In a large mixing bowl, add 4 eggs, vegetable oil, 1 teaspoon vanilla extract, water and cake mix. Reserve the fudge package for another use. Using an electric mixer with whisk attachment, whisk until well combined, about 3 minutes. Into another mixing bowl, add ricotta cheese, 4 eggs, 1 tablespoon vanilla extract and 3/4 cup of granulated sugar. Add chocolate chips. Whisk until well combined, about 2 minutes. Pour 2/3 cup of the cake batter into the pan. Add cocoa powder to the remaining batter and pour over the batter in the pan. Gently swirl in the cocoa batter creating a marble look. Pour the ricotta mixture over the batter and place the pan on middle rack in the oven. Bake for 1 hour. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is cooked. Remove cake from oven and set aside to completely cool. To make the frosting, in a large bowl, add package of chocolate pudding and cold milk. Using an electric mixer, whisk until thick and glossy, about 1 minute. Gently fold in prepared whipped cream until well combined. When cake is completely cool, carefully transfer it to a decorative serving platter. Spread frosting evenly over the top of the cake and serve. Store leftovers in the refrigerator. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 5563,"Ricotta Gnocchi with Delta Asparagus and Meyer Lemon 16 ounces ricotta Kosher salt and freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano
2 large eggs
1 cup all-purpose flour
3 tablespoons olive oil
1 bunch medium asparagus, woody stems removed
2 tablespoons extra-virgin olive oil
1 Meyer lemon, zested
1/4 cup chicken stock (vegetable stock or water may be substituted)
3 tablespoons unsalted butter (olive oil may be substituted)
Instructions: Line a colander with 4 layers of cheesecloth, then add the ricotta. Tie the corners shut. Let sit over a bowl so that the liquid can run out, refrigerated, 8 hours or overnight. Place a large pot of water on the stove; salt as you would for pasta and bring to a boil. Place the drained ricotta and 1/4 cup Parmesan in a large bowl. Add the eggs and whisk vigorously for a minute or two. Add a pinch of salt, a little pepper, and fold in the flour, a couple tablespoons at a time, just until incorporated. Turn the water down to a gentle boil, and with two spoons, form the batter into football shapes, then drop directly into the boiling water. (You will have to process the batter in two to three batches as you can cook about 12 gnocchi at a time.) Cook, stirring to flip them over, until the gnocchi float to the top and are firm to the touch, about 2 minutes. The gnocchi are delicate, so gently remove from the water and place on a sheet tray or baking dish. Drizzle with olive oil and set aside. Peel the ends of the asparagus, then thinly slice. Place 2 tablespoons extra-virgin olive oil in a large saute pan over medium heat and add the asparagus. Sweat until tender, about 2 minutes. Add the zest, chicken stock and butter, then season to taste with salt and pepper. Reheat the gnocchi by carefully adding to the asparagus mixture and let heat for a minute or 2. Place in a large serving bowl and top with the remaining 1/4 cup Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 5564,"Pittsburgh Cheese Steak 1/4 cup cider vinegar 1/4 cup superfine sugar 1 tablespoon grated Spanish onion 1 teaspoon dry mustard 1/2 teaspoon celery seeds 1/2 teaspoon celery salt Kosher salt and freshly ground black pepper 1/2 cup canola oil 1/2 medium head cabbage, finely shredded 1 large carrot, shredded 1 pint cherry tomatoes Canola oil Salt and freshly ground black pepper 1 clove garlic, finely chopped 1/2 small red onion, thinly sliced 2 tablespoons extra-virgin olive oil 1 teaspoon finely chopped fresh thyme leaves 2 Yukon gold potatoes, parcooked and sliced crosswise (1/4-inch thick) Canola oil Salt and freshly ground black pepper 2 boneless rib-eye, 1 1/2-inches thick (at least 1 pound each) 8 slices thinly sliced aged provolone 1 large loaf Italian bread, split in 1/2 Instructions: Whisk together the vinegar and sugar, in a large bowl, until the sugar dissolves. Add the onion, mustard, celery seed, celery salt and salt and pepper, to taste. Slowly whisk in the oil until emulsified. Add the cabbage and carrot and toss to combine. Let sit at room temperature for 15 minutes before serving. Heat a grill to high. In a medium bowl toss the tomatoes in canola oil and season with salt and pepper, to taste. Grill until charred and softened. Remove them to a bowl, and add the garlic, onion, olive oil and thyme and season with salt and pepper, to taste. Let sit at room temperature for 30 minutes before serving. Heat a grill to high. Brush the potato slices with oil on both sides and season with salt and pepper, to taste. Grill on both sides until lightly golden brown and just cooked through. Brush the steak on both sides with oil and season with salt and pepper, to tastes. Grill until golden brown and charred on both sides and cooked to medium-rare doneness, about 6 minutes per side. Remove the steaks from grill to a cutting board and let rest 10 minutes before cutting into thin slices. Put the sliced meat on aluminum foil and top with slices of the cheese. Put back on the grill, close the cover and cook until the cheese just begins to melt, about 45 seconds. Mound meat on the bottom of the bread and top with potatoes, tomato relish and coleslaw. Cover with the top of the bread and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 5565,"Spicy Pork Lettuce Wraps 2 tablespoons soy sauce 1 teaspoon grated fresh ginger (from about 1/2-inch piece) 1 teaspoon sesame oil 1 medium carrot, grated or julienned 1 bunch scallions, thinly sliced Juice of 1 lime 1 tablespoon vegetable oil 1 pound ground pork 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon kosher salt 4 cloves garlic, minced One 1 1/2-inch piece ginger, peeled and finely grated (about 1 tablespoon) 1 shallot, minced 2 tablespoons hoisin sauce 2 tablespoons soy sauce 1 head Bibb, butter or iceberg lettuce, separated into leaves Fresh cilantro leaves, for serving Fresh mint leaves, for serving 1/2 cup roasted salted peanuts, chopped Sriracha, for serving Instructions: For the scallion and carrot relish: Toss the soy sauce, ginger, sesame oil, carrots, scallions and lime juice in a medium bowl. Set aside in the refrigerator until ready to serve. For the pork: Heat a medium skillet over medium-high heat. Add the vegetable oil, and once hot, the pork. Cook the pork, breaking it up with the back of your spoon until it browns and is no longer pink, 5 to 6 minutes. Stir in the red pepper flakes, salt, garlic, ginger and shallots. Cook until they are aromatic and incorporated, another minute. Add the hoisin and stir to combine, then add the soy sauce. Cook until the pork is sticky and glazed, about 3 minutes. Transfer the pork to a serving bowl. Serve the pork with the lettuce leaves, some scallion and carrot relish, cilantro leaves, mint leaves, peanuts and sriracha, letting everyone build their own wraps with all the fixings. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Tempranillo]" 5566,"Sweet Garlic and Goat Cheese Penne 2 tablespoons olive oil, divided 1 whole head garlic 1 pound penne pasta 1 cup milk 1 shallot, minced 1/2 cup white wine 3 ounces goat cheese, crumbled 1/3 cup grated Parmesan Salt and freshly ground black pepper 6 small parsley sprigs Instructions: Preheat oven to 350 degrees F. Slice the root end off the entire head of garlic and turn it upside down, wrapping it in aluminum foil and molding the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour 1 tablespoon of the olive oil on the garlic (reserving the other tablespoon) so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle. Bring a large pot of water to boiling for the pasta. Salt the water and boil until al dente. Drain and set aside. Heat the milk in a small saucepot and keep warm. Squeeze the garlic cloves into a small bowl and mash them. Add a small amount of the warm milk to this bowl and whisk until smooth. In a separate large saute pan, heat the remaining tablespoon of olive oil over medium high heat and saute the shallot until translucent. Deglaze the pan with the white wine and allow most of the wine to evaporate, then reduce heat to low, and add the garlic mixture. Whisk the goat cheese and Parmesan into the remaining hot milk, and add this to the pan with the garlic and wine sauce and season, to taste, with salt and pepper. Fold the drained pasta into the pan of sauce, transfer to serving dish and garnish with parsley sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 5567,"Crayfish in a Jar 1 tablespoon sugar 2 sprigs dill 4 white peppercorn 1 cup beer 2 cups water 1 pound crayfish 1/2 cup salt Instructions: In a small saucepan bring the sugar, dill, white peppercorn, beer to a boil in 2 cups of water, add the crayfish let cook for 2 minutes, season with salt and pour into the jar and close lid. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer]" 5568,"Red Hot Shot 16 whole cinnamon sucking candies, divided 2 teaspoons kosher salt 1 lemon wedge 1/2 cup cinnamon schnapps 1/2 cup silver tequila Hot sauce Instructions: Place 8 cinnamon candies in a food processor and pulse until finely ground. Place the cinnamon dust on a small plate and stir in the salt. Run the lemon wedge around the edge of 8 shot glasses and dip them into the cinnamon-salt mixture. In a cocktail shaker filled 1/2 way with ice, add the cinnamon schnapps and tequila. Shake well and pour into the prepared shot glasses. Top off with a dash of hot sauce and enjoy! Use the remaining cinnamon candies as a chaser. ","[Rioja, Merlot, Cabernet Sauvignon, Syrah]" 5569,"Dragon's Breath Chiller 10 ounces Pisco 2/3 cup orange cognac liqueur (recommended: Grand Marnier) 2 1/2 cups freshly squeezed blood orange juice 1/3 cup fresh lime juice 5 to 6 cups ice 2 blood oranges, sliced Instructions: In a big pitcher mix together all the ingredients but the blood oranges. Pour into glasses and garnish with a few slices of blood orange. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 5570,"Healthy Grilled Shrimp Fajita Foil Pack 2 large bell peppers, sliced 1/2-inch thick 1 large onion, sliced 1/2-inch thick 1 bunch scallions, quartered crosswise 2 tablespoons olive oil 1/2 teaspoon chipotle cl powder 1/2 teaspoon ground cumin Kosher salt 1 1/4 pounds extra-large peeled and deveined shrimp, tails removed 2 limes, halved Twelve 6-inch flour tortillas 1/2 cup loosely packed cilantro leaves and tender stems 1/2 cup loosely packed cilantro leaves and tender stems
Salsa and chopped avocado for serving, optional Instructions: Prepare a grill for medium-high heat. Toss together the bell pepper, onion, scallions, oil, cl powder, cumin and 1/4 teaspoon salt in a very large bowl. Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Spread the vegetable mixture on one piece of foil, leaving a few inches of exposed foil as a border. Arrange the shrimp on top of the vegetables in a single layer. Squeeze the limes over the mixture. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make a leak-proof packet. Tear two 18-inch pieces of 18-inch-wide heavy duty foil. Arrange the tortillas, overlapping slightly, on one piece of foil. Top with the remaining piece of foil, lining up the edges. Fold the edges and crimp tightly to make another packet. Put the shrimp packet on the grill, close the grill lid and cook 12 minutes (do not turn the packet over). The packet should puff up and look like a pillow. Slide from the grill onto a baking sheet using tongs. Set aside and let rest while you heat up the tortillas. Put the tortilla pack on the grill and cook until warm, about 2 minutes per side. Carefully open the shrimp packet (hot steam will escape). The shrimp should be pink and cooked through and the onions and peppers just tender. Scatter the cilantro over the shrimp. Serve with the warm tortillas and salsa and avocado, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5571,"Margarita 2 ounces 100 percent agave silver/blanco tequila, divided 1 tablespoon kosher salt 4 limes, divided 1/2 small Hamlin or Valencia orange 2 tablespoons light agave nectar 3/4 cup ice cubes, about 3 to 4 Instructions: Pour 1/2-ounce of the tequila into a small saucer. Spread the kosher salt in a separate small saucer. Dip the rim of a martini or other wide rimmed glass into the tequila. Lift out of the tequila and hold upside down for 10 seconds to allow for slight evaporation. Next, dip the glass into the salt to coat the rim. Set aside. Halve 2 of the limes, cut a thin slice for garnish from 1, and set aside. Juice the halved limes into the bottom of a Boston-style cocktail shaker. Cut the remaining 2 limes and the orange into quarters and add them to the juice in the shaker. Add the agave nectar to and muddle for 2 minutes until the juices are release. Strain the juice mixture through a cocktail strainer into the top of the shaker and discard the solids. Return the juice to the bottom of the shaker, add the remaining 1 1/2 ounces of tequila and any remaining on the saucer. Add the ice to the shaker, cover and shake for 30 seconds. Strain the mixture through a cocktail strainer into the prepared glass, garnish with reserved lime slice, and serve immediately. ","[Tequila, Mezcal, Rum]

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 (1-pound) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup chopped fresh herbs (such" 5572,"Grouper with Fennel and Olive Relish 1/2 cup olive oil 1 large red onion, diced 3 fennel bulbs, trimmed, washed and thinly sliced 1 teaspoon coarse salt 2 jalapeno chiles, stemmed, seeded and minced 1/2 cup pitted black olives, roughly chopped 3 tablespoons balsamic vinegar 1/2 bunch parsley, chopped 4 to 6 (6ounce) grouper fillets, skinned Olive oil for brushing fish Coarse salt and freshly ground black pepper Instructions: Heat the oil in a skillet over medium low heat. Saute the onions with salt and pepper until soft but not brown, about 5 minutes. Add the fennel and cook 3 to 5 minutes more. Set aside to cool. Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The relish can be refrigerated overnight. Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side. To serve, place fish on a serving platter or individual plates and top with relish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 5573,"Apple Tart Tatin 2 cups (4 sticks) butter 2 cups sugar 1 vanilla bean split 1 cinnamon stick 2 tablespoons vanilla brandy 2 tablespoons orange juice 12 green apples, peeled, halved and cored 12 puff pastry disks Instructions: Preheat oven 425 degrees F. In a saucepan, melt the butter until slightly bubbly. Add the sugar and stir in with a wooden spoon. Once blended, add the vanilla and cinnamon stick and stir to combine and bring out the vanilla caviar. Continue simmering to make a caramel. Stir in the brandy and orange juice to deglaze the pan and continue cooking until it becomes a smooth caramel. Pour 2 ounces into the bottom of each of 6 ramekins, then place 4 pieces of apple in each 8-ounce ramekin. Top off with a little more caramel and bake 15 to 20 minutes until almost tender. Top with rounds of puff pastry and bake another 10 to 15 minutes or until the pastry is golden brown. Let cool and turn upside down onto a plate to remove from ramekins. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 5574,"Ratatouille with Poached Eggs and Garlic Croutons 4 tablespoons butter 4 cloves garlic, 2 cloves finely chopped, 2 thinly sliced 8 (1-inch) thick round slices baguette 2 teaspoons dried herbes de Provence or dried thyme leaves 1/2 cup shredded or grated Parmigiano-Reggiano Salt 1 1/2 pounds eggplant, 1/2-inch dice 2 red bell peppers 2 tablespoons extra-virgin olive oil 1 pound firm, small zucchini, 1/2-inch dice 2 medium onion, 1/2-inch dice 2 sprigs fresh rosemary, finely chopped Freshly ground black pepper 1 (28-ounce) can San Marzano tomatoes for sweeter stew, or diced fire roasted tomatoes, for smokier stew 1 tablespoon aged balsamic vinegar 4 extra-large or jumbo eggs A handful fresh basil leaves, torn Instructions: Heat the oven to 375 degrees F. Melt the butter in small pot over low heat, then add the 2 cloves of chopped garlic. Let the garlic bubble for 2 minutes. In a medium bowl add the bread, 1 teaspoon dried herbes or thyme, about 1/3 palmful and the cheese. Drizzle the garlic butter over the bread mixture and arrange the croutons on parchment lined baking sheet. Bake until golden and evenly brown, about 20 minutes. Remove from the oven and cool. Croutons may be stored in an airtight container for a couple of days in a cool place. Salt the eggplant and drain it in a colander for30 minutes to remove the bitterness from the eggplant. Meanwhile, blacken the skins of the red peppers over open flame on the stove or under a hot boiler. If broiling, leave the oven ajar to allow the steam to escape. Put the blackened peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and dice the peppers. While peppers cool, heat a Dutch oven over medium-high heat with extra-virgin olive oil, 2 turns of the pan. Add the eggplant, zucchini, remaining sliced garlic, onions, rosemary and remaining 1 teaspoon of herbes or dried thyme. Season with salt and pepper, to taste, then cover the pot and cook for about 15 minutes, stirring occasionally. Crush the tomatoes by hand and add them to the pot. Stir in the red peppers and 1/2 tomato-can of water and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes to concentrate the flavors. Cool and store for a make-ahead meal. To serve, bring the ratatouille back to a simmer over medium heat, covered, then uncover and stir in the balsamic vinegar. Make 4 nests or wells in the ratatouille and crack an egg into each nest. Cover the pot and cook the eggs to desired doneness, about 2 to 5 minutes. Scoop the ratatouille and eggs into shallow bowls and top with croutons and torn basil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 5575,"Lemon Cupcakes with Blueberry Compote Filling and Cream Cheese Frosting 1 1/2 cups granulated sugar 1 stick (1/2 cup) unsalted butter 4 egg whites Zest of 2 lemons Juice of 2 lemons 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cup buttermilk 2 cups blueberries 1/3 cup granulated sugar Cream Cheese Frosting: 1 cup (2 sticks) unsalted butter 8 ounces cream cheese 7 1/2 cups powdered sugar 1 tablespoon vanilla extract 1/2 teaspoon salt Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Fill the cupcake pan with paper liners. Beat the granulated sugar and butter until light and fluffy in a standing mixer. Beat in the eggs. Add the lemon zest and juice and beat until combined. Sift the flour, baking powder, baking soda and salt in a separate bowl. Alternately add the buttermilk and flour mixture to the standing mixer, beating well between each addition. Fill the cupcake liners two-thirds full. Bake the cupcakes until a toothpick inserted comes out clean, 18 to 22 minutes. Refrigerate the cupcakes until they are completely cooled. For the filling: Cook 1/3 cup water, 1 cup of the blueberries and granulated sugar over medium heat for 10 minutes, stirring frequently. Once the blueberries begin to burst, add the remaining 1 cup blueberries and cook on medium heat, 8 to 10 minutes. The filling is done when it coats the back of a metal spoon. For the frosting: Beat the butter and cream cheese until light and fluffy in a standing mixer. Add the powdered sugar, vanilla and salt. Beat until light and fluffy. Core the cupcakes using an apple corer. Fill each cupcake core with the blueberry compote filling and top with the cream cheese frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5576,"His and Hers Tuxedo Cupcake 1 cup all-purpose flour 1 cup granulated sugar
1/2 cup cocoa powder
3/4 teaspoon baking powder 3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk
6 tablespoons vegetable oil
1 teaspoon pure vanilla extract 1 egg
3/4 cup granulated sugar 1/2 teaspoon salt
3 egg whites
18 tablespoons (2 1/4 sticks) salted butter, softened and cut into pieces
1 tablespoon vanilla bean paste
2/3 cup confectioners' sugar 1/2 cup strongly brewed espresso coffee, cooled
12 ounces semisweet chocolate, broken into pieces 2 tablespoons vegetable oil
Instructions: For the cake batter: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners. Pour 1/2 cup water into a microwave-safe glass bowl and bring to a boil. In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt and whisk until combined. Add the milk, vegetable oil, vanilla, egg and boiling water and whisk to combine. Scrape down the sides of the bowl and continue to whisk until all the ingredients are fully incorporated. Fill the liners three-quarters full with the batter and bake until cooked through, about 20 minutes. Cool the cupcakes completely before frosting. For the vanilla bean cream filling: Combine the granulated sugar, salt and egg whites in the bowl of a heavy-duty stand mixer and set the bowl over a medium saucepan of gently simmering water. Whisk until the sugar is dissolved and the mixture is frothy and smooth and registers 160 degrees F on a candy thermometer, about 5 minutes. Transfer the bowl to the mixer and beat on high speed with a whisk attachment until the mixture has cooled completely and formed stiff and glossy peaks, about 7 minutes. With the mixer running, add the butter one piece at a time. Continue beating until all of the butter is incorporated and the mixture looks smooth. Separate out 1 cup of the buttercream and add the vanilla bean paste. Set aside for filling the cupcakes. For the espresso buttercream: Add the confectioners' sugar and espresso to the remaining buttercream and beat on low speed with a paddle attachment until smooth. For the chocolate shell: In small microwave-safe bowl, combine the chocolate and oil. Microwave on medium heat for 1 1/2 minutes, stirring halfway through. Cool completely before using. To assemble: Cut out a hole in each cupcake and fill with some vanilla bean cream filling. Frost each cupcake with some espresso buttercream. Refrigerate for about 15 minutes, and then dip half of each cupcake in the chocolate shell. Refrigerate again for about 10 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5577,"Deep-Dish Vegan Apple Pie 3 cups all-purpose flour, plus more for rolling 2 tablespoons vegan granulated sugar 2 tablespoons white vinegar Fine salt 1 cup unrefined virgin or extra-virgin coconut oil 8 to 10 tablespoons ice water 4 pounds mixed apples (8 or 9), such as Golden Delicious, Granny Smith and McIntosh 2/3 cup vegan granulated sugar, plus more for sprinkling 2 tablespoons fresh lemon juice 4 tablespoons unrefined virgin or extra-virgin coconut oil 3 tablespoons all-purpose flour 1 teaspoon ground cinnamon or apple-pie spice 1/4 teaspoon fine salt 2 tablespoons unsweetened almond or soy milk Instructions: Special equipment: a 9 1/2-inch deep-dish pie pan For the dough: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-size. Add 8 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is very powdery, pulse in an additional 1 to 2 tablespoons ice water. Divide the dough between 2 large pieces of plastic wrap, pat each into a 1/2-inch thick discs and chill for at least 1 hour up to overnight. For the filling: Meanwhile, peel and core the apples; cut into 1/2-inch-thick slices. Toss with the sugar and lemon juice in a large bowl. Melt the coconut oil in a large skillet over medium-high heat. Add the apples and cook, stirring occasionally, until the firmer apples soften but hold their shape, about 12 minutes. Add the flour, cinnamon and 1/4 teaspoon salt, and stir to combine. Remove from the heat, and let cool completely. (The filling can be made up to 2 days ahead; cover and refrigerate.) To assemble: To make rolling easier, let the dough soften a bitit should be slightly soft when pressedat room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll 1 disc of dough out into a 13-inch round on a lightly floured surface or between two pieces of floured parchment or wax paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9 1/2-inch deep-dish pie pan. Add the cooled filling, mounding it slightly in the center. Roll out the remaining dough disc into a 12-inch round; place it over the filling, and press the 2 crusts together around the edges. Fold the overhanging dough under itself, and crimp as desired. Brush the top and edges with the almond milk, and sprinkle generously with sugar. Pierce the top with a knife (or make decorative cutouts) a few times to let steam escape. Chill for at least 1 hour. Position an oven rack in the lowest position in the oven, place a baking sheet on the rack and preheat to 425 degrees F; preheat for at least 30 minutes. Place the pie on the hot baking sheet, and lower the oven to 375 degrees F. Bake until the pie is golden and the filling is bubbly, 1 hour to 1 hour 20 minutes, rotating as needed. (Cover the edges with foil if they brown too quickly.) Transfer to a rack, and cool until set, about 3 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5578,"Red Velvet Cupcakes 1 1/2 cups sugar 2 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder, such as Pernigotti 2 extra-large eggs, at room temperature 1 teaspoon baking powder Red Velvet Frosting, recipe follows 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk, shaken 1 tablespoon liquid red food coloring 1 teaspoon white vinegar 1 teaspoon pure vanilla extract 1/4 pound (1 stick) unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 3 1/2 cups sifted confectioners' sugar (3/4 pound) Instructions: Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon.
Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting. Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 5579,"Potluck Potsticker Salad 3 cups (375 grams) all-purpose flour, plus more for rolling 1 1/2 teaspoons kosher salt 1/2 cup boiling water 1/2 cup cold water 1 cup (60 grams) shredded green cabbage 1 teaspoon kosher salt 12 ounces (336 grams) ground pork 1/4 cup (10 grams) chopped chives 2 teaspoons grated fresh ginger 2 teaspoons unseasoned rice vinegar 2 teaspoons toasted sesame oil 2 teaspoons sugar 2 teaspoons soy sauce Neutral oil, for cooking 1/4 cup soy sauce 2 tablespoons unseasoned rice vinegar 1 tablespoon honey 2 teaspoons grated ginger 1 lime, juiced 2 tablespoons toasted sesame oil 2 tablespoons neutral oil 1/4 cup (10 grams) chopped chives Sambal, to taste, plus more for drizzling 1 head romaine lettuce, chopped 1/4 green cabbage, shredded 1 cup (57 grams) shredded carrots (about 1 small carrot) 1 cup (50 grams) snow peas, sliced on the bias 4 baby bell peppers (95 grams), thinly sliced 1/3 cup (30 grams) sesame sticks (regular, garlic or everything flavor) Instructions: To make the dough: In a large, heat-safe bowl, whisk together the flour and salt. Slowly pour in the boiling water, while stirring, until you have a coarse meal mixture. Stir in the cold water to form a dough. (The addition of some hot water breaks down and inhibits the formation of gluten so you can roll thin wrappers.) Lightly flour a clean work surface and knead the dough for 10 minutes, until the dough is smooth and slightly sticky. Lightly cover with a damp towel or plastic wrap. Allow the dough to rest for 20 minutes. To make the pork filling: In a large bowl, combine the cabbage and salt. Massage the salt into the cabbage for a minute or so until it begins to wilt. Squeeze excess water from the cabbage into the sink and return the cabbage to the bowl. Add the pork, chives, ginger, vinegar, sesame oil, sugar and soy sauce. Mix well to distribute the seasoning. To assemble the dumplings: Divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place about 1 tablespoon filling in the center of each. Fold the two sides up to meet in the middle. Pinch the wrapper together at the center and pleat from the center outward to the bottom corners. (The dumplings can be made ahead at this point and frozen on a baking sheet. Once frozen, transfer to a plastic bag for storage in the freezer. Frozen dumplings will keep for up to a month in the freezer. Add 1 to 2 minutes to total cooking time if cooking from frozen.) When you are ready to cook the dumplings, heat a 12-inch nonstick, lidded skillet over medium heat. Add enough neutral oil to just coat the bottom of the pan in a thin layer. Add half of the dumplings, flat side down, leaving a little room around each. Let cook until golden brown on the underside, about 2 minutes. Add 1/3 cup water, cover and cook for 8 to 10 minutes. Uncover and cook for a few more minutes until the water evaporates (a meat thermometer carefully inserted into the potstickers should read 160 degrees F). Remove onto a plate or baking sheet and set aside while you make the salad. For the salad, whisk together the soy sauce, rice vinegar, honey, ginger and lime juice. Add the sesame oil and neutral oil and whisk until emulsified. Stir in 2 tablespoons of the chives. Add a small amount of sambal. Whisk together. Taste and add more sambal, if desired. Set aside. Combine the romaine, cabbage, carrots, snow peas and peppers in a large shallow serving bowl. Drizzle with about a third of the dressing and toss well. Top with the potstickers. Coarsely crumble the sesame sticks over top. Drizzle sambal over the top, to taste. Garnish with the remaining 2 tablespoons chives. Serve the remaining dressing on the side for dipping extra potstickers. This salad is best eaten as soon as it is made, but leftover cooked dumplings will keep in a covered container in the fridge for a day or two. Or uncooked dumplings can be frozen, as described above. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5580,"Gina's Turnip Greens 1 tablespoon olive oil 1 shallot, chopped 1 clove garlic, chopped 1 teaspoon red pepper flakes 1 1/2 pounds turnip greens, washed, stemmed, and chopped Freshly ground black pepper 2 tablespoons Dijon mustard 1 cup chicken stock 1/2 cup chopped pecans, toasted Instructions: Heat olive oil in Dutch oven over medium heat. Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste. In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5581,"Crosshatched Baked Brie 2 large eggs 1 cup panko 2 teaspoons thyme leaves, chopped 1 teaspoon kosher salt One 8-ounce Brie wheel 2 tablespoons unsalted butter 2 tablespoons olive oil, plus more for brushing 12 ounces sliced bread, such as baguette, nut and fruit bread or sourdough (or a combination) Honey, for serving Instructions: Beat the eggs in a shallow bowl or pie plate. Combine the panko, thyme and salt on a plate. Dip the Brie in the eggs to coat then press firmly into the panko. Dip into the eggs then the panko once more. Place on a baking sheet and freeze until firm, about 30 minutes. Remove the Brie from the freezer and use a sharp knife to cut parallel lines 1/4 inch deep and 1/2 inch apart across the top. Give the cheese a quarter turn and repeat cutting the lines to create a diamond pattern. Return to the freezer until solid, about 8 hours. Preheat the oven to 350 degrees. Remove the Brie from the freezer and rescore the lines to make sure they didn\u2019t seal back together from the eggs. Heat the butter with 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat until the butter is foamy and just starting to brown. Add the Brie cut-side down and cook until dark golden and crisp, 3 to 4 minutes. Carefully flip the Brie with tongs and transfer the skillet to the oven. Bake until the crust is golden all over and the Brie is hot throughout, 15 to 20 minutes. Meanwhile, arrange the bread on a baking sheet and brush generously with olive oil. Bake until toasted and golden about 12 minutes. Serve the baked brie with the bread and honey for drizzling. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 5582,"Pickled Cucumber Salad 1 medium red onion, thinly sliced 1/2 cup white vinegar 1 teaspoon chopped garlic 1/4 teaspoon red pepper flakes 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 cucumbers, thinly sliced Instructions: Add all the ingredients, except the cucumbers, to a small pot and bring to a boil over low heat. Turn off the heat, add the cucumbers and let sit for 1 hour. Serve chilled or at room temperature. Reserve 1 cup for Online Round 2 Recipe: Mediterranean Pita Pockets. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 5583,"Potato Cakes with Fried Eggs and Turkey-Red Pepper Hash 1 cup leftover mashed potatoes, at room temperature 1 large egg, plus 4 for frying 1/4 cup milk 1/3 cup all-purpose flour 1/2 teaspoon finely chopped sage Coarse salt and freshly ground black pepper, to taste 5 teaspoons extra-virgin olive oil 1/2 small onion, chopped 1 clove garlic, finely chopped 1 small red bell pepper, stemmed, seeded, and chopped 8 ounces diced leftover turkey meat, about 2 cups 1/2 cup leftover turkey gravy 1/4 cup leftover cooked corn kernels 1 teaspoon chopped fresh parsley Instructions: Preheat the oven to 200 degrees F. In a bowl, mix the potatoes, egg, and milk together until combined. Add the flour, season with salt and pepper, and mix until smooth. Heat 2 teaspoons oil on a non-stick griddle over medium heat; pour about 1/3 cup of the batter onto the warm griddle, gently spread it to a circle about 4\ wide, and cook, flipping once, until golden brown, 3-4 minutes per side. Transfer to the oven to keep warm. Repeat with remaining batter. Heat 1 tablespoon of oil in a small skillet over medium-low heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the red pepper and cook until softened, about 4 minutes more. Add the turkey, gravy, and corn and cook, stirring, until turkey is heated through. Season hash with salt and pepper, stir in the parsley, and keep warm over low heat. Heat the remaining teaspoon of oil on the griddle over medium-high heat. Crack the eggs onto the griddle and cook until desired doneness. To serve, put a warm potato cake on each of 4 plates; top the cakes with a fried egg and divide the hash evenly among them. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 5584,"String Beans and Tomatoes 1 small onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1 tablespoon butter
1/3 cup ketchup
1/2 cup grated carrot
1 teaspoon dried basil
2 large tomatoes, diced
One 10-ounce can tomatoes with chiles, such as Rotel
3 cups sliced fresh string beans, in 1/2-inch pieces
Salt and pepper
Salt and pepper Rice, for serving Instructions: In a medium skillet, saute the onions, bell peppers and garlic in the butter until tender. Add the ketchup, carrots, basil, and fresh and canned tomatoes, then cook for 10 to 15 minutes more. Add the string beans, season with salt and pepper and continue cooking until the vegetables are tender, taking care not to overcook the beans. Serve over rice or as a side dish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 5585,"Braised Collard Greens and Butternut Squash 2 tablespoons olive oil 1 small shallot, chopped Kosher salt 1 clove garlic, smashed 1 tablespoon grated ginger Freshly ground black pepper 10 ounces collard greens, cleaned, stemmed and chopped into 1 1/2-inch pieces 10 ounces frozen cubed butternut squash 2 tablespoons unsalted butter Fresh lemon juice or hot sauce, optional Instructions: Heat the oil in a large skillet over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring, until the shallots are soft, about 3 minutes. Lower the heat to medium and add the garlic, ginger and a few grinds of pepper; stir until combined. Add the collard greens, 1 1/2 cups water and 1/2 teaspoon salt and bring to a boil, then cook, stirring occasionally, until the collards wilt, about 5 minutes. Lower the heat to medium-low, cover and cook until the collards are tender, about 15 minutes. Add the squash, cover and cook until tender, about 5 minutes. Remove the lid, increase the heat to medium-high and cook until the liquid has evaporated, about 5 minutes. Add the butter and toss to coat. Serve hot with a squeeze of lemon juice or hot sauce if using. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 5586,"4th of July Berry Tart 1/4 cup almond meal 1 1/4 cups all-purpose flour 1/2 cup confectioners' sugar 1/4 teaspoon salt 9 tablespoons unsalted butter, at room temperature 1 large egg yolk 3 tablespoons cornstarch 1/2 cup sugar 4 large egg yolks 1 1/2 cups whole milk 1/2 vanilla bean Pinch salt 1 tablespoon unsalted butter 2 1/2 ounces white chocolate, finely chopped 1 1/2 cups fresh blueberries 2 cups fresh raspberries Confectioners' sugar for dusting the top Instructions: To make the tart dough: In a food processor combine the almond meal, flour, confectioners' sugar and salt. Pulse several times to combine. Add the butter and egg yolk, process just until the dough comes together. Distribute the dough into the 13-by-4-inch tart pan (or 10-inch round). Lay plastic wrap over the dough and press it into the pan so that it is an even thickness. Remove the plastic and freeze the dough until it is firm, about 20 minutes. Preheat the oven to 350 degrees F. Cover the dough with foil and fill with pie weights or beans. This will keep the dough from slouching in the pan. Bake for 25 minutes, then remove the foil and beans, bake for an additional 5 to 10 minutes or until the crust is a light golden color. Allow to cool to room temperature. Prepare the pastry cream: Whisk together the cornstarch and 1/4 cup of sugar. Add the egg yolks to the cornstarch and mix into a smooth paste. Set aside. Bring the milk, remaining 1/4 cup of the sugar, vanilla bean, and salt to a gentle simmer in a medium saucepan. Slowly, and in small amounts, whisk the hot milk into the egg mixture. Once the egg mixture is warm to the touch, pour it back into the milk in the pan. Bring the custard to a gentle boil, whisking continuously for 2 to 3 minutes. The pastry cream will thicken almost immediately, but it is important to cook the starch until it isn't grainy. When the pastry cream is done it will be smooth and glossy. Remove from the heat and add the butter and white chocolate to the pastry cream. Allow to sit for 3 minutes, then gently whisk them together. Pour the pastry cream into a shallow container. Cover with plastic wrap, pressed directly on the surface of the cream to prevent a skin from forming. Set the container in the freezer for 15 minutes (this cools down the eggs quickly) and then refrigerate for up to a few days. Fill the cooled tart shell with the pastry cream. Decorate the top with the berries and refrigerate until ready to serve. Dust with confectioners' sugar right before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 5587,"Molten Lava Cake with Whipped Cream 2 tablespoons plus 1 stick (8 tablespoons) unsalted butter Granulated sugar, for coating the ramekins
3 ounces semisweet chocolate chips
1 1/2 cups confectioners' sugar, plus a little more for dusting
1 teaspoon vanilla extract
3 large eggs, plus 3 yolks
1/2 cup all-purpose flour
2 cups heavy whipping cream, cold
Instructions: Preheat the oven to 425 degrees F. Melt 2 tablespoons of the butter in a small saucepan over low heat. Paint the insides of 6 ramekins with the melted butter, then coat with granulated sugar. Put the remaining stick of butter and the chocolate chips in a large mixing bowl. Set the bowl over a saucepan filled with about 1 inch of boiling water (make sure the bowl doesn't touch the water). Gently stir the butter and chocolate together until melted and smooth. Turn off the heat. Combine the confectioners' sugar, vanilla, eggs and yolks in the bowl of a stand mixer fitted with the whisk attachment. Whip until doubled in size and very thick and pale. Gently whisk in the chocolate-butter mixture. Gently stir in the flour. Pour the batter into the prepared ramekins. Place the ramekins on a baking sheet and bake for 14 to 15 minutes. Let rest for 3 to 4 minutes. Whip the cream in a bowl with an electric mixer until it holds soft peaks. Remove the cakes from the ramekins and place them on individual serving plates. Dust with confectioners' sugar. Serve warm with whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5588,"Beignet Doughnut 1 1/2 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar, plus 1 teaspoon 2 teaspoons active dry yeast 2 eggs 3 1/2 ounces blonde beer 3 1/2 tablespoons water 2 egg whites 1 Granny Smith or other tart firm apple, peeled and cored 1/2 teaspoon ground cinnamon Vegetable oil, for frying Confectioners' sugar, for dusting Instructions: Mound the flour in a large mixing bowl. Combine the salt and 1 teaspoon of sugar and place them at 1 edge of the bowl. Put the yeast on the other side. (Do not mix the yeast and the salt yet; the salt will soak up the moisture in the yeast, killing it.) Stir first the eggs, and then the beer into the flour. Mix in 3 1/2 tablespoons water, incorporating the sugar, salt and yeast as you go and working until the batter is smooth. Cover the batter with plastic and set it aside in the refrigerator to relax for at least 1 hour. Whip the egg whites until they hold soft peaks. Fold the whipped whites into the batter (this makes for lighter beignet). Heat about 2-inches of oil in a deep pot over medium-high heat until the oil reaches 350 degrees F. Slice the apple into 8 (1/2-inch) thick slices. Mix the remaining 1 teaspoon of sugar with the cinnamon. Dust the apple slices with cinnamon-sugar. Working in batches of 2 or 3, dip slices of apple into the batter then carefully drop the beignet into the hot oil. Fry the beignet until crisp and uniformly golden brown, about 4 minutes per side then drain on a plate lined with paper towels. Allow the beignet to cool for a few minutes then sprinkle with confectioners' sugar and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 5589,"Town House® Crackers with Avocado and Mango Salsa 1 1/2 cups finely chopped mango or fresh pineapple 1 large avocado, halved, seeded, peeled and finely chopped 1 small onion, finely chopped 2 tablespoons chopped fresh cilantro 1 tablespoon lemon juice or lime juice 1 tablespoon finely chopped jalapeno pepper (optional) 1/8 teaspoon salt 1/8 teaspoon pepper 40 Keebler? Town House? Original crackers Instructions:

1. In small bowl toss together mango, avocado, onion, cilantro, lemon juice, jalapeno pepper (if desired), salt and pepper.
2. Spoon mango mixture on top of KEEBLER TOWN HOUSE ORIGINAL crackers. Serve immediately. For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 5590,"Cheesy Polenta 9 cups water 1 tablespoon salt, plus extra for seasoning 2 1/2 cups yellow cornmeal or polenta 1 1/2 cups freshly grated Parmesan 1 1/2 cups whole milk, at room temperature 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces 1/3 cup chopped fresh flat-leaf parsley Freshly ground black pepper Instructions: Bring the water to a boil in a large, heavy pot. Add the salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring often, until the mixture thickens and the cornmeal is tender, 15 to 20 minutes. Remove the pot from the heat. Add the cheese, milk, butter, and parsley. Stir until the butter and cheese have melted. Season with salt and pepper, to taste. Transfer the polenta to a bowl and serve. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 5591,"Sweet Potato Praline Souffle 6 pounds sweet potatoes 1 tablespoon cane syrup 1/3 cup non-fat sweetened condensed milk 2 sticks butter, softened 2 tablespoons light brown sugar 1/2 orange, juiced 1 lemon, zested 1/2 lemon, juiced 1/4 teaspoon cinnamon sugar Pinch ground nutmeg 1 cup raisins 2 cups pecans, chopped 8 ounces (about 6) large pralines, broken Italian Meringue, recipe above Instructions: Bake sweet potatoes in a preheated 350 degree oven for 1 hour until fork tender. Remove peels. In the bowl of an electric mixer, combine potatoes, cane syrup, condensed milk, butter and brown sugar. Add the orange juice, lemon zest and juice. Blend thoroughly with the paddle attachment until smooth. Sprinkle in the cinnamon sugar, nutmeg, raisins and pecans. Finally, remove the bowl from the mixer and add the pralines; fold gently through the mixture. Transfer mixture to a 2 1/2 quart flameproof baking dish. Bake in a preheated 350 degree oven for 20 minutes. Top with meringue. Return to oven and broil 7 minutes until the meringue is golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 5592,"Spiced Beef Stir-Fry Topped with Spring Onion and Coriander 1/2 tablespoon wasabi powder or creamed horseradish 4 teaspoons water 3 tablespoons mayonnaise Pinch caster sugar (superfine) 2 tablespoons freshly ground cumin 2 tablespoons dried cl flakes 1 teaspoon freshly ground black pepper 1/2 teaspoon sea salt 1 pound beef fillet (tenderloin) 2 tablespoons groundnut oil 1 teaspoon Shaohsing rice wine or dry sherry 1 tablespoon light soy sauce 1 pinch sea salt 1 large handful fresh cilantro leaves and stalks, roughly chopped
   1 spring onion, finely sliced Serving suggestion: Wheat flour pancakes, flatbreads or tortillas, for serving Instructions: To make the mayo: In a small bowl, mix the wasabi powder with 1 teaspoon water to make a paste. Mix the wasabi paste, remaining water and mayonnaise together. Season with some sugar, and set aside.
   To make the spicy coating: Mix all the ground cumin, dried cl flakes, black pepper, and salt, on a plate. To make the beef: Prepare the fillet by hammering it with a meat mallet, or the side of a Chinese cleaver. Slice the beef into wafer-thin slices, and coat the pieces in the spice mix. Heat a wok or pan over high heat and add the groundnut oil. Add the beef and stir-fry for less than 1 minute until browned and tender. As the beef starts to cook, pour in the rice wine or sherry, and season with the soy sauce, and a pinch of salt. Remove the wok from the heat and stir in the cilantro, and spring onions. Serve immediately. You can serve the spiced beef in steamed thin wheat flour pancakes, stuffed into warmed flatbreads or rolled in warmed tortilla wraps topped with plenty of wasabi mayo. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 5593,"Basic Sweet-Roll Dough 1/2 cup whole milk 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 1/4 cup sugar 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing 1 large egg yolk 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour, plus more for dusting 3/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg (optional) Instructions: Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.
Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.
Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.
Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5594,"Orecchiette with Lamb and Asparagus Kosher salt 1 pound orecchiette pasta
1/4 cup olive oil 2 cloves garlic, smashed and peeled
1 pound lamb sausage or sweet Italian sausage, casing removed
1 cup frozen peas, thawed
1 bunch asparagus, cut into 1/2-inch pieces
One 14-ounce can cherry tomatoes, drained
2 cups freshly grated Parmesan cheese
1 teaspoon chopped fresh thyme
Instructions: Bring a large pot of water to a boil. Season well with salt. Cook the pasta for 2 minutes less than listed on the box, about 8 minutes. Drain well, reserving 1 cup pasta water. Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and the garlic and sweat until fragrant, about 1 minute. Add the sausage and cook, breaking it apart with the back of a spoon, until cooked through and beginning to brown, about 8 minutes. Add the peas, asparagus and tomatoes and toss well to coat. Season with 1/4 teaspoon salt. Add 1/2 cup pasta water and simmer for 3 minutes. Add the pasta to the sauce and sprinkle 1 1/2 cups Parmesan on the bare pasta. Toss it with the sauce, adding the remaining 1/2 cup pasta water as needed to create a light tomato sauce. Stir in the thyme. Drizzle with the remaining 2 tablespoons olive oil and 1/2 cup Parmesan cheese. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 5595,"Nantucket Bay Scallops in Tequila, Citrus, and cl Dressing 1 pound Nantucket bay scallops, roughly diced 1 teaspoon minced garlic 1 teaspoon minced ginger 1 teaspoon lemon zest 1/4 cup tequila 1 teaspoon hot pepper sauce 1 tablespoon honey 1/2 red bell pepper, minced 1 serrano cl, minced 1/8 cup fresh lime juice 1/8 cup extra-virgin olive oil 3 tablespoons roughly chopped mint 4 tablespoons roughly chopped cilantro Salt and pepper Scallop shells Seaweed Lime wedges Sea salt Instructions: Clean the mussels off the scallops and reserve in the refrigerator on ice until needed. Combine all of the ingredients to make the marinade and add the scallops 15 minutes before serving. Keep the scallops in the marinade in the refrigerator until ready to serve. To serve, fill a glass bowl with crushed ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving, sprinkle some sea salt over the scallops. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5596,"Peas and Pasta Salad 1 pound cavatappi pasta Kosher salt and freshly ground black pepper 1/4 cup finely chopped red onion 1 (15-ounce) jar salad dressing (recommended: Miracle Whip) 1 tablespoon apple cider vinegar 1 tablespoon Worcestershire sauce 1 1/2 teaspoons sugar 10 ounces frozen peas, thawed 1/2 cup shredded sharp Cheddar cheese 6 slices bacon, cooked until crisp and crumbled Instructions: Cook the pasta in salted boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until the pasta is cool, then drain in a colander shaking to release as much water as possible. To make the dressing: In a large bowl mix the red onion, salad dressing, apple cider vinegar, Worcestershire sauce, and sugar. Taste and then season with a pinch of salt and grind or two of pepper. Add the pasta and completely coat with the dressing. Add in the peas, cheese, and bacon. Cook's Note: If making ahead, cover and refrigerate the salad until ready to serve, then add the bacon right before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5597,"Grilled Mahi Mahi Fillets and Asparagus with Orange and Sesame 4 portions, 6 to 8 ounces each, mahi mahi fillets Salt and pepper 2 limes, juiced 3 tablespoons dark tamari soy sauce 2 inches fresh ginger root, grated, about 1 1/2 tablespoons 1 tablespoon vegetable or canola oil 20 blades fresh chives, chopped or 3 scallions, thinly sliced, for garnish 1 to 1 1/4 pounds thin asparagus spears 2 navel oranges 1-inch fresh ginger root 2 tablespoons toasted sesame seeds Instructions: Preheat grill pan to over medium high to high heat. Season mahi mahi fillets with salt and pepper. Combine the lime juice, dark soy, ginger and a little vegetable or canola oil in a shallow dish. Turn the mahi mahi in the citrus soy marinade and let it hang out for 10 minutes. Grill on hot grill pan for 6 minutes per side for a 1-inch fillet or until fish is firm and opaque. Take 1 spear of asparagus and hold it at each and. Bend the asparagus until it snaps and breaks. Use this spear as your guide on where to trim the ends of your bundle of spears. Using a peeler, make thin long strips of orange zest from both oranges. Cut the ends off the zested oranges and stand them up right on a cutting board. Remove the pith in strips using sharp knife and cutting down from the top of the orange. Discard the pith. When the oranges are both peeled and trimmed, turn them on their sides and slice into 1/4-inch rounds, cross sectioning the whole. Set the orange disks aside. In a skillet with a cover, bring 1-inch water to a boil with the zest of the oranges and grated fresh gingerroot. Allow the orange zest and ginger to simmer for at least 1 minute then add salt and asparagus spears. Simmer the spears 3 to 5 minutes until just tender. Drain the asparagus. Discard the orange zest and ginger. Assemble a few spears on each dinner plate, layering them back and forth, crisscrossing the spears over orange slices. Sprinkle sesame seeds over asparagus and oranges and top with 1 portion of grilled mahi mahi. Garnish assembled fish and asparagus with chopped or thinly sliced chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 5598,"Pizzaiola-Style Flank Steak Pinwheels 1/2 cup fresh flat-leaf parsley leaves 1 cup arugula or baby spinach, packed 3/4 to 1 pound flank steak 1/4 pound spicy Italian salumi, such as Calabrese salami, sliced and finely chopped 1 cup shredded sharp provolone cheese 1/2 cup shredded pecorino cheese Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil, plus some for drizzling 4 cloves garlic, thinly sliced or finely chopped 1 small cl pepper, seeded and finely chopped, optional 3 to 4 tablespoons grated onion 1 teaspoon dried oregano or marjoram, scant 1/3 palmful 2 tablespoons double-concentrate tomato paste 1/2 cup dry white or red wine 1 (28-ounce) can Italian plum tomatoes 2 tablespoons butter 4 slices good quality Italian or peasant style bread Chopped or torn basil, for garnish Giardiniera hot pickled vegetable salad, for garnish, optional Instructions: Preheat the oven with a cooling rack-topped baking sheet on the top shelf of the oven to 425 degrees F. Heat a griddle pan or large cast iron skillet to medium-high heat. Place the parsley and arugula in a food processor and pulse into a finely chopped mixture. Prepare the steak by cutting it nearly in half horizontally and spread it open like a book. Top the meat with the chopped salumi and the chopped greens, then return the food processor bowl (without rinsing) to the base. Top the greens layer with the cheeses, then tightly roll the meat into a long, thin log and tie it up with kitchen string to secure. Season the meat with salt and pepper and drizzle with extra-virgin olive oil. Brown the meat all over in the hot griddle pan, 5 to 6 minutes, and then transfer to the hot rack-topped baking sheet and finish cooking the steak in the oven, 10 to 12 minutes more for medium-rare to medium. While the meat cooks, in a saucepot over medium-high heat, add the extra-virgin olive oil. Add 1/2 the garlic, cl, onion, and oregano and saute for 2 minutes. Stir in the tomato paste for 30 seconds, and then add the wine. Puree the tomatoes in the food processor and add to the sauce. Bring to a boil, and then reduce heat to simmer until thickened, 10 more minutes. Season with salt and pepper. Melt the butter over low heat in a small saucepan with the remaining garlic. Toast the bread and brush liberally with garlic butter. Slice the steak into thin wheels, discarding string, and arrange on the garlic toasts, topping with sauce and some torn basil. Serve a little pickled giardiniera salad along side in ramekins, as a garnish. ","[Chardonnay, Barbera, Dolcetto, Tempranillo]" 5599,"Fettuccine Alfredo 4 tablespoons softened butter 3 ounces freshly-grated Parmesan cheese 4 ounces fresh fettucine Fresh ground pepper Instructions: Put butter and cheese in a warmed pasta serving bowl. In a large pot of boiling, salted water cook fettuccine just until tender, 2 to 4 minutes, depending on freshness. Drain well in a colander and immediately add to bowl with butter and cheese. Grind fresh pepper over and toss until fettuccine is coated.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 5600,"Orange Marmalade 16 ounces apples, cubed 16 ounces water 16 ounces orange juice 12 ounces sugar 12 ounces water 16 ounces apple pectin liquid 2 pounds sugar 2 lemons, juiced 5 oranges, sliced Instructions: Using a large pot, combine the apples and water and bring to a boil. Cook until apples are soft, about 10 to 15 minutes. Strain through cheesecloth, reserve the liquid, and discard the remaining pulp. Combine the orange juice, sugar, water, and pectin in a large copper pot and bring to a boil. Cook the liquid and reduce to 2/3 of the original volume. Add the second addition of sugar and lemon juice and stir until it dissolves. Finally add the sliced oranges and continue to cook until the mixture reaches 225 degrees F, approximately 25 to 30 minutes. Test the consistency by cooling a small portion of the mixture completely. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 5601,"Gravy 1-2-3 You'll need 7 to 8 cups hot broth for every 1/2 cup turkey drippings. Instructions: Transfer the turkey drippings to a glass measuring cup. Place the roasting pan over low heat, add 1/2 cup white wine or broth and scrape the bits from the pan; add to the drippings. Skim 1/2 cup fat from the drippings and place in the roasting pan; skim and discard the remaining fat. Add 1/2 cup flour to the fat in the pan and stir with a wooden spoon, cooking until the mixture is a brown, toasty roux. Slowly whisk the hot broth into the roux; bring to a boil. Add drippings and simmer to thicken. Add salt, pepper and chopped giblets, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5602,"Green Bean and Pearl Onion Casserole 1 pound fresh green beans 2 cups pearl onions 2 tablespoons olive oil 2 tablespoons butter 2 garlic cloves, minced 1 shallot, chopped 2 bay leaves 3 cups assorted wild mushrooms, sliced (such as oyster, cremini and shiitake) Salt and pepper, to taste 2 tablespoons fresh thyme leaves 2 tablespoons flour 3 cups milk 1 can fried onions Instructions: Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins from the onions and set aside. Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and shallot down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to tighten up. Add the milk and boil for 3 minutes to thicken. Place the green beans and pearl onions in a 2-quart casserole dish. Pour the \mushroom soup\ over the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350 degree oven for 30 minutes. Top with fried onions and continue to bake for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5603,"Chocolate Cake with Salted Caramel and White Chocolate Buttercream Chocolate Cake: 1 teaspoon apple cider vinegar 1 cup milk 3/4 cup granulated sugar 1/3 cup vegetable oil 1 1/2 teaspoons vanilla 1 cup all-purpose flour 1/3 cup cocoa 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon kosher salt Nonstick cooking spray Coffee Simple Syrup, recipe follows White Chocolate Buttercream, recipe follows Caramel Sauce, recipe follows 3 cups granulated sugar 3 1/2 cups brewed coffee 1 tablespoon vanilla extract 1 1/3 pounds white chocolate chips 1 1/3 pounds granulated sugar 1/2 cup cornstarch 2 pounds (8 sticks) unsalted butter, at room temperature 1 teaspoon vanilla 1 cup light brown sugar 8 tablespoons (1 stick) unsalted butter 1/4 cup evaporated milk 1 teaspoon vanilla extract 1/4 teaspoon kosher salt Instructions: Preheat a convection oven to 350 degrees F. Whisk the vinegar into the milk in a medium bowl and set it aside to curdle for 5 minutes. Add the granulated sugar, oil and vanilla to the milk mixture and beat by hand with a whisk until foamy. Sift together the flour, cocoa, baking soda, baking powder and salt in a large bowl. Add the dry ingredients to the wet ingredients in 2 batches, beating with an electric mixer fitted with a whisk attachment until no lumps. Grease three 6-inch cake pans with nonstick cooking spray. Divide the batter among them and bake until a toothpick inserted in the center of each cake comes out clean, about 20 minutes Let cool slightly, then remove the cakes from the pans. Cool the cakes in the refrigerator for 30 minutes. Soak the cake rounds with Coffee Simple Syrup by brushing about 1/3 cup onto each layer as you build the cake. To build: Spread the White Chocolate Buttercream on one soaked cake round, then add a heavy drizzle of Caramel Sauce. Add a second layer and repeat. Add the last layer and frost the whole cake with White Chocolate Buttercream. Add the sugar to a small saucepan fitted with a lid. Pour in the coffee and stir. Bring the mixture to a rolling boil over medium heat, stirring constantly, until sugar completely dissolves. Turn off the heat. Cover immediately and let cool for 15 minutes.
Put the white chocolate chips in a metal bowl. Bring the granulated sugar and 3 cups water to a boil in a large saucepan. Reduce the heat. Mix the cornstarch with 1 cup of water in a small bowl to combine. Stir it into the sugar mixture. Bring to a boil. Pour the sugar mixture over the white chocolate. Stir by hand with a whisk to combine. As mixture cools, stir 2 more times over the next 40 minutes. Let cool to room temperature. Transfer to the bowl of an electric mixer fitted with a whisk attachment, add the butter and vanilla and mix until light and fluffy.
Combine the light brown sugar, butter, evaporated milk, vanilla and salt in a small saucepan over medium heat. Cook, stirring, until thickened.
","[Pinot Grigio, Riesling, Gewrztraminer, Moscato]" 5604,"Jazzy Glaze 1 (15 1/4-ounce) can apricots, drained and finely chopped 1/2 cup honey 1/4 cup seeded and finely chopped jalapenos Jazz apricot can be substituted for the apricots, honey, and jalapenos Instructions: Mix the apricots, honey, and jalapenos together. For the last 5 minutes of roasting turkey or ribs, pour a generous amount of the apricot glaze, or Jazz Apricot, over the entire turkey. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 5605,"Ready-To-Go Egg Bites 8 ounces Mexican chorizo 1/2 yellow onion, diced
4 large eggs
1/4 cup heavy cream
1/4 cup sour cream
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Nonstick cooking spray, for the mold
1/3 cup grated Monterey Jack cheese
Instructions: Heat a large skillet over medium heat. Add the chorizo and onion and cook, stirring often, until the onion is soft and the chorizo is fully cooked, 5 to 6 minutes. Transfer to paper towels to drain the excess grease. Set aside to cool. Combine the eggs, heavy cream, sour cream, salt and pepper in a large bowl. Whisk until light and fluffy, about 1 minute. Generously coat the cups of a silicone egg bites mold (you can find them online!) with cooking spray. Divide the cheese among the cups. Divide the chorizo and onion among the cups. Then fill the cups with the egg mixture, leaving a little space at the top. Multi-cooker directions: Set the trivet in a multi-cooker, then carefully pour 1 cup water into the pot. Cover the mold snugly with foil and carefully lower it onto the trivet. Secure the lid on the multi-cooker and set the pressure valve to sealing. Press the steam button and set it to 10 minutes. (Note: It will take several minutes for the pressure to build, after which the 10-minute timer will automatically start counting down.) After the 10 minutes are up, let the pressure release naturally for 10 minutes, then use the handle of a wooden spoon to move the valve to venting, which will let the rest of the pressure release quickly. When the pressure is fully released, carefully remove the lid. Remove the silicone mold from the machine. Peel back the foil and turn the egg bites onto a plate. They should pop right out! Standard oven directions: Preheat the oven to 325 degrees F. Pour water into a 9-by-13-inch baking dish until it's halfway full. Set the mold in the baking dish, then cover the baking dish with foil. Bake until the eggs are set, about 1 hour. Let the mold sit in the water for 10 minutes before removing the egg bites from the mold. Freezing and reheating instructions: Freeze by placing the bites on a lightly greased sheet pan or plate and freeze for 45 minutes. Transfer to a plastic zipper bag and return to the freezer. To reheat 1 or 2 bites, wrap in a paper towel and microwave for 1 minute. Let sit for 1 minute before eating. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 5606,"Fresh Fruit with Honey Vanilla Yogurt 2 cups plain yogurt 2 tablespoons good honey 1/2 teaspoon pure vanilla extract Seeds scraped from 1/2 vanilla bean (optional) 1 pint fresh strawberries, hulled and cut in half 1/2 pint fresh blueberries 1/2 pint fresh raspberries 1 golden papaya, peeled, cut in half, seeds removed and diced Sprig of mint, for garnish Instructions: Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the berries and papaya and gently mix the fruit together. Place in a serving bowl and garnish with the mint. For serving, spoon the yogurt mixture over the fruit. ","[Chardonnay, Moscato, Riesling, Gewrztraminer]" 5607,"Tre Formaggi Frittata 10 large eggs 1/4 tsp fresh ground pepper 1/4 cup shredded parmesan cheese 1 tsp olive oil 3-4 links Johnsonville? Mild Italian Sausages, (coin sliced) 1 cup thinly sliced green onions 1/4 cup diced red bell pepper 3 cloves garlic, minced 1 tsp chopped fresh thyme (or 1/2 tsp dried thyme) 1/8 pound asiago cheese, cut into 1/2 inch dice 1/4 pound provolone cheese, cut into 1/2 inch dice Instructions: In a large bowl, whisk the eggs, parmesan cheese and the pepper together. Set aside. In a deep frying pan with an oven proof handle (or in the deep half of a frittata pan) warm the olive oil. Add the sausages and cook until browned and cooked through, about 5-7 minutes. Transfer to a cutting board and coin slice. Leaving only 1 tsp of oil in the pan, on medium heat add the green onions and bell pepper and cook until tender, about 2 minutes. Stir in the garlic and thyme and cook for another 30 seconds. Add the cooked sausage slices to the pan along with the egg mixture; allow eggs to set for 30 seconds. Add asiago and provolone cheese and continue to cook until the edges are just starting to set, using a rubber spatula, gently pull the edges away from the side of the pan allowing the uncooked eggs to flow underneath, about 2 minutes. Continue cooking (untouched) about 4 minutes more. Meanwhile, preheat your oven to 375 degrees F and finish cooking until the center of the egg mixture is gently firm to the touch, and the edges are beginning to golden, about 6-10 minutes. (If using a Frittata pan set the shallow half of the pan over medium low heat and brush lightly with olive oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook covered until the frittata is set, about 6 minutes.) Gently shake the pan to loosen the frittata and use a rubber spatula to carefully slide it onto a serving plate, cut into wedges. Garnish with fresh thyme. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 5608,"Mushroom and Grape Crostini 1/2 baguette, cut into twenty-four 1/4-inch slices 1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 cup mascarpone cheese, chilled 1 tablespoon chopped chives
1/4 teaspoon kosher salt
1/2 pound assorted mushrooms, torn and cut into bite sized pieces 1 cup red grapes, halved
5 sprigs fresh thyme, leaves removed and stems discarded 2 shallots, sliced into rounds
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1 teaspoon sherry vinegar
24 shavings of Parmesan
Instructions: Preheat the oven to 400 degrees F. Lay the baguette slices out on a straight-sided baking sheet. Brush each slice of baguette with a generous amount of olive oil. Sprinkle evenly with salt and bake until golden brown and crispy, about 8 minutes. Remove the crostini from the tray and set aside to cool. While the crostini bake, combine the mascarpone, chives and salt in a small bowl. Set aside. Increase the oven temperature to 500 degrees F. On the same baking sheet, combine the mushrooms, red grapes, thyme leaves, shallots, olive oil and salt. Toss well to coat and combine. Roast until the mushrooms are beginning to brown and the grapes have released some of their juices, 8 to 10 minutes Scrape the contents of the tray into a medium bowl and toss with the sherry vinegar. Cool to room temperature. To serve, spread each crostini with equal amounts of the mascarpone mixture. Spoon a small amount of the mushroom mixture on top of each crostini. Top each with one shaving of Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 5609,"Broccoli Stuffed Baked Potatoes 2 large russet potatoes, washed and baked until tender 2 tablespoons butter 1 cup steamed broccoli, coarsely 1 scallion, finely chopped 1/2 cup sour cream Paprika 1 cup shredded cheddar cheese Salt pepper Instructions: Preheat oven to 350 degrees. Slice off tops of baked potatoes ( do not slice in half but keep the potato whole except for the slice off the top). Carefully scoop out insides of potato and place in bowl. If necessary, heat potato in microwave. Mash the potato with the butter until smooth. Add the scallion, sour cream, and 2 cup cheddar cheese. Season with salt and pepper. Carefully fold in broccoli. Stuff filling back into potatoes. Top with remaining cheese and sprinkle with paprika
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5610,"Peach Cobbler Granola 4 tablespoons unsalted butter, melted 3 tablespoons packed light brown sugar 3 tablespoons peach preserves 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 1 3/4 cups old-fashioned rolled oats 1 cup pecans, chopped 6 dried peaches, finely chopped 1/2 cup white chocolate chips Instructions: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, preserves, vanilla and salt in a large bowl. Add the oats and pecans, and toss until evenly coated. Spread out on a rimmed baking sheet. Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through. Let cool completely on the baking sheet. Stir in the dried peaches and chocolate chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.) ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 5611,"Sugar and Spice Chipotle Whipped Sweet Potatoes 5 pounds sweet potatoes (about 8 large),scrubbed 1 1/2 to 2 canned chipotle chiles in adobo sauce*, minced and mashed to a paste (about 1 tablespoon) 3 tablespoons unsalted butter, cut into pieces and softened 1 teaspoon maple sugar Salt Freshly ground black pepper Instructions: Preheat oven to 450 degrees F and line a baking sheet with foil. Prick potatoes with a fork and bake in middle of oven 1 to 1 1/2 hours, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer beat potatoes with chili paste, butter, sugar, and salt and pepper, to taste, just until smooth and spread in a buttered 2-quart shallow baking dish. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding.
Reduce oven temperature to 350 degrees F. Bake potatoes in middle of oven until hot, 20 to 25 minutes. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 5612,"Filipino Yellow Rice with Shrimp and Chorizo 1 quart chicken broth 1/4 teaspoon saffron threads
2 Cubanelle peppers, seeded and chopped
1 serrano cl or jalape?o, roughly chopped
1 head garlic, cloves peeled
1 small onion, quartered
1 bunch fresh cilantro, thick stems trimmed, leaves and thinner stems roughly chopped (about 2 lightly packed cups)
3 tablespoons olive oil
1 pound shrimp (16/20), peeled, deveined and tails removed
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 link Spanish chorizo (7.9 ounces), casing removed, cut into medium dice
4 cups jasmine rice
1 cup dry white wine
1/4 cup drained capers plus 3 tablespoons brine
2 tablespoons sherry vinegar
Instructions: Combine the broth and saffron in a small saucepan and bring to a boil over medium-high heat. When the liquid boils, stir it, remove the pan from the heat and allow the saffron to steep while you continue with the recipe. Add the peppers, chiles, garlic, onions and cilantro to a food processor and pulse until finely chopped. Reserve 3/4 cup of the sofrito for the rice and refrigerate or freeze the remainder for another use (see Cook\u2019s Note).
Heat 2 tablespoons of the olive oil in a 5-quart saucepan over medium-high heat. Sprinkle the shrimp with the paprika and some salt and pepper. Add the shrimp to the pan and sear for 1 to 2 minutes per side. Transfer to a plate and set aside; reserve the pan.
Lower the heat to medium low, then add the chorizo and remaining 1 tablespoon olive oil to the pan. Cook, stirring, until the fat rendered from the chorizo turns bright orange, 2 to 3 minutes. Using a slotted spoon, transfer the chorizo to the plate with the shrimp; reserve the pan.
Add the rice to the pan and toast, stirring, until the rice turns orange from the rendered fat and begins to look opaque and chalky, 4 to 5 minutes. Add the reserved sofrito and cook, stirring, for about 3 minutes. Add the wine, scraping up any bits stuck to the bottom of the pan. Add the capers, brine and 2 teaspoons salt.
Stir in the saffron-infused chicken broth, then allow the rice to cook, undisturbed, until the surface pokes up slightly and little bubble \u201cdimples\u201d begin to form in the center, 6 to 8 minutes. Stir the rice, then flatten the top to allow the rice to cook evenly. Cover the pan, lower the heat to low and cook for 25 minutes without removing the lid (trust the process).
Remove from the heat and fluff the rice with a fork. Fold in the reserved shrimp and chorizo and the vinegar. Allow to sit covered for 5 minutes before serving.
","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]" 5613,"Iced Animal Cookies 1/2 cup (1 stick; 113 grams) unsalted butter, softened 3/4 cup (150 grams) sugar
1 large egg
1/2 teaspoon lemon juice (about 1/4 lemon)
1/2 teaspoon vanilla extract
3/4 teaspoon kosher salt
2 1/4 cups (320 grams) all-purpose flour, plus more for dusting
One 12-ounce package pink melting wafers, such as Candy Melts One 12-ounce package white melting wafers, such as Candy Melts Sprinkles, for decorating
Instructions: For the animal cookies: In a stand mixer with the paddle, cream together the butter and sugar until just combined; do not incorporate air. Add the egg, lemon juice, vanilla extract and salt and beat to incorporate. Add the flour and mix to form a dryish dough. Turn out onto a piece of plastic wrap and smush the dough together, then flatten into a disc. Wrap tightly and refrigerate for 20 to 30 minutes or until you are ready to roll it out. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Roll out the dough on a lightly floured countertop to about 1/4-inch thick. Cut out cookies with your cutter of choice and place on the lined baking sheet. (They will not spread, so you can put them fairly close together.) Bake for 12 minutes, rotating halfway through. They should not really take on any color, just a little bit on the bottom. Let cool completely on the baking sheet. For the icing and decorating: Place the melting wafers in 2 double boilers and gently stir to melt. Drop in each cookie into one of the icings, top-down. Flip over and remove with a fork. Tap off excess and place on parchment paper. Sprinkle with sprinkles immediately, then allow to set at room temperature, about 1 hour. Store in an airtight container at room temperature until you have eaten them all. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5614,"Slow Cooked Pork 1 cup Roasted Garlic Rub, recipe follows One 6-pound boneless pork shoulder or butt roast (not tied) 2 cups roasted minced garlic 5 tablespoons salt 1/4 cup coriander seeds, ground and toasted 2 tablespoons mustard powder 4 tablespoons dried chipotle pepper, ground 2 tablespoons dried thyme 5 tablespoons dried rosemary, finely chopped 5 tablespoons lemon zest 2 1/2 teaspoons black pepper Instructions: Preheat oven to 275 degrees F. If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat. Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours. Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks. Serve. Combine all ingredients in a food processor. Can also be mixed by hand in a bowl, but make sure to combine well. ","[Malbec, Tempranillo, Barbera, Garnacha]" 5615,"Turkey One 10-pound turkey, neck and gizzards reserved 2 tablespoons kosher salt 4 sprigs fresh oregano 4 sprigs fresh thyme 1 head garlic, halved through its equator 1 lemon, quartered 1 fennel bulb, quartered 1 onion, peeled and quartered 1 stick (8 tablespoons) unsalted butter 1/4 cup picked fennel fronds 1/4 cup chicken or turkey stock (preferably homemade), or water Instructions: The day before roasting, rinse the turkey inside and out with cold water, set on a clean kitchen towel and pat dry. Sprinkle the turkey inside and out with the salt. Wrap the turkey in plastic wrap and refrigerate, about 24 hours. Remove the turkey from the refrigerator 1 to 2 hours prior to roasting to bring to room temperature.
Place an oven rack on the lowest rung and preheat the oven to 425 degrees F.
Place a few sprigs of the oregano and thyme, a few cloves of the garlic and a quarter of the lemon in the turkey's neck cavity. Wrap the neck skin over and around the cavity to enclose the ingredients. Place half of the remaining oregano, half of the remaining thyme, half of the remaining garlic, 2 lemon quarters, half of the fennel, half of the onion and all the fennel fronds in the turkey's body cavity. Place the turkey, breast-side-up, on a rack set into a large roasting pan. Fold the wings and tuck the tips underneath the turkey.
Melt the butter in a saucepan over medium heat, and then let cool.
Fill a pot with the stock. Add the remaining oregano, thyme, garlic, 1 quarter lemon, fennel and onions to the pot. Bring the stock mixture to a boil, reduce the heat so that the liquid simmers and continue to cook at a low simmer, about 10 minutes. Remove the pot from the heat and allow to cool slightly.
Soak a double layer of cheesecloth big enough to cover the turkey in the cooled butter and drape over the breast and legs of the turkey. Pour the stock mixture over the bird, pushing the pieces of vegetable and herbs into the bottom of the roasting pan. Add the reserved neck and gizzards to the bottom of the roasting pan.
Place the turkey in the oven and roast, about 45 minutes. (There will be the distinct possibility of smoke depending on how clean your oven is). Turn the temperature down to 375 degrees F, and continue to roast until an instant-read thermometer inserted into the center of a thigh registers 160 degrees F, 15 to 20 minutes (removing the cheesecloth for the final 10 minutes to brown, if needed). Remove the turkey from the oven and allow to rest before carving, about 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5616,"Roasted Reds with Peppers and Capers 2 pounds red potatoes (about 8 medium) 3 tablespoons olive oil Kosher salt and freshly cracked black pepper 1/4 cup thinly sliced shallot rings 1/4 cup 1/2-inch diced roasted red bell peppers 1 tablespoon capers, drained and chopped 1/2 cup Gorgonzola or best quality blue cheese, crumbled Instructions: Preheat the oven to 400 degrees F. Cut the potatoes into 8 wedges each and add them to a baking sheet. Toss evenly with the olive oil and 1 teaspoon each salt and pepper and place in the oven. Roast for 25 minutes. Remove from the oven and move the potatoes around a bit in the pan with a spatula. Return to the oven and roast until they are getting some nice color and are fork tender, an additional 20 to 25 minutes. Add the shallots, roasted peppers and capers and return to the oven for 10 minutes. Remove from the oven and toss with the cheese, season with salt and pepper and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 5617,"Citrus Beer Float 2 scoops citrus sorbet 3/4 cup (180 ml) citrus IPA or witbier (Belgian wheat beer)
Instructions: Fill a chilled glass with the scoops of sorbet, then pour the beer over. Serve immediately. ","[IPA, Witbier]" 5618,"Caramel Peanut Butter Dip and Fuji Apples 24 wrapped caramel candies (recommended: Kraft brand) 1/2 of a 14-ounce bag 2 Fuji apples 2 tablespoons lemon juice 1 cup water plus 1 tablespoon 2 tablespoonfuls creamy peanut butter Pinch ground cinnamon (this is your SECRET ingredient) Instructions: Unwrap candies and place into a bowl. Have your GH cut the Fuji apples into quarters and cut into each quarter to remove the core. The GH should then slice apples into 8 pieces per apple. Count for them and make sure they make even slices. You need 16 slices, total. Squirt some lemon juice into a bowl with 1 cup of water in it. Add the sliced apples and turn them around in the lemon water then drain them in a strainer or colander. Lemon juice is sour, but it's only a tiny bit on lots of apple slices. The apples will still taste sweet and really good. The skin of an apple keeps them from turning brown before you cut them, but apples will turn brown once they are cut up and the air can touch their insides. Lemon juice is acidic. That means that it has special properties in it that can keep apples from turning brown. Add 1 tablespoon water and peanut butter to your caramel candies. Place candies in microwave oven on high for 2 minutes. Stir the dip with a rubber spatula. If the candy is not melted all the way, put it back in the microwave on high for another 20 seconds. Add a pinch of cinnamon to the sauce and stir. DO NOT TELL ANYONE ABOUT THE CINNAMON! Tell your GH not to tell, too. This is your secret ingredient. To serve, place drained, sliced apples next to your caramel and peanut butter dip and start dunking! ","[Chardonnay, Riesling, Moscato, Merlot]

" 5619,"General Tso\u2019s Taco Bake 2 tablespoons rice vinegar 2 tablespoons chopped pickled ginger plus 1 tablespoon pickling liquid
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
6 cups finely shredded green cabbage
1/2 cup fresh cilantro leaves
4 scallions, thinly sliced
1 Fresno cl, halved, seeded if desired and thinly sliced
Kosher salt, if needed 3/4 cup sour cream 2 teaspoons chili-garlic paste
Juice of 2 limes
Kosher salt
1/4 cup hoisin sauce 1/4 cup apricot jam
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 tablespoon chili-garlic paste
1 tablespoon toasted sesame oil
2 teaspoons grated fresh ginger
3 cups chopped skinless rotisserie chicken
10 taco shells
1 1/2 cups grated pepper jack cheese
Lime wedges Fresh cilantro leaves
White sesame seeds
Black sesame seeds
Instructions: Preheat the oven to 375 degrees F. For the cabbage slaw: Whisk together the rice vinegar, pickled ginger and liquid, soy sauce and sesame oil in a large bowl. Add the cabbage, cilantro, scallions and cl and toss well. Season with salt if desired. Refrigerate while you make the tacos. For the crema: Stir together the sour cream, chili-garlic paste and lime juice in a small bowl, Season with salt. Refrigerate while you make the tacos. For the tacos: Stir together the hoisin, jam, rice vinegar, soy sauce, chili-garlic paste, sesame oil and ginger in a large bowl. Set aside about a third of the sauce in a small bowl. Add the chicken to the large bowl and toss to coat the chicken in the sauce. Arrange the taco shells in a 9-by-13-inch baking dish. Fill with the chicken mixture. Sprinkle with the grated pepper jack. Bake until the cheese is melted and bubbly, 8 to 10 minutes. Top with the slaw and crema and serve with lime wedges, cilantro leaves, a sprinkling of white and black sesame seeds and a drizzle of the reserved sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5620,"Corn on the Cob with Spicy Cilantro Butter 3 tablespoons unsalted butter, at room temperature 2 tablespoons chopped fresh cilantro 1 teaspoon grated lime zest, plus wedges for serving 1 red jalapeno pepper, seeded and finely chopped Kosher salt and freshly ground pepper 4 ears of corn, husked Instructions: Preheat a grill or grill pan to medium high. Mix the butter with the cilantro, lime zest, jalapeno, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until combined; set aside. Grill the corn, turning occasionally, until lightly charred and tender, 10 to 15 minutes. Remove to a platter and smear with the cilantro butter. Squeeze the lime wedges on top. We husked the corn before grilling to give the kernels a charred flavor. If you want to leave the husks on, grill 3 to 4 more minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 5621,"Mediterranean Pasta Shells 2 Tbsp. Mrs. Dash? Garlic and Herb Seasoning Blend 2 cups pasta shells, medium size, cooked 1/2 cup cherry tomatoes cut in half 2 Tbsp. extra virgin olive oil 1 Tbsp. red wine vinegar 3 oz. low fat ricotta cheese Instructions: Low-Sodium Recipe

1. Preheat oven to 225 degrees F.
2. Sprinkle cherry tomatoes with 1 Tbsp. Mrs. Dash? Garlic and Herb Seasoning Blend.
3. Cook for 30 minutes or until tomatoes are soft.
4. Toss with remaining ingredients. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 5622,"Chocolate-Banana Ice Cream Pie 60 vanilla wafer cookies (about three-quarters of a 12-ounce box) 1 cup unsweetened shredded coconut, plus toasted coconut for topping (optional) 1 stick unsalted butter, melted 2 medium bananas 1 pint vanilla ice cream 1 pint chocolate ice cream 1 cup heavy cream 2 teaspoons confectioners' sugar Instructions: Pulse the cookies, coconut and butter in a food processor until finely ground. Press into the bottom and halfway up the sides of a 9-inch springform pan. Slice the bananas and arrange in a layer over the crust. Freeze until the crust sets, about 20 minutes. Meanwhile, let the vanilla ice cream soften at room temperature. Spread the vanilla ice cream evenly over the banana layer. Freeze until firm, about 2 hours. Let the chocolate ice cream soften at room temperature, then spread over the vanilla layer. Cover with plastic wrap and freeze until firm, at least 2 hours. Remove the pie from the freezer 20 minutes before serving. Beat the cream and confectioners' sugar with a mixer until soft peaks form, then spread over the pie. Top with toasted coconut, if desired. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 5623,"Grilled Pancetta Wrapped River Fish with Three Cabbage-Rice Salad 4 whole freshwater fish, such as rainbow trout, 4 small fins removed from bottom, eviscerated, and scaled 3 tablespoons olive oil 2 large lemons, thinly sliced 1/2 pound pancetta, sliced into thin strips, like bacon Salt and freshly ground black pepper 1 thick slice ginger Three Cabbage Rice Salad, recipe follows 2 tablespoons Dijon mustard 1/3 cup rice wine vinegar 1 tablespoon minced fresh jalapenos 2 tablespoons cilantro, whole leaves 1/2 cup grapeseed oil 1/2 cup scallions, green parts only, cut 1/8-inch thick 1 cup red cabbage, cut into 1/8-inch ribbons 1 cup green cabbage, cut into 1/8-inch ribbons 1 cup Napa cabbage, cut into 1/8-inch ribbons 2 cups cooked basmati rice, cooked with 1 teaspoon paprika, and cooled to room temperature. Salt and pepper Instructions: Using a sharp knife, score the fish on each side. Season the inside with salt and pepper, and place 2 or 3 lemon slices inside the cavity of the fish. Rub the outside of each fish with the slice of ginger, and season the outside of the fish with salt and pepper. Wrap each fish with enough pancetta to cover the flesh, by laying the pancetta side by side in a shingled rectangle, and rolling the fish up in it. Prepare an outdoor grill or preheat the broiler. If cooking outdoors, spray the grill with nonstick cooking spray. Grill the fillets over high heat, turning once, until the pancetta is crispy, about 4 to 6 minutes per side or until the fish is cooked through. Plating: On a large oval plate, place a mound of the Three Cabbage Rice Salad and top with fish. Drizzle with a little reserved vinaigrette and sprinkle a dash of paprika on top. In a large bowl, combine the mustard, vinegar, chiles, cilantro, and whisk in the oil. Put aside a couple of tablespoons, for garnish. Add the cabbage and scallions and toss well. Season with the salt and pepper and allow to rest to flavor, about 3 minutes. Toss with rice and check for seasoning. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 5624,"Slow-Roasted Garlic Chicken 2 tablespoons kosher salt 1/2 teaspoon freshly ground black pepper 1 (5 pound) chicken 4 heads garlic, top 1-inch cut off 2 tablespoons olive oil 1 medium lemon, halved 1 medium yellow onion, quartered 1 cup low-sodium chicken broth Instructions: Heat the oven to 375 degrees F and arrange a rack in the middle. Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity. Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour. Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more. Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5625,"Air Fryer Stuffed Mushrooms 1/4 cup breadcrumbs 1/4 cup grated Pecorino-Romano
2 tablespoons shredded mozzarella
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh mint
1 clove garlic, minced
4 tablespoons olive oil
Kosher salt and freshly ground black pepper
36 white button mushrooms (about 1 1/2 pounds), stemmed
Instructions: Combine the breadcrumbs, Pecorino-Romano, mozzarella, parsley, mint, garlic, 2 tablespoons of the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl and toss to blend. Toss the mushrooms with the remaining 2 tablespoons olive oil in a large bowl and arrange on a small baking sheet or plate with the cavities facing up. Divide the breadcrumb mixture among the mushrooms, filling the cavities and pressing down gently to secure.
Place half the mushrooms in a single layer in the basket of a 3.5-quart air fryer. Set the air fryer to 360 degrees F and cook until the filling is bubbling and browned, about 10 minutes. Repeat with the remaining mushrooms. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5626,"Stinky's Stew with Mema's Pressed Crab Po Boy 6 ounces onions 4 ounces celery 4 ounces leeks 1 gallon shrimp shells 4 roasted blue crab bodies 3 flounder bones 4 ounces sherry 8 peppercorns 2 bay leaves 8 cups light chicken stock 1 ounce unsalted butter 3/4 cup chopped celery 3/4 cup chopped onions 1 ounce white wine 1/4 teaspoon chicken base 1 bay leaf 1 ounce lemon juice 1 tablespoon mixed salt and freshly ground black pepper 2 to 3 dashes hot sauce, such as Tabasco 1 pound crab claw meat, picked well 2 tablespoons chopped green onions 2 tablespoons chopped fresh parsley 14 crushed butter crackers or wafer crackers, such as Captain's Four 6- to 8-inch soft white rolls 2 tablespoons unsalted butter 3 peeled and deveined (16-20 count) shrimp 2 ounces Gulf fish pieces 2 U-10 sea scallops Salt and freshly ground black pepper 1/4 cup roasted corn kernels 1/4 cup Roma tomatoes, cut into 1/2-inch pieces 1 teaspoon garlic, minced 1/2 teaspoon red pepper flakes 1/4 cup white wine 5 black mussels 5 oysters 1 full snow crab cluster 2 tablespoons basil butter Instructions: For the stock: Lay the onions, celery and leeks in the bottom of a large pot.Lay the shrimp shells, crab bodies and fish bones over the vegetables.Add the sherry, peppercorns and bay leaves and cover and steam Pour in the chicken stock and simmer for 45 minutes. Strain and reserve. For the po boy: Melt the butter, then add the celery and onions and cook for 5 minutes. Add 1 ounce water, the wine, chicken base and bring to simmer. Stir in the lemon juice, salt and black pepper and hot sauce. Add the crab meat and toss together (do not overcook). Fold in the onions, parsley and crackersook for one minute more. Spoon the crab mixture onto the rolls. For the stew and assembly: Place crab po boy on a sandwich press. Reserve the rest to cook and eat separately. Meanwhile, melt butter in a small saucepot over medium heat. Sprinkle the shrimp with salt and black pepper and sear the shrimp, fish. Remove.Add the corn, tomatoes, garlic and red pepper flakes and cook for 3 minutes. Pour in the wine to deglaze, and then add 1 1/2 cups of the crab stock and bring to a simmer.Add for 4 minutes. a large stew bowl. Place crab cluster hanging on edge of bowl. Serve with a pressed po boy on side, a cocktail fork, soup spoon, shell bowl and wet nap on a doilied plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 5627,"Warm Almond Crusted Manchego Cheese with Hot Garlic Vinaigrette and Slivered Almonds 1/4 cup all-purpose flour Salt and freshly ground pepper 1 large egg
1 tablespoon water 1/4 cup panko bread crumbs 2 tablespoons ground almonds 1 (8-ounce) slice manchego cheese, about 1-inch thick 2 tablespoons olive oil Hot Garlic Vinaigrette, recipe follows 1/4 cup slivered almonds, lightly toasted 2 tablespoons coarsely chopped flat-leaf parsley 1/4 cup olive oil
3 cloves garlic, finely chopped 2 tablespoons aged sherry vinegar Salt and freshly ground black pepper Salt and freshly ground black pepper Instructions: Set up 3 bowls: 1 with flour seasoned with salt and pepper, 1 with egg and 1 tablespoon of water and seasoned with salt and pepper, and 1 with the bread crumbs and ground almonds.
Preheat oven to 450 degrees F.
Cut cheese into 2 equal pieces. Dredge the cheese first in the flour, then in the egg wash, and finally in the bread crumbs. Place the cheese in a small cazuela, drizzle with olive oil, and season with salt and pepper. Bake in the oven for 5 to 7 minutes or until golden brown and the cheese is soft. Immediately drizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds and parsley. Serve with warm crusty bread. Heat oil over low heat in small saute pan. Add garlic and cook until light golden brown. Remove from heat and whisk in the vinegar. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 5628,"Pawhuska Cheese Steaks 6 tablespoons butter 1 1/2 pounds thinly shaved good-quality deli roast beef
Few dashes Worcestershire sauce
1 yellow onion, sliced thick
1 green bell pepper, sliced thick
1 red bell pepper, sliced thick
1 yellow bell pepper, sliced thick
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
One 15-ounce jar processed cheese sauce or spread, such as Cheez Whiz 6 deli rolls, halved Serving suggestions: spicy mustard, horseradish or hot sauce, optional Instructions: Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Throw in the roast beef and move it around with a spatula, breaking it up a bit as you go. Add a few dashes of Worcestershire sauce and warm for about a minute or so, then remove to a plate and set aside. Add 2 more tablespoons butter to the same skillet and throw in the onions and peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, 8 to 10 minutes. Add the black pepper and cayenne to the processed cheese sauce, then microwave according to the package instructions. Melt the remaining 2 tablespoons butter on a griddle over medium heat, then place the deli roll halves on the griddle until golden brown. To build the sandwiches, place a pile of beef on the bottom half of each roll. Spoon cheese sauce over the beef. Top with peppers and onions, then top with more cheese sauce. Place the top half of the roll on top and serve immediately as is, or with a little spicy mustard, horseradish or hot sauce if you like! ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 5629,"Spaghetti Mangiafuoco 2 cups roughly chopped peeled tomatoes 2 tablespoons extra-virgin olive oil 20 cherry tomatoes, halved 6 anchovies 2 cloves garlic, peeled, crushed and chopped 1 sprig fresh basil 1 sprig fresh parsley Small handful of capers Pinch crushed red pepper flakes Salt 1 pound spaghetti Instructions: Combine the chopped tomatoes, olive oil, cherry tomatoes, anchovies, garlic, basil, parsley, capers and red pepper flakes in a saute pan and let simmer for 5 minutes. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Drain the pasta and add it to the pan with the sauce. Toss to combine. ","[Nebbiolo, Barbera, Aglianico, Tempranillo]" 5630,"Pink Elephant Cocktail 1 part white cranberry juice 1 part berry vodka 1/2 part raspberry liqueur (recommended: Chambord) 1/2 part Limoncello Instructions: To a shaker full of ice, add all ingredients. Shake well and pour into chilled martini glasses. ","[Prosecco, Moscato, Rose]" 5631,"Salmon en Papillote with Papaya, Mango, and Avocado Salad 3 salmon fillets Zest and juice of 1 lemon, plus juice of 1 lemon, for dressing Zest and juice of 1 lime Kosher salt, to taste 2 Anaheim pepper, finely chopped, divided 1 bunch fresh cilantro leaves, chopped 2 cups mixed greens 1 avocado, halved, pitted, peeled and cubed 1 small papaya, peeled, pitted and cubed 1 mango, peeled, pitted and cubed 1 fennel bulb, thinly sliced 1/2 cup extra-virgin olive oil 1 tablespoon sesame seeds 1 tablespoon poppy seeds Freshly ground black pepper, to taste Instructions: Preheat the oven to 350 degrees F.
In a large bowl, gently toss the salmon fillets with the zest and juice of 1 lemon, lime zest, lime juice, and a pinch of salt. Place 1 salmon fillet in the middle of a piece of parchment paper and top each fillet with equal parts chopped pepper and chopped cilantro. Fold in 2 sides of the parchment paper, then fold in the other sides so that all the edges meet at the top, then twist the edges together to seal. Wrap each piece into a little package. Place the packages onto a sheet pan and cook in the oven for 10 to 15 minutes.
Meanwhile, to assemble the salad: In a large bowl, combine the mixed greens, avocado, papaya, mango, and fennel. In a small bowl, whisk together the olive oil, remaining lemon juice, Anaheim pepper, and sesame and poppy seeds. Season the salad with salt, and pepper, to taste. Pour the dressing over the fruit and greens and toss to coat.
Remove the salmon filets from the parchment and serve each filet on top of a mound of salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 5632,"Squid Ink Risotto Good extra-virgin olive oil, for cooking and drizzling 1 large onion, cut into 1/4-inch dice
Kosher salt
2 cups arborio rice
1 1/2 to 2 cups dry white wine
3 to 4 cups chicken stock, kept HOT
2 tablespoons squid ink
10 ounces calamari tubes and tentacles, cleaned and tubes sliced into long strips
2 tablespoons unsalted butter
1/2 to 3/4 cup grated Parmigiano-Reggiano
Fresh chives or micro bull's blood, for garnish, optional
Instructions: Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook, letting the rice slightly stick to the bottom of the pan and scraping it off, until it sounds crackly, 3 to 4 minutes. Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over medium-high heat, stirring continuously, until the wine has absorbed into the rice. Add the chicken stock to the pan until it covers the rice, about 4 minutes. Cook over medium-high heat, stirring continuously, until the stock has absorbed into the rice, about 6 minutes. Repeat this process two more times with the hot chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to test how it is cooked. Add the squid ink and mix to incorporate. If the rice is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. Add the calamari and allow to cook until tender and the rice is creamy but still flows and holds its own shape, 5 to 7 minutes. When the rice is cooked perfectly, remove it from the heat. Toss in the butter and Parmigiano-Reggiano and fold to combine. Garnish with chives or micro bull's blood if using, and a big glug of good extra-virgin olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 5633,"BeeSting Dark beer Freshly-squeezed orange juice Orange slices Instructions: In a glass, add 1/2 beer and 1/2 orange juice. Float the orange slice on top of the drink. ","[IPA, Belgian Ale]" 5634,"Grilled Strawberry Shortcake with Lemon Cream 1/2 cup heavy cream 3 tablespoons powdered sugar 1/4 teaspoon vanilla extract Zest of 1/2 lemon 1/2 cup sour cream 16 large strawberries, from a 1-pound package, hulled 3/4 cups powdered sugar 1/4 cup lemon juice 1 store-bought pound cake, sliced into 1/2-inch slices Instructions: Preheat a grill to medium-high heat. For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form. Add the sour cream and then hand whisk until slightly more thickened. Place in a 1-gallon resealable bag, chill and set aside. This can be made ahead of time and kept well chilled until ready to use. For the shortcake and glaze: Slide 4 strawberries onto each skewer. Mix together the sugar and lemon juice in a small bowl.
Grill the cake slices using tongs until grill marks appear, 30 seconds to 1 minute. Follow by grilling the strawberries, flipping once, until grill marks appear, about 3 minutes. Transfer the strawberries to a cutting board and slice in half. Coat the strawberries in the glaze or brush on.
Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 strawberry halves. Add another layer of lemon cream and top with the remaining cake slice.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 5635,"Elk Carpaccio with Grilled Corn Tortillas and Arugula with Lemon Vinaigrette 1 pound fresh domestic elk rib-eye 1 minced fresh jalapeno pepper 1 dozen fresh corn tortillas 1 tablespoon good olive oil, plus more for drizzling 1/2 teaspoon fresh lemon juice Kosher salt and fresh ground pepper 1/4 cup freshly grated dry Mexican cheese 2 tablespoons good olive oil 1/2 fresh lemon, juiced 2 dashes green hot sauce (recommended: Tabasco) 1/2 teaspoon finely chopped jalapeno Kosher salt and fresh ground pepper 1 1/4 pounds baby arugula Instructions: Chill the rib-eye in the freezer for 10 minutes to make it easier to slice. Mince 1 fresh jalapeno pepper after removing the seeds and ribs (flavor not heat is important because the domestic elk has such a delicate flavor). Brush the corn tortillas with a little olive oil and place them directly on a hot grill, turn often. You want them crisp and with grill marks. Mix your vinaigrette using a whisk in a small metal bowl. Slice the raw elk as thinly as possible, arrange on a large chilled platter after tossing the baby arugula in the dressing and placing in the middle of the platter. Sprinkle the minced jalapeno on the meat and drizzle with the good olive oil and the lemon juice. Season with salt and pepper and garnish with the cheese. Break up the grilled tortillas by hand and use the pieces to enjoy the elk. ","[Burgundy, Pinot Noir, Barbera, Tempranillo]

" 5636,"Chimichurri 1 cup red wine vinegar 1/2 cup vegetable oil 1/2 cup peeled, seeded, and diced tomatoes 1/2 cup diced red bell pepper 1/2 cup warm water 4 teaspoons finely chopped fresh Italian parsley leaves 2 teaspoons salt 2 teaspoons finely chopped garlic 1 teaspoon sweet paprika 1/2 teaspoon ground cumin 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon chili flakes 1/2 teaspoon ground black pepper 1 scallion, chopped 1 large bay leaf, broken into small pieces Instructions: Combine all the ingredients in a small bowl, mix together, and cover. Prepare well before the meal is to be served in order to allow flavors to blend. ","[Malbec, Tempranillo, Garnacha, Barbera]" 5637,"Foil-Pack Grilled Sweet-and-Spicy Chicken Wings 1/4 cup chili powder 1/4 cup packed light brown sugar 1 teaspoon chipotle chili powder Kosher salt and freshly ground black pepper 4 pounds air-chilled chicken wings (about 24), split at the joint, wingtips removed and discarded 1/4 cup vegetable oil 1/2 cup fresh cilantro, chopped 1 lime, cut into wedges Instructions: Whisk together the chili powder, sugar, chipotle powder, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to make a dry spice rub. Place the wings in a large bowl, toss with the oil, and sprinkle with the dry spice rub. Toss the wings to evenly coat, cover with plastic wrap and refrigerate for at least 1 hour and up to 2 hours. Prepare a grill for high heat. Tear off four 18-by-18-inch sheets of heavy duty non-stick aluminum foil. Remove the wings from the bowl, making sure to leave any excess liquid behind. Divide the wings among the foil pieces, centering them on each piece in a single layer. Sprinkle the wings with a generous pinch of salt and pepper. Bring two opposite ends of the foil together and fold twice to seal, then fold in the other sides to create leak-proof packets. Grill over high heat, turning once, until the wings are cooked through, about 25 minutes. Carefully open the packets (hot steam will escape). Scatter the cilantro over the tops and serve with the lime wedges. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 5638,"Janette's 'Chicken-Fried' Buffalo Steaks 1 1/2 pounds buffalo steak, cut into 4 equal pieces 2 cups plain nonfat yogurt 2 tablespoons hot sauce 1 teaspoon dried thyme 1 1/2 teaspoons salt Freshly ground black pepper 2 cups finely crushed low-fat cereal (recommended: Special K) Nonstick cooking spray Instructions: Preheat the oven to 425 degrees F. Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside. In a shallow bowl, whisk the yogurt with the hot sauce, thyme, salt, and pepper. Spread the crushed cereal on a large plate. Coat a baking sheet with nonstick spray. Dredge the steaks in the cereal, dip them in the yogurt mixture and then back in the cereal to coat. Place on the baking sheet and bake until browned and cooked through, about 10 minutes, turning the steaks over after 5 minutes. Serve immediately. Serving suggestion: Your favorite steak sauce and Janette's Oven-Baked French Fries with Homemade Ketchup. ","[Cabernet Sauvignon, Malbec, Zinfandel, Tempranillo]" 5639,"Rendang (Spicy Beef Indonesian Curry) 4 cups coconut milk 1 cup water
3 tablespoons minced garlic
3 tablespoons minced shallot
1 1/2 tablespoons minced galangal
1 1/2 teaspoons minced fresh turmeric
1 teaspoon to 1 1/2 tablespoons minced cl (medium to very spicy) 2 teaspoons ground nutmeg
1 teaspoon ground toasted cardamom 1 teaspoon ground toasted coriander 1 teaspoon ground toasted cumin
1 teaspoon minced ginger
2 or 3 Indonesian bay leaves (see Cook's Note)
One 2-inch cinnamon stick
1 stalk lemongrass, minced 2 pounds beef chuck, cut into 2-inch cubes
1 tablespoon sugar
1 teaspoon kosher salt
Instructions: Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, cl, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours. ","[Shiraz, GSM, Tempranillo, Barolo]" 5640,"Goat Cheese Fondue 20 ounces goat cheese, at room temperature 1/2 cup heavy cream
1/2 cup white wine, such as Pinot Grigio
2 teaspoons fresh thyme leaves
Freshly cracked black pepper
2 tablespoons chopped fresh chives 4 teaspoons honey
2 Gala apples, cut into wedges 1/2 pound red seedless grapes
1/2 loaf sourdough bread, cut into 1-inch chunks
Instructions: Place the goat cheese in a small saucepan over low heat. Pour in the heavy cream and white wine, then add the thyme leaves and some black pepper. Cook, stirring occasionally, until the cheese is melted and the wine has cooked off, 8 to 10 minutes. The fondue will be thick and creamy. Remove from the heat and stir in the chives. Drizzle the honey over the fondue and serve warm with apples, grapes and sourdough bread for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 5641,"Silver Sangria 6 cups ice 6 ounces light rum 1 (750-ml) bottle Sauvignon Blanc 3 ounces peach schnapps 3 ounces sour apple liqueur 6 ounces fresh lime juice 4 ounces fresh lemon juice 1/2 cup sugar 6 ounces lemon-lime soda 6 ounces soda water 1 green apple, peeled and cut into small pieces 1 red apple, peeled and cut into small pieces 1 peach, peeled and cut into small pieces 6 fresh lemon wheels, for garnish 6 fresh limes wheels, for garnish Instructions: In a pitcher add ice and stir together all the ingredients except for the garnishes. Serve drinks over ice garnished with lemon and lime wheels. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Cava]" 5642,"Jalapeno Cornbread 4 tablespoons unsalted butter 2 large eggs
1 1/2 cups frozen corn, thawed
1 cup yellow cornmeal
1 cup all-purpose flour
1 cup sour cream
1 teaspoon sugar
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 jalapeno pepper, chopped
Instructions: Preheat the oven to 450 degrees F. Prepare a 10-inch cast iron skillet by heating it in the oven for 5 minutes. Remove the pan from the oven, add the butter, let it melt and set aside. Put the eggs and corn in the bowl of a food processor and pulse until the corn is slightly smooth. Add the cornmeal, flour, sour cream, sugar, baking powder and salt and pulse until smooth. Transfer the mixture to a bowl and fold in the jalapeno and melted butter. Pour the batter into the skillet and bake until golden brown and a skewer inserted in the center comes out clean, about 20 minutes. Serve warm or room temperature. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 5643,"Marinara Sauce 1/4 cup extra-virgin olive oil 1 small onion, finely chopped 1 garlic clove, finely chopped 1 celery stalk, finely chopped 1 carrots, peeled and finely chopped 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1 (32-ounce) cans crushed tomatoes 1 dried bay leaves Instructions: In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.) ","[Chianti, Barbera, Montepulciano, Tempranillo]" 5644,"Apricot Salad with Orange Flower Water and Pistachios 4 apricots 2 peaches 2 tablespoons sugar 2 tablespoons honey 1 drop orange flower water 2 tablespoons chopped green pistachios Serving suggestion: Creme fraiche Instructions: Bring a large pot of water to the boil. Make a crisscross with the point of a knife in the bottom of the fruits. Plunge them into the boiling water for 1 minute. Remove and plunge into a bowl of ice-cold water. Peel, pit, and slice into a low-sided serving dish or onto a platter. Put the sugar and honey in a saucepan with 1/2-cup/125 ml water. Boil 5 minutes. Remove from the heat and add a few drops of orange flower water. Pour over the fruit, then scatter over the nuts, and serve with creme fraiche on the side, if you like. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 5645,"Oyster Orgy Salad 1 quart peanut oil Fish fry, recipe follows 4 eggs 2 cups milk 1 dozen freshly shucked oysters 1 pound bag fresh spinach, stemmed and cleaned 4 ounces Brie 2 ounces Balsamic Vinaigrette, recipe follows 2 ounces pimentos 2 ounces hickory smoked bacon, crumbled 3 ounces croutons 1 cup corn flour 1 cup flour Salt and pepper 1/2 cup olive oil 1/2 cup balsamic vinegar 1/4 tablespoon Italian seasoning 1/4 tablespoon salt 1 teaspoon crushed red pepper 1/4 cup sugar 1/4 cup diced onion Instructions: In large cast iron pot, heat oil to 350 degrees F. Pour fish fry into a mixing bowl. Whisk together eggs and milk to make an egg wash. Dredge oysters in fish fry. Shake off excess batter from oysters. Dip oysters in egg wash and then re-dredge in fish fry. Place oysters into oil individually and fry 1 to 2 minutes, or until golden brown. Drain oysters on paper towels. Place spinach onto 4 salad plates. Slice Brie into 1-ounce portions. Place pats of Brie on the spinach. Arrange oysters evenly on salad. Drizzle dressing to taste and garnish with pimentos, bacon, and croutons. Blend ingredients until texture is even. Season with salt and pepper, to taste. Mix all ingredients in food processor. Place in refrigerator to chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5646,"Phyllo Wrapped Asparagus and Boursin 5 or 6 sheets phyllo dough (based on 18 by 14-inch sheets which are often sold in packs of 18 to 20) 1 cup melted butter 1/4 cup Parmesan 1 small wheel brie cheese (8 ounces), cut into 16 mini-wedges 16 asparagus tips, blanched Instructions: Preheat oven to 350 degrees F. Make sure phyllo is completely defrosted. Once removed from package, you will need to cover phyllo with waxed paper and a damp towel to prevent it from drying out. Lay out sheet of dough, lightly butter with pastry brush. Fold sheet in half, butter again. Keep buttering and folding in half (probably 3 \folds\ total) until you have a rectangle with dimensions close to 4 by 4-inches. Cut into 3 sections. Sprinkle Parmesan on each piece of dough. Crumble a bit of brie on each. Lay asparagus tip on top and roll dough around asparagus. The tip of the asparagus should show out of the end. Repeat to make 16 pieces. Lay all pieces out on a cookie sheet. Brush each piece with butter and bake in oven until golden brown. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5647,"Spinach and Kale Salad 2 tablespoons olive oil 1 red bell pepper, diced 2 garlic cloves, diced 1 bunch of Kale, chopped 1 bunch of spinach, chopped Salt and freshly-ground black pepper to taste 4 tablespoons balsamic vinegar Instructions: Heat the oil in a pan and cook red bell pepper, garlic, and kale about 5 minutes, covered. Add spinach, salt and black pepper, and cook about 5 minutes more. Stir in the balsamic vinegar. Serve hot. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 5648,"Gingerbread Cake with Snow Sugar 1/3 cup vegetable oil, plus more for the pans 3 large eggs plus 2 yolks, at room temperature
2/3 cup unsulfured molasses
2 teaspoons pure vanilla extract
1/4 cup buttermilk
2 cups sifted cake flour
1 tablespoon baking powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon kosher salt
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/3 cups packed dark brown sugar
6 tablespoons unsalted butter, at room temperature
1/2 cup candied ginger, diced (about 3.75 ounces)
1 cup granulated sugar 3 tablespoons cornstarch 1 ounce refined coconut oil, melted and cooled (about 2 tablespoons plus 1/2 teaspoon when solid)
Instructions: Preheat the oven to 375 degrees F. Brush the bottoms and sides of two 9-by-3-inch loaf pans with oil. Line the bottoms with parchment paper leaving a 2-inch overhang on two sides, then brush the paper with oil. In a medium bowl, whisk the whole eggs, egg yolks, molasses and vanilla until smooth. In a small bowl, mix the buttermilk with 1/3 cup of hot water.
In a large bowl, whisk the flour with the baking powder, cinnamon, ginger, salt, nutmeg and cloves. Add the brown sugar and mix very well. Add the butter and oil and mix until the mixture resembles coarse meal. Slowly drizzle in the egg mixture and stir until incorporated, then whisk in the buttermilk mixture until smooth, scraping around the sides and bottom of the bowl as necessary. Pour the batter into the prepared loaf pans, then sprinkle half the candied ginger on top of each cake. Bake until the cakes feel bouncy and a tester inserted in the centers comes out clean, 25 to 30 minutes. Transfer the cakes to a rack and let cool for 10 minutes. Unmold the cakes, being sure to peel off the parchment paper, and cool completely on the rack, right-side up.
When ready to serve, place a gingerbread cake on a serving platter, then sift 1/2 cup of the Snow Sugar in a sieve over the top of the cake until dusted.
Place the sugar and cornstarch in a medium bowl and whisk to combine. Slowly drizzle in the coconut oil while whisking until the mixture comes together; it may clump together slightly but should redistribute fairly evenly to look like coarse breadcrumbs. If you are going to use the snow sugar immediately, place the bowl in the refrigerator for 5 to 10 minutes to allow the coconut oil to solidify; it can also be stored in an airtight container in the refrigerator until ready to use. When you are ready to use, break up any large clumps, then place the snow sugar in a fine sieve and press lightly on the sugar to sift over the top of the cake to create a snowy effect. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 5649,"Oven \Fries
3 large baking potatoes, cut into 1/4-inch-thick matchsticks 2 tablespoons canola oil Salt Cooking spray Instructions: Preheat the oven to 450 degrees. In a large bowl, toss the potatoes with the oil and 1/2 teaspoon salt. Coat a baking sheet with cooking spray and spread the potatoes in a single layer. Bake until golden and crisp, about 35 minutes. Remove the fries with a spatula and season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5650,"Thanksgiving Wild Rice 1 1/3 cups wild rice (8 ounces), rinsed and drained 4 3/4 cups homemade turkey or chicken broth, or low-sodium canned Kosher salt and freshly ground black pepper 5 tablespoons unsalted butter
One 12-ounce package loose pork sausage meat 12 ounces shiitake mushrooms, stems removed and sliced 1/4-inch thick 3 tablespoons finely chopped flat-leaf parsley leaves
1 cup finely chopped onion 1 tablespoon finely chopped fresh thyme leaves Instructions:

1. In a large sauce pan, combine wild rice, 4 cups of stock and salt, to taste. Bring to a boil over high heat. Reduce heat to maintain a gentle simmer, cover, and cook until tender, about 1 hour. Drain and transfer rice to a large bowl.
2. In a medium skillet, heat 1 tablespoon butter over medium heat and add sausage meat. Cook, breaking it up with a wooden spoon, until it is lightly browned, about 10 minutes. Drain off excess fat, and stir sausage into rice.
3. Heat 2 tablespoons of butter in skillet over medium-low heat. Add onions, and cook until golden, about 15 minutes. Add thyme and cook 2 minutes more. Stir into rice mixture.
4. Preheat oven to 350 degrees F. Melt remaining butter in skillet over medium heat and add mushrooms. Cook until wilted and lightly browned, about 10 minutes. Stir into rice with parsley and the remaining 3/4 cup of stock. Season with salt and pepper, to taste. Transfer to a 9- by 13-inch casserole dish, cover with foil, and bake until heated through about 30 minutes.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5651,"Fresh Pea Soup with Mint 2 tablespoons olive oil 2 medium yellow onions, peeled and diced 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 garlic cloves, minced or pureed 2 medium Yukon Gold potatoes, peeled and sliced thin 5 cups chicken stock 16 ounces frozen baby peas 1/3 cup sour cream 3 tablespoons freshly chopped mint Instructions: Heat olive oil in large kettle over medium heat. Add onions, salt, and pepper, and cook 5 minutes until onions have softened. Sir in the garlic and cook 1 minute until its aroma is released. Add the potatoes and saute 5 minutes until they begin to color. Add the chicken stock, lower the heat, and simmer gently 25 minutes until potatoes are soft. Add the peas and cook 3 minutes until tender but still bright green. Puree the mixture either through a food mill, with an immersion blender, or in a food processor, until smooth. Place in a clean pot, stir in the cream, and rewarm gently. Stir in the fresh mint and serve. In Portugal, this soup is often made with fresh fava beans. Use them if you can find them. Mint (horteln) grows abundantly in Portugal and is widely used in savory dishes, frequently in combination with coriander (coentro). ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 5652,"Upside Down Mushroom Gorgonzola Tartlets Nonstick cooking spray, for the mini muffin pan 6 ounces cremini mushrooms, sliced
   1/4 cup crumbled Gorgonzola 3 tablespoons all-purpose flour
   2 tablespoons panko breadcrumbs
   1 tablespoon fresh tarragon, chopped
   1 tablespoon fresh basil, chopped
   1 teaspoon lemon zest
   1/2 teaspoon kosher salt
   1/4 teaspoon freshly cracked black pepper
   2 large eggs
   1 sheet frozen puff pastry dough, thawed Instructions: Preheat the oven to 375 degrees F. Spray a mini muffin pan generously with nonstick cooking spray. Set aside 12 pretty mushrooms slices. Put the rest of the mushrooms slices in a food processor and pulse until ground into small pieces, about 10 seconds. Add the Gorgonzola, flour, breadcrumbs, tarragon, basil, lemon zest, salt, pepper and eggs. Pulse until a thick paste is formed, about 30 seconds more. Gently roll out the puff pastry to a 10-inch square. Use a 2 1/2-inch round cutter to cut 12 rounds of dough. Poke the rounds with a fork. Lay 1 reserved mushroom slice in the bottom of each muffin cup. Spoon 1 tablespoon of the cheese mixture over the mushroom in each cup and top with a puff pastry round. Bake until the puff pastry is golden brown, 25 to 28 minutes. Cool for 2 minutes in the pan before inverting the tartlets. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 5653,"Martini Dash of French vermouth 2 ounces gin Green olive Instructions: Take a chilled martini glass and add a dash of vermouth. Swirl vermouth around and pour it out. In a separate mixing glass full of ice, put gin. Stir it with a bar spoon and strain into the chilled martini glass and garnish with a fresh olive. ","[Gin, Vermouth]" 5654,"Raspberry Almond Tart 1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed 1 egg, beaten to blend 3/4 cup whipping cream 1/4 cup powdered sugar 2 tablespoons amaretto liqueur 1/4 cup sliced almonds, toasted and coarsely crumbled 2 (6-ounce) baskets fresh raspberries Unsweetened cocoa powder, for dusting Instructions: Preheat the oven to 400 degrees F. Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them if necessary to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely. Using an electric mixer, beat the cream until soft peaks. With the mixer still running, gradually add the sugar and continue to beat until stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve. NOTE: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 5655,"Trinidadian-Style Chicken 6 cloves garlic, chopped 2 shallots, coarsely chopped Bunch green onions, trimmed and chopped Bunch fresh flat-leaf parsley, leaves and stems coarsely chopped 1/2 cup vegetable oil 1 (3-pound) whole chicken, cut into pieces 1 cup sugar 1/4 cup vegetable oil 1/2 white onion, cut into small dice 1 green cl, seeded and halved lengthwise, optional 1 unripe plantain, halved lengthwise and chopped 4 plum tomatoes, chopped 1/4 cup Worcestershire sauce 1/2 cup chicken stock Kosher salt 1 cup fresh cilantro leaves Instructions: For the marinade: Place the garlic, shallots, onions, parsley, and vegetable oil in a food processor, and puree. Transfer the garlic mixture to a container, and set aside. For the chicken: Put the chicken pieces in a bowl and add half of the Amise marinade, cover, and marinate in the refrigerator for a maximum of 24 hours. In a wide-based pan, heat the sugar and vegetable oil over medium-high heat. Swirl the glaze until the sugar caramelizes and browns, approximately 7 to 10 minutes. As soon as the sugar caramelizes, add the chicken pieces, in one layer skin-side down and brown the chicken on all sides, about approximately 5 minutes. Add the onion, cl, plantain, tomatoes, and Worcestershire sauce to the pan, and stir. Pour in the chicken stock, and bring the ingredients to a boil. Add in the reserved marinade and reduce the heat to medium. Cook for 30 to 40 minutes, and season the dish with salt, to taste. Turn off the heat. Transfer the chicken to a serving plate and garnish with the cilantro leaves just before serving. ","[Malbec, Zinfandel, Tempranillo, GSM Blend]

" 5656,"Grandma's Pizza 2 1/2 cups flour (I'm using bread flour but you could use all-purpose) 1 tablespoon kosher salt 1 teaspoon instant yeast or 1/2 ounce fresh yeast Extra-virgin olive oil, for the baking sheets One 28-ounce can crushed tomatoes (San Marzano if possible) 6 tablespoons extra-virgin olive oil 10 leaves fresh basil 3 cloves garlic Kosher salt 12 ounces mozzarella (fresh if possible), sliced or shredded Cracked black pepper cl flakes, for sprinkling, optional Grated Parmesan, for sprinkling 12 leaves fresh basil Instructions: For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour. Position an oven rack in the center of the oven and preheat to 450 degrees F. Cut the dough in half; you should have enough for two 9-by-13-inch baking sheets. You can make both pizzas now, or hold the dough in the refrigerator for up to 3 days. Lightly oil one or two 9-by-13-inch baking sheets. Add the dough and press down on it to spread it toward the edges. You won't be able to get it all the way to the edges, so spread it as much as you can without tearing. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
For the sauce: Put the tomatoes, olive oil, basil, garlic and some salt in a blender and puree until smooth. For the topping: Spread the sauce all the way to the corners of the dough. Top the sauce with the mozzarella and sprinkle with black pepper and cl flakes if using. Bake until the dough is crisp and the cheese is melted, 10 to 12 minutes. Top with the basil and some Parmesan and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 5657,"Chocolate Grits Ice Cream 4 large egg yolks 3/4 cup Dutch-process cocoa powder 1/2 cup sugar 2 tablespoons whole milk 1 1/2 cups half-and-half 1 1/2 cups heavy cream 1 vanilla bean 1/4 cup stone-ground grits, plus more for garnish, optional 1/2 cup chopped (3-ounces) dark semisweet chocolate Shaved chocolate, for garnish, optional Instructions: In a large bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the cocoa, sugar, and 2 tablespoons of the milk and beat until thickened and dark, glossy brown in color, about 3 minutes. In a small saucepan, heat 1 1/2 cups half-and-half and the cream over medium-low heat until a candy thermometer registers150 degrees F. (You may see steam rising from the pan, but the milk and cream should not start to boil.) With a sharp knife, slice the vanilla bean lengthwise, scrape the tiny black seeds into the half-and-half, and add the vanilla bean to the pan. Add the grits and continue to cook, stirring occasionally and maintaining the temperature around 150 degrees F, until the grits swell and the mixture thickens to the consistency of a thin porridge, about 10 to 20 minutes, depending on the freshness of the grits and the coarseness of the grind. Remove the vanilla bean and discard. Whisk 1 cup of the half-and-half and grits mixture slowly into the cocoa mixture, stirring constantly until the liquids are thoroughly incorporated. Add the chopped chocolate to the grits mixture remaining in the saucepan and stir until it dissolves, 2 to 3 minutes. Stir the cocoa mixture into the grits and chocolate mixture and cook over low heat, stirring occasionally to prevent scorching, until the custard thickens to the texture of a thick, liquid pudding, 8 to 12 minutes. Let cool to room temperature and transfer to a container. Press plastic wrap onto the surface of the custard and refrigerate for 4 hours or overnight, until the custard is very cold. Pour the custard into an ice cream maker and churn according to the manufacturer's instructions until the ice cream becomes very thick and holds its shape. Quickly transfer the ice cream to a container with a tight-fitting lid. If there is any space between the surface of the ice cream and the lid, pat a sheet of plastic wrap on the surface. Cover the container. Freeze the ice cream until it has hardened, at least 2 hours. Remove from the freezer 10 minutes before serving and remove the plastic wrap. Serve small scoops of ice cream in bowls, and garnish with shaved chocolate or for fun, a pinch of dry, raw grits. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 5658,"Crispy Oysters with cl Dipping Sauce 1 cup rice flour 1/2 cup fine cornmeal 1 tablespoon crab boil seasoning 1 quart iced soda water 1 dozen shucked Chesapeake Bay oysters Salt 1/4 cup rice vinegar 1/4 cup naturally brewed soy sauce 3 Thai bird chiles, minced 1 teaspoon sugar 1 teaspoon sesame oil Mixed greens, for plating Instructions: Preheat a fryer or wok filled 1/2 way with oil to 400 degrees. In a bowl, whisk together the flour, cornmeal, Old Bay and slowly add the soda until a pancake batter consistency is achieved. Dip each oyster in the batter and fry until golden brown, about 3 to 5 minutes. Season lightly with salt. Meanwhile, in a small bowl, mix together the vinegar, soy, chiles, sugar and sesame oil. PLATING: Cover a large platter with greens and place a small bowl of dipping sauce in the middle. Surround with hot oysters. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 5659,"Microwave Caramel and Peanut Popcorn 4 quarts popped popcorn 1 cup brown sugar 1/3 cup unsalted butter 1/4 cup light corn syrup 1 teaspoon vanilla extract 3/4 teaspoon salt 1/2 teaspoon baking soda Instructions: Place the popped popcorn into a large brown paper bag. Set aside. In a 2-quart casserole dish, or other heatproof glass dish, combine the brown sugar, butter, corn syrup, vanilla extract and salt. Heat at full power for 3 minutes in the microwave, then take out and stir until well blended. Return to the microwave, and cook for 1 minute and 30 seconds more. Remove from the microwave, and stir in the baking soda. Pour the syrup mixture over the popcorn in the bag. Roll down the top once or twice to close the bag, and shake to coat the popcorn. Place bag into the microwave, and cook for 1 minute 10 seconds. Remove, shake, flip the bag over and return it to the microwave. Cook for another 1 minute and 10 seconds. Dump the popcorn out onto waxed paper, and let cool until coating is set. Serve immediately or store in an airtight container. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 5660,"Blueberry Buckle Butter or nonstick spray, for pan 1/4 cup all-purpose flour 1/4 cup packed light brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon allspice Pinch salt 4 tablespoons unsalted butter, cut into small cubes 1/2 cup chopped pecans 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 stick butter, at room temperature 3/4 cup granulated sugar 2 large eggs, at room temperature 3/4 cup buttermilk, well shaken 1 1/2 teaspoons vanilla extract 2 cups fresh blueberries (thawed, if frozen) Instructions: Heat the oven to 350 degrees F. Coat an 8 by 8-inch baking pan with butter or nonstick spray. Topping: Mix the flour, brown sugar, cinnamon, allspice and salt in large bowl. Blend the butter into the mixture until it forms pea-size lumps. Stir in the pecans. Cakes: In a medium-sized bowl, whisk together the flour, baking powder, and salt. In another bowl, add the butter and sugar and beat with a hand mixer until the mixture is light and fluffy, about 3 to 4 minutes. Add the eggs, 1 at a time. Stir in the buttermilk and the vanilla. Slowly add the dry ingredients and stir until completely incorporated. Fold in the berries with a rubber spatula, then add the batter to the baking pan. Sprinkle the streusel topping over the batter. Bake for 45 to 50 minutes. Remove from oven and let cool for before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 5661,"Potato Latkes 3 tablespoons vegetable oil 1 egg, lightly beaten 4 russet potatoes, peeled and shredded 2 scallions, sliced Salt Pepper Instructions: Heat oil in nonstick skillet. Have other ingredients prepped before shredding potatoes as they will discolor. Shred potatoes and immediately combine with scallions and egg. Season mixture with salt and pepper. Scoop a heaping tablespoon of potato mixture into skillet and flatten with back of spoon. Continue cooking four pancakes at a time. When pancakes are brown flip to other side and continue to brown. Remove to paper towels to drain and season with salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5662,"Vanilla Extract 12 vanilla beans Vodka Instructions: Find a tall bottle that will hold at least a dozen vanilla beans. Fill the bottle with vodka. Let the beans marinate in the vodka for at least a month. ","[Grappa, Cognac, Brandy]" 5663,"Scalded Corn Cakes 1 teaspoon salt 2 cups boiling water 1 1/4 cups white cornmeal Vegetable oil or bacon drippings, enough to fill skillet 1-inch deep Instructions: Add the salt to the boiling water; gradually sift in the cornmeal. Stir to combine. Cool the mixture in the refrigerator for 20 minutes. Shape into balls and then flatten to form patties about 2-inches across. Heat the vegetable oil or bacon drippings in a skillet. Fry patties until golden brown, about 5 minutes. Turn once. Drain and serve hot. Tip: Spray hands with nonstick cooking spray to prevent batter from sticking when shaping the balls. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 5664,"How to Make Homemade Chicken and Dumplings | Chicken and Dumplings 1 1/2 pounds chicken breast tenders 1 tablespoon olive oil, 1 turn of the pan 2 tablespoons butter 1 russet potato, peeled and diced 2 medium carrots, peeled and diced or thinly sliced 1 medium onion, chopped 1 rib celery, diced 1 bay leaf, fresh or dried Salt and freshly ground black pepper 1 teaspoon poultry seasoning, 1/3 palm full 2 tablespoons flour, a handful 1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics 1 small box biscuit mix(preferred brand Jiffy Mix) 1/2 cup warm water 1 cup frozen green peas Handful flat-leaf parsley, chopped Instructions: Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5665,"Wed Wabbit 1 oz. vodka 2 oz. carrot juice 2 oz. tomato juice 1 tsp. agave nectar 1 oz. fresh lemon juice 3 thin slices fresh ginger Dash Worchester sauce Cherry tomato, garnish Thin slice of yellow pepper, garnish Instructions: Muddle ginger slices in the bottom of a shaker glass. Add a dash of lemon juice to help make it easier to muddle. Add all other ingredients. Fill shaker with ice and shake for approximately 5 seconds. Strain into a tall ice-filled glass and garish with a cherry tomato and yellow pepper. ","[Riesling, Gewrztraminer, Pinot Grigio]" 5666,"Pumpkin-Yogurt Cheesecake 2 tablespoons unsalted butter, melted, plus more for the pan 8 sheets graham crackers 1/3 cup plus 1 tablespoon granulated sugar 12 ounces cream cheese, at room temperature 1/2 cup packed light brown sugar 1/2 teaspoon kosher salt 2/3 cup plain Greek yogurt 3 large eggs, at room temperature One 15-ounce can pure pumpkin puree 2 tablespoons all-purpose flour 1 tablespoon pumpkin pie spice 1 tablespoon pure vanilla extract 2 tablespoons confectioners' sugar Instructions: Position the oven racks in the center and lower third of the oven. Fill a baking dish or roasting pan about half full with water and place on the lower rack. Preheat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with butter and set aside. Grind the graham crackers and 1 tablespoon of the granulated sugar in a food processor until fine crumbs. Add the butter and 1 tablespoon water and pulse until moistened. Press into the bottom of the prepared pan. Bake on the center rack until firm and browned, 10 to 12 minutes. Let cool completely. Beat the cream cheese, brown sugar, salt and remaining 1/3 cup granulated sugar with an electric mixer on medium speed in a large bowl until smooth and fluffy. Reduce the mixer speed to low and beat in the yogurt and eggs until blended. Then beat in the pumpkin puree, flour, pie spice and vanilla until just combined. Stir with a spatula a few times to make sure all the ingredients are incorporated from the bottom of the bowl. Pour the batter over the crust and rap the pan against the countertop to release air bubbles. Bake the cheesecake on the center rack until the center is only slightly jiggly, 50 to 60 minutes. Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 15 minutes, then transfer it to a wire rack. Run a thin sharp knife between the cheesecake and the pan to release the sides. Let cool completely, then refrigerate until cold, at least 4 hours and up to overnight. Release the sides of the pan and dust the top with the confectioners' sugar before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 5667,"Rosemary Marinade for Buffalo Steaks 1/2 cup olive oil 3 tablespoons fresh lemon juice 6 sprigs rosemary, leaves removed and chopped finely Salt and freshly ground black pepper 4 medium sized buffalo steaks, around 6 ounces each Instructions: Whisk together all the marinade ingredients in a small bowl. Arrange the buffalo steaks in a shallow dish or plastic container, pour the marinade over them, cover, and refrigerate for 2 hours. The lemon tenderizes the meat, and adds great flavor. Buffalo steaks tend to have a \tang\ to them. The rosemary is so powerful that it infuses a great flavor to the meat. Grill or broil buffalo steaks to desired doneness.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5668,"Pastelles 1 pound precooked fine cornmeal, such as Promasa or PAN brands 3/4 tablespoon blonde granulated coconut sugar 1/2 tablespoon sea salt 2 cups diced white onion 5 cloves garlic, minced into a paste 1 tablespoon dried thyme 1 tablespoon dried oregano 1 stick unsalted butter, melted 2 tablespoons vegetable oil 1 pound lean ground beef 1 pound lean ground pork 10 Thai green chiles, chopped 1 cup chopped pitted kalamata olives 1 cup black raisins 2/3 cup chicken stock 1/2 cup tomato paste 1/4 cup chopped capers 2 tablespoons Worcestershire sauce Kosher salt 1 package banana leaves, cut into 12-inch lengths (about 24 pieces) Vegetable oil Aluminum foil, cut into 16-inch lengths (about 24 pieces) 1 aluminum foil square about the size of the tortilla press 1 Hass avocado, skin removed and pitted 1 lemon, juiced 1 tablespoon cleaned and chopped cilantro root (white parts only) Kosher salt and freshly ground black pepper
Instructions: For the corn dough: Add the cornmeal, coconut sugar and sea salt to a stand mixer with a paddle attachment. Turn the stand mixer to a low speed and add 3 1/2 cups water followed by the melted butter. Once it starts to come together, turn the mixer to medium speed and mix for 5 minutes. Cover with plastic wrap touching the dough and allow to rest for 1 hour at room temperature. Once the dough has rested, make 24 equal-size balls, approximately the size of an ice cream scoop. Place all on a tray and cover with a damp towel to prevent drying out. For the filling: While the dough is resting, preheat a large rondeau pan to high heat. Add the vegetable oil and immediately add the ground meats. Saute until half-cooked, breaking up the meat as small as possible using a potato masher. Reduce the heat to medium-high, and then add the onions and saute for a couple of minutes until they start to soften. Add the garlic and continue to cook for another minute. Add the dried herbs and chiles and saute for 1 minute. Add the olives, raisins, chicken stock, tomato paste, capers and Worcestershire, and simmer over medium heat until the liquid is almost fully reduced and the meat comes to a paste-like consistency. Season with salt and then allow to cool fully. For assembly: Cover your prep surface with several layers of newspaper (this can be a messy job). Using an 8-inch pastelle/tortilla press, place a piece of a 16-inch long aluminum foil strip on the bottom of the press and top with a banana leaf. Lightly coat the banana leaf with oil and place a dough ball on top, rolling the ball over the leaf to coat it in oil. Brush a square of aluminum foil liberally with some vegetable oil and place on top of the corn dough ball. Press the dough using the pastelle/tortilla press until it becomes a flat, round piece of dough. Set aside the top square of foil to reuse. Remove the bottom piece of aluminum foil, banana leaf and flattened dough to a flat surface and place approximately 2 heaping tablespoons of the cooled meat filling on half of the dough, starting from the center out towards the edge, making sure to leave about a 1/2-inch rim of dough around the edge. Fold the half-moon of uncovered dough over the meat using the banana leaf and aluminum foil and press the edges together. Fold into a rectangular package, by first rolling it then sealing the ends by folding with the banana leaf and foil. Repeat until all the packages are complete. Bring a large pot of water to the boil and place as many packages as you want in the water until fully cooked and heated through, about 20 minutes. Remove from the water with tongs and place on a tray to cool enough so you can handle it, approximately 2 minutes. For the avocado cilantro root puree: Put the avocado, lemon juice and cilantro root in a food processor and process until very smooth. Season with salt and pepper, and then transfer to a non-reactive bowl. Cover and refrigerate until ready to serve. Serve the pastelles hot with the avocado cilantro root puree. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 5669,"Strawberry Chocolate Milk 8 ounces milk 2 tablespoons strawberry syrup, or to taste 2 tablespoons chocolate syrup, or to taste Fresh strawberry, for garnish Instructions: Combine all ingredients in a tall glass and stir. Garnish with a fresh strawberry and serve. ","[Chardonnay, Moscato, Riesling]" 5670,"Cantaloupe Curls With Spiced Wine 1 cup dry red wine 2 Tbs. sugar 1/2 California bay leaf 1 tsp. mustard seeds 1 tsp. pink peppercorns, crushed 2 ripe cantaloupes, chilled Instructions: To make spiced wine, simmer all ingredients except cantaloupes in a one-quart heavy saucepan until reduced to about 1/4-cup, 10-15 minutes. Remove from heat and cool in saucepan set in a bowl of ice and cold water. Discard bay leaf.
Halve each cantaloupe and discard seeds. Scoop out curls from melon halves with an ice cream scoop (not one with a lever) and divide curls among bowls along with any juices. Just before serving, drizzle each serving with about a tablespoon of cooled spiced wine. ","[Ros, Vermentino, Sauvignon Blanc, Vinho Verde]" 5671,"Gluten-Free Crispy Oven-Fried Chicken Canola oil, for greasing 2 cups unsweetened cornflakes 6 tablespoons raw almonds 6 tablespoons sesame seeds 1 teaspoon chili powder
1 teaspoon garlic powder 1 teaspoon smoked paprika Kosher salt and freshly ground black pepper 1 teaspoon dried thyme 1/2 teaspoon cumin 3 large eggs, lightly beaten 1/2 cup unsweetened almond or cashew milk 1 cup gluten-free flour blend, for dredging 1 1/2 pounds skinless, boneless chicken tenders Instructions: Preheat the oven to 425 degrees F and lightly grease a baking sheet with oil. Using a food processor, pulse together the cornflakes, almonds, sesame seeds, chili powder, garlic powder, smoked paprika, thyme, cumin, 1 teaspoon salt and 1 teaspoon black pepper until coarsely chopped; transfer to a shallow bowl. In a second shallow bowl, whisk together the eggs and nut milk. Place the flour in a third shallow bowl. Dredge the chicken in the flour, shaking off any excess, then in the egg mixture, then the cornflake mixture; place on the prepared baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5672,"Tomato Slab Pie 3 1/2 cups all-purpose flour, plus more for dusting 1/4 cup grated Parmesan 1 tablespoon sugar 1 teaspoon kosher salt 3 sticks (1 1/2 cups) cold unsalted butter, cut into 1/2-inch dice and kept very cold, plus more for greasing the baking dish 1 tablespoon white or cider vinegar 1/3 cup ice water, plus more if needed Filling: 3 1/2 pounds tomatoes, sliced 1/4-inch thick 3 teaspoons kosher salt 1 teaspoon light brown sugar 1 tablespoon olive oil 1 large onion, chopped 1 tablespoon fresh thyme leaves 1 cup shredded pepper Jack 1 cup shredded mozzarella 1/2 cup fresh parsley leaves, chopped 3 scallions, sliced 1/4 cup mayonnaise 1/4 cup plus 1 tablespoon breadcrumbs 1 small clove garlic, minced 2 tablespoons unsalted butter, cut into small pieces 1 large egg, beaten Instructions: For the dough: Combine the flour, Parmesan, sugar and salt in a food processor and pulse until mixed. Add about one third of the chilled butter and process until thoroughly combined (the mixture will be slightly yellow). Add the remaining chilled butter and pulse until the mixture resembles very coarse meal with pea-size bits of butter. Add the vinegar in a single pulse. Gradually add the ice water through the feed tube pulsing just until evenly combined. Squeeze a handful of the dough together, it should just hold its shape and be a little crumbly. If still very powdery, pulse again, adding up to 2 tablespoons ice water. Turn the dough out on a work surface. Pat about two thirds of the dough into a square about 1/2-inch thick. Repeat with the remaining dough. Wrap each piece tightly in plastic wrap. Refrigerate until firm, at least 1 hour or up to 2 days. Adjust an oven rack to the bottom position and preheat the oven to 400 degrees F. Butter an 8-inch-square baking dish. For the filling: Toss the tomatoes with 2 teaspoons salt in a large colander set over a large bowl. Let stand, gently tossing about every 10 minutes, until the tomatoes release some of their juices, about 30 minutes. Drain the juices from the bowl, add the drained tomatoes and toss with the brown sugar and the remaining 1 teaspoon salt. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and golden brown, about 5 minutes. Transfer the onion to a medium bowl, stir in the thyme and let cool. Add the pepper Jack, mozzarella, parsley, scallions, mayonnaise, 1/4 cup of the breadcrumbs and the garlic to the onions and stir to combine. To assemble the pie: Let the dough stand at room temperature for a few minutes until slightly softened to make rolling easier. Place the larger piece of dough between two large pieces of floured parchment; roll into a rough 14-inch square (if the dough gets too soft, pop it in the fridge to firm up and then continue rolling). Roll the remaining dough into a rough 12-inch square. Transfer the larger piece of dough to the prepared baking dish. Gently press the dough along the bottom and up the sides of the dish. There will be overhang on all sides. Sprinkle the bottom with the remaining 1 tablespoon breadcrumbs; top with the cheese mixture spreading it in an even layer. Then add the tomatoes. Dot with the butter. Put the remaining dough over the filling, lining up the edges with the bottom piece of dough as best you can. Pinch the edges together, trim any excess, then fold and crimp to create a tight seal. Brush the top and edges of the crust with the egg and cut decorative slits in the top of the pie. Bake until the crust is dark golden brown and the filling bubbles out a little through the slits, 1 hour to 1 hour and 10 minutes. (If the crust browns too quickly, cover the pie loosely with foil.) Let cool at least 2 hours before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5673,"Soft-Shell Crab Salad with Green Goddess Dressing 1/2 cup sour cream 1/2 cup mayonnaise 1 lemon, juiced 2 garlic cloves, coarsely chopped 3 anchovy fillets 1 cup coarsely chopped fresh flat-leaf parsley 2 tablespoons chopped fresh tarragon leaves 2 tablespoons chopped fresh chives Sea salt and freshly ground black pepper 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 2 bunches watercress, trimmed 1 head bibb lettuce, trimmed and hand torn 1/2 red onion, sliced 1 hard boiled egg Lemon wedges, for serving Instructions: To make the green goddess dressing: Simply puree the ingredients together in a blender, until light green and creamy. Cover and stick the dressing in the fridge to allow the flavors to come together. 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 assemble the salad: combine the watercress, lettuce, and onion slices in a mixing bowl. Pour in 1/2 cup of the green goddess dressing, tossing to coat. Arrange the salad on a serving platter, put the fried crabs on top, and grate the hard boiled egg over the whole thing. Garnish with lemon wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 5674,"Chicken and Sausage Sandwiches with Sauteed Bell Peppers and German Potato Salad 4 teaspoons olive oil 4 red bell peppers, seeded and sliced 1 large yellow onion, thinly sliced 4 reserved cooked chicken breast halves, sliced into thin strips 1 cup diced chorizo or andouille sausage 2 tablespoons balsamic vinegar Salt and ground black pepper 4 long rolls (submarine or hoagie rolls) 6 small to medium Yukon gold potatoes, cut into 2-inch pieces 1/2 cup chopped green onions 4 slices turkey bacon, cooked until crisp 3 tablespoons apple cider vinegar 1 tablespoon olive oil Instructions: For the sandwiches: Heat the olive oil in a large skillet over medium-high heat. Add bell peppers and saute 5 minutes, until tender. Remove half of the peppers from skillet and set aside. Add onion and saute 3 minutes, until soft. Add sliced chicken and sausage and balsamic vinegar. Cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Using tongs, arrange mixture on rolls. Refrigerate remaining bell peppers for another recipe. For the potato salad: To make the potato salad, place potatoes in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, until fork tender. Drain and while still warm, transfer to a large bowl and add onions, cooked bacon, vinegar, and oil. Season, to taste, with salt and black pepper. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Tempranillo]" 5675,"BBQ Potato Chips 1 tablespoon chili powder 1 tablespoon granulated garlic
1 tablespoon kosher salt
1/2 tablespoon light brown sugar
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon ground black pepper
Pinch cayenne
Canola oil, for frying 3 pounds russet potatoes, scrubbed 1 cup white vinegar
Instructions: For the BBQ spice seasoning: In a bowl, stir together the chili powder, granulated garlic, salt, brown sugar, onion powder, smoked paprika, pepper and cayenne. For the potato chips: Heat 2 to 3 inches of oil to 350 degrees F in a heavy-bottomed pot or Dutch oven. Line a baking sheet with paper towels; line a second with a kitchen towel. Thinly slice the potatoes on a mandoline. Combine the vinegar and 1 gallon cold water in a large bowl and add the potato slices. Let sit for 10 to 15 minutes, then strain. Spread the potatoes on the kitchen-towel-lined baking sheet; pat dry with an additional kitchen towel. Fry the potatoes in batches, stirring occasionally, until golden brown, 3 to 4 minutes. Place the fried potatoes on the paper-towel-lined baking sheet and sprinkle with the BBQ spice seasoning. Serve warm or at room temperature. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 5676,"Bittersweet Chocolate Chip-Peanut Cookies 8 tablespoons (1 stick) unsalted butter, at room temperature 1/3 cup packed light brown sugar 1/3 cup granulated sugar 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups all-purpose flour (see Cook's Note) 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup bittersweet chocolate chips 1/2 cup roughly chopped honey-roasted peanuts Instructions: Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine. Whisk the flour, baking soda and salt together in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the bittersweet chocolate chips and honey-roasted peanuts. Line 2 baking sheets with parchment. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2-inches apart on the prepared baking sheets and refrigerate for 30 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5677,"How to Make Russian Pierogi | Vareniki 2 pounds potatoes, cooked and drained (save water from cooked potatoes) 2 onions chopped 1 stick margarine Salt and pepper 2 cups flour, sifted 1/2 teaspoon salt 1/4 cup vegetable water Instructions: Cook potatoes in simmering water until soft and put them through a potato ricer. Saute onion in margarine until very soft. Add 1/2 of the onions to the potatoes and season with salt and pepper. For the pirogi sift flour and salt into a bowl. Add vegetable oil and enough water to make a soft dough and mix until the dough no longer sticks to the hands. Cover dough and let rest for about 5 minutes. Roll out dough on a floured board to a 1/4-inch thickness. Cut dough into small squares and place a dollop of potato mixture in the center of each square. Fold dough, pinching ends to form a triangle. When all are made, put into boiling water and boil for about 10 minutes. For bobalki, roll out leftover dough into 3-inch long pieces and cook with pirogi. When all are cooked, drain and serve with the remaining Sauteed onions on top. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Chianti]" 5678,"Blueberry Malt Milkshake 1 cup vanilla ice cream 1/2 cup fresh or frozen blueberries, plus more for garnish 1/4 cup milk 2 tablespoons malted milk powder 1 shot amaretto liqueur Whipped cream, for garnish Instructions: Blend the ice cream, blueberries, milk, malted milk powder, amaretto and 3 ice cubes in a blender on medium speed until thick and smooth. Divide among small glasses. Top with whipped cream and more blueberries. ","[Chardonnay, Moscato, Riesling]" 5679,"Teriyaki Pork Tenderloin 2 tablespoons low-sodium soy sauce 1 tablespoon canola oil 1 tablespoon brown sugar 1 tablespoon dry sherry 1 tablespoon rice vinegar 1 garlic clove, crushed with a garlic press or minced 1/2 teaspoon finely grated fresh ginger Pinch red pepper flakes 1 pound pork tenderloin Instructions: Combine the soy sauce, oil, sugar, sherry, vinegar, garlic, ginger and red pepper flakes, and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the pork tenderloin. Seal the bag and marinate the pork in the refrigerator, turning once, for 1/2 hour, or up to 8 hours. Preheat the broiler. Place the pork on a roasting pan and broil for 15 minutes, turning once. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 5680,"Pacific Rim Chicken Burgers with Ginger Mayonnaise 1 1/4 pounds ground chicken 2/3 cup panko bread crumbs 1 egg, lightly beaten 2 green onions, thinly sliced 3 tablespoons chopped cilantro leaves, plus extra for garnish 1 clove garlic, minced 1 teaspoon Asian hot chili sauce 1 teaspoon salt 1/2 cup bottled teriyaki glaze 4 teaspoons honey 1 tablespoon vegetable oil, plus extra for hands 4 sesame buns, split and toasted 4 leaves red lettuce 1 cucumber, peeled, seeded, halved, and thinly sliced lengthwise
Ginger Mayonnaise, recipe follows 1/2 cup mayonnaise 2 teaspoons sweet pickle relish 2 teaspoons minced fresh ginger 2 teaspoons lime juice 1 clove garlic, minced 1/4 teaspoon salt Instructions: In a large bowl, mix together the chicken, panko, egg, green onions, chopped cilantro, garlic, chili sauce, and salt. With oiled hands, form mixture into 4 patties. In a small bowl, mix together the teriyaki glaze and honey.
Heat oil in a large non-stick frying pan over medium-high heat. Add chicken patties and cook on both sides, brushing each side with the teriyaki-honey mixture, about 10 minutes, or until fully cooked through. Place burgers on toasted buns and top with lettuce, cucumber, and Ginger Mayonnaise. Garnish with cilantro sprigs and cucumber slices. In a small bowl, mix together all ingredients. Refrigerate until ready to use. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Chenin Blanc]" 5681,"Roast Beef Tenderloin with Remoulade Sauce 1 beef tenderloin (about 2 pounds/1 kg), at room temperature 1 tablespoon olive oil Salt and freshly ground pepper 2 teaspoons Dijon mustard 1 teaspoon anchovy paste 1/2 teaspoon tarragon vinegar 1 egg yolk 1/4 cup/60 ml olive oil 3/4 cup/175 ml peanut or safflower oil 2 to 3 tablespoons chopped gherkins 2 tablespoons capers 2 tablespoons chopped fresh tarragon 1 tablespoon chopped fresh chervil 1 tablespoon chopped fresh parsley Freshly ground pepper Salt Lemon juice Instructions: For the beef: Preheat the oven to 400 degrees F/200 degrees C. Drizzle the beef with the oil and sprinkle with salt and pepper. Weigh the meat and roast it for 12 minutes for the first pound and 10 minutes for each additional pound. (For 2 pounds/1 kg, about 25 minutes.) Remove from the oven and let sit at least 10 minutes before slicing. For the remoulade sauce: Whisk together the mustard, anchovy paste, vinegar and egg yolk in a bowl. Add the olive oil, drop by drop, whisking constantly. Whisk in the peanut oil. The mixture should be very thick. Stir in the gherkins, capers, tarragon, chervil and parsley. Adjust the quantities of any of these to suit your taste. Grind in some pepper. Taste, and adjust the seasonings with salt and squirts of lemon juice. Serve the remoulade sauce spooned over the beef. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]

" 5682,"Angel Hair Pasta with Caviar and Lemon 1 cup heavy cream 1 cup sour cream Kosher salt and black pepper Grated zest and juice of 1/2 to 1 lemon 4 ounces angel hair pasta 1 1/2 to 2 ounces American caviar or trout roe 1 small bunch chives, minced Instructions: Make the sauce: Whisk the heavy cream and sour cream in a large skillet and season with salt and pepper. Simmer over medium heat, whisking, until the mixture thickens and all the sour cream melts, 2 to 3 minutes. Add a few grates of lemon zest and some of the lemon juice. Taste for seasoning. At this point the sauce should be thick enough to coat the pasta. Meanwhile, cook the pasta: Bring a large pot of water to a boil. Add 2 tablespoons salt and bring the water back up to a boil. Add the pasta to the pot and cook until al dente, stirring occasionally to make sure it doesn't clump or stick to the bottom, about 2 minutes. Drain the pasta in a colander, reserving 1/2 cup of the cooking water. Add the pasta to the skillet and toss to coat with the cream sauce. Shut off the heat and allow the pasta to rest in the sauce for 2 minutes, tossing to coat from time to time. If the sauce is too thin, simmer over low heat for 2 additional minutes. If it is too thick, simply thin it out with some of the reserved pasta water. Taste for seasoning. Add more salt or lemon juice, if needed. Spoon a small amount of caviar onto 4 serving plates. Use a fork to twirl the pasta and make a large forkful. Use your index finger to gently coax the pasta off the fork and on top of the caviar on the plate. Repeat with the remaining plates. Spoon any leftover sauce over the pasta. Note: The sauce thickens quickly, so keep it loose with a little pasta water, if needed, as you plate. Sprinkle with the chives and a touch more grated lemon zest. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]

" 5683,"Frozen Strawberries 1 quart strawberries, de-stemmed 1 (3 pound) block dry ice Instructions: Wash strawberries and place in a paper towel-lined colander. Cover with another paper towel and place in the refrigerator for 4 hours. Break your dry ice into small pieces, and toss with berries in a large bowl. Place into a container and cover with a towel. Place this in a cooler for 25 to 30 minutes. Remove berries and put into sealable bags and store in the freezer. ","[Chardonnay, Moscato, Riesling]" 5684,"Chocolate-Dipped Banana Sandwich Cookies 3/4 cup all-purpose flour 1/2 cup granulated sugar 1/4 cup Dutch-process cocoa powder 1/4 teaspoon baking soda 4 tablespoons unsalted butter, melted 2 tablespoons milk 1 large egg yolk 4 tablespoons unsalted butter, at room temperature 2 tablespoons vegetable shortening 3/4 cup confectioners' sugar 1/2 teaspoon banana extract 1/4 teaspoon pure vanilla extract 1 firm but ripe banana 1 pound bittersweet chocolate chips 3 teaspoons vegetable shortening Instructions: For the cookies: Sift the flour, granulated sugar, cocoa powder and baking soda together in a medium mixing bowl and set aside. Whisk the butter, milk and egg yolk together in a separate bowl until uniform in color and texture. Add the butter mixture to the flour mixture and stir until it forms a dough. Divide the dough in half and place each half onto a sheet of plastic wrap or parchment paper. Form into two logs about 1 to 1 1/2 inches in diameter. Refrigerate for at least 4 hours to overnight. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Remove one dough log at a time from the refrigerator. Slice into 1/4-inch-thick slices and place onto the baking sheets. Bake until firm and set, 8 to 10 minutes. Set aside on a rack to cool. Repeat with the second log. For the banana filling: Add the butter and shortening to a small bowl and beat with an electric mixer on medium speed until combined, about 1 1/2 minutes. Reduce the speed to low and add the confectioners' sugar in two batches. Add the extracts and mix until combined; set aside. Slice the banana into 3 dozen 1/8-inch-thick slices. To assemble the cookies: Place a heaping 1/2 teaspoon filling on each cookie. Place a banana slice on the filling, making sure it does not overlap the edge, and then cover with another cookie and press down gently. For the bittersweet ganache: Pour a couple inches of water into the saucepan and heat over medium-low heat to just below a simmer. Put the chocolate and shortening in a metal bowl and place over the hot water to melt, stirring often. If the water starts to steam too much, remove the bowl from the pan to avoid scorching the chocolate. When fully melted, remove from the heat, leaving the bowl of chocolate over the water. Using two forks, dip the sandwich cookies into the melted chocolate, turning gently to coat, and remove to wax paper. Allow to sit at room temperature until the chocolate is completely set, at least 2 hours. From Food Network Kitchen ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 5685,"Pesto Egg Puff Pastry Squares 1 tablespoon salted butter 7 large eggs 1 cup baby spinach 3 tablespoons prepared pesto Kosher salt and freshly ground black pepper 1 cup grated fontina cheese One 17.3-ounce box frozen puff pastry, thawed 6 slices deli ham 2 tablespoons everything seasoning Instructions: Preheat the oven to 400 degrees F. Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina. Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside. Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes. Serve hot or cold and enjoy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 5686,"Funked Out Bloody Mary 4 cups ice 4 cups low-sodium spicy vegetable juice (recommended: V-8) 2 tablespoons freshly grated horseradish 2 tablespoons pickled okra juice, plus whole okra for garnish 2 tablespoons green olive juice, plus whole olives for garnish 2 tablespoons hot sauce, plus more for serving 1 1/2 cups good quality vodka, chilled Pinch of smoked salt Freshly ground black pepper 4 celery sticks, for garnish Whole chives, for garnish Instructions: Fill a large pitcher with the ice. Combine the vegetable juice, horseradish, okra juice, olive juice, hot sauce and vodka. Season with smoked salt and pepper. Fill 4 glasses with the juice. Garnish with a dash of hot sauce, 1 celery stick, some green olives, 1 piece of pickled okra and some chives. Sprinkle with smoked salt, if desired. Serve immediately. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 5687,"Beer and Sauerkraut Fudge Cupcakes, Beer Frosting 2/3 cup butter 1 1/2 cups sugar 3 large eggs 1 teaspoon pure vanilla extract 1/2 cup unsweetened Dutch-process cocoa powder 2 1/4 cups sifted all-purpose flour 1 teaspoon baking powder 1 teaspoon soda 1 cup beer (recommended: Capital Munich Dark) 2/3 cup sauerkraut 1 cup raisins (optional) 1 cup chopped nuts (optional) Beer Frosting, recipe follows 1/2 cup butter, softened 3 1/2 cup confectioners' sugar, divided 1/3 cup unsweetened Dutch-process cocoa powder 1/8 teaspoon salt 1/3 cup beer, divided (recommended: Capital Munich Dark) Instructions: Preheat the oven to 350 degrees F. Line standard cupcake pans with 18 cupcake liners. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and smooth. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the vanilla. Sift the cocoa, flour, baking powder, soda, and salt in a large bowl. In the creamed bowl, alternate the leftover ingredients beginning and ending with dry ingredients. Stir in the sauerkraut. Fill the cupcake liners 2/3 full. Bake until the cupcake springs back when touched, about 35 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes. To assemble: Frost the cooled cupcakes with Beer Frosting. In the bowl of an electric mixer fitted with the paddle attachment, mix the softened butter with half the confectioners' sugar. Add the cocoa, salt, and roughly 1/3 of the beer. Beat until smooth. Alternate adding the remaining sugar with the remaining beer and beat until fluffy. ","[Pilsner Urquell, Hefeweizen, Chardonnay, Riesling]" 5688,"Orange Cranberry Sauce One 14-ounce can chunky cranberry sauce 1 medium orange, zested and juiced (about 1/4 cup juice) Instructions: Place all ingredients in a saucepan. Stir and bring to a low simmer for 10 minutes. Place in serving dish. ","[Viognier, Riesling, Moscato]" 5689,"Spinach-Artichoke Pizza Bagels 1 10-ounce box frozen chopped spinach, thawed and squeezed dry 1 10-ounce box frozen artichoke hearts, thawed and squeezed dry 1 8-ounce package cream cheese, at room temperature 1/2 cup grated parmesan cheese, plus more for topping 1/3 cup mayonnaise 1/3 cup sour cream 2 cloves garlic, grated 1 teaspoon grated lemon zest Kosher salt and freshly ground pepper 6 plain or sesame bagels, split 1 cup whole-milk ricotta cheese 2 cups shredded mozzarella cheese (about 8 ounces) Red pepper flakes, for topping Instructions: Preheat the oven to 500?. Combine the spinach, artichokes, cream cheese, parmesan, mayonnaise, sour cream, garlic, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a food processor. Puree until very smooth. Put the bagels cut-side up on a rimmed baking sheet. Bake until lightly toasted, about 5 minutes. Spread a heaping 1/4 cup of the spinach mixture on each bagel half. Dot each with 3 small spoonfuls of ricotta, then sprinkle with the mozzarella. Bake until the cheese is melted and bubbling, 10 to 12 minutes.
Top the bagels with more parmesan and a pinch of red pepper flakes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 5690,"Macaroni and Cheese Pizza 1/2 pound dried rotini pasta Olive oil cooking spray 6 slices thick-cut good quality bacon 2 tablespoons unsalted butter 1 white onion, finely chopped 1 clove garlic, finely chopped Pinch ground nutmeg Salt and freshly ground black pepper 3 tablespoons all-purpose flour 2 cups whole milk 2 cups grated sharp Cheddar 1 cup grated mozzarella 1 cup panko breadcrumbs 1/2 cup Parmesan 3 tablespoons chopped fresh chives 1 tablespoon olive oil 1 store-bought pizza dough, rolled out and spread on a well-oiled baking sheet Instructions: Preheat the oven to 450 degrees F. Bring a large pot of water to a boil and cook the rotini al dente. Drain and spray with olive oil cooking spray, making sure the noodles are coated well. Set aside. In a large saute pan over medium-high heat, cook the bacon until crispy. Remove to a paper towel-lined plate. Remove all but 1 tablespoon of the bacon drippings and add the butter. Add the onions, garlic and nutmeg. Season the vegetables with salt and pepper and saute until the onions wilt and become translucent, about 4 minutes. Reduce the heat to medium-low and sprinkle in the flour, stirring to coat the onions and garlic. Continue to cook until you have a blond roux, about 5 minutes. Whisk in the milk until you have a thick enough sauce that it coats the back of a spoon. Crumble the bacon and add half to the sauce. Mix in the Cheddar and mozzarella. Turn the heat to low. Add the pasta to the cheese sauce and stir to coat. Cover and keep warm. In a small bowl, add the breadcrumbs, Parmesan, chives and olive oil. Add the rest of the crumbled bacon and add it to the bowl, stirring well to combine. Spray the pizza dough with the olive oil spray and place into the oven for 7 minutes. Remove from the oven and set down. Spread the macaroni and cheese on the pizza, being careful to leave a 1-inch border. Sprinkle with the breadcrumb mixture on the macaroni and cheese and bake in the oven for 10 minutes. Remove from the oven and let stand for 10 minutes to set the macaroni and cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]

" 5691,"Coconut Flan 2 cups white sugar 3 tablespoons water 1/2 teaspoon lemon juice 5 large eggs 1 can sweetened condensed milk 1 can unsweetened coconut milk 1 tablespoon vanilla extract Hot water, for water bath Berries, for garnish Instructions: Preheat oven to 300 degrees F. Place sugar in a small saucepan and gently add the water and lemon juice. Do not stir. Bring the saucepan to a boil over medium-high heat, without stirring, until the mixture turns golden brown. Divide the caramel among 4 ramekins, filling them 1/4 of the way up. Beat the eggs in a large mixing bowl. Add the remaining ingredients and blend until combined. Pour the custard into the ramekins on top of the caramel. Place the ramekins in a large roasting pan or baking dish and carefully pour hot water into the pan around them, 1/2 way up their sides, to make a water bath. Bake in a preheated oven for 20 minutes until the flan starts to wiggle in the ramekins when gently shaken. Remove the ramekins from the water bath and chill them in the refrigerator for 2 hours before serving. Run knife around the edge of the ramekins. Invert on a plate and garnish with berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 5692,"Ceviche Dressing 1/2 cup grated lemon zest 1/2 cup grated lime zest 8 ounces lemon juice 12 ounces orange juice 1 bunch scallion (white and half of the green), minced 3 tablespoons sugar 1 tablespoon shellfish glace 8 ounces red bell pepper, cut into confetti 2 red or orange Scotch bonnet chiles, slivered 1 pint light olive oil Instructions: Whisk together everything but oil. In a thin stream, whisk in oil to form an emulsion. Will keep refrigerated up to 4 days. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 5693,"Shrimp Mousse Topped Salmon Four 6-ounce salmon fillets 1 teaspoon salt 1/2 teaspoon ground white pepper 2 tablespoons grapeseed oil 2 egg whites 8 ounces shrimp meat 1 teaspoon minced fresh parsley 1 teaspoon seafood seasoning, such as Old Bay 1/4 cup panko breadcrumbs mixed with 1 teaspoon parsley and thyme Instructions: Preheat the oven to 350 degrees F. To sear the salmon, sprinkle the fillets with the salt and pepper. Heat a pan over high heat with the oil until the pan is smoking hot. Place the salmon into the heated pan, reduce the heat and allow to sear on the first side for 2 to 3 minutes. Then flip and sear the second side, about 2 minutes. Then remove from the pan and allow to cool. To create the mousse topping, first whip the whites until stiff. Next, in a food processor, puree the shrimp, and then add the parsley and seafood seasoning and pulse 7 to 8 times. Next, remove the shrimp and place in a bowl. Add the whipped whites and mix in a folding fashion. After creating the topping, evenly portion about 2 tablespoons of the mousse on top of the cooked salmon fillets. To finish the salmon, evenly spread the seasoned breadcrumbs on top of the mousse. Finish in the oven, cooking for 10 minutes. Then remove and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5694,"Beef Short Ribs 4 plate short ribs, bone in (4 ribs) 8 ounces Brown Sugar Rub, recipe follows BBQ sauce, for serving 4 ounces brown sugar 4 ounces superfine sugar 1 ounce kosher salt 1 ounce black pepper, butcher grind 1/2 ounce cayenne pepper Instructions: Coat the short ribs liberally with the Brown Sugar Rub on both sides. It is not necessary to rub the spices into the meat, rather sprinkle an even layer over the top. Refrigerate overnight. Preheat your smoker to 225 degrees F. Add a log of hickory. Place the meat in the smoker and maintain temperature at or around 225 degrees F for 12 to 14 hours, or until done. Replace the hickory logs as they expire. Test the meat by twisting one of the exposed bones. If the bone moves easily the meat is done. Allow the meat to rest for 30 minutes. Cut each plate into 4 portions. Serve with BBQ sauce. Combine the sugars, salt, black pepper and cayenne, and mix thoroughly. ","[Malbec, Syrah, Zinfandel, Petite Sirah]" 5695,"Mexican Chorizo Meatloaf 2 tablespoons olive oil 1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 rib celery, finely chopped
1 clove garlic, minced
1 pound ground beef
6 ounces soft Mexican chorizo, removed from casing and crumbled
Two 4-ounce cans diced roasted green chiles 3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 large eggs, well beaten
1/4 cup ketchup
1/4 cup sour cream or Mexican sour cream
1/2 cup dried breadcrumbs
2 tablespoons chopped fresh cilantro, for garnish, optional 2 tablespoons olive oil 2 cloves garlic, minced
1/4 medium white onion, minced
1 cup tomato puree
1/4 cup brown sugar
1 tablespoon yellow mustard
One 4-ounce can diced roasted green chiles 1 canned chipotle cl in adobo sauce, minced
Kosher salt
Instructions: For the meatloaf: Preheat the oven to 375 degrees F. In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery and garlic and cook, stirring often, until the vegetables are soft, about 8 minutes. Set aside until cool enough to handle. In a large bowl, combine the sauteed vegetables, ground beef, chorizo and green chiles. In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a fork, then pour it on top of the meat mixture. Sprinkle with the breadcrumbs and mix thoroughly with clean hands. Put the mixture into a loaf pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices. For the salsa-glaze: Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until softened, 3 to 4 minutes. Stir in the tomato puree, sugar, mustard, green chiles and chipotle cl. Bring the mixture to a simmer over medium-low heat. Cook until slightly thickened, 5 to 6 minutes. Season with salt to taste. Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf, garnish with fresh cilantro if desired and serve. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 5696,"Piperade Basquaise 4 tablespoons olive oil or 4 tablespoons rendered fresh pork fat or duck or goose fat 1/2 cup onions or scallions, finely chopped 1/2 teaspoon garlic, finely chopped 2 small peppers (preferably 1 green and 1 red or 2 green), seeded and cut into strips 11/2 inches long by 1/8 inch wide (about 3/4 cup) 1 pound fresh ripe tomatoes, peeled, seeded, and coarsely chopped (about 1 1/2 cups) 1 teaspoons dried basil or 1 tablespoons fresh basil, finely chopped 1/2 teaspoon dried pepper flakes or 1/8 teaspoon hot pepper sauce (recommended: Tabasco 1 tablespoon olive oil 1 tablespoon butter 1 cup cooked ham, cut into julienne strips 1 inch long by 1/8 inch wide 5 eggs 1/2 teaspoon salt Freshly ground black pepper 1 tablespoon parsley, finely chopped and/or 1 tablespoons fresh chives, chopped Instructions: Prepare the piperade by first heating the 4 tablespoons of fat of your choice in a heavy 8-inch frying pan or, better still, in a small oval copper or enamel pan that you can bring to the table. Add the chopped onions and garlic and cook them for about 5 minutes over moderate heat, stirring them frequently until they are soft but not brown. Stir in the pepper strips, turning them in the fat now and then, letting them cook for about 10 minutes, at which point they should be tender but still crisp. Drain the chopped tomatoes thoroughly and add them to the pan, sprinkling in at the same time the dried or fresh basil and the pepper flakes or hot pepper sauce. Raise the heat and cook the tomatoes briskly for a few minutes and stir constantly with a wooden spoon until all their moisture has evaporated. Be careful that the piperade doesn't burn. Put it aside until you are ready to reheat and serve it. At that point, combine 1 tablespoon each of olive oil and butter in an 8-inch heavy frying pan, and over moderate heat, cook the julienned ham for a few minutes until the strips are thoroughly heated through. Remove them at once with a slotted spoon and spread them out on paper toweling to drain. Meanwhile let the fat in the frying pan cool to lukewarm before pouring it into the eggs, lightly beaten with salt and pepper. Over low heat, stir the eggs with a rubber spatula until they begin to form soft, creamy curds. Remove them from the heat when they are not quite set and gently spread them over the reheated piperade. Let some of the colorful vegetables show through. Lightly scatter the ham on top, sprinkle with the chopped parsley and/or chopped chives, and serve at once. ","[Rioja, Garnacha, Tempranillo, Barolo]" 5697,"Parisian Steak and Cheese Croissant Sandwiches 4 (4-ounce) beef fillet steaks Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter, at room temperature 4 croissants 6 ounces Brie cheese, cut into 1/2-inch slices, at room temperature 2 cups arugula 1 cup (about 4 ounces) jarred roasted red bell peppers, thinly sliced Instructions: Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices. Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves. Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 5698,"Brined Pork Shoulder Cooked in a Caja China with Sour Orange Dipping Sauce 3 to 4 quarts cold water 1 cup kosher salt 1/2 cup sugar 2 tablespoons whole black peppercorns 1 bone-in pork shoulder, about 7 pounds Cilantro and achiote seasoning (recommended: Sazon Goya with Cilantro and Achiote) Cilantro and achiote seasoning (recommended: Sazon Goya with Cilantro and Achiote)
Sour Orange-Habanero Dipping Sauce, recipe follows 1 tablespoon honey 1 cup pure olive oil 4 cups fresh orange juice 1 cup fresh lime juice Salt and freshly ground pepper 1 small red onion, coarsely chopped 4 cloves garlic, chopped 1/2 to 1 whole habanero cl, chopped (depending on how hot you like it) 2 tablespoons rice wine vinegar Instructions: Whisk together the water, salt, sugar, and peppercorns in an extra large stockpot or large plastic container until most of the salt and sugar have dissolved. Place the pork shoulder in the mixture, making sure it is completely submerged, and refrigerate for at least 12 hours and up to 24 hours. Remove pork, rinse well with cold water then pat dry. Season pork with cilantro and achiote seasoning.
Prepare a Caja China according to the manufacturer's directions. Place pork, skin side down, in the box and carefully fill tray to its full capacity with lit charcoal. Cook for 1 hour, carefully uncover (you will need to protect yourself from the heat) the Caja China, and turn the meat over. When you turn the pork shoulder, make some small cuts in the skin. Cover the Caja China, add more charcoal as needed, and continue roasting for 2 to 2 1/2 more hours. Do not uncover until pork is done. Alternatively, you can grill the pork; start out on high heat to char it and then reduce the heat, cover, and cook until desired degree of doneness. You can also use a rotisserie.
When the pork is done, remove it from the Caja China and let rest for at least 15 minutes before slicing. Slice and serve with the Sour Orange-Habanero Dipping Sauce. Heat grill to high. Bring orange juice and lime juice to a boil in a medium non-reactive saucepan on the grates of the grill and cook until reduced to about 2 cups. Let cool slightly. Transfer the mixture to a blender and add the onion, garlic, habanero, vinegar, and honey and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste. Let cool to room temperature before serving. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]

" 5699,"Tuna Salad 2 pounds very fresh tuna steak, cut 1-inch thick 4 tablespoons olive oil, plus extra for brushing 2 1/2 teaspoons kosher salt, plus extra for sprinkling 1/2 teaspoon coarsely ground black, plus extra for sprinkling 2 limes, zest grated 1 teaspoon wasabi powder 6 tablespoons freshly squeezed lime juice (3 limes) 2 teaspoons soy sauce 10 dashes hot sauce (recommended: Tabasco) 1 to 2 ripe Hass avocados, medium diced 1/4 cup minced scallions, white and green parts (2 scallions) 1/4 cup red onion, small diced Instructions: Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter. Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette. Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5700,"Snickerdoodle Ice Cream Sandwiches 2 teaspoons granulated sugar 1 1/8 teaspoons ground cinnamon 1 cup all-purpose flour, plus more for flouring hands 1/2 teaspoon baking soda Kosher salt 1/2 cup packed light brown sugar 6 tablespoons unsalted butter, melted 2 tablespoons light corn syrup 1/2 teaspoon pure vanilla extract 1 large egg 2 cups vanilla ice cream, softened slightly Instructions: Position 2 oven racks in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment. Combine the granulated sugar and 1 teaspoon of the cinnamon in a small bowl and set aside. Whisk together the flour, baking soda, 1/4 teaspoon salt and the remaining 1/8 teaspoon cinnamon in a medium bowl. Whisk together the brown sugar, melted butter and corn syrup in a large bowl until smooth. Add the vanilla and egg and whisk until combined. Add the flour mixture and stir with a rubber spatula until just incorporated. The dough will be quite loose; refrigerate for 15 minutes to let it firm up a little. Scoop out 12 mounds of dough, about 2 scant tablespoons each, and place them at least 2 inches apart on the prepared baking sheets. (The cookies will spread a lot during baking.) Lightly flour your hands and press the dough to about 1/4 inch thick. Sprinkle each cookie with some cinnamon sugar, using all of it. Bake, switching the sheets halfway through, until the cookies are lightly browned at the edges, 10 to 12 minutes. Let the cookies rest on the sheets for 5 minutes, then carefully transfer to a rack to cool completely, about 20 minutes. To assemble: Turn 6 cookies upside down on a cutting board. Scoop about 1/3 cup of the ice cream onto each cookie, and spread with a spoon or butter knife to the edge. Top each with a second cookie, and press down gently to adhere. Serve the ice cream sandwiches right away, or put them in the freezer to harden for about 1 hour, then wrap and freeze for up to 2 weeks. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 5701,"Cranberry Walnut Crumb Cakes 8 tablespoons unsalted butter (1 stick), at room temperature, plus more for the pans 1 cup granulated sugar 3 eggs 2 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 cup sour cream 1/2 cup dried cranberries, cherries, or raisins 3/4 cup light brown sugar, packed 1 tablespoon all-purpose flour 1 teaspoon ground cinnamon 2 tablespoons cold unsalted butter, cut into pieces 1 cup coarsely chopped walnuts or pecans Instructions: Make the Cake. Preheat the oven to 350 degrees F. Line the muffin tins with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. While the mixer is running, slowly add the sugar. Add the eggs one at a time, waiting for each to be incorporated before adding the next, and mix until light and fluffy. Sift together the flour, baking soda, baking powder, and salt. Working in batches, add the flour mixture to the butter-sugar mixture, alternating with dollops of sour cream. Mix in the cranberries. Pour or spoon the batter into the prepared tins, filling them no more than 3/4 full. Make the Topping: Combine the brown sugar, flour, and cinnamon in a medium bowl. Add the butter pieces and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Add the walnuts and mix. Sprinkle the mixture over the cakes. Bake until risen and browned, about 20 to 25 minutes. Let cool 10 minutes in the pan. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 5702,"Beef and Ground Pork Sliders 2 ounces butter 1 cup yellow onions, thinly sliced 1 teaspoon white pepper 2 teaspoons kosher salt, divided 12 ounces (80/20) ground beef 12 ounces ground pork 1 teaspoon black pepper 1/4 cup equal parts mayonnaise and mustard 1 teaspoon lemon juice 1 cup thinly shredded romaine hearts 12 slices cheese of choice (Gruyere, baby Swiss, or Gloucester) 12 petit buns (2 to 2 1/2 inches), toasted Instructions: In a saute pan over high heat, add the butter, onions, white pepper and 1 teaspoon salt, and cook over high heat until the butter has melted. Reduce the heat to medium and finish cooking the onions until slightly browned on the edges, 7 to 8 minutes.
Mix the beef, pork, remaining 1 teaspoon salt, and black pepper in a bowl. Do not over mix or the burger will be too tightly bound. Portion the meat into 12 (2-ounce) balls, then flatten the balls into patties about 2 1/2 inches round.
Preheat a grill and grill the burgers for 4 to 5 minutes on each side, or until the internal temperature reaches 160 degrees F.
Combine the mayonnaise-mustard mixture with the lemon juice and shredded romaine. Top the bottom bun with the dressed lettuce, a burger, some caramelized onions, and cheese of choice. Add the top bun and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 5703,"Creole Bbq Shrimp 4 tablespoons butter unsalted 4 tablespoons peanut oil 2 tablespoons chopped garlic 2 red or green chilies or jalapenos, chopped 2 tablespoons rosemary, chopped 1 tablespoon thyme, chopped 1 tablespoon oregano, chopped 2 tablespoons basil, chiffonade 1 tablespoon paprika 1/4 tablespoon cayenne Salt and freshly ground pepper 1 lemon, juiced 20 pieces shrimp (16/20 size), shells on Instructions: In a saute pan, heat butter and peanut oil. Add garlic and saute for 2 minutes, then add all the herbs and spices, salt, pepper, and lemon juice, and continue to saute for 2 minutes more. Add shrimps and saute until cooked through, do not overcook. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5704,"Peanut Rocky Road Bark 12 ounces bittersweet chocolate, finely chopped 1/3 cup salted peanuts 1/4 cup semisweet chocolate chips 1/2 cup mini marshmallows 2 ounces good white chocolate, finely chopped Instructions: Using a pencil, draw an 8 x 11-inch rectangle on a piece of parchment paper. Turn the parchment paper over so the pencil mark doesn't get onto the chocolate and place it on a sheet pan. Place three-quarters of the bittersweet chocolate in a heatproof glass bowl and put it in the microwave on high for 30 seconds. (Time it carefully.) Stir the chocolate with a rubber spatula, return it to the microwave for another 30 seconds, then stir again. Continue to heat and stir in 30-second intervals until the chocolate is just melted. Immediately stir in the remaining bittersweet chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. (If you need to heat it a little more, place it in the microwave for another 15 seconds.) Pour the melted chocolate onto the parchment paper and spread it lightly to fill the drawn rectangle. Sprinkle the top evenly with the peanuts, chocolate chips and marshmallows. Press them lightly so they will set in the chocolate. Place the white chocolate in a small, heatproof glass bowl and microwave it for 30 seconds. Stir with a rubber spatula and return to the microwave for 15 seconds, then stir again. Continue to heat and stir in 15-second intervals until the chocolate is just melted. Using a spoon, drizzle the white chocolate onto the bark in straight lines. Set aside for at least 3 hours until very firm. Cut or break the bark in 16 pieces and serve at room temperature.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5705,"Stuffed Pork Roast 3/4 pound Italian sausage, chopped 1 cup chopped Baldwin apples 2 tablespoons minced shallots 3/4 cup chopped walnuts, toasted 1 tablespoon chopped parsley leaves, plus extra for garnish Salt and freshly ground black pepper 1 (3-pound) boneless pork loin roast 1 tablespoon vegetable oil Instructions: Preheat oven to 400 degrees F. Brown sausage in a saute pan. Add apples and shallots and cook 3 minutes. Transfer to a mixing bowl, add walnuts and parsley, and season, to taste, with salt and pepper. Let cool before stuffing. Split the pork roast horizontally, forming a pocket; do not cut all the way through. Season roast inside and out with salt and pepper. Pack stuffing in the center and tie roast with enough butcher's twine to hold it together. Heat oil in a large saute pan. Add roast and sear on all sides until well-browned. Transfer to a rack set in a roasting pan and roast until a thermometer inserted in the center registers 145 to 150 degrees F, about 1 hour to 1 hour and 15 minutes. Remove roast to a carving board, cover loosely with foil, and let rest 10 minutes before slicing. Slice roast into 12 pieces. Serve 2 slices per serving, garnished with parsley. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 5706,"Citrus Shortbreads 3 clementine oranges or small tangerines, washed and dried 3/4 cup sugar 3 cups all-purpose flour 6 tablespoons cornstarch 1/4 teaspoon fine salt 3/4 pound unsalted butter (3 sticks), softened Instructions: Preheat oven to 325 degrees F. Butter a 9 by 12 1/2-inch baking sheet pan, line with parchment paper, and butter the paper. Finely grate the skin (zest) off all 3 clementines, making sure you peel only the orange skin and not the bitter white pith. Puree the zest with 1/4 cup of the sugar in a food processor until minced, about 1 to 2 minutes. Whisk the flour, cornstarch, and salt in a bowl. In a standing mixer fitted with the paddle attachment, cream the butter with the remaining 1/2 cup sugar on medium, until light and fluffy, about 8 minutes. Add the clementine-sugar mixture and beat for another minute. While mixing on low speed, add the dry ingredients and mix just until combined. Do not overwork the dough. Transfer dough to prepared pan, spreading it out as evenly as possible. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the dough. Cut the dough into bars about 1 by 3 inches with a sharp knife, while still in the pan. Prick a decorative pattern in the shortbreads with a fork or a wooden skewer. Bake until golden, about 1 hour and 10 to 20 minutes. Let stand for 5 minutes and then re-cut the bars along the previous cuts. Let cool completely on racks. Store the cookies in a sealed container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 5707,"Blackberry Grunt 8 cups fresh or IQF frozen blackberries 3/4 cup sugar (or to taste) 1/2 cup red wine or water 1 tablespoon grated lemon zest 1 cup all purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons unsalted butter, melted 1/2 cup buttermilk (or a mixture of plain yogurt and skim milk or water), plus more as needed 2 tablespoons sugar mixed with 1 teaspoon cinnamon Whipped cream, cinnamon ice cream or sweetened yogurt Instructions: Place the berry mixture in a deep 8 or 9-inch skillet and bring to a simmer over moderate heat. While berries are cooking make the dumpling dough: In a mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. Stir in the melted butter. Add enough of the buttermilk to form a soft, sticky dough that is slightly wetter than a biscuit dough. Using a soup spoon, spoon the dough over the fruit, forming small dumplings. Sprinkle the dumplings with the cinnamon sugar. Tightly cover the skillet with the lid or a sheet of foil and steam mixture over medium-low heat, without opening lid, until the dumplings set and the surface is dry when touched with a fingertip, about 15 minutes. To serve: Spoon the warm grunt into serving bowls, and top with whipped cream, ice cream or sweetened yogurt. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 5708,"Lemon-Thyme Chicken with Heirloom Tomato Salad 4 boneless skinless chicken breasts, cut in half crosswise 1 lemon 4 tablespoons extra-virgin olive oil, plus more for frying 4 fresh thyme sprigs 2 garlic cloves, finely chopped 1 pound mixed heirloom tomatoes 2 tablespoons red wine vinegar Kosher salt Freshly ground black pepper Fresh basil leaves Instructions: Put the chicken into a shallow dish. Grate the zest from the lemon over the chicken. Cut the lemon in half and squeeze over the juice. Add 3 tablespoons of the oil along with the thyme, and garlic. Mix everything together so the chicken is well coated with all the flavorings. Cover and let sit for 30 minutes, or refrigerate for up to 4 hours. While the chicken is marinating, prepare the tomato salad: Cut the tomatoes into 1/2-inch pieces and put them into a bowl. Add the vinegar, and remaining 1 tablespoon olive oil. Season, to taste, with salt and pepper, tear in the basil leaves, and gently mix to combine. When you are ready to cook, remove the chicken from the marinade, scrape off the herbs, and season with salt and pepper. Heat a large skillet over medium-high heat and put a thin coating of olive oil into it. Cook the chicken, working in batches if necessary, until it is golden brown and cooked through, about 3 to 4 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. To serve, place 2 pieces of chicken onto a plate, and spoon 1/4 of the tomato salad over the chicken. Spoon on some of the tomato juices as well. Repeat with the remaining chicken and tomatoes and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 5709,"Creamy Enchiladas Verdes 2 cups cooked chicken(about 8 oz.) 1-1/2 cups shredded manchego cheese 1 cup Hellmann's? or Best Foods? Real Mayonnaise 1/2 cup finely chopped red onion 3 cups salsa verde, pureed until smooth 1/2 tsp. Knorr? Chicken flavor Bouillon(optional) 6 Tbsp. vegetable oil 12 corn tortillas Instructions:

1. Preheat oven to 350 degrees.
2. Combine chicken, 1 cup cheese, 1/4 cup Hellmann's® or Best Foods® Real Mayonnaise and onion in medium bowl; set aside.
3. Bring salsa to a simmer in large nonstick skillet over medium heat. Whisk in remaining 3/4 cup Mayonnaise and Bouillon. Remove from heat and keep warm.
4. Heat oil in another 10-inch nonstick skillet over medium heat and cook tortillas, one at a time, turning once, 1 minute or until heated through but not crisp. Drain on paper towels.
5. Spread 1/2 cup sauce in 13 x 9-inch baking dish. Dip tortillas in remaining sauce, then fill each with about 1/4 cup chicken mixture. Roll and place seam-side down in baking dish. Pour remaining sauce over enchiladas, then sprinkle with remaining 1/2 cup cheese.
6. Bake 20 minutes or until enchiladas are heated through and cheese is melted. Garnish, if desired, with additional chopped red onion. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5710,"Spicy Coconut Soup 1 tablespoon vegetable oil 1 stalk lemongrass, white part only, sliced lengthwise, cut into 6-inch lengths, and smashed 1 (3-inch) piece fresh ginger, sliced 1/2-inch thick 1 medium Thai bird cl, Serrano, or jalapeno pepper, end trimmed, halved lengthwise, and seeded 1 quart low-sodium chicken broth 1 (14-ounce) can unsweetened coconut milk 1 tablespoon packed light brown sugar 7 ounces firm tofu, small dice 1 1/2 cups frozen or fresh baby peas 6 ounces snow peas 1/4 cup thinly sliced Thai basil leaves 1/4 cup freshly squeezed lime juice 3 tablespoons fish sauce Instructions: Heat oil in a small pot over medium-high heat. When it shimmers, add lemongrass, ginger, and cl and cook until fragrant, about 1 minute. Carefully add stock, coconut milk, and sugar and bring to a boil. Reduce heat to low and add tofu, peas, and snow peas and cook until snow peas are cooked through, about 4 minutes. Remove from heat and stir in basil, lime juice, and fish sauce. Serve. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 5711,"Southwest Blintz Filling 2 tablespoons vegetable oil 1/2 cup chopped onions 1 teaspoon ground chili or cumin 12 ounces cooked ground meat or chicken Minced fresh seeded jalapeno peppers Salt 1 tablespoon sour cream Instructions: Cook onions in vegetable oil. When tender, add chili or cumin, cooked meat and jalapeno peppers to taste; season with salt and add sour cream. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 5712,"Halibut Fish Tacos with Cilantro Savoy Slaw 3 limes 2 cloves garlic, quartered 1 small bunch cilantro, leaves and tender stems (about 2 cups packed) 1 small bunch cilantro, leaves and tender stems (about 2 cups packed)
   1 bunch scallions, half coarsely chopped and half finely chopped 1 1/2 teaspoons ground cumin Kosher salt
   1/4 cup extra-virgin olive oil 1 pound skinless halibut fillets, cut into 1-inch chunks 4 cups packed finely shredded savoy cabbage (about 8 ounces) 2/3 cup sour cream 8 to 12 corn tortillas, warmed Prepared salsa verde, for serving Instructions: Finely grate the zest of one of the limes and add it to the bowl of a mini food processor. Squeeze in the juice of the lime and add the garlic, cilantro, coarsely chopped scallions, cumin and 1 teaspoon salt and pulse until roughly chopped. Add 2 tablespoons of the olive oil and 1 tablespoon water and continue to pulse until the mixture becomes a chunky sauce.
   Toss the halibut in a bowl with all but 1 tablespoon of the sauce and let marinate for 10 to 15 minutes while you prepare the cabbage and the sour cream.
   In a large bowl, toss the remaining 1 tablespoon cilantro sauce with the cabbage, finely chopped scallions, the juice of the second lime, 1 tablespoon of the olive oil and 1/2 teaspoon kosher salt. In a small bowl, stir together the sour cream, the juice of the remaining lime and a pinch of salt.
   Heat a large nonstick skillet over medium-high heat. Add half of the remaining 1 tablespoon olive oil. Add about half of the fish, so the pieces are in a single layer, and cook, turning, until the fish is just opaque and flakes easily with a fork, about 4 minutes. Transfer the fish to a plate and cook the remaining fish with the remaining oil. Divide the fish among the tortillas and top with cabbage. Serve with the sour cream and salsa verde on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 5713,"French Country Potato Salad 3 pounds small creamer potatoes (about 30), unpeeled and scrubbed well 4 pieces leek (white part only), split lengthwise and thinly sliced 2 roasted red peppers, jarred or homemade 2 tablespoons chopped fresh thyme leaves 2 teaspoons chopped fresh tarragon leaves 2/3 cup Champagne Vinaigrette, recipe follows 2 tablespoons Dijon mustard 2 teaspoons sea salt 1/2 teaspoon freshly ground black pepper 1/2 cup Champagne vinegar 1 teaspoon sea salt 1 1/2 cups extra-virgin olive oil Freshly ground black pepper Instructions: In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. (The potatoes can also be cooked in boiling salted water for the same amount of time.) Remove from the heat and let cool to room temperature. In a pot of boiling water, blanch the leeks for 30 seconds, or until tender. Rinse in cold water and drain. Set aside. Cut the roasted peppers in 1/2 crosswise and then cut them into 1/2-inch slices. Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon. In a separate bowl, stir together the Champagne vinaigrette with the mustard. Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. Season with the salt and pepper and toss again. In a small bowl, whisk the vinegar and salt together until the salt dissolves. Slowly whisk in the oil until the dressing is well blended. Season with pepper, to taste. ","[Champagne, Sauvignon Blanc, Pinot Gris, Riesling]" 5714,"Mochaccino Latte 2 coffee cups of strong French Roast coffee, 3/4 cup full 2 cups of whole milk 2 tablespoons of good cocoa Cocoa in a clean salt shaker Instructions: You will need a Braunstyle hand blender. Brew a pot of robust French Roast or Espresso style coffee. In a small sauce pan warm whole milk and add cocoa. Pour two large coffee cups 3/4 full. While milk is coming to a simmer use hand mixer on high speed to create froth and incorporate the cocoa. Once the \chocolate milk\ has a nice foamy head, carefully pour milk into coffee cup spooning foam on top. Dust with cocoa ","[Syrah, Zinfandel, Cabernet Sauvignon, Merlot]" 5715,"Gazpacho 3 cups (720 ml) tomato juice, fresh or canned 1/3 cup (80 ml) red wine vinegar 1/4 cup (60 ml) olive oil 2 large ripe tomatoes, quartered or approximately 2 cups chopped 1 cucumber, peeled, quartered or approximately 1 1/2 cups chopped 1 (70 g) small onion, peeled, quartered or about 1/3 cup chopped 1 sweet green bell pepper, seeded, quartered or 3/4 cup chopped Dash of hot sauce (optional) Salt and pepper, to taste 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 5. 4.Blend for 30-45 seconds. 5.Stop machine, season soup and serve immediately. Serve over additional chopped cucumbers and tomatoes. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 5716,"Stuffed Crab Claws 1 pound shrimp, shelled, deveined, and chopped 5 ounces bamboo shoots, chopped 1 teaspoon salt 1 teaspoon chicken bouillon powder 1 teaspoon sugar 2 1/2 teaspoons sesame oil 1/2 teaspoon pepper 8 teaspoons cornstarch 10 cocktail crab claws 3/4 cup bread crumbs 6 cups frying oil Instructions: In a large bowl, mix the chopped shrimp, bamboo shoots, salt, chicken bouillon powder, sugar, sesame oil, pepper, and cornstarch into a thick shrimp paste. Form the shrimp paste into 10 oval shaped balls. Open one end of the ball to stuff in the crab claw. Make sure the shrimp ball only covers the meat part of the claw and a small part of the shell so that the claw shell will stick out of the shrimp ball like a drumstick. Roll the stuffed shrimp ball in the bread crumbs. Deep fry in 350 degree oil for 5 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5717,"Pumpkin Latte 1 cup whole, 2 percent or skim milk 1 or 2 shots hot espresso per latte (depending on your preference)
2 tablespoons Pumpkin Spice Syrup, recipe follows Cinnamon or pumpkin pie spice, for garnish, optional
1/3 cup pumpkin puree 1 tablespoon pumpkin pie spice
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract Instructions: Special equipment: a milk frother Bring the milk to a simmer over low heat. Froth the milk using a milk frother or a whisk. Combine the espresso shots and a tablespoon of Pumpkin Spice Syrup in 2 large coffee mugs and stir half of the milk into each. Sprinkle the tops with spice, if desired. Drink immediately! Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes. Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes. Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes. Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 5718,"Spiced Eggplant Caviar with Cruditandeacute;s 1 large (1-pound) globe eggplant 3 tablespoons extra-virgin olive oil 1 garlic clove, minced 1/4 teaspoon ground coriander 1/4 teaspoon ground cinnamon Zest and juice of 1 lemon
2 tablespoons finely chopped fresh cilantro, plus more for garnish 2 tablespoons finely chopped red onion Kosher salt and freshly ground black pepper
1/4 cup pomegranate seeds Crudits, for serving Instructions:

1. Pierce the eggplant all over with a fork. Place on a paper towel-lined plate and microwave on High for 10 minutes, turning once.
2. In a large microwave-safe bowl, combine the olive oil, garlic, coriander, and cinnamon. Microwave on High for 1 minute.
3. Cut the eggplant in half lengthwise. Scoop out the flesh and transfer to the bowl with the oil; discard the eggplant skin and stem. Add the lemon zest and juice, cilantro, and onion. With a fork, mash the mixture until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, top with the pomegranate seeds and cilantro and serve with crudits. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 5719,"Banana, Ginger, and Berry Creme Brulee 2 cups half-and-half 4 egg yolks 1/3 cup sugar 2 large bananas 1 cup berries, your choice 2 teaspoons ground ginger Fresh mint, for garnish Instructions: Preheat oven to 300 degrees F. Warm half-and-half in a saucepan until almost boiling and set aside to cool. In a bowl, beat egg yolks with 1/4 cup sugar until mixture turns pale. Slowly beat in small amounts of warm half-and-half until all is incorporated. Set custard mixture aside. Peel 1 1/2 bananas and slice thin, reserving other 1/2 banana for later. Wash berries. Place some banana slices and a few berries in the bottom of 8 individual ramekins or custard cups. Sprinkle ground ginger evenly over bananas in each cup. Pour custard over fruit in each cup. Place ramekins in baking pan. Add water to about halfway up the sides of ramekins. Bake for 1 hour or until tops are golden. Cool in refrigerator. Top each cooled ramekin with a few slices of the remaining banana. Sprinkle lightly with sugar. Place ramekins under broiler until sugar is melted and brown. Garnish with remaining berries and 1 or 2 leaves of fresh mint. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 5720,"Chocolate Peanut Butter Cups 10.5 ounces bittersweet chocolate, tempered 5.2 ounces bittersweet chocolate, chopped Generous 2 cups peanut butter Instructions: Prepare the chocolate cups: I cut squares of sponge that measured about 1 1/2-inches square. Wrap each square with plastic wrap. Dip each square into the tempered chocolate. Make sure the chocolate covers at least 1/2-inch up the side of the sponge mold. Set the chocolate square on a parchment paper lined baking sheet. Repeat to make as many chocolate cups as you would like. Wait until the chocolate sets. If necessary, place the chocolate squares in the refrigerator for about 5 minutes. When the chocolate has set, gently squeeze the sponge and lift up to remove it from the chocolate. Do not press or pull too hard or you will break the chocolate. Prepare the filling: Place a 1-quart saucepan half filled with water over high heat and bring to a simmer. Make a double boiler by setting a medium-size mixing bowl over the simmering water. Place the chopped chocolate in the mixing bowl and heat until completely melted. Stir occasionally and keep an eye on the chocolate as it melts so that it doesn\u2019t burn. Once melted, remove the mixing bowl from the heat. Stir the chocolate until smooth and set aside until cool to the touch but not so cold that it begins to harden and set. Place the peanut butter in a medium-size mixing bowl. Add the cooled chocolate and whisk together. This mixture will be stiff and begin to set quickly, so whisk vigorously and thoroughly to combine. Place the chocolate peanut butter in a pastry bag with a medium-sized opening (no tip). Fill each chocolate cup to about 1/8 inch from the top. Let the peanut butter cups set at room temperature for about 1 hour, then serve. If you are in a hurry, you can place the peanut butter cups in the refrigerator for about 15 minutes. They can also be frozen for 2 weeks if well wrapped in plastic wrap. Thaw at room temperature before serving. Jacques\u2019 tip: To make a lighter dessert, add about 1 cup of crispy rice cereal (recommended: Rice Krispies). Sometimes I garnish this tiny treat with a dollop of whipped cream and fresh peanuts. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 5721,"Pork and Sweet Potato Empanadas 1/4 cup granulated garlic 1/4 cup coarse kosher salt 1/4 cup smoked sweet paprika 1/4 cup cumin powder 1/4 cup onion powder 1/4 cup black pepper 1 pound boneless pork shoulder, cut into large cubes 2 cups all-purpose flour 2 teaspoons baking powder Pinch salt Pinch sugar 1/3 cup shortening 1/3 cup cold water 1 cup cooked and mashed sweet potato, about 1 large 1/2 cup cooked black beans 1/2 cup chopped fresh cilantro 1/2 teaspoon ground cinnamon Salt and freshly ground black pepper Flour, for binding 1 cup diced pineapple 1/4 cup diced red onion 1 jalapeno, seeded and diced 2 limes, zested and juiced 2 tablespoon fresh cilantro leaves, chopped 1/2 cup chipotle pepper puree 1/2 cup honey Oil, for frying Fresh cilantro sprigs, for garnish Instructions: For the pork: Combine the spices in a medium bowl. Mix 1/4 to 1/2 cup of the spice mixture with the pork, until completely coated, and let marinate for 2 hours. (Reserve the remainder of the spices for another time.) In a large pot add the pork and enough water to cover and bring to a boil. Reduce the heat and simmer until the meat pulls apart easily. Set aside to cool. Shred with a fork. For the dough: In a large bowl combine the dry ingredients and shortening and mix. Add small amounts of the water at a time until the dough forms. Knead for a few minutes, and then wrap the dough in plastic and allow to rest for 1 hour. After the dough rests, on a floured table roll out the dough to 1/8-inch thick. Cut 4-inch disks and set aside in the refrigerator. Excess scraps can be rolled again for more disks, just allow the scrap ball to rest before rolling. For the filling: In a large bowl, combine the shredded pork with the sweet potato, black beans, cilantro, cinnamon and some salt and pepper. Mix well. In another bowl, mix equal parts cold water and flour to use as a binder for the empanadas. Fill the dough disks with a generous spoon of the filling, brush the outer edges with the flour and water mix and then fold over so it looks similar to ravioli. Crimp the edges with a fork and set aside for frying. For the salsa and glaze: In a medium bowl, mix all the ingredients for the salsa. In a separate bowl combine the ingredients for the glaze. Preheat 3 inches of oil in a large saucepan or Dutch oven to 350 degrees F. In batches, fry the empanadas for 3 to 5 minutes or until they are golden brown. Brush the empanadas with the chipotle-honey glaze and serve on a bed of the salsa. Garnish with fresh cilantro sprigs and some of the glaze. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 5722,"Shaved Vegetable Salad Assorted vegetables (recommended: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas) Olive oil, for drizzling Chopped fresh dill Zest and juice of 1 lemon, to taste Fleur de sel (sea salt) Freshly ground black pepper Instructions: Choose a selection of colorful vegetables from among, for example: zucchini, carrot, red and yellow beets, fennel, kohlrabi, celery, asparagus, radishes, snow peas. Peel the vegetables that need peeling. Slice the bulb-like vegetables very, very thinly on a mandoline. Use a vegetable peeler for tricky vegetables such as asparagus, and sliver anything like the snow peas with a knife. Toss everything except for the beets in a bowl with olive oil to coat. Add a handful or two of chopped dill and the zest of a lemon. Season with fleur de sel, freshly ground pepper, and lemon juice, to taste. Arrange on a serving platter with the beet slices added in decoratively as you arrange the rest. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5723,"Crunchy Peanut Butter Thins Nonstick baking spray 1/2 cup all-purpose flour 1/2 cup whole wheat or white whole wheat flour 1/4 cup rolled oats 1 tablespoon wheat germ 2 teaspoons chia seeds, optional 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/3 cup creamy natural peanut butter 1/3 cup packed light brown sugar 3 tablespoons vegetable oil 1 large egg white 1 ounce bittersweet chocolate, melted (about 2 small squares) Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with aluminum foil with a 1-inch overhang on all sides. Spray lightly with baking spray.
Combine both flours, oats, wheat germ, chia seeds if using, salt and cinnamon in a medium bowl. Set aside.
Combine the peanut butter, brown sugar, vegetable oil and egg white in another medium bowl. Beat with a hand mixer until creamy, about 2 minutes. Add the dry ingredients and beat on low until a wet and sandy mixture that holds together when squeezed. Turn the dough out into the prepared pan and press into an even layer. Bake until golden, 25 to 30 minutes. Let cool completely. Drizzle with the chocolate. Let the chocolate harden and break into eighteen 2-inch even pieces. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5724,"Tropical Fruit-Glazed Ham with Sweet Onions and Yukon Gold Potatoes 4 medium-size Yukon gold potatoes, unpeeled and cut into 2-inch pieces 2 teaspoons peanut oil 1/2 Vidalia or red onion, cut in 1/2 and thinly sliced into half-moons 1 (8-ounce) can tropical fruit salad in passion fruit nectar 1 tablespoon brown sugar 1 tablespoon reduced-sodium soy sauce 1/2 teaspoon freshly ground black pepper 1 pound thick-cut deli ham Instructions: Place the potatoes in a large saucepan and add enough water to cover. Set over high heat, bring to a boil, and boil until the potatoes are fork-tender, about 8 minutes. Drain and set aside. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the fruit along with the juice from the can, the brown sugar, soy sauce, and pepper, bring to a simmer, and simmer until the liquid thickens and reduces slightly, about 5 minutes. Add the ham slices and potatoes and simmer for 2 minutes to heat through. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5725,"Vegetarian Skillet Chili Topped with Cornbread 2 tablespoons vegetable oil 1 pound (about 4 cups) store-bought diced butternut squash, cut into 1/2-inch cubes Kosher salt and freshly ground black pepper 3 cloves garlic, thinly sliced 1 medium onion, finely chopped 4 tablespoons chili powder, or to taste
2 teaspoons ground cumin 3 cups low-sodium vegetable stock Two 14.5-ounce cans diced tomatoes with chiles, drained One 14.5-ounce can kidney beans, drained and rinsed 1 tablespoons sugar 5 ounces (about 6 cups lightly packed) baby spinach 3/4 cup fine cornmeal 3/4 cup all-purpose flour 3/4 teaspoon baking soda 3 tablespoons sugar Kosher salt 1/2 cup whole milk 1/4 cup sour cream, plus more for serving 1 large egg 3 tablespoons unsalted butter, melted 3/4 cup shredded Cheddar (about 3 ounces) Pickled jalapenos, for serving Instructions: For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside. Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted. For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)
Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.
","[Sangiovese, Tempranillo, Garnacha, Barbera]" 5726,"Zucchini, Ricotta and Lemon Pizza Nonstick cooking spray 1 zucchini, cut into ribbons using a vegetable peeler (about 3/4 cup ribbons)
Kosher salt and freshly ground black pepper Zest of 1 large lemon plus 2 tablespoons lemon juice
3 teaspoons olive oil
1/2 cup thinly sliced tomatoes
1 ball pizza dough (or one 12-inch prepared dough round) 1/2 cup ricotta
1/2 tablespoon finely chopped fresh chives, plus more for garnish
1/4 cup grated Parmesan
Instructions: Position an oven rack in the center of the oven and preheat to 475 degrees F. Lightly coat a pizza pan or stone with nonstick cooking spray and put on the rack. (If you don't have a pizza peel or a way to transfer the pizza, skip placing the pan in the oven to preheat and prepare the pizza right on the pan.) Toss the zucchini ribbons with 1/8 teaspoon salt and place in a colander over the sink. Let drain for 15 minutes to remove excess water. Pat the zucchini dry with a paper towel or kitchen towel. Toss with 1 tablespoon lemon juice, half of the zest and 1 teaspoon olive oil and set aside.
Wrap the tomato slices in a paper towel and gently press down, removing excess water. Set aside.
Stretch the pizza dough into a round large enough to fit on the pizza pan (or directly on the pan, if not using a pizza peel). Whisk together the ricotta, chives, remaining tablespoon lemon juice, remaining zest and 1/8 teaspoon each salt and pepper.
Spread the ricotta over the prepared dough, leaving a small border for the crust. Evenly scatter the tomato slices and zucchini ribbons over the ricotta. Lightly drizzle with the remaining 2 teaspoons olive oil and sprinkle with Parmesan and additional chives.
Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5727,"Pork Tenderloin with Pomegranate Glaze 1/2 teaspoon ground cinnamon 1/2 teaspoon salt, plus additional as needed
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
3/4 teaspoon ground black pepper
2 pork tenderloins (each about 3/4 pound)
2 tablespoons olive oil
1 cup plain pomegranate juice, such as POM Wonderful
3/4 teaspoon cornstarch
1 to 2 teaspoons sherry vinegar
1 tablespoon unsalted butter
Instructions: Stir together cinnamon, salt, coriander, cumin and pepper in a shallow bowl. Pat tenderloins dry and dredge in spice mixture until evenly coated. Heat oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium and cook pork, turning occasionally, until meat is browned on all sides and an instant-read thermometer inserted diagonally into center of each tenderloin registers 145 degrees F, 20 to 25 minutes. Transfer pork with tongs to a cutting board and let stand 10 minutes. Meanwhile, pour off and discard any fat from skillet, then add pomegranate juice and boil over medium-high heat until reduced to about 2/3 cup, about 3 minutes (if side of skillet begins to scorch, reduce heat to medium). Stir together cornstarch and 1 tablespoon water and whisk into juice, then boil sauce until thickened slightly, 1 to 2 minutes. Remove from heat and add vinegar to taste. Swirl in butter until incorporated. Pour sauce through a fine-mesh sieve into a bowl and skim off any fat. Season with salt. Slice pork and serve with sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 5728,"Sauteed Turkey with Tequila Cream Sauce 4 tablespoons vegetable oil 1 1/2 pounds turkey cutlets, cut into 1/2 inch strips Salt and freshly ground pepper to taste 6 shallots, minced 6 Shiitake or domestic mushrooms, quartered 1 cup gold tequila 4 cups chicken stock 2 cups creme fraiche 1/2 teaspoon salt 1/4 teaspoon ground white pepper 3 dashes Tabasco sauce Spaetzle (see recipe) Chopped epazote leaves Instructions: Heat 2 tablespoons oil in heavy large skillet over high heat. Season turkey strips with salt and pepper. Add to skillet and saute until brown but still pink inside, about 1 minute per side. Using slotted spoon, transfer turkey to platter. Heat remaining 2 tablespoons oil in same skillet. Add shallots and mushrooms and saute until brown, about 3 minutes. Add tequila and boil until reduced by half. Add chicken stock and boil until reduced by half. Add creme fraiche and simmer until sauce is reduced to sauce consistency. Return turkey to sauce. Stir in salt, white pepper and Tabasco. Spoon turkey and sauce over Spaetzle. Sprinkle with epazote leaves. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 5729,"Cocktail Meatballs 1 pound lean ground beef 1 large egg 1 cup shredded Cheddar cheese (about 4 ounces) 1/2 cup breadcrumbs 1/2 onion, grated 1 clove garlic, grated 1 tablespoon Dijon mustard 2 teaspoons Worcestershire sauce 1 teaspoon paprika Kosher salt and freshly ground pepper 1/4 cup ketchup 2 tablespoons packed light brown sugar Sliced scallions, for topping Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Combine the beef, egg, cheese, breadcrumbs, onion, garlic, 2 teaspoons mustard, the Worcestershire sauce, paprika, 1 teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 1 1/2-inch meatballs (about 24) and arrange on the prepared baking sheet. Mix the ketchup, brown sugar and remaining 1 teaspoon mustard in a small bowl and brush on the meatballs. Bake until lightly browned and cooked through, about 15 minutes. Transfer to a platter and top with scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 5730,"Gyro Sausage 2 pounds boneless skinless chicken thighs 1 pound bacon ends and pieces
2 tablespoons kosher salt
1 tablespoon plus 1 teaspoon freshly ground black pepper
1 tablespoon dried basil leaves 1 tablespoon ground oregano
1 tablespoon dried oregano leaves 1 tablespoon dried thyme leaves 2/3 cup powdered milk
1/3 cup Kolsch beer 1/3 cup feta 3 tablespoons kalamata olive brine
2 ounces chopped baby spinach
Serving suggestions: Greek pita bread, shredded lettuce, red onion, chopped tomatoes, feta crumbles and Tzatziki Sauce, recipe follows One 16-ounce container whole milk Greek yogurt Zest of 1/2 lemon plus 2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh mint
2 teaspoons dry dill
2 cloves garlic, crushed 1/2 grated English cucumber
Salt and freshly ground black pepper Instructions: Coarsely grind chicken and bacon through a meat grinder, then add salt, black pepper, basil, ground oregano, dried oregano and thyme to meat mixture. Put the meat mixture through the grinder a second time. Fold in powdered milk, beer, feta, olive brine and baby spinach by hand. Stuff into synthetic casings to make 10 sausages. Preheat the oven to 300 degrees F. Roast sausages until internal temperature reaches 165 degrees F, about 12 minutes. Serve on Greek pita bread with shredded lettuce, red onion, chopped tomatoes, feta crumbles and Tzatziki Sauce. Stir together yogurt, lemon zest and juice, oil, mint, dill, garlic, cucumber and some salt and pepper in a medium bowl, then place in refrigerator for 8 hours or up to overnight. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 5731,"Bonilla Vanilla Cake 2 1/4 cups all-purpose flour 1 tablespoon baking powder 1/4 teaspoon table salt 1 1/2 sticks unsalted butter, at room temperature 1 1/2 cups granulated sugar 3 large eggs 1 tablespoon vanilla extract 1 1/3 cups milk Purple, blue, green, yellow, orange and pink gel food coloring, for tinting Cooking spray Magical Frosting 1 3/4 cups assorted rainbow sprinkles, for filling
1 cup rainbow nonpareils, for decorating
Instructions: Preheat your oven to 350? and put the oven rack in the middle. If you are using a convection oven, set it to 325?. Combine the flour, baking powder and salt in a large bowl and whisk until they are really mixed together. Set aside. In a separate bowl, use an electric mixer on medium speed to blend the butter and sugar together until they become fluffy. Make sure to scrape the sides of the bowl with a spatula so it\u2019s all mixed in from the sides. Add the eggs, one at a time, to the butter-sugar mixture, with the mixer on medium speed. Again, make sure to scrape the sides of the bowl. Add the vanilla to the milk and set it aside. Mix about one-third of your dry ingredients into the butter mixture, then blend in half of the milk mixture, always mixing on medium speed. Mix in the second third of the dry ingredients, then the remaining milk. Scrape down the bowl, then mix in the last of the flour mixture. You don\u2019t want any lumps, but don\u2019t overmix it\u2014stop the mixer as soon as the batter is smooth. Divide the batter evenly among six small bowls. They don\u2019t have to be exactly identical, but you want them to be close. (It\u2019s about 1 cup of batter per bowl.) Color the batter individually in rainbow colors: We use purple, blue, green, yellow, orange and pink for our six-layer cakes. Start with a tiny drop of food coloring, stir it in completely, then add more until it is your desired color. (The baked cake will come out pretty close to what you see.)
Spray six 6-inch round baking pans with cooking spray, then pour in the colored batter. (If you don\u2019t have 6 pans, cool, wash, dry and respray your pans before you refill them with batter.) Bake the cakes two at a time for 8 minutes without opening the oven door, then rotate each pan and bake for another 8 minutes, or until a toothpick comes out clean when you insert it into the middle of the cake. Let the cakes cool in the pans for 5 to 10 minutes, then flip them over onto a baking sheet or cooling rack and let them cool completely before you frost them. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 5732,"Antipasti 1 (5-ounce) bag salad mix 1 pound mixed sliced deli meats (suggested: salami, mortadella ham, capicola) 1 (8-ounce) container fresh mozzarella bocconcini 1/4 pound provolone, sliced 2 tomatoes, quartered 1 (16-ounce) jar olive antipasta (recommended: Giuliano) 1 cup pepperoncini 1 can garbanzo beans, drained 1/2 bottle balsamic vinaigrette Breadsticks Instructions: Pour salad mix onto a large platter. Arrange deli meats, cheeses, tomatoes, olives, pepperoncini, and garbanzo beans on top of salad. Pour salad dressing over salad. Serve with breadsticks. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 5733,"Soy Ginger Reduction 1/4 tablespoon light soy sauce 1/2 teaspoon each minced garlic and ginger 2 teaspoons sugar 2 tablespoons rice vinegar salt and pepper Instructions: Set ingredients in a small saucepan, heat and reduce until syrupy; drizzle through a strainer, over tuna. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 5734,"Lobster Corn Chowder 3 (1 1/2-pound) cooked lobsters, cracked and split 3 ears corn 6 tablespoons (3/4 stick) unsalted butter 1 cup chopped yellow onion 1/4 cup cream sherry 1 teaspoon sweet paprika 4 cups whole milk 2 cups heavy cream 1 cup dry white wine 1 tablespoon good olive oil 1/4 pound bacon, large-diced 2 cups large-diced unpeeled Yukon gold potatoes (2 medium) 1 1/2 cups chopped yellow onions (2 onions) 2 cups diced celery (3 to 4 stalks) 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 2 teaspoons chopped fresh chives 1/4 cup cream sherry Instructions: Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate. Reserve the shells and all the juices that collect. Cut the corn kernels from the cobs and set aside, reserving the cobs separately. For the stock, melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs. Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally. Add the sherry and paprika and cook for 1 minute. Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes. (I move the pot halfway off the heat.) Meanwhile, in another stockpot or Dutch oven, heat the oil and cook the bacon for 4 to 5 minutes over medium-low heat, until browned and crisp. Remove with a slotted spoon and reserve. Add the potatoes, onions, celery, corn kernels, salt, and pepper to the same pot and saute for 5 minutes. When the stock is ready, remove the largest pieces of lobster shell and the corn cobs with tongs and discard. Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn. Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives and the sherry and season to taste. Heat gently and serve hot with a garnish of crisp bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5735,"Glazed Short Rib Crostini Stack 1 pound boneless beef short ribs, trimmed of excess fat 1/2 teaspoon sweet paprika
Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil
6 cloves garlic, crushed and peeled
1 medium carrot, cut into large chunks
1 small onion, peeled and quartered
1 sprig fresh thyme
1/2 cup dry red wine
1 1/2 cups low-sodium beef broth
2 tablespoons honey
1 tablespoon balsamic vinegar
Twelve 1/2-inch-thick slices baguette 1/4 cup extra-virgin olive oil
2 ounces blue cheese, at room temperature
2 ounces cream cheese, at room temperature 1 tablespoon chopped fresh chives, plus more for garnish Freshly ground black pepper
Instructions: For the short ribs: Cut the short ribs into bite-sized chunks (you should have at least 12). Sprinkle with the paprika, 1/2 teaspoon salt and some pepper. Heat the olive oil in a small Dutch oven over medium heat. Add the short rib pieces and brown all over, 4 to 5 minutes total. Remove to a plate. Add the garlic, carrot, onion and thyme to the Dutch oven and cook until the vegetables just begin to brown, about 2 minutes. Add the meat back in and add the wine, then increase the heat to boil the wine down to a glaze, 1 to 2 minutes. Add the broth, honey and vinegar and reduce the heat to low so that the liquid is simmering. Cover and cook until the meat is tender but not falling apart, about 1 hour and 30 minutes. Remove the meat to a plate. Preheat the oven to 400 degrees F. Pick out and discard the vegetables and thyme from the Dutch oven. Increase the heat to high and boil the liquid down to a thin glaze, about 5 minutes. Add the meat back and toss to coat. Remove from the heat and cover to keep warm. For the crostini: Arrange the baguette slices on a sheet tray in a single layer. Drizzle with the olive oil. Toast in the oven until just crisp but not browned, 4 to 5 minutes. In a small bowl, mash together the blue cheese, cream cheese and chives with some pepper. Spread the mixture onto the toasted bread and broil until the cheese just begins to brown, 1 to 2 minutes. Top each cheese toast with 1 to 2 pieces of glazed short rib. Garnish with some chopped chives. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 5736,"Skillet Eggs With Squash 3 pounds (6 medium) summer squash and/or zucchini Kosher salt 2 tablespoons extra-virgin olive oil 4 scallions, thinly sliced, white and green parts separated 1 jalapeno pepper, seeded and minced 3 tablespoons chopped fresh parsley 1/4 teaspoon freshly grated nutmeg Freshly ground pepper 1 tablespoon unsalted butter 6 large eggs 1/2 cup grated pepper jack or sharp white cheddar cheese Instructions: Grate the squash into a colander using the large holes of a box grater (or use a food processor fitted with the shredding attachment). Toss with 1 tablespoon salt, then let drain in the sink, 30 to 40 minutes. Squeeze the squash to remove as much liquid as possible. Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Set aside 3 tablespoons scallion greens. Add the remaining scallions (white and green parts), the jalapeno, and salt to taste and cook until the scallions are soft, about 3 minutes. Add the shredded squash and cook, stirring occasionally, until tender, about 7 minutes. Stir in the parsley, nutmeg, and pepper to taste. Cook until the mixture is slightly dry, about 1 more minute. Remove from the heat and let cool, 5 minutes. Spread the squash evenly in the skillet. Make six 2 1/2-inch-wide indentations in the mixture with the back of a spoon; put 1/2 teaspoon butter in each one. One at a time, crack each egg into a small bowl and pour into an indentation. Season with salt and pepper, and sprinkle with the cheese. Transfer the skillet to the oven and bake until the egg whites are set and the yolks are cooked to desired doneness, 10 to 12 minutes. Scatter the reserved scallion greens on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 5737,"Couscous-Stuffed Peppers with Basil Sauce 1 cup low-sodium chicken broth 2 teaspoons ground cumin 3/4 cup couscous 1 cup canned garbanzo beans, rinsed and drained 1/4 cup dried currants 1 packed cup chopped baby spinach leaves 1/2 cup (4 ounces) crumbled feta cheese 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 medium red bell peppers 1 medium yellow bell pepper 1 medium orange bell pepper Hot water, as needed 1 packed cup fresh basil leaves 1/2 cup (about 4 ounces) creme fraiche 3 tablespoons extra-virgin olive oil 1 tablespoon water 1 garlic clove, coarsely chopped 2 teaspoons fresh lemon juice 1/4 teaspoon sugar 1/4 teaspoon salt, plus extra, as needed 1/4 teaspoon freshly ground black pepper, plus extra, as needed Instructions: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined. Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks
Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste. Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 5738,"Double Chocolate Sable Cookies (France) 3 ounces bittersweet chocolate, frozen for 10 minutes 1 1/4 cups all-purpose flour 1/3 cup Dutch-process cocoa powder 1/4 teaspoon baking soda 1/4 teaspoon fine sea salt 5 1/4 ounces (11 tablespoons) unsalted butter, softened 1 cup sugar 1 large egg yolk Instructions: Grate the chilled chocolate with a fine grater or rasp and set aside. Whisk together the flour, cocoa powder, baking soda and sea salt. Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture. Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.) Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes. Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes. Transfer cookies to a rack to cool completely. Serve. Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks. Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5739,"Chocolate Dessert Salami 1/2 cup slivered almonds (2 1/2 ounces) 1/2 cup chopped walnuts (2 1/2 ounces) Two 5 inch long plain biscotti, coarsely crushed 6 tablespoons (3/4 stick) unsalted butter, cut into 1/2-inch pieces, at room temperature One 12-ounce bag semisweet chocolate chips, such as Ghirardelli 1/4 cup brewed coffee 1 teaspoon grated orange zest (about 1/2 medium orange) 1/2 cup confectioners' sugar Instructions: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Spread the almonds, walnuts and crushed biscotti in a single layer on a baking sheet. Bake until the nuts are lightly toasted, 6 to 8 minutes. Cool completely. Put the butter and chocolate in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 6 minutes. Stir in the coffee until smooth. Add the almonds, walnuts, biscotti pieces and orange zest, and stir until combined. Cover the bowl and refrigerate until firm but moldable, 1 1/2 to 2 hours. Divide the chocolate mixture in half. Place half of the mixture in the center of an 18-inch-long piece of plastic wrap. Using a spatula, form the mixture into a log, about 7 inches long and 2 inches in diameter. Roll up the log in the plastic and twist the ends to seal. Roll back and forth on a work surface a few times to make the log evenly round. Repeat with the remaining chocolate mixture. Refrigerate the logs until firm, about 1 hour. Spread the confectioners' sugar on a dinner plate. Remove the plastic wrap from the logs, then roll them in the sugar until coated. Using a pastry brush, brush away the excess sugar. Let the logs sit at room temperature for 15 minutes. Using a sharp serrated knife, cut the logs into 1/2-inch-thick slices and serve. Cook's Note: The dessert can be frozen for up to 1 month. Thaw at room temperature for 25 minutes before slicing. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 5740,"Cornell Chicken with Grilled Steak Fries 2 cups apple cider vinegar 1/3 cup kosher salt 2 tablespoons sugar 8 whole cloves 8 black peppercorns 8 sprigs fresh rosemary 8 fresh sage leaves 8 sprigs fresh thyme Two 3 1/2-pound chickens, halved, keel bones and wing tips removed Canola oil, for brushing 3 tablespoons dried sage 1 tablespoon dried marjoram 1 tablespoon freshly ground black pepper 1 tablespoon finely chopped fresh rosemary 1 tablespoon dried thyme 1 teaspoon ground celery seeds 1/4 teaspoon ground cloves 1 cup apple cider vinegar 5 tablespoons Dijon mustard 2 teaspoons clover honey 2 teaspoons finely chopped fresh rosemary 2 teaspoons finely chopped fresh thyme 1 teaspoon finely chopped fresh sage Kosher salt and freshly ground black pepper Finely chopped fresh parsley, for garnish Grilled Steak Fries, for serving, recipe follows 5 large Yukon gold or russet potatoes, par cooked in salted water Canola oil Kosher salt and freshly ground black pepper Extra-virgin olive oil Finely chopped fresh chives Instructions: For the brine: Whisk 8 cups cold water, the vinegar, salt, sugar, cloves, peppercorns, rosemary, sage and thyme until the salt and sugar are dissolved. Add the chicken, cover and refrigerate for at least 1 hour and up to 2 hours. Do not brine any longer than 2 hours or the chicken will start to break down. For the spice mixture: Stir the sage, marjoram, pepper, rosemary, thyme, celery seeds and ground cloves in a small bowl. For the sauce: Whisk the vinegar, mustard, honey, rosemary, thyme and sage in a bowl until smooth. Remove the chicken from the refrigerator 30 minutes before grilling. Rinse under cold water and pat dry. Brush the chicken with canola oil. Sprinkle the skin side of the chicken with half the spice mixture and some salt and pepper. Prepare a charcoal grill for direct and indirect cooking. On the direct side, have the coals at medium-high heat. Arrange the chicken skin side down on the grill, over direct heat. Rub the bottom of the chicken with the remaining half the spice mixture. Grill the chicken until well browned, about 10 minutes. Flip the chicken skin side up and baste 1/3 cup of the sauce. Move the chicken to indirect heat, cover, and cook until the thigh meat registers 165 degrees F, about 40 minutes longer. Baste with 1/3 cup of the sauce every few minutes. Transfer the chicken to a platter. Brush with the remaining 1/3 cup of the sauce and sprinkle with parsley. Let the chicken rest for 10 minutes before cutting. Arrange on a platter with the Grilled Steak Fries. Heat the grill to medium heat. Cut each potato into eighths. Brush the potatoes with canola oil and sprinkle with salt and pepper. Grill the potatoes until lightly golden brown on both sides and just cooked through, about 4 minutes each side. Transfer to a platter and immediately drizzle with olive oil. Sprinkle with more salt and chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 5741,"Fairy Wing Ice Cream One 394-gram (13.9-ounce) can sweetened condensed milk 2 teaspoons pure vanilla extract Pinch fine salt 600 milliliters (2 1/2 cups) heavy cream, cold Pink, purple, blue and yellow gel food coloring 6 waffle ice cream cones 510 grams (18 ounces) candy melts in your favorite colors (we used pink, blue and white), melted Edible glitter or chocolate candy sprinkles, for decorating Edible gold leaf, for decorating, optional Instructions: Whisk together the condensed milk, vanilla and salt in a large bowl; set aside. Whip the cream until soft peaks form. Fold about 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Divide 3 tablespoons of the mixture among 3 espresso cups. Tint these with pink, blue and purple food coloring. Tint the remaining mixture with yellow food coloring. Pour the yellow-tinted mixture into a chilled 9-by-5-by-3-inch metal loaf pan. Add the pink, blue and purple mixtures and swirl together. Freeze, covered, until solid and scoopable, about 6 hours. Line a baking sheet with parchment. Put the glitter on a small plate or shallow bowl. Dip the rims of the ice cream cones into the candy melts, then dip in the glitter. Allow to set, about 15 minutes. Divide the remaining melted candy into piping bags fitted with small round tips. Pipe 12 wings onto the prepared baking sheet in pairs, one left and one right. Begin by piping an outline, extending the part where the wing will attach to the ice cream. Fill in the outlines with piped candy melts in the colors of your choice, swirling them together with a toothpick once you're done. Chill in the refrigerator to set, about 5 minutes. Scoop a ball of ice cream onto a decorated cone and push 2 wings into opposite sides of the scoop. Add a small piece of gold leaf to the ice cream for shimmer and sparkle if desired. Repeat with the remaining ice cream cones and decorations. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 5742,"Peanut Butter and Fruit Canapes 6 very thin slices white sandwich bread w/ crusts removed Peanut butter 12 assorted berries Instructions: Preheat oven to 300 degrees. Place bread on baking sheet and toast slightly for 5 to 7 minutes. Remove from oven and cool on wire rack.
Spread each slice of bread with peanut butter and then jelly. Cut into squares or circles (using cookie cutter) and on each canape place a piece of fruit. ","[Chardonnay, Riesling, Gewrztraminer]" 5743,"Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy 1 1/2 pounds ground veal 1 pound ground beef Salt and pepper 2 cloves garlic, grated or minced 1 large egg, plus 1 egg yolk 2 handfuls grated Parmigiano-Reggiano 2 handfuls plain bread crumbs 3 tablespoons sliced or finely chopped sage leaves 3 tablespoons extra-virgin olive oil 8 ounces Gorgonzola 1 tablespoon butter 2 fresh bay leaves 1 onion, finely chopped 1 cup chicken stock 1 (15-ounce) can crushed tomatoes 1/2 cup cream Instructions: Preheat oven to 400 degrees F. Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes. Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes. Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 5744,"Basmati Rice 3 cups basmati rice Cold water Salt Instructions: Wash the rice twice in cold water to remove impurities and drain through a strainer. Add the rice to a large saucepan and cover with cold water until the water reaches about 1/2-inch above the rice. Add a little salt, to taste, and bring the rice and the water to a boil over medium heat. Reduce the heat to low, stir the rice then cover with a tight lid and cook until all the water has been absorbed. The rice normally takes about 15 minutes to cook and should be light and fluffy when cooked. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5745,"Scoopable Chicken Salad 1 (16-ounce) package (about 5 1/2 cups) dry broccoli cole slaw 1 (8-ounce) can (about 1 cup) canned sliced water chestnuts, drained 1 cup canned mandarin orange segments packed in juice (or light syrup), drained and chopped 1 cup chopped scallions 12 ounces cooked and chopped skinless lean chicken breast 3/4 cup low-fat sesame ginger dressing (recommended: Newman's Own Lighten Up!) Instructions: In a large bowl, combine slaw, water chestnuts, orange segments, scallions, and chicken. Mix well. Top with dressing and toss to coat. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5746,"Grilled Romaine 1/2 cup red wine vinegar 2 hearts of romaine, rinsed and patted dry 1 tablespoon olive oil Freshly ground black pepper 1 cup finely grated Parmesan Vegetable spray, for pan Instructions: Place vinegar in shallow pan and place in the freezer. Allow the vinegar to freeze, approximately 2 hours. Once frozen, scrape with a fork to create a shaved ice texture. Return the vinegar to the freezer until ready to use. Cut each heart of romaine in half lengthwise so that the root keeps each piece together. Lightly brush the cut side of the romaine pieces with olive oil. Season with the pepper. Place the cheese in a shallow pan large enough to lay the romaine in and press the cheese firmly onto the cut side of the romaine until it adheres. Spray a nonstick griddle or saute pan with vegetable spray and preheat over medium-high heat. Place the romaine in the pan and cook until the cheese turns golden, approximately 1 to 2 minutes Place the romaine, cheese side up onto plates and sprinkle with the vinegar ice. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 5747,"Sauteed Rainbow Trout with Green Tomato and Blackberry Sauce 1 large green tomato, cored 1 tablespoon fresh lemon juice 1/2 cup diced celery 1 teaspoon lemon zest, minced 3/4 cup sugar Pinch ground cinnamon Pinch ground nutmeg 1/4 cup water 1 pint fresh blackberries Salt and freshly ground black pepper 1/4 cup all-purpose flour 4 rainbow trout fillets Olive oil Instructions: Preheat oven to 450 degrees F. Put the tomato and lemon juice in a food processor or blender and puree it. Transfer the tomato puree to a medium saucepan and heat over medium heat, bringing it to a low boil. Add the celery, lemon zest, sugar, cinnamon, nutmeg, and water. Reduce the heat to low and simmer until the sauce is thick, like a marinara sauce. Remove from the heat and gently mix in the blackberries. Add salt, to taste. Lightly flour both sides of the trout and sprinkle it with salt and pepper. Heat a large skillet over medium-high heat and add enough olive oil to sear the trout. When the oil is hot, add the trout and sear on both sides just until brown. Place the skillet in the oven and continue cooking until the fish is flaky, about 10 minutes. Top with the sauce and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5748,"Chorizo Puffs 1/2 cup finely diced chorizo sausage, casing removed 3/4 cup small diced manchego cheese 1/4 cup green onions, white and green parts, thinly sliced 1 cup water 1/4 pound unsalted butter, cut into small cubes 1/4 teaspoon fine salt 1 cup all-purpose flour, plus extra for dusting 4 eggs Vegetable oil, for frying 4 teaspoons Spice Mixture, recipe follows 1/2 cup kosher salt 1/4 cup ground coriander 2 tablespoons ground cumin 2 tablespoons Spanish sweet paprika 2 teaspoons cayenne pepper Instructions: Heat a small saute pan over low heat and lightly cook the chorizo. Remove from the pan and let cool. Combine the chorizo, cheese, and green onion and set aside. Put the water, butter, and salt in a heavy 4-quart saucepan. Bring to a boil over high heat, stirring occasionally, to melt the butter. Remove from the heat and add the flour all at once. Stir with a wooden spoon until the dough comes together to form a ball. Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes. Do not let it burn Transfer the dough to an electric mixer fitted with a paddle attachment. Add the eggs 1 at a time, beating well after each addition. Scrape down the sides of the bowl and continue to beat the dough for about 3 to 4 minutes at high speed. Stir the chorizo mixture into the dough until evenly distributed. Transfer to a pastry bag. On a lightly floured work surface, pipe into 1-foot long ropes and cut into 1 1/2-inch pieces. Lightly dust with flour. Pour 2 cups of vegetable oil into a wok and heat to 375 degrees F. Using a metal spoon drop the dough pieces into the hot oil. Fry the chorizo puffs for 2 1/2 minutes on each side or until golden. Take care not to over crowd the oil. Drain on absorbent paper and season immediately with 1 teaspoon of the Spice Mixture. Repeat until all dough has been used. Serve warm. Stir all the ingredients together in a small bowl. Store in a jar with a tight-fitting lid. ","[Rioja, Tempranillo, Garnacha, Barbera]" 5749,"Turkey Roulade with Cranberry-Apricot Stuffing 1/2 cup whole almonds 2 teaspoons fennel seeds 1/3 cup cognac or other brandy 1/4 cup water 2/3 cup dried cranberries 2/3 cup dried apricots (about 8 medium), coarsely chopped 2 medium shallots, minced 4 tablespoons unsalted butter, softened 2 teaspoons kosher salt, plus additional for seasoning Freshly ground black pepper 2 tablespoons chopped fresh parsley leaves 2 boneless, skinless turkey breast halves, butterflied (about 5 to 6 pounds) 2 tablespoons vegetable oil 3 cups white wine 1/2 cup chicken broth Instructions: Preheat the oven to 400 degrees F. Spread the almonds and fennel seeds on a baking sheet and cook until golden and aromatic, about 10 minutes. Let cool to room temperature. Warm the cognac and water in a small saucepan, add the cranberries and apricots, and set aside until plump, about 10 minutes. In a small food processor, pulse the almonds and fennel until coarsely chopped, then add the fruit and any unabsorbed liquid with the shallot, butter, 2 teaspoons salt and pepper, to taste, until the fruit and nuts are coarsely chopped. Add the parsley and pulse once or twice more.
Place the turkey breast halves on a cutting board. Divide and spread the fruit mixture evenly over them, leaving about a 1-inch border. Starting with the long end of each breast, roll like a jelly roll and tie firmly with butchers twine. Season generously with salt and pepper. Heat a large skillet over medium-high heat, add the oil, and heat until shimmering. Sear the turkey roulades, turning occasionally, until they are golden brown on all sides, about 8 minutes. Place the 2 roulades on a rack in a roasting pan and pour 2 cups of the wine over them. Roast, uncovered, until an instant-read thermometer inserted into the center of the meat registers 165 degrees F, about 1 hour and 10 minutes. Transfer the breasts to a carving board, tent loosely with foil, and let rest while you make the sauce. Put the roasting pan over medium heat on the stovetop. Add the remaining 1 cup of wine and stir with a wooden spoon to release the brown bits that cling to the pan. Add the chicken broth and cook until syrupy, about 5 minutes. Season with salt and pepper. Carve the turkey into 1-inch thick slices and serve with the pan sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5750,"Chive and Garlic Mashed Potatoes 6 to 8 large Yukon gold potatoes, peeled and quartered 1 tablespoon salt 4 bay leaves 1 cup heavy cream 1/2 stick (1/4 cup) butter 4 cloves garlic, lightly crushed 3 sprigs fresh thyme Kosher salt and freshly ground black pepper 2 tablespoons chopped chives Instructions: Put the cut potatoes into a large pot, cover them with cold water, and add salt and 2 bay leaves. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well and remove the bay leaves. Meanwhile, in a small pot heat the cream, butter, garlic, thyme, and remaining bay leaves. While the potatoes are still warm, press them through a potato ricer or food mill into a mixing bowl. Add the warm cream, straining out the solids, a bit at a time until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 5751,"Roasted Corn Chowder with Lime Cured Shrimp 1 lime 1 pound baby shrimp, shelled and deveined 2 cups fresh corn kernels (from about 4 ears) or thawed frozen corn kernels (do not use canned corn) 1/4 cup vegetable oil 1/2 cup chopped raw bacon 1 red onion, diced 1/2 cup celery, finely diced 1 green bell pepper, diced 1 red bell pepper, diced 6 cloves garlic, minced 1/2 cup all-purpose flour 2 cups (1 pint) heavy cream 6 cups chicken stock 1/2 pound red bliss potatoes, diced 3 tablespoons freshly squeezed lime juice 2 tablespoons chopped fresh parsley leaves 1/4 teaspoon cayenne pepper 1 bunch scallions, chopped Oyster crackers, as an accompaniment Instructions: Squeeze lime juice over shrimp placed in a bowl. Add lime skin to bowl, stir to coat, cover and refrigerate for up to 1 hour. Preheat oven to 375 degrees F. On a baking sheet, coat corn kernels with oil and roast for about 5 to 10 minutes. Heat oil in a heavy bottomed pan over low heat, and cook bacon until crisp. Add onions and celery and cook for 5 minutes without browning. Add green bell pepper, red bell pepper, garlic and roasted corn and cook for another 5 minutes. Stir in flour to thicken and cook for 6 to 8 minutes, keeping heat low. Add cream, chicken stock and potatoes and let cook until potatoes are soft, about 20 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot. Remove shrimp from marinade and discard liquid. When potatoes are soft, stir in shrimp, lime juice, fresh chopped parsley, and cayenne pepper and cook until shrimp are pink and just cooked through. Spoon into soup bowls and top with scallions. Serve with oyster crackers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 5752,"Duck Breast with Cherries and Chocolate 6 duck breasts 2 tablespoons grapeseed oil, plus more for sauteeing Salt and freshly ground black pepper 2 tablespoons chopped garlic 1/4 cup chopped onions 4 tablespoons brandy 1 (14-ounce) can cherry pie filling 1/2 cup heavy cream or vanilla yoghurt 1/2 cup semisweet chocolate chips 4 rosemary sprigs, leaves chopped 1 stick unsalted butter, divided 1 head savoy cabbage, shredded Instructions: Preheat the oven to 375 degrees F. Score the duck breast using a crosshatch pattern and season both sides with salt and pepper, to taste. In a large oven proof skillet heat the grapeseed oil, over medium heat, until it begins to smoke, then add the seasoned duck breasts fat side down first. Cook until golden brown on both sides. Remove the duck breasts from the skillet to a baking sheet, and bake for another 10 minutes. Remove the duck to a plate and allow to rest. Remove all but 1 tablespoon of the duck fat in the same skillet, and over medium heat, add the garlic and chopped onion. Saute until translucent. Remove from the heat and add the brandy. Ignite the brandy with a long kitchen match to burn off the alcohol. Return the skillet to the heat and add the can of cherries. Continue to cook for another 4 minutes, then add the heavy cream, chocolate and the fresh chopped rosemary leaves. Add the cooked duck breasts to the sauce, then remove the pan from the heat and let rest for 5 minutes. Meanwhile in another skillet, over medium heat, add 1/2 of the butter and a little oil. When hot, add the cabbage and saute until tender. Season with salt and pepper and remove from the heat. Finish the sauce by adding the remaining butter. Whisk well and adjust seasoning, if necessary. To serve, spoon some of the cabbage in the center of each plate and top with a duck breast. Ladle a little of the sauce on top of the duck and serve. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]

" 5753,"Egg Fettuccine Rose 2 crabs 1 pound (or 500 grams) egg fettuccine 3 tablespoons unsalted butter 1 clove garlic, minced Pinch hot cl flakes 2 cups sweet cherry tomatoes, halved Pinch sea salt Pinch brown sugar Freshly ground black pepper 2 cups half-and-half 1/2 cup fresh sweet peas 1/2 cup plus a pinch freshly grated Parmesan cheese 1/4 cup minced fresh parsley Instructions: In a large pot, bring enough water to cover two crabs to a boil. Add the crabs and cook for about 10 minutes. Shell the crab and set aside all the crabmeat. Next, in a separate pot, bring water for the pasta to a boil. Add salt. Cook the egg fettuccine according to package directions for al dente. Drain. In a pan, heat the unsalted butter in a pan over medium heat. Add the garlic, and pinch of cl flakes and saute until it becomes golden and fragrant, about 2 minutes. Add the sweet cherry tomatoes, sea salt, brown sugar, and freshly ground pepper to the pan. Cook for about 8 minutes, until the tomatoes begin to create a nice, light sauce. Add in the half-and-half and bring to a boil. The moment it starts to boil, turn the heat down to medium-low and add the sweet peas, 1/2 cup of Parmesan and a big handful of minced parsley. Stir and let it thicken for about 8 minutes. Mix in the crabmeat and heat through, about 2 minutes. Using tongs, mix the cooked fettuccine and the sauce. Serve topped with freshly grated Parmesan cheese and minced parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5754,"Mixed Salad with Mustard Vinaigrette 3 teaspoons red wine vinegar 1 teaspoon Dijon mustard 1/2 cup salad oil Salt and black pepper 2 heads romaine lettuce 2 tomatoes 1 red onion Instructions: In a bowl, whisk together the vinegar, mustard, oil, salt and pepper and set aside. Chop the romaine lettuce and place in a large bowl. Cut the tomatoes into wedges and the red onion into thin slices and add to the bowl. Just before serving, toss the salad with the mustard vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5755,"No-Bake Peaches and Cream Cheesecake Cups 3/4 cup ground amaretti cookies 3 tablespoons unsalted butter, melted 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1 cup heavy cream 6 tablespoons confectioners' sugar 4 ounces cream cheese, at room temperature 4 ounces mascarpone cheese, at room temperature 1 teaspoon vanilla extract Zest of 1 lemon 1 1/2 cups small diced jarred or fresh peaches (peeled if using fresh) 1 tablespoon honey 1 1/2 teaspoons lemon juice 1 tablespoon plus 1 1/2 teaspoons thinly sliced fresh mint, for garnish Instructions: For the crumbs: In the bowl of a food processor, combine the amaretti crumbs, butter, salt and cinnamon and pulse until the crumb mixture resembles wet sand. Spoon the crust mixture into six 6-ounce jars, dessert cups or ramekins. Pat the crumbs down lightly. For the cheesecake mixture: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream and 2 tablespoons of the confectioners' sugar and beat to medium peaks. Transfer to a bowl and set aside in the refrigerator. To the stand mixer bowl fitted with the paddle attachment, add the cream cheese and mascarpone and beat until fluffy and no lumps remain. Add the vanilla, lemon zest and remaining 4 tablespoons confectioners' sugar and beat until well combined. Gently fold the whipped cream into the mascarpone mixture. Divide the cheesecake evenly among the containers with a spoon or transfer the mixture to a pastry bag fitted with a large round tip and pipe in the filling. Cover and refrigerate until chilled and set, 2 to 3 hours. For the peach salsa: In a medium bowl, combine the diced peaches, honey and lemon juice. Stir to combine. Before serving, top each cheesecake cup with peach salsa and garnish with mint. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]

" 5756,"Sushi Rolls 14 ounces (400milliliters) sushi rice 16 ounces (450milliliters) water 6 tablespoons rice wine vinegar 2 tablespoons sugar 2 teaspoons salt 1 pack of nori seaweed sheets, halved Pickled ginger Wasabi Soy sauce Spring onions Enoki mushrooms Raw salmon Raw tuna Cucumber Instructions: Wash the rice well and drain. Cover with the measured water and bring to a simmer. Cover and cook for 12 minutes then leave to sit for 5 minutes with the lid on. Meanwhile, heat the vinegar, sugar, and salt until dissolved then leave to cool. Turn the cooked rice out onto a flat tray to cool. When cool, place in a bowl, stir in the vinegar solution, and mix with a wooden spoon. Lay half a sheet of nori seaweed onto a rolling mat. Dip your hand in cold water and quickly place a handful of rice in a line along the seaweed. Flatten out with your fingertips using the water to stop any sticking. The key is to do this quickly. The rice should cover half the width of the sheet so now you can place your combo of filling in the middle of the rice. Use the mat to roll up the sushi roll, pinch and squeeze the mat to shape it into a round cigar shape. Practice makes perfect! Slice into inch-thick rolls with a sharp knife, turn onto their sides so the rice is facing upwards, and serve with the pickled ginger and wasabi mixed with soy sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5757,"Steak and Eggs Florentine 1 tablespoon vegetable oil 1 pound sirloin steak (1/2 to 1 inch thick) Kosher salt and freshly ground pepper 8 cups baby spinach (about 5 ounces) 4 English muffins, split and toasted 8 large eggs, plus 1 egg yolk 1 stick cold unsalted butter, cut into cubes Juice of 1/2 lemon 1 teaspoon chopped fresh tarragon 2 tablespoons white wine vinegar Instructions: Bring 3 inches of water to a boil in a large wide pot. Heat the vegetable oil in a large nonstick skillet over high heat until very hot. Season the steak with salt and pepper, add to the skillet and cook until browned, 2 to 4 minutes per side for medium rare. Remove to a cutting board to rest. Reduce the heat under the skillet to medium; add the spinach and 2 tablespoons water and cook, stirring occasionally, until wilted, about 2 minutes. Season with salt and pepper. Divide the English muffin halves among plates and top with the spinach.
Meanwhile, combine the egg yolk, butter, lemon juice and 1 tablespoon water in a small saucepan over medium heat. Cook, whisking, until the butter melts and the sauce thickens, about 3 minutes. Add the tarragon and season with salt and pepper. Cover and keep warm. Add the vinegar to the boiling water, then reduce the heat to maintain a gentle simmer. Crack an egg into a small bowl or ramekin and carefully slide the egg into the water; repeat with the remaining eggs. Cook until the whites are set but the yolks are still jiggly, about 3 minutes. Remove the eggs with a slotted spoon, blot the bottoms dry on a kitchen towel and place on the English muffins.
Slice the steak against the grain and divide among the plates. Spoon the sauce over the eggs. ","[Cabernet Sauvignon, Malbec, Syrah, Rioja]" 5758,"Sunny's Easy Chicken Mac 'n' Cheese with Spicy Ranch Salad Kosher salt 1 cup uncooked elbow macaroni 2 tablespoons unsalted butter 1 red bell pepper, seeded and chopped 1 can (10.75 ounces) condensed cream of chicken soup 4 slices American cheese, torn into shreds 1? cups chopped rotisserie chicken Black pepper 4 strips bacon, cooked crisp and chopped (optional) 2 scallions, white and green parts, \nely chopped\ (optional) Spicy Ranch Salad ? cup ranch dressing 1 cup chunky salsa 1 head iceberg lettuce, shredded Instructions:

1. Cook pasta in large saucepan of salted water according to package directions. Drain; reserve pasta water. 2. Melt butter in large saucepan over medium heat. Add bell pepper. Cook until pepper is tender, about 6 minutes. Add soup, 12 soup can of reserved pasta water and cheese. Stir until melted, about 8 minutes. 3. Add chicken, cooked pasta and pepper; stir. Top with bacon and scallions, if desired. 4. Combine ranch dressing and salsa in a large bowl. Toss with lettuce. Serve salad chilled or at room temperature along side of Mac 'n' Cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5759,"Chicken Enchilada Skillet PAM? Original No-Stick Cooking Spray 12 corn tortillas, torn into bite-size pieces 3 cups shredded cooked chicken (3 cups = about 12 oz) 1 can (10 oz each) RoTel? Original Diced Tomatoes & Green Chilies, undrained 2 cans (8 oz each) RoTel? Original Tomato & Green Chili Sauce 1 cup shredded Cheddar and Monterey Jack blend cheese, divided Instructions:
2. Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.
3. Pour undrained tomatoes and sauce over chicken mixture in skillet. Mix well. Sprinkle 1/2 cup cheese over chicken mixture. Cover skillet; cook 5 minutes or until hot, stirring occasionally. Sprinkle with remaining 1/2 cup cheese. Serve immediately. ","[Syrah, Malbec, Tempranillo, Garnacha]" 5760,"The Scoville Sipper Cocktail 1/2 jalapeno, cut into slices, chopped, seeded and muddled 4 1/2 ounces tequila 1 tablespoon agave 1/2 tablespoon lime juice 2 dashes bitters Ice Splash soda water Fresh cilantro sprig, for garnish Instructions: Divide the muddled jalapeno between 2 glasses. Add the tequila, agave, lime juice and bitters into a shaker full of ice. Shake well, and then pour into the glasses. Top with a splash of soda and garnish with a sprig of cilantro. ","[Tequila, Mezcal, Gin, Rum]" 5761,"Nacho Dog 2 ripe Hass avocados, peeled, pitted and coarsely chopped 1 large jalapeno, finely diced 3 tablespoons finely diced red onion 1 lime, juiced 2 tablespoons canola oil 3 tablespoons chopped fresh cilantro leaves Salt Freshly ground black pepper 4 plum tomatoes 4 tablespoons canola oil Salt Freshly ground black pepper 3 tablespoons red wine vinegar 2 teaspoons chipotle in adobo puree 8 kosher beef, turkey or chicken hot dogs 8 hot dog buns, split 3/4 of the way through 1 1/2 cups grated white Cheddar 8 pickled jalapenos, thinly sliced Fried blue corn tortilla chips, coarsely crumbled Instructions: For the guacamole:
   Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper.
   For the grilled tomato-chipotle salsa:
   Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop. Whisk together the remaining 2 tablespoons of oil, vinegar and chipotle puree in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.
   For the hot dogs:
   Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 5762,"Ed Mitchell's Eastern Carolina Barbecue Sauce 1 1/2 gallons cider vinegar 2 tablespoons salt 5 tablespoons crushed red pepper flakes 1 1/2 tablespoon black pepper 3 tablespoons sugar 2 cups water 2 cups Texas Pete hot sauce Instructions: Combine ingredients in a container. Add to chopped barbecue to taste. ","[Chardonnay, Zinfandel, Malbec, Tempranillo]" 5763,"Coconut Chicken 1/4 cup grapeseed oil 1/2 cup diced white onions 2 tablespoons minced garlic 1/4 cup curry powder, or to taste 4 boneless skinless chicken breast, diced into 1-inch cubes 1/2 cup diced carrots 1/2 cup cauliflower florets 1/2 cup diced potatoes 1/2 cup diced celery 1/4 cup tomato paste 1 cup all-purpose flour 2 cups chicken stock 1 (14-ounce) can coconut milk, unsweetened Salt and freshly ground black pepper 3 tablespoons freshly chopped cilantro leaves Cooked rice, for serving, optional Instructions: In a large saucepan over medium heat, add the oil. When the oil is hot add the onions, garlic and curry powder and saute until the onions are translucent. Add the chicken cubes and saute until cooked through. Stir in the carrots, cauliflower, potatoes, and celery and continue cooking for 5 minutes more. Add the tomato paste and flour and stir until incorporated. Pour in the chicken stock and coconut milk and stir until mixed thoroughly. Reduce the heat to a simmer, season with salt and pepper, to taste, and cook for another 30 minutes. At this point, check to see if the vegetables are cooked through and tender. To finish add the cilantro and adjust seasoning with salt and pepper. Transfer to a serving bowl and serve with cooked rice, if desired. Cook's Note: for additional sweetness, shredded coconut can be toasted and served as a garnish. Also, if the curry seems a little thin, it can be thickened with a little cornstarch. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]

" 5764,"Throwdown's Green cl Cheeseburgers 1 tablespoon unsalted butter 1 tablespoon all-purpose flour 1 cup whole milk 12 ounces Chihuahua or Monterey jack cheese, coarsely grated 1/4 cup grated Parmesan Kosher salt and freshly ground black pepper 1 medium poblano cl, roasted, peeled, seeded and thinly sliced 2 Hatch chiles, roasted, peeled, seeded and thinly sliced 1 serrano cl, roasted, peeled, seeded and thinly sliced 1/4 cup red wine vinegar 1 tablespoon honey 2 tablespoons extra-virgin olive oil 3 tablespoons chopped fresh cilantro leaves Kosher salt and freshly ground black pepper 1 1/2 cups red wine vinegar 1/4 cup water 2 tablespoons sugar 1 tablespoon kosher salt 1 medium red onion, peeled, halved and thinly sliced 1 tablespoon canola oil 1 1/2 pounds ground beef Kosher salt and freshly ground black pepper 4 hamburger buns, split and lightly toasted 12 blue or yellow corn tortilla chips, coarsely crushed Instructions: Burgers: For the queso sauce: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk, increase the heat to high and cook, whisking constantly, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the cheese until melted; add the Parmesan and season with salt and pepper, to taste. Keep warm. For the relish: Combine all ingredients in a bowl and season with salt and pepper, to taste. For the pickled red onions: Bring vinegar, water, sugar and salt to a boil in a small saucepan over medium heat. Remove from the heat and let cool for 10 minutes. Put the onions in a medium bowl, pour the vinegar over, cover and refrigerate for at least 4 hours and up to 48 hours before serving. For the burgers: Heat a griddle or large saute pan over high heat. Add the oil and let it heat until it begins to shimmer. Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with salt and pepper, to taste. Cook the burgers until golden brown on both sides and cooked to medium, about 8 minutes. Put the burgers on the buns and top each with a few tablespoons of the queso sauce, relish, onions and chips. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 5765,"Camden Yards Crabcakes 1 pound jumbo lump crabmeat 1 pound backfin crabmeat 8 ounces mayonnaise 2 eggs, large 3 ounces Dijon mustard 2 ounces Japanese bread crumbs 1-ounce fresh lemon juice 2 teaspoons Old Bay seasoning 1 tablespoon fresh chopped parsley Instructions: Thoroughly pick crabmeat. Make sure not to mash the crabmeat. Mix mayonnaise, eggs and mustard and bread crumbs together. Sprinkle lemon juice on top of the crabmeat and toss together. Mix crabmeat with mayonnaise mixture and fold gently. Sprinkle mixture with Old Bay seasoning and parsley. Form crab cake mixture into 3.5-ounce balls, and flatten slightly. Bake on lightly oiled baking pan at 375 degrees F for 12 minutes or to light brown in color. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 5766,"Coconut Tuna Ceviche 10 ounces coconut milk 1 tablespoon chopped ginger 1 tablespoon grated horseradish 12 ounces sashimi quality tuna, cubed into medium pieces 1 tomato, seeded and diced 1 small red onion, julienned 1 scallion, julienned Instructions: In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter. Strain and set aside to cool. In a mixing bowl, combine the tuna, tomato, and coconut sauce. Add salt and pepper, to taste. Place in a serving bowl and garnish with the red onion and scallion. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 5767,"Exotic Fruit Salad 1 tablespoon poppy seed 1 large mango, peeled, cut into 3/4-inch cubes (about 2 cups) 1 medium papaya, skin and seeds removed, cut into 3/4-inch cubes (about 2 cups) 1 medium pineapple, skin, hard eyes, and central core removed, cut into 3/4-inch cubes (about 4 cups) Flaked coconut or chopped nuts, for garnish 1 (11-ounce can) mandarin oranges, undrained 1/2 cup flat Champagne 1/4 cup sour cream 2 tablespoons honey Instructions: Place the mandarin oranges, with their syrup, in a medium-size saucepan. Add the Champagne and bring to a boil. Reduce the heat and simmer until the mixture has reduced to about 1 cup. Remove from the heat and let cool. Place the cooled mixture in a blender, and process until smooth. Stir in the sour cream, honey, and poppy seeds. Toss the prepared fruit together in a large bowl, and pour the dressing over the fruit. Refrigerate for 1 hour. Decorate the fruit salad with flaked coconut or chopped nuts, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 5768,"Chicken Thighs with Minty Peas 1 small head cauliflower (preferably purple), trimmed and cut into small florets 1 red onion, cut into 8 wedges 2 tablespoons extra-virgin olive oil 8 small skin-on, bone-in chicken thighs (5 to 6 ounces each) 1 1/2 teaspoons ground coriander 1 teaspoon sweet paprika 3 cloves garlic (1 grated, 2 thinly sliced) Grated zest of 2 lemons, plus lemon wedges for serving Kosher salt and freshly ground pepper 1 10-ounce package frozen peas 2 tablespoons unsalted butter 1/2 cup loosely packed fresh mint Instructions: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with foil. Toss the cauliflower and red onion with 1 tablespoon olive oil in a large bowl; arrange on one side of the prepared pan. Toss the chicken with the remaining 1 tablespoon olive oil, the coriander, paprika, grated garlic and half of the lemon zest in the same bowl; arrange skin-side up on the other side of the pan. Season the vegetables and chicken with salt and pepper. Roast until the vegetables are browned and the chicken is crisp and cooked through, about 30 minutes. About 10 minutes before the chicken is done, combine the peas, 1/4 cup water and the sliced garlic in a medium microwave-safe bowl; cover with plastic wrap and poke a small hole in the plastic. Microwave until the peas are warmed through, about 5 minutes. Transfer to a food processor and add the butter, mint and the remaining lemon zest; puree, adding more water if needed to loosen. Season with salt and pepper. Serve the chicken with the roasted vegetables, pea puree and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 5769,"Spring Celebration Carrot Cake 1 1/2 cups grated fresh carrots (about 2 large) 1 cup walnut pieces 1/2 cup finely chopped fresh pineapple 2 cups all-purpose flour, plus more for dusting 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon fine salt 4 large eggs 1 1/2 cups sugar 1 1/4 cups vegetable oil 2 4-ounce jars pureed carrot baby food 2 8-ounce packages cream cheese (1 pound), at room temperature 12 tablespoons unsalted butter (1 1/2 sticks), cubed, at room temperature 2 cups confectioners' sugar 1 1/2 tablespoons finely grated lemon zest (about 2 lemons) 1 teaspoon pure vanilla extract 1 1/2 cups fresh pineapple Thinly peeled carrot, for garnish Instructions:

1. For Cake: Preheat oven to 350F. Butter two 8-inch round cake pans, line with parchment paper and butter paper. Dust pan with flour.
2. Toss carrots, walnuts and 1/2 cup pineapple with 1/2 cup flour in a small bowl and set aside.
3. Whisk remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl.
4. Beat eggs and sugar in a large bowl using a mixer until thick and light, about 5 minutes. Gradually add oil, while beating. Beat in pureed carrot.
5. Fold in dry ingredients until a loose batter forms. Fold in nuts, carrots, and pineapple. Pour into prepared pans. Bake until firm to touch and a cake tester, inserted into center, comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn out of pans and cool completely on rack.
6. For Icing: Beat cream cheese in a large bowl, using a mixer until smooth and fluffy. Gradually beat in butter until smooth. Sift sugar over cream cheese mixture; beat until smooth. Add lemon zest and vanilla extract and beat until light and fluffy. Refrigerate icing for about 20 minutes.
7. Place a cake layer on a cake stand or plate. Spread about half icing over top. Sprinkle on half of pineapple and top with remaining cake layer. Spread remaining icing over top and sprinkle with remaining pineapple. Garnish with thin peels of fresh carrot. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 5770,"Smoked Corn Cakes with Diablo Sauce 1 tablespoon vegetable oil 3 shallots, chopped 3 garlic cloves, chopped 3 habanero chilies, chopped 1 teaspoon cumin seed 1 tablespoon grated ginger 2 red bell peppers, chopped 1/2 mango 1 cup chicken stock Lime juice and salt to taste 1 ear sweet corn 1 small clove garlic, minced 1 serrano chili, seeded, ribs removed, and finely chopped 1 tablespoon finely diced red bell pepper 1 tablespoon finely diced yellow bell pepper 1 tablespoon finely diced green bell pepper 1/2 cup yellow cornmeal 1/2 cup all-purpose flour, sifted 1/2 teaspoon baking powder 1/2 teaspoon salt 1 extra large egg, lightly beaten 1 cup whole milk 1/2 tablespoon bacon grease, melted Few drops lemon juice About 3 tablespoons vegetable oil 8 tablespoons Diablo Sauce Instructions: To make sauce, heat oil in a heavy bottomed skillet until lightly smoking. Saute shallots and garlic until light brown. Add chilies, cumin, ginger, and red peppers. Stir about 30 seconds. Add mango and chicken stock. Simmer about 20 minutes. Puree and season with salt and lime juice. Sauce may be used hot or cold. For pancakes, shuck corn, remove silk, and cut kernels from cob. Place in smoker for 8 minutes. In a medium bowl, combine smoked corn, garlic, serrano chili, and bell peppers. In another bowl, mix cornmeal, flour, baking powder, and salt. Combine egg, milk, and bacon grease. Add vegetables to dry ingredients, then stir in egg mixture. Adjust seasoning with lemon juice. Fold to mix and let rest for 20 minutes. Adjust seasonings, if necessary. Place a large skillet over medium heat. Add just enough oil to coat bottom of skillet. When skillet is hot, pour corn batter, about 1/8 cup per corn cake. Cook on 1 side for about 1 1/2 minutes or until brown. Turn and cook until middles of cakes no longer appear wet. Remove cakes to warm platter and repeat to make 8 cakes. Place 2 cakes, edges overlapping on the center of each 4 warm plates. Spoon 2 tablespoons of Diablo Sauce around cakes and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 5771,"Boning of Whole Chicken 1 whole chicken, with head and feet Instructions: Boning of chicken: Using a sharp knife, remove the wings, leaving the exposed part of the wing to create airline cut chicken breast. Cut off the nub of the wing and place into the stock pile. Make slits down either side of the breast bone to expose the thighs. Remove the legs with the thighs. Separate the legs from the thighs. Remove the feet from the legs and add to the stock pile. Remove the backbone and add to the stock pile. Remove the neck and add to the stock pile. Remove the excess fat to make schmaltz. Remove the breast from the breast bone, using the tip of your knife. Remove the airline cut breast with part of wing included and tip removed. Remove the other breast using the same process. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5772,"Boar's Head Ichiban Teriyaki Style Chicken and Avocado Bites on Rice Crackers 1 ripe avocado, thinly sliced 12 wasabi-flavored rice crackers 1 lime, halved Togarashi seasoning, as desired (see Cook's Note) 3 slices Boar's Head Ichiban Teriyaki? Style Chicken 12 slices Japanese pickled ginger, drained 1 cup mizuna greens 2 tablespoons thinly sliced red bell pepper 1 scallion, thinly sliced Instructions: Layer the avocado slices on the rice crackers on a serving tray. Squeeze a little lime juice over the avocado and sprinkle with the togarashi.
Cut the Boar's Head Ichiban Teriyaki? Style Chicken slices into quarters and fold each quarter to fit on top of the crackers and avocado. Top each with a slice of pickled ginger and some mizuna. Sprinkle with the bell pepper and scallions and serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 5773,"Cinnamon Ice Cream 1 quart vanilla ice cream 1 tablespoon ground cinnamon
Instructions: Let the ice cream thaw in the refrigerator for 1 hour or stand at room temperature for 10 to 15 minutes to soften. Transfer the ice cream to a large mixing bowl and gently stir in the ground cinnamon until mixed but slightly marbled. Return the ice cream to the original container and freeze. ","[Riesling, Moscato, Gewrztraminer]" 5774,"Cubano 2 tablespoons mayonnaise 2 tablespoons Dijon mustard 1 large wide loaf French bread (not baguette), halved lengthwise and quartered into 8 small slices
8 slices Swiss cheese 4 to 6 slices deli-style ham 5 to 6 ounces thinly sliced pork (roast, chop or pulled) Quick Garlic Pickles, recipe follows 4 tablespoons butter, softened 1 large cucumber, peeled and sliced thinly 1/4 cup white vinegar 3 tablespoons chopped onion 1 tablespoon salt 1 tablespoon sugar 1 teaspoon red pepper flakes 3 cloves garlic, minced Instructions: Mix the mayonnaise and mustard in a small bowl and spread evenly on the inside of the bread slices. Layer on half of the cheese, the ham, pork, Quick Garlic Pickles and the remaining cheese. Cover with another slice of bread and butter the outside (top and bottom) of the sandwich.
Heat a cast-iron skillet to medium-high heat and place the sandwiches in the pan. Top with a second cast-iron skillet to weigh the sandwiches down. After 2 minutes, turn down the heat to medium low, flip the sandwiches and weigh down again with the second skillet. Check the sandwiches after 1 more minute, and remove when golden brown and the cheese has melted. Place the cucumber slices in a medium bowl. Heat 3/4 cup water in a small saucepan with the vinegar, onions, salt, sugar, red pepper flakes and garlic, and bring to a boil over medium-high heat. Boil 1 to 2 minutes, stirring. Remove from the heat and pour over the cucumbers and stir to coat the slices well. Place in the refrigerator for at least 15 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 5775,"Macaroni and Cheese and Sliders Bar 1 pound thick-cut peppered bacon 3 yellow onions, halved and sliced 3 tablespoons butter 8 ounces gorgonzola Cooked sliders and/or macaroni and cheese, for serving Instructions: Fry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Remove from the pan and cut into bite-size pieces. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Use a fork to crumble the gorgonzola. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. Serve as delicious toppings for both sliders and macaroni cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5776,"Dijon Vinaigrette 1/2 cup olive oil 1/4 cup sherry vinegar
2 teaspoons salt, or more if needed 1 pinch sugar, or more if needed Few cracks freshly ground black pepper, or more if needed 1 almost-empty 8-ounce jar Dijon mustard
Instructions: Add the olive oil, sherry vinegar, salt, sugar and pepper to the Dijon jar, close with the lid and shake. Taste and season additionally if necessary. ","[Chardonnay, Sauvignon Blanc, Riesling]" 5777,"Pomegranate Lemonade Punch 1 oz Smirnoff Tuscan Lemonade 1/2 oz Stirrings Pomegranate Liqueur 1 oz Seltzer Instructions: Combine all the ingredients in a large bowl or pitcher with plenty of ice. Stir and serve! ","[Prosecco, Moscato, Vinho Verde]" 5778,"Chicken Kreplach Soup One 3 1/2-pound whole chicken 1 medium onion, quartered
1 large carrot, cut into large chunks, plus 1 medium carrot, diced
1 celery stalk, cut into large chunks, plus 1 celery stalk, diced
1 medium parsnip, cut into large chunks, plus 1 parsnip, diced
2 cloves garlic, crushed and peeled
2 sprigs fresh dill 2 sprigs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns
Lemon slices, for serving 1 3/4 cups all-purpose flour, plus more for working the dough Kosher salt and freshly ground black pepper
2 large eggs
2 tablespoons vegetable oil
3 tablespoons olive oil or unsalted butter 1 medium onion, diced
1/4 cup chopped fresh dill, plus more for garnish
1 teaspoon freshly grated lemon zest
Pinch freshly grated nutmeg
Instructions: For the soup base: Combine the chicken, onion, carrot chunks, celery chunks, parsnip chunks, garlic, dill, thyme, bay leaves and peppercorns in a large pot. Add cold water to cover by 2 inches (about 5 quarts). Bring to a simmer, then simmer until the chicken is very tender, about 1 1/2 hours. Let cool, then strain the broth (you should have about 3 1/2 quarts). Shred the chicken into a medium bowl, discarding the skin and bones. (You'll have 2 to 2 1/2 cups chicken meat.) For the kreplach: Combine the flour and 1 teaspoon salt in a food processor and pulse to combine. Mix the eggs, vegetable oil and 2 tablespoons cold water in a spouted measuring cup. With the processor running, pour in the egg mixture and process until the dough forms a ball on the blade, about 30 seconds. (If the dough doesn't form a ball after 30 seconds or is too crumbly, adjust with a tablespoon or so of flour if too loose or a tablespoon or so of water if too crumbly.) Wrap the dough in plastic wrap and let rest at room temperature while you prepare the filling. For the filling, heat the olive oil in a medium skillet over medium low heat. Add the onion and cook, stirring occasionally, until deep golden, 10 to 15 minutes. Add to the shredded chicken along with the chopped dill, lemon zest and nutmeg. Season with salt and pepper and mix well. Cut the rested dough into quarters, then cut each quarter into 3 pieces (12 pieces in all). On a floured surface, press, pat or roll a chunk of dough to about a thin 3-inch round. Hold the round in the palm of your hand and add 2 tablespoons filling. Press the dough closed to encase the filling and form a ball, twisting and tearing off any excess dough. Set twisted-side down on a floured baking sheet and repeat with the remaining dough and filling. (Any remaining filling can be added to the soup!) Heat the stock over medium heat and add the diced carrot, celery and parsnip. Simmer until just tender, about 15 minutes. Add the kreplach (dusting off any excess flour) and simmer until the dough is tender, 7 to 8 minutes. Serve the soup in bowls with slices of lemon and garnished with fresh dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5779,"Roasted Shrimp with Toasted Garlic Chips and cl Oil 1/2 cup pure olive oil 8 cloves garlic, peeled and sliced paper thin Kosher salt 1 cup pure olive oil 6 cl de arbol Kosher salt
6 cloves chopped fresh garlic 48 medium shrimp (21 to 25 count), shelled and deveined (you can use any size shrimp you like) 1/2 cup Red cl Oil 1 1/2 tablespoons ancho chili powder Salt
2 tablespoons freshly chopped thyme leaves Crusty French bread, for serving Instructions: For the Toasted Garlic Chips: Heat oil over medium heat in a medium skillet. Add the garlic slices and cook until the slices are lightly golden brown. Remove the garlic with a slotted spoon to a dish lined with paper towels and sprinkle with salt. Discard the oil. For the Red cl Oil: Combine all ingredients in a small saucepan over low heat for 5 minutes. Remove from heat and let oil infuse for 30 minutes. Strain oil into a bowl. For the Shrimp: Preheat oven to 450 degrees F.
Place the shrimp in a large oven proof casserole (cazuela), pour the red cl oil over them and season the shrimp with the ancho chili powder and salt. Roast in the oven until pink and just cooked through, about 4 to 5 minutes for small shrimp, 6 to 7 minutes for medium. Remove from the oven and sprinkle with the chopped thyme and Toasted Garlic Chips. Serve immediately with lots of crusty French bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 5780,"Lox and Cream Cheese Stuffed Cucumbers 2 unwaxed cucumbers 1 (8-ounce) container cream cheese, softened 1 (8-ounce) container sour cream 1 (3-ounce) package smoked salmon, chopped into small pieces 1 shallot, diced 1/2 lemon, juiced, seeds removed 1 bunch fresh dill, chopped Pinch salt and fresh ground pepper Instructions: Using a peeler, create stripes on the outside of the cucumber by peeling along length of cucumber, leaving every other section intact. Cut off ends of cucumber and slice into 1-inch rounds. Using a melon baller, scoop out the seeds and inner flesh from the top 2/3's of each cucumber slice. Do not scoop all of the way through. Set aside. In a bowl, combine equal parts cream cheese and sour cream. Mix in salmon, shallots, lemon juice, salt and pepper, combining thoroughly. Transfer the mixture to a pastry bag with a star 8 tip. Pipe the filling generously into each cucumber section. Garnish with sprig of dill. As an alternative, use red pepper cream cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5781,"Squid Ink Spaghetti with Bell Pepper, Calamari, Shrimp, Ricotta and Colonnata Lard 1 red bell peppers 1 yellow bell pepper 3 ounces lardo
2 cloves garlic, thinly sliced
1 fresh chili pepper, chopped
Salt and freshly ground black pepper 16 ounces fresh squid ink spaghetti (or dried if fresh is not available)
9 ounces fresh shrimp, peeled
6 ounces fresh calamari, sliced
2 ounces salted ricotta, grated
Instructions: Roast the yellow and red bell peppers directly on the flame of a stovetop until the skins char. Remove from the heat and seal in a container to cool. When cool, peel the peppers under cold running water and slice into thin strips. Cut the lardo into small sticks and saute in a large skillet over medium heat. Slowly increase the heat in order to get the lard crispy. Once the lard is crispy, remove from the skillet and reserve. Discard half the melted fat in the skillet. Using the remaining fat, saute the garlic and chili pepper until lightly browned. Add the bell peppers and saute for 5 minutes. Meanwhile, bring a large pot of salted water (about 5 quarts) to a boil. Add the fresh squid ink spaghetti and cook according to the package directions. When the bell pepper, garlic and chili mixture has cooked, add the shrimp and calamari and saute everything together until cooked, a few minutes. Season with salt and pepper to taste. Add the cooked squid ink spaghetti to the skillet and toss together until creamy. Serve topped with the crispy lard and grated salted ricotta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 5782,"Steak Oscar with King Crab, Hollandaise Sauce and Sauteed Asparagus Four 1.5-inch center-cut filet mignon steaks Kosher salt 1 cup clarified unsalted butter 2 tablespoons white wine vinegar 6 black peppercorns, crushed 3 sprigs thyme 1 bay leaf 1 shallot, finely diced 2 large egg yolks 1/2 lemon, juiced 5 tablespoons extra-virgin olive oil 2 king crab legs, meat removed and diced into 1-inch pieces 1 bunch asparagus, tough ends trimmed 1/2 small bunch chives, thinly sliced Instructions: Season the steaks liberally with salt and set aside to rest at room temperature for 20 minutes. Melt the clarified butter in a small saucepan over low heat. To a small saute pan, add the white wine vinegar, black peppercorns, thyme, bay leaf, 1/3 of the shallots and 2 tablespoons water. Turn on the heat to medium and cook until the liquid has mostly reduced, about 5 minutes. Turn off the heat, then add 3 to 4 ice cubes and swirl the pan to fully melt the ice and cool down the mixture. Bring a small pot of water to a boil. Strain the shallot mixture into a large, heatproof bowl. Add the egg yolks and lemon juice and whisk until the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to create a double boiler, making sure the bottom of the bowl is not touching the water. Reduce the heat to low. Whisk the eggs vigorously until frothy, fluffy and starting to thicken slightly. Very slowly, a drop at a time, add the clarified butter while continuing to whisk, until the sauce is thickened but still flows; it should coat the back of a spoon. If the bowl gets too hot or the eggs look like they\u2019re in danger of scrambling, immediately pull off the bowl from the heat and add an ice cube to cool it down, then return to the heat. Season to taste with salt. If the sauce gets too thick, you can add a little water to thin it out. Remove the bowl from the water but reserve the pot of water to blanch the asparagus later. Heat a large saute pan over medium-high heat with 3 tablespoons of the olive oil until the oil shimmers. Add the steaks and sear, without touching the steak, until deep golden brown and crusty, 5 to 7 minutes. Flip, and then sear until the internal temperature reaches 135 degrees F for medium rare, another 5 minutes. Remove the steak and allow it to rest. Discard most of the excess olive oil from the pan, then return to medium heat. Add another 1/3 of the shallots, salt to taste and a splash of water to deglaze the bottom of the pan. Add the crabmeat and toss in the pan until just warmed through, 1 to 2 minutes. Season the reserved boiling water generously with salt. It should be as salty as the sea. Prepare an ice bath and season generously with salt. Add the asparagus to the boiling water and cook until bright green and tender but still slightly crisp, 2 to 3 minutes. Immediately plunge the asparagus into the ice bath and set aside. Heat a medium saute pan and add the remaining 2 tablespoons olive oil and remaining shallots. Saute until translucent, 2 to 3 minutes. Add the asparagus and toss until warmed through. Season with salt to taste. To serve, plate the steak and top with the crabmeat. Smother with the hollandaise sauce and garnish with chives. Serve alongside the asparagus. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5783,"GZ's Iron Chef Burger 1 1/2 pounds ground beef (equal mix of ground brisket, chuck and rib-eye) Kosher salt and freshly ground black pepper
1 small sweet onion, sliced into thin rings
8 slices Cheddar 4 tablespoons butter, at room temperature 4 English muffins, split 2 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons ketchup
2 tablespoons prepared horseradish
2 tablespoons finely diced gherkins
1 tablespoon sliced chives
12 dill pickle slices, if desired
8 Gem lettuce leaves, cut to the size of the English muffins
Instructions: Prepare a gas grill with a grill pan for medium heat. Gently form the ground beef into 4 loosely packed patties, making sure not to over work the meat. Season the burgers with salt and pepper. Place 4 onion rings on the grill and press a burger patty onto each one. Let this cook together until the burgers caramelize on that side, 3 to 4 minutes. Flip the burgers and top with 2 slices cheese (on top of the onions), then continue to cook to your desired temperature. Spread 1 tablespoon butter onto each English muffin. Season with salt and pepper, then toast on the grill. In a mixing bowl, combine the Dijon, mayonnaise, ketchup, horseradish, gherkins and chives. Fold together until evenly incorporated. To assemble, spread the special sauce on both slices of each English muffin. Stack the burgers on the bottom slices, then the pickles (if using), lettuce and top slices of English muffin. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 5784,"Stuffed Baked Pork Chops 1/4 cup golden raisins, roughly chopped 1/2 teaspoon grated lemon peel 2 tablespoons lemon juice 1/2 cup finely diced peeled apple or pear Salt and pepper 4 very thick loin pork chops Flour for dusting chops Vegetable oil for skillet Instructions: Preheat the oven to 325 degrees. Combine the raisins, grated lemon peel, lemon juice and apple and season with salt and pepper. Make a pocket in the side of each pork chop and stuff some of the mixture inside. Close each chop with toothpicks. Season with salt and lightly dust with flour. Heat the oil in an iron skillet. Add the chops and brown them brief on each side. Season with fresh pepper. Cover skillet with foil and bake for 30 to 40 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5785,"Lemon Pepper Pork Loin Sandwiches with Peach Aioli 1 (4-pound) pork loin 2 limes 2 lemons 5 to 6 garlic cloves 1/2 cup Irvine Spices Roasted Garlic Pepper Seasoning, as needed for rub 3 tablespoons grapeseed oil 2 large ripe fresh peaches, peeled, pit removed and sliced, or 1 cup drained canned peaches 1/2 cup mayonnaise 2 tablespoons cilantro, finely chopped, plus 12 small sprigs for garnish Salt and freshly ground white pepper 12 Kaiser rolls, or crispy crusted round rolls Instructions: Early in the day prepare the pork loin and marinade. Rinse pork loin to remove any unwanted smells and pat dry with paper toweling. Remove pork to a nonreactive container. Place the limes and lemons in a small microwave-safe bowl and microwave until the essential oils in the skin are released. Since these will be hot coming from the microwave, you will need to set them aside briefly, until they cool just enough to handle. Blend the garlic cloves and the garlic pepper seasoning in a blender, then while the blender is still running, squeeze the juice of the limes and lemons through the feed tube to make a paste. With the blender still running, add the oil in a thin stream. Rub the paste into the pork, cover and leave refrigerated for 2 hours. Preheat oven to 350 degrees F. In a large saute pan with an oven safe handle, heat the oil and sear the pork loin on all sides. Roast covered in oven until fork tender, at least 45 minutes. Transfer pork to a utility platter and let rest in a warm place before slicing. The pork can also be cooked on the grill. Heat grill to medium-high heat. Wrap pork in a foil pouch in which you have shaken 1 tablespoon flour, and cook over indirect heat (on the side of the grill opposite the direct heat source) for about 1 hour 45 minutes to 2 hours. Let pork rest before slicing. While the pork is cooking, prepare the aioli. Add peaches, mayonnaise, and cilantro to a food processor and blend until smooth. Season with salt and white pepper, to taste. Lay slices of pork loin on rolls and spoon peach aioli over. Garnish with cilantro sprigs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 5786,"Roasted Beet Salad 4 medium red beets, tops removed and scrubbed Extra-virgin olive oil 2 navel oranges 1/4 cup toasted, peeled hazelnuts, chopped Kosher salt and freshly cracked black pepper 1 small wedge Pecorino Romano, for shaving Instructions: Preheat the oven to 400 degrees F. Put a large piece of aluminum foil on a baking sheet and put the beets on it. Drizzle olive oil over them and wrap them tightly in the foil, making a packet. Roast until a knife inserted into the largest beet meets no resistance, about 1 hour to 1 hour and 15 minutes. Cool and remove the skins by rubbing the beets with a paper towel. (Gloves are a good idea to prevent staining your hands.) Cut the peel away from the oranges with a sharp knife, exposing the flesh. Hold the peeled orange in your hand and carefully slice the segments away from the membrane, dropping them into a bowl. Do not discard membrane. Thinly slice the beets and arrange on serving plates. Scatter the orange segments and hazelnuts over the sliced beets, drizzle the plates with olive oil and squeeze a little juice from the orange membrane over each plate. Season with salt and pepper, to taste. Garnish with shaved thin slices of cheese and serve. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 5787,"Pawhuska Prohibition Punch 3 oranges, plus 1 orange cut into wedges, for garnish One 750-milliliter bottle whiskey, such as Jack Daniels
2 liters flavored cola, such as Dr. Pepper
One 10-ounce jar maraschino cherries and juice
Instructions: Squeeze the juice of 1 of the oranges into a large pitcher or punch bowl. Pour in the whiskey, cola and the juice from the cherries. Stir gently. Juice the remaining 2 oranges and add to the pitcher. Serve in glasses filled with ice. Garnish each glass with an orange wedge and a cherry. ","[Bourbon, Rye Whiskey, Merlot]" 5788,"Fresh Whiskey Sours 3/4 cup Jack Daniel's Tennessee Whiskey 1/2 cup freshly squeezed lemon juice (3 lemons) 1/2 cup freshly squeezed lime juice (4 limes) 2/3 cup sugar syrup (see below) Maraschino cherries Instructions: Combine the whiskey, lemon juice, lime juice and syrup. Fill a cocktail shaker halfway with ice and fill two-thirds full with the cocktail mixture. Shake for 30 seconds and pour into glasses. Add a maraschino cherry and serve ice cold. Sugar syrup: Put 1 cup sugar and 1 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Chill thoroughly before using. ","[Bourbon, Rye, Cognac, Brandy]" 5789,"Tempura Fried Squash Blossoms with Tomato Sauce 1/4 cup rice flour 2 cups all-purpose flour 1 tablespoon baking powder 1/2 cup cornstarch 1 tablespoon salt 1 teaspoon cayenne 3 cups soda water 1 (8-ounce) log mild goat cheese, softened 5 sprigs thyme, leaves removed and chopped 2 tablespoons chopped chervil 2 tablespoons chopped chives 1 teaspoon chopped rosemary leaves Salt Freshly ground black pepper 1 to 2 tablespoons extra-virgin olive oil 16 squash blossoms Tomato Sauce, recipe follows Fried Basil Leaves, recipe follows 3 tablespoons extra-virgin olive oil, plus 2 tablespoons 1/4 cup finely chopped onion 1 tablespoon chopped garlic Pinch chili flakes 2 cups peeled, seeded, and diced tomatoes Salt and pepper 1 teaspoon sugar 4 thyme sprigs, leaves removed and chopped 4 basil leaves, chiffonade Vegetable oil or peanut oil 8 basil leaves Instructions: Tempura Batter: Sift together all of the dry ingredients. Whisk in the soda water, a little at a time, until the right consistency is achieved. The batter should coat the back of a spoon, but some excess batter should run off the spoon. Allow to rest in the refrigerator at least 1 hour before use. Goat Cheese Filling: Combine all of the ingredients and mix well. Shape the mixture into 1 tablespoon balls. Make sure the squash blossoms are well cleaned. Open the flowers and insert 1 goat cheese ball in each flower. Gently press the filling into the base of the flower. Cover with the petals and pinch the top to seal. Refrigerate for 30 minutes. Preheat a fryer or a deep pot halfway filled with peanut oil to 375 degrees F. Hold the squash blossoms by the stem. Dip each into the tempura batter, making sure to coat completely. Let any excess batter drip off. Place the blossom in the oil and fry until golden brown, about 1 to 2 minutes, turning often to brown evenly. Remove to a paper towel lined plate. Place some of the Tomato Sauce on the bottom of a plate. Top with 2 squash blossoms and garnish with Fried Basil leaves. Heat a large saute pan over medium-high heat. When the pan is hot, add 3 tablespoons of the olive oil and heat. Add the onion, garlic, and chili flakes and cook for 1 minute. Add the tomatoes and season with salt and pepper. Add the sugar and stir to combine. Lower the heat and cook until the tomatoes start to disintegrate and mixture is of sauce consistency, about 15 minutes. Add the thyme, basil, and remaining olive oil and mix well. Heat about 1/2-inch of the oil in a steep-sided saute pan to 350 degrees F. Or heat a deep fryer to 350 degrees F. Pat the basil leaves dry to remove any surface water. Carefully drop the basil leaves in the hot oil. The oil will spit and splatter as the moisture in the leaves fries. Fry for 10 seconds or just until the leaves start to become translucent. Remove with a slotted spoon to a paper towel lined plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5790,"Thai Style Beef Salad 1 cup mung bean sprouts 1 small kohlrabi, peeled and julienned 2 carrots, peeled and julienned 1 pound fresh, raw spinach leaves, well washed and stems discarded 1 pint cherry tomatoes, cut in half 2 tablespoons tamarind paste 4 tablespoons sugar 3 tablespoons rice wine 3 tablespoons peanut oil 1 pound beef flank steak, cut into 1/4 thick strips, sliced against the grain Salt and pepper to taste 2 tablespoons grated ginger 2 tablespoons roasted and ground cumin seed 6 to 8 basil leaves, finely shredded 3 tablespoons Thai fish sauce (nam pla) Instructions: Prepare the salad by combining all the vegetables in a large bowl. Combine the tamarind with the sugar and rice wine and toss with the vegetables to marinate while the beef is cooking. Cook the beef in two batches so that each batch is well seared and served medium rare. Heat half the peanut oil in a wok or large skillet until hot. Add half the beef, season with salt and pepper and cook quickly over high heat. As the beef sears well but before it overcooks, remove from the pan and briefly set aside while you repeat the procedure with the remaining beef. When the second batch is similarly cooked, return the first batch of beef to the pan and quickly heat all together. Add the ginger, cumin, basil and fish sauce. Cook for 1 to 2 minutes more before serving by pouring over and wilting the marinated vegetable salad. Serve with glutinous rice that has soaked raw overnight and then steamed for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5791,"Asparagus and Chicken Salad with Buttermilk Dressing 1/4 cup fresh parsley 1/4 cup fresh tarragon Juice of 1 lemon 2 teaspoons dijon mustard 1/4 cup buttermilk 1/4 cup mayonnaise 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper Kosher salt 1/4 cup sliced almonds 2 bunches thick asparagus, bottom half peeled and ends trimmed, cut into 2-inch pieces 2 heads Bibb lettuce, roughly chopped 1 large bunch watercress, tough stems trimmed 6 radishes, thinly sliced 8 ounces skinless, boneless smoked chicken, diced 4 ounces goat cheese, crumbled 1/2 cup fresh parsley
Freshly ground pepper Instructions: Make the dressing: Pulse the parsley, tarragon, lemon juice and mustard in a mini food processor to make a coarse paste. Add the buttermilk, mayonnaise and olive oil; pulse until smooth. Season with salt and pepper. Refrigerate until ready to use. Make the salad: Prepare a large bowl of salted ice water. Toast the almonds in a small dry skillet over low heat, about 4 minutes; transfer to a plate and let cool. Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, 4 to 5 minutes. Drain and transfer to the ice water; let cool. Drain again and pat dry; transfer to a large bowl. Add the lettuce, watercress, radishes, chicken, goat cheese, parsley and half of the toasted almonds to the bowl. Drizzle with about half of the dressing and season with salt and pepper; toss. Sprinkle with the remaining toasted almonds and serve with the remaining dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 5792,"Hiyashi Chuka 1/2 cup soy sauce 1/2 cup rice vinegar
1/4 cup sesame oil
3 tablespoons granulated sugar
2 tablespoons grated peeled fresh ginger 3 large eggs Kosher salt Neutral-flavored oil, such as vegetable or canola oil, for greasing Four 5-ounce packages fresh or five 3-ounce packages dried ramen noodles 4 ounces sliced deli ham, cut into julienne strips 4 sticks surimi (imitation crab meat; about 4 ounces), torn lengthwise into strips 2 small tomatoes, each cut into 8 wedges 1/2 English cucumber, cut into julienne strips 2 tablespoons white sesame seeds Karashi (Japanese hot yellow mustard), for serving, optional Instructions: For the sauce: Whisk together the soy sauce, vinegar, sesame oil, sugar, ginger and 3 tablespoons water in a medium bowl until the sugar dissolves. Cover and refrigerate until needed. For the kinshi tamago (shredded egg crepes): Whisk together the eggs and a pinch of salt in a small bowl. Strain through a fine-mesh strainer into another small bowl. (This isn\u2019t essential but yields a smoother crepe without any pockets of egg white.)
Heat an 8-inch nonstick skillet over medium-low heat. Lightly wipe the surface of the skillet with a folded-up paper towel dipped in some oil.
Add about 3 tablespoons (see Cook\u2019s Note) of the beaten eggs and immediately and quickly tilt the skillet in all directions until the eggs evenly cover the bottom. Cook until the eggs are just set, about 20 seconds. Carefully flip the sheet of eggs with a spatula, using your fingers as needed, and smooth out any wrinkles. Cook until the bottom of the eggs are just set, about 5 seconds more.
Transfer the sheet of eggs to a cutting board. Repeat the process 2 more times, re-oiling the skillet between batches and stacking the sheets on top of each other.
Roll the sheets into a log and cut crosswise into 1/8-inch slices. Gently separate the strands with your hands.
For the assembly: Bring a large pot of water to a boil over high heat.
When the water comes to a boil, boil the noodles according to the package instructions. Drain the noodles, then rinse with cold running water, tossing them with your hands, until completely cool and all the excess starch is removed. Drain thoroughly. (Any excess water will dilute the sauce.)
Divide the noodles among 4 shallow bowls. Arrange the ham, surimi, tomatoes, cucumbers and kinshi tamago over the noodles in sections. Sprinkle the sesame seeds on top and place a dollop of karashi, if using, on the side of each bowl. Serve with the chilled sauce to pour over the noodles as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5793,"\Ayuh\ Seafood Paella One 4-pound package boneless chicken breasts, cut into 2-inch pieces 8 tablespoons paprika 6 tablespoons olive oil, plus 10 tablespoons 5 tablespoons kosher salt Five 1 1/2-pound lobsters 4 pounds chorizo, cut into chunks 1 heaping cup chopped onion 1 heaping cup minced fresh garlic 4 pounds shrimp, heads off and shells on 5 pounds Maine scallops 3 cups fresh peas 6 dozen Maine mussels 3 green peppers, seeded and cut into strips 2 red peppers, seeded and cut into strips 3 cups seeded, chopped tomatoes 4 quarts broth, from the cooking of the lobsters 6 cups long grain rice 1 1/2 cups brandy 2 teaspoons saffron, ground into a powder with mortar and pestle Freshly ground black pepper 3 lemons Instructions: About 2 hours before cooking, prepare all ingredients. Cut up the chicken breasts and put in a resealable plastic bag with paprika, 6 tablespoons olive oil, and kosher salt. Seal the bag and shake to be sure all of the chicken is well coated. Cook the lobsters, one at a time, in a very large pot in 8 quarts of boiling, salted water for 10 minutes each. Remove the lobsters and reserve 4 quarts of the cooking liquid. Shell the lobsters. Keep the small claws whole, if you can, and cut the rest into large pieces. Return the bodies to the 5 quarts water and continue gently simmering for the broth. In a large, shallow baking pan on a hot stove, add the remaining 10 tablespoons of the olive oil. Saute the chicken in the olive oil until brown. Add the chorizo and cook for 5 minutes. Add the onion and garlic and cook for several minutes longer. Add the shrimp and scallops and cook for 10 minutes. Add the peas, mussels, red and green peppers, tomatoes, and 6 cups of the reserved lobster broth. Add lobster meat and sprinkle the rice evenly overall. In a small bowl, mix together the brandy and the ground saffron. Add 6 more cups of broth and brandy mixed with saffron. Cover pan and cook for 10 to 15 minutes until rice is al dente and all water is absorbed. If you need more broth, add to it. Season with freshly ground black pepper to taste. Before serving squeeze lemon over all. Arrange on platter artfully, with mussels around the sides and shrimp poking out. ","[Chardonnay, Rioja, Garnacha, Pinot Grigio]

" 5794,"Caramel Apple Semifreddo Nonstick cooking spray 9 whole cinnamon graham crackers 6 tablespoons butter, melted 3/4 cup plain apple butter 1/4 teaspoon ground cinnamon
1/4 teaspoon salt One 12.25-ounce jar caramel sauce
1 1/2 quarts vanilla ice cream, softened, such as Edy's
1/3 cup slivered almonds, toasted
Chopped chocolate almond toffee, such as Almond Roca, for garnish
Instructions: Preheat the oven to 400 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray. In the bowl of a food processor, process the graham crackers until finely crushed. Add the melted butter and process until it resembles wet sand. Press the mixture into the bottom of the prepared pan and bake until golden around the edges and fragrant, 7 minutes. Set aside to cool. In a medium bowl, stir together the apple butter, cinnamon, salt and caramel sauce. Set aside. Place the softened ice cream in a large bowl. Add the caramel mixture and the almonds, and fold everything together with a rubber spatula until completely incorporated. Switch to a whisk if you like. Pour the mixture over the crust. Place a piece of plastic wrap directly on top of the cake. Place in the freezer and freeze at least 8 hours or ideally overnight. To serve, run a thin knife around the edge of the pan, and then release the sides. Sprinkle with the almond toffee, slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 5795,"Apple Pie Cranberry Sauce 1 (12-ounce) bag fresh cranberries 2 Granny Smith apples, peeled, cored, and chopped ? cup packed brown sugar ? cup golden raisins 1 teaspoon apple pie spice ? teaspoon salt Instructions: In a large saucepan, combine all of the ingredients with 1 cup water. Bring to a boil over high heat then reduce the heat to simmer, stirring occasionally, just until the cranberries burst, about 8 minutes. Transfer to a bowl and cool to room temperature. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 5796,"New England Steamed Clams 4 pounds soft-shell clams Cornmeal 1 rib celery 8 sprigs parsley Hot melted butter, for serving Instructions: Rinse clams several times in cold, running water. Soak them in salted or seawater with a few handfuls of cornmeal for 15 minutes. Drain and rinse again. Fill a steamer with 1-inch cold water, celery and parsley and bring to a boil. Add clams all at once. Bring back to a boil, then cook for about 4 minutes, shaking the pot from time to time, until clams open. (If you wish, cook 3 to 4 minutes longer, to kill off harmful bacteria that may exist.) Remove steamers with a spider or a large slotted spoon to serving bowls. Open spigot of steamer and strain broth into small bowls for serving. If your steamer does not have a spigot, ladle broth into bowls, leaving behind any debris. Serve steamers immediately with broth and hot melted butter for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5797,"Soy Glazed Green Beans Kosher salt 2 pounds green beans, ends trimmed 2 tablespoons canola oil 2 tablespoons butter 4 cloves garlic, chopped 1/4 cup soy sauce 2 tablespoons toasted sesame seeds Freshly ground black pepper Instructions: Bring a large pot of water to a boil and season generously with salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain. In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and saute until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans. Transfer to a serving dish and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 5798,"Seared Beef Tornadoes 2 1/2 cups chicken stock 1 cup cornmeal 1/3 cup goat cheese Salt and ground white pepper 1 tablespoon grapeseed oil Eight 2- to 3-ounce beef tenderloin medallions Salt and ground pepper 3 tablespoons unsalted butter 2 sprigs fresh thyme Instructions: For the polenta: In a small saucepan over medium-high heat, bring the stock to a simmer. Then reduce the heat to medium-low. Next, slowly whisk in the cornmeal and continue whisking during the entire cooking process. Cook until the liquid has been absorbed, 5 to 6 minutes. Then add the cheese, again whisk, and then taste and season with salt and pepper. Hold warm until serving. For the beef: Heat a large saute pan over high heat until the verge of smoking, and then add the oil; reduce the heat to medium. Sprinkle the steaks, both sides, with salt and pepper, and add to the oiled pan. Sear the steaks on the first side for 2 minutes, then flip and repeat cooking for additional 2 minutes. Once cooked, turn the heat off and add the butter and thyme. Allow the butter to brown, turning or spooning the butter over the steaks during the process, for 1 minute. Remove the steaks and allow to rest for 2 minutes. Then portion the prepared polenta to the plates, top with seared tornadoes and then spoon over brown butter and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 5799,"Sausage and Eggplant Fusilli Kosher salt 1 pound fusilli or cannolicchi pasta
1 medium eggplant, cut into 1/3-inch dice 1/4 cup olive oil 12 ounces sweet Italian sausage, casings removed
1 shallot, diced
1 clove garlic, smashed
One 14-ounce can cherry tomatoes, such as Mutti
1 cup freshly grated Parmesan 1 cup grated smoked provolone Instructions: Bring a large pot of salted water to a boil. Cook the pasta for about 8 minutes, or 2 minutes less than the package directions. Drain, reserving 1 cup of the pasta water. Meanwhile, toss the eggplant with 1 tablespoon salt in a colander; allow to sit for 5 minutes. Rinse with cold water, then squeeze out the excess moisture. Dry well on a paper towel-lined tray. Heat 2 tablespoons of the oil in a large straight-sided pan over medium heat. Add the sausage and cook, breaking it up with a wooden spoon, until cooked through and beginning to brown, about 6 minutes. Push the sausage off to one side, add the eggplant and cook without stirring for about 3 minutes. Stir together the eggplant and sausage and continue to cook, stirring often, until the eggplant is soft and beginning to brown, about 5 minutes. Stir in the shallots and garlic; cook for another 2 minutes. Deglaze the pan with the reserved pasta water, scraping up any browned bits. Stir in the tomatoes and the remaining 2 tablespoons olive oil and simmer for about 8 minutes, stirring often and breaking up the tomatoes. Add the pasta to the sauce and sprinkle the Parmesan and provolone on the bare pasta. Using two wooden spoons, toss to combine until the cheese is melted and the sauce is creamy and coats the pasta. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 5800,"Homemade Grilled Pizza Dough 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
Instructions: 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 into 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 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. Working with one piece at a time, 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 minutes more. Transfer the crusts to baking sheets and load with desired toppings. Add the loaded pizzas to the oven and cook until the cheese melts (this will vary depending on the type of cheese), about 6 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 5801,"Sangria 2 cups pineapple chunks 2 Granny Smith apples, cored and cut into cubes 2 unpeeled lemons, thinly sliced 2 unpeeled limes, thinly sliced 1 cup green seedless grapes 1 cup red seedless grapes 1 small unpeeled orange, thinly sliced 1.5 liter red wine, such as cabernet sauvignon, merlot or pinot noir, chilled 1.5 liter dry white wine, such as chardonnay, sauvignon blanc or pinot grigio, chilled 1 cup orange or citrus flavored rum 1 cup orange or citrus flavored vodka 1 cup sugar Ice, for serving Instructions: Place the fruit in a large vat. Pour in the red wine, white wine, citrus rum and citrus vodka. Next, to add a subtle sweetness, dissolve the sugar in 1 cup water and add it to the mix. Stir well, then cover and refrigerate for several hours, giving the fruit and liquids time to meld. Serve in glasses over ice, and have tongs nearby so guests can help themselves to the fruit. Designated drivers are recommended! ","[Cabernet Sauvignon, Merlot, Pinot Noir, Chardonnay]" 5802,"Creamy Cauliflower Alfredo 2 cups cauliflower florets, about 8-ounces 1 cup low-sodium chicken broth 8 ounces whole grain fettuccine pasta 1 teaspoon extra-virgin olive oil 2 cloves garlic, minced 1/2 cup low-fat evaporated milk Kosher salt and freshly ground pepper 3/4 cup frozen petite peas, thawed, (4 ounces) 1/4 cup grated Parmesan cheese 1 tablespoon unsalted butter 1 tablespoon chopped fresh parsley, plus extra for garnish 1 1/2 teaspoons finely grated lemon zest Instructions:

1. Put the cauliflower, broth, and 1 cup water in a small pot; bring to a boil over medium-high heat. Adjust the heat to maintain a simmer and cook until the cauliflower is very soft, 25 to 30 minutes. Remove from the heat and cool 5 minutes. Carefully puree cauliflower and all the liquid in a blender until very smooth; set aside.
2. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente, 8 minutes. Drain well, reserving about 1 cup pasta cooking water.
3. Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the cauliflower puree and evaporated milk and bring to a simmer. Cook until slightly thickened, 5 minutes and season with salt and pepper. Stir in the peas until heated through, 2 minutes. Toss in the cooked pasta, Parmesan cheese and about 1/2 cup of pasta water until the noodles are coated but the sauce is still loose. Remove from the heat and toss in the butter, chopped parsley and lemon zest. (If the sauce seems thick, adjust the consistency with the remaining pasta water). Serve immediately sprinkled with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 5803,"Sweet Sesame Hoisin Meatballs 1/2 cup hoisin sauce 1/2 cup honey
   3 tablespoons seasoned rice wine vinegar
   2 teaspoons toasted sesame oil
   2 teaspoons sesame seeds, plus extra for garnish
   2 cloves garlic, minced
   1-inch piece ginger, minced
   One 32-ounce package frozen meatballs, cooked according to package instructions Instructions: Whisk together the hoisin, honey, vinegar, sesame oil, sesame seeds, garlic and ginger in a small saucepan over medium heat. Bring to a low simmer for about 1 minute, then remove from heat. Toss cooked meatballs with sauce in a large bowl. Garnish with additional sesame seeds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5804,"Horchata 1 cup uncooked long grain white rice 1 quart warm water 1/2 cup whole milk 2 teaspoons pure vanilla extract 1/2 teaspoon almond extract 1/2 teaspoon ground cinnamon 1/4 cup sugar Whole cinnamon sticks, optional, for serving Instructions: In a blender, combine the rice and warm water. Blend for 1 to 2 minutes until the rice breaks up but does not form a powder. Let the rice mixture stand in the refrigerator for 6 hours or up to overnight. Strain the rice mixture into a container through a fine-mesh sieve or several layers of cheesecloth to remove the rice solids. Pour the rice water into a blender and add the milk, vanilla and almond extracts, cinnamon, and sugar. Blend for 1 minute until well combined and smooth. Serve the horchata over ice with cinnamon sticks as stirrers. ","[Viognier, Vermentino, Riesling, Moscato]" 5805,"Pepper Crusted London Broil 1 (1-pound) piece of London Broil 1 cup dry red wine 3 cloves garlic, mashed 1 tablespoon tellicherry peppercorns 2 tablespoons Lawry's lemon pepper 2 teaspoons freeze-dried green peppercorns 2 teaspoons allspice berries 2 teaspoons cubebs 1 teaspoon melegueta pepper Instructions: Wipe the London Broil with a damp paper towel and pat it dry. Place the meat in a dish and cover it with a marinade prepared from the red wine and the garlic, and allow it to sit for 2 hours. Preheat the broiler. Place the remaining ingredients in a spice mill and process until they are coarse powder. Remove the London broil from the marinade, sprinkle it with the powder on all sides until it is well coated, place it in a broiler-proof pan and cook for 5 to 7 minutes on each side, or until it is medium rare. Slice diagonally and serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 5806,"Mojo Moulies 2 tablespoons minced garlic 1 large leek, cleaned, trimmed, and chopped Pinch kosher salt
   3 tablespoons olive oil 20 mussels 1 ripe tomato, seeded and chopped 1 1/2 cups white wine Chopped parsley Instructions: In the stockpot, sweat the garlic, leeks, and salt in the olive oil until softened over medium-low heat. Place the mussels in the colander and spray them with cold water to remove any excess dirt or grit. Remove any beards with a pair of needle-nose pliers.
   Add the chopped tomato and the wine to the stockpot and turn the heat to medium high, and bring to a simmer. Insert the colander of mussels into the stockpot and cover. After 3 minutes, check to see if the mussels have opened. If some are still closed, cover the pot, and cook for an additional 30 seconds. Discard any unopened mussels.
   Place the mussels in a serving bowl. Remove 10 mussels from their shells and add them to the stockpot. Using a stick blender or a bar blender, puree the mussels until the liquid is of a sauce-like consistency.
   Pour the sauce over the mussels and garnish with chopped parsley. Serve with a loaf of crusty bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5807,"Mummy Boome's Traditional Shepherds Pie 1 tablespoon butter 1 tablespoon olive oil 1 onion, diced 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, crushed Salt and freshly ground black pepper 1 tablespoon tomato paste 2 pounds lean ground beef or lamb 2 tablespoons Worcestershire sauce 1/2 cup beef stock 1 1/2 cups garden peas Cheesy Mashed Potatoes, recipe follows 4 pounds Yukon gold potatoes, peeled, quartered 4 tablespoons butter 1/4 cup heavy cream 1 cup grated mature white Cheddar Salt and freshly ground black pepper Instructions: Preheat oven at 400 degrees F. Add butter and oil to a large skillet on medium heat. Saute onions, carrots, celery and garlic until tender for about 7 to 10 minutes. Season with salt and pepper. Once the vegetables have softened and start to brown a little add the tomato paste and mix evenly. Add the ground beef and cook until beef is no longer pink about 10 minutes. Add the Worcestershire sauce and beef stock. Season with salt and pepper, to taste. Cook and simmer for another 10 minutes. Mix in peas. Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly, once the top surface has been covered, rake through with a fork so that there are peaks that will brown nicely. Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve. Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft about 20 minutes. Once the potatoes are at a desired density, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi smooth consistency. Once at desired texture add cheese and mix well. Season with salt and pepper. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 5808,"Piggy Rolls Nonstick cooking spray 1 pound frozen white bread dough, thawed, such as Bridgford Frozen White Ready Dough 2 tablespoons milk 1 large egg Pinch kosher salt 16 black sesame seeds Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with parchment and spray with nonstick spray. For the heads: Divide the dough into eight 2-ounce pieces. Pinch a marble-size piece of dough from each piece and set aside. Roll each large piece of dough into a tight ball and arrange on the prepared baking sheet about 2-inches apart.
   Beat together the milk, egg and salt in a small bowl.
   Snip a tiny slit in the back of each dough ball, close to the bottom and pull out to make a tail. Working 1 at a time, brush the dough balls all over with the egg wash. Pinch 1 of the reserved marble-size pieces of dough in half. Flatten half into a round pig nose. Stick onto the dough ball where it starts to curve down to the baking sheet opposite the tail. Stick 2 toothpicks in each nose to make nostrils (leave the toothpicks in while the rolls bake). Form 2 triangle-shaped ears from the other half of the reserved piece of dough. Press into the top of the dough ball so that the 2 pieces are touching; stick a toothpick into the back of each ear to keep it in place while baking. Press 2 sesame seed eyes between the nose and ears.
   Bake until the pigs have risen and are golden, 15 to 18 minutes. Cool on a rack. Remove the toothpicks. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5809,"Spicy Squid Salad 4 small squid, cleaned 1 tablespoon roasted chili paste 1 teaspoon sunflower oil 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1 teaspoon honey 1 lime, juiced 1 tablespoon fish sauce 2 tablespoons sunflower oil 1 teaspoon sesame oil 1 cucumber 1 medium pepper, deseeded and sliced lengthwise 4 spring onions 1 red Thai chili 3 cups mixed salad leaves 2 tablespoons chopped fresh mint leaves 2 tablespoons chopped fresh cilantro leaves Sesame seeds Instructions: Preheat a grill to high. Score the squid on a chopping board. Place in a bowl with the roasted chili paste and oil. Mix well. Place on a griddle or barbecue and grill for a few minutes each side until the squid is golden brown. Be careful not to overcook or the squid will be chewy. In the meantime, pound the ginger and garlic together in a pestle and mortar. Add the honey, lime, and fish sauce and mix well. Whisk in the sunflower and sesame oil. Chop the cucumber, pepper, spring onions and chili peppers and place in a bowl with mixed salad leaves, mint and coriander. Finely slice the grilled squid and add to the salad bowl. Pour over the dressing and sprinkle with sesame seeds. ","[Riesling, Gewrztraminer, Pinot Grigio, Garnacha]" 5810,"Miso Salmon Grain Bowls 1/4 cup (60 grams) unseasoned rice vinegar 2 tablespoons (42 grams) honey
   2 tablespoons (36 grams) light miso
   2 tablespoons (32 grams) soy sauce
   2 teaspoons toasted sesame oil
   1 teaspoon sriracha
   1 pound (454 grams) boneless, skin-on salmon fillet, cut into 4 pieces
   1 tablespoon neutral oil
   Farro (recipe follows) Pickled Vegetables (recipe follows) Japanese mayo, preferred brand, Kewpie, for serving Sriracha, for serving Coarsely crushed arare rice crackers, soy sauce-flavored Japanese rice crackers, for serving Cilantro leaves, for serving
   Sliced scallions, for serving Toasted sesame seeds, for serving Lemon wedges, for serving 1 teaspoon kosher salt, plus more for seasoning 2 cups (360 grams) farro
   1/4 cup extra-virgin olive oil
   2 teaspoons toasted sesame oil
   2 Persian cucumbers (8 ounces/226 grams), sliced into half moons 4 radishes (3 ounces/85 grams), thinly sliced
   Half a small red onion (2 ounces/57 grams)
   1 1/3 cups (159 grams) unseasoned rice vinegar
   3 tablespoons (36 grams) sugar
   2 tablespoons (10 grams) kosher salt
   One 2-inch piece fresh ginger, peeled and thinly sliced
   4 garlic cloves, peeled and smashed
   1 cup ice cubes Instructions: For the salmon marinade: Whisk together the rice vinegar, honey, miso, soy sauce, sesame oil and sriracha in a non-reactive container large enough to fit the salmon snugly. Add the salmon and turn to coat. Let marinate, turning occasionally, at least 30 minutes at room temperature or up to 4 hours in the refrigerator. To cook the salmon: Heat the oil in a medium non-stick or cast-iron skillet over medium-high heat. Remove the salmon from the marinade, letting the excess drip off, and add to the skillet, skin-side down. Reserve the marinade. Cook until the skin is golden brown and crispy, about 3 minutes. Flip and cook until the salmon is just cooked through, about 3 minutes more, depending on thickness. Pour the reserved marinade into the pan and cook 1 to 2 minutes, spooning over the fish to glaze. Remove the salmon on a plate to avoid overcooking. (The salmon can be made up to a day ahead and served warm, room temp or cold from the fridge.) To assemble the bowls: Spoon the Farro (recipe follows) into 4 serving bowls. Add a piece of salmon into each bowl and gently break open the salmon into large chunks. Top with a spoonful of Pickled Vegetables (recipe follows). Garnish with a squirt of mayo, a drizzle of sriracha, crushed arare crackers, cilantro, scallions, sesame seeds and a lemon wedge on the side. Bring a large saucepan of lightly salted water to boil. Add the farro. Bring to a simmer and cook until the farro is tender but still has a bit of chew, 25 to 35 minutes depending on the brand. Drain well. Return to the saucepan and add the olive oil, sesame oil and salt and toss to combine. Taste and season with more salt, if needed. (Farro can be made up to a day ahead and served at room temperature.) Combine the cucumbers, radishes and red onion in a medium bowl. Combine the vinegar, sugar, salt, ginger and garlic in a small saucepan. Bring to a simmer and cook just until the salt and sugar dissolve. Add the ice cubes to melt and cool down the pickling liquid. Pour over the vegetables. Refrigerate until chilled, 30 minutes or more. (The quick pickled vegetables can be made up to a day ahead.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5811,"Veggie-Loaded Tangy Tuna Salad 1 (12-ounce) can or pouch albacore tuna packed in water, drained and flaked 1 cup finely chopped red and yellow bell peppers
   1/2 cup finely chopped carrots 1/2 cup finely chopped celery 2/3 cup fat-free mayonnaise 1 tablespoon plus 1 teaspoon honey mustard 2 teaspoons sweet relish 1/8 teaspoon salt 1/8 teaspoon black pepper Cut bell peppers (for scooping) Lettuce leaf \cups
   Instructions: Place flaked tuna in a medium bowl. Add veggies and mix well. Add mayo, honey mustard, relish, salt, and black pepper. Mix thoroughly. Season with more salt and black pepper, to taste, if you like. Mmmmmm!
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5812,"Broccoli Balls with Harissa-Yogurt Sauce 5 cups broccoli florets (about 12 ounces; see Cook's Note) One 15-ounce can chickpeas 1 cup roughly chopped fresh parsley leaves and stems 1 cup roughly chopped fresh cilantro leaves and stems 1 tablespoon fresh lemon juice 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon baking powder 3 cloves garlic 1 small onion, diced Kosher salt and freshly ground black pepper 3/4 cup panko breadcrumbs 3/4 cup full-fat plain Greek yogurt 1 tablespoon extra-virgin olive oil 3 to 6 teaspoons harissa paste Olive oil cooking spray, for coating the broccoli balls Instructions: Pour about 1 inch of water into a large skillet and bring to a boil over medium-high heat. Put the broccoli florets in a steamer basket in an even layer. Set the steamer basket over the boiling water and cook until crisp-tender, about 8 minutes (depending on the size of the florets). Transfer the broccoli to a large plate to cool slightly. Line a baking sheet with paper towels. Making sure to reserve the liquid, drain the chickpeas and rinse thoroughly under cold water. Spread the chickpeas evenly on one half of the prepared baking sheet and the broccoli florets on the other half. Pat the chickpeas and broccoli with additional paper towels to remove excess liquid.
   Put the parsley, cilantro, lemon juice, cumin, coriander, baking powder, garlic, onion, 1 teaspoon salt, several grinds of pepper and 3 tablespoons of the reserved chickpea liquid into a food processor. Pulse the ingredients until finely chopped, about 30 seconds. Add the chickpeas and broccoli and pulse again, stopping and scraping down the sides as needed, until the chickpeas and broccoli are finely minced, about 2 minutes. Transfer the mixture to a medium bowl and stir in the panko. Cover and refrigerate for 30 minutes.
   Meanwhile, combine the yogurt, olive oil, harissa (to preferred spice level), 2 teaspoons water, 1/2 teaspoon salt and several grinds of pepper in a small bowl. Refrigerate to chill.
   Preheat the oven to 375 degrees F; set a wire rack inside a baking sheet. Using a tablespoon or medium scoop, form the chickpea-broccoli mixture into 1 1/2-inch balls, each about 1 heaping tablespoon. Evenly space the balls on the wire rack and spray generously with olive oil spray. Bake, rotating the baking sheet halfway through and coating the balls again with olive oil spray, until deep golden and crisp, about 45 minutes. Serve warm with the yogurt sauce.
   ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 5813,"Hot Buttered Rum 2/3 cup packed dark brown sugar 1/2 cup (1 stick) unsalted butter, room temperature 1/4 cup honey 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves Pinch salt 3/4 cup spiced rum 2 cups boiling water 4 sticks cinnamon, for garnish Instructions: Using an electric mixer, beat the brown sugar, butter, honey, cinnamon, nutmeg, cloves, and salt in a medium bowl until blended and smooth. Transfer the mixture to a 4-cup (or larger) measuring cup. Add the rum and then 2 cups of boiling water. Stir until the butter mixture dissolves. Divide the buttered rum among 4 mugs. Garnish with the cinnamon sticks and serve. ","[Rum, Brandy, Port, Sherry]" 5814,"Grilled Romaine 4 large heads romaine lettuce, halved lengthwise 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Juice of 3 lemons Instructions: Preheat a grill to medium high. Drizzle the lettuce with the olive oil and season with salt and pepper. Place the lettuce cut-side down on the grill and cook until grill marks appear, about 2 minutes. Rotate 45 degrees and cook until crosshatch marks appear, about 2 more minutes. Transfer to a platter, drizzle with the lemon juice and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 5815,"Slow Cooker Pot Roast One 4-pound beef chuck roast Kosher salt and freshly ground black pepper 1/3 cup all-purpose flour, plus more for coating 3 tablespoons olive oil 4 medium carrots, cut into 2-inch pieces 3 stalks celery, peeled and cut into 2-inch pieces 1 medium onion, cut into 1/2-inch wedges 3 cloves garlic, mashed 3 tablespoons tomato paste 1 cup red wine 3 cups low-sodium beef broth 3 bay leaves 2 sprigs fresh thyme 1/2 teaspoon ground allspice 1/2 cup loosely packed parsley leaves, chopped Instructions: Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic. Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes. Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender. Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]

