with parchment paper. Lightly toast the pecans in a large saucepan over medium heat, about 5 minutes; transfer to a large bowl. Add the cereals and pretzels to the bowl and set aside. Wipe out the saucepan. Add 3 popcorn kernels and the vegetable oil and heat over medium heat until 1 kernel pops; add the remaining kernels, cover and cook, shaking the pan occasionally, until the popping subsides. Remove from the heat and add to the cereal mixture; toss to combine. Combine the butter, molasses, corn syrup, heavy cream and a pinch of salt in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Cook, stirring, until the mixture is thick and pulls away from the side of the pan, about 5 minutes. Remove from the heat. Once the mixture stops bubbling, stir in the vanilla. Pour over the cereal-popcorn mixture, season with salt and toss with a rubber spatula to coat. Spread the snack mix on the prepared baking sheet. Bake until the popcorn is crisp, about 15 minutes (the praline sauce will still be soft). Remove from the oven and use a flat metal spatula to flip the mix in large sections. Let cool completely. (The snack mix will harden as it cools.) Sprinkle with the confectioners' sugar and gently toss to coat. Store in an airtight container for up to 5 days. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 12146,"Risotto Croquettes: Arancini Di Riso 4 cups vegetable broth 2 tablespoons butter 1/2 white onion, finely chopped 2 stalks celery, finely chopped 1 cup arborio rice Kosher salt and freshly ground black pepper 1/2 cup white wine 1/2 cup, plus 1/3 cup finely grated Parmesan cheese 3 eggs Handful fresh flat-leaf parsley, leaves picked and finely chopped 1/2 cup finely chopped ham 1/2 cup chopped fresh mozzarella cheese 1 cup all-purpose flour Bread crumbs Vegetable oil, for frying Bring your vegetable broth to a simmer.
Instructions: Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight. Separate 1 egg and reserve the yolk.
In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.
Whisk two eggs in a medium bowl.
Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl.
Roll, roll, roll your risotto into balls.
One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.
Heat up about 1 1/2 cups vegetable oil in a high-sided skillet.
When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!
The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.
Remove the risotto balls to paper towel-lined plates. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 12147,"Curried Chicken Quinoa 1/4 cup diced red onion 1/2 cup diced carrot 1/2 cup diced celery 1 teaspoon olive oil 1/2 cup cooked chicken, roughly chopped 1/2 cup cooked quinoa 1/2 teaspoon curry powder 1/4 teaspoon ground turmeric Salt Chopped fresh cilantro, optional Instructions: In a large mug or small bowl, combine the onion, carrot, celery and oil. Microwave until the vegetables are tender, 1 to 2 minutes. Add the chicken, quinoa, curry powder, turmeric and salt to taste and microwave until heated through, 1 to 2 minutes more. Sprinkle with cilantro if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 12148,"Beet Salad 1 red beet 1 yellow beet Splash sherry vinegar Splash extra-virgin olive oil 1 teaspoon chopped shallots 1 teaspoon chopped parsley leaves Salt and freshly ground black pepper 1-ounce crumbled goat cheese
1/8th Granny Smith apple, julienned 15 to 20 toasted pine nuts Instructions: Preheat the oven to 325 degrees F. Peel the beets and add them to a small pan with a little water. Cover the pan with a lid and roast until tender, about 1 hour. Remove the beets from the oven and when cool enough to handle, cut them into small wedges. Put them into a bowl and add a splash of sherry vinegar and a splash of extra-virgin olive oil. Stir in the chopped shallots and chopped parsley. Season with salt and pepper, to taste. Arrange the beets on a plate and top with crumbled goat cheese, apple, and pine nuts.
","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 12149,"Martini Thyme 3 ounces gin 3/4-ounce Chartreuse Thyme sprig Instructions: Add gin and Chartreuse to cocktail shaker, stir, strain into martini glass. Garnish with thyme sprig.; ","[Gin, Chartreuse]" 12150,"Cilantro-Lime Rice 1/2 cup rice 5 sprigs fresh cilantro 1 cup chicken broth Juice of 1 lime Instructions: In a small saucepan, bring the rice, cilantro, broth, rice, and lime juice to a boil over high heat. Reduce the heat to a simmer, cover and cook for 20 minutes, or until the rice is tender. Remove the cilantro sprigs and serve.; ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 12151,"Hot Charred Watermelon Wedges 1 tablespoon chili powder 1 tablespoon kosher salt 1 tablespoon sugar 1/4 teaspoon cayenne pepper 1 small seedless watermelon, cut into 1/4-inch wedges Instructions: Mix the chili powder, salt, sugar and cayenne in a wide-bottomed bowl or plate. Heat a cast-iron pan over high heat. Once the pan is very hot, working in batches, coat each side of the watermelon wedges with the spice mixture and place flat in the pan until charred, 1 to 2 minutes. Flip and char the other side of each wedge, 1 to 2 minutes more. ","[Rioja, Tempranillo, Garnacha]" 12152,"Grilled Chili-Rubbed Rib-eyes with Herb Cheese and Asparagus Bundles 4 tablespoons cream cheese, softened 2 tablespoons minced shallots 1 teaspoon fresh lemon juice 2 teaspoons minced fresh chives 2 teaspoons minced fresh basil 1 1/2 tablespoons ancho chili powder 1 tablespoon paprika 1 teaspoon garlic salt 1/2 teaspoon ground red pepper 2 tablespoons olive oil Four 12-ounce rib-eye steaks (1 to 1 1/2 inches thick) 1 tablespoon salt 4 1/2 quarts water 20 fresh asparagus spears (about 1/2 pound) 4 slices prosciutto Garnishes: fresh basil sprigs, lemon wedges Instructions: Stir together first 5 ingredients in a small bowl until blended. Shape into a 4-inch log; wrap in plastic wrap, and chill until firm. Combine chili powder and next 3 ingredients in a small bowl. Stir in olive oil to form a paste. Rub chili mixture on both sides of steaks. Combine salt and 4 1/2 quarts water in a large Dutch oven. Bring water to a boil; add asparagus. Cook 2 minutes or until crisp-tender; drain. Plunge asparagus into ice water to stop the cooking process; drain. Gather 5 asparagus spears into a bundle; wrap with 1 slice of prosciutto. Repeat procedure with remaining asparagus and prosciutto. Set aside. Preheat a gas grill according to manufacturer's instructions. Place steaks on grill rack over direct high heat; grill, covered with grill lid, 10 minutes, turning once. Turn off burners that are directly below steaks. Reduce heat to medium; grill, covered with grill lid, 6 to 8 minutes or until done. Remove steaks to serving plates; top each steak immediately with 1 tablespoon of herb cheese log. Serve asparagus bundles with steaks. Garnish, if desired. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 12153,"Pan Roasted Salmon with Couscous and Chili Vinaigrette 4 1/2inch thick salmon steaks, skin on, 5 to 6 ounces each Salt and freshly ground black pepper to taste 2 tablespoons olive oil 2 large shallots, peeled and finely chopped (about 1/4 cup) 3 tablespoons tiny nonpareil capers, coarsely chopped 1/4 cup pitted and chopped Nicoise or Kalamata olives Juice of 1 lime (about 2 tablespoons) 1/4 cup dry white wine 1 recipe Roasted Tomato Couscous (recipe follows) 4 teaspoons Chili Vinaigrette (recipe follows) 4 beefsteak tomatoes, halved and seeded 3 tablespoons olive oil 1 cup \quick\ couscous, steamed according to package directions 2 tablespoons chopped or julienne basil Salt and freshly ground pepper to taste 2 tablespoons sherry vinegar 1 tablespoon honey 1 small jalapeno pepper, seeded and finely diced 1/4 teaspoon ground cumin 1/4 cup finely chopped scallions Salt and pepper 4 tablespoons olive oil 1/4 cup white wine vinegar 1 tablespoon mustard 1/2 cup olive oil 1 tablespoon ancho chili paste 1 teaspoon ground cumin Instructions: Season the salmon steaks with salt and pepper. Heat the olive oil in a saute pan or skillet over medium heat for 1 minute. Add the salmon steaks, and cook 3 to 4 minutes, until the flesh is nicely browned and crispy. Turn the salmon steaks over, and another 3 to 4 minutes. Add the shallots to the pan and cook together with the salmon for another minute. Add the capers, olives, lime juice, and white wine. Cover the pan, lower the heat, and cook for 3 minutes. Remove from the heat and serve immediately on a bed of Couscous with Roasted Tomato. Drizzle 1 teaspoon of Chili Vinaigrette over each salmon steak just before serving. Preheat oven to 200 degrees. Cut the tomatoes in half and place them, cutside down, on a baker's rack set in a roasting pan and placed in a 200 degree oven for 15 minutes. After 15 minutes, the skins can be easily plucked off the tomatoes, using your fingers, a pair of tongs, or a fork. Drizzle the peeled tomato halves with olive oil and return them to the 200 degree oven for another 11/2 hours, until the tomatoes are roasted to a dark red. The excess moisture will have evaporated, and the remaining tomatoes will have a delicious concentrated flavor and aroma. Prepare the vinaigrette by combining the vinegar, honey, jalapeno, cumin, scallions and salt and pepper in a mixing bowl. Whisk together thoroughly before slowly drizzling in the oil completely. Cook the couscous according to the package directions. Cut the roasted tomato halves into quarters, and combine with the steamed couscous. Add the basil and adjust the seasoning. Drizzle with vinaigrette. And toss to combine. 4 servings Whisk together vinegar, mustard and oil. Add chili paste and cumin. Serve on the side with roast salmon.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 12154,"Sammy Hagar's Waborita 2 shots Cabo Wabo tequila 1-ounce fresh lime juice 1-ounce Cointreau Splash of Grand Marnier Instructions: Combine all of the ingredients in a shaker with ice. Shake several times, strain and pour into a salt-rimmed margarita or martini glass. ","[Tequila, Cointreau, Grand Marnier]" 12155,"Periyali's Almond Skordalia Potato, Almond and Garlic Dip 5 ounces (about 5 slices) firm homemade-style bread 1/2 cup whole blanched almonds, coarsely chopped 2 or 3 large garlic cloves, put through a garlic press (about 1 teaspoon garlic puree) 1 small (about 3 ounces) all-purpose potato, peeled, boiled until soft, and drained 3 tablespoons lemon juice 3 tablespoons white-wine vinegar 2 tablespoons extra-virgin olive oil 3/4 teaspoon salt 1/2 teaspoon sugar Instructions: Trim the crusts from the bread and spread the slices out on a tray to dry for about 24 hours. In the container of a food processor, place the almonds, garlic, and cooled potato. Process until smooth. Mix the lemon juice, vinegar, olive oil, salt, and sugar in a small bowl and set aside. Fill a large bowl with cool water. Drop the dried bread into the water, 1 slice at a time. When it is soaked, squeeze about half the water from the bread between the palms of your hands. Add the bread to the ingredients in the processor, alternating with the lemon-juice mixture, and process until smooth. Since the skordalia has a tendency to stiffen and become pasty as it chills, the mixture should be quite loose at this point. Taste and adjust the seasoning. Scrape the mixture into a bowl. Cover and refrigerate for several hours to allow the flavors to mellow and blend. If the mixture seems too stiff, beat in a little water before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 12156,"Lace Cookies with Orange-Mascarpone Filling and Raspberries 1/2 cup pecans 1/2 cup sugar 4 tablespoons (1/2 stick) unsalted butter, softened 1 tablespoon unbleached all-purpose flour 1 1/2 teaspoons molasses 1 tablespoon heavy cream 1/8 teaspoon pure vanilla extract 1/2 cup heavy cream, chilled 4 ounces (1/2 cup) mascarpone, at room temperature 1 tablespoon orange flavored liqueur (recommended: Grand Marnier) 1 teaspoon sugar 1/2 teaspoon finely grated orange zest (preferably mandarin orange) 2 half-pints raspberries, rinsed and dried (2 cups) Fresh mint leaves, for garnish Instructions: For the Lace Cookies: Preheat oven to 350 degrees F. Line an 18 by 12-inch baking sheet with aluminum foil. Place the pecans and sugar in the work bowl of a food processor fitted with a steel blade and process until the nuts are coarsely chopped. Add the butter, flour, molasses, cream, and vanilla and process until well mixed and the nuts are finely chopped. Transfer the dough to a bowl. Place heaping tablespoonfuls of the dough on the foil-lined baking sheet, spacing the cookies far apart and leaving lots of room to expand?makes only 6 cookies at a time. Place in the oven and bake for 10 minutes, or until bubbly all over and golden brown. Watch the cookies carefully, as they turn from brown to burned very quickly; the baking time may need to be adjusted according to your oven. Remove from the oven and place, still on the foil, on a cake rack to cool completely. Continue to bake the cookies in batches until all the dough is used. (Make extra cookies, as they are very fragile and break easily.) Once they are cooled, very carefully peel the foil away from the back of the lace cookies; it is very easy to break the cookies. If holding the cookies for any length of time, place in an airtight container. For the Orange Mascarpone Filling: Place the cream in a small bowl and whip by hand or with an electric mixer until fairly stiff. Using a whisk, stir in the mascarpone, liqueur, sugar, and orange zest until the mixture is smooth. Be careful not to over mix, because the mascarpone might separate. Use immediately, or set aside and refrigerate for up to 3 hours. To assemble, place 1 lace cookie on a dessert plate. Spread 1 tablespoon of the filling gently over the cookie, or pipe, using a pastry bag. Place 4 raspberries, equally spaced, on the filling. Place a third cookie on top of the raspberries and top with 1 tablespoon of the filling. Repeat with the remaining cookies and filling. Garnish each dessert with 3 or 4 raspberries and a mint sprig. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 12157,"Katie Lee's Chicken Pot Pie 5 tablespoons all-purpose flour, plus more for rolling out the puff pastry 1 sheet puff pastry, such as Dufour, thawed according to package instructions if frozen 4 cups low-sodium chicken broth
1 teaspoon whole black peppercorns
3 sprigs fresh thyme plus 1 tablespoon chopped fresh thyme 2 bay leaves
1 large yellow onion, quartered 4 boneless, skinless chicken breasts
3 tablespoons unsalted butter
1/2 cup fresh pearl onions, peeled
2 medium carrots, peeled and diced
1 cup sliced white mushrooms
1 cup fresh or thawed frozen peas
1 cup milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg
Instructions: Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the lined baking sheet, cover with plastic wrap and refrigerate while preparing the pie filling. Combine the broth, peppercorns, thyme sprigs, bay leaves and quartered onion in a large pot over high heat. Bring to a boil, reduce the heat to a simmer and simmer for 30 minutes. Add the chicken breasts. Raise the heat and return to a boil. Reduce the heat and simmer until the chicken is just cooked through, 10 to 15 minutes. Transfer the chicken to a plate to cool. Strain the stock and set aside 2 1/2 cups; reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside. Preheat the oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots and cook, stirring occasionally, for about 5 minutes. Add the mushrooms and peas and cook another 5 minutes. Stir in the 5 tablespoons flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly. Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, chopped thyme, salt and pepper. Remove the pastry from the refrigerator and cut into 4 circles using one of the 2-cup ovenproof bowls as a guide. Spoon the filling into four 2-cup ovenproof bowls, then place 1 dough circle on each pot pie, pressing around the edges to seal the pastry to the bowl. Cut a vent in the center of each. Using a pastry brush, brush the outer surface of each pie with egg wash. Bake until the pastry is puffed and dark golden brown, about 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12158,"Swallow Nests Kosher salt and freshly ground black pepper 4 large veal fillets (about 2 pounds), cut across the grain and pounded thin 3 tablespoons finely chopped parsley leaves 4 hard boiled eggs, peeled and halved 4 slices ham 1/2 cup all-purpose flour 3 tablespoons vegetable oil 1 tablespoon butter Instructions: Salt and pepper the veal on both sides. Lay the fillets on a clean surface. Sprinkle them with parsley, then lay a slice of ham and 2 egg halves on each. Roll the fillets around the filling then tie the rolls with kitchen twine or thread. Dredge the veal rolls in flour. Heat the oil in a large skillet over medium-high heat. Add the veal rolls and fry until browned on all sides. Reduce the heat to medium. Add the butter and enough water to almost cover the veal rolls. Simmer until the veal is tender, about 30 minutes. Slice the rolls on the bias, arrange on 4 warm plates, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12159,"Superfood Chocolate Bark 1 pound bittersweet chocolate (70% cacao or more), finely chopped 1/3 cup goji berries
1/4 cup dried apricots, thinly sliced
2 tablespoons raw pumpkin seeds
2 tablespoons raw pistachios
2 tablespoons unsweetened coconut flakes
Instructions: Put half of the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted, about 2 minutes. Stir in the remaining chopped chocolate until completely melted and smooth. Line a baking sheet with parchment. Pour the melted chocolate over the parchment and spread to form a roughly 9-by-12-inch oval. Sprinkle the goji berries, apricots, pumpkin seeds, pistachios and coconut over the chocolate. Let set until firm, about 2 hours.
Break the bark into small pieces and serve at room temperature. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 12160,"Spicy Chicken Salad Sandwiches with Carrot, Cucumber and Cilantro 1 cup white vinegar 1/2 cup sugar Kosher salt 3 medium carrots, julienned 1 1/2 pounds boneless, skinless chicken breasts (about 3) 1/4 cup plus 1 tablespoon soy sauce 1 cup cilantro leaves, plus 3 cilantro sprigs 1/3 cup mayonnaise, plus more for bread 2 to 3 tablespoons sriracha 2 cucumbers, sliced into thin rounds Four 8-inch French baguettes (ficelle) Instructions: Combine the vinegar, 1 cup water, sugar and 1/4 teaspoon salt in a medium bowl. Stir until the sugar is dissolved. Soak the carrots in the vinegar brine for at least 30 minutes. Place the chicken breasts in a small saucepan with just enough water to cover. Add 1/4 cup of the soy sauce and cilantro sprigs and bring to a simmer. Cover and simmer, about 18 minutes. Remove the pan from the heat, uncover and cool the chicken in the liquid, about 30 minutes. Tear the chicken into shreds and toss with the mayonnaise, sriracha and the remaining 1 tablespoon soy sauce. Preheat the oven to 375 degrees F. Slice the baguettes lengthwise, leaving a hinge intact. Spread mayonnaise on both sides of the bread. Add the chicken and toast, open faced, 5 to 8 minutes. Drain the carrots. Add the carrots, cucumbers and cilantro leaves to each sandwich and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12161,"Strawberry Shortcut Cake 1 cup all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1/2 teaspoon fine salt 4 tablespoons unsalted butter, melted 1 large egg, beaten 1/2 cup whole milk 1 teaspoon pure vanilla extract 2 pints strawberries 1 tablespoon granulated sugar 1 cup heavy cream 1 tablespoon confectioners' sugar 1/2 teaspoon pure vanilla extract Instructions: For the cake: Preheat the oven to 375 degrees F. Butter an 8-inch round cake pan, line it with parchment paper, butter the paper, and dust the pan lightly with flour. Whisk the flour with the granulated sugar, baking powder, and salt in a medium bowl. Lightly whisk in the butter, egg, milk, and vanilla, just until smooth. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool on a rack for 10 minutes, then turn it out of the pan, flip upright, and cool completely on the rack. For the strawberries and cream: Set aside 1 pint of the best-looking whole berries for topping the cake. Hull and thinly slice the rest of the berries and toss with the granulated sugar. Set aside. Whip the cream with the confectioners' sugar and vanilla to soft peaks. Refrigerate until ready to use. To assemble the cake: Cut the cake in half horizontally with a serrated knife. Place the bottom layer cut side up on a cake stand or serving plate. Drizzle the juices from the sliced berries over the cut sides of both halves. Fold a couple tablespoons of the whipped cream into the sliced berries and spread over the bottom layer. Top with the other piece of cake, cut side down. Spread the remaining whipped cream on the top of the cake and top the cake with the whole berries. Know-How: Cutting a cake into layers is easy as saw-spin-separate: Begin to saw the cake in half horizontally. Just before you reach the middle of the cake, give it a quarter turn. Continue to saw almost to the center, then give it another quarter turn and saw again until you reach your original point of entry. Saw completely through the cake's center and separate the layers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12162,"Spicy Garlic-Lime Fish Sauce 4 to 5 Thai chilies, thinly sliced 3 cloves garlic, thinly sliced 1\u20442 cup fish sauce 1\u20444 cup fresh lime juice (about 2 limes) 1 tablespoon light brown sugar Instructions: In a small jar add the Thai chilies and garlic. Then add the fish sauce, lime juice, 1 to 2 tablespoons of water and brown sugar. Mix until the sugar is dissolved. Secure an airtight lid. For the best flavor, refrigerate for 2 hours before using. ","[Grenache, Pinot Grigio, Sauvignon Blanc]" 12163,"Orecchiette with Roasted Fennel and Sausage Vegetable oil cooking spray 2 small bulbs fennel, trimmed and cut into 3/4-inch pieces 2 tablespoons extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 8 ounces (2 1/2 cups) orecchiette pasta One 4-ounce spicy Italian sausage link, casing removed 1 small onion, chopped 2 cloves garlic, minced or smashed 2 tablespoons white wine, such as pinot grigio 8 oil-packed sun-dried tomatoes, drained and chopped 2 tablespoons chopped fresh flat-leaf Italian parsley 1 teaspoon capers, rinsed and drained 1/2 cup grated Parmesan Instructions: For the fennel: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a small baking sheet with vegetable oil cooking spray. Toss the fennel, oil, salt and pepper in a medium bowl. Arrange the fennel in a single layer on the baking sheet. Roast until golden and tender, about 30 minutes. Set aside to cool. For the pasta: 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, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Heat the oil over medium-high heat in a large skillet. Add the sausage and break into 1/2-inch pieces using a wooden spoon. Cook until golden and cooked through, about 6 minutes. Add the onion, salt and pepper. Cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until all of the wine has evaporated, about 1 minute. Add the tomatoes, parsley and capers. Cook for 30 seconds. Add the pasta, fennel and cheese. Toss until all ingredients are coated, adding the reserved pasta water as needed, to loosen the pasta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 12164,"Glazed Sugar Loaf Pineapple and Lobster Salad Garnished with Toasted Coconut and Cuban Style Citrus Grilled Shrimp 1 vanilla bean, cut lengthwise and seeds scraped out 1/4 cup brown sugar 1/4 cup rum 1/2 to 1 pineapple (depending on size), peeled and sliced into 1/2-inch pieces, rinse and reserve nice leaves, for garnish 2 tablespoons butter, melted 2 tablespoons butter, melted 2 Australian lobster tails 1/4 teaspoon Bijol (Cuban spice mix) Salt and freshly ground pepper 1/2 mango, peeled and diced small 1/3 papaya (Hawaiian), diced small 2 ounces water chestnuts, julienned 1 small red bell pepper, diced small 1/2-ounce carrots, shredded 1-ounce bamboo sprouts, quartered 3 tablespoons finely chopped chives 1-ounce purple cabbage, chopped 1/2 cup Lime Mayo Vinaigrette, recipe follows Pineapple Chips, recipe follows 2 ounces fresh coconut, shredded and toasted 1 small piece sugar cane (sold at specialty shops) 1/2 teaspoon Bijol (Cuban spice mix) Sea salt Fresh ground pepper medley 1/2 cup butter, melted 1 lime, zested and juiced 1 orange, zested and juiced 1 lemon, zested and juiced 8 (U-12) shrimp 1/4 cup fresh squeezed lime juice 1/4 cup pureed mango 1/4 cup citrus honey 1 teaspoon chopped shallots 2 tablespoons cilantro leaves 1 cup virgin olive oil Salt and pepper Simple syrup, recipe follows 1 large white pineapple or regular pineapple 1 cup coconut water or milk *see note about cracking coconuts 1/2 cup sugar 1 vanilla pod, split and scraped Instructions: Preheat the oven to 500 degrees F. Mix vanilla seed, sugar, and rum together in a large bowl. Add the pineapple and marinate for 15 minutes. Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized. Cool and cut into small diced pieces. Set aside.
Cut tails lengthwise and crack shell. Pull out meat but keep tail attached at tail end. Season with Bijol, salt, and pepper. Brush with butter. Roast until cooked, approximately 15 minutes, basting with butter a few times. Cool and dice.
Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing.
Preheat a grill: Cut sugar cane into 4 skewers, about 4 to 5 inches long. Season with Bijol, salt, and pepper. Mix butter, zest, and fruit juice then brush shrimp with butter mixture. Grill, basting with butter mixture until shrimp is fully cooked.
Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips. Fill coconut with salad. Garnish with lengthwise chips and pineapple leaves. Spoon a tablespoon of dressing on each plate. Lean shrimp skewer against coconut and plate at an angle.
Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk. Slowly add in oil while continuing to blend. Season with salt and pepper. Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise. Cut small wedges out of the pineapple to create thin flower slices. Cut other half lengthwise to remove the core. Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips. Bring all ingredients to a simmer in a small saucepan. When the sugar is dissolved, remove from the heat and allow to cool. Remove the vanilla bean.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12165,"Slow-Roasted Pork Shoulder 2 heaping tablespoons black peppercorns 25 cloves garlic (about 2 heads), peeled 10 whole cloves 3/4 cup vegetable oil 1 bone-in pork shoulder (about 7 pounds) Kosher salt, as needed White distilled vinegar, as needed Instructions: Preheat the oven to 275 degrees F. In a food processor, combine the peppercorns, garlic, and cloves and puree. While the motor is running, drizzle in the oil until a paste is formed. Using a rubber spatula, scrape the garlic paste into a small bowl. Place the pork butt on a work surface and season all over generously with salt. Rub all over with the garlic paste. Place in an oven-safe roasting bag and close with a twist tie. Place in a large roasting pan, and cook until tender, about 5 hours. Remove roast from the oven. Slip the oven-roasting bag off the meat and discard. Transfer the cooking liquid to a medium saucepan. Skim the fat from the cooking liquid with a ladle or de-greaser. Bring to a boil, lower the heat, and simmer to thicken the juices slightly. Raise the oven to 400 degrees F. Return the pork, in the roasting pan, to the oven. Continue roasting, basting frequently with the simmering cooking liquid, until well-browned, about 30 minutes. If there is any cooking liquid left, pour it over the pork. Remove pork from the oven and let it rest at room temperature for 10 minutes. With the pork drippings you may make a vinegar sauce using this formula: for every 1/2 cup of drippings, whisk with 3 tablespoons vinegar and 1/4 teaspoon salt. Either carve the pork into thin slices, or, using 2 forks, pull into small pieces. Serve with the vinegar sauce on the side. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 12166,"Tomatoes Stuffed with Quinoa Salad 4 beefsteak tomatoes, cap removed, cored and hollowed out Salt 2 cups cooked quinoa 2 kirby cucumbers, peeled, seeded and finely diced 1/3 cup chopped fresh parsley 1/3 cup chopped fresh mint 2 scallions finely sliced 1/4 cup olive oil 2 tablespoons fresh lime juice Fresh jalapeno pepper, seeded and minced Instructions: Salt the insides of the hollowed out tomatoes and drain them upside down on a rack. In a mixing bowl combine the quinoa, cucumbers, parsley, mint and scallions. Make a dressing of the olive oil, lime juice, jalapeno pepper and toss with the vegetables and quinoa. Season to taste with salt and pepper, and add more olive oil or lime juice if you wish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12167,"Chicken Fried Steak Medallions 1 1/2 cups whole milk 2 large eggs 2 cups all-purpose flour 2 teaspoons seasoned salt Freshly ground black pepper 3/4 teaspoon paprika 1/4 teaspoon cayenne pepper 3 pounds cube steak (tenderized round steak that's been extra tenderized), cut into medallions of 2- to 3-inch pieces Kosher salt 1/2 cup canola or vegetable oil 1 tablespoon butter 1/3 cup all-purpose flour 3 to 4 cups whole milk 1/2 teaspoon seasoned salt Freshly ground black pepper Biscuits, recipe follows 3 cups all-purpose flour, plus more for dusting 1/3 cup powdered milk 1 tablespoon granulated sugar 5 teaspoons baking powder 2 teaspoons cream of tartar 2 teaspoons salt 1 stick cold butter, cut into bits 1/2 cup shortening 1 1/2 cups buttermilk 1/4 cup melted butter Instructions: For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden-brown color. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned. Serve the meat with halved biscuits. Pour gravy over the whole shebang! Preheat the oven to 450 degrees F. Stir together the flour, powdered milk, sugar, baking powder, cream of tartar and salt in a medium bowl. Using a pastry cutter, cut the butter and shortening into the dry mixture until blended thoroughly. Fold in the buttermilk until the dough comes together. On a lightly floured surface turn out the dough and use hands to press into a circle 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast iron skillets then brush the tops with the melted butter. Bake until golden brown, 10 to 12 minutes. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Grigio]" 12168,"Parmesan Popovers 3 eggs 3/4 cups all-purpose flour 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon herbs de Provence 4 tablespoons chopped parsley leaves 1 cups whole milk 3/4 cup grated Parmesan (about 5 ounces) Instructions: Preheat the oven to 400 degrees F. In a blender, combine eggs, flour, salt, pepper, and herbs, milk, and cheese. Blend on medium speed. Spray a mini-muffin pan with nonstick cooking spray. Pour the batter into the muffin cups, filling each cup 3/4 full. Bake until puffed and golden brown, about 20 to 25 minutes. Remove popovers from muffin tin and cool on a wire rack. Save in a storage container to take to the picnic. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12169,"Watermelon Snack 1 cup low fat plain yogurt 1 1/2 pound piece red or yellow seedless watermelon with rind 1 lime, cut into wedges 1/2 cup chopped fresh mint leaves Curry powder Cayenne pepper Instructions: Line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 2 hours. Discard the expressed liquid and put yogurt in a small serving bowl. Trim the rind off the watermelon and cut the fruit into pieces a couple inches long and about 1/2-inch square. Arrange on a platter with the limes. Put the mint, curry, and cayenne, in 3 small bowls. Squeeze lime on the watermelon. Dip melon into the yogurt, then into a little curry and as much cayenne as you like and finish with the mint. Nibble on. ","[Riesling, Sauvignon Blanc, Gewrztraminer, Pinot Grigio]" 12170,"Hot Wieners Rhode Island Style 4 tablespoons margarine 2 yellow onions, minced, divided 2 tablespoons chili powder 2 tablespoons paprika 1/2 teaspoon allspice 1/2 teaspoon curry 1 teaspoon dry mustard 1 teaspoon ground cinnamon 1 pound ground beef, 80/20 1/4 cup water 20 hot dogs 1 teaspoon salt 20 hot dog buns Yellow mustard 2 tablespoons celery salt Instructions: In a medium saute pan over medium heat add, margarine and 1 minced onion. Saute till translucent, but do not brown. Next add chili powder, paprika, allspice, curry, dry mustard and cinnamon. Then add beef, stir thoroughly and cook for 5 minutes, add water and simmer over medium to low heat for 30 minutes. In a medium sauce pot boil hot dogs with salt and steam buns. When meat is done simmering, add meat mixture to the hot dog in the bun, top evenly with minced onion, yellow mustard, and a sprinkle celery salt. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 12171,"Chocolate Chip Cake with Toffee Sauce, Chocolate Ganache and Vanilla Ice Cream Buttercream 1 stick unsalted butter, plus more for greasing the pans 4 cups granulated sugar
6 large eggs
4 cups strong coffee
2 teaspoons white vinegar
1 cup good-quality dark chocolate chips
4 cups slightly heaping all-purpose flour 1 1/2 cups Dutch process or dark cocoa powder
4 teaspoons baking soda
1 teaspoon salt
1 cup canola oil
1/4 cup sour cream
2 sticks (1 cup) salted butter 1 1/4 cups brown sugar
1 1/2 cups heavy cream
1 teaspoon vanilla extract 2 2/3 cups good-quality dark chocolate chips 2 2/3 cups heavy cream
1 stick unsalted butter
6 to 7 large egg yolks 2 cups granulated sugar
2 sticks salted butter, at room temperature
4 sticks unsalted butter, at room temperature
1 to 2 teaspoons vanilla extract
1 vanilla bean, split and seeds scraped out
Toffee bits (store-bought or homemade), for decorating
Instructions: For the cake: Preheat the oven to 350 degrees F and grease two 8-inch round cake pans. Whip the granulated sugar and eggs with a stand mixer fitted with the whisk attachment. Meanwhile, put the coffee, butter, vinegar and 1/2 cup of the chocolate chips into a microwave-safe bowl. Microwave until the chocolate and butter are melted, about 3 minutes; then whisk together until well-blended. In a separate mixing bowl, add the flour, cocoa powder, baking soda and salt; whisk together. Add the oil and sour cream to the bowl with the chocolate mixture and mix well. Add a third of the flour mixture to the egg mixture and mix well to incorporate. Then mix in half of the chocolate mixture. Continue to alternate with the flour and chocolate mixtures, scraping down the sides of the bowl occasionally and finishing with the flour. Divide the batter between the prepared cake pans. Fill each pan slightly below the top edge (you may not use all the batter). Sprinkle the remaining 1/2 cup chocolate chips over the top of each. Bake until the centers bounce back when touched, 30 to 35 minutes. For the toffee sauce: Melt together the butter and brown sugar in a heavy saucepot and cook until simmering. Remove from the heat, then add the heavy cream and vanilla, and stir. Return to the heat and allow the sauce to boil for another 3 minutes. Remove from the heat and pour into a metal mixing bowl. Cool completely, then refrigerate. For the chocolate ganache: Place the chocolate chips, heavy cream and butter in a microwave-safe bowl and microwave for 3 minutes. Stir until all the chocolate is melted and the ingredients are incorporated. Cool in the fridge until the consistency is like a paste. For the buttercream: Add the egg yolks to a mixing bowl and whip with an electric mixer until light. In the meantime, mix the sugar and 1/2 cup water in a heavy saucepan and bring to a boil. Wet a pastry brush with water and wash down the sides of the pan to avoid crystallization. Continue to cook until the sugar syrup registers 235 degrees F (softball stage) on a candy thermometer. Remove from the heat and, with your mixer running constantly at medium speed, immediately but slowly pour the hot sugar into the egg yolks in a steady stream. Continue to beat with the mixer until the mixture cools down completely. Add the butter, vanilla extract and vanilla bean seeds. Continue to beat until all of the butter is incorporated and the icing is smooth, glossy and spreadable (see Cook's Note). Add some buttercream to a pastry bag. To assemble the cake: Place 1 cake layer on a cake plate. With the pastry bag, pipe a border around the top edge of the cake layer for a \frosting dam\ to hold in the toffee sauce. Poke holes into the top of the cake layer and pour at least 1/4 cup toffee sauce (or more to taste) over the top so that it penetrates the cake. Then spread a thin layer (about 1/8-inch thick) of ganache over the top. Put in the freezer for 5 minutes to make the ganache solidify. Then spread a layer of buttercream over the top of the chilled ganache. Generously sprinkle some English toffee bits over the buttercream and drizzle with more toffee sauce and ganache. Place the second cake layer on top and ice with the buttercream. Drizzle the top with more ganache and toffee sauce, then sprinkle toffee bits over the top. Serve immediately or refrigerate, covered. Take out of the fridge 1 hour prior to serving, to bring to room temperature. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 12172,"Fillet Van Zeetong Bones from sole 1 cup fish stock 1 cup dry white wine 12 fillets of sole, totaling 1 3/4 pounds, rinsed, plus 1 more pound fillets, ground smooth for quenelles 1 cup cold water 1/2 cup unsalted butter 1 1/2 cups flour, sifted 1 egg and 2 egg whites, beaten together Freshly ground salt Freshly ground pepper 1 1/4 cup heavy whipping cream 1/2 Granny Smith apple, peeled and thinly sliced 2 tablespoons Calvados 1/2 teaspoon curry powder 12 medium shrimp, shelled and deveined 2 tablespoons or more beurre manie, recipe follows 1/4 cup soft butter (unsalted) 1/2 cup flour Instructions: In large saute pan, heat fish bones, fish stock, and wine. Add fillets and gently bring to a boil. Reduce heat to simmer and cover. Cook about 6 minutes or until done. Remove from pan to a plate, and cover with buttered paper to keep warm. Reserve poaching liquid. The quenelles: Meanwhile, in another pot, bring to boil the cold water with a pinch of salt. Stir in 1/4 cup of the butter, just to melt. Remove from heat and stir in flour. Beat thoroughly with a wooden spoon until the mixture begins to pull away from the sides of the pot. Let cool. Add egg and whites and mix well. Season ground sole with salt and white pepper. Add to pot with flour-egg mixture. Beat well. Gradually add 1/4 cup of cream. Place quenelle mixture in a pastry bag with a 1-inch plain nozzle or use teaspoons; see below.
Add the apple slices, Calvados, and curry powder to the sole poaching liquid. Simmer over low heat. Add remaining 1 cup of the cream. Bring to a boil and reduce to a fast simmer. Pipe quenelle mixture directly into the poaching liquid pot or use 2 spoons to mold the mixture into oval shapes. Add the shrimp. Stir gently and poach for 3 minutes. Stir in 2 tablespoons beurre manie to thicken. Cook for another minute to lose any floury taste.
To serve, cover fillets with the quenelles and some sauce. Combine flour and butter on a clean surface. Knead together well. This makes more than you'll need for the Sole. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 12173,"Orange-Pistachio Wild Rice Salad 2/3 cup brown rice 2/3 cup wild rice 3 cups low-sodium chicken broth 1 orange, peel and pith removed, segmented and sliced (about 2/3 cup) 10 large basil leaves, sliced into ribbons (about 1/3 cup) 1/4 cup minced red onion 3 tablespoons chopped pistachios, lightly toasted 1 teaspoon finely grated orange zest 1/3 cup red wine vinegar 1/4 cup olive oil 1 tablespoon orange juice 1 1/2 teaspoons Dijon mustard 1 teaspoon honey 1/4 teaspoon salt Instructions: Combine brown rice, wild rice and chicken broth in a saucepan and bring to a boil. Cover, reduce heat to a simmer and cook until all water is evaporated and rice is fully cooked, about 45 to 55 minutes. Remove from heat and cool completely. When rice is cool, add orange slices, basil, red onion, pistachios and orange zest; mix to incorporate. For the dressing: Combine the red wine vinegar, olive oil, orange juice, mustard, honey and salt in a metal bowl and whisk to incorporate. Pour over rice mixture and toss to incorporate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 8 slices prosci" 12174,"Corn Dogs 1 package all-beef hotdogs 8 chopsticks 1 package Jiffy Corn Muffin Mix (prepared) 1 quart canola oil spicy mustard Instructions: Preheat oil to 320 degrees. Skewer each hotdog with chopstick, exposing thick end of chopstick. Dredge each hotdog with Cornmeal batter. Carefully drop corndogs into preheated oil. Fry each corndog until golden. Remove corndogs with tongs; drain on paper towel. Serve with mustard. ","[Chardonnay, Riesling, Sauvignon Blanc]" 12175,"Rugalach 1 cup (2 sticks) butter 4 cups flour 1 teaspoon salt 1/4 cup sugar 1 cube cake yeast 1 cup heavy cream 3 egg yolks Filling, recipe follows 1/2 cup sugar 2 teaspoons cinnamon 1/4 cup chopped pecans 1/4 cup raisins Instructions: Dough: Preheat oven to 375 degrees. Mix butter with dry ingredients until sandy. Crumble yeast into cream and stir in the yolks. Combine wet ingredients with dry ingredients to make a dough and chill it for 3 to 4 hours or more. Roll out 1/3 of the pastry thin, into a circle. Filling: Combine sugar, cinnamon and nuts and sprinkle onto the dough. Dot with golden raisins. Cut into triangles and roll up starting at the wide end and place on a greased cookie sheet, point side down. Repeat with remaining dough. Let rise 30 minutes at room temperature. Bake for 15 to 20 minutes or until light golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12176,"Roasted Tomatoes with Bread Crumbs 6 plum tomatoes, halved lengthwise Unsalted butter, for greasing baking dish Olive oil, for drizzling Honey, for drizzling 1 teaspoon sweet paprika 1 cup panko (Japanese) bread crumbs Kosher salt and freshly ground black pepper 2 tablespoons finely chopped fresh flat-leaf parsley, to garnish Instructions: Preheat the oven to 350 degrees F. Put the tomato halves in a lightly buttered baking dish, cut-side up, drizzle with olive oil , honey, and sprinkle with panko bread crumbs and paprika. Season the tomatoes with salt and pepper and roast for 20 minutes. Remove the tomatoes from the oven and sprinkle with parsley. Drizzle with olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 12177,"Eggplant Parmesan 20 eggs About 1 1/2 cups flour Oil, for frying
5 large eggplants, peeled and sliced lengthwise 1/8 inch thick 8 cups tomato sauce
1/2 cup grated Parmesan Instructions: Lightly beat 12 of the eggs in a medium bowl. Slowly add the flour, mixing with a hand blender, until the mixture is the consistency of a light runny batter. (Add a little more flour if needed.) Heat the oil in a large, heavy frying pan until hot. Dip each slice of eggplant into the batter and then put directly into the hot oil. Fry until light brown on each side, about 30 seconds. Remove to a colander to drain any excess oil. Beat the remaining 8 eggs in a medium bowl. In a disposable aluminum pan or a cake pan, begin a lasagna-like assembly process. Add a very thin layer of tomato sauce to the bottom of the pan. Add one layer of eggplant, a little Parmesan and a drizzle of the beaten egg. Begin again with the tomato sauce, and repeat for as thick as you want, with no less than three layers. (Reserve a little of the tomato sauce and beaten egg for the baking.) It's best to refrigerate overnight before baking. Preheat the oven to 350 degrees F. Add a thin layer of tomato sauce on top of the eggplant, followed by some beaten egg. Cover with plastic wrap and foil, and bake for 1 hour. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 12178,"Quail Wellington 1 large cremini mushroom 1/4-ounce dried morel mushrooms 1/4-ounce dried porcini mushrooms 1 teaspoon truffle oil 1/2 teaspoon fresh thyme leaves 1/2 teaspoon fresh rosemary leaves Kosher salt and white pepper 1 teaspoon truffle cheese 1 boneless quail breast, split 2 slices uncooked smoked bacon 1 teaspoon truffle butter 1 sheet puff pastry Instructions: Preheat the oven to 325 degrees F. Wash and dry the cremini mushroom. Reconstitute the dry morels and porcinis in a little water. Mince the morels and porcinis, and then saute in truffle oil. Season the mushroom mixture with thyme, rosemary, salt and pepper, allowing the mixture to cool and thus forming a duxelle. Stuff the duxelle into the cremini mushroom cap, along with the truffle cheese. Wrap the quail breast around the crimini mushroom, and then season with a little pepper. Next, wrap the slices of bacon around the quail. Bake the bacon-wrapped quail for 30 minutes. Remove the quail from the oven and let it cool slightly, and then rub the quail with the truffle butter. Wrap the puff pastry around the quail. Increase the oven temperature to 350 degrees F. Return to the oven and bake for another 20 minutes, or until the puff pastry is golden brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12179,"Billy Bowman's BBQ Ribs 2 cans pineapple juice 1 can frozen orange juice, from concentrate 1 cup honey 6 slabs ribs Everglades Seasoning*

