In a medium bowl, combine the melted coconut sorbet and the coconut milk. Using a whisk, slowly incorporate the lime juice, including the pulp. Keep chilled until service. To caramelize the plantains, combine the butter and brown sugar in a medium saucepan over high heat. Once the sugar is caramelized, add the plantains, and turn down the heat. Cook slowly until the plantains are tender. Add the shredded coconut and toss. To plate, place the plantains in the center of a shallow bowl. Pour the cold coconut soup around the outside. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 59979,"Grilled Steak with Black-Eyed Peas 1 medium red onion, sliced into rings 1 1/2 pounds skirt steak, patted dry 6 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 bunches baby turnips, trimmed and quartered, or 3 medium turnips, peeled and cut into chunks 1 12-ounce can black-eyed peas, drained and rinsed 2 plum tomatoes, seeded and diced 2 teaspoons red wine vinegar 4 fresh basil leaves, torn 1 tablespoon chopped fresh chives Instructions: Preheat a grill pan over high heat. Grill the onion rings until charred, about 2 minutes per side. If the steak is too large to fit in the pan, cut it in half. Combine 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl, then brush over the meat. Grill the steak until slightly charred, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest at least 5 minutes. Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the turnips and cook until fork-tender, about 8 minutes. Add the black-eyed peas and tomatoes and cook until warmed through, about 3 minutes. Stir in the onion rings and vinegar and remove from the heat. Cut the steak into 3-inch-long sections along the grain, then thinly slice the meat against the grain. Stir the basil and chives into the black-eyed peas and serve with the steak. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 59980,"Rioja Braised Lamb Shanks with Chorizo and Garlic 2 tablespoons vegetable oil 4 lamb shanks Kosher salt Freshly ground black pepper 1 1/2 cups Rioja or 1 1/2 cups good quality beef stock 1 cup good quality balsamic vinegar 1 bulb garlic, cut in half horizontally 2 bay leaves 1 teaspoon paprika, or to taste 1/2 teaspoon whole black peppercorns 4 sprigs fresh rosemary 1 1/4 cups good quality beef stock One 4-ounce piece chorizo 1 large red onion, cut into wedges 2 carrots, chopped 1 tablespoon honey Instructions: Preheat the oven to 300 degrees F.
Heat the oil in a large skillet over high heat. Season the lamb with salt and pepper. Brown the lamb shanks all over, then remove them from the pan.
Remove the pan from the heat and pour in the wine (or stock) and vinegar. Return to the heat and boil for 5 minutes. Add the browned lamb, garlic, bay leaves, paprika, peppercorns, half the rosemary and the stock. Cover and bring to a boil. Then put the pan into the oven and cook for 2 hours. After two hours, add the chorizo, onion, carrots and honey, cover and cook for another hour or until the meat is just falling off the bone. Remove the meat and vegetables with a slotted spoon and keep warm. I leave the garlic in the pan to intensify the flavor.
If you would like the sauce to be thicker, put the pan back on the heat and bring it to a boil. I like to boil it for 8 to 10 minutes, then leave it to cool slightly. Taste and adjust the seasoning.
Serve the meat and vegetables with the sauce and mashed potatoes. ","[Tempranillo, Garnacha, Barolo, Syrah]

" 59981,"Cinnamon Chicken 1 1/2 cups dry sherry 1 teaspoon cinnamon 1/2 cup honey 1/4 cup lemon juice 4 cloves garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 frying chicken, 2 1/2 to 3 pounds, cut into pieces 2 tablespoons vegetable oil Instructions: In a medium size bowl, mix the dry sherry, cinnamon, honey, lemon juice, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight. To cook, preheat the oven to 350 degrees. Remove the chicken, shaking off excess marinade. Pour the marinade into a small saucepan and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes. Heat the oil in an ovenproof skillet over medium high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven. Bake about 20 minutes and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 59982,"Chestnut and White Bean Puree with Guanciale and Caramelized Pear 2 cups chicken stock 1/2 cup dry cannellini or other white beans, soaked in water overnight 6 black peppercorns 2 cloves garlic, halved 1 1/2 sprigs fresh rosemary 1 bay leaf 1 carrot, roughly chopped 1/2 white onion 1/4 cup olive oil, plus more for brushing Sea salt or kosher salt 1/2 cup chestnuts, roasted and shelled 4 ounces guanciale, cut into lardons 5 Comice pears, diced, reserved in water with juice of 1 lemon 1 baguette, sliced into 20 pieces Instructions: Combine the stock, beans, peppercorns, garlic, 1 sprig rosemary, the bay leaf, carrots and onions in a large pot. Bring to a simmer and slowly cook until the beans are tender. Drain and reserve 3/4 cup of the liquid. Discard the rosemary, bay leaf and carrots. Puree the beans, half the reserved liquid and the chestnuts in a food processor or blender until smooth, using additional liquid if necessary. Finish with the olive oil and some salt. Heat a saucepan over medium heat. Add the guanciale and 2 tablespoons water. Cook slowly until the water evaporates, and then caramelize the guanciale. Remove the guanciale and reserve the fat. Add the pears to the pan and cook until tender, and then drain. Brush the baguette slices with olive oil and toast. Assemble each bruschetta with a spoonful of the puree, caramelized guanciale and pears, and garnish with the remaining rosemary. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 59983,"Sweet Banana Rolls 2 tablespoons butter 1 tablespoon brown sugar 2 bananas, cut on the bias, 1/4-inch thick 1 cup sour cream 1 tablespoon confectioners' sugar 4 crepes, recipe follows 1/2 cup toasted slivered almonds Sweet crepes 3/4 cup cold water 3/4 cup cold milk 3 large eggs 1 tablespoon sugar Pinch salt 1 1/2 cups flour 5 tablespoons melted butter Instructions: In a saute pan over medium heat, melt butter and add brown sugar. Add the banana pieces and allow to brown on both sides. In a small bowl combine the sour cream and the confectioners' sugar. To assemble, place crepe on plate and thinly spread with banana mixture. Thinly spread dollop of sour cream mixture and sprinkle with toasted almonds. Wrap crepe tightly to create rolled layers. Dust with confectioners' sugar and sprinkle with crushed toasted almonds. In a blender place water, milk and eggs and mix. Add sugar, salt, flour and butter. Mix until smooth. Let batter rest for 30 minutes. Heat a seasoned crepe pan over medium heat. Ladle 1-ounce batter into pan and angle pan so that batter spreads to edges of pan. Let cook about 45 seconds and turn over. Cook about 30 seconds more. Remove to cool. Stack between sheets of waxed paper. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 59984,"Plums Up! 4 plums, chopped, plus slices for garnish 1/2 cup chopped fresh ginger (unpeeled) 1/2 cup sugar 1/2 cup pineapple juice 1/2 cup heavy cream 1/2 teaspoon coconut extract 1/4 cup cream of coconut 3/4 cup sake 3/4 cup plum wine Sliced pineapple, for garnish Instructions: Put the chopped plums on a plate and freeze until completely frozen, at least 2 hours. Put 4 glasses in the freezer to chill. Meanwhile, combine the ginger, sugar and pineapple juice in a small saucepan. Bring to a boil, then reduce the heat to low and simmer 5 minutes. Remove from the heat and let cool completely, then strain the syrup through a fine-mesh sieve into a small bowl, pressing on the solids. Beat the heavy cream and coconut extract in a large bowl with a mixer on medium-high speed until stiff peaks form. Fold in the cream of coconut with a rubber spatula and refrigerate until ready to serve. Puree the frozen plums, sake, plum wine, pineapple-ginger syrup and 1 cup ice in a blender until smooth and thick. Divide among the chilled glasses and top each with a thick layer of the coconut whipped cream. Garnish each with a pineapple and plum slice. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 59985,"Carrot-Walnut Cupcakes 1 cup all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 large eggs 1/2 cup granulated sugar 1/3 cup packed light brown sugar 1/3 cup (51/3 tablespoons) unsalted butter, melted 1/3 cup walnut oil or vegetable oil 1 teaspoon pure vanilla extract 1 3/4 cups finely grated carrots (about 2 medium) 1/2 cup walnuts, roughly chopped 1 tablespoon finely chopped candied ginger Cooking spray 1 large carrot, peeled 3/4 cup granulated sugar 3/4 cup water 12 walnuts 6 tablespoons unsalted butter, at room temperature 1 8-ounce package cream cheese, at room temperature 1 teaspoon pure vanilla extract 1/8 teaspoon salt 3 1/2 cups confectioners? sugar, sifted Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil and vanilla in a large bowl until smooth. Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts and candied ginger with a rubber spatula. Divide the batter among the prepared muffin cups, filling each two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan; remove to a rack to cool completely. Meanwhile, make the candied carrots and walnuts: Coat a baking sheet with cooking spray. Peel 12 long ribbons from the carrot using a vegetable peeler. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat to a simmer, add the carrot ribbons and cook until translucent, 25 to 30 minutes. Carefully remove with tongs and arrange each ribbon in a small bundle on the baking sheet. Add the walnuts to the saucepan and simmer until glossy, 5 minutes. Remove with a slotted spoon and place on the baking sheet; let the candied carrots and walnuts cool. Make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth. Beat in the confectioners? sugar on low speed; increase the speed to medium high and beat until fluffy, 3 minutes. Transfer to a piping bag with a large round tip; pipe onto the cupcakes. Top with the candied carrots and walnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59986,"Delilah's Chocolate Surprise 2 ounces (2 squares) unsweetened chocolate 1 cup all-purpose flour 1 1/4 teaspoons baking powder 1/4 teaspoon fine salt 1/2 cup (1 stick) unsalted butter, softened 1 cup sugar 2 large eggs 1 teaspoon finely grated orange peel 1 teaspoon pure vanilla extract 1/4 cup milk Confectioners' sugar for dusting Serving suggestion: Whipped cream or ice cream Instructions: Preheat oven to 350 degrees F. Butter and flour an 8-inch cake pan. Put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Alternatively, put the chocolate in microwave safe bowl. Microwave on half power until soft, about 1 minute depending upon the power of your machine. Cool. Whisk the flour, baking powder and salt in a bowl. Beat the butter and sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, beating well after each addition. Stir in chocolate, orange peel, and vanilla and mix until fully combined. Add in flour, salt, and baking powder in 3 parts alternating with the milk to make a thick batter. Pour batter into prepared pan. Bake in the middle of the oven until a tester comes out clean, about 30 minutes. Cool cake in the pan for 10 minutes, then turn out onto rack to cool completely. Serve dusted with confectioners' sugar and with whipped cream or ice cream, if desired. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 59987,"Pear Financiers 1 stick plus 2 tablespoons unsalted butter, plus more for the pan 2/3 cup all-purpose flour 1/3 cup almond flour 1/2 cup plus 2 tablespoons packed dark brown sugar
1/4 teaspoon kosher salt 4 large egg whites 1 teaspoon pure vanilla extract 2 small pears, sliced
Confectioners' sugar, for dusting Instructions: Make the browned butter: Melt 1 stick butter in a medium saucepan over medium-high heat and cook until it begins to bubble. Reduce the heat to medium and cook, swirling the pan, until the butter turns golden and smells nutty, about 3 minutes. Remove from the heat and let cool. Whisk both flours, 1/2 cup brown sugar and the salt in a medium bowl. Beat the egg whites in a large bowl with a mixer on high speed until stiff peaks form; stir in the vanilla. Fold in the browned butter and the dry ingredients, then cover the batter with plastic wrap and refrigerate 1 hour.
Preheat the oven to 350? F. Butter a 12-cup muffin pan. Melt the remaining 2 tablespoons butter and combine in a large bowl with the pears and remaining 2 tablespoons brown sugar; toss. Divide the batter among the muffin cups; top each with 3 pear slices. Bake until puffed and golden, 12 to 14 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 59988,"Cherry-Almond Couscous 4 pieces scallions, chopped (save green part for garnishing) 3 cups couscous 2 tablespoons virgin olive oil 1/3 cup dried cherries 1/3 cup toasted almond slices or slivers 3 cups boiling water Salt and black pepper to taste Instructions: Mix scallion whites, couscous, olive oil and cherries. Boil water and add exactly 3 cups to bowl and quickly stir together. Immediately cover bowl with plastic wrap. Let stand 30 minutes. With a fork, fluff couscous, add almonds and check for seasoning. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 59989,"Bulgur Gazpacho 1 cup water 1 cup tomato puree 3/4 cup bulgur 2 tablespoons balsamic vinegar 1 garlic clove, minced 1/2 teaspoon ground cumin 1 1/2 teaspoons salt 1 1/4 teaspoons Louisiana hot sauce 4 scallions, sliced 1 cup roughly chopped tomatoes 1 cup cucumbers, peeled, seeded, and diced 3/4 cup green bell pepper, small dice 3 tablespoons chopped cilantro leaves Instructions: Bring the water and 1/2 the tomato puree to a boil. Pour over the bulgur and cover for 20 minutes. Fluff with a fork. Combine remaining ingredients and toss with the bulgur. Chill for 1 hour before serving. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 59990,"Round 2 Recipe - Chicken Tacos with Cucumber Salsa 2 tablespoons canola oil 1 small red onion, chopped, divided 1/2 teaspoon red pepper flakes 1/2 teaspoon chili powder Reserved shredded thigh chicken from Chicken Sliders with Spicy BBQ Mayo, recipe follows Reserved cucumber from Shrimp Stuffed Cucumber Cups, chopped, recipe follows Reserved tomatoes from Shrimp Stuffed Cucumber Cups, recipe follows 1 tablespoon chopped cilantro leaves Kosher salt and freshly ground black pepper Reserved cabbage from Chicken Sliders with Spicy BBQ Mayo, recipe follows 2 tablespoons sour cream Canola oil 1 medium onion, chopped 1 tablespoon chopped garlic 2 pounds bone-in, skin-on chicken thighs, about 8 1 sprig fresh thyme 1 sprig fresh rosemary Kosher salt and freshly ground black pepper 1/2 cup water 2 teaspoons sugar 1 tablespoon apple cider vinegar 1/2 teaspoon red pepper flakes 1 head green cabbage 1/2 cup mayonnaise 1/2 cup barbecue sauce 1 tablespoon spicy brown mustard 1 tablespoon hot sauce 1 dozen small dinner rolls, sliced 2 standard cucumbers 3/4 pound medium shrimp, thawed, deveined and shells on 1 tablespoon prepared horseradish 1 teaspoon lemon juice Kosher salt Freshly ground black pepper 1 (15-ounce) can chopped tomatoes, drained 2 tablespoons chopped parsley, divided Instructions: Heat the canola oil in a skillet over medium heat. Add half of the onion and cook for 3 minutes until softened. Add the red pepper flakes and chili powder and cook for another 2 minutes. Add the chicken and cook until it is heated through. For the salsa, in a bowl mix together the cucumber, tomatoes, the remaining onion, cilantro, and salt and pepper, to taste. Remove the outer leaves of the cabbage to use as the shells for the taco. Shred the inner portion of the cabbage and set aside. Add some of the shredded cabbage to the cabbage leaves. Top with some of the chicken mixture, salsa and 2 teaspoons of sour cream. Arrange on a serving platter and serve. Add canola oil to a heavy bottomed pot with a tight fitting lid and put it over medium heat. Add the onion and garlic and saute until softened, about 4 minutes. Add the chicken thighs, skin side up, fitting them in tightly. Add the thyme and rosemary sprigs, season with salt and pepper, to taste, and pour in 1/2 cup water. When it comes to a boil, lower the heat, cover and simmer for 1 hour. Remove the chicken from the pot and let it cool. When it is cool, shred the meat, discarding the skin and bones. In a large bowl combine the sugar, vinegar, red pepper flakes and mix together. Shred half of the cabbage and add it to the bowl, then season with salt and pepper, to taste. (Reserve the remaining cabbage half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa.) Toss to coat all of the cabbage, then cover and refrigerate until ready to use. In a large bowl, whisk together the mayonnaise, barbecue sauce, mustard, and hot sauce. Taste and adjust the seasoning with salt and pepper, to taste. Add the shredded chicken and toss to coat. Divide the shredded chicken evenly among each roll bottom. Top with some of the cabbage, cover with the roll top, and insert a toothpick to hold it all together. Arrange on a serving platter and serve. Peel the length of each cucumber to form alternating stripes of unpeeled and peeled. Cut the cucumbers into 12 (3/4-inch) pieces. Scoop out the center using a teaspoon or a melon baller, leaving the bottom and sides intact to form a cup. Turn them upside down onto a towel and let them drain while you make the filling. Bring a medium pot of salted water to a boil over medium heat. Add the shrimp and cook until bright pink, about 3 to 4 minutes. Strain and rinse in cold water. Remove the shells and discard. (Reserve 12 shrimp for the Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the shrimp into small pieces and put them into a bowl. Add the horseradish, lemon juice, salt and pepper to taste, half the can of tomatoes (reserve the remaining half for the Round 2 Recipe Chicken Tacos with Cucumber Salsa) and 1 tablespoon of parsley. Evenly divide the shrimp mixture between the cucumber cups. Arrange them on a serving platter and garnish with remaining parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59991,"Stuffed Pizza Crust One 1-pound loaf store-bought frozen bread dough, thawed and left to rise according to the package instructions All-purpose flour, for dusting 2 teaspoons olive oil, plus more for drizzling Large pinch kosher salt
Arrabbiata Sauce, recipe follows, cooled 2 tablespoons grated Parmesan 1/4 cup shredded mozzarella
14 slices pepperoni, chopped
10 pieces string cheese, each cut in half to make 2 shorter pieces 1 egg whisked with 1 teaspoon water 4 Roma tomatoes, sliced Fresh basil leaves, for serving 2 tablespoons olive oil 1 tablespoon crushed red pepper flakes
1 small to medium onion, chopped (about 1/2 cup) 4 cloves garlic, minced
1/2 cup white wine
Two 15-ounce cans crushed tomatoes
1 tablespoon Italian seasoning
Pinch sugar
Kosher salt Instructions: Preheat the oven to 475 degrees F. Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide. Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle. Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting. Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping. Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 59992,"Stuffing-Stuffed Whole Cauliflower Kosher salt and freshly ground black pepper
1 head cauliflower (about 2 1/4 pounds)
3 slices country white bread, toasted
6 tablespoons unsalted butter, melted
1/4 cup grated Parmesan
1/2 cup fresh flat-leaf parsley leaves
1 tablespoon fresh thyme leaves
10 fresh sage leaves
2 stalks celery, chopped
1 large egg
1/2 vegetable bouillon cube Instructions: Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment. Bring a large pot of heavily salted water to a boil over high heat (the water should be very salty--even more than the sea). Carefully remove as much of the cauliflower stem as you can without cutting any of the stalk or the florets away. Remove all of the leaves including any small inner ones.