" 5816,"The Noteworthy Ice 1 1/2 shots Sambuca 1 1/2 shots coffee liqueur (recommended: Starbucks) 1 1/2 shots heavy cream Whole coffee beans, for garnish Instructions: In a cocktail shaker filled with ice cubes, add Sambuca, coffee liqueur, and heavy cream. Stir and strain into highball glass filled with ice. Garnish with whole coffee beans. ","[Sangiovese, Barolo]" 5817,"Basic Tempura 2 cups rice flour Soda water Instructions: In a bowl, whisk in soda into the flour until a pancake batter consistency is achieved. Batter is then used for dipping vegetables and shrimp in prior to placing in 350-degree oil. Cook until they turn golden brown and float. ","[Sak, Japanese Rice Wine, Sparkling Shiraz]" 5818,"Pepperoni Potato Salad 4 pounds baby Yukon gold potatoes Kosher salt 1 cup mayonnaise
3/4 cup marinara sauce
1/4 cup grated Parmesan cheese
8 scallions, green and white parts, chopped 24 ounces mozzarella pearls, drained 7 ounces pepperoni, quartered
2 cups pitted green olives, halved
1/2 cup fresh basil, cut into chiffonade
1/2 teaspoon freshly ground black pepper
1/2 cup fresh parsley, chopped Instructions: Put the potatoes in a pot with cold water and add 2 tablespoons salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl. For the dressing, mix together the mayonnaise, marinara sauce and Parmesan. Pour the dressing over the potatoes, add the scallions and give it a stir. Fold in the mozzarella pearls, pepperoni, olives, basil, pepper and three-quarters of the chopped parsley. Garnish with the remaining parsley. ","[Chardonnay, Chianti, Pinot Grigio, Vermentino]" 5819,"Steamed Fish with Seasoned Soy Sauce and Scallion 2 tablespoons Shaoxing wine 1 cup chicken stock 7 tablespoons light soy sauce 2 tablespoons sugar 1 quarter-sized slice peeled ginger 1 quarter-sized piece dried tangerine peel One 3-pound whole fish, such as sea bass or snapper, cleaned (see Cook's Note) Two 2-by-1-inch slices peeled ginger, cut into julienne strips 5 stalks scallion, cut into julienne strips 1/3 cup canola oil 5 sprigs fresh cilantro, for garnish Instructions: For the sauce: Add the Shaoxing wine to a small pot and heat over high heat until it starts to boil. Add the chicken stock, light soy sauce, sugar, ginger and dried tangerine peel to the pot. Bring to a simmer and stir to dissolve the sugar. Remove the pot from the heat and allow it to steep for 1 hour. Remove the ginger and dried tangerine peel. Set aside the sauce until ready to use. For the steamed fish: Pat the fish dry and put on a heatproof plate. Scatter the ginger over the fish. Put a steamer rack in a pot wide enough to fit the fish. Add enough water to come almost up to the rack, place over high heat and bring to a full boil. Put the plate with the fish on the rack, cover the pot, lower the heat slightly and steam until the flesh flakes off the bones, 18 to 20 minutes. Pour off any liquid that has accumulated on the plate. Scatter the scallions over the fish. Heat the canola oil in a small pot until smoking. Slowly and carefully pour the hot oil over the scallions on the fish; the hot oil will release the aromas and flavors from the scallions. Bring the sauce to a simmer. Pour enough sauce around the fish to cover the bottom of the plate by 1/4 inch. Garnish with the cilantro sprigs on top of the fish. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5820,"Grilled Pimento Mac n Cheese 1 clove garlic, smashed and chopped 1 teaspoon paprika 1 teaspoon hot sauce, such as Frank's Red Hot 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1 cup mayonnaise 4 ounces shredded Cheddar 4 ounces shredded smoked Cheddar 1 cup macaroni pasta, cooked and cooled 1 roasted bell pepper, cut into small diced Butter, for spreading 8 pieces country white bread 8 thick slices tomato 4 piece bacon, diced and cooke 4 slices mild Cheddar Instructions: In a food processor, blend together the garlic, paprika, hot sauce, cayenne, 1 teaspoon salt and some black pepper. Then add the mayonnaise, Cheddar and smoked Cheddar, and pulse until combined. Put the mixture in a bowl and fold in the cooked pasta and the roasted red bell pepper. Season with additional salt and pepper. To assemble the sandwich, heat a nonstick griddle to about 300 degrees F or medium-high. Butter the bread generously and spread about 1/4 cup of the mac n cheese mix on the non-buttered side of the bread. Then add the sliced tomato, bacon and mild Cheddar, and top with another slice of bread. Grill on both sides until golden brown. Repeat with the remaining ingredients to make 3 more sandwiches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5821,"Lighter Smoky New Potato Salad 1 1/2 pounds small red new potatoes, scrubbed 1/4 cup light or reduced-calorie mayonnaise 1 large clove garlic, minced Kosher salt and freshly ground black pepper 1 tablespoon finely chopped shallot 2 teaspoons lime juice 1 teaspoon smoked sweet paprika 2 teaspoons olive oil 1 tablespoon chopped fresh cilantro Instructions: Place the potatoes in a large saucepan and cover by 2 inches with cold salted water. Bring to a boil, lower the heat and simmer until just tender when pierced with the tip of a paring knife, 15 to 20 minutes.
Meanwhile, whisk together the mayonnaise, shallot, lime juice and paprika in a medium bowl. Heat the oil in a small skillet over medium heat. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Set aside.
Drain the potatoes and let them sit until cool enough to handle but still very warm, 3 to 4 minutes. Cut the potatoes into wedges and add to the mayonnaise mixture. Toss to combine, season with salt and pepper and drizzle with the olive oil and garlic mixture. Sprinkle with the cilantro and serve warm or room temperature.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 5822,"Quick BBQ Sauce 3 tablespoons vegetable oil 1 large onion, chopped 12 cloves garlic (about 1 head), peeled and finely chopped 2 tablespoons tomato paste 1/4 teaspoon red pepper flakes 2 ham hocks 2 (28-ounce) cans crushed tomatoes 1 3/4 cups red wine vinegar 1 1/2 cups firmly packed light brown sugar 2 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until tender, about 8 minutes. Stir in the garlic, tomato paste, and crushed pepper and cook until fragrant, about 2 minutes. Add the ham hocks, tomatoes, vinegar, sugar, salt, and pepper. Bring to a boil. Lower the heat, and simmer, uncovered, stirring occasionally, until deep red in color and has thickened, about 20 to 25 minutes. Adjust seasoning salt with pepper. Sauce will keep covered in the refrigerator for up to 3 days or freeze for up to 1 month. ","[Zinfandel, Merlot, Malbec, Shiraz]" 5823,"Oven-dried Tomato Snacks 12 plum tomatoes, cored and halved lengthwise 2 tablespoons extra-virgin olive oil 1 1/2 teaspoons kosher salt Crab boil seasoning (recommended: Old Bay) or celery salt (if using celery salt, use half the kosher salt) Instructions: Preheat the oven to 250 degrees F.
Toss the tomatoes in bowl with the olive oil. Arrange the tomatoes, cut side up, in a single layer on a parchment or foil-lined baking sheet. Sprinkle with the salt and the crab boil seasoning or celery salt. Bake until slightly shriveled but still plump, 5 to 6 hours.
If not using immediately, refrigerate the dried tomatoes in a sealed container for up to 4 days. ","[Ros, Vermentino, Gavi, Albari?o]" 5824,"Grilled Hearts of Palm and Crab Salad with Mango 2 (14-ounce) cans hearts of palm, drained Canola oil, or olive oil Salt and pepper, plus 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper 2 cups unsweetened coconut milk 3 tablespoons habanero hot sauce, plus more for drizzling 2 limes, juiced 2 tablespoons honey 1/4 cup chopped fresh cilantro leaves, plus more for garnish 1/2 red onion, thinly sliced 1 1/2 pounds lump crabmeat, picked over 1 mango, peeled, pitted, and diced 2 to 3 cups mesclun, washed and dried Instructions: Heat grill to high. Drizzle hearts of palm with oil and season with salt and pepper. Grill for 30 seconds to 1 minute per side until slightly charred and just warmed through. Remove from heat. Whisk together coconut milk, hot sauce, lime juice, honey, 1 teaspoon salt, 1/4 teaspoon pepper, cilantro, and red onion in a medium bowl. Add the crabmeat, mango, grilled hearts of palm, and mesclun, and toss until well dressed. Mound onto a serving plate and drizzle with more hot sauce, if desired. Sprinkle with torn cilantro leaves and serve. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 5825,"\Say Cheese\ Mashed Potatoes 1/2 cup butter (8 tablespoons or 1 (4-ounce) stick 6 scallions, white parts only (use tender green parts for garnish below), finely sliced 6 large potatoes, peeled and cut into chunks Salt White pepper 2 cups sharp shredded Cheddar Tender green parts from scallions above, finely chopped or 1/4 cup chopped fresh chives Instructions: Take 1 tablespoon of the butter and add to a small fry pan, then saute the white parts of the scallions until soft. In a large sauce pot, boil the potatoes until they are tender. Drain the potatoes well, add the sauteed scallions, then mash and whip in butter, salt and white pepper, to taste, with a beater. Fold the cheese into the potatoes and allow it to melt. Stir to evenly distribute cheese, transfer to a serving dish and garnish with finely chopped tender green parts of scallions or fresh chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5826,"Creole Bread Pudding with Whiskey Sauce 1 tablespoon butter 12 medium eggs, beaten 2 cups heavy cream 2 tablespoons pure vanilla extract 2 cups sugar 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg 4 ounces day-old French bread, sliced 1 inch thick (see Note) Whiskey Sauce (see below) 1 1/2 cups heavy cream 2 teaspoons cornstarch 2 tablespoons cold water 1/3 cup sugar 1/3 cup bourbon Instructions: Preheat the oven to 250 degrees F. Butter a large (11 x 8 1/2 x 3 inches) casserole dish and set aside. (Once in the oven, the casserole will sit inside a larger pan. A roasting pan would be good.) Mix the eggs, cream, and vanilla in a large bowl, and combine the sugar, cinnamon, and nutmeg in a separate bowl. This helps to evenly distribute the spices. Add the sugar mixture to the egg mixture, and combine thoroughly. Place the raisins in the bottom of the buttered casserole, and add the bread slices in a single layer. Gently pour the custard over the bread, making certain that all the bread thoroughly soaks up the custard. Cover the casserole with foil, place in a larger dish (the roasting pan, if that's what you've decided to use) partly filled with hot water, and bake for 2 1/2 hours. Remove the foil, add increase the oven temperature to 300 degrees. Bake for 1 hour more, or until the pudding is golden brown and slightly firm. Use a spoon to make sure the custard is fully cooked; it should be moist but no longer runny. If you're unsure whether it's done, remove it from the oven and let it cool while it remains sitting in the water bath; the carryover effect will keep it cooking but it will not overcook. Serve slightly warm with whiskey sauce. Bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]" 5827,"Charcuterie and Cheese Fondue 1 tablespoon unsalted butter 1 medium shallot, grated
1 clove garlic, grated
One 15-ounce can fire-roasted tomatoes, very well drained
1 chipotle in adobo, minced
16 ounces processed cheese, preferably Velveeta, chopped
1 cup shredded pepper jack cheese
1/2 cup whole milk
Charcuterie board for dipping: sliced baguette, assorted cheeses, crackers, assorted veggies, sliced prosciutto, sliced black pepper salami, sliced cured chorizo, nuts, mustard, jam, etc.
Instructions: Melt the butter in a medium saucepan over medium-high heat. Add the shallot and garlic and cook, stirring, until softened, about 2 minutes. Add the tomatoes and chipotle and cook, stirring, until slightly dried out, about 1 minute. Add the cheeses and milk and heat at a bare simmer, stirring, until melted. Transfer to a bowl and serve immediately with your favorite dippers. ","[Reds only: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 5828,"Cheese Straws 1 package Pie crust mix 1 1/2 cups grated extra sharp cheddar cheese Cayenne pepper, to taste Salt to taste Instructions: Preheat oven to 375 degrees F. Add grated cheese to pie mix. Blend and add cayenne to taste. Roll out on lightly floured surface and cut in strips. The thinner you roll the dough the better. Put on cookie sheet and bake until slightly brown. Remove from oven and sprinkle with salt before removing from pan. Remove to racks and allow cooling. Store in covered container. ","[Chardonnay, Sauvignon Blanc, Riesling]" 5829,"Apple Tart Tatin 1 stick butter, cut into pea size pieces 1 cup all-purpose flour, plus extra for rolling 1/4 cup sugar Pinch salt 1 lemon, zested 1 egg yolk 2 to 3 tablespoons ice water 1 cup sugar 1/4 cup apple cider 1/2 lemon, juiced 1 vanilla bean, seeds scraped 1 stick butter, cut into pats 6 apples, such as Golden Delicious, Granny Smith, McIntosh or your favorite baking apple, peeled, cored and quartered Mascarpone cheese mixed with 2 tablespoon sugar, for garnish Instructions: To make the crust: In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry add a little more water and pulse, pulse, pulse. The mixture should come together into a ball. Dump the whole thing out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball. Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap. Preheat the oven to 425 degrees F. To make the filling: While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top! Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat. Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan. Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5830,"Mater's Mississippi Tuna Melt 1 fresh lemon 1 fresh lime 2 large egg yolks 1/4 teaspoon dry mustard 1/4 teaspoon salt Pinch (1/16 teaspoon) white pepper 3/4 cup canola oil (must be room temperature) 4 (6-to-8 ounce) tuna steaks Salt and freshly ground black pepper, to taste 3 tablespoons (or enough as needed) extra virgin olive oil (approximately 1 tablespoon to brush on the fish and 2 for the bread) 1 loaf Italian bread, sliced in 1/2 lengthwise 6 scallions, white and tender green parts only 4 stalks fennel, thinly sliced 1 tablespoon balsamic vinegar 1/4 pound American artisanal Cheddar (such as Grafton Village Classic Reserve), sliced 1/8-inch thick with a cheese plane 1 tablespoon minced fresh dill Tomato soup, as an accompaniment Instructions: Make the aioli and begin marinating the tuna early in the day. Microwave the lemon and lime in a small bowl to release the essential oils and set aside just long enough to be able to handle. Meanwhile, through the feed tube of a running blender, add 1 at a time, the egg yolks, dry mustard, salt, and white pepper. By this time, the micro-waved lemon and lime should be cool enough to handle. Leaving the blender running, squeeze the juice from half of 1 lemon through the feed opening, then add the oil in a slow stream. Remove to a bowl and refrigerate. Season the tuna steaks with salt and pepper, place them in a nonreactive container and squeeze the rest of the lemon and the lime over them. Cover and refrigerate for 2 hours. Heat the grill or preheat the broiler in the oven. Brush the marinated tuna with 1 tablespoon or so of olive oil. Cook until browned, until fish flakes with a fork, 3 to 6 minutes per side, and then let rest. Leave grill hot or oven on to toast bread. Brush olive oil (about 1 tablespoon per half) on Italian bread and toast lightly, either on the grill or under broiler. Flake the tuna, place in a bowl with scallions and fennel and fold in the aioli. Spoon tuna mixture onto the toasted Italian bread, drizzle a small amount of balsamic vinegar over, and top with Cheddar. Heat briefly in the oven to melt cheese. Garnish with fresh dill. This is great served with fresh tomato soup, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 5831,"Strawberry Pudding Macerated Strawberries, recipe follows 16 slices stale potato bread 1 tablespoon butter, room temperature 1 pint medium size strawberries, hulled and sliced 1/2 (325 milliliters) bottle red wine 1/8 cup orange blossom honey 1/2 teaspoon finely chopped lemon zest 1/2 teaspoon ground black pepper 1/4 cup sugar Instructions: Remove both ends from 4 (15-ounce) soup cans. Save 4 of the ends. Using one of the soup cans with the ends removed, cut the potato bread into 16 rounds. To avoid torn bread press straight down, do not twist. Let bread sit for 2 hours to dry out. Butter 1 side of 4 of the bread rounds. Place the soup cans on a cookie sheet lined with parchment paper. Place the buttered bread round, buttered-side up, in each can. Spoon 2 tablespoons of strawberries with liquid to cover over each round. Dredge 1 side of 4 bread rounds in the strawberry liquid and place over the strawberries. Repeat layering strawberries and dredged bread rounds until you have 3 layers of strawberries and 4 layers of bread. Place reserved ends of soup cans on top of final round and weight with cans of soda. Refrigerate for 8 hours. Remove cans and serve with whipped cream. In a bowl combine all ingredients. Let stand in refrigerator for 2 hours. Yield: 4 servings Preparation: 15 minutes Marinating time: 2 hours Ease of preparation: easy ","[Bardolino, Dolcetto, Tempranillo, Garnacha]

" 5832,"Nebraska Handheld Meat Pies 1/2 cup warm water (110 to 115 degrees F) One 1/4-ounce packet active dry yeast 1/4 cup sugar 3/4 cup milk 6 tablespoons unsalted butter 4 1/4 cups all-purpose flour (see Cook's Note) 1 1/2 teaspoons kosher salt 3 tablespoons vegetable oil 1 pound ground beef 2 1/2 teaspoons Kosher salt 3 cups chopped green cabbage (about 1/2 large head) 2 cups chopped onion (about 1 large onion) 1 teaspoon ground white pepper 2 tablespoons unsalted butter, melted, for brushing Ketchup, for serving Instructions: For the dough: Whisk together the warm water, yeast and 1 teaspoon of the sugar in a small bowl. Set aside until the yeast activates and becomes foamy on top, about 10 minutes. Heat the milk and butter in a small saucepan until the butter melts. Allow to cool to less than 115 degrees F.
Whisk the flour, salt and remaining sugar in the bowl of a stand mixer fitted with a dough hook. Add the foamy yeast mixture and cooled milk mixture. Turn on the mixer to knead the dough for about 5 minutes. The dough should be a smooth uniform ball that no longer sticks to the sides of the bowl. Cover the bowl with plastic wrap and put in a warm area until the dough doubles in size, about 1 1/2 hours.
For the filling: In the meantime, heat 1 tablespoon oil in a large skillet over high heat. Add the beef and 1 1/2 teaspoons salt. Brown the beef, stirring and breaking it up into small pieces, about 5 minutes. Once browned, transfer to a bowl and add the remaining 2 tablespoons of oil to the skillet. Reduce the heat to medium, add the cabbage, onions and 1 teaspoon salt and cook, stirring occasionally, until soft, about 15 minutes. Add the browned beef back to the skillet, stir it together with the cabbage and onions for 5 minutes. Add the white pepper and additional salt if needed. Take off the heat and set aside to cool completely.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
When the dough has doubled in size, punch it down and divide it into 10 equal-size balls, about 3 1/2 ounces each. Roll a ball into a rectangle, roughly 6- by 8- inches. Spread 1/2 cup of the cooled filling in the center of the rectangle. Bring the two long sides of dough together so the seam is facing up and pinch them together. Pinch the short ends shut as well. You should have a rectangular shape. Put the filled dough seam-side down on one of the prepared baking sheets. Repeat with the remaining 9 balls and the filling. There should be 5 pies per baking sheet. Cover the meat pies with a dish towel and allow them to rest for about 20 minutes. Bake in the oven until golden brown, 20 to 25 minutes.
While the pies bake, melt the butter. As soon as the meat pies come out of the oven, brush the tops with the melted butter and serve with ketchup.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5833,"Easy Santa Cookies 1 roll (16.5 oz) Pillsbury?refrigerated sugar cookies 2 cups powdered sugar 2 tablespoons butter or margarine, softened 2 to 3 tablespoons milk 2 to 3 drops red food color 68 semisweet chocolate chips (about 1/4 cup) 34 cinnamon candies 2/3 cup coconut 34 miniature marshmallows Instructions: Freeze cookie dough at least 1 hour. Heat oven to 350degreesF. Cut chilled dough into 1/4-inch slices. (Return dough to freezer if it becomes too soft to cut.) On ungreased cookie sheet, place slices 3 inches apart. Bake 8 to 12 minutes or until golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 5 minutes. In small bowl, beat powdered sugar, butter and enough milk until smooth and desired spreading consistency. In small bowl, place half of frosting. Add red food color; stir until blended. Frost cooled cookies with red and white frosting. Use small amount of frosting to attach chocolate chips for eyes and cinnamon candy for nose. Gently press coconut into white frosting for beard. Press marshmallow into red frosting for tassel on cap. Let stand until frosting is set. Store between sheets of waxed paper in tightly covered container. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 5834,"Blood Orange and Red Onion Salad 3 blood oranges 1 ruby red grapefruit 1/2 small red onion, julienned 1 Thai bird's eye cl, thinly sliced Kosher salt 1 tablespoon high-quality extra-virgin olive oil 3 sprigs fresh mint, cut into a chiffonade Instructions: Over a small bowl, supreme the blood oranges: Start by removing the top and bottom of the oranges, then place one of the flat ends of the orange on your cutting board and cut the skin off the outside while preserving the round shape. Be sure to remove all of the white pith. Pick the orange up and cut each section out of the orange in between the membranes. You will have lovely tender sections of the orange without any of the white membranes. You will be left with a \skeleton\ of the orange. Squeeze the remaining juice out of the skeleton into the bowl. Repeat with the grapefruit and halve the segments. Toss the onions and cl into the bowl with the fruit and juice and season with a pinch of salt and the olive oil. Let sit for at least 20 to 30 minutes. Stir in the mint right before serving. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 5835,"Mashed Potatoes with Shallots 2 sticks butter, softened, plus more for the baking dish 5 pounds russet or Yukon gold potatoes Vegetable oil, for frying 2 pounds shallots, thinly sliced into rings 8 ounces cream cheese, softened 1 cup heavy cream 1/2 to 1 teaspoon seasoned salt Kosher salt and freshly ground pepper Instructions: Generously butter a 4-quart baking dish. Peel the potatoes and cut into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork-tender, 20 to 25 minutes. Heat 1/2 inch vegetable oil in a large pot over medium-high heat. Working in batches, fry the shallots until they are slightly golden, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. Drain the potatoes in a large colander. Place them back in the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in the other ingredients. Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, 1/2 teaspoon kosher salt and 1 teaspoon pepper. Mash to combine. Preheat the oven to 350 degrees F. Spread three-quarters of the shallots in the bottom of the baking dish. Scoop the mashed potatoes on top and spread them over the shallots. Sprinkle the remaining shallots on top of the potatoes. Cut the remaining 1/2 stick butter into pieces and sprinkle over the potatoes. Bake until the butter is melted and the potatoes are warmed through, 25 to 30 minutes. The potatoes can be made a day ahead through the end of step 4; cover and refrigerate. Before serving, dot with butter and bake for an hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 5836,"Truffle Brownies 2 eggs 1/2 teaspoon salt 1 cup sugar 1 tablespoon pure vanilla extract 1 stick margarine 3 ounces unsweetened chocolate chopped 1/2 cup all-purpose flour Chocolate ganache for topping, recipe follows 1/2 cup (4 ounces) semisweet chocolate chips 1/4 cup heavy cream Instructions: Preheat oven to 350 degrees F. Using a hand held electric mixer, beat the eggs and salt together in a large mixing bowl until frothy. Add the sugar and beat until the eggs are thick and pale yellow, about 2 to 3 minutes. Add the vanilla extract and beat an additional 30 seconds. Put the margarine and chocolate in a microwave safe container and microwave on high for 1 minute. Stir to insure that the chocolate has melted. Microwave an additional 30 seconds, if needed. With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl and beat an additional 30 seconds. Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set.* Remove the pan from the oven and let cool. Top with the ganache and place in the freezer for at least 1 hour. To serve, remove from freezer and slice immediately. Allow to come to room temperature before serving. Put the chocolate chips and cream into a microwave safe bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using the ganache later it will need to be reheated. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 5837,"Chicken Salad Sandwiches 4 split (2 whole) chicken breasts, bone-in, skin on Good olive oil Kosher salt and freshly ground black pepper 3/4 cup good mayonnaise, plus more for the bread 1 1/2 tablespoons chopped fresh tarragon leaves 1 cup small-diced celery (2 stalks) 8 to 10 slices health or seven-grain bread 1 package mesclun salad mix Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts, skin side up, on a sheet pan and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside to cool. When the chicken is cool, remove and discard the skin and bones and cut the chicken into 3/4-inch dice. Place the chicken in a bowl and add the mayonnaise, tarragon, celery, 2 teaspoons salt, and 1 teaspoon pepper and toss well. To assemble, spread a little mayonnaise on half the bread slices, top with the chicken salad and mesclun mix, and cover with the remaining slices of bread. Cut in half and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5838,"Brussels Sprouts with Butternut Squash and Pomegranate Seeds 1 large butternut squash (about 2 1/2 pounds) 2 pounds Brussels sprouts (about 5 cups) 4 red onions, quartered 1/2 cup olive oil Kosher salt and freshly ground pepper 2 teaspoons chili powder 1/4 cup pomegranate molasses 1 cup pomegranate seeds Instructions: Preheat the oven to 400 degrees F. Use a knife to lop the top and bottom off the squash. Slice the skin off the sides, then cut the squash in half lengthwise and remove the seeds. Chop into small pieces. Divide the squash between 2 baking sheets. Trim the Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on the baking sheets with the squash. Break the quartered onions apart and add them to the baking sheets. Drizzle the vegetables with the olive oil. Season with salt and pepper, sprinkle with the chili powder and toss. Roast 30 to 35 minutes, or until browned. Take the vegetables out of the oven and tip into a serving dish. Drizzle with the pomegranate molasses and sprinkle on the pomegranate seeds. Toss and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 5839,"Crispy Whole Striped Bass with Red Tomatillo Sauce and Roasted Red Potatoes Peanut oil or canola oil, for frying 2 cups rice flour Salt and freshly ground pepper 4 whole striped bass, about 1 pound each, scaled, gutted, rinsed, and patted dry 1/2 to 3/4 cup water 8 tomatillos, husked and washed 4 tablespoons olive oil 1 large red onion, finely diced 2 cloves garlic, finely chopped 1/2 habanero cl, coarsely chopped 3 tablespoons New Mexico cl powder 1/4 cup red wine vinegar 2 tablespoons honey 3 tablespoons chopped cilantro Salt and freshly ground pepper 12 new potatoes, cut in half or quartered depending on size 3 tablespoons olive oil 2 cloves garlic, coarsely chopped Salt and freshly ground pepper 1 tablespoon finely chopped cilantro 1 tablespoon finely chopped flat leaf parsley 1 tablespoon finely chopped chives Instructions: Heat about 2 inches of oil in a high-sided skillet over medium heat to 360 degrees F. Whisk together flour, salt, and pepper in a large bowl. Whisk in enough water to make a batter the consistency of a crepe batter. When the oil has 360 degrees. Season each fish well on the inside and outside and dip into the batter, allowing any excess to run off. Carefully place 2 whole fish in each pan and cook until golden brown on both sides. Serve each fish on a large plate, ladle with some of the Red Tomatillo Sauce, and arrange the Roasted New Herb Potatoes around the plate. Red Tomatillo Sauce: Preheat oven to 375 degrees F. Place tomatillos in a small roasting pan, toss with 2 tablespoons of olive oil and season with salt and pepper to taste. Roast until soft, about 20 to 25 minutes. Heat remaining olive oil in medium sauce pan, add onions and cook until soft. Add garlic and habanero and cook for 1 minute. Add the cl powder and cook for 1 minute. Add the tomatillos, stir, and cook for 10 minute. Transfer the mixture to a food processor, add the vinegar, honey, and cilantro, and process until almost smooth. Season with salt and pepper. Roasted New Herbed Potatoes: Preheat oven to 375 degrees F. Toss potatoes with olive oil, garlic, and salt and pepper, to taste. Place in a small roasting dish and roast until cooked through and golden brown. Remove from oven and immediately fold in the herbs. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 5840,"Chocolate Sheet Cake with Coconut Frosting One-Bowl Chocolate Cake Batter (see related recipe below) 3/4 cup sugar 2 large egg whites, at room temperature 3 tablespoons cold water 2 teaspoons pure vanilla extract 1/4 teaspoon coconut extract 1/4 teaspoon cream of tartar Pinch of salt Toasted coconut flakes, for topping Instructions: Make One-Bowl Chocolate Cake Batter and bake following the sheet cake instructions. Make the frosting: Whisk the sugar, egg whites, water, vanilla and coconut extracts, cream of tartar and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Keeping the bowl over the simmering water, beat with a hand mixer on medium-high speed until thick, glossy stiff peaks form, about 7 minutes. Remove the bowl from the pan and beat until slightly cooled, about 30 seconds. Assemble the cake: Spread the frosting on the cake, making peaks with the back of a spoon. Toast the frosting with a kitchen torch until lightly browned. Top with toasted coconut flakes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 5841,"Leftovers for Brunch: Chicken Frittata with Boston Salad Olive oil, to cook 1 cup chicken and vegetables, cut up a little, recipe above 1 large tomato, diced 1/4 cup sliced scallions 6 large eggs 1/4 cup cream 1/2 cup shredded Gruyere cheese 1 minced shallot 1/2 tablespoon Dijon mustard 1 tablespoon rice vinegar 1/4 cup olive oil 1 large head Boston bibb lettuce, cleaned, de-cored and separated into leaves 1 tablespoon chopped chives Salt and black pepper, to taste Instructions: Preheat oven to 375 degrees. In a large, hot nonstick pan (oven-proof), coat with olive oil and saute chicken/vegetable mix, tomatoes and scallions. Lightly mix eggs and cream together and add to pan. Season and stir once to get eggs cooking. Top with cheese and place in oven, 20 minutes until it puffs up. If necessary, turn broiler on and brown the top. Let stand 5 minutes, then slice and serve. For the salad, whisk together shallots, mustard and vinegar. Drizzle in oil and season. Add bibb and toss lightly. Check for seasoning. PLATING: Place slice of frittata on plate next to the salad. Garnish with chives. Wine Recommendation: Robert Ampea ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5842,"Creamy Mashed Potatoes with Crispy Brown Onions 2 1/2 pounds Yukon gold or other yellow-fleshed potatoes Salt Vegetable oil, for frying 1/2 pound onions, cut crosswise into thin slices and separated into rings All-purpose flour Pinch freshly grated nutmeg 12 tablespoons (6 ounces) unsalted butter, cut into small pieces, at room temperature 1/2 cup heavy cream, brought to a boil Freshly ground white pepper Fresh parsley leaves, for garnish Instructions: Fill a large mixing bowl with cold water. With a swivel-bladed vegetable peeler, peel each potato and remove any \eyes,\ then cut it in quarters with a sharp knife and put in the bowl of water. Put the potatoes in a large pot and add cold water to cover them. Salt the water. Over high heat, bring the water to a boil, skimming off foam that rises to the surface; then reduce the heat to maintain a simmer and cook the potatoes just until tender enough to be pierced easily with a skewer or a sharp knife tip. While the potatoes are boiling, prepare the onions: In a deep-fryer or a deep, heavy saucepan, heat about 3 inches of oil to 375 degrees F. Lightly dust the onion rings with flour and carefully drop them into the hot oil, cooking them in batches if necessary to avoid overcrowding. Fry them until golden, 3 to 5 minutes, removing them with a slotted spoon or wire skimmer to drain on paper towels. Season lightly with salt and keep warm. When the potatoes are done, drain them immediately. Using a ricer or a food mill, puree the potatoes into a mixing bowl. Add the nutmeg, 8 tablespoons of the butter, and the hot cream. With a wooden spoon, stir them into the potatoes. Season, to taste, with salt and pepper. Mound the potatoes in a heated serving bowl. Put the remaining butter in a saucepan or skillet and, over medium-high heat, melt it and continue cooking just until it turns golden brown. Lightly season the butter with salt and immediately drizzle it over the potatoes. Pile the crispy onions on top of the mashed potatoes. Garnish with parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5843,"Home Fries with Burnt Ends, Pickled Chiles and Red Onions 4 tablespoons unsalted butter 3 large Russet potatoes, boiled until almost tender, peeled and diced 2 green onions, green and pale-green parts only, thinly sliced 1 large roasted red pepper, finely diced 1 teaspoon paprika Kosher salt and freshly ground black pepper 2 cups burnt ends, chopped 1/4 cup pickled chiles 1/4 cup pickled red onions 1/4 cup chopped fresh cilantro Instructions: Heat the butter in a large cast-iron skillet over medium-high heat. Add the potatoes, green onions, roasted red pepper, paprika and some salt and pepper; stir and then press everything with a spatula to smash it into an even layer. Cook until it starts to crisp and brown on the bottom, 4 to 5 minutes. Add the burnt ends and use the spatula to fold them into the potatoes, turning everything so that lots of the crispy bits are on top; smash again with the spatula to brown the second side, 4 to 5 minutes more. Top with the pickled chiles and onions. Sprinkle with the cilantro and serve from the skillet. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 5844,"Homemade Potato Chips Peanut oil, for frying 1 1/2 pounds Yukon gold potatoes Salt and freshly ground black pepper Neely's BBQ Seasoning, recipe follows 1 1/2 cups paprika 3/4 cup white sugar 3 3/4 tablespoons onion powder Instructions: Preheat peanut oil in deep-fryer to 375 degrees F. Peel potatoes and then slice into very thin 1/8-inch slices using a mandoline with a straight blade attachment. Keep potatoes in very cold water until ready to fry after cutting. Drain potatoes in a colander and blot dry with paper towels. Fry potatoes in batches, only a few at a time, for about 3 to 4 minutes. Once they reach a golden brown color, remove chips from the fryer and drain on a pepper towel lined sheet tray. Dust immediately with salt, pepper and Neely's BBQ seasoning, to taste. Combine ingredients and mix well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5845,"Whole Roasted Turkey 1 (20 pound) fresh turkey 1/2 pound sweet butter 3 tablespoons chopped fresh rosemary, leaves Salt and black pepper 2 yellow onions, cut into 1-inch sections 3 carrots, cut into 1-inch sections 4 celery stalks, cut into 1-inch sections 4 cloves garlic 1 cup olive oil Chicken stock 1 cup pomegranate juice 1 cup pomegranate seeds Wild Mushroom Stuffing, recipe follows, optional 1/4 pound foie gras or chicken liver 2 loaves dried bread, crusts removed and cubed 1/2-ounce dried porcini mushrooms 2 tablespoons extra-virgin olive oil 2 medium onions, chopped 1/2 pound pancetta, chopped 4 stalks celery and leaves chopped 3 cups sliced mushrooms 1 cup chicken stock 1 tablespoon chopped parsley 1 tablespoon chopped sage 1 tablespoon chopped rosemary 3 beaten eggs Salt and pepper Instructions: Preheat oven to 350 degrees F. Remove neck, giblets and liver from turkey. Wash inside and out with cold water and pat dry. Mix 1/2 pound of butter with the chopped rosemary, salt and pepper. With your hands, carefully separate breast skin from the meat and spread rosemary butter in between. Rub turkey inside and outside with salt and black pepper. (If desired, stuff with mushroom stuffing) Place onion, carrots, celery, garlic, giblets, neck and liver on the bottom of your roasting pan. Place turkey on top of mixture. Rub turkey with 1 cup of olive oil and transfer to preheated oven. Roast for 45 minutes, then baste every 20 minutes. Add chicken stock as needed so that the vegetables don't burn. Roast between 15 and 20 minutes per pound until internal temperature is at least 165 and no more than 180 degrees F. in the thickest part of the thigh. Remove and let rest in warm place before serving. Add the pomegranate juice to the roasting pan and simmer for 10 minutes. Strain into small saucepan and with a ladle, remove excess fat and reduce until the sauce is slightly thickened. Place turkey on serving platter. Sprinkle with pomegranate seeds. Spoon tablespoons of sauce over turkey. Render foie gras or chicken liver in saute pan. Remove and pour rendered fat over bread. Dice and reserve. (If you use chicken liver instead or foie gras, add 4 tablespoons of butter). Rinse dried porcini and soak in warm water. Drain and chop mushrooms, reserving liquid. Heat olive oil in saute pan over medium heat and add onions, celery and pancetta. Cook until vegetables become translucent. Combine dried mushrooms and fresh mushrooms and add reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry. Set aside. Place foie gras or chicken liver and dried bread crumbs in a large bowl. Add herbs, beaten eggs and mushroom mixture. Sprinkle with salt and pepper. Mix until all ingredients are incorporated. Stuff turkey according to recipe (or place stuffing in a buttered gratin dish and bake in preheated 350 degree F. oven for 30 minutes). ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5846,"Lemon and Oregano Chicken One 4- to 4 1/2-pound chicken, cut into 10 pieces Kosher salt and ground black pepper
2 tablespoons olive oil
3 shallots, cut into 1-inch-thick pieces through the stem
2 cloves garlic, smashed and roughly chopped
2 medium leeks, white part only, sliced into 1 1/2-inch rounds and rinsed
One 14-ounce can whole artichoke hearts in water, drained
5 tablespoons fresh oregano leaves 3 tablespoons unsalted butter, cut into pieces
1/3 cup dry white wine
1 1/2 cups chicken broth or stock
1/2 lemon, thinly sliced into rounds
Instructions: Preheat the oven to 350 degrees F. Sprinkle the chicken all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches if necessary, brown the chicken on both sides, skin-side down first, until golden and crisp, about 5 minutes per side. Remove from the pan and set aside. Reduce the heat to medium and stir in the shallots, garlic, leeks, artichoke hearts and 3 tablespoons of the oregano; cook just until softened, 5 minutes. Add the browned chicken, skin-side up, back to the pan and then add the butter, wine and chicken broth. Top with the lemon slices and transfer the pan to the oven. Bake until chicken is cooked through, 40 to 45 minutes. Garnish with the remaining 2 tablespoons oregano to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5847,"Burrito Bowl 3 cups cooked white rice 2 tablespoons chopped fresh cilantro 1 tablespoon orange zest 2 cups cooked black beans 1 1/2 to 2 cups Simple Fresh Pico de Gallo, recipe follows 2 cups Pork Carnitas, recipe follows 1 cup shredded Cheddar 1/2 cup sour cream 2 green onions, chopped Salt Pinch of sugar 2 medium tomatoes, seeds removed, and chopped 1/2 medium sweet onion, finely chopped 1 jalapeno, ribs and seeds removed, finely chopped 1 avocado, halved, pitted, peeled and cut into small cubes 1 lime, juiced 3 tablespoons chopped fresh cilantro 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in) Salt and freshly ground black pepper 2 teaspoons dried oregano 1 teaspoon ground cumin 1 tablespoon olive oil 1 onion, coarsely chopped 4 cloves garlic, minced 1 jalapeno, seeded and ribs removed, chopped 1 orange, cut in half 3 tablespoons vegetable oil Instructions: In a medium bowl, toss the rice with the cilantro and the orange zest. Divide the rice evenly among 4 individual serving bowls. Top with the black beans and half of the pico de gallo. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle on the cheese, and spoon a dollop of the sour cream on top. Finish with the chopped green onions. In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine. Serve. Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 5848,"Roasted Corn Chowder with Lobster 2 lobster tails, split in half Generous squeeze lime juice Pinch cayenne 1/2 teaspoon seafood seasoning (recommended: Old Bay) 2 tablespoons mascarpone cheese Salt Fresh corn kernels, from 6 ears of corn Canola oil Salt 1 cup chopped bacon 1 small yellow onion, diced 3 stalks celery, diced 1/2 red bell pepper, cut into small dice 1/2 green bell pepper, cut into small dice 3 cloves garlic 1/2 cup all-purpose flour 6 cups chicken stock 3 Yukon gold potatoes, peeled and cut into small dice 2 cups heavy cream 1/2 cup scallions, sliced thinly on diagonal, for garnish Instructions: Preheat the oven to 375 degrees F. For the lobster: Bring a pot of water to a boil. Remove the lobster tails from the shells and put into the boiling water. Poach for 2 minutes. Remove the lobster and set aside to cool. Once cooled, chop the lobster and mix with the lime juice, cayenne, seafood seasoning, and mascarpone. Taste and add salt, if needed. For the chowder: On a sheet pan, toss the corn kernels with a few tablespoons oil, season with salt, and roast until the corn is lightly browned, 8 to 10 minutes. In a deep pan, heat 1 tablespoon oil over low heat and add the bacon. Cook until the bacon is crisp. Remove the bacon to a paper towel and pour most of the bacon fat out of the pan. Return the bacon to the pan, add the onion and celery, and cook over medium heat until the onion is softened, about 5 minutes. Add the red and green pepper, garlic, and roasted corn, and cook 5 more minutes. Sprinkle the flour over the vegetables and stir. Cook for 2 minutes, stirring constantly. Add the chicken stock and stir to scrape up any brown bits from bottom of the pan. Stir in the diced potatoes and raise the heat a little to bring the mixture to a simmer. Simmer the chowder until the potatoes are cooked, about 20 minutes. Stir occasionally to avoid burning the bottom of the chowder. Taste the potatoes. When the potatoes are fork tender, turn the heat down to low and slowly stir in the cream. Keep warm on low heat. To plate: Ladle the chowder into bowls and top each with a mound of lobster. Garnish with sliced scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 5849,"Chocolate Whoopie Pies with Raspberry Buttercream Cooking spray 2 cups all-purpose flour 2/3 cup unsweetened cocoa powder (not Dutch process) 1 teaspoon baking soda 1 teaspoon fine salt 1 1/4 cups packed light brown sugar 10 tablespoons unsalted butter, at room temperature 1/2 teaspoon pure vanilla extract 1 large egg 1 cup well-shaken buttermilk 1 1/2 pounds confectioners' sugar (about 6 cups) 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/4 cup seedless raspberry jam 1 teaspoon vanilla extract 2 tablespoons milk Chopped toasted almonds, for coating the edges Instructions: Line 2 baking sheets with parchment and lightly coat with cooking spray. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat together the brown sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined. Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes. Preheat the oven to 400 degrees F. Bake the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely. For the buttercream filling: Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the raspberry jam and vanilla extract. Turn the mixer back on to medium speed and beat until well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated. Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich. Put the almonds on a plate and roll the edge of each whoopee pie in the almonds to coat. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 5850,"Veal Marsala 8 veal cutlets (about 3 ounces each) Salt and freshly ground black pepper 2 to 3 tablespoons unsalted butter 2 to 4 tablespoons olive oil 1 large shallot, finely chopped 2 to 4 garlic cloves, smashed 2 ounces assorted mushrooms, sliced 1/2 cup sweet Marsala 3/4 cup low-salt chicken broth Leaves from 1 fresh rosemary sprig Instructions: Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside. Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste. Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 5851,"Sweet and Savory Italian Sausage with Peppers 2 pounds hot sausage 2 pounds sweet sausage 1/2 cup olive oil 8 red onions, cut julienne 6 garlic cloves, chopped 4 red bell peppers, cut julienne 4 green bell peppers, cut julienne 1/2 bunch basil leaves, chopped 1 bunch scallions, chopped Instructions: Place sausage on a hot grill and cook until done. This may take about 45 minutes. Heat oil in a saute pan placed on grill. Add red onions, garlic, red bell peppers, and green bell peppers and cook until translucent. Add basil and scallions and cook for a few minutes. Once cooked, cut sausage into 2-inch long pieces, and arrange on serving platter with pepper and onion mixture. Serve with crusty bread or rolls. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 5852,"Spicy Garlic Bread Sloppy Joes 1 tablespoon olive oil 1 1/2 pounds ground beef Kosher salt and freshly ground black pepper 1/2 medium onion, chopped 1 jalape?o, seeded and diced small 1 Fresno cl, seeded and diced small 1 serrano cl, seeded and diced small 3 cloves garlic, minced 2 tablespoons tomato paste 1 cup beef stock or water 3/4 cup ketchup 2 tablespoons balsamic glaze 1 tablespoon brown sugar 1 tablespoon chili powder 1 teaspoon dry mustard 4 slices frozen garlic bread 8 slices provolone cheese 2 tablespoons chopped parsley Instructions: Heat the olive oil in a large pot over medium-high heat. Add the beef and brown, seasoning with a pinch of salt and pepper, 8 to 10 minutes. Drain off all but a couple tablespoons of the fat. Add the onion, chiles, garlic and tomato paste to the pot. Stir and cook for a minute to combine and cook the tomato paste slightly. Add the stock, ketchup, balsamic glaze, brown sugar, chili powder and mustard. Season with another pinch of salt and pepper. Stir to combine, cover and simmer over medium-low heat for 10 to 12 minutes to deepen the flavor. Meanwhile, bake the garlic bread according to the package instructions on a sheet pan lined with foil. Remove from the oven then preheat the broiler. Taste the meat mixture and adjust seasoning as needed. Divide the meat mixture over the top of the baked garlic bread. Next, top each with two slices of the provolone. Broil until the cheese has melted and browned, about 2 minutes. Garnish with the chopped parsley and serve. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 5853,"Sauteed Rainbow Trout with Green Tomato and Blackberry Sauce 1 large green tomato, cored 1 tablespoon fresh lemon juice 1/2 cup diced celery 1 teaspoon lemon zest, minced 3/4 cup sugar Pinch ground cinnamon Pinch ground nutmeg 1/4 cup water 1 pint fresh blackberries Salt and freshly ground black pepper 1/4 cup all-purpose flour 4 rainbow trout fillets Olive oil Instructions: Preheat oven to 450 degrees F. Put the tomato and lemon juice in a food processor or blender and puree it. Transfer the tomato puree to a medium saucepan and heat over medium heat, bringing it to a low boil. Add the celery, lemon zest, sugar, cinnamon, nutmeg, and water. Reduce the heat to low and simmer until the sauce is thick, like a marinara sauce. Remove from the heat and gently mix in the blackberries. Add salt, to taste. Lightly flour both sides of the trout and sprinkle it with salt and pepper. Heat a large skillet over medium-high heat and add enough olive oil to sear the trout. When the oil is hot, add the trout and sear on both sides just until brown. Place the skillet in the oven and continue cooking until the fish is flaky, about 10 minutes. Top with the sauce and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5854,"Tuscan Bean Soup with Greens 1/4 cup olive oil 1 medium onion, diced 2 cloves garlic, diced fine 3 1/2 cups chicken stock 3 cups torn broccoli rabe 3 cups torn kale 2 cans cannellini beans 1 large can whole tomatoes 3 sprigs fresh thyme or 1 teaspoon dried thyme Salt and pepper to taste Instructions: In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently until wilted. Add the beans to the pot and stir to combine. Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and stir to combine. Add the thyme and season with salt and pepper to taste. Bring to a simmer and cook until heated through. Serve hot. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 5855,"Tropical Granita 1 (20-ounce) can crushed pineapple (recommended: Dole) 1 (11.5-ounce) can papaya nectar (recommended: Kerns) 2 tablespoons frozen limeade concentrate 1 teaspoon coconut extract (recommended: McCormick's) Sprigs of mint Instructions: Mix together all ingredients in a 9 by 13-inch glass baking dish. Freeze overnight (or at least 6 to 8 hours). With a fork, scrape frozen mixture until it reaches shaved ice consistency. Scoop into bowls and serve garnished with a sprig of mint. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 5856,"Ready-to-Go Chili Packets 4 pounds ground beef 6 cloves garlic, minced
Two 8-ounce cans tomato sauce
One 6-ounce can tomato paste
1/4 cup chili powder, or more as desired 2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper, or more as desired Two 15-ounce cans kidney beans, drained and rinsed
Two 15-ounce cans pinto beans, drained and rinsed
1/2 cup masa harina (corn flour) or regular cornmeal
Instructions: In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning. After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool. Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers). Thaw and use the chili packets in your favorite chili dog, chili cheeseburger or chili nacho recipes. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 5857,"Peanut Butter and Jam Pinwheels 1/2 cup Crisco? Butter Shortening 1/2 cup Jif? Creamy Peanut Butter 3/4 cup sugar 1 large egg 2 tablespoons milk 1 teaspoon vanilla extract 2 cups Pillsbury BEST? All Purpose Flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/3 cup Smucker's? Seedless Red Raspberry Jam 1 teaspoon cornstarch Crisco? Original No-Stick Cooking Spray Instructions: BEAT shortening, peanut butter and sugar in large bowl at medium speed of electric mixer until well blended. Beat in egg, milk and vanilla. COMBINE flour, baking soda and salt. Add gradually to creamed mixture at low speed. Beat until well blended. CUT two pieces of wax paper to a size of 15 x 10 inches. Place dough on one sheet, top with second sheet, then roll dough to the edges. Mix jam with cornstarch until dissolved and smooth. Remove top piece of wax paper. Spread jam mixture on dough evenly to within 1/2-inch of edges. LIFT up long side of wax paper. Loosen dough with spatula. Using the wax paper, roll up dough jelly-roll fashion. Seal seam. Wrap in the wax paper to freeze for 1 hour or wrap in plastic wrap to refrigerate overnight. HEAT oven to 375 degrees F. Coat baking sheet lightly with no-stick cooking spray. Unwrap dough. Cut into 3/8-inch slices. Place 2-inches apart on prepared baking sheet. Return dough to freezer until all cookies are sliced. BAKE 11 to 12 minutes or until set. Cool 1 minute on baking sheet before removing to cooling rack. TIP By freezing the dough, a nice clean cut can be made when slicing to make cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 5858,"Spanish Chorizo Burger 12 ounces beef chuck, coarsely ground 12 ounces beef sirloin, coarsely ground 2 teaspoons smoked paprika 1 teaspoon lightly crushed coriander seed 1 teaspoon granulated garlic 1 teaspoon brown sugar 1/4 teaspoon crushed red pepper Kosher salt and freshly ground black pepper Sliced roasted red peppers, for serving Instructions: Heat a large cast-iron skillet over medium-high heat for 20 minutes. Meanwhile, gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture. Combine the paprika, coriander seed, garlic, brown sugar, crushed red pepper and 1/4 teaspoon salt in a small bowl. Sprinkle the spice mixture over the beef and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle both sides generously with salt and a few grinds of pepper. Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, flip and cook on the other side until browned, about 3 1/2 minutes per side for medium-rare. Assemble the burgers by topping with sliced roasted red peppers and using your favorite buns and condiments.
","[Rioja, Tempranillo, Garnacha, Syrah]" 5859,"Easy Gingerbread Friends 1 roll (16.5 oz) Pillsbury? refrigerated gingerbread cookies 1/2 cup ready-to-spread frosting 100 red cinnamon candies or other small red candies Instructions:

1. Heat oven to 350 degrees F. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed.
2. Sprinkle about 1/4 cup of flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking. With floured 2 1/2- to 3-inch gingerbread boy or girl cutter, cut out dough boys or girls. Gently brush excess flour from shapes; place 2 inches apart on ungreased cookie sheet. Repeat with remaining half of dough.
3. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely. Place icing in piping bag, decorate with icing and candies for eyes and buttons, as desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5860,"Pastelles 1 pound precooked fine cornmeal (such as Promasa or P.A.N.) 3/4 tablespoon blonde granulated coconut sugar 1/2 tablespoon sea salt 1 stick unsalted butter, melted 2 tablespoons vegetable oil, plus more for the banana leaves and foil 1 pound lean ground beef 1 pound lean ground pork 2 cups diced white onion 5 cloves garlic, minced into a paste 1 tablespoon dried thyme 1 tablespoon dried oregano 10 green Thai cl peppers, chopped 1 cup chopped pitted kalamata olives 1 cup raisins 2/3 cup chicken stock 1/2 cup tomato paste 1/4 cup chopped capers 2 tablespoons Worcestershire sauce Kosher salt 1 package banana leaves, cut into 12-inch lengths (about 24 pieces) 1 Hass avocado, peeled and pitted Juice of 1 lemon 1 tablespoon chopped, cleaned cilantro root (white parts only) Kosher salt and freshly ground pepper Instructions: Make the corn dough: Combine the cornmeal, coconut sugar and sea salt in a stand mixer with the paddle attachment. Turn the mixer speed to low and pour in 3 1/2 cups water, then the melted butter. Once the mixture starts to come together, increase the speed to medium and mix 5 minutes. Cover with plastic wrap, touching the surface of the dough, and set aside, 1 hour. Turn out the dough onto a work surface and divide into 24 equal-size balls, around the size of an ice cream scoop. Place the dough balls on a baking sheet; cover with a damp towel to prevent them from drying out. Make the filling: While the dough rests, heat a large rondeau pan or large pot over high heat. Add the vegetable oil, then the beef and pork. Cook until half-cooked, finely breaking up the meat with a potato masher, about 3 minutes. Reduce the heat to medium high, then add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the garlic and cook 1 minute. Add the thyme, oregano and Thai chiles and cook 1 minute. Add the olives, raisins, chicken stock, tomato paste, capers and Worcestershire sauce; simmer over medium heat until almost fully reduced and the meat is a paste-like consistency. Season with salt and let cool completely. Assemble the pastelles: Cover your prep surface with several layers of newspaper (this can be a messy job). Using an 8-inch pastelle/tortilla press, place a 16-inch-long piece of foil on the bottom of the press. Place a banana leaf on the foil and lightly coat with vegetable oil. Place a dough ball on top, rolling the ball over the leaf to coat it in oil. Brush another square of foil with vegetable oil and place on top of the dough ball. Press the dough using the pastelle/tortilla press until flat. Remove the top square of foil and save it to reuse.
   Transfer the bottom piece of foil, banana leaf and flattened dough to a work surface. Place 2 heaping tablespoons of the filling on half of the dough, making sure to leave a 1/2-inch border of dough. Fold the uncovered dough over the meat into a half-moon using the banana leaf and foil. Press the edges to seal. Wrap in the banana leaf, then the foil, to seal into a rectangular package. Repeat with the rest of the dough and filling. Bring a large pot of water to a boil. Add as many pastelles as you want to the water. Boil until fully cooked, about 20 minutes. Remove from the water with tongs and set aside until cool enough to handle, about 2 minutes. Make the avocado\u2013cilantro root puree: Put the avocado, lemon juice and cilantro root in a food processor and pulse until very smooth. Season with salt and pepper. Transfer to a nonreactive bowl. Cover and refrigerate until ready to serve. Serve the pastelles hot with the avocado\u2013cilantro root puree. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 5861,"Sauteed Broccoli 1 head broccoli 3 tablespoons butter Salt and pepper Instructions: Bring a large pot of salted water to a boil. Remove the broccoli florets. Trim the stalk and cut it into pieces. Blanch the broccoli for 3 to 7 minutes. Test to see if it is done after 3 minutes. Shock broccoli in ice water when it is done. Heat a skillet and add the butter. Add broccoli. Toss to coat and heat, then season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 5862,"Sauteed Veal Cutlets with Sun-Dried Tomato Puree 4 veal cutlets Flour for dredging Salt and pepper to taste 4 fresh sage leaves, minced 2 tablespoons olive oil 1 tablespoon butter 1/2 cup dry white wine 2/3 cup beef broth 1/2 cup sun-dried tomato puree Fresh sage leaves for garnish Instructions: Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 5863,"Turkey Croquettes 6 tablespoons butter 1/2 cup flour 1 cup milk 1 cup chicken broth 2 teaspoons lemon juice 2 tablespoons snipped parsley 2 teaspoons grated onion 1/2 teaspoon celery salt Dash each pepper, paprika, and nutmeg 4 cups ground, cooked turkey 3/4 cup fine bread crumbs 2 eggs mixed with water Flour, for dredging Instructions: In a medium-size saucepan, melt butter. Blend in flour and add milk and chicken broth. Cook and stir until mixture thickens and bubbles, and continue cooking for 1 minute more. Add lemon juice, snipped parsley, and onion. Stir in celery salt and a dash each of pepper, paprika, and nutmeg. Cool. In a large mixing bowl, combine sauce with the ground turkey. Chill thoroughly. With wet hands, shape mixture into balls. Roll balls one at a time in bread crumbs. Lightly shape balls into cones. For each croquette, dip it into the mixture of egg and water, then roll in bread crumbs. Again, dip croquette in egg/flour and roll in bread crumbs. Fry croquettes in deep-fat fryer for approximately 3 minutes or until brown. Drain. Serve with turkey gravy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5864,"Mascarpone-Filled Watermelon 1 medium seedless watermelon, cut into 1-inch cubes 1 cup heavy cream, chilled
   1 cup (8 ounces) mascarpone cheese, chilled
   1/8 teaspoon ground cinnamon
   1/4 teaspoon vanilla extract
   1 teaspoon agave syrup Zest of 1 lime 1 lime, halved
   1/3 cup mini chocolate chips
   Instructions: With a 1/2-teaspoon measuring spoon, scoop out the center of each watermelon cube. Set the cubes scooped-side-down on a paper-towel-lined baking sheet. Set aside. In a medium bowl, combine the cream, mascarpone, cinnamon, vanilla, agave, lime zest and the juice of one of the lime halves. Beat until nice and thick using a hand mixer. Set aside. Squeeze the remaining lime half over the watermelon. Flip the watermelon cubes over and fill each with 1 teaspoon of the mascarpone filling. Top with chocolate chips and serve. ","[Prosecco, Moscato, Riesling, Sparkling Shiraz]" 5865,"Grilled Yellowfin Tuna with Oven-Roasted Peppers Four 6- to 8-ounce yellowfin tuna steaks 2 tablespoons extra-virgin olive oil Salt and fresh ground black pepper Oven-Roasted Peppers, recipe follows 2 green bell peppers 2 red bell peppers 2 yellow bell peppers 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh oregano leaves 1 teaspoon chopped fresh basil leaves 1 tablespoon minced shallots 1 clove garlic, minced 2/3 cup extra-virgin olive oil 1 tablespoon balsamic vinegar Instructions: Preheat grill to high heat. Rub olive oil over each steak and season with salt and pepper. Transfer steaks to grill and cook for 2 to 3 minutes per side for rare. Place in the refrigerator to make the slicing easier. Serve with Oven-Roasted Peppers. Over a gas flame, or under the broiler, roast peppers until the skin blisters and turns black, turning with tongs so they get evenly charred. Place the peppers in a bowl and cover with plastic for 15 to 20 minutes. Uncover, peel off the blackened skin, remove the core, and discard the seeds and ribs. Cut the peppers into thin strips and place in a clean bowl. Add the fresh herbs, shallots, garlic, olive oil, and balsamic vinegar and toss to combine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 5866,"Salted Caramel Pots de Creme 2 cups heavy cream 1/2 cup whole milk 1/2 teaspoon vanilla extract 1/2 teaspoon sea salt, plus more for sprinkling 1 cup sugar 1 ounce milk chocolate, finely chopped 6 large egg yolks Instructions: Preheat the oven to 325 degrees F. Heat the heavy cream, milk, vanilla and salt in a small saucepan over medium heat until just starting to bubble. Remove from the heat and cover to keep warm. Make the caramel: Combine the sugar and 1/4 cup water in another small saucepan over medium heat, stirring just until the sugar dissolves. Cook, swirling the pan occasionally but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the warm cream mixture (the mixture will bubble). Add the chocolate and stir until smooth. Whisk the egg yolks in a medium bowl. Whisk about half of the caramel into the yolks, then add the remaining caramel and whisk until smooth. Strain through a fine-mesh sieve into a large liquid measuring cup. Divide the mixture among six 6-ounce ramekins. Set the ramekins in a large baking dish, then add enough hot water to come about halfway up the sides of the ramekins. Cover the pan tightly with foil and bake until the pots de creme are set around the edges but still jiggle in the center, 45 to 50 minutes. Remove the ramekins from the water and let cool to room temperature. Cover with plastic wrap and refrigerate until cold, at least 2 hours or overnight. Sprinkle with salt. ","[Chardonnay, Pinot Gris, Riesling, Gewrztraminer]" 5867,"BBQ Potato Salad 3 pounds baby Yukon gold potatoes 2 tablespoons kosher salt
   8 slices thick-cut bacon
   1/2 cup red wine vinegar 1 to 2 tablespoons honey
   1 teaspoon red cl flakes
   1 teaspoon dried dill
   1 small red onion, thinly sliced
   3/4 cup mayonnaise 1/4 cup BBQ sauce
   2 tablespoons whole-grain mustard
   1 to 2 tablespoons apple cider vinegar
   1 teaspoon freshly ground black pepper
   3 dashes Worcestershire sauce
   1 pinch of kosher salt
   1/2 cup fresh parsley leaves Instructions: For the potatoes: Put the potatoes in a pot with cold water and add the salt. Cover, bring to a boil and cook until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl. Fry the bacon in large skillet over medium heat until crisp, 12 to 15 minutes. Remove to a paper towel-lined plate, chop into 1-inch pieces and reserve. For the quick-pickled onion: Combine the red wine vinegar, honey, cl flakes and dill in a small bowl and whisk until the honey is completely dissolved. Add 1/2 cup water and the sliced onions. Toss well to combine and submerge the onions. Set aside or transfer to a container with an airtight lid. The quick-pickled onions can be stored in the refrigerator for up to 7 days. For the dressing: Mix together the mayonnaise, BBQ sauce, mustard, apple cider vinegar, pepper, Worcestershire and salt in a medium bowl until combined. Pour the dressing onto the potatoes, add a third of the pickled onions, two-thirds of the chopped bacon and half the chopped parsley and toss. To serve, garnish with the remaining parsley, bacon and pickled red onions. ","[Chardonnay, Zinfandel, Tempranillo, GSM Blend]

" 5868,"How to Make Marinara Sauce | Marinara Sauce 1 tablespoon good olive oil 1 cup chopped yellow onion (1 onion) 1 1/2 teaspoons minced garlic 1/2 cup good red wine, such as Chianti 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Heat the olive oil in a large (12-inch) skillet. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper. Cover, and simmer on the lowest heat for 15 minutes. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 5869,"Black Bean Soup 1/4 cup lard or butter 5 cloves garlic, minced
1 yellow onion, diced
1 red bell pepper, diced
1 jalapeno, thinly sliced 2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons kosher salt
2 cup dried black beans
5 cups chicken or vegetable broth, plus more to thin as needed
2 limes, juiced, plus lime wedges, for serving 1/2 cup diced red onion, for garnish 1/2 cup fresh cilantro leaves, for garnish 1/2 cup diced tomato, for garnish
1/2 cup sour cream, for garnish 2 avocados, diced, for garnish Instructions: Set a multi-cooker to the saute function. Add the lard or butter and melt. Add the garlic, onion, bell pepper and jalapeno. Cook until the vegetables are softened, about 3 minutes. Sprinkle over the chili powder, cumin and salt. Stir and cook for about a minute. Add the beans and pour in the broth. Put on the lid and set the valve to sealing. Set to pressure cook on manual for 50 minutes. Once the pressure-cook cycle is complete, allow the pressure to release naturally for 10 minutes, then release the rest of the steam using quick release. Remove the lid and add the lime juice. Using an immersion blender, puree the soup until it is a good mix of smooth and textured. Taste and adjust the seasoning if needed. If the soup is too thick, add some additional broth to thin it. Ladle into bowls and garnish with the red onion, cilantro, tomato, sour cream, avocado and lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 5870,"Fried Chicken Sandwiches with Waffle Fries 1/3 cup buttermilk 1 tablespoon habanero hot sauce Kosher salt and freshly ground pepper 1/3 cup mayonnaise 4 skinless, boneless chicken thighs (about 1 1/4 pounds total) 1 22-ounce bag frozen waffle fries 1 cup cake flour (see Cook's Note for substitute) Vegetable oil, for frying 4 potato rolls, split Iceberg lettuce and dill pickle slices, for topping Instructions: Whisk the buttermilk, hot sauce, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Transfer 3 tablespoons of the buttermilk mixture to a small bowl and whisk in the mayonnaise; set aside. Add the chicken thighs to the bowl with the remaining buttermilk mixture; toss to coat and set aside. Bake the waffle fries as the label directs. Meanwhile, combine the cake flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow dish. Heat 1/2 inch vegetable oil in a large Dutch oven or pot over medium-high heat. Dredge the chicken in the flour mixture and shake off the excess. Fry until golden and cooked through, 4 to 5 minutes per side. Transfer to a rack set over a baking sheet to drain. Season the waffle fries with pepper. Divide the buttermilk mayonnaise among the roll bottoms. Top with lettuce, the chicken, pickles and the roll tops; serve with the waffle fries. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 5871,"Peppermint Hot Chocolate 1 1/2 cups heavy cream 1 1/2 cups milk 1/4 cup sugar 1/8 teaspoon salt 6 ounces bittersweet chocolate, chopped 3 drops peppermint oil Sweetened whipped cream, for garnish Chocolate shavings, for garnish Instructions: In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 5872,"Classic American Grilled Cheese 4 slices white American cheese 8 slices country white bread 4 slices yellow American cheese Salted butter, softened Instructions: Preheat the griddle to medium heat. Build the sandwiches with 1 slice of white cheese on 4 pieces of bread and 1 slice of yellow cheese on the other 4 slices of bread. Close the sandwiches and butter both sides. Place on the griddle; cover with a metal bowl and let the sandwiches get a nice golden brown, 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5873,"Baked Oysters With Wild Mushroom Ragout 2 dozen oysters 2 cloves garlic, chopped 2 large egg yolks 2 tablespoons fresh lemon juice Kosher salt 1 cup extra-virgin olive oil 1 cup diced thick-sliced hickory-smoked bacon 1 or 2 shallots, minced 1 cup wild mushrooms, cleaned and sliced 2 cloves garlic, minced 2 tablespoons cold butter, cut into small pieces Leaves of 1 sprig fresh thyme Kosher salt and freshly ground pepper Instructions: Buy the oysters. When buying oysters, look for a tag with the harvest date and use them within a week of that date. Also, make sure the oysters are fresh and alive; the shells should be tightly closed or should close when tapped. Chill and clean. Put the oysters in a colander of ice when you get home, then place the colander in a bowl and refrigerate. When you're ready to cook, scrub the oysters with a stiff brush under cold running water to remove any grit (a clean nail brush works well). Shuck the oysters. Hold the oyster, curved-side down, in a towel on a cutting board. Insert an oyster knife between the shells at the narrow pointed end. (Use a real oyster knife-there is no substitute!) Press down firmly on the oyster to prevent slipping and twist the knife to pry the shells apart. Use the knife for leverage; do not use force. Cut the muscle that connects the oyster to the top shell with the knife, being careful not to pierce the meat. Remove the top shell. Slide your knife under the oyster to loosen it, keeping the meat and liquid in the shell. Use your knife to carefully scrape away any shards of shell. Make the aioli. Blend the garlic, egg yolks, lemon juice and a pinch of salt in a food processor. Slowly drizzle in the olive oil with the motor running and process until thick. Use a rubber spatula to transfer the aioli to a bowl, then cover and refrigerate. Prepare the ragout. Cook the bacon in a skillet over medium heat, stirring, until crisp. Add the shallots and mushrooms and cook 5 minutes, stirring. Add the garlic, cook 3 minutes, then add the butter and thyme. Season with salt and pepper. Assemble the oysters. Preheat the broiler. Place the oysters, in their shells, in individual flameproof baking dishes or one large flameproof dish. (Put a crumpled sheet of foil underneath them to keep them steady, if necessary.) Top each with a spoonful of mushroom ragout. Finish the dish. Top each oyster with a dollop of aeoli. Broil until the aeoli is golden, about 2 minutes, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Sparkling wine]

" 5874,"Chicken Breast with Garlic and Parsley 7 medium, ripe tomatoes 1/2 cup extra virgin olive oil 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 heads garlic, peeled and thinly sliced 3 boneless, whole double chicken breasts, with skin Salt and freshly ground black pepper 2 bunches Italian parsley, stems trimmed and roughly chopped 3 tablespoons chicken fat or vegetable oil Instructions: Preheat oven to 250 degrees F. Core tomatoes, cut in half horizontally, and remove seeds. Sprinkle with salt and pepper. Place tomato halves cut side up on a rack in the oven and cook for 1 to 1 1/2 hours, or until shriveled and partially dried. Puree half the tomatoes in a blender until liquefied, then add remaining tomatoes, olive oil, salt, and pepper. Puree until smooth. (Thin with a few tablespoons water if sauce seems thick.) Strain to remove any seeds and skins, and set aside until serving time. Preheat oven to 400 degrees F. Blanch garlic in a small pot of rapidly boiling, salted water for 1 minute. Drain and set aside to cool. Create a pocket for stuffing by running your fingers between the skin and meat of each breast, leaving one side attached. Season all over with salt and pepper. In a small bowl, combine chopped parsley and garlic. Divide into 6 equal parts and stuff each breast between skin and meat, spreading evenly. If necessary, tie skin to breasts to keep in place. Heat chicken fat or oil in a large, ovenproof skillet over medium high heat. Saute chicken, skin side down first, until golden brown, about 2 minutes per side. Transfer to oven and bake about 10 to 15 minutes. Set aside for 5 minutes, to redistribute juices before serving. Whisk tomato puree and coat 6 serving plates with it. Cut each breast into 1/2inch slices, across width. Arrange slices over puree and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5875,"Pasta with Corn and Kale 6 ears of corn Kosher salt 1 pound campanelle or fusilli pasta 5 tablespoons extra-virgin olive oil 2 1/2 pounds assorted mushrooms (such as shiitake and cremini), trimmed and sliced 3 cloves garlic, sliced 1/2 teaspoon red pepper flakes 2 bunches Tuscan kale, stems removed, leaves cut into strips 2 bunches scallions (white and light green parts), chopped 4 tablespoons unsalted butter, cubed Freshly ground pepper Instructions: Cut the corn kernels off the cobs and transfer to a bowl, then scrape the cobs with the back of a knife over the bowl to extract the liquid; set aside. Put the corncobs in a large pot and fill with water; season with salt. Cover and bring to a boil, then add the pasta and cook as the label directs; reserve 1 cup of the pasta cooking water, then drain. Discard the cobs. Meanwhile, heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over high heat. Add half of the mushrooms in a single layer and cook, undisturbed, until golden, 4 to 5 minutes. Season with salt, stir and continue cooking until tender, about 5 more minutes; transfer to a large bowl. Add another 2 tablespoons olive oil to the pot and repeat with the remaining mushrooms. Transfer to the bowl. Add the remaining 1 tablespoon olive oil, the garlic and pepper flakes to the pot; cook, stirring, until the garlic is soft, 1 to 2 minutes. Stir in the kale and season with salt. Cover and cook until wilted, about 3 minutes. Add the corn kernels, mushrooms, scallions and butter. Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes. Add the pasta and 1/2 cup of the reserved pasta cooking water; cook, stirring, until heated through, 1 to 2 more minutes, adding more cooking water as needed to loosen the sauce. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 5876,"Moroccan Eggs with Flatbread and Goat Cheese 4 to 6 pieces flatbread, such as pita, naan or lavash 3 to 4 tablespoons canola oil
12 ounces merguez sausage, casings removed
1 medium Spanish onion, halved and thinly sliced
2 cloves garlic, minced
One 28-ounce can plum tomatoes, coarsely crushed
1 to 2 tablespoons harissa, depending on how spicy you want it
1 tablespoon ras el hanout (Moroccan spice blend) 1 teaspoon Spanish sweet smoked paprika
Kosher salt and freshly ground black pepper
Honey, as needed, optional
8 large eggs
4 ounces soft goat cheese, crumbled
1/4 cup coarsely chopped fresh cilantro 1/4 cup coarsely chopped fresh flat-leaf parsley Instructions: Preheat the oven to 250 degrees F. Wrap the flatbread in foil and place in the oven to warm while you are making the eggs. Heat the canola oil in a large, high-sided saute pan over high heat until it begins to shimmer. Add the sausage and cook until golden brown and just cooked through, about 3 minutes. Add the onions and cook until softened and lightly golden brown. Add the garlic and cook for 1 minute. Add the tomatoes, harissa, ras el hanout, paprika and 1 cup of water to the pan and bring to a boil. Reduce the heat to medium low and cook until the sauce thickens, about 15 minutes. Season with salt, pepper and honey, if needed. Carefully crack the eggs over the mixture, sprinkle with the goat cheese, cilantro and parsley and cover with a lid for a few minutes. Uncover and continue to cook until the whites are set but the yolks are still runny, 1 to 2 minutes. Serve the eggs and sauce in the pan with the warm flatbread on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 5877,"Curried Chicken 1 tablespoons curry powder 3 cloves garlic 1 small onion, sliced 2 tablespoons water 2 tablespoons oil 1 (3- pound) chicken, cut into 10 pieces Small piece scotch bonnet pepper 2 tablespoons chives, minced 1 tomato diced 1/4 cup coconut milk 1 cup water Sprinkle with ground cumin Instructions: Mix curry, garlic and onion with water. Add to pot with hot oil. Fry for about 2 minutes, then add meat. Fry for a little while. Then add pepper, chives and 1 tomato diced. Fry for a little while again and then add coconut milk. Simmer for about 20 minutes. Keep turning. Have a kettle of boiling water, and add some to pot to make gravy. Sprinkle with ground cumin. This meal is usually served with white rice or roti skins. ","[Chenin Blanc, Gewrztraminer, Riesling, Garnacha]" 5878,"Easy BBQ Short Ribs 4 pounds boneless beef short ribs, cut into 3-inch long pieces Kosher salt and freshly ground black pepper 2/3 cup light brown sugar 1 teaspoon Hungarian paprika 1/2 teaspoon garlic powder 1 tablespoon white vinegar 1/2 teaspoon dried ground thyme 2/3 cup ketchup 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce Instructions: Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir to incorporate. Pour the sauce over ribs and toss well, coating all the pieces. Cover with aluminum foil and roast until cooked through and tender, about 3 hours. Remove the foil during the last 30 minutes of cooking to brown the top. Transfer to a serving platter and serve. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 5879,"Virgin Mary 3 stalks celery, including leaves, plus extra for serving 2 teaspoons prepared horseradish 1 teaspoon chopped shallot Juice of two limes Dash Worcestershire sauce 3 dashes Tabasco sauce, or to taste 1 teaspoon celery salt 1 teaspoon kosher salt 1 (36-ounce) bottle tomato juice, preferably Sacramento Instructions: Cut the celery into large dice and place in the bowl of a food processor fitted with the steel blade. Add the horseradish, shallot, lime juice, Worcestershire sauce, Tabasco, celery salt, and kosher salt, and process until smooth. Pour the mixture into a large pitcher, add the tomato juice, and stir. Pour into glasses and serve with the top half of a celery stalk including leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5880,"Corn Tortillas 4 cups finely ground deep yellow masa harina 2 3/4 cups cold water 1 teaspoon salt Instructions: Combine the masa harina, water and salt in a large mixing bowl, and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. ","[Tinto Fino, Verdejo, Tempranillo, Garnacha]" 5881,"Sweet Potato Gnocchi 3 large sweet potatoes 1 cup plus 1/4 cup finely grated Parmesan 2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
1 tablespoon fresh thyme, finely minced 1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper 2 to 3 cups all-purpose flour, plus for dusting the work surface
2 tablespoons unsalted butter
Instructions: Preheat the oven to 350 degrees F. Using a fork, lightly prick holes all over the sweet potatoes. Set the sweet potatoes on a foil-lined roasting tray and bake until fork tender, 30 minutes. While still hot, cut the sweet potatoes in half and scoop the flesh into the bowl of a stand mixer fitted with the whisk attachment. Add the 1 cup Parmesan, olive oil, brown sugar, thyme, nutmeg, 1 tablespoon salt and 1 teaspoon pepper. Beat on medium speed until the ingredients come together. Increase the speed to high and mix until light and airy, scraping down the sides of the bowl as needed. Dump the sweet potato mixture onto a lightly floured work surface and gently knead, adding small amounts of flour at a time, until the dough comes together and holds as a single mass. When done, the dough should be light and tender to the touch. Place in a floured bowl, cover and let rest in the refrigerator for 30 minutes. Divide the dough in half on a lightly floured work surface. Roll each half into a 3/4-inch-thick rope. With a sharp knife, cut the ropes into 1-inch \pillows.
Bring a medium saucepot of salted water to a boil. Add the gnocchi and cook until they float, 2 to 3 minutes. While the gnocchi are cooking, set a large nonstick saute pan over medium-high heat. Add the butter and melt until frothy and nutty-smelling. Drain the gnocchi, reserving some of the cooking water; add the gnocchi straight to the saute pan. Toss to brown lightly, then season with salt and pepper. Once browned, you can add a little of the pasta water to make a light sauce. Divide among serving plates and shower with the remaining 1/4 cup Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 5882,"Olive Oil Cake with Honeyed Apples 2 cups crisp dry white wine (such as dry Riesling or sauvignon blanc) 1 cup water 1/2 cup granulated sugar 1/2 cup honey (any kind) 2 wide strips lemon zest 1 vanilla bean, split lengthwise and seeds scraped (or 2 teaspoons pure vanilla extract) 2 Granny Smith apples, peeled and cut into 1/2-inch wedges 1 cup extra-virgin olive oil, plus more for the pan 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup granulated sugar 2 tablespoons finely grated lemon zest plus 2 tablespoons lemon juice (from about 2 lemons) 1/4 cup honey (any kind) 1 1/2 teaspoons pure vanilla extract 3 large eggs Confectioners' sugar, for serving Instructions: Prepare the apples: Combine the wine, water, granulated sugar, honey, lemon zest and vanilla bean and seeds in a wide medium saucepan. Bring to a boil, then reduce to a steady simmer and cook, stirring to dissolve the sugar, about 5 minutes. Add the apples, stir to combine and simmer until tender, 10 to 12 minutes. Carefully remove the apples with a slotted spoon to a large plate or small rimmed baking sheet. Continue to rapidly simmer the syrup until slightly thickened and reduced to about 1 cup, 10 to 12 minutes. Remove from the heat and let cool to room temperature. Remove the vanilla bean. Transfer the apples and syrup to a shallow bowl and refrigerate until cold. Meanwhile, make the cake: Preheat the oven to 325? F. Brush a 9-inch round cake pan with olive oil; line the bottom with parchment paper and brush the parchment with olive oil. Whisk the flour, baking powder and salt in a medium bowl. Put the granulated sugar and lemon zest in a large bowl and beat with a mixer on medium-high speed until fully combined, about 1 minute. Add the olive oil and beat until combined, about 1 minute. Beat in the lemon juice, honey and vanilla extract. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low; beat in the flour mixture in two additions until smooth. Pour the batter into the pan and tap against the counter once or twice to remove any air bubbles. Bake until the top of the cake is golden brown and the center springs back when gently pressed, 35 to 40 minutes. Transfer to a rack and let cool 15 minutes in the pan, then turn out the cake onto the rack, remove the parchment and let cool completely. Transfer the cake to a platter and dust with confectioners' sugar. Cut into wedges and serve with the apples and syrup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5883,"Sesame Chicken 3 boneless chicken breasts (about 1 1/2 pounds total) 6 tablespoons low-sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon kosher salt 4 tablespoons all-purpose flour 4 tablespoons cornstarch 4 tablespoons water 1 teaspoon baking powder 3 tablespoons toasted sesame oil 1 teaspoon ginger, minced 1 clove garlic, minced 1 teaspoon chili paste (recommended: Sambal Oelek) 2 cups low-sodium chicken broth 1/4 cup cornstarch 2 tablespoons sherry vinegar 1/2 cup sugar 2 tablespoons soy sauce Peanut oil, for deep-frying Salt 3 tablespoons toasted sesame seeds, for garnish 2 to 3 tablespoons finely chopped scallions, for garnish 5 to 6 cilantro sprigs, for garnish Instructions: Wash the chicken under cold running water, pat dry and trim off any excess fat. Cut the chicken into 1-inch cubes and put into a large mixing bowl. Add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce. To make the sauce: In a saucepan, add the sesame oil and set over low heat. Add the ginger and garlic and fry gently until fragrant, about 2 to 3 minutes. Meanwhile, combine the remaining sauce ingredients in a mixing bowl and stir well to dissolve the cornstarch. Gently pour into the saucepan with the fried ginger and garlic. Stir as you pour because the cornstarch will thicken up pretty quickly. Keep warm over low heat. In a heavy-bottomed pot or deep-fryer heat enough oil to come halfway up the sides of the pot, to 375 degrees F. Fry the chicken, in small batches, until golden and crispy, about 5 to 6 minutes. Remove the chicken using a wire mesh strainer and drain on paper towels. Season with a little salt, to taste. To serve, arrange the fried chicken on a platter and pour drizzle with the sauce. Sprinkle with a generous amount of toasted sesame seeds and garnish with scallions and cilantro sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5884,"Tequila Lime Marinated Prawns and Black Bean Annato Amaranth with Sweet Red Pepper Oil and Roasted Poblano Cream 1 cup canola oil 1/4 cup chopped fresh garlic 1 bunch cilantro 1/4 cup lime juice 1 jalapeno, stemmed 1/4 cup tequila Salt and freshly ground black pepper 12 prawns, with heads removed and reserved, see Cook's Note 3 tablespoons olive oil 4 red bell peppers, stemmed, seeded, and diced 1 lime, juiced 1 cup olive oil Kosher salt 2 1/2 cups chicken stock 1 tablespoon annatto paste 1 cup amaranth * 1 cup black beans, cooked al dente 1/4 cup butter Kosher salt and freshly ground black pepper 3 garlic cloves, crushed Reserved shrimp shells 1/4 cup tequila 1 quart heavy cream 1/2 bunch cilantro 4 poblano peppers, roasted, peeled and seeded 1 tablespoon vegetable oil Kosher salt and fresh ground black pepper Instructions: To marinate the shrimp: Combine the oil, garlic, cilantro, lime, jalapeno, and tequila in a blender or food processor and blend on high speed until thoroughly mixed. Season with salt and pepper and reserve. Peel the prawns, leaving the tails on. Reserve the shells to make the Poblano cream (recipe below). Extract the 'veins' then lace the prawns onto 3 bamboo skewers (4 per skewer). Pour the reserved marinade into a shallow dish (or plastic bag). Add the shrimp and marinate in the refrigerator for 1 1/2 to 2 hours, turning the shrimp once or twice. To make the red pepper oil: Bring a medium pot of water to a boil over high heat. Add the peppers and cook until they are tender, about 12 minutes. Drain the peppers and put them in a blender or food processor. Puree the peppers at high speed then transfer to a medium skillet. Cook the puree over medium-high heat until it has reduced to a thick paste. Press the paste though a fine sieve, then return it to the blender or processor. Add the lime juice, then gradually incorporate the olive oil. Season the puree with salt and reserve. To make the black bean-annatto amaranth: Bring the chicken stock to a boil in a large pot over high heat. Stir in the annatto paste and the amaranth. Reduce the heat to medium and simmer until the liquid has been absorbed and the amaranth is tender, about 20 minutes. Fold in the black beans and butter, then season, to taste, with salt and pepper. Keep warm over low heat or in a low oven. To make the roasted Poblano cream: Heat the oil in a saucepan over medium-high heat until just smoking. Add the garlic and reserved shrimp shells. Cook, stirring, until aromatic, 3 to 5 minutes. Carefully add the tequila (if the pan is very hot it may flare up). Simmer for about 5 minutes then add the heavy cream and cilantro. Reduce the heat to medium and simmer, stirring occasionally, until the sauce has reduced by half. Meanwhile, puree the Poblano peppers in a blender or food processor. Add the puree to the reduced cream mixture then simmer gently until the flavors blend. Strain the sauce through a fine sieve into a clean saucepan. Keep warm over very low heat. To cook the prawns: Heat the oil in a large skillet over medium-high heat. Carefully place the skewered prawns in the pan and cook until almost done, about 3 minutes per side. Remove the pan from the heat and carefully add the tequila. Return the pan to the heat and cook for about 3 minutes more, then season with salt and pepper. Spoon poblano cream into 3 shallow bowls. Mound amaranth over the cream (use a ring mold for a neater presentation). Take the shrimp from the skewers and arrange 4 on each portion. Drizzle pepper oil over each bowl and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 5885,"Dark Chocolate Fondue 1 cup heavy cream 1/2 stick unsalted butter 1 (12-ounce) package semisweet chocolate morsels 1 (12-ounce) package milk chocolate morsels For dipping: sliced apples, bananas, strawberries, crisp cookies, pretzels, and cubed pound cake. Instructions: In a large saucepan over medium heat, combine cream and butter. Bring mixture to a simmer, stirring constantly. Remove pan from heat. Add semisweet and milk chocolate morsels. Stir until melted and smooth. Cool slightly. Transfer to a fondue pot, chafing dish, or ceramic bowl. Serve immediately with sliced apples, sliced bananas, strawberries, cookies, pretzels, and pound cake. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 5886,"The Ultimate Grilled Shrimp Oil 1 cup (2 sticks) unsalted butter, softened 1 bunch fresh basil leaves 2 lemons, divided Kosher salt and freshly ground black pepper 16 large head-on jumbo shrimp in the shell, shells split down the back Instructions: Put a large grill pan on 2 burners over medium-high heat or preheat an outdoor gas or charcoal grill and get it very hot. If you're using an outdoor grill, take a few paper towels and fold them over several times to make a thick square. Blot a small amount of oil on the paper towel, then carefully and quickly wipe the hot grates of the grill to make a nonstick grilling surface. Meanwhile, add the butter into a food processor with the basil leaves (reserve a few for garnish), the juice of 1 of the lemons, and salt and pepper. Puree. Stuff about half of the butter under the shells of the shrimp (about 1/2 tablespoon per shrimp). Lay the shrimp on the hot grill and cook for 3 minutes on each side, brushing with the remaining basil butter a few times as they cook. To serve, put the shrimp on plates and dot with the remaining basil butter. Squeeze the remaining lemon over the shrimp and garnish the plates with basil leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5887,"Parmesan Peas 2 tablespoons unsalted butter 3 small shallots, sliced
One 14-ounce bag frozen peas, thawed
1/2 teaspoon kosher salt, plus a pinch
2 tablespoons freshly squeezed lemon juice
1/4 cup grated Parmesan cheese Freshly ground black pepper Instructions: Melt the butter in a medium skillet over medium heat. Add the shallots and a pinch of salt and cook until soft and translucent, about 4 minutes. Stir in the peas and 1/2 teaspoon salt and cook until the peas are soft but still bright green, 2 to 3 minutes. Add the lemon juice and toss. Remove from heat and stir in the Parmesan and a generous pinch of black pepper. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 5888,"Barbecued Baby Back Ribs 6 pounds pork baby back ribs 4 ounces tap water 1 1/2 pints Barbecue Sauce, recipe follows 1 1/2 tablespoons pomace oil 2 ounces Spanish onion 1 ounce scallion 2 ounces fresh green pepper 1/4 tablespoon peeled garlic 1 1/4 ounces brown sugar 2 teaspoons chili powder 2 teaspoons dried oregano 1 teaspoon ground cloves 1 teaspoon cayenne pepper 1 1/2 ounces ground paprika 1 teaspoon dry mustard 2 ounces lemon juice 3 ounces Worcestershire sauce 3 ounces red wine vinegar 1 /2 cup crushed tomatoes 4 1/2 ounces chili sauce 1 1/2 cups ketchup 3 ounces grandma molasses 1 1/2 ounces honey 1 1/2 ounces crystal hot Louisiana sauce Instructions: Remove the back sinew of the ribs. Sear the rack on a hot grill on both sides, and place in a roasting pan. Combine the water and the Barbecue Sauce and pour over the ribs. Bring the ribs to a boil on the stove, cover with foil, and braise in a 350-degree oven until tender, but not falling of the bone. Cool thoroughly. Heat oil in pot. Chop onion, scallions, and peppers, then saute in heated oil for 5 minutes. Add the garlic, sugar and dry ingredients and stir. Add liquids and stir. Simmer for 2 to 3 hours, until flavors are mixed. Adjust seasoning to taste. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 5889,"Sambhar 27 ounces coconut milk (2 tins) 3 cups water, plus 4 cups 4 ounces tamarind pulp Pinch saffron 1/4 cup unsalted butter 2 medium onions, sliced (about 1/2 pound) 3 Thai chiles, chopped 2 tablespoons Sambhar Spice Mix, recipe follows 1 tablespoon ground coriander 1 tablespoon ground cumin 2 teaspoons curry powder 1 teaspoon turmeric powder 2 cups channa dal, see Cook's Note* 2 Yukon gold potatoes, cubed 3 tomatoes, diced 2 tablespoons chopped fresh cilantro leaves Serving suggestions: String Hoppers, recipe follows 2 teaspoons channa dal, see Cook's Note* 2 teaspoons urad dal, see Cook's Note* 4 tablespoons coriander seeds 2 teaspoons cumin seeds 2 teaspoons black peppercorns 1 teaspoon fenugreek seeds 8 dried chilies 1/2 teaspoon turmeric powder 2 1/2 cups all-purpose flour 1/2 cup toasted rice flour* 1 teaspoon kosher salt 2 cups hot water Instructions: In a large stainless steel pot combine the coconut milk and 3 cups water. Whisk in the tamarind pulp. Over high heat, bring the mixture to a boil, then remove from the heat. Add the saffron and steep for 15 minutes. Strain the mixture and reserve liquid for later. Melt the unsalted butter in a large pot over medium heat. Add the onions and saute for 5 minutes until soft and just beginning to brown. Add the Thai chiles, Sambhar Spice Mix, ground coriander, ground cumin, curry powder, and turmeric powder. Stir to combine, reduce heat to low and simmer for 3 to 4 minutes to bring out the flavor of the spices. Add the remaining 4 cups water, channa dal, potatoes and tomatoes and cook until tender, but not mushy, about 18 to 20 minutes. Add the reserved coconut/tamarind liquid and simmer for 5 minutes. Serve warm and garnish with the cilantro leaves. In a heavy skillet, over very low heat, dry roast the channa and urad dahl, stiring constantly, for 5 to 8 minutes. See Cook's Note**. Remove the dal from skillet and set aside to cool. Increase the heat to medium high, add the coriander seeds, cumin seeds, black peppercorns, fenugreek seeds and dried chilies to the skillet, stirring constantly. Toast the spices until they release their aroma, about 3 minutes. Grind the dal to a powder in a spice grinder or coffee grinder. Grind the toasted spices to a powder. Combine the dal, ground spices and turmeric powder. Store in a tightly sealed jar. Line a steamer with several layers of cheesecloth and fill with the all-purpose flour. Steam for 45 minutes. Spread the steamed flour on a baking sheet to cool. Combine the steamed flour, rice flour, and salt in a large bowl. Make a well in the center of the flour and add the hot water. Mix with a spoon until you can gather the dough together into a ball. On a clean surface, knead the dough lightly for 2 to 3 minutes Press the dough through the hopper press onto the thatu. Place 6 filled thatu in the steamer and steam for 5 to 8 minutes. While they are steaming fill the remaining thatu with dough, then steam. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5890,"Dallas Burger 2 tablespoons canola oil 1 medium Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 1 cup ketchup 2 tablespoons ancho cl powder 2 tablespoons dark brown sugar 1 heaping tablespoon Dijon mustard 1 tablespoon paprika
1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 1 tablespoon honey 1 tablespoon molasses 1/2 teaspoon cl de arbol or cayenne cl powder 1 canned chipotle cl in adobo, chopped Kosher salt and freshly ground black pepper 3/4 cup mayonnaise 3 tablespoons apple cider vinegar 2 tablespoons granulated sugar 2 teaspoons celery salt 1/2 small white onion, grated Kosher salt and freshly ground black pepper 1/2 small head of cabbage, cored and finely shredded 1 large carrot, finely shredded 2 tablespoons canola oil, plus more for brushing 1 tablespoon ancho cl powder 2 teaspoons paprika 1 teaspoon dry mustard 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon dried oregano 1/2 teaspoon cl de arbol powder or cayenne powder Kosher salt and freshly ground black pepper 1 1/2 pounds ground chuck (80/20) 4 slices Monterey Jack cheese 4 sesame seed buns, such as Martin's, halved and lightly toasted Sliced dill pickles, for topping Potato chips, such as Lay's, for topping, optional Instructions: For the BBQ sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan. Add the onions and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/2 cup water, bring to a boil and simmer for 5 minutes. Add the ancho cl powder, brown sugar, mustard, paprika, vinegar, Worcestershire, honey, molasses, cl de arbol and chipotle cl and simmer, stirring occasionally, until thickened, an additional 10 minutes. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper. Pour into a medium bowl and allow to cool to room temperature. Put about 1/3 cup of the BBQ sauce in a small bowl; reserve the remaining BBQ sauce in the medium bowl for spooning on top and serving. For the coleslaw: Whisk together the mayonnaise, vinegar, granulated sugar, celery salt, onion and some salt and pepper in a large bowl. Add the cabbage and carrot and stir to combine; season with more salt and pepper if needed. Let sit at least 15 minutes before serving.
For the burger: Heat a grill, grill pan or cast-iron griddle to high heat. Brush the grill grates, pan or griddle with the oil. Whisk together the ancho, paprika, mustard powder, coriander, cumin, oregano, cl de arbol, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
Form the meat into four 6-ounce burgers. Brush the burgers with oil, season with some of the rub and sprinkle with salt and pepper on both sides. Grill until the burgers are golden brown and slightly charred on the bottoms, 3 to 4 minutes. Brush with the BBQ sauce from the small bowl (discard any unused sauce). Flip the burgers and continue to cook to medium doneness, about 4 minutes longer. Spoon a little of the reserved BBQ sauce on each burger and top each with a slice of cheese. If using a grill pan or griddle, fill a squeeze bottle with water and squirt the pan. Cover the burgers with a grill lid, large domed lid or large metal bowl and count to 10 -- until the cheese is melted
Place the burgers on the bun bottoms and spoon some more of the BBQ sauce on top. Top with some of the coleslaw and a few pickles. Top with a few potato chips, if desired. Put the bun tops on and stick a 6-inch wooden skewer through each.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 5891,"Watermelon Shandy 2 cups diced seedless watermelon 1/4 cup Simple Syrup, recipe follows Juice of 1/2 lime
1 mini watermelon About 2 cups lemonade
1 mini bottle of beer (7 to 8 ounces) 1 cup sugar Instructions: For the watermelon ice cubes: In a blender, puree the watermelon with the Simple Syrup and lime juice. Pour into a silicone ice cube tray and freeze about 8 hours. For the shandy: When the ice cubes are ready, cut a slight slice off the bottom of the watermelon so it sits upright. Carefully cut across the top quarter of the watermelon, leaving three-quarters left. Scoop out the watermelon with an ice cream scoop, reserving the insides for another use (or use to make the watermelon ice cubes). Cut a V-shaped notch in one side of the watermelon. Put 4 watermelon ice cubes in the hollowed-out melon. Pour in the lemonade until it fills it about three-quarters full. Quickly immerse the beer bottle into the lemonade, leaning it in the notch and making sure the opening of the bottle hits the watermelon floor. 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. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 5892,"Mixed Berry Creme Fraiche Crumble 4 cups mixed berries (blueberries, raspberries, blackberries, huckleberries, loganberries) 1/2 cup flour 1/4 cup sugar 1 cup creme fraiche 1/2 cup brown sugar 1 1/2 cups flour 1 teaspoon salt 3/4 cup melted butter Instructions: Preheat the oven to 375 degrees F. Mix together the berries, flour and sugar and pour into a 8 by 8-inch baking dish. Spread the creme fraiche over the top of the berries evenly. Mix together the brown sugar, flour and salt. Mix in the melted butter. Top the creme fraiche with this mixture. Place in the oven and bake for 25 minutes, or until the topping is golden brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 5893,"Thai Green Papaya Salad (Som Tum) with Grilled Thai Shrimp 1 large or 2 medium green papaya (see Cook's Note) 1/2 pound green string beans 4 tablespoons freshly squeezed lime juice 4 tablespoons Thai fish sauce, nam pla 4 tablespoons palm sugar, available in most Mexican, Latin or Asian supermarkets, or substitute brown sugar, or white sugar 2 large carrots (peeled and shredded to the same strip-size as papaya) 1/4 cup loosely chopped cilantro leaves 1/4 cup loosely chopped mint 4 tablespoons dried Thai shrimp, optional 2 to 4 Thai chiles also called prik chiles, minced 1/4 cup unsalted peanuts, toasted and lightly crushed Jeff's Thai Grilled Shrimp, recipe follows Jasmine sticky rice, or steamed vermicelli rice noodles, optional, as an accompaniment 1/2 cup Thai sweet chili and garlic sauce (recommended: Mae Ploy now available in most grocery stores) 1/4 cup hoisin sauce 2 cloves garlic, finely minced 1/4 cup ponzu sauce, or substitute the juice of 1 lime 1 1/2 teaspoons soy sauce Splash Thai fish sauce, nam pla 1 teaspoon sriracha sauce 1 teaspoon curry powder 1 teaspoon ground ginger 4 or 5 sprigs mint, leaves removed and finely chopped, or substitute Thai basil Handful cilantro leaves, finely chopped 3 pounds large shrimp Instructions: Peel the papaya (I use a standard vegetable peeler), then slice papaya in half and scoop out black, slippery round seeds and some of the stringy flesh, but be careful not to scoop into good, firm flesh for the salad. Shred the papaya on a mandoline or a box grater. Set aside. Snip off the tips of the green beans. Bring a large pot of water to a boil over medium heat and add the beans. Cook until crisp tender, about 3 to 4 minutes. Drain and quickly add the beans to ice water. Cut the beans in half, about 2-inches in length and add them to a large bowl. In a large mixing bowl whisk the lime juice, fish sauce, and sugar, until the sugar is dissolved. Mix in the shredded papaya, green beans and carrots until well coated (I like to use tongs for this). Toss in the cilantro, mint, and dried shrimp. Then mix in the hot chiles, to taste. Let salad stand for 20 minutes or up to 2 hours, covered in the refrigerator. Before serving, mix in most of the crushed peanuts, reserving a few tablespoons for garnish. When serving, mound the salad in center of a plate and sprinkle the remaining peanuts on top. The dish can be served on its own, or with Thai Grilled Shrimp and Thai jasmine or sticky rice, or with steamed vermicelli-rice noodles. Preheat grill to medium heat. In a large bowl whisk all the marinade ingredients together. Add the shrimp and let marinate for up to 1 hour. Grill the shrimp 4 to 6 minutes each side until they begin to curl, get pink in color and firm up. Do not over cook or they will get rubbery. Brush the shrimp with the marinade during grilling. Put the remaining marinade in a small saucepan and bring to boil over high heat. Cook the marinade for at least 2 minutes and serve it as a sauce on the side. Serve the shrimp with the papaya salad. Cook's Note: This marinade/sauce is great with chicken thighs and pork tenderloin. If using chicken or pork then double the marinade recipe, marinate for 4 hours, and grill accordingly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5894,"Emeril's Homemade Barbecue Sauce 1 onion, minced 2 to 3 jalapeno peppers, minced 3 tablespoons vegetable oil 2 garlic cloves, minced 1 cup water 2 cups ketchup 2 cups brown sugar 2 tablespoons Worcestershire sauce Salt and black pepper Instructions: In a saucepan saute onion and peppers in vegetable oil for 2 to 3 minutes, until softened. Add garlic, water, ketchup, brown sugar and Worcestershire sauce and stir well to combine. Cover and simmer 10 to 15 minutes, just until flavors are melded. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 5895,"Black and White Stout Milkshake 4 scoops good quality vanilla ice cream 1/2 cup whole milk, chilled 4 tablespoons chocolate syrup 18 ounces chocolate stout beer (recommended: Brooklyn Brewery Black Chocolate Stout), chilled Pinch salt 4 mini salted pretzels Instructions: Take the vanilla ice cream out of the freezer for 10 minutes or so to soften. Once barely softened, add to the blender 4 scoops of vanilla ice cream, the milk, chocolate syrup, and the chilled stout, pouring slowly so as not to generate lots of beer foam. Add the pinch of salt and blend to a smooth consistency. For a thicker consistency, add more vanilla ice cream.
Pour the milkshake into 4 glasses and float 1 mini pretzel on top of each glass. ","[Stout, Porter, Brown Ale, IPA]" 5896,"Stout Shake 3 scoops high quality vanilla ice cream 1 (22-ounce) bottle chocolate stout beer 2 shots butterscotch schnapps Marshmallows, for topping Instructions: Add the first 3 ingredients to a blender and blend until smooth. Add to large milkshake glasses and top with marshmallows. Use a creme brulee torch to caramelize the tops of the marshmallows and serve immediately. ","[Stout, Brown Ale, Porter]" 5897,"Berry Strip 1/2 batch Quickest Puff Pastry 1 cup milk 3 tablespoons sugar 3 egg yolks 2 tablespoons all-purpose flour 1 teaspoon vanilla extract 1 tablespoon unsalted butter 3 to 4 cups raspberries, sliced strawberries or a mixture of berries, such as raspberries, sliced strawberries, blueberries and blackberries Confectioners' sugar for finishing One jelly roll pan or cookie sheet covered with parchment or foil Instructions: For the crust, set a rack in the middle level of the oven and preheat the oven to 350 degrees. On a floured surface, pound the dough gently to soften it and roll it into a rectangle about 7 inches wide and 12 to 15 inches long. Trim edges and arrange on baking pan. Cut two 1-inch strips from the length of the dough, leaving a 5-inch wide rectangle. Pierce the large rectangle well with a fork and wet the long ends with water, using a pastry brush. Apply the strips of dough to the moistened edges and press down well with fingertips to make the strips adhere to the base. Indent the sides of the strips with the back of a paring knife and pierce the narrow strips at 1/2-inch intervals with the point of a paring knife. Chill the tart crust for an hour. For the pastry cream, bring milk to a boil with half the sugar in a small saucepan. Whisk yolks in a bowl and whisk in remaining sugar and flour. Whisk the milk into the yolk mixture, then return mixture to the pan over the heat and whisk constantly until the custard boils and thickens. Remove from heat and whisk in vanilla and butter. Scrape the filling into a non-reactive bowl and press plastic wrap against the surface. Refrigerate until cold. To bake the tart crust, place it in the oven and bake for about 30 minutes, until well risen and deep golden. Cool in the pan on a rack. To finish, spread the pastry cream in the cooled crust and scatter the berries over the pastry cream, covering it entirely. Dust with confectioners' sugar immediately before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 5898,"Grilled Portobello Pizza with Goat Cheese and Green Sauce and Thousand-Layer Eggplant Napoleon with No-Fat Tomato Vinaigrette 1/4 cup baby spinach 1/4 cup basil 1 teaspoon tarragon leaves 1 teaspoon balsamic vinegar 1 teaspoon capers 2 garlic cloves, roasted 2 tablespoons extra virgin olive oil 4 portobello mushrooms 2 tablespoons olive oil Salt and pepper, to taste 8 ounces goat cheese, sliced thin 2 large eggplants, sliced crosswise, 3/4-inch thick 2 medium zucchini, sliced lengthwise, 1/4-inch thick 1 large red onion, sliced thin 1 large tomato, sliced 1-inch thick 1 large red pepper, roasted, peeled, seeded and julienned 1 large green pepper, roasted, peeled, seeded and julienned 1/2 pound spicy Monterey Jack cheese, grated 1/2 pound goat cheese, thinly sliced 1/2 bunch basil, chiffonade (save 4 leaves for garnish) Olive oil Salt and pepper, to taste 3 large tomatoes, halved, cored and seeded 2 ounces 2 year old balsamic vinegar
1 tablespoon minced basil 1 tablespoon minced shallots
1/2 teaspoon thyme leaves
1 teaspoon cracked black pepper
1 tablespoon honey
1 teaspoon salt
Instructions: Puree all the ingredients to form a sauce. Rub mushrooms with oil. Season with salt and pepper. Place the mushrooms on the grill, rib side down, and cook for 5 minutes. Turn mushrooms and place green sauce over mushrooms. Add sliced goat cheese. Touch with a little more sauce. Close the top to the grill and smoke for 5 minutes more. Lightly brush eggplant, zucchini and onions with olive oil and then season with salt and pepper. Grill for 3 minutes on each side. Grill tomato for 3 minutes on each side. While vegetables are hot, using a ceramic mold or bread pan lined with plastic wrap, make a layer of eggplant and then spread with 1-ounce of Jack cheese. Make a layer of red pepper and spread with 1-ounce Jack cheese. Make a layer of zucchini and spread with jack cheese. Make a layer of onion with jack cheese. Make a layer of green peppers and then a layer of goat cheese. Make another layer of eggplant and then another layer of goat cheese. Finally, make a layer of tomato and then a layer of basil. Lightly press, weight and allow to sit for 20 minutes. Turn upside down and release from the mold. Place left over goat cheese on top and garnish with basil.
Place tomatoes, meat side down, over medium hot grill for 8 minutes. Carefully remove and place in blender. Add remaining ingredients and blend until smooth. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 5899,"Roasted Brussels Sprouts with Bacon 12 Brussels sprouts Extra-virgin olive oil Kosher salt Pinch crushed red pepper flakes 1/4 cup pine nuts 2 slices slab bacon, cut into lardons 1 block Parmigiano-Reggiano Instructions: Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, salt, and crushed red pepper. Toss in the oven until tender, about 20 minutes. Place the pine nuts on a sheet tray in the oven for the last 5 minutes of roasting the sprouts. While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to a medium heat. Cook the bacon until it is crispy, 7 to 8 minutes. Remove the bacon from the pan. Toss the roasted Brussels with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of Parmigiano on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 5900,"Provencal Pasta Salad Kosher salt and freshly ground black pepper 1/3 cup olive oil 2 tablespoons red wine vinegar 1 small shallot, minced 8 ounces dried ziti 1 cup jarred artichoke hearts, drained and sliced 1/2 cup sliced fresh basil 1/2 cup jarred roasted red peppers, drained and sliced 1/4 cup pitted Kalamata olives, quartered 2 medium vine-ripe tomatoes, chopped Instructions: Bring a large pot of salted water to a boil. Whisk together the olive oil, vinegar, shallot, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the artichokes, basil, red peppers, olives and tomatoes to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 5901,"Brown Sugar-Zucchini Bread 2 cups unbleached all-purpose flour 1/2 cup packed light or dark brown sugar 6 tablespoons granulated sugar 1 1/4 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon salt 1 cup old-fashioned rolled oats 3 large eggs 3/4 cup vegetable oil 2 teaspoons pure vanilla extract 2 cups grated zucchini (about 2 medium zucchini) Turbinado sugar or other crystallized brown sugar, optional Instructions: Preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan. Stir the flour, brown sugar, granulated sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When cominbed, mix in the oats. Make a well in the center of the ingredients. Whisk the eggs, oil, and vanilla together in a small bowl and pour the mixture into the well. Combine lightly, then stir in the zucchini. Do not overmix. Scrape the batter into the prepared pan, mounding it up in the center. Sprinkle with the turbinado sugar if you wish. Bake for 60 or 65 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a rack covered with a clean dish towel to prevent indentations. Let the bread cool at least 10 minutes longer before slicing. The bread can be served warm or at room temperature. It keeps well and makes good toast, too. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 5902,"Farmhouse Baked Eggs with Cheddar & Potatoes 3 tablespoons unsalted butter 1 1/2 pounds red-skinned potatoes, diced 1/4 cup chopped flat-leaf parsley 2 large cloves garlic, minced Kosher salt and freshly ground black pepper 8 large eggs 1 cup shredded extra-sharp white Cheddar cheese (about 4 ounces) Instructions: Preheat oven to 400 degrees F.
Melt butter in a large cast-iron skillet over medium heat. Add potatoes and cook, stirring occasionally, until tender and brown, about 15 minutes. Stir in parsley and garlic. Season with salt and pepper, to taste, and remove from heat. Make 4 shallow depressions in potatoes and break 2 eggs into each. Transfer to oven and bake until egg whites are cooked and yolks are still runny, about 10 minutes. Sprinkle cheese over eggs and continue baking until cheese melts, about 1 minute more. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5903,"Pasta Fina 1 pound fresh linguine 1 to 2 ounces olive oil 12 ounces salted butter 3 cups clam juice 3 cups diced tomatoes 2 cups chopped green onions 1 pound baby shrimp 1/2 cup white wine 1 cup black olives Instructions: Cook linguine in boiling salted water until al dente. Drain and stir 1 to 2 ounces of olive oil into linguine to help prevent pasta from sticking together and set aside. In a large saute pan, combine the butter, clam juice, tomatoes, green onions, baby shrimp, white wine, and black olives. Place on high heat, and cook, stirring occasionally. When butter melts, cook for 5 more minutes. Add the pasta to the mixture and toss to heat through. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5904,"Vegetarian Sloppy Joes 1 pound frozen Tater Tots (about 5 cups) 1 tablespoon plus 1/2 teaspoon chili powder 3/4 teaspoon garlic powder Kosher salt and freshly ground pepper 1 14-ounce package extra-firm tofu, drained 2/3 cup ketchup 1/3 cup chili sauce (such as Heinz) 2 tablespoons vegetable oil 1 onion, chopped 1 stalk celery, chopped 1 carrot, chopped 4 hamburger buns, split 4 slices white cheddar cheese Bread-and-butter pickles, for topping Instructions: Preheat the oven and bake the Tater Tots as the label directs. Toss with 1/2 teaspoon chili powder and 1/4 teaspoon garlic powder; season with salt and pepper. Meanwhile, crumble the tofu on a paper towel-lined plate. Mix the ketchup and chili sauce in a bowl. Set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, celery, carrot and a pinch of salt. Cook, stirring, 3 minutes. Add the remaining 1 tablespoon chili powder and 1/2 teaspoon garlic powder. Cook, stirring, 1 minute. Add the tofu, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, 3 minutes. Add 3/4 cup of the ketchup sauce and 1/3 cup water; simmer until thickened, 2 minutes. Place the bottom buns on a baking sheet. Top with the tofu mixture, the remaining ketchup sauce and the cheese. Bake until the cheese melts, 3 minutes. Add the pickles and top buns. Serve with the Tater Tots. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 5905,"Lobster and Mango Summer Rolls Segments of 1 lime 1 tablespoon fish sauce (3 Crab Brand) 1 teaspoon brown sugar 1/2 pound pea sprouts 16 Thai basil leaves 1 package rice papers, 6 to 8-inch diameter 2 steamed lobster tails, chilled and sliced 1 large, ripe mango, sliced in long strips Instructions: In a large bowl, mix the lime, fish sauce and sugar well. Break up the lime segments. Toss with sprouts and basil. Check for seasoning. Lay out 1 rice paper wrapper and place a small mound of salad at the bottom. Top with lobster and mango. Roll bottom toward the middle. Fold in both sides and continue rolling. Finish roll and let rest. Individually wrap each roll with plastic wrap. Will hold for 2 hours in the refrigerator. Slice on the bias and serve on top of extra salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 5906,"Jazzy Glaze 1 (15 1/4-ounce) can apricots, drained and finely chopped 1/2 cup honey 1/4 cup seeded and finely chopped jalapenos Jazz apricot can be substituted for the apricots, honey, and jalapenos Instructions: Mix the apricots, honey, and jalapenos together. For the last 5 minutes of roasting turkey or ribs, pour a generous amount of the apricot glaze, or Jazz Apricot, over the entire turkey.; ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 5907,"Caprese Chicken Breasts Pan-Fried from Frozen 1 tablespoon olive oil 4 individually frozen boneless, skinless chicken breast halves (about 8 ounces each) Kosher salt and freshly ground black pepper 1 beefsteak tomato, cut into four 1/4-inch-thick slices 8 ounces mozzarella, cut into four 1/4-inch-thick slices 1/4 cup fresh basil leaves Instructions: Add the olive oil to a large nonstick skillet and heat over medium heat. Gently place the chicken in the skillet and cook, covered, until golden brown on the bottoms, about 10 minutes. Flip the chicken, sprinkle with 1 teaspoon salt and 1 teaspoon pepper and top with the tomato and then mozzarella slices. Sprinkle the mozzarella with a pinch of salt and a few grinds of pepper. Cover the skillet and continue to cook until the mozzarella is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165 degrees F, about 10 minutes more.
Top the chicken with the basil before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 5908,"Roquefort Salad with Warm Croutons and Lardons Olive oil 8 ounces (1/2 pound)/250 g piece smoked bacon, the best quality you can afford, rind removed 2 thick slices sourdough bread, cut into 1/2-inch/1 cm pieces 6 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard Sea salt and freshly ground black pepper 4 large handfuls lamb's lettuce (mache), watercress, or rocket, washed and spun dry 2 large handfuls radicchio, washed and spun dry A large handful shelled walnut halves, sliced A bunch fresh chives, finely chopped 3 1/2 ounces/100 g Roquefort cheese Instructions: ; Put a large frying pan on a high heat, and once hot, add a good couple lugs of olive oil. Cut your bacon into thick 1/2-inch/1 cm lardons, and add to the pan. Fry, stirring occasionally, for around 3 minutes, or until you've got a good bit of colour on the bacon and a lot of the fat has rendered out. Turn the heat down a little and add your bread to the pan, making sure you spread the croutons out so they take on some colour. Fry for another 3 minutes, or until they've sucked up all the wonderful flavour and are lovely, crisp, and golden. For the dressing: Put the extra-virgin olive oil, red wine vinegar, Dijon mustard, and a good pinch of salt and pepper into a clean jam jar. Put the lid on and give it a shake, then have a taste and make sure you've got the balance right. Cook's Note: You want it to be slightly too acidic at this stage, as you'll get quite a bit of saltiness from the bacon and French dressings tend to be quite sharp. For the salad: Once your dressing is made, get everyone around the table so they're ready to tuck in as soon as the salad is ready. Put your lamb's lettuce (mache) on a big platter, tear in the radicchio, then pour over that wonderful, thick dressing. Scatter over most of your walnuts and chives and all the croutons and lardons. Quickly mix it all up with your clean hands so that every single leaf is coated. Use the tip of a knife to crumble off little nuggets of Roquefort and let them fall straight on to your salad. Finish by scattering over the rest of the walnuts and chives from a height, and tuck in! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 5909,"Bacon, Egg and Maple Grilled Cheese 6 slices thick-sliced bacon 2 tablespoons maple syrup 7 tablespoons unsalted butter, softened 4 large eggs 9 slices Cheddar (about 7 ounces), one of them quartered Eight 1/3- to 1/2-inch-thick slices brioche bread Instructions: Preheat the oven to 375 degrees F. Lay the bacon slices on a rack set over a baking sheet. Bake until the fat starts to render, about 10 minutes. Baste the bacon on both sides with the maple syrup and continue to bake until caramelized and the edges just start to brown, 10 to 15 minutes more. Let cool on the rack, about 5 minutes. When cool, cut them in half. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Crack the eggs into the skillet and fry until thoroughly set, 3 to 4 minutes. Transfer to a plate. Put 4 slices of the bread on a work surface. Layer each with 1 whole slice of the cheese, 3 pieces of the bacon, 1/4 slice of the cheese and 1 egg and another whole slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the remaining butter on both sides of the bread using about 1 1/2 tablespoons for each sandwich. Place 2 sandwiches into the same skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and cook, uncovered, until the bread is golden brown and cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5910,"German Potatoes 4 pounds potatoes, peeled 1/2 cup vegetable shortening 1/2 cup chopped onions Salt and freshly ground pepper Instructions: In a large pot of salted water, boil the potatoes until they are just about fork tender. Do not overcook. Drain the potatoes and cool. Slice the potatoes about 1/4-inch thick. In a large, heavy-sided cast iron skillet, add the shortening, onions, and potatoes and cook over medium heat until golden brown. Season with salt and pepper, to taste. ","[Riesling, Gewrztraminer, Pinot Grigio]" 5911,"Risotto Barolo with Roasted Vegetables 8 baby carrots, trimmed 8 baby turnips, trimmed 8 baby beets, trimmed 3 sprigs fresh thyme 3 cloves garlic, smashed and peeled 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 6 to 7 cups chicken broth, homemade or low-sodium canned 3 tablespoons extra-virgin olive oil 1/4 pound sliced pancetta, chopped 2 shallots, chopped 2 cups Arborio rice 1 teaspoon kosher salt, plus more as needed 1 1/2 cups Barolo 1/2 cup freshly grated Parmesan 2 tablespoons unsalted butter or truffle butter Freshly ground black pepper Black truffle shavings or truffle oil for garnish, optional Instructions: For the Vegetables: Preheat the oven to 400 degrees F. Toss the carrots, turnips, beets, thyme sprigs and garlic in a roasting pan with the olive oil. Season generously with salt and pepper. Roast, stirring occasionally, until tender, about 30 minutes. Peel the beets. Keep the vegetables in the turned-off oven until the risotto is ready. For the Risotto: Bring the chicken broth to a simmer in a medium saucepan, over medium-high heat. Reduce the heat so the broth simmers gently. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the pancetta and cook until slightly crispy, about 3 minutes. Add shallots and cook stirring, until tender, about 1 minute. Add the rice and stir until it is glossy, about 1 minute. Add the salt. Add 1 cup of the Barolo and cook, stirring constantly with a wooden spoon, until it is absorbed by the rice, about 2 minutes, scraping up any brown bits on the bottom of the pot. Ladle in about 1/2 cup of the simmering broth and stir constantly, until the rice again absorbs the liquid, adjusting the heat to maintain a gentle simmer. Continue ladling in about 1/2 cup of broth at a time, stirring between additions and letting the rice absorb the liquid before adding more. When rice is al dente, after 20 or so minutes of cooking time, stop adding broth. Stir in the remaining 1/2 cup wine until just absorbed, then stir in the grated Parmesan and the butter. Season with salt and pepper, to taste. Let the risotto rest off the heat for a minute or so before serving. Divide among warm shallow bowls and top with the roasted vegetables. Shave black truffles over the top, or drizzle with a bit of truffle oil, if using. ","[Barolo, Chianti, Pinot Noir, Grenache]