• Can be found at most supermarkets. Instructions: Mix the pineapple juice, orange juice, and honey in a large container. Marinate the ribs in this mixture for 6 hours. Sprinkle the ribs heavily with Everglades Seasoning. Smoke the ribs over indirect heat for 2 to 3 hours. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 12180,"Jumbo Shrimp with Mango Papaya Relish in Butter Lettuce Cups 1 medium-sized Mexican or Hawaiian papaya, diced 1 large mango, semiripe 1/2 small red onion, diced small 1medium-sized beefsteak tomato, diced 1 teaspoon crab boil seasoning (recommended: Old Bay) 1 handful fresh cilantro leaves, coarsely chopped 2 tablespoons freshly squeezed orange juice Olive oil 1 1/2 pounds jumbo fresh shrimp, or frozen and thawed, peeled (tail off) cut in half 1/2 teaspoon red pepper flakes 1 package butter lettuce Instructions: In a medium-sized bowl, use a rubber spatula to mix the papaya, mango, red onion, tomato, 1/2 teaspoon crab boil seasoning, cilantro, and orange juice until incorporated. In a 10 or 12-inch skillet over medium-high heat, add 2 tablespoons of olive oil. In a medium-sized mixing bowl add the chopped shrimp and remaining 1/2 teaspoon of crab boil seasoning and a 1/2 teaspoon of red pepper flakes. Use a rubber spatula to mix until incorporated. Transfer the shrimp to the skillet and cook through. If the shrimp is raw cook 3 to 5 minutes, or cook until hot if the shrimp were pre-cooked, about 1 to 2 minutes. Set aside. Wash lettuce and pull it apart into 8 large pieces, which will serve as your \lettuce cups. With a large spoon, scoop a spoonful of the mango and papaya relish into each lettuce cup followed by a tablespoon or so (4 or 5 pieces) of shrimp. Best served at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 12181,"Peanut Butter and Jelly Bundt Cake 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan 1 3/4 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1 1/4 cups packed light brown sugar 1/2 cup smooth peanut butter 3 large eggs 1/2 teaspoon pure vanilla extract 1/3 cup milk 1/2 cup raspberry, strawberry or grape jelly 4 tablespoons unsalted butter, melted 3 tablespoons smooth peanut butter 2 tablespoons confectioners' sugar Instructions: For the cake: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 10-cup bundt pan. Sift the flour, baking powder, salt and baking soda together onto a piece of parchment or into a large bowl. Beat the brown sugar, butter and peanut butter in a large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined. Pour half the batter into the prepared pan, then spoon the jelly in the center of the batter. Top with the remaining batter, and smooth out into an even layer. Bake until a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let the cake cool in the pan for a few minutes, then invert onto a cooling rack to cool completely. For the glaze: Beat the butter, peanut butter and confectioners' sugar until smooth. Spoon the glaze onto the cake, and spread to cover the top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12182,"Turkey and Beef Meatloaf with Cranberry Glaze 1 cup fresh or frozen cranberries, thawed 2 tablespoons ketchup 1 tablespoon honey 1 tablespoon sriracha 2 1/2 teaspoons Dijon mustard 2 sprigs fresh rosemary, leaves finely chopped (2 tablespoons), plus more sprigs for garnish Kosher salt and freshly ground black pepper 1 small carrot 1 small onion 1 pound 90 percent lean ground beef 8 ounces 85 percent lean ground turkey 1 large egg 1/2 cup instant barley 2 teaspoons Worcestershire sauce Freshly ground black pepper Instructions: Position an oven rack in the center of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment. Put the cranberries, ketchup, honey, sriracha, 1/2 cup water and 1/2 teaspoon of the mustard in a small saucepan and stir to combine. Heat over medium-high heat until the mixture starts to bubble, then reduce to a simmer and cook, stirring occasionally, until the mixture thickens and the cranberries soften, about 10 minutes. Use a potato masher to crush the cranberries until mostly smooth. Add the rosemary and 1/4 teaspoon salt and set aside to cool slightly. Grate the carrot and onion on the small shredding side of a box grater into a large bowl. (This will save any onion liquid, which will help keep the meatloaf moist.) Add the beef, turkey, egg, barley, Worcestershire, remaining 2 teaspoons of the mustard, 1 teaspoon salt and several grinds of pepper. Use your hands to mix everything together until well combined. Transfer the mixture to the prepared baking sheet and shape into a 9-by-4-inch loaf using your hands. Brush the meatloaf on all sides with half of the cranberry glaze. Bake until the glaze starts to adhere and dry slightly, about 15 minutes. Brush the meatloaf on all sides with the remaining glaze and bake until a thermometer inserted into the center of the meatloaf registers 155 degrees F, 30 to 35 minutes. Garnish with rosemary sprigs before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 12183,"Coconut Ginger Macadamia Ice Cream 1 cup whole milk 2 cup heavy cream 3 T. fresh grated ginger 1 can Chaokoh coconut milk 1 carton or can coconut cream 6 lg. egg yolks 1/2 cup sugar pinch salt 2/3 cup Australian soft candied ginger, cut in small cubes 2/3 cup macadamia pieces Instructions: Heat milk, cream, and fresh ginger in pan over medium heat. As it begins to boil, take off heat, and strain ginger out. Return mixture to pan. In a bowl, beat the egg yolk with the sugar and then beat in the coconut milk, salt,and coconut cream. Slowly add this mixture to the hot mixture while stirring. Put on burner on low and cook until the mixture coats the back of a spoon. Chill in the fridge or freezer until very cold. Put in ice-cream maker and follow directions. Add the nuts and candied ginger just before putting the finished mixture into the freezer for final chilling. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 12184,"Upside-Down Blueberry-Lemon Cake 1 tablespoon unsalted butter, plus more for the pan 2/3 cup sugar 3 cups blueberries 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, at room temperature 1 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1 teaspoon lemon zest 3/4 cup milk 1/4 cup sour cream Instructions: Preheat the oven to 350 degrees F. Butter just the sides of a 9-inch round cake pan. For the caramel topping: Stir the sugar and 1/3 cup water in a medium saucepan over medium heat until the sugar dissolves. Stop stirring, and gently swirl the saucepan occasionally until the mixture is the color of light amber, 4 to 5 minutes. If needed, brush any sugar crystals off the side of the pan with a wet pastry brush. Remove the saucepan from the heat, and carefully whisk in the butter (take care: the mixture can bubble up considerably). Pour the caramel into the prepared cake pan, tilting the pan to cover most of the bottom (be careful: the pan will be very hot from the caramel). Scatter the blueberries over the caramel. For the cake: Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Whisk the milk and sour cream together in a small bowl. Beat the butter and sugar together with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 4 minutes. Add the eggs 1 at a time, beating after each addition and scraping down the side of the bowl as needed, then beat in the vanilla and lemon zest. Reduce the mixer speed to low, and add the flour mixture in 3 batches, alternating with the milk-sour cream mixture, mixing until just incorporated. Pour the batter over the blueberries in the cake pan, and spread evenly. Bake the cake until it is golden brown and bounces back when pressed and a toothpick or cake tester comes out clean when inserted in the center, 50 to 60 minutes. Run a knife around the edge of the cake to separate it from the pan. Let the cake cool in the pan on a wire rack until just cool enough to handle, about 30 minutes. Invert a serving platter over the cake pan and, while holding them together, quickly flip them over so the cake unmolds, blueberry-side up. Let cool completely. Cut into wedges, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12185,"Carne con Papas 1 lb thinly sliced beef sirloin tip steak 1 medium onion, thinly sliced 4 medium potatoes, diced into 1\ squares 2 teadpoons olive oil 1 teaspoon salt 1 teaspoon black pepper 1 1/2 cups of HERDEZ? Salsa Casera (mild) Instructions: Heat olive oil in large skillet. Add diced potatoes and cook for 10-12 minutes, stirring occasionally, until potatoes begin to soften. Add onions, salt, pepper, sliced meat. Cover and simmer for 5 minutes. Add HERDEZ® Salsa Casera and stir. Simmer for 2-3 minutes. Serve directly from pan or from a large bowl. For additional color and flavor, add thin slices of red and yellow bell pepper. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 12186,"Trio of Margaritas - Ginger, Grapefruit and Tamarind 2 ounces white tequila 1 ounce Cointreau 1 ounce Ginger Syrup, recipe follows 1/2 ounce fresh lime juice Ice cubes Coarse salt, optional Lime wedge, optional Pickled ginger, for garnish 2 ounces white tequila 1 ounce Cointreau 1 ounce grapefruit juice 1/2 ounce fresh lime juice Ice cubes Coarse salt, optional Lime wedge, optional Sliced grapefruit, for garnish 2 ounces white tequila 1 ounce Cointreau 1/2 ounce orange juice 1 ounce Tamarind Syrup, recipe follows 1/2 ounce fresh lime juice Ice cubes Coarse salt, optional Lime wedge, optional Wide strip orange zest, for garnish Pomegranate seeds, for garnish 1 cup granulated sugar 2-inch piece fresh ginger, peeled and coarsely chopped 1 cup granulated sugar 1/4 cup tamarind paste Instructions: Combine the tequila, Cointreau, ginger syrup, lime juice and ice cubes in a cocktail shaker and shake for 10 seconds. Strain into a chilled martini glass with or without a salt rim (use the lime wedge to wet the rim). Garnish with pickled ginger. Combine the tequila, Cointreau, grapefruit juice, lime juice and ice cubes in a cocktail shaker and shake for 10 seconds. Strain into a chilled martini glass with or without a salt rim (use the lime wedge to wet the rim). Garnish with sliced grapefruit. Combine the tequila, Cointreau, orange juice, tamarind syrup, lime juice and ice cubes in a cocktail shaker and shake for 10 seconds. Strain into a chilled martini glass with or without a salt rim (use the lime wedge to wet the rim). Garnish with orange zest and pomegranate seeds. Bring the sugar, 1 cup water and ginger to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Strain before using. Bring the sugar, 1 cup water and tamarind paste to a boil in a small saucepan and cook until the sugar has melted and the mixture thickens slightly. Remove from heat and infuse for 30 minutes. Strain before using. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 12187,"Chicken Lemon Orzo Soup 2 tablespoons olive oil 3 celery stalks, diced 2 carrots, diced 2 cloves garlic, minced 2 shallots, diced 1/4 cup dry sherry 1 gallon good chicken stock 4 sprigs fresh thyme 2 bay leaves 2 chicken breasts, bone-in, skin on Zest of 2 lemons 1 cup fresh lemon juice 3 tablespoons butter 1 cup orzo, cooked until al dente according to package directions 1/4 cup fresh tarragon leaves, chopped Lemon wedges, for garnishing Butter crackers, such as Ritz, for garnishing Instructions: In an 8-quart soup pot, heat the oil over medium heat. Add the celery, carrots, garlic and shallots, and saute until just tender, 5 to 8 minutes. Deglaze with the sherry, and then add in the stock, bay leaves and thyme. Add in the chicken, bring to a simmer and cook until the chicken is cooked through, 15 to 20 minutes. Remove the chicken and let it cool. Simmer the soup for 10 minutes more. Season, and remove the thyme and bay leaves. Shred the cooled chicken. Add any accumulated juices from the chicken plate back to the pot along with the lemon zest and juice. Add in the butter and adjust seasoning. Portion the orzo and shredded chicken into 4 bowls. Ladle the soup over and garnish with the tarragon and a lemon wedge. Serve with a ton of butter crackers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12188,"Orzo with Chick Peas Salt 1/2 pound orzo 2 tablespoons extra-virgin olive oil 1 small to medium zucchini, diced 1/2 red onion, chopped 3 cloves garlic, chopped Salt and freshly ground black pepper 1 (15-ounce) can chick peas, drained 1/2 cup parsley leaves, chopped 1/4 cup mint leaves, finely chopped 1/2 cup feta or goat cheese, crumbled Instructions: Bring a large pot of salted water to a boil. Add orzo and cook to al dente. Heat extra-virgin olive oil in a skillet, add zucchini, onions and garlic, season with salt and pepper and cook 6 to 7 minutes until tender, add chick peas and heat through. Toss with herbs, orzo and cheese, adjust salt and pepper and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 12189,"The Ultimate Lasagna 2 pound dried lasagna noodles Extra-virgin olive oil 2 pounds ground beef 2 pound ground Italian sausage 1 onion, chopped 2 cloves garlic, sliced 3 carrots, chopped 2 stalks celery, chopped 2 tablespoons chopped fresh basil 1/4 cup finely chopped Italian flat-leaf parsley 1 tablespoon chopped oregano leaves 2 tablespoons all-purpose flour 2 cups red wine 2 (28-ounce) cans tomatoes (recommended: San Marzano) 3 tablespoons heavy cream 1 teaspoon ground cinnamon 2 quarts ricotta cheese, (2 containers) 2 eggs, lightly beaten 1/2 cup grated Parmesan Kosher salt and freshly ground black pepper 1 pound mozzarella cheese, shredded Grated Parmesan and mozzarella, for topping Instructions: Preheat oven to 350 degrees F. Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with. Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon. In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper. To assemble the lasagna: Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 12190,"Coffee Petit Gateux 2.5 ounces unsalted butter 2.5 ounces turbinado sugar 2.25 ounces all-purpose flour
2.25 ounces almond flour
1.2 ounces cocoa powder
1/2 tablespoon baking powder
10 ounces almond paste 1 ounce confectioners' sugar
7 ounces egg yolks
3 ounces all-purpose flour
3 ounces cocoa powder
3 ounces unsalted butter, melted 10 ounces egg whites
4 ounces granulated sugar
5.25 ounces heavy cream 1 ounce coffee beans
1/2 tablespoon unflavored gelatin powder 6 ounces white chocolate
1.5 ounces unsalted butter
4 sheets gelatin 31.5 ounces heavy cream
1.5 ounces coffee beans
1.75 ounces granulated sugar
Instructions: For the almond chocolate streusel: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and turbinado sugar together. Add the all-purpose and almond flours, cocoa powder and baking powder; beat until just combined. Place the mixture between 2 pieces of parchment paper and roll to about 1/8-inch thick. Transfer to a baking sheet and refrigerate for about 20 minutes to chill. Preheat the oven to 320 degrees F. Bake for 20 minutes. Cut into shapes that will fit inside 12 single-serving dessert molds. For the sponge cake: Preheat the oven to 335 degrees F. Line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, mix the almond paste and confectioners' sugar for about 1 minute. Slowly add the egg yolks, mixing until combined. Add the flour and cocoa powder and mix until combined. Add the melted butter and mix until combined. In a separate stand mixer bowl, whip the egg whites and granulated sugar using the whip attachment until they form a meringue with stiff peaks. Fold into the egg yolk mixture, then pour into the prepared baking sheet. Bake for about 12 minutes. Let cool before cutting into shapes that will fit inside the dessert molds. For the coffee ganache: Heat the cream and coffee beans together in a small saucepan until the cream just begins to boil. Remove from the heat and let sit to allow the coffee to infuse the cream, 20 to 30 minutes. Slowly stir the gelatin into 1 ounce cold water and let sit for about 5 minutes. Reheat the cream to just boiling and pour over the chocolate. Stir in the gelatin and butter. Place into chocolate molds and freeze until solid. For the coffee mousse: Soak the gelatin sheets in cold water and set aside for at least 5 minutes. Bring 13.5 ounces of the heavy cream to a boil and add the coffee beans. Remove from the heat and let sit for 20 to 30 minutes. Whip the remaining 18 ounces heavy cream with the sugar until it holds soft peaks. Remove the gelatin sheets from the water and place in a microwave-safe cup; microwave in 10-second intervals until dissolved. Add the gelatin to the coffee cream, then fold in the whipped cream. To assemble: Pop the coffee ganache out of the chocolate molds. Start filling dessert molds with the coffee mousse. When about half full, add a layer of sponge cake and a piece of coffee ganache to each. Continue to fill until the molds are just about full. Add the streusel base and smooth off the bottom. Freeze until solid. Remove from the molds and refrigerate at least 1 hour before serving. Garnish as desired. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 12191,"Brown Butter-Sauteed Tilapia with Pistachios 1/2 cup all-purpose flour Salt and freshly ground black pepper 4 (3-ounce) tilapia fillets 3 tablespoons unsalted butter 1 tablespoon canola or peanut oil 1 tablespoon freshly squeezed lemon juice 4 thin slices lemon, for garnish 3 tablespoons roasted, salted shelled pistachios, roughly chopped Instructions: Place flour in a shallow dish or resealable plastic bag and season with salt and pepper. Dredge fillets in flour mixture or add to bag, close, and shake to coat. Place 1 tablespoon of the butter and oil in a large frying pan over medium heat. When it foams, lower heat to medium-low. Shake excess flour off 2 of the fillets, add to pan, and cook until golden brown and crisp, about 2 minutes per side. Remove fillets to a plate and repeat with remaining fillets. Add remaining 1 tablespoon butter and cook until it begins to brown. Immediately remove from heat, stir in lemon juice, and pour over fish. Lay a lemon slice over each fillet, sprinkle pistachios over top and serve with mashed or roasted potatoes and a simple green salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12192,"Bundt Pan Burger 7 cups all-purpose flour 1/2 cup granulated sugar 6 tablespoons unsalted butter, at room temperature 2 large eggs 2 tablespoons instant yeast 2 1/2 teaspoons kosher salt 3 tablespoons sesame seeds 1 cup mayonnaise 6 tablespoons yellow mustard 1/4 cup ketchup 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons paprika 4 pounds ground beef Kosher salt and freshly ground black pepper 16 slices American cheese 1 sweet white onion, diced 2 beefsteak tomatoes, sliced 16 kosher dill sandwich toppers 1/2 head iceberg lettuce, shredded French fries, for serving Instructions: For the bread: Combine the flour, sugar, 4 tablespoons of the butter, the eggs, yeast, salt and 2 cups lukewarm water in the bowl of a stand mixer fitted with a dough hook. Mix on medium speed until the dough is smooth and silky, about 4 minutes. Transfer to a large bowl, cover with plastic wrap and place in a warm spot until doubled in bulk, about 2 hours. Meanwhile, coat the inside of a 10- to 12-cup Bundt pan with the remaining 2 tablespoons butter and sprinkle evenly with the sesame seeds. Once the dough has risen, gently press it down to deflate it and divide it into 4 pieces roughly even in size. Put the pieces in the Bundt pan and cover with plastic wrap. Let sit until the dough has risen about 1/2 inch over the top of the pan, 30 to 45 minutes.
Meanwhile, preheat the oven to 350 degrees F. When the dough has risen, remove the plastic wrap. Bake until the bread is golden and an instant-read thermometer inserted into the center registers 185 degrees F, about 40 minutes.
Remove the bread from the oven and immediately invert it onto a wire cooling rack. Once cool, cut the bread horizontally in even thirds. Take the middle piece of bread and split that in half again horizontally; this will help for serving later.
Increase the oven temperature to 500 degrees F. Set a wire cooling rack over a rimmed baking sheet.
For the sauce: Combine the mayonnaise, mustard, ketchup, garlic powder, onion powder and paprika in a medium bowl and whisk until blended; set aside.
For the burger: Line an 8-inch round cake pan with aluminum foil. Sprinkle with 2 teaspoons of salt and several grinds of black pepper. Press half of the ground beef into the cake pan and sprinkle with another 2 teaspoons salt and several grinds of black pepper Lift the burger patty out of the cake pan using the foil and flatten it with your hands to about 9 inches in diameter. Flip the patty onto one side of the wire rack. Repeat with the remaining beef.
Transfer the patties to the oven and cook until brown around the edges and an instant-read thermometer inserted into the centers registers about 150 degrees F, 15 to 20 minutes. Top evenly with the cheese and cook until melted, 2 to 3 minutes more. Remove the patties from the oven and let rest while you get the bun ready.
Spread half the sauce on the bottom piece of bread. Top with half the onions, tomatoes and pickles. Transfer one patty to the bread and top with half the lettuce. Top with the middle pieces of bread and spread with the remaining sauce. Top with the remaining onions, tomatoes and pickles. Transfer the remaining patty to the bread and top with the rest of the lettuce. Cover with the top third of the bread and serve with french fries. (To make the burger easier to serve, separate the bread in the middle so you have two single-patty burgers.)
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 12193,"The Kale Coarse black salt, for the glass 2 ounces silver tequila 1 ounce green juice
1/2 ounce fresh lime juice
1/2 ounce agave syrup
Kale leaf, for garnish Instructions: Dip the top 2 inches of a mason jar in water and roll in black salt to coat. Combine the tequila, green juice, lime juice and agave in a shaker with ice; shake well. Strain into the prepared jar; add ice. Garnish with a kale leaf. ","[Tequila, Mezcal, Cacha?a]" 12194,"Grilled Shrimp \Lollipop\ with Spicy Almond Sauce 1 1/2 pounds rock shrimp 2 shallots 2 Thai bird chilies 1 cup coconut 1 tablespoon brown sugar 5 kaffir lime leaves, julienned Juice of 1 lime Salt and black pepper to taste 6 sugar cane stalks or lemon grass stalks 1 cup toasted almond slivers 1/2 tablespoon sambal 1/4 cup cilantro leaves 1/4 cup Thai basil leaves 1 tablespoon fish sauce Juice of 2 limes 1 tablespoon sugar 1/4 cup peanut oil Salt and black pepper to taste Water to thin Garnish: basil, cilantro and almonds Instructions: In a food processor, puree all together. Should have consistency of ground meat. Mold mixture around stalks. Cook on a hot, oiled grill for about 4 minutes a side or until almost blackened. In a food processor, puree all. May need to add a little water to make puree smooth. Check for seasoning. Garnish with basil, cilantro and almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12195,"Spicy Pork Tofu 2 cups chopped napa cabbage 1/2 tablespoon salt Canola oil to cook 1/2 pound ground pork 2 tablespoons minced ginger 1 1/2 tablespoons minced garlic 2 tablespoons thin soy sauce 3 tablespoons sesame oil 10 slices of tofu (2-inch by 1-inch) Instructions: Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dish towel or cheese cloth and squeeze out any water. The dryer the cabbage, the better. In a hot wok that's been coated with canola oil add the ground pork. Stir-fry until nearly cooked through. Add ginger, garlic and salt; cook for another two minutes. Deglaze with soy sauce, add napa cabbage and sesame oil, continue cooking until the cabbage is wilted. Check seasoning. Plating: Spoon contents of wok over the tofu on a large serving platter, serve family style. ","[Shiraz, Tempranillo, Barbera, Dolcetto]" 12196,"Stir Fry 5 strips chicken 2 ounces broccoli florets 1-ounce bean sprouts 2 ounces mushrooms, sliced 1-ounce bamboo shoots 2 ounces water chestnuts 1-ounce carrots 2 ounces red pepper 1-ounce baby corn 2 ounces red onions, chopped 2 ounces Asian Sauce, recipe follows 3 tablespoons soy sauce 3 tablespoons Hoisin Sauce (available at most supermarkets) 1/4 cup brown sugar 1/3 cup pineapple juice 1/2 cup orange juice 1 tablespoon chopped, fresh ginger 1 clove garlic, minced 1-ounce Kitchen Bouquet 1/4 cup cornstarch, to thicken 1/3 cup water Instructions: Over high heat in very large, dry skillet or wok, add the chicken strips and cook stirring for about 3 minutes. Add the remaining ingredients and stir fry until crisp tender. Serve over rice or lo mein noodles. In saucepan, combine all ingredients, except the cornstarch and water. Cook for 45 minutes over medium heat. Place cornstarch in bowl and slowly add water, stirring constantly, until it becomes a paste. Slowly add the paste mixture to the pot, stirring constantly, until the sauce thickens. Add sauce to the stir fry mixture before serving. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 12197,"Sweet and Spicy-Glazed Grilled Salmon 3 canned chipotle chiles in adobo 1 clove garlic, crushed 1/2 cup tamarind concentrate 1/2 cup packed dark brown sugar Kosher salt, plus more as needed 2 tablespoons sherry vinegar 1 tablespoon extra-virgin olive oil, plus more for grilling 4 six-ounce center-cut boneless salmon filets Instructions:

1. Chop chipotles and garlic in a food processor. Add tamarind, brown sugar, and salt and puree. Add vinegar, 2 tablespoons water, and oil, and puree until smooth. Pour about 1/4 cup of glaze into a small bowl. Reserve remaining glaze for serving.
2. Preheat a grill to medium.
3. Brush salmon filets with oil and season with 1 tablespoon salt, to taste. Place fillets, top-side (rounded side) down, on grill. Cook until distinct grill marks appear, about 4 minutes. Turn fish over, lightly brush with glaze, and cook, brushing occasionally with more glaze, until firm but slightly pink, about 6 to 8 minutes. Transfer to a cutting board and brush with more glaze. Serve warm or at room temperature, and pass additional glaze, if desired. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 12198,"Banh Mi-Style Hot Dogs 1 cup julienned cucumber 1 cup julienned carrot
   1 cup julienned radish
   1/4 cup chopped fresh mint
   1/4 cup chopped fresh cilantro
   4 scallions, white and light green parts only, thinly sliced
   2 teaspoons fish sauce
   1/2 teaspoon kosher salt
   Juice of 2 limes
   4 hot dogs Butter, as needed 1 baguette, split in half horizontally, then each half cut into 4 bun-size pieces
   1/4 cup mayonnaise 8 fresh basil leaves, torn into pieces
   1 jalapeno, thinly sliced
   Instructions: In a large bowl, toss the cucumber, carrot, radish, mint, cilantro and scallions with the fish sauce, salt and lime juice. Let the slaw stand 10 minutes. Preheat a grill to medium-high heat. Butterfly the hotdogs by slicing lengthwise about three-quarters of the way through. Grill the hot dogs until browned and a little crispy, about 3 minutes per side. Butter one side of each baguette piece and toast until golden brown. Spread 1 tablespoon of the mayonnaise on one side of 4 of the baguette pieces. Put a hot dog on top of each, followed by some slaw, torn basil leaves and jalapeno slices. Top with a remaining baguette piece. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12199,"Fennel, Apple and Celery Root Gratin 2 large celery roots (about 1 pound each) 2 fennel bulbs (about 1/2 pound each) 2 Granny Smith or other tart, firm apples (about 1 pound total), peeled and cored Salt and freshly ground black pepper About 11/2 cups heavy cream 8 ounces Colby-style cheese, such as Orb Weaver, coarsely grated (about 2 cups; or use aged, but not sharp, cheddar) Instructions: Preheat oven to 375 degrees F. Butter a 2-quart gratin dish or other ovenproof casserole. Cut off the entire rough exterior of the celery roots, making sure that all brown parts are removed. You will be removing about 1/4 to 1/2-inch of the exterior of each. Next, cut each celery root in 1/2 lengthwise. Turn one 1/2 cut side down, and cut into 1/4-inch wide pieces. Repeat with the remaining celery root. Set aside. Cut off the fronds and the dark green parts of each fennel bulb, leaving just the bulb. Cut each bulb in half lengthwise. Cut each half lengthwise into 1/4-inch thick slices. In a vegetable steamer, combine the celery root and fennel and steam for 5 minutes. Remove from the steamer and set aside to cool slightly. Cut the apples into 1/4-inch-thick rings. Place 1/3 of the celery root on the bottom of the prepared dish. Sprinkle with salt and pepper to taste. Overlap with 1/3 of the apple slices, and sprinkle with a little more salt but no pepper. Put 1/3 of the fennel over the apples, and once again sprinkle with salt and pepper. Repeat with the remaining celery root, apple, and fennel. Pour cream around the sides of the dish until the cream reaches about halfway up the dish. Sprinkle the top of the gratin with the cheese. Cover and bake for 35 minutes, or until the vegetables and apple feel tender when pierced with a fork or a skewer. Turn the oven to broil, remove the cover, and broil until the gratin is golden brown and bubbling, about 3 minutes. Let cool 15 minutes to allow the cream to firm up slightly and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 12200,"Mesa Grill's Pumpkin Soup with Mexican Cinnamon Creme Fraiche and Toasted Pumpkin Seeds with Spinach, Pear and Pancetta Salad 3 tablespoons unsalted butter 1 large onion, coarsely chopped 2 cloves garlic, coarsely chopped 1 large carrot, peeled and coarsely chopped 2 stocks celery, coarsely chopped 7 cups vegetable stock, or water 1 1/2 cups pumpkin puree (not flavored pie filling) 1/4 teaspoon ground Mexican cinnamon, plus 1 teaspoon (canella) 1/4 teaspoon allspice 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 2 tablespoons honey 2 teaspoons chipotle puree 3/4 cup creme fraiche or sour cream Salt and freshly ground pepper 1/2 cup toasted pumpkin seeds 4 ounces pancetta, medium dice 1 small shallot, minced 1/4 cup sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon finely chopped fresh thyme 1/4 cup olive oil Salt and freshly ground pepper 10 ounces fresh spinach leaves 2 Bosc pears, halved, cored and thinly sliced 1 small red onion, finely sliced Instructions: Heat the butter in a medium stockpot over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the water and bring to a boil. Reduce heat and simmer for 20 to 30 minutes. Strain the stock into a clean medium saucepan and whisk in the pumpkin puree until smooth. Bring to a simmer and add the 1/4 teaspoon cinnamon, spices, honey and chipotle. Cook for 15 to 20 minutes. Add water, if the soup is too thick. Remove from the heat and whisk in 1/4 cup of the creme fraiche and season with salt and pepper to taste. Mix together the remaining creme fraiche and remaining 1 teaspoon cinnamon until combined. Divide the soup among 4 bowls and garnish with the cinnamon creme fraiche and a handful of pumpkin seeds. For the Spinach, Pear and Pancetta Salad: Saute pancetta in skillet over medium heat until crisp. Drain on paper towels. Pour all but 1 tablespoon of the drippings out. Add shallots and cook until soft. Add vinegar, mustard and thyme; whisk to blend. Add oil and whisk to blend. Season with salt and pepper. Keep warm. Combine spinach, pears, red onion and pancetta in a large bowl. Toss with enough dressing to coat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 12201,"5 Minute Bread Pudding 1 loaf store bought frosted or unfrosted cinnamon raisin bread, unsliced 1/2 stick butter, softened 1 can sweetened condensed or reduced fat sweetened condensed milk 2 jiggers brandy Whipped cream in spray top canister from your dairy aisle Ground or grated nutmeg, for garnish Instructions: Heat a griddle pan over medium heat. Cut 4 thick slices of cinnamon raisin bread. Butter both sides of the bread slices with softened butter. Grill bread until brown and crispy on both sides, 2 minutes on each side. While bread grills, in a small saucepot, heat sweetened condensed milk or reduced fat sweetened condensed milk over medium low heat for 4 minutes. Remove from heat and stir in brandy. Cut each grilled slice of bread into quarters and pile into 4 dessert cups. Top bread with a few spoonfuls of hard sauce of sweetened condensed milk and brandy and a generous swirl of whipped cream. Garnish cream with a sprinkle of nutmeg and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 12202,"Mananatini 1 1/2 ounces vodka (recommended: Fris) 3 ounces ginger beer, recipe follows 2 ounces mango puree 1/5 ounces sour mix, recipe follows 3/4 cup fresh ginger, grated 6 cups boiling water 2 limes, juiced 1 1/2 cups sugar 1/2 teaspoon dried yeast 12 ounces fresh lime juice 6 ounces lemon-lime soda (recommended: 7-Up) 3 ounces sugar 3 ounces lemonade Instructions: Shake well then strain. Combine all ingredients, stir well and place in a large container. Seal tightly and leave at room temperature for 24 hours or more. Strain and refrigerate until completely chilled. Combine all ingredients and mix well. ","[Vodka, Ginger Beer, Mango Lassi, Lemon-Lime Soda]" 12203,"Soy Marinated Pork Carnitas 8 cups soy sauce 8 cups sugar 4 cups mirin 4 cups oyster sauce 2 cups mushroom soy sauce 2 cups chopped green onions 1/3 cup whole star anise 1/4 cup whole cloves 1/4 cup peppercorn blend 10 medium cinnamon sticks 1 ginger root, sliced with skin on 12 liters water 6 pounds pork butt 12 pieces dried black mushrooms 10 bay leaves Instructions: Combine the soy sauce, sugar, mirin, oyster sauce, mushroom soy, green onions, star anise, cloves, peppercorn blend, cinnamon sticks and ginger slices in an 18-quart container. With a large whisk, mix the ingredients together. Make sure all the sugar at the bottom is properly stirred into the liquid. Gradually pour the water into the container and continue to stir. Cut the pork butt in 2-inch square pieces. Trim all the hard fat off and leave about a quarter of the soft fat on the meat. Set the pork in a deep cooking pan, and, using a ladle, pour the soy marinade mix over the meat, make sure all the meat is covered in the liquid. (Any extra soy-ginger marinade can be put away and used again on a later date.) Add the dried black mushroom and bay leaves to the liquid, spreading them evenly throughout the pan. Tightly wrap the pan with heavy-duty foil and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Make sure the foil is tightly sealed around the pan and cook until the pork is fork tender, about 3 hours. Take the pan out of the oven and remove the foil. With a fork and tongs pull at the pork. It should easily tear off to assure it's fully cooked. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12204,"Slow-Cooker Mussels with a Creamy Wheat Beer and German Mustard Sauce 1 1/2 cups baby potatoes, cut into quarters Kosher salt and freshly cracked black pepper
1 bottle wheat beer
1 cup thinly sliced shallots 2 tablespoons butter
2 tablespoons whole-grain German mustard
4 cloves garlic, thinly sliced
1 1/2 pounds PEI mussels, soaked in cold salted water and cleaned
1/2 cup sour cream
1/2 cup thinly sliced scallions For dipping: toasted garlic bread or crispy potatoes Instructions: Put the potatoes in a saucepan and add cold salted water to cover. Cover the pan with a lid, bring to a simmer and cook until just tender, 10 to 15 minutes. Drain. Add the potatoes, beer, shallots, butter, mustard and garlic to a 6- to 8-quart slow cooker, cover and cook on high until the liquids are at a simmer, about 2 hours. Season with salt and pepper, then add the mussels. Cover and continue to cook on high until the mussels open, 15 to 20 minutes. Discard any unopened mussels. Stir in the sour cream at the end and finish with the scallions on top. Serve with toasted garlic bread or crispy potatoes for dipping. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12205,"10-Minute Beef-and-Beet Salad with Horseradish Dressing 2 slices seeded rye bread 1/4 cup sour cream 3 tablespoons horseradish 2 tablespoons mayonnaise 2 teaspoons Dijon mustard Kosher salt and freshly ground black pepper One 5-ounce package baby spinach (about 4 cups) 3 cups coleslaw mix (about 7 ounces) 4 ounces dill Havarti cheese, cut into 1/2-inch cubes 1/2 pound thinly-sliced rare deli roast beef 3/4 cup sliced and drained pickled beets Instructions: Toast the rye bread. Meanwhile, whisk together the sour cream, horseradish, mayonnaise, mustard, 3 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Add the spinach, coleslaw mix and cheese and toss to combine. Cut the toasted bread, crusts and all, into 1/2-inch pieces Divide dressed greens among 4 salad plates and top each with roast beef, beets and rye croutons. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12206,"Salt and Pepper Shrimp 2 quarts peanut oil Kosher salt and freshly ground black pepper 4 cups all-purpose flour, plus 2 cups for dredging 2 pounds large prawns, shelled and deveined, with tail attached 4 egg yolks 4 cups chilled soda water 2 tablespoons shaved garlic 2 tablespoons shredded ginger 1 bunch green onions, sliced on a bias angle 1 jalepeno pepper, sliced into rounds Serving suggestion: fresh lemon wedges. Instructions: In a large wok, heat the oil over medium-high to 370 degrees F. Meanwhile, season 2 cups of the flour with salt and freshly ground black pepper. Dredge the shrimp in the seasoned flour. In a large mixing bowl, whisk the remaining 4 cups of flour with the egg yolks and soda water. Hold the shrimp by their tails dip them into the batter. Working in batches, fry the shrimp in the hot oil, turning them once, until they are golden brown, about 3 minutes per batch. Remove the shrimp from the oil and drain them on paper towels. While they are still hot, sprinkle the shrimp generously with salt and freshly ground black pepper. Transfer the shrimp to a serving tray. When the shrimp are cooked, carefully pour off all but 1/2 cup of the oil. Add the garlic, ginger, green onions and jalapeno and fry until crispy. Spoon the seasoning over the shrimp and serve immediately accompanied by lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12207,"Grilled Butterflied Monkfish with a Sweet Runner Bean Stew 1 1/4 pounds runner beans, trimmed Olive oil 1 (4-ounce) jar good anchovy fillets, in oil 5 cloves garlic, peeled 1 dried red chili, crumbled 1 (24-ounce) jar tomato sauce or 2 (14-ounce) cans tomatoes, crushed 2 sprigs fresh rosemary Sea salt and freshly ground black pepper 4 (7-ounce) thick pieces monkfish, skinned and trimmed properly - ask your fishmonger A bunch fresh at-leaf parsley 1 lemon, zest finely grated and juiced Extra-virgin olive oil A small bunch fresh green or purple basil, leaves picked Instructions: I absolutely love to cook runner beans this way. They take on fantastic flavor and go so well, when eaten hot, with roasted fish or white meat. They're also really good served cold as an antipasto. Please give them a try. To finish off this dish I'm going to use a great flavor enhancer called gremolata. The classic combination is garlic, lemon zest and at-leaf parsley, all chopped together really finely. It can be sprinkled over stews, broths, soups or pasta dishes at the last minute. It really brings a dish to life. You get the fragrance and sharpness of the lemon and the hum of the garlic. Feed the runner beans through a bean cutter. If you don't have one, just run your peeler down each side of the bean to get rid of the stringy bits and then cut them into 1/2-inch pieces at an angle. Your runner bean stew can be cooked in advance or started just before you cook the fish. Heat a large saucepan, big enough to hold all the ingredients, and add 2 tablespoons of olive oil plus the oil from the jar of anchovies. Chop 4 of the garlic cloves and fry them gently with the anchovies and dried chili until it all goes soft and the anchovies break down into a mush. Pour in the crushed tomatoes or tomato sauce and add the beans and the rosemary sprigs. Season and bring to the boil. Place a lid on the pan and simmer gently for 12 to 15 minutes, or until the beans are nicely cooked. If the sauce gets a little dry, add a splash of water and give the beans a stir. Lay the monkfish pieces on a chopping board and slice them horizontally almost in half, so they open out like a book. Try to get them so you have an even thickness on both sides. Score the fish lightly and set aside. To make the gremolata, finely chop the remaining clove of garlic with a pinch of salt. Next, finely chop the parsley and the lemon zest. Mix these with the garlic, give it all 1 last chop and put aside to sprinkle over at the end. Heat a very large griddle pan or frying pan (or use 2 smaller ones). Season the fish well with salt and pepper and rub lightly with olive oil. Cook the fish for 2 minutes each side or until just cooked through (don't overcook). Take the beans off the heat, taste and season them once again, if necessary. Remove the rosemary sprigs and add the lemon juice. Place a pile of beans on each plate and top with a piece of fish. Sprinkle over the basil leaves and gremolata. Or you could serve the whole lot on a big platter in the middle of the table - family service style! \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, Sauvignon Blanc, Pinot Grigio, Gavi]" 12208,"Handmade Italian Ricotta Cavatelli 3 cups (1 pound) all-purpose flour 1 pound ricotta cheese 2 large eggs, lightly beaten Instructions: Put 2 1/2 cups of the flour into a bowl, make a well in the flour, and add the cheese and eggs. Gradually work the mixture together, adding more flour if necessary, to make a soft but not sticky dough. On a lightly floured surface, knead the dough until it is smooth. Let the dough rest at room temperature, covered with an inverted bowl or wrapped in plastic, for 30 minutes. Form the dough into a round and cut into quarters. Working with one quarter at a time (cover the remaining dough with an inverted bowl to keep the dough from drying out), on a lightly floured surface, roll the dough into a rope 1/4 inch in diameter. With a knife, cut the rope into 1/2-inch pieces. With your index and third fingers held together, gently press down on each piece, beginning at the top and moving down toward the bottom, dragging your fingers toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly floured jelly-roll pan and let dry at room temperature for at least 30 minutes. Bring a saucepan of salted water to a boil, and add the pasta. Cook until the cavatelli are al dente, 6 to 8 minutes. They're done when they float up to the top. Drain and toss the desired quantity with your favorite sauce. Freeze leftovers. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 12209,"Ice Cream Crunch Tacos 1 pint vanilla ice cream in a paper container, slightly softened 8 pizzelle cookies 1/2 cup chopped peanuts Store-bought hot fudge, for drizzling 3 tablespoons sugar 1 tablespoon ground cinnamon 5 large flour tortillas Dulce de leche, for spreading Rainbow sprinkles, for sprinkling 3 tablespoons ghee or clarified butter Instructions: Using a serrated knife, slice the carton of ice cream into 4 even round pieces. Peel off the carton, then place 1 disc of ice cream on each of 4 pizzelle cookies. Coat with peanuts and hot fudge, top with a second pizzelle and press down. Wrap in plastic and place in the freezer for at least 2 hours. Heat a cast-iron skillet or griddle over high heat for 5 minutes. Mix the sugar and cinnamon together well on a plate. Lay out the tortillas and spread them with a thin layer of dulce de leche, leaving a 1-inch border around the edge. Add a small amount of rainbow sprinkles across the dulce. Unwrap the pizzelle ice cream sandwiches and place them in the middle of each tortilla, then fold the tortilla around them to wrap well. If the tortilla is not large enough and there is a gap, cut the 5th tortilla in quarters and adhere 1 quarter to the bottom of each sandwich with dulce de leche. Coat the cast-iron pan with ghee and add the wraps, seam-side down, pressing down with the back of a spatula to sear, about 9 seconds. Flip and repeat the searing. Move to the plate with the cinnamon sugar and turn to coat. Serve immediately. Repeat with the remaining wraps. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12210,"Mimi's Sweet Potatoes in Orange Cups 6 sweet potatoes, unpeeled 1/2 stick butter, softened 1/4 cup orange juice 1/4 cup chopped pecans 6 large oranges (heavy for their size) 48 mini-marshmallows Instructions: Preheat oven to 375 degrees F. Cover sweet potatoes with cold water in a large pot and boil until fork tender. Peel the potatoes, transfer to a bowl, and mash. Stir in butter, orange juice and pecans, and mix until incorporated. For the orange shells, cut each orange in half and scoop out the pulp using a small knife or grapefruit spoon. Reserve the pulp for another use. Fill each orange shell with the potato mixture and top off with the marshmallows. Bake until hot and the marshmallows are melted. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 12211,"Easy Peanut Butter Fudge 8 ounces unsalted butter, plus more for greasing pan 1 cup smooth peanut butter 1 teaspoon vanilla extract 1 pound powdered sugar Instructions: Combine the butter and peanut butter in a 4-quart microwave-safe bowl and cover with plastic wrap. Microwave for 2 minutes on high. Stir and microwave on high for 2 more minutes. (Use caution when removing this mixture from the microwave, it will be very hot.) Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. The mixture will become hard to stir and lose its sheen. Spread into a buttered 8 by 8-inch pan lined with parchment paper. Fold the excess parchment paper so it covers the surface of the fudge and refrigerate until cool, about 2 hours. Cut into 1-inch pieces and store in an airtight container at room temperature for up to a week. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 12212,"Pasta Jambalaya with Crawfish and Andouille Sausage 1 pound dry angel hair pasta 1/4 cup kosher salt 2 tablespoons olive oil 8 ounces andouille sausage, diced into 1/2-inch pieces 1/4 cup small-diced yellow onion 1 tablespoon minced garlic 1 cup green zucchini, small dice 1/2 cup small-diced red bell pepper One 19-ounce can diced tomatoes 1 tablespoon chopped fresh thyme 1/2 cup heavy cream 1 pound cooked crawfish tails 2 tablespoons chopped fresh basil 1 tablespoon seafood seasoning, such as Old Bay 1/2 cup grated Parmesan Instructions: Fill a large 1-gallon stock pot with a pasta insert three-quarters full with water. Bring to a boil over high heat and add the salt as it boils. Place the angel hair in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, about 8 minutes. Drain and set aside. While the pasta is cooking, heat a large saute pan over medium-high heat and add the olive oil, sausage and onions and saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent. Add the garlic to the pan, and then add the zucchini, bell peppers, tomatoes and thyme. Cook until the vegetables are tender, about 3 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Add the crawfish and basil. Add the al dente pasta and continue to cook the sauce and pasta, stirring occasionally. Remove from the heat and add the seafood seasoning and Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 12213,"Red Lentil Soup 3 tablespoons unsalted butter 2 onions, chopped 3 cloves garlic, minced 1 teaspoon cumin seeds, crushed 1 teaspoon coriander seeds, crushed Salt and freshly ground black pepper 2 tablespoons tomato paste 7 cups chicken, lamb or beef stock 1/2 cup bulgur 1/2 cup red lentils 1/4 cup finely chopped fresh parsley 2 tablespoons finely chopped fresh mint Instructions: Melt butter in a large pot, add the onions and saute until soft, 5 to 7 minutes. Stir in the garlic, spices, and salt and pepper, and saute another minute to release the aromas. Stir in the tomato paste to blend with the onions, fry 1 to 2 minutes, then add the stock, bulgur and lentils. Cover and simmer until bulgur and lentils are thoroughly cooked and soup is thickened, about 30 to 40 minutes, stirring occasionally. Remove from heat, stir in half of the herbs and sprinkle the remaining half over the soup. Serve immediately with yogurt to garnish. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 12214,"Mexican Rice Casserole 2 tablespoons canola oil 3 cloves garlic, minced 1/2 to 1 whole large onion, chopped 4 cups long grain rice Two 14.5-ounce cans whole tomatoes One 10-ounce can diced tomatoes and green chiles, such as Rotel 1 teaspoon cumin (or more to taste) 1 teaspoon kosher salt 1 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/4 teaspoon turmeric 6 to 8 cups low-sodium chicken broth (more if needed) 1 1/2 cups grated Cheddar Fresh cilantro, chopped, for serving Instructions: Preheat the oven to 375 degrees F. Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes. Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes. Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 12215,"Chicken Chimichurri Empanada 2 pounds chicken thighs, cubed into small pieces 1 1/2 cups Chimichurri, recipe follows 1 tablespoon oil
Pinch salt
12 Empanada Discs, recipe follows 4 cups all-purpose flour, plus additional for dusting 1 1/2 teaspoons salt
1/2 cup vegetable shortening
1 egg
2 cups coarsely chopped fresh flat-leaf parsley 1/2 cup finely diced red peppers
3 cloves garlic, chopped
1 cup olive oil
1/4 cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 tablespoon oregano
1/2 tablespoon paprika
Instructions: Preheat oven to 400 degrees F. Combine chicken with 1 cup Chimichurri. Mix well and refrigerate overnight. Heat saute pan with oil and saute the chicken with the salt until done. Add remaining 1/2 cup Chimichurri and set aside to cool to room temperature. Place 1 heaping tablespoon chicken mixture in center of an Empanada Disc and close by hand or with a fork. Repeat with remaining dough and filling. Bake until browned, about 10 minutes. Stir flour and salt together in a bowl. Blend the shortening into the flour mixture with a metal spoon or hands until well blended. Combine the egg with 2/3 cup room temperature water. Stir 1/2 cup egg mixture into the flour until the dough starts to come together smoothly. Keep kneading the dough, adding more of the egg mixture as needed (you may need a little more water). The dough should be smooth. Cover the dough with plastic wrap and refrigerate at least 1 hour but preferably overnight. Place dough on a floured surface and roll into desired thickness before cutting. Use a 5-inch round cutter for the discs. Combine parsley, red peppers and garlic in a medium bowl. Add olive oil and vinegar and mix. Add salt, pepper, oregano and paprika and mix well. Cover and chill for at least 3 hours or preferably overnight. Keep refrigerated up to 2 weeks. ","[Rioja, Tempranillo, Garnacha, Barbera]" 12216,"Hawaiian Pulled Pork Sandwiches 1 packet teriyaki marinade (recommended: McCormick Grill Mates) 1 tablespoon paprika 1 teaspoon fresh ground pepper 3 1/2 pounds pork shoulder 1/2 cup chicken broth 1/2 cup brown sugar 1/4 cup soy sauce 1 cup chili sauce One 6-ounce can pineapple juice 1 medium onion, chopped 2 carrots, chopped 8 hamburger rolls 2 tablespoon canola oil 1 tablespoon ginger, chopped 2 teaspoons garlic, chopped Instructions: In small bowl, combine teriyaki mix, paprika and pepper. Coat the pork the with rub mixture, patting until all rub is used. Set aside. In a bowl whisk together the chicken broth, brown sugar, soy sauce, chili sauce and pineapple juice. Set aside. Put the chopped onions and carrots in a 5-quart slow cooker. Place the pork on top of the carrots and onions and pour half of the pineapple juice mixture over pork. Reserve remainder for Hawaiian sauce. Cover and cook on low for 7 to 8 hours. The meat should fall apart easily. Remove the roast from the slow cooker to a cutting board. Using 2 forks carefully pull the meat into shreds. Hawaiian Sauce: In a medium pot heat the oil over medium heat. Add garlic and ginger and saute until soft, about 2 minutes. Add the remaining pineapple juice mixture, bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and set aside. Serve the pork on rolls drizzled with the Hawaiian sauce or on the side for dipping. ","[Syrah, Zinfandel, Merlot, Pinotage]" 12217,"Arepas with Black Beans, Mango and Avocado 1/4 cup plus 2 teaspoons vegetable oil 2 cloves garlic, chopped One 15-ounce can black beans, rinsed and drained 1 chipotle cl in adobo sauce Kosher salt 1 small red onion, halved and thinly sliced Juice of 2 limes (about 1/4 cup) 2 cups pre-cooked white corn meal, such as P.A.N.
1/2 cup fresh cilantro leaves 1/4 crumbled Cotija cheese 1 small mango, thinly sliced 1 avocado, halved and thinly sliced Instructions: Heat 2 teaspoons of the oil in a small saucepan over medium heat until shimmering. Add the garlic and cook, stirring until lightly golden, about 1 minute. Add the beans, chipotle in adobo sauce, 1/2 cup water and 1/2 teaspoon salt. Bring to a boil then remove from the heat and set aside. Combine the onion, lime juice and a pinch of salt in a small bowl and set aside. Position a rack in the center of the oven and preheat to 350 degrees F. Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms.
Divide the dough into 8 golf ball-size balls. Press each ball flat into an even 1/2-inch-thick patty.
Heat the remaining 1/4 cup oil in a large skillet over medium-low heat until shimmering. Working in batches, cook the corn patties until golden brown, about 7 minutes per side (making sure the oil is hot for each batch). Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes.
Add the cilantro and Cotija cheese to the onions and toss to combine.
When the arepas are cool enough to handle, use a thin serrated knife to slice a third of the way through each arepa. Then use the knife tip to cut open the center of each to form a pocket, taking care to keep the sides intact. Wipe down the knife between cuts to remove any sticky cornmeal. Stuff the arepas generously with slices of mango, avocado, the onion mixture and beans. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 12218,"Spiked Candied Bacon 1 pound sliced bacon 1 cup tequila 1 cup packed light brown sugar 1/2 teaspoon chili powder 1/2 teaspoon chipotle cl powder Instructions: Combine the bacon and tequila in a large bowl and refrigerate at least 2 hours or up to 8 hours. Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment. Drain and pat the bacon dry. Mix the brown sugar, chili powder and chipotle together and spread out on a large plate. Press both sides of each bacon strip in the sugar mixture and then arrange on the prepared baking sheets. Sprinkle with any remaining sugar mixture. Bake for until the bacon is golden and glazed, turning once, 30 to 35 minutes. Transfer to a wire tack to cool. ","[Rioja, Tempranillo, Garnacha, Barbera]" 12219,"Ranch Dressing 1/2 cup nonfat plain yogurt, or 1/3 cup nonfat Greek style yogurt 1/3 cup lowfat buttermilk 3 tablespoons mayonnaise 1 1/2 teaspoons lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 tablespoon finely chopped fresh chives Salt Instructions: If using plain yogurt, place it in a strainer lined with a paper towel and place the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a medium bowl, combine the strained or Greek-style yogurt and the rest of the ingredients. Add salt, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12220,"Roasted Asparagus 1 pound asparagus, trimmed 1 tablespoon olive oil Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool slightly and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling]" 12221,"Cordelia's Roast Beef 2 to 3 tablespoons salt One 3-pound eye of round beef roast
1/4 cup all-purpose flour
3 tablespoons vegetable oil
Two 10-ounce cans French onion soup
One 10-ounce can condensed mushroom soup, such as Campbell's Golden Mushroom
Instructions: Rub the salt into the meat very well. Coat the meat with the flour. Heat the vegetable oil in a large cast-iron Dutch oven and sear the roast on all sides. Transfer the roast to a platter and scrape the pan to loosen the drippings. Add the French onion and mushroom soups and 3 3/4 cups water to the pan. Bring to a boil, then reduce the heat to a simmer. Return the roast and its juices to the pan, cover and cook until the meat is tender, about 3 hours. Remove the roast to a platter or cutting board to rest. Slice and serve with the pan gravy. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 12222,"Basmati Rice Pudding with Toasted Coconut 1/2 cup Basmati rice, rinsed 2 cups milk 1/2 cup water 1 pinch salt 2 teaspoons powdered gelatin 2 tablespoons cold water 1/2 vanilla bean 4 yolks 3/8 cup sugar 1/2 cup cream, whipped 1/2 cup toasted coconut Passion fruit sauce, recipe follows 1 cup sugar 1 cup water 1 cup passion fruit concentrate puree 1 lime, juiced Instructions: Bring rice, 1/2 cup of the milk, water and salt to a boil then turn down to low and cover tightly with foil. Cook until all the moisture is absorbed, about 15 minutes. Let sit turned off with foil still on for 5 more minutes. In a small bowl soak the powdered gelatin with the 2 tablespoons of water. In a saucepan bring the remaining 1 1/2 cups milk to a boil with the vanilla bean. Let sit 15 minutes to infuse. Whisk the yolks with the sugar then temper with the hot milk mixture. Return to the heat and cook gently to thicken. Meanwhile, sponge the gelatin in cold water. Remove thickened anglaise from the heat and add the sponged gelatin. Stir to melt the gelatin then strain into a bowl and stir in the rice. Place over ice water and stir to cool and thicken. As it starts to thicken but before it's too set, fold in the whipped cream and toasted coconut and pour into small dishes. Chill. In a small saucepan, over medium heat, stir sugar and water until sugar is completely dissolved. Bring to a boil, remove from heat and cool. Whisk passion fruit puree, lime juice and 1/3 cup of sugar water in a bowl until thoroughly mixed. Store remainder of sugar water (simple syrup) in a bottle in the refrigerator. Drizzle passion fruit sauce over rice pudding. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]