Boil the cauliflower head until it just tender, 6 to 8 minutes. (Take care not to overcook or it will break apart as you stuff it.) Carefully remove the head from the water and allow to drain and cool.
Meanwhile, brush 2 pieces of bread with 1 tablespoon butter each. Cut into 1/4-inch cubes (it's important that the cubes be this small or it will not pipe out of the bag) and transfer to a medium bowl. Finely chop the remaining piece of unbuttered bread and pulse in a food processor until fine crumbs. Add 2 tablespoons butter and the Parmesan and pulse until combined. Transfer to a small bowl and set aside. Wipe out the bowl of the food processor.
Pulse the parsley, thyme, sage, celery, egg, bouillon cube, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper in the food processor until very finely chopped and wet. Fold the vegetable mixture into the bread cubes and stir until smooth and pipeable. Transfer to a large pastry bag (or a 1-gallon freezer bag) and cut a 3/4-inch opening at the tip.
Turn the cauliflower over, stem-side up, and start piping the filling in between the stalks of the florets until you've used about half of the filling. Use your fingers to push the filling down into the holes of the cauliflower. Fill the rest of the cauliflower with the remaining filling. (Use all the filling, even if it looks like the cauliflower is going to explode. It won't.) Transfer to the prepared baking sheet, stem-side down.
Brush the outside of the cauliflower with the remaining 2 tablespoons butter and sprinkle with 1/2 teaspoon salt. Press the Parmesan-breadcrumb mixture evenly over the cauliflower. Bake until the cauliflower is soft and easily pierced with a fork and the breadcrumbs are a deep golden brown, 40 to 45 minutes. Let cool 10 minutes, then cut the cauliflower into wedges and sprinkle with salt to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 59993,"Sweet and Sour Meatballs 1 (20-ounce) can tomato sauce 1 cup peach preserves 1 cup chili sauce 1/4 cup light brown sugar 1/2 orange, zested and juiced 3 tablespoons red wine vinegar 1 tablespoon Worcestershire sauce 1 tablespoon Neely Dry Rub 1 1/2 pounds ground turkey 1 shallot, minced 1 cup panko (Japanese breadcrumbs) 1 cup grated Parmesan 1 large egg, beaten 1 tablespoon finely chopped flat-leaf parsley Pinch of red pepper flakes Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. For the sweet and sour sauce: Mix the tomato sauce, peach preserves, chili sauce, sugar, orange zest, orange juice, red wine vinegar, Worcestershire sauce and Neely Dry Rub in a medium saucepan. Simmer while you prepare the meatballs. For the meatballs: Combine the turkey, shallot, panko, Parmesan, egg, parsley, red pepper flakes, salt and pepper together in a large bowl and mix well. Shape the mixture into the size of walnuts and place in a single layer in a 13-by-9-inch casserole dish. Pour the sweet and sour sauce over the meatballs, cover with foil, and bake for 35 minutes. Remove the foil and bake 10 minutes more. Serve with decorative bamboo toothpicks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 59994,"Stuffed Squid with Tomato Sauce 1 cup minced onion 4 cloves garlic, minced 2 tablespoons olive oil 2 cans (28 ounces each) crushed tomatoes in puree 1 cup water 1 can (15 ounces) tomato sauce 2 carrots, peeled and cut into 2-inch lengths 1 boiling potato, peeled and left whole 1 teaspoon dried basil, crumbled Cayenne pepper Salt 3 pounds squid, cleaned 1 small onion, minced fine 2 cloves garlic, minced fine 1/2 pound sea legs, diced small 2 hard-cooked eggs, finely chopped 1/2 cup fresh bread crumbs 1/3 cup freshly grated Locatelli or Parmesan, plus more, for passing Salt and pepper 1 pound linguini Instructions: Sauce: In a casserole set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 5 minutes, or until translucent. In a blender or food processor, puree the tomatoes, water, and tomato sauce until smooth and add it to the casserole. Add the carrots, potato, basil, cayenne, and salt. Bring the liquid to a boil and simmer, partially covered, stirring occasionally, for 1 hour. Rinse the squid and turn the body sacs inside out. Mince the tentacles. In a skillet set over moderate heat, cook the onion and garlic in the oil, stirring occasionally, for 3 minutes more. Transfer to a bowl. Add the sea legs, eggs, bread crumbs, grated cheese, and salt and pepper. Combine the mixture well. Stuff the squid with the bread crumb mixture and close with a toothpick. Add the squid to the sauce and simmer for 10 to 15 minutes, or until just tender. Transfer the squid to a serving dish. Meanwhile, cook the linguini according to package directions, drain, and transfer it to a large bowl. Add enough sauce to coat the pasta and toss to combine. Sprinkle with cheese. Serve the squid separately with a mixed green salad. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 59995,"Saffron Basmati Rice 2 cups basmati rice 1 tablespoon olive oil 1 clove garlic, smashed 3 to 4 threads saffron Pinch of cayenne pepper 3 to 3 1/2 cups chicken stock 1/4 cup almond slivers, toasted 1 teaspoon lemon zest Salt and freshly ground black pepper Instructions: Rinse the rice in a colander under cold water until it runs clear, picking out any little pieces of grit or debris. Shake off the excess water. Heat a pot over medium heat, and then add the rice, oil, garlic, saffron and cayenne pepper. Stir and toast the rice until the cayenne and saffron are fragrant, about 4 minutes. Shake the pot to level out the rice, and then add the chicken stock to fill about 1/2-inch over the rice. Bring to a boil, and then lower to a simmer and cover to cook for 15 minutes. Remove from the heat and let the rice stand another 5 minutes, covered. Fluff with a fork. Stir in the almond slivers and lemon zest, season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 59996,"Thai Sausage Soup 1 tablespoon peanut oil 1/2 pound Thai Chicken and Turkey Sausage, removed from casings 1/2 cup chopped onion 1/2 cup thinly sliced celery 6 cups chicken stock 6 bamboo shoots, diced 10 medium-sized fresh mushrooms, sliced 1/2 cup coconut milk or condensed milk 1 tablespoon fresh lime juice Salt and freshly ground black pepper 1/4 cup chopped green onions or scallions, white and green parts Cilantro leaves Instructions: Heat the oil in a large pot over medium heat. Add the sausage and stir-fry for 3 minutes, breaking it up as it cooks. Add the onion and celery and stir-fry for 5 more minutes. Add the chicken stock, bring to a boil, decrease the heat, and simmer for 10 minutes. Add the bamboo shoots, mushrooms, and coconut milk. Simmer for 2 more minutes. Add the lime juice and taste for salt and pepper. Serve garnished with green onions and cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 59997,"Bacon-Stuffed Deviled Eggs 6 large eggs 2 tablespoons mayonnaise 1 tablespoon chopped fresh chives 1 tablespoon whole-grain mustard 4 strips cooked bacon, crumbled Kosher salt and freshly ground black pepper Instructions: Put the eggs in a medium saucepan, cover with cold water and bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Meanwhile, prepare a bowl of ice water. Drain the cooked eggs and transfer them to the ice water until cool, about 5 minutes. Peel the eggs, then halve them lengthwise and pop out the yolks into a medium bowl. Set the whites on a plate rounded-side down. Add the mayonnaise, chives, mustard and bacon to the yolks and mash until creamy and well combined; season with salt and pepper. Spoon or pipe the filling into the reserved egg white halves. Garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 59998,"Momma Neely's Pot Roast 1 (3 to 4-pound) boneless bottom round roast Kosher salt and freshly ground black pepper 1/4 cup vegetable oil 2 yellow onions, peeled and quartered 3 cloves garlic, smashed 1 tablespoon tomato paste 1 cup red wine 2 cups beef stock 2 fresh thyme sprigs 2 bay leaves 3 carrots, peeled and sliced into 1/2-inch pieces Freshly chopped parsley leaves, for garnish Instructions: Preheat the oven to 350 degrees F. Season the roast on all sides with salt and pepper. In a Dutch oven over medium-high heat, heat the vegetable oil and sear the roast on all sides. Add the onions, garlic and tomato paste and cook until slightly colored. Add the wine, stock, thyme and bay leaves. Bring the liquid to a simmer, cover, and place in the oven. Roast for 1 1/2 hours and then add the carrots. Continue to cook for 1 more hour. Transfer the roast to a cutting board and let rest for 15 to 20 minutes. Slice and place on a serving platter. Skim the fat off the braising liquid and serve with the roast. Garnish with parsley. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 59999,"Melitzanosalata 3 whole medium eggplants, washed 1/2 cup canned whole tomatoes, chopped, juices strained 3/4 cup white onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 1/3 cup goat's milk yogurt, strained (whole milk yogurt may be substituted)* 1/3 cup red wine vinegar 1/4 cup freshly squeezed lemon juice 1/3 cup extra virgin olive oil 1 to 3 tablespoons seltzer water 1/4 cup fresh parsley, chopped 1 teaspoon dried oregano Kosher salt, to taste Fresh ground pepper, to taste Instructions: To prepare yogurt: Line a colander or strainer with cheese cloth and set over a bowl. Bowl should support strainer without touching the bottom of the bowl. Put yogurt in the strainer and let drain overnight. Discard liquid and use strained yogurt according to recipe. Prepare a grill or broiler or heat an oven to 375 degrees F. Pierce eggplant with a fork. In an oven broiler or on a hot grill, cook eggplant, turning frequently to prevent burning, until skin becomes black and eggplant is soft, about 10 to 15 minutes. Remove eggplant from heat and cool on a wire rack over a baking sheet to catch juices. Eggplants may be baked for 45 minutes for similar results. When eggplant is cooled, peel off skin and coarsely chop. With paddle attachment in an electric mixer, add eggplant, tomatoes, onion and garlic, and mix on medium speed about 1 minute. Stop machine and add yogurt. Continue to mix at medium speed for another minute. With mixer running, slowly add vinegar and lemon juice. Continue mixing while slowly adding olive oil. Thin mixture with seltzer as needed until eggplant salad is the consistency of a loose paste. Add parsley, oregano, and salt and pepper to taste. Refrigerate overnight and serve. *method below. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 60000,"White Wine Spritzer 3/4 glass super-chilled white wine (very, very cold!) 1/4 glass super-chilled club soda (again: very, very cold!) Slice of lime Instructions: Fill a wine glass halfway with the super-chilled wine ... the glass should frost ... that's when you know your wine's cool enough. Splash in the club soda until the glass is three-quarters full. (Note: You can also use ginger ale or lemon lime soda!) Then take a slice of lime and put it on the rim of the glass.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 60001,"Creamy Corn and Vegetable Soup 4 cups fresh corn kernels or 2 (10-ounce) packages frozen, thawed 2 cups nonfat milk 1 tablespoon olive oil 1 large onion, diced (about 2 cups) 1 medium red bell pepper, seeded and diced (about 1 cup) 1 medium zucchini, (about 1/2 pound) diced 2 cups low-sodium chicken or vegetable broth 2 plum tomatoes, seeded and diced 3/4 teaspoon salt Freshly ground black pepper 1/2 cup fresh basil leaves, cut into ribbons Instructions: Put 2 cups of the corn and the milk into a blender or food processor, until smooth. Set aside. Heat the oil in a large soup pot over a medium-high heat. Add the onion, bell pepper, and zucchini and cook, stirring until the vegetables are tender, about 5 minutes. Add the remaining 2 cups of corn and the broth and bring to a boil. Add the pureed corn and tomatoes and cook until warmed through, but not boiling. Add the salt and season with pepper. Serve garnished with the basil ribbons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60002,"Bluefish with Fennel and Tomato Sauce 1 fresh fennel bulb (about 1 pound) 2 tablespoons olive oil 2 small garlic cloves, chopped 1 inch strip of orange rind 1/2 teaspoon dry fennel seeds 1/4 cup anise flavored liquor such as Pernod 1 cup peeled and seeded chopped tomato (if using fresh; will need 3/4 pound) 2 tablespoons butter Salt and freshly ground black pepper 1 1/2 pounds boneless skinless bluefish fillets 1 small yellow bell pepper, seeded and cut into 1/4inch dice for garnish Snipped chives for garnish, optional Instructions: Discard the feathery green tops of the fennel, core and cut the bulb into 1inch pieces. Heat 2 tablespoons of the olive oil in a 9inch skillet. Add the fennel, garlic, orange rind, fennel seeds, liquor, salt and pepper. Cover and simmer, over medium heat for 10 minutes. After 10 minutes add the tomatoes, recover and simmer for 10 minutes longer. Remove the cover and check the liquid in the pan. If there is a good deal remaining, evaporate it until the mixture look syrupy. Remove the orange rind. Turn the heat off and stir in the butter. Season to taste with salt and pepper; cool to room temperature. Season the bluefish fillets with salt and pepper, and set them, skin side down in a generously buttered baking/serving dish large enough to hold the fillets in a single layer. Spoon the cooled vegetable mixture over the fish, cover with foil and store in the refrigerator for up to 12 hours. To bake and serve, remove the fish from the refrigerator 30 minutes before baking. Preheat the oven to 375 degrees and bake 20 to 25 minutes covered with foil until the center no longer looks translucent but opaque. Remove from oven and serve; garnish with yellow bell pepper and chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 60003,"Chiles Relleno de Picadillo 3 tablespoons olive oil 1 medium onion, diced 5 arbol chiles, stemmed, seeded, and chopped 1 teaspoon salt 1 teaspoon freshly ground black pepper 4 cloves garlic, minced 3 large, ripe tomatoes, seeded and cut into 1/2-inch cubes 3/4 pound tomatillos, husked, washed, cored and diced 5 bay leaves 1 tablespoon chopped fresh thyme 5 epazote leaves, chopped 1 cup water 4 canned plum tomatoes, undrained (about 1 cup) 2 tablespoons vegetable oil 1 medium onion, diced 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 cloves garlic, minced 1 1/2 pounds coarsely ground turkey (dark meat) 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/3 cup golden raisins 1 1/2 tablespoons cider vinegar 1/3 cup slivered almonds, toasted (see Note 1) 12 large poblano chiles, roasted and peeled (see Note 2) 1/3 cup plus 1 1/2 tablespoons all-purpose flour 6 large eggs, separated 3/4 teaspoon salt Vegetable oil, for frying Small handful flat-leaf parsley, stems removed, for garnish 1/2 cup Crema, for garnish Instructions: In a medium skillet, heat the oil over medium heat. Saute the onion and the chiles for 7 to 8 minutes, or until translucent. Add the salt, pepper, and garlic and cook for 2 minutes more, until the aroma of the garlic has been released. Add the diced tomatoes, tomatillos, bay leaves, thyme, epazote, and water. Reduce the heat and simmer uncovered, stirring occasionally, for 15 to 20 minutes, until thickened. Remove from the heat and discard the bay leaves. Cover and set aside until ready to serve. To make the picadillo, in a blender, puree the tomatoes with their liquid. In a large heavy skillet, heat the oil over medium heat. Saute the onion with the salt and pepper, stirring occasionally, for about 5 minutes, or until soft. Add the garlic and cook for 2 minutes more. Add the turkey and spread it into an even layer in the pan. Saute, stirring frequently, until light brown. Add the cinnamon, cloves, pureed tomatoes, raisins, and vinegar. Simmer gently, stirring occasionally, until reduced to a thick mass, 30 to 45 minutes. Add the toasted almonds and stir to mix. Cool to room temperature and proceed. Make a slit in the side of each roasted cl and carefully scrape out the seeds with your fingers. Place the flour on a plate. In a large mixing bowl, beat the egg whites with the salt to soft peaks. Gently beat in the egg yolks, 1 at a time, and then beat in 1 1/2 tablespoons of the flour. Stop beating as soon as the flour is incorporated. Stuff the chiles with the picadillo, leaving room to re-close the opening, using toothpicks. Roll the chiles in the flour, gently patting off all the excess. In a large heavy skillet, heat about 3/4-inch of vegetable oil over medium-low heat until it registers 375 degrees on an instant-read thermometer. Pick up a cl by its stem and dip into the egg mixture. Lay it into the hot oil and repeat with 3 more chiles. When the chiles are brown underneath, gently roll them over and brown the other side. Drain on paper towels and keep warm in a low oven. Reheat the sauce over low heat while you are frying the chiles. Dip and fry all the remaining chiles, keeping them warm with the others as they are cooked. Ladle about 1/2 cup of the sauce onto each of 6 warm plates, lay 2 chiles on each plate. Top each plate with a few sprigs of parsley and a dollop of crema and serve immediately. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 60004,"Shoo-Fly Muffins Nonstick cooking spray, for greasing 2 cups all-purpose flour 1 cup packed light brown muscovado sugar 1/8 teaspoon fine sea salt Pinch ground allspice 6 tablespoons cold unsalted butter, cut into pieces 1 cup boiling water 1/2 cup molasses 2 tablespoons canola oil 1 teaspoon baking soda 1/2 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper baking cups and spray the papers with nonstick cooking spray. Mix together the flour, brown sugar, salt and allspice in a large bowl. Cut in the butter until the mixture is crumbly. Set aside 1/2 cup for the topping. Stir the water, molasses, oil, baking soda and vanilla into the remaining flour mixture. Fill the paper-lined muffin cups two-thirds of the way full with the batter. Sprinkle with the reserved crumb mixture. Bake until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Cool for 10 minutes before removing from the pans and transferring to wire racks to cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60005,"Roasted Garlic Dip 2 heads garlic 1 tablespoon extra-virgin olive oil 4 ounces pancetta, finely chopped One 16-ounce container sour cream 4 ounces cream cheese, at room temperature 1/2 cup chopped fresh dill Kosher salt and freshly ground black pepper Crackers, for serving Preheat the oven to 350 degrees F. Instructions: Cut the top third off each head of garlic so the cloves are exposed and wrap in foil. Roast the garlic until the cloves are very soft and golden, about 45 minutes. Cool slightly and then pop the cloves from the skins and finely chop. Meanwhile, heat the oil in medium skillet over medium heat. Add the pancetta and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain. Mix together the sour cream and cream cheese in a large bowl until smooth. Add the pancetta, chopped garlic, dill, 1 teaspoon salt and 1/2 teaspoon pepper and stir to combine. Serve with crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60006,"Big Steak Salad 3/4 cups canola oil 3 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 tablespoons lime juice
2 tablespoons plus 1 teaspoon soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon hot chili oil
2 tablespoons sugar
1 tablespoon minced fresh ginger
3 cloves garlic, peeled and minced or chopped
1 teaspoon kosher salt
Lots of freshly ground black pepper
2 whole 1-inch rib eye steaks, extra fat trimmed
2 whole onions 2 cups buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
Freshly ground black pepper 4 cups canola oil
Lettuce mix: romaine, arugula, watercress, radicchio, etc. 3/4 cups crumbled blue cheese
4 roma tomatoes, sliced
Instructions: For the dressing/marinade: Combine the oil, both vinegars, lime juice, soy, Worcestershire, chili oil, sugar, ginger, garlic, salt and pepper in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste. Place the steak in a plastic zipper bag. Pour in half the dressing/marinade and seal. Marinade for 5 to 10 minutes. For the onion strings: Slice the onions very thin. Place in a baking dish and cover with the buttermilk and soak. Combine the flour, salt, cayenne and black pepper and set aside. Heat the oil to 375 degrees in a large pot. Grab a handful of onions, throw into the flour mixture, tap to shake off excess and plunge into the hot oil. Fry for a few minutes and remove to a paper-towel-lined plate as soon as they are golden brown. Repeat until onions are gone. Grill (or saute) the steak over medium-high heat until medium-rare, about 2 minutes on each side. Remove from the heat and allow to rest. Slice the steak against the grain in thin slices. For the salad: In a large bowl, add the lettuce mix, blue cheese and tomatoes. Add a little of the remaining dressing/marinade and toss to combine. Add more if needed. Heap the salad on a plate, making sure to get plenty of blue cheese and tomatoes on each plate. Add half a steak to the top of each plate, then top the steak with onion strings. Serve immediately. Yum! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 60007,"Tequila Chicken Quesadillas 3 tablespoons canola oil 1 pound boneless skinless chicken breast, julienned 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 dashes cayenne pepper 1 1/2 tablespoons cumin 1 clove garlic, minced 1 red bell pepper, julienned 1 green bell pepper, julienned 1 small red onion, thinly sliced 1 ounce tequila 8 ounces Colby Jack cheese, Monterey Jack, or Cheddar, shredded 2 tablespoons unsalted butter 2 tablespoons finely chopped cilantro leaves 2 tablespoons sliced scallions 1 1/2 cups soy flour 1/4 cup sugar substitute (recommended: Splenda) 1/2 teaspoon salt 3 eggs 3/4 cup heavy cream 1/3 cup club soda Non-stick vegetable oil cooking spray Instructions: Preheat oven to 375 degrees F. Make the soy flour flat bread: In a medium bowl, whisk together the soy flour, sugar substitute, salt, eggs, heavy cream, and club soda to make a smooth, thick, pancake-like batter. Spray pizza pans generously with the vegetable oil spray. Using a rubber spatula, spread the batter as thinly and evenly as possible over the 2 pans. Bake for about 12 to 15 minutes, or until lightly golden brown and firm to touch. In a large saute pan or wok, heat oil over high heat. Season the chicken with salt, pepper, cayenne, cumin, and garlic, and add to the hot oil. Next add the peppers and onions, and remove pan from the heat and add tequila. Cook for about 5 minutes, or until chicken is cooked thoroughly. Keep warm. Cut 1 flat bread into 4 pieces. On 2 pieces, layer cheese, cooked chicken mixture, and more cheese, and cover with the other 2 pieces. (Wrap the other flatbread and freeze for another use). Lastly, melt butter until very hot in a saute pan over medium-high heat. Add quesadillas and cook for about 2 minutes on each side until toasty and the cheese is melted. Cut quesadillas into 3 pieces each and serve. Garnish with cilantro and scallions, and serve with salsa picante, guacamole, and sour cream, if desired. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 60008,"Pickled Beet Deviled Eggs 1 medium beet (7.5 ounces or 205 grams), peeled and cut in half 1/4 cup balsamic vinegar
1 tablespoon light brown sugar
1 tablespoon whole black peppercorns
1 bay leaf
3/4 cup plus 1 tablespoon apple cider vinegar
Kosher salt and freshly ground black pepper 12 hard-boiled eggs, peeled
1/3 cup mayonnaise, preferably Kewpie 2 tablespoons Dijon mustard
1 tablespoon chopped fresh chives
1 tablespoon chopped pistachios
Baby arugula, for garnish
Crumbled goat cheese, for garnish
Instructions: Put the beet in a medium saucepan and add the balsamic vinegar, brown sugar, peppercorns, bay leaf, 3/4 cup cider vinegar, 1 tablespoon salt and 3 cups water and bring to a boil. Let boil until the sugar is completely dissolved, about 5 minutes. Add the peeled eggs to the pan, then cover and refrigerate for at least 4 hours and up to overnight for a deeper pink color. Cut the eggs in half, then scoop out the yolks and place them in a medium bowl. Put the egg white halves on a serving platter. Add the mayonnaise, Dijon, chives, remaining tablespoon cider vinegar and a bunch of grinds of black pepper to the bowl with the yolks. Use a fork to mash the yolks until smooth and creamy and well combined. Transfer the mixture to a large resealable plastic bag and snip about 1/2-inch off of one of the corners. Pipe the mixture into the holes of the egg whites. Sprinkle the chopped pistachios over the top, then place 1 piece baby arugula on top of each egg. Sprinkle the platter with the crumbled goat cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 60009,"Lamb Ossobuco 3 tablespoons vegetable oil 4 pounds lamb shank, cut into 2-inch ossobuco
1 3/4 teaspoons kosher salt
1/3 cup flour
3 cloves garlic, smashed
2 stalks celery, chopped into 1/3-inch pieces
1 large carrot, diced into 1/3-inch pieces
1 onion, chopped
1/4 cup tomato paste
1 cup dry white wine
3 cups unsalted chicken broth
3 sprigs fresh thyme
1 bay leaf
1 sprig fresh rosemary
2 tablespoons chopped fresh Italian parsley
1 teaspoon lemon zest (1 lemon) Instructions: Heat the oil in a large braiser set over medium-high heat. Dry the lamb very well and sprinkle with 1 1/4 teaspoons of the salt. Dredge each piece in the flour and then shake off the excess. Add the lamb to the pan and sear on all sides until deep golden brown, 8 to 10 minutes. Remove the lamb to a plate. Add the garlic, celery, carrots and onions to the pan and season with the remaining 1/2 teaspoon salt. Cook until the vegetables begin to brown and the mixture is fragrant, about 3 minutes. Add the tomato paste and cook, stirring often, to caramelize the paste, about 2 minutes. Deglaze with the wine and bring to a boil, then reduce the heat to medium and simmer for 3 minutes. Stir in the broth, thyme, bay leaf and rosemary. Nestle the lamb back in the pan and cover with the lid. Reduce the heat to low and cook until the lamb is soft and tender, 2 hours. Remove the meat to a plate and keep warm. Skim the fat from the surface of the sauce and remove the herb sprigs and bay leaf. Return the meat to the sauce and serve sprinkled with the parsley and lemon zest. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 60010,"Corn Ribs 1 tablespoon brown sugar 1 tablespoon smoked paprika
1 heaping teaspoon garlic powder
1 large pinch kosher salt
1 large pinch black pepper
3 ears corn, shucked
2 tablespoons olive oil
1/4 cup mayonnaise 1/4 cup BBQ sauce
2 tablespoons brown mustard
1 tablespoon honey
1/2 cup store-bought fried onions 2 green onions, sliced thin
Instructions: Preheat the oven to 425F. Cover the bottom of a baking sheet with parchment paper. For the ribs: In a small bowl, mix together the brown sugar, paprika, garlic powder, salt and pepper. Set aside. Using a sharp knife, carefully halve the ears of corn lengthwise (see Cook\u2019s Note). Then, cut each half lengthwise, creating 4 equal pieces. Brush each with the olive oil and season the corn with the spice mix. Transfer to the prepared baking sheet. Bake until the corn is nicely charred and the slices begin to curl, resembling ribs, 18 to 20 minutes. While the ribs bake, make the mustard mayo: Mix together the mayonnaise, BBQ sauce, mustard and honey in a small bowl. Set aside. Remove the ribs from the oven and immediately brush with a little bit of the sauce. Transfer the corn ribs to a platter. Sprinkle over the fried onions and the green onions, then serve. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 60011,"Marinated Green Beans 1 1/2 pounds green beans Salt 12 large green olives 4 garlic cloves 3 tablespoons finely shredded fresh basil leaves 1 tablespoon coarsely chopped fresh oregano leaves 1 tablespoon capers 1 1/2 tablespoons red wine vinegar Instructions: Fill a pot large enough to hold the green beans with water, place over high heat, and bring to a boil. While the water is heating, snap off the ends of the beans and rinse them in cold water. When the water comes to a boil, salt it generously (about 1 teaspoon per quart of water) and put in the beans. Cook until they are tender all the way through but not mushy, 8 to 10 minutes. While the beans are cooking, sliver the olives by slicing the flesh away from the pits. Lightly crush and peel the garlic cloves, shred the basil, and coarsely chop the oregano. Put the olives, garlic, basil, oregano, and capers in the salad bowl you will be using. When the beans are cooked, drain them well and add them to the salad bowl. Add the vinegar and toss. Add the olive oil, toss again, and taste for salt. Let stand at room temperature for about 3 hours and remove the garlic cloves before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60012,"Savory Watermelon Skewers with Citrus Goat Cheese and Mint 8 ounces goat cheese 1 lemon, zested 2 tablespoons peppercorns, crushed 1 cup olive oil Sugared rose petals 4 cups seedless watermelon, cut into 3/4-inch cubes Mint leaves 24 (6-inch) bamboo skewers Instructions: Slice the goat cheese into 1/2-inch cubes. In a small bowl, combine the goat cheese with lemon zest, peppercorns, and olive oil. Toss and refrigerate overnight. Grind sugar rose petals in blender to make a powder and transfer to a small bowl. Dip each watermelon cube into the rose petal powder to coat. Remove goat cheese cubes and reserve the citrus oil. Thread the watermelon, goat cheese, and mint leaves alternately on skewers. Drizzle the citrus olive oil over the skewers and serve. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 60013,"Grandma Williams' Squash Pie 6 medium yellow squash, sliced 1 stick unsalted butter 1/2 cup all-purpose flour 1 cup sugar 1 tablespoon lemon extract 3 eggs Three 9-inch prepared frozen pie shells, defrosted Instructions: Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, 20 minutes. Drain and press the squash with a spoon to remove any excess water. Preheat the oven to 350 degrees F. Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs and blend until smooth. Evenly divide the filling among the pie shells. Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing and serving. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 60014,"All-Purpose Stir-Fry Sauce 1 cup vegetable stock 1 tablespoon oyster sauce 1 tablespoon Shaohsing rice wine 1 tablespoon light soy sauce Instructions: In a small bowl or measuring cup, combine the stock, oyster sauce, rice wine and soy sauce. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute. ","[Sauvignon Blanc, Riesling, Pinot Grigio]" 60015,"Fuzzy Navel Flambe Crepes 3 peaches* 1/2 cup peach schnapps 2 tablespoons sugar 1 orange, zested 1/2 recipe Crepes (12 crepes), recipe follows 2 tablespoons, clarified butter 2 ounces (6 tablespoons) orange liqueur (recommended: Cointreau or Grand Marnier) Vanilla ice cream (optional) Nutmeg, freshly grated for garnish 1 3/4 cups pastry flour 1/2 teaspoon fine salt 1 cup 2% milk, plus 2 cups, plus 1/3 to 1/2 cup to thin batter 3 tablespoons clarified butter, warmed 8 whole eggs, beaten with 1 additional egg yolk Instructions: To make the peaches: Place peaches in a medium bowl. Pour boiling water over peaches and let stand for 30 seconds. Remove the peaches from the hot water and plunge them into a bowl filled with cold water and ice. When the peaches are cool enough to handle peel the skins using a pairing knife. Cut each peach into eighths. In a medium bowl, combine the peach slices, peach schnapps, sugar and orange zest. Set aside. To make the flambe: In a large saute pan over medium heat, melt the clarified butter. Briefly saute one crepe at a time, just long enough to heat through. Fold each crepe into quarters and place on a warm serving plate. Add one third of the peaches and saute for 30 seconds. Carefully add 2 tablespoons of the orange liqueur. At full arm's length, slightly tip the back side of the saute pan towards the gas flame to ignite the liqueur. Let the flame extinguish. Ladle peaches over the crepes. Garnish with freshly grated nutmeg. Serve with vanilla ice cream. Combine the pastry flour and salt in a medium bowl. Add 1 cup of milk. Whisk until all the lumps are removed and a paste is formed. Add the butter and whisk until well incorporated. Slowly whisk in the 2 cups of milk and the eggs. Cover with plastic wrap and let stand for 1/2 hour in the refrigerator. Heat the crepe pan over very low heat for 3 to 5 minutes. Meanwhile, thin the batter with the remaining milk as needed. Ladle 2 ounces into the dry pan and quickly swirl the batter around until the bottom of the pan is evenly coated (see Cook's Note**). Turn the crepe when the top looks firm, after about 1 minute. Cook for 15 to 30 seconds on the other side. Layer crepes between pieces of wax paper to prevent sticking (see Cook's Note***). Cover with plastic wrap and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60016,"Homemade Three Meat Stuffing 10 large eggs 1 cup (2 sticks) unsalted butter, divided
1 1/2 pounds ground beef (ground 3 times) 1 1/2 pounds ground pork (ground 3 times) 3 large yellow onions, finely chopped 15 garlic cloves, finely chopped 1 cup steak sauce 1/2 cup apple cider vinegar 1 lemon, zested 1 tablespoon ground cumin 1 tablespoon dried oregano Kosher salt and freshly ground black pepper 1 red bell pepper, seeded, ribbed and finely chopped 1 green bell pepper, seeded, ribbed and finely chopped 5 celery stalks, thinly sliced 4 bunches scallions, white and light green parts only, finely chopped (about 1 1/2 cups) 1 (6-ounce) can tomato paste 5 slices white bread 1/3 cup milk 1 pound cooked Italian sausage, sliced 1 cup raisins 1 cup finely chopped flat-leaf parsley 1 cup small pimento-stuffed olives Instructions: To prepare the stuffing: Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover, and turn off the heat. Let the eggs sit for 10 minutes. Set aside to cool completely before peeling and chopping. Melt 1/2 cup (1 stick) of the butter in a large pot over medium heat. Add the beef and pork; cook until the meat is starting to brown, about 15 minutes. Add 1/2 cup of the chopped onions and half of the chopped garlic, along with the steak sauce, vinegar, lemon zest, cumin, and oregano; season with salt and pepper. Cook, stirring often, until the onions are completely tender and the meat is cooked through, 30 minutes. Turn off the heat and transfer the meat mixture to a large bowl to cool. The meat base can be made up to 1 day in advance. You may cover with plastic wrap and refrigerate until you're ready to make the rest of the stuffing. To the same large pot, melt the remaining 1/2 cup (1 stick) of butter over medium heat. Stir in the remaining onions and garlic, along with the bell peppers, celery, and scallions. Add the tomato paste and cook until the vegetables have softened, about 15 minutes. Soak the bread in the milk for 3 minutes. Squeeze as much liquid from the bread as you can and then crumble it into the pot. Add the meat mixture back into the pot, along with the chopped eggs, sausage, raisins, parsley, and olives and mix to combine. Preheat the oven to 350 degrees F. Transfer the stuffing to a buttered casserole dish and bake for 20 to 30 minutes until the top is nicely browned. Serve with roast turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60017,"Peanut Butter-Hazelnut Brownies 1 cup unsalted butter 2 cups sugar 2 teaspoons vanilla extract 4 large eggs 1 cup all-purpose flour 3/4 cup cocoa powder (non-alkalized) 1/2 teaspoon baking powder Dash salt 1/2 cup smooth peanut butter 1/2 cup hazelnut-chocolate spread Instructions: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch glass baking dish. Melt the butter over low heat; when melted remove from heat and stir in the sugar and vanilla. Add the eggs 1 at a time, beating after each addition. Add flour, cocoa, baking powder and salt, and mix well. Mix the peanut butter and chocolate spread in a small microwave-proof bowl, and heat in the microwave until it reaches a runny consistency. Stir the mixture into the batter; then pour it into the baking dish. Bake for 30 minutes. Allow to cool before cutting and serving. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinotage]" 60018,"Yellow Squash Casserole 1 3/4 pounds crookneck yellow squash or other yellow summer squash 1/4 pound zucchini or additional yellow summer squash 1/2 cup coarse-chopped carrots 1/4 cup (1/2 stick) unsalted butter 1 large onion, preferably yellow, chopped 1 plump garlic clove, minced 1 1/4 cups saltine or Ritz cracker crumbs 1/2 cup grated mild to medium Cheddar cheese Hot pepper sauce, such as Tabasco Salt and freshly milled black pepper 2 eggs, lightly beaten Instructions: Preheat the oven to 350 degrees F. Butter a medium baking dish. Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft. Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them. Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 60019,"Red Eye Benedict 1 boneless center-cut pork loin (about 2 pounds) 1 1/2 teaspoons cocoa powder
1 teaspoon ground coffee
1 teaspoon kosher salt
1/2 teaspoon smoked paprika
1/4 teaspoon ground cinnamon
2 tablespoons olive oil 3 slices applewood-smoked bacon, chopped 1 1/2 tablespoons all-purpose flour
1/2 cup brewed strong black coffee
1/2 cup low-sodium chicken broth
1/2 teaspoon kosher salt
6 tablespoons unsalted butter 8 large eggs
2 cups baby arugula
4 English muffins, toasted
Instructions: For the pork: Preheat the oven to 375 degrees F. Pull the pork loin out of the refrigerator 30 minutes before cooking. In a small bowl, mix together the cocoa powder, coffee, salt, paprika and cinnamon. Season the pork well with the mixture, rubbing it in on all sides. Heat a large skillet over medium heat. Add the oil and heat an additional 30 seconds. Add the pork and sear on all sides until deep golden brown, about 6 minutes. Remove the pork to a rimmed baking sheet, transfer to the oven and cook until the internal temperature reaches 135 degrees F on an instant-read thermometer, about 40 minutes. Allow to rest for 15 minutes. For the benedict: Meanwhile, add the bacon to the skillet that the pork was cooked in and cook over medium heat until the bacon is crispy and the fat is rendered, about 4 minutes. Whisk in the flour until smooth and cook for a minute. Slowly add the coffee and chicken broth, whisking constantly so that no lumps form. Bring to a simmer and cook for 5 minutes. Whisk in the salt and 2 tablespoons of the butter to emulsify. Remove from the heat and keep warm. Heat a medium nonstick skillet over medium heat. Add 1 tablespoon butter and swirl to coat the bottom of the skillet. Break 2 eggs into the skillet and cook until the whites are just set, about 4 minutes. To assist in setting the whites, spoon some of the melted butter over the whites, avoiding the yolk so it stays runny. Remove to a baking sheet lined with parchment paper and continue with the remaining butter and eggs. To assemble, place 1/4 cup arugula on each English muffin half. Thinly slice the pork and place 1 to 2 pieces on each muffin half. Spoon some of the gravy over the pork and top each muffin half with a fried egg. Serve warm. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 60020,"Pesto 3 large cloves of garlic 1 1/2 cups fresh basil leaves 1/2 cup freshly grated Parmesan cheese 1/2 to 2/3 cups extra-virgin olive oil Salt and pepper to taste Serving suggestion: Classic Minestrone Soup, recipe follows 1/3 cup olive oil 1 cup chopped onion 1 cup diced carrots 1 cup diced celery 1/2 cup great northern beans, soaked 1 bay leaf Sprig of thyme 4 cups beef stock Rind of a piece of Parmesan cheese-optional 2 cups Italian canned tomatoes and their juice Salt and pepper to taste 2 cups diced potatoes 2 cups zucchini, diced 2 cups shredded savoy cabbage 1 cup small pasta shells Instructions: In a food processor or blender combine garlic, basil leaves, grated Parmesan. With the motor running drizzle in the olive oil. Transfer to a bowl and season to taste with salt and pepper. Serve with Classic Minestrone Soup. In a casserole heat the olive oil. Add the onions and cook until golden, about 5 to 7 minutes. Then add the carrots and celery and cook over low heat, stirring occasionally, for 5 minutes. Add the beans, bay leaf and thyme and toss for 1 minute. Then add the beef stock, Parmesan rind (if using), plum tomatoes and their juice, and salt and pepper to taste. (Careful with the amount of salt since Parmesan rind will add a salty flavor.) Bring to a boil, reduce heat and simmer for 1 hour. Add the potatoes, zucchini and savoy cabbage and cook for 20 minutes more or until the vegetables are tender. Finally, add your pasta and cook, covered, for about 10 minutes. Season to taste with salt and pepper, ladle into bowls and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 60021,"Iberian Burger with Madeira Mushrooms and White Gazpacho Mayonnaise 1/2 cup blanched almonds 1/3 cup seedless white grapes 1 clove garlic, chopped 2 tablespoons sherry vinegar 2 tablespoons Spanish extra-virgin olive oil 3/4 cup mayonnaise 3 tablespoons Spanish extra-virgin olive oil 16 ounces crimini mushrooms, sliced 1/4 cup Madeira wine Sea salt and freshly ground black pepper 1 1/2 pounds ground chuck 1/2 pound linguica sausage (Portuguese pork sausage), finely chopped (if unavailable, substitute chorizo) 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Vegetable oil, for brushing on the grill rack 6 onion rolls, sliced in 1/2 6 ounces Iberico cheese, grated 6 slices tomato Instructions: Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make White Gazpacho Mayonnaise, in the bowl of a food processor combine almonds, grapes, garlic, sherry vinegar, and olive oil; puree. Add mayonnaise and pulse until well combined. Refrigerate until serving. To make the Madeira mushrooms, heat olive oil in a large fireproof nonstick skillet on the grill over medium-high heat. Add mushrooms to the skillet and cook for about 8 minutes, stirring occasionally. Add Madeira wine and continue to cook until most of the wine has evaporated. Season, to taste, with salt and pepper. Set aside. To make the patties, combine the beef, linguica sausage, salt and pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form into patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top each burger with equal amounts of cheese and place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread a generous amount of White Gazpacho Mayonnaise on the cut side of the rolls. On each roll bottom, place a slice of tomato, a cheese-topped patty, and Madeira mushrooms. Add roll tops and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 60022,"Grilled Brie and Tomato on Crusty Bread 1 pint cherry tomatoes 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter, softened 6 (1/2-inch thick) slices crusty bread 1/2 pound brie, sliced thin Instructions: Heat the broiler. Put the cherry tomatoes onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Broil them until they burst; set them aside. Butter the bread on both sides and top each with several slices of brie. Broil until the cheese is bubbling and slightly browned. Top with the tomatoes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60023,"Roasted Stuffed Pork Loin 2 tablespoons olive oil 1 large onion, sliced
Salt
1 tablespoon Worcestershire sauce
1 teaspoon red pepper flakes
1/4 cup soy sauce 2 tablespoons maple syrup
2 tablespoons Worcestershire sauce
4 cloves garlic, chopped
1 teaspoon red pepper flakes
1 teaspoon ground dried sage
One 8-rib bone-in pork loin (6 to 7 pounds), frenched Salt and freshly ground black pepper Salt and freshly ground black pepper
1 dried chipotle pepper
3 tablespoons olive oil
1 medium onion, chopped
2 teaspoons dried oregano
1 cup white wine
1/2 cup chicken broth
4 cloves garlic, chopped