" 5912,"Thimble Cookies 8 ounces (2 sticks) cool unsalted butter, cut into pieces 1/2 cup sugar 2 egg yolks 1/2 teaspoon pure vanilla extract 1/4 teaspoon freshly grated lemon zest 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon baking powder 2 1/4 cups all-purpose flour Colored sugars of your choice Instructions: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. With the mixer running at low speed, add the remaining ingredients (except the colored sugars) and mix until smooth. Form the dough into 2 disks, wrap them separately in plastic, and chill for at least 1 hour. The recipe can be made up to this point and kept refrigerated for up to 2 days. When you're ready to bake, heat the oven to 350 degrees F. On a lightly floured surface, roll out 1 disk of dough to a little less than 1/4 inch thick. Using a thimble, and dipping it in flour often to keep the cookies from sticking, cut out tiny rounds of dough. Carefully transfer to cookie sheets. Reroll the scraps once and cut out more cookies, then discard the scraps (they will become tough if you keep rerolling them). Sprinkle the tops with plain or colored sugars, then press the sugar lightly into the cookie with your thumbs. Bake until light golden brown, 8 to 10 minutes. Repeat with the remaining cookie dough. Let the cookies cool on wire racks and store them in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5913,"Monday to Friday Turkey Gumbo 1/4 cup olive oil 2 scallions, chopped 1 small onion, finely chopped 1 rib celery, finely sliced 1 red bell pepper, seeded and cut into 1 /2-inch cubes Clove garlic, minced 1/8 to 1/4 teaspoon cayenne or to taste 1 teaspoon dried thyme 2 cups chicken stock 1 6-ounce can small red beans or pink beans 10-ounce pack thawed frozen spinach leaves, squeezed dry 10-ounce package frozen corn kernels, thawed 1 pound boneless skinless turkey breasts, cut into 1 /2-inch cubes 1/2 cup minced parsley Instructions: Over high heat olive oil in a large saucepan. Add scallions, onion, bell pepper and celery. Reduce heat to medium and stir the vegetables around until tender, about 3 minutes. Add garlic, cayenne and thyme and saute for a few seconds. Add broth, bring liquid to a boil, then add beans, spinach and corn. Cover and simmer gently for 20 minutes to bring flavors together. Stir turkey and parsley into stew and simmer, uncovered just until turkey is cooked through. Season to taste with salt and pepper. Serve over boiled rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 5914,"Almost-Famous Chicken Sandwiches Kosher salt and freshly ground pepper 1 teaspoon paprika Peanut oil, for frying 1 large egg 1/2 cup nonfat milk 3/4 cup all-purpose flour 1/4 cup whole-wheat flour 1 tablespoon malted milk powder 1 tablespoon plus 1 teaspoon confectioners' sugar 1/4 teaspoon baking soda 1/4 teaspoon dry mustard 1 sour pickle, cut into 8 slices, plus 1 tablespoon pickle juice from the jar 2 teaspoons white vinegar 4 soft hamburger buns, split 1 tablespoon unsalted butter, softened Instructions: 2 skinless, boneless chicken breasts (about 6 ounces each); Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place the cutlets between 2 pieces of heavy-duty plastic wrap and pound to 1/8-inch thick with a mallet or heavy skillet. Season the chicken with 1 teaspoon salt and 1/2 teaspoon each pepper and paprika. Heat about 2 inches peanut oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 325 degrees F. Meanwhile, whisk the egg, milk and 2 tablespoons water in a baking dish. Whisk both flours, the malted milk powder, confectioners' sugar, baking soda, dry mustard, the remaining 1/2 teaspoon paprika and 1 teaspoon each salt and pepper in another dish. Toss the pickle slices, pickle juice and vinegar in a bowl and set aside. Working in batches, dip the chicken in the egg mixture, turning to coat, then dredge in the flour mixture and shake off any excess. Fry the chicken in the hot oil until golden brown, about 4 minutes, adjusting the heat as needed. Drain on paper towels. Heat a large skillet over medium heat. Spread the cut sides of the buns with some of the butter and lightly toast in the skillet, buttered-side down; spread with more butter. Put 2 pickle slices on each bun bottom; top with a piece of chicken and cover with the bun tops. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5915,"Baked Tofu Szechuan Style 2 tablespoons tamari soy sauce 1 tablespoon Asian sesame oil 1 tablespoon vegetable oil 1/2 teaspoon minced fresh ginger 1 pound extra firm tofu, cut into 3/4-inch cubes and patted very dry 1/2 teaspoon chili paste with garlic* 1 tablespoon natural style peanut butter or tahini 2 tablespoons dry sherry, rice wine, or vermouth Instructions: In a medium size bowl combine the marinade ingredients. Gently stir in the tofu and coat well. Let marinate for 30 minutes, or up to 8 hours. Cover and chill if longer than 30 minutes. Preheat the oven to 450 degrees. Pour the tofu and its marinade into a shallow baking dish in one layer. Bake for 15 minutes, tossing once with a spatula. Combine the sauce ingredients and pour over the tofu. Toss to coat evenly. Return to the oven and bake 10 more minutes, or until golden brown. Let sit 10 minutes before serving; it should be served warm, not piping hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5916,"Sunny's Char-Grilled Oysters with Green Garlic Butter 2 sticks salted butter, cut into cubes, at room temperature 6 cloves garlic Zest of 2 lemons plus 2 tablespoons fresh lemon juice 2 scallions, cut in fourths 2 cups fresh Italian parsley, loosely packed 1 tablespoon Italian seasoning Kosher salt and freshly ground black pepper 1 cup panko breadcrumbs 1/4 cup grated Parmesan 1/4 cup chopped fresh Italian parsley 2 dozen oysters, cleaned, shucked and left in shells Lemon wedges, for spritzing Instructions: Make the butter: In a food processor, add the butter, garlic, lemon zest and juice, scallions, parsley, Italian seasoning, a nice pinch of salt and a few grinds of black pepper. Blend all until smooth, then taste and season with more salt if needed. Make the breadcrumbs: In a small bowl, mix the breadcrumbs, cheese and parsley. Assemble and grill: Preheat a grill to 600 degrees F. Arrange the oysters in their half shells on the back of an upside-down baking rack. Add a heaping teaspoon of the butter to each. Sprinkle each with a bit of the breadcrumb mixture. Place the rack on the grill over the direct heat and cook until the oysters are firm and the breadcrumbs are lightly golden, 6 to 8 minutes. Serve with lemon wedges for spritzing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5917,"Magic Bars Vegetable-oil cooking spray One 21-ounce box brownie mix, such as Duncan Hines Chewy Fudge 1/2 cup vegetable oil 2 tablespoons instant espresso powder 3 large eggs, at room temperature 3/4 cup sweetened shredded coconut 1 1/3 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine sea salt 1 stick (1/2 cup) unsalted butter, cut into 1/2-inch pieces, at room temperature 3/4 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1/2 cup semisweet chocolate chips 1 1/4 cups chopped walnuts Three 9.5-ounce bags soft caramel candies (about 90 caramels), such as Kraft Classic Caramels, unwrapped 1 tablespoon pure vanilla extract Instructions: Position a rack in the lower third of the oven and preheat the oven to 350 degrees F. Spray two 13 by 9-inch glass or ceramic baking dishes with cooking spray. Line each dish with a 15-inch-square piece of parchment paper, allowing the excess to overhang the sides. Spray the parchment with cooking spray. For the brownie layer: In a large bowl, blend together the brownie mix, vegetable oil, 1/4 cup water, espresso powder and eggs. Using a hand mixer, beat for 1 minute on medium speed. Pour the batter into one of the prepared pans. Sprinkle with the coconut and bake until a toothpick inserted about 1 inch from the edge of the baking dish comes out clean, 25 to 27 minutes. Transfer the pan to a wire rack to cool for 1 hour. Using the excess parchment paper as handles, lift the brownie layer from the pan. Run a thin spatula underneath to loosen it from the parchment paper. Keep the oven on. For the cookie layer: In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars in a large bowl until fluffy. Beat in the vanilla and egg. Add the flour mixture and beat until a dough forms. Stir in the chocolate chips. Using your fingers, press the dough evenly into the bottom of the other prepared baking dish, leaving a 1/2-inch border. Bake until light golden, 14 to 16 minutes. Transfer the pan to a wire rack to cool for 30 minutes. Sprinkle the walnuts over the crust. For the caramel: In a medium, heavy saucepan, combine the caramel candies, 2 tablespoons water and vanilla over medium-low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Pour the caramel evenly over the cookie layer. Working quickly, place the brownie layer on top of the caramel. Gently press the brownie layer into the caramel. Refrigerate for 1 hour until the caramel has set. Allow the layers to come to room temperature, about 30 minutes. Cut into 24 bars and store airtight in a plastic container. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5918,"Chowchow 12 cups diced bell peppers, mixed colors 8 cups diced cabbage 8 cups diced yellow onions 6 cups diced green tomatoes 1 jalapeno, cut into small dice 1/4 cup kosher salt
1 tablespoon mustard seeds
2 teaspoons celery seeds 3 cups sugar
2 cups apple cider vinegar
2 teaspoons crushed red pepper
2 teaspoons mustard powder
2 teaspoons ground turmeric 1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Serving suggestions: beans and cornbread, pulled pork or hot dogs Instructions: Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture. In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour. Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 5919,"Fresh Pea Soup with Mint and Creme Fraiche 2 tablespoons sweet butter 1 small onion, diced 1 stalk celery, washed, diced 1 leek, white only, washed, diced Salt and pepper 1 teaspoon curry powder 1 bay leaf 1/2 teaspoon dried thyme 2 quarts chicken stock 3 pounds fresh peas, shelled 1 cup creme fraiche 2 tablespoons chopped fresh mint Instructions: In a soup pot melt butter and add onion, celery, leek, salt, and pepper. Cook vegetables for 5 minutes until translucent. Add curry powder and cook 2 minutes. In cheesecloth, combine bay leaf and thyme and tie to form an herb sachet. Add sachet of herbs to vegetables. Have stock simmering in saucepan. Add hot stock to vegetables, boil, reduce heat, and simmer for 20 minutes. Add peas and simmer for additional 10 minutes. Remove sachet of herbs and discard. With immersion blender, puree soup (or puree with care in batches in a conventional standing blender). Return soup and pot to heat, add creme fraiche, being careful not to allow soup to boil, reheat. Add mint and serve. ","[Burgundy, Sauvignon Blanc, Riesling, Pinot Grigio]" 5920,"Broccoli Summer Salad with Dijon Mustard Dressing 1 tablespoon whole-grain Dijon mustard 2 teaspoons red wine vinegar 1 teaspoon white balsamic vinegar 2 tablespoons extra-virgin olive oil Pinch sea salt Pinch black pepper 3 medium heads broccoli, stems removed and heads cut into florets (about 1 1/2 pounds total) 2 tablespoons extra-virgin olive oil Sea salt 1 1/2 cups cherry tomatoes, halved 1/2 ripe avocado, cut-up
1 red pearl onion, thinly sliced Instructions: Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and roast until the broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
Make the dressing: Combine the mustard and vinegars in a small bowl. Drizzle in the oil, salt and pepper, and stir until smooth.
Assemble the salad: Combine the roasted broccoli, tomatoes, avocado and onions in a large bowl, and toss to combine. Divide between 2 bowls, drizzle with dressing and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5921,"Hand of Pickled Pork with Mustard Sauce 4 pounds pickled pork, soaked in cold water for 4 hours 10 carrots, peeled and quartered 1/4 cup butter 3 tablespoons flour 2 1/2 cups hot veal stock 2 tablespoons dry mustard 1 tablespoon lemon juice freshly ground salt freshly ground white pepper 2 egg yolks minced parsley, to taste Bennet Potatoes, recipe follows 1 1/2 pounds potatoes, cooked, mashed, and seasoned with salt and white pepper 3 tablespoons chopped chives 3 egg whites, whipped until stiff Minced fresh parsley, to garnish Instructions: Drain pork and place in cold water to cover. Bring to boil and cook 50 minutes. Add carrots and cook 30 minutes more. Let cool in water. Drain and reserve carrots. Remove skin from pork and carve into thick slices. Set aside. Melt butter in small saucepan, then add flour. Stir to form a roux and cook on low heat for 1 minute. Add hot stock, whisking to form a smooth sauce. Add mustard and lemon juice. Cook 12 minutes, then season with salt and white pepper. Combine egg yolks with a little bit of the sauce, whisk well and add this back to saucepan, whisking over gentle heat. Place pork on serving platter and nap with sauce. Garnish with parsley and surround by cooked carrots. Serve with Bennet Potatoes. Preheat oil to 400 degrees F. Combine mashed potatoes with chives and fold in egg whites. Fill piping bag with 1/2-inch plain nozzle. Pipe pieces into hot oil and cook 2 minutes until crisp and golden brown. Drain on paper towels and dust with parsley. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 5922,"Roast Beef Wafflewich 2 slices white bread 2 tablespoons horseradish mayonnaise
2 slices provolone 4 slices deli roast beef
2 tablespoons sliced pepperoncini
2 tablespoons butter (salted or unsalted) Potato chips, for serving
Instructions: Preheat a waffle maker on medium-low heat. Spread each slice of bread with the horseradish mayonnaise. Place a piece of cheese on top of each slice. Add the roast beef and pepperoncini to one side. Close the sandwich and butter the top with 1 tablespoon butter. Set the sandwich, butter-side down, in the waffle maker. Spread the remaining butter on top of the sandwich and close the waffle maker. Toast until golden and crisp, 2 1/2 to 3 minutes. Remove, slice in half and serve with potato chips. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 5923,"Tuna Salad Undone 6 to 8 ounces ventresca canned tuna, packed in olive oil 4 leaves butter lettuce, rinsed and patted dry 2 tablespoons finely chopped shallot 2 tablespoons finely chopped red or orange bell pepper 1 tablespoon nonpareil capers 2 tablespoons chopped hard-boiled egg 1 tablespoon micro greens 1/4 teaspoon black lava sea salt 1/2 lemon Instructions: Carefully remove the tuna from the can, leaving the loin pieces intact. Reserve the olive oil. Place the tuna in the refrigerator while you prepare the remaining ingredients. Divide the lettuce between 2 plates and carefully lay the tuna atop the leaves. Top with the shallot, bell pepper, capers, hard-boiled egg and micro greens. Sprinkle with black lava sea salt. Drizzle the salad with the reserved olive oil and a squeeze of lemon. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 5924,"Beer, Ginger, and Garlic Braised Brisket 2 tablespoons canola oil 1 (3-pound) beef brisket, trimmed of excess fat and silver skin Kosher salt and freshly ground black pepper 1 (2-inch) stick cinnamon 10 whole cloves 4 green cardamom pods, crushed 2 pounds white onions, sliced 1/2-inch thick (about 3 medium) 3 tablespoons Ginger-Garlic Paste, recipe follows 1 tablespoon dark brown sugar 1 (22-ounce) lager beer (recommended: Sapporo) 1 cup beef or chicken broth 1 teaspoon apple cider vinegar 1/2 cup cloves garlic 1/2 cup (1/2-inch slices) fresh ginger 1/4 cup canola oil Instructions: Preheat the oven to 325 degrees F. Warm the oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown on all sides, about 10 minutes total. Remove from the pot and set aside on a plate. Turn the heat down to medium and add the cinnamon stick, cloves, and cardamom pods; they should sizzle upon contact with the oil in the pot. Once they start releasing their aroma (less than 1 minute), add the onions and Ginger-Garlic paste. Sprinkle with a touch of salt to help them release some moisture. Saute until they soften and turn golden, about 10 minutes. Stir in the sugar and beer to the pot, scraping up any bits that may have stuck to the bottom. Carefully, using a pair of tongs, return the brisket to the pot. Then add enough broth to bring the liquid halfway up the brisket, about 1 cup. Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven where it will cook away for 3 hours until it's very tender. Remove the lid in the last half hour of cooking to reduce the liquid. When you're ready to serve, check the gravy. Stir in the cider vinegar. If it's too thick, don't be afraid to add a little water to thin it out. If it's too thin, reduce it on the stovetop. Taste for seasoning; depending on the brand of broth you used, you may want to add a little more salt. When slicing the brisket, remember to slice across the grain, that way you'll get the most tender pieces of meat. Spoon a little gravy over the top and enjoy a slice of brisket heaven! Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste. Save what you don't use in a small glass jar; it should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir-fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 5925,"Sugar and Spice Chipotle Whipped Sweet Potatoes 5 pounds sweet potatoes (about 8 large),scrubbed 1 1/2 to 2 canned chipotle chiles in adobo sauce*, minced and mashed to a paste (about 1 tablespoon) 3 tablespoons unsalted butter, cut into pieces and softened 1 teaspoon maple sugar Salt Freshly ground black pepper Instructions: Preheat oven to 450 degrees F. and line a baking sheet with foil. Prick potatoes with a fork and bake in middle of oven 1 to 1 1/2 hours, or until very soft. Cool potatoes until they can be handled and scoop flesh into a bowl. With an electric mixer beat potatoes with chili paste, butter, sugar, and salt and pepper, to taste, just until smooth and spread in a buttered 2-quart shallow baking dish. Potatoes may be prepared up to this point 1 day ahead and chilled, covered. Bring potatoes to room temperature before proceeding.
Reduce oven temperature to 350 degrees F. Bake potatoes in middle of oven until hot, 20 to 25 minutes. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 5926,"Herbed Chicken with Snap Peas and Mushrooms 3 tablespoons unsalted butter, at room temperature 1 tablespoon minced fresh tarragon 1 tablespoon minced fresh chives 1 teaspoon finely grated lemon zest Kosher salt 4 small skinless, boneless chicken breasts (about 6 ounces each) Freshly ground pepper 2 tablespoons extra-virgin olive oil 8 ounces sliced white mushrooms 8 ounces stemmed, sliced shiitake mushrooms 1 pound sugar snap peas, trimmed 1 shallot, minced Instructions: Preheat the oven to 425 degrees F. Mix the butter, tarragon, chives, lemon zest and 1/4 teaspoon salt in a small bowl; set aside. Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown, about 5 minutes. Transfer to a baking sheet and bake until cooked through, about 8 minutes. Meanwhile, wipe out the skillet and add the remaining 1 tablespoon olive oil over high heat. Add the mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown, about 4 minutes. Add the snap peas and shallot; cook, stirring, until the peas are crisp-tender, about 4 minutes. Season with salt and pepper. Top the chicken with the herb butter and serve with the vegetables. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5927,"Sunny's Nunya Business Pasta Pizza Pie Cooking spray, for coating the baking dish 24 ounces pizza sauce
30 ounces fresh ravioli or tortelloni
1 cup shredded mozzarella 1 cup shredded Cheddar/Monterey Jack blend
1 teaspoon Italian seasoning
Red cl flakes, to taste
Ground black pepper One 6-ounce package pepperoni slices
1/4 cup grated Pecorino-Romano, for garnish Fresh basil leaves, for garnish Instructions: Preheat the oven to 375 degrees F. Coat the bottom and sides of a 9-by-13-inch baking dish with cooking spray. Add just enough pizza sauce to the baking dish to coat the bottom. Begin to layer with half the pasta (uncooked), half of the remaining sauce, half of the mozzarella, half of the Cheddar blend, a pinch of Italian seasoning and some red cl flakes and black pepper. Repeat the layers a second time. Press the layers down to level and add 1/2 cup water to the dish along the sides (to not mess up the top). Top with the pepperoni. Sprinkle over some red cl flakes and another pinch of Italian seasoning and black pepper. Bake until the edges are bubbling and the pepperoni is beginning to curl on the edges, 50 to 60 minutes. Remove and immediately top with the Pecorino-Romano and hand-ripped basil. Allow to cool about 10 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 5928,"How to Make Vanilla Extract | Vanilla Extract 12 vanilla beans 1 bottle vodka Instructions: Combine the vanilla beans and vodka in a jar tall enough to hold the vanilla beans. Allow the mixture to sit at room temperature for at least a month until the vodka becomes vanilla extract and the beans are soft enough to cut the end and squeeze the seeds out. Add more vanilla or beans, as needed. The extract can sit at room temperature indefinitely. ","[Grappa, Cognac, Brandy]" 5929,"Cream of Coconut and Mango Soup 3 tablespoons small pearl tapioca 2/3 cup water 4 cups fresh coconut milk, or combination regular and coconut milk 1/4 cup sugar 2 cardomon pods 1 stalk lemon grass, bruised 3 quarter-size pieces gingeroot, bruised 1 vanilla bean, split 1/2 cup cream of coconut 3 cups mango (3 mangos), 1/2-inch dice 2 tablespoons fresh-squeezed orange juice 2 tablespoons fresh-squeezed lime juice 2 tablespoons sugar Garnish: fresh mint sprigs Instructions: In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool. Chill, covered, overnight. In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat, combine the tapioca with the coconut milk mixture, bring to a simmer and cook over low heat, stirring frequently, for 10 minutes, or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill, covered, until cold. In a bowl, combine mango with orange juice, lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 5930,"Grape Lemonade 1 cup sugar 4 sprigs fresh mint
1 cup concord grape juice, chilled
Juice of 8 lemons (about 3/4 cup), chilled, plus 1 lemon, thinly sliced, for serving 1/2 cup halved purple grapes, for serving
Instructions: Stir the sugar with the mint sprigs and 1 1/2 cups water in a saucepan over medium heat until the sugar is just dissolved. Remove from the heat and remove the mint. Let it cool. To a 2-quart mason jar, add the grape juice, lemon juice and 2 cups very cold water. Add the mint sugar syrup. Put on the lid and refrigerate until cold, at least 2 hours. Serve over ice with a few lemon slices and grape halves dropped in. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 5931,"Tandoori-Style Chicken with Cilantro-Mint Sauce Olive oil, for the grill 3/4 cup plain whole-milk Greek yogurt 3 tablespoons fresh lime juice 2 tablespoons vegetable oil
1 1-inch piece ginger, chopped 1 shallot, chopped 2 cloves garlic, crushed 1 tablespoon garam masala 1 tablespoon sweet paprika 1 teaspoon ground turmeric 1/2 teaspoon kosher salt 1 1/4 pounds chicken cutlets (4 to 6) Kosher salt and freshly ground pepper 2 cups fresh cilantro 1 cup fresh mint 1/3 cup coconut milk 1 small jalape?o pepper 2 tablespoons fresh lime juice 1 tablespoon vegetable oil Kosher salt Instructions: Make the chicken: Preheat a grill to medium high and oil the grates. Combine the yogurt, lime juice, vegetable oil, ginger, shallot and garlic in a food processor. Add the garam masala, sweet paprika, turmeric and kosher salt; puree. Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the yogurt mixture while you make the cilantro-mint sauce.
Make the cilantro-mint sauce: Combine the cilantro, mint, coconut milk, jalape?o, lime juice, vegetable oil and 1/2 teaspoon kosher salt in the food processor. Puree until smooth. Season the chicken with salt and pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes. Top the chicken with the cilantro-mint sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 5932,"Collard Cobbler 4 ounces bacon, cut into 1-inch pieces 2 large bunches collard greens, tough lower stems discarded, leaves cut into 1-inch pieces (about 12 cups leaves) 1/2 cup chicken stock
1 teaspoon onion powder
1 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1 cup all-purpose flour 2 teaspoons baking soda
1/2 teaspoon granulated sugar
1/4 teaspoon kosher salt
1/2 cup buttermilk
4 tablespoons (1/2 stick) salted butter, melted
Nonstick cooking spray, for the ice cream scoop Instructions: Preheat the oven to 375 degrees F. For the collards: Place a large saute pan over medium-high heat. Add the bacon and cook until the fat is rendered but the bacon is not yet crisp, about 8 minutes. Add the collard greens, stock, onion powder, pepper and salt. Cook, stirring occasionally, until the greens have wilted down and most of the liquid has evaporated, 10 to 12 minutes. Scrape the greens into a small oval baking dish and spread into an even layer. For the drop biscuit topping: Meanwhile, whisk together the flour, baking soda, sugar and salt in a medium mixing bowl. Whisk together the buttermilk and butter in a small mixing bowl. Pour the wet ingredients into the dry and stir until a dough comes together. Spray an ice cream scoop with cooking spray and scoop the biscuits onto the collards, leaving some collards exposed. Each biscuit should be about 2 heaping tablespoons of dough. Bake until the greens bubble around the edges and the biscuits are golden brown, 25 to 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 5933,"Chocolate Chip Banana Bread 3 tablespoons melted and cooled coconut oil, plus more for the loaf pan 3 very ripe bananas
1 large egg
3/4 cup unsweetened almond milk
3/4 cup coconut sugar
1/3 cup roasted almond butter
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 cup almond flour
1 cup rice flour
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 cup bittersweet chocolate chips
1/2 cup chopped walnuts
Instructions: Preheat the oven to 350 degrees F. Lightly brush the inside of a 10-by-5-inch loaf pan with coconut oil and line with a strip of parchment paper. Set aside. In a large bowl, mash the bananas with the back of a fork until only a few lumps remain. Add the egg and mix until smooth. Using the fork, whisk in the almond milk, sugar, almond butter, coconut oil, vanilla and salt until smooth and incorporated. Add the almond flour, rice flour, baking soda and cinnamon and stir until combined with a rubber spatula. Stir in the chocolate chips. Pour the batter into the prepared loaf pan and sprinkle the walnuts on top. Bake until the bread is firm to the touch and a toothpick inserted in the center comes out with very few crumbs, 1 hour 5 minutes to 1 hour 10 minutes. Allow to cool for 30 minutes in the pan resting on its side. Loosen the edges with a knife and remove to a wire rack to cool completely. The bread will keep for 4 days at room temperature or can be sliced and frozen for up to 1 month. ","[Syrah, Zinfandel, Tempranillo, Barolo]" 5934,"Coconut Flan Tart with Kiwi Relish 1 cup all-purpose flour Pinch salt 6 tablespoons butter, slightly softened 3 to 5 tablespoons ice water 1 cup coconut milk 2 tablespoons sugar Pinch salt 2 tablespoons tapioca starch 3 kiwi fruits, peeled and finely diced Instructions: For the crusts: Sift the flour and salt into the bowl of a food processor. Add the butter and pulse while drizzling enough of the ice water through the feed tube to allow the dough to come together. Divide the pastry into 6 disks, cover, and let rest in the refrigerator for 30 minutes. Preheat oven to 375 degrees F. Butter 6 (4 to 5-inch) flan pans with removable bottoms. Roll each disk of dough out 1 at a time on a lightly floured surface and place in pans. Line the base of each pastry shell with parchment paper and top with pastry weights. Blind bake for 25 minutes. Remove the weights and parchment and prick the base of the pastry to prevent bubbling. Place back in the oven for another 5 minutes to allow the base of the pie shell to dry out. Remove from oven and let cool. Reduce oven temperature to 325 degrees F. For the filling: While the par-baked crusts are cooling, heat the coconut milk over medium heat in a small saucepan. Stir in the sugar and salt until dissolved. Make a slurry by gradually whisking 2 tablespoons water into a separate small bowl containing the starch. Then gradually whisk the slurry into the pot of coconut mixture. Reduce heat to low to let the flavors integrate and to thicken. Fill the pastry shells 3/4 full with even amounts of the coconut filling. Place on a foil-lined baking sheet to catch drips, and bake until a knife inserted in the center comes out clean, about 35 to 45 minutes. Remove from oven and allow to cool completely. Serve at room temperature or chilled, topped with diced kiwi. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 5935,"Beer Battered Codwich Sliders 1 cup mayo 2 tablespoons capers, drained and chopped 2 tablespoons pickle relish 1 tablespoon fresh lemon juice 1 1/2 teaspoons white wine vinegar 1/2 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 1 1/2 cups red cabbage, sliced thin 1/4 cup fresh parsley leaves, chopped 1 medium bulb fennel, trimmed and thinly sliced, save fronds for garnish 2 tablespoons fresh lemon juice (from about 1 lemon) 2 tablespoons Dijon mustard 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 6 cups peanut oil, for frying 2 cups plus 1/2 cup flour 1 teaspoon baking powder 1/4 teaspoon table salt One 12-ounce bottle good beer (Irish stout preferred) 1 egg, lightly beaten 1 pound cod fillet, cut into pieces the length of the buns Kosher salt and freshly ground black pepper 8 parker house rolls, buttered and griddled until toasted Instructions: For the caper lemon tartar sauce: Mix the mayo, capers, relish, lemon juice, vinegar and Worcestershire sauce in a bowl. Season with salt and pepper, cover and refrigerate for 15 minutes marry the flavors. For the fennel slaw: Mix the red cabbage, parsley and fennel in a large bowl. Whisk the lemon juice and mustard in a small bowl; whisk in the oil until the dressing is smooth. Toss with the fennel mixture and season with salt and pepper. Slaw can be stored in an airtight container and refrigerated up to 2 days. For the fish: Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer. Whisk 2 cups flour, baking powder and salt into a bowl. Add the beer and egg and mix until combined. Sprinkle the fish with salt and pepper. Dredge the fish in the remaining 1/2 cup flour, shake off any excess, then dunk into the batter mixture, letting the excess drip off. Fry the fish in the hot oil until golden brown and crispy, 4 to 5 minutes. For the sandwich build: Place the hot, fried fish on the rolls. Then top with the slaw and slather the top bun in the tartar sauce. Garnish with a fennel frond. Grab with both hands and bite hard. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5936,"Robert's Instant Salad 1 head frisee 1 head Boston lettuce 1 red onion, sliced 1/4 cup orange juice 3 tablespoons balsamic vinegar 1/4 cup extra virgin olive oil 1 tablespoon rosemary, chopped 1 tablespoon Dijon mustard Salt and pepper Orange slices Edible flowers Instructions: Wash and dry lettuces well. Mix all dressing ingredients and drizzle over salad. Garnish with orange slices and edible flowers. Yield: 4 servings ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 5937,"Prosciutto and Mozzarella Stuffed Chicken with Orange Beurre Blanc Sauce 8 (6-ounce) boneless chicken breasts, skin on 8 slices prosciutto 8 ounces shredded mozzarella Salt Freshly ground black pepper Olive oil, for brushing 1 cup orange juice 1/2 cup dry white wine 1 cup heavy cream 1 tablespoon fresh parsley leaves, very finely chopped 4 tablespoons (1/2 stick) butter, cut into cubes Instructions: For the stuffed chicken: Preheat oven to 350 degrees F. Carefully slice a slit along edge of the thickest part of each chicken breast to create a pocket. Stuff a slice of prosciutto and 1-ounce mozzarella into each, secure with toothpicks as needed, and place on a baking sheet. Season with salt and pepper and brush with olive oil. Place in the oven and roast until fork tender about 45 to 50 minutes. For the Orange Beurre Blanc: Combine the orange juice and wine in a saucepan and simmering on medium heat until reduced by half the volume. Stir in heavy cream, bring to a gentle simmer, and allow to reduce and thicken over low heat. Stir in parsley and set aside briefly in a warm place. Remove any toothpicks from chicken and place on serving dish. Whisk butter into sauce just before serving, and drizzle sauce around and over the chicken. ","[Chardonnay, Pinot Grigio, Vermentino, C?tes du Rh?ne]" 5938,"Saffron Rice with Tahdig 2 cups basmati rice 4 tablespoons kosher salt
1/4 teaspoon crushed saffron threads
3 tablespoons ghee or high-heat oil
2 tablespoons unsalted butter, melted
Instructions: Place the rice in a large bowl and cover with cold water. Swish the water a couple times with your hands, then rinse the rice in a large mesh sieve or colander with small drainage holes. Repeat the process until the water runs clear. Put the rice back in the bowl and cover with 3 cups cold water along with 1 tablespoon salt; give it a couple of stirs. Let soak 1 hour. Add 8 cups water and the remaining 3 tablespoons salt to a large saucepot and bring to a boil. Drain the rice and add it to the boiling water, giving a stir. Let cook until the water begins to bubble again, about 3 minutes. Check the rice: It should be al dente (soft on the outside with a slight bite in the center). If still not al dente, cook 1 to 2 minutes more. Drain the rice and rinse briefly with warm water. Taste the rice: If it seems too salty, rinse it again. Set the rice aside in the sieve.
Stir the saffron and 3 tablespoons hot water together in a small cup.
Place a 6-quart nonstick pot over medium-high heat. Add the ghee and half of the saffron water. Swirl to melt and completely coat the bottom and slightly up the sides of the pot. When the ghee begins to sizzle, add enough rice to coat the bottom of the pot evenly, about 1 1/2 inches high. Press down gently but firmly with a spatula or a measuring cup to compact the rice and press about 2 inches up the sides to form a crust. Gently spoon the remaining rice over the top, forming a small mound in the center. Using the handle of a wooden spoon, make 6 deep holes to vent steam down into the rice, stopping before hitting the bottom of the pot. Cover the pot with the lid and cook for about 10 minutes (you will see steam coming from underneath the lid).
Whisk the melted butter together with the remaining saffron water. Remove the lid from the pot, being careful not to drip condensation back into the pot. Turn the heat to low. Wrap the lid with a clean kitchen towel, securing at the top to keep loose ends away from the fire. Drizzle the saffron butter into the rice. Cover with the lid and continue to cook, rotating the pot every so often for even browning, until the crust is deeply golden brown, about 30 minutes. Remove from the heat and remove the lid. Let stand 5 minutes, then check that the bottom is detached from the pot with an offset spatula, loosening it gently if necessary. Place a platter over the top of the pot, using kitchen towels to hold the sides, and in one quick motion, invert the pot and the rice onto the platter. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 5939,"Catalan Chickpea and Sausage Stew 1 pound chickpeas, soaked in 2 quarts water for 6 hours or overnight, and drained 1 bay leaf Salt and freshly ground black pepper 1/2 pound soft Spanish chorizo 2 tablespoons olive oil 1 medium onion, chopped 1 medium green or red pepper, chopped 2 plump garlic cloves, minced 1 28-ounce can chopped tomatoes, lightly drained 1/2 teaspoon dried thyme 1 dried cayenne pepper, or 1/4 to 1/2 teaspoon dried red pepper flakes, to taste Instructions: Combine the drained chickpeas with enough water to cover by 2 inches in a large soup pot or Dutch oven, add the bay leaf, and bring to a boil. Reduce the heat and skim off any foam. Cover and simmer for 1 hour. Add salt to taste (about a tablespoon), and simmer for another hour, until tender. Drain over a bowl and retain 2 cups of the cooking liquid. Set aside. While the beans are cooking, heat a large, heavy casserole over medium-high heat and when it is hot, add the sausages. Brown the sausages on all sides and remove from the heat. Slice and set aside. Add the olive oil to the pan, turn the heat down to medium, and add the onion. Cook, stirring, until it begins to soften, and add the diced pepper. Cook, stirring often, until the onion and pepper are tender, 5 to 10 minutes. Add the garlic, stir together for a minute or two, until fragrant, and stir in the tomatoes, sliced sausage, thyme, and salt and pepper to taste. Cook, stirring often over medium heat for about 10 minutes, until the tomatoes have cooked down slightly. Add the chickpeas, dried cayenne or chili flakes, and the 2 cups of their liquid that you set aside. Bring back to a simmer, stir together, turn the heat to very low, cover and cook gently for 30 minutes to 1 hour, until the beans are very tender and the broth fragrant. Taste, adjust seasonings, and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 5940,"Roasted Vegetable Wraps 1 large burrito-sized whole wheat tortilla (10-12 inches) 1 onion 1 red pepper 1 zucchini squash Olive oil, for drizzling Salt and pepper 1 cup raw baby spinach 1 carrot, grated 4 cherry tomatoes, halved 1/4 cup shredded cheese 1-2 tablespoons Hidden Valley? Original Ranch? Dressing Instructions: Preheat oven to 375 degrees F. Halve onion, pepper (remove seeds) and squash, and toss in olive oil and salt and pepper. Roast on baking sheet until tender, about 30 minutes, turning halfway through. Cool and chop veggies, mix together into a roasted vegetables and set aside in small bowl. Lay the tortilla flat on the counter. Place the spinach, carrots, tomatoes and cheese in the lower third of the tortilla. Drizzle on the dressing and top with a few spoons of the roasted vegetables. Roll tightly away from you, folding in the sides of the burrito as you go. Wrap tightly in wax paper, and then cut in half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 5941,"Spaghetti Mare e Monte 1 pound spaghetti 5 tablespoons extra-virgin olive oil, plus more for drizzling 1 teaspoon chili pepper flakes, optional 2 cloves garlic, chopped 2 small zucchini, thinly sliced 12 cherry tomatoes, halved Kosher salt 16 baby shrimp 1 bunch fresh flat-leaf parsley, chopped Instructions: Cook your pasta (by the time it's done, your sauce will be ready). Pour the olive oil into a pan over medium-high heat, and then in go the chili pepper flakes, if using, garlic and zucchini. Saute 1 minute, keeping an eye on the zucchini so it doesn't burn. Add the cherry tomatoes and some salt and cook until the zucchini and tomatoes soften. Toss the spaghetti in the pan with the vegetables. Remove from the heat and stir in the shrimp (the steam from the pasta will cook the delicate shrimp quickly). Finish with the parsley and a drizzle of olive oil. ","[Vermentino, Grner Veltliner, Sauvignon Blanc, Albari?o]" 5942,"Boilermaker Pete 2 tablespoons unsalted butter 1 large yellow onion, halved and very thinly sliced (about 2 cups)
Kosher salt and freshly ground black pepper
1 1/2 pounds coarse-ground 80- or 85-percent lean sirloin beef 2 cups all-purpose flour 1/2 cup canola oil 8 slices American cheese 4 hamburger buns with sesame seeds, brushed lightly with unsalted butter and toasted 4 dill pickle spears French fries, for serving Instructions: Melt the butter in a large saute pan over medium-high heat. Add the onions and season liberally with salt and pepper. Cook until lightly caramelized and browned on the edges, 8 to 10 minutes. Turn off the heat, cover with a lid and reserve. Using a 1/4 cup dry measuring cup, divide the beef into 12 individual patties in the shape of hockey pucks. When scooping the meat, use your fingers to push the meat into the measuring cup, then lightly press the meat down so it is level. Lightly tap the measuring cup on a cutting board or other flat surface to release the meat from the cup. Place the patties on a large baking sheet. Smash each patty with the back of a large flat spatula, about 1/4-inch thick. Liberally sprinkle each patty on both sides with salt and pepper. Dredge each patty in the all-purpose flour.
Heat a two-burner griddle or electric griddle to medium heat. Add half of the canola oil, making sure to coat the entire griddle. Carefully place 6 of the dredged patties on the griddle. Cook until lightly browned, 1 to 2 minutes, pressing down lightly with the back of a spatula. Flip and add 1 slice of the American cheese on each burger patty. Cook until the meat is cooked to medium and the cheese is melted, pressing down lightly again with the back of a spatula, 1 to 2 minutes. Transfer the cooked burger patties to a large plate or baking sheet. Use the spatula to scrape any cheese that has melted on to the griddle and a dish towel to wipe it down. Add the remaining canola oil and repeat the cooking process with the last 6 meat patties, this time only adding American cheese to 2 of the patties.
To assemble, stack 1 plain beef patty on top of 2 cheese-topped patties on each toasted bottom bun. Evenly top with the sauteed onions and finish with a top bun on each burger. Serve each with a kosher dill pickle spear and French fries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5943,"Deconstructed Chicken Pot Pie 2 tablespoons butter 3 boneless, skinless chicken breasts, cut into small cubes
3 celery stalks, finely diced
2 carrots, peeled and finely diced
1 large onion, finely diced
Kosher salt and freshly ground black pepper 2 sheets frozen puff pastry (from a 17.3-ounce package), thawed 1 large egg, whisked with 1 teaspoon water 1/4 cup all-purpose flour
1/8 teaspoon turmeric
3 cups low-sodium chicken stock, hot
2 cups half-and-half
2/3 cup frozen peas
2 sprigs fresh thyme, leaves picked
1 small sprig fresh rosemary, leaves chopped
Instructions: Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment. Melt the butter in a large skillet over medium heat. Add the chicken, celery, carrots, onion and some salt and pepper. Cook until the vegetables just begin to soften, about 7 minutes. Meanwhile, make the crusts. Unroll both sheets of pastry, even out the surface with a rolling pin and cut out 3 circles from each. Transfer the circles to the prepared baking sheets, poke them all over with a fork and brush with the egg wash. Sprinkle over some salt and pepper. Bake until golden brown, about 10 minutes. Meanwhile, sprinkle the flour over the chicken and vegetables and add the turmeric; cook for 2 minutes. Pour in the hot stock, add the half-and-half, peas, thyme and rosemary and cook until the sauce thickens, another 3 minutes. Serve in bowls topped with the crusts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 5944,"\PLT\ Salad 1 1/2 pounds pancetta, sliced 1/4-inch thick Extra-virgin olive oil, as needed 4 cloves garlic, thinly sliced 1/4 cup red wine vinegar Sea salt, preferably gray salt, and freshly ground black pepper 1 1/4 cups lightly packed torn fresh basil leaves, roughly chopped, divided 6 large slices country style bread, about 1/2-inch thick Extra-virgin olive oil, for brushing 8 to 9 cups thinly sliced hearts romaine lettuce (from 1 large head) 3 large tomatoes Instructions: Unroll the pancetta slices and cut them crosswise into 1-inch lengths. In a large skillet, cook the pancetta over medium heat until it renders much of its fat and the pancetta begins to get crisp, about 20 minutes. Drain the pancetta in a sieve placed over a heat-proof measuring pitcher. Add olive oil to the pancetta fat, as needed, to total 1 cup. Return the fat to the skillet and place over high heat. Add the garlic and cook until it begins to brown, 1 to 2 minutes. Remove the skillet from the heat and let cool to room temperature. When cool, add red wine vinegar and salt and pepper, to taste. (Taste before adding salt as the pancetta is already heavily salted.) Mix in 1/2 of the chopped basil. Set aside. Preheat the oven to 500 degrees F. Place the slices of bread in a single layer on a rimmed baking sheet and toast in the oven until golden brown and just beginning to crisp, about 6 minutes. (You can also toast the bread on a stove-top gas grill.) Remove from the oven and lightly brush the bread slices on both sides with olive oil, then season lightly with salt. To serve, arrange a row of lettuce down the center of each plate. Slice the tomatoes 1/2-inch thick and arrange on 1 side of the lettuce. Cut each bruschetta on the diagonal into 2 or 3 pieces, and arrange the pieces on the side of the lettuce. Place some pancetta in the center of each plate. Spoon an equal amount of the dressing over each plate. Sprinkle with remaining basil and serve at once. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 5945,"Yin Yang Soup 1 tablespoon peanut oil 1 tablespoon onion, thinly sliced 1/2 teaspoon minced ginger 1/2 teaspoon minced garlic 1/2 teaspoon minced green onions (scallions) 1 Kaffir lime leaf, torn 1 lemongrass, trimmed, 3-inches from the base, crushed 2 cup whole peeled plum tomatoes 1 tablespoon tomato paste Salt and freshly ground white pepper 1 teaspoon sugar 1 tablespoon butter 1 teaspoon cl oil 1 tablespoon peanut oil 1 tablespoon onion, thinly sliced 1/2 teaspoon minced ginger 1/2 teaspoon minced garlic 1/2 teaspoon minced green onions (scallions) 1 small bunch Thai basil 1 (13 1/2-ounce) can coconut milk 2 cups shelled peas Salt and freshly ground white pepper 1 teaspoon sugar 1 tablespoon butter 6 ounces cooked lobster meat, diced 1/2 cup ripe mango, diced 2 leaves Thai basil, chiffonaded 1/4 cup Asian vinaigrette, recipe follows Salt and freshly ground white pepper 1 cup assorted herb leaves, mixed 1 cup assorted micro-greens 1/4 cup Asian Vinaigrette Salt and pepper Lotus root, thinly sliced, deep-fried 3 tablespoons rice wine vinegar 1 tablespoon sesame oil 2 tablespoons peanut oil 2 tablespoons soy sauce 1/2 lemon, juiced Salt and freshly ground black pepper Instructions: Tomato Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add lime leaf and lemongrass. Continue to sweat another minute. Add the tomatoes, and tomato paste, and season with salt, pepper, and sugar. Bring to a boil and lower to a simmer. Cook for 10 minutes. Remove the lime leaf and lemongrass. Transfer to a blender, add butter, and cl oil, and process to a puree. Strain through a chinois and chill over a bowl of ice. Reserve. To make the Pea Soup: In a saucepan, heat oil. Sweat onions, ginger, garlic, and green onions until glossy, about 1 to 2 minutes. Add Thai basil and coconut milk. Bring to a boil, lower to a simmer, and add peas. Season with salt, pepper, and sugar. Simmer for 5 minutes. Remove Thai basil. Transfer to a blender, add butter, and process to a puree. Strain through a chinois and chill over a bowl of ice. To prepare the Lobster Salad: In a bowl, combine the lobster meat, mango, and Thai basil. Add 1/4 cup of Asian vinaigrette and season with salt and pepper. Chill until ready to serve. To serve: Place a 2-inch mold ring in center of soup plate. Spoon the lobster salad inside the ring. Press to mold. Ladle the soups on each side of ring. Decorate soup by placing a spoonful of contrasting soups over plated soups. In a bowl, mix the herbs and micro greens with Asian Vinaigrette. Season with salt and pepper. Top lobster salad with micro green mixture and a slice of fried lotus root. Carefully remove ring. Serve immediately. In a small bowl, whisk together the vinegar, sesame oil, peanut oil, soy sauce, and lemon juice. Season, to taste, with salt and pepper. Reserve until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5946,"Pimiento Cheeseball Two 8-ounce bags shredded Cheddar 2/3 cup mayonnaise 2 tablespoons hot sauce, such as Frank's 4 cloves garlic One 8-ounce block cream cheese One 6-ounce jar pimientos, drained and chopped Instructions: Add the Cheddar, mayonnaise, hot sauce and garlic to a food processor and pulse to combine, making sure the cheese remains coarse. Add the cream cheese and pulse until combined. Add the chopped pimientos and pulse twice, just to incorporate into the mixture. Line a small bowl with plastic wrap then press the cheese mixture into the bowl. Cover the top with the overhanging plastic wrap and refrigerate for at least 2 hours or overnight. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 5947,"Scoopable Green Chopped Salad One 1-pound bunch thin asparagus, woody ends trimmed, thinly sliced (2 1/2 cups) 8 ounces sugar snap peas, strings removed, thinly sliced (2 cups) 2 tablespoons finely chopped fresh mint 4 mini cucumbers, ends trimmed, diced (2 cups) 2 avocados, chopped 1 medium jalapeno, diced 1 1/2 cups loosely packed fresh flat-leaf parsley leaves 1 1/2 cups loosely packed baby spinach 1 1/2 cups plain whole-milk or dairy-free yogurt 5 tablespoons chopped chives 1/4 cup olive oil 3 tablespoons fresh lemon juice 1 large clove garlic, smashed Kosher salt and freshly ground black pepper Tortilla chips, for scooping Instructions: For the salad base: Add the asparagus, sugar snap peas, mint, cucumbers, avocado and jalapeno to a large bowl. For the dressing: Process the parsley, spinach, yogurt, chives, olive oil, lemon juice, garlic and 1 1/2 teaspoons salt in a blender or food processor until smooth and bright green. For serving: Pour the dressing over the salad and toss with tongs to combine thoroughly; season with salt and pepper. Serve tortilla chips alongside it for scooping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5948,"Hurricane Popcorn Balls Nonstick cooking spray, for the bowl and your hands 7 cups popcorn (from about 1/4 cup kernels)
2 cups rice crackers
1 cup sugar
1/3 cup light corn syrup
1 tablespoon soy sauce
1 teaspoon distilled white vinegar
4 tablespoons unsalted butter
Furikake, for sprinkling
Instructions: Preheat the oven to 300 degrees F. Line a large baking sheet with parchment and set aside. Spray a large ovensafe bowl or pot with cooking spray and add the popcorn and rice crackers. Place in the oven to keep warm. In a saucepan fitted with a candy thermometer, combine the sugar, corn syrup, soy sauce, vinegar and 1/3 cup water and bring to a boil over medium-high heat, stirring until the sugar has dissolved. Continue cooking until the mixture reaches 260 degrees F. Stir in the butter. Drizzle the sugar mixture into the popcorn mixture while stirring with a rubber spatula. Continue stirring until the popcorn mixture is fully coated and cool enough to handle, 2 to 3 minutes.
Scoop 6 large piles of the popcorn mixture onto the baking sheet and mold them into loose balls using oiled hands. Pack them just firmly enough so that they hold their shape but don't pack them too firmly or you might lose a tooth eating them. While they're still sticky, sprinkle with furikake and then let them set at room temp for about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5949,"Beach Toy Centerpiece 5 pounds bittersweet chocolate, tempered 2 pounds milk chocolate, tempered 4 pounds white chocolate, tempered Cocoa butter Powdered food coloring as desired Block white chocolate Instructions: Make a base: Use flexible aluminum strips or very large cake ring to form a base. The base I made was 19-inches in diameter. Place it on a parchment paper lined surface. Pour tempered dark chocolate inside the ring to form a 1/2-inch-thick layer. When the chocolate has set, remove the ring and peel off the parchment paper. Make a support pole: Roll a 35-inch long piece of parchment paper into a cone that has a bottom diameter of 2 1/2 inches and tapers to a point. Tape it closed. This piece will support the mold so make sure it is long enough and thick enough to support the centerpiece you are making. Set the cone on end and fill with dark chocolate. When it is full, invert the cone over the bowl of chocolate allowing the excess chocolate to flow back into the bowl. Spin the cone so the chocolate inside is evenly coated. Let set. When the chocolate has set, repeat this step a few more times. You want the cone to be sturdy because the rest of the centerpiece will rest on this cone. Allow the chocolate cone to set until hard. Remove the parchment paper. Use a hot knife to trim the base of the cone so it is flat. Then use the knife to scar the bottom of the cone and the base. You want to make it somewhat textured so it will form a better seal to the base. Use tempered chocolate to glue the pole onto the base. Position it well so you can rest the molded chocolate against it. Make the pails, fish, starfish, lobster, and claim shells: Tip: Alternate the molds using white, dark and milk chocolates to make a more interesting centerpiece. Use a ladle to fill a mold with chocolate. When it is full, empty it into the bowl of chocolate. The inside of the mold should be evenly coated with chocolate. Wipe the edge of the mold clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Unmold. Repeat with as many shell or fish molds as you would like. To make the flowers and the leaves: Use a paintbrush to apply color to the inside of each flower and leaf mold where you are inspired to do so. Place white chocolate in a cornet and use it to fill each of the painted molds. Tap the molds on the surface to help the air bubbles escape. Once the chocolate starts to harden, about 5 minutes, scrape the edge clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Unmold. Repeat with as many flowers and leaves as you would like to make. If you use an airbrush, simply place a few drops of color in the receptacle of the airbrush and decorate the molded objects as you are inspired. If you want to paint the molded chocolate pieces, mix together a few tablespoons of the cocoa butter with a small amount of powdered food color. It will be easier if you use a yogurt machine to store and warm your paints. Use a paintbrush to paint each piece, applying color where you are inspired to do so. You can also apply color directly to the mold before filling it with chocolate. This works especially well for the chocolate flowers. Make seaweed and sea grass: Make 2 cornets and fill 1 with tempered dark chocolate and the other with tempered white chocolate. Use the dark chocolate to draw some seaweed onto a sheet of parchment paper. Repeat the same technique using the white chocolate to paint randomly over the dark chocolate. Use this same technique to draw sea grass. When the chocolate sets, remove the parchment paper. Make the sun: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Let the chocolate set slightly. Use a paring knife to cut the chocolate into a star or sun shape. The one I made was about 11 inches in diameter. When the chocolate is set, peel off the acetate. Paint the decoration as inspired. Make the chocolate curls: Use a block of white chocolate. Pull a vegetable peeler over the edge to create chocolate curls. Use the curls to decorate the base of the centerpiece and the cakes. Assemble: Use a hot sharp chef's knife or small round cutter to cut a hole in each beach pail so it can be placed in the support pole. To do this, heat the knife or cutter under very hot water and wipe it dry. If you have a blowtorch, you can also use that to heat the metal. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife/cutter or the chocolate will break. Allow the heat of the metal to \cut\ through the chocolate by melting it. Use more chocolate to glue the sun/star to the top of the support pole. Arrange the rest of the decorations as inspired to do so. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5950,"Family-Size Italian Panini 1/2 cup pickled banana peppers, plus 1 tablespoon brine 1/4 cup pimento-stuffed olives 1/2 teaspoon dried oregano 1/4 cup extra-virgin olive oil 1 16-inch loaf soft Italian bread 1 small plum tomato, thinly sliced 4 ounces deli-sliced Genoa salami 4 ounces deli-sliced ham 2 ounces deli-sliced coppa 4 ounces deli-sliced provolone cheese Kosher salt and freshly ground pepper 2 romaine lettuce hearts, chopped Instructions: Preheat the oven to 425 degrees F. Pulse the banana peppers, olives, 1/4 teaspoon oregano and 1 tablespoon olive oil in a food processor until finely chopped. Split open the loaf of bread, leaving one side attached. Brush the inside with 2 tablespoons olive oil. Fill with a layer of tomato, then salami, ham, coppa and provolone. Top with the banana pepper mixture. Wrap the sandwich tightly in foil and press between 2 baking sheets; place a cast-iron skillet on top to weight it down. Bake until the bread is crisp and the cheese is melted, about 20 minutes. Meanwhile, whisk the banana pepper brine, remaining 1 tablespoon olive oil, remaining 1/4 teaspoon oregano and a pinch each of salt and pepper in a large bowl. Toss with the romaine. To serve, unwrap the sandwich and cut into pieces. Serve with the salad. ","[Barolo, Chianti, Valpolicella, Tempranillo]" 5951,"Roasted Tomato, Ricotta and Basil Crostini 1/2 loaf baguette Olive oil, for brushing Kosher salt and freshly ground black pepper
1 cup grape or cherry tomatoes, cut in half 1 tablespoon honey
1 tablespoon olive oil
1 tablespoon red wine vinegar
Kosher salt and freshly ground black pepper
1 cup ricotta cheese 1 tablespoon extra-virgin olive oil
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
8 leaves fresh basil, cut into chiffonade
Instructions: For the crostini: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Cut the baguette into thin slices and put them on one of the prepared baking sheets. Brush the bread with olive oil, then sprinkle with salt and pepper to taste. Bake until they are golden brown and crunchy, about 15 minutes. For the roasted tomatoes: In a medium bowl, mix together the tomatoes, honey, olive oil and red wine vinegar and season with salt and pepper. Put the mixture on the other prepared baking sheet and bake until the tomatoes start to color and shrivel, about 25 minutes. For the ricotta: In a medium bowl, mix together the ricotta, olive oil and garlic powder until well combined. Season with salt and pepper. When the crostini are cooled slightly, spread the ricotta cheese mixture over the top of each piece, and then top with the roasted tomatoes, drizzling any extra juices over the top. Garnish with the chiffonade of basil. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 5952,"Trinxat 1 large bunch kale, cleaned 1 large bunch Swiss chard, greens shredded, stems reserved for another use 12 small red potatoes, peeled and cut into 1-inch cubes 3 Idaho potatoes, peeled and cut into 1-inch cubes 1/2 cup olive oil 9 bacon slices, cut into 2-inch pieces 1 head garlic, peeled and thinly sliced Instructions: Bring a pot of salted water to a boil and add the kale and Swiss chard. Cook for 20 minutes. Add the potatoes to the pot and cook until softened, about 20 more minutes. Strain and reserve the vegetables. Meanwhile, place the oil in a pot over medium heat. Add the bacon and cook until crisp, about 5 to 7 minutes. Remove with a slotted spoon and drain on paper towels. Keep the bacon warm. Add the garlic to the oil and remove from the heat to infuse the oil. Remove the garlic with a slotted spoon and add the strained vegetables to the pot of infused oil. Mash the vegetables until thoroughly combined, but still a bit chunky. To serve, mound the vegetables on a serving platter and garnish the top with the reserved bacon. Serve warm or room temperature. ","[Rioja, Barolo, Syrah, Tempranillo]" 5953,"Bacon Chocolates 6 slices maple-cured bacon, minced 2 cups roughly chopped milk chocolate 1/2 cup crisped rice cereal Fleur de sel Instructions: Heat a skillet over medium heat. Add the bacon and render until crisp. Drain on paper towels to remove the excess grease. Melt the chocolate on the top of a double boiler over medium heat. Remove from the heat when the chocolate is 80-percent melted and continue stirring until fully melted. Stir in the bacon, and then gently fold in the crisped rice cereal. Pour the mixture into silicone molds, cover and refrigerate for 30 minutes. Unmold and sprinkle with fleur de sel. ","[Chardonnay, Pinot Noir, Merlot, Cabernet Sauvignon]" 5954,"Dense Bittersweet Chocolate Cake 1 pound unsalted butter 1 pound high quality bittersweet chocolate, chopped 1 cup coffee, brewed strong 8 extra-large eggs 1 cup sugar 1 tablespoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Butter the sides and bottom of a 10-inch springform pan and set aside. In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth. Remove from the heat and let cool for 5 minutes. In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy. Whisk the eggs into the melted chocolate until combined. Pour the mixture into the prepared pan. Bake for 1 hour and cool on a wire rack until it reaches room temperature. Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving. ","[Barolo, Cabernet Sauvignon, Malbec, Syrah]" 5955,"Maple Sage Roasted Turkey One 12- to 14-pound turkey 3 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 sticks (12 tablespoons) salted butter, softened
1/4 cup minced fresh sage plus 1 bunch fresh sage 1 yellow onion, cut in half
1 head garlic, top removed
3/4 cup chicken stock
1/4 cup maple syrup
1 bay leaf
Instructions: 24 to 48 hours before cooking, rinse the turkey inside and out. Pat dry with paper towels. Mix the salt, pepper, garlic powder and onion powder in a small bowl. Liberally sprinkle the inside and outside of the turkey with the seasoning mix and place on a sheet pan; cover with plastic wrap. Refrigerate 24 to 48 hours. Eight to 10 hours before cooking, remove the plastic wrap and continue to refrigerate uncovered. Mix the butter with the minced sage. Use your fingers to loosen under the skin of the turkey, then rub the butter under the skin. Let sit at room temperature for 1 hour. If any moisture forms on the turkey skin, pat dry with paper towels. Preheat the oven to 350 degrees F. Stuff the turkey's cavity with the onion, garlic and sage bundle. Truss the turkey with kitchen twine, place on a rack in a large roasting pan and put in the oven. Combine the chicken stock, maple syrup and bay leaf in a small saucepan over low heat. Bring to a very low simmer, then remove from the heat. After 30 minutes of roasting time, begin basting the turkey every 30 minutes with this mixture. The turkey is done when an instant-read thermometer registers 160 degrees F in the breast and 165 degrees F in the thigh, 15 to 20 minutes per pound of turkey (3 hours to 4 hours 40 minutes). Tent the turkey with foil and let rest 45 minutes to 1 hour. Carve and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5956,"Pacific Rim Geoduck Carpaccio 1 bunch or 8 ounces spinach, stems removed, washed and trimmed 1 tablespoon toasted sesame oil 1 tablespoon rice wine vinegar 1/4 teaspoon sea salt 1 tablespoon toasted sesame seeds 24 (1/2 to 1 ounce) thinly sliced pieces geoduck siphon, pounded Dipping Sauce, recipe follows 2 green onions (scallions), green part only, thinly sliced 2 tablespoons sliced pickled ginger 2 tablespoons chopped shallots 2 teaspoons minced garlic 1 tablespoon Asian barbecue sauce 2 teaspoons hot bean sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese Shoaxing wine or dry Sherry 2 tablespoons soy sauce 1/4 cup chicken stock 1 teaspoon sugar Instructions: In a large saucepan of boiling salted water, blanch the spinach for about 1 minute, or until leaves are just wilted. Drain and rinse under cold water until the spinach is thoroughly cooled. Drain well and wrap spinach in clean, dry towel. Squeeze to remove excess moisture. Place spinach in medium bowl, sprinkle on sesame oil, rice wine vinegar, and salt and toss to mix. Set aside until ready to use. Sprinkle with sesame seeds for garnish just before serving. Place a portion of the Sesame Spinach in the center of 4 plates. Or, place spinach on 1 large platter for buffet or family-style serving. Arrange 6 geoduck slices around the spinach. Drizzle some sauce on the geoduck and garnish with a sprinkling of green onions. Serve a bit of the sauce on the side as a dipping sauce, if desired. Place pickled ginger in center of salad in a mound. In a small saucepan over medium heat, combine shallots, garlic, Asian barbecue sauce, hot bean sauce, and hoisin sauce and cook for 30 seconds. Add wine and cook for 1 minute. Add soy sauce, stock and sugar and cook for 2 minutes. Adjust with sugar, to taste. Transfer mixture to a blender and process until liquefied. Let cool.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling Shiraz]