" 12223,"Zakarian's Irish Creme with Stout 16 ounces oatmeal stout 1 ounce Irish whiskey, such as Redbreast
1/2 ounce half-and-half
1/4 ounce Simple Syrup, recipe follows 1/8 ounce creme de menthe
1/8 teaspoon cinnamon
1 cup sugar Instructions: Fill a pint glass half-full with the oatmeal stout and let it settle. Combine the whiskey, half-and-half, Simple Syrup, creme de menthe and cinnamon in a cocktail shaker. Add ice, shake vigorously and double-strain into a shot glass. Top off the oatmeal stout pint and let settle. Serve the shot and stout together. Shoot or sip the Irish creme and drink or sip the oatmeal stout. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
","[Stout, Whiskey, Brandy, Rum]" 12224,"Shrimp and Bok Choy Stir-Fry 1/3 cup barbecue sauce 1 tablespoon Asian chili-garlic sauce (such as sambal oelek) 3 tablespoons vegetable oil 1 1/4 pounds peeled and deveined large shrimp Kosher salt 1 1/2 pounds baby bok choy, trimmed and halved lengthwise 4 cups frozen white rice Lime wedges, for serving Instructions: Whisk the barbecue sauce, chili-garlic sauce and 1/3 cup water in a small bowl; set aside. Heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Season the shrimp with salt and add to the skillet. Cook, undisturbed, until lightly browned and starting to curl at the edges, 2 to 3 minutes. Flip and continue cooking until just opaque, 1 to 2 more minutes. Remove to a plate. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the bok choy, season with salt and cook, stirring occasionally, until bright green and crisp-tender, about 3 minutes. Add the barbecue sauce mixture and the shrimp. Toss until evenly coated and heated through, 30 seconds to 1 minute. Heat the rice as the label directs. Top with the stir-fry and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12225,"Eggplant-Goat Cheese Dream 1 eggplant (sliced horizontally) two tomatoes 1 red onion goat cheese basil olive oil baguette or any good bread Instructions: Place sliced eggplant on hot grill (make sure to coat eggplant with olive oil). Slice tomatoes and red onion into 3/4 inch slices. Place tomatoes and onion on grill. Meanwhile, spread goat cheese on any type of your favorite bread (I usually use a baguette or some kind of country bread.) When eggplant and other veggies have good grill marks, place eggplant on top of goat cheese, then tomato slices, then onion and top with basil. Spread another layer of goat cheese on top half of bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 12226,"Wachauer Aprikosenknodel (Apricot Dumplings) 1 pound cold cooked potatoes 3 3/4 cups all purpose flour 3/8ths cup butter 1 egg yolk Pinch salt 12 whole apricots 12 lumps of sugar 1 1/4 cups white bread crumbs 1/4 cup fine sugar Cinnamon 3 tablespoons brandy 10 apricot halves 1/4 cup apricot juice 1/4 cup brandy Instructions: Grate potatoes. Measure and sift flour. Measure butter. Soak sugar lumps in brandy. Remove stone of whole apricots. Measure bread crumbs, sugar and brandy. Measure ingredients for sauce. Mix flour with grated potato, add salt and egg yolk. Rub in butter and then turn dough out onto a floured board and knead. Press out dough to 1/4-inch thick. Place a lump of brandied sugar in each half apricot, cover with another apricot half. Cut dough into 4-inch squares. Place apricot in the center and wrap dough around, squeezing edges of dough together. Trim off outside. Roll dumpling between palms of hands. Drop dumplings into a large saucepan of salted boiling water. Boil gently for 12 minutes. Remove with slotted spoon and drain. Fry the bread crumbs with the sugar and 3 tablespoons fresh butter until crisp. Roll the dumplings in the bread crumbs and sprinkle with cinnamon. Place onto a heated serving dish. Coat with apricot sauce. Serve remaining sauce separately. Sauce: Place apricot halves with brandy and apricot juice into a blender and puree. Heat gently in a saucepan. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12227,"Poached Shrimp with Melon 2 pounds small raw shrimp (71/90 is a perfect size) 2 lemons 10 peppercorns Salt and cracked pepper 2 ripe cantaloupe 2 ripe honeydew 1 cup extra-virgin olive oil 1 cup fresh mint leaves Instructions: In a large pot put the shrimp, lemons cut in half, peppercorns, and a pinch of salt together. Fill with cold water just to cover the shrimp. Place the pot on high heat to boil. In the meantime put a strainer in the sink, and also fill a large bowl with ice and cold water. When the water reaches a boil the shrimp are cooked. Strain the shrimp from the water, and then plunge the hot shrimp into the ice water. This stops the cooking process immediately. Leave the shrimp in the cold water for a few minutes. Strain and reserve in the refrigerator. Peel and seed the melons, and dice into medium size pieces, or around the same size as the shrimp. Separate the diced melon from the trimmings. This is what we will make the dressing out of. In a blender combine half of the melon pieces, half of the mint, and half the olive oil. Blend until smooth. In a large mixing bowl put the shrimp, diced melon, and the dressing. Mix well and season with salt and pepper. Transfer to a serving vessel, and garnish with remaining mint leaves and drizzle with olive oil. Season the top with salt and cracked pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12228,"Horchata 1 cup long grain white rice 2 cups skinless almonds 1-inch piece cinnamon bark 8 cups water 1/2 cup sugar 1/4 teaspoon vanilla extract Ice cubes Instructions: Wash and drain the rice. Using a spice grinder (an electric coffee grinder works well too), grind the rice until fine; combine with the almonds and cinnamon bark. Add 3 1/2 cups water and let sit overnight, covered. Blend rice mixture until smooth using a blender. Add 2 1/2 cups of water and continue blending. Add sugar and vanilla extract. Strain horchata into a bowl first using a metal strainer and then a double layer of cheesecloth; finish with up to an additional 2 cups of water until it achieves a milky consistency. Enjoy over ice. ","[Viognier, Vermentino, Riesling, Garnacha]" 12229,"Flannel Hash 1/2 pound purple potatoes, diced 1/2 pound red potatoes, diced
2 golden beets, peeled and diced
2 cloves garlic, chopped
1/2 yellow onion, diced
1 1/2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup fresh parsley, roughly chopped
Instructions: Preheat the oven to 450 degrees F. Mix together the potatoes, beets, garlic and onions in a large bowl. Add the oil and season with salt and pepper. Spread the mixture over a sheet pan and bake until the vegetables are tender and starting to brown, 25 to 30 minutes. Top with the parsley and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 12230,"Vampire Bite Mocktail 2 cups cranberry juice, chilled 1/2 cup apple juice, chilled 1/4 cup grenadine 1 1/2 cups seltzer water, chilled 1 tube red candy gel 4 gummy vampire teeth Instructions: In a pitcher combine the cranberry juice, apple juice and grenadine. Stir together then add the seltzer water. Squeeze the candy gel onto a small plate. Rim the edges of 4 low-ball glasses in the candy gel. Pour in the drink evenly into the glasses. Garnish each glass with the gummy vampire teeth and serve. ","[Riesling, Moscato, Vinho Verde]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (8-ounce) round of brie cheese 1/4 cup fig jam 1/4 cup prosciutto, thinly sliced 1/" 12231,"Sopressata and Olive Quiche 1 3/4 cups all-purpose flour, plus more, for dusting 2 tablespoons sugar 1/2 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, diced and kept very cold 4 teaspoons cider or white vinegar 1/3 cup ice water, plus more, if needed 1/2 cup minced chives 3/4 cup finely grated Parmesan 1/2 cup chopped sopressata 1/4 cup chopped pitted green olives 1 1/4 cups heavy cream 3 large eggs Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh basil Instructions: For the crust: Put the flour, sugar and salt in a food processor fitted with a metal blade and pulse to combine. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, while pulsing quickly a few times, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork the dough or the crust will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour. Lightly dust a work surface with flour. Then roll the dough on the floured surface into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes. Preheat the oven to 375 degrees F. Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling. For the filling: Sprinkle the chives evenly in the crust. Combine the Parmesan, sopressata, and olives in a medium bowl and sprinkle in an even layer over the chives. For the custard: Whisk together the heavy cream, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Stir in the basil. Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 12232,"Chick Pea Ragout with Glazed Vegetables 'Chana Masala' 3 cups cooked chick peas, home-cooked or use one 32-ounce can, drained 1 1/2 cups fresh peeled and chopped tomato 2 tablespoons tomato paste 3 tablespoons vegetable oil 1 cup finely chopped onions 1 tablespoon finely chopped garlic 1 tablespoon grated or crushed fresh ginger 2 teaspoons cumin seeds 2 tablespoons ground coriander seeds 1 medium-sized zucchini, cut into 1-inch pieces 1 red bell pepper, cored and cut into 1-inch pieces Coarse salt and black pepper to taste Water to cover 1/2 cup plain yogurt 1/2 cup chopped cucumber 1/2 cup chopped scallion 1/2 cup chopped coriander 1 tablespoon (or to taste) chopped hot green chilies Instructions: In a large bowl combine chick peas, tomatoes and tomato paste. Set aside. In a large pan heat the oil over moderately-high heat. Add the onion, garlic, ginger, cumin and coriander. Cook, stirring often, until the onions turn light brown, about 8 minutes. Add zucchini, bell peppers and salt and black pepper to taste. Pan roast the vegetables, stirring regularly, for 5 minutes. Add chick pea-tomato mixture to the onion mixture. Add water and bring contents to a boil. Lower heat and simmer, covered, for 5 minutes, or until the flavors are blended and the sauce is very thick. Serve ragout topped with yogurt. For the topping: Combine yogurt, cucumber, scallion, coriander and hot green chilies. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 12233,"Chicken in Romanesco Sauce 2 red bell peppers (or 1 red and 1 yellow) 1/2 cup Marcona almonds or blanched raw almonds 1/2 cup chicken stock 1/2 cup fresh flat-leaf parsley leaves Zest and juice of 1 lemon Zest and juice of 1 orange
2 large cloves garlic, crushed 1 Fresno cl pepper 1/2 red onion, coarsely chopped 1 large heirloom tomato 2 tablespoons EVOO 8 bone-in chicken thighs 1 teaspoon smoked sweet paprika Salt and freshly ground pepper 1/2 cup dry sherry Instructions: Char the bell peppers under a broiler or over a gas flame, turning occasionally. Place the peppers in a bowl, cover with plastic wrap and let cool. Peel off the charred skin and remove the seeds.
Meanwhile, toast the almonds in a pan or in the oven until golden, then let cool.
Place the roasted bell peppers in a food processor along with the almonds, chicken stock, parsley, lemon and orange zest and juice, the garlic, cl pepper and red onion. Grate the tomato on the large holes of a box grater. Discard the skin and add the tomato pulp to the food processor. Puree until smooth.
Meanwhile, heat the EVOO in a large skillet over medium-high heat. Sprinkle the chicken with paprika, salt and pepper and cook until browned, 3 to 4 minutes per side. Add the sherry to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Stir in the roasted pepper sauce, reduce the heat and simmer, partially covered, until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to plates and spoon the sauce over top. ","[Rioja, Barbera, Tempranillo, Garnacha]" 12234,"Sea Bass with Roasted Cauliflower Puree 2 cups heavy cream 4 cauliflower stems, chopped
2 cloves garlic, crushed
1/2 yellow onion, chopped
6 tablespoons canola oil 4 ounces mascarpone 2 tablespoons sherry vinegar Salt and white pepper, to taste 1 cup white wine or water
1 pound sea bass fillet, divided into four 4-ounce portions Oil, for frying Leek tops, thinly sliced Julienned lemon peel, for garnish Radishes, thinly sliced on a mandoline Finely chopped chives, for garnish Fresh parsley fresh leaves, for garnish Instructions: Preheat the oven to 450 degrees F. In a small saucepan, reduce the heavy cream by half over low heat. Remove from the heat and set aside. In a medium saute pan, cook the cauliflower, garlic and onion in 3 tablespoons oil over medium heat, stirring occasionally, until golden brown. If the cauliflower starts to brown, deglaze the pan with a splash of white wine or water. Remove from the heat and let cool, 5 minutes. Blend together the cream, cauliflower mixture, mascarpone, sherry vinegar and salt and white pepper to taste in a blender. Heat a cast-iron skillet with the remaining 3 tablespoons oil over high heat until very hot. Sear the sea bass, skin-side down, for 3 minutes. Transfer to the oven and bake until opaque, 5 to 7 minutes. Meanwhile, fill a large Dutch oven about halfway with oil and bring to 375 degrees F. Fry the leek tops until dark and crispy. Divide the cauliflower puree among 4 plates, then top each with a piece of sea bass. Garnish with the fried leek tops, lemon peel, radish slices, chives and parsley and serve immediately.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 12235,"Jalapeno Fries with Roasted Garlic Ranch 1 head garlic, top third cut off 1 teaspoon olive oil
1/4 cup buttermilk
1/4 cup mayonnaise
2 tablespoons sour cream
Kosher salt and freshly ground black pepper
1 to 2 tablespoons finely chopped chives
Vegetable oil, for frying 1/2 cup buttermilk
1 large egg
3/4 cup all-purpose flour
3/4 cup cornmeal
1/2 teaspoon paprika
Kosher salt
10 large jalapenos, stemmed, seeded and cut into 1/4-inch strips
Instructions: For the roasted garlic ranch: Preheat the oven to 425 degrees F. Rub the garlic with the oil, then wrap well in foil. Roast until soft and golden, about 35 minutes. In a bowl, whisk together the buttermilk, mayonnaise and sour cream. Push the roasted garlic cloves out of their skins and onto a cutting board; sprinkle with salt. With the flat side of a chef's knife, smash the garlic into a paste. Transfer the paste to the mayonnaise mixture and whisk vigorously to incorporate and break up any large lumps of garlic. Stir in the chives and add salt and pepper to taste. Cover and refrigerate. For the jalapeno fries: Fill a large, wide pot with 1 inch of oil and heat to 360 degrees F. Meanwhile, whisk the buttermilk and egg together in a pie plate or shallow bowl. In a second pie plate, whisk together the flour, cornmeal, paprika and 1 1/2 teaspoons salt. Dip a large handful of the jalapeno strips into the buttermilk mixture, letting the excess drip off. Toss in the flour mixture to coat. Carefully add the strips to the oil, and fry until golden brown, 1 to 1 1/2 minutes. Repeat with the remaining strips, letting the oil come back to temperature between batches. Sprinkle the fries with salt as soon they come out of the oil. Serve the jalapeno fries with the roasted garlic ranch. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 12236,"Green Tea Ice Cream 8 large egg yolks 3/4 cup plus 2 tablespoons sugar Pinch salt 1 1/2 cups whole milk 1/2 cup loose green tea 2 1/2 cups heavy cream Instructions: In a large bowl beat the egg yolks with the sugar and salt. Set aside. In a heavy saucepan, scald the milk. Remove from the heat. Add the tea, cover and steep for 4 minutes. Strain through a fine mesh sieve into a clean pot, pressing with a rubber spatula to extract as much liquid as possible. Add heavy cream and bring to a simmer over medium-high heat. Ladle 1/3 of the cream mixture into the eggs and whisk well to combine. Add all the egg mixture to the pot and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 5 minutes. Strain through a fine mesh sieve into a clean container and cool in the refrigerator, about 2 hours. Pour into an ice cream maker and process according to the manufacturer's instructions. Transfer to a plastic container and keep in the freezer until ready to serve. ","[Riesling, Gewrztraminer, Pinot Gris, Moscato]" 12237,"Grandma's Style Apple Cake with Vanilla Sauce 4 apples 1 teaspoon cinnamon, plus 1 tablespoon cinnamon 1 tablespoon sugar 1/3 cup butter 1/2 cup sugar, plus 1 tablespoon 1 tablespoon brown sugar 1 egg 1/2 cup milk 1 cup flour 1/2 tablespoon baking powder 1 vanilla bean 2 cups milk scalded 6 yolks 1/2 cup sugar Instructions: Peel the apples and cut into thin slices. Toss slices in a bowl with 1 tablespoon of cinnamon and 1 tablespoon of sugar. Melt butter. Brush mold with butter. Cool the remaining butter to room temperature and add 1/2 cup of sugar and brown sugar. Whisk butter and sugars until fluffy. Add egg with milk and whisk. Stir in flour, baking powder and remaining 1 teaspoon cinnamon. Pour into the mold. Put the sliced apples on top and bake in a preheated 350-degree oven for 40 minutes.; Scrape the vanilla bean into scalded milk. Whisk yolks and sugar. Add a little hot milk to the yolk and sugar mixture. Pour back into the hot milk. Stir continuously with a wooden spoon over a low heat until it starts to thicken. Make sure it does not boil. Strain and let cool down. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12238,"Country Pumpkin Cake 3/4 cup raisins or white raisins 1 cup Crisco? All-Vegetable Shortening, melted 2 cups sugar 1 (15 oz.) can solid-pack pumpkin 4 large eggs 2 cups Pillsbury BEST? All Purpose Flour 1 tbsp. ground cinnamon 2 tsps. baking powder 1 tsp. baking soda 1 tsp. ground ginger 3/4 tsp. salt 1/4 tsp. ground cloves FROSTING: 1/3 cup Crisco? Butter Shortening 2 cups powdered sugar 2 tsps. vanilla extract 2 tbsps. milk 1/2 cup finely chopped pecans Crisco? Flour No-Stick Spray 2 cups boiling water Instructions: HEAT oven to 350 degrees F. Coat a 10-inch springform pan with no-stick cooking spray. POUR boiling water over raisins in colander. Drain. Press lightly to remove excess water. BEAT melted shortening, sugar, pumpkin and eggs in large bowl on medium-high speed of electric mixer for 5 minutes. Combine flour, cinnamon, baking powder, baking soda, ginger, salt and cloves in medium bowl. Add to pumpkin mixture, 1 cup at a time, beating at low speed after each addition until blended. Stir in raisins. Pour into prepared pan. BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 to 15 minutes before removing from pan. Place cake, top side up, on wire rack. Cool completely. Place cake on serving plate. BEAT shortening and powdered sugar in small mixing bowl with an electric mixer until blended. Add vanilla and milk. Beat at high speed until smooth and frosting is desired spreading consistency. Frost top and side of cake. Press nuts onto sides and outside top edge of cake. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 12239,"Lemon-Vanilla Cake Roll Cooking spray 6 large eggs, separated, at room temperature 1/2 teaspoon fresh lemon juice 1 1/2 cups confectioners' sugar, plus more for dusting 1/4 cup vegetable oil 1/4 cup whole milk 1 vanilla bean, split lengthwise and seeds scraped 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 5 large egg whites 1 1/3 cups granulated sugar 1 vanilla bean, split lengthwise and seeds scraped Pinch of salt 3 sticks unsalted butter, cut into pieces, at room temperature 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice 1/2 cup lemon curd Instructions: Make the cake: Preheat the oven to 375 degrees F. Coat an 11-by-17-inch rimmed baking sheet or jelly roll pan with cooking spray; line the bottom with parchment paper and spray the parchment. Beat the egg whites and lemon juice in a large bowl with a mixer on medium speed until soft peaks form, about 3 minutes. Add 1/2 cup confectioners' sugar. Increase the speed to medium high and beat until stiff peaks form, 3 to 4 minutes. Whisk the egg yolks with the vegetable oil, milk and vanilla seeds in a separate large bowl until smooth. Sift the remaining 1 cup confectioners? sugar, the flour, baking powder and salt into a medium bowl; whisk into the yolk mixture until smooth. Stir about one-third of the whites into the batter with a rubber spatula, then fold in the remaining whites in two batches. Spread the batter in the prepared pan; bake until the cake springs back when gently pressed, 12 to 14 minutes. Immediately sift confectioners' sugar generously over the top of the warm cake and loosen the edges with a knife; lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet over the towel and flip the cake with the baking sheets to invert it onto the towel. Remove the top baking sheet and parchment. Starting at a short end, roll up the cake and the towel together into a spiral. Transfer seam-side down to a rack and let cool completely. Meanwhile, make the frosting: Whisk the egg whites, granulated sugar, vanilla seeds and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Transfer the mixture to a stand mixer and beat with the whisk attachment on medium-high speed until cooled and stiff peaks form, 6 to 8 minutes. Beat in the butter, 1 piece at a time, until combined (the mixture may look curdled). Add the lemon zest and juice. Switch to the paddle attachment and continue to beat until smooth, about 2 minutes. Gently unroll the cake. Spread 2 cups of the frosting over the cake about 1/4 inch from the edges, then top with a layer of the lemon curd; swirl together. Reroll the cake (without the towel). Trim the ends with a serrated knife. Transfer to a platter and spread the remaining frosting on the top and sides of the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12240,"Sticky BBQ-Glazed Pork Tenderloin 2 tablespoons smoked paprika 1 tablespoon packed brown sugar 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon kosher salt 1 teaspoon ground black pepper 2 pork tenderloins 1 cup store-bought barbecue sauce 2 tablespoons olive oil Grilled Pineapple Pepper Relish, recipe follows, for serving 1/2 pineapple, cored and sliced into rings 5 tablespoons olive oil 3 jalape?os, halved and seeded (or leave some seeds for more heat) 1 poblano pepper, halved and seeded 1 large red bell pepper, quartered Kosher salt and freshly ground black pepper 1/4 cup chopped fresh cilantro 1 tablespoon agave syrup 1 lime, zested and juiced Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Mix the paprika, brown sugar, garlic and onion powders, salt and pepper in a small bowl. Season the pork tenderloins liberally with the seasoning mixture. Pour 1/3 cup of the barbecue sauce into a small bowl for brushing on the seared pork and reserve the remaining 2/3 cup for serving. Add the olive oil to a skillet and place over medium heat. When the oil is hot, sear the pork until nicely browned on all sides, 4 to 5 minutes. Transfer the pork to the prepared baking sheet and brush with some of the barbecue sauce. Transfer to the oven and cook, brushing with the barbecue sauce and turning every 5 minutes, until the meat is sticky, charred and cooked through, about 15 minutes. Turn the oven to broil at 500 degrees F and broil until bubbly on top, 1 to 2 minutes. Let rest for 5 minutes before slicing. Serve topped with the Grilled Pineapple-Pepper Relish and the reserved barbecue sauce on the side. Heat a grill pan or grill over medium heat. Lightly brush the pineapple with 1 tablespoon of the olive oil and add to the grill pan. Toss the jalape?os, poblanos and bell peppers with the remaining 4 tablespoons olive oil and a pinch of salt and pepper and add to the grill pan. Grill the pineapple and peppers until slightly charred on both sides, about 5 minutes. Remove to a cutting board. Chop into small dice and add to a bowl. Add the cilantro, agave and lime zest and juice. Toss to combine. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 12241,"Cow Pies 2 cups sugar 2 1/2 sticks (1 1/4 cups) butter, softened
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup good semisweet chocolate chips, plus extra for topping if desired 1 cup milk chocolate chips, plus extra for topping if desired 1/2 cup white chocolate chips, plus extra for topping if desired 16 ounces semisweet chocolate
Instructions: Preheat the oven to 350 degrees F. Using a mixer, cream the sugar and butter until fluffy, scraping the sides once. Add the eggs one at a time, mixing after each addition. Mix in the vanilla. Sift together the flour, cocoa, baking soda and salt in a bowl, then add in batches to the mixer, mixing until just combined after each addition. Gently mix in the semisweet, milk and white chocolate chips. Using a cookie scoop, add generous 1-tablespoon portions of dough to a baking sheet (about 12 portions). Repeat with the remaining dough and additional baking sheets. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake until the cookies are barely done and are still soft and chewy, 9 to 11 minutes. Don't overbake! Let cool on a baking rack. Melt the semisweet chocolate in a bowl over a pan of simmering water. Dip the cookies one by one into the melted chocolate to coat, then transfer to parchment-lined baking sheets to set. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 12242,"Frozen Strawberry Daiquiri One 12-ounce bag frozen strawberries 6 ounces light rum
4 ounces lime juice
5 tablespoons sugar
6 fresh strawberry slices, for garnish
Instructions: In a blender, combine the frozen strawberries, rum, lime juice and sugar. Blend until smooth and divide among 6 highball or hurricane-style glasses. Garnish each glass with a strawberry slice and serve immediately. ","[Moscato, Sauvignon Blanc, Riesling]" 12243,"Sunny's Grapefruit-Coconut Cooler 8 ounces Ruby Red or pink grapefruit juice 2 ounces cream of coconut 1/2 ounce agave nectar Instructions: Combine the grapefruit juice, cream of coconut and agave in a small pitcher or bowl and stir to blend. Pour into a glass over ice. ","[Moscato, Sauvignon Blanc, Gewrztraminer]" 12244,"Black Sea Bass Crudo 1/2 pound Black Sea Bass fillet, thinly sliced Hawaiian fine sea salt Fresh pepper, freshly cracked 1/2 lime, juiced 2 ounces toasted pine nuts Extra-virgin olive oil, from Campagne, preferably Instructions: Divide the sea bass onto 4 chilled plates (arrange the slices in a loose fan on each plate). Sprinkle a small amount of sea salt over the bass. Turn a small amount of fresh black pepper over the bass. Squeeze a few drops of lime juice on each plate. Top each plate with 1/4 of the pine nuts. Drizzle the olive oil over the fish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12245,"Ponche Navide?o 3 ounces tamarind paste 2 teaspoons whole cloves
2 cinnamon sticks
One 32-ounce jar tejocotes (Mexican hawthorn apples), drained
12 ounces piloncillo (Mexican raw brown sugar cones)
6 guavas, halved
4 navel oranges, sliced into thin rounds
2 pears, peeled, cored and chopped
1 cup pitted prunes
1 cup golden raisins
Rum or brandy, for serving, optional Instructions: Put the tamarind paste and 1 cup water in a large pot; stir to combine. Bring to a boil over high heat. Wrap the cloves and cinnamon sticks in cheesecloth and tie with kitchen twine. Add to the pot, along with 8 cups water, the tejocotes, piloncillo, guavas, oranges, pears, prunes and raisins. Bring to a boil, then reduce the heat and simmer until the fruit has softened, about 30 minutes. Pour into coffee cups or mugs, adding some fruit to each cup. Add a shot of rum or brandy, if desired. Serve with a spoon. ","[Mencia, Tempranillo, Garnacha, Zinfandel]" 12246,"Crostata with Raspberry Jam 1 1/2 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon grated lemon peel 10 tablespoons (1 1/4 sticks) unsalted butter, chilled, cut into 1/2-inch pieces 1/4 teaspoon salt 3 tablespoons ice water Flour for dusting, as needed 1 jar (3/4 cup) raspberry preserves 1 tablespoon fresh lemon juice 1 tablespoon sliced almonds, toasted Powdered sugar, for dusting, optional Instructions: Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour. Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough. Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 12247,"Frozen Lemon Cream Pie 2 cups finely crushed graham cracker crumbs 1/3 cup sugar
1/4 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted
One 14-ounce can sweetened condensed milk 2 tablespoons grated lemon zest
3/4 cup fresh lemon juice
1/3 cup sugar
4 pasteurized extra-large egg yolks
Whipped cream, for serving Candied lemon peel, for serving Instructions: For the crust: Preheat the oven to 350 degrees F. In a medium bowl, combine the graham cracker crumbs, sugar and salt. Stir in the butter. Transfer to a 9-inch tart pan. Evenly press across the bottom and up the sides to make a crust (I use a metal measuring cup to press the crumbs). Bake for 12 minutes. Let cool completely. For the filling: In a large bowl, combine the condensed milk, lemon zest and juice, sugar, and egg yolks. Whisk until all the ingredients are completely blended. Pour the filling into the cooled crust. Freeze for at least 2 hours. Top with whipped cream and garnish with candied lemon peel. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12248,"Wild Mushrooms and Beef over Lentils 6 small springs of fresh parsley, chopped 1 fresh lime 4 pounds (about 2 roasts) beef shoulder (tender major), silver skin removed Salt and freshly ground black pepper 2 shallots, finely minced 2 cloves garlic, finely minced 5 sprigs fresh thyme, leaves minced 3 sprigs fresh parsley, leaves finely chopped 2 fresh sage leaves, finely chopped 1 tablespoon olive oil 1 pound dried lentils 1 tablespoon olive oil (to saute white onion) 1 white onion, chopped 2 tablespoon unsalted butter 1/2 cup (about 2 ounces) shiitake mushrooms, cleaned with a brush and trimmed 1/2 cup (about 2 ounces) crimini mushrooms, cleaned with a brush and trimmed 2 portobello mushrooms (about 5 ounces), cleaned with a brush, gills removed, trimmed and sliced 2 fresh sage leaves, finely minced 2 tablespoons chopped fresh thyme leaves, about 4 large sprigs 1/2 cup demi-glace (brown sauce) 1 large ripe tomato, seeds removed and diced Instructions: Microwave lime in a small bowl to release essential oils and set aside until it is just cool enough to handle. Rinse beef to remove any blood residue and pat dry with paper toweling. Rub with salt and pepper and set aside briefly. Combine shallots, garlic, thyme, parsley, sage and olive oil to form a smooth paste. Rub into beef and let sit for a minimum of 2 hours. Preheat oven to 350 degrees F. Heat oil in a large saute pan with an oven safe handle, and sear beef on all sides. Roast in oven until the beef reaches an internal temperature of 125 degrees F, about 20 to 25 minutes, so when you pull it out it will reach 145 degrees F for medium doneness during the carryover cooking while it is resting. (You will be using the pan juices for the lentils, so do not discard them.) While the beef is roasting, rinse lentils in a colander and examine to make sure there are is no foreign material (such as pebbles). Transfer to a saucepot with just enough water to cover, and bring to a boil. Reduce and simmer for about 20 minutes until lentils are re-hydrated and water is absorbed, then remove from heat. While lentils are cooking, heat olive oil in a large skillet over medium heat, and saute white onion until translucent. Add 2 tablespoons butter to the saute pan and when it melts, add shiitake, crimini, and portobello mushrooms to the onion pan along with sage and thyme. Cook mushrooms until they begin to soften and to give up their juices. Stir sauteed onion- mushroom-herb mixture into pot of lentils along with demi-glace. Lower heat and cook for a few minutes to integrate flavors, but do not allow lentils to get mushy. Remove from heat and keep in a warm place. Remove beef from oven and transfer to a utility platter to let rest. Strain pan juices from beef into lentil mixture and stir to combine. Keep covered and warm. Sliced rested beef into thin slices. Stir diced tomato into lentils. Spoon some lentil/mushroom mixture into the center of serving dish and top with beef. Garnish with chopped parsley. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 12249,"Cranberry Orange Jam 1 orange 31/2 cups fresh or frozen cranberries 2 cups sugar 2 cups water Instructions: Zest the orange, then supreme the sections (remove the fruit from the white pith completely). Place the orange zest and sections into a food processor and process 3-4 seconds, it should remain chunky. Place the cranberry mixture, sugar and water in a saucepan. Cover the saucepan and cook on medium-low, stirring every couple minutes, for 15 minutes. Pour into *sterilized canning jars and seal as directed. Label the jars and tie ribbons around them for gift giving. *Follow the directions on your canning jars for sterilization. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 12250,"Vanilla and Coffee Cream Puffs 5 tablespoons unsalted butter, cut into cubes 2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 cup water 3/4 cup all-purpose flour
4 to 5 large eggs
2 3/4 cups heavy cream 1 tablespoon instant espresso powder
2 teaspoons vanilla extract
6 tablespoons confectioners' sugar, plus more for dusting
Instructions: For the dough: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. Combine the butter, granulated sugar, salt and water in a medium saucepan. Bring to a boil and remove from the heat. Add the flour, then return to the heat, mixing vigorously with a wooden spoon until all the flour is incorporated and the mixture forms a ball. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and mix on the lowest speed until the dough cools and the steam dissipates, about 4 minutes. Add 4 eggs, one at a time, letting each egg become fully incorporated before adding the next. The dough should be shiny, stretchy and slowly fall from a spoon in thick ribbons. If necessary, beat the remaining egg in a small bowl and add a tablespoon at a time until the dough looks correct. Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 2-inch mounds onto the prepared baking sheets, about 2 inches apart. Bake until the puffs are golden brown and sound hollow when tapped, about 25 minutes. Prick each puff with a skewer to allow the steam to escape, then remove the puffs to a rack to cool completely. Use a serrated knife to carefully cut the tops off the puffs; reserve the tops. For the cream: Microwave 2 tablespoons of the cream in a small bowl until warm. Add the espresso powder and stir until dissolved; place in the refrigerator to chill. Put the remaining cream in a large bowl, along with the vanilla and 4 tablespoons of the confectioners' sugar. Beat with an electric mixer until the cream just holds stiff peaks. Transfer half of the whipped cream to a piping bag fitted with a 1/2-inch plain or star tip. Pipe half of the puffs full of whipped cream; replace their tops. Add the chilled coffee cream and the remaining 2 tablespoons confectioners' sugar to the remaining whipped cream in the bowl; beat until the cream returns to stiff peaks. Transfer to the piping bag (no need to clean in between) and fill the remaining puffs; replace the tops. Dust the cream puffs with confectioners' sugar and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12251,"Kids Can Make: Baked Egg-and-Harissa Tarts One 9-ounce sheet puff pastry, thawed 4 large eggs 8 red and/or yellow cherry tomatoes, halved Kosher salt and freshly ground black pepper 1 tablespoons prepared harissa 2 teaspoons olive oil 1 cup packed fresh parsley and/or dill leaves 1/4 cup crumbled feta cheese 1 scallion, sliced 1 teaspoon fresh lemon juice Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Unfold the puff pastry, and cut it into 4 equal squares (you don't have to roll the dough out). Arrange the squares, evenly spaced, on the prepared baking sheet. Measure about 1/4 inch in from one side of each square, and score the dough all down that side almost all the way through with a sharp knife. Repeat with the remaining 3 sides, making sure the cuts meet in the corners (you're making a square within a square). Poke each inner square several times with a fork. Bake the dough until puffed and lightly golden, 15 to 20 minutes. Let cool for a few minutes, then press on the center of each puff with the bottom of a measuring cup to make a well. Let cool completely. (These shells can be made up to 3 days in advance and stored in an airtight container at room temperature.) Crack 1 egg directly into the well of each pastry shell. Dividing evenly, arrange the tomato halves cut-side up on the egg whites. Sprinkle the egg and tomato with salt and pepper. Bake until the egg whites are just set but still slightly jiggly and the yolk is still runny, 15 to 20 minutes. Meanwhile, whisk together the harissa, 1 tablespoon water, 1 teaspoon of the oil and a pinch of salt in a small bowl. Toss the herbs, feta, scallions, lemon juice, the remaining 1 teaspoon oil and a pinch of salt in another small bowl. Drizzle each baked tart with some of the harissa sauce, and top with a little mound of the herb salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12252,"Panettone Bread Pudding with Amaretto Sauce 1/2 cup whipping cream 1/2 cup whole milk 3 tablespoons sugar 1/4 cup amaretto liqueur 2 teaspoons cornstarch 1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes 8 large eggs 1 1/2 cups whipping cream 2 1/2 cups whole milk 1 1/4 cups sugar Instructions: To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.) To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.) Preheat the oven to 350 degrees F. Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve. ","[Barolo, Chianti, Rioja, Pinot Grigio]