Instructions: For the stuffing: Heat the oil in a large skillet over medium heat. Add the sliced onions, season with a generous pinch of salt and saute until soft and translucent, about 5 minutes. Add the Worcestershire sauce and red pepper flakes and saute for another minute. Remove from the heat and let cool. For the marinade: In a medium bowl, combine the soy sauce, maple syrup, Worcestershire sauce, garlic, red pepper flakes and sage and whisk until blended. Set aside while you prepare the pork loin. For the pork loin: Slice the pork along the bone about 2 1/2 inches down into the loin from end to end, creating a long flap that opens like a book. Season the inside with a generous amount of salt and pepper. Place the cooled sauteed onions inside the pocket along the length of the loin. Tie the loin closed using butcher's twine: Start at one end and tie it securely. Then work on the other end to tie it shut. Work your way toward the center, tying the loin between each rib. Place the pork loin in a large baking dish or bowl. Pour the marinade over it and use a brush to coat all sides. Cover the dish securely with plastic wrap, swish it all around to ensure the loin is covered with the marinade and let it sit in the refrigerator for at least 4 hours or as long as overnight. Place the chipotle pepper in a small bowl. Pour 1/2 cup of hot water into the bowl and let it sit to rehydrate for 15 minutes. Once it is rehydrated, give it a rough chop. Reserve the liquid. Preheat the oven to 400 degrees F. Heat the oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Remove the pork loin from the marinade, making sure to save the remaining marinade. Sear the loin until nicely browned, 3 to 4 minutes per side. Place the seared loin in a 9-by-13-inch baking dish or roasting pan. Turn down the heat on the skillet to medium, add the chopped onion and saute for 2 minutes. Add the chipotle and season with salt, pepper and the oregano. Add the white wine, chicken broth, garlic and the reserved chipotle soaking liquid and marinade. Using a wooden spoon, scrape up all the brown bits from the skillet and let the liquid come to a simmer. Pour everything from the skillet over the pork loin. Transfer it to the oven and roast until the internal temperature reaches 150 degrees F, about 1 hour 30 minutes, making sure to baste the loin every 20 minutes or so. Let the pork loin rest for 10 minutes. Remove the butcher's twine before slicing. Strain the pan juices and serve them alongside the pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 60024,"Cucumber Salad 2 hothouse cucumbers, peeled and sliced 1 small red onion, thinly sliced 1 lime, juiced Salt and fresh ground pepper, to taste Instructions: Simply toss together. ","[Chardonnay, Sauvignon Blanc, Riesling]" 60025,"Gardenburgers 1/2 large onion, finely diced 1 1/4 cups vegetable or chicken stock 1 cup coarse bulgur 1 (15-ounce) can chickpeas, drained and rinsed 4 ounces frozen peas and carrots, optional Pinch kosher salt 1/4 cup grated mozzarella Serving suggestions: Serve with grilled onions, grilled portobello mushroom slices, and mixed greens, or, burger style with mango ketchup Instructions: Pour onions into a 3-quart saucepot with the vegetable stock and bring to a boil. Add bulgur, chickpeas, and frozen vegetables, stir until combined. Turn off heat, cover and let stand 15 minutes or until all liquid is absorbed. Remove pot from heat. Using a potato masher or spoon back, mash ingredients together making sure all chickpeas get smashed. Form into four burger patties. Lightly coat a 10-inch non-stick pan with cooking spray and turn heat to medium. Place all burgers in pan when hot and cook 2 to 3 minutes per side or until heated through and golden. Optional: Fold in 1/4 cup grated mozzarella to mashed bulgur mixture before forming into burgers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60026,"Pasta for One with Raw Vegetable Salad 4 ounces dry capellini or linguini fini 1/2 yellow bell pepper, seeded and cut into 1/4inch dice 1 ripe tomato or 2 ripe plum tomatoes, seeded and cut into 1/4inch dice 1 kirby cucumber, seeded and cut into 1/4 inch dice (or 6 or 7 green beans cut into very fine rounds) Olive oil Balsamic or sherry vinegar to taste A few fresh basil (or mint) leaves, cut into chiffonade Salt and pepper 1 ounce goat's cheese Instructions: Bring a quart of water to a boil. Add pasta to and cook for 10 minutes. Meanwhile prepare and dice the pepper, tomatoes and cucumber and season with a tablespoonful or so of olive oil and some balsamic vinegar to taste. Add basil season with salt and pepper. Drain pasta and ladle into a plate; spoon raw mixture over the top and garnish with goat's cheese. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 60027,"Buttermilk Mashed Potatoes 1 1/4 pounds thin-skinned potatoes, such as yellow finns or yukon golds, peeled and cut into 2-inch chunks if large 1 teaspoon kosher salt, plus 1/2 teaspoon 3/4 cup buttermilk, warmed (not hot) 1 tablespoon unsalted butter Freshly ground black pepper Instructions: Place the potatoes and 1 teaspoon of the salt in a medium saucepan, add enough water to cover, and bring to a boil over high heat. Reduce the heat to moderate and simmer until the potatoes are tender when pierced with a fork, about 45 minutes. Drain, reserving 1/4 cup of the cooking water. Return the potatoes to the pan and set over low heat, uncovered, for about 5 minutes, stirring occasionally, to let the potatoes dry out a little (too much moisture will dilute their flavor). For the smoothest potatoes, pass them through a food mill. For a slightly coarser puree, mash with a potato masher or fork or use a hand mixer. Beat the buttermilk into the potatoes with a wooden spoon until thoroughly incorporated. If you prefer even creamier potatoes, add a little of the reserved cooking liquid. Beat in the butter, the remaining 1/2 teaspoon salt, and plenty of pepper. Serve at once, or keep the potatoes warm, covered, in a double boiler over hot water for up to 1 hour. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 60028,"Arroz Con Pollo Bites 3/4 cup plus 1 tablespoon olive oil 2 tablespoons annatto seeds 2 medium-sized chicken breasts, cut into small chunks 1 small yellow onion, finely diced 1 small red pepper, seeded, cored and finely diced 2 cloves garlic, chopped 1/2 cup short-grain Spanish rice 1 1/4 cups chicken stock or broth Salt and freshly ground black pepper 1 cup canola oil 2 green (unripe) plantains 1/2 cup mixed pitted olives 2 tablespoons freshly chopped cilantro leaves Instructions: In a small pot combine the olive oil and annatto seeds. Heat over medium-low heat for 5 minutes. Remove from the heat and let cool to room temperature. Strain the seeds from oil and discard the seeds. Reserve 1/2 cup of the oil for the Roasted Pork with Citrus Mojo Marinade recipe and 1/4 cup for the Arroz Con Pollo Bites. Season the chicken with salt and pepper, to taste. Heat 2 tablespoons of the annatto oil in a large high-sided skillet over medium-high heat. Brown the chicken on all sides and transfer to plate. To the same skillet add the remaining 2 tablespoons annatto oil, the onion, pepper, and garlic and saute for 3 minutes. Add the rice and cook for another 2 minutes. Stir in the chicken stock, season with salt and pepper, to taste, and add the cooked chicken. Cover, turn the heat to low and cook until all the liquid has been absorbed and the rice is tender, about 15 minutes. Remove from heat and set aside. Heat the canola oil in a large skillet over medium-low heat. Slice the top and bottom inch off of each plantain. Slice through the skin from the top down to the bottom on each side of each plantain. Peel the skin off in strips and slice the plantain into 1-inch thick slices. Fry the plantain slices 3 minutes on each side. Remove and drain on a paper towel lined sheet tray. Heat the oil over medium-high heat. Smash the plantains with the backside of a large metal spoon or with a small skillet. Put the plantains back in the hot oil and fry until golden brown, about 1 to 2 minutes on each side. Remove to a plate lined with a paper towel to drain and season with salt and pepper, to taste. Combine the olives with the remaining 1 tablespoon of olive oil in a mini food processor and pulse until coarsely ground. Set aside. To assemble; put a teaspoon of the olive tapenade onto a fried plantain. Top with a tablespoon of rice. Put a piece of chicken on top and a little more of the olive tapenade, for garnish. Repeat with remaining ingredients. Arrange the bites on a serving platter, sprinkle with freshly chopped cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 60029,"Garlic Soup 1/4 cup extra-virgin olive oil 2 small heads garlic, smashed and peeled, plus 3 cloves, thinly sliced
1 small onion, chopped 1 cup dry white wine 2 sprigs thyme 1 bay leaf Kosher salt and freshly ground pepper
1 piece Parmesan cheese rind, plus 1/2 cup grated Parmesan 2 cups cubed day-old crusty bread 1/3 cup sour cream Fresh dill, for topping Instructions: Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes. Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper. Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes. Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60030,"Barbeque Bean Chili Dogs 1 cup barbeque sauce 1 (15-ounce) can kidney beans, drained and rinsed 1 (15-ounce) can black beans, drained and rinsed 2 tablespoons chili seasoning 1 tablespoon packed brown sugar 1 tablespoon yellow mustard 4 all-beef hot dogs 4 hot dog buns 1/2 medium onion, chopped, for serving Instructions: In a large saucepan over low heat stir together the barbeque sauce, beans, chili seasoning, brown sugar, and mustard. Bring to a boil and reduce heat to a simmer and cook for 10 to 12 minutes, stirring occasionally. Meanwhile, set up grill or indoor grill pan for direct cooking over medium heat. When ready to start cooking oil the grate. Place hot dogs on the hot, oiled grill. Cook for 10 minutes or until heated through, turning occasionally. Toast buns on grill, if desired. Place hot dogs in buns and top with chili. Serve hot with chopped white onions. (Reserve leftover chili for Round 2 Quesadilla recipe) ","[Zinfandel, Merlot, Malbec, Tempranillo]" 60031,"Fried Eel 1 (1-pound) eel 1 cup all-purpose flour, plus more for dredging 1 teaspoon seafood seasoning (recommended: Old Bay) 1 teaspoon Cajun seasoning 3 teaspoons salt 1 cup blended oil 1 teaspoon chopped garlic 1 teaspoon chopped onion 1 teaspoon freshly ground black pepper 1/2 cup white wine (recommended: Chablis) 2 teaspoons butter Instructions: Clean and skin the eel, and then cut it into chunks. In a large bowl, mix together 1 cup flour, seasonings, oil, garlic, onion, and pepper. Add the eel to this mixture and then marinate in the refrigerator for 1 hour. Dredge the marinated eel in flour. In a saute pan over medium heat, sear the eel until golden brown, about 7 minutes. Add the white wine and cook until reduced by half. Add the butter and cook until it melts and browns slightly. Divide the eel among 4 serving plates and top with the butter sauce. ","[Chenin Blanc, Sauvignon Blanc, Riesling, Pinot Grigio]" 60032,"Chicken, Pepper and Corn Stir-Fry 3/4 pound boneless, skinless chicken thighs (about 2 large), cut into 3/4- to 1-inch pieces 1 large egg white 2 tablespoons Chinese rice wine or dry sherry 1 tablespoon plus 2 teaspoons cornstarch 5 teaspoons low-sodium soy sauce Kosher salt 1 tablespoon sugar Freshly ground black pepper 4 tablespoons peanut or vegetable oil 2-inch piece ginger, sliced paper thin 5 scallions, whites cut into 1/2-inch pieces and greens sliced, separated 2 red bell peppers, sliced 1 cup frozen corn kernels, thawed
Cooked brown rice, for serving Instructions: Toss the chicken with the egg white, 1 tablespoon each rice wine and cornstarch, 1 teaspoon soy sauce and 1/4 teaspoon salt in a medium bowl. Mix together 1/3 cup water, the remaining 4 teaspoons of soy sauce, 1 tablespoon rice wine and 2 teaspoons cornstarch, the sugar and 1/2 teaspoon each salt and pepper in a small bowl until dissolved; set aside. Place the sauce, vegetables and chicken near the stove. Heat 2 tablespoons of the peanut oil in a large wok or large nonstick skillet over medium-high heat; swirl to coat the wok. Once the oil is hot, scoop the chicken from the bowl with a slotted spoon, letting any excess coating remain in the bowl, and add to the oil. Stir-fry, breaking the chicken up just enough so it doesn't clump, until the outside coating is set and lightly golden, 2 to 3 minutes. Remove the chicken with a slotted spoon and set aside. Wipe the wok out if needed. Return the wok to medium-high heat and add the remaining 2 tablespoons of oil to the wok. Just as the oil begins to smoke, add the ginger and stir-fry until fragrant, about 30 seconds. Add the scallion whites and peppers and stir-fry until crisp-tender, about 3 minutes. Add the corn and stir-fry until just soft, about 1 minute. Add the chicken and the sauce (stir the sauce before adding); stir until the sauce is thick and the vegetables and chicken are cooked through, 1 to 2 minutes. Add the scallion greens. Serve with the brown rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 60033,"Almond Crusted Chicken Cutlets with Scallion Beurre Blanc 2 scallions, whites and greens, very finely chopped 1/2 cup dry white wine - eyeball it 4 tablespoons heavy cream 1 large egg 8 pieces chicken breast cutlets, 1 1/4 pounds 1/2 cup sliced almonds 1/2 cup plain bread crumbs 1/4 teaspoon grated nutmeg, eyeball it Salt and pepper 1/4 cup light extra-virgin olive oil or vegetable oil, 4 turns of the pan 1 stick cold butter, cut into pieces Instructions: Combine the scallions, white wine and 2 tablespoons cream in a saucepan over medium heat and reduce to 1/4 cup liquid, 5 to 6 minutes. While the sauce is working, beat egg and set chicken into it. Combine almonds, bread crumbs, nutmeg, salt and pepper, to taste, in a food processor and grind to combine. Cover a plate with plastic wrap to make for easy clean up after breading and pour almond and bread crumb mixture onto it. Remove chicken from the egg and coat in the bread crumb mixture. Preheat oven to 250 degrees F. Heat 3 tablespoons, 3 turns of the pan, oil in a large nonstick skillet over medium to medium high heat. Add cutlets and cook 3 minutes on each side, transfer to a plate and cover with foil and keep warm in the oven. Repeat with remaining chicken. Whisk 2 tablespoons cream into the sauce, a splash. Lower the heat on the sauce and whisk the butter into pot until it has incorporated. Remove from heat and season with salt and pepper, to your taste. Place 2 cutlets on each dinner plate and spoon a little beurre blanc sauce down over top of the cutlets. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60034,"Spanish Spicy Chicken and Potato Rellenos 2 lbs. peeled potatoes, cut in cubes 3 tablespoons butter 1 egg, beaten 1/2 c. flour 1/2 c. canola oil 3 chicken breasts, boiled in water till cooked; forked into small pieces 1/2 c. minced (onions, various colored bell peppers) 1/2 pepperoncillo (Italian pepper), minced 1/2 packet sazon (look in Hispanic section of grocery store) 1 teaspoon adobo (look in Hispanic section of grocery store) 2 drops habanero sauce 2 tablespoons tomato sauce 2 tablespoons olive oil Instructions: Boil potatoes in water, they should be on the firm side. Drain, mash with butter. Set aside while you make the chicken filling. Combine all filling ingredients, except oil and tomato sauce. Saute mixture in the oil, then add the tomato sauce. Cool. Form potato mixture into 4-inch diameter balls. Poke a hole in the middle of each ball, fill with chicken mixture; reform balls. Coat each ball with egg, then coat with flour. Fry in canola oil until golden brown. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 60035,"Tarragon-Cream Chicken and Polenta Pot Pies 2 tablespoons extra-virgin olive oil 1 1/2 pounds chicken tenders, chopped 2 carrots, chopped 1 onion, chopped 2 ribs celery with the greens, chopped Salt Freshly ground pepper 3 cups chicken stock, divided 1 cup cream, divided 1/2 cup quick cooking polenta, plus more, if needed* 2 tablespoons butter 2 tablespoons all-purpose flour 2 teaspoons Dijon mustard 6 sprigs fresh tarragon, stripped and chopped, 3 to 4 tablespoons 1 cup frozen peas 1 cup Gruyere cheese, grated Instructions: In a deep skillet heat 2 turns of the pan extra-virgin olive oil over medium-high heat. Add chicken and lightly brown, 3 minutes, add carrots, onions, and celery as you chop. Season with salt and pepper and cook 10 to 12 minutes to soften. Preheat broiler. Set rack in middle of oven. Bring 1 cup chicken stock and 1/2 cup cream to a boil, stir in polenta and whisk, 3 minutes. Turn heat low, stir in Gruyere cheese and reserve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60036,"Wiener's Circle Chicago Style Hot Dog 1 all-beef, natural casing, Vienna hot dog, char-broiled to perfection 1 poppy seed bun, well steamed 1 heaping teaspoon mustard 1 tablespoon green relish Fresh chopped, steaming hot, grilled onions 2 large pickle wedges 4 slices red-ripe plum tomatoes A dash celery salt Hot sport peppers, optional Instructions: Place char-broiled hot dog in bun. Top with mustard, relish, onions, pickles, and tomatoes. Finish it off with a dash of celery salt. Hot sport peppers are optional. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 60037,"Imelda Sobiloff's Famous Stuffing Vegetable oil 1 (12-ounce) frozen breakfast sausage, thawed 1 extra-large onion, chopped 6 or 7 celery heart stalks, finely chopped Salt and freshly ground black pepper Poultry seasoning 2 (14-ounce) bags herb stuffing mix, prepared according to package instructions 1 (14-ounce) can chicken rice soup 1 cup applesauce Paprika 1/2 cup turkey gravy Instructions: Preheat the oven to 325 degrees F. Coat a large frying pan with vegetable oil and preheat it over medium heat. Slice and chop the sausage into small pieces. Add to the pan and fry until cooked through and browned, continuing to make the sausage pieces smaller while frying. Remove the sausage from the pan and drain on paper towels. Fry the chopped onions and celery in the same pan and season with some salt, pepper, and poultry seasoning, to taste. When softened add the sausage back to the pan. Fry everything together to combine the flavors, about 5 minutes. Add the stuffing mix to a large bowl and fold in the pan ingredients. Add the chicken rice soup and mix. Add the applesauce and mix until everything is combined and moist. Taste and add more spices if you like. Butter a 9 by 13-inch baking pan or espresso cups and add the stuffing. Sprinkle with paprika, for color and bake for 45 minutes, uncovered. Halfway through the baking, drizzle turkey gravy over the top to add flavor and moisture. Stuffing should be crispy on top and moist underneath. Yum! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60038,"Chicken and Buttermilk Waffle Cupcakes 1 cup chopped pecans