" 5957,"Chilled Avocado Soup 2 cups chilled defatted chicken or vegetable broth 1 small peeled garlic clove, passed through a press 2 ripe Haas avocados 1/3 cup lime or lemon juice Salt and cayenne pepper to taste Ice water 2 tablespoons chopped fresh cilantro leaves 1/2 cup finely chopped chives 1/2 cup plain yogurt or sour cream Instructions: Right before serving in a food processor puree the broth, garlic, lime juice and 1 of the avocados; season well to taste with salt and cayenne pepper. Add ice water to thin the soup to the texture you like. Chill the soup while you peel and cut remaining avocado into small dice. Fold the diced avocado into the base and adjust the seasoning. To serve, ladle soup into chilled bowls and garnish with cilantro, chives and a dollop of yogurt in the center or each portion. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 5958,"Green Onion Spoonbread 2 tablespoons butter 3/4 cup cornmeal 1/2 cup flour 2 tablespoons sugar 1 teaspoon salt 1/2 teaspoon pepper 6 eggs, separated 1 1/2 cups milk 1/4 cup melted butter 1 cup finely diced green onions (scallions) Instructions: Preheat an oven to 375 degrees. Prepare a 3 quart souffle dish by brushing with 2 tablespoons butter. Combine the dry ingredients in a bowl. In a separate bowl combine the egg yolks, milk and butter and pour the egg mixture into the dry ingredients. Stir to combine but do not overmix. Fold in the chopped scallions. Beat the egg whites to firm peaks in a stainless steel bowl using a whip. Fold the beaten whites into the cornmeal mixture and pour the batter into the buttered dish. Place in the oven and bake for 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 5959,"Crab Rangoon 1 cup sugar 1/2 cup pineapple or orange juice
1/2 cup rice wine vinegar
1/4 cup maraschino cherry syrup (from the jar)
1/4 cup ketchup
Pinch kosher salt
1 1/2 tablespoons cornstarch
8 ounces lump crab meat 8 ounces cream cheese, at room temperature
2 green onions, fine dice
1 teaspoon soy sauce
1/2 teaspoon Worcestershire sauce
36 wonton wrappers
1 large egg, beaten
Vegetable oil, for frying
Instructions: For the sweet and sour sauce: Add the sugar, pineapple juice, vinegar, cherry syrup, ketchup and salt to a 3-quart saucepan over medium-low heat and cook, stirring, until the sugar is dissolved. Combine the cornstarch with 1/4 cup water in a bowl and mix well; add this to the sugar mixture. Turn the heat to medium-high and cook, stirring constantly, until the mixture thickens, 3 to 4 minutes. Chill in the refrigerator until ready to serve. For the wontons: Combine the crab, cream cheese, green onions, soy sauce and Worcestershire sauce in a large bowl. Mix well to combine; I found using your hands can sometimes be the best way. Lay out the wonton wrappers on a clean work surface. Place 1 tablespoon of the crab mixture in the center of each wrapper. Moisten the edges of the wrappers with a little of the egg wash, then fold each into a triangle. Press to seal the wontons, squeezing out any trapped air; this will ensure that the wontons stay closed during frying. Heat 2 inches oil in a deep-fryer or a Dutch oven to 375 degrees F. Fry a few wontons at a time until golden brown, 3 to 4 minutes. When you add the wontons to the oil, the temperature will drop about 10 degrees. Try to keep the temperature maintained at 360 degrees F. Remove to a paper towel-lined plate or sheet pan fitted with a wire rack. Repeat with the remaining wontons. Serve with the sweet and sour sauce and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 5960,"Roasted Pork Loin with Beer Sauce 2 tablespoons butter 1 large red onion, thinly sliced 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 2 (12ounce) bottles beer (not dark) 1/2 cup Dijon mustard 1/4 cup honey 1 (3 1/2) pound boneless pork loin, tied 2 tablespoons vegetable oil 1 tablespoon butter, room temperature 1 tablespoon all purpose flour Instructions: Melt 2 tablespoons butter in heavy large saucepan over medium high heat. Add onion and saute until tender and golden brown, about 15 minutes. Add garlic, cumin, cinnamon and allspice and stir 1 minute. Add beer, mustard and honey and bring to boil (sauce will foam). Remove from heat. Puree in batches in blender until smooth. Cool to room temperature. Pour into baking dish. Add pork loin; turn to coat. Cover and refrigerate 8 hours or overnight, turning occasionally. Preheat oven to 375 degrees F. Remove pork from marinade; pat dry. Reserve marinade. Heat oil in heavy large skillet over medium heat. Season pork with salt and pepper. Add to skillet and brown on all sides. Transfer to baking sheet with rim. Roast in oven for 3/4 to 1 hour or until thermometer inserted into thickest part registers 155 degrees F. Transfer pork to work surface; reserve any pan juices. Combine pan juices and marinade in saucepan. Bring to boil. Reduce heat to simmer. Mix butter and flour in small bowl until smooth paste forms. Add to sauce and simmer until sauce thickens. Season to taste with salt and pepper. Cut pork into slices. Pour sauce over. ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]" 5961,"Bloody Mary Soup with Pumpernickel Grilled Cheese Croutons 2 tablespoons EVOO 2 tablespoons fresh thyme leaves, finely chopped 1 tablespoon fresh lemon zest 6 cloves garlic, chopped 3 celery ribs, chopped 2 onions, chopped Celery salt Coarsely ground black pepper 1/2 cup vodka 2 cups spicy tomato juice, such as Spicy Hot V-8 juice 2 cups beef stock 1/4 cup prepared horseradish 1/4 cup hot sauce, such as Frank's Red Hot Sauce 2 tablespoons Worcestershire sauce One 28- to 32-ounce can fire roasted tomatoes or diced tomatoes Softened butter 8 slices pumpernickel bread 8 deli slices yellow Cheddar 1/2 lemon, juiced 1/4 cup fresh flat-leaf parsley leaves, finely chopped Instructions: Heat the EVOO over medium-high heat in a large Dutch oven or soup pot. Add the thyme, lemon zest, garlic, celery and onions. Season the vegetables with the celery salt and black pepper. Cook the vegetables to tender, then deglaze with the vodka. Add the spicy tomato juice, stock, horseradish, hot sauce, Worcestershire and canned tomatoes. Bring the soup to a boil and reduce the heat to medium-low. Simmer to thicken and combine flavors, about 30 minutes. Cool and store for a make-ahead meal. Reheat over medium heat. To serve, while the soup warms up, butter 8 slices of the bread on one side. Build the sandwiches with the Cheddar slices, buttered sides facing out. Griddle or grill the sandwiches over medium heat until deeply crispy and the cheese melts. Using a serrated knife, cut each sandwich into nine 1-inch croutons. Stir the lemon juice into the hot soup just before serving. Ladle the soup into shallow bowls, then sprinkle with the parsley and top with the croutons. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 5962,"Mediterranean Pasta in Minutes 3 tablespoons olive oil 1 pound skinless boneless chicken breasts, sliced diagonally 1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup) 2 tablespoons garlic, minced 1 pound fresh angel hair pasta 1/4 cup fresh basil 1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup) 1/2 cup kalamata olives, pitted (1/4 pound) 6 ounces feta cheese, crumbled 1/4 cup heavy cream 2 teaspoons dried oregano Salt and pepper, to taste Instructions: Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes. Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 5963,"Guacamole Seasoning 1 teaspoon dried cilantro 1/8 teaspoon cayenne pepper
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground cumin
Kosher salt
2 teaspoons finely grated lime zest and 1/4 cup lime juice
Instructions: Mix together the cilantro, cayenne, pepper flakes, cumin, and 1 tablespoon salt in a small bowl until completely combined (see Cook\u2019s Note). Add this mixture to a large bowl along with the lime zest and lime juice (and 6 avocados) just before making the guacamole. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 5964,"Maple-Roasted Bacon 3/4 pound thick-cut smoked bacon (16 slices) 1 to 2 tablespoons good maple syrup Instructions: Preheat the oven to 400 degrees F. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon begins to brown. Remove the pan carefully from the oven; there will be hot grease in the pan! Brush the bacon slices with maple syrup and bake for another 3 to 5 minutes, until the bacon is a warm golden brown. Transfer the bacon to a plate lined with paper towels and serve warm. ","[Burgundy, Merlot, Pinot Gris]" 5965,"White Chocolate Cranberry Cookies 1/2 cup unsalted butter, softened 1/2 cup packed light brown sugar 1/2 cup granulated sugar 1 tablespoon vanilla extract 1 large egg 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 cup dried cranberries, chopped 3/4 cup white chocolate chips 3/4 cup macadamia nuts, chopped Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheet with parchment paper.
With an electric mixer, cream the butter and both sugars together until smooth. Add the vanilla and egg, mixing well. Sift together the flour and baking soda. Spoon the flour mixture gradually into the creamed sugar mixture. Stir in the cranberries, white chocolate chips and macadamia nuts. Drop by heaping spoonfuls, about 2 tablespoons, onto the prepared baking sheets, 2 inches apart. Bake one sheet at a time until lightly golden on top and the edges are set, 12 to 15 minutes. Cool on the sheet about 5 minutes, and then transfer to a wire rack to cool completely. Store in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 5966,"Chocolate Handbags 5 pounds white chocolate, tempered Modeling chocolate, dark chocolate Modeling chocolate, white chocolate 5 pounds bittersweet chocolate, tempered Instructions: To make the woven chocolate bag: I used a tall round glass container that was about 4-inches in diameter to give the front and back pieces their curve. Cover the container with parchment paper and tape it shut. Make the front and back: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Use a paring knife to cut a piece that is about 9 inches wide by 10 inches tall. You will need 2 of these pieces. Let the chocolate set slightly. While the chocolate is still pliable, curve each piece around the glass container and gently pinch the sides together. It will take a moment for the chocolate to set but this will give the bag its unique shape. When the chocolate is set, pull the glass container from the middle and peel off the acetate. Make the handbag base: Use an offset spatula to spread a 1/4-inch-thick layer of tempered white chocolate over a sheet of acetate. Use a paring knife to cut a base that is the shape of the space between the front and back. This is easy to do if you allow the chocolate to set slightly. Set the molded front and back on top of the chocolate and use a sharp paring knife to trace around the outside. When the chocolate is set, peel off the acetate. Use tempered chocolate to glue the piece into place at the bottom. Make the weaving strips: Roll out the dark molding chocolate to a 20-inch long rectangle. Use cornstarch to keep the modeling plastic from sticking to the rolling pin or the work surface. Use a sharp paring knife to cut 1-inch wide strips that are about 18 inches long. Repeat using the white molding chocolate. You will need 9 dark strips and 8 white strips for the weave. You will need 2 to 4 more strips for the handle strap, depending on the length of the strap, and a few inches for the logo. Weave the dark and white chocolate strips so the woven piece is slightly larger than the solid handbag. Place the handbag on its side so you can access the front. Use a pastry brush to paint a thin layer of tempered chocolate onto the front of the handbag. Carefully lift the woven piece and position it on top of the tempered chocolate, adhering it to the front of the bag. Use a sharp paring knife to trim as necessary. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 5967,"Oatmeal Peanut Butter Energy Bars Cooking spray 1/2 cup honey 1/2 cup natural creamy peanut butter 2 tablespoons maple syrup 1 tablespoon canola oil 1/4 cup light brown sugar 1/4 teaspoon ground cinnamon 1 teaspoon vanilla extract 2 cups rolled oats 2 cups crisp brown rice cereal 1/4 cup toasted wheat germ 1/2 cup chopped roasted peanuts 1/2 cup chopped dried apricots 1/2 cup chopped dried figs 1/2 teaspoon kosher salt Instructions: Spray a 9 by 13-inch baking dish with cooking spray and set aside. In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract. In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt. Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5968,"Spicy Cod with Grilled Lime 1/4 cup mirin 1/4 cup sake 3 tablespoons sugar 1/4 cup brown miso 2 tablespoons sriracha 1 tablespoon rice vinegar Four 8-ounce black cod fillets, skin on
Vegetable or canola oil, for the grill 3 limes, halved
Instructions: Set up your grill for medium heat. In a small saucepan, combine the mirin, sake and sugar and bring to a simmer on the grill. Whisk until smooth and the sugar is dissolved. Remove from the grill and whisk in the miso, sriracha and rice vinegar. Cool. Place the cod fillets into a zip-top bag. When the miso mixture has cooled, pour over the cod, seal the bag and marinate in the refrigerator for 1 to 3 days. The longer fish marinates, the better. Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to reach 400 to 450F. Liberally grease the grates of your grill with the oil. Remove the fish from the marinade and allow the excess to drain off. Meanwhile, place the limes, cut-side down, onto the direct heat side of the grill and grill until charred, 3 to 4 minutes. Remove from the grill and set aside. Place the fish, skin-side down, on the indirect heat side of the grill. Cover the grill and cook until the fish is flaky and cooked through, 8 to 10 minutes. Transfer the fish to a serving platter and squeeze 1 of the grilled limes all over the fish. Serve with the remaining grilled limes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 5969,"Slow-Cooker Beef Stroganoff 1 1/2 pounds beef chuck roast 2 tablespoons all-purpose flour 1 teaspoon sweet paprika 1 teaspoon dried thyme Kosher salt and freshly ground pepper 1 onion, chopped 2 cloves garlic, minced 8 ounces sliced mushrooms 1 1/4 cups mushroom or vegetable broth 12 ounces whole-wheat egg noodles 1 tablespoon unsalted butter 3/4 cup sour cream Chopped fresh parsley, for serving Instructions: Trim the excess fat from the chuck roast, then cut the meat into quarters. Transfer to a 6-quart slow cooker and toss with the flour, paprika, thyme, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, garlic, mushrooms and broth. Cover and cook on low until the beef is fork-tender, 7 to 8 hours. Skim off any excess fat from the slow cooker with a ladle. Using two forks, break up the beef into bite-size pieces and keep warm. Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain and return to the pot; toss with the butter. Divide the noodles among bowls. Add the sour cream to the slow cooker and stir to combine. Divide the beef mixture among the bowls and top with parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 5970,"Coffee Liqueur Ice Cream Pie 1 package chocolate wafers, crushed 5 tablespoons unsalted butter, melted 1/2 gallon coffee ice cream, softened (on counter for 15 to 20 minutes) 6 tablespoons coffee-flavored liqueur, divided (recommended: Kahlua) 1 cup heavy whipping cream 1/2 cup powdered sugar 2 tablespoons hot fudge sauce Instructions: Preheat oven to 350 degrees F. Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a 9-inch pie pan. Bake in oven for 10 minutes. Let cool. Combine softened ice cream and 5 tablespoons coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3 to 4 hours. Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream. Refreeze for 1 hour. Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 5971,"Charred Corn Guacamole with Corn Chips 4 ears Perfectly Grilled Corn, recipe follows 4 tablespoons canola oil Salt and freshly ground black pepper 3 ripe avocados, peeled, pitted and diced 1 serrano cl, finely diced 1 small red onion finely diced 1 lime, juiced 1/4 cup chopped cilantro leaves Blue, yellow and white corn chips, as accompaniment 8 ears corn Kosher salt Instructions: Heat the grill to high. Remove the husks from the grilled corn and discard. Brush the ears of corn with 2 tablespoons of the canola oil and season with salt and pepper. Grill the ears until the kernels are lightly golden brown on all sides, about 5 minutes. Remove the kernels from the ears. Place the avocado in a medium bowl and mash slightly with a fork. Add the corn, serrano, onion, lime juice, remaining 2 tablespoons of oil, cilantro and salt and pepper and gently stir to combine. Serve with fried corn chips or warm flour tortillas. 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, Vermentino, Tempranillo]" 5972,"Beef Gaucho 1 1/2 pounds ground beef (81 percent lean) 1/2 teaspoon dried oregano
Salt and black pepper Pinch crushed red pepper
1 1/4 pounds jumbo yellow onions, thinly sliced
1 teaspoon ground cumin
1 1/4 teaspoons Spanish paprika One 14-ounce package empanada dough, such as Goya Discos (see Cook's Note) Vegetable oil, for deep-frying Instructions: Brown the ground beef in a saute pan over medium-high heat for 8 to 10 minutes. Once the beef is browned, add the oregano and a pinch of salt, black pepper and crushed red pepper. Add the sliced onions and cumin and cook until the onions are translucent. Stir in the Spanish paprika. Simmer the filling over low heat for 15 minutes. Adjust the seasoning to taste. Let cool. Spoon 2 tablespoons of the filling into a disc of empanada dough. Fold the disc in half and close it by tightly twisting the edges. Repeat with the remaining filling. Heat the vegetable oil to 350 degrees F in a deep-fryer or heavy pot. In batches, fry the empanadas until golden brown, 5 to 6 minutes. ","[Malbec, Tempranillo, Barbera, Zinfandel]" 5973,"Toasted Brioche in Spiced Milk 2 cups whole milk 1/2 cup plus 1 tablespoon sugar 8 whole cloves 6 green cardamom pods 4 whole star anise One 3-inch piece cinnamon stick One 1-inch piece fresh ginger 3 tablespoons butter 4 thick slices brioche or challah bread Fresh apricots or peach slices, for serving Instructions: Put the milk, 1 tablespoon of the sugar, the cloves, cardamom, star anise, cinnamon stick and ginger into a saucepan and place over medium-high heat. Bring to a boil, and then turn the heat to low and let simmer for 10 minutes to infuse the milk with the spices. Keep warm. Put 1/2 cup water and the remaining 1/2 cup sugar into a small saucepan and bring to a boil until the sugar is dissolved and turns to a clear syrup, about 3 minutes. Cool slightly. Place a nonstick skillet over medium heat and add the butter. When it begins to foam, dip the bread slices into the syrup and then fry them in the butter until they become golden brown, about 2 minutes on each side. Pour some hot spiced milk into shallow bowls and then gently add a slice of the toasted bread. Serve with slices of fresh apricots or peaches. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5974,"Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans 1 1/2 cups all-purpose flour 4 tablespoons pure cane sugar 1 teaspoon baking powder 1 teaspoon pumpkin pie spice 1/2 teaspoon baking soda 1/2 teaspoon fine sea salt 2 large eggs 1 1/2 cups buttermilk 3 tablespoons unsalted butter, melted and cooled 1/2 teaspoon pure vanilla extract 1 cup packed finely grated peeled carrots, patted dry on paper towels (about 3 medium carrots) 1 teaspoon finely grated orange zest, optional 1 tablespoon finely diced candied ginger 1/4 cup finely chopped toasted pecans or walnuts, optional, plus more for garnish Cooking spray or melted butter 8 ounces softened cream cheese 1/2 cup grade B pure maple syrup 4 tablespoons butter Instructions: For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl. Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots and orange zest, if using, and mix until smooth. Add the wet ingredients to the dry ingredients. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours. Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired. For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes. To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5975,"Garlicky Beef Crostini with Sage Whipped Cream 1 baguette, sliced into 1/2-inch rounds (about 30 pieces) 4 tablespoons butter, melted 2 tablespoons olive oil 1 1/2 pounds beef tenderloin, trimmed 2 garlic cloves, minced 1 tablespoon coarsely ground black pepper 2 teaspoons kosher salt 1 cup sage whipped cream, recipe follows 30 small fresh sage leaves, for garnish 1/2 cup heavy cream, chilled 1 teaspoon ground sage Pinch salt Pinch white pepper Instructions: Preheat the oven to 350 degrees F. Lay the baguette slices on a baking sheet. Combine the butter and olive oil in a small bowl, and liberally brush each slice with the butter mixture. Bake in the top half of the oven until slightly golden, about 15 minutes. Rub the tenderloin with the garlic, pepper, and salt. Spray a large oven-proof skillet with cooking spray and place it over high heat for 1 minute. Put the tenderloin into the skillet and brown it on all sides, about 1 minute per side. Transfer the skillet to the oven and roast the tenderloin until an instant-read thermometer inserted in the center registers 120 degrees F for rare, about 15 to 20 minutes. Remove the beef to a cutting board and rest for at least 15 minutes, or until ready to use. Immediately before serving, slice the tenderloin thinly into about 30 pieces. To assemble the hors d'oeuvre, squeeze a small dollop of the whipped cream onto the crostini. Top with a rosette of tenderloin and another dollop of whipped cream. Garnish with a sage leaf and serve. Whisk the heavy cream in a well-chilled medium mixing bowl until soft peak. Add the sage, salt and pepper and whisk until the peaks are firm. Spoon the whipped cream into the squeeze bottle and refrigerate until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5976,"Almond Affogato 4 shots espresso or 4 teaspoons espresso powder dissolved in 3/4 cup boiling water 1 teaspoon pure almond extract
2 cups vanilla ice cream or gelato
1/4 cup sliced almonds, toasted Instructions: In a 1-cup glass measuring cup, mix together the espresso and almond extract. Scoop 1/2 cup of the ice cream into each of 4 dessert bowls or glasses. Pour 1 shot of hot espresso or 2 tablespoons of the espresso powder mixture over each. Sprinkle with toasted almonds and serve immediately. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 5977,"Caesar Salad with Blue Cheese and Bacon 6 thick-cut slices applewood-smoked bacon 6 extra-large eggs 12 (1/2-inch-thick) diagonally cut slices of baguette Good olive oil 1 large garlic clove, cut in half 1 pound hearts of romaine lettuce, washed and spun dry 8 ounces good Roquefort cheese, cut in shards Caesar Salad Dressing (recipe follows) Kosher salt and freshly ground black pepper 1 extra-large egg yolk, at room temperature 2 teaspoons Dijon mustard 2 teaspoons chopped garlic (2 cloves) 8 to 10 anchovy fillets (optional) 1/2 cup freshly squeezed lemon juice (3 lemons) Kosher salt and freshly ground black pepper 1 1/2 cups good olive oil 1/2 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 375 degrees. Arrange the bacon in a single layer on a baking rack set on a sheet pan and bake for 25 to 30 minutes, until browned. Transfer to a plate lined with paper towels and, when cool enough to handle, cut in large pieces. Set aside. Meanwhile, place the eggs in a large saucepan and cover them with cold tap water. Bring the water to a boil, turn off the heat and allow them to sit for exactly 3 1/2 minutes. Using a slotted spoon, remove the eggs from the saucepan and immediately place them in a bowl of cold water for exactly 2 minutes. Peel the eggs and slice them in half lengthwise. Arrange the bread slices on a sheet pan and brush the tops with olive oil. Toast in the oven along with the bacon for 8 to 10 minutes, until golden brown. Cool for one minute, then rub each toast with the cut side of the garlic clove. Set aside. Place the lettuce leaves on a rectangular platter and arrange the bacon pieces over the lettuce. Place the blue cheese shards on top and then the halves of soft-boiled eggs. Drizzle with the dressing, sprinkle with salt and pepper and place the garlic toasts over the top. Serve at room temperature with extra dressing on the side. Place the egg yolk, mustard, garlic, anchovies (if using), lemon juice, 2 teaspoons salt, and 1/2 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube and process until thick. Add the Parmesan and pulse 3 times to combine. \Make it Ahead\ by Ina Garten ? Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 5978,"Nacho Dog 2 ripe Hass avocados, peeled, pitted and coarsely chopped 1 large jalapeno, finely diced 3 tablespoons finely diced red onion 1 lime, juiced 2 tablespoons canola oil 3 tablespoons chopped fresh cilantro leaves Salt Freshly ground black pepper 4 plum tomatoes 4 tablespoons canola oil Salt Freshly ground black pepper 3 tablespoons red wine vinegar 2 teaspoons chipotle in adobo puree 3 tablespoons finely diced red onion 8 kosher beef or turkey or chicken hot dogs 8 hot dog buns, split 3/4 of the way through 1 1/2 cups grated white Cheddar 8 pickled jalapenos, thinly sliced Fried blue corn tortilla chips, coarsely crumbled Instructions: Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper. Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop.
Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper. Preheat the grill to high. Grill hot dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 5979,"Chicken Parmesan Four 5- to 6-ounce skinless chicken breasts or 1 whole chicken (3 1/2 pound average) 1 tablespoon blended salt and pepper 1/2 cup whole milk 3 eggs 1 cup panko breadcrumbs 1 tablespoons minced fresh parsley Vegetable oil, for frying 1 cup all-purpose flour seasoned with salt and pepper 1 1/2 cups prepared red sauce 4 cups cooked pasta 1 cup grated Parmesan Instructions: Slice the breast from the whole chicken if using. Then slice the breast in half lengthwise and remove the skin. Next, sprinkle the breasts with the salt and pepper blend. In a bowl, whisk together the milk and eggs until evenly blended. Next, blend the breadcrumbs and parsley and keep separate for breading. Preheat some oil in a large heavy pot to 350 degrees F for frying. Preheat the oven to 400 degrees F. To bread the chicken, dip a breast in the seasoned flour, then the egg wash and finally evenly coat with the breadcrumbs. Repeat the process with the remaining chicken. After breading all the chicken, place in the preheated oil and allow to cook for 2 minutes. Then flip and repeat cooking for a final 2 minutes, until golden brown. After cooking, remove and allow draining of any excess oil over paper towels. After frying, spoon 1 tablespoon of the red sauce on the cooked chicken and sprinkle with 2 tablespoons of the cheese. Then bake for 6 to 7 minutes to melt the cheese. Do not over sauce, over saucing will cause the chicken to get soggy. In a deep saucepan over medium heat, warm the remaining sauce until hot, and then toss in the cooked pasta and stir to evenly coat with the sauce. Once sauced and heated, portion to bowls and top with the baked chicken and finish with the remaining cheese. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 5980,"French Onion Popcorn 1 tablespoon dried shallots 2 teaspoons dried chives
2 teaspoons dried minced garlic
1 to 2 teaspoons sugar
1 teaspoon onion powder
Kosher salt
1 2.8-ounce bag microwave popcorn, popped
4 tablespoons unsalted butter, melted Instructions: Combine the shallots, chives, garlic, sugar, onion powder and 1 teaspoon salt in a mixing bowl. Place the popped popcorn in a large mixing bowl. Drizzle the melted butter over the popcorn. Sprinkle with the spice mix. Toss vigorously to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5981,"Poached Scrambled Eggs 2 large eggs Kosher salt and freshly ground black pepper
Instructions: Add the eggs and 1/2 teaspoon salt to a small bowl and whisk with a fork until frothy. Set aside. Add about 2 inches of water to a small saucepan. Bring to a gentle simmer (about 190 degrees F) over medium heat. Small tiny bubbles should come up to the surface, but not large bursting ones.
Stir the water vigorously with a small whisk several times in a circular motion so it creates a whirlpool. Immediately pour in the eggs. Cover with a lid, turn off the heat and let stand until the eggs are set, about 3 minutes.
Lift the eggs out with a fine-mesh sieve and drain on a paper towel-lined plate. Transfer to a serving plate and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5982,"Ice Cream Cone Slice-and-Bake Cookies 2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2/3 cup granulated sugar 1 large egg, plus 1 egg beaten for egg wash 1 tablespoon vanilla extract 2 teaspoons unsweetened cocoa powder 3 drops really red gel food coloring 4 drops beige gel food coloring 1/4 cup semisweet chocolate chips Rainbow sprinkles, for decorating Mini chocolate chips, for decorating 1 3/4 cups confections' sugar 1 tablespoon meringue powder Instructions: For the cookies: Whisk together the flour, baking powder and salt in a medium bowl. Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in 1 egg and the vanilla until incorporated. Reduce the mixer speed to low and add the flour mixture and beat until just combined. Turn the dough out of the bowl and bring it together. Remove 3/4 cup dough and set it aside (this will be for the cone). Put 1/2 cup of dough into a medium bowl, add the cocoa powder and mix until combined (this will be for the chocolate ice cream). Put 1 cup dough into a medium bowl, add 1 drop red food coloring and mix until combined (this will be the strawberry ice cream). Place the remaining 2 teaspoons dough into a small bowl, add 2 drops red food coloring and mix until combined (this will be the cherry).
For the cone: Lightly dust a work surface. Roll the reserved 3/4 cup uncolored dough into a 10-inch log. Press the entire length of the log into an isosceles trapezoid shape. Use a ruler to help flatten the sides and top. The top of the trapezoid should be about 1 inch wide and the bottom should be about 1/4 inch wide. The sides should be about 1 inch tall. Put the log on a piece of plastic wrap. Prop the dough up against a loaf pan with the bottom resting against the counter. Alternatively, if you have 2 loaf pans, place them upside down, next to each other lengthwise. Add a piece of plastic wrap long enough to cover both pans with a slight overhang. Press the cone dough into the plastic wrap between the pans to your trapezoid. Flatten the top. Make the strawberry ice cream: Roll the pink dough into an 11-inch log. Use a ruler to flatten one side of the log so the log is a half-circle shape. The dough will spread as you shape it; the flat side of the log should be about 1 1/4 inches wide. Brush the flat side with the egg wash and press it on top of the cone.
Make the chocolate ice cream: Roll the chocolate dough into an 11-inch log. Use a ruler to flatten one side of the log so the log is a half-circle shape. The dough will spread as you shape it; the flat side of the log should be about 3/4 inch wide. Brush the flat side with the egg wash and press it on top of the strawberry ice cream.
Make the cherry on top: Roll the red dough into a 12-inch rope. Brush one side with egg wash and press on top of the chocolate ice cream. Wrap the entire ice cream cone in plastic wrap and freeze until hard, about 30 minutes.
Position oven racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Cut 1/4 inch off each end of the ice cream log with a very sharp knife to reveal the ice cream cone shape. Cut into 1/4-inch-thick slices. Arrange the slices about 1 1/2 inches apart on the prepared baking sheets. Bake, rotating about halfway through, until crisp and just starting to turn brown on the bottom, 10 to 12 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a rack to cool completely.
Make the royal icing: Meanwhile, combine the confectioners' sugar and meringue power in a large bowl. Add 2 tablespoons water and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Remove half of the icing to a small resealable plastic bag. Add the beige food coloring to the mixing bowl and beat on low speed until the color is incorporated. Transfer to a small resealable plastic bag. Put the chocolate chips in a small microwave-safe bowl and melt in 30 second intervals, stirring in between each, until smooth, about 1 minute. Transfer the chocolate to a third small resealable plastic bag.
Cut a very small hole in the corner of each of the plastic bags. Pipe the white icing on the chocolate ice cream to mimic whipped cream. Sprinkle with a few rainbow sprinkles. Pipe a few dots of chocolate onto the strawberry ice cream and top with a few mini chocolate chips. Pipe the beige icing in a diagonal crisscross pattern on the cone. Let the icing and chocolate harden completely at room temperature before serving, about 15 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 5983,"Jumbo Reuben Loaf 2 tablespoons vegetable oil, 2 turns of the pan 1 bay leaf 2 cloves garlic, crushed 1 small (1 1/2 pounds) red cabbage, quartered, cored and shredded 2 whole cloves 1 cinnamon stick 1/2 teaspoon freshly grated nutmeg 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 3 tablespoons dark brown sugar 1/4 cup red wine or cider vinegar, eyeball it 1 large pumpernickel, rye or sourdough bread from bakery counter 1/2 pound deli sliced corned beef 1/2 pound deli sliced smoked turkey 1/2 pound deli sliced pastrami 1/2 pound sliced Swiss cheese 1/2 cup sweet pickle relish 1 cup chili sauce Instructions: Heat a large nonstick skillet over medium high heat. Preheat broiler and place rack 10 to 12 inches from heat. To very hot skillet add vegetable oil, 2 turns of the pan, bay, garlic, cabbage, cloves, cinnamon stick and nutmeg. Cook, stirring frequently, 5 minutes, then add in the grill seasoning and brown sugar and toss to coat. Add vinegar, cook off 2 minutes then remove from heat and let stand. Remove bay leaf and cinnamon stick. Preheat oven to 350 degrees F. Cut 1 inch off bread across the whole loaf to remove the top. Remove the soft insides of the bread to form a bread bowl. Pile half the cabbage into base of the bread. Fill bread with meats and Swiss cheese. Place filled bread into the oven to melt the Swiss. Top melted cheese with the remaining seared pickled cabbage. Slather the top with sweet pickle relish mixed with chili sauce and set bread top into place. The loaf will appear whole and empty to the eye. Pack to travel or serve on cutting board. Cut the loaf into 6 sections and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5984,"RUDY MIKESKA'S BAR B-Q SAUCE 1 pound butter 1 pound onions, finely chopped 5 lemons, cut into 8 wedges, lengthwise 1/3 gallon Worcestershire sauce 3 ounces red wine vinegar 3 ounces granulated garlic 1 to 2 pounds brown sugar, to taste 1 gallon ketchup 12 ounces tomato juice 8 ounces tomato vegetable juice Tomato puree, as needed for thickness Salt and freshly ground black pepper, to taste Instructions: In a large sauce pot, melt the butter. Add the onions, lemons, Worcestershire sauce, red wine vinegar, and granulated garlic, cook until the onions are soft. Then add the brown sugar, ketchup, tomato juice, tomato vegetable juice, and tomato puree. Taste and adjust the seasonings. ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 5985,"Sausage, Peppers and Onion Deep Dish Pizza 4 cups all-purpose flour, plus more as needed 1 tablespoon sugar
2 1/4 teaspoons instant yeast
Kosher salt
1 1/2 cups warm water
1/4 cup corn oil, plus more for the bowl
4 tablespoons unsalted butter, softened
One 28-ounce can chopped San Marzano tomatoes
12 ounces sliced mozzarella 12 ounces ground pork sausage
1/2 green bell pepper, chopped
1/2 small yellow onion, chopped
1/4 cup grated Pecorino-Romano, plus more for serving
2 pinches dried oregano
Crushed red pepper, for serving, optional
Instructions: In a stand mixer fitted with a dough hook, combine the flour, sugar, yeast and 1 1/2 teaspoons salt. Add the water and oil and mix to combine (you may have to get in there with a spatula to help everything incorporate). Turn the mixer to medium-high and knead the dough until it is smooth and pulls away from the sides of the bowl without sticking, adding more flour 1 tablespoon at a time if needed, 7 to 10 minutes. Coat a large bowl with oil and transfer the dough to the bowl. Toss a few times to coat the dough. Cover and let sit at room temperature until it has doubled in size, 1 to 2 hours. Once the dough is ready, preheat the oven to 500 degrees F. Liberally coat two 10-inch cake pans with the softened butter. Divide the dough into two balls and place each one in a pan. Cover loosely and let sit for about 20 minutes while the oven preheats and you prepare the other toppings. Place the tomatoes in a strainer and sprinkle on a couple good pinches of salt; let drain for 10 minutes. Flatten out the dough all over the bottoms of the pans and about 1 1/2 inches up the sides. Top with cheese slices, overlapping them. Tear the sausage into golf ball-size pieces, then press on top of the cheese and flatten, leaving little holes for the cheese to poke through. Top with the tomatoes, peppers and onions. Sprinkle over the Pecorino-Romano and oregano. Bake until the crust is a deep golden brown, the cheese on top is turning golden and the sauce has begun to bubble, 30 to 40 minutes. Let cool slightly before slicing. Sprinkle with crushed red pepper, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 5986,"Lobster Roll Panzanella 1/2 cup mayonnaise 2 tablespoons chopped fresh tarragon 1 teaspoon red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
Juice of 1 lemon (about 2 tablespoons)
1 cup cherry tomatoes, halved
6 toasted, buttered split-top potato buns, torn into hunks (see Cook's Note) 4 slices bacon, cooked until crispy and crumbled
3 scallions, thinly sliced on a bias
2 ribs celery, thinly sliced
3/4 pound cooked lobster meat, chopped
1 ripe avocado, peeled and cubed
Instructions: Mix together the mayonnaise, tarragon, vinegar, garlic powder, salt, pepper and lemon juice in a large bowl. Add the tomatoes, buns, bacon, scallions and celery to the dressing and toss to coat. Fold in the lobster and avocado. Serve immediately! ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 5987,"Fajita Burger with Guacamole 3 tablespoons sour cream 2 ripe avocados 1 tablespoon lime juice Several dashes hot sauce 2 tablespoons Worcestershire sauce Kosher salt and freshly ground black pepper 1/2 cup fresh cilantro leaves, chopped 2 tablespoons vegetable oil, plus more for the grill grates 2 bell peppers (any color is fine), thinly sliced 1 onion, halved and thinly sliced 1 jalapeno, seeded and thinly sliced 1 tablespoon plus 1 teaspoon cl powder 1 1/2 pounds ground beef chuck (80/20) Four 1-ounce slices pepper jack cheese 4 hamburger buns, split Instructions: Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill). Combine the avocado, sour cream, hot sauce, lime juice, 1 tablespoon of the Worcestershire sauce and 1/2 teaspoon salt in a medium bowl and mash together with a potato masher or the back of a fork. Stir in the cilantro, cover and set aside.
Combine the oil, bell peppers, onion, jalapeno, 1 tablespoon of the cl powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and toss to combine; set aside.
Combine the beef, remaining 1 tablespoon Worcestershire sauce, remaining 1 teaspoon cl powder, 1 teaspoon salt and several grinds of black pepper in a large bowl and mix well. Divide the mixture into fourths and shape into patties.
Lightly brush the grill grates with oil. Put the bell pepper mixture in an open grill basket and cook over direct heat, tossing frequently, until the peppers and onions are golden and tender, 12 to 15 minutes. Move the basket over indirect heat. Put the patties over direct heat. Grill the patties until marked on the bottom, about 3 minutes. Flip and cook about 2 minutes, then top each patty with 1 slice of pepper jack cheese. Cover the grill and cook until the cheese is melted and the patties are marked on the other side and slightly firm, about 1 minute more for medium rare. Remove the patties and pepper mixture to a serving platter.
Spread the guacamole on both sides of the buns and top with the patties and pepper mixture.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 5988,"Chicken Yakitori 1/4 cup pureed daikon radish 1/3 cup mirin 1/3 cup sake 2 tablespoons canola oil 2 tablespoons low-sodium soy sauce Few dashes hot sauce, such as Tabasco, plus more for serving 2 pounds boneless, skinless chicken thighs Salt and freshly ground black pepper 4 tablespoons canola oil 4 tablespoons rice vinegar 2 tablespoons soy sauce 2 teaspoons lime juice 2 teaspoons sugar 8 ounces rice noodles, cooked according to directions, shocked in cold water and drained well 8 ounces mizuna Instructions: Special equipment: 6-inch wooden skewers, soaked in cold water for at least 1 hour Whisk together the radish puree, mirin, sake, oil, soy and hot sauce in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 and up to 8 hours. Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat. Using 2 skewers for each chicken thigh, thread the edges of the meat onto the skewers. Sprinkle with salt and pepper. Grill until charred and cooked through, about 6 minutes per side. Transfer to a cutting board. Whisk together the oil, rice vinegar, soy, lime juice and sugar in a large bowl and season with pepper. Pour some over the mizuna, toss to coat and mound in a large shallow serving bowl. Toss the noodles with the remaining dressing and mound in the center of the mizuna. Cut the chicken thighs in half down the middle between the skewers to make kebabs. Arrange the skewers spoke-like around the mizuna, chicken toward the center, drizzle with additional hot sauce and serve. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gavi]" 5989,"Rolled Omelet Burrito 2 tablespoons canola oil 4 ounces Mexican chorizo (ground) 1 small jalapeno, sliced, with seeds 1 1/2 tablespoons butter 3 large eggs 2 tablespoons finely chopped fresh cilantro Salt and freshly ground black pepper
1/2 cup grated Monterey Jack cheese One 12-inch flour tortilla Instructions: Heat a skillet over high heat. Add the canola oil and chorizo and start to brown, about 2 minutes. Then add about half the jalapeno and cook until the chorizo is golden brown and cooked through, stirring occasionally. Set aside. Heat the butter in a small nonstick pan over medium heat. Whisk the eggs in a bowl and sprinkle with salt and pepper. Pour the egg mixture into the pan. Cook the eggs by whisking constantly and shaking the pan vigorously until the eggs begin to set but are still quite loose. Spoon the chorizo mixture down the center, top with the remaining jalapeno slices and the cheese, and continue cooking until almost completely set, 1 to 1 1/2 minutes, depending on desired consistency. Fold the omelet into thirds, and turn it out onto a cutting board or a plate. Over a burner on medium heat, soften the tortilla, 8 to 10 seconds on each side, or in a skillet over medium heat for 1 to 2 minutes per side. Gently place the omelet onto the tortilla and wrap around it tightly. Slice in half on a diagonal. ","[Malbec, Tempranillo, Garnacha, Barbera]" 5990,"Kale and Pistachio Pesto Spaghetti Kosher salt 1 large bunch kale, stemmed and leaves torn (about 1 pound) 10 ounces whole wheat spaghetti 2 tablespoons roasted salted pistachios 1 clove garlic, smashed 1 cup fresh flat-leaf parsley leaves 1/4 cup extra-virgin olive oil 2 tablespoons freshly grated Parmesan 1 tablespoon fresh lemon juice, plus lemon wedges, for serving Freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Fill a large bowl with ice and water. Add the kale to the boiling water and cook, stirring, until just wilted but still bright green, about 2 minutes. With a slotted spoon, transfer the kale to the ice water (keep the water boiling). When cool, drain well and squeeze out as much water as possible. Coarsely chop the kale. Add the pasta to the boiling water and cook according to the package directions. Reserve 1/2 cup of the pasta water, and then drain the pasta. While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped. Add the kale and parsley and pulse until very finely chopped. With the machine running, add the oil in a steady stream. Add the Parmesan, lemon juice and 1/2 teaspoon each salt and pepper and pulse to incorporate. Toss the pasta with the pesto, adding a few spoonfuls of the reserved cooking water if it seems dry. Season to taste with salt and pepper. Serve with lemon wedges on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5991,"Scali 1 recipe Basic Dough with Pate Fermentee, recipe follows Cornmeal, for dusting, as needed Raw sesame seeds, as needed
1 recipe refrigerated Pate Fermentee (1 3/4 pounds), recipe follows 1 1/2 cups minus 1 tablespoon 80 degree F. water (.71 pound) 3 1/2 cups unbleached, unbromated all-purpose flour (1 pound) 1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams) 2 1/4 teaspoons kosher salt (9 grams) 3 1/2 cups unbleached, unbromated all-purpose flour (1 pound) 2 1/4 teaspoons kosher salt (9 grams) 1 teaspoon minus 1/16 teaspoon instant dry yeast (2.8 grams) 1 1/4 cups plus 1 tablespoon 63 degree F. water (.67 pound) Instructions: Place a baking stone in the middle of the oven and preheat to 470 degrees F. Lightly dust work surface with cornmeal. With a bench scraper divide the dough into 2 equal pieces. Lightly round the halves and let rest on surface for 15 minutes. Shape the rested dough halves into French loaves and let rest for 5 minutes. Roll each loaf into a long rope. Twist each rope into a braid. Spray the tops with water and dip the tops in sesame seeds. Transfer the shaped loaves onto the back of 2 cookie sheets lined with parchment paper, cover lightly plastic wrap. Place the loaves in a warm place and let rise for 45 to 60 minutes. Working with 1 loaf a time, slide the scali, still on the parchment paper, onto the baking stone and and bake until crispy and brown, about 30 to 40 minutes. Transfer the scali to a rack to cool. Repeat with the remaining loaf. In a large mixing bowl, combine the pate fermentee and water and, using your hands, break up the dough into the water. In another bowl, whisk together the flour, yeast, and salt. Add the flour mixture to the pate fermentee mixture and mix by hand until firm and cohesive, about 3 minutes. Allow dough to rest for 10 minutes. Turn the dough out onto a lightly floured work surface. Knead the dough until very elastic and smooth, about 10 to 15 minutes. Take the dough's temperature. It should be at 78 degrees F. Transfer the dough to a large bowl and cover with plastic wrap (the plastic should not touch the dough). Place the bowl in a warm place (about 75 to 78 degrees F.) and let rise for a total of 1 hour and 45 minutes. After the first 45 minutes, fold the dough and turn it over in the bowl. (It will somewhat deflate the dough, but it is gentler than what's commonly referred to as \punching down.) Let the dough rise, undisturbed, for 1 hour more. (The dough will rise considerably at this point.) Turn the dough out onto a lightly floured work surface. Press the dough gently into a rectangle, to de-gas it. In a large bowl, whisk together the flour, salt, and yeast. Add the water and, using your hands, mix until incorporated, about 3 minutes. (Alternatively, mix in a mixer on the lowest setting possible.) Cover bowl with plastic wrap and put in a warm place (about 75 degrees F.). Let the dough ferment for 1 hour. Take the dough's temperature. It should be at 75 degrees F. Refrigerate the dough at least 10 hours and up to 36 hours. When ready, it will be roughly doubled in size and have a fine network of filaments and holes. Make this recipe the night before you mix the dough. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 5992,"Frozen Strawberries 1 quart strawberries, de-stemmed 1 (3 pound) block dry ice Instructions: Wash strawberries and place in a paper towel-lined colander. Cover with another paper towel and place in the refrigerator for 4 hours. Break your dry ice into small pieces, and toss with berries in a large bowl. Place into a container and cover with a towel. Place this in a cooler for 25 to 30 minutes. Remove berries and put into sealable bags and store in the freezer. ","[Chardonnay, Moscato, Riesling]" 5993,"Peas and Pasta Salad 1 pound whole wheat pasta, preferably corkscrew Kosher salt and freshly ground black pepper to taste 1 cup Hidden Valley? Original Ranch? Light Dressing 10 ounces frozen peas, thawed 2 large carrots, peeled and coarsely grated 6 slices bacon, cooked until crisp and crumbled Instructions: Cook the pasta in boiling water as directed on box for al dente, about 8 minutes. Drain and place the cooked pasta in a large bowl filled with ice water to stop the pasta from over cooking. Stir until pasta is cool then drain in a colander shaking to release as much water as possible. In a large bowl, mix pasta with Hidden Valley® Original Ranch® Light Dressing and mix to coat. Add in the peas, carrots, and bacon. Season with salt and pepper. Cook's note: If making ahead of time, cover and refrigerated the salad until ready to serve, then add the bacon right before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 5994,"JIFandreg; Chocolate Hazelnut Truffles 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 (14.1 oz.) jar Jif? Chocolate Flavored Hazelnut Spread em Truffles: /em 4 oz. white baking chocolate Coatings: 1 1/2 tbsps. cinnamon sugar 2 tsps. chili powder 1/2 cup flaked coconut, toasted* 1/3 cup finely chopped hazelnuts Instructions: HEAT sweetened condensed milk, chocolate hazelnut spread and white baking chocolate in medium saucepan over low heat, stirring occasionally, until smooth. Remove from heat. POUR into medium bowl. Cover and chill 2 to 3 hours or until firm. SHAPE into 36 1-inch balls. Combine cinnamon sugar and chili powder in small bowl. Roll 1 dozen truffles in cinnamon mixture. Roll 1 dozen in toasted coconut. Roll remaining 1 dozen in chopped hazelnuts. Chill 1 hour or until firm. To toast coconut: Spread on a microwave-safe pan. Microwave on HIGH 1 to 2 minutes, tossing the coconut with a fork after each 30 second interval. Remove from pan immediately to avoid over-browning. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 5995,"Love Heart Cookie Puzzle 225 grams (2 sticks) cold unsalted butter 200 grams (1 cup) superfine sugar 1 teaspoon vanilla extract 1 medium egg 495 grams (3 cups) all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 200 grams (1 1/2 cups) royal icing mix, plus more if needed Red food gel coloring 1/4 teaspoon flavored extract, such as vanilla, optional Instructions: For the cookie dough: Preheat the oven to 175 degrees C/350 degrees F. Line a baking sheet with a silicone mat or parchment paper. In the bowl of a stand mixer, cream the butter and sugar together until the mixture is light and fluffy, about 3 minutes. Add the vanilla extract and egg and beat again for 1 minute to combine, scraping down the bowl to ensure all of the butter mixture is incorporated. In a separate bowl, mix together the flour, baking powder and salt. With the mixer on low speed, slowly add the dry ingredients in 3 parts and mix until combined. Scrape the dough onto a work surface and slightly wet your hands. Knead the dough into a smooth disc and place between 2 pieces of parchment paper. Roll the dough out until it is 1/4 inch thick. Remove the parchment paper and use a heart puzzle cookie cutter to cut out heart shapes. If you do not have a heart puzzle cookie cutter, use a normal heart cookie cutter, then cut the heart down the middle with a knife to create a left and right side. Lift the cookies onto the prepared baking sheet and bake until they are just slightly golden around the edges, about 7 minutes. Allow to cool completely. For the icing: Add 1 cup of the royal icing mix to one bowl and the remaining 1/2 cup to a second bowl. In the first bowl with 1 cup of icing mix, create the flooding consistency royal icing. Add a drop of red food gel to the bowl and then, starting with 1 teaspoon of water, stir the mixture together with a spoon. Keep adding water to the bowl 1/2 teaspoon at a time until the mixture reaches the flooding consistency--when you drag a line through the icing mixture with a spoon, the line should disappear within 5 to 10 seconds. If the line disappears earlier, your mixture is too runny and you need to add a few tablespoons of royal icing mix to thicken the icing to the right consistency. If the line takes longer than 10 seconds to disappear, then your mixture is still too thick and you need to keep adding water 1/2 teaspoon at a time until you have the correct consistency. Once you have your red flooding icing, place a damp kitchen towel over the top of the bowl to stop it from drying out. In the remaining bowl, create the soft peak-consistency royal icing. Again, adding just 1/2 teaspoon of water at a time, stir the mixture together until it reaches a soft peak stage--when you lift the spoon out of the bowl and hold it in the air, the icing forms a soft peak on the end of the spoon. If the mixture is too runny and the icing falls off the end of the spoon, add more royal icing mix. If the mixture is too stiff, just add water 1/4 teaspoon at a time and mix together until it reaches soft peak consistency. Once you have the correct consistency, transfer about 2 tablespoons of the white soft peak icing to another bowl. Add red food gel coloring to the remaining mixture and stir to combine. If you would like to flavor any of the royal icing, add 1/4 teaspoon of your favorite extract, such as vanilla. Transfer the royal icing mixtures into separate piping bags fitted with number 2 round tip nozzles. Cover the ends of the piping nozzles with a damp tea towel at all times to stop them from drying out. With a cooled cookie in front of you, pipe a border of red soft peak royal icing around the edge of the cookie. Apply even pressure with your hand, and squeeze a thin line of icing along the outside of the cookie, joining the icing up at the end. Repeat on all of the cookies. Next, you need to flood the cookies. Pipe the red flooding royal icing inside the border you just created on each cookie, filling up the center of the cookies with icing. Use the piping nozzle to squeeze the icing into the edges to ensure each cookie is covered entirely. Allow to set for 10 minutes. Using the white soft peak royal icing, apply even pressure with your hand and decorate the center of each cookies with names, initials or messages. The cookies should be eaten the same day for the best taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 5996,"Baby Tomato and Fresh Herb Tabbouleh 1 cup bulgur wheat 2 pinches kosher salt, plus 1 teaspoon 1 1/4 cups boiling water 1/2 cup finely chopped flat-leaf parsley leaves 1/2 cup finely chopped fresh mint leaves 1/4 cup finely chopped fresh chives 1 pint baby tomatoes, washed and quartered 1 lemon, juiced 1/3 cup extra-virgin olive oil Freshly ground black pepper, about 15 grinds Instructions: Combine bulgur, a couple pinches of salt, and boiling water in a heat-proof bowl. Cover tightly with plastic wrap and let stand 20 minutes (check the directions on the packaging for your particular bulgur). Unwrap plastic and fluff with a fork. Toss bulgur with remaining ingredients and season, to taste, with salt and pepper. Serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 5997,"Man Coffee 24 fluid ounces filtered water 1/2 cup freshly ground coffee Pinch kosher salt Instructions: Bring water to a boil in an electric kettle or in the microwave. Meanwhile, place the ground coffee and salt into a French press carafe. Pour the water over the grounds. Place the plunger in the carafe, but do not press down. Brew for 4 minutes, then slowly push the plunger down. Drink immediately or hold in a thermos for up to 3 hours. ","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 5998,"Panseared Grits with Spiced Shrimp and Bacon 3/4 cup grits 1/2 teaspoon sea salt 3 3/4 cups boiling water 4 slices bacon, thinly sliced PanSeared Grits, recipe above 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 teaspoons ground cumin 1 teaspoon paprika 1 teaspoon cayenne 10 to 12 ounces medium shrimp in the shell, washed 2 tablespoons olive oil 2 red jalapeno chiles, stemmed, seeded, and julienned 2 green jalapeno chiles, stemmed, seeded, and julienned 1 bunch green onions, trimmed and thinly sliced on the diagonal 4 garlic cloves, thinly sliced Juice of 2 limes Instructions: In a medium saucepan, stir the grits and salt into the boiling water. Reduce the heat and simmer, covered, for about 10 minutes, stirring occasionally. Remove from the heat and pout into a buttered 8x8-inch dish. Let cool until firm. Remove from the dish and cut into quarters. Fry the bacon in a large heavy skillet over medium heat. With slotted spoon, remove the bacon and drain on paper towels, reserving the fat in the pan. In the same skillet, sear the quartered grits over high heat until golden on both sides. With a spatula, transfer to a platter. Combine the salt, pepper, cumin, paprika, and cayenne in a bowl. Add the shrimp and toss to coat evenly. Wipe the skillet clean and heat the olive oil over high heat. Saute the shrimp 1 to 2 minutes. Toss in the jalapenos, green onion, garlic and reserved bacon and cook 1 minute longer. Remove from heat and stir in the lime juice. Scatter over the seared grits and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 5999,"Grilled Shrimp with Orange Habanero Mojo 8 (8-inch) long skewers 1/2 cup fresh orange juice 1/2 cup extra virgin olive oil, divided into 2 equal parts 1 tablespoon pickled habanero, without seeds and chopped 2 teaspoons garlic, finely chopped 2 tablespoons chopped cilantro 1 tablespoon Dijon mustard Salt and pepper 8 jumbo shrimps, peeled and deveined Instructions: Soak skewers in cold water for 2 hours. In a medium bowl combine orange juice, 1/4 cup olive oil, habanero, 1 teaspoon of garlic, cilantro, mustard and salt and pepper to taste. Mix this mojo well and set aside for later use. In a separate small bowl combine 1/4 cup olive oil and 1 teaspoon garlic and set aside. Skewer shrimps and brush each on both sides with the garlic and olive oil mixture, then season to taste with salt and pepper. Cook shrimps on a hot grill for 2 minutes on each side, while brushing on the remaining olive oil and garlic mixture. Arrange shrimps on a serving platter and drizzle with the orange mojo. ","[Vermentino, Sauvignon Blanc, Albari?o, Grner Veltliner]" 6000,"Strawberry Shortcake Sundaes 1 1/2 cups all-purpose flour 1/4 cup sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground cinnamon 4 tablespoons cold unsalted butter, cut into 1/2-inch cubes 3/4 cup cold buttermilk 2 quarts fresh strawberries, hulled 1/3 cup honey Vanilla ice cream, for serving Instructions: Make the biscuits: Preheat the oven to 375 ? F. Whisk the flour, sugar, baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl. Add the butter and rub the mixture together with your fingertips until it looks like coarse meal with pea-size bits of butter. Stir in the buttermilk with a wooden spoon to form a rough dough. Scoop 6 mounds of dough about 1 inch apart onto a baking sheet. Bake until golden brown, about 25 minutes; transfer the pan to a rack and let cool 10 minutes. Meanwhile, prepare the strawberries: Combine the strawberries and honey in a saucepan over medium heat. Partially cover and cook, stirring occasionally, until the strawberries are just softened, 10 to 15 minutes. Divide the strawberries among bowls, reserving some of the juices. Top each serving with a warm biscuit and a scoop of vanilla ice cream. Drizzle with the reserved strawberry juices. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6001,"Martini Ice Splash Boisserie Vermouth 3 ounces Boodles gin Olives Instructions: In a cocktail shaker add ice and vermouth, strain off. Add gin and stir. Pour into frozen martini glass. Garnish with olives.; ","[Gin, Vermouth]" 6002,"Peanut Butter Balls 18 ounces Peanut Butter, recipe follows One 16-ounce box confectioners' sugar 1 1/3 cups graham cracker crumbs 3/4 cup (1 1/2 sticks) unsalted butter, softened 12 ounces milk chocolate, melted 3 cups peanuts, shelled, unsalted and dry roasted Peanut oil, if necessary Instructions: In a large bowl, combine Peanut Butter, confectioners' sugar, graham cracker crumbs, and butter. Mash together until combined. Form the mixture into balls. Transfer to the refrigerator until hardened, about 30 minutes. Dip the peanut butter balls into the melted chocolate and set inside mini paper cupcake forms. Let the chocolate set before serving. In the bowl of a food processor, grind the peanuts until smooth. With the motor of the food processor running, add peanut oil if necessary, and puree until the peanuts are the consistency of peanut butter. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 6003,"Cousin Jonnie's Red Velvet Whoopee Pies 3 cups all-purpose flour 1 teaspoon baking soda 1 1/2 teaspoons baking powder 2 teaspoons unsweetened cocoa powder 1/2 cups canola oil 1 teaspoon white vinegar 1 (1-ounce) bottle red food coloring 1/2 teaspoon vanilla extract 1 1/2 cups sugar 2 eggs 1 cup buttermilk 5 tablespoons all-purpose flour 1 cup milk 1 cup sugar 8 tablespoons butter (1 stick), softened 1/2 cup solid vegetable shortening (recommended: Crisco) 1 teaspoon vanilla extract Instructions: Pies: Preheat the oven to 350 degrees F. Lightly grease 2 cookie sheets. Sift the flour, baking soda, and cocoa together in a large bowl. In a separate bowl, combine the oil, vinegar, food coloring, and vanilla. Using an electric mixer, beat the sugar and eggs together in a large bowl until they turn pale and double in volume. Add the oil mixture and beat to combine. Add the flour mixture and buttermilk alternately in 5 small additions, starting and ending with the flour. Drop the batter by teaspoons onto the baking sheets, allowing 1-inch between drops, as the cookies will spread. You'll be making 48 cookies. Bake until the cookies are firm but not crisp, about 8 to 10 minutes. Transfer immediately to racks to cool. Filling: Put the flour into a medium saucepan and slowly add the milk, whisking until smooth. Set over medium heat and cook, stirring constantly with a whisk, until very thick, about 3 minutes. Remove the flour mixture from the heat and allow it to cool completely. Cream the sugar, butter, shortening, and vanilla in a large bowl with an electric mixer. Add the cooled flour mixture and whip until fluffy. Spread some filling onto 1 cookie and top it with another to make a sandwich. Repeat with the remaining cookies and filling. Cover the filled whoopee pies with plastic wrap and store in the refrigerator until ready to serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 6004,"Marinated Venison Loin Steaks with Onions and Sweet Peppers 1/2 cup molasses 1/2 cup balsamic vinegar 1/2 cup Roasted Garlic Cloves, recipe follows 1 branch fresh rosemary 1/2 small Thai cl, thinly sliced or 1 teaspoon red pepper flakes 1 teaspoon freshly cracked pepper 6 (1-pound) venison loin steaks, bone in 6 bell peppers, red and yellow Salt and freshly ground black pepper 3 tablespoons grapeseed oil 1 large Vidalia or other sweet onion, cut into 1/4-inch-thick slices Unpeeled garlic cloves, as needed Instructions: In a small, heavy saucepan, combine all the marinade ingredients and bring to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally. Remove from the heat. Set aside and let cool to room temperature. Lay each steak flat on the counter and tie each one horizontally so that the meat forms a tight, round package. You will need 6 pieces of kitchen twine, each measuring about 18 inches long. Spread half the marinade over the bottom of a nonreactive casserole or deep baking pan just large enough to hold all 6 steaks snugly but without crowding. Arrange the steaks in the pan and coat with the remaining marinade. Cover and refrigerate for at least 3 hours or up to 5 hours. Remove the steaks from the marinade and place them on a double thickness of paper towels to dry. Light a fire in a charcoal grill or preheat a gas grill to medium. Set the peppers over the hottest part of the grill and cook until they begin to char. Turn with tongs and continue grilling until the peppers are charred on all sides. Stand by the grill during this time, the peppers cook quickly. Using tongs to turn them prevents them from splitting open. Transfer immediately to a container just large enough to hold them. Cover tightly with plastic wrap and let the peppers cool to the touch. Rub the charred skin off the peppers. Remove the seeds and ribs from the peppers. Cut the peppers into strips. About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Season the steaks with salt and pepper and brush with half the oil. Grill for 7 minutes on 1 side. Turn and grill for 7 minutes longer on the other side. Turn 1 more time and grill for about 2 minutes longer for rare steak. Grill for 1 to 2 minutes longer for medium-rare. Take care when turning the steaks to that the grill marks on the meat are perpendicular to the grate. Transfer the steaks to a warmer platter and remove the twine. Place a medium saute pan or skillet on the hottest part of the grill. Put the remaining 1 1/2 tablespoons oil and the sliced onions in the pan and cook, stirring, for about 5 minutes, or until the onions are lightly browned. Add the pepper strips and cook for about 2 minutes, or until heated through. Serve the steaks on warmed large plates with the grill marks showing. Carefully spoon the pepper and onions over half of each steak so that the grill marks are clearly visible. Put the cloves in a dry cast iron skillet and cook over low heat for 20 to 30 minutes, or until softened. Turn frequently so that the cloves soften but do not brown. Slide the cloves from the skillet onto a plate to cool to the touch. Squeeze the softened garlic pulp from the individual cloves. ","[Chardonnay, Pinot Noir, Barbera, Tempranillo]" 6005,"Carne Frita Moe'Fongo One 4- to 6-pound pork butt 1/2 cup canola oil 1/2 cup white wine vinegar 5 tablespoons garlic puree 1 tablespoon salt 1 tablespoon pepper 1 teaspoon dried parsley 1 cup melted butter or margarine 3 tablespoons pureed garlic 1 teaspoon granulated garlic 1 large Spanish onion, sliced 10 green plantains 4 cups canola oil Store-bought pork rinds, for mashing Chicken broth, for dipping Instructions: For the pork marinade: Wash pork. In a medium bowl, combine oil, vinegar, garlic, salt, pepper and parsley. Put aside. Using a sharp knive and cutting board, cube pork into 1-inch cubes, removing some of the fat to your liking. Pour marinade over pork in a bowl. Marinade, refrigerated, for at least 24 hours or up to 48. For the moe'foe sauce: Combine butter, garlic and granulated garlic in a bowl. Reserve for later. Saute onion in a small skillet in approximately 1 tablespoon moe'foe sauce until translucent and fork-tender. Peel and cut plantains 1/2-inch thick. In a small fryer or deep pot, heat canola oil to 375 degrees F. Fry plantains until fork-tender, 8 to 10 minutes. Allow to sit and rest for 1 to 2 minutes. Fry pork until golden brown and crispy on the outside and 155 degrees F inside. Meanwhile, using a mortar and pestle, make moe'fongo: Add 12 pieces plantain and 2 tablespoons moe'foe sauce and mash until smooth, leaving some small chunks of plaintain. Add 2 to 3 pieces of pork rinds, and mash until pork rinds are incorporated well. Repeat for each additional moe'fongo. Scoop mashed moe'fongo into a shallow and wide cup to mold, then flip and place on a plate. Add pork and cover with sauteed onion. Serve with your favorite chicken broth for dipping! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6006,"Sweet Polenta Crostini with Mascarpone, Raspberries, Pistachios, and Lavendar Honey 3 1/2 cups water, preferably still spring or filtered water 1/2 teaspoon salt 1 cup medium grain yellow cornmeal, preferably stone-ground 4 tablespoons unsalted butter 1 tablespoon mild-flavored vegetable oil, plus extra for greasing the pan 2 to 3 tablespoons granulated sugar 3/4 cup mascarpone 1/2 pint red raspberries 1/3 cup shelled, skinned, pistachio nuts, lightly toasted and coarsely chopped 1/4 cup dark, flavorful honey, such as lavender or wild forest, although preferably not buckwheat Instructions: Prepare the polenta: Line an 8 by 4-inch loaf pan with plastic wrap and set aside. Bring the water to a rolling boil in a large pot. Add the salt, then gradually sprinkle in the cornmeal, stirring constantly to avoid lumps. Keep stirring after the last of the cornmeal has been added: the mixture will begin to thicken quite quickly. Reduce the heat to medium and cook the polenta for about 30 to 40 minutes, stirring frequently. Spoon a little of the polenta onto a plate and taste it: when it is no longer crunchy and granular, it's done. Scrape the polenta into the loaf pan, flattening the top and pressing the mass into a rough rectangle, ending halfway to two-thirds down the length of the pan. This sounds a little confusing, but you should now have a 2-inch-thick rectangle of polenta pressed into the loaf pan. It will be very stiff and have no trouble staying put. Cool the polenta to room temperature, then press a piece of plastic wrap onto the surface and refrigerate until chilled, at least 2 hours, or up to 3 days. No more that 2 or 3 hours before you plan to serve the dessert, remove the loaf pan from the refrigerator and unmold the polenta. With a long, thin-bladed knife, slice the loaf into 1/4-inch thick slices and cut each of these in half. You should end up with about 24 (2-inch) squares, 1/4-inch thick. Heat 2 tablespoons of butter and 1/2 tablespoon of vegetable oil in a large frying pan (non-stick is fine) over medium heat. When the foam subsides, add half of the polenta slices and fry about 4 minutes, turning once, until golden and crisp on both sides. Carefully transfer the slices to a platter lined with paper towels and sprinkle the slices with half of the sugar. Repeat with the remaining butter, oil, polenta, and sugar. Cool the sugared polenta slices to room temperature. To assemble the crostini, spoon the mascarpone into a piping bag fitted with a medium star tip (about 1/2-inch or so). Pipe a generous amount of mascarpone on each polenta square and arrange two or three raspberries on the cheese. Press some pistachio pieces around the berries into the cheese and drizzle the crostini with a little of the honey (a honey dripper or even a teaspoon dipped into the jar then waved over the squares works really well, don't even bother measuring the honey!). The finished crostini should be eaten as soon as possible, but can be kept covered at room temperature for a few hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 6007,"Tartar Sauce *3 egg yolks 1/4 cup malt vinegar 1 1/2 cups peanut or vegetable oil 2 shallots, finely diced 3/4 cup finely chopped cornichons 1/2 cup whole-grain mustard 1 teaspoon celery salt Pinch cayenne pepper Kosher salt Instructions: In the food processor combine the egg yolks and malt vinegar. With the machine running, add the oil, drop by drop, until the mixture starts to look homogeneous and thick and silky. When the mixture looks like it has come together and is starting to thicken, the oil can be added a little bit faster until all the oil is added. Add the remaining ingredients and taste for seasoning. Season with salt, if needed. Transfer to a container with a lid and refrigerate until ready to use. Dips away! *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6008,"Chicken Chili 2 tablespoons olive oil 1 medium yellow onion, diced
1 pound ground chicken
1 packet taco seasoning
One 28-ounce can diced tomatoes
One 15.5-ounce jar medium tomato salsa
One 15-ounce can pinto beans, drained and rinsed
1 cup frozen corn
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Sour cream, shredded cheese, thinly sliced scallions and pickled jalapenos, for serving
Instructions: Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until tender and translucent, 5 to 6 minutes. Add the chicken and cook, using a wooden spoon to break it up as it browns, about 5 minutes. Mix in the taco seasoning and 1/4 cup water. Cook for 3 minutes. Add the tomatoes, salsa, beans, corn, salt and pepper. Bring to a simmer, reduce the heat to low, cover and cook until reduced slightly and heated through, about 20 minutes. Serve with sour cream, cheese, scallions and jalapenos. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 6009,"Air Fryer Summer Fish Fry 1 pound skinless cod fillets Kosher salt and freshly cracked black pepper 1 cup all-purpose flour 2 large eggs, lightly beaten 2 cups panko breadcrumbs 1 teaspoon paprika 1/2 teaspoon garlic powder 10 ounces frozen French fries 3/4 cup mayonnaise 1 tablespoon finely chopped dill 1 tablespoon finely chopped cornichons 1 tablespoon white wine vinegar 2 teaspoons chopped capers (rinsed and drained) 1 teaspoon Dijon mustard Kosher salt and freshly cracked black pepper Instructions: For the fish and fries: Cut the cod into strips 1 inch wide by 2 inches long. Season with 1/2 teaspoon salt and some pepper. Set up a breading station with three wide shallow bowls or baking dishes, one with the flour, one with the eggs whisked with a splash of water and one with the panko. Whisk the paprika, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper into the flour. Working in small batches, toss the fish in the flour, then dip into the egg and, finally, coat with the panko. Arrange in a single layer in the basket of a 6-quart air fryer as they\u2019re done. Cook in the air fryer at 350 degrees F for 10 minutes, flipping the fish halfway through, until the fish is golden brown and crispy. Transfer to a dish and sprinkle with salt. Add the fries to the air fryer and cook until golden brown and crispy, about 10 minutes. During the last minute of cooking, add the fish on top of the fries to reheat. For the tartar sauce: While the fish is cooking, mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl. Serve the fish and fries immediately with the tartar sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6010,"Arugula-Prosciutto Flatbread Pizzas 2 pieces lavash or other flatbread, halved 1 tablespoon extra-virgin olive oil, plus more for brushing 1/2 cup grated fontina cheese (about 2 ounces) 4 ounces thinly sliced prosciutto, torn 4 cups baby arugula 1 bulb fennel, halved, cored and thinly sliced 2 tablespoons roughly chopped fresh parsley 1/2 red onion, thinly sliced 2 tablespoons balsamic vinegar Kosher salt and freshly ground pepper 1/2 cup crumbled gorgonzola or other blue cheese (about 2 ounces) Instructions: Preheat a grill to medium. Lightly brush the lavash with olive oil, then grill until marked on the bottom, about 2 minutes. Flip the bread and immediately top with the fontina. Continue grilling until the cheese melts, about 2 minutes. Transfer to a platter and top with the prosciutto. Combine the arugula, fennel, parsley and red onion in a large bowl. Drizzle with the vinegar and 1 tablespoon olive oil; season with salt and pepper and toss. Pile on top of the pizzas; sprinkle with the gorgonzola. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 6011,"Duck and Dogs on a Blanket 2 jalapenos, halved and thinly sliced 1 medium red onion, thinly sliced
3/4 cup red wine vinegar
1/4 cup sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon salt
2 slices thick-cut bacon, cut into 1/4-inch dice 1 or 2 legs duck confit 2 large sweet onions, thinly sliced
2 cloves garlic, minced
1/4 cup balsamic vinegar
1 teaspoon sugar
1 sheet frozen puff pastry, thawed
Flour, for dusting
Whole-grain mustard, for spreading
1/3 pound Gruyere, shredded 2 hot dogs, split lengthwise and cut into fourths Instructions: For the pickled red onions: Put the jalapenos and onions in a heatproof, nonreactive bowl. Combine the vinegar, sugar, celery seeds, mustard seeds, salt and 1/2 cup water in a small saucepot over medium-high heat and simmer until the sugar dissolves. Pour the hot liquid over the jalapenos and onions. Set aside to pickle for 2 hours minimum or refrigerate overnight. For the balsamic onions: Combine the bacon and duck legs in a large saute pan over medium heat. Saute until the bacon and duck skin have rendered their fat and become crispy, 5 to 7 minutes. Remove from the pan and set aside to cool, leaving the rendered fat in the pan; you want about 3 tablespoons of fat. When cool enough to handle, separate and chop up the skin from the duck legs. Combine the duck skin with the bacon and set aside. Shred the duck meat into bite-size pieces and reserve separately. Add the sweet onions to the pan with the rendered fat and cook over medium heat, stirring occasionally, until golden brown and caramelized, 20 to 30 minutes. Add the garlic and cook another 2 minutes. Add the balsamic vinegar and sugar, raise the heat and cook until the onions become jam-like, another 5 to 7 minutes. Add the bacon and duck skin to the onions, mix and set aside. Preheat the oven to 400 degrees F. Lay the puff pastry out on a floured surface. Using a 1 3/4-inch cutter, punch out 16 rounds of puff pastry. Lay the rounds on a baking sheet, then place another clean baking sheet on top of the rounds to keep them flat while baking. Transfer to the oven and bake until golden brown, about 10 minutes. Set aside. Lower the oven temperature to 350 degrees F. Smear each puff pastry round with whole-grain mustard. Add a pile of balsamic onions, some shredded duck meat and a sprinkling of Gruyere, and top it off with a piece of hot dog. Return to the oven to warm everything through and melt the cheese, about 5 minutes. Finish with some pickled red onions and serve ... Oh my! ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 6012,"White Pizza with Everything Bagel Crust 1 pound refrigerated pizza dough 3 tablespoons extra-virgin olive oil 1 shallot, finely chopped 3 cloves garlic (2 finely chopped, 1 grated) Freshly ground pepper 2 tablespoons sesame seeds 1 tablespoon poppy seeds 2 teaspoons coarse sea salt 11/2 teaspoons caraway seeds Coarse cornmeal, for dusting 1/3 cup ricotta cheese 1/4 cup grated parmesan cheese 1/4 teaspoon chopped fresh oregano or rosemary Pinch of red pepper flakes Kosher salt 2 ounces fresh mozzarella, thinly sliced Instructions: Put a pizza stone or inverted baking sheet on the middle oven rack and preheat to 450 degrees F for 1 hour. Meanwhile, bring the pizza dough to room temperature. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the shallot and chopped garlic and cook, stirring often, until softened but not browned, 3 to 5 minutes; season with pepper. Transfer to a bowl to cool. Combine the sesame seeds, poppy seeds, coarse salt and caraway seeds in a small bowl. Sprinkle a sheet of parchment paper with cornmeal. Stretch the pizza dough on the parchment into a 12-inch circle, pressing with your fingertips (lightly oil your hands if the dough is too sticky). Spread the shallot mixture around the edge of the dough and top with the seed mixture. Combine the ricotta, parmesan, the remaining 2 tablespoons olive oil, the grated garlic, oregano and red pepper flakes in a bowl; season with kosher salt. Spread the ricotta mixture in the middle of the dough. Top with the mozzarella. Slide the parchment onto a pizza peel or another inverted baking sheet, then slide the pizza (on the parchment) onto the hot stone. Bake until the crust is puffed and browned and the cheese is browned, 13 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6013,"Hot Orange Toddy 3 cups apple cider 2 cups orange juice 1 cup cranberry juice cocktail 1 cup spiced rum, optional 1 cup whiskey 1/2 cup dark brown sugar 1 teaspoon pumpkin pie spice 1 orange, sliced 1 cinnamon stick Instructions: Combine the apple cider, orange juice, cranberry juice, spiced rum, if using, whiskey, sugar, pumpkin pie spice, sugar, orange slices and cinnamon stick into a large pot. Heat on medium-low for 10 minutes. Serve in heat-proof mugs or glasses. ","[Chardonnay, Riesling, Moscato, Merlot]" 6014,"Kitfo 2 pounds lean beef, such as boneless knuckle or top round 1/2 cup kibbeh (seasoned clarified butter) or ghee 2 tablespoons mitmita (Ethiopian spiced cl blend) 1/2 teaspoon ground korerima (black cardamom) 1/4 teaspoon koseret powder (earthy, woodsy dried Ethiopian herb) 1/4 teaspoon fine salt Homemade farmer's or cottage cheese made from low-fat buttermilk, if available, or other cottage cheese, for serving Gomen Kitfo, recipe follows, for serving Injera, for serving Instructions: Cut the beef into thin slices, trim any fat and then mince into very small cubes, preferably by hand, or in a food processor. Set the beef aside, spreading it over a plate. Melt the kibbeh in a medium skillet over very low heat. Add the mitmita, korerima, koseret and salt and stir with the butter. Then, add the minced beef and mash to mix it with the spiced butter; keep mixing until the beef reaches your desired temperature, 3 to 5 minutes for rare. Serve with farmer's or cottage cheese, Gomen Kitfo and injera. ","[Ribera del Duero, Barolo, Napa Valley Cabernet Sauvignon, Priorat]" 6015,"Cranberry Meringue Pie 1 1/2 cups fine vanilla wafer cookie crumbs (from about 40 cookies) 1 stick (8 tablespoons) unsalted butter, melted
1 1/2 teaspoons unflavored gelatin 2 cups Brandied Cranberry Sauce, recipe follows
1/2 cup granulated sugar
1 heaping teaspoon finely grated lime zest 1 tablespoon freshly squeezed orange juice
3 large egg whites, at room temperature 1 cup granulated sugar
1/8 teaspoon fine salt
6 cups fresh cranberries 3 cups granulated sugar 2/3 cups brandy Instructions: Preheat the oven to 350 degrees F. For the crust: Toss the cookie crumbs with the melted butter in a medium bowl until well combined. Press into a 9-inch pie plate and bake until golden, about 15 minutes. Cool completely before filling. For the filling: Put 2 tablespoons water in a small bowl and sprinkle the gelatin evenly over the top. Let stand 3 minutes. Meanwhile, put the Brandied Cranberry Sauce, sugar and lime zest in a medium saucepan and bring to a simmer over medium-high heat. Remove from the heat and stir in the gelatin mixture and orange juice; set aside to cool slightly, about 15 minutes. Pour the filling into the prepared crust and refrigerate until set, at least 4 hours. For the meringue topping: Once the pie is set, put the egg whites, sugar and salt in a heatproof bowl set over, not in, a saucepan of simmering water. Whisk until the sugar is dissolved and the egg whites are foamy and warm to the touch. Remove from the heat, and whip in a stand mixer on medium-high to stiff, glossy peaks. To assemble the pie: Spread the meringue over the top of the set filling. Using a kitchen torch, brown the meringue all over. Slice and serve.
Combine the cranberries, sugar and brandy in a medium saucepan and bring to a simmer over medium-high heat. Cook, stirring occasionally, until thickened and some of the cranberries have burst, about 20 minutes. Use right away or refrigerate, covered, for up to 1 week.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 6016,"Raspberry Tiramisu 1 cup seedless raspberry jam 6 tablespoons orange liqueur (recommended: Grand Marnier) 1 pound mascarpone cheese, at room temperature 1 cup whipping cream 1/4 cup sugar 1 teaspoon pure vanilla extract 28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces 3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total) Confectioners' sugar, for serving Instructions: Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend. Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture. Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight. Dust with the confectioners' sugar and serve. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]" 6017,"Pecorino and Honey Dip Pinch red pepper flakes 1/4 cup good quality organic honey 8 ounces dry Pecorino, sliced into finger-size bites (recommended: Sardo or Pienza) Instructions: Add the hot pepper flakes to a small bowl and mix with the honey. Serve with the Pecorino. ","[Vermentino, Greco di Tufo, Fiano]" 6018,"Praline Feuillete 1 1/2 ounces cocoa butter, melted 1 1/2 ounces milk chocolate, melted 1 pound praline paste 8 ounces crushed wafers (paillete feuilletine) Tempered dark chocolate Cocoa powder Instructions: Combine the cocoa butter and milk chocolate together. Add the praline paste. Mix well. Stir in the paillete feuilletine. Spread evenly into a 9 by 13-inch pan lined with parchment paper. Chill until set. Remove from pan and into cut squares. Coat squares with chocolate. When chocolate is almost set, dust with cocoa powder. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 6019,"Pasta Stir-Fry 1 (16-ounce) package whole-wheat linguine Salt 2 tablespoons canola oil 1 medium onion, sliced 1 red bell pepper, sliced 1 (1-inch) piece ginger, peeled and diced 1/2 small eggplant, sliced into small chunks, about 2 cups 2 cloves garlic, finely sliced 1 cup frozen broccoli florets, thawed 1 (15-ounce) can diced tomatoes 2 tablespoons soy sauce 1 chicken breast, cooked and sliced 2 scallions, sliced, for garnish Instructions: Cook the pasta in boiling salted water until al dente. While pasta is cooking, heat canola oil in a large saute pan or wok over high heat. Add onion, red pepper, ginger, eggplant and cook for about 1 minute. Add garlic, broccoli, tomatoes, and soy sauce and cook for another 2 minutes. Drain pasta. Add it and the chicken to the vegetable mixture, toss and cook for another minute. Transfer to serving bowls and garnish with scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 6020,"Barcelona-Style Rice 2 chicken thighs 2 chicken legs 1 teaspoon dried oregano 4 tablespoons smoked paprika Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 Spanish chorizo sausage 4 garlic cloves, crushed 1 onion, diced 1 (14-ounce) can whole, peeled tomatoes, drained and hand crushed 1 cup Spanish rice, short to medium grain 1 teaspoon saffron threads 6 littleneck clams, scrubbed 4 jumbo shrimp, peeled 2 lobster tails, split 1/2 cup frozen sweet peas, thawed Fresh flat-leaf parsley leaves, for garnish Lemon wedges, for serving Instructions: Rinse the chicken pieces and pat dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the chicken and set aside for 1 to 2 minutes Heat the oil in a paella pan or wide shallow skillet over medium-high heat. When the oil is beginning to smoke, add the chorizo and cook until the oil is a vibrant red color. Remove the chorizo to a paper towel-lined platter, then add the chicken, skin side down, and brown all over, turning with tongs. Remove the chicken to the platter with the chorizo. Return the pan to the stove and lower the heat to medium. Now make a sofrito by sauteing the garlic and onion in the oil that remains in the pan for 7 to 10 minutes, until they begin to brown. Add the tomatoes and cook it all down until the mixture caramelizes a bit and the flavors meld. Season with salt and pepper. Combine saffron with 3 cups warm water or stock and let steep for a few minutes. Add the saffron water to the tomato mixture. Fold the rice into the sofrito, stirring to coat the grains. Add the reserved chicken and chorizo, then the clams. Simmer for about 10 minutes. Add the shrimp and lobster (cut side down). Give the paella a couple of good stirs to tuck in all the pieces, then just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 more minutes, until the paella looks fluffy and moist. (The ideal paella has a toasted rice bottom called socarrat.) Then let it rest off the heat for 5 minutes. Garnish with parsley and serve with lemon wedges. ","[Cabernet Sauvignon, Tempranillo, Garnacha, Pinot Noir]

" 6021,"Greek Mezze Platter Marinated Herbed Feta, recipe follows 6 roasted red peppers, store-bought
8-10 stuffed grape leaves, store-bought
1 cup hummus, store-bought
1 tablespoon pine nuts, toasted
Good olive oil
Toasted Pita Chips, for serving, recipe follows 4 sprigs of fresh thyme
1 1/2 teaspoons dried thyme 1/2 teaspoon dried fennel seeds
1/2 teaspoon crushed red pepper flakes
1 1/2 pounds Greek feta, drained and sliced 1/2 inch thick
3 sprigs fresh thyme
1/2 cup green olives with pits, such as Cerignola
1/2 cup good olive oil
Kosher salt and freshly ground black pepper
4 loaves pita bread Instructions: Artfully arrange the marinated feta, red peppers, stuffed grape leaves and a small bowl filled with the hummus on a platter. Sprinkle the pine nuts over the hummus and add a drizzle of olive oil. Place the pita chips on the platter and arrange the sprigs of thyme over the red peppers, for decoration. Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 9-inch square serving plate. Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature. \Make It Ahead\ by Ina Garten ? Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved. Preheat the oven to 350 degrees F. Slice the pita bread into 8 triangles and place them on a sheet pan. Place the sheet pan in the oven and toast the bread for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6022,"Lomi Tomato Relish 3 pounds tomato, diced small 2 cups yellow onion, diced small 1 1/2 cups green onion, sliced 3 tablespoons Hawaiian salt 1/4 cup Hawaiian chili pepper water Instructions: Combine all ingredients in a large mixing bowl and mix well. ","[Sauvignon Blanc, Pinot Grigio, Vermentino]" 6023,"Frozen Iceberg Salad 1 large head iceberg lettuce, outer layer removed, end trimmed 2 tablespoons dijon mustard 2 tablespoons champagne vinegar Kosher salt 1/2 cup extra-virgin olive oil 3 tablespoons chopped fresh tarragon Instructions: Place the head of lettuce on a flat surface and cut in half, then cut each half into 2 wedges. Transfer the lettuce to a small tray and put it in the freezer until just before serving. (It can remain in there for up to 2 hours, if necessary.) Whisk the mustard, vinegar and a pinch of salt in a medium bowl. Slowly whisk in the olive oil and add the tarragon. Taste for seasoning. When ready to serve, transfer the lettuce to a platter and drizzle with the dressing. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6024,"Muffuletta Garbage Bread 1 cup pimento-stuffed olives, drained, patted dry and chopped 1 cup giardiniera, drained, patted dry and chopped 2 tablespoons chopped fresh Italian parsley 1 1/2 pounds refrigerated pizza dough (see Cook's Note) All-purpose flour, for dusting 6 ounces sliced provolone 6 ounces thinly sliced Genoa salami 6 ounces thinly sliced deli ham 4 ounces thinly sliced mortadella 1 large egg, beaten
1 tablespoon sesame seeds Instructions: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Stir the olives, giardiniera and parsley together in a bowl. Roll out the dough on a lightly floured work surface into a 20-by-14-inch rectangle. Working from the shorter end, distribute the provolone over half of the dough, leaving a 1-inch border at the edge. Evenly distribute the salami over the provolone, then repeat with the ham and mortadella. Sprinkle the olive salad evenly on top. Working from the shorter end, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
Transfer the log to the prepared baking sheet and brush with the beaten egg. Sprinkle the sesame seeds on top, then use a sharp knife to slash 4 crosswise vents into the top of the dough.
Bake until the bread is golden brown, 35 to 40 minutes. (The cheese may leak out a little bit on the side.)
Let the bread cool for at least 10 minutes. Transfer to a cutting board and slice crosswise. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 6025,"Tortilla Soup 2 tablespoons vegetable oil 1 medium onion, chopped 2 cloves garlic, sliced 1 chipotle in adobo sauce, minced 1 tablespoon chili powder Kosher salt 6 cups chicken broth, low-sodium canned 1 cup corn kernels, fresh or frozen and thawed 1 ripe tomato, chopped 1 cup shredded cooked chicken 1/2 cup cilantro 1/4 cup freshly squeezed lime juice (about 2 limes) About a dozen corn tortilla chips, broken Lime wedges (optional) Instructions:

1. Heat oil in a medium saucepan over medium heat. Add onion, garlic, chipotle, chili powder, and 2 teaspoons salt and cook until onion softens, about 5 minutes. Add chicken broth, bring to a boil, reduce heat to a simmer and cook uncovered, for 10 minutes. Add corn and cook for 5 minutes more.
2. Remove soup from heat and stir in tomato, chicken, cilantro, and lime juice. Divide tortilla chips among 4 warmed bowls, ladle soup on top, and serve. Serve with lime wedges, if desired. ","[Syrah, Tempranillo, Garnacha, Barbera]" 6026,"Cajun Veggie Pasta 1 pound fettuccine 3 tablespoons olive oil
   3 tablespoons salted butter
   1 large green bell pepper, sliced
   1 large red bell pepper, sliced
   1 pound white mushrooms, quartered
   3 cloves garlic, minced
   4 teaspoons Cajun seasoning
   2 zucchinis, quartered and sliced
   2 1/2 cups low-sodium vegetable broth
   1 cup heavy cream
   4 Roma tomatoes, diced
   8 scallions, chopped
   Kosher salt and freshly ground black pepper Chopped fresh parsley, for garnish
   Instructions: Bring a pot of salted water to a boil. Add the pasta and cook until al dente. Drain the pasta and set aside. Meanwhile, heat 2 tablespoon each olive oil and butter in a large cast iron skillet over high heat. Add the green and red bell peppers and mushrooms and sprinkle over the garlic and 2 teaspoons Cajun seasoning. Let the peppers and mushrooms sit a few seconds, so they start to blacken on the bottom, then cook, stirring gently, about 1 minute. Add the remaining tablespoon of olive oil and butter. Throw in the zucchini, and another 2 teaspoons of Cajun seasoning and cook, stirring, for an additional 1 to 2 minutes. Reduce the heat to medium-high. Pour in the broth and bring to a boil. Cook for 5 minutes, scraping the bottom of the pan. Reduce heat to medium-low, pour in the heavy cream followed by the tomatoes and cook, stirring constantly, until thickened, 3 minutes. The sauce should be spicy. Add the cooked pasta, scallions to the sauce and toss to coat. Season to taste with salt and pepper. Sprinkle over chopped parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 6027,"Dungeness Crab Boil 2 Tablespoons black peppercorns 2 Tablespoons kosher salt 2 cups dry white wine 4 sprigs rosemary Water, as needed 4 live Dungeness crabs, each 1 1/2 to 2 1/2 pounds or 3 pounds Drawn Butter, for serving, recipe follows Tarragon Aioli, for serving, recipe follows Aioli with Piment d'Espelette, for serving, recipe follows 1/2 c. butter 2 small cloves garlic 1/4 c. fresh tarragon leaves, removed from stem 1 egg yolk 1 lemon, juice and zest reserved
   3/4 c. plus 2 T. extra-virgin olive oil Water, as needed Kosher salt and black pepper 1 clove garlic, grated on a rasp 2 T. freshly squeezed lemon juice 1 tsp. coarse salt 1 large egg yolk 1/2 c. plus 1 T. olive oil 1/2 c. plus 1 T. canola oil 2 tsp. piment d'Espelette Instructions: In a large pot, combine first four ingredients with enough water to submerge crabs. Do not submerge crabs at this point. Bring liquid to a simmer and add crabs headfirst to water. Cook the 1 1/2- to 2 1/2-pound crabs about 15 minutes, and the 3-pound crabs about 20 minutes. Strain cooked crabs into a colander and rinse briefly under cool water. Serve with Drawn Butter, Tarragon Aioli and Aioli with Piment d'Espelette. In a small pan over low heat, melt butter and skim any solids that rise to the top. Pour butter into ramekins for use tableside, leaving behind any milk solids that have settled to the bottom of the pan.
   In the base of a blender or food processor, whirl garlic cloves, tarragon leaves and egg yolk to create a creamy blend. Add lemon zest and juice and blend again. With machine running, slowly drizzle in olive oil to create an emulsified, creamy consistency. Avoid adding oil too quickly or vinaigrette will separate. Add a teaspoon of water when emulsion becomes tight and then continue to add oil. Season to taste with salt and fresh pepper.
   Place garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add oils until mixture is thickened and emulsified. Stir in piment d'Espelette and refrigerate.
   ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 6028,"Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy 16 cups cubed crusty white bread (1/2-inch cubes), from 2 large round loaves 1 1/2 cups dried cranberries
   2 tablespoons brown sugar
   Zest and juice of 2 large oranges
   Zest of 4 lemons
   Zest of 2 medium grapefruit
   12 tablespoons (1 1/2 sticks) unsalted butter 2 1/2 tablespoons chopped fresh sage
   2 tablespoons chopped fresh thyme
   2 medium onions, finely chopped
   5 stalks celery, finely chopped
   3 cloves garlic, minced
   Kosher salt and freshly ground black pepper
   1 1/2 cups chicken or turkey stock
   1/4 cup chopped fresh parsley
   2 large eggs
   One 5- to 6-pound boneless whole turkey breast, skin on, butterflied Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter, at room temperature, plus more for the baking dish
   2 tablespoons unsalted butter 1/4 cup all-purpose flour
   1/2 cup white wine
   2 cups chicken or turkey stock
   1 teaspoon finely chopped fresh sage
   1 teaspoon finely chopped fresh thyme
   1/4 cup heavy cream
   Kosher salt and freshly ground black pepper
   Instructions: For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Bake until slightly dried out, about 25 minutes. Transfer to a large bowl. Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests. Melt the butter in a large skillet over medium heat. Add the sage and thyme and cook, stirring, for 1 minute. Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until softened, 12 minutes. Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat. Let cool completely. Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly. For the roulade: Raise the oven temperature to 350 degrees F. Lay the butterflied turkey breast skin-side-down on a plastic-wrap-lined work surface. Pound with a meat mallet to an even 1/2- to 3/4-inch thickness. Sprinkle lightly with salt and pepper. Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border on all sides. Starting on a long side, tightly roll up the breast to enclose the stuffing. Tie and secure the roulade every 1 1/2 inches with kitchen twine. Butter a 3-quart baking dish and fill it with the remaining stuffing. Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper. Transfer to a rack set over a rimmed baking sheet. Roast until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour 20 minutes. Thirty minutes before the roulade is done, add the stuffing to the oven. When the roulade is at temperature and the stuffing is hot, increase the oven temperature to 475 degrees F and cook for another 5 minutes, until both are golden brown. Transfer the roulade to a cutting board, cover loosely with foil and let stand 10 minutes. For the gravy: Melt the butter in the roasting pan over medium heat. Add the flour and whisk to form a paste. Cook for 1 to 2 minutes. Add the white wine and bring to a boil for 2 minutes. Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes. Stir in the cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Remove the twine and cut the roulade into slices. Serve with the extra stuffing and the gravy on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6029,"Mike's Polish Smothered Chicken Italian dressing or marinade, to taste Garlic powder, to taste Oregano, to taste Basil, to taste 4 boneless, skinless chicken breasts 1 medium red onion, sliced Butter 1 package sliced mushrooms 4 large portobello mushroom caps Olive oil Cajun seasoning 4 strips bacon Garden vegetable cream cheese Sliced mozzarella cheese Shredded Monterey Jack Cooked dirty rice, for serving Instructions: Combine Italian dressing, garlic powder, oregano, and basil into a plastic bag. Add the chicken breasts and mix well. Marinate in refrigerator overnight. Preheat grill over medium heat. Make foil pouches of sliced red onion with butter and another pouch of sliced mushrooms with butter. Place onto hot grill and cook until tender. Drizzle portobello caps with olive oil and place on hot grill to soften. Remove chicken from marinade and discard marinade. Grill chicken breasts until cooked throughout, sprinkling with Cajun seasoning and garlic powder, set to side of grill to keep warm. At same time, grill 4 strips of bacon. Spread the cooked portobellos with a thick layer of cream cheese. Place 1 cooked chicken breast onto each, spoon on some of the sliced mushrooms, and finally some of the sliced onions. Place a strip of bacon onto that, and then cover with sliced mozzarella and shredded Monterey Jack cheese, put back on grill to melt cheese, and serve with a side of dirty rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 6030,"Braised Shortribs with Roasted Ribsteak and Horseradish Dressed Frisee Salad 2 (6-ounce) beef shortribs 2 inches in height 2 ounces soy sauce 3 ounces dark beer 2 tablespoons sugar 1 tablespoon olive oil 1 tablespoon red wine vinegar 1/4 inch slice ginger 1 lemon, zested 4 cloves garlic 1 ounce olive oil 3 cups veal stock 3 ounces horseradish, peeled and sliced 4 tablespoon creme fraiche 1 teaspoon lemon juice 1 1/2 cups frissee salad, washed and soaked in ice water 6 ounces boneless ribsteak, all fat removed, trimmed into rectangular shape 1 ounce olive oil 1/4 cup large diced carrots 1/4 cup large diced turnips 1/4 cup large diced zucchini 2 sprigs thyme 1 clove crushed garlic 3 tablespoons olive oil Instructions: Combine all ingredients and marinate the shortribs for 24 hours, turning 2 or 3 times. Remove the ribs from marinade. Sear in 1 ounce olive oil on the 3 sides without the bone. Transfer the shortribs and marinade to a suitable size baking dish and add the veal stock to cover the meat. Cover with aluminum foil and bake in a 325 degree F oven for 3 to 3 1/2 hours or until the meat is tender. Remove the meat from the liquid and strain the sauce, discarding the solids. Reduce the liquid by one third until thickened to a sauce consistency. Hold warm. Pulse the horseradish in a bar blender and add the creme fraiche. Let steep overnight. The next day, pass through a chinois, season with salt and pepper. Discard solids. In a small mixing bowl, combine the creme fraiche with a few drops of the lemon juice. Add the frissee and mix well, season with salt and pepper. Season the steak with salt and pepper. Sear in a hot saute pan in the olive oil for 30 seconds on each of the four sides, until well browned but rare in the middle. Transfer to a wire rack to rest the meat. Cook the vegetables over medium heat in the olive oil, adding the carrots and turnips first, zucchini last. Add the thyme and garlic and cook until the vegetables are lightly caramelized. Remove garlic and thyme and hold warm. Assembly: Slice the ribsteak into fourteen open slices, seven for each plate. Put one shortrib on each plate, discarding any excess fat. Divide the frissee salad between the two plates, and place between the two meats. Sprinkle the root vegetables over the ribs. Sauce both plates using the reduced braising liquid. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 6031,"Cucumber Tea Sandwich Flowers 1 (8-ounce) container salmon cream cheese spread 2 teaspoons capers, minced 1 tablespoon chives, finely chopped 1/2 teaspoon lemon juice 1/2 cup butter, softened 1 tablespoon finely chopped tarragon 30 slices thinly sliced white bread (recommended: Sara Lee) 1 English cucumber, thinly sliced Instructions: Special equipment: Medium sized star pastry tip In a small mixing bowl, combine salmon cream cheese, capers, chives and lemon juice. Stir to combine thoroughly. Make a pastry bag by cutting a small triangle out of the bottom corner of a large zip-top bag. Place a medium sized star pastry tip on the inside of bag and fit tightly into hole. Hold pastry bag upright with 1 hand and scoop salmon cream cheese mixture into the bag with other hand. Secure top and refrigerate until ready to use. In a small bowl, blend the butter and tarragon and set aside. To make sandwiches, spread tarragon butter on 2 slices of bread and place 6 to 8 cucumber slices between them. Repeat to make 15 sandwiches. Use a 3-inch flower shaped cookie cutter to stamp out sandwich flowers. Arrange sandwiches on serving platter. Remove pastry bag from refrigerator and pipe salmon cream cheese mixture on top of each sandwich flower. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 6032,"Better Than Mashed \Potatoes
   Nonstick cooking spray 2 1/2 cups roughly chopped cauliflower Salt and freshly ground black pepper 1/2 cup Greek yogurt Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it with cooking spray. Spread the cauliflower out on the prepared baking sheet. Season with salt and pepper to taste. Top the cauliflower with another sheet of foil, and roll up the edges to form a sealed package. Roast the cauliflower for about 20 minutes. Remove the top foil, being careful of the steam, and continue roasting the cauliflower until it is tender, another 15 to 20 minutes. In the bowl of a food processor, combine the cauliflower with the yogurt. Puree until the mixture is smooth. Season with salt and pepper to taste, serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6033,"Bumpin' Chicken and Dumplings Butter, for baking dish 1 (12-ounce) package potato gnocchi 1/4 cup extra-virgin olive oil 4 tablespoons minced garlic 1 tablespoon red pepper flakes 1 (28-ounce) can diced tomatoes, strained 1 1/2 tablespoons kosher salt 1 tablespoon cracked black pepper 1/4 cup chopped fresh parsley leaves 1 (3 to 4 pound) roasted chicken, diced 8 ounces smoked mozzarella, cut in small cubes 4 tablespoons grated Parmesan, divided Basil leaves, chiffonade, to garnish Instructions: Preheat the oven to 400 degrees F. Lightly butter an 8 by 8-inch baking dish. Cook the gnocchi according to package directions. In a large deep saute pan over medium-high heat, add the oil. Stir in the garlic and red pepper flakes and cook until the garlic begins to brown, about 1 to 2 minutes. Add the tomatoes, salt, pepper, and parsley. Reduce the heat and bring to a simmer. Add the gnocchi and chicken. Toss well to combine. Mix in the mozzarella and 2 tablespoons of the Parmesan. Pour the mixture into the baking dish and sprinkle with the remaining Parmesan. Bake until the cheese is melted and nicely browned, about 15 to 20 minutes. Remove the dish from the oven, garnish with the basil leaves and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 6034,"Sheet Pan Tuna Noodle Casserole Nonstick cooking spray Kosher salt One 12-ounce package wide egg noodles 1/4 cup olive oil 8 ounces cremini mushrooms, thinly sliced 2 cups half-and-half 8 ounces cream cheese, cubed and at room temperature 8 ounces mild Cheddar, shredded on the large holes of a box grater 1 tablespoon Dijon mustard 1/4 teaspoon cayenne Two 5-ounce cans white albacore tuna, drained and flaked 1 cup frozen peas, thawed 1 cup crushed butter crackers, such as Ritz (about 26 crackers) 1/2 cup panko bread crumbs Instructions: Preheat the oven to 450 degrees F and lightly spray a rimmed baking sheet with nonstick spray. Bring a large pot of water to a boil over high heat and season generously with salt. Add the noodles and cook, stirring occasionally, until just al dente according to package directions, about 5 minutes. Reserve 1 cup of pasta water, then drain well. Set the noodles aside and return the pot to medium-high heat.
   Add 2 tablespoons of the olive oil, the mushrooms and 1/4 teaspoon salt. Cook until the mushrooms are tender and starting to brown in spots, stirring occasionally, about 5 minutes. Whisk in the half-and-half, cream cheese and reserved pasta water, then continue to cook until smooth and slightly thickened, stirring frequently, about 2 minutes more. Reduce the heat to low, then whisk in the Cheddar, Dijon, cayenne and 1/2 teaspoon salt until all the cheese has melted and the sauce is smooth. Stir in the reserved cooked noodles, tuna and peas until evenly combined (the mixture should be saucy; it will thicken as it bakes). Taste and adjust the seasoning with more salt and pepper. Transfer to the prepared baking sheet.
   Mix the crushed butter crackers, panko and remaining 2 tablespoons of olive oil in a medium bowl until well combined, then sprinkle evenly over the tuna-noodle mixture. Bake until the topping is well browned and the sauce is bubbling at the edges, about 10 minutes. Let sit 5 minutes before serving.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6035,"Raspberry Lemon Margarita 2 cups ice cubes 1 cup frozen raspberries 1/4 cup club soda 2 tablespoons frozen lemonade mix 2 tablespoons lemon juice, divided 3 ounces tequila Salt, for garnish Instructions: Place ice in blender and pulse several times, to begin breaking it up. Add raspberries, club soda, lemonade mix, 1 tablespoon lemon juice, and tequila and blend until thick and smooth, about 30 seconds.
   Pour 1 tablespoon or so of lemon juice into a small saucer. In another saucer, pour a thin layer of salt (table salt, or kosher is even better). Dip the rims of the glassed in the lemon juice, then the salt. Pour frozen mix into salted glass and serve. ","[Grenache, Moscato, Sauvignon Blanc, Pinot Grigio]" 6036,"The Big Game S'mores 6 ounces heavy cream 8 ounces bittersweet chocolate, chopped 1 cup peanut butter 1/2 cup marshmallow fluff 2 cups rice crispy cereal 8 graham crackers 8 marshmallows Instructions: Heat cream to a boil, pour over chopped chocolate and stir until combined and chocolate is melted. Pour onto plastic lined sheet pan, place in fridge until set, approximately 1 hour. Combine peanut butter, fluff and rice crispy cereal. Press into plastic lined sheet pan. Cut into 2-inch squares. Preheat grill over medium-high heat. Break graham crackers in half, place 1 square of peanut butter crispy on 1 side. Cut the chocolate into 2-inch squares and place 1 square on another graham cracker. Place marshmallows onto skewers and roast on grill. Place on top of peanut butter crispy. Place chocolate graham on top and enjoy. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 6037,"Black Forest 6 large egg yolks 2 cups heavy cream
   1/4 cup plus 1 tablespoon granulated sugar 2 tablespoons pistachio paste
   8 ounces cream cheese, softened 1/2 cup plus 1 tablespoon granulated sugar
   1/2 cup mascarpone cheese, preferably imported 2 large eggs
   2 large egg yolks
   3/4 teaspoon pure vanilla extract
   2 pounds finely chopped semisweet or bittersweet chocolate Maraschino cherries, for garnish, optional Chopped toasted nuts, for garnish, optional Instructions: Preheat the oven to 300 degrees F. For the pistachio creme brulee: Put the egg yolks in a medium heatproof bowl. In a medium saucepan, combine the heavy cream and sugar and bring to a boil over high heat. At the boil, remove the saucepan from the heat and slowly whisk the hot cream mixture into the egg yolks. Mix the pistachio paste into the hot cream/yolk mixture, blending thoroughly. Strain the mixture. Pour the creme brulee mixture into a 9-inch cake pan. Place the cake pan in a large roasting pan or baking dish and carefully pour hot water into the pan around it, halfway up the sides of the cake pan, to make a water bath. Bake until set and no longer liquid in the center, 45 minutes to 1 hour. Check by jiggling the pan very gently; the creme brulee should tremble just slightly. Remove the roasting pan from the oven (but leave the oven on for the cheesecake), remove the cake pan from the water bath, cool the brulee to room temperature and then refrigerate for several hours until cold. For the mascarpone cheesecake: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Add the mascarpone and beat until smooth. Beat in the whole eggs one at a time, scraping down the bowl and beater between additions. Beat in the egg yolks, followed by the vanilla. Pour the mixture into a 9-inch cake pan. Place the cake pan in a large roasting pan or baking dish and carefully pour hot water into the pan around it, halfway up the sides of the cake pan, to make a water bath. Bake until the cheesecake is set and no longer liquid in the center, 30 to 45 minutes. Check by jiggling the pan very gently; the cheesecake should tremble just slightly. Turn off the oven and leave the door open. Cool the cheesecake in the oven for about 30 minutes, then refrigerate until firm--preferably overnight. For the chocolate tree trunks: Cut the 3-foot wooden dowel into twelve 3-inch lengths. Cut twelve 3-inch squares of aluminum foil. Lay a piece of dowel parallel to one of the edges of a foil square and roll the foil around the dowel. Repeat with the remaining dowels and foil. Cut twelve 8-inch squares of plastic wrap. Hold a foil-wrapped dowel by one end. Place the opposite end of the dowel in the center of a square of plastic wrap. Hold the dowel and plastic wrap up so that the plastic drapes over the dowel. Gather the corners of the plastic wrap to enclose the dowel in the plastic. There will be a lot of wrinkles in the plastic. This will give texture to the tree trunks. Twist the ends of the plastic wrap together, or secure the ends of the plastic wrap with tape. Repeat with the remaining dowels and plastic. To temper the chocolate, melt 24 ounces of the chocolate in a metal bowl set over a pan of simmering water fitted with a digital or chocolate tempering thermometer. Heat to 115 to 120 degrees F. Remove the bowl of chocolate from the heat and add the remaining 8 ounces of chocolate. Stir until all the added chocolate has melted. The temperature of the chocolate should be below 86 degrees F. If not, allow the chocolate to continue to cool, stirring frequently, until it reaches 85 to 86 degrees F. Place the bowl of chocolate over the simmering water again and reheat for a few seconds at a time, stirring well, until the temperature has risen to 87 to 91 degrees F. (Do not allow the temperature of the chocolate to exceed 91 degrees F, or you will have to repeat the procedure from the beginning.) Wipe any moisture from the underside of the bowl before proceeding. Use a pastry brush to brush a coating of tempered chocolate onto the bottoms and up the sides of each dowel. Stand the dowels upright on a piece of parchment paper or aluminum foil and allow to stand until the chocolate is just set. Apply a second coating of tempered chocolate for added strength. Set aside for 1 to 2 hours, or overnight. When ready to unmold, place the chocolate-coated dowels in the refrigerator for 10 to 15 minutes. Undo the plastic wrap and remove the dowel from each. Hold each tree trunk securely in one hand (wear gloves to avoid fingerprints) and carefully remove the plastic wrap from the insides of the tree trunks. To assemble: Place the pistachio creme brulee mixture into a disposable pastry bag and snip a small opening. Pipe about a tablespoon of the mixture into the bottom of each hollow tree trunk. Use a spoon to scrape off the top skin of the cheesecake and carefully scoop the soft cheesecake center into a disposable pastry bag and snip a medium-sized opening. Pipe the cheesecake mixture on top of the pistachio creme brulee in the hollow tree trunks, filling as full as desired. Garnish each with a maraschino cherry and chopped toasted nuts if desired. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 6038,"Glazed Smoked Ham 1 large onion, quartered, root end intact 1 (5 to 7-pound) smoked ham (shank end) 3/4 cup apricot jelly 1/4 cup water 8 sprigs fresh thyme, stripped 3 tablespoons yellow mustard 4 tablespoons cider vinegar 2 teaspoons molasses 1/2 teaspoon Worcestershire sauce 1/4 teaspoon ground allspice Pinch ground cloves 1 1/2 cups low-sodium chicken broth 1 tablespoon unsalted butter 1 tablespoon all-purpose flour Kosher salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour. Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, Worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce. Discard the onions, remove foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk into the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste. Thinly slice the ham and serve with the sauce. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 6039,"25-Minute Cod with Lentils 3 stalks celery, trimmed, peeled and thinly sliced on the bias, plus 1/2 cup loosely packed leaves Kosher salt and freshly ground black pepper Four 6-ounce skinless cod fillets 2 tablespoons olive oil 1 tablespoon unsalted butter 4 slices bacon, cut into matchsticks 1/2 medium red onion, thinly sliced 1 clove garlic, finely chopped 1/2 cup red wine Two 15-ounce cans brown lentils, strained and rinsed 1/2 cup low-sodium chicken broth 1/4 teaspoon red pepper flakes Instructions: Cook the bacon in a medium saucepan over high heat, stirring frequently, until just brown, 2 to 3 minutes. Add the onion and garlic, and stir constantly until fragrant, about 1 minute. Add the wine, bring to a boil and cook, stirring, to scrape up any bacon and browned bits, for about 1 minute. Stir in the lentils, chicken broth and pepper flakes, and return to a boil. Cover and cook, stirring occasionally and reducing the heat if necessary to maintain a medium boil, until saucy but not watery, about 3 minutes. Remove from the heat, and stir in the celery, celery leaves, 1/2 teaspoon salt and a few grinds of pepper. Season the fillets all over with 1/2 teaspoon each salt and pepper. Heat the oil in a large nonstick skillet over medium-high heat. Once the oil shimmers, add the fillets skinned-side down and cook, undisturbed, until crisped and browned, 3 to 4 minutes (the fish should be opaque between the large natural flakes). Flip the fillets, and cook until just beginning to flake, 1 to 2 minutes. Remove the fillets from the skillet, and turn off the heat. Add the butter to the skillet, and allow it to melt and brown. Divide the lentils among 4 bowls or soup plates, top each with a fillet and drizzle with browned butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 6040,"Mexican Chorizo Pigs in Blankets 4 links fresh Mexican chorizo (about 1 pound) 3 tablespoons vegetable oil 1 ripe avocado 1/4 cup picked fresh cilantro leaves 1/4 cup sour cream Juice of 1 lime Kosher salt and freshly ground black pepper Four 6-inch flour tortillas 1/2 cup canned refried beans 3/4 cup shredded sharp Cheddar Prepared pico de gallo, strained, for serving Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with foil. Toss the chorizo with 1 tablespoon of the oil on the prepared baking sheet, and bake, turning the chorizo halfway through, until fully cooked, 25 to 30 minutes. When cool enough to handle, carefully peel off the casing without breaking up the sausage. Meanwhile, cut open the avocado, scoop out the flesh and add it to a food processor. Add the cilantro, sour cream, lime juice, 3/4 teaspoon salt and a few grinds of pepper, and puree until very smooth. Transfer the avocado crema to a small bowl, cover and refrigerate until ready to use. Place a tortilla on a work surface, and spread with 2 tablespoons of the refried beans, leaving a 1/2-inch border. Sprinkle 1/4 of the Cheddar evenly on top, leaving the 1/2-inch border. Place a cooked chorizo link on the bottom edge of the tortilla, and roll up tightly. Skewer the outside edge with a toothpick to keep it closed. Repeat with the remaining tortillas, beans, Cheddar and chorizo. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Place the 4 tortilla rolls in the skillet. If they start browning too quickly, turn the heat down to medium-low. As one side becomes golden brown, turn the rolls a quarter turn. Repeat until the rolls are crisp and golden brown all over, about 5 minutes total. Transfer the rolls to a cutting board, and let cool for 30 seconds. Cut each into 6 even pieces with a serrated knife. Arrange the pieces, cut-side down, on a platter. Top each with a dollop of avocado crema and some pico de gallo. ","[Rioja, Tempranillo, Garnacha, Barbera]" 6041,"Spring Celebration Carrot Cake 1 1/2 cups grated fresh carrots (about 2 large) 1/2 cup walnut pieces 1/2 cup finely chopped fresh pineapple (see Cooks Note) 1/4 cups all-purpose flour 2 teaspoons ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1 teaspoon baking soda 1/2 teaspoon fine salt 4 large eggs 1 1/2 cups sugar 1 1/4 cups vegetable oil 2 (4-ounce) jars pureed carrot baby food 2 (8-ounce) packages cream cheese (1 pound), at room temperature 12 tablespoons (1 1/2 sticks) unsalted butter, cubed, at room temperature 2 cups confectioners' sugar 1 1/2 tablespoons finely grated lemon zest (about 2 lemons) 1 teaspoon pure vanilla extract 1 1/2 cups fresh pineapple Instructions: For the cake: Preheat oven to 350 degrees F. Butter 2 (8-inch) square cake pans, line them with buttered parchment paper, and dust with flour. Toss the carrots, walnuts and 1/2 cup pineapple with 3/4 cup of the flour in a small bowl and set aside. Whisk the remaining 1 1/2 cups flour, cinnamon, nutmeg, ginger, baking soda, baking powder and salt together in a medium bowl. In another large bowl beat the eggs and sugar with an electric mixer until thick and light, about 5 minutes. While continuing to beat the eggs slowly, gradually add the oil, and then the pureed carrot. Scatter the dry ingredients over the wet and then gently fold them together to make a loose batter. Gently fold the nuts, carrots, and pineapple into the batter. Pour into the prepared pans. Bake the cakes until firm to the touch and a cake tester comes out clean, about 45 minutes. Cool cakes in pans on a rack for 25 minutes. Turn cakes out of pans and cool completely on the rack. For the icing: Beat cream cheese in a large bowl, with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the sugar over the cream cheese, and beat until smooth. Add the lemon zest and vanilla extract and beat until light and fluffy. Refrigerate to set slightly for about 20 minutes. To assemble the cake, place a cake layer on a cake stand, plate, or cake board. Spread about half of the icing over top, but leave the sides bare. Sprinkle icing with about half of the pineapple. Top with a second cake layer, and repeat with remaining icing and pineapple. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6042,"Piperrada 6 slices country bread, sliced 1/2-inch thick and each slice cut into half crosswise 2 cloves garlic, sliced in half crosswise Extra-virgin Spanish olive oil 12 paper thin slices Serrano ham 1 medium Spanish onion, halved and thinly sliced 1 roasted red bell pepper, peeled, seeded and thinly sliced 1 roasted orange bell pepper, peeled, seeded and thinly sliced 2 cloves garlic, finely chopped 1/4 cup aged sherry vinegar 2 teaspoon finely chopped fresh thyme leaves 8 large eggs, lightly beaten Salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley Instructions: Preheat the broiler or a grill pan. Broil the bread on a baking sheet until lightly golden brown on both sides or grill the bread until lightly golden brown on both sides. Remove the bread and rub one side of each half slice with the garlic and brush with some of the olive oil. Heat 2 tablespoons of oil in a large nonstick saute pan over high heat. Add the ham, a few slices at a time and cook until the edges just begin to crisp, turning once. Remove to a plate lined with paper towels. Heat a few tablespoons of the oil in the same saute pan over medium heat. Add the onions and cook until soft, about 5 minutes. Add the peppers and garlic and cook for 1 minute. Add the sherry vinegar and let reduce to a few tablespoons, add the thyme and season with salt and pepper. Remove to a small bowl. Wipe out the pan with paper towels, return to medium heat and add a few tablespoons of olive oil. Season the eggs with salt and pepper and add to the pan. Slowly cook, stirring until soft curds form. Remove from the heat and fold in the parsley. Place 2 slices of the ham on each slice of bread. Top with some of the eggs and then some of the pepper mixture. Serve on a large platter. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 6043,"Eggs poached in Beaujolais: Ouefs a la Beaujolaise 1 stalk celery 1 sprig thyme 1/4 bay leaf 1 leek, white part only 4 tablespoons softened unsalted butter 2 tablespoons all-purpose flour 12 baby onions, peeled 1 bottle Beaujolais 1 clove garlic, crushed, plus 1 clove, split in 1/2 8 eggs Salt and ground white pepper 4 pieces toast, 3 by 3 inches in size Instructions: Make a bouquet garni by placing the celery, thyme, bay leaf, and leek white together. Tie with twine to form a bundle. Make the beurre manie by placing 2 tablespoons of softened butter in a small bowl with the flour and mix the 2 together with your fingers until smooth. Break the mixture into pea-sized pieces and reserve. Melt the remaining 2 tablespoons of butter in a saucepot. Add the onions and cook to color lightly. Then add the wine, crushed garlic, and bouquet garni. Bring to a boil, lower the heat immediately, and simmer uncovered for 20 minutes. Lift the onions and bouquet garni out with a slotted spoon and discard. Strain the wine through a sieve and return it back to the pan. Heat until simmering. Break an egg into a teacup, and then slide it gently into the hot wine. You can poach up to 4 eggs at 1 time. Poach the eggs for 4 minutes, them lift them out with a slotted spoon. Place them on a plate and cover with aluminum foil to keep warm while poaching the second batch of eggs. Place these eggs on a plate and cover with foil as well. Add the beurre manie to the wine and bring it to a boil, stirring constantly. Season the sauce with salt and pepper. Rub 1 side of each piece of toast with a piece of garlic. Place the toast into the bottom of shallow bowls. Place 2 eggs on top of each piece of toast. Spoon the Beaujolais sauce over the eggs and serve. ","[Beaujolais, Pinot Grigio, Chardonnay, Sauvignon Blanc]