" 12253,"Chop Chop Salad 1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon chopped chives 1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
2 tablespoons coarse-ground mustard 2 tablespoons honey
2 cups cooked quinoa 4 ounces green cabbage, thinly sliced
1 cup frozen corn, thawed and well drained 8 ounces bacon, cooked and crumbled (about 10 strips)
1 heirloom tomato, chopped
3 cups salad greens Kosher salt and freshly cracked black pepper
Instructions: For the base herb vinaigrette: Pour the vinegar into a mixing bowl. While whisking, slowly pour in the olive oil. Once the vinaigrette is emulsified, stir in the parsley, chives, salt and pepper. For the sweet Dijon vinaigrette: Whisk the mustard and honey into the base herb vinaigrette. For the chop chop layered salad: Pour the sweet Dijon vinaigrette into a large, clear bowl. Top the vinaigrette with the quinoa. Sprinkle the green cabbage ribbons on top of the quinoa in an even layer. Layer the corn on top of the cabbage. Follow with a layer of crumbled bacon. Arrange the tomatoes in a tall mound in the center of the bacon. Surround the mound with the salad greens. Sprinkle the salad with kosher salt and freshly cracked black pepper. Working up from the bottom, gently toss the layers of the salad to coat all components in the vinaigrette. Serve immediately. ","[Burgundy, Sauvignon Blanc, Riesling, Pinot Gris]" 12254,"Classic Manhattan Ice 2 ounces bourbon 1 ounce sweet vermouth, such as Carpano Antica 2 dashes angostura bitters 1 or 2 good-quality Maraschino cherries, for garnish, such as Luxardo Instructions: Fill a glass with ice. Add the bourbon, vermouth and bitters and stir to chill. Strain into a chilled cocktail glass and garnish with the cherries. ","[Bourbon, Vermouth, Bitters]" 12255,"Lemon Souffle 3/4 cup sugar 1 tablespoon melted butter 2 tablespoons all-purpose flour 1/2 teaspoon salt 1 cup milk 6 eggs, separated 2 lemons, zested and juiced Butter or shortening, for greasing Instructions: Preheat oven to 350 degrees F. In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest. In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently to combine mixtures. Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 12256,"Broccoli Cheddar Orzotto 2 tablespoons salted butter 1/2 yellow onion, diced fine
1 garlic clove, grated
2 cups uncooked orzo
6 cups vegetable or chicken broth, warmed
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper
Kosher salt and freshly cracked black pepper
2 pounds broccoli florets, cut into small pieces (can use frozen)
One 4-ounce jar pimientos
1 1/2 cups grated Cheddar 1 cup processed cheese
Chopped fresh parsley, for garnish
Instructions: Melt the butter in a saucepan over medium-high heat, then add the onion and garlic and saute until softened, 1 to 2 minutes. Add the orzo and stir until thoroughly mixed with the onion and garlic and coated in the butter, a minute or so. Add a third of the broth and stir gently, then bring to the boil. Add the dry mustard, cayenne, salt and pepper and cook until the liquid has been absorbed by the orzo, 3 to 4 minutes, then add another third of the broth. Cook, stirring, until this, too, has been absorbed, another 3 to 4 minutes. Add the broccoli followed by the remaining broth and the pimientos, then bring to the boil. Cook until the broccoli and orzo are almost cooked, 8 to 10 minutes. Add the cheeses, stirring, and cook until completely melted and smooth and the broccoli and orzo are cooked through, another 1 to 2 minutes. Taste and adjust the seasonings as needed. Transfer to serving bowls and garnish with the fresh parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 12257,"Apple-Bourbon Coffee Cake 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1 teaspoon ground cinnamon Pinch fine salt 5 tablespoons unsalted butter, at room temperature 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for buttering the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 tablespoons bourbon 2 teaspoons pure vanilla extract 1 cup sour cream 2/3 cup apple butter Instructions: Combine the flour, brown sugar, cinnamon and salt in a small bowl and mix to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Beat in the bourbon and vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the apple butter on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about an hour. Let cool in the pan 20 minutes, then invert onto a plate; re-invert onto a rack to cool completely.
","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 12258,"Roasted Brussels Sprouts with Crispy Pancetta 2 to 3 pounds Brussels sprouts, halved 2 teaspoons olive oil
Drizzle of balsamic vinegar
Kosher salt and freshly ground black pepper 8 ounces thick-cut pancetta, cubed
2 ounces goat cheese, crumbled
Instructions: Preheat the oven to 425 degrees F. Place the Brussels sprouts on a baking sheet, drizzle with the olive oil and balsamic vinegar, and sprinkle with salt and pepper. Roast until tender on the inside and golden on the outside, 15 minutes. Add the pancetta to a saute pan over medium heat. Cook until crisp and golden, 6 to 7 minutes. Transfer the roasted Brussels sprouts to a serving platter and garnish with fried pancetta and crumbled goat cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 12259,"Lasagne Al Forno 1/2 pound ground beef 1/4 cup milk 2 tablespoons chopped flat-leaf parsley Salt and pepper 2 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, peeled and finely chopped 4 cups tomato puree 6 ounces tomato paste 6 quarts water 1 pound lasagna 3/4 pound mozzarella cheese, sliced thin and then cut into 1/4-inch strips 1 1/4 pounds ricotta cheese 1 1/4 cups grated Parmesan Instructions: In a mixing bowl, stir together the beef, milk, parsley, salt, and pepper. Form into balls the size of olives. Heat 2 tablespoons of olive oil in a skillet and brown the meatballs in small batches. Remove from the pan as they brown and drain on paper towels. Set aside. In the same skillet, add the onion and garlic and saute until the onion is lightly browned. Then stir in the tomato puree and tomato paste. Simmer for 15 minutes. Bring 6 quarts of water to boil in a large pot. Add the meatballs to the tomato mixture and continue cooking for another 30 minutes. Meanwhile, liberally salt the boiling water and add the lasagna. Cook until al dente, about 10 minutes. Drain in colander. Preheat the oven to 375 degrees F. In a shallow ovenproof pan, roughly 13 by 9 by 2 inches, spread a thin layer of the sauce (no meatballs). Then spread a layer of overlapping lasagna 1 strip thick (don't let the strips run up the side of the dish). Cover that with mozzarella slices and then 5 tablespoons ricotta. Sprinkle with the Parmesan and then spread on 1/4 of the sauce and meatballs. Begin again with a layer of lasagna and continue as above until all the ingredients are used up, ending with the Parmesan. Bake for 30 to 35 minutes. If the cheese on top hasn't melted, run under the broiler briefly. Then let the dish rest at room temperature for a few minutes before serving. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 12260,"Cheese Burgers 2 tablespoons canola oil 1 carrot, peeled and chopped 1 medium red onion, peeled and chopped 2 stalks celery, peeled and chopped Kosher salt 1 (4-pound) piece of brisket, ground with a medium size \hole\ on the grinder 1/2 cup prepared mayonnaise 1/2 cup toasted bread crumbs 4 seeded hamburger rolls, halved 2 tablespoon lightly salted butter 8 ounces sharp cheddar cheese, cut into thin slices Red Cabbage Slaw, for serving, optional, recipe follows 4 cups shredded red cabbage 2 tablespoons seeded and minced jalapeno pepper 1/2cup thinly sliced dill pickle rounds 1 tablespoon pickle juice 1/4 cup sour cream 1/4 cup apple cider vinegar 1 tablespoon kosher salt 1 tablespoon granulated sugar 1 teaspoon black pepper Instructions: Preheat the grill on medium-high heat. Heat a large skillet over high heat. Once hot, add the oil, carrot, onion and celery. Stir to blend and season with salt. Cook until the vegetables become tender and slightly caramelized, 10-12 minutes. Transfer the vegetables to a bowl and refrigerate to cool them down. In another bowl, mix the ground brisket with the mayonnaise. Season with salt to taste. Mix in the vegetables. Form the meat into eight even patties that are about 3/4 inch thick. Place the hamburgers on the hottest part of the grill and cook, undisturbed, for about 2 minutes. Turn them a quarter turn and cook for 2 more minutes. Use a metal spatula to flip them on their second side and cook for an additional 2 minutes for rare to medium rare. Toast the bun halves on the coolest part of the grill. Butter each one. In the last 2 minutes of cooking, add the cheese on top of each burger to allow it to melt as the burgers finish cooking. Place a hamburger on a \bottom\ bun half and top with some red cabbage slaw (see recipe below). Top with a bun \top\ and serve immediately. In a large bowl, combine the cabbage and minced Jalapeno with the dill pickle and dill pickle juice. Toss to blend. In a separate bowl, whisk together the sour cream and cider vinegar with the salt, sugar and black pepper. Pour the sour cream mixture over the cabbage and toss to blend. Refrigerate until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 12261,"Chocolate Peanut Butter Pie 1 1/4 cups dry-roasted, salted peanuts 1/2 cup granulated sugar Pinch ground cloves 1/4 cup unsalted butter, melted 6 ounces bittersweet chocolate 1/4 cup heavy cream 1 1/2 cups milk 2 large eggs 1 cup confectioners' sugar 2 tablespoons cornstarch Pinch fine salt 4 ounces cream cheese, cut into pieces 1/2 cup creamy peanut butter 1 teaspoon pure vanilla extract 2 ounces bittersweet chocolate 1 1/4 cups heavy cream, chilled 1 tablespoon confectioners' sugar Instructions: For the crust: Preheat the oven to 350 degrees F. Pulse the peanuts, granulated sugar, and cloves in a food processor until the mixture resembles coarse sand. Pulse in the butter. Press the nut mixture evenly into the bottom of a 10-inch springform pan and bake until set, about 15 minutes. Set aside to cool slightly. Melt the chocolate with the cream in a microwave, stirring every 30 seconds, until smooth, and then spread the chocolate over the crust. Freeze the crust while making the filling. For the filling: Whisk the milk, eggs, confectioners' sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, whisking constantly, until boiling. Continue to cook until the consistency of mayonnaise, about 2 minutes more. Transfer to a bowl. Whisk in the cream cheese, peanut butter, and vanilla. Spread evenly over the chocolate and refrigerate until cold or overnight. For the topping: Melt the chocolate in a microwave, stirring every 30 seconds, until smooth; cool slightly. Whip the cream with the confectioners' sugar until it holds slightly stiff peaks. Stir a large spoonful of the cream into the chocolate and then fold all the chocolate into the cream. Remove the pie from the pan. Spread the cream topping onto the pie with an offset spatula. Refrigerate for at least 30 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 12262,"Pan-fried Mahi Mahi with Plantain Mofongo and Passion Buerre Blanc One 8-ounce fillet mahi-mahi, or any other firm white fish Adobo seasoning, to taste, or garlic, salt and pepper 4 tablespoons olive oil 8 ounces peeled plantains Vegetable oil, for frying 3 garlic cloves, chopped 3 ounces chicken chicharones 1/2 cup passion fruit juice 1/4 cup plus 2 tablespoons Chardonnay, or dry white wine 1/4 ounce fresh cilantro 3/4 cup (1 1/2 sticks) butter, cubed Instructions: Rub mahi mahi with adobo and 1 tablespoon olive oil and set aside. Heat vegetable oil in a large heavy skillet until it reaches 365 degrees F. Cut plantains into small medallions, and then deep-fry until fully cooked, about 3 minutes. Remove from oil and let drain on a paper towel-lined plate. When drained, place plantains in a mortar. Combine garlic and chicken chicharones with the plantains in the mortar and mash them together until mixed. Set mofongo aside. Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. Add fish and cook for 4 minutes on each side, or until cooked through. Remove fish and let it rest on a plate. Add passion fruit juice and wine to skillet and let reduce over medium-high heat for a few minutes. Whisk in butter, a few cubes at a time, until the sauce thickens. To serve, place mofongo in the center of the plate with mahi-mahi on top. Cover with the beurre blanc. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12263,"Vegetarian Stirfry, Usa Style 8 ounces firm tofu, weighted down or use 8 ounces boned skinless cubed chicken Pinch allspice 1/2 teaspoon grated orange zest 1 tablespoon white wine vinegar Generous tablespoon ketchup 2 teaspoons sherry wine Salt and pepper 1 tablespoon Worcestershire sauce 1/2 teaspoon brown sugar or honey 1 teaspoon cornstarch 2 tablespoons vegetable oil 4 ounces shiitake mushrooms, stemmed and thinly sliced 1 teaspoon minced garlic 3 cups broccoli florets only, parboiled for 1 minute Instructions: Cut the tofu into 3/4-inch squares and marinate for 30 minutes, if you have the time, in a mixture of allspice, orange zest, 1 tablespoon white wine vinegar, salt and pepper. In a separate bowl mix the ketchup, sherry wine, Worcestershire, brown sugar and cornstarch. Heat the vegetable oil in a large deep skillet over high heat. When hot add the mushrooms and stirfry for a minute to begin to soften. Add the garlic and stir fry for a few seconds or until fragrant. Add the tofu and broccoli and stir fry for a couple of minutes or until heated through. Stir in the sauce and simmer for 30 seconds. Season and serve at once over rice or orzo pasta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12264,"Eton Mess 4 (6-ounce) packages fresh raspberries 1 cup plus 3 tablespoons sugar 1 tablespoon freshly squeezed lemon juice 1 tablespoon framboise liqueur 1 1/2 cups cold heavy cream 1 teaspoon pure vanilla extract 3 (3-inch) bakery meringue shells, broken in pieces Instructions: Pour 2 packages of the raspberries, 1 cup of sugar, and the lemon juice into a 10-inch saute pan. Crush the berries lightly with a fork and bring the mixture to a full boil over medium-high heat. Lower the heat and simmer for 10 minutes, stirring occasionally, until the mixture is syrupy. Fold the remaining 2 packages of raspberries and the framboise into the hot mixture and refrigerate until very cold. In the bowl of an electric mixer fitted with the whisk attachment, beat the cream, the remaining 3 tablespoons of sugar, and the vanilla together on medium-high speed until it forms firm peaks. In decorative glasses, layer a spoonful of the whipped cream, a spoonful of the raspberry mixture, and then a few meringue pieces. Repeat once or twice, depending on the size of the glasses, until the glasses are full, ending with berries and a dollop of cream. Serve immediately or chill for an hour, until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12265,"Beef Bone Broth 8 pounds mixed beef leg bones, such as marrow and knuckle bones Kosher salt 1 tablespoon whole allspice berries 1 teaspoon whole black peppercorns 8 star anise pods 4 medium carrots (about 8 ounces), cut in half 3 stalks celery (about 6 ounces), cut into thirds 3 cinnamon sticks 2 heads garlic (about 5 ounces), halved through the middle 2 medium yellow onions (about 1 pound), halved with the stem intact 1 large handle ginger (about 4 ounces), halved through the middle 2 tablespoons neutral oil, such as vegetable or canola 3 tablespoons rice wine vinegar 1/4 cup low-sodium soy sauce Instructions: Preheat the oven to 425 degrees F. Put the beef bones in a large, deep stockpot and cover with cold water. Bring to a boil over medium-high heat. Lower to a simmer and cook for 20 minutes to remove any impurities. Drain the bones and rinse them under cold water (reserve the pot). Transfer the bones to a baking sheet in an even layer and season with 2 teaspoons salt. Put the allspice berries, peppercorns, star anise pods, carrots, celery, cinnamon sticks, garlic, onions and ginger on a separate baking sheet. Drizzle with the oil and season with 1 teaspoon salt. Place both baking sheets in the oven and bake until the vegetables are softened and golden brown and the beef bones are caramelized, about 30 minutes. Transfer the bones and vegetables back to the reserved stockpot. If there are any golden bits on either baking sheet, carefully pour 1/2 cup hot water onto them, gently scrape up with a wooden spoon and pour the water and bits into the pot. Add 1 tablespoon of the rice wine vinegar, then cover the bones and vegetables with cold water and bring to a boil over medium-high heat. Reduce the heat to low and simmer, covered slightly and occasionally skimming away the foam and any fat that rises to the top, until the broth is a deep brown and as much flavor and collagen as possible has been removed from the bones, 5 to 7 hours. Strain the broth into a large heatproof bowl or storage container. Compost the bones and vegetables. Stir in the soy sauce, remaining 2 tablespoons rice wine vinegar and 1 teaspoon salt and let cool at room temperature for 1 hour. Refrigerate, covered, until chilled and all the fat has risen to the top and hardened. Use a spoon to remove the fat from the top and compost. . To serve, heat the bone broth until heated through and no longer gelatinous. Season to taste, if desired. Store any leftovers in an airtight container in the refrigerator for up to 1 week. Freeze for up to 2 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12266,"Poached Eggs Water 1 tablespoon white wine vinegar 4 large whole eggs Instructions: Pour enough water into a 10-inch nonstick skillet to measure no less than 1 1/2-inches, place over high heat, and bring to 190 degrees F. Add the vinegar. Gently crack each egg into a custard cup. Lower each cup into the water until it touches bottom and gently pour in the egg. Cook for 4 1/2 minutes, adjusting the heat to maintain the temperature. Remove the eggs with a slotted spoon, 1 at a time, to a tea towel lined plate. Trim the edges of the white with the side of a spoon and serve immediately. Eggs may be stored in ice water in the refrigerator for up to 8 hours. Reheat in hot water for 1 minute before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12267,"Double Chocolate and Mint Cookies 6 ounces semisweet or bittersweet (60-percent) chocolate, chopped 2 tablespoons unsalted butter 1 cup flour 2 tablespoons unsweetened cocoa 1 teaspoon baking powder 1/4 teaspoon salt 2/3 cup sugar 2 eggs, at room temperature 1 teaspoon pure vanilla extract One 5-ounce package chocolate mint thins, such as Andes, each cut into thirds Instructions: Place 1 oven rack in the center of the oven and 1 oven rack in the bottom third and preheat the oven to 300 degrees F. Line 2 large rimmed baking sheets with parchment paper. Set aside. In a small bowl, combine the bittersweet chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth. In a medium bowl, sift the flour, cocoa, baking powder and salt. In a large bowl, whisk together the sugar, eggs, 2 tablespoons water and vanilla extract. Gradually add the dry ingredients. Fold in the cooled chocolate. Stir in the chocolate mint pieces. Chill the dough 10 minutes to firm slightly. Using 1/4 cup measuring cup, drop 6 mounds of batter onto each prepared sheet, spacing evenly apart. Bake the cookies 9 minutes. Reverse the baking sheets (top to bottom) and continue baking until the cookies are slightly puffed and dry looking with some small cracks on top, 9 to 10 minutes longer. Cool the cookies completely on sheets (they may deflate slightly as they cool). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12268,"Southern Grits and Eggs 3/4 cup quick-cooking grits 1/2 cup shredded Cheddar cheese (about 2 ounces) Kosher salt and freshly ground black pepper 8 large eggs 2 tablespoons vegetable oil 8 ounces frozen cut okra, thawed 1 bunch scallions, chopped (white and green parts separated)
1 green bell pepper, thinly sliced Large pinch cayenne pepper Instructions: Bring 3 cups water to a boil in a medium saucepan. Add the grits, reduce the heat to medium and cook, stirring occasionally, until thickened, about 5 minutes. Remove from the heat. Stir in the cheese and season with salt and black pepper; cover to keep warm. Crack the eggs into a large bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the okra, scallion whites, bell pepper, cayenne, 1/4 teaspoon salt, and black pepper to taste; cook, stirring, until the vegetables start to soften, 2 to 4 minutes.
Carefully slide the eggs on top of the okra mixture, keeping the yolks intact. Reduce the heat to medium; cover and cook, rotating the skillet occasionally, until the eggs are just set, about 6 minutes. Serve the grits with the vegetables and eggs. Top with the scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 12269,"Hibiscus Margarita 2 cups sugar 2 cups water 1/4 cup dried hibiscus flowers (see cook's note) 2 -inch piece fresh ginger, unpeeled and sliced 4 cups white tequila 2 cups freshly squeezed lime juice, strained 1 cup orange liqueur, such as Triple Sec Cubed ice, as needed Thinly sliced lime, for garnish Instructions: For the syrup: Put the sugar, water, hibiscus flowers, and ginger in a medium saucepan. Bring to a boil over high heat, stirring occasionally. Remove from the heat and set aside to steep for 30 minutes. Strain and refrigerate until chilled. To make the cocktail: Combine the tequila, 2 cups of the hibiscus syrup, lime juice, and orange liqueur in a large pitcher. (The vampiro can be made up to this point a day ahead and refrigerated.) To serve, fill a cocktail shaker half way with ice, add the some of the vampiro and shake until chilled. Strain and serve straight-up in a cocktail glass garnished with lime slices. Alternatively, serve over ice in a rocks glass. ","[Riesling, Moscato, Cava, Prosecco]" 12270,"Tangerine Chicken Under a Brick 3 cups good-quality store-bought tangerine juice 1 cup fresh lemon juice (from about 3 large lemons)
1 cup canola oil
2 tablespoons honey
1/4 teaspoon coriander seeds, lightly crushed
6 sprigs fresh thyme
4 large cloves garlic, lightly smashed
2 whole chickens (3 to 4 pounds each)
Kosher salt and freshly ground black pepper
4 tangerines, halved crosswise, any visible seeds removed and discarded
6 small sprigs fresh mint
Instructions: Combine the tangerine juice, lemon juice, canola oil, honey, coriander seeds, thyme and garlic in a large storage container. Whisk to combine. Place 1 chicken, breast-side down, on a plastic cutting board and cut out the backbone with a pair of sharp kitchen shears. Reserve the backbone in a plastic storage bag and save for a later use (such as homemade chicken stock). Turn the chicken over and use your hands to gently press down on the breast to crack the breast bone so that it lays flat. Add the butterflied chicken to the container with the marinade. Repeat the process with the remaining chicken and nestle the birds side by side in the marinade, making sure that they are completely submerged. Cover with a lid and marinate in the refrigerator, flipping once halfway through, at least 8 hours and up to 24 hours. Preheat an outdoor grill to medium-low to medium heat. While the grill heats up, remove the chickens from the marinade and pat fairly dry with paper towels. There should be a light coating of marinade on the chickens but not too much because excess oil will cause flare-ups on the grill. Discard the marinade. Season the chickens liberally on all sides with salt and pepper and tuck the wings under the breasts. Place the chickens, breast-side down, on the hot grill and set 2 bricks on top of each chicken. Cook until the skin is light golden brown and crispy, about 25 minutes. Use tongs to carefully remove the bricks. Flip the chickens, return the bricks to the chickens and continue grilling until an instant-read thermometer inserted in to the thickest part of each chicken registers 165 degrees F, about 25 minutes more. While the chicken is cooking, add the tangerines to the grill, cut-side down. Grill until the flesh is deeply charred in spots, about 10 minutes. Remove from the grill and cool slightly. To serve, cut each chicken into 10 pieces and transfer them to a large platter. Nestle the grilled tangerines around the chicken pieces and top with the sprigs of mint. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12271,"Coconut Pudding with Roasted Rhubarb 1 cup roasted pistachios 1/4 cup sugar
Pinch kosher salt
3 tablespoons coconut oil, at room temperature
6 tablespoons cornstarch 1 tablespoon vanilla bean paste or extract, or more as desired
3/4 teaspoon coconut extract, or more as desired
1/2 teaspoon rosewater, optional, or more as desired Two 13.5-ounce cans full-fat coconut milk
1/2 cup sugar
1/4 teaspoon kosher salt
1 1/2 pounds rhubarb, chopped into 1-inch pieces 3/4 cup sugar
1 tablespoon vanilla bean paste or extract
1/8 teaspoon kosher salt
Zest of 1 lemon
Instructions: For the crust: Combine the pistachios, sugar and salt in a food processor and blend to a coarse crumb. Add the coconut oil and pulse until the mixture crumbles together. Distribute the mixture among 8 serving glasses and use a muddler or the back of a spoon to press it down evenly and firmly. Set aside. For the malabi: Whisk together the cornstarch, vanilla bean paste, coconut extract, rosewater, if using, and 1/2 cup coconut milk in a medium bowl. Whisk together the sugar, salt and the remaining coconut milk in a medium saucepan over medium heat. Cook, whisking often, until simmering, then pour in the cornstarch mixture in a slow, steady stream, whisking constantly. Continue to cook, whisking, until the mixture has thickened, 1 to 2 minutes. Taste and adjust the extracts and flavorings as desired. Divide the mixture among the 8 serving glasses (about 1/2 cup in each), then cover and chill for 4 hours or up to overnight. For the rhubarb: Preheat the oven to 325 degrees F. Spread the rhubarb on a rimmed baking sheet and top it with the sugar, vanilla bean paste, salt and lemon zest. Cover with foil and roast for 20 minutes, then remove the foil and roast for another 15 minutes. Let cool to room temperature. (Store overnight refrigerated in an airtight container if making this the day before.) Spoon directly on top of the malabi before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12272,"Stuffed Crust Cast-Iron Pizza with Smoked Mozzarella 2 cups bread flour, plus more if needed 2 cups 00 flour (see Cook's Note) 1 tablespoon kosher salt
2 teaspoons active dry yeast
1 2/3 cups warm water (about 115 degrees F)
2 teaspoons honey
2 tablespoons extra-virgin olive oil Nonstick cooking spray, for greasing the bowl 2 tablespoons extra-virgin olive oil 1/2 teaspoon dried cl flakes
2 cloves garlic, sliced
2 cups San Marzano tomato puree
3 sprigs fresh basil
Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil All-purpose flour, for rolling the dough 8 ounces smoked mozzarella, skin removed, cut into 2-by-1/2-inch strips
1 cup torn smoked mozzarella (skin removed) 1 cup kalamata olives, sliced in half
12 leaves fresh basil, torn 1/2 cup very thinly sliced red onion Instructions: For the dough: Combine the bread flour, 00 flour, salt and yeast in a mixer with a hook attachment. Whisk together the water and honey. Turn the mixer to medium speed and slowly add the honey-water mixture and olive oil. The dough will come together when a ball is formed and pulls cleanly from the sides of the mixing bowl. If the dough is too wet, simply add a touch more flour until it pulls cleanly. Grease the inside of a large bowl or deep container with cooking spray. Add the dough to the bowl and cover with plastic wrap. Place in a warm area until the dough doubles in size, 60 to 90 minutes. The dough can be refrigerated until ready to use, with a damp cloth over it. For the sauce: In a medium saucepan, heat the olive oil over medium heat. Add the cl flakes and garlic and cook until the garlic softens, about 1 minute. Add the tomato puree and basil sprigs. Bring to a simmer and cook for 5 minutes. Season with salt and pepper. Let cool completely in the fridge. Remove the basil from the sauce before using. For the crust: Preheat the oven to 500 degrees F. Prepare a 12-inch cast-iron pan by greasing the interior with 2 tablespoons of the olive oil. Divide the dough into 2 portions and roll out 1 portion on a floured surface, making a round sheet roughly 14 inches wide. (Wrap the other dough portion in plastic wrap and freeze for another use.) Place the dough sheet over the greased pan, lightly pressing the interior corners into the pan to prevent pockets. Place the strips of smoked mozzarella around the interior of the pan, making a circle with the strips along the entire edge. Cut the dough approximately 1 inch above the level of the cheese. Roll the dough over the cheese, lightly tucking the edges underneath to form a stuffed crust. Brush the stuffed crust with the remaining 1 tablespoon olive oil. For the toppings: Ladle the sauce into the center of the pizza, creating a thin layer that barely covers the pizza. Finish by topping with the torn mozzarella, olives, and onions. Place the pizza pan over medium heat and cook until the bottom of the crust begins to brown lightly, 2 to 3 minutes. Transfer to the oven and bake until the crust is golden brown and the center is bubbly, about 20 minutes. Use a large metal spatula to remove the pizza, then top with the torn basil and a drizzle of olive oil. Allow it to cool for 10 minutes, then cut into portions and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 12273,"Round 2 Recipe - Spanish Dip 1 1/2 cups white beans, reserved from Spicy Spinach Stew recipe 1/4 cup spinach, reserved from Spicy Spinach Stew recipe 1 teaspoon minced garlic 1/2 teaspoon ground cumin 1 tablespoons lemon juice 1/4 cup olive oil Salt and freshly ground black pepper 4 pita pockets Instructions: In the bowl of a food processor combine the white beans, spinach, garlic, cumin and lemon juice. Season with salt and pepper and pulse until almost smooth. With the machine running, drizzle in the olive oil until completely incorporated. If the consistency is too thick add a couple of tablespoons of warm water. Cut the pita pockets into quarters and toast. Transfer the hummus to a serving bowl and serve with the pita. ","[Verdejo, Garnacha, Tempranillo, Sauvignon Blanc]" 12274,"Chicken with Porcini Gravy and Polenta Handful dried porcini mushrooms (about 1/2 ounce) 3 cups chicken stock
8 boneless, skinless chicken thighs, pounded
Salt and pepper
2 tablespoons flour, plus more for dredging
2 to 3 tablespoons olive oil
4 tablespoons butter
2 cloves garlic, finely chopped
1 onion, finely chopped
A few fresh sage leaves, chopped A few fresh thyme leaves, chopped
1/2 cup dry white wine
1 cup milk
1 cup quick-cooking polenta
1/2 cup grated Parmigiano-Reggiano Finely chopped fresh parsley, for garnish
Instructions: Place the dried mushrooms in pot with 2 cups of the stock. Simmer to soften the mushrooms and flavor the stock. When rehydrated, remove the mushrooms from the stock and chop. Reserve the stock, except for the very bottom, which may contain grit from the mushrooms. Sprinkle the chicken with salt and pepper, and then dredge in flour. Heat the oil in a pan over medium-high heat and add the chicken to brown on both sides. Remove to a plate and add a bit more oil if necessary. Add 2 tablespoons of the butter to the pan and melt. When the butter foams, add the garlic, onions, sage, thyme and some salt and pepper, and cook to soften, 7 to 8 minutes. Stir in 2 tablespoons flour, then deglaze the pan with the wine. Add the chopped mushrooms and whisk in the flavored stock. Cook to thicken a bit and add the chicken back to the sauce. Cool and store for a make-ahead meal. Reheat over medium heat. To serve, heat the remaining 1 cup stock, the milk and 1 cup water to a low boil. Whisk in the polenta, and then whisk to thicken, 2 to 3 minutes. Stir in the remaining 2 tablespoons butter, some salt and pepper and the grated cheese. Serve the polenta in shallow bowls topped with the chicken, gravy and a sprinkle of parsley. ","[Burgundy, Barolo, Chianti, Tempranillo]