1/2 cup brown sugar
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup vegetable oil
2 pounds chicken tenderloins 1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Sea salt and ground black pepper
1 cup buttermilk
1 stick salted butter
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups cake flour
1 3/4 teaspoons baking powder
1/2 cup buttermilk
1/2 cup pure maple syrup
4 tablespoons salted butter
8 ounces cream cheese
3 to 4 cups confectioners' sugar
1 tablespoon maple extract
Instructions: For the spice mixture: In a medium bowl, blend the pecans, both sugars, the cinnamon and nutmeg. Take a fork or a spoon and mix the ingredients until well blended. For the fried chicken: In medium pot, heat the oil on the stove top. Wash the chicken thoroughly. Cut the chicken into 1-inch cubes and set aside. In a bowl, add the all-purpose flour, garlic powder, onion powder and paprika, and sprinkle with salt and pepper. In another bowl, pour in the buttermilk. Place the cubed chicken into the buttermilk, then remove and place into the flour until all the pieces are covered in flour. Add the chicken to the oil and fry until golden brown, 4 to 5 minutes. Set aside a handful of small pieces for garnish. For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners. In a medium bowl, cream together the butter and granulated sugar. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the cake flour and baking powder, add to the creamed mixture and mix well. Stir in the buttermilk until the batter is smooth. Add the maple syrup, shredded fried chicken and spiced dry mix to the batter and stir. Then scoop the batter into the liners. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch. Let cool. For the frosting: In a mixing bowl, cream together the butter and cream cheese until well blended. Then add the powdered sugar, 1 cup at a time. Add the maple extract. To assemble: Once the cupcakes are cool, you may use a spoon or piping bag to frost the cupcakes with the maple frosting. After you have frosted, use a small piece of the remaining fried chicken to garnish the top of the cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60039,"Steamed Clams and Kale 3 tablespoons unsalted butter 1 white onion, halved and thinly sliced 2 cloves garlic, thinly sliced 1 tablespoon tomato paste 1/2 teaspoon hot Spanish paprika, plus more for sprinkling 1/4 teaspoon dried oregano 1 1/4 cups dry white wine 1 8-ounce bottle clam juice or 1 cup vegetable broth 3/4 pound small red-skinned potatoes, halved 40 littleneck clams (3 to 4 pounds), scrubbed 1 bunch kale (preferably Tuscan kale), leaves roughly chopped Crusty bread, for serving (optional) Instructions: Melt 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the onion and garlic and cook, stirring, until slightly softened, about 4 minutes. Stir in the tomato paste, paprika and oregano and cook, stirring, until the mixture begins to brown, about 2 minutes. Add the wine, clam juice and 1 cup water. Bring to a boil and add the potatoes; cook until almost tender, about 8 minutes. Add the clams to the pot, cover and cook until they begin to open, about 5 minutes. Stir in the kale and the remaining 1 tablespoon butter. Cover and continue cooking until all of the clams open andthe potatoes are tender, 4 to 5 more minutes. (Discard any clams that do not open.) Divide the clams, kale and potatoes among bowls using a slotted spoon. Top with the broth and sprinkle with paprika. Serve with bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60040,"Red, White and Blue Pretzel Salad 2 cups crushed pretzels 4 tablespoons (1/2 stick) unsalted butter, melted
3 tablespoons granulated sugar
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container frozen whipped topping, plus more for garnish
3/4 cup powdered sugar
1 (6-ounce) box blueberry Jell-O
1 pint each fresh blueberries, raspberries, and blackberries
1 (8-ounce) can crushed pineapple
Instructions: Preheat oven to 375 degrees F. In a large bowl, mix the crushed pretzels, melted butter, and granulated sugar. Evenly spread the mixture on a baking sheet. Bake for about 10 minutes or until golden brown. Allow to cool. Divide the pretzel mixture among 6 mini trifle dishes and flatten in an even layer. In a medium bowl, beat the cream cheese, whipped topping, and powdered sugar until completely smooth. Divide among the mini trifle dishes (on top of the pretzel layer) and spread with the back of a spoon. In a medium bowl, dissolve the Jell-O in 2 cups of boiling water. Allow to slightly cool. Stir in the fresh berries and crushed pineapple. Divide among the mini trifle dishes (on top of the cream layer) and spread evenly. Allow to chill in the fridge, covered with plastic wrap, until set, about 3 hours. Garnish with a dollop of whipped topping. Enjoy! ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 60041,"Stuffed Artichokes Cold water, as needed 3 to 4 lemons, juiced, divided 6 medium artichokes, stems trimmed 1/4 to 1/2 cup extra-virgin olive oil, plus more for drizzling 1/2 cup coarse bread crumbs, lightly toasted 1/2 bunch curly parsley, stemmed, washed, dried and chopped 1 small or 1/2 medium bulb fennel, tough outer layer removed, halved lengthwise, cut into thin slices and very roughly chopped 1/2 to 3/4 cup fontina cheese, cut into small cubes 1/2 cup grated Parmesan Kosher salt Instructions: Prepare a bowl of cold water large enough to hold the 6 artichoke hearts. Add the juice of 2 lemons to the water. Use a paring knife to trim the dark green skin from the stem and the base of each artichoke. Also slice about 2 to 3 inches off the top. In a circular motion, using a paring knife or peeler or your hands, peel the outer, dark green bitter layer of the heart until the fleshly, light green part is exposed. Trim and leave about 2 to 3 inches of the stem. Use a tablespoon to scoop out the \hay\ or \choke\ from the center of each artichoke. Squeeze some of the remaining lemon juice over the artichoke, if desired, rubbing the lemon directly on them to prevent them from discoloring, then submerge them in the lemon water. Preheat the oven to 350 degrees F. In a large bowl, combine 1/4 to 1/2 cup olive oil, the bread crumbs, parsley and fennel with the fontina and Parmesan. Stir to blend. Season with salt, to taste. Remove the artichokes from the water, pat dry and transfer them to a bowl. Reseason with salt and drizzle them with about 1 tablespoon of olive oil. Stuff each artichoke with the bread crumb mixture and arrange them in a flameproof baking dish. Don't be afraid to pack the stuffing into each artichoke. Arrange them close together in the dish so they steam a little and create moisture as they cook. Top the artichokes with any remaining stuffing. Add a little water to the bottom of the baking dish to prevent the artichokes from drying out or scorching on the bottom as they cook. Cover the dish with a tight layer of aluminum foil and put the baking dish in the center of the oven. After 45 minutes, remove the dish from the oven. Test the most tender part of the artichoke, where the stem and the heart meet, with the tip of a knife. The knife should pierce and remove without resistance. Remove the foil and put the dish under a broiler for 5 minutes. Remove the baking dish from the oven and allow to cool for a few minutes before serving. Cut each artichoke in half to reveal the stuffing, arrange on serving plates and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 60042,"Pap\u2019s Pork and Sauerkraut 2 tablespoons unsalted butter 1 yellow onion, diced 1 head green cabbage, diced Kosher salt 1 quart apple cider
1 12-ounce can or bottle IPA
1 tablespoon red pepper flakes
1 tablespoon coriander seeds 1 cup sauerkraut, pureed 1 ham hock
1/2 rack bone-in smoked pork loin (about 3 1/2 pounds) 2 pounds garlic sausage or kielbasa 1 bunch parsley leaves, roughly chopped or torn 1/4 cup hot mustard Freshly cracked black pepper Instructions: Melt the butter in a large Dutch oven over medium-high heat. Add the onion and cabbage, season with a large pinch of salt and cook until the vegetables begin to melt and break down, 10 to 12 minutes. Stir in the cider, beer, red pepper flakes, coriander, pureed sauerkraut and ham hock. Bring to a simmer and cook for 30 minutes to let the flavors meld. Nestle the pork and sausage in the Dutch oven and continue to simmer for 45 minutes, until all of the meat is cooked through and tender. After 45 minutes, remove the ham hock, pork and sausage to a cutting board. Slice all of the meat and add it back into the pot. Mix in the parsley and mustard and additional salt and pepper, if needed.
","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 60043,"Pineapple-Ginger-Habanero Salsa 2 teaspoons grated ginger 2 green onions, thinly sliced Juice of 1 lime 1 small red onion, finely diced 1 pineapple, sliced and grilled or roasted until just tender, diced 1/2 to 1 habanero cl, minced Splash canola oil Kosher salt and freshly ground black pepper Corn tortilla or plantain chips, for serving Instructions: Toss the ginger, green onions, lime juice, red onions, pineapple, cl and oil in large bowl. Season with salt and pepper. Serve on tortilla or plantain chips. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 60044,"Broccoli Salad Kosher salt and freshly ground black pepper 4 cups broccoli florets
1/2 cup plain yogurt
2 tablespoons mayonnaise
2 tablespoons extra-virgin olive oil
Zest and juice of 1 orange
1/2 cup shredded carrots
1/2 cup golden raisins
1 red onion, thinly sliced
6 slices cooked bacon, chopped
Instructions: Bring a large pot of salted water to a boil and prepare a bowl of ice water. Blanch the broccoli for 1 minute in the boiling water. Plunge it into the ice water until completely cool and drain well. In a small bowl, whisk together the yogurt, mayonnaise, oil and orange zest and juice. Season with salt and pepper. In a large bowl, add the drained broccoli, carrots, raisins and onions. Pour over the dressing and toss to coat. Add the bacon and toss to coat again. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60045,"Lamb Burgers with Feta Sauce and Spinach Handful walnut halves, about 3 to 4 tablespoons 3 tablespoons extra-virgin olive oil 1/2 small red onion, finely chopped 1/3 cup whole milk 2/3 cup feta crumbles 1 tablespoon freshly chopped marjoram or oregano, or 1 teaspoon dried Few sprigs mint, leaves chopped Salt and freshly ground black pepper 1 1/2 pounds ground lamb 1 teaspoon paprika or smoked paprika A couple pinches ground cinnamon 1 clove garlic, crushed 2 bunches farm spinach leaves, stemmed, washed and dried Nutmeg, freshly grated Ciabatta rolls or sliced crusty bread, toasted Instructions: Toast the walnuts in a dry skillet over medium heat. Remove to a plate and set aside. Add 1/2 tablespoon extra-virgin olive oil, half a turn of the pan, and the onions. Cook for 5 minutes to soften, then put them in mixing bowl to cool. While onions cool, put the milk, feta, half of the marjoram or oregano, mint, salt and pepper, to taste, and the nuts in a food processor and process to a thick, smooth sauce. Add lamb to the bowl with the onions and season with salt and pepper, to taste. Stir in the remaining marjoram or oregano, paprika and cinnamon. Form the mixture into 4 patties, thinner at the center and thicker at the edges. Heat 1/2 tablespoon extra-virgin olive oil, in nonstick skillet over medium-high heat and cook the patties 3 to 4 minutes on each side for pink centers. Meanwhile, heat 2 tablespoons extra-virgin olive oil in another skillet over medium-low heat. Add the garlic clove and let it infuse the oil for 1 to 2 minutes. Add the spinach and let it wilt, then remove the pan from the heat, and season with salt, pepper and nutmeg, to taste. Add the lamb patties to the bun bottoms or charred bread. Shake off excess liquid as you remove the spinach and pile it on top of the burgers. Slather the bun tops with the feta sauce. Cover the burgers with the bun tops and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 60046,"French Style Fish Soup Half of foundation base 2 cups fish stock 2 cloves minced garlic 4 medium size boiling potatoes, peeled and cut into 1/2-inch dice 1 teaspoon saffron dissolved in 1 tablespoon of warm water 1 package (10 ounces) frozen thawed petite peas 1 to 1 1/2 pounds fish fillets such as monkfish, halibut, or fresh tuna, cut 3/4-inch cubes Salt and Tabasco sauce 1/2 cup mayonnaise, mixed with 1/4 cup pimentos Instructions: Bring base with fish stock and 1 clove garlic to a simmer. Add potatoes, cover and simmer 15 minutes. Add half of saffron, peas and fish and simmer gently for 5 minutes or until fish is cooked through. Season to taste with salt and Tabasco. Meanwhile, combine the mayonnaise with remaining garlic and saffron. Stir into soup, if you wish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60047,"Easy Cornpone 2 cups yellow or white cornmeal 1/2 cup canola oil or shortening, plus 1 tablespoon for the pan 1 cup warm water 1 teaspoon kosher salt Butter and molasses or honey, for serving, optional Instructions: Put a large cast-iron skillet in the oven and preheat the oven to 375 degrees F. Whisk the cornmeal, oil, warm water and salt together in a large bowl until combined. The batter will be a little thicker than pancake batter, so it is easy to scoop with a spoon.