" 6044,"Mac-O-Lantern and Cheese Bowls Kosher salt 6 medium orange bell peppers 8 ounces elbow macaroni 1 1/4 cups half-and-half 8 ounces cream cheese, at room temperature 4 ounces mild Cheddar, shredded (about 1 1/2 cups) Instructions: Bring a large pot of generously salted water to a boil. Fill a large bowl with ice water. Cut the tops off the peppers and reserve. Remove the seeds and membranes. Put the peppers and the tops in the boiling water and cook until just tender, 2 to 3 minutes. Plunge the peppers into the ice bath. Once cool, remove them and use a sharp knife to carve a jack-o-lantern face into one side of each pepper. Return the water to a boil, add the macaroni and cook until al dente, about 6 minutes. Reserve 1 cup of the pasta water and drain (don't rinse the pasta).
Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until reduced to about 3/4 cup, about 10 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar until all the cheese is melted and the sauce is smooth. Off the heat, add the macaroni to the saucepan and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season with salt if needed. Let sit for 10 minutes, then divide the mac and cheese among the peppers and cap each with a pepper top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6045,"Stewed Scallions and Tomatoes 2 tablespoons unsalted butter, cut into pieces, plus more for the baking dish 1 28-ounce can whole San Marzano tomatoes, drained, juice reserved 2 tablespoons packed dark brown sugar 4 cloves garlic, sliced 2 teaspoons chopped fresh parsley 2 teaspoons chopped fresh tarragon Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
Pinch of red pepper flakes 6 bunches scallions Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Crush the tomatoes into the dish and add 1 cup of the reserved juice. Sprinkle with the brown sugar, garlic, parsley, tarragon, 1 teaspoon salt, 1/4 teaspoon pepper and the red pepper flakes.
Cut the white and light green parts of the scallions into 2-to-3-inch pieces and add to the tomato mixture. Roughly chop about 1 cup of the scallion greens and add to the dish along with 1/4 cup water. Dot with 2 tablespoons butter, cover with foil and bake until the scallions are tender, 35 to 40 minutes. Uncover, increase the oven temperature to 450 degrees F and bake until the sauce is thickened, about 20 more minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6046,"Molten Lava Cakes 2 sticks unsalted butter, plus more for the ramekins 4 teaspoons granulated sugar 1/2 teaspoon ground cinnamon Pinch of cayenne pepper Pinch of nutmeg 12 ounces semisweet chocolate, chopped 1 cup all-purpose flour 2 1/2 cups confectioners' sugar, plus more for dusting (optional) 6 large eggs plus 6 egg yolks 1 1/2 teaspoons vanilla extract 1/4 teaspoon almond extract Instructions: Preheat the oven to 400 degrees F. Butter eight 6-ounce ramekins and sprinkle each with 1/2 teaspoon granulated sugar. Combine the butter, cinnamon, cayenne, nutmeg and chocolate in a saucepan over low heat, stirring frequently until melted and smooth. Cool slightly. Whisk the flour, confectioners' sugar, eggs and yolks, vanilla extract and almond extract in a bowl until creamy. Whisk in the melted chocolate mixture. Divide among the prepared ramekins. Bake the cakes until the tops are stiff and the edges darken, 12 to 14 minutes. Remove from the oven and let cool 5 minutes. Loosen the edges of the cakes with a small paring knife and transfer to plates while warm. Dust with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 6047,"Halibut Fish Tacos with Guacamole Sauce 4 pieces fresh halibut, steak or filets, 6 to 8 ounces each Extra-virgin olive oil, for drizzling Salt and pepper 1 lime, juiced 3 small to medium ripe Haas avocados, pitted and scooped from skins with a large spoon 1 lemon, juiced 1/2 teaspoon cayenne pepper, eyeball it 1 cup plain yogurt 1 teaspoon coarse salt, eyeball it 2 plum tomatoes, seeded and chopped 2 scallions, thinly sliced on an angle 1 heart Romaine lettuce 12 soft (6-inch) flour tortillas Instructions: Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork. While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve. When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 6048,"Iced Brownie Cappuccino 2 shots espresso, or 1/2 cup very strong coffee 1 cup ice cubes 1/2 cup sweetened condensed milk 1/2 cup whipped topping, plus more for topping 2 tablespoons chocolate syrup, plus more for topping 3 tablespoons chocolate chips Instructions: Combine all ingredients in a blender. Blend until smooth. Divide among 2 glasses. Put some whipped topping into a pastry bag or plastic bag fitted with a star tip. Top each drink with a little whipped topping and a drizzle of chocolate syrup. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 6049,"Irish Soda Bread (with Raisins) 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1 1/2 tablespoons sugar 6 tablespoons solid shortening (recommended: Crisco) 2/3 cup raisins, brown or golden or mixed 2 teaspoons caraway seeds 1 cup buttermilk Instructions: Preheat oven to 375 degrees F. In a large bowl sift together the flour, baking soda, salt, nutmeg, and sugar. Using a pastry blender or fingertips, work the shortening into the flour until the consistency is the same as that of small peas. Stir in the raisins and caraway and mix to distribute evenly. Gradually stir in the buttermilk, 1/4 cup at a time, using only enough to allow the dough to come together. Knead the dough for 1 to 2 minutes. Shape the dough into a round loaf and place on a greased baking sheet. Cut an X on the top and over the sides of the loaf. Bake for 45 minutes or until the bread sounds hollow when tapped. Cool on a rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 6050,"Moo Shu Pork Pockets 1 pound ground pork 2 cups shredded cabbage (1/2 a 16-ounce package cole slaw mix) A few pinches ground cayenne pepper 2 cloves garlic, minced 8 gingersnap cookies, ground in food processor 1/4 cup aged tamari soy sauce
1 tablespoon (1 turn around the pan in a slow drizzle) wok or vegetable oil
6 large (12-inch) flour tortillas 1 cup hoisin sauce Shred up a pile of your favorite raw vegetables or 2 cups shredded cabbage Shredded carrots Fresh bean sprouts Thinly sliced scallions Cooked jasmine rice Water Salt
Duck sauce Toasted sesame seeds 1 European seedless cucumber or 2 Kirby cucumbers, thinly sliced 1 small red bell pepper, seeded and thinly sliced 1/4 cup rice wine vinegar or white distilled vinegar 2 rounded teaspoons sugar 1 tablespoon soy sauce Instructions: Combine the pork, cabbage, cayenne pepper, garlic, gingersnap cookies, and soy sauce in a bowl. Form mixture into patties. Heat a large, nonstick skillet over medium high heat. Add wok or vegetable oil to the pan. Cook patties 7 minutes on each side. Heat tortillas on a nonstick surface over high heat for 30 seconds on each side. Paint the tortillas with hoisin sauce, leaving a 1-inch rim from edge. Pile shredded mixed veggies in center of tortilla and top with cooked pork patty. Fold the tortilla up on all four sides and wrap burger in a square package. Invert pork pocket and cut on diagonal. Serve pockets with jasmine rice sundaes and cucumber salad. Scoop prepared jasmine rice onto dinner plates using an ice cream scoop. Top with duck sauce and toasted sesame seed \sprinkles. This is a great use for those packets of leftover duck sauce that clutter up your junk drawers in the kitchen and kids love the look of the technique. Spread cucumber slices in a thin layer on double-ply paper towels. Roll paper towels up to squeeze water from sliced cucumbers. Transfer sliced cucumbers to a bowl and toss with sliced peppers. Combine remaining ingredients in a small plastic container and shake until sugar dissolves, about 1 minute. Pour the dressing over the cucumbers, toss, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6051,"Boston Cream Donuts 2 1/2 teaspoons active dry yeast 2 tablespoons warm water 1/4 cup sugar, plus a pinch 3 1/2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons kosher salt 1/2 teaspoon grated nutmeg 1 cup buttermilk, at room temperature 1/4 cup shortening, at room temperature 1 large egg 1 teaspoon pure vanilla extract Nonstick cooking spray Vegetable oil, for frying 1 1/2 cups bittersweet chocolate chips 6 tablespoons unsalted butter, cut into pieces 1/8 teaspoon kosher salt 2 tablespoons honey 1/2 teaspoon pure vanilla extract 2 cups instant vanilla pudding made according to the package directions, placed into a piping bag fitted with a Bismarck tip (see Cook\u2019s Note) 4 tablespoons rainbow sprinkles Instructions: For the donuts: Sprinkle the yeast over the 2 tablespoons warm water in a liquid measuring cup. Add the pinch of sugar and set aside until bubbly, about 5 minutes. Combine the remaining 1/4 cup sugar with the flour, salt, nutmeg, buttermilk, shortening, egg, vanilla, 150 grams (2/3 cup) water and yeast mixture in the bowl of a stand mixer fitted with the dough hook. Beat on medium-high speed until a smooth ball of dough forms around the hook and only slightly sticks to the bottom of the bowl, 4 to 6 minutes. Transfer the dough to a large bowl lightly sprayed with cooking spray; cover with a kitchen towel or plastic wrap and let rise at room temperature until doubled in size, about 1 1/2 hours. Line a baking sheet with parchment paper and lightly sprinkle with flour. On a lightly floured surface, roll the dough out to a 9-by-11-inch rectangle that\u2019s 1/2 to 3/4 inch thick. Use a 3 1/2-inch round cutter to cut out 12 donuts. Transfer the donuts to the prepared baking sheet, cover with a towel, wrap with plastic wrap and let rise until they puff slightly, about 20 minutes. For the chocolate glaze: In a double boiler over hot, but not boiling, water, combine the chocolate chips, butter and salt. Let mixture gently heat until the chips are melted. Remove from the heat and whisk in the honey and vanilla until smooth. Set aside. To fry the donuts: Heat 6 inches of oil in a large heavy pot fitted with a candy thermometer over medium-high heat until the oil reaches 350 to 375 degrees. Fry the donuts in batches, flipping halfway through, until golden brown, 1 to 2 minutes per side. Transfer the donuts to a wire rack to cool for 2 minutes. To fill and decorate the donuts: Once the donuts are able to be handled, but still warm, fill them with the vanilla pudding then dip the tops in the chocolate glaze. Sprinkle with the sprinkles and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6052,"Stuffed Tomatoes 1 cup granulated sugar 1/4 cup water 1 pear, ripe but firm, peeled and diced 3 tablespoons slivered almonds 1 vanilla bean 6 red tomatoes, top removed like a \hat, the pulp scooped out and reserved 1 lemon, zested 1/2 orange, zested 1/2 teaspoon ground cinnamon 8 mint leaves, stemmed and finely chopped 2 1/2 cups orange juice 1 whole piece star anise 6 generous scoops vanilla ice cream Instructions: In a medium skillet, heat sugar with water. Heat until it melts and becomes a caramel. In a medium bowl, mix together the pears and the almonds. Split the vanilla bean lengthwise and scrape the insides into the bowl with the pears, reserving the pod. Add the orange juice and the vanilla pod to the caramel and bring the mixture to a boil. Add the star anise and reduce for 8 to 10 minutes. Add the reserved tomato pulp, lemon and orange zests, cinnamon and mint to the bowl with the pears and add 1/4 of the caramel mixture. Stir to blend. \Stuff\ the insides of the tomatoes with the mixture and top with the \hats. Preheat the oven to 350 degrees F. Place the tomatoes into a baking dish and pour the caramel into the base of the dish. Place the pan in the oven and cook, basting from time to time, 8 to 10 minutes. Serve the tomatoes, with the remaining caramel, and vanilla ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6053,"Maple Chicken Cream de Brie Sauce 2 pounds ground chicken 1 teaspoon crushed red pepper 2 ounces freshly chopped sage 2 teaspoons chopped garlic 1/2 cup honey 1/2 cup brown sugar 1/2 cup maple syrup 1 cup bread crumbs 1 teaspoon salt 1 teaspoon black cracked pepper 6 (8-ounce) chicken breasts, with a slit cut on the thick side for stuffing Olive Oil, for sauteing Flour, for dusting Cream de Brie Sauce, recipe follows Chopped parsley, for garnish 1 cup white wine 2 tablespoon chopped garlic 2 teaspoon chopped shallots 4 cups heavy cream 4 ounces Brie, rind removed 4 ounces Dijon mustard Salt and pepper Instructions: Place chicken in large mixing bowl, add red pepper, sage, garlic, honey, brown sugar, and maple syrup, and mix thoroughly. Add bread crumbs, salt, and pepper. Place mixture in refrigerator for 15 minutes to set. Preheat oven to 350 degrees Fahrenheit. Place stuffing in pastry bag with a wide tip. Pipe about 4-ounces of stuffing into the pocket of each chicken breast. In a large saute pan, add enough olive oil to cover the bottom of the pan lightly, and heat. Dust the chicken with flour, and saute to brown all sides, place in oven to finish cooking for 8 to 10 minutes. Ladle 2 ounces of the Cream de Brie Sauce on to each of 6 plates. Slice chicken into 6 to 7 pieces, and lay on top of sauce. Ladle 1-ounce of sauce over chicken. Sprinkle plate with chopped parsley to finish. Reduce wine, garlic, and shallots by 1/2, add cream, and simmer for 10 minutes. Reduce heat, add the Brie and mustard, and mix until smooth. Keep warm until needed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 6054,"Quail Eggs Benedict and Caviar 1/4 cup distilled white vinegar 12 quail eggs 12 2-inch round croutons Osetra Caviar Hollandaise sauce (recipe follows) 1 egg yolk 4 ounces clarified butter 1 tablespoon lemon juice dash of Tabasco sauce salt Freshly ground black pepper Instructions: Bring a medium pot of water to a simmer. Add the vinegar. Gently break the quail eggs, one by one, into the simmering water and poach for 1 minute. Remove the eggs from the water with a slotted spoon and place in a bowl of cold water to stop the cooking. Place one cooled, poached quail egg on each crouton. Top with a little hollandaise sauce and caviar. Beat egg yolk. Place bowl over a pot of simmering water, making sure that the bottom of the bowl does not touch the water. Beat the egg until thickened, pale yellow and doubled in volume. Remove the bowl from the heat. While beating, slowly add the butter in a slow, but steady stream. When the butter is incorporated, add the lemon juice and Tabasco sauce. Mix well. Season to taste with salt and pepper. Keep warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 6055,"Petits Meringues Glace Dali 3 egg whites Freshly ground salt 1 teaspoon cold water 3/4 cup sugar, sifted 5 drops red food coloring 5 teaspoons cocoa 1 vanilla bean or 5 drops extract 3 3/4 cups milk 6 egg yolks 3/8 cup sugar 3/4 cups flour 1/8 cup coffee flavored liqueur 1/8 cup orange flavored liqueur 1/8 cup cherry flavored liqueur 2 pints Neopolitan ice cream Instructions: For Meringues: Preheat oven to 225 degrees F. Grease and flour cookie sheet. Ready 3 piping bags with 1/2-inch nozzle. Whisk egg whites until stiff and peaked. Add good pinch salt and water and continue to whisk. When whisk begins to leave a trail through meringue, gradually add in sugar, folding in last bit with a metal spoon. Meringue should be very stiff and glossy. Place 1/3 mixture into 1 piping bag. Pipe in very small, even round shapes on cookie sheet to make a total of about 10 mini meringues. Mix another 1/3 of meringue with food coloring and pipe second round of meringues in same manner as first. Add cocoa to remaining meringue and repeat piping as before. Place in oven for 2 hours. Remove from oven and chip a small hole in bottom of meringues just big enough to fit small pastry tip. Cool on wire rack. If making meringues a day ahead, store in airtight container. For Creme Patisserie: In small pot, combine vanilla and milk and heat to just before boiling. Place yolks in large bowl. Add sugar and beat briskly until light and creamy. Gently stir in flour, a little at a time. Gradually add heated milk to yolks and combine well. Pour into non-stick pan and cook gently over low heat stirring constantly, then set aside and cool for 2 hours. The cream will continue to thicken as it cools. When cooled, divide custard into 3 bowls and flavor each with a different liqueur. To serve, place ice cream on chilled serving dish. With a small tipped pastry bag, pipe the coffee cream into the chocolate meringues. Pipe the cherry cream into the plain meringues. Finally, pipe the orange cream into the pink ones. Arrange meringues over top and sides of ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 6056,"Gingerbread Christmas Tree Sandwich Cookies 3 cups all-purpose flour, plus more for dusting and rolling (see Cook's Note) 3 tablespoons ground ginger 1 tablespoon ground cinnamon 1 tablespoon freshly ground black pepper 1 teaspoon fine salt 3/4 teaspoon baking soda 1/2 teaspoon ground allspice 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon cayenne 1/4 teaspoon baking powder 3/4 cup granulated sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup molasses 1 large egg 8 ounces cream cheese, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature 1 1/4 cups confectioners' sugar 1/4 teaspoon kosher salt
Green and red miniature candy-coated chocolates, such as M and M's, for decorating Pretzel sticks, for decorating
Instructions: For the cookie dough: Whisk together the flour, ginger, cinnamon, black pepper, salt, baking soda, allspice, nutmeg, cayenne and baking powder in a medium bowl. Beat the granulated sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 3 minutes. Beat in the molasses until combined, then the egg (the mixture might look curdled). Add the flour mixture and mix on low until the dough comes together. Divide the dough in half, flatten each half into a disk and wrap each disk in plastic wrap. Refrigerate at least 2 hours and up to overnight. Line 2 baking sheets with parchment. Keeping one dough disk refrigerated, roll the other on a well-floured work surface to 1/4 inch thick, sprinkling flour on and under the dough as needed and sliding a spatula underneath every so often to prevent sticking (if the dough looks crackly or breaks apart, press it back together from the outside edge in). Use a 3 1/2-inch-wide by 3 3/4-inch-tall Christmas tree cookie cutter to cut out trees as close together as possible. Pull away the extra dough around each shape, then use a small offset spatula to transfer the trees to the prepared baking sheets, spacing them at least 1/2 inch apart (they will not spread much during baking). Reroll the scraps and cut out more cookies. Repeat this process with the remaining dough disk to make about 22 total. Freeze the cookies until firm, about 15 minutes. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
Bake, rotating the baking sheets top to bottom and front to back halfway through cooking, until the cookies are slightly firm to the touch but not browned at the edges, about 12 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely, about 20 minutes. The cookies will continue to firm as they cool. For the filling: Beat the cream cheese and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the confectioners' sugar and salt and mix until smooth and creamy. Transfer the frosting to a piping bag fitted with a small round tip (size 6).
For the add-ins: Pipe frosting in the style of a garland on half of the cookies. Lightly press the candy-coated chocolates into the frosting garlands. Cut the pretzel sticks to the same length as the cookie tree trunks. Pipe a small amount of frosting onto the trunks, then press pretzel stick pieces into the frosting. Turn the remaining cookies over (bottom-side up) and pipe frosting onto each. Top each with a decorated cookie and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6057,"French Country Tart Variations 1 prepared tart shell, Pate Brisee recipe follows 7 eggs 1 cup heavy cream 2 teaspoons salt 1 teaspoon white pepper Pinch ground nutmeg Variation #1 - Lorraine: 1 small onion, sliced 1 tablespoon olive oil 1 teaspoon Dijon mustard 5 slices bacon, cooked crisp 1/2 cup shredded Gruyere Variation #2 \u2013 olives, roasted red pepper and goat cheese 1/2 cup pitted kalamata olives, roughly chopped 2 store bought roasted red peppers, roughly chopped 4 ounces crumbled goat cheese Preheat the oven to 350 degrees F. Pan release spray 2 tablespoons cornmeal 1 1/4 cups all-purpose flour 1/8 teaspoon salt 7 tablespoons butter, chilled and cut into bits 3 tablespoons ice water Instructions: Whisk the eggs and cream together in a large mixing bowl. Add the salt, pepper and nutmeg and whisk to blend. For the Lorraine tart: put the onion into a small skillet with a tablespoon of olive oil. Place the pan over medium heat and cook until the onion is translucent, about 10 to 15 minutes. Brush the bottom of the prepared tart shell with the Dijon and spread the cooked onion, bacon and Gruyere on top. Pour the custard over the filling and place the pan into the bottom half of the preheated oven. Bake the tart until the filling is slightly puffed and golden, about 40 minutes. Remove from the oven and let cool 10 minutes before serving. For the olives, roasted red pepper and goat cheese tart: Put the olives, roasted red pepper and goat cheese into the prepared tart shell and pour the custard over the filling. Bake as above. Prepare the tart pan by spraying it with pan release spray and coating it with the cornmeal. Knock out any excess cornmeal and set the pan aside. Blend the flour and salt in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture resembles coarse crumbs. Transfer the mix to a large mixing bowl and add the water 1 tablespoon at a time, stirring constantly with a fork. Transfer the dough to a floured surface and knead just until it forms a ball. Flatten the dough into a disk and wrap in plastic wrap. Refrigerate at least one hour. On a floured surface, roll the dough out to a 12-inch circle. Carefully lift it into the prepared pan, pressing into the bottom and up the sides. Leave at least a 1-inch overhang, which will be used to crimp the edges. Prick the bottom of the pan all over and place in the freezer for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 6058,"Pan Roasted Pork Tenderloin with Mustard Spaetzle and Apple Cilantro Salsa 2 cups all-purpose flour 1/2 cup whole-grain or Dijon mustard 2 tablespoons dry mustard 3 tablespoons grated Parmesan 1 tablespoon kosher salt 2 eggs 1 1/2 cups whole milk 3 tablespoons olive oil 2 tablespoons canola oil 2 boneless pork tenderloins (about 3 to 4 pounds total) Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 Gala apples, small diced 2 tablespoons rice wine vinegar 1 lemon, juiced 1 jalapeno, minced 1/3 cup extra-virgin olive oil 2 tablespoons ground cumin 1 tablespoon ground cinnamon 1 tablespoon kosher salt 1/2 bunch cilantro, leaves chopped Instructions: Spaetzle:
Bring a large pot of water to a boil over medium heat.
In a large bowl, whisk together the flour, mustard, dry mustard, Parmesan and salt. Then add eggs and milk and stir together using a metal or wooden spoon. The consistency should be a thick batter, a little thicker than pancake batter. When the water comes to a boil put a colander over the pot and pour in the batter. Using a rubber spatula, force the batter through the holes of the colander so it falls in little drops into the water. Cook for just a minute. When the spaetzle float to the surface, they are cooked. Strain and immediately rinse with cold water to cool and stop the cooking process. Lay the spaetzle out on a cookie sheet to dry a little bit.
Pork:
Preheat the oven to 425 degrees F.
Heat a large, oven-proof saute pan over high heat. Add canola oil and when it starts to smoke add the pork. Liberally season the pork with salt and pepper, to taste. Sear the pork on all sides to get a real good deep brown color all over the pork. Transfer the pan to the oven to finish cooking. Roast until an instant-read thermometer inserted into the middle of the pork registers 138 degrees F, about 10 to 15 minutes for medium-well. Remove the pork from the oven to a cutting board and let rest for 10 minutes before slicing.
Salsa: While the pork is cooking, make the salsa. In a large bowl, add the apples, the vinegar and lemon juice and toss to coat and to prevent them from turning brown. Add the jalapeno, oil, spices and salt and mix thoroughly. Stir in the cilantro, cover and refrigerate. It will keep up to 1 day.
In a large saute pan heat 3 tablespoons of olive oil over high heat. When the oil begins to smoke add the spaetzle and turn the heat to medium-high. Let the spaetzle sit for a minute to get brown, then stir and brown for another minute. You are looking for nice crisp, golden brown pieces of pasta. (They shouldn't stick if you made them right. If they do stick, it means the batter was too loose from the start. If the batter was too loose just add a little more flour the next time.)
With a slotted spoon, remove the spaetzle from the oil and to a platter. Top with slices of pork loin and a generous helping of the salsa right over the top. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6059,"Bittersweet Chocolate Cloud Cake 1 1/3 cups sugar, divided 3/4 cup freshly brewed coffee 7 ounces bittersweet chocolate (62 percent) finely chopped 2/3 cup Dutch-processed cocoa powder 1/4 teaspoon salt 1 tablespoon brandy 3 large eggs, separated plus 3 egg whites 1/3 cup cake flour 1/4 teaspoon cream of tartar Chocolate Glaze, recipe follows 6 ounces bittersweet chocolate, finely chopped 1/2 cup heavy cream 2 tablespoons honey Instructions: Preheat oven to 350 degrees F and position rack in the center. Pour 1/2 -inch water into a large roasting pan and place in oven. Butter the bottom and sides of a 9-inch springform pan. Line the bottom of the pan with a round of parchment paper, cut to fit. Butter the paper. Wrap the outside of the pan tightly with a large piece of heavy-duty aluminum foil. Put 1 cup of sugar and the coffee in a medium saucepan over a high heat. Bring to boil, stirring occasionally to dissolve sugar. Remove from the heat add the chocolate and return to low heat. Keep stirring over heat until the chocolate is completely melted and the mixture is smooth. Remove from the heat and whisk in the cocoa powder and salt until smooth. Add brandy. Whisk in the egg yolks until no trace of yolk is left. Transfer the mixture to a large bowl and set aside to cool for 10 minutes. Whisk the flour into the chocolate mixture. In the bowl of an electric mixer, beat the 6 egg whites with the cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/3 cup sugar and beat on high until peaks are almost stiff. Stir about 1/4 of the egg whites into chocolate mixture (no need to fold at this point). Then gently fold in the remaining whites, 1/3 at a time, until no streaks of white remain. Pour into pan and smooth top. Bake in water bath for 35 minutes, until a toothpick inserted into center of cake comes out with a few moist crumbs clinging to it. Place cake on wire rack and let cool to room temperature. Remove sides of pan and carefully invert cake onto cardboard cake round or flat plate. Chill for at least 2 hours before glazing. Remove the cake from the refrigerator and place it on a wire rack set over a baking sheet. Pour the chocolate glaze over the cake, covering it completely; spread evenly with a metal spatula. Serve the cake immediately or refrigerate. Bring the cake to room temperature before serving. Put chocolate in a medium bowl. In a small saucepan, bring the heavy cream to a gentle boil. Whisk in the honey. Pour the hot cream mixture over the chocolate and let the mixture stand for 30 seconds to melt the chocolate. Whisk the mixture until smooth. Cover the surface of the glaze with plastic wrap and set aside at room temperature for 30 minutes, or until slightly thickened. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Syrah]" 6060,"Chocolate Covered Almonds 2 cups granulated sugar 1 cup water 3 1/2 cups whole unblanched almonds Bittersweet chocolate, tempered Milk Chocolate, tempered Cocoa Powder Instructions: Place the granulated sugar and water in a large copper pot or 4-quart heavy-bottomed saucepan over medium-high heat and bring the mixture to a boil. Add the almonds and stir to coat them evenly in the sugar syrup. Your goal is to cook the almonds until the sugar crystallizes and caramelizes. When water is added to the sugar, the sugar crystals are dissolved. As it boils, the syrup becomes thicker as the water evaporates and big soap-like bubbles begin to form. Soon, all the moisture evaporates and the mixture becomes sandy. The sandiness is the sugar recrystallizing. It only takes the reformation of one sugar crystal to recrystallize the others. Keep stirring! Next, you see the sugar closest to the heat change from sandy to a clear liquid. The melted sugar clings to the almonds. When the sugar changes from clear to golden brown, the nuts are caramelized. Once this happens, pay close attention; the time it takes to pass from caramelized to burned is only a matter of seconds, especially when making smaller batches. You know the nuts are finished when most of the sandy sugar is gone. The first few times you make these, I suggest you try the following: When the sugar closest to the heat changes from sandy to liquid, remove the pan from the burner and continue to stir. The residual heat in the sugar and nuts will continue to cook the mixture while you stir it. Lower the heat to medium-low and continue to stir the nuts while moving the saucepan on and off the heat at 10-second intervals. This will give you more control as it cooks. When the nuts begin to caramelize, remove them from the heat and finish stirring. Use a wooden spoon to spread the caramelized nuts onto a parchment paper-covered baking sheet. Do not touch the nuts as they are extremely hot. Let the nuts cool completely. If your freezer will accommodate the baking sheet, you can place the nuts in the freezer for about 30 minutes to speed up the cooling process. When completely cooled, break apart any nut clusters that may have formed. At this stage, you can choose to serve the nuts as they are. Place the caramelized nuts in the coating pan attached to the stand mixer. Spin at low speed. Use a ladle to add the chocolate to the spinning nuts. Add 1 ladle at a time until the nuts are coated to the desired thickness. If a thicker coat is desired, use more chocolate. If a thinner coat is desired, decrease the amount of chocolate. Finish by adding cocoa powder to the coating pan. Remove and serve. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 6061,"Chicken in Peanut Sauce 2 large tomatoes, cored 2 cups roasted, unsalted peanuts 1 tablespoon peanut butter 2 tablespoons adobo sauce from canned chipotles (reserve chipotles for another use) Salt and freshly ground black pepper 2 cups shredded chicken breast meat, from 2 cooked chicken breasts Sesame seeds, for garnish Chopped fresh cilantro, for garnish Warm corn tortillas or white rice, for serving Instructions: Bring a pot of salted water to a boil. Add the tomatoes and cook for 3 minutes. Let cool. Peel and add to a blender. Process the tomatoes, peanuts, peanut butter, and adobo sauce until smooth. Season with salt and freshly ground black pepper, to taste. Add the sauce to a medium skillet and add the chicken. Stir for 3 minutes over medium heat until warm. Transfer to a platter and sprinkle with sesame seeds and chopped cilantro. Serve with warm tortillas or white rice. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6062,"Ancho Chili Powder 3 ancho chiles, seeded and hand-torn into pieces 2 tablespoons chili powder 2 tablespoons ground coriander 1 tablespoon ground cumin 1 tablespoon sweet paprika 1 tablespoon dried oregano 1 tablespoon garlic powder 1/4 teaspoon ground cinnamon 1 teaspoon sugar Instructions: This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho cl pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 6063,"Basic Chocolate Cake Cooking spray 1 cup unsweetened cocoa powder (natural or Dutch process) 2 1/2 cups all-purpose flour 2 cups sugar 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 3 large eggs, at room temperature 3/4 cup vegetable oil 1/2 cup sour cream 2 teaspoons vanilla extract Instructions: Preheat the oven to 350 degrees F. Coat two 9-inch-round cake pans with cooking spray and line the bottoms with parchment paper. Whisk the cocoa powder and 1 1/2 cups boiling water in a medium bowl until smooth; set aside. Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl until combined. Add the eggs, vegetable oil, sour cream and vanilla and beat with a mixer on medium speed until smooth, about 1 minute. Reduce the mixer speed to low; beat in the cocoa mixture in a steady stream until just combined, then finish mixing with a rubber spatula. (The batter will be thin.) Divide the batter between the prepared pans and tap the pans against the counter to help the batter settle. Bake until a toothpick inserted into the middle comes out clean, 30 to 40 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 6064,"Shrimp on a Stick 2 cups canola oil 12 (16 to 20 count) shrimp, peeled and deveined 2 tablespoons Jamaican jerk paste 8 ounces cold water 3/4 ounce baking powder 10 ounces flour 1 ounce lemon oil Instructions: In a large pot heat canola oil to 350 degrees. Slice shrimp 3/4 of the way through the back and fill with jerk paste. Mix the water, baking powder, and 3/4 of the flour to create batter. Dip the shrimp in the remaining flour and then into the batter. Fry the shrimp until golden brown. Drain on paper towels, skewer, drizzle with lemon oil and serve.; ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 6065,"Potato Latkes 3 potatoes 1 small red onion 2 eggs 1/2 cup flour Salt and pepper, to taste Sour cream and apple sauce (optional) Instructions: Shred potatoes and onions together. Squeeze in a towel until dry. Add eggs, flour, and season to taste. Fry until golden brown. Serve with sour cream and apple sauce, if desired. ","[Chardonnay, Riesling, Gewrztraminer]" 6066,"Spiced Tea Mojito 1/4 teaspoon cardamom seeds, or 4 pods, smashed 1 cinnamon stick
2 tablespoons sugar
2 bags black tea, such as English breakfast
12 sprigs fresh mint
1 tablespoon fresh lemon juice
6 ounces light rum
Sparkling water, for topping
Instructions: Combine the cardamom, cinnamon and 3 cups water in a medium saucepan and bring to a bare simmer. Remove from the heat, stir in the sugar, and add the tea bags and 4 sprigs of the mint. Let steep for 6 minutes, then remove the tea bags. Let the tea cool to room temperature. Transfer to the refrigerator to chill. Strain the tea into a measuring cup, discarding the solids. Stir in the lemon juice. Tear the remaining 8 sprigs mint and divide them evenly among 4 rocks glasses. Gently muddle the mint with the back of a spoon. Fill the glasses with ice, then divide the chilled tea evenly among the glasses. Add a shot (1 1/2 ounces) of rum to each glass and top off with a splash of sparkling water. Stir and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Cava]" 6067,"Smoked Salmon Rolls with Arugula, Mascarpone, Chives, and Capers 5 ounces mascarpone (about 2/3 cup) 2 tablespoons small brined capers, rinsed 2 tablespoons minced fresh chives 1 teaspoon freshly squeezed lemon juice Kosher salt and freshly ground black pepper 3/4 pound smoked salmon, cut into 24 thin slices, 2 to 3 inches on the short side (presliced salmon is fine) 48 small tender arugula leaves Instructions: Mix the mascarpone with 1 tablespoon of the capers, 1 tablespoon of the chives, and the lemon juice. Season with salt and pepper. Lay the salmon slices out on a cutting board so that they are all arranged with a short side facing you, with plenty of space above and below each slice. (If necessary, fill and roll the slices in batches). Put a spoonful of the mascarpone mixture on the narrow end of 1 slice. Lay 2 arugula leaves, fanned slightly apart, across the mascarpone, so that the tips of the leaves will project several inches from one end of the roll, and roll up the salmon. Stand the roll upright, the arugula leaves pointing upward, on a platter large enough to hold all 24 rolls. Repeat the process with the remaining slices. Cover and refrigerate until serving. Remove from the refrigerator, sprinkle with the remaining 1 tablespoon each capers and chives, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6068,"Enchiladas 1 pound dried Anaheim cl 3 1/2 ounces chicken base 6 1/2 ounces cornstarch 12 corn tortillas 1 3/4 cups shredded cheddar 1 3/4 cups shredded Monterey jack 1 cup shortening or vegetable oil 1/2 cup sliced green onion Black Beans, recipe follows 1 1/2 pounds dried black beans 3 tablespoons salt 1/2 yellow onion 1 gallon water Instructions: Remove the stems from the chiles, place in a large bowl and pour in enough scalding water to cover the chiles. Weigh down the chiles with a plate to ensure that they stay submerged. Soak for at least 4 hours to overnight. After the chiles have soaked for a while, dump all the dirty water. Fill a blender halfway with the soaked chiles (you may need to do this is batches depending on the size of your blender) and cover with enough fresh water to puree the chiles (this should equal to about 8 cups of water). Pour the puree into a stock pot, add the chicken base and 7 more cups of water. Bring the sauce to a boil. Make a slurry with 1 cup of cold water and the cornstarch. Add the slurry to the sauce, stir and simmer the sauce for about 20 minutes. Strain the sauce with a chinois or mesh strainer to remove the seeds. Preheat the oven to 375 degrees F. In a pan warm the shortening or oil to about 350 degrees F. Slide 1 tortilla at a time into the oil and coat with oil to make the tortillas pliable so that they do not tear or break when rolling the enchiladas. Make sure that the tortilla is only in the oil for a few seconds and doesn't fry. Coat the bottom of a baking dish with about 1 cup of enchilada sauce to prevent the enchiladas from sticking to the pan. Lay a tortilla down, fill with 1/4 cup of cheddar and jack cheeses and 1- ounce of sauce. Roll the tortilla and place in the baking dish. Continue with the remaining tortillas. Cover the enchiladas with sauce so that the tortillas are coated well. Sprinkle the remaining cheese on top and place in the oven and bake for about 15 to 20 minutes or until the cheese has melted. Garnish with green onion and serve the enchiladas and black beans with 2 eggs cooked any style. Boil all ingredients in a pot for about 2 1/2 hours or until beans are tender. Remove the onion. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 6069,"Bangin' Blue Olives with Prosciutto 1/4 pound smoked gorgonzola cheese, cut into 1/4-inch cubes 2 to 3 thin slices prosciutto, cut into 1-inch squares 24 large, green pitted olives 1 1/2 cups panko breadcrumbs, pulsed in a food processor 1 teaspoon smoked paprika
1/4 teaspoon cayenne
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
Canola oil, for deep frying
2 tablespoons roughly chopped fresh parsley (flat-leaf), for garnish
1/4 cup grated Parmesan, for garnish
Instructions: Wrap each cube of gorgonzola with a piece of prosciutto, and use to stuff the olives. Combine the panko, smoked paprika, cayenne and some salt and pepper in a bowl. Mix to blend. Prepare three plates for breading the olives: one with the flour, one with the beaten egg, and one with the panko mixture. Lightly coat each olive in flour, then dip in egg, and finally roll in breadcrumbs. Set the breaded olives on a sheet of parchment as you go. In a heavy pot or Dutch oven, heat 2 to 3 inches of oil to 350 degrees F over moderate heat. Working in batches, fry the olives until golden brown, 1 to 2 minutes. (Watch the olives closely; if cooked for too long, the cheese will begin to ooze out.) With a slotted spoon, transfer the fried olives to a paper-towel-lined plate to drain. Let cool slightly before serving. Garnish with the parsley and Parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 6070,"Triple Pepperoni Pizza 1 tablespoon olive oil 1/2 recipe Foolproof Pizza Dough, recipe follows 4 tablespoons Pizza Sauce, recipe follows 1 ounce fresh mozzarella, torn
3 ounces mozzarella, shredded 1 ounce provolone, shredded
10 to 15 pepperoni slices
1 teaspoon Garlic Butter, recipe follows 1 teaspoon instant or active dry yeast 4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus additional for drizzling
One 15-ounce can crushed Italian plum tomatoes in thick puree One 15-ounce can plum tomato strips
1/2 cup basil chiffonade
1/2 cup extra-virgin olive oil
1/2 tablespoon Calabrian cl paste
1 teaspoon flaky sea salt, such as Maldon 1 teaspoon sugar
4 cloves garlic, peeled and roughly chopped
3 1/2 sticks salted butter 16 cloves garlic, finely pressed
Coarse sea salt Instructions: Preheat the oven to 500 degrees F. Brush a sheet pan with olive oil. Roll out the dough ball, then transfer to the sheet pan. Spoon on the pizza sauce and spread it around, then top with the fresh mozzarella. Mix together the shredded mozzarella and provolone in a bowl, then sprinkle over the pizza. Place the pepperoni all over the top. Bake until done, 10 to 12 minutes. Brush the crust with garlic butter, then serve. Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes. Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass. Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using. Cook's Note: The dough is best made at least 24 hours in advance, and 3 or 4 days is even better. Add the plum tomatoes, tomato strips, basil, oil, cl paste, salt, sugar and garlic to a food processor and blend until smooth. Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 6071,"Lamb Sausage in Puff Pastry 1 pound fresh lamb sausage, 1/2 inch thick, in a coil 2 sheets (1 box) frozen puff pastry (preferably Pepperidge Farm), defrosted overnight in the refrigerator 2 tablespoons dijon mustard, plus more for dipping 1 egg, beaten with 1 tablespoon water or milk, for egg wash Instructions: Preheat the oven to 400 degrees F. Bake the sausage on a baking sheet for 20 minutes. Turn the sausage and bake it 5 to 10 minutes more, until it's fully cooked. Cool to room temperature. Unfold the puff pastry on a lightly floured board. Cut each piece in half lengthwise and brush the top sides with mustard. Divide the sausage into 4 equal pieces. Starting at the long end of the pastry, place 1 piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by 1/2 inch and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other 3 pieces of sausage in puff pastry. Place the 4 rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make 7 equal pieces. Bake for 20 to 25 minutes, until browned. Slice and serve immediately with mustard. ","[Syrah, Tempranillo, Barolo, Malbec]" 6072,"Crystals, Rubies, Pearls 1 Maine lobster, cooked 1/4 cup sliced scallions Salt and pepper 8 ounces wheat starch 1 1/2 ounces tapioca starch 1 1/2 ounces potato starch 1 pint boiling water 1 tablespoon vegetable oil 4 ounces blue fin tuna 1 tablespoon truffle salt 1/2 cup truffle oil Salt and freshly ground black pepper 1 tablespoon Sriracha Instructions: Remove meat from the lobster, and coarsely chop. Mix in scallions and season with salt and pepper. Mix wheat starch, tapioca starch and potato starch. Add boiling water, mix in a stand mixer/ Add 1 tablespoon oil. Mix well, pinch small pieces of dough, flatten with cleaver, fill with lobster and fold. This should make about 12 pieces (3 per serving). Place in steamer basket and steam for 3 to 4 minutes.; Sear tuna in block, slice about 12 sashimi slices, 3 pieces per serving, and season with truffle salt. Set aside.; Mix all ingredients in blender, insert into foamer and shake to combine.; Lay scallions across each plate. Place tuna and steamed dumplings next to each other. Top dumplings with osetra caviar, spray foam into ramekins for dipping. Serve. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 6073,"Slow-Cooker Mongolian Skirt Steak Tacos 1/2 cup reduced-sodium soy sauce 1 cup beef or chicken broth, plus more as needed
1/4 cup brown sugar (light or dark), packed
1 tablespoon tahini
4 scallions, finely chopped
4 cloves garlic, crushed
One 2-inch piece ginger, thinly sliced
1 pound skirt steak
1 1/2 cups green or purple cabbage, finely shredded
2 tablespoons sour cream
Juice of 1 lime
1/2 teaspoon smoked paprika
6 small flour tortillas
1 1/2 cups cooked rice, for serving Instructions: Whisk the soy sauce, broth, brown sugar, tahini, scallions, garlic and ginger together in the insert of your slow cooker until the brown sugar dissolves. Add the skirt steak to the mixture, cutting the steak as necessary to fit into the cooker. Add more broth as needed to cover the steak, depending on the size of your cooker. Cover and cook until the steak is fork-tender, 6 to 8 hours on low. Meanwhile, combine the cabbage, sour cream, lime juice and paprika in a medium bowl. Cover and refrigerate if not serving the slaw immediately. Shred the beef with two forks in the cooker, or remove from the sauce, cut into strips, and return the strips to the sauce. To assemble the tacos, fill each tortilla with steak, rice and cabbage slaw. Enjoy! ","[Malbec, Tempranillo, Syrah, Zinfandel]" 6074,"Trendy Fried Chicken with Kimchi Slaw 2 quarts safflower or other neutral oil 1/2 cup mayo or aquafaba mayo substitute 1/2 cup gochujang Korean paste, Mother in Law's preferred brand About 1 teaspoon LBS -- light brown sugar, Domino's pourable preferred brand, or honey
1 inch ginger root 1 clove garlic
1 tablespoon toasted sesame oil
A few scallions
1/2 head small savoy cabbage
1 small jar kimchi, store-bought, drained, Mother in Law's preferred brand
1 clove garlic, grated or sliced 1 inch ginger root, grated or minced
1/2 cup gochujang Korean paste 1/3 cup chicken stock
1 tablespoon LBS -- light brown sugar About 1 tablespoon toasted sesame oil
2 pounds boneless, skinless chicken thighs and/or chicken tenders or breast Salt and pepper
1/2 cup vodka
1/2 cup cornstarch
1/2 cup AP flour
1 teaspoon baking powder
A few thin scallions or bundle of chives Toasted sesame seeds
Instructions: Gather your ingredients. For frying: Heat oil in stove-top frying pot or Dutch oven to 350 degrees F or heat over medium to medium-high heat on large burner. Place a rack-lined baking sheet with paper towels or parchment under rack next to oil. For the slaw: In a mixing bowl, whisk up mayo or aquafaba \mayo,\ gochujang, light brown sugar or honey. Then grate in ginger and garlic and whisk that in with the sesame oil. Chop whites and greens of a couple of scallions, shred or chop up the savoy cabbage and add the kimchi. Then toss to coat the slaw in dressing. For the sauce: Place all ingredients in large skillet over medium heat, whisk to combine and reduce 3 to 4 minutes. Turn off heat. For the chicken: Cut up chicken into 3 pieces per thigh, halve the tenders or quarter the breasts and season meat with salt and pepper. Pour vodka into a large bowl and whisk in cornstarch, flour and baking powder. Coat chicken in batter and fry half a batch at a time to deep golden and cooked through, 3 to 4 minutes. Transfer to a rack to drain. Toss chicken with sauce and top with scallions and sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6075,"Second Time Around Beef Sauce for Pasta 2 tablespoons butter 1/2 cup each finely chopped onion, bell pepper and mushrooms 1 tablespoon paprika About 2 cups cooked diced beef About 1 to 2 cups leftover vegetables, chopped 1 cup chopped canned plum tomatoes or leftover broth Salt and freshly ground black pepper 1/2 cup sour cream 1/4 cup chopped dill Cooked rice or egg noodles Instructions: Heat butter in a skillet. Cook the onion, pepper and mushrooms for about 10 minutes or until tender. Add the paprika, tomatoes or liquid and bring to a simmer; season to taste with salt and pepper. Add beef and vegetables to sauce and gently reheat until ingredients are heated through. Remove from heat, add sour cream if you wish and dill; serve over noodles, boiled potatoes or rice. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Chianti]" 6076,"Jicama Slaw 1 large jicama peeled and grated or shaved thin on a mandoline 2 to 3 oranges, zest and pith removed and sectioned 1 lemon, zest and pith removed and sectioned, juice reserved 1 cup red cabbage sliced very thin by hand or mandoline 2 large carrots or 4 small curled or grated 1 cup scallions sliced thin 1 to 1/12 tablespoons honey 1 teaspoon of cayenne Instructions: Combine jicama, orange sections, lemon sections, juice, cabbage, carrots, scallions, 1 tablespoon honey and pinch of cayenne and mix together with hands to assure distribution of honey. Taste and adjust if too acidic with remaining 1/2 tablespoon honey. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 6077,"Arroz con Pollo Borrachera (Drunk Chicken and Rice) 1/2 tablespoon salt 1/2 tablespoon black pepper 3 pounds of chicken, approximately, cut into small pieces 2 cups white rum 1/2 cup lime juice 3/4 cup Spanish olive oil 1 large onion, peeled, sliced 1 large green bell pepper, julienned 1 large red bell pepper, julienned 6 garlic cloves, minced 15 ounces crushed tomatoes 5 cups chicken broth 5 strands saffron or bijol 3 cups arborio rice, uncooked 1 small can young peas 1 small jar pimientos, julienned Chopped parsley, for garnish Instructions: In a medium bowl, sprinkle salt and pepper on the chicken pieces, then pour the rum and lime juice over and set aside. Add olive oil to large paella pan and heat over a medium fire. Then, add onions, green peppers, and red peppers. Saute until tender. Then, add garlic and then the crushed tomatoes. This should simmer for at least 3 minutes. Next, add the drunk chicken followed by the marinade. Let simmer. Add chicken broth, the saffron, and then the rice. Bring all of this to a boil, cover with foil, and place in a preheated 350-degree oven for 25 minutes or until rice has absorbed the liquid but is still slightly wet. Garnish with peas, pimientos, and parsley and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 6078,"Grilled Lamb Chops with Toasted Hazelnut Pesto 2 tablespoons hazelnuts 1 spring garlic bulb, chopped, or 1 tablespoon minced garlic
1 bunch basil
1/2 cup extra-virgin olive oil
Kosher salt
12 to 18 lamb chops (3 chops per person) Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
Instructions: Preheat the oven to 350 degrees F. For the pesto: Place hazelnuts on sheet tray and toast in the oven for 6 to 8 minutes or until golden. Let cool. Place hazelnuts, garlic, and basil in the bowl of a food processor. With the motor on, add oil in a steady stream and process until smooth. Season to taste with salt. Set aside. For the lamb chops: Season chops generously with salt and pepper. Add the oil to a cast-iron pan set over medium heat. When oil is very warm, but not too hot, add the butter; when foaming, add the chops flat-side down. Cook until chops are brown and crispy, about 3 minutes per side. To serve, top each chop with approximately 1 tablespoon of the pesto. ","[Syrah, Malbec, Tempranillo, Barolo]" 6079,"John Villa's Pineapple Carpaccio with Blueberries, Mint and Fresh Coconut 1/2 pint of blueberries (about 40 to 45 berries) 1/2-ounce sugar 2 ounces water 1 small pineapple 8 to 10 fresh mint leaves, rinsed 3/4 ounces fresh coconut meat, shredded Instructions: Place blueberries, sugar, and water into a bowl. Stir to dissolve sugar and marinate for about 10 minutes (do not refrigerate). Slice pineapple as thinly as possible and place slices on 4 chilled plates covering the entire plate. Pat mint leaves dry, and place on top of one another and roll tightly, then slice across as thin as possible. Top the pineapple with the blueberry mixture. Sprinkle with mint ribbons, coconut and drizzle some of the remaining water mixture over the entire plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6080,"Florence's Fried Spare Ribs 1 slab spare ribs 2 cups vinegar
2 cups lemon juice
2 teaspoons salt
1 tablespoon coarse ground pepper
Florence's Fried Chicken Seasoning, recipe follows 2 cups shortening
2 cups all-purpose flour 2 teaspoons salt 2 teaspoons butcher's grade pepper 1 tablespoon baking powder 1 tablespoon cornstarch Instructions: Trim spare ribs by removing all silver skin. Cut off rib tips. Cut slab into individual ribs. Soak ribs in vinegar in a bowl, covered and refrigerated, turning ribs once, for 15 minutes. Pour off vinegar and add lemon juice. Soak 30 minutes, covered and refrigerated. Rinse ribs with cold water and pat off excess water. Ribs should still be moist. Sprinkle ribs with salt and pepper, then cover in Florence's Fried Chicken Seasoning. Heat shortening in a skillet over medium-high heat until melted. Place ribs in skillet fleshy-side down. Cook until crispy, approximately 10 minutes. Turn and cook an additional 5 minutes. Stir together the flour, salt, pepper, baking powder and cornstarch in a medium bowl. ","[Zinfandel, Petite Sirah, Syrah, Malbec]" 6081,"Fiery Hot Texas T-Bones with Chipotle Smashed Potatoes and Hot and Sweet Pepper Saute 3 whole jalapenos 3 bell peppers, choose 3 different colors 2 1/2 pounds small potatoes, such as baby Yukon gold or small red skin potatoes, coarsely chopped Salt 4 slices bacon, chopped 2 tablespoons chipotle powder, divided 1 small onion, chopped 1 cup sour cream 1 tablespoon dark chili powder 1 tablespoon ground cumin 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 2 large T-Bone steaks 1 1/2 inches thick, 2 1/2 pounds total 3 tablespoons vegetable oil, 3 turns of the pan, divided 1/4 cup bourbon, eyeball it Instructions: Seed and slice the hot and sweet fresh peppers and reserve. Cover potatoes with water and bring to a boil. Add salt to boiling water. Cook potatoes until tender, 10-12 minutes. Chop and brown bacon in a small skillet and add a tablespoon of chipotle powder and onions. Cook 5 minutes over medium heat until onions are tender. When potatoes are tender, drain and return to hot pot. Add bacon mixture and sour cream to the potatoes. Smash potatoes and season with salt, to taste. While potatoes are working, combine dry spice rub: chili powder, remaining chipotle powder, cumin and grill seasoning. Rub steaks liberally on both sides with the mixture. Heat a 12 to14-inch skillet screaming hot. Add 2 tablespoons of vegetable oil, 2 turns of the pan. It will smoke. Add steaks and do not turn for 6 minutes. Flip and cook another 6 minutes for medium rare, up to 10 minutes for well done. Remove skillet from flame and add bourbon. Return steaks to stove and flame the pan. When the fire goes out, transfer the meat to a large serving platter and pour pan juices over the top. Let meat rest for juices to redistribute. Return pan to heat and add remaining tablespoon vegetable oil to the skillet. Add hot and sweet peppers to the pan and saute them for 5 minutes. Season with salt and pile peppers alongside steaks. Remove meat from the T bones and cut into 4 portions. Top with some peppers and pile some chipotle smashers along side. Spoon drippings and juices over meat and serve. ","[Malbec, Zinfandel, Tempranillo, Syrah]" 6082,"Estufado de Codero y Verduras: Farmhouse Stew with Lamb and Vegetables Olive Oil 1 1/2 pounds lamb loin and shin 1 cup peeled and thinly sliced carrots 1 cup celery, chopped with leafy tops 1/2 cup turnips, peeled and diced 1/2 cup peeled and chopped tomatoes (fresh or canned) 5-inch long chorizo sausage, sliced thinly 3-inch long black pudding sausage, sliced thinly 1/2 cup pancetta, sliced (can use fatty smoked bacon as an alternative) 1 glass (about 5 ounces) dry white wine 1 pint fresh stock or water 1 teaspoon of saffron threads soaked in 2 teaspoons of water 8 whole black peppercorns 1 whole bulb garlic, unpeeled Instructions: Place the cazuela over a medium flame. Add the olive oil, enough to coat the bottom of the dish. Add the loin and shin meat and brown. Layer by layer add all the vegetables. Turn and mix ingredients slowly with meat. Add the chorizo, black pudding and pancetta to the ingredients. Add the glass of white wine, saffron, black peppercorns. Add about 2 cups of stock or water and bring to the boil. Once the juices are bubbling turn the heat down to low and allow to simmer. Place the whole bulb of garlic in the center of the dish with all the ingredients surrounding it. The idea is to remove the garlic just before serving. Some chefs choose to keep the garlic in so they can nibble on it with bread as part of the main course. Keep adding the stock or water, keeping the ingredients covered all the time. Simmer on a low heat for 2 1/2 to 3 hours. Serve with a salad and a crusty farmhouse loaf. ","[Rioja, Tempranillo, Garnacha, Barolo]

" 6083,"no recipes available no recipes available Instructions: no recipes available ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 6084,"Chicharron de Pollo Recipe | Dominican Chicken Lollipops 2 shallots, peeled and trimmed 1 onion, cut into large dice 4 garlic cloves 1 bunch cilantro 1 bunch parsley 2 bay leaves 12 peppercorns 1/4 cup dried oregano leaves 3/4 cup white vinegar 1 1/4 cups salad oil Salt 24 chicken wings trimmed and sectioned, tip and 2-bone section reserved for stock, meat pushed down to expose the single bone making a drummette or lollipop Flour, for dredging Canola oil, for frying Jalapeno Dipping Sauce, recipe follows 1/2 cup red wine vinegar 2 tablespoons mustard 1 tablespoon honey 1 jalapeno, halved Instructions: In a food processor, puree the shallots, onion, garlic, cilantro, parsley, bay leaves, peppercorns, and oregano with the white vinegar. Add the oil (do not puree, just mix in) and season with salt. Cover the chicken drummettes with the marinade. Marinate chicken, covered and refrigerated, for at least 4 hours. In a large size frying pan, heat 1-inch oil. Drain the chicken from the marinade. Dredge the chicken in flour, season with salt and pepper. Fry the drummettes until cooked through. Serve on a platter with Jalapeno Dipping Sauce. In a small saucepan, heat the vinegar. Once warm, add the mustard, honey, and jalapeno. Boil for 2 minutes. Remove from the heat and serve. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 6085,"Casamento's - Oyster Stew 1 medium onion, finely chopped 1/2 cup freshly chopped parsley leaves, if desired 1/3 pound butter 4 to 6 dozen raw oysters 1 tablespoon salt 1/3 gallon milk Instructions: Mix everything except milk in a large pot and cook over medium heat, stirring every 30 seconds until the butter is completely melted and everything is simmered. Finally, add 1/3 gallon of milk and allow cooking over medium heat until the milk starts to rise in the pot. Do not let it overflow. ","[Chardonnay, Sauvignon Blanc, Riesling]" 6086,"Three Mushroom Rigatoni 1 pound rigatoni pasta Salt 1 1/2 ounces dried porcini mushrooms 6 tablespoons extra-virgin olive oil 4 portobello mushroom caps 1/2 pound shiitake mushrooms, stemmed and sliced 4 cloves garlic, sliced 1/2 cup dry Italian red wine 2 to 3 stems rosemary, stripped and finely chopped, a couple of tablespoons Black pepper 1 (28-ounce) can crushed tomatoes, such as San Marzano Hunk Pecorino Romano, for grating Crusty bread, for mopping Instructions: Heat a grill pan to high. Place a large pot of water on the stove to boil. Add salt and cook rigatoni to al dente. Place porcini in a small pot with about 2 cups of water. Bring to a boil, drop to simmer, and reduce liquid by half, 10 minutes. While pasta and porcini are working, pour about 1/4 cup extra-virgin olive oil into a small bowl. Use a pastry brush to coat the portobellos in extra-virgin olive oil and place them on hot grill. Cook until dark and tender, 7 to 8 minutes, turning once. Remove and let rest. Heat a large deep skillet with 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add shiitakes and cook a few minutes then add garlic and cook a couple minutes longer. Add wine and reduce a minute. Halve and slice portobellos then add to shiitakes. Scatter the rosemary into the pan and turn to distribute the herb. Season the mushrooms with salt and pepper. Stir in tomatoes. Remove the porcini from steeping broth with a slotted spoon and chop. Stir mushrooms into sauce then add a few ladles of the steeping broth. Do not use the very last of it: any grit in the dried mushrooms will have settled to the bottom of the pot. Let flavors combine for a couple of minutes more. Drain pasta and add to warm pot. Grate some Romano down over the pasta and add a few ladles of the sauce to the pasta. Toss the pasta and sauce to coat, then transfer to a serving platter or into individual bowls and top with remaining sauce. Pass more cheese at table for topping, and bread for mopping. Yum-o! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 6087,"Cumin Crusted Chicken with Cotija and Mango-Garlic Sauce with Green Onion Pesto Mashed Potatoes 2 tablespoons cumin seeds, toasted, plus 3 tablespoons toasted cumin seeds, ground 1 cup fresh lemon juice 1/2 cup olive oil, plus 3 tablespoons 2 tablespoons honey Freshly ground black pepper 4 (8 ounce) frenched, skin on chicken breasts 1/3 cup grated cotija cheese Salt and freshly ground pepper Mango Garlic Sauce, recipe follows Green Onion Pesto Mashed Potatoes, recipe follows 8 cups homemade chicken stock (do not use canned for this recipe) 8 whole black peppercorns 1 head roasted garlic, pureed 3 cups red wine vinegar 1 cup white wine vinegar 1 1/2 cups granulated sugar 3 mangos, peeled, pitted and pureed Salt and freshly ground pepper 4 pounds baking potatoes, like russets, peeled and cut into large cubes 4 tablespoons unsalted butter 1 cup heavy cream, scalded Green Onion Pesto, recipe follows Salt and freshly ground pepper 2 tablespoons pumpkin seeds 2 cloves garlic 6 spinach leaves 3 tablespoons chopped cilantro 6 green onions, coarsely chopped 3 tablespoons fresh lime juice 1/4 cup olive oil 3 tablespoons grated Parmesan 2 tablespoons honey Salt and freshly ground pepper Instructions: Whisk together the whole cumin, lemon juice, 1/2 cup olive oil, honey, and pepper in a medium baking dish. Add the chicken and turn to coat. Cover, and marinate for 1 hour in the refrigerator. Preheat oven to 400 degrees F. Heat a large ovenproof saute pan over medium high heat. Remove chicken from marinade and wipe off any excess. Combine the ground cumin, cotija, salt, and pepper in a small bowl. Dust the chicken on the skin side with the mixture. Heat 3 tablespoons olive oil in a large skillet. Place the chicken, skin side down, in the pan and cook until golden brown, about 3 to 4 minutes. Turn over and place in the oven. Bake for 8 to 10 minutes, or until just cooked through. Serve drizzled with the Mango Garlic Sauce and with the Green Onion Pesto Mashed Potatoes. Combine chicken stock, peppercorns, and garlic in a medium saucepan and cook until reduced to 3 cups. Strain into a bowl. Place both vinegars in a separate medium saucepan and cook until reduced by 1/2. Add the sugar and mango puree, and reduce until the sauce coats the back of a spoon thickly. Add the reduced chicken stock and cook for 10 minutes over medium heat until thickened, stirring occasionally. Season with salt and pepper. Place potatoes in a large pot of salted water and bring to a boil. Cook until soft, about 25 to 30 minutes. Drain well and run through a food mill into a large bowl. Stir in the butter and cream and mix until combined. Swirl in the Green Onion Pesto and season with salt and pepper, to taste. Combine pumpkin seeds, garlic, spinach, and cilantro in food processor and process until smooth. Add green onions and lime juice, and process until smooth. With the motor running, slowly add the oil. Add the Parmesan, honey, salt, and pepper, and pulse several times until combined. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 6088,"Mushroom and Ham Po'Boy 3/4 cup mayonnaise 1 cup Peppadew peppers, halved, plus 1 tablespoon brine from the jar 1 tablespoon Creole or whole-grain mustard 1 teaspoon minced fresh rosemary Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
4 hero rolls, split and partially hollowed out Pure olive oil or a blend of extra-virgin olive oil and vegetable oil, for frying
Pure olive oil or a blend of extra-virgin olive oil and vegetable oil, for frying 1 1/2 cups instant flour (such as Wondra) 4 large eggs 2 medium red onions, very thinly sliced 10 ounces cremini mushrooms, quartered 1/2 pound sliced ham or capicola Instructions: Whisk the mayonnaise, pepper brine, mustard, rosemary and 1 tablespoon water in a small bowl. Season with salt and pepper. Spread evenly on the cut sides of the rolls. Heat 1 1/2 inches olive oil in a pot over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a baking sheet with paper towels. Whisk the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Whisk the eggs and 2 tablespoons water in another bowl. Toss the onions in the flour, then fry in the hot oil until crisp, about 1 minute. Transfer to the prepared baking sheet to drain. Toss the mushrooms in the flour, dip in the egg mixture and toss again in the flour; fry in batches until golden, about 2 minutes. Drain on the baking sheet and season with salt and pepper. Fill the rolls with the ham, Peppadew peppers, and fried onions and mushrooms.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 6089,"Steamed Vegetables with Ginger Miso Dressing 3 tablespoons yellow miso 2 tablespoons water 1 tablespoon rice vinegar 1 teaspoon soy sauce 1-inch piece peeled fresh ginger, grated (about 1 tablespoon) 1/2 to 1 Thai bird cl, minced with seeds 1/2 cup peanut oil 1/2 bunch broccoli, cut in large florets 1/2 bunch cauliflower, cut in large florets 2 carrots, cut in thick slices 1 yellow or zucchini squash, cut in thick rounds 1/2 to 1 head fennel, cut into thin wedges 1 bunch asparagus 8 cloves garlic 1 bunch scallions Instructions: For the dressing: Whisk the miso, water, vinegar, soy sauce, ginger, and cl, to taste, in a bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Serve or refrigerate in a tightly sealed container for up to 3 days. For the vegetables: Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Place the vegetables in a bamboo or collapsible steamer. Set the steamer over the boiling water, cover, and cook for 5 to 8 minutes, or just until the vegetables are crisp tender. Serve warm or at room temperature with the dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6090,"Basmati Rice Dressing 1/2 teaspoon ground coriander 1/4 cup extra-virgin olive oil 4 large cloves garlic, peeled and minced 3 medium yellow onions, peeled and finely diced Kosher salt 2 teaspoons red pepper flakes 1 teaspoon ground cumin 1 teaspoon ground ginger 3 cups basmati rice, rinsed under cold water 3 cups chicken stock 1/2 cup slivered almonds, lightly toasted 1/2 cup golden raisins 2 Bosc pears, peeled, quartered, cored and each piece cut into thin slices
1 large egg, lightly beaten Instructions: Make the dressing: Heat a large pot with low sides or a large skillet and add the olive oil. Heat the oil and when it begins to smoke lightly, add the garlic and onions. Season with salt and add the red pepper flakes, cumin, ginger and coriander and stir to blend. Cook over medium heat until the garlic and onions become translucent, 5 to 8 minutes. Stir in the rice and stir to blend. Toast the rice with the onions and spices for a minute, and then add the chicken stock. Simmer over low heat until the rice is almost cooked, 16 to 18 minutes. Resist the temptation to stir the rice. Transfer the rice to a large bowl, flake with a fork and allow it to cool at room temperature for a few minutes.
Finish the dressing: Preheat the oven to 350 degrees F. Stir in the slivered almonds, golden raisins, pear slices and the egg into the rice. Place into a rectangular baking dish, cover, and bake until golden and cooked through, 45 to 50 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 6091,"Mango Wings 12 Chicken wings 1/4 teaspoon turmeric 1/2 teaspoon kosher salt 1/2 teaspoon pepper 1 cup mango chutney 2 tablespoons lemon juice 2 tablespoons yellow mustard Instructions: Toss 12 chicken wings with 1/4 teaspoon turmeric, 1/2 teaspoon kosher salt, and pepper to taste. Spread on an oiled baking sheet; bake at 425 degrees F until golden, about 30 minutes. Whisk 1 cup mango chutney, 2 tablespoons each lemon juice and yellow mustard, and a pinch of salt. Toss the chicken with half of the sauce; return to the baking sheet and bake 5 more minutes. Serve with the remaining sauce. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 6092,"BLFGT Sandwich 1 quart neutral oil, for frying 2 large green tomatoes, sliced thickly to get 8 slices
1 cup (135 grams) all-purpose flour, divided
2 tablespoons (20 grams) cornstarch
1/4 teaspoon baking powder
1/4 teaspoon baking soda
Couple turns of black pepper
Kosher salt
1 1/2 cups (120 grams) panko breadcrumbs
1 large egg
3/4 cup (180 grams) buttermilk
1/2 cup (120 grams) mayo
1/4 cup chopped tender herbs such as dill, parsley, chives and basil in any combination, but be sure to include some basil
Squeeze of lemon
8 slices of Sourdough or other sturdy/crusty bread
12 slices of thick cut bacon
Red leaf lettuce (or romaine or boston)
Instructions: Heat neutral oil in a shallow, heavy-bottom fry pan to 360 degrees F. Season both sides of the tomato slices with salt and set them aside on a paper towel lined plate to absorb some of the moisture. Place 1/2 cup flour in a shallow baking dish. In a separate, baking dish, whisk together the cornstarch, baking powder, baking soda, a pinch of salt, a few turns of black pepper, and remaining 1/2 cup flour. Then add the egg and the buttermilk and whisk to combine. In a third baking dish, combine the breadcrumbs with a pinch of salt and a few turns of pepper. Coat the tomato slices first in the plain flour. Then dip them in the batter, allowing any excess batter to drip off. Finally, coat them in the breadcrumbs. Fry the battered and breaded tomatoes for 2 minutes per side, until golden brown. Use a spatula or slotted spoon to transfer them to a cooling rack set over a baking sheet. Season them with salt and reserve. Fry bacon on a griddle until crisp and to desired doneness. Remove from the griddle onto a cooling rack set over a baking sheet. In the same griddle with the bacon fat, toast bread, flipping it over a few times to evenly distribute the bacon fat. Toast until crispy and golden brown. To make the schmear, combine mayo, herbs, salt, pepper, and lemon juice and whisk to combine. (This can be done in advance). Spread 1 tablespoon of mayo on each slice of bread. Top each side with 3 slices bacon, 2 slices tomato, 2 lettuce leaves, and other slice of bread. Slice in half and enjoy right away or wrap up for later. If wrapping, make sure the sandwich is cool before wrapping it up so it doesn\u2019t get soggy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6093,"Fig-Glazed Roast Turkey with Cornbread Stuffing 1 1/2 cups dried California figs, roughly chopped 1/4 cup honey 2 tablespoons lemon juice 3 cups warm water Extra-virgin olive oil 2 large onions, finely chopped 1 tablespoon finely chopped rosemary leaves 1/2 pound sweet Italian sausage, removed from casing and crumbled 10 large cornbread muffins, torn into pieces, or 1 loaf cornbread, cubed (about 5 cups) Kosher salt and freshly ground black pepper 2 large eggs, lightly beaten 1/2 cup heavy cream 1/2 to 1 cup chicken or turkey stock, homemade or store-bought 1 (10 to 12 pound) fresh turkey 2 sticks unsalted butter, (1 softened) 1/2 cup balsamic vinegar Instructions: Begin by re-hydrating the figs. In a large mixing bowl combine the figs, honey, lemon juice; cover with the warm water. Cover with plastic wrap and set aside for 20 to 25 minutes until the figs are tender and soft. Pour off the liquid and reserve for the glaze. Meanwhile, heat a little extra-virgin olive oil over medium heat and gently saute the onions with rosemary. Add the sweet Italian sausage and continue to saute until browned, 10 to 12 minutes. When done, scrape it all into the bowl with the figs, Add the cornbread pieces and season well with salt and pepper. Give it a good toss until it's well combined. In a separate bowl, whisk together the eggs, cream, and 1/2 cup stock, and pour that over the cornbread. (Add up to 1/2 cup more stock if the stuffing is dry. ) Stir the stuffing together and set it aside while you work on the turkey. Preheat oven to 350 degrees F. Rinse the bird thoroughly inside and out with cold water, and pat dry with paper towels. Using your fingers, gently lift the skin from the turkey breast and using 1 stick of butter, massage it onto the breast meat. Sprinkle the cavity and skin liberally with salt and pepper. Stuff the bird with the cornbread stuffing and truss it (or just cross the legs over one another and tie with a piece of kitchen twine). Put the turkey on a rack in a large roasting pan, and place in the oven. In a small saucepan set the fig liquid over medium heat and bring to a simmer to reduce, 10 to 12 minutes. Add the balsamic vinegar; simmer, cook until syrupy. Cut up the remaining stick of butter and whisk it into the balsamic mixture. Use the glaze to baste the turkey. Roast the turkey for 2 hours. About 20 minutes before the turkey in done, baste the turkey with the fig glaze, coating it well. Continue cooking until an instant-read thermometer inserted into the meaty part of the thigh registers 170 degrees F. The thigh juices will run clear when pricked with a knife, about 3 hours total (15 minutes per pound). If the legs or breast brown too quickly during roasting, cover them with foil. Transfer turkey to a cutting board, loosely covered with foil to rest for up to 30 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6094,"Chocolate Cake with a Warm Creamy Center, Ice Wine Granite and a Crispy Chocolate Lace Cookie 4 ounces sugar 8 ounces water 8 ounces ice wine 6 ounces butter 6 ounces powdered sugar 1/4 cup corn syrup 1-ounce raspberry puree 8 ounces all-purpose flour 4 ounces pasteurized egg yolks 7 ounces pasteurized egg whites 11 ounces sugar 11 ounces butter 11 ounces semisweet chocolate, chopped 1 1/2 cups all-purpose flour, sifted Instructions: Ice Wine Granite: In a small mixing bowl, dissolve the sugar in the water. Add the ice wine and mix well. Place in the freezer and stir with a fork every 20 minutes for approximately 2 hours. The texture of the finished product should look like coarse snow. When ready to serve, scoop 12 (2-ounce) scoops into 12 tiny serving bowls to be set on the dessert plate. Lace Cookie: Preheat oven to 350 degrees F. In a medium mixing bowl, cream the butter and the powdered sugar together, then add the corn syrup and raspberry puree. Fold in the flour until incorporated. Scoop 12 (2-ounce) scoops of batter onto a parchment paper-lined sheet pan. Bake for 12 minutes, then let cool for 5 minutes, and remove from pan and serve. Place on the dessert plate behind the chocolate cake. Chocolate Cake: Preheat oven to 350 degrees F. In a mixing bowl whisk the pasteurized egg yolks, egg whites, and sugar until combined. In a medium saucepan, heat the butter to a simmer, then remove from heat and add the chopped chocolate and stir. When chocolate is melted, add the sugar and egg mixture and stir until incorporated. Fold in the flour gently until a smooth batter is achieved. Grease 12 (4-ounce) ramekins and then fill each ramekin to the top with the batter. Bake for 15 minutes, then let stand for 5 minutes, and turn out. Serve immediately, accompanied by the Ice Wine Granite and Lace Cookie. ","[Pinot Noir, Riesling, Moscato, Chianti]" 6095,"Sunny's Easy Chicken Parm Dog 4 chicken hot dogs 2 tablespoons olive oil
1/2 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh basil
4 slice-top sesame seed hot dog buns
1/2 cup shredded mozzarella
Butter-flavored cooking spray, for spraying the buns 1 cup pizza sauce, warmed
1/4 cup freshly grated Parmesan Instructions: Prepare a grill for medium-high heat. Put the hot dogs on the direct heat of the grill and cook until desired doneness. In a pan on medium heat, add the olive oil, breadcrumbs, a pinch of salt and few grinds of pepper. Toast, stirring, until the breadcrumbs soak up the oil and become golden, a few minutes. Toss in the parsley and basil off heat. Open each bun and stuff with equal amounts of mozzarella. Wrap in aluminum foil and place over the indirect heat of the grill (or in a warm oven, about 300 degrees F). Remove when a check inside reveals melted mozzarella. Spray the tops of each lightly with butter spray, sprinkle the breadcrumbs over the top of the buns, return to the grill or oven and cook until the tops are a bit crusty and stiff, a few more minutes. Put the hot dogs over the melted mozzarella in the buns. Top with pizza sauce and grated Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 6096,"Lasagna of Summer Truffles with Garden Peas 2 cups plus 1 tablespoon organic flour 3 free range large eggs, slightly beaten 8 tablespoons extra-virgin olive oil, plus extra for cooking lasagna Salt 2.1 ounces summer truffle or preserved 2 tablespoons unsalted butter 3 tablespoons good port 3 1/2 ounces heavy cream Freshly ground black pepper 3 tablespoons veal stock, optional 2.2 pounds small organic garden peas, plus extra for garnish Instructions: To make the lasagna pasta. In a large bowl, mix the flour with the egg, 3 tablespoons olive oil and 2 pinches of salt. Mix until dough is firm and shiny, then wrap it in plastic wrap. Let rest in the refrigerator for as long as 6 hours. Brush and peel the truffle, and cut into 6 very fine slices and put aside for lasagna. Cut what's left in very small cubes. In a small saucepan, heat the butter on low heat, add the cubed truffles and sweat. Add the port and reduce slightly. Then add the cream, season with salt and pepper, and let it reduce to half. Set aside. In a medium pot of boiling salted water, cook the peas for 2 to 4 minutes, drain, and blend in food processor. Cook the extra peas and hold aside for garnish. Season with salt and pepper, and drizzle with 5 tablespoons of olive oil. Keep warm and set aside. To lasagna noodles. Divide the dough in 3 pieces, work with 1 piece, keep the remaining covered with a dish towel. Using a rolling pin or pasta machine, work 1 part of the dough as thin as possible, then cut a rectangular piece of about 12 by 5-inch. On one long side half of this rectangular piece, lay the 6 slices of truffles evenly then fold the other half over it and roll it again until almost transparent. Then cut in 6 rectangular sheets 2 by 2 1/2-inch, making sure the truffles sit roughly in the middle. Repeat this operation twice with the 2 other pieces of dough, without the truffles. Bring a large pot of salted water to a boil and add a little olive oil. Cook 1 piece of noodle to test the time which should be about 3 to 4 minutes. Cook the remaining lasagna. Drain and put aside in a bowl and coat with some olive oil. To serve, place 1 sheet of plain lasagna on each plate, then spoon on the warm pea puree. Repeat this with 2 more sheets of lasagna, ending with the truffle sheet on top. Spoon some of the truffle cream on top. Garnish with a few peas and summer truffle shavings. Drizzle any left over cream around the lasagna. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 6097,"Roasted Fennel and Potatoes 3 pounds Yukon gold potatoes, cut into 1-inch pieces 3 pounds fennel bulb, cut into wedges through the root 1 head of garlic, broken into cloves Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Extra-virgin olive oil Instructions: Pre-heat oven to 350 degrees F.
Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast). Roast for 60 minutes until golden and caramelized. ","[Chardonnay, Sauvignon Blanc, Riesling, Barbera]" 6098,"Young Jackfruit and Tofu Salad: Goi Mit Dau Hu 1 bird's eye cl, finely sliced 2 tablespoons sugar 3 tablespoons warm water 3 teaspoons pineapple juice 2 tablespoons soy sauce 1 young green jackfruit, sliced into quarters 7 ounces/200 g crisp fried silken tofu, finely sliced 1 carrot, julienned 6 fresh mint leaves, sliced 6 fresh Asian basil leaves, sliced* (See Cook's Note) 6 perilla leaves, sliced* 1 tablespoon toasted sesame seeds 1/2 tablespoon fried Asian shallots* (See Cook's Note) Fresh coriander (cilantro) sprigs, for garnish Instructions: For the dressing: Combine the cl, sugar, water, pineapple juice, and soy sauce and mix well. Set aside. Place the jackfruit into a large pot and cover with water. Bring the water to the boil and cook for 45 minutes. Remove the jackfruit, peel and then tear into strips. In a mixing bowl, combine the jackfruit strips, tofu, carrots, fresh mint, Asian basil, perilla leaves, sesame seeds, and shallots and dress with 4 tablespoons salad dressing. Transfer to a serving plate and garnish with coriander. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 6099,"Guinness Gingerbread 1 1/4 sticks 10 (tablespoons) butter, plus some for greasing 1 cup golden syrup (such as Lyle's) 1 cup (packed) plus 2 tablespoons dark brown sugar 1 cup stout (such as Guinness) 2 teaspoons ground ginger 2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 2 cups all-purpose flour 2 teaspoons baking soda 1 1/4 cups sour cream 2 eggs 1 rectangular aluminium foil pan or cake pan, approximately 13 by 9 by 2-inches Instructions: Preheat your oven to 325 degrees F. Line your cake pan with aluminium foil and grease it, or grease your foil tray. Put the butter, syrup, dark brown sugar, stout, ginger, cinnamon and ground cloves into a pan and melt gently over a low heat. Take off the heat and whisk in the flour and baking soda. You will need to be patient and whisk thoroughly to get rid of any lumps. Whisk the sour cream and eggs together in a measuring jug and then beat into the gingerbread mixture, whisking again to get a smooth batter. Pour this into your cake/foil pan, and bake for about 45 minutes; when it's ready it will be gleamingly risen at the centre, and coming away from the pan at the sides. Let the gingerbread cool before cutting into slices or squares. ","[Irish Whiskey, Rum, Brandy, Port]

" 6100,"Lemon Curd 3 lemons 1 1/2 cups sugar 1/4 pound unsalted butter, room temperature 4 extra-large eggs 1/2 cup lemon juice (3 to 4 lemons) 1/8 teaspoon kosher salt Instructions: Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar. Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined. Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F, or just below simmer. Remove from the heat and cool or refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 6101,"Crazy Bark One 20-ounce package white almond bark 16 whole chocolate graham crackers
1 cup pretzel sticks
1 cup broken chocolate sandwich cookies, such as Oreos 1 cup gummy bears
1 cup gummy worms
1 cup sour gummy worms
1 cup roasted salted peanuts
1 cup candy-coated chocolates, such as M&M's
2 tablespoons rainbow sprinkles
Instructions: Melt the almond bark in a double boiler (I use a glass bowl over a saucepan of simmering water). Stir until smooth, then allow to cool slightly. Arrange the graham crackers on a rimmed baking sheet so that they're butted up against one another. Pour the melted almond bark over the top and use an offset spatula to spread it evenly over the surface. Sprinkle on the pretzels, cookies, gummy bears, gummy worms, sour gummy worms, peanuts, chocolate candies and rainbow sprinkles. Lightly press the ingredients with the palm of your hand to make sure they're anchored. Refrigerate until completely set. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 6102,"Mushroom Medallione Pasta with Porcini Sauce 2 tablespoons extra-virgin olive oil 2 cloves garlic, minced 2 cups button mushrooms, halved 1 yellow onion, diced Sea salt Freshly cracked pepper 1/4 cup dry white wine 1 tablespoon porcini powder 1 cup ricotta cheese 1/2 cup fresh parsley, finely minced 1/4 cup Romano cheese, grated 1 egg 8 sheets pasta, cut into 2-inch squares Demi-Glace, for serving, recipe follows Romano cheese, shaved, for garnish Coarsely cracked pepper, for garnish 10 pounds split veal bones 2 tablespoons olive oil 1 cup fresh parsley 1 tablespoon whole black peppercorns 3 carrots, roughly chopped 2 bay leaves 2 onions, quartered, peels still on 2 sprigs thyme 1 rib celery, roughly chopped 1 leek, roughly chopped 6 ounces tomato paste 2 sage leaves Instructions: For the mushroom filling: Heat the olive oil in a pot over medium heat, and then saute the garlic until golden, about 1 minute. Add the mushrooms, onions, some sea salt and pepper and cook until translucent, about 5 minutes. Deglaze the pot with the white wine and porcini powder, and let reduce 30 seconds. Transfer to a food processor and pulse a few times until the vegetables are minced, and then pour into a bowl and fold in the ricotta, parsley and Romano. For assembling the medallione: Whisk the egg with 2 tablespoons cold water to create an egg wash. Spoon 2 tablespoons of mushroom filling into each pasta square and brush the edges with some egg wash. Place another pasta square on top, pressing the edges together with your fingers, and then seal the square shut with a fork. Boil the medallione in salted water until al dente, 2 minutes, and then place in a bowl. Ladle some Demi-Glace on top, and garnish with shaved Romano and coarsely cracked pepper. Preheat the oven to 400 degrees F. Place the veal bones in a roasting pan and drizzle with the olive oil. Roast until browned, 1 hour to 1 hour 30 minutes, and then transfer to a large pot. Deglaze the roasting pan with water, scraping up the browned bits, and pour into the pot. Add the parsley, peppercorns, carrots, bay leaves, onions, thyme, celery and leeks and top off with cold water. Throw in the tomato paste and mix. Bring to a boil over medium heat, and then turn the heat down to medium-low and let simmer until reduced to 1/4 of the original volume, 10 to 12 hours. Strain the broth, and then ladle through a wire mesh sieve into a saucepan over medium-low heat. Cook to reduce, 2 to 4 hours, skimming off the top every 30 minutes. In the last 5 minutes of cooking, mix in the sage. ","[Chardonnay, Pinot Grigio, Barbera, Gavi]

" 6103,"Coconut Pineapple 1/4 cup milk 2 tablespoons soybean powder (anatomy elixer) 1 teaspoon agave nectar 1 teaspoon vanilla extract 1/2 cup coconut milk 1/2 banana 1/2 cup pineapple pieces 3/4 cup ice Instructions: Blend 10 to 15 seconds and serve. ","[Chardonnay, Sauvignon Blanc, Moscato]" 6104,"Cheesesteak Soup 1/4 cup canola oil 1 1/2 large onions, diced small 2 tablespoons kosher salt 2 teaspoons freshly ground black pepper 2 to 3 cups all-purpose flour 1 tablespoon granulated onion powder 2 tablespoons garlic powder 2 1/2 pounds beef tenderloin, sliced lengthwise and cubed 6 cups water 1/4 cup beef bouillon cube powder 8 ounces sliced American cheese Bread bowls, hollowed out, for serving Sliced chives, to garnish Chopped parsley leaves, to garnish Instructions: In a large stockpot or Dutch oven, heat oil. Add onions and saute for 2 to 3 minutes on high until fragrant and tender. In a large bowl, mix salt, pepper, flour, onion powder, and garlic powder together. Add meat to seasoned flour. Dredge to coat and add flour and meat to pot with onions. Cook until meat is lightly browned, stirring frequently for about 8 to 10 minutes. Add water and beef bouillon to pot and continue to cook and stir on high until soup begins to thicken. Bring to a boil. Turn heat off and add cheese. Cover the pot with a lid and allow the cheese to sit and melt. Pour into bread bowls and garnish with chives and parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 6105,"One-Pot Chicken and Broccoli Alfredo 4 tablespoons (1/2 stick) unsalted butter 1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces Kosher salt and freshly ground black pepper 1 small yellow onion, finely chopped 2 cloves garlic, chopped 1 pound broccoli florets (from 1 large head broccoli) 12 ounces penne (see Cook's Note) 1 cup heavy cream 3 tablespoons Italian herb seasoning base, such as Better than Bouillon? Culinary Collection Italian Herb Base 1/2 cup panko breadcrumbs 8 ounces cream cheese, cubed, at room temperature 1/4 cup freshly grated Parmesan (about 1 ounce) Instructions: Heat 2 tablespoons of the butter in large wide pot over medium-high heat. Sprinkle the chicken with a pinch of salt and pepper. Add the chicken to the pot and cook, stirring occasionally, until it just starts to change color, about 2 minutes. Add the onion and cook until tender and golden brown in spots, 3 to 4 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the broccoli, pasta, heavy cream, 2 tablespoons of the Italian herb seasoning base and 4 cups water and bring to a boil over medium-high heat. Lower to a simmer and cook, stirring occasionally, until the pasta is al dente and the sauce is thickened and reduced by about half, about 15 minutes. Meanwhile, melt the remaining 2 tablespoons butter in a small skillet over medium heat. Stir in the remaining 1 tablespoon Italian herb seasoning base to combine. When the mixture is bubbling, add the panko and cook, stirring continuously, until golden brown and toasted, 2 to 3 minutes. Reserve in a small bowl for serving. Remove the pasta from the heat and stir in the cream cheese and Parmesan until the cream cheese is melted and the mixture is combined. Don't worry if the sauce looks runny; it will thicken as it sits. Let sit, uncovered, for 5 minutes. Top with the toasted breadcrumbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 6106,"Gingerbread Stars 1 roll (16.5 oz) Pillsbury? refrigerated gingerbread cookies 1 cup white vanilla baking chips 2 tablespoons shortening Instructions: Heat oven to 350degreesF. Remove half of cookie dough from wrapper; refrigerate remaining dough until needed. Sprinkle about 1/4 cup of flour onto work surface; coat sides of half of dough with flour. With rolling pin, roll out dough to 1/4-inch thickness, adding additional flour as needed to prevent sticking. With floured 3-inch star-shaped cookie cutter, cut out dough stars. Gently brush excess flour from stars; place 2 inches apart on ungreased cookie sheet. Repeat with remaining half of dough. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 15 minutes. In 1-quart saucepan, heat baking chips and 2 tablespoons shortening over low heat about 4 minutes, stirring occasionally, until chips are melted and smooth. Remove from heat. Dip half of each cookie into vanilla coating, allowing excess to drip off. Place cookies on waxed paper-lined cookie sheet; refrigerate until vanilla coating is set, about 30 minutes. To melt the baking chips in the microwave, place them in small microwavable bowl with the shortening. Microwave uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. If the mixture starts to firm up while dipping the cookies, simply microwave 10 to 15 seconds to melt again. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6107,"Turkey -Pork Sliders 1 pound ground turkey breast 1 pound ground pork 3 slices bread, crumbled 2 tablespoons dried chopped onions 2 eggs 1 1/2 tablespoons sugar 3 tablespoons soy sauce 1 glove garlic, minced 1 teaspoon ground ginger Mini egg dough buns or mini potato rolls, for serving Instructions: Mix all the above ingredients in a food processor until blended. Heat a large skillet or griddle to medium heat. You will find the meat mixture sticky and gooey so I used 2 spoons to work a ball of meat onto the skillet, then flattened with a greased spatula. Form meat mixture into16 small balls, about 2 1/2-inches across, and grill on both sides for about 3 to 5 minutes or until cooked through. Serve on mini egg dough buns or mini potato rolls. Serve with favorite condiments. ","[Chardonnay, Merlot, Pinot Grigio, Riesling]" 6108,"Chino Chopped Vegetable Salad 1 tablespoon Dijon mustard 3 tablespoons sherry wine vinegar 1/2 cup extra virgin olive oil 1/2 cup almond or safflower oil Salt Freshly ground white pepper 1 tablespoon olive oil 1/2 cup diced fresh artichoke bottoms Salt Freshly ground white pepper 1/2 cup diced carrots 1/2 cup diced green beans 1/2 cup diced red onion 1/2 cup diced radicchio 1/2 cup fresh corn kernels 1/2 cup diced celery 1/2 cup diced ripe avocado 1/4 cup peeled, seeded, and chopped tomato 4 teaspoons grated Parmesan cheese 1 cup mixed greens of your choice (curly endive, chicory, baby lettuce), cut or torn into bite-size pieces Instructions: In a small bowl, combine the mustard and vinegar. Slowly whisk in the oils. Season, to taste, with salt and pepper and set aside. Whisk again when ready to serve. In a small skillet, heat the olive oil. Season the diced artichokes lightly with salt and pepper and saute until al dente, about 3 minutes. Transfer to a large bowl and let cool. Blanch the carrots and beans by placing each into a fine mesh basket. Set the basket into a pot of boiling salted water and cook until al dente, 2 to 3 minutes. Plunge onto cold water to stop the cooking process. Drain, cool, and add to the artichokes. Add the onion, radicchio, corn and celery. When ready to serve, dice the avocado and the tomato and add to the other vegetables. Reserving a little vinaigrette, toss the vegetables with the vinaigrette, sprinkle with the grated cheese, and toss again. Correct seasoning, to taste. Toss the greens with the reserved vinaigrette and season with salt and pepper, to taste. Divide the salad greens among 4 salad plates. Mound the chopped salad on the greens and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6109,"Lamb Chops with Mint Pesto 8 frenched lamb rib chops (about 2 pounds) Olive oil, for brushing
Kosher salt and freshly ground black pepper
Mint Pesto, recipe follows 2 cups fresh mint leaves 1/4 cup fresh basil leaves, roughly chopped
1/4 cup walnuts, toasted and cooled
2 cloves garlic
1/4 teaspoon crushed red pepper flakes
3 tablespoons freshly grated Parmesan 1/2 cup extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper 2 teaspoons lemon zest
Instructions: Heat a grill pan over medium-high heat. Brush both sides of the lamb chops with olive oil and sprinkle with salt and black pepper. Grill the chops 3 to 4 minutes per side, or until desired doneness is reached. Remove the chops to a plate and let rest 3 to 5 minutes before serving. Place the chops on a platter and pour any juices that accumulated back over the chops. Spoon the Mint Pesto over and serve. Add the mint, basil, walnuts, garlic, red pepper and Parmesan to a food processor. Pulse until the herbs are finely chopped. With the motor running, add the olive oil in a steady stream. Add the salt, pepper and lemon zest and pulse until combined. Set aside with plastic wrap set directly over the surface. ","[Syrah, Cabernet Sauvignon, Malbec, Barolo]" 6110,"Affogato with Chuck's Coffee Cigars Vanilla ice cream 1/2 cup of strong espresso 1/4 cup butter 1/4 cup sugar 1/4 cup maple syrup 2 tablespoons espresso Juice of 1/2 a lemon 1/3 cup flour 2 tablespoons crushed hazelnuts Zest and juice of 1 lemon Sugar Instructions: Preheat the oven to 350 degrees F. For the cigars: In a stockpot, melt the butter, sugar, maple syrup, espresso, and lemon juice. Bring to a boil, then add the flour and cook for about 1 minute, stirring constantly with a wooden spoon, until it thickens slightly. Remove from the heat.
Drop a teaspoon-size amount of batter on a parchment paper-lined baking sheet. Spread thinly with the back of a spoon or a palette knife into a circular size shape. Sprinkle with hazelnuts. Repeat until all the batter has been used. Bake in the oven until slightly golden brown, for about 8 minutes. Remove and let cool only slightly until you can handle them, about 5 minutes. Carefully roll them into a cigar shape using the handle of a wooden spoon to guide you, if necessary. If you see they are hardening too quickly, you can put them back in the oven for a minute or two to re-soften and continue rolling. Set aside.
For serving: Rim the edges of the espresso cups with lemon juice and then lightly dip the cup in sugar. Add a shot of espresso coffee. Garnish with a scoop of ice cream and lemon zest. Serve the coffee cigars on the side. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 6111,"Neely's Zucchini Gratin 2 tablespoons butter 1 medium onion, chopped 3 cloves garlic, chopped 6 zucchini, sliced into half moons 1/4-inch thick 2 plum tomatoes, chopped and seeded 1 tablespoon freshly chopped thyme leaves 2 tablespoons all-purpose flour Salt and freshly ground black pepper 1 tablespoon brown sugar 2 eggs, beaten 1/2 cup half-and-half 1/4 cup grated sharp white Cheddar 1/4 cup grated Parmesan Instructions: Preheat your oven to 375 degrees F. Butter an 8 by 8-inch casserole dish. In a large heavy bottomed saute pan over medium heat, melt butter. Saute onion and garlic until translucent. Add zucchini and tomatoes, about 7 minutes Add thyme, and flour. Season with salt and pepper. Add mixture to the buttered casserole dish. In a medium size bowl, add brown sugar, eggs, and half-and-half. Season with salt and pepper. Pour the milk mixture over the zucchini and sprinkle with both of the cheeses. Bake for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6112,"Tabbouleh 4 cups bulgur 4 cups boiling water 1 cup diced mango 1 bunch green onion, finely diced 1/2 cup chopped almonds Instructions: Mix the bulgur and boiling water in a large mixing bowl and allow to soak at room temperature for 30 minutes, stirring occasionally. Refrigerate until completely cool. Then, add mango, green onion, and almonds. Tabbouleh is ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6113,"Potato Cakes with Mozzarella and Pesto 3 pounds large russet potatoes, scrubbed clean 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 8 ounces mozzarella cheese 1/4 cup all-purpose flour 1/2 to 1 cup extra-virgin olive oil 1 small jar store bought pesto sauce Instructions: Preheat the oven to 450 degrees F. Bake the potatoes right on an oven rack until a bit overcooked, about 1 hour. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use. Lower the oven to 250 degrees F. Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 6 cups. Season the potatoes with the salt and pepper, and then divide them into 16 equal balls. Press each ball into a patty about 1/3-inch thick. Cut half of the cheese into 1/4-inch pieces. Place a piece of cheese in the middle of each of 8 patties. Cover with the remaining patties. Shape the patties into smooth disks. Lightly dust the patties on both sides with flour. (Potato patties can be made ahead and covered and refrigerated up to 1 day before cooking.) Heat a 12-inch skillet over medium-high heat. Add 3 tablespoons of oil and heat until the oil just begins to smoke. Place 4 patties in the skillet. When you hear the patties sizzle, lower the heat to medium. Cook until brown and crispy on both sides, 10 to 12 minutes total, turning once. If the potatoes absorb all the oil, add another tablespoon or 2 of oil to the skillet and cook the remaining 4 patties. In a microwave-safe bowl, warm the pesto in the microwave for about 30 seconds or until warm throughout. Grate the remaining mozzarella. To serve: Sprinkle each potato cake with grated mozzarella and place in a 250 degrees F oven until the cheese is melted. Spoon pesto on top of each cake and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 6114,"Pumpkin Pie with Pumpkin Seed Brittle 1 round refrigerated pie dough (half a 14-ounce package) 3/4 cup half-and-half 2/3 cup plus 1/2 cup sugar 2 large eggs 1 1/2 teaspoons pumpkin pie spice 1 15-ounce can pure pumpkin puree Cooking spray 1 tablespoon water 1/2 cup roasted unsalted pepitas Pinch of kosher salt 3/4 cup cold heavy cream Instructions: Preheat the oven to 350 degrees F. Transfer the pie dough to a 9-inch pie plate and crimp the edges. Prick the bottom of the crust all over with a fork and line with foil and pie weights or dried beans. Bake until golden around the edges, about 20 minutes. Remove the foil and weights and bake until the bottom is dry, 10 to 15 minutes. Transfer to a rack to cool completely. Meanwhile, make the filling: Whisk the half-and-half, 2/3 cup sugar, the eggs and pie spice in a medium bowl. Whisk in the pumpkin. Pour the filling into the crust.
Bake the pie until the center is just slightly jiggly but not loose, about 1 hour. Transfer to the rack to cool completely. Meanwhile, make the topping: Line a baking sheet with foil and mist with cooking spray. Cook the remaining 1/2 cup sugar and the water in a small saucepan over medium-high heat, swirling the pan a few times, until the mixture is light brown, about 5 minutes. (Brush down any sugar crystals on the sides of the pan with a wet pastry brush.) Stir in the pepitas (the mixture will be thick and sticky). Stir in the salt and cook, stirring, until the mixture thins and turns dark brown, 1 to 2 minutes. Pour onto the prepared baking sheet and smooth out any clumps. Let the brittle cool completely. Beat the heavy cream in a medium bowl with a mixer on medium speed until medium peaks form, 2 to 4 minutes. Top the pie with the whipped cream; break up the brittle and sprinkle on top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 6115,"Bill's Chinese Chicken Salad 2 (6-ounce) chicken breast halves without skin, grilled and shredded 4 cucumbers, peeled, seeded, and sliced 2 tablespoons chopped pickled ginger 1 red bell pepper, seeded and sliced 1 scallion, sliced 2 tablespoons chopped fresh cilantro leaves 1 pinch chili flakes 2 tablespoons red wine vinegar 1 teaspoon honey 1/2 teaspoon whole sesame seeds 1/2 teaspoon black sesame seeds 1/2 teaspoon chili oil, optional 1 head green leaf lettuce, washed and torn 1 head romaine lettuce, washed and chopped Instructions: Shred the chicken and set aside. Toss the next 11 ingredients together in a bowl. Set aside to marinate for 20 minutes. Add the shredded chicken and toss together. Spin-dry the lettuces together and places equal portions in the center of chilled salad plates. Place 1/4 of the marinating cucumber mixture on top of each salad. Spoon the remaining vinaigrette equally over each salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 6116,"Gnocchi Cavofiore 5 medium Yukon Gold potatoes 4 large eggs 12 ounces (2 cups) all-purpose flour Large bulb garlic Medium head cauliflower, cut into small pieces Olive oil Salt and freshly ground black pepper 1 cup heavy cream 1/2 cup grated Parmesan Instructions: For the gnocchi: Starting in a large pot of cold water, bring the potatoes to a gentle boil. Cook slowly until tender when pierced with a knife. It is important to use a large volume of water and to cook the potatoes as slowly as possible. This \lazy boil\ takes approximately 1 hour. While still hot, peel the potatoes with a spoon. Mash or preferably run through a ricer onto a sheet pan and allow to cool and dry. Crack the eggs into a mixing bowl and mix thoroughly with potatoes. Add the flour and mix by hand. Take a handful of mixture and rub palm-to-palm to create a cohesive softball-sized sphere. Place on a lightly floured surface and roll into a long cylinder just under 1 inch in diameter. Cut in 1-inch-long gnocchi, then lightly flour to avoid sticking. Repeat with remaining mixture. Drop the gnocchi into salted boiling water for 2 minutes. Drain in a colander and let cool. For the cavofiore: Preheat the oven to 350 degrees F. Cut the top off the garlic bulb, then place the bulb in a small oven-safe dish and pour 1/2 cup of olive oil over it. Roast in the oven until soft and caramelized, about 30 minutes. Remove the garlic from the oil. In a large skillet, saute the cauliflower in the oil from the roasted garlic until the cauliflower starts to brown. Add 1/4 cup water and remove from heat. Squeeze garlic bulb to remove the tender cloves; add them directly to the skillet. Then add the gnocchi, heavy cream and Parmesan, and mix. Bring back up to heat. Stir until the sauce is hot and the cheese has completely melted. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 6117,"BBQ Burnt Ends 1 1/2 tablespoons kosher salt 1/2 tablespoon freshly ground black pepper
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon granulated garlic
1 teaspoon dry mustard powder 5 pounds brisket, fat cap trimmed One 6-ounce can tomato paste 1/4 cup packed dark brown sugar
2 tablespoons apple cider vinegar
1/2 teaspoon kosher salt
1/4 teaspoon liquid smoke
1/4 teaspoon cayenne pepper
1/4 teaspoon granulated garlic
1/4 teaspoon dry mustard powder Serving suggestion: white bread or rolls Instructions: For the brisket: Combine the salt, pepper, paprika, cayenne, cumin, granulated garlic and dry mustard in a small bowl. Sprinkle the brisket on all sides with the spice rub. Place the brisket into a slow cooker and cover with the lid. Set the slow cooker to high and cook until tender, about 6 hours. Remove the brisket from the slow cooker and set aside until cool enough to handle. Pour the liquid from the slow cooker into a fat separator. Discard the fat. For the BBQ sauce: Pour the cooking liquid into a stockpot and place over medium heat. Stir in the tomato paste, brown sugar, vinegar, salt, liquid smoke, cayenne, granulated garlic and dry mustard. Bring to a simmer, then reduce the heat to medium-low. Simmer, stirring occasionally, until thickened, at least 20 minutes. Slice the brisket into 1-inch chunks. Remove and discard any large pieces of fat. Spread the brisket in a 9-by-13-inch pan and pour the sauce over the meat. Turn the broiler on high. Broil until crispy and slightly charred on the edges, about 5 minutes. Serve warm with white bread or rolls. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 6118,"Crudo (Divers in Shell), Blood Orange, Watercress, and Fennel 2 tablespoons freshly picked dill leaves 1/2 cup freshly picked watercress leaves 1/4 cup thinly sliced fennel and kept in ice water 2 scallions, thinly sliced 1/2 blood orange, peeled and segmented Sea salt freshly cracked black pepper 2 to 3 tablespoons extra-virgin olive oil 5 diver scallops, removed from shell, cleaned, sliced, shell reserved 1 lemon, juiced Instructions: To a medium mixing bowl add the dill, watercress, fennel, scallions, and blood orange segments. Season with salt and pepper, to taste, drizzle with olive oil and add the scallops. Right before you're ready to serve, add the lemon juice. Toss to combine. Arrange scallop shells on a platter and spoon scallop crudo into the shells, garnishing with a little more sea salt and a drizzle of extra dressing. Serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 6119,"Peach Cobbler Ice Cream 1 (14-ounce) can sweetened condensed milk 1 1/2 cups heavy whipping cream 1 1/2 cups peach nectar 1/4 teaspoon almond extract Small pinch kosher salt 4 ripe peaches, pitted and quartered 1/4 cup light brown sugar 1 teaspoon vanilla extract 1/4 teaspoon allspice 10 shortbread cookies, crumbled (recommended: Lorna Doone) Instructions: Whisk all the ice cream ingredients together in a large measuring cup. Cover with plastic wrap and refrigerate until chilled, about 1 hour. Pour the mixture into the ice cream maker and mix until it begins to look slushy and like soft serve, about 12 to 15 minutes. Transfer the ice cream to freezer container and cover the container tightly with a lid. Freeze until firm. Preheat the grill to medium heat. Toss the peaches in a bowl with the sugar, vanilla, and allspice. Put the peaches on grill and cook for 2 to 3 minutes per side. Divide the peaches and ice cream among 4 bowls. Sprinkle with the crumbled shortbread cookies and serve immediately. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 6120,"Lean Sauce for Grilled Foods 1 cup sherry wine vinegar 1/4 cup olive oil 1/4 cup hot paprika 2 cloves garlic, peeled and crushed 1/2 teaspoon whole black peppercorns, slightly crushed 1 teaspoon dried oregano 1 bay leaf whole Salt to taste Instructions: In a jar combine all of the ingredients. Use to sauce roasted, grilled or broiled meats and poultry. This is strong so use sparingly. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 6121,"Lemon-Glazed Lemon Angel Food Cake 1 1/4 cups egg whites, at room temperature (about 9 large eggs) 1/4 teaspoon salt 1 teaspoon cream of tartar 1 teaspoon lemon oil 1 teaspoon vanilla extract 1 1/2 cups sifted sugar 1 cup cake flour, sifted three times 1 cup confectioners sugar, sifted 2-3 tablespoons fresh lemon juice 1 tablespoon finely grated lemon zest Instructions: Preheat oven to 325.
Beat egg whites until frothy; add salt, cream of tartar and lemon oil and vanilla extract. Continue beating until they form stiff but not dry peaks. Using a rubber spatula, gradually fold in the sugar a few tablespoons at a time.
Using the same rubber spatula, gradually fold in the flour, one quarter at a time. Be sure that you use a true folding motion, gently turning the spatula from the bottom of the bowl to the top, folding in air with each stroke as opposed to beating or stirring. You just went to all that work the whip up the egg whites, don't want to beat them to death.
Pour batter into an ungreased, 9-inch angel food cake pan (you know the one with the tube in the center, not a bundt pan). Bake one hour or until top is golden brown and the cake pulls away from pan sides.
Remove cake from oven . Cool in the pan ten minutes and then invert pan and let cake stand upside down for an hour or until cooled.
You might let the cake stand over a plate in case your oven was funky and the cake plops out of the pan prematurely. Hey, it happens.
While cake is cooling prepare the glaze. In a small bowl, whisk together confectioners sugar, lemon juice and lemon zest. Let stand ten minutes before glazing the cake as it thickens a little. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 6122,"Fried Potatoes with Coriander Cayenne Mayonnaise 1/2 cup mayonnaise 1 tablespoon white vinegar 1 teaspoon ground coriander 1/2 teaspoon cayenne pepper Couple pinches salt About 20 grinds black pepper 2 cups vegetable oil, preferably canola or safflower 4 russet potatoes, peeled and cut into 1/2-inch thick wedges Salt Chopped fresh parsley leaves, for garnish Instructions: Make the mayonnaise by whisking together all the ingredients until fully incorporated. Transfer to a small serving bowl and serve as a side with the fried potatoes. Heat the oil over high heat in a large, heavy pot, such as a Dutch oven, until it reaches 375 degrees F. Carefully drop half of the potatoes into the hot oil and cook until nicely golden brown, about 8 minutes. Remove potatoes with a slotted metal spoon onto a plate lined with a double layer of paper towels. Season generously with salt and sprinkle with parsley. Serve the first batch and repeat the frying process for the second batch. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 6123,"Homemade Chicken Stock 1 pound bone-in chicken breasts 1 pound chicken wings
1 large yellow onion, diced
2 carrots, scrubbed and diced
2 ribs celery with leaves, diced
4 sprigs fresh parsley
3 cloves garlic 1 bay leaf
1 tablespoon kosher salt
2 teaspoons black peppercorns
8 cups filtered water
Instructions: Combine the chicken breasts and wings, onions, carrots, celery, parsley, garlic, bay leaf, salt and peppercorns in a large stockpot. Add the water and bring to a boil over high heat. Reduce a gentle simmer and cook, uncovered, for 1 1/2 hours, stirring occasionally. Strain the contents of the pot through a fine-mesh strainer and discard the solids. Transfer the stock to containers; let cool, then refrigerate. Once the stock has chilled, remove the fat that has congealed on the surface. Use immediately or freeze for up to 3 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6124,"YJ's Fish and Banana Leaves 2 banana leaves 1 pound tilapia fillets 2 baby squash, thinly sliced 1 red onion, thinly sliced 1 plantain, thinly sliced A handful olives or raisins 1 lemon, cut into quarters Olive oil, for drizzling Salt and freshly ground black pepper Bitter orange peels Instructions: Preheat oven to 325 degrees F. Tear the banana leaves in half and place 4 ounces of tilapia in the center of each leaf. Lay vegetables and olives or raisins across the top of fish. Squeeze 1/4 lemon on each piece. Drizzle olive oil over top, season with salt and pepper, to taste and top with orange peels. Wrap ingredients in the leaves and bake for 15 to 18 minutes. ","[Riesling, Vermentino, Sauvignon Blanc, Albari?o]" 6125,"Cilantro-Cucumber Tzatzki Sauce for Red Hot cl-Rubbed Pork Skewers 1 cup plain yogurt, preferably whole-milk 1/4 cup finely diced, seeded cucumber 1 tablespoon minced fresh cilantro 1 tablespoon freshly squeezed lime juice 1 teaspoon minced garlic 1/2 teaspoon kosher salt 1/8 teaspoon ground white pepper Instructions: To make the sauce, whisk all the ingredients together in a small bowl. Cover and refrigerate until needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6126,"Whole Blue Crabs New Orleans-style Salt 1 bouquet garni (parsley, thyme, and bay leaf tied together) 1/2 cup crab boil 3 lemons, cut in 1/2 2 garlic heads, split in 1/2, plus 3 cloves, peeled 5 whole ears corn, shucked 1 pound andouille sausage, cut into 3-inch long pieces 6 whole blue crabs 1 stick unsalted butter Instructions: Bring a large pot of lightly salted water to a boil. Add bouquet garni, crab boil, lemons, halved garlic, corn, and sausage. Add blue crabs and cover. Cook for 10 minutes or until crab is cooked through. In a small saute pan over medium heat, melt butter with the 3 peeled garlic cloves. Simmer the butter for 3 to 4 minutes. Remove from the heat and discard the garlic cloves. Remove the crabs, corn, and sausage from the crab boil and serve on newspaper, with butter sauce over top. ","[Chenin Blanc, Sauvignon Blanc, Riesling, Sparkling wine]" 6127,"Confetti Mochi Cookies 1/3 cup mochiko (sweet rice flour) 2 tablespoons confectioners\u2019 sugar 1/2 cup whole milk 1 tablespoon rainbow sprinkles Vegetable oil, for greasing your hands 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 1/4 cups granulated sugar 2 large eggs 1 tablespoon pure vanilla extract 1/2 cup rainbow sprinkles, plus more for topping 1 teaspoon flaky sea salt Instructions: Preheat the oven to 350 degrees F. For the mochi: Whisk the mochiko and confectioners\u2019 sugar in a medium microwave-safe bowl. Add the milk and whisk until smooth. Microwave for 1 minute (at this point the mixture will have thickened), whisk slightly, then continue to microwave until the mixture is thick and sticky, 1 minute more. Fold in the sprinkles. Let the mochi cool to room temperature, about 20 minutes. For the cookie dough: Meanwhile, whisk the flour, baking powder and kosher salt in a medium bowl; set aside. Mix the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, mixing well after each addition, until combined. Add the vanilla and mix until just combined. Decrease the speed to low, add the flour mixture and mix until a dough forms, about 1 minute. Add the sprinkles and mix until just combined. Once the mochi is cool, lightly oil your hands with vegetable oil and roll the mochi into 12 balls (each about 1 heaping teaspoon); set aside. Divide the cookie dough into 12 large portions (each about 1/4 cup), then roll each into a ball. Use your palm to gently flatten each ball into a 3 1/2-inch round. Place 1 mochi ball in the center of each round and fold the cookie dough around the mochi until completely covered; transfer to a baking sheet, spacing the cookies about 1 inch apart. Sprinkle the tops with more sprinkles and the flaky sea salt. Refrigerate until chilled, about 30 minutes. Bake the cookies until the edges are just slightly golden brown, 18 to 20 minutes. Let cool completely on the baking sheet, about 1 hour. The cookies can be stored in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6128,"Sunset Shortcake 1 (14-ounce) container frozen sweetened, sliced strawberries, thawed (recommended: Dole) 2 (8-ounce) cans pineapple chunks, drained 1/2 cup orange marmalade 1 (16- ounce) frozen pound cake, thawed (recommended: Sara Lee) 1 (8-ounce) container strawberry cream cheese Pressurized whipped cream Mint sprig, for garnish Instructions: In a bowl, stir together strawberries, pineapple, and marmalade; set aside. Slice thawed pound cake into 16 slices. Spread half of the slices with cream cheese. Set on serving plate. Spoon half of strawberry mixture over pound cake slices. Top with remaining pound cake slices and strawberry mixture. Serve garnished with whipped cream and a sprig of mint. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 6129,"Meatball Sub Egg Roll 8 ounces frozen cooked meatballs, thawed and cut into bite-size pieces 2 cups prepared or jarred marinara sauce Eight 6-inch square egg roll wrappers 2 eggs, beaten
8 ounces shredded mozzarella
16 fresh basil leaves
Peanut oil, for frying
Instructions: Toss the meatballs with 1/4 cup of the marinara sauce Arrange an egg roll wrapper in front of you in a diamond shape. Brush the borders with beaten egg. Spoon about 2 tablespoons of the mozzarella into the center of the wrapper, then mound with meatballs (also about 2 to 3 tablespoons) and top with 2 basil leaves. Be sure to leave about 1 inch between the filling and the edges of the wrapper. Fold the end of the wrapper nearest you over the filling. Fold each side over the top, and then carefully roll the wrapper into a tight cylinder, tucking and tightening as you go. Repeat with the remaining wrappers until all the filling is used up. As you go, remember to keep wrappers you have not yet used, as well as finished egg rolls, covered with a towel to prevent them from drying out. Add 4 to 5 inches of oil to a heavy-bottomed pot or Dutch oven and heat to 350 degrees F. Fry the egg rolls in batches, 4 at a time, until the wrappers are golden brown, 6 to 8 minutes. Transfer to a paper-towel-lined baking sheet. Serve with the remaining marinara sauce for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6130,"Short Rib Grilled Cheese Short Ribs: 4 pounds beef short ribs, bone in 2 tablespoons canola oil
2 cups cola, such as Coca-Cola
2 cups soy sauce
2 cups Chinese rice wine
5 cloves garlic, crushed
5 green onions
One 2-inch knob ginger, peeled and chopped
Onion Jam: 2 tablespoons olive oil 2 large red onions, sliced
1/4 cup light brown sugar
1 tablespoon honey
3/4 cup dry red wine
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup balsamic vinegar
Grilled Cheese: 10 slices sourdough bread 4 tablespoons butter
10 slices American cheese
10 slices cheddar cheese 5 slices Swiss cheese Marinara sauce, for dipping