" 12275,"Shrimp and Noodle Salad 1 large grapefruit 1 tablespoon plus 2 teaspoons fish sauce 1/4 cup sweet chili sauce 1 tablespoon minced fresh ginger 1 tablespoon fresh lime juice 1/4 cup vegetable oil 2 shallots, thinly sliced and separated into rings 1 pound peeled and deveined large shrimp Kosher salt and freshly ground pepper 6 ounces rice vermicelli 1 12-ounce bag rainbow shredded coleslaw mix 1 cup fresh mint, leaves torn if large Instructions: Bring a large pot of water to a boil. Trim the top and bottom of the grapefruit, then slice off the peel and white pith. Hold the grapefruit over a bowl and cut out the segments, letting them drop into the bowl; tear into bite-size pieces. Squeeze the juices from the membranes into the bowl. Make the dressing: Remove 2 tablespoons of the grapefruit juice to a large bowl. Stir in the fish sauce, all but 1 teaspoon of the chili sauce, 1 teaspoon ginger, the lime juice and 2 tablespoons water. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the shallots and cook, stirring, until starting to crisp, 3 to 4 minutes. Remove the shallots to a paper towel\u2013lined plate to drain. Pour the oil from the skillet into the fish sauce dressing, leaving a coating of oil in the skillet. Season the shrimp with salt and pepper in a bowl. Toss with the remaining 1 teaspoon chili sauce and 2 teaspoons ginger. Add the shrimp to the skillet and cook over medium-high heat, stirring, until cooked through, 1 to 2 minutes per side. Remove to a plate. When the water comes to a boil, remove from the heat and submerge the noodles; stir until tender, 3 minutes. Drain in a sieve and rinse under cold water; shake out as much water as possible. Toss the noodles, slaw mix and mint with the dressing. Divide among bowls. Top with the shrimp, grapefruit and shallots. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 12276,"Pigs in a Blanket 1 head green cabbage, cored and separated into 12 leaves 2 tablespoons olive oil 1 cup chopped onion 1/2 cup chopped green pepper 2 cloves garlic, chopped 8 ounces ground round 1 teaspoon thyme salt & pepper 2 cups crushed tomatoes 1 1/2 cups cooked white rice 1/2 cup chicken stock 3 tablespoons chopped parsley Instructions: In a pot of salted boiling water, cook the cabbage leave for about 2 minutes. Drain on paper towels and allow to cool. Heat oil in a large skillet and cook onions until tender. Stir in green pepper and garlic and cook for three minutes. Stir in crumbled ground round and cook until meat is browned. Add thyme and season to taste. Stir in 1 cup crushed tomatoes and simmer gently for 2 minutes. Stir in cooked white rice and toss to coat. In a small bowl, mix together 1 cup crushed tomatoes and chicken stock and spread out in bottom of baking dish. Preheat oven to 350 degrees. Lay each cabbage leaf out flat ad place about 3/4 cup of rice mixture in center of leaf. Fold in sides of leaf and roll up. Place seam side down in baking dish. Cover dish with foil and bake for 20-30 minutes. Serve each cabbage roll up with a little sauce and garnish with chopped parsley ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 12277,"Sauteed Vegetable Medley 4 cups mixed blanched and refreshed vegetables, such as broccoli florets, cauliflower florets, carrot rounds, green beans, or radish quarters, procedure follows 2 tablespoons unsalted butter 2 tablespoons water Kosher salt, freshly ground black pepper Instructions: Toss vegetables together in a medium bowl. In a medium saute pan, heat the butter and water together over medium heat. Add the vegetables to the pan and turn the heat to medium high. Toss the vegetables, by gently moving the pan back and forth over the flame. Cook the vegetables for 3 to 4 minutes, or until heated through. Season with salt and pepper. Transfer the vegetables to a serving bowl and serve immediately. Cook the vegetables in 1 to 2 tablespoons extra virgin olive oil or butter, without the water. Do this over high heat and brown and crisp the vegetables slightly. Add 1 to 2 teaspoons of minced garlic, minced shallot, a teaspoon of grated peeled fresh ginger to the pan before adding the vegetables. - Enhance the vegetables at the end of cooking with a tablespoon or so of minced fresh herbs, like chopped flat-leaf parsley, dill, mint, basil, cilantro, or thyme. Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 12278,"Lambeau Leap Tostadas 2 cups peeled and diced fresh mango 1 tablespoon chopped cilantro leaves 1 small red onion, diced 2 scallions, diced 1 roasted bell pepper, peeled, seeded and diced
Salt and freshly ground black pepper 6 whole boneless chicken breasts 4 ounces blackening spice 6 mini corn tortillas Canola oil, for frying 3 ounces sour cream 2 ounces chipotle in adobo Enough greens, to cover the tortillas Scant teaspoon lemon juice 1 teaspoon sugar 1 tablespoon white balsamic vinegar 1 tablespoon canola oil 3 ounces queso fresco, crumbled Instructions: Salsa: Put the mango into a mixing bowl. Add the chopped cilantro, red onion, scallions, roasted pepper, salt and pepper, to taste. Mix to combine. Set aside. Preheat the grill to medium. Dust the chicken in the blackening spice and grill over medium heat until cooked through. The chicken should cook in 10 to 15 minutes depending on how hot the coals are. Remove the chicken to a cutting board and let rest for a few minutes. Thinly slice the chicken and cover to keep warm. Heat about 1/2-inch of canola oil in a heavy-bottomed skillet to 365 degrees F. Fry the tortillas until crispy, then set aside on paper towels. Mix the sour cream and chipotle together in a small bowl. Set aside. Toss the greens in with a scant amount of lemon juice, the sugar, white balsamic and oil. To assemble: Put the tortillas on a flat serving platter and drizzle with the sour cream mixture. Top with greens, sliced chicken and salsa. Garnish with queso fresco, and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 12279,"Sicilian Bucatini with Sardines Kosher salt 12 ounces bucatini 1/3 cup golden raisins 1/4 cup plus 2 teaspoons extra-virgin olive oil, plus more for drizzling 2 tablespoons breadcrumbs 1 1/2 teaspoons fennel seeds, chopped Freshly ground pepper 1 small onion, thinly sliced 1 small bulb fennel, cored and thinly sliced, fronds chopped 1/4 cup pine nuts Pinch of ground turmeric 1 4- to 5-ounce can boneless sardines in olive oil, drained Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 1/4 cups cooking water, then drain. Reserve the pot. Meanwhile, put the raisins in a small bowl and add hot tap water to just cover; set aside. Mix 2 teaspoons olive oil with the breadcrumbs and 1/2 teaspoon fennel seeds; toast in a large skillet over medium heat, stirring, until golden, about 3 minutes. Transfer to a bowl and season with salt and pepper. Wipe out the pasta pot and heat the remaining 1/4 cup olive oil over medium-high heat. Add the onion and fennel bulb and cook, stirring occasionally, until the fennel is tender and golden, about 8 minutes. Add the pine nuts, turmeric and remaining 1 teaspoon fennel seeds and cook, stirring, until the oil is golden and the nuts and spices are toasted, 1 to 2 minutes. Stir in the raisins and soaking water and 1/2 cup of the reserved cooking water; remove from the heat. Add the pasta, sardines and fennel fronds to the pot. Return to medium-high heat and cook, stirring, until coated, adding the remaining cooking water as needed to loosen. Season with salt and pepper. Divide among bowls, drizzle with olive oil and top with the toasted breadcrumbs. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 12280,"Mango Ice Tea with Gin 1 quart freshly brewed tea, chilled 2 cups fresh mango juice, chilled 1/2 cup gin 1/4 to 1/2 cup simple syrup (equal parts sugar and water heated until sugar dissolves; cool) Ice cubes, as needed Fresh mango slices, for garnish Mint sprigs, for garnish Instructions: Add the tea, mango juice, gin and simple syrup to a pitcher. Stir and refrigerate until chilled. Serve in glasses filled with ice and garnished with fresh mango slices and mint. ","[Gin, Sauvignon Blanc, Ros]" 12281,"Red-Wine Spaghetti with Broccoli Rabe 1 3/4 pounds broccoli rabe, thick stems discarded 1 pound spaghetti 1 bottle red wine (750 ml - preferably Zinfandel) 1 teaspoon sugar 1/3 cup extra-virgin olive oil 4 garlic cloves, finely chopped (2 tablespoons) 1 teaspoon dried hot red pepper flakes 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 cup grated Parmigiano-Reggiano Instructions: Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl. Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water. Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full). Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately. ","[Zinfandel, Barolo, Cabernet Sauvignon, Tempranillo]" 12282,"Lemon Curd 3 large egg yolks 2/3 cup sugar Finely grated zest of 1 lemon, plus 1/4 cup fresh lemon juice (from 2 lemons)
1/2 stick cold unsalted butter, diced Instructions: Add enough water to a medium saucepan to measure 1-inch deep and bring to a simmer over medium-high heat. Combine the egg yolks, sugar, lemon juice and zest in a medium metal bowl and whisk until smooth. Place the bowl on top of the saucepan (make sure the bottom of the bowl is not touching the water) and whisk until the curd is thickened, light yellow and coats the back of a spoon, about 8 minutes. Remove the curd from the heat and use a spatula to stir in the butter, one piece at a time, allowing each addition to melt before adding the next. Transfer to a clean container and press a sheet of plastic wrap directly against the surface of the curd. Chill thoroughly, at least 3 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 12283,"Creole Chicken Wraps 2 tablespoons paprika 2 teaspoons garlic powder 1 teaspoon cayenne pepper 1 teaspoon dried thyme 1 teaspoon chili powder 1 teaspoon ground cumin Sea salt and freshly ground black pepper 1 cup mayonnaise 1 pound skinless, boneless chicken breasts Vegetable oil, for the grill 4 pieces flatbread (use store-bought or make Guy's flatbread, recipe follows) 1 cup shredded mozzarella cheese 4 plum tomatoes, sliced 1 Maui onion, thinly sliced 1 small red onion, sliced 8 romaine lettuce leaves 4 cups whole-wheat flour, plus more for dusting 2 teaspoons salt Instructions: Make Guy's Flatbread (optional).
Make the rub: Mix all of the ingredients in a small bowl with 2 teaspoons salt and 1 teaspoon black pepper.
Prepare the wraps: Whisk the mayonnaise and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use.
Preheat a grill or grill pan to medium high. Toss the chicken with 3 tablespoons rub. Oil the grill; grill the chicken until marked, about 6 minutes. Turn and grill until cooked through, about 4 minutes. Transfer to a cutting board.
Wipe the grill clean and brush with more oil. Lay the bread on the grill, then brush with the spiced mayonnaise and top with mozzarella. Grill until the bottom is marked, 1 to 2 minutes. Transfer to a cutting board.
Cube the chicken and arrange down the center of each piece of bread. Top with the tomatoes, onions and lettuce. Roll up and wrap with parchment paper or foil to seal.
Mix the flour and salt in a medium bowl. Using a wooden spoon, slowly stir in 2 cups warm water until a dough forms. Lightly flour a clean board, then turn the dough out onto it and knead until smooth, about 10 minutes. Transfer to a clean bowl and cover with a damp kitchen towel; let rest 20 minutes. Preheat a griddle over medium-high heat. Divide the dough into 8 balls. Using a rolling pin, roll out the balls on a floured board into rough 7-by-8-inch rectangles, about inch thick. Working in batches, cook the dough on the hot griddle until marked on the bottom, 1 to 2 minutes. Flip and grill until marked on the other side. Stack the flatbreads and cover with a kitchen towel up to 20 minutes before serving. ","[Syrah, Tempranillo, Garnacha, Barbera]" 12284,"Provencal Stuffed Tomatoes 8 (1 by 1-inch) bread cubes 8 medium-small ripe red or yellow tomatoes 1/2 cup grated Parmesan (about 2 ounces) 1/2 cup pitted, sliced kalamata or nicoise olives 1/4 cup extra-virgin olive oil, plus more as needed 2 tablespoons chopped Italian parsley leaves 2 tablespoons julienned fresh basil leaves 1 tablespoon chopped fresh oregano leaves 1 large garlic clove, minced Sea salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Arrange the bread cubes on a baking sheet and lightly toast in the oven, about 10 minutes. Let cool. Increase the oven to 400 degrees F. Remove the cores from the top of the tomatoes and cut the top off the tomato 1/4 of the way down. Reserve the tops. Slice enough of the bottom off each tomato, so it stands up, but don't cut through to the seed. (If you cut too deep, patch the hole with the piece you have just sliced off, by placing it in the bottom after you've hollowed it out.) Using a melon baller, carefully scoop the inside of the tomatoes out, taking care not to penetrate the sides and create holes. Collect the balls of pulp and chop coarsely. Press the juice and seeds through a strainer. Add the strained juice to the chopped pulp. In a bowl, mix together the tomato pulp, Parmesan, olives, olive oil, parsley, basil, oregano, and garlic. Toss with the bread cubes and season with salt and pepper. Let the mixture sit until the bread cubes have soaked up most of the moisture. Season the interior of each tomato with salt and black pepper. Stuff each tomato with 1 bread cube and as much as herb olive mixture that you can pack in. Top with the reserved tomato tops and stick a toothpick through the center of the top to keep it from sliding off while it bakes. Place the stuffed tomatoes in a roasting pan that has been drizzled with olive oil. Drizzle the tops of tomatoes with olive oil and season with salt and pepper. Roast until bubbling and tender, about 30 to 40 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 12285,"Mushroom and Mascarpone Risotto 4 cups low-sodium vegetable broth 16 ounces mixed mushrooms, stems reserved and tops sliced 4 tablespoons unsalted butter Kosher salt and freshly ground black pepper 2 medium shallots, chopped 1 1/4 cups arborio rice 1 cup dry white wine 8 ounces mascarpone, such as BelGioioso? Mascarpone 1/2 cup grated Parmesan 2 tablespoons chopped fresh chives Instructions: Put the vegetable broth in a medium saucepan with 3 cups water and the reserved mushroom stems; bring to a low simmer and let gently cook. Heat 2 tablespoons of the butter in a large Dutch oven over medium-high heat until melted and just browning around the edges. Add the sliced mushrooms and cook until the moisture has evaporated and the mushrooms are starting to crisp, about 5 minutes. Season with salt and pepper; transfer to a plate. Add the remaining 2 tablespoons butter to the drippings in the Dutch oven and melt over medium heat. Stir in the shallots with a wooden spoon and cook until softened, about 2 minutes. Add the rice and cook, stirring, until beginning to toast, about 2 minutes. Add the wine and cook, stirring constantly and scraping up any browned bits, until completely absorbed, about 2 minutes. Ladle 1/2 cup of the mushroom broth into the rice and stir until absorbed. Continue to cook, adding the broth in 1/2-cup increments and stirring until absorbed before adding more, until the rice is just tender, about 20 minutes. Reserve 2 tablespoons of the mascarpone for serving, then stir the remaining into the risotto. Stir in the Parmesan and sauteed mushrooms and season with salt and pepper. Divide among bowls and top with the reserved mascarpone and the chives. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 12286,"Betty Beautiful Martini 1-ounce Irish cream liqueur 1/2-ounce creme de menthe 1-ounce coffee flavored liqueur 1/2-ounce vodka Instructions: Fill a cocktail shaker with ice. Add all of the ingredients. Cover, shake, and strain into a cocktail glass. ","[Vodka, Cream Liqueurs]" 12287,"Kim's Black-Eyed Pea Dip Three 15-ounce cans black-eyed peas, rinsed 10 ounces sharp Cheddar, grated
1/2 cup finely chopped canned pickled jalapenos, juices reserved
1/2 stick (4 tablespoons) unsalted butter, softened
1/4 teaspoon garlic powder
1 medium sweet onion, finely chopped
Salt and freshly ground pepper
Salt and freshly ground pepper Corn chips, for serving Instructions: In an electric mixer or large mixing bowl, mix together the peas, Cheddar, jalapenos, 3 tablespoons of the reserved jalapeno juice, butter, garlic powder and onion until blended. Season with salt and pepper. Heat the dip in a medium slow cooker and serve it warm with corn chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 12288,"Figgy Bourbon Fizz 4 ripe fresh figs, halved 2 cups bourbon 1 fresh fig, halved 2 teaspoons pure maple syrup (Grade B)
Squeeze of lemon juice, plus 2 lemon twists, for garnish Dashes of bitters
Ginger beer, very cold
Instructions: For the fig-infused bourbon: Put the figs in a pint jar, pour over the bourbon and cover tightly. Set aside in a cool, dark place for at least 2 days and up to 7 days. For the fizz: Divide the fig between 2 old-fashioned glasses. To each glass, add 1 teaspoon of the maple syrup, a small squeeze of lemon juice and a couple of dashes of bitters. Muddle the ingredients until well incorporated. Fill the glasses with crushed ice. Pour over 1 1/2 ounces of fig-infused bourbon, then top with some ginger beer. Garnish with a lemon twist and serve. ","[Brunello di Montalcino, Barolo, Rioja, Ribera del Duero]" 12289,"Matteo's BBQ Sauce 1 dried ancho cl 1 cup brewed coffee, hot 1/2 cup fresh blueberries
1/2 cup dried cranberries 4 cloves garlic
1 chipotle cl
1/2 red onion, diced and sauteed 4 cups ketchup 1 cup brown sugar
1/2 cup brewed coffee
1/2 cup red wine
2 tablespoons Dijon mustard
1 tablespoon freshly ground black pepper
1/4 teaspoon ground cinnamon
Instructions: For the puree: Put the ancho cl in the hot coffee in a small bowl and let stand until the cl softens. Combine the blueberries, cranberries, garlic, chipotle cl, onion and the coffee with the ancho cl in a blender and blend until smooth. For the spice mix: Add the ketchup, brown sugar, coffee, wine, mustard, black pepper and cinnamon to a bowl. Add the puree to the spice mix. Whisk to combine. Set the bowl over a pot of simmering water. Simmer the sauce over low heat until thickened, about 2 hours, checking that the water is simmering throughout and adding more water when needed. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 12290,"Grilled Beer and Butter Shrimp With Potatoes 1 1/2 pounds small potatoes, halved 1 medium red onion, cut into wedges 3 tablespoons unsalted butter, cut into pieces Kosher salt 1 12-ounce bottle lager beer 1 1/2 pounds large shrimp, peeled and deveined (tails left on) 3/4 teaspoon Old Bay Seasoning 1/4 cup chopped fresh parsley Instructions: Preheat a grill to medium high. Stack 2 large sheets of heavy-duty foil; spread the potatoes and onion wedges in the center. Fold up the sides to form a bowl shape. Dot the vegetables with2 tablespoons butter and sprinkle with 1/2 teaspoon salt; pour in about two-thirds of the beer. Lay another large sheet of foil on top; crimp the edges to seal. Set the foil packet on the grill; cover and cook until the potatoes are fork-tender, 20 to 25 minutes. Meanwhile, stack 2 more large sheets of foil and spread the shrimp in the center. Fold up the sides to form a bowl shape. Dot the shrimp with the remaining 1 tablespoon butter, sprinkle with the Old Bay and pour in the remaining beer. Top with another sheet of foil; crimp the edges to seal. When the vegetables are almost done, add the shrimp foil packet to the grill; cover and cook until the shrimp are pink, 6 to 8 minutes. Sprinkle the vegetables with the parsley, and salt to taste. Serve with the shrimp and the cooking liquid from the packets.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 12291,"Goat Cheese Queso Fundido (Fondue) 1 cup white wine 1/2 pound mozzarella cheese, grated 1/2 pound goat's milk cheddar or Monterey Jack or Mexican Cotija, grated 1/2 pound goat cheese crumbled 2 chipoltle chilies in adobo sauce, finely chopped 1/4 pound dried, cured chorizo, finely diced 6 cloves roasted garlic, smashed to a paste Salt and freshly ground black pepper Instructions: Bring the wine to a simmer in a double boiler. Add the mozzarella and goat's milk cheddar, then stir until melted. Add the remaining ingredients and cook for 5 minutes. Place in a fondue pot and serve with jicama slices and tri-color corn chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 12292,"Lobster and Sea Bass Moqueca Stew 2 bunches fresh cilantro leaves 2 bunches fresh parsley leaves 6 cloves garlic, chopped 10 tomatoes, roughly chopped 6 onions, chopped 4 green peppers, seeded and chopped 3 tablespoons salt Freshly ground pepper 2 bunches spring onions, finely sliced 6 limes, halved 2 large whole sea bass, cleaned 2 large lobsters, halved 5 tablespoons light olive oil 1 pint coconut milk 1/2 ladle dende oil, optional* (about 4 tablespoons) Instructions: Roughly chop nearly all of the cilantro and parsley, reserving a little of each for garnish. Place the cilantro, parsley, garlic, tomatoes, onions, peppers, salt, pepper, and most of the spring onions (reserve some for garnish) into a large heavy bowl. With a pestle, mash together all ingredients, gradually squeezing in the lime juice. Score the sea bass diagonally 3 times on each side. Stuff some of the vegetable-herb mixture into the slits and the inside of each fish and close back together. Cover the lobster halves with the vegetable-herb mixture, reserving about half of the vegetable-herb mixture for later. Heat the olive oil in a large skillet over medium-high heat. Arrange the sea bass and lobster, flesh side down in the hot pan. Cook for 2 minutes, and then pour over the coconut milk and bring to a simmer. After another 2 minutes, turn over the fish and lobster. Add the remainder of the vegetable-herb mixture, and cook for another 10 minutes, or until the fish and lobster are tender and the vegetables are cooked through. Transfer to a large serving dish and sprinkle with remaining cilantro, parsley, and spring onions. Ladle dende oil, if using, in a slow circular motion over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12293,"Teriyaki Salmon Burger Lettuce Wraps 12 ounces Simply Balanced? Alaskan Keta Salmon Fillets, thawed, cut in large chunks 1 (8-ounce) can water chestnuts, drained ? cup panko breadcrumbs 2 tablespoons Archer Farms? Teriyaki Grilling Sauce, plus more for serving 8 large iceberg lettuce leaves 1 tomato, thinly sliced Instructions:

1. In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties.
2. Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes.
3. Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 12294,"Strawberry Rhubarb Crisp 1 quart strawberries, stemmed and quartered 4 stalks rhubarb, cut into 1/2-inch lengths 1/2 cup sugar 1/4 cup cornstarch 1 orange, zested and juiced 2 tablespoons balsamic vinegar 1 1/4 cups whole-wheat flour 1/2 cup rolled oats 1 cup brown sugar 1 1/4 sticks butter, cut into pea-sized pieces 1 teaspoon vanilla extract Pinch salt 1 to 2 tablespoons water Instructions: Whipped cream or ice cream, for serving Preheat the oven to 350 degrees F. Filling: Combine all of the ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish. Topping: In a food processor combine the flour, oats and brown sugar and pulse to combine. Add the butter, vanilla and salt and pulse pulse pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and pulse to combine. Crumble the topping over the filling. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes. Serve warm with whipped cream or ice cream. It's berry delicious! ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 12295,"Irish Whiskey Mule 2 ounces Irish whiskey 1/2 ounce lime juice plus 1 lime wheel, for serving 4 ounces ginger beer\u202f 1 mint sprig, for serving Instructions: Fill a copper mug or large rocks glass halfway with ice. Add the Irish whiskey and lime juice and give it a stir to combine. Pour over the ginger beer, stir gently and serve with a lime wheel and a sprig of mint. ","[Bourbon, Rye Whiskey, Ginger Beer]" 12296,"Pain Perdu Four 3-inch-thick slices country bread 4 cups heavy cream 1 cup vanilla sugar, plus more for sprinkling 1/2 cup brandy 2 teaspoons kosher salt 9 eggs 4 tablespoons unsalted butter All-purpose flour, for sprinkling Powdered sugar, for serving Maple syrup, for serving Instructions: Place the bread in a large bowl and set aside. Whisk together the cream, vanilla sugar, brandy, salt and eggs (or use a blender). Pour over the bread. Let it sit for a few minutes, and then turn the bread over to ensure proper absorption. Cover with plastic wrap and refrigerate overnight. Preheat the oven to 450 degrees F. Heat large oven-proof saute pan over medium-high heat and add the butter. Sprinkle some flour and some vanilla sugar on top of the bread slices. When the foam from the butter subsides, put the soaked bread in the pan and cook on one side, about 5 minutes. Flip the bread and place the pan in the oven until cooked through and custardy in the middle, 10 to 15 minutes. Serve with powdered sugar and maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Brachetto]" 12297,"Rosewater Martini splash of Vodka splash of Rosewater splash of Banfi Brachetto Rosa Regale sparkling Rose Ice Instructions: Pour a splash of vodka into a large glass full of ice and add a splash of rosewater.Pour into shaker and shake until the outside of the shaker sweats. Pour into martini glasses. Add a splash of Banfi Brachetto Rosa Regale sparkling Rose to each glass. ",[Brachetto Rosa Regale] 12298,"Florentine Meatballs 1 box frozen spinach, defrosted in the microwave 1 1/3 pound (1 package) ground turkey breast 1 medium onion, finely chopped, divided 3 cloves garlic, chopped 1 large egg 1 3/4 cups milk, divided 3/4 cup bread crumbs, 3 handfuls 1/2 cup grated Parmigiano-Reggiano, 2 palm fulls Coarse salt and black pepper Extra-virgin olive oil, for drizzling 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup chicken stock 1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle 1/2 teaspoon freshly grated nutmeg, eyeball it 1/4 cup parsley leaves, chopped Instructions: Preheat oven to 400 degrees F. Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all but 3 tablespoons of the onion, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through. While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, add remaining finely chopped onion and cook 2 minutes then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded provolone or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting. Place 3 balls on dinner plates and top with sauce, garnish with parsley. ","[Chardonnay, Pinot Grigio, Barbera, Gavi]" 12299,"Crab Risotto 1 ounce butter 1 ounce vegetable oil 1 1/2 ounces chopped white onion 1 pound Arborio rice 1 1/2 quarts vegetable stock or chicken stock, heated 6 ounces jumbo lump crabmeat 2 ounces chopped chives 4 ounces grated Parmesan 2 ounces white truffle oil Instructions: Heat the butter and oil together in a large saute pan over medium heat. Add the onion and saute until soft. Do not brown, they should be translucent. Add the rice and saute for a further 3 to 5 minutes making sure the rice is well coated, Using a ladle, add about 1/2 cup of stock to the rice and stir over a medium heat until the rice is almost dry and all the stock has been incorporated. Repeat this process until the rice is cooked but still has a slight bite. The rice should be creamy and moist, not runny, and the cooking time should be around 30 minutes. Just before serving, fold in the crabmeat, chopped chives, and Parmesan. Drizzle sparingly with white truffle oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 12300,"Dungeness Crabs Steamed on the Grill in Ginger, Lime, Mirin and Soy 2 cups crab stock 1 cup mirin 1 cup soy sauce 1/2 cup sliced fresh ginger 2 tablespoons toasted sesame oil 2 limes, juiced 4 large Dungeness crab, 2 to 2 1/2 pounds each, killed and cleaned 2 to 3 tablespoons honey 1/4 teaspoon coarsely ground black pepper Pinch red cl flakes 4 tablespoons cold unsalted butter 2 tablespoons chopped fresh cilantro Instructions: Prepare a grill to medium-high heat.
   In a large roasting pan over high heat, add the stock, mirin, soy sauce, ginger, toasted sesame oil and lime juice and bring to a boil. Add the crabs, shell-side up, and place the pan on the grill. Cover the grill and steam the crabs until they are just cooked through, about 30 minutes, flipping the crabs halfway through cooking. Remove the crabs to a platter.
   Strain the steaming liquid into a bowl. Return the liquid to the roasting pan and whisk in the honey, black pepper and cl flakes. Bring to a boil and simmer until slightly reduced, about 10 minutes. Whisk in the butter. Halve the crabs and put 2 halves into 4 serving bowls. Pour the sauce over and garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12301,"Carrot Cake Trifle 1/2 cup raisins 1/3 cup rum (see Cook's Note) Nonstick cooking spray, for spraying the baking dish One 15.25-ounce box carrot cake mix, plus ingredients listed on the box 1/2 cup toasted chopped walnuts
   1/2 cup toasted sweetened flake coconut
   One 3.4-ounce box instant vanilla pudding mix, plus ingredients listed on the box 1 cup heavy cream
   1/4 cup sugar
   1 teaspoon vanilla extract
   One 12-ounce package whipped cream cheese, at room temperature 1 cup orange melting wafers, such as Candy Melts 8 medium strawberries
   3/4 cup crushed gingersnap cookies
   3/4 cup crushed graham crackers
   Instructions: For the cake: In a medium bowl, combine the raisins and rum. Let soak until the raisins absorb the rum and become plump, about 30 minutes. Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray. Mix the cake batter according to the package instructions. Drain the raisins and fold them into the batter with the walnuts and coconut. Pour into the prepared baking dish and bake according to the package instructions. Let cool completely. For the filling: Meanwhile, prepare the pudding according to the package instructions; refrigerate until chilled. Combine the heavy cream, sugar and vanilla in a large chilled bowl. Whip with a hand mixer or whisk until medium peaks form. Fold the whipped cream cheese into the prepared pudding. Fold the whipped cream into the pudding and cream cheese mixture. Refrigerate until using. For the garnish: Line a baking sheet with parchment paper. Melt the melting wafers according to the package instructions. Dip each strawberry into the melted candy all the way up to the green stem, covering all of the red of the strawberry. Let the excess drip off, then place on the prepared baking sheet. Let sit until the coating has hardened. Using a toothpick or skewer, mark lines across each covered strawberry to mimic the ribbed lines on a carrot. To assemble: Carefully remove the cake from the pan and place on a cutting board. Cut the cake into 1-inch cubes. Place a third of the cake cubes in an even layer in the bottom of a 3-quart trifle bowl. Top with a third of the filling. Repeat to make 2 more layers of cake and filling. Mix together the crushed gingersnap cookies and graham crackers and sprinkle over the top of the trifle. Arrange the dipped strawberries on top to mimic a carrot garden. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 12302,"BBQ Pulled Pork Sandwich 1 cup ketchup 1/3 cup brown sugar 1/3 cup apple cider vinegar 2 teaspoons Worcestershire sauce 1/4 teaspoon cayenne 1/4 teaspoon red pepper flakes Pinch salt and freshly ground black pepper 2 tablespoons paprika 1 tablespoon dried oregano 1 tablespoon freshly ground black pepper 1 tablespoon brown sugar 2 teaspoons salt 1/2 teaspoon cayenne One 2 1/2-pound boneless pork shoulder, excess fat trimmed 1 tablespoon apple cider vinegar 1 teaspoon granulated sugar 1 1/2 tablespoons fresh parsley leaves, chopped 2 carrots, shredded Salt and freshly ground black pepper Instructions: 4 hamburger buns, warmed For the BBQ sauce: Combine the ketchup, brown sugar, vinegar, Worcestershire, cayenne, red pepper flakes and salt and black pepper in a small bowl. For the spice rub: Combine the paprika, oregano, black pepper, brown sugar, salt and cayenne in a medium bowl and toss with your fingers to mix. Rub the spice mixture onto the pork on all sides. Place the pork in a slow cooker insert. Add 1/2 cup BBQ sauce and cover the slow cooker. Cook on high until the pork is fork-tender, 4 to 5 hours, or on low, 8 to 10 hours. Transfer the pork to a carving board. Let the pork stand, about 5 minutes. Meanwhile add 2 tablespoons of the simmering pork liquids to the remaining BBQ sauce. Bring the BBQ sauce to a simmer in a small saucepan over low heat, about 10 minutes. For the tangy carrots: Pour the vinegar into a medium bowl and sprinkle with the granulated sugar. Whisk until well combined. Add the parsley and carrots and toss. Sprinkle with salt and black pepper. Using two forks, shred the pork and discard any excess fat. Heap the pork onto the buns and top with extra BBQ sauce and the tangy carrots. Serve immediately. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 12303,"Halva Apple Pie Bars 12 tablespoons unsalted butter, softened 1/4 cup granulated sugar
1 teaspoon vanilla extract 1/4 teaspoon kosher salt
1 cup all-purpose flour
1/2 cup whole wheat flour
1 gala apple, peeled and cut into 1/4-inch-thick slices 1 granny smith apple, peeled and cut into 1/4-inch-thick slices 2 teaspoons lemon juice
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
3/4 cup all-purpose flour 1/2 cup brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, softened
4 ounces crumbled halva or marzipan, optional but highly recommended
A few pinches of sprinkles, optional
Instructions: For the crust: Preheat oven to 350 F. Line an 8-by-8-inch square pan with enough parchment paper to have 1-inch wings on 2 sides. In a stand mixer fitted with a paddle, combine the butter, sugar, vanilla and salt and beat on medium until pale and fluffy. Reduce to low, add both flours and mix to combine. Press evenly into the pan and bake for 10 minutes. Let cool slightly, about 10 minutes, while you make the filling. For the filling: In a large bowl, toss the apples with the lemon juice. Sprinkle in the flour, sugar, cinnamon, cardamom, nutmeg and salt and toss to combine. Arrange evenly on top of the crust. For the crumble: In a medium bowl, combine the flour, sugar, cinnamon and salt. Add the butter and mix with your hands until crumbly. Sprinkle all over the apples. Sprinkle on the halva or marzipan and sprinkles, if using. Bake until the crumbles begin to brown, 35 to 40 minutes. Let cool in the pan completely, about 1 hour and then slice into bars. Enjoy!
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 12304,"Quinoa Bowl with Chicken and Avocado Cream 1 1/2 cups red quinoa 1 cup fresh cilantro leaves and tender stems, finely chopped, plus 4 sprigs for garnish 2 scallions, thinly sliced 2 tablespoon olive oil Kosher salt 1 firm-ripe avocado, halved, pitted and cut into large chunks 1/4 cup sour cream 3 tablespoons grated Parmesan Juice of 1 lime, plus 1 lime, quartered Pinch cayenne pepper 1 cup frozen fire-roasted corn, thawed 2 cups shredded rotisserie chicken meat (from about 1/2 chicken; about 3/4 pound) 2 cups tortilla chips, crushed 1 cup store-bought or homemade black bean salsa 1/4 cup roasted and salted pepitas Instructions: Make the quinoa: Bring the quinoa and 2 1/2 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce the heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes Drain off any excess water. Stir in the chopped cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooked, cooled and refrigerated, covered, for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.) Make the avocado cream: While the quinoa cooks, process or blend the avocado, sour cream, Parmesan, lime juice, 1 tablespoon water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy. If the corn still has a chill, microwave it for about 1 minute. Build the bowls: Divide the quinoa evenly among 4 bowls. Top each with neat piles and/or rows of chicken, tortilla chips, corn, salsa and pepitas. Top with some sauce, a sprig of cilantro and a lime quarter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 12305,"Maple-Roasted Turkey with Sage, Smoked Bacon, and Cornbread Stuffing 1 cup (2 sticks) unsalted butter, at room temperature 1/2 bunch fresh sage, leaves finely chopped Kosher salt and freshly ground black pepper 2 large onions, finely chopped 1 loaf cornbread, cubed (about 6 cups) 1 large egg, lightly beaten 1/2 cup heavy cream 3 cups chicken stock 1 (12 to 14 pound) fresh turkey 1 cup pure maple syrup 1/4 cup hot water 8 strips smoked bacon 1/4 cup all-purpose flour 1/2 lemon, juiced Instructions: Preheat the oven to 350 degrees F and remove the top rack. Combine the butter and sage in a mixing bowl, mash with a fork or spoon until the sage is well incorporated and the butter has flecks of green in it; season with salt and pepper. In a saute pan, melt 4 tablespoons of the sage butter, add the onions, cook and stir for 15 minutes until soft and golden. Remove from heat. Put the cornbread in a large mixing bowl and scrape the sauteed onion mixture on top. Add the egg, heavy cream, and just enough chicken stock to moisten the stuffing without making it soggy (about 1/2 cup.) Toss well to combine, season with salt and pepper. Remove the neck and gizzards from the inside of the turkey and discard. Rinse the bird thoroughly inside and out with cold water, pat dry. Sprinkle the cavity and skin liberally with salt and pepper. Using your fingers, gently lift the skin from the breast and legs, and slip pieces of the sage butter underneath; massaging it in as you go. Fill the bird with the cornbread stuffing without packing too tightly; cook the remaining stuffing separately in a buttered baking dish. Truss the turkey; place it on a rack in a large roasting pan, and put into the oven. Meanwhile, in a small mixing bowl, whisk together the maple syrup and hot water to thin the glaze out a bit; use this to baste the turkey every 30 minutes. The turkey should take about 3 hours to cook (i.e. 15 to 20 minutes per pound.) If the legs or breast brown too quickly, cover with foil. About 2 hours into cooking, shingle the strips of bacon oven the turkey breast to cover; continue to roast and baste for another hour or so. The turkey is done when an instant-read thermometer inserted into the meatiest part of the thigh registers 170 degrees F (the thigh juices will also run clear when pricked with a knife.) Transfer the turkey to a cutting board and let rest for 20 minutes before carving, so the juices can settle back into the meat. Skim off the excess fat from the pan drippings with a spoon and place the roasting pan over 2 burners set on medium-high heat. Using a wooden spoon, scrape up brown bits stuck to bottom of pan. Whisk the flour into the drippings, stirring as it thickens to prevent lumps. Add the remaining chicken stock and bring to a simmer; season with salt and pepper and hit it with a squeeze of lemon juice to brighten the flavor. Simmer for 5 minutes and then strain to remove any particles. Serve the gravy with the maple-roasted turkey and cornbread stuffing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12306,"Sashimi of Fluke with Sweet Shrimp 16 slices sashimi-grade fluke, sliced thinly on the bias 16 cilantro leaves 32 chive tops 16 cooked sweet shrimp 1/4 cup nam plah fish sauce 1/4 cup fresh lime juice 1/4 cup shaved fresh cilantro roots* 1 cup shaved variety small chiles *substitute 2 tablespoons chopped cilantro Instructions: Lay the slices of fish over a cutting board. Roll 2 cilantro sprigs and two chive tops into four of the slices, so the tops of the herbs are exposed. You should have sixteen fish rolls that can be stood on end with the herbs coming out the top. Arrange the rolls and sweet shrimp on a chilled plate. Sauce: Combine the nam plah and lime juice in a small glass mixing bowl. Add the shaved cilantro, and steep for 2 minutes. Add the peppers and steep until desired flavor. Strain through a double cheesecloth. The longer the peppers steep, the hotter the sauce will become. Serve in small bowl as a dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 12307,"Potato Casserole: Food Network Nonstick cooking spray, for greasing the baking dish 6 large russet potatoes