Remove the hot skillet from the oven and add the remaining tablespoon of oil, swirling to coat. Spoon the batter into the skillet, making 7 to 8 ovals (each about 1/3 cup). Flatten the tops a bit with the back of the spoon. It is fine if the ovals touch slightly. Bake until the ovals are golden on the bottom and firm on top, about 40 minutes. Serve with butter and molasses or honey if using. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 60048,"Corn Chowder 2 tablespoons butter Extra-virgin olive oil 1 onion, diced 2 garlic cloves, minced 6 sprigs fresh thyme, leaves only 1/4 cup all-purpose flour 6 cups canned vegetable stock 2 cups heavy cream 2 Idaho potatoes, peeled and diced 6 ears corn Salt and freshly ground black pepper 1/4 cup chopped fresh parsley leaves Instructions: Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture). Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60049,"Spicy Honey Mustard-Glazed Pancetta 1 pound pancetta, sliced 1/8 to 1/4-inch thick 6 tablespoons honey 2 tablespoons Dijon mustard 1/4 teaspoon cayenne pepper Instructions: Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper. Arrange the pancetta in single layers on the prepared baking sheets. Bake until crisp, 16 to 18 minutes. Remove the pancetta from the oven and heat the broiler. In a small bowl, mix together the honey, mustard and cayenne pepper until smooth. Brush the pancetta with the honey mixture, then broil until browned, 2 to 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 60050,"Shrimp Satay with Pink Grapefruit and Guacamole 1 pound shrimp, peeled Salt and pepper 1 bunch fresh thyme Olive oil 4 avocados 6 cloves garlic 1 bunch cilantro 2 ounces sour cream Salt and pepper 1 lemon, juiced 2 pink grapefruits, peeled and supremed (pith and membranes cut away, leaving only segments of grapefruit) Instructions: Preheat a grill. Place the shrimp on skewers and season with salt, pepper, and fresh thyme. Place the shrimp skewers on a platter, drizzle with olive oil, and let marinate for approximately 20 minutes. Place shrimp skewers on grill and cook for about 4 minutes per side. Peel and mash the avocados with a fork, making sure you leave it a bit chunky. Chop the garlic and cilantro. Add the sour cream, garlic, and cilantro to the crushed avocados. Season with salt and pepper, and add the lemon juice. To serve, place a spoonful of the guacamole on a plate. Place the shrimp skewers on top of the guacamole, and garnish with grapefruit supremes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 60051,"Brandy Apples with Goat Cheese 1 baguette 1/4 cup olive oil Salt and freshly ground black pepper 1 tablespoon butter 1 green apple, sliced 2 tablespoons brandy or apple vodka (this may be omitted) 1 cup softened goat cheese Instructions: Preheat oven on low broil setting. Slice baguette into 35 small rounds. Coat each round with olive oil and lightly salt and pepper them. Place them on a cookie sheet. In a small saucepan, melt butter and add apple slices. When apples are coated, add brandy and toss gently for about 3 minutes, until apples become slightly soft. Remove from heat. To construct, place 1 apple slice on a toast round and spoon about 1 tablespoon of goat cheese on top. When all of them are constructed, place entire cookie sheet under broiler and remove as soon as the top of the goat cheese is slightly browned. Be sure you don't forget them, because they will brown quickly. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 60052,"Tiffani's Croque Monsieur 2 tablespoons canola oil 7 tablespoons unsalted butter, at room temperature 3 large yellow onions, sliced thin
1 tablespoon sherry vinegar
2 teaspoons sugar
1 teaspoon kosher salt
12 slices brioche
12 ounces honey ham, sliced thin
10 ounces Emmentaler cheese, sliced thin
Instructions: Heat the canola oil and 1 tablespoon of the butter in a large saute pan over medium heat. Once the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, 25 to 35 minutes. Add the vinegar, sugar and 1/4 cup water to the pan. Continue cooking, scraping up any browned bits, until the liquid is completely evaporated and the onions are soft and jammy, about 10 minutes. Transfer to a bowl and reserve. Heat a stovetop griddle to medium low. Butter one side of each brioche slice with 1/2 tablespoon of the remaining butter. Flip the bread buttered-side down and place 2 slices of ham on half of the slices. Top the ham with a dollop of the caramelized onions and spread evenly over the ham. To the empty 6 slices of bread, add 2 slices of cheese. Fold the two halves together to make sandwiches. Place the sandwiches on the griddle and cook until golden brown, 2 to 3 minutes. Using a spatula, flip the sandwiches to toast on other side and melt the cheese, another 2 to 3 minutes. Remove to a platter and cover loosely with foil. Hold the sandwiches in a warm oven until ready to serve. Slice the sandwiches diagonally in half to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60053,"Grilled Shrimp and Polenta 1 lemon 4 tablespoons unsalted butter, at room temperature 2 to 3 teaspoons hot sauce
Kosher salt and freshly ground black pepper 1/4 cup lightly-packed fresh parsley leaves, roughly chopped 1/4 cup extra-virgin olive oil, plus more for oiling the grill grates 1 pint grape tomatoes (about 20) 1 tube prepared plain polenta (about 18 ounces), cut into twelve 1/2-inch rounds 1 pound large shrimp, peeled, deveined and tails removed Instructions: Zest the lemon into a mixing bowl and add the butter, hot sauce and a pinch of salt. Stir until well combined. Gently stir in half of the parsley, reserving the remaining parsley for garnish. Cut the zested lemon into wedges and reserve. Prepare a grill or grill pan or for high heat. Lightly oil the grill grates. Thread the tomatoes on the skewers, about 7 tomatoes per skewer. (If using wooden skewers, leave just 1/2 inch of the skewer sticking out on each end so you do not have to soak them). Brush 1 tablespoon of the oil on the tomatoes and sprinkle them liberally with salt and pepper. Brush both sides of the polenta rounds with 1 tablespoon of extra-virgin olive oil. Sprinkle liberally with salt and pepper. Arrange the skewered tomatoes on the hot grill and cook, turning occasionally, until they are lightly charred in spots and have started to burst, 12 to 15 minutes. Meanwhile, arrange the polenta on the grill and cook until lightly charred with distinct grill marks, about 5 minutes per side, flipping once using a flat metal spatula. (Be careful not to flip the polenta too early because it will stick to the grill if it is not ready.) Remove from the heat and reserve. Toss the shrimp with the remaining 2 tablespoons oil and sprinkle liberally with salt and pepper. Grill until lightly charred in spots on both sides and just cooked through, 2 to 3 minutes total. Remove from the heat and reserve. By this time, the grape tomatoes should be ready to take off the grill as well. Carefully remove the tomatoes from the skewers and place directly into a small bowl. Use the back of a pair of tongs or a spoon to lightly smash the tomatoes so that they release their juices. Place 3 pieces of polenta on each plate. In the center of the polenta, spoon a quarter of the tomatoes along with their juices, one quarter of the shrimp and a large dollop of the reserved butter mixture (if it doesn't melt, touch the business end of a pair of tongs to the grill, and then to the butter to finish melting). Garnish with the reserved parsley and wedges of lemon for squeezing on top of each serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 60054,"Giuditta's Pomodori Ripieni: Guiditta's Stuffed Tomatoes 3 raw egg yolks 1 cup/235 ml extra-virgin olive oil Salt 1/2 lemon 4 large firm tomatoes 2 large cans tuna, packed in olive oil Bunch fresh flat-leaf parsley, finely chopped 3 tablespoons/42 g capers Instructions: To make the mayonnaise: Beat the egg yolks in a mixing bowl. Then drizzle extra-virgin olive oil in a thin steady stream while continuously whisking the yolks. Add the salt, to taste, freshly squeezed lemon juice, and continue to whisk the mixture until well blended and creamy. Cut off the top 1/3 part of each tomato. Then carefully scoop out and discard the inside of each tomato with a spoon. To make the filling: Drain the oil from the tuna and place the tuna in a bowl. Then add the parsley. Chop 2 tablespoons capers and add to the mix. Add 3/4 of the mayonnaise. Mix well. Divide the tuna mixture among the tomato shells. Spoon the mixture into the tomato shells. Top with the remaining mayonnaise and capers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60055,"Rosemary Cranberry Blush 1 cup sugar-free sweetener, preferably Swerve 4 sprigs fresh rosemary 1 cup unsweetened cranberry juice
1 cup seltzer
Instructions: In a small pot, combine the sweetener, 1 cup water and 2 rosemary sprigs. Bring to a simmer over medium-low heat and cook until the sugar is dissolved, 5 to 8 minutes. Remove from the heat and let cool. Store in a reusable container in the refrigerator. Fill 2 glasses with ice. In a cocktail shaker, combine 1/4 cup of the rosemary simple syrup with the cranberry juice (reserve the remaining simple syrup for another use). Shake and pour over the ice into the glasses. Top with the seltzer. Garnish each with a rosemary sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60056,"Pomegranate French Martinis 1 1/2 cups vodka 1 cup pineapple juice 2 tablespoons raspberry liqueur (such as Chambord) 1 tablespoon pomegranate juice 1 teaspoon fresh lemon juice Pomegranate seeds, for garnish Instructions: Combine the vodka, pineapple juice, raspberry liqueur, pomegranate juice and lemon juice in a pitcher. Refrigerate until ready to serve, at least 1 hour. Add 1 cup ice to the pitcher and stir vigorously to chill and slightly dilute the cocktail. Pour into glasses and garnish with pomegranate seeds. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 60057,"Cold-Poached Salmon Nicoise Salad with Crispy Potatoes 1 cup dry and crisp white wine 1 tablespoon Dijon mustard
5 sprigs fresh dill
2 lemons, 1 sliced in half, the other sliced into thin rounds
1 pound salmon, pin bones removed, skin intact
Kosher salt and freshly ground black pepper
1/3 cup white wine vinegar 1/4 cup extra-virgin olive oil
1 teaspoon chopped fresh dill fronds
1 teaspoon Dijon mustard
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 pound baby Yukon gold potatoes Kosher salt and freshly ground black pepper
4 large eggs
1/2 pound haricot vert or thin green beans, trimmed
1/4 cup olive oil
1 large head frisee lettuce, cut into bite-size pieces (about 5 cups)
1 romaine heart, cut into bite-size pieces (about 3 cups)
1 cup cherry tomatoes, sliced in half
1/2 cup pitted kalamata olives, sliced in half
Instructions: For the salmon: Add the wine, Dijon mustard, dill sprigs and 1 cup of water to a large straight-sided skillet. Squeeze the juice from the halved lemon into the skillet and then add in the lemon halves. Bring the mixture to a simmer over medium heat. Sprinkle the salmon with a generous pinch of salt and pepper. Once the liquid is simmering, gently add the salmon, skin-side-down, and turn the heat to low. Place the lemon slices on top of the salmon, cover the pan and cook for 10 minutes. Turn the heat off and let sit, covered, for 5 minutes. The salmon should easily flake apart with a fork. Carefully remove the salmon from the liquid and set on a plate. Cool completely. For the dressing: Add the vinegar, oil, dill, mustard, garlic powder, 1/2 teaspoon salt and 1/2 teaspoon pepper to a glass jar with a lid. Cover and shake to emulsify. Set aside until ready to assemble the salad. For the salad: Add the potatoes to a large saucepan and add enough cold water to cover the potatoes by 4-inches. Add a big pinch of salt and heat over medium high heat. Bring the potatoes to a boil and let cook until the potatoes are fork tender, 5 to 8 minutes. Use a slotted spoon to remove the potatoes to a plate. Reserve the pot with boiling water to use to cook the eggs and haricot vert. Fill a large bowl with ice and water. Bring the water back up to a boil, then add your eggs and cook for 7 minutes. Remove the eggs to the ice bath. Bring the water back up to a boil and add the haricot vert. Cook until they are tender-crisp, about 3 minutes. Remove the haricot vert to the ice bath. Drain and cut them into thirds and set aside until ready to assemble. Remove the eggs from the ice bath, peel and set aside. Using the flat base of a measuring cup or a glass, lightly smash the potatoes to expose some of the flesh. Sprinkle with a generous pinch of salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat the pan. Carefully add the potatoes into the pan, seasoning side down. Sprinkle the exposed side of the potatoes and cook until they are crispy and golden brown in places, about 4 minutes per side. Some potatoes may break apart, that\u2019s totally fine! Remove to a plate and set aside until ready to assemble. To assemble the salad: Arrange the frisee and romaine leaves on a large platter. Drizzle about half of the dressing and toss to coat. Top the lettuce with the crispy potatoes, haricot vert, tomatoes and olives. Flake the cooled salmon into large pieces and scatter it on top of the salad. Slice the eggs in half and nestle into the salad. Drizzle on the remaining dressing and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60058,"Fire Roasted Chicken Skewers with Tangerine-Cascabel Glaze 2 tablespoon olive oil 2 shallots, finely diced Pinch of cascabel powder 1/2 cup red wine vinegar 1 cup red wine 1 cup tangerine juice 1 teaspoon sugar Lemon juice to taste Honey to taste 1 tablespoon olive oil Salt and freshly ground pepper 1/4 cup fresh orange juice 1/4 cup fresh lime juice 2 tablespoons lemon juice 2 tablespoons ancho cl powder 1 tablespoon pasilla pepper 2 tablespoons paprika 1/2 teaspoon cayenne 1/4 cup olive oil 8 boneless, skinless chicken thighs, cut in half lengthwise 16 bamboo skewers, soaked in water for 2 hours Instructions: Heat the olive oil in a medium sauce pan over medium heat. Add the shallots and cascabel powder and cook until soft. Raise the heat to high, add the vinegar, red wine, tangerine juice and sugar and reduce to a syrup. Strain, return to a small saucepan and season with lemon juice, honey to taste. Add the olive oil and season with salt and pepper. Let cool. Mix together the juices, cl powders and oil. Add the chicken thighs and let marinate for 2 hours in the refrigerator. Preheat grill. Remove chicken from marinade and thread each chicken half onto 2 skewers so that the meat stays flat on the grill. Grill for 4 minutes on each side or until cooked through. Remove chicken from the grill and brush liberally with the tangerine glaze. ","[Malbec, Syrah, Tempranillo, Garnacha]" 60059,"Corn and Tomato Soup 2 tablespoons extra-virgin olive oil 2 shallots, coarsely chopped 1 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3 1/4 cups (1 pound) frozen corn, thawed 3 cups low-sodium chicken broth 2 medium tomatoes, seeded and chopped into 1/2-inch pieces 1/4 cup fresh basil leaves, chopped Instructions: In a 3-quart saucepan, heat the oil over medium-high heat. Add the shallots, salt and pepper. Cook, stirring occasionally, until soft, about 3 minutes. Place the cooked shallots, corn and chicken stock in a blender. Blend until smooth. Pour the corn mixture back into the saucepan. Bring the mixture to a simmer over medium heat. Cook for 5 minutes, stirring occasionally. Remove the pan from the heat and stir in the tomatoes and basil. Ladle the soup into bowls and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60060,"Three Cheese Quesadilla Butter, for sauteeing 10 (10-inch) flour tortillas 1 medium wheel double cream brie cheese 1 cup grated Swiss cheese 1 cup Cheddar 2 large sweet onions, sliced and grilled 2 to 3 roasted red bell peppers, julienne 6 grilled chicken breasts, sliced thinly 1 cup sour cream 3 tablespoons minced chives Instructions: Place a 10-inch saute pan over medium heat. Place butter in the pan, followed by a flour tortilla. Lay some of the cheeses in first, see Cook's Note. Add onions, peppers, chicken, top with a little more cheese, and cover with a second tortilla. Place a lid on the saute pan, and let sit for 3 to 4 minutes or until golden brown before flipping. Flip and cook until golden brown on both sides. Repeat with remaining tortillas and ingredients. Allow the quesadilla to cool before cutting, about 2 minutes. Cut into pie shapes. Place a dollop of sour cream and chives on top. Enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60061,"Aperol Sparkler 1/2 ounce Aperol 5 ounces prosecco Lemon twist, for garnish Instructions: Pour the Aperol into a chilled champagne flute and top with the prosecco. Garnish with a lemon twist. ",[Prosecco] 60062,"Mexican-Style Pesto 3 Fresno cl peppers 1/4 cup pistachio nuts or sliced almonds 1 cup fresh cilantro leaves or fresh flat-leaf parsley, packed 1 cup arugula or other spicy greens, packed A couple sprigs fresh marjoram or oregano, leaves picked 2 cloves garlic, grated or finely chopped 1 teaspoon ground cumin, 1/3 palmful Juice of 1 lime About 1/3 cup Parmigiano and Herb-Fortified Stock, recipe follows Salt and freshly ground black pepper About 1/4 cup extra-virgin olive oil 1 pound rice flour pasta, whole grain or whole wheat spaghetti Grated Manchego cheese, for garnish 1 large rind trimmed from a hunk of Parmigiano-Reggiano cheese, or a few small pieces of saved-up rind Herb bundle of several sprigs each of fresh thyme, parsley and rosemary, tied 1 onion, quartered 2 ribs celery, sliced on angle 2 carrots, sliced on angle Peeled rind of 1 lemon 2 fresh bay leaves 4 cups chicken stock 12 cups (3 quarts) water Instructions: Char and blister the cl peppers by placing over a burner, an open flame or under a broiler, and turning until black. Place the charred peppers in a small bowl and cover until cool enough to handle. Peel and seed the peppers and add them to a food processor. Meanwhile, lightly toast the nuts and add to the processor bowl. Add the cilantro, spicy greens, marjoram, garlic, cumin, lime juice, a splash of stock, salt and pepper, and then pour in about 1/4 cup extra-virgin olive oil and pulse the processor to form the pesto sauce. Place in a container, cover, and store in the refrigerator for a make-ahead meal.