Instructions: For the short ribs: Preheat the oven to 300 degrees F. Trim excess fat and sliverskin from the short ribs and then slice between the bones. Heat the canola oil in a large skillet and sear the short ribs, working in batches. Transfer the ribs to a hotel pan or roasting pan. Add the cola, soy sauce, rice wine, garlic, green onions, ginger and 2 cups water. Cover with foil and transfer to the oven. Braise for 4 hours, until tender. Shred the short ribs. For the onion jam: Heat the olive oil in a large skillet. Add the red onions and saute until caramelized, about 10 minutes. Add the brown sugar and honey, and deglaze with the red wine. Stir in the salt, pepper and balsamic. Cook until reduced to a jam consistency. Chop in a food processor. For the grilled cheese: Preheat a griddle over medium heat. Toast the sourdough slices and then spread them with the butter. Place five of the buttered slices on the griddle; divide the American, cheddar and Swiss cheeses evenly among them. Top each with 5 heaping tablespoons of the shredded short ribs and 1 tablespoon of the onion jam. Cover with a second slice of the toasted bread and cook until the cheeses have melted. Slice in half and serve with marinara sauce, for dipping. ","[Cabernet Sauvignon, Syrah, Zinfandel, Barolo]" 6131,"Roast Duck Breast With Dried Cherries and Port 2 (1-pound) or 4 (8-ounce) Moulard duck breasts Kosher salt and freshly ground black pepper
1 tablespoon canola oil
2 tablespoons unsalted butter
1/2 cup minced shallots (2 shallots)
1 1/2 tablespoons good sherry wine vinegar
3/4 cup ruby Port wine
1/2 cup good chicken stock, preferably homemade
1/2 cup dried cherries
1/4 cup creme fraiche
1 teaspoon grated orange zest
1/4 cup freshly squeezed orange juice
Instructions: Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight. When ready to cook the duck, preheat the oven to 375 degrees F. Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat. In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes. Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crme fra?che, orange zest, and orange juice and keep warm over low heat. Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]

" 6132,"Round 2 Recipe - Sausage and Pepper Baked Ziti Cooking spray 1/2 (16-ounce) package ziti 2 tablespoons canola oil 1 medium yellow onion, diced 2 teaspoons chopped garlic 1 (15-ounce) can crushed tomatoes 1 tablespoon Italian seasoning Reserved sausage and pepper skewers, from Sausage and Pepper recipe Salt and fresh ground black pepper 1 cup grated mozzarella cheese Instructions: Heat the oven to 375 degrees F. Coat a 9 by 13-inch baking pan lightly with cooking spray. Bring a large pot of water to a boil over medium heat. Add the pasta and cook for about 6 minutes. It should be a little less than al dente; it will finish cooking in the oven. While the pasta is cooking, heat the canola oil in a large skillet over medium-high heat, add the onion and garlic and saute until slightly tender, about 3 minutes. Add the tomatoes and Italian seasoning and cook for another 5 minutes. Chop the reserved sausage and peppers and add them to the skillet to heat through. Taste and adjust the seasoning with salt and pepper, to taste. Drain the pasta and add it to the prepared baking pan. Pour the tomato sauce over the pasta and sprinkle with the cheese. Bake until the cheese is melted and lightly browned, about 30 minutes. Remove from the oven and serve. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 6133,"Pots de Creme 12 ounces semisweet chocolate chips 2 teaspoons brandy
1 teaspoon vanilla extract
1 pinch salt
4 eggs, at room temperature
8 ounces (1 cup) very hot strong coffee
Brandy Whipped Cream, recipe follows Chocolate bar, for shaving over 1 cup heavy cream 1/4 cup powdered sugar
1 tablespoon brandy
Instructions: Place the chocolate chips in a blender. Add the brandy, vanilla, salt and eggs and turn on the blender. While it is blending, remove the circular disk from the blender lid and very slowly pour in the very hot coffee. (It is essential that the coffee be extremely hot in order for the final product to be the right consistency and texture.) Blend until the mixture is smooth and fairly free of visible bits of chocolate, 20 to 30 seconds. Pour the mixture into 3 large glasses, such as snifters, or 10 demitasse cups, leaving plenty of room to add a heap of whipped cream later. Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set. Before serving, spoon in the Brandy Whipped Cream and decorate with shaved chocolate Add the heavy cream and sugar to the bowl of an electric mixer fitted with a whisk attachment and whip until it forms soft peaks. Add the brandy and mix in. ","[Riesling, Gewrztraminer, Moscato, Brachetto]" 6134,"Southern Fried Turkey 8 ounces unsalted butter 2 1/2 ounces red pepper sauce 1/2 cup water 2 garlic cloves 2 bay leaves 12 to 13 pound turkey Approximately 6 gallons peanut oil* Instructions: Combine butter, red pepper sauce, water, garlic, and bay leaves in a small saucepan over medium-high heat. Boil the sauce for 10 minutes to reduce. As it cooks, the color will deepen. Allow the sauce to cool before injecting it into the turkey. It is best to inject the turkey with the sauce at least 12 hours before frying. Set up a 40-quart deep fryer with burner base and propane tank according to manufacturer's directions. As a safety precaution, measure the amount of oil needed to fry by filling the pot first with water and covering the turkey by 1-inch. You may want to put the turkey in a plastic bag for ease. Remove the turkey and mark the water level on the side of the pot, this insures no spill over when working with hot oil. Pour out the water, dry the pot, and turkey thoroughly. Fill the pot with oil and heat to 350 degrees F. Have a deep fry thermometer attached to the pot. Put the turkey on the fry stand and attach to the metal hanger that comes with the fry kit. Slowly ease the turkey into the hot oil, long oven mitts and an apron are essential. Keep a close eye as the oil bubbles up. Turkey cooks 4 minutes per pound so check it at 45 minutes. The internal temperature of the bird should read on a thermometer between 170 and 180 degrees F. Remove the turkey from the oil as carefully as it went in. Set the turkey stand on a roasting pan to drain the excess oil. Let the turkey rest for 15 minutes so the juices settle before removing and carving. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 6135,"Baltimore Crab Boil Omelet with Crispy Smashed Potatoes 8 tablespoons unsalted butter 1 cup jumbo lump crabmeat, picked over for shells (about 6 ounces), 1 cup fresh corn kernels (from about 2 cobs) 1 bunch scallions, chopped, whites and greens kept separate Kosher salt and freshly ground black pepper 1 pound boiled small potatoes 1 1/4 teaspoons seafood seasoning, such as Old Bay 6 large eggs 1/4 cup heavy cream Instructions: Heat 2 tablespoons of the butter in a large nonstick or cast-iron skillet over medium heat until hot. Add the crab, corn, scallion whites and 1/2 teaspoon each salt and pepper, and cook, stirring occasionally, until the edges of the crab are just crisp, about 3 minutes. Transfer to a medium bowl. Wipe out the skillet. Gently smash the potatoes with the heel of your hand so the inside is exposed but they still hold their shape. Heat 4 tablespoons of the butter in the skillet over medium-high heat and add the potatoes in a single layer and cook, flipping once, until golden, about 4 minutes per side. Sprinkle with 1/2 teaspoon seafood seasoning and 1 tablespoon of the scallion greens. Season with salt. Transfer to a plate, cover and keep warm. Wipe out the skillet. Heat the remaining 2 tablespoons butter in the skillet. Beat the eggs, cream, remaining scallion greens and remaining 3/4 teaspoon seafood seasoning, then pour into the hot skillet. Cook by lifting the set egg with a spatula, letting the uncooked egg flow underneath. When the eggs are mostly set but still loose on top, add the crab filling to one side. Gently fold the omelet in half and slide onto a serving plate. Serve with the smashed potatoes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6136,"Lemon Butter Sauce 1 cup dry white wine 3 lemons, peeled and quartered 2 tablespoons minced garlic 1 tablespoon minced shallots 1 teaspoon salt 3 turns freshly ground black pepper 1 dash Worcestershire sauce 1 dash hot pepper sauce 1/2 cup heavy cream 1/2 pound (2 sticks) unsalted butter, cut up, at room temperature 1 tablespoon finely chopped fresh parsley Instructions: Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce. Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6137,"Pork Tenderloin with Portobello Mushroom and Sweet Potato Pancakes 2 medium to large sweet potatoes, peeled and shredded 1 egg 1/4 cup brown sugar 3 tablespoons all-purpose flour 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon ground ginger 4 to 5 tablespoons vegetable oil 4 tablespoons vegetable oil 4 portobello mushroom caps, wiped clean 1 pork tenderloin (about 1 pound) Salt and pepper 4 tablespoons vegetable oil 1 pound (4 sticks) salted butter 6 egg yolks, room temperature 4 poached eggs, for plating 4 tablespoons vegetable oil 2 pounds baby spinach 1 pound roasted peppers, sliced 1 to 2 cloves garlic, chopped Salt and pepper Instructions: Sweet Potato Pancakes:
Mix all ingredients, except oil, in a large bowl until just combined. Form mixture into 4 equal size patties, like small pancakes. Heat oil in a large skillet over medium heat. Add patties, in batches, to the hot oil and fry until firm and brown on both sides. Keep warm until ready to serve.
Portobello Mushrooms:
Heat oil in a large skillet over medium-high heat. When oil is hot, add mushroom caps and saute for 2 1/2 minutes on each side. Keep warm until ready to serve.
Pork Tenderloin:
Cut pork into 4 slices, each about 1 1/2-inches thick. Season slices with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat. When oil is hot, add pork pieces to the pan and sear for about 2 1/2 minutes on each side, or until completely cooked through. Keep warm until ready to serve.
Hollandaise Sauce:
Melt butter in a saucepan over low heat until fully melted. Meanwhile, beat egg yolks in the bowl of an electric mixer on medium speed for 1 minute. Slowly add the melted butter to the yolks until fully incorporated. Keep warm until ready to serve.
Spinach and Peppers:
Heat oil in a large skillet over medium heat. When oil is hot, add spinach, peppers, and garlic to the pan and saute, stirring to wilt spinach, for about 2 minutes, or until spinach is wilted. Season with salt and pepper, to taste. Keep warm until ready to serve.
To assemble:
Place the sweet potato pancake in the center of the plate, place mushroom cap on top, and then the pork. Place the poached egg on top of the pork and drizzle with hollandaise sauce. Lastly, arrange the baby spinach and roasted peppers along the outer edge of the plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6138,"Crispy Fried Elephant Fish with Ginger Fish Sauce: CA Tai Tuong Chien Xu 3 tablespoons sugar 3 tablespoons fish sauce 3 tablespoons white vinegar 4 ounces water 4 tablespoons fresh ginger, julienned 1 tablespoon chopped cl 1 tablespoon chopped fresh garlic (about 3 cloves) 1 tablespoon fresh lime juice 1 (1 1/2 pounds) whole elephant fish, unscaled (or snapper, scaled)* (See Cook's Note) Vegetable oil, for frying (about 4 cups) 3 sprigs fresh coriander (cilantro), for garnish Steamed jasmine rice, for serving Instructions: In a small saucepan, combine the sugar, fish sauce, vinegar, and water and bring to the boil. Take off the heat, and transfer to a bowl and allow to cool. In a mortar and pestle, pound together the ginger, cl, and garlic. Once the fish sauce mixture is cooled, add the ginger mixture and lime juice. Set aside. In a large wok (large enough to hold the entire fish), heat the oil to 350 degrees F. Carefully, slide the whole fish into the oil and cook on high heat for 5 minutes. The scales of the elephant fish will puff up as it cooks. Remove the fish to a platter, and dress with 4 tablespoons of ginger fish sauce and garnish with fresh cilantro. Serve the fish with steamed jasmine rice and remaining ginger sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 6139,"Blueberry Maple Shortbread Cups 1 1/4 cups powdered sugar 2 cups flour 3/4 cup cornstarch 1/2 cup almond flour 14 ounces butter 3/4 teaspoon almond extract 1/2 cup maple syrup Fresh blueberries Instructions: Place the powdered sugar, flour, cornstarch, almond flour, butter and almond extract into a mixing bowl with a paddle and mix until they come together. Roll into a log, cut into small pieces and roll into balls. Chill for a 1/2 hour. Spray small deep tart molds with oil and place 1 ball in the center of each mold. Bake in a preheated 375 degree oven for about 15 minutes until light golden brown. Take them from the oven and make a depression in the center by pressing the handle of a wooden spoon into the baked dough. Make the indentation big enough to hold a blueberry. Let cool and carefully remove from molds. In a small saucepan bring the maple syrup to a boil. Turn off the heat and add the blueberries stirring gently to lightly cook them. Place 1 berry in the center of each shortbread cup and sprinkle with powdered sugar. ","[Riesling, Moscato, Vinho Verde, Cava]" 6140,"Hot Dog Burnt Ends Two 8-count packages hot dogs 2 tablespoons yellow mustard
2 tablespoons barbecue rub, preferably Hey Grill Hey Signature Sweet Rub 4 tablespoons unsalted butter, softened
1/4 cup brown sugar
1/2 cup barbecue sauce
Instructions: Prepare a smoker or charcoal grill for indirect cooking at 225 degrees F. Slather the hot dogs with the yellow mustard and sprinkle all over with the rub. Add wood to the smoker or grill, then place the hot dogs directly on the grill grates, close the lid and smoke for 1 hour. Remove the hot dogs and slice into 1 1/2-inch pieces. Increase the heat on your smoker or grill to 375 to 400 degrees F. Place the hot dog pieces in a disposable baking pan. Top with the butter, brown sugar and barbecue sauce. Place the pan of hot dog burnt ends on the grill grates and cook, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs, an additional 15 to 30 minutes. Serve and enjoy! ","[Zinfandel, Petite Sirah, Syrah, Malbec]" 6141,"Lamb, Roasted Shallot and Chorizo Skewers with Rioja Vinaigrette 1 bottle Rioja wine 1/4 cup red vinegar 2 tablespoons Dijon mustard 1 teaspoon honey 2 tablespoons olive oil Salt and freshly ground pepper 1 head garlic, peeled and crushed 1 cup olive oil 4 rosemary sprigs 2 pound lamb loin, cut into 1-inch pieces 1/2 pound chorizo, sliced 1/4-inch thick 16 small shallots, roasted Instructions: In a medium stainless steel saucepan reduce the wine to 1/4 cup. Place the syrup in a blender and add the vinegar, mustard, and honey and blend until combined. With the motor running slowly add the olive oil and blend until emulsified. Season with salt and pepper to taste. In a large bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator. Prepare the grill. Thread the lamb cubes, chorizo and roasted shallots on the skewers and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side for medium rare. Arrange on platter and drizzle with vinaigrette. ","[Rioja, Tempranillo, Garnacha, Syrah]" 6142,"Pat's Smoked Sausage and Pepper Sandwich 1 tablespoons olive oil 1 pound smoked sausage, sliced into quarters then lengthwise 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 orange bell pepper, sliced 2 medium yellow onions, sliced 3 garlic cloves, chopped 2 tablespoons tomato paste 1 cup beer 1/2 cup Neely's BBQ sauce 4 fresh hoagie rolls Instructions: Preheat the oven to 350 degrees F. Heat the olive oil in a large cast iron skillet or Dutch oven over medium heat. Add the sausages and brown on all sides, about 7 to 8 minutes. Remove from skillet and reserve. Add onions and peppers to the skillet and saute until tender and golden brown, about 6 minutes. Add the garlic and saute until fragrant. Stir in the tomato paste, beer, and BBQ sauce. Cook for a few minutes, then add the sausages back to the pan. Reduce the heat and simmer until the sauce is nice and thick, about 10 minutes. Slice the bread open, put on sheet tray, and toast in the oven while the sausage is simmering. Remove the bread from the oven and fill with the sausages and peppers. Transfer to serving dishes and serve. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 6143,"Apple Cinnamon Oatmeal Casserole 2 cups half-and-half or milk 1/4 cup packed brown sugar 1 tablespoon butter 1/2 teaspoon salt 1 cup quick-cooking oats 2 tablespoons ground cinnamon 1 cup peeled chopped apple 1/2 cup chopped dried apricots 1/4 cup chopped pecans 1/2 cup raisins 2 tablespoons dried cherries Cinnamon Oat Nut Topping, recipe follows 1/4 cup packed brown sugar 1 tablespoon ground cinnamon 2 tablespoons chopped pecans 3 tablespoons oats Butter, to dot the top Instructions: Preheat the oven to 350 degrees F. Grease a medium casserole dish. Combine the half-and-half or milk, brown sugar, butter and salt in a heavy saucepan over medium heat. Simmer until the butter is melted and the mixture is smooth. Remove from heat. Add the oats to a casserole dish and stir in the milk mixture, cinnamon, apples, apricots, pecans, raisins and cherries. Cook's Note: If the casserole seems dry, add milk to moisten. Top with Cinnamon Oat Nut Topping and dot with butter. Bake for 20 to 30 minutes. Remove from the oven and serve. Combine all ingredients in a small bowl until well combined ","[Chardonnay, Riesling, Moscato, Merlot]" 6144,"Roasted Chicken Breasts with Orange, Cardamom and Turmeric 6 red potatoes, peeled, sliced 1/4-inch thick Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter, softened
1 shallot, finely minced 2 cloves garlic, finely minced 3 cardamom pods, husks removed and seeds pulverized 1 orange, zested and juiced 1 orange, zested and juiced
1 teaspoon ground turmeric 1/4 teaspoon garam masala 2 bone-in chicken breasts with skin Instructions: Preheat the oven to 500 degrees F.
In the bottom of a foil-lined broiler pan, toss the potato slices with a generous drizzle of olive oil and some salt and pepper, to taste.
In a small bowl, stir together the butter, shallots, garlic, cardamom, orange zest, orange juice, turmeric, garam masala and salt and pepper, to taste. Separate the skin from chicken flesh using your index finger, moving it back and forth. Do not remove the skin completely, just make a pocket. Spoon half of the butter mixture under skin of 1 breast, smoothing it out with your index finger. Repeat with other chicken breast.
Put a rack over the potatoes in the broiler pan and arrange the chicken on the rack. Roast until the chicken registers 160 degrees F on an instant-read thermometer, and the potatoes are tender. Remove from the oven and transfer the chicken and potatoes to a serving platter. Allow to rest for 5 minutes then serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6145,"Crispy Salmon with Sweet Potatoes and Radicchio Salad 1/4 cup heavy cream 3 tablespoons unsalted butter
3 medium sweet potatoes, peeled, quartered and cut into 1/4-inch wedges
2 tablespoons maple syrup
Kosher salt and freshly ground black pepper
1 tablespoon olive oil Four 3- to 4-ounce skin-on Atlantic salmon fillets, patted dry Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter
3 sprigs fresh thyme
2 cloves smashed garlic
1 navel orange 2 tablespoons Dijon mustard 2 tablespoons apple cider vinegar
1/2 small shallot, minced (about 1 tablespoon)
1/4 cup olive oil
Kosher salt and freshly ground black pepper 1 small head radicchio, torn into small pieces
1 bunch watercress Instructions: For the smashed sweet potatoes: Heat cream and butter in a medium saucepan until melted together. Add sweet potatoes and gently simmer, covered, stirring frequently, until potatoes are super tender, about 30 minutes. Add maple syrup and mash with a potato masher until smooth and uniform. Season to taste with plenty of salt and pepper. Cover and keep warm. For the salmon: Heat olive oil in a 12-inch nonstick skillet over medium-low heat. Sprinkle salmon with salt and pepper all over. Lay in pan, skin-side down, and let cook, undisturbed, until skin is very crispy, 5 to 6 minutes. Gently flip the salmon and add butter, thyme and garlic and cook until salmon is desired temperature, 3 to 4 minutes for medium. For radicchio: Zest orange, then cut away the pith with a knife and cut the segments free into a bowl, reserving any juice. Whisk together the orange juice, zest, Dijon, vinegar and shallot in a small bowl until combined. Slowly drizzle in olive oil, whisking, then season to taste with salt and pepper. Combine radicchio and watercress in a large bowl, then drizzle with vinaigrette, toss and season to taste. Divide sweet potatoes among four plates, then top each with a crispy salmon fillet. Add a handful of salad on the side of each, then top salad with orange segments and drizzle the salmon with the butter sauce from the pan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 6146,"Pink Fizz Ice 1/2-ounce orange liqueur, (recommended: Grand Marnier) 1/2-ounce creme de cassis Squeeze lemon juice 1-ounce vodka Club soda Lemon slice, for garnish Instructions: In a highball glass filled with ice, pour the orange liqueur, creme de cassis, lemon juice, and vodka. Top with club soda and stir. Garnish with a lemon slice and serve. ","[Prosecco, Ros, Sauvignon Blanc]" 6147,"Slim and Trim Stuffed Celery 1/2 cup cottage cheese 1/3 cup diced sweet salad pickles 1 tablespoon chopped celery leaves 1/4 teaspoon Worcestershire sauce 6 celery stalks Instructions: In a bowl stir together the cottage cheese, pickles, celery leaves, and Worcestershire sauce. Spread mixture on celery stalks. ","[Chardonnay, Sauvignon Blanc, Riesling]" 6148,"Buttermilk Pecan Chicken Twelve 6-ounce chicken breasts 1 cup buttermilk 3 cups panko breadcrumbs 1 cup crushed pecans 2 tablespoons salt 1 tablespoon seasoned salt 3 egg whites Instructions: Marinate the chicken in the buttermilk for at least 30 minutes. Preheat the deep fryer to 325 degrees F.
Preheat the oven to 350 degrees F.
In a large bowl mix the panko, pecans, salt and seasoned salt. Remove the chicken from the buttermilk and shake off excess liquid, then dip in the egg whites. Dredge the chicken in the panko mixture and then rest the chicken in the refrigerator for 20 minutes.
Place the chicken in the deep fryer and cook until golden brown, about 6 minutes. Finish off in the oven until the internal temperature of the chicken is 165 degrees F, 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 6149,"Turkey Wing, Ham, and Pea Bog 4 large turkey wings (about 5 pounds) 1/4 cup vegetable oil 2 medium-sized onions, coarsely chopped 2 medium-sized carrots, scraped and coarsely chopped 2 garlic cloves, minced 2 large, ripe tomatoes, coarsely chopped 2 bay leaves 1/2 teaspoon dried tarragon, crumbled Salt and freshly ground black pepper to taste 5 cups water 2 ounces cooked ham, cut into thin strips 2 cups fresh or frozen green peas 3 or 4 cups boiled rice (slightly wet) Instructions: Cut off and set aside turkey wing tips and cut the wings in half at the joint. In a large, heavy pot, heat the oil over moderately high heat, add the wings including the tips, and brown lightly on all sides. Add the onions, carrots, and garlic and cook, stirring, until the onions are soft. Add the tomatoes and stir for 1 minute. Add the bay leaves, tarragon, salt and pepper, and water and bring to a boil. Reduce the heat to moderately low, cover, and simmer until the wings are tender, about 2 hours. Discard the wing tips and bay leaves, transfer the wings to a bowl, remove and discard the skin and bones, and cut the turkey meat into 1 1/2-inch strips. Pour off all but about 2 cups of the steaming liquid, add the turkey strips, ham, and peas to the pot, return the stew to a simmer, and cook until the peas are tender, about 10 minutes. Add the rice and stir until well blended. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6150,"Breakfast on the Grill, Cabo Style 2 chorizo sausages (recommended: Aidells, chicken and turkey chorizo) 8 eggs, beaten 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly cracked black pepper 1/4 teaspoon granulated garlic 1/2 cup queso seco, crumbled Nonstick cooking spray 8 flour tortillas Grilled Salsa, recipe follows 1/2 cup sour cream 2 avocados, sliced 1/4 cup chopped cilantro leaves Preheat grill to medium-high. 3 tablespoons canola oil 3 cloves garlic, finely chopped 1 poblano pepper 1 jalapeno pepper 1 ear corn 1 chayote squash, cut in flat slices, 1/2-inch thick 2 limes, cut in 1/2 5 Roma tomatoes, cut in 1/2 1 bunch green onions 1 tablespoon white vinegar Sea salt Freshly cracked black pepper Instructions: Grill chorizo until heated through, remove to a cutting board and chop, let cool. Lower grill to medium. In a medium bowl, beat eggs and spices with a whisk. Add the crumbled cheese and fold in chorizo. Spray loaf pan with nonstick spray. Put loaf pan on grill and let heat for 2 minutes, pour in egg mixture, in even amounts. Close the lid on the grill and let cook for 2 minutes. Then carefully begin to stir eggs with a small fork. Continue until eggs are cooked through, stirring, closing lid, letting cook 1 minute, stirring, repeat. Heat tortillas on grill. Scoop out egg mix and place equal amounts in center of each tortilla, top with 1 tablespoon of salsa, 1 tablespoon sour cream, avocado slice and a sprinkle of cilantro. Fold, closing 1 end, wrap in a paper towel and serve immediately. Preheat grill to high. In a small bowl, combine oil and garlic and set aside. Place the poblano and jalapeno on the grill and cook for approximately 8 to 9 minutes or until skin is blackened, remove from heat and place in a resealable bag and set aside. Reduce heat to medium-high. Brush vegetables with garlic oil. Add corn and chayote squash to the grill and cook for 4 minutes, then add limes, tomatoes, and green onions and cook for 4 minutes more, turning the vegetables, as necessary for even cooking. Remove all items from grill to a chopping board. Peel poblano and jalapeno, discard seeds and stems and dice. Chop tomatoes, chayote, green onions and remove corn from cob. In a medium bowl, combine vegetables, squeeze in lime juice, add vinegar and season with salt and pepper. Remove garlic from oil and add to the salsa, serve warm with eggs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 6151,"Growing Oatmeal Bowl 1/2 cup old-fashioned oats 1/2 small apple, chopped, plus more for topping, optional 2 no-calorie sweetener packets 1/4 teaspoon ground cinnamon Dash salt 1 cup unsweetened vanilla almond milk (recommended: Blue Diamond Almond Breeze) 1/4 teaspoon vanilla extract Blueberries, for topping, topping Instructions: Combine the oats, apple, sweetener, cinnamon, salt, almond milk, and vanilla extract in a nonstick pot on the stove. Add 1 cup water and mix well. Bring to a boil, and then reduce to a simmer.
Stirring often, cook until very thick and creamy, 12 to 15 minutes. Top with blueberries and additional chopped apple, if using. Eat! ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 6152,"Frangipane 4 ounces almond paste 1/4 cup sugar 1 egg 1 yolk 1/2 stick softened butter (2 ounces) 3 tablespoons flour 2 1/2 cups confectioners' sugar 2 tablespoons water, lemon juice or dark rum, or a combination Instructions: Combine almond paste, sugar, egg and egg yolk in mixing bowl. Beat with paddle on medium speed until smooth. Add butter in 3 additions; beat until light. Lower mixer speed to low; beat in flour until absorbed. WATER ICING: Combine sugar and liquid in a small saucepan and stir to a creamy consistency. Heat to luke-warm over low heat, stirring constantly. Apply warm; reheat if necessary. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 6153,"Turkey-Cilantro Sausage Patties 1 1/2 pounds boned and skinned turkey thigh meat, cut into 1-inch chunks 1/2 pound boned and skinned turkey breast, cut into 1-inch chunks 1 pound high-quality pork fatback, cut into 1-inch chunks 1/4 cup white wine 2 jalapeno chiles, stemmed, seeded, and minced 2 teaspoons ground dried chipotle cl, or 1/2 cl en adobo, rinced and finely chopped 1/2 bunch cilantro, leaves only, finely chopped 1 1/2 tablespoons sea salt 2 tablespoons freshly ground black pepper 2 teaspoons canola oil Instructions: On a plastic tray covered with plastic wrap, freeze the turkey and fatback for 30 minutes to firm. In an electric standing mixer with the food grinder attachment, or in a food processor, grind the meat and fatback together in short bursts. It should be chopped rather than pulverized, and should remain somewhat chunky. In a large mixing bowl, combine the ground meats with the wine, chiles, cilantro, salt, and pepper. Wash your hands thoroughly and mix together by hand until all the ingredients are well blended, but don't overmix or the meat will become warm and mushy. Refrigerate for 2 hours, covered, to allow the flavors to marry. Form the sausage mixture into flat patties, approximately 3-inches in diameter. In a large non-stick pan heat 2 teaspoons canola oil over medium-low heat (or heat a well-seasoned flat griddle pan). Saute the sausage patties until golden, turning once with a flat-ended nonstick spatula and draining the fat as necessary. Drain briefly on paper towels and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 6154,"Butternut Squash, Apple and Onion Galette with Stilton 1 1/4 cups all-purpose flour Pinch fine salt 8 tablespoons cold unsalted butter, diced (1 stick) 1 large egg, lightly beaten 1 large baking apple, such as Cortland or Rome Beauty, cored 1 small butternut squash, halved and seeded (about 3/4 pound) 1 small yellow onion, peeled and root end trimmed but intact 3 tablespoons unsalted butter, melted 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme Kosher salt and freshly ground black pepper 2 tablespoons whole-grain mustard 1/3 cup crumbled Stilton or other blue cheese (about 11/2 ounces) Instructions: For dough: Pulse flour and salt in a food processor. Add butter and pulse about 10 times until mixture resembles a coarse meal. Add egg and pulse 1 to 2 times more into a rough dough. Remove and gently press into a disk. Wrap tightly and refrigerate for 1 hour or up to 2 days.
Preheat over to 400 degrees F. For filling: Slice apple, squash, and onion into 1/2-inch thick slices. Place in a large bowl and toss with melted butter, rosemary, and thyme. Season with salt and pepper, to taste.
Roll dough on a lightly floured surface into a 12-inch circle. Transfer to a baking sheet and brush with mustard. Leaving a 2-inch border from edge, arrange apple, squash, and onion slices over dough in an overlapping circle. Fold border over edge of filling, pleating as needed to make a free form pie. Bake until crust is brown and apple, squash, and onion are tender and brown, about 55 minutes. Scatter cheese over filling and bake until melted, about 5 minutes more. Transfer to a wire rack and cool slightly. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6155,"Skillet Eggs with Mushrooms and Asparagus 1/2 bunch asparagus, trimmed and cut into large pieces 4 ounces oyster mushrooms, trimmed and torn 5 tablespoons extra-virgin olive oil 2 cloves garlic, grated 2 teaspoons fresh thyme Kosher salt and freshly ground pepper 8 large eggs 1/2 baguette, sliced on the bias Chopped fresh parsley, grated parmesan cheese and red pepper flakes, for topping
Instructions: Preheat a grill to medium high. Put the asparagus and mushrooms in separate bowls; toss each with 1 tablespoon olive oil, 1 garlic clove, 1 teaspoon thyme and a pinch each of salt and pepper. Place the asparagus and mushrooms on opposite sides of a grill basket and grill, tossing occasionally, until tender and browned around the edges, about 3 minutes for the asparagus and 7 minutes for the mushrooms. Remove to a large plate. Heat a large cast-iron skillet on the grill; add the remaining 3 tablespoons olive oil. Crack the eggs into a bowl, then pour into the skillet; season with salt. Scatter the vegetables around the egg whites, avoiding the yolks. Cook, rotating the skillet, until the whites are set but the yolks are still runny, 5 to 8 minutes. Meanwhile, grill the bread until lightly charred, 1 minute per side.
Remove the skillet from the grill and sprinkle with parsley, parmesan and red pepper flakes. Serve with the grilled bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6156,"Zucchini, Squash and Tomato Packets 1 green zucchini, sliced into 1/4 inch rounds 1 yellow squash, sliced into 1/4 inch rounds 1 Vidalia onion, sliced 5 plum tomatoes, sliced into 1/4 inch rounds 1 cup sharp white cheddar cheese, grated 4 tablespoons olive oil Salt Pepper 1/4 cup basil, chiffonade Instructions: Preheat the grill. Combine the zucchini, squash, onion, tomatoes and cheese in a large bowl. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Take a piece of aluminum foil that is at least 24 inches long and brush with the remaining olive oil. Place the vegetables and cheese on the aluminum foil. Fold up the aluminum foil so the contents are sealed in. This can be done up to 4 hours in advance and stored in the refrigerator. Place the packet on the grill. Grill for 7 minutes. Flip the packet over and grill for another 5 to 7 minutes. Remove from the grill and let rest for 5 minutes before opening the packet. Open the packet and sprinkle with basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 6157,"White Chocolate-Raspberry Parfaits 1 1/2 cups raspberries 3 tablespoons granulated sugar 1 1/2 teaspoons fresh lemon juice For the mousse: 4 ounces white chocolate, chopped 2 cups heavy cream 3 tablespoons confectioners' sugar 1 teaspoon pure vanilla extract 2 cups raspberries Shaved white chocolate, for topping Instructions: Make the sauce: Combine the raspberries, granulated sugar and lemon juice in a small saucepan and bring to a simmer over medium-high heat, mashing with a spoon. Press through a fine-mesh sieve into a bowl using the back of a spoon. Refrigerate until cold. Make the mousse: Put the white chocolate and 1/4 cup heavy cream in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted; whisk until smooth and creamy. Beat the remaining 1 3/4 cups heavy cream in a large bowl with a mixer on medium-high speed until foamy. Add the confectioners' sugar and vanilla; beat until soft peaks form, about 2 more minutes. Whisk about 1 cup of the whipped cream into the chocolate mixture, then fold in the rest until combined. Divide half of the mousse among 6 small glasses; top each with about 1 tablespoon raspberry sauce and a few raspberries. Top with the remaining mousse, sauce and raspberries; sprinkle with shaved white chocolate. Refrigerate until cold, at least 30 minutes. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 6158,"Gluten-Free Dark Chocolate Dipped Coconut Macaroons 8 whole pitted dates, quartered 3/4 cup sliced bananas (about 1 medium banana) 1 cup lightly packed sweetened coconut flakes 1/4 cup dark or bittersweet chocolate chips Instructions: Soak the dates in hot water for 30 minutes, then drain and dry.
Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Line a baking sheet with parchment paper.
Place the dates and bananas in a food processor. Blend until the consistency is a smooth paste. In a medium bowl, combine the banana-date mixture with the coconut and mix until fully incorporated. Using a spoon and your hands, lightly form 12 to 14 small balls, about 1-inch in diameter. Place the balls onto the prepared baking sheet.
Bake until golden brown on the bottom, 15 to 20 minutes, cool.
Microwave the chocolate chips for 45 seconds, stirring halfway through. Dip the cooled macaroons in the chocolate and return to the baking sheet. Refrigerate until the chocolate hardens, serve cold or at room temperature. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 6159,"Earl Grey Shortbread Cookies 2 cups all-purpose flour 2 tablespoons loose Earl Grey tea leaves 1/2 teaspoon salt 3/4 cup confectioners' sugar 1 teaspoon pure vanilla extract 1 cup (2 sticks) butter, room temperature Instructions: In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes. Preheat oven to 375 degrees F. Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6160,"Poppy Seed Dressing 2 tablespoons sugar 1/2 teaspoon kosher salt plus more to taste 2 tablespoons plus 1 teaspoon freshly squeezed lime juice 1/2 teaspoon dry mustard 1 tablespoon finely chopped onion 1/2 cup vegetable oil, like soy, corn, or peanut 1 tablespoon poppy seeds Instructions: In a small bowl, whisk together all the ingredients. Use immediately or store covered and refrigerated for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling]" 6161,"Pistachio Plum Crisp 1 cup all-purpose flour 1/4 cup brown sugar
1 teaspoon ground cardamom or cinnamon
1/2 teaspoon kosher salt
6 tablespoon unsalted butter, torn/chopped into coarse pieces, at room temperature 1 cup shelled pistachios or other nuts (walnuts, almonds and/or pecans), finely chopped 4 pounds red plums, black plums or apricots, pitted and sliced 1-inch thick 3/4 cup granulated sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon rose water, optional
Instructions: Preheat the oven to 350 degrees F. For the topping: Combine the flour, brown sugar, cardamom and salt in a medium bowl. Work the butter into the dry ingredients using your hands until completely incorporated (it will be soft and slightly sticky). Stir in 3/4 cup pistachios and set aside. For the filling: Toss the plums, granulated sugar, cornstarch, lemon juice and rose water, if using, together in a 3-quart baking dish. Scatter the topping over the plums, then scatter the remaining 1/4 cup chopped pistachios on top. Bake until the fruit bubbles and the crumble is golden brown and crisped, 55 to 65 minutes. Let cool slightly before eating. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 6162,"Grilled Mushroom Flatbread 1 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed 30 cloves garlic
Kosher salt and freshly ground black pepper
1 pound assorted mushrooms, such as chanterelles, porcini, cremini and oyster mushrooms, cleaned and sliced 1 small shallot, chopped 1 teaspoon chopped fresh thyme 1/2 cup dry white wine, such as sauvignon blanc 1 tablespoon creme fraiche
1 pound pizza dough
All-purpose flour, for dusting 2 tablespoons chopped fresh parsley Flaky sea salt
Instructions: Combine 1 cup of the oil and the garlic in a small pot over medium-high heat and bring to a simmer. Turn the heat to low and cook until the edges of the garlic are slightly golden brown, 20 to 25 minutes. Turn off the heat and let cool. Puree the garlic, 1/2 cup of the cooking oil and 1/2 teaspoon kosher salt until smooth. Set aside. (The garlic puree will keep in an airtight container in the refrigerator up to 1 month.) Heat the remaining 2 tablespoons of oil in a large cast-iron skillet over high heat. Saute the mushrooms in batches (do not overcrowd the pan). Add another tablespoon of oil between batches if needed. Do not stir the mushrooms until they brown on one side, about 3 minutes. Add some of the thyme, then stir the mushrooms and cook for another 2 minutes. Once all the mushrooms have been browned, combine them in the skillet and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Add the wine and cook until evaporated, about 3 minutes. Add the creme fraiche and stir until fully incorporated. Turn off the heat and keep warm. Prepare a grill for medium-high heat. Roll out the pizza dough on a floured cutting board to about 1/2-inch thick. Lay the dough on the grill and cook until grill marks form, 4 to 5 minutes. Flip and cook for 3 to 4 minutes more. Spread with 2 to 3 tablespoons of the garlic puree. Cover the grill and cook for 30 seconds. Transfer the flatbread to a cutting board and top with the mushrooms and the parsley. Sprinkle with 1/2 teaspoon flaky sea salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 6163,"Ginger and Honey Carrot Soup 12 medium carrots 1 yellow onion 2 garlic cloves 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 4 cups water 2 teaspoons grated fresh ginger Salt 3 tablespoons honey Instructions: Trim, peel, and cut the carrots into 1-inch lengths. Trim, peel, and chop the onion and garlic. In a heavy pot or Dutch oven, saute the onion in the butter and olive oil over medium heat, stirring, until translucent. Add the garlic and saute it for a few minutes, taking care not to let it brown. Add the water, carrots, ginger, and salt and cook until the carrots are very tender, about 45 minutes. Turn off the heat and let the soup cool. When the soup has cooled, puree it in batches in a food processor or blender. Return the puree to the pot and place it over medium-high heat. Bring the puree to a boil and reduce it to the desired thickness. Add the honey, stirring until dissolved. Taste, adjust the seasonings, if necessary, and serve immediately. To serve cold, remove the pan from the heat and let the soup cool completely. Cover the pot and refrigerate. When ready to serve, stir vigorously and ladle into chilled bowls, if desired ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 6164,"Funked Out Chef Salad 1 cup olive oil-poached tuna, flaked gently apart, oil reserved 1 lemon, zested and juiced 1 shallot, minced 1 cup marinated artichoke hearts, quartered 2 roasted red peppers, chopped 1 tablespoon crushed red pepper flakes 1/2 cup pepperoncini 1 cup fresh basil leaves, chopped 1 (15-ounce) can chickpeas, rinsed 1 (10-ounce) bag arugula, washed well and dried Salt and fresh ground black pepper 2 tablespoons olive oil Instructions: In a medium bowl, whisk together the tuna oil, lemon zest, lemon juice and shallots. To the bowl, add the artichokes, roasted peppers, red pepper flakes, pepperoncini, basil, chickpeas and arugula. Toss gently. On a large chilled platter, arrange the salad. Add the tuna to the top. Sprinkle with salt and pepper. Drizzle the olive oil over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 6165,"Apple Bomboloni 9 ounces cake flour (about 3 cups) 1/2 cup all purpose flour
1/2 cup granulated sugar Pinch gray salt
1 cup (2 sticks) unsalted butter, chilled and cut into large pieces 1 tablespoon vanilla 2 tablespoon cold water
4 Granny Smith apples 1 cup (2 sticks) unsalted butter 1 tablespoon lemon juice 1 vanilla bean, or 1 teaspoon vanilla extract 1/3 cup granulated sugar 1 tablespoon water
4 Granny Smith apples 1/4 cup sugar 1/2 teaspoon vanilla 1/2 lemon, juiced
Instructions: For the dough: In a mixing bowl with a paddle attachment, add the dry ingredients and mix for 5 seconds to blend. Add the butter and vanilla and mix until the butter is about the size of peas. Add the cold water and blend until the dough just comes together. Form the dough into a roughly shaped ball, wrap in plastic, and refrigerate for 1 to 2 hours.
Applesauce filling: Peel, core, and slice the apples. Put the apples with the rest of the ingredients into a saucepan. Bring to a boil, turn down the heat, and cook until the apples are very soft, about 20 minutes. Remove from the heat, cool, and refrigerate.
Diced apples: Peel, core, and cut the apples into large dice. Toss with the sugar, vanilla and lemon juice and set aside.
Assemble the bomboloni: Remove the dough from the refrigerator. Roll out to 1/4-inch thick round. Cut into 6-inch rounds. Place about 1/4 cup of the Apple Sauce Filling onto the center of each round. Top with a few pieces of the Diced Apples. Pull the sides up towards the center to form a bundle, pinching the dough together towards top. Cover with plastic wrap and refrigerate for 1 hour before baking
Bake the bombolonis: Heat the oven to 350 degrees F.
Remove the bombolonis from the refrigerator and place them on a greased or parchment paper lined baking sheet. Bake until golden brown, about 25 to 30 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Riesling]" 6166,"Baked Ham with Brown Sugar-Honey Glaze 1 10-pound bone-in smoked ham (with water added) 1 1/2 cups packed light brown sugar 1/2 cup clover honey Instructions: Adjust the oven racks to accommodate a large roasting pan. Fit the pan with a shallow roasting rack. Preheat the oven to 350 degrees F. Unwrap the ham and rinse it under cold water. Place it on the rack in the roasting pan. Cover with foil and bake 1 hour 40 minutes. Meanwhile, combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth and the sugar has dissolved. Pour the brown sugar glaze over the ham and continue roasting1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.) Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)-it should register 160 degrees F. Let the ham stand 15 minutes before slicing to allow the juices to set. (You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.) ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 6167,"Ricciarelli 3 cups whole almonds 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 2 1/2 cups confectioners' sugar 2 tablespoons honey 1/2 teaspoon vanilla extract 1 large egg, at room temperature Instructions: Preheat the oven to 300 degrees F, and line 2 baking sheets with parchment paper. Add the almonds, baking soda, salt and 1 1/2 cups confectioners' sugar to a food processor. Process until finely ground, about 1 minute. Whisk together the honey, vanilla and egg. Add to the almond mixture and pulse until a stiff dough forms. Roll tablespoon-sized portions of dough into balls, and coat in the remaining cup confectioners' sugar. Place at least 3 inches apart on the prepared baking sheets. Bake, rotating halfway through, until cracked and solid to the touch, 18 to 20 minutes. Slide the parchment off the baking sheets and allow the ricciarelli to cool completely before peeling off the paper. Store cookies in a tin or airtight container for up to 2 weeks. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 6168,"Chocolate Pretzels 2 bags chocolate chips (dark or milk chocolate) 1 bag pretzels (logs work well for this, but you can try any of the medium to thick variety of twists) Chopped nuts, for garnish, optional Colored nonpareils, for garnish, optional Sprinkles, for garnish, optional Coconut, for garnish, optional Crushed cookies, for garnish, optional Instructions: Melt chocolate in double boiler over medium heat on stove top. Using tongs, or your fingers, quickly dip pretzels in chocolate allowing the excess to run off. Place dipped pretzels on waxed paper lined cookie sheets. Sprinkle with chopped nuts, colored sugars or other toppings. Allow to harden. You may need to refrigerate for a while to help this along. Once hardened, remove from sheets and store in a cool location, with waxed paper between layers. Tip: Package pretzels in clear cellophane bags or in vase for festive gift giving! ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 6169,"Grilled Ponzu Marinated Scallop Lollipops 4 stalks lemongrass, white part finely minced, green part cut into 2 1/2-inch skewers and soaked in water 4 scallions finely sliced, save a little for garnish 1 cup ponzu 1 tablespoon toasted whole green peppercorns 1 tablespoon sugar 1 tablespoon naturally brewed soy sauce 12 large sea scallops (U-8's), prepped and halved into disks Instructions: Preheat a cleaned, oiled grill. In a bowl, mix together the minced lemongrass, scallions, ponzu, peppercorns, sugar, and soy. Add the scallops and marinate for 8 minutes before cooking. Remove scallops and lay them on a flat surface. Skewer each one with the soaked lemongrass. Season lightly with salt and on the hottest part of the grill cook the scallops for only 1 minute a side. If available, lay out washed whole scallions and lemongrass stalks on a plate in a fan shape. Top with \lollipops. Beverage: Veuve Clicquot Blanc de Blanc or DVX ","[Veuve Clicquot Blanc de Blanc, DVX]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Crispy Chicken Thighs with Lemon and Capers 1 1/2 pounds chicken thighs 1/4 cup all-purpose flour 1 teaspoon papri" 6170,"Rhubarb Spritz 2 tablespoons Rhubarb Syrup, recipe follows 2 tablespoons elderflower liqueur, such as St-Germain Chilled prosecco or club soda, for topping 2 large stalks rhubarb, cut into 4-inch pieces 1/2 cup sugar
Juice of 1 lemon
Instructions: Add a few ice cubes to a glass. Then add the Rhubarb Syrup and elderflower liqueur. Top off with prosecco, stir and serve. For the rhubarb syrup: In a medium saucepot, add the rhubarb, sugar and 1/2 cup water. Bring to a gentle simmer over medium-low heat and cook until the rhubarb is tender and the liquid turns bright pink, 15 to 20 minutes. Strain the syrup and let cool completely. ","[Prosecco, Moscato, Vinho Verde]" 6171,"Escarole, Beans, Sausage and Peppers Cheat Sheet 2 tablespoons olive oil 12 ounces Italian sausage, casing removed
2 cloves garlic, minced
1 small yellow onion, cut into 1/2-inch pieces
1 large red pepper, stemmed, seeded and cut into 1/2-inch strips
1 teaspoon sea salt, plus additional for sprinkling
1/2 teaspoon freshly ground black pepper
One 15-ounce can white navy beans, drained and rinsed
1/2 cup chicken stock
1/2 teaspoon smoked paprika
1 head escarole, cut into 2-inch pieces
1 lemon, cut in half
2 cups cooked ditalini pasta, wild rice or white rice
Grated Parmesan, for garnish
Instructions: Preheat the oven or grill to 425 degrees F. Put the oil in a sheet tray, then tear off big clumps of the sausage and arrange in the oil in a single layer. Arrange the garlic, onion and red peppers around the sausage. Sprinkle with salt and pepper. Roast until the sausage is browned on the bottom, 8 to 10 minutes. Remove from the oven and add the beans, chicken stock, smoked paprika, escarole, juice from 1/2 lemon and salt. Gently toss together and place back in the oven for another 5 to 8 minutes, stirring halfway through. Remove from the oven and stir again. The escarole should be half the size now and easier to mix in with the rest of the ingredients. Serve over the ditalini or rice. Garnish with some juice from the remaining lemon half and grated Parmesan. This would also be wonderful in a fresh hoagie roll. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 6172,"Cornbread Souffle 2 tablespoons unsalted butter plus 2 tablespoons melted 1/4 cup plus 1 tablespoon grated Parmesan
1 1/2 cups whole milk 1 cup stone-ground cornmeal
4 large egg yolks plus 5 large egg whites
1 teaspoon kosher salt Pinch cayenne pepper Instructions: Preheat the oven to 375 degrees F. Butter six 4-ounce souffle ramekins with the melted butter using a pastry brush with an upward motion. Sprinkle the 1 tablespoon Parmesan into the 6 ramekins to coat. Run a finger around the inside lip of the ramekins to clean off any excess, so that the souffle rises more evenly. Mix 1/2 cup milk with the cornmeal in a small bowl. Bring the remaining cup milk and the remaining 2 tablespoons butter to a boil over medium heat in a small pot, then add the cornmeal mixture and cook, stirring constantly, until thickened, about 2 minutes. Let cool slightly, then mix in the egg yolks, salt, cayenne and the remaining 1/4 cup Parmesan. Beat the egg whites in a large bowl with an electric mixer, on medium-high speed until they hold soft peaks.
Gently fold the egg whites into the cornmeal mixture and divide among the prepared ramekins. Put them on a baking sheet and bake until they have puffed and risen and the tops are browned and firm, about 25 minutes. Serve hot within 5 to 10 minutes (the souffles may deflate slightly). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6173,"Cinnamon Sugar Scrap Cookies 2 tablespoons sugar 1 teaspoon ground cinnamon
8 ounces pie dough scraps
2 tablespoons melted butter
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat. Combine the sugar and cinnamon in a small bowl. Form the dough scraps into a ball and roll to 1/4 inch thick. Brush with the melted butter and sprinkle with the cinnamon sugar. Cut into shapes with cookie cutters, such as a 2-inch star cutter, and transfer to the prepared baking sheet. Bake until golden, about 12 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 6174,"Biscuits and Gravy 1 pound 6 ounces cake flour 1 pound 6 ounces high-gluten flour
10 ounces vegetable shortening
5 ounces sugar
2 1/2 ounces baking powder
Pinch salt
1 quart buttermilk
Biscuit Gravy, recipe follows 1 pound pork breakfast sausage, meat removed from casings 2 tablespoons butter
4 ounces high-gluten flour
2 quarts plus 1 cup whole milk
1 ounce chicken base, preferably R. L. Schreiber 1/2 teaspoon dried thyme
1/2 teaspoon black pepper
Instructions: Preheat oven to 350 degrees F. Combine cake flour and high-gluten flour in bowl of a stand mixer. Add vegetable shortening, sugar, baking powder and salt. Slowly add buttermilk and mix on low speed with a dough hook for 2 minutes. Portion out 2 dozen 4-ounce biscuits. Bake until golden brown, 25 to 30 minutes. Serve hot and fresh with Gravy or as a side. Cook breakfast sausage in a large braising pan over medium heat, stirring constantly, until fully cooked, approximately 15 minutes. Add butter and let melt. Add flour and cook, stirring slowly, to make a roux. Add milk and cook, continuously whisking, to thicken the gravy. Add chicken base, thyme and pepper and cook, whisking, until gravy thickens, 4 to 5 minutes. Serve as a side or over biscuits. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 6175,"Salt and Pepper Pretzel Crisps Popcorn Butter Salt and Pepper Popcorn Pretzel Crisps? Instructions: In a small bowl, combine the melted butter, salt and pepper. In a large bowl, combine the popcorn and crushed Pretzel Crisps?. Pour the butter mixture over and stir to mix. ","[Chardonnay, Riesling, Gewrztraminer]" 6176,"Sausage Deconstructed: Pork and Fennel One-Pot 4 (1-inch-thick) boneless pork loin chops, sliced into 1/4-inch-thick strips Salt and freshly ground black pepper 1 teaspoon fennel seed or ground fennel or fennel pollen 1 teaspoon crushed red pepper flakes, optional 1/4 cup all-purpose flour 4 tablespoons extra-virgin olive oil 1 large fennel bulb, trimmed and thinly sliced, plus 1/4 cup fennel fronds, chopped for garnish 1 onion, thinly sliced 3 to 4 garlic cloves, grated or finely chopped 2 tablespoons chopped fresh thyme leaves 3 tablespoons tomato paste 1 cup dry white or red wine 1 teaspoon orange or lemon zest, plus 2 tablespoons juice 1 cup chicken stock 1/4 cup fresh flat-leaf parsley, chopped 1 loaf ciabatta bread, cut into chunks and toasted, for serving Instructions: Season the pork with salt and pepper, to taste, the fennel seed, and the red pepper flakes. Dredge the pork in the flour. Heat a large skillet with 3 tablespoons of the extra-virgin olive oil, over medium-low heat. When the oil ripples, add the pork and brown it for 5 to 6 minutes, turning once. Remove the pork to a plate. Add the remaining tablespoon of extra-virgin olive oil, then add the sliced fennel, onions, garlic, and thyme. Season with salt and pepper, to taste, and cook until softened, 8 to 10 minutes. Add the tomato paste and cook for 1 to 2 minutes more, then stir in the wine and scrape up the drippings. Stir in the citrus zest, juice, stock, and parsley. Reduce the heat, and simmer for 5 minutes, then add the pork and simmer for 3 to 4 minutes more. Turn off the heat and sprinkle with the chopped fennel fronds. Serve the pork and sauce in shallow bowls with crusty ciabatta for mopping. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 6177,"Giant Cup-Cake Unsalted butter, for greasing All-purpose flour, for dusting 3 recipes Go-To Vanilla Cupcakes batter, recipe follows, or 3 boxes of your favorite flavor cake mix 1 1/2 cups crushed vanilla fudge sandwich cookies (about 12 cookies broken into 1/2-inch pieces) 2 recipes Milk Chocolate Buttercream, recipe follows 1 recipe Champagne Buttercream, recipe follows Two 14.1-ounce tins chocolate fudge Pirouette cookies
Multicolored sprinkles, for decorating
1 maraschino cherry
1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
1 1/2 sticks (12 tablespoons) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
2 sticks (1 cup) unsalted butter, at room temperature 4 cups powdered sugar (1-pound box)
Pinch fine salt
2 teaspoons pure vanilla extract
2 to 4 tablespoons milk 4 ounces semisweet chocolate 2 sticks (1 cup) unsalted butter, at room temperature 4 cups powdered sugar (1-pound box)
Pinch fine salt
3 to 4 tablespoons Champagne Instructions: Preheat the oven to 350 degrees F. Grease and lightly flour four 8-inch cake pans and one 9-inch tempered glass mixing bowl. Prepare the vanilla cupcake or cake mix batter. Mix the crushed sandwich cookies into the batter. Fill a 9-inch tempered glass mixing bowl halfway with batter. Divide the remaining batter among the cake pans, filling them about halfway up the sides. Bake the cake layers for 35 to 40 minutes and the cake \dome\ in the mixing bowl for 50 to 55 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Remove and let cool completely. Use a serrated knife to level the tops of the cake layers and the flat side of the cake dome (the dome will be inverted so that the rounded side forms the top of the cake). Measure an 8-inch cardboard cake round against the bottom of the dome and trim the round as needed so the cake sits just inside the cardboard. Stack the cake layers, spreading about 1/2 cup of the milk chocolate buttercream between each layer. Set the stacked cake on an untrimmed 8-inch cardboard cake round. Spread a small amount of milk chocolate buttercream on the top cake layer and top with the trimmed cardboard cake round, pressing down gently to adhere. Add a dab of milk chocolate buttercream on top of the cake round and invert the domed cake, trimmed-side down, onto it. Using the serrated knife, trim the stacked cake layers below the dome at an angle to come to a slightly narrower bottom (this should look like the tapered sides of a cupcake). Spread milk chocolate buttercream evenly around the sides of the trimmed cake where the \cupcake wrapper\ would be. Frost the top of the cake with Champagne buttercream, making a swirled and wavy pattern. Cut the Pirouette cookies to the height of the \cupcake wrapper\ and place next to each other around the outside of the cake. Sprinkle with multicolored sprinkles, top with a maraschino and serve! Whisk the flour, baking powder and salt together in a medium bowl. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla. While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the vanilla, increase the speed to medium-high and beat until light and fluffy. Beat in 2 tablespoons milk; adjust the consistency with extra milk as desired. Melt the chocolate, then fold it into the buttercream. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and beat on medium-high until smooth. Cream the butter in a stand mixer fitted with the paddle attachment (or in a large bowl if using a handheld electric mixer). On low speed, beat in the powdered sugar and then the salt. Add the Champagne, increase the speed to medium-high and beat until light and fluffy. Use immediately, or refrigerate in an airtight container up to 3 days. Allow to come to room temperature and beat on medium-high until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6178,"Air Fryer Beignets 2 cups all-purpose flour, plus more for working the dough (see Cook's Note) 6 tablespoons granulated sugar One 1/4-ounce packet (2 1/4 teaspoons) instant yeast 1/2 teaspoon kosher salt 1 large egg, plus 1 large egg yolk 1/2 cup lukewarm whole milk (about 110 degrees F) 3 tablespoons unsalted butter, melted, plus more for brushing the bowl 1 teaspoon pure vanilla extract Nonstick cooking spray Instructions: Combine the flour, sugar, yeast and salt in the bowl of a stand mixer fitted with the dough hook and mix to combine. Add the egg, egg yolk, milk, butter and vanilla and mix on low to combine. Increase the speed to medium high and knead until the dough forms a loose ball around the hook and is smooth and elastic, about 3 minutes. Transfer the dough to a floured surface and lightly knead by hand just enough to bring it together into a smooth ball. Brush a medium bowl with melted butter and add the dough, turning to coat. Cover and let rise in a warm area until doubled in size, 1 hour to 1 hour 15 minutes. Punch the dough down and roll out on a lightly floured surface to a square slightly larger than 10 inches by 10 inches. Trim the edges with a sharp knife or pizza cutter to make an even square. Cut the square in a 4 by 5 grid pattern to make 20 rectangles. Loosely cover the dough and let rise right on the countertop for about 15 minutes.
Preheat a 3.5-quart air fryer to 350 degrees F. Spray the basket with cooking spray and add half the beignets. Spray the beignets lightly with cooking spray. Cook until puffed and golden, about 6 minutes. Remove and repeat with the remaining beignets. Dust the beignets with confectioners' sugar and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6179,"Chicken-Fried Eggplant with Creamy Red-Eye Gravy 1 jumbo Italian eggplant, trimmed and sliced into 1/2-inch-thick slices Sea salt and freshly ground black pepper
Neutral oil, for frying
2 cups all-purpose flour
1 cup buttermilk
3 ounces thinly sliced Jamon Serrano, roughly chopped, plus more whole slices for garnish 4 shots strong coffee or espresso
3 tablespoons unsalted butter, at room temperature
Sea salt and freshly ground black pepper Instructions: For the eggplant: Lay the eggplant slices out on a paper or kitchen towel-lined cutting board and sprinkle with salt. Let sit for 20 to 30 minutes. (This will pull the moisture out.) Heat 1 inch oil in a 14-inch cast-iron pan to 350 degrees F. Line a sheet tray or workstation with kitchen towels or paper towels. Sprinkle the flour with salt and pepper in a bowl. Pat the eggplant dry with more paper or kitchen towels, then dip each slice in the buttermilk followed by the seasoned flour. Repeat 1 more time. Fry the eggplant in batches until golden brown, about 3 minutes on each side. Remove from the oil and drain on the prepared workstation. For the gravy: Add the ham to a large cast-iron pan over medium heat and let the fat begin to render and get crispy, about 3 minutes. Deglaze the pan with the strong coffee and add the butter, stirring constantly, to combine. Taste and adjust the seasoning as needed. Shingle the eggplant pieces in a large shallow dish. Top with the gravy and more pieces of ham. Serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 6180,"Clementine Crush 1 cup sugar 1/2 cup fresh mint leaves
2 quarts (8 cups) sparkling water
Juice of 8 clementines Instructions: Combine the sugar and 1 cup water in a medium saucepan and bring to a boil. Reduce the heat to simmer and continue to cook until all the sugar dissolves, 3 to 4 minutes. Take the pan off the heat and add the mint leaves. Allow this mixture to steep for 10 to 15 minutes and cool down. Discard the mint. Fill a large pitcher with the sparkling water and clementine juice. Slowly add the cooled syrup to your desired sweetness and taste. ","[Prosecco, Moscato, Vinho Verde]" 6181,"Peanut Butter Filled Devil's Food Cupcakes Nonstick vegetable stay for coating muffin tin 1 1/4 cups cake flour 1/2 cup unsweetened Dutch-processed cocoa powder 1 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 10 tablespoons (1 1/4 sticks) unsalted butter at room temperature 1 1/2 cups sugar 3 large eggs 1/2 cup buttermilk 1 teaspoon vanilla extract 1/2 cup brewed strong, hot coffee 1/2 cup unsalted butter at room temperature 1 cup creamy peanut butter 1 1/4 cups sifted confectioners' sugar 5 ounces semisweet chocolate, coarsely chopped 3/4 cup heavy cream Instructions: Make the Devil's Food cake: Set a rack in the middle of the oven and preheat to 350 degrees. Generously coat a 12-slot muffin tin with nonstick vegetable spray. Into a large bowl, sift the flour, cocoa, baking soda, baking powder, and salt together, three times. In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes more. With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the cups of the muffin tin 2/3 full and bake 15 minutes, or until the centers spring back when lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool. For the Peanut Butter Buttercream Filling: Beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes until smooth and fluffy. Scrape the Peanut Butter filling into a pastry back fitted with 1/4-inch plain tip. With a small knife, carefully carve a 1-inch round by 1-inch deep plug out of the bottom of cupcakes, you're going to need the plug to refill the hole, so don't chuck it out. Fill with peanut butter cream. Cut a 1/4-inch disk off the cake plug and cover the exposed cream. For the Ganache Frosting: Put the chocolate in a small bowl. In a small saucepan, over medium heat, bring the cream just to the simmering point. Pour the hot cream over the chocolate and, working from the center out, gently stir with a whisk to melt the chocolate and blend until smooth. Dunk the cupcakes into the frosting to coat, then place on a rack, frosted side up. Transfer to the refrigerator for up to 20 minutes to set before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6182,"Chicken Pot Pie 1 cup yellow cornmeal 1/3 cup flour 1 1/2 teaspoon baking powder 1 tablespoon sugar 1/2 teaspoon salt 1/2 teaspoon baking soda 2 tablespoons vegetable oil 3/4 cup buttermilk 1 egg 1/2 cup butter, melted 2 1/2 cups cooked chicken breast, cut into bite-sized pieces 1/4 cup yellow onion, chopped 1/2 cup celery, thinly sliced 1 teaspoon salt 1/4 teaspoon freshly ground pepper 1 can cream of chicken soup 1 3/4 cup chicken broth 2 tablespoons butter Instructions: For crust, mix cornmeal, flour, baking powder, sugar, salt, baking soda, oil, buttermilk, and egg in mixing bowl until smooth. Pour into greased 8-inch x 8-inch baking pan and bake at 375 degrees F for 20 to 25 minutes until done. Remove from oven and let cool completely. When cool crumble corn bread and place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside. In a saucepan on medium low heat, melt butter and saute onions and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt, and pepper. Stir until well blended and soup is incorporated. Add chicken, stir and blend until mixture reaches a low simmer. Cook for 5 minutes, remove from heat. Place chicken mixture in buttered casserole dish 2 1/2 quart, or individual casserole dishes (about four). Spoon cornbread crumb topping on top of chicken mixture, do not stir in chicken filling. Place baking dish in preheated oven at 350 degrees F for 35 to 40 minutes. The crumbs will turn a golden yellow. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 6183,"Cherry-Lemon Relish 2 lemons 1 cup water 1/2 cup sugar 1 stick cinnamon 1 1/2 pounds frozen pitted cherries Kosher salt 1 to 2 teaspoons fresh lemon juice Instructions: Using a vegetable peeler or paring knife, gently peel off the rind of both lemons, being sure to not include any of the white pithy parts. Add the lemon peels, water, sugar, and the cinnamon stick to a small pot over medium heat. Bring to a boil, then reduce the heat and simmer until the lemon peels are tender and slightly translucent, about 6 to 8 minutes. Strain the lemon peels, discard the cinnamon stick and reserve the liquid in a measuring cup. In a food processor add the cherries, lemon peels, and a tiny pinch of salt, to taste. Pulse while slowly adding the reserved liquid, about 1/4 to 1/2 cup, until the consistency of cranberry sauce or relish is achieved. Use the remaining reserved liquid to flavor iced tea, if desired. Taste and add fresh lemon juice to balance the sweetness. Spoon the relish into a bowl, cover and refrigerate until ready to serve. ","[Burgundy, Moscato, Riesling, Barbera]" 6184,"Wild Game Chili 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing 2 pounds ground moose or beef 2 cups chopped Vidalia or other sweet onions 6 cloves garlic, minced 2 28-ounce cans fire-roasted peeled whole tomatoes 1 8-ounce can tomato sauce 1 cup diced bell peppers (any color) 2 tablespoons chopped fresh parsley 1 mild green cl pepper (such as Anaheim), seeded and chopped (or a 4-ounce can green chiles, drained) 2 jalapeno peppers, seeded and finely chopped 1/2 red or orange habanero cl pepper, seeded and finely chopped 1 New Mexico cl pepper, seeded and finely chopped 2 1/2 tablespoons chili powder 1 teaspoon ancho cl powder 1/2 teaspoon chipotle cl powder Kosher salt 1 1/2 tablespoons ground cumin 1 1/2 teaspoons dried oregano Freshly ground pepper 1/2 cup beer (or use water) 3 tomatoes Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the ground meat and cook, stirring and breaking up the meat, until no longer pink, about 10 minutes. Add half each of the onions and garlic and cook, stirring, 10 more minutes; set aside. Combine the fire-roasted tomatoes and tomato sauce in a large pot over medium heat and crush with a potato masher. Stir in the reserved meat, the remaining onions and garlic, the bell peppers, parsley, green cl, jalapenos, habanero and New Mexico cl. Add the chili powder, ancho cl powder, chipotle cl powder, 2 teaspoons salt, the cumin, oregano, 1/2 teaspoon pepper and the beer. Reduce the heat to medium low and simmer, stirring occasionally, 1 hour. Meanwhile, preheat the oven to 200 degrees F and lightly brush a baking sheet with olive oil. Cut the tomatoes in half and set cut-side down on the prepared baking sheet. Brush the tomatoes with more olive oil and sprinkle with salt; bake until darkened and wrinkled, about 1 hour. Crush the tomatoes with the potato masher and add to the pot; cover and simmer 2 more hours. Season with salt. ","[Syrah, Malbec, Tempranillo, Garnacha]" 6185,"Caramelized Pears 2 Bartlett pears, julienned 2 teaspoons unsalted butter I teaspoon granulated sugar 1 teaspoon brown sugar 3 teaspoons bourbon Instructions: Peel, core and julienne pears. Saute over medium heat in butter and sugars. Add bourbon and saute until pears are caramelized. Serve with lamb lollipops. ","[Burgundy, Port, Sherry]" 6186,"Smashed Sliders 2 1/4 pounds 90% lean ground beef (such as sirloin) 1 large onion, roughly chopped Kosher salt and freshly ground pepper 36 slider buns, split Dill pickle slices, ketchup and mustard, for topping Instructions: Form the meat into 36 golf ball-size balls. Pulse the onion in a food processor until finely chopped. Heat a cast-iron skillet over high heat. Working in batches, add the meatballs to the skillet and smash them very flat with a spatula. Season with salt and pepper, then sprinkle the onion over the patties. Cook 1 minute, then flip and smash the burgers with the spatula again. Cook 1 more minute for well done; place both halves of the buns on top of the patties to steam for the last few seconds of cooking. Serve the burgers on the buns; top with pickles, ketchup and mustard. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 6187,"Apple-Berry Brown Betty 1 stick unsalted butter, melted, plus more for the dish 4 Golden Delicious apples, peeled, cored and cut into 3/4-inch pieces 2 cups blackberries 1/3 cup granulated sugar 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg Finely grated zest and juice of 1/2 lemon 2 tablespoons all-purpose flour 1 cup crushed sugar cones (about 6 cones) 1/2 cup packed light brown sugar 1/2 cup chopped almonds 1/2 teaspoon kosher salt Vanilla ice cream or whipped cream, for topping (optional) Instructions: Preheat the oven to 350 degrees F. Butter a 1 1/2-quart baking dish. Toss the apples, blackberries, granulated sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, the lemon zest and juice, flour and 4 tablespoons melted butter in a large bowl. In another bowl, combine the cones, brown sugar, the remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the almonds, salt and the remaining 4 tablespoons melted butter. Pour half of the apple-berry mixture into the prepared baking dish. Scatter half of the cone mixture on top. Spread the remaining apple-berry mixture on top, then sprinkle with the remaining cone mixture. Bake until the apples are soft and the topping is golden brown, 40 to 45 minutes. Transfer the dish to a rack and let sit 10 minutes before serving. Top with ice cream or whipped cream, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 6188,"Harissa Carrots and Cauliflower 1 pound carrots, cut into 3-inch sticks 4 cups cauliflower florets
5 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cloves garlic, chopped
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin 2 tablespoons fresh lemon juice
2 teaspoons harissa Instructions: Preheat the broiler. Toss the carrots and cauliflower with 3 tablespoons olive oil on a baking sheet; season with salt and pepper. Broil until tender and charred, 13 to 15 minutes. Saut the garlic in the remaining 2 tablespoons olive oil in a skillet over medium heat, 1 minute. Stir in the coriander and cumin. Remove from the heat and stir in the lemon juice and harissa; toss with the vegetables. Season with salt. ","[Rhone Blends, Tempranillo, Garnacha, Vermentino]" 6189,"Smoked Corn and Crab Chowder with Mount Gay Rum 12 Jonah crabs 2 cups potatoes, cut into 1/4-inch dice 1/4 pound (1 stick) butter 1 cup onion, finely diced 1/2 cup celery, finely diced 1/4 cup red pepper, finely diced 1/4 cup green pepper, finely diced 1 cup all-purpose flour 1/2 gallon half-and-half 2 cups hickory smoked corn (from 6 ears corn) 1-ounce sherry pepper sauce (recommended: Outerbridges Sherry Pepper Sauce) 1-ounce rum (recommend: Mount Gay) Paprika, for garnish Instructions: Fill a large stockpot with 1 gallon water. Bring water to a boil, add the crabs, and cook until tender and cooked through. Remove crabs when done and set aside to cool. Over high heat, reduce the cooking liquid until 1 quart remains to make crab stock. When crabs are cool enough, pick the crabmeat and reserve (should yield about 1 pound of meat). Meanwhile, place potatoes in a large saucepan with enough cold water to cover. Bring to a boil and cook potatoes until al dente. Drain and then place potatoes in a bowl of ice water to stop the cooking. Melt the butter over medium-low heat in the same saucepan. Add onion, celery, red and green peppers, and saute until tender. Add flour and continue cooking for another 2 to 3 minutes. Add crab stock, potatoes, half-and-half, smoked corn, sherry pepper sauce, rum, and crabmeat, and cook until all heated through. Garnish with paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 6190,"Christmas Sausages One 14-ounce can whole berry cranberry sauce 1/2 cup BBQ sauce
2 tablespoons low-sodium soy sauce
2 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon kosher salt
Zest of 1 orange
2 pounds smoked sausage links, sliced on the bias
Instructions: In a large saucepan, combine the cranberry sauce, BBQ sauce, soy sauce, mustard, honey, salt and orange zest. Warm over medium-low heat, stirring, until everything is combined. Bring to a low simmer and allow it to bubble gently until slightly thickened, 5 to 7 minutes. Add the sausages to the pan and stir. Allow the sausages to warm through, about 5 minutes. Transfer to a chafing dish or warming dish. Serve with toothpicks on the side. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 6191,"Bourbon Beef Tenderloin 1 cup red wine vinegar 1 cup olive oil 1 cup bourbon 1 beef tenderloin Cooked asparagus, as an accompaniment Instructions: Preheat oven to 500 degrees F. Combine red wine vinegar, olive oil, and bourbon. Massage mixture into the beef with your hands. Marinate the beef tenderloin in the refrigerator for 1 hour. Place marinated beef tenderloin in a roasting pan, place in oven and cook for 30 minutes (if you like rare beef, cook longer if you prefer your beef more well done). Let stand for about 1 hour. Place on serving platter and serve with fresh asparagus. ","[Burgundy, Zinfandel, Tempranillo]" 6192,"Caramelized Butter Tarts 1/3 cup butter 1 cup brown sugar 2 tablespoons milk 1 egg 1/2 cup raisins 1 vanilla bean Instructions: Combine the flour, salt, and sugar in a mixing bowl. Add the lemon zest and vanilla. Cut in the butter and mix until the butter is in pea-sized pieces. Add the eggs and water and mix until combined. Divide the dough into 18 pieces and roll each into a circle. Press the dough into tart pans. Filling: Melt the butter, brown sugar and milk in saucepan and stir until the sugar starts to dissolve. Take the pan off the heat and whisk in the egg and raisins. Preheat the oven to 350 degrees F. Bake the tart crusts for 12 minutes. Divide the filling among the tarts and bake until bubbly, about 5 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 6193,"Duck Breast with Clementines and Tuscan Kale 2 large duck breasts Kosher salt Extra-virgin olive oil 1/2 cup clementine juice or orange juice 5 clementines, 2 cut into supremes for garnish, 3 sectioned and sections cut in 1/2 2 cups rich (hopefully homemade) chicken stock, divided 1 small bundle thyme 3 cloves garlic 1 bunch Lacinato or Tuscan kale, cut into 1-inch strips, washed and spun dry 1/2 cup pomegranate seeds, for garnish Instructions: With a sharp knife, score the fat of the duck breasts in a cross-hatch pattern through the fat, down to the meat but not into the meat. Season generously with salt. Preheat the oven to 350 degrees F. Put about a tablespoon of olive oil in a large saute pan over low heat and schmear it around to coat the bottom of the pan. Arrange the duck breasts, skin side down, in the pan. Be sure that the duck fits in the pan comfortably and is not crowded. Slowly render the fat from the duck breasts. This needs to be done s-l-o-w-l-y, otherwise the fat with be sealed into the skin and will not render out. The idea is to make crispy duck skin. This process will take about 30 minutes or so. As the fat builds up in the pan, remove it, but SAVE IT! It will be used to saute the kale later. When the fat has rendered from the duck breast, turn the heat to medium-high and brown both sides of the duck breast. When the duck is browned on both sides, move it to a sheet pan and put it in the preheated oven to cook it to medium rare, about 7 to 8 minutes. Remove the duck from the oven to a cutting board and let it rest for about 10 minutes before slicing. Add the clementine juice and segments to the saute pan and scrape up the brown bits that cling to the bottom of the pan. When the juice has reduced by a little more than half, add half of the chicken stock, the thyme and season the whole shootin' match with salt. Continue to cook until the stock has reduced by half, then add a little more of the chicken stock. Continue to reduce the stock and turn the heat off when it gets to a sauce-like consistency. Taste for seasoning and add salt, if needed. While the sauce is reducing and the duck is resting, add some of the reserved duck fat to a large saute pan. Add the garlic cloves and bring to a medium-high heat. When the garlic is golden brown and aromatic, remove it from the saute pan and discard it. Toss in the prepared kale and season with salt, to taste. Add some of the reserved chicken stock to help steam the greens. Saute the greens until they are wilted but still vibrant looking. Taste for seasoning. Divide the greens among 4 serving plates. Slice each duck breast and fan the slices over the kale. Spoon some of the sauce on and around the duck. Garnish with the supremed clementines and the pomegranate seeds. It's just ducky! ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 6194,"No-Imu Kalua Pig 8 pounds pork butt 4 tablespoons Hawaiian salt 4 tablespoons liquid smoke 8 to 12 large ti leaves, ribs removed Instructions: Preheat oven to 350 degrees. After scoring pork on all sides with quarter-inch deep slits about an inch apart, rub with salt, then liquid smoke. Wrap the pork completely in ti leaves, tie with string and wrap in foil. Place meat in a shallow roasting pan with 2 cups water and roast for 4 hours. Dissolve 1 tablespoon Hawaiian salt in 2 cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 6195,"Sweet Glazed Butterflied Chicken 1 (5 pound) chicken, spine removed and butterflied Kosher salt and freshly ground black pepper 1/4 cup olive oil 3 tablespoons butter 2 tablespoons grated onion (use the smallest side on a box grater, or use a rasp) 2 cloves garlic, grated (on a rasp) 1/8 teaspoon ground allspice 1/4 cup light brown sugar 1 tablespoon stone-ground mustard 1/4 teaspoon hot sauce (recommended: Frank's Red Hot sauce) 2 teaspoons apple cider vinegar Instructions: Preheat the oven to 375 degrees F. Sprinkle the chicken with salt and pepper. Allow to rest on the counter for up to 2 hours to come to room temperature. Heat a large oven-safe pan (such as a cast-iron skillet) over medium-high heat and add the olive oil. Right as the oil begins to smoke, add the chicken, skin side down. Press gently while cooking and allow to sear until a peek beneath reveals golden brown skin, about 10 minutes. Using tongs, flip the bird over so that the skin is on top and place the pan in the oven. Be gentle with the tongs, they could rip the skin; try gripping the legs to flip. Place the pan in the oven and roast about 30 minutes. Meanwhile, in a saucepot on medium heat, add the butter and melt. Add the onions, garlic and allspice, and sprinkle with a pinch of salt and a grind of pepper. Sweat the onions for a few minutes, but do not brown. Add the brown sugar, mustard, hot sauce and vinegar. Cook a bit more to bring the flavors together, and then remove from the heat. When the chicken is around the 140 degree F mark, about 30 minutes in, remove from the oven and brush on the glaze. Return to the oven and continue to cook until an instant-read thermometer reads 165 degrees F, about 15 minutes more. Let the chicken rest 10 minutes before serving. Cut off the legs, and then slice the breast off and cut into portions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 6196,"5 Alarm Sauce 2 cups red hot sauce (use your favorite) 1 stick margarine or butter, softened 2 1/2 tablespoons cayenne pepper 2 1/2 tablespoons crushed red cl flakes 2 1/2 tablespoons prepared horseradish 2 tablespoons minced fresh jalapeno 1 tablespoon minced fresh habanero 1 tablespoon plus 1 teaspoon ground cumin 1 tablespoon plus 1 teaspoon garlic powder 1 tablespoon plus 1 teaspoon onion powder 1 tablespoon plus 1 teaspoon coarsely ground black pepper Hot chicken wings, for serving Instructions: Combine the hot sauce, margarine or butter, cayenne pepper, cl flakes, horseradish, jalapenoes, habaneros, cumin, garlic, onion and black pepper in a food processor and mix on medium speed until all the ingredients are well mixed. Reserve the hot sauce to toss with chicken wings. Cook's Note: Be sure to wear gloves when cutting the jalapeno and habanero and do not touch your face after handling the seeds or cut up peppers to avoid irritation! ","[Zinfandel, Malbec, Syrah, Tempranillo]" 6197,"Memphis Beale Street Burger 2 1/2 pounds ground beef 1 small shallot, finely chopped 2 clove garlic, finely chopped 1 teaspoon Neely's Dry Rub seasoning 1 tablespoon Worcestershire sauce 2 teaspoons salt Freshly ground black pepper Butter 6 brioche buns 6 slices pepper jack cheese 12 slices smoked apple wood bacon, fried crisp 1/2 cup Neely's \Secret Sauce, recipe follows 1 pint cole slaw (recommended: Neely's Cole Slaw) 2 beef steak tomatoes, sliced 1/3 cup sour cream 2 tablespoons mayonnaise 2 tablespoons buttermilk 2 tablespoons BBQ sauce (recommended: Neely's BBQ sauce) 1/2 lemon, juiced 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Instructions: Preheat your grill to medium-high heat. In a large mixing bowl, break up the meat with your hands. Add the chopped shallot, garlic, Neely's Dry Rub, Worcestershire sauce, and salt and pepper, to taste. Mix with a wooden spoon until thoroughly incorporated. Using your hands, divide the meat into 6 equal balls. Flatten them into patties and use your thumb to create an indent in the center of each burger.
Grill the burgers, uncovered, for 3 minutes on the first side. Flip and continue cooking for another 3 minutes for medium-rare, and 4 minutes for medium. Remove from grill and immediately top with the cheese. Butter the buns and place on the grill. Toast for about 1 minute and remove from grill. Build your burgers by topping with the bacon, Secret Sauce, coleslaw, and tomatoes. Add onion rings if desired. Mix all the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to develop. Can be made a day ahead. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 6198,"Grilled Cheese with Spinach and Pancetta Vegetable oil cooking spray 6 ounces pancetta, cut into 1/8-inch-thick slices 1/2 cup (1 stick) unsalted butter, at room temperature 2 cups (8 ounces) shredded Monterey Jack cheese 2 cups (8 ounces) shredded mild Cheddar 1 teaspoon kosher salt 1 tablespoon vegetable or canola oil, plus extra, as needed 2 packed cups coarsely chopped baby spinach 16 (1/3-inch-thick) slices country-style white bread Instructions: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray 2 baking sheets with cooking spray. Lay the pancetta in a single layer on the prepared baking sheets and bake until crispy and brown, about 12 to 14 minutes. Drain on paper towels. Cool for 5 minutes and crumble. Set aside. In a food processor, combine the butter, cheeses, salt, and 1 tablespoon vegetable oil. Blend until smooth, adding extra oil, as needed, until the mixture is spreadable. Add the spinach and pulse until just combined. Preheat a panini maker. Spread the cheese mixture over 8 slices of bread. Top with the crumbled pancetta. Put the remaining bread slices on top. Grill the sandwiches, 2 at a time, until golden and crispy, about 3 to 4 minutes. Cool for 2 minutes, then cut each sandwich in half and arrange on a platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 6199,"Coconut Tuna Tartare with Avocado Mousse 1 pound sushi grade tuna, cut into 1/4-inch dice 5 tablespoons grated coconut, toasted 1 teaspoon soy sauce 2 tablespoons fresh lime juice 1 teaspoon rice wine vinegar 4 tablespoons toasted almond slivers, chopped 4 tablespoons currants 1 tablespoon vegetable oil 1 teaspoon minced fresh ginger 1/2 teaspoon minced garlic 1/2 teaspoon sesame oil 2 ripe avocados 1/8 teaspoon cayenne pepper 1/4 teaspoon ground cumin 1/8 teaspoon paprika 1 tablespoon olive oil Salt and freshly ground black pepper Instructions: In a medium stainless mixing bowl combine the diced tuna, coconut, soy sauce, 1 tablespoon of the lime juice, rice wine vinegar, almonds, currants, vegetable oil, ginger, garlic, and sesame oil. Toss well and season with salt and pepper. Cover and refrigerate until ready to serve. Peel and halve the avocados and remove the pits. Give them a rough chop and place them in a small stainless mixing bowl. Add the remaining lime juice, cayenne, cumin, paprika, and olive oil. Mash the seasoned avocado with a sturdy whisk until creamy in texture and season with salt and pepper. To serve: Divide the avocado mixture equally into the bottom of 8 martini glasses. Separate the tuna into eight equal portions and spoon on top of the avocado. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 6200,"Chorizo Puffs (BunUelos de Chorizo) 1/4 pound chorizo sausage, skinned and finely chopped Bunuelo Dough Oil, for frying 1 cup water 3 tablespoons butter 3/8 teaspoon salt 1 cup flour 2 eggs Instructions: Saute the chorizo in a skillet for a couple of minutes until it starts to give off its oil. (Drain off some oil if there is a lot.) To make the dough, place in a saucepan over medium heat the water, butter and salt. When the water comes to a boil and the butter has melted, add the flour all at once. Lower the heat and stir with a wooden spoon until the dough leaves the sides of the pan and forms a ball. Continue cooking and stirring for 1 to 2 minutes. Turn off the heat and beat in the eggs 1 at a time. The dough will separate, then hold together again. (This step may be done effortlessly in a food processor; once the flour has been added and forms a ball, transfer the dough to the processor. Process for 15 seconds. Add both eggs and beat for 45 seconds.) Combine the Bunuelo dough with the chorizo. (This can also be done in the processor.) (May be prepared ahead.) In a skillet heat the oil at least 1/2-inch deep to about 380 degrees F. Drop the dough by teaspoonfuls into the oil and fry over medium hear, turning occasionally, until puffed and golden. Drain on paper towels. (May be kept warm in 200 degree F oven up to 30 minutes.) ","[Rioja, Tempranillo, Garnacha, Barbera]" 6201,"Artichokes with Sausage and Tomato 1 handful fresh flat-leaf parsley, plus some chopped for garnish 4 garlic cloves 2 bay leaves 1/4 cup dry white wine, such as Pinot Grigio 2 lemons, halved 2 quarts water Kosher salt and freshly ground black pepper 8 whole artichokes 1/4 cup extra-virgin olive oil 1/2 pound chicken sausages 3 vine-ripened tomatoes 1 tablespoon unsalted butter Instructions: First thing to do is steam the artichokes in a flavorful broth. Put the parsley, garlic, bay leaves, wine, and 1 of the halved lemons in a wide pot, add 2 quarts of water, and bring to a simmer. Season the broth with salt and pepper. In the meantime prepare the artichokes. Wash the artichokes under cold water. Using a paring knife, trim the bottom end of the stem and shave the stem down to expose the tender, inner part of the artichoke. Snap or cut off the outer petals until you reach the pale green, soft leaves in the center. Cut 1-inch off the top of the artichoke. Repeat with the remaining artichokes. Place the artichokes in the steaming liquid. Cover and simmer on medium-low for about 20 minutes, or until there is no resistance when a knife is inserted into the base. Remove the artichokes from the poaching liquid with tongs. Using a spoon, carefully scoop out the hairy choke from the center and discard. Try and keep the artichoke intact as best you can, it looks great for presentation. Place a large deep skillet over medium heat and coat with 2 tablespoons of the oil. When the oil is hot, add the sausage and cook for 5 minutes to render out the fat and brown the sausage slightly; they should not be fully cooked through. Take the sausage out of the pan and slice it up. Cut the tomatoes in half and then squeeze them into a bowl to hand crush; drizzle with a couple of tablespoons of oil and a pinch of salt. Toss the sausage slices back into the pan and pour in the tomatoes, along with any juice that has accumulated in the bowl. Cook for 3 minutes until the tomatoes start to break down and soften. Now it's time for the artichokes to go in there. Nestle these little beauties into the sausage and tomato mixture; season with salt and pepper. Add the butter and let it melt, give a squeeze of lemon juice to brighten the flavor, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 6202,"Gravy Cheese Fries 8 medium baking potatoes Vegetable oil Kosher salt