Pinch salt
8 ounces sliced bacon
1 cup milk
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup (1/2 stick) unsalted butter
Pinch garlic salt
Pinch freshly ground black pepper
2 cups grated Cheddar Instructions: Preheat the oven to 400 degrees F. Grease a 2-quart baking dish with cooking spray. Peel the potatoes and cut them into 1-inch cubes. Place the potatoes and salt in a pressure cooker with water to cover and bring to a boil. Reduce the heat and simmer the potatoes until very tender, about 5 minutes. (If you do not have a pressure cooker, boil the potatoes in a pot of water with a pinch of salt until tender, about 20 minutes.) While the potatoes boil, cook the bacon in a medium skillet over medium heat until browned and cooked through, 8 to 10 minutes. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside. Add the milk, mayonnaise, sour cream, butter, garlic salt, pepper and 1 cup of the cheese to a stand mixer with a paddle attachment. Whip the mixture until thoroughly combined. Drain the potatoes and add to the mixer. Mix again to combine and the potatoes are whipped smooth. Spoon the mixture into the prepared baking dish. Sprinkle the crumbled bacon and remaining 1 cup cheese over the top and bake until the cheese is melted and the casserole is heated through, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 12308,"Chili Roasted Potatoes 1 1/2 pounds small red skinned potatoes quartered Extra-virgin olive oil, to coat 1 1/2 teaspoons ground cumin 1 1/2 teaspoons chili powder Salt and pepper Instructions: Preheat oven to 375 degrees F. Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning and coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 12309,"Cookies and Cream Fudge 4 cups large marshmallows (about 36) 2 cups sugar 1 cup heavy cream 4 tablespoons unsalted butter Pinch kosher salt 3 cups white chocolate chips (about 18 ounces) 1 teaspoon pure vanilla extract 3/4 cup coarsely crushed cream filled chocolate sandwich cookies Instructions: Line a 9-by-13-inch pan with foil. Combine the marshmallows, sugar, cream, butter and salt in a medium saucepan and put over medium heat. Cook, stirring constantly, until the marshmallows melt and the sugar dissolves. Remove the saucepan from the heat, add the white chocolate chips and vanilla, and stir until the chips are completely melted. Pour the mixture into the prepared pan, and scatter the crushed cookies over the top and lightly press into the fudge. Let cool to room temperature, then cover with plastic wrap and refrigerate until firm, about 1 hour. Cut into 1-inch squares. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 12310,"Fish in a Pouch 4 (8-ounce) white fish fillets such as flounder, sole, cod, scrod, or whitefish 1/8 teaspoon ground white pepper 1/8 teaspoon salt 1 teaspoon minced garlic 1 tablespoon chopped fresh parsley 2 teaspoons Worcestershire sauce 8 tablespoons (1 stick) unsalted butter, softened at room temperature 3 tablespoons paprika 2 tablespoons salt 2 tablespoons dried parsley 2 teaspoons onion powder 2 teaspoons garlic powder 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried thyme 1/2 teaspoon celery salt Instructions: In a small mixing bowl, combine the butter, Worcestershire sauce, parsley, garlic, salt, and white pepper. Use a rubber spatula to mix the ingredients well until smooth. This is called a compound butter. Position rack in center of oven and preheat the oven to 375 degrees F. Season each fish fillet with 1/2 teaspoon of the Baby Bam. Lay each fillet in the center of a piece of aluminum foil and spoon 2 tablespoons of the compound butter over the top of the fish. Bring the long edges of the aluminum foil together and make thin folds to form an airtight seal. One side at a time, bring the outer short edges together and fold 2 or 3 times inward to seal the sides of the pouch. Repeat with the remaining fish fillets. Lay the pouches on a baking sheet and place in the oven. Bake for 20 minutes. Using oven mitts or pot holders, remove the baking sheet from the oven and cut the pouches open with kitchen scissors, or carefully unfold the pouches. Watch out for steam-keep your face away! Serve immediately. Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12311,"Roasted Pork Loin with Peach BBQ Sauce 4 cups peaches, peeled and sliced 1 cup brown sugar 2/3 cup ketchup 2/3 cup apple cider vinegar 1/4 cup soy sauce 2 tablespoons garlic, minced 2 tablespoons ginger, minced One 2 1/2-pound boneless pork loin roast
Kosher salt and cracked black pepper 1/4 cup low-sodium chicken stock 1 1/2 pounds small Yukon gold potatoes Kosher salt 1/2 cup half-and-half 3 tablespoons unsalted butter, melted 1/2 cup cream cheese, softened Freshly cracked black pepper Instructions: For the pork and peach bbq sauce: Preheat the oven to 400 degrees F. Combine the peaches, brown sugar, ketchup, vinegar, soy sauce, garlic and ginger in a food processor or blender. Pat the pork dry with paper towels and sprinkle liberally with salt and pepper. Reserve half (about 2 cups) of the peach BBQ sauce and set aside. Transfer the pork, fat-side up, to a rack over a heavy-bottomed roasting pan and brush the rest of the sauce all over the pork. Add the stock to the bottom of the roasting pan. Roast the pork until a meat thermometer inserted into the thickest part reads 140 degrees F, about 1 hour. For the smashed potatoes: Meanwhile, place the potatoes in large pot and cover with salted cold water. The potatoes will soak up that salt like pasta and it will make a big difference in flavor. Cover and bring to a boil and cook until fork-tender, 20 to 30 minutes. Drain the potatoes, and return them to the same pot, allowing them to dry. Heat the half-and-half and butter in a small saucepot over low heat. Add the mixture to the potatoes along with the cream cheese and sprinkle with salt and pepper. Smash the potatoes with a potato masher and set aside, keeping warm until ready to serve. For serving the pork: Transfer the pork to a baking sheet to rest for 10 minutes, and then thinly slice half of the loin. Store and reserve the other half for leftovers. Remove the rack from the roasting pan and place on the stove over medium-high heat. Whisk in the reserved BBQ sauce and scrape the bottom of the pan to incorporate the browned sauce. Cook until slightly reduced and thickened, about 10 minutes. Serve the sliced pork with the reduced peach BBQ sauce and the smashed potatoes. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 12312,"Candied Bacon 1 pound bacon 1 cup packed light brown sugar Instructions: Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment. Separate the bacon into strips and blot each dry. Spread the sugar on a large plate. Press both sides of each bacon strip in the sugar. Arrange the coated bacon on the prepared baking sheets. Sprinkle with any remaining sugar. Bake the bacon for 15 minutes, turn the strips over and continue to bake until golden and glazed, 15 to 20 minutes more (it will still be pliable). Remove to a rack and let cool; the bacon will harden but it won't be super crispy. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12313,"Sour Cream Mashed Potatoes 2 1/2 pounds baking potatoes, peeled and quartered 1 1/2 tablespoons salt 1 cup sour cream 8 tablespoons (1 stick) unsalted butter Salt and freshly ground black pepper Cracked Black Pepper garnish, recipe follows 2 tablespoons cracked black pepper 1/2 cup olive oil 2 tablespoons lemon juice 1 teaspoon salt Instructions: Place potatoes in a bowl and wash under cold, running water until water runs clear. Place in a medium saucepan with salt. Add enough water to generously cover. Bring to a boil, reduce to a simmer, and cook, uncovered, until soft, about 15 minutes. While potatoes are still warm, mash with a fork, in a food mill, or gently in a food processor. In a medium saucepan, warm sour cream and butter. Fold warm sour cream mixture into potatoes, add salt and pepper to taste. Serve immediately. Garnish with cracked pepper. In a small bowl stir all the ingredients together. Spoon over vegetables or drizzle lightly over dressed salads as a garnish. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 12314,"Giant Garlic-Cilantro Toasts 1/2 cup (1 stick) chilled unsalted butter, diced 2 tablespoons grated Parmesan 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper Large pinch cayenne pepper 3 cloves garlic, peeled and crushed 1/2 cup (packed) chopped fresh cilantro 1 green onion, chopped 1 pain rustique loaf of bread Instructions: Place the butter, cheese, salt, black pepper, cayenne pepper and garlic in a processor. Process until well blended, scraping down the sides of the bowl occasionally. Add the cilantro and green onions. Process with on/off turns until just combined (do not puree the cilantro or onion). Preheat the oven to 375 degrees F. Cut the bread crosswise into as many slices as needed, each should be 1/2-inch thick and 7 to 8 inches long. Arrange the bread slices directly on the oven rack. Bake until the slices are crusty outside but still soft inside, 10 to 12 minutes. Transfer the bread to a large rimmed baking sheet. Spread 1 tablespoon of the seasoned butter on each slice. Bake the toasts until very hot and crisp, 10 to 12 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12315,"Lebanese Pita 3 cups all-purpose flour, plus more for dusting 1/4 ounce (7g) package active dry yeast 1 1/4 teaspoons kosher salt 1 teaspoon granulated sugar 1 1/2 cups lukewarm water Olive oil, for drizzling Instructions: Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size; depending on the temperature, it could take 30 minutes to 1 1/2 hours.
Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.
Once the dough has doubled in size, cut the dough into 10 to 12 pieces. Roll each piece into a ball and then flatten each using a rolling pin. Use flour on the work surface so that it doesn't stick. Place 3 to 4 flattened pita on the hot tray and close the oven door immediately. Bake until puffed up, about 5 minutes. Remove from the oven and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 12316,"Don Quixote Grilled Cheese 6 tablespoons olive oil 1 clove garlic 4 ounces oyster mushrooms, sliced
Salt and pepper 1 yellow onion, sliced
One 12-ounce can roasted red peppers
1 tablespoon Olive Tapenade, recipe follows 2 slices sourdough bread
4 ounces fontina cheese, sliced
Clarified butter, for grilling
2 tablespoons grated Parmesan 3 cups kalamata olives 1/2 cup capers
1/3 cup minced fresh parsley
3 tablespoons olive oil, plus more as needed Juice of 1 lemon, plus more as needed Instructions: For the vegetables: Add 3 tablespoons olive oil to a saute pan. Smash the garlic with the palm of your hand on a cutting board and add it to the pan. (Adding the garlic to the olive oil provides great flavor.) Add the mushrooms and 3 pinches each salt and pepper. Saute for 1 minute. Keep in mind that the mushrooms will continue to cook in the sandwich on the flattop. No one likes mushy mushrooms. Remove the garlic if desired. Add the remaining 3 tablespoons olive oil to the pan. Add the onions and 3 pinches each salt and pepper and saute for 1 minute. For the Don Quixote grilled cheese: Preheat a flattop to 350 degrees F. Spread the Olive Tapenade on one slice of bread. Add 2 ounces of the fontina to each slice of bread. Add a quarter each of the mushrooms and onions. Add a large pinch of red peppers and close the sandwich. Ladle some clarified butter onto the flattop and add the sandwich. Cook, flipping halfway through, until the bread is crisp and golden and the cheese is melted. Cut the Don Quixote; now it's ready to eat! Add the olives, capers, parsley, olive oil and lemon juice to a blender. Blend until smooth. Add a little more lemon juice or olive oil if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 12317,"Kale \Caesar\ Salad 5 cups shredded baby kale 3 breakfast radishes, thinly sliced 1 fennel bulb, thinly sliced 1/4 cup extra-virgin olive oil Juice and zest of 1 lemon Kosher salt Kosher salt 1 clove garlic, peeled 1 oil-packed anchovy fillet 1 egg yolk About 1 tablespoon extra-virgin olive oil 1/2 cup toasted breadcrumbs 1/4 cup grated Parmesan 1/4 cup chopped fresh parsley Instructions: For the salad: In a large mixing bowl, combine the kale, radishes and fennel. Add the olive oil, lemon juice, zest and a pinch of salt, and toss to combine. Set aside. For the dressing: Add a pinch of salt to a large wooden salad bowl. Rub the inside of the bowl with the garlic clove, using the salt as an abrasive. Add the anchovy and mash with the back of a spoon. Add the yolk and olive oil, and whisk to combine. Add the kale mixture to the dressing and toss to coat. For the topping: Mix the breadcrumbs with the Parmesan and parsley, and sprinkle on top of the salad.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 12318,"Herb-Apricot Chicken 3 tablespoons extra-virgin olive oil 3 pounds chicken breasts and boneless thighs, cut into large chunks Salt and freshly ground black pepper 1/4 cup aged balsamic vinegar 2 cups chicken stock 20 to 24 dried apricots, chopped 5 to 6 sprigs thyme A generous handful fresh flat-leaf parsley leaves, chopped 3 tablespoons chopped chives 1 lemon, 2 teaspoons zest and the juice Instructions: In a large skillet with high sides, heat the oil, 3 turns of the pan, over medium-high heat. Season chicken with salt and pepper liberally. When oil ripples, add chicken and brown it on both sides, 7 to 8 minutes total. Add balsamic vinegar and stir 30 seconds, add stock, apricots and thyme and reduce heat to medium-low to low. Place a lid on the pan and simmer 10 minutes. Take lid off, stir in the parsley, chives, lemon zest and juice and turn off heat. Let stand a couple of minutes, remove the thyme sprigs and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 12319,"Smoked Shrimp Salad With Smoked Tomato Vinaigrette 1 1/2 lbs. large shrimp, peeled, deveined and butterflied 2/3-cup smoked tomato vinaigrette 6 cups baby spinach 12 large plum tomatoes sherry vinegar, to taste kosher salt, to taste freshly ground black pepper, to taste 1/2 head roasted garlic 1/2-cup olive oil Instructions: SALAD: Place shrimp in stovetop smoker. Season with salt and pepper. Smoke on medium heat for 15 minutes, using maple wood chips, and set aside. Reserve 1/4-cup and toss remainder with baby spinach in a large bowl. Arrange spinach on salad plates, top with shrimp and drizzle shrimp with remaining vinaigrette before serving. VINAIGRETTE: Cut tomatoes in half and place cut side up on smoker rack. Sprinkle exposed sides with sherry vinegar, salt and pepper. Smoke for 12-15 minutes on medium low. Remove smoker from heat and let rest with lid closed for another three minutes. Remove tomatoes from smoker and slip off skins with your hands, holding tomatoes over a food processor work bowl to catch juices. Discard skins. Squeeze roasted garlic cloves from their skins into food processor work bowl and process mixture for about 30 seconds to combine and puree. With processor running, add oil slowly in a thin stream until vinaigrette is emulsified. Season vinaigrette with additional salt and pepper, taste and add a few additional drops of sherry vinegar if needed to give vinaigrette a mild tanginess.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 12320,"Grilled Grape Leaf Wrapped Salmon 10 grape leaves, fresh or jarred 5 preserved kumquats, chopped 1 tablespoon chopped dill 1 teaspoon minced garlic 1 teaspoon chili paste 1/2 teaspoon salt 1 teaspoon sweet Moroccan paprika 6 (4-ounce) salmon fillets Instructions: Preheat a grill to medium heat. If using jarred grape leaves, rinse well. If using fresh grape leaves, boil about 5 minutes until they change color and soften. Mix the kumquats, dill, garlic, chili paste, salt, and paprika together in a bowl. Lay a grape leaf out on a cutting board and spread about 2 teaspoons of the kumquat mixture in the center. Lay a piece of salmon on top of the mixture and roll it in the grape leaf by folding the bottom part of the leaf over the fish and then the sides and rolling the fish so it is completely covered. Grill the salmon about 3 to 4 minutes on each side. Remove the grape leaf packages from the grill and serve immediately. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Ros]" 12321,"Roasted Beet Salad with Oranges and Creamy Goat Cheese Dressing 1 pound small golden and red beets, scrubbed 2 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper 3/4 cup plus 2 tablespoons orange juice 1 teaspoon sugar 4 ounces goat cheese, room temperature 2 tablespoons champagne vinegar 1 tablespoon heavy cream 2 medium oranges 8 ounces baby arugula 1/2 medium red onion, thinly sliced Instructions: Preheat the oven to 400 degrees F. Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons. For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely. Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper. Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons. Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing. Cook's Note: If using both golden beets and red beets, wrap them separately so the red beets don't dye the golden beets while they cook. Per serving: Calories 279; Total Fat 15 grams; Saturated Fat 6 grams; Protein 10 grams; Total Carbohydrate 30 grams; Sugar: 21 grams; Fiber 6 grams; Cholesterol 18 milligrams; Sodium 331 milligrams ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 12322,"Sweet Potato and Praline Pie Sweet Pecan Pie Crust, recipe follows 1 1/2 to 2 pounds sweet potatoes, about 3 medium-sized 2 large eggs 3/4 cup heavy cream 1/3 cup brown sugar 1/4 cup pure sugar cane syrup (recommended: Steen's) 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 3 tablespoons butter 1/4 cup white sugar 1/4 cup pure sugar cane syrup (recommended: Steen's) 1 cup toasted pecans, lightly crushed Pinch salt 1 cup all-purpose flour 1/4 cup finely ground pecans 1 tablespoon sugar Pinch salt 1 stick unsalted butter, chilled and cut into small pieces 2 tablespoons ice water, plus more if needed Instructions: Preheat the oven to 375 degrees F. Roll out the dough into a circle, about 12 to 13 inches in diameter. Gently press it into a 9-inch pie pan and crimp edges with your forefinger and thumb. Prick the bottom of the pie crust all over with the tines of a fork to keep it from puffing up in the oven. Refrigerate until well chilled, about 45 minutes. Put the sweet potatoes on a baking sheet and bake in the oven until very tender, about 45 minutes. Turn the oven down to 350 degrees F and remove potatoes from oven; allow to cool slightly before scooping the flesh into a food processor. Puree until smooth, then add the eggs, cream, brown sugar, sugar syrup and vanilla extract. Pulse a couple of times to combine, then add the cinnamon, nutmeg, and salt. Put the pie pan on a rimmed baking sheet and pour in the filling. Bake until the center is set, about 40 minutes. Let cool completely, then transfer the pie to the refrigerator. To make the praline topping, melt the butter in a small saucepan over medium-low heat and add the sugar, syrup, pecans and salt. Cook until the sugar dissolves and the mixture is smooth, about 3 to 5 minutes. Remove from the stovetop and let cool for 5 minutes. Remove the pie from the refrigerator and pour the praline topping over the cooled pie, spreading evenly with a spatula or by gently rolling the pie around at an angle so it hits the edges. Cool until topping has hardened, about 20 minutes. Serve. Combine the flour, ground pecans, sugar and salt in a large bowl. Add the butter and rub the butter pieces between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. Pour in the ice water and work it in until the dough holds together, being careful not to overmix. Squeeze a small amount together; if it is too crumbly, add some more ice water, a little at a time. Shape it into a smooth ball, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to 2 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12323,"Ancho-Grilled Pork Loin Capped with Smoky Paprika Cream, Served over a Zesty Black-Eyed Pea Salad and Fire-Roasted Poblano Pepper 1/2 pound dried ancho chiles 2 tablespoon honey 1 tablespoon minced garlic 1 tablespoon kosher salt 1 cup vegetable oil 3 pound center cut pork loin Salt and pepper 2 poblano peppers Olive oil 1/2 pound dried black-eyed peas 2 plum tomatoes 1 green bell pepper 1/2 red onion 1 ear fresh corn 4 ounces Lime Vinaigrette 1 teaspoon chopped fresh cilantro leaves Salt and pepper 1/2 cup sour cream 2 teaspoons smoky paprika Instructions: Pork: Place the anchos in a large saucepan and cover with water. Place the pan over high heat and bring to a boil. Reduce the heat and simmer the peppers for 15 minutes, or until soft to the touch. Drain, run under cold water, and drain again. When cool enough to handle, pull the peppers open and remove all of the seeds. Place the flesh in the bowl of a food processor. Add the honey, garlic, and salt. With the processor running, add the oil in a slow stream. Process until the mixture forms a paste. Set aside. Sprinkle the pork with salt and pepper and set aside. Spray a large saute pan with cooking spray and place over high heat for 1 minute. Place the pork in the hot pan and sear for 1 minute on all sides. Remove from pan and let cool for 10 minutes. When cool, coat the pork liberally with the ancho paste. Refrigerate for 1 hour. Fire up your grill on high and grill the pork until the internal temperature is 120 degrees F, about 7 to 10 minutes per side. Use a instant-read meat thermometer for this - they're virtually foolproof. Remove the pork from the grill and wrap it in foil for 10 minutes. Black-Eyed Pea Salad: Place the poblanos over an open flame (one of your stove burners will do) and roast them until charred black on all sides. Place them in a paper bag and close it tightly. Set the bag aside until the peppers are cool enough to handle. Next, remove them from the bag and peel the skin off and discard - it'll come off very easily. Rinse peppers under cool water, cut in half, and remove the seeds. Drizzle each half with a little olive oil and set aside. If you're more organized than me you can soak the peas overnight. Drain them the next day, place them in a saucepan, cover them with water, and add a little salt to the water. Place the pan over medium-high heat and bring to a boil. Lower the heat and let the peas simmer for 30 to 45 minutes, adding water as needed, until tender. Remove from the heat, drain, and set aside. Meanwhile, cut the tomatoes, pepper, and onion into large dice and set in a large mixing bowl. Cut the corn off the cob and add to the bowl. Add the peas, lime vinaigrette, and cilantro, and toss. Add salt and pepper, to taste. Mound the salad onto the center of 4 dinner plates. Place 1/2 a poblano on top of each of the salads. Next, uncover the pork and slice into 1/2-inch slices. Divide among the plates, placing the pork on top of the poblanos. Quickly whisk the sour cream and paprika together and top the pork with a dollop. Serve the rest on the side. Serve immediately. Lime Vinaigrette: 1/4 cup freshly squeezed lime juice 1 teaspoon Cilantro Pesto 1/2 cup olive oil Salt and pepper Pour the lime juice into the cleaned bowl of the processor. Add the Cilantro Pesto and, with the processor running, add the oil in a slow stream. Process until the vinaigrette emulsifies. Add salt and pepper, to taste, and pulse. Set aside. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 12324,"Marinara Sauce 2 tablespoons olive oil 1 medium onion, chopped 2 teaspoons minced garlic 1 (28-ounce) can crushed tomatoes 1 teaspoon oregano, dried 1 teaspoons basil, dried 1 whole bay leaves 1/2 teaspoon sugar Salt and pepper, to taste Instructions: Over medium heat, heat oil in a large pot until hot. Add onion and garlic, saute for 3 to 5 minutes until the onions begin to appear translucent. Add the tomatoes, stir to mingle the flavors. Add in the herbs and bay leaves. Sprinkle in sugar, salt and pepper. Lower the heat and continue to simmer for 30 minutes, uncovered. Stir occasionally. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 12325,"Tablescape Center Piece Mini Cakes Three Ways Nonstick cooking spray Flour, for dusting 1 (18.2-ounce) box vanilla cake mix 1 1/4 cups buttermilk 1 (16-ounce) can vanilla frosting 2 cups confectioners' sugar, divided 1 to 2 tablespoons lemon juice Red and blue food coloring Instructions: Preheat the oven to 450 degrees. Spray the mini brioche tins with nonstick cooking spray. Lightly dust with flour and place on a sheet tray. Line cupcake tin with white paper liners. Prepare the cake mix according to package instructions, substituting the buttermilk for the water in recipe. Fill the brioche tins and cupcakes 2/3 of the way to the top. You should get about 18 cupcakes. Bake, rotating pans halfway, until tops are golden and a toothpick inserted in the center comes out clean. Brioche tins will take about 8 to 10 minutes, cupcakes will take 12 to 15 minutes. Remove from the oven and cool 5 minutes before unmolding and cooling completely on a wire cooling rack. To make the poured icing for mini fluted cakes: Combine 1/2 cup confectioners' sugar with enough lemon juice to form a thin glaze about the consistency of syrup. Dye with equal amounts of red and blue food coloring until the desired lavender color is reached. Place the cakes upside down on a cooling rack fitted inside a sheet tray. Pour the icing over the top of the cakes, allowing it to drip down the sides and completely coat the cake. Allow to set up. Meanwhile, mix enough of the confectioner's sugar (1/4 to 1/3 cup) for the icing to thicken; it should be about the consistency of pancake batter. Add an additional drop or 2 of each food coloring to deepen the color. Place the icing in a small zip top bag and snip the corner. Pipe just over the top of the fluted cake, allowing it to drip down the sides. To make the frosting for the cupcakes, combine the can of vanilla frosting with enough of the remaining confectioners' sugar to stiffen slightly and allow the frosting hold a shape when piped. Color with equal amounts of red and blue food coloring to the desired lavender color. Place in a pastry bag or a resealable zip top bag fitted with a round pastry tip. Put 12 cupcakes into lavender cupcake covers. Pipe the frosting on top, holding the tip just above surface of the cupcake and raising slightly as you squeeze to form a ball of frosting. To assemble: Place the cupcakes evenly spaced on the largest bottom tier and top each with a small sprig of lavender. On the middle tier arrange the fluted cakes evenly. On the top tier place 4 store bought petit fours. Once on the table, sprinkle the whole stand with edible glitter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 12326,"Rosemary Pan Seared Beef Tenderloin Skewers 1/2 pound beef tenderloin, cleaned 2 bamboo skewers Sea salt Fresh ground black pepper 4 rosemary sprigs 2 tablespoon cold pressed extra-virgin olive oil, plus 2 tablespoons Instructions: Cut the beef into 1-inch cubes, then skewer them with bamboo sticks and season the beef with salt and freshly ground black pepper to taste. Pour 2 tablespoons of the olive oil on the beef skewers, lay the rosemary on top of the beef and cover the plate with plastic wrap and refrigerate for 30 minutes. Heat a medium sized frying pan over high heat with 2 tablespoons of olive oil, then place the beef skewers in the pan. After 1 to 2 minutes, flip the beef skewers, at this point lay rosemary in the pan as well. Cook to desired tenderness. Serve with rosemary over the skewers. ","[Syrah, Malbec, Cabernet Sauvignon, Tempranillo]" 12327,"Grilled Shrimp with Smoky Grilled Tomato Cocktail Sauce 6 plum tomatoes or 4 beefsteak tomatoes, halved Olive oil, for brushing Kosher salt and freshly ground pepper 1 teaspoon honey 1 chipotle in adobo sauce or 1 tablespoon chipotle hot sauce 3 heaping tablespoons prepared horseradish Dash of Worcestershire sauce Juice of 1/2 lime 1/2 cup chopped fresh cilantro Grilled large shrimp, for serving Instructions: Heat a grill to high. Brush the tomatoes with olive oil and season with salt and pepper. Grill until slightly charred and soft, flipping halfway through, 4 to 6 minutes. Place the tomatoes, honey, chipotle, horseradish, Worcestershire sauce, lime juice, cilantro, a pinch each of salt and pepper and a touch of olive oil in a food processor and process until slightly smooth. Serve with grilled shrimp. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 12328,"Lavender and Lemon Cookies 3/4 cup all-purpose flour 1/2 cup almond flour 2 tablespoons arrowroot 2 tablespoons sugar 1 tablespoon dried lavender 1/2 teaspoon fine sea salt 1/2 teaspoon baking soda 1 stick unsalted butter, cut into 1/2-inch pieces, chilled 1 large lemon, zested 2 tablespoons honey 1 tablespoon fresh lemon juice Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a food processor, pulse together the flours, arrowroot, sugar, lavender, salt and baking soda. Add the butter and lemon zest. Pulse until the mixture forms a coarse meal. Add the honey and lemon juice. Pulse until the mixture forms a soft dough. Form the dough into 1-inch round balls and press into discs, about 1 1/2 inches in diameter and 1/4-inch thick. Arrange in a single layer on the prepared baking sheet. Bake until light brown around the edges, 9 to 11 minutes. Cool for 5 minutes. Transfer to a wire rack and cool completely, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12329,"Baked Tomatoes with Orzo and Olives 4 large yellow tomatoes, halved, hollowed 3 cups cooked orzo 1/4 cup chopped olives 1 teaspoon finely minced garlic 3 tablespoons chopped basil, or parsley if unavailable 3 teaspoons toasted pine nuts 1 tablespoons extra virgin olive oil 1/4 cup grated Parmesan cheese Instructions: Preheat the oven to 350 degrees. Halve the tomatoes, hollow and place in an oven to table baking dish. Mix the rest of the ingredients, except the cheese together in a small bowl and season with salt and pepper to taste. Carefully stuff the tomatoes and sprinkle with the cheese. Bake for 20 minutes and serve immediately. FRIED GREEN TOMATOES Slice green tomatoes. Dust with flour, shaking off excess. Dip into beaten egg and coat with bread crumbs. Heat vegetable or peanut oil and fry slices until golden brown on both sides. TIP: ROASTING TOMATOES Heat a dry cast iron skillet until almost smoking, and add your whole tomatoes. Or place the whole tomatoes on a broiler tray. Turn them frequently, until they are blackened and charred on all sides. Peel off the blackened skin, and use in place of regular tomatoes for your salsas or tomato sauces. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 12330,"Tomato Fondue 2 tablespoons minced shallots or scallions 2 tablespoons butter 2 1/2 cups, more or less, fresh tomato pulp, chopped 4 tablespoons or more drained and seeded canned Italian plum tomatoes, if needed Salt and pepper Fresh herbs, such as fresh basil and parsley, or tarragon; or dried herbs to taste (tarragon, oregano, thyme Instructions: Cook the minced shallots or scallions in butter, in a small frying pan or saucepan, for a minute or 2 without browning. Then add the tomato and cook over moderately high heat for several minutes until juices have exuded and tomato pulp has thickened enough to hold its shape lightly in a spoon. Season carefully to taste. Just before serving, fold in the herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 12331,"Cheesy Apple Skillet Pie 2 tablespoons unsalted butter 8 Granny Smith apples, peeled, cored and thinly sliced
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup packed light brown sugar
1/2 cup shredded white Cheddar 2 tablespoons cornstarch
1/2 teaspoon kosher salt
One 9-inch prepared pie dough
3 1/2 cups cheese crackers 1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, melted
1 lemon 6 large fresh sage leaves
1 cup heavy whipping cream
2 tablespoons maple syrup
1 teaspoon kosher salt
Instructions: For the pie: Place a baking sheet in the oven and preheat the oven to 350 degrees F. Warm a medium saute pan over medium heat and melt the butter. Add the apple slices, cinnamon and nutmeg and cook until slightly softened, about 4 minutes. Pour apples into a large bowl and cool in the fridge, about 5 minutes. For the streusel topping: Meanwhile, fill a gallon resealable plastic bag with the cheese crackers and use a rolling pin to crush into small crumbs, but not a fine powder. Add to a medium bowl with the light brown sugar and salt and stir to combined. Stir melted butter into the mixture, tossing to bind your streusel, and set aside for pie assembly. Back to the pie: Remove the apples from the fridge and stir in the light brown sugar, Cheddar, cornstarch and salt. Fit the pie dough into a 10-inch cast-iron skillet. Gently press the dough against the sides of the skillet to form the bottom crust of the pie. (The crust will not reach the top edge of skillet and this is just fine.) Pour the apples into the skillet. Generously sprinkle the streusel on top of the apples and spread in an even layer. Bake the pie on the preheated baking sheet until golden brown and bubbly, 45 to 50 minutes. Allow the pie to cool about 45 minutes before serving. For the lemon maple sage whipped cream: Meanwhile, zest the entire lemon into a medium bowl. Gather sage leaves together in a tight bundle and grate the bundle into the bowl with the zest (it's okay if a few larger pieces fall in). Add the heavy cream, maple syrup and salt and stir together until combined. Strain mixture through a fine-mesh sieve into the bowl of a stand mixer fitted with the whisk attachment. Use a rubber spatula to press on the lemon and sage mixture in the sieve, to get out all the possible flavor. Beat the cream until it holds medium peaks and serve a dollop on each pie slice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12332,"Red Sauce Base - Marinara 1/3 cup extra-virgin olive oil 1 large yellow onion, diced 4 cloves garlic, peeled and thinly sliced or minced 2 cups minced or grated carrots 1/2 cup dry red wine 3 tablespoons fresh minced thyme Salt and freshly ground pepper 120 ounces canned whole peeled tomatoes, crushed 1 cup fresh basil leaves Instructions: In a saucepan over medium-high heat, add the olive oil and heat. Add the onions and garlic to the pan, cooking until the onions have softened. Next, add the carrots, stir, and then add the wine to deglaze. Next, reduce the heat to medium and add the thyme, cooking for an additional 5 minutes. Add the tomatoes and juices, bring to a boil and then reduce the heat to a simmer. Finally, add the basil and continue to cook over low heat, 20 to 30 minutes. Taste to season and remove from the heat. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 12333,"No-Bake Peanut Butter-Chocolate Cookies 1/2 cup (1 stick) unsalted butter 1 3/4 cups sugar
1/2 cup milk
3 cups quick-cooking oats
3/4 cup peanut butter
2 teaspoons vanilla extract
1/4 teaspoon kosher salt
1 cup (6 ounces) milk or dark chocolate chips
Instructions: Line 2 baking sheets with wax or parchment paper. Melt the butter in a 3 1/2-quart saucepan over medium heat. Stir in the sugar and milk and bring to a boil; boil for 1 1/2 minutes. Remove from the heat and immediately stir in the oats, peanut butter, vanilla and salt, stirring to combine. Add the chocolate, stirring until just combined. Drop the dough by rounded tablespoonfuls on the prepared baking sheets. Let the cookies stand until set, about 30 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 12334,"Slow Cooker Asian BBQ Ribs 1/4 cup sesame oil 2 tablespoons chopped fresh ginger 4 cloves garlic, chopped 1 bunch green onions, white and green parts, chopped 1 cup brown sugar 1/2 cup chili sauce 1/2 cup low-sodium soy sauce 1/3 cup rice wine vinegar 1/4 cup honey 2 large racks pork baby back ribs (4 to 5 pounds) Salt and pepper 1 tablespoon cornstarch Instructions: Heat the sesame oil in a large saucepan over medium-high heat. Saute the ginger, garlic and green onions until fragrant, about 1 minute. Add the brown sugar, chili sauce, soy sauce, vinegar, honey and 1/2 cup water. Whisk until fully incorporated. Bring to a simmer over medium-high heat, stirring occasionally. Continue cooking until the sauce has thickened, about 5 minutes. Remove from the heat and let cool. Sprinkle the ribs liberally with salt and pepper and place in an upright position in the slow cooker. The meaty side should be facing outwards. Spoon the sauce over the ribs and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
Strain the sauce from the slow cooker into a saucepan and remove any accumulated grease from the top. Combine 1 tablespoon water with the cornstarch and whisk together in a small bowl. Add the mixture to the saucepan and bring to a boil over medium-high heat. Reduce the sauce until thickened and serve with the ribs. ","[Pinot Noir, Shiraz, Tempranillo, Barbera]" 12335,"Enchiladas Verdes 2 bone-in chicken breast halves 2 cups chicken stock 1/4 white onion 1 clove garlic 2 tsp. salt 1 pound fresh tomatillos, husks removed 3 serrano peppers 1/4 white onion, diced 1 clove garlic, minced 1 pinch salt 12 white corn tortillas 1/4 cup vegetable oil 1 cup crumbled queso fresco 1/2 white onion, chopped 1 bunch fresh cilantro, chopped Instructions:

1. In a saucepan, combine chicken breast with chicken stock, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a light boil, and then simmer for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. In a separate saucepan, place tomatillos and serrano chilies in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull color). Strain tomatillos and chilies, and place in saucepan with diced onion, minced garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies by about an inch. With an immersion (stick) blender, blend all ingredients until they are completely pureed. Bring to a low boil.
3. Pour vegetable oil in a large frying pan over medium/high heat. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]

" 12336,"Boston Cream Pie 1 cup heavy cream, boiling 1 cup plus 2 tablespoons sifted cake flour 2/3 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/4 cup cooking oil 2 egg yolks 1 teaspoon vanilla 2 egg whites 1/4 teaspoon cream of tartar Pastry cream, recipe follows Ganache, recipe follows 2 cups whole, 2 percent fat, or 1 percent fat milk 1/2 vanilla bean, split lengthwise, seeds scraped out 6 egg yolks 2/3 cup granulated sugar 1/4 cup cornstarch 1 tablespoon unsalted butter 8 ounces semisweet chocolate Instructions: Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside. In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely. Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.) Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted. To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12337,"Cornbread Stuffing 4 tablespoons butter 2 cups chopped yellow onions 1 cup chopped celery 2 cups fresh corn kernels 2 tablespoons minced garlic 1 cup diced red pepper 1/2-pound diced smoked ham 2 eggs 3 cups chicken stock 1/2 cup heavy cream 2 tablespoons freshly chopped cilantro leaves 2 tablespoons freshly chopped flat-leaf parsley Salt and freshly ground black pepper 8 cups cubed and toasted cornbread Instructions: Preheat oven to 375 degrees F. Melt butter and sweet vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 12338,"Cheddar Biscuits 3 1/2 cups flour 2 tablespoons baking powder 1 tablespoon sugar 2 teaspoons cayenne 2 cups grated sharp Cheddar 2/3 cups cold butter, cubed 1 3/4 cups buttermilk Salt and freshly ground pepper Instructions: Chuck Hughes' awesome Cheddar biscuits are a taste bud pleasing substitute for dinner rolls. Preheat the oven to 450 degrees F. In a large bowl, mix together flour, baking powder, sugar, cayenne, salt and pepper. Add the butter to flour mixture and crumble together until mixture resembles coarse corn meal. Add the grated cheese and give it a good mix.
Add in buttermilk and stir only until combined. Do not stir too much or it will make the biscuits too tough.
On a lightly floured surface, flatten the dough by hand or by rolling pin until about 1/2-inch-thick cut with 3-inch cutter. Keep reforming the dough (don't overwork) until it is all used.
Place biscuits on a parchment-covered baking tray. Bake for about 15 minutes or until nicely golden brown. Remove from the oven and brush them with the melted butter. Keep warm. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Chianti]" 12339,"Guacamole con cl 2 large ripe Haas avocados 1 teaspoon minced garlic 1 tomato, finely chopped 1/2 onion, finely chopped 1 lime juice juiced 1 jalapeno cl, seeded and chopped 1/2 teaspoon coarse salt 1/2 bunch cilantro chopped Freshly ground pepper Instructions: Peel the avocados and mash them with a tejolote, in a molcajete. Add the garlic, tomatoes, onion, lime juice, jalapeno, salt, cilantro and pepper. Serve immediately with corn chips or slices of jicama. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12340,"FeasTO Pho Dumplings 1 pound ground beef 1 cup finely chopped Napa cabbage 1/2 cup finely chopped cooked glass noodles (see Cook's Notes) 1/4 cup finely chopped scallions 2 tablespoons minced garlic 2 tablespoons minced fresh ginger 1 large egg 2 tablespoons packaged pho spices (see Cook's Notes) 1 tablespoon Asian fish sauce
1 tablespoon sugar Salt and ground black pepper 30 to 35 round dumpling wrappers (about 10 ounces wrappers) Canola or vegetable oil for frying
Soy sauce, for dipping, optional
Instructions: In a large bowl, combine the beef, cabbage, glass noodles, scallion, garlic, ginger, egg, pho spices, fish sauce, sugar, salt and pepper until well mixed. Lay out the dumpling wrappers on a work surface and place one tablespoon of the dumpling mixture in the center of each wrapper. Dip your finger or a pastry brush in a bowl of cool water and use it to moisten the bottom edge of a wrapper. Fold the top of the wrapper over the filling to form a semicircle and press the edges firmly together to seal. Pinch the edges to make decorative pleats. Repeat with all the wrappers. Heat the oil in a deep fryer until it reaches 350 degrees F. Working in batches so the pot doesn't get overcrowded, fry the dumplings until golden-brown, 3 to 4 minutes. Transfer the dumplings to a paper towel-lined plate to drain. Serve hot with soy sauce for dipping, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 12341,"Astakos Spiros-Lobster 2 (2 1/2 pound) lobsters 1/2 cup extra virgin olive oil 1/4 cup lemon juice 1/2 pound lump crabmeat 1 cup bread crumbs 1 small egg 1/4 cup mayonnaise 2 tablespoons scallions, chopped Basil, chopped, to taste cl flakes, to taste 1 tablespoon chopped dill Salt and freshly ground black pepper, to taste Instructions: When cooking lobster, make sure the lobster is alive. Bring a pot of salted water to a boil and immerse the lobster, tail first, into the water and cook for 8 to 10 minutes. The shell should turn bright orange. Once the lobsters have cooled, cut the lobster in half, lengthwise. Remove the entire inside of the head and rinse. In a bowl, mix together the crabmeat, mayonnaise, egg, 3/4 cup breadcrumbs, scallions, cl flakes, dill, salt and pepper. With the lobster halves on their side, meat side up, fill the head with crabmeat stuffing, sprinkle with remaining breadcrumbs and bake in a 350 degree oven until warm and the bread crumbs have browned lightly. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 12342,"White Queso Dip 4 1/2 teaspoons cornstarch 1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon ground cumin
8 ounces white American cheese, shredded (about 2 cups)
Two 5-ounce cans evaporated milk
Fresh cilantro leaves, for garnish
Finely diced jalapeno, for garnish
Finely diced red onion, for garnish
Tortilla chips, for serving
Instructions: Whisk together the cornstarch, garlic powder, onion powder and cumin in a medium saucepan. Add the cheese and whisk to combine. Pour in the evaporated milk and whisk to combine. Set over medium-low heat and cook, whisking constantly, until the cheese is melted and the mixture is thick enough to coat the back of a spoon, about 5 minutes. Transfer the queso dip to a warm serving dish. Top with cilantro, jalapeno and red onions. Serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12343,"Fried Chicken and Gravy 1 pound self-rising flour 1 tablespoon pepper
1 tablespoon garlic salt
1 tablespoon salt
5 pieces bone-in chicken Vegetable oil, for frying
1 small yellow onion, chopped
Instructions: Place the flour, pepper, garlic salt and salt in a large plastic resealable bag, and shake to mix. Set aside 5 tablespoons of the flour mixture for later use. Add the chicken to the resealable bag and shake until evenly coated. Fill a cast-iron frying pan halfway with vegetable oil and heat over medium heat until a deep-frying thermometer inserted into the oil reaches 350 degrees F. Add the chicken and fry until both sides are fully browned and reach an internal temperature of 165 degrees F, about 7 minutes for the white meat and 14 minutes for the dark meat. Drain the fried chicken on a paper-towel-lined plate. Drain the oil from the frying pan, leaving behind the brown bits. Add the onions and saute over medium-high heat until they begin to brown, about 3 minutes. Add 3 cups of water and the reserved flour, and whisk until the gravy thickens, about 15 minutes. Plate the chicken and pour some gravy over the top to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12344,"Homemade Herbed Pasta with Feta, Lemon and Pine Nuts 2 cups all-purpose flour 2 cups semolina flour, plus more for dusting
1 cup loosely packed fresh parsley, finely chopped
1/4 cup olive oil
4 large eggs plus 2 yolks
Kosher salt and freshly ground black pepper
1/3 cup olive oil 1/2 cup raw pine nuts
4 cloves garlic, minced
8 slices preserved lemon, rinsed and finely chopped
2 cups lightly packed fresh mint, chopped
Freshly ground black pepper
2 cups crumbled feta cheese Crushed red pepper
Instructions: For the pasta: Sift the flours into a pile on a clean work surface. Create a 6-inch well in the middle. Add the parsley, olive oil, eggs and yolks, 1 teaspoon salt and 2 teaspoons pepper to the well. Whisk gently with a fork. When the center is combined, begin to incorporate the flours into the eggs a little at a time. Once you can no longer use your fork, use your hands to knead the dough. When the dough is shaggy, knead the dough until smooth and elastic, about 10 minutes. Divide the dough into 2. Cover with plastic wrap and let sit for 30 minutes. Roll out the dough, using semolina flour as needed. The pasta should be about 2 centimeters thick. Fold the pasta in half lengthwise, then in half again. Slice into 3/4-inch wide ribbons, or desired width. Shake out the noodles and hold in nests. Bring a large pot of water to a boil and salt it ferociously. Cook the pasta to al dente, about 3 minutes. Drain the pasta, reserving 2 cups pasta water. For the feta, lemon and pine nut sauce: Heat the olive oil in a large skillet over medium heat until a drop of water sizzles when flicked across the surface. Add the pine nuts and garlic and cook, stirring, until lightly browned, about 2 minutes. Add the preserved lemon and 1 cup mint and cook, stirring, for another 1 to 2 minutes. Add 1 cup of the reserved pasta water. Allow it to cook down and reduce for another minute. Add the cooked pasta to the skillet, reduce the heat to low and toss the pasta to coat it evenly in the mixture. Add more pasta water if it needs a bit more sauce. Add about 20 turns of black pepper and top with the feta, a few pinches of crushed red pepper and the remaining 1 cup mint. Serve immediately and enjoy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 12345,"Spicy Jumbo Lump Crabmeat and Black Bean Salad with Roasted Red Pepper Sauce and Cilantro Oil 1/4 cup fresh orange juice 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 2 fresh basil leaves, chiffonade 2 tablespoons finely diced red onion 1 1/4 cups olive oil Salt and pepper 2 tablespoons olive oil 2 red onions, minced 1 jalapeno pepper, minced 1 pound dried black beans, cooked until tender and drained 1/2 cup Citrus Vinaigrette 1 teaspoon ancho cl powder 4 red bell peppers, roasted, peeled and seeded 1/2 medium red onion coarsely chopped 1 canned chipotle pepper 6 tablespoons fresh lime juice 1 cup pure olive oil Salt and freshly ground pepper Instructions: Combine juices, basil and onion in a blender and blend until smooth. Slowly add the olive oil and blend until emulsified and season with salt and pepper.; Heat oil in a large saute pan. Add the onions and jalapeno and cook until soft. Place beans in a medium bowl, add citrus vinaigrette and ancho cl powder, mix well and season with salt and pepper.; In a blender, combine the peppers, onion, chipotle and lime juice and blend until smooth. With the motor running, add the olive oil in a thin stream until emulsified. Season to taste with salt and pepper. CILANTRO OIL: 1 cup olive oil 2 cups cilantro leaves Salt and pepper Combine oil, cilantro and salt and pepper in a food processor and process until smooth. Strain into a squeeze bottle. CRAB: 2 pounds jumbo crabmeat, picked over 1/4 cup Roasted Red Pepper sauce 1 tablespoon fresh lime juice 2 teaspoons honey 1 tablespoon pureed canned chipotle pepper 1/4 cup chopped cilantro Salt and pepper In a mixing bowl, combine the crab, red pepper sauce, lime juice, honey, chipotle puree and cilantro. Season to taste with salt and pepper. ASSEMBLY: Place black beans on a large platter. Top with the crabmeat mixture. Dress with roasted red pepper sauce and squirt cilantro oil around salad. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 12346,"Almond Olive Oil Bundt Cake 1 cup extra-virgin olive oil, plus more for the pan 2 1/2 cups all-purpose flour, plus more for dusting 3/4 cup almond flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 3/4 cups granulated sugar 4 large eggs, at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1/2 cup unsweetened almond milk 2 cups confectioners' sugar 2 to 3 tablespoons milk Pomegranate seeds and chopped toasted almonds, for topping Instructions: Make the cake: Preheat the oven to 325 degrees F. Brush a 10- to 12-cup Bundt pan with olive oil; dust with flour and tap out the excess. Whisk the all-purpose flour, almond flour, baking powder and salt in a medium bowl; set aside. Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until thick and pale yellow, about 3 minutes. Reduce the mixer speed to medium and slowly beat in the olive oil until the batter is smooth. Beat in the vanilla and almond extracts. Reduce the mixer speed to low; beat in the flour mixture in two additions, alternating with the almond milk, until just combined. Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the middle comes out with a few moist crumbs, 50 to 60 minutes. Transfer to a rack and let cool 15 minutes in the pan. Loosen with an offset spatula, then invert onto the rack to cool completely. Make the glaze: Whisk the confectioners' sugar and 2 tablespoons milk in a bowl until smooth; stir in the remaining 1 tablespoon milk if the glaze is too thick. Spoon the glaze over the cake, letting it drip down the sides. Sprinkle with pomegranate seeds and chopped almonds. Let the glaze set, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 12347,"Beef Tenderloin in Salt Crust 5 cups all-purpose flour 3 cups kosher salt 3 tablespoons fresh ground black pepper 5 egg whites 1 1/2 cups water 1/2 cup chopped fresh herbs (parsley, thyme, and/or sage) 1 (6 to 7-pound) whole beef tenderloin, trimmed 1 tablespoon olive oil Instructions: Place the flour, salt and pepper in a large mixing bowl. In another bowl, whisk the egg whites and water and add to the dry ingredients along with 2 tablespoons of the herbs. Combine with a potato masher until the mixture begins to come together. Then knead with your hands for 1 to 2 minutes. Transfer the mixture to a large zip-top bag, seal, and let stand at room temperature for 4 hours, or up to 24 hours. Transfer dough to a floured surface and roll out to 3/16-inch thickness, approximately a 24 by 18-inch rectangle. Trim away extra dough, if necessary. Sprinkle the remaining herbs on the center section of the dough and gently press down. Preheat oven to 400 degrees F. In order to achieve uniform cooking, fold over slender tail end of tenderloin and tie with kitchen twine. Set a large electric griddle at its highest setting; brush the tenderloin with the olive oil and sear on all sides until well browned, approximately 10 minutes. Rest the meat for at least 5 minutes or until it is cool to the touch so as not to melt the dough. Place the tenderloin in the center of the dough. Fold top part of dough over, flipping back about 1-inch of dough onto itself. Repeat with the bottom half of the dough. Press together the 2 flaps of dough and seal. Make sure the dough is not too tight around the tenderloin. At the ends of the tenderloin, press together dough to form a seal and cut away any excess. Transfer to a sheet pan, place in the oven and roast to an internal temperature of 125 degrees F, approximately 25 to 30 minutes. Remove from the oven and allow to rest for 30 minutes or up to 1 hour. The tenderloin will continue to cook 10 to 15 degrees more. Cut salt crust at 1 end and extract meat by pulling out of dough tube. Slice and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 12348,"Nordic Breakfast Porridge 2 1/2 cups whole milk 1 cup barley flakes 2 tablespoons light brown sugar 1 tablespoon unsalted butter Kosher salt 1 pint raspberries 1 tablespoon light brown sugar 1/2 Granny Smith apple, cut into matchsticks 2 tablespoons roasted pistachios, chopped 4 teaspoons chia seeds, covered in 1 tablespoon water 1/4 cup whole milk Ground cinnamon, for sprinkling Instructions: For the barley porridge: Gently bring the milk and barley flakes to a boil over medium heat in a medium saucepan. Reduce the heat to a simmer, then cover and cook until the milk is almost absorbed and the barley is super soft and still a bit creamy, about 15 minutes. Stir in the sugar, butter and 1/2 teaspoon salt. For the toppings: Meanwhile, roughly smash the raspberries with the sugar in a small bowl with a fork. Divide the porridge among 4 bowls. Working around the edges of the bowls, make neat piles of the toppings, placing a quarter of the crushed raspberries, apple sticks, pistachios and chia seeds in each bowl. Drizzle each with 1 tablespoon milk and sprinkle with some cinnamon to finish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12349,"Iced Coffee 3 tablespoons chocolate almond coffee (or flavoured coffee) 6 cups water Ice cubes Instructions: Make the coffee following the instructions for the coffee machine. Place jug of coffee into refrigerator. Allow the coffee to cool completely. This should take about 1 hour. Pour the coffee over ice in glasses and serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 12350,"Antipasti Platter 1/2 pound marinated roasted peppers, recipe follows 1/4 pounds grilled eggplant 1/4 pound grilled zucchini 1/2 pound marinated mushrooms 1/2 pound assorted green and black olives 1 (7-ounce) jar marinated artichokes 3/4 pound marinated or plain bocconcini (small mozzarella balls) 1/2 pound soppressata (hard Italian sausage), thinly sliced 3 large (about 2 pounds) red bell peppers 1 tablespoon balsamic vinegar Salt and freshly ground black pepper Instructions: Arrange all components decoratively on a large platter. Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.) Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips. In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste. ","[Chianti, Barbera, Valpolicella, Tempranillo]" 12351,"Manhattan Clam Chowder 3 slices thick-cut bacon, cut into 1/2-inch pieces 4 stalks celery, thinly sliced 3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 3/4-inch pieces 1 large onion, finely chopped 1 large carrot, cut into 1/2-inch pieces 1 clove garlic, minced 2 bay leaves 6 sprigs thyme, leaves coarsely chopped Kosher salt and freshly ground pepper 1 28-ounce can crushed San Marzano tomatoes 1 1-pound package frozen shelled clams, thawed 2 cups bottled clam juice Oyster crackers, for serving (optional) Instructions: Cook the bacon in a Dutch oven or large pot over medium-high heat, stirring occasionally, until slightly browned, about 3 minutes. Add the celery, potatoes, onion, carrot, garlic, bay leaves, thyme, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until the celery and onion begin to soften, about 3 minutes. Add the tomatoes to the pot and cook 2 minutes. Add the clams and their juices, 1 cup water and the bottled clam juice; cover and bring to a boil. Reduce the heat to medium and simmer, covered, until the potatoes are tender, 20 to 25 minutes. Season with salt and pepper. Serve with oyster crackers. Per serving: Calories 408; Fat 17 g (Saturated 6 g); Cholesterol 65 mg; Sodium 1,184 mg; Carbohydrate 39 g; Fiber 6 g; Protein 24 g ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12352,"Warm Goat Cheese in Phyllo 12 sheets phyllo dough, defrosted 6 tablespoons (3/4 stick) unsalted butter, melted
2 to 3 tablespoons plain dry bread crumbs
3 (3.5- to 5.5-ounce) fresh goat cheese discs
Baby salad greens, such as arugula and mesclun mix, for 6
2 tablespoons champagne vinegar 1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Instructions: Preheat the oven to 375 degrees F. Unroll the sheets of phyllo dough on a flat surface and cover them with a slightly damp towel. (If the towel is too wet, the dough will get sticky.) Working quickly so the dough doesn't dry out, place one sheet of phyllo on a board, brush lightly with melted butter, and sprinkle lightly with bread crumbs. Place a second sheet of phyllo on top, brush with melted butter, and sprinkle with bread crumbs. Continue until you have 4 sheets stacked up. Cut the sheets in half crosswise to make 2 almost-squares. Cut one of the goat cheeses in half horizontally, making 2 thin discs. Place each disc in the center of one phyllo square. Starting at one corner, fold the phyllo up over the cheese and continue folding and pleating the phyllo around the cheese, as though you're wrapping a round gift that's tied on top. You will end with extra phyllo dough on top; twist the excess into a topknot. Brush the discs all over with melted butter and place on a sheet pan lined with parchment paper. Continue with the remaining phyllo dough and 2 goat cheese discs to make 4 additional packages. Bake for 20 minutes, until the phyllo is lightly browned. Allow to cool for 5 minutes. While the cheese packages bake, place the salad greens in a large bowl. Whisk the vinegar, mustard, garlic, salt, and pepper together in a small bowl. Still whisking, slowly add the olive oil, making an emulsion. Toss the salad greens with enough vinaigrette to moisten. Distribute the salad among 6 plates and place one warm goat cheese package in the center of each plate. Sprinkle with salt and pepper and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12353,"Toasty Seeded Bread Sticks 1/2 recipe baguette dough, see below 1/3 cup, (3 ounces) sesame seeds 1/4 cup, (2 ounces) poppy seeds 2 to 3 tablespoons extra virgin olive oil Kosher salt for sprinkling 1 1/4 teaspoons active dry yeast 1/4 cup, (2 ounces) very warm water ( 105 to 115 degrees F) 3 cups, (13 1/2 ounces) unbleached all-purpose flour 1 cup, (4 1/2 ounces) cake flour (see note) 2 1/4 teaspoons Kosher salt 1 1/4 cups plus 1 tablespoon, (10 1/2 ounces) cool water (75 degrees F) Instructions: Mix the baguette dough using the instructions in the recipe. Divide the dough in half and use the other half for baguettes. Dust your work surface with flour and place the kneaded dough on the floured surface. Cover the dough with oiled plastic wrap and allow it to rise at room temperature (75 to 77 degrees F) for 1 hour. The dough will be soft but will not have doubled. Combine the sesame and poppy seeds in a small bowl. Pat the dough into an even 4 by 6 inch rectangle. Using a plant sprayer, generously mist the dough. Coat both sides of the dough completely with the seed mixture; make sure there are no bare spots. Gently brush the dough on both sides with olive oil and sprinkle it with kosher salt. Line 2 baking pans with parchment paper and oil the paper lightly. Stretch the rectangle so that it is a little longer. Using a dough cutter, cut the dough width-wise into twelve strips, almost 1 inch wide. Lift each stick, stretch it slightly so it's 8 inches long and lay it on the baking sheet. Place the sticks on the baking sheet with about 1 inch between them. Let rise for 30 minutes, until they become slightly puffy but not quite fully doubled. Thirty minutes before baking, preheat oven to 425 degrees F. Place a baking stone in the oven to preheat and place an empty water pan directly below the stone. Place the pan of bread on the baking stone. Quickly pour 1 cup of very hot water into the water pan and immediately shut the oven door. After about 1 minute, mist the sticks with water 6 to 8 times, then quickly shut the oven door. Mist again after 1 more minute. Bake for 15 minutes, then reduce the oven temperature to 375 degrees F and bake 8 to 12 minutes longer, until the sticks look golden brown and are getting crisp on the outside. Brush the hot bread sticks with a little olive oil if desired, then transfer them to a rack to cool for a few minutes before serving. A variation on the baguette . Combine the yeast and the warm water in a small bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Combine the flours and salt in a large bowl. Pour the cool water and the yeast mixture over the flour, and mix with your fingers to form a shaggy mass. Move the dough to a lightly floured work surface and knead for 4 minutes. It should be supple and resilient, but not too smooth at this point. Let the dough rest on the work surface for 20 minutes, covered with plastic wrap or a light towel. (This rest period is the autolyse.) Knead the dough for 6 to 8 minutes. Don't overknead it: The dough should be smooth, stretchy, and resilient.; Recipe Courtesy of Amy Scherber . ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 12354,"Lightly Picked Cucumber and Caviar 1 Japanese cucumber (long English will do) Pinch sea salt Splash white wine vinegar Pinch sugar Caviar, for garnish Dill sprigs, for garnish Instructions: Slice the cucumber as thin as possible but retaining a full green ring. Sprinkle with salt and let stand an hour. Drain the cucumbers and season with vinegar and sugar. In a few minutes, once the sugar dissolves, the cucumbers are ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 12355,"Lemon and Raspberry Cream Cake Nonstick baking spray, for the cake pan 1 cup raspberries Zest and juice of 1 lemon
1 cup plus 1 tablespoon granulated sugar 2 large eggs
1 cup heavy cream
1 teaspoon vanilla
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup sour cream, at room temperature 3 tablespoons salted butter, softened
4 cups confectioners' sugar
Fresh mint leaves, for garnish
1/4 cup raspberries, for garnish, optional Instructions: For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment and spray again. Put the raspberries in a bowl and add the lemon juice and 1 tablespoon of the granulated sugar. Mash well and let sit a few minutes for the juices to release. Press through a mesh strainer to remove the seeds. Remove 2 teaspoons of the raspberry syrup for the frosting and set aside. Reserve the remaining raspberry syrup for the batter. In a stand mixer with a paddle attachment, beat the eggs with the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in the cream, vanilla, lemon zest and remaining raspberry syrup. Sift together the cake flour, baking powder and salt. Add the dry ingredients to the batter in 3 additions, mixing between each addition until just combined. Pour into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving plate. For the frosting: In a stand mixer using a whisk attachment, beat together the sour cream and butter until fluffy. Add the confectioners' sugar and beat until smooth. Mix in the reserved 2 teaspoons raspberry syrup until combined. Frost the cooled cake and decorate with fresh mint leaves and raspberries, if using. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 12356,"Potato Latkes 2 large baking potatoes 1 extra-large egg, whisked 3 tablespoons all-purpose flour 1 1/4 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons clarified butter Instructions: Peel the potatoes and grate them on a box grater. Wrap the grated potatoes in a kitchen towel and squeeze out as much liquid as possible. Combine the potatoes in a bowl with the egg, flour, salt and pepper. Mix well. Melt the clarified butter in a large saute pan over medium heat. Place a tablespoon of the potato mixture into the sizzling butter and cook for 2 minutes. Turn the pancakes over and cook for another 2 minutes, or until crisp on the outside and golden brown. Serve the pancakes hot from the skillet. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12357,"Fudge Tartlets with Peanut Butter Ice Cream and Cabernet Caramel 1 quart (4 cups) half-and-half 1/2 vanilla bean, split lengthwise 9 egg yolks 3/4 cup sugar 1/2 cup peanut butter, preferably smooth 2 cups all-purpose flour 1/2 cup sugar 8 tablespoons (1 stick) cold unsalted butter, cut into small pieces 2 egg yolks 1 tablespoon heavy cream, or more as needed 1/4 teaspoon pure vanilla extract 7 ounces bittersweet chocolate 2 tablespoons unsalted butter 7 eggs 1/2 cup sugar 3/4 teaspoon pure vanilla extract 1/2 teaspoon salt 4 cups sugar 1/2 cup water 1 1/2 cups red wine, Cabernet or another full-bodied wine Instructions: Make the ice cream: Heat the half-and-half and vanilla bean in a saucepan over medium heat, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set the mixture aside to infuse for 10 to 15 minutes.
Whisk together the egg yolks and sugar in a medium bowl. Whisking constantly, slowly pour the hot half-and-half mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F, it will be thickened and creamy, like eggnog. Test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
Immediately whisk in the peanut butter and whisk until smooth. Strain the mixture into a bowl to smooth it and remove the vanilla bean. Rest the bottom of the bowl in the ice bath and let the mixture cool, stirring often, for 2 hours. Freeze according to the directions of the ice cream machine. Make the crusts: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy.
Whisk the egg yolks, cream, and vanilla together. Add to the flour mixture and mix at low speed just until combined. If the mixture seems too dry, add another teaspoon of heavy cream. Turn the dough out onto a work surface and form into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour, until ready to use. (The recipe can be made up to this point and keep refrigerated for up to 2 days.)
Roll out the dough 1/8-inch thick on a lightly floured surface and cut out circles that are 2 inches larger in diameter than the mini-muffin cups.
Spray the muffin tin well with nonstick cooking spray, then gently press the dough rounds into the cups, easing the dough completely into the cups. Smooth out the folds by pressing the dough against the sides and bottoms of the cups (the walls will become a little thicker). Use your fingers to form the rim of each tartlet into an even edge, pulling or cutting off extra bits of dough, if necessary.
Spray the bottom-outside of another mini-muffin tin with nonstick spray and gently push it down into the tin with the dough rounds so that it \spoons\ into the bottom cups. This will help prevent shrinkage during baking. Chill for 30 minutes. Heat the oven to 375 degrees F.
Keeping the tins pressed together, turn them upside down on a sheet pan. Bake until the crusts are dry and golden but not brown, about 12 minutes. Let them cool upside down for 20 minutes, then invert the pans and carefully lift the top tin out, leaving the pastry cups in the bottom tin. Meanwhile, make the filling: Melt the chocolate and butter together in the top of a double boiler set over barely simmering water, stirring frequently. When melted, remove the mixture from the heat and whisk in the eggs, sugar, vanilla, and salt.
Heat the oven to 350 degrees F.
Pour the filling into the prebaked tart shells (still in their tins) and bake for 11 to 13 minutes, until the filling is set at the edges but still a little moist in the center. Meanwhile, make the caramel sauce: Pour the sugar into the center of a deep saucepan. Carefully pour 1/2 cup water around the sugar, 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 to moisten it. Over high heat, bring the mixture to a full boil and cook without stirring, swirling the pot occasionally to even out the color, until it is amber-caramel, 10 to 20 minutes. When the mixture is done, immediately remove the pot from the heat. Use a wooden spoon to slowly stir in the red wine. Set aside.
When ready to serve, arrange the tarts on serving plates. Put a dollop of the sauce on the plate on 1 side of the tart and a small scoop of the ice cream on the other side. Serve immediately. ","[Cabernet Sauvignon, Pinot Noir, Merlot, Syrah]" 12358,"Alfredo Shrimp Scampi Casserole 4 tablespoons unsalted butter, cut into 1/2-inch cubes, plus more for the casserole dish 12 ounces rotini pasta 1 pound frozen peeled and deveined medium shrimp
2 cups chicken broth 1/4 teaspoon red pepper flakes 2 cloves garlic, minced Zest of 1/2 lemon Kosher salt and freshly ground black pepper 1/2 cup grated Parmesan
1/3 cup loosely packed fresh parsley, chopped
1/2 cup heavy cream, warmed Instructions: Preheat the oven to 425 degrees F. Generously grease the bottom and sides of a 9-by-13-inch casserole dish with butter. Spread the rotini in an even layer in the bottom of the prepared dish. Scatter the shrimp over top and dot with the cubes of butter. Pour in the broth, then sprinkle with the red pepper flakes, garlic, lemon zest, 2 teaspoons salt and some black pepper. Cover with aluminum foil and bake until the pasta is al dente, about 25 minutes. Meanwhile, in a small bowl, toss together the Parmesan and parsley. When the pasta is done, stir in the warm cream and top with the cheese mixture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 12359,"Ashley's Banana Bread with Chocolate Chip Sauce Cooking spray 3/4 cup (1 1/2 sticks) butter
1 1/2 cups sugar
2 large eggs
4 ripe bananas, mashed
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup buttermilk, well shaken
1 cup chopped pecans
8 ounces milk chocolate chips 1 cup heavy cream
Instructions: For the banana bread: Preheat the oven to 350 degrees F. Grease two 9-by-5-inch loaf pans with cooking spray. With an electric mixer, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the bananas and vanilla. Sift the flour together with the baking soda and salt. Add the flour and buttermilk to the banana mixture, working in stages, and beginning and ending with the flour. Fold in the pecans. Pour the batter into the prepared loaf pans and bake for 55 minutes. Cool slightly in the pan before turning the loaves out onto wire racks to cool completely. For the chocolate chip sauce: Add the chocolate chips to a heat-proof bowl. Heat the heavy cream in a small saucepan until hot but not boiling. Pour the hot cream over the chocolate and stir until chocolate is fully melted. Serve over slices of banana bread. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 12360,"John's Mashed Potatoes 1 1/2 lbs. red skin new potatoes, scrubbed Kosher salt 1/2-3/4 cup unsweetened soy milk 3-4 Tbs. unsalted butter freshly cracked black pepper Instructions: Cut potatoes in half if small, or in 1 1/2\ pieces depending on size. Bring water to boil in a medium sauce pan, when it is boiling add 1/4 cup salt. Add potatoes to pot and return it to a slow boil, just above a simmer. Cook potatoes at a slow boil until tender. Remove from heat and drain in a colander. Place potatoes in a bowl and cover loosely and set aside.
Just before serving, using an immersion blender, stir and mash potatoes, gradually stirring in soy milk until you've reached the desired consistency. Stir in butter and taste for seasoning, adding additional salt to taste and plenty of black pepper. Serve immediately. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 12361,"Strawberries with Balsamic Vinegar 2 pints strawberries 2 tablespoons balsamic vinegar Fresh mint, for garnish Instructions: Wash the strawberries and drain. Trim and slice strawberries, and place in a cup or serving dish. Drizzle the balsamic vinegar over the strawberries. Serve with fresh mint leaves. ","[Barolo, Barbaresco, Chianti Classico, Valpolicella]" 12362,"Cheese Straws About 1/2 cup freshly grated Parmesan cheese or sharp cheddar 1 teaspoon paprika 1/4 teaspoon salt and 1/8 teaspoon cayenne pepper Rectangle of store-bought puff pastry, about 9 by 12 inches Instructions: In a bowl combine the cheese, paprika, salt and cayenne and chill until later. Roll the rectangle out slightly larger than it is and cover right half of it with cheese and paprika. Fold left side to cover the cheese and press edges together. Roll dough out again to a rectangle which is 9 by 12 inches. Refrigerate dough on a cookie sheet while you preheat the oven to 375 degrees. Preferably with a pizza wheel cut dough into 1/2-inch wide by 12-inch long strips. Twist the strips into corkscrew shapes and set on a baking pan, pressing ends down so they stick to the pan (helps keep the shape) Bake for 20 minutes. Cut into smaller \straws. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12363,"Potato, Goat Cheese, Caramelized Onion and Cherry Tomato Pizza One .25-ounce packet active dry yeast 2 teaspoons sugar
1 cup all-purpose flour, plus more for flouring the work surface
1 cup whole-wheat flour
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for coating the bowl
1 large onion, caramelized 1 1/2 cups marble red potatoes, cooked and halved
1/2 cup cherry tomatoes, sliced in half
5 ounces goat cheese, crumbled
Instructions: For the dough: In a small bowl, combine the yeast with the sugar and 3/4 cup warm water. Let sit for 10 minutes until it begins to foam. In a large bowl, combine the all-purpose flour, whole-wheat flour and salt and make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 8 minutes. Lightly coat a clean bowl with additional olive oil and add the dough, turning once to coat the dough in oil. Cover and set in a warm place until doubled in size, about 1 hour. Heat a grill pan over medium-high heat and preheat the oven to 400 degrees F. Punch down the dough and divide it into 2 pieces, using 1 piece for the pizza. Wrap the remaining dough in plastic wrap and refrigerate or freeze for another pizza. For the pizza: Stretch the dough into a 12-inch circle that will fit on the grill pan. Add the dough to the hot grill pan and cook until stiff and bubbles start to form, 1 to 2 minutes. Flip and cook on the other side until grill marks form and the dough is completely cooked through, 1 to 2 more minutes. Transfer the crust to a baking sheet and top the pizza with the onions, potatoes, tomatoes and goat cheese. Add the loaded pizza to the oven and cook until the cheese melts, 6 to 8 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 12364,"Ultimate Stadium Corn Dogs 1 to 2 quarts peanut or corn oil One 8.5-ounce box corn muffin mix, preferably Jiffy
3 tablespoons milk, or more as needed
1 large egg 2 tablespoons juice from a jar of pickled jalapenos
Kosher salt
6 hot dogs
1/2 cup all-purpose flour
Your favorite mustard, for dipping
Instructions: Fill a large pot halfway with the oil. (You should have a least 4 inches of oil in the pot.) Bring the oil to 350 degrees F over medium to medium-high heat. Line a plate with a paper towel. Meanwhile, in a large bowl, combine the corn muffin mix, milk, egg, pickled jalapeno juice and a pinch of salt and whisk until blended. If the batter is really thick, add a little more milk. (It should be the consistency of thick pancake batter.) Let rest for about 5 minutes. Skewer each hot dog on a chopstick or skewer. Place the flour on a plate or sheet tray. Working in batches of three, dredge the hot dogs in the flour so they are completely coated, making sure to shake off any excess flour. Dip the hot dogs in the batter and turn to completely coat. Gently slide them into the oil and fry, rotating occasionally so they evenly brown, until golden brown all over, 4 to 6 minutes. Remove to the lined plate. Serve with mustard for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 12365,"S'mores Pancakes 3 cups flour 1/4 cup white sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda 1 1/2 teaspoons salt
3/4 teaspoon ground cinnamon
3 cups buttermilk
1/2 cup whole milk
3 large eggs
5 tablespoons butter, melted, plus 1 teaspoon, for the pan 1 teaspoon pure vanilla extract
2 cups chocolate chips
1 1/2 cups chocolate-hazelnut spread 1 1/2 cups marshmallow cream
1/2 cup graham cracker crumbs
1 1/2 cups mini marshmallows
Flakey sea salt, for sprinkling Instructions: In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a second bowl whisk together the buttermilk, milk, eggs, melted butter and vanilla. Add the wet ingredients to the dry ingredients and whisk just until you have a smooth, lump-free batter. Melt 1 teaspoon butter in a large non-stick frying pan over medium-high heat. Using a 1-cup ladle, pour the batter into the hot pan. Sprinkle some chocolate chips over the batter. When the pancake is slightly browned on the bottom and you see small bubbles beginning to form on top, flip it with a large spatula. Cook the pancake until the second side is browned. Repeat with the remaining batter. Stack the finished pancakes on a plate and keep covered with a paper towel to retain heat until all the pancakes have been made. Set the oven to broil and line a baking sheet with parchment paper. On the baking sheet, stack the pancakes 3 high with a layer of chocolate-hazelnut spread between each pancake. Top each stack with marshmallow cream, graham cracker crumbs and mini marshmallows. Broil until the marshmallows are charred, about 2 minutes. (You can also use a kitchen blowtorch to toast the marshmallows.) Sprinkle with sea salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12366,"Salsa Verde 2 cups fresh flat-leaf parsley 1/4 cup extra-virgin olive oil
2 tablespoons capers
2 anchovy fillets
2 cloves garlic
1 lemon, finely zested, plus 1/4 cup lemon juice
Freshly ground black pepper
Instructions: Combine the parsley, oil, capers, anchovies, garlic, lemon zest and juice and a few grinds of pepper in a food processor and pulse until smooth. Transfer to a bowl and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 12367,"Roasted Root Medley 2 medium beets, peeled, halved and each half quartered into wedges 3 medium carrots, peeled, quartered lengthwise and cut in half or thirds 2 large parsnips, peeled, quartered lengthwise and cut in half or thirds 1 sweet potato, peeled, quartered lengthwise and cut in half or thirds 1 yellow onion, cut into 8 wedges 1/4 cup olive oil Salt and freshly ground black pepper Juice and zest of 1 orange 1 tablespoon chopped fresh fall herbs, such as rosemary, sage and/or thyme Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil. Place the beets on a quarter of the baking sheet. Place the carrots, parsnips, sweet potatoes and onions on the other side of the beets (to keep the beets from staining the other vegetables). Drizzle the vegetables with 1 tablespoon oil and sprinkle with salt and pepper. Gently toss the vegetables to coat and roast until tender, about 35 minutes, turning midway through roasting. Remove from the oven and set aside to cool for 5 minutes.
Meanwhile make a quick vinaigrette in a small bowl by whisking the remaining olive oil into the orange juice and zest. Add the herbs and season.
Place the vegetables in serving dish, drizzle with the vinaigrette and gently stir to coat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12368,"Mostaccioli 1 1/2 cups all-purpose flour 3/4 cup cake flour 1/2 cup almond flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon fine sea salt 1/4 teaspoon ground nutmeg Zest of 1/2 large lemon Zest of 1/2 small orange 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 1 cup sugar 1/4 cup whole milk 2 tablespoons dark rum 1 large egg, at room temperature 1 1/2 cups semisweet chocolate chips (9 ounces), such as Ghirardelli 1/4 cup heavy cream Instructions: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners. For the cookies: In a food processor, pulse together the flours, cocoa powder, baking powder, cinnamon, salt, nutmeg and the lemon and orange zests. Add the olive oil and butter and pulse until blended. In a large bowl, whisk together the sugar, milk, rum and egg until smooth. Gradually stir the flour mixture into the egg mixture until a stiff dough forms. With damp fingers, shape the dough into 1-inch balls and place about 1-inch apart on the prepared baking sheets. Bake until the cookies are firm to the touch, 10 to 11 minutes. Cool for 10 minutes, then transfer the cookies to wire racks to cool completely, about 15 more minutes. For the icing: Put the chocolate chips and cream in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir frequently until the chocolate has melted and the mixture is smooth. Dip the cookies halfway into the icing, then return them to the racks and let set at room temperature until firm, 1 1/2 to 2 hours. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 12369,"Peppermint Hot Cocoa 2 cups your favorite hot chocolate 6 ounces peppermint schnapps
1 1/2 cups whipped cream
2 tablespoons chocolate shavings
2 tablespoons crushed peppermint candies
Instructions: Divide the hot chocolate among mugs and add the schnapps. Divide the whipped cream and spoon over top of each. Sprinkle with the chocolate shavings and peppermint candies. ","[Riesling, Moscato, Vinho Verde]" 12370,"Cajun Chicken with Pinto Beans 2 large skinless, boneless chicken breasts (about 12 ounces each) 1 tablespoon extra-virgin olive oil 2 teaspoons Cajun seasoning 3 slices thick-cut bacon, chopped 1 large red bell pepper, chopped 1 bunch scallions, chopped (white and green parts separated) 1 bunch scallions, chopped (white and green parts separated)
1 15-ounce can pinto beans, drained and rinsed 1 1/2 cups frozen corn (preferably fire-roasted), thawed 3 tablespoons jarred sofrito (available in the Latin-foods aisle) 1/4 cup heavy cream Juice of 1 lime Kosher salt Instructions: Preheat the oven to 350 degrees F. Cut each chicken breast in half horizontally to form 4 thinner cutlets. Toss the chicken with the olive oil, then rub all over with the Cajun seasoning; set aside. Cook the bacon in a large nonstick skillet over medium heat, stirring occasionally, until crisp, about 7 minutes. Remove and drain on paper towels. Pour off all but 1 tablespoon of the drippings from the skillet. Add the chicken and cook until browned, about 3 minutes per side. Transfer to a baking sheet; bake until cooked through, about 8 minutes. Meanwhile, add the bell pepper and scallion whites to the skillet. Cook until the scallions are wilted, about 2 minutes. Add the beans, corn and sofrito. Cook, stirring occasionally, until warmed through, about 2 minutes. Add 1 cup water and the heavy cream; bring to a simmer. Cook until the vegetables are tender and the sauce thickens, about 5 minutes. Add the scallion greens, lime juice and 1/2 teaspoon salt. Serve the chicken with the bean mixture; top with the bacon. ","[Chardonnay, Zinfandel, Tempranillo, Garnacha]

" 12371,"Picnic Potato and Chicken Salad 4 Idaho potatoes, peeled and cubed 1 1/2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 (6-ounce) skinless chicken breast 3 slices cooked bacon, crumbled 1/4 cup diced celery 1/4 cup diced onion 1 garlic clove, minced 1/2 cup mayonnaise 2 teaspoons mustard 1 tablespoon paprika 2 tablespoons chopped parsley leaves 2 sage leaves, chopped 2 heads Bibb lettuce Instructions: Preheat oven to 400 degrees F. Place potatoes on a sheet tray, toss with oil, season with salt and pepper, and roast until golden and tender, about 30 minutes. Meanwhile, in a saucepan cover chicken with water and bring to a simmer over medium heat. Poach until cooked through, about 15 to 20 minutes. Remove from poaching liquid, let cool for a bit, and cut chicken into cubes. In a large bowl, toss together potatoes, chicken and bacon with the celery, onions, and garlic. Add the mayonnaise, mustard, paprika, herbs, salt and freshly ground black pepper, to taste. Mix until well combined. Serve salad in Bibb lettuce cups. Roll up and eat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12372,"Date and Walnut Loaf 1 cup pitted dates, roughly chopped 1 teaspoon baking soda 1 cup boiling water 1 1/2 cups sifted all-purpose flour 1/4 teaspoon salt 1/2 cup firmly packed brown sugar 1/2 cup coarsely chopped walnuts 1 egg 1 tablespoon vegetable oil 8 ounces cream cheese, softened and whipped 1 tablespoon sugar 1 tablespoon grated lemon zest Instructions: Preheat oven to 325 degrees. Grease a 9 x 5 x 3inch loaf pan. Place dates in a large bowl, sprinkle soda over dates and pour boiling water over top. Set aside for about 5-10 minutes to cool. In another bowl, mix together the flour, salt, sugar and walnuts. Beat the egg with the oil and add to the cooled date mixture. Stir in the dry ingredients and mix well. Pour batter into prepared pan. Bake for 50 minutes to 1 hour, or until bread begins to pull away from side of pan and center is done when tested. Set aside to cool and unmold. Meanwhile, in a small bowl, blend whipped cream cheese with sugar and lemon zest. To serve, slice the bread thin and top with a spoonful of cream cheese. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 12373,"Crispy Chicken with Lemon Orzo 2/3 cup all-purpose flour Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin-on (about 8 ounces each)
1/4 cup canola oil
9 tablespoons good European-style unsalted butter, such as Plugr, divided
2 tablespoons minced fresh parsley
Lemon Orzo with Feta, recipe follows 1 lemon, cut into 8 wedges
Preheat the oven to 450 degrees F. Kosher salt and freshly ground black pepper 1 cup orzo
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
2 tablespoons good olive oil
1 tablespoon minced fresh dill
1 cup small-diced feta, preferably Greek (4 ounces)
Instructions: Combine the flour, 2 teaspoons salt, and 1 teaspoon pepper in a shallow bowl. Remove the tenders on the underside of the chicken breasts and save for another use. (This makes the chicken breasts an even thickness so they cook evenly.) Heat the canola oil and 4 tablespoons of the butter together in a large (12-inch) cast-iron skillet over medium heat until the butter has melted and begins to sizzle. Dredge the chicken in the flour mixture and shake off any excess. Place the chicken, skin side down, in the skillet and cook over medium heat without moving for 12 minutes. With the chicken still skin side down, place the skillet in the oven and roast for 10 minutes. Return the skillet to the stovetop over medium heat (careful; the handle will be hot!). Turn the chicken skin side up, add the remaining 5 tablespoons of butter, and continue cooking for 3 to 5 minutes, until the butter is a nutty brown color and the chicken breasts are just cooked through (an instant-read thermometer will register 130 to 140 degrees F). Off the heat, sprinkle on the parsley. Divide the Lemon Orzo with Feta among four dinner plates. Transfer the chicken to a cutting board and slice each breast crosswise in thick slices. Arrange one breast on each plate with the orzo. Spoon a few tablespoons of the brown butter over each chicken breast, squeeze on some lemon, and sprinkle with salt. Serve hot with a fresh wedge of lemon on each plate. In a large saucepan, bring 2 quarts of water to a boil. Add 2 teaspoons salt and the orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain. Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill, 2 teaspoons salt, and 1 teaspoon pepper. Fold in the feta and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12374,"3 Meat, 3 Bean, 3 Chili Chili 2 pounds chuck roast, cut into small cubes Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
2 pounds ground beef
1 pound fresh chorizo 8 cloves garlic, minced
1 large onion, chopped
1 jalapeno, minced
Two 12-ounce bottles pale lager beer
One 14-ounce can chopped tomatoes
1/2 cup tomato paste
2 guajillo chiles
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon Mexican oregano
2 bay leaves
Two 15-ounce cans pinto beans, drained and rinsed
Two 15-ounce cans red kidney beans, drained and rinsed
Two 15-ounce cans black beans, drained and rinsed
1/4 cup masa harina Diced tomatoes Cubed avocado
Grated Cheddar cheese Sour cream
Lime wedges
Fresh cilantro leaves
Instructions: Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot. Add the ground beef and chorizo and cook until browned, 7 to 8 minutes; drain off excess fat if necessary. Add the garlic, onion and jalapeno and cook for 2 minutes, then return the chuck roast back to the pot with the beer, tomatoes and tomato paste. Using scissors, snip the guajillo chiles into small strips. Add to the pot and bring to a boil. Mix in the chili powder, cumin, oregano, bay leaves and 2 tablespoons salt. Reduce to a simmer and simmer for 1 1/2 hours. Remove the bay leaves. Add the beans to the pot. Combine the masa and 1/2 cup water in a small bowl, then stir the mixture into the pot. Continue to simmer until the chili thickens slightly, an additional 15 minutes. Serve with fixins: diced tomatoes, cubed avocado, grated Cheddar, sour cream, lime wedges and cilantro leaves. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]

" 12375,"\Oregon Wild\ Fish Tacos 8 (10-inch) flour tortillas 8 ounces goat cheese, softened 1 pound grilled salmon, flaked into small chunks 8 ounces Dungeness crabmeat, picked over 8 ounces cooked bay shrimp 6 ounces shredded Cheddar 2 tablespoons minced cilantro leaves 1 cup julienned red bell pepper Olive oil, for brushing 16 romaine lettuce leaves 2 cups minced red onion 2 cups chopped tomatoes Lemon wedges Sour cream Guacamole Salsa verde Instructions: Spread each tortilla with goat cheese and divide the seafood, cheese, cilantro and red bell pepper evenly among the tortillas. Fold each tortilla over to close. On a griddle or in a large skillet over medium heat, brush olive oil. Cook tortillas in batches until golden brown, about 2 minutes per side. Serve on romaine leaves with other garnishes in bowls. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 12376,"Chocolate Candy Bar Pie 1 bar (8 ounces) chocolate candy, broken into pieces 3 tablespoons butter 1 container (8 ounces) frozen whipped topping, thawed 1 prepared chocolate pie crust Instructions:

1. Melt chocolate and butter in saucepan over low heat. Remove from heat; let stand 2 minutes. 2. Add whipped topping to saucepan; fold together until completely blended. 3. Pour chocolate mixture into pie crust. Cover with plastic lid; freeze at least 2 hours. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 12377,"Cheesy Potato Puffs ? Cup Unsalted butter, or 1 stick ? Cup Whole milk ? Cup Sour cream 1 Cup Flour 4 Eggs, divided 2 Cups Shredded cheddar cheese * 2 Cups Ore-Ida? Potatoes O'Brien With Onions and Peppers 1 Teaspoon Salt br erm

• TIP: For a little extra zest, substitute shredded cheddar cheese with shredded hot pepper cheese. /em Instructions:

1. Preheat oven to 425°F. Coat two large baking sheets with nonstick cooking spray.
2. In a medium saucepan over medium heat, combine butter, milk and sour cream, and cook for 2 to 3 minutes, or until a full boil is reached. Add the flour all at once and stir vigorously with a wooden spoon, until dough mixture pulls away from the sides of saucepan and forms a ball. Continue to cook for another minute or until excess moisture is gone, stirring constantly. Transfer to a large bowl and cool for 5 minutes.
3. Beat in eggs one at a time by hand or with an electric mixer on low speed, making sure each egg is fully incorporated into the dough before adding the next egg. Beat the dough until it is shiny and smooth. Stir in cheese, Potatoes and salt, and mix well. Drop a tablespoon of dough at a time onto baking sheets, about 1-½ inch apart.
4. Bake uncovered for 28 to 32 minutes, or until golden brown and firm to the touch. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12378,"Grilled Herb Vinaigrette with Grilled Vegetables 12 medium carrots, quartered lengthwise 11 tablespoons extra-virgin olive oil
   Kosher salt
   1 tablespoon ground cumin
   2 red bell peppers, halved and seeded
   1 teaspoon sweet paprika
   2 large leeks, ends trimmed
   14 to 16 sprigs flat-leaf parsley
   1 jalapeno, seeded and halved
   3 tablespoons red wine vinegar
   1 tablespoon dark brown sugar
   1 medium orange, juiced
   1 tablespoon Dijon mustard
   Instructions: Preheat a grill to medium-high. Drizzle the carrots on a baking sheet with 2 tablespoons olive oil. Sprinkle evenly with salt and use a small strainer to sprinkle evenly with the cumin. Arrange the bell pepper halves cut-side up next to the carrots, then drizzle with 2 tablespoons olive oil, sprinkle with salt and sift with paprika. Cut the outer layer off the leeks and trim and discard 2 inches off the top. Split the leeks lengthwise and rinse the dirt out from the inside layers. Wipe dry and keep them in intact halves. Drizzle with 2 tablespoons olive oil and sprinkle with salt. Grill the vegetables (leeks and peppers cut-side down) in a single layer in a medium-hot area of the grill. Close the lid and cook until you see liquid emerge, 3 to 5 minutes. Turn everything on its second side, then close the lid and cook until the peppers are tender but still hold their shape, 5 to 8 more minutes. Move the peppers to a cooler or foiled area of the grill, then close the lid and let the carrots and leeks continue to cook until tender when pierced with the tip of a knife, an additional 5 to 8 minutes. Season the parsley in a bowl with 1 tablespoon olive oil and a pinch of salt. Place the parsley on a medium-hot part of the grill and cook until fairly charred, 10 to 12 minutes. Chop the parsley finely. Drizzle the jalapeno with 1 tablespoon olive oil and grill until charred, 6 to 8 minutes. Remove the jalapeno from the grill and coarsely chop. Combine the red wine vinegar, brown sugar and orange juice in a medium bowl until the sugar dissolves. Whisk in the remaining 3 tablespoons olive oil, the mustard, parsley and jalapeno. Taste for seasoning. Place the leeks on a flat surface and cut each half into 3 even pieces. Cut the peppers in half again. Arrange the carrots, peppers and leeks on a serving platter and top with the dressing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 12379,"Cucumber Yogurt Dip with Pita Chips 1 medium hot house cucumber 1 cup fat-free plain yogurt 1 cup fat-free sour cream 1 tablespoon lemon juice 1 tablespoon plus 2 teaspoons Greek seasoning, divided Salt Freshly ground black pepper 4 whole-grain pita pockets (recommended: Thomas' Sahara) Instructions: Cut cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to combine. Season with salt and pepper. Refrigerate for at least 1 hour. Serve with toasted pitas chips. Pita Chips: Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray; set aside. Cut each. pita bread into 8 triangles. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning. Bake for 10 minutes. Remove from oven; let cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12380,"After Dinner Mints 1/4 cup unsweetened carob chips 1/8 teaspoon 100 percent pure mint oil. (spearmint, wintergreen, cinnamon) Suggested garnishes: sliced almonds, chopped coconut or chopped peanuts Instructions: In a small pan on medium heat, melt carob chips. Add mint oil. Spoon 1/2 teaspoon of melted carob and mint oil into bottom of confection candy cups. Chill 10 minutes. Keep refrigerated. ","[Chardonnay, Riesling, Moscato, Gewrztraminer]" 12381,"Chickpeas with Prawns 1 kilogram (about 2 pounds) dried chickpeas 1 onion, chopped
   1 green bell pepper, chopped
   1 red bell pepper, chopped
   Several cloves garlic, chopped
   Olive oil, for cooking 1 pound prawns, peeled and deveined
   1 bay leaf Salt and freshly ground black pepper Brandy, to taste
   Instructions: Place the chickpeas in a pot and cover with several inches of water. Simmer until tender, about 2 hours. Towards the end of the cooking time for the chickpeas, cook the onions, peppers and garlic in some olive oil in a large saute pan, stirring occasionally. Add the prawns, bay leaf and some salt and pepper and cook, stirring occasionally, until the prawns are cooked through. Drain the chickpeas and add them to the prawns along with a splash of brandy. Cook briefly to let the bitterness evaporate. Serve. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 12382,"Autumn Wrapsody 1 medium acorn or delicata squash (unpeeled), cubed 6 ounces applewood-smoked bacon (in one piece), cubed 6 leaves sage, chopped Kosher salt and freshly ground pepper 4 whole chives, plus 2 tablespoons chopped 2 tablespoons apple cider vinegar 2 tablespoons extra-virgin olive oil 3/4 pound maple-glazed roasted turkey breast, sliced 1/2 inch thick, cubed 1 Bosc pear, diced 2 cups kale salad mix or torn kale leaves 4 10-inch whole-wheat tortillas 4 ounces gorgonzola or other blue cheese, crumbled 1/4 cup chopped walnuts or hazelnuts (optional) Instructions: Preheat the oven to 400 degrees F. Toss the squash, bacon, sage and 1/4 teaspoon each salt and pepper on a rimmed baking sheet. Roast, turning once, until the squash is tender and the bacon is crisp, 20 minutes. Meanwhile, fill a small bowl with ice water. Bring a small saucepan of water to a boil. Hold the whole chives together with tongs and dip in the boiling water 30 seconds. Remove and dip in the ice water to cool, then remove and drain on paper towels. Whisk the chopped chives, vinegar, olive oil, and salt and pepper to taste in a large bowl. Add the squash-bacon mixture, the turkey, pear and kale; toss. Season with salt and pepper. Warm the tortillas in a dry skillet over medium heat, 30 seconds per side. Spoon one-quarter of the turkey-squash mixture down the center of each wrap. Top evenly with the gorgonzola and nuts. Roll each into a cone shape and tie closed with a whole chive. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 12383,"Buttermilk Pie 1 1/2 cups granulated sugar 1 tablespoon flour 1 tablespoon grated lemon zest 4 large eggs 1 cup buttermilk 1 stick butter, melted 1 unbaked 10-inch basic pie crust shell Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 12384,"Roasted Carrots with Cumin and Coriander 18 thin carrots, ends trimmed (do not peel) 3 tablespoons honey 2 tablespoons extra-virgin olive oil 1 tablespoon coriander seeds, lightly crushed 1 1/2 teaspoons cumin seeds Kosher salt and freshly ground black pepper 1 tablespoon red wine vinegar Instructions: Preheat the oven to 375?. Line a baking sheet with foil. In a large bowl, toss the carrots with the honey, olive oil, coriander seeds, cumin seeds, 1 tablespoon salt and 3/4 teaspoon pepper. Arrange them in a single layer on the prepared baking sheet. Roast in the oven, stirring halfway through, until the carrots are tender when pierced with the tip of a sharp knife, 20 to 25 minutes. Drizzle the vinegar over the carrots and taste a tiny piece for seasoning. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Barbera]" 12385,"Pizzettas with Olive Tapenade and Pecorino Cheese 3 cloves garlic, minced 1 jar olive tapenade (10 to 12 ounces) 12 ounces store-bought pizza dough or 2 dough rounds Olive oil, for drizzling 2 tablespoons fresh thyme leaves Salt and pepper 1/4 pound Pecorino cheese, thinly sliced Instructions: Preheat oven to 375 degrees F. Stir the garlic into the tapenade. Cut the dough rounds into 4 pieces (1 1/2-ounce pieces) and roll those out to 1/8-inch (if possible, roll out to desired thickness by using a pasta machine). Cover the top of the rolled out dough with olive paste and garlic mixture. Drizzle each pizzetta with olive oil. Sprinkle the thyme and salt and pepper on top. Lay the pecorino on top of pizzetta. Place the pizzettas onto a lightly floured baking sheet. Bake them for 15 minutes or until light brown (a cracker like thinness and texture). Let cool for about 10 minutes, and serve. ","[Chardonnay, Vermentino, Gavi, Barbera]" 12386,"Everything Cookies 3 sticks (1 1/2 cups) butter 2 cups brown sugar 1 1/2 cups granulated sugar 2 teaspoons vanilla extract 4 whole eggs 4 heaping cups all-purpose flour 4 teaspoons baking soda 1 teaspoon salt 3 cups prepared granola 1 heaping cup quick oats 1 1/2 cups apricots 1 cup dried cherries 1 cup chopped pecans 1/2 cup golden raisins Instructions: Preheat the oven to 375 degrees F. Cream the butter and sugars. Add the vanilla and eggs. Next, add the flour, baking soda and salt. Add in the granola and oatmeal. Fold in the apricots, cherries, pecans and raisins. With a cookie scoop or two spoons, drop onto cookie sheets and bake for 12 to 14 minutes. Cool on a rack. Eat, and feel unguilty because there's no chocolate in this cookie. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 12387,"Gonzales Steak 3 green Anaheim chiles, roasted and peeled Salt 1 clove garlic, chopped Pinch dried Mexican leaf oregano 10 to 12-ounce thick cut New York strip, top sirloin, or tenderloin of beef or buffalo steak 1/2 teaspoon canola oil Freshly ground black pepper 1 teaspoon butter, optional Instructions: Slit chiles and remove seeds. Chop 2 of the chiles into fine dice and mix with the salt, garlic, and oregano. (New Mexicans traditionally like to leave a few seeds in the dish. The seeds give it life, they say.) With a very sharp knife, cut a horizontal pocket into the steak. Stuff the chopped chiles into the pocket. Brush the meat and the remaining cl with canola oil. Grill the steak on both sides to desired doneness. If using buffalo, watch carefully so as not to overcook (because it contains less fat than beef it cooks much faster and is best medium-rare). Salt and pepper the meat. Grill the remaining whole-roasted chili to get a nice grid mark on it. Lay it across steak for garnish. A teaspoon of butter on the steak as a special treat is heaven. To make brown butter, simply place the butter in a saute pan over medium-high heat and allow to melt and turn golden brown. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 12388,"Comeback Sauce 3/4 cup mayonnaise 3 tablespoons chili sauce (hot or sweet) 2 tablespoons ketchup 2 teaspoons fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon hot sauce 1/4 teaspoon mustard powder 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/4 teaspoon freshly ground black pepper Kosher salt Instructions: In a bowl, whisk together the mayonnaise, chili sauce, ketchup, lemon juice, Worcestershire sauce, hot sauce, mustard powder, garlic powder, paprika and black pepper. Season to taste with salt, if needed. ","[Chardonnay, Zinfandel, Malbec, Tempranillo]" 12389,"Black Bean Soup with Cumin 2 cups dried black beans, washed and picked over 8 cups water 1/4 cup olive oil or 4 tablespoons unsalted butter 2 large onions, diced 6 garlic cloves, minced or pureed 1 large jalapeno cl, stemmed, seeded, if desired and finely chopped 2 teaspoons salt 6 cups vegetable stock 1 1/2 cups Salsa Fresca for garnish, recipe to follow 1 cup Crema, recipe to follow, creme fraiche or sour cream, for garnish 2 tablespoons ground cumin 4 medium ripe tomatoes, cored, seeded, and finely diced 1/4 red onion, minced 2 jalapeno chiles, stemmed, seeded, if desired and minced 1 bunch cilantro, leaves only, chopped 2 tablespoons lime juice 3/4 teaspoon salt Pinch of freshly ground pepper 2 cups heavy cream 1/4 cup buttermilk Instructions: In a large saucepan over high heat, place the water and black beans. Bring to a boil. Reduce the heat to low, cover and cook until the beans are soft, about 1 hour. Remove from the heat. In another large saucepan or stockpot, heat the olive oil or butter over medium-low heat. Cook the onions until lightly browned, about 15 minutes. Add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic's aroma is released, 3 to 5 minutes. Stir in the black beans and their liquid and mix well. Pour in the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes. Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of Salsa Fresca and Crema, creme fraiche or sour cream. Combine all of the ingredients in a mixing bowl. Stir and toss well, and serve. Store in a covered container in the refrigerator no more than a day. Whisk the cream and buttermilk together. Cover and set in a warm place for 8 hours. Crema may be kept in the refrigerator as long as a week. ","[Syrah, Tempranillo, Garnacha, Barbera]" 12390,"Nuoc Cham\u2013Marinated Smoked Pork Chops with Carrot Salad and Rice 3 tablespoons rice wine vinegar 5 tablespoons granulated sugar 1 large carrot, peeled and grated (about 2 cups) Kosher salt 3 to 4 tablespoons fish sauce 4 cloves garlic, minced Zest and juice of 2 limes Crushed red pepper flakes 2 tablespoons vegetable oil 2 bone-in smoked pork chops, 1-inch thick (about 1 1/2 pounds total) 1/2 cup fresh cilantro leaves, roughly chopped 4 cups cooked long grain rice, warm Instructions: Whisk together the rice wine vinegar and 1 tablespoon of the sugar in a mixing bowl until the sugar dissolves. Add the grated carrot and stir to combine. Season with salt and reserve. Combine the remaining sugar and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat and simmer until the sugar dissolves, about 3 minutes. Turn off the heat and add the fish sauce, garlic, lime zest and juice and a pinch or 2 of red pepper flakes. Spoon out a 1/4 cup of the sauce to baste the pork chops and reserve the rest to serve with the rice bowls. Heat an outdoor grill or large cast-iron grill over medium-high heat. Whisk together the 1/4 cup sauce and the oil and brush liberally all over the pork chops. Place the pork chops on the grill and cook until the pork is warmed through and charred on both sides, about 5 minutes total. The pork chops might stick a bit to the grill but that is okay - just use a pair of tongs to gently pull away as needed. Transfer to a cutting board and allow to rest for 5 minutes. Cut each pork chop off the bone and thinly slice against the grain. To serve, divide the rice among 4 large bowls. Toss the carrots with the cilantro. Top each bowl with a few slices of the pork, divide the carrot salad among the bowls and top with the rest of the sauce. Stir to combine and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 12391,"Buttery Lobster Rolls For Your Baby Two 1 1/2-pound lobsters 1 to 2 teaspoons minced fresh tarragon 2 stalks celery, finely diced 2 lemons, 1 juiced plus 1 wedged for garnish 1/4 to 1/2 cup mayonnaise Salt and freshly cracked black pepper 4 New England split-top rolls, or potato hot dog buns Salted butter, softened to toast buns 1 tablespoon chopped chives, for garnish Instructions: Steam the lobster in 2 inches of boiling water until bright pink, 8 to 10 minutes. Immediately shock in an ice bath, and then remove the tail and claw meat. Chop and reserve.
   Mix the lobster meat, tarragon, celery and lemon juice together in a medium bowl. Fold in the mayonnaise and season with salt and pepper. Brush the outside of each roll with some butter and griddle or toast until golden brown. Fill each roll with the lobster salad and garnish with the chives. Serve immediately with lemon wedges on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 12392,"Tomato Soup 3 pounds ripe tomatoes (about 9 globe or 24 plum), stemmed, halved, and seeded 3 tablespoons unsalted butter 1 medium white onion, chopped 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar 2 tablespoons chopped fresh basil 2 teaspoons chopped fresh oregano Instructions: Preheat the boiler. Place the tomatoes cut side down on a rimmed baking sheet and broil until the skins begin to char and burst, 10 to 12 minutes. Remove from the oven. When cool enough to handle, remove the charred skins. Meanwhile, heat a large saucepan over medium heat. Add the butter and then the onion. Cook and stir until tender but not brown, 3 to 5 minutes. Add the tomatoes and simmer until the tomatoes have cooked down, about 20 minutes. Season with the salt, pepper, and sugar and add the basil and oregano. Serve immediately, or remove from the heat and cool completely before storing in the refrigerator or freezer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 12393,"Sunny's Easy Chili Cheese French Bread Pizza One 2-foot-long wide loaf French bread, sliced in half lengthwise 1/4 cup herbed garlic butter, melted
   4 cups Sunny's 5-Ingredient Chili, recipe follows 1 cup shredded mozzarella (from a block)
   1 cup shredded sharp Cheddar (from a block)
   16 slices fresh jalapeno (from 1 to 2 jalapenos)
   2 scallions, chopped on the bias 1/4 cup chopped fresh cilantro
   Hot sauce, for topping
   Mexican crema, for drizzling
   1 large onion, chopped 2 to 3 tablespoons chili powder
   2 1/2 pounds ground chuck
   Two 10-ounce cans diced tomatoes and green chiles
   One 16-ounce can black, pinto or kidney beans, drained
   Instructions: For the pizza: Preheat the oven to 400 degrees F. Remove a bit of bread from the inside of each bread half, leaving about 1 inch of bread in the base. Brush the insides and edges with the garlic butter and place the bread on a baking sheet. Bake until golden on the edges, about 10 minutes. Remove from the oven. Evenly distribute the Chili along the length of the bread. Sprinkle the cheese over the top and arrange the jalapenos so there will be one slice on each serving. Bake until the cheese is melted and the edges of the bread are golden, 15 to 18 minutes. For the garnish: Top the pizza with the scallions, cilantro, a few shakes of hot sauce and a drizzle of crema. Slice each half into 8 pieces. Serve immediately. Add 2 tablespoons olive or cooking oil, 2 1/2 teaspoons salt, a few grinds of black pepper and the onion to a large pot over medium heat and cook until tender. Add the chili powder and beef and cook, breaking up the beef into bits, until cooked through. Stir in the tomatoes and chiles and the beans, then cover and cook for 20 minutes. To thicken the chili further, simmer, uncovered, 10 minutes more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 12394,"Butternut Squash, Shallot and Coconut Milk Soup 2 tablespoons coconut oil 1/2 cup chopped shallot 1/2 cup chopped scallion, white and greens parts kept separate 1 cup peeled chopped potato 1 tablespoon peeled chopped fresh ginger Pinch of cayenne pepper 1 bay leaf Kosher salt and freshly ground black pepper 3 1/2 cups low-sodium vegetable broth 3 cups chopped peeled butternut squash 1/4 to 1/2 cup coconut milk, plus more, for drizzling (optional) Chopped fresh cilantro, for serving Instructions: Heat the coconut oil in a medium saucepan over medium heat. Add the shallot and scallion whites and cook, stirring, until tender, 3 to 4 minutes. Add the potato, ginger, cayenne, bay leaf, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer. Add the butternut squash and simmer until the potatoes and squash are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the bay leaf and let cool at least 5 minutes. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full). Stir in the coconut milk and reheat the soup if necessary, adjusting the consistency with water and seasoning with additional salt and pepper. Serve hot sprinkled with chopped cilantro and scallion greens and a drizzle of coconut milk if using.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 12395,"Flowerpot Cake Cooking spray 1 16 1/2-ounce box devil's food cake mix (plus required ingredients) 1 16-ounce tub plus 1 cup milk chocolate frosting 3 tablespoons unsweetened cocoa powder, plus more for dusting 1 24-ounce package white fondant 3/4 teaspoon red gel food coloring 1/4 teaspoon orange gel food coloring Mint sprigs and edible flowers, for topping Instructions: Preheat the oven to 350 degrees F. Line a 6-inch-round and an 8-inch-round cake pan with parchment paper; coat with cooking spray. Prepare the cake mix as directed; divide between the pans and bake 25 to 30 minutes. Let cool.
Level the tops of the cakes with a serrated knife (save the trimmings). Halve the cakes horizontally. Working on a cake board or plate, stack the 8-inch layers, then the 6-inch layers, frosting between each layer.
Hold a serrated knife at an angle and trim the edges of the layer cake all the way around to make an upside-down pot shape. Cover the cake with all but 1/2 cup of the remaining frosting; freeze 30 minutes.
Sprinkle 3 tablespoons cocoa powder on a sheet of parchment; put the fondant on top, make a small well in the middle and put the food coloring in the well. Knead until the color is even. Dust a surface with cocoa powder; roll out the colored fondant into a 24-by-6 1/2-inch rectangle, trimming the edges to make them straight. Cut off a 24-by-1 1/4-inch strip of fondant; set aside.
Wrap the wide piece of fondant around the cake, pressing and smoothing it with your fingers. Trim the excess with a paring knife. Reroll the fondant scraps and cut out a 5-inch circle; press the fondant circle on top of the cake to form the pot bottom. Invert the cake onto a board. Lightly brush the thin strip of fondant with water; attach to the top edge of the cake, allowing the strip to come slightly above the edge. Trim the ends.
Cover the top of the cake with the remaining 1/2 cup frosting, then crumble the cake trimmings on top.
When ready to serve, stick mint sprigs and edible flowers into the cake.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12396,"Mediterranean Pizzetta 1 each Mission? Medium/Soft Taco Whole Wheat 1 tbsp. Herbed goat cheese ? oz. Red onions, thinly sliced ? oz. Kalamata olives, pitted, cut in half ? clove Fresh garlic, sliced 1 tbsp. Feta cheese, crumbled ? tsp. Olive oil As needed Arugula Instructions:

1. Pre-heat the oven to 350°F. 2. Spread the tortilla evenly with the goat cheese. Top with sliced red onions, kalamata olives, sliced garlic and feta cheese. Drizzle with olive oil. 3. Place on a baking sheet and bake for 7-10 minutes, or until tortilla is browned around the edges and the cheese is melty. Top with desired amount of arugula. Cut into 4 pieces and serve.

• After baking, try sprinkling with a variety of Mediterranean herbs, or drizzle with balsamic vinegar for an added touch! ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 12397,"Easy Berries and Cream Pie One 8.4-ounce sheet puff pastry, thawed 2 ounces cream cheese, at room temperature 1/3 cup confectioners' sugar 1/2 teaspoon pure vanilla extract 1 cup heavy cream 1/3 cup fruit jam or preserves like raspberry, strawberry or apricot 1/2 cup fresh berries Instructions: Preheat the oven to 400 degrees F. Roll the puff pastry into an 11-inch square. Invert a 9-inch pie plate onto the center of the square and use a paring knife to cut a circle about half an inch larger than the edge of the pie plate (save the scraps for another use). Put the circle into the pie plate. Bake until the pastry rises into a golden dome, 15 to 20 minutes. Immediately use the bottom of a heat-safe measuring cup to pat down the pastry into the bottom and sides until flat, making a crust (some small pieces of puff pastry will flake off; this is fine). Let cool completely. Make the filling: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth. Add the sugar and vanilla and beat until incorporated. Pour in the cream and beat on medium-high speed until stiff peaks form (take care not to overbeat). Spread the jam out on the bottom of the crust and then scrape the cream filling on top of it. Spread out into an even layer. Loosely cover with plastic wrap and refrigerate for at least 2 hours. Top with berries, cut into slices and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 12398,"No-Mess Pizza Bread In A Bag Nonstick cooking spray, for the loaf pan 3 tablespoons sugar
One .25-ounce package rapid rise yeast (2 1/2 teaspoons)
3 cups all-purpose flour, plus more for dusting 2 tablespoons unsalted butter, melted
2 tablespoons olive oil
2 teaspoons kosher salt
1/2 cup diced pepperoni 2 tablespoons dried Italian seasoning
1/2 cup shredded Italian blend cheese One 8-ounce jar pizza sauce, warmed Instructions: For the dough: Spray a loaf pan with cooking spray. Add the sugar, yeast, 1 cup of the flour and 1 cup warm water to a gallon-size resealable plastic bag. Press down to remove excess air from the bag. Close the bag tightly and squish the ingredients in the bag until well mixed. Let the bag sit for 10 minutes to activate the yeast. Add the butter, oil, salt and another cup of flour to the bag, close the bag and mix well. Add the last cup of flour and mix again until all the ingredients are well incorporated and the dough begins to pull away from the bag. For the topping: Mix together the pepperoni and Italian seasoning in a small bowl. Pour the dough out of the bag onto a lightly floured surface. Gently knead the dough until it comes together and is not sticking to the board. Using your fingers, flatten out the dough into a circle about an inch in thickness. Sprinkle the pepperoni mixture on top of the dough. Gently roll the dough (like a burrito) to make the shape of a loaf. Tuck the sides of the dough under to keep the pepperoni mixture inside. Place the dough seam-side down into the prepared loaf pan and cover with a kitchen towel. Let the dough rest and rise for 30 minutes. Preheat the oven to 375 degrees F. Once the dough has risen, remove the towel, top with the shredded cheese and bake until golden, 25 to 30 minutes. Let cool in the pan. Serve the bread with warm pizza sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 12399,"Chardonnay Ice Cream with Smoked Sea Salt 1 cup heavy cream 3 egg yolks 1/3 cup sugar Pinch saffron threads, plus more for garnish 3/4 cup whole milk 1/3 cup chardonnay, plus more for soaking apples Pinch freshly ground white pepper 1 Pink Lady or other tart-crisp apple, for garnish Chardonnay smoked sea salt, for garnish Instructions:

1. Combine the cream, egg yolks, sugar, and pinch saffron in a medium saucepan over low heat. Bring to a simmer, stirring constantly. The sauce will start to thicken in about 15 minutes, but do not let it boil. Transfer to a medium mixing bowl set over ice. Add the milk, chardonnay, and white pepper; stir until cool.
2. Pour into an ice cream maker and process according to the manufacturer's instructions until just set, about 25 minutes. Place in the freezer for 1 hour before serving.
3. Thinly slice the apple into thin batons and soak in a shallow bowl of chardonnay until ready to serve. Divide the ice cream among 4 bowls and garnish with the apple batons, a sprinkle of sea salt, and a few saffron threads. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 12400,"Bamboo Pipe Steamed Coconut Shrimp 2 pounds medium shrimp in shells 1 teaspoon kosher salt
   Two 14-ounce cans unsweetened coconut milk
   2 tablespoons rice wine vinegar
   2 tablespoons minced ginger
   1 tablespoon soy sauce
   1 tablespoon sesame oil
   1 tablespoon chopped green onion
   1 tablespoon chopped fresh cilantro
   2 teaspoons grated or torn lemongrass
   1 teaspoon red cl flakes
   Steamed white rice, for serving, optional Instructions: Soak two 8-inch-long, 4 1/2-inch-wide bamboo steamer pipes in water for 15 to 20 minutes before using to prevent them from burning over an open fire. (See Cook's Note.) If the walls of the bamboo steamer pipes are at least 1 inch thick or if you are using a gas grill, this step is optional. Place the shrimp in a medium bowl and sprinkle with the salt. Mix in the coconut milk, rice wine vinegar, ginger, soy sauce, sesame oil, green onion, cilantro, lemongrass and red cl flakes.
   Prepare an open fire with grill grates or prepare a gas grill for 350 degrees F.
   Fill the bamboo pipes with the shrimp mixture. Ensure the liquid fills the bamboo pipes at least three-quarters of the way up. Place the bamboo pipes directly on the grill grates over the open fire or directly on the grates of a gas grill at 350 degrees F. Remove the bamboo pipes when the shrimp are cooked through, after about 30 minutes. Allow to rest for 5 minutes. Drain the liquid from the bamboo pipes and reserve for the guests to use for dipping or smothering. Serve the shrimp over your favorite side or steamed white rice.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 12401,"Rummy Pineapple and Cream 2 tablespoons dark rum 1 tablespoon brown sugar
1 teaspoon vanilla extract
2 cups cubed fresh pineapple
4 tablespoons (1/2 stick) butter
1/4 cup sweetened coconut flakes 1/2 cup heavy whipping cream, chilled 1 tablespoon powdered sugar
Splash of vanilla extract
4 scoops vanilla ice cream
Instructions: For the pineapple: Mix together the rum, brown sugar and vanilla extract in a medium bowl. Add the pineapple and toss until well coated. Cover and refrigerate for at least 1 hour. For the coconut garnish: In a dry saute pan over medium-low heat, toast the coconut flakes until light golden, 4 to 5 minutes. Set aside. Set a saute pan over medium heat. Add the butter and marinated pineapple, bring to a simmer and simmer until thickened, about 10 minutes. For the whipped cream: Just before serving, whip the cream, powdered sugar and vanilla extract until lightly thickened. Divide the pineapple between 2 bowls, spooning over the extra sauce. Top each bowl with half of the ice cream, whipped cream and toasted coconut. ","[Moscato, Sauvignon Blanc, Riesling, Vinho Verde]" 12402,"Ravadosa Pancakes with Sweet Potato and Cumin Filling 1 cup rice flour 1 teaspoon kosher salt 1 (13 1/2-ounce) can coconut milk 1 egg 1 tablespoon palm sugar 1 tablespoon grated fresh ginger 1 teaspoon sesame oil 1/2 cup clarified butter Sweet Potato and Cumin filling, recipe follows 6 green onions, green part blanched 3 sweet potatoes, peeled and cut into 1-inch cubes 2 tablespoons unsalted butter 1 white onion, thinly sliced (about 1 pound) 2 teaspoons ground cumin 2 green chiles, minced
1 teaspoon minced garlic 1 teaspoon minced fresh ginger 1/2 teaspoon ground coriander 1/2 teaspoon mustard seeds 1/4 teaspoon ground turmeric
1 tablespoon chopped fresh coriander 1 teaspoon lemon juice
1 teaspoon kosher salt Instructions: Sift the rice flour and salt into a bowl and make a well in the center. Whisk the coconut milk, egg, sugar, ginger, and sesame oil together. Pour the egg mixture into the well in the flour and mix to form a smooth batter. Set the batter aside to rest for 10 minutes before cooking.
In a cast iron pan heat 1/2 teaspoon clarified butter over medium high heat. Ladle 1-ounce of batter into the pan. Cook until edges start to crisp. Flip the Ravadosa to brown the top side. Roll some of the Sweet Potato and Cumin filling in a Ravadosa and tie with a piece of green onion. Repeat with remaining batter. Cook the sweet potatoes in boiling salted water until just cooked through, about 10 minutes. Drain and set aside in a large bowl. Melt the unsalted butter in a large skillet. Saute the onion until golden, about 5 minutes. Combine the cumin, chilies, garlic, ginger, ground coriander, mustard seeds, and turmeric and stir into the onions and cook for 1 minute. Add the onion mixture to the sweet potatoes and mix well. Stir in the chopped coriander and the lemon juice. Season with the kosher salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]

" 12403,"Amaretto Pumpkin Pie With Almond Praline 1 cup all-purpose flour 3/4 cup crumbled amaretto cookies (about 10 cookies) 1/8 teaspoon salt 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces 1 15-ounce can pure pumpkin 1 cup heavy cream 2/3 cup sugar 2 large eggs 2 1/2 tablespoons amaretto liqueur 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon vanilla extract 1/4 teaspoon salt Vegetable oil, for brushing 1/2 cup sugar 1/2 cup sliced almonds 1/8 teaspoon salt Instructions: Make the dough: Pulse the flour, cookies and salt in a food processor until the cookies are finely ground. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 1/4 cup ice water and pulse until the dough begins to come together. Turn out into a 9-inch glass pie plate (not deep dish) and press into the bottom and up the sides about 1/4 inch above the rim. Pierce all over with a fork and chill until firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, 20 to 25 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Cool completely on a rack. Make the filling: Whisk the pumpkin, cream, sugar, eggs, liqueur, nutmeg, vanilla and salt in a bowl. Pour into the crust and bake until the edges are set but the center still quivers, 50 to 60 minutes. Cool completely on a rack. Meanwhile, make the praline: Line a baking sheet with a silicone mat or parchment paper and brush with vegetable oil. Stir the sugar and 1 tablespoon water in a small saucepan. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Stir in the almonds and salt. Pour the mixture onto the prepared baking sheet, spreading it as thinly as possible with a rubber spatula. Cool completely. Coarsely chop or break the praline and sprinkle over the pie right before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 12404,"Tomasita's Green cl 2 1/2 pounds roasted, chopped, New Mexico green cl, defrosted* 1/4 cup olive oil 1/4 cup all-purpose flour 1 tablespoon granulated garlic, or 3 cloves fresh garlic, crushed 1 tablespoon kosher salt Instructions: Put the New Mexico green cl in a large saucepan over medium heat. Do not let boil. Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes. Drizzle the roux into the green cl and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The cl and liquid should just look darker and less bright that the green cl without any roux. Add enough roux and water to get the cl to the right consistency, which should be like gravy. You may not use all the roux. Add the garlic and salt. Leave the cl in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 12405,"Mini Spiced Carrot Muffins 2 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon garam masala 1/2 teaspoon fine salt 1/4 teaspoon baking soda 3/4 cup light brown sugar 1 cup finely shredded carrots (about 3 small carrots) 3/4 cup yogurt 1/2 cup vegetable oil 1/2 cup golden raisins, plumped in hot water and drained 1/4 cup shredded sweetened coconut 1 teaspoon freshly grated ginger 1/2 teaspoon lemon zest 2 large eggs Turbinado sugar for sprinkling, optional Instructions: Preheat the oven to 375 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners. Combine the flour, baking powder, garam masala, salt and baking soda in a large bowl. Work in the brown sugar with your fingers. Whisk together the carrots, yogurt, oil, raisins, coconut, ginger, zest and eggs in a separate bowl. Stir the wet ingredients into the dry until just combined (don't fret if the batter has lumps). Grease a small 1 1/4-inch ice-cream scoop with nonstick spray and fill the liners about 3/4 of the way to the top. Sprinkle with turbinado sugar, if using. Bake until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 14 to 16 minutes. Rotate the trays front to back and top to bottom about halfway through baking to ensure even baking. Let the muffins rest in the hot muffin pan 3 minutes, then transfer to a cooling rack and let cool 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12406,"Home Sweet Homer 1 ginger tea bag 1 1/2 ounces whiskey 1 ounce mead Honey, for sweetening Lemon peel, for garnish Instructions: Bring some hot water to a boil and pour into a hot toddy glass or mug with the ginger tea bag. Let steep for 5 minutes. Add the whiskey, mead and honey to taste. Garnish with lemon peel and serve warm. ","[Bourbon, Scotch, Madeira]" 12407,"Crispy Fried Red Fish and Spicy Remoulade 1 1/2 cups mayonnaise 2 tablespoons Creole mustard
1 tablespoon smoked paprika\u202f
1 tablespoon finely chopped fresh parsley
1 tablespoon sliced chives
3 cloves garlic, grated
1/2 teaspoon cayenne pepper
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons sweet pickle juice\u202f
1 1/2 teaspoons hot sauce
Freshly cracked black pepper, to taste 2 teaspoons fine sea salt, plus more for serving 1 teaspoon smoked paprika
1 teaspoon cayenne pepper
1/2 teaspoon ground white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup all-purpose flour
1 large egg
1/4 cup whole milk
4 fillets of red drum, snapper or grouper (6 to 8 ounces each)
3/4 cup canola oil Instructions: For the spicy remoulade: Add the mayonnaise, mustard, paprika, parsley, chives, garlic, cayenne, horseradish, Worcestershire sauce, lemon juice, sweet pickle juice, hot sauce and black pepper to taste to a medium mixing bowl. Whisk gently until the ingredients are evenly combined. Put the sauce into an airtight container and refrigerate for at least 2 hours before serving. For the crispy red fish: Add the salt, paprika, cayenne, white pepper, onion powder, garlic powder, thyme, oregano and flour to a medium mixing bowl and mix together. Add the egg and milk to a separate medium mixing bowl and whisk together.
Dredge the fish in the seasoned flour, then the egg mixture, then again in the flour, shaking off any excess. Let the floured fish rest for 10 minutes.
Heat the oil in a large cast-iron skillet over medium heat until the oil reaches 350 degrees F.
Pan-fry the fish in the skillet for 4 to 5 minutes on each side until golden brown. Remove from the oil and season with salt. Drain excess oil from the fillets over a lined roasting rack or paper towels. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 12408,"Chocolate Chip-Cherry Cast-Iron Cookies 1 1/2 cups all-purpose flour 1/2 cup quick-cooking rolled oats
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (12 tablespoons) unsalted butter, room temperature
1 cup brown sugar, firmly packed 2 tablespoons plain Greek yogurt or milk
2 teaspoons vanilla extract
1 egg
2/3 cup dark chocolate chips
1/3 cup dried tart cherries
Ice cream, for serving, optional Instructions: Preheat the oven to 375 degrees F. Combine the flour, oats, baking soda and salt in a large bowl and set aside. In a stand mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy. Add the yogurt and vanilla and mix on medium-low speed. Add the egg and stir to combine. Add the dry ingredients, and mix on medium-low speed until combined. Stir in the chocolate chips and cherries by hand. Refrigerate for 30 minutes. Using a 1-inch cookie scoop, scoop the dough into balls. Add one ball to each mini cast-iron skillet. Bake until the cookies are golden brown around the edges and soft in the center, 13 to 15 minutes. (Alternatively, drop the dough balls onto parchment-lined baking sheets?about 8 per sheet?and bake for the same amount of time.) ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 12409,"Six-Pack Chili 1 6-pack of Corona beer, chilled 2 1/2 lb tri-tip roast, cut into 1/2\ cubes 2 1/2 lb ground chuck 1/2 tablespoons dried mexican oregano 7 tablespoons Gephart's chili powder 1 tablespoon ground cumin 1 tablespoon paprika 2 large Vidalia onions, diced 6 cloves garlic, minced 1 red bell pepper, diced 1/2 can chipotle peppers in adobo sauce, diced (about 4-5) 1 jalapeno pepper, seeded and diced 1 4-oz can diced green chiles 15-oz can crushed tomatoes 1 tablespoon brown sugar 1 tablespoon balsamic vinegar Masa Harina Salt and pepper to taste Sour cream Your favorite salsa Instructions:

1. Drink a beer and read the directions.
2. In a large Dutch oven brown the beef with 2 TBL chili powder. Drain the fat, but don't go overboard cause there's lots of flavor in there. Add two beers, the rest of the chili powder, oregano, cumin, paprika and get it to start to boil. Simmer for an hour.
3. Have a beer to reward yourself for all that hard work.
4. Heat up a skillet and caramelize the onions. During the last couple of minutes, add the garlic and saute. Add onion and garlic to the chili along with chipotles, jalapeno, green chiles, red bell pepper, and tomatos. Simmer another 1-2 hours.
5. You'll want another beer here. Make sure your friends have put on some kickin tunes.
6. Add sugar and vinegar. Whisk together equal parts of Masa Harina and cold water (I use about 1/3 cup each). Bring to a boil and stir until it thickens. Season to taste.
7. Ladle into bowls, top with sour cream and salsa. Serve hot sauce on the side. 8. Open your final beer and enjoy the fruits of your labor. Try not to get a swelled head from all the compliments. ","[Chardonnay, Malbec, Tempranillo, Zinfandel]" 12410,"Mustard Vinaigrette 1 teaspoon or so Dijon mustard 4 tablespoons vegetable oil 2 tablespoons olive oil 2 tablespoons red wine vinegar Salt and pepper Instructions: Combine all ingredients. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 12411,"Moolicious Recipe Vanilla Ice Cream 1 cup fine sugar, sifted 4 egg yolks, pasteurized if you have them preferred for food safety 3/4 cup half-and-half 3/4 cup whole milk 1 1/2 cups heavy cream 2 teaspoons vanilla Instructions: In a mixing bowl, combine sugar and egg yolks together. Beat the mixture until it is a thick yellow paste and set it aside. Bring the half-and-half and milk to a simmer in a heavy, medium-size saucepan. Slowly beat the hot half-and-half and milk mixture into the egg and sugar mixture. This mixture should be hot, but not boiling. If it gets too hot or you add the egg and sugar too fast you will have scrambled eggs. Return the mixture to the saucepan and simmer for a few minutes as you constantly stir to make a custard-like consistency. Strain the mixture into a large bowl to chill overnight in a refrigerator. The next day, stir in heavy cream and vanilla before adding it to your ice cream machine. Follow the ice cream machine's directions to freeze ice cream. Ice cream is actually best right from the ice cream maker, when it is about 10 to 15 degrees F. If you can serve the ice cream right after it is made, it will have a soft and creamy texture like no other. You can adjust the above recipe by adding fruits, or even sweetened chocolate, to taste. When adding fruits to ice cream, blend them slightly with a food processor and sprinkle with sugar to enhance flavor. Let the fruit rest overnight with the original egg and cream mixture. Add the fruit in place of the vanilla. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 12412,"Tortilla Soup 2 tablespoons olive oil 1 small onion, chopped 8 cups Basic Chicken Stock, recipe follows 1 teaspoon chopped garlic 1 bay leaf 1/2 teaspoon dried oregano 3 or 4 peppercorns 2 fresh chiltepin chiles, see Cook's Note* Corn oil, for frying 4 corn tortillas, cut in strips 2 cups Salsa Fresca, recipe follows Salt and freshly ground black pepper 1 ripe avocado, sliced thin 1 lime, cut in 12 wedges 3/4 cup grated Monterey jack cheese 5 pounds chicken bones (necks and backs) 4 onions, halved (use skins too, if clean) 4 carrots 2 ribs of celery 1 bunch of parsley, rinsed 2 tomatoes 4 bay leaves 12 peppercorns 1 1/2 pounds tomatoes, cored, seeded, and cut into 1/2-inch dice 1/4 cup finely chopped onion 1/4 cup chopped fresh cilantro leaves 1 jalapeno or serrano cl, seeded, deveined, and finely chopped 3 tablespoons fresh lime juice Salt and freshly ground black pepper Instructions: Heat the oil in a large pot and saute the onion until soft. Add the Basic Chicken Stock, garlic, bay leaf, oregano, peppercorns, and chiltepin and simmer for 1 hour.
While the soup is simmering, fill a deep saucepan with corn oil to a depth of 2 inches and heat to 375 degrees F. (If you don't have an oil thermometer, heat the oil until a piece of tortilla dropped in the oil sizzles immediately, but don't let the oil start smoking.) Fry the tortillas strips until golden brown and crisp. Drain strips on paper towels. Alternative method: If you prefer not to deep-fry, brush the tortillas lightly with oil before cutting them into strips, and bake on a cookie sheet in a preheated 350 degree F oven until dry and crisp.
When the soup has simmered 1 hour, puree 1 1/2 cups of the Salsa Fresca and add it to the soup. Remove from the heat. Season, to taste, with salt and pepper.
Divide the fried tortilla strips into 6 wide soup bowls. Add 2 or 3 slices of avocado, a lime wedge, and some grated cheese to each bowl. Pour in the hot broth, add a dollop of salsa, and serve immediately, with the additional lime wedges on the side.
Put all the ingredients in a large pot and add water to cover. Bring to a boil, skimming off the foam that comes to the surface. Reduce the heat and simmer, skimming occasionally, for 2 hours. Strain and discard the bones and vegetables. You may wish to refrigerate the broth and skim off fat before using in a recipe, or freezing. Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 12413,"Bruschetta Dip in an Italian Bread Bowl 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 small onion, finely chopped 1 small bulb fennel, trimmed, cored and finely chopped 1 small Japanese eggplant, finely chopped 2 cloves garlic, finely chopped Pinch of red pepper flakes Kosher salt and freshly ground pepper 1 pint grape or cherry tomatoes, halved 1/2 cup pitted kalamata olives, halved 1 tablespoon red wine vinegar 1 round or oval loaf Italian peasant bread (about 8 inches) 1/2 cup fresh basil, roughly chopped 1/4 cup grated ricotta salata cheese, plus more for topping Crackers and/or crudits, for serving Instructions: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion, fennel and eggplant and cook, stirring occasionally, until tender, 10 to 12 minutes. Stir in the garlic, red pepper flakes, 1 teaspoon salt and a few grinds of pepper. Add 1/4 cup water and cook, stirring, until the water is absorbed, about 2 minutes. Stir in the tomatoes and cook, stirring occasionally, until slightly softened, 3 to 5 minutes. Remove from the heat and stir in the olives and vinegar. Let cool about 20 minutes, stirring occasionally. Meanwhile, preheat the oven to 400 degrees F. Using a small serrated knife, hollow out the bread loaf, leaving a 1/2-inch-thick shell. Slice the cut-out bread into pieces and arrange on a baking sheet; drizzle with olive oil and season with salt and pepper. Bake until slightly toasted, 5 to 8 minutes. Stir the basil and cheese into the vegetable mixture; season with salt and pepper. Fill the loaf with the dip and top with more cheese. Drizzle with olive oil and serve with the toasted bread and crackers and/or crudites. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]

" 12414,"Pepper Encrusted Rack of Lamb 4 racks of lamb, trimmed and cleaned 1 tablespoon salt 1/2 cup black peppercorns, coarsely ground Vegetable oil Instructions: Preheat the oven to 400 degrees F. Sprinkle the lamb liberally with the salt and pepper on both sides. Pour a thin layer of vegetable oil into a large skillet and place over high heat until the oil begins to smoke, 1 to 2 minutes. Working in batches, place the racks into the skillet. Sear for 1 minute per side, remove and put on a baking sheet. Put the lamb into the oven and roast until medium rare, about 15 to 18 minutes. Remove from the oven and let rest 5 minutes before slicing. Using a sharp knife, cut each rack in half. Serve immediately, half a rack per person. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 12415,"Rice and Lentils with Citrusy Carrots 2 cups shredded carrots (about 4) 2 tablespoons fresh lemon juice 2 teaspoons ground cumin Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 onion, halved and thinly sliced 2 cloves garlic, finely chopped 1/4 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1 1/4 cups basmati rice 1 15-ounce can lentils, drained and rinsed 3/4 cup low-fat plain Greek yogurt Chopped fresh cilantro, for topping Instructions: Toss the carrots with the lemon juice, 1/4 teaspoon each cumin and salt, and a few grinds of black pepper in a bowl; set aside. Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until deep golden brown, about 12 minutes. Using a slotted spoon, remove about half of the onion to a paper towel-lined plate; set aside. Add the garlic, cinnamon, cayenne and the remaining 1 3/4 teaspoons cumin to the pan with the remaining onion. Cook, stirring, 1 minute. Stir in the rice and 3/4 teaspoon salt. Add 2 cups water and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes. Stir the lentils into the rice. Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 12416,"Grilled Spinach-Artichoke Sandwiches 1 small red onion, quartered and thinly sliced 1/4 cup apple cider vinegar Kosher salt 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling 1 14-ounce can artichoke hearts, drained and roughly chopped 1 5-ounce package baby spinach (about 8 cups) 1 cup grated asiago cheese (about 4 ounces) 1/3 cup crumbled goat cheese (about 2 ounces) 1/4 cup mayonnaise 8 -inch-thick slices crusty bread 2 cups quartered Campari or other small vine-ripened tomatoes 1/4 cup roughly chopped fresh parsley Freshly ground pepper Instructions: Combine half of the onion, the vinegar and a pinch of salt in a medium microwave-safe bowl. Microwave until hot; set aside. Heat the olive oil in a large skillet over medium-high heat. Add the remaining onion and cook, stirring, 3 minutes. Add the artichokes and heat through, 4 minutes. Stir in half of the spinach and cook until wilted, 2 more minutes. Remove from the heat and stir in the asiago, goat cheese, mayonnaise and the remaining spinach. Heat a grill pan over medium heat. Sandwich the spinach-artichoke mixture between the bread slices. Brush the sandwiches with olive oil and add to the grill pan. Grill 3 minutes per side. Let rest 2 minutes; cut in half. Drain the reserved onion. Drizzle with olive oil, then add the tomatoes, parsley, and salt and pepper to taste; toss. Serve with the sandwiches. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 12417,"Pignoli Cookies 1/2 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup confectioners' sugar 1/4 teaspoon salt 1 7-ounce tube almond paste 1 teaspoon grated orange zest 1 large egg white 1 cup pine nuts Instructions: Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment paper. Pulse the flour, granulated sugar, confectioners' sugar and salt in a food processor until combined. Add the almond paste and orange zest; pulse until fine crumbs form. With the motor running, slowly add the egg white and process until the dough comes together. (You can also mix the dough in a bowl with your fingers.) Put the pine nuts in a small bowl. Form tablespoonfuls of dough into balls with damp hands and roll in the pine nuts to coat completely. Arrange 2 inches apart on the prepared baking sheets. Bake until light golden around the edge, 18 to 20 minutes. Let cool completely on the baking sheets. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 12418,"Chocolate-Nut Slab Pie 4 cups all-purpose flour, plus more for dusting 1/3 cup granulated sugar 3/4 teaspoon salt 1/3 cup cold vegetable shortening 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces 1 large egg yolk 1/2 to 3/4 cup ice water 4 cups salted roasted mixed nuts 2 cups semisweet chocolate chunks (about 10 ounces) 1 stick plus 2 tablespoons unsalted butter, melted 4 large eggs 1 1/4 cups packed light brown sugar 1 cup light corn syrup 1 tablespoon fresh lemon juice 1 tablespoon pure vanilla extract Heavy cream, for brushing Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the egg yolk and ? cup ice water and pulse a few times until the dough just begins to clump together; add up to ? cup more water, 1 tablespoon at a time, as needed. Lay out 2 sheets of plastic wrap; put about three-quarters of the dough on one sheet and the remaining dough on the other. Gently pat each into a rectangle, using the plastic wrap to help you. Wrap tightly and refrigerate until firm, at least 2 hours and up to 24 hours. Roll out the larger piece of dough into a 13-by-19-inch rectangle (about ? inch thick) on a lightly floured surface. Ease into an 11-by-17-inch jelly roll pan, leaving a 1-inch overhang. Make the filling: Pulse the nuts in a food processor until roughly chopped. Combine with the chocolate chunks in a bowl, then evenly sprinkle the mixture over the crust. Whisk the melted butter, eggs, brown sugar, corn syrup, lemon juice and vanilla in a bowl; pour over the nut mixture. Roll out the smaller piece of dough into a 10-by-12-inch rectangle on a lightly floured surface; cut out ten 1-inch-wide strips of dough. Lay 5 strips diagonally over the filling, about 2 inches apart, then lay the remaining strips perpendicular to them. Trim the strips at the edge of the baking sheet (use the trimmings to extend any strips that are too short). Fold in the overhang and crimp the edges with your fingers. Brush the edges and the strips of dough with heavy cream. Refrigerate until firm, about 30 minutes. Preheat the oven to 375 degrees F. Bake until the crust is golden and the filling is set, 40 to 45 minutes. Transfer to a rack and let cool completely, at least 2 hours. ","[Pinot Noir, Barolo, Tempranillo, Zinfandel]" 12419,"Big Daddy's Deep-Fried Catfish 1 cup all-purpose flour 1 cup cornmeal 1 tablespoon baking powder 1 tablespoon kosher salt 1/2 teaspoon cayenne pepper 1 (12-ounce) bottle amber beer