To serve, place the pesto in the bottom of a large serving bowl. Heat a large pot of water to a boil for the pasta, salt the water, and cook the pasta to al dente. Just before draining, add a ladle of starchy cooking water to the pesto, drain the pasta and add the hot pasta to the serving bowl and toss 1 to 2 minutes. Serve immediately with grated Manchego on top.; To make stock: Place the cheese rind, herb bundle, onion, celery, carrots, lemon rind, bay leaves, chicken stock, and water into a pot and bring to a bubble, then reduce the heat to a simmer. Simmer at least 1 hour, and then remove the rind, herb bundle, and vegetables with a slotted spoon or strainer.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 60063,"Schirripa's Eggplant Parmigiana 1 large eggplant 1/2 cup olive oil 2 eggs 1/4 cup milk 3 cups flavored/seasoned bread crumbs Tomato sauce, recipe follows 1 pound fresh mozzarella cheese 3/4 cups Pecorino Romano cheese 3 tablespoons olive oil 1 garlic clove, minced 1 teaspoon water 1 (28-ounce) can tomatoes with their juices, diced 2 tablespoons chopped fresh basil leaves or 1/2 teaspoon dried 1/4 teaspoon salt 1/4 teaspoon sugar 1 tablespoon olive oil Instructions: Preheat the oven to 350 degrees F. Start by cutting the top and bottom off the eggplant. Cut it into 1/8-inch slices. Whisk 2 eggs with 1/4 cup milk. Lay out 3 cups of bread crumbs on paper towel. In a large skillet, heat 1/2 cup oil. Take each piece of eggplant and dip in the egg wash, then in bread crumbs and make sure to completely cover each piece with bread crumbs, and then fry in hot oil. Brown each slice of eggplant. Occasionally change the oil; you don't want to continue cooking eggplant slices with burnt loose bread crumbs. Place fried eggplant on paper towel to absorb some of the oil. Slice the fresh mozzarella. Line the bottom of an 11 by 9 inch glass pan with a layer of sauce. Place a layer of eggplant, followed by slice of mozzarella, a heaping layer of sauce, then sprinkle with a layer of Pecorino Romano cheese. Repeat, and stack about 3 to 4 eggplants high. Bake in the oven for 20-30 minutes. You know it's ready when the sauce bubbles and the cheese is melted. Heat 2 tablespoons of oil in a saucepan over medium heat until it becomes fragrant. Mix the garlic with 1 teaspoon water and carefully add this to the warm oil. Saute the garlic and cook without browning it. Add the tomatoes, bring it to a boil, and then reduce the heat. Simmer for 10 minutes. Add the basil, salt and sugar, and simmer 5 more minutes. Just before serving, blend in the last tablespoon of olive oil. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 60064,"Grilled Dough 6 ounces Master Pizza Dough Infused Basil (Herbed) extra virgin olive oil Instructions: Flatten dough to desired thickness and brush with olive oil. Place on a well-seasoned grill. Do not move dough other than to flip over. Cook both sides 2 to 3 minutes to desired level of charred flavor and appearance. Brush with more oil after flipping the first time. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 60065,"Mango Chipotle Quinoa Bowls 1 1/3 cups red quinoa, rinsed well 3/4 cup Food Network Kitchen? Inspirations Mexican Style Mango Chipotle Vinaigrette, plus more for drizzling 1/4 cup cilantro leaves, roughly chopped, plus whole leaves for garnish Kosher salt and freshly ground black pepper 1/2 cup drained and rinsed canned black beans 1/4 cup roasted and salted almonds or peanuts, crushed 1/4 cup salsa 1/4 cup sour cream 1 avocado, sliced 2 large radishes, sliced into thin rounds Instructions: Prepare the quinoa according to package directions. Stir in the Mexican Style Mango Chipotle Vinaigrette and chopped cilantro. Season with salt and pepper. Divide the quinoa among 6 bowls and top each with the beans, nuts, salsa, sour cream, avocado and radish in neat piles or rows. Drizzle each bowl with a little more vinaigrette. Garnish with cilantro leaves.
","[Syrah, Tempranillo, Malbec, Zinfandel]" 60066,"Roasted Caprese Salad 1 cup cherry tomatoes One 10-ounce container cocktail tomatoes, halved
4 Roma or Campari tomatoes, halved
3 tablespoons olive oil 4 sprigs fresh basil, torn
3/4 teaspoon kosher salt One 8-ounce container burrata cheese 1/2 cup baby arugula leaves
1/3 cup fresh basil leaves, torn
1 tablespoon olive oil
1/2 teaspoon flake salt
Freshly ground black pepper, optional
Instructions: For the tomatoes: Preheat the oven to 400 degrees F. On a large rimmed baking sheet, combine the cherry tomatoes, cocktail tomatoes and Roma or Campari tomatoes. Drizzle with the oil and scatter the torn basil over the top. Season with the salt and toss well to coat. Roast until the tomatoes are lightly browned and beginning to give off their juices, 30 to 35 minutes. Allow to cool slightly. For the salad: Arrange the tomatoes on a large platter. Tear the burrata over the top. Scatter the arugula and basil over the top and drizzle with the oil. Finish with the flake salt and black pepper, if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 60067,"Seafood Stuffed Trout Drizzled with Citrus Butter Nonstick cooking spray 1 (7-ounce) pouch cornbread mix (recommended: White Sweet Yellow Cornbread Mix) 1 egg 1 cup seafood stock or broth, divided 1/3 cup orange juice 1/4 cup fresh lemon juice 3 tablespoons fresh lime juice 1/2 teaspoon grated orange zest 1/4 teaspoon grated lemon zest 1/2 teaspoon grated lime zest 1/2 teaspoon cornstarch 1 stick butter 1 teaspoon freshly chopped cilantro leaves 3 tablespoons chopped celery leaves 3 tablespoons chopped red bell pepper 3 tablespoons chopped onions 1/2 cup frozen baby shrimp, thawed 1/2 cup bay scallops 1/2 cup chopped crawfish tails 2 1/2 teaspoons seafood seasoning, divided (recommended: Old Bay) 1 teaspoon white pepper 1 tablespoon chopped fresh cilantro leaves 6 whole individual serving size cleaned rainbow trout (heads on make a nice presentation) 4 cups spring mix or mixed salad greens 2 tablespoons thinly sliced scallions 6 orange slices Instructions: Preheat oven to 350 degrees F. Spray an 8-inch baking dish with nonstick cooking spray; set aside. In a medium bowl, mix together the cornbread mix, egg and half of the seafood stock until smooth. Spread mixture into prepared pan and bake for 18 to 20 minutes. Remove from oven and cool for 15 minutes. Once cooled, remove from the pans and break into large pieces with fingers. Increase oven temperature to 375 degrees F. Meanwhile, make the citrus butter sauce by whisking together orange juice, lemon juice, lime juice, orange zest, lemon zest, lime zest, and cornstarch in a medium saucepan over low heat. Bring to a simmer and add butter, continuing to simmer for 5 minutes. Remove sauce from heat, pour into heatproof dish and stir in the cilantro leaves; set aside. Spray a 12-inch skillet with nonstick cooking spray and saute the celery leaves, red bell pepper and onions for 2 minutes then add in the shrimp, scallops and crawfish. Continue to saute for another 3 minutes. Add 1 1/2 teaspoons seafood seasoning, white pepper, cilantro and the cornbread. Add remaining seafood stock, a little at a time, mixing well. Spray another large skillet with nonstick cooking spray. Stuff the inside of each trout with the cornbread mix and place into skillet. Place any remaining cornbread mixture around fish in skillet. Sprinkle remaining seafood seasoning on fish; drizzle with a little citrus butter and bake for 20 to 25 minutes or until fish flakes easily with a fork. To serve, divide spring mix or mixed greens onto individual dishes and place 1 trout on top of each. Drizzle with the remaining citrus butter, sprinkle with sliced scallions and garnish with orange slices. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60068,"Pork Loin Braised in Milk 1 tablespoon finely chopped fresh rosemary or 1 1/2 teaspoons chopped dried rosemary 1 tablespoon finely chopped fresh sage or 4 to 5 teaspoons dried sage leaves, chopped 1 garlic clove, finely minced Salt and freshly ground black pepper to taste One 5- to 5 1/2-pound center-cut boneless pork roast (see Note) 2 tablespoons unsalted butter 2 tablespoons extra virgin olive oil 3 to 4 cups milk Instructions: Combine the rosemary, sage, garlic, and salt and pepper in a small bowl and rub it all over the pork. Place the pork on a large plate, cover with plastic wrap, and refrigerate for a few hours. Place a medium heavy pan that will hold the roast somewhat snugly over medium heat and add the butter and oil. When the butter begins to foam, add the pork and cook, turning occasionally, until lightly golden on all sides, 10 to 12 minutes. (Keep your eyes on the butter so it doesn't burn and reduce the heat a bit if needed.) Add 1 cup of the milk and stir to loosen the browned bits attached to the bottom of the pan. As soon as the milk comes to a boil, reduce the heat to low, partially cover the pan, and simmer until almost all the milk has evaporated, about 15 minutes. Add 1 more cup milk and continue cooking, basting and turning the meat a few times, until most of the milk has evaporated. Cook the pork in this manner, adding the milk 1/2 to 1 cup at a time, until it reads 160 degrees F on an instant-read thermometer, about 2 hours. (The pork can be cooked up to this point 1 hour or so ahead. In that case, cook only until it reaches 155 degrees F, because it will keep on cooking as it sits in the hot pan juices.) Remove the lid and raise the heat to high. If no more milk is left in the pan, add 1/2 cup or so more. Cook, stirring and scraping the bottom of the pan to release the browned bits and turning the pork once or twice, until most of the milk has evaporated and the meat has a rich, golden brown color. Transfer the pork to a cutting board and let it rest for about 10 minutes while you finish the sauce. Spoon off some of the fat from the pan. Add 1/3 cup water and stir quickly, over medium heat, scraping the bottom of the pan until only the brown glazed clusters of milk particles remain. Cut the meat into 1/2-inch thick slices and serve topped with a bit of the pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60069,"Coca-Cola Barbeque Sauce 1 cup Coca-Cola 1 cup ketchup 1/4 cup Worcestershire sauce 1 teaspoon liquid smoke 1/4 cup A-1 steak sauce 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon black pepper Instructions: Combine the ingredients in a heavy saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, 6 to 8 minutes. Transfer the sauce to clean jars and let cool to room temperature, then refrigerate until serving. The sauce will keep for several months, refrigerated. Use as you would any sauce, noting the strong affinity this sauce has for chicken, ribs, and pork. ","[Chardonnay, Merlot, Zinfandel, Malbec]" 60070,"Roasted cl Salsa 6 28-ounce can whole tomatoes with juice 18 roast poblano chiles 1 1/2 cups fresh cilantro leaves (or more to taste!) 3/4 cup chopped onion 3 clove garlic, minced 3 whole jalapeno, quartered and sliced thin, with seeds and membrane 3/4 teaspoon ground cumin 3/4 teaspoon salt 3/4 teaspoon sugar 1 1/2 whole limes, juiced Instructions: Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes. Divide the ingredients into 3 batches so they will fit into a 12-cup processor Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate the salsa for at least an hour before serving. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 60071,"Kombucha Talkin\u2019 About? 5 fresh mint leaves plus 1 large sprig, for garnish 1 ounce pineapple juice
2 ounces vodka
1/2 ounce agave
1 lemon wheel
2 ounces lemon kombucha
Instructions: In a shaker, muddle the mint leaves with the pineapple juice. Add the vodka and agave. Add 1 ice cube to the shaker, cover and shake. Strain into a tall glass filled with large ice cubes. Garnish with the mint sprig and lemon wheel. Top with a float of kombucha. ","[Gewrztraminer, Riesling, Pinot Gris]" 60072,"Parmesan Crusted Portobello Mushrooms with White Truffle Oil 1/3 cup grated Parmesan 2 tablespoons chopped fresh thyme Salt and coarsely ground black pepper 4 portobello mushrooms, cleaned and stems removed Olive oil, for brushing 4 teaspoons white truffle oil 1 cup oyster mushrooms Olive oil, for cooking Instructions: Heat grill to medium-low. Combine Parmesan, thyme and salt and pepper in a small bowl. Brush mushrooms with oil on both sides and season with salt and pepper to taste. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes. Turn over and continue grilling until soft, about 5 to 6 minutes longer. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted. Remove from the grill and drizzle each mushroom with a teaspoon of white truffle oil. In a saute pan, drizzle olive oil and saute the oyster mushrooms until golden brown and tender. Season with salt and pepper. Place on top of portobellos and serve. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 60073,"Char Siu Bao 2 1/2 cups (250 grams) cake flour, plus more for dusting 1/2 cup (60 grams) sugar\u202f 2 teaspoons (7 grams) baking powder\u202f 2 teaspoons (7 grams) dry yeast\u202f 1 tablespoon lard or shortening, at room temperature Neutral oil, for the bowl 2 cups finely diced Char Siu Cantonese Red Roasted Pork, recipe follows 2 tablespoons grapeseed oil 1/2 red onion, sliced 1/2 red bell pepper, sliced 1/2 green bell pepper, sliced 10 scallions, cut in half 1/3 cup sugar 2 tablespoons (40 milliliters) oyster sauce 2 tablespoons (40 milliliters) thin soy sauce 1 tablespoon (20 milliliters) dark soy sauce 4 1/2 teaspoons (25 grams) potato starch\u202f 4 1/2 teaspoons (25 grams) cornstarch 1/2 cup soy sauce 1/4 cup plus 2 tablespoons hoisin sauce 1/4 cup plus 2 tablespoons ketchup 1/3 cup oyster sauce 1/4 cup sugar 1/4 cup honey 2 tablespoons sherry 1 tablespoon grated fresh ginger 1 tablespoon red yeast rice powder 1/2 teaspoon Chinese five-spice powder 2 cloves garlic, grated 2 pounds Boston pork butt 1/2 cup honey, maltose syrup or barley malt syrup Instructions: For the bao dough: Attach a dough hook to a stand mixer. In the mixer bowl, combine the cake flour, sugar, baking powder and yeast and whisk to incorporate. Place the mixer bowl on the mixer and set to low. Add 1/2 cup water and allow the liquid to absorb into the dry ingredients, then increase the speed to medium. Knead the dough, scraping down the sides every minute or two, until a dough ball pulls together, is smooth to the touch and feels soft, 8 to 10 minutes. Add the lard to the dough and knead for another 3 to 5 minutes until incorporated. The dough ball should hold together but be soft to the touch. Place in a large, oiled bowl, cover tightly and allow to double in size at room temperature, about 90 minutes. For the filling: Place the Char Siu Cantonese Red Roasted Pork in a medium bowl and reserve. Place a large skillet over high heat. Swirl in the oil to coat the bottom. Add the onion, red and green bell peppers and scallions and stir-fry to brown, about 3 minutes. Swirl in the sugar, oyster sauce, thin and dark soy sauce and 1 1/4 cups water and bring to a boil. Stir to dissolve the sugar and boil for 2 to 3 minutes. Using a slotted spoon, remove all the vegetables and discard. The idea is to break them down to release their essential oils and flavor into the sauce. Stir the potato starch, cornstarch and 3 tablespoons water in a small bowl to make a slurry. Stir the slurry into the sauce in the skillet and let simmer. Cook it down, stirring with a rubber spatula, until it becomes a thick paste, about 3 minutes. Spoon the paste into the reserved bowl of pork and fold in until well combined. Reserve until ready to fill.\u202f\u202f Remove the dough from the bowl and punch down to a ball on a lightly floured surface. Gently pull the edges out until you form a loose rectangle. Roll out the rectangle until it\u2019s 1/2 inch thick. Taking the edges from the long side, roll the dough into a log like a cinnamon roll log. Cut the roll into 2-inch-wide pieces. Flatten each piece of dough with the palm of your hand and roll with rolling pin into a 3-inch round. Place 2 tablespoons of filling in the center of each round. Gather the dough up around the filling by pleating along the edges. Bring the pleats up and twist securely and firmly. Place each bao on a parchment square. To cook, set up a bamboo steamer and bring the water to a boil. Steam, covered, for 8 minutes; do not remove the lid. Serve warm. For the marinade: Put the soy sauce, hoisin sauce, ketchup, oyster sauce, sugar, honey, sherry, ginger, red yeast rice powder, Chinese five-spice powder and garlic in a blender and blend on low for about 30 seconds until well combined and smooth. Reserve 1/4 cup for the glaze and pour the remainder into a large bowl or baking dish to marinate the pork. Cut the pork butt into 2-inch-wide by 8-inch strips. Put the pork strips in the marinade, massage well, cover and let marinate in the refrigerate for at least 4 hours and up to overnight. For the glaze: In a small bowl, mix together the reserved 1/4 cup marinade and honey until combined. Thin it out to a thick syrup with some water if necessary. This glaze is for brushing on the pork after roasting to lock in the juiciness and add sweetness and shine. To cook the pork: Set a 6-quart air fryer to full fan 350 degrees F (175 degrees C). Remove the pork from the marinade and pat off any excess. Roast the pork until a beautiful red and brown with some nice char on some of the edges and a probe thermometer inserted in the center registers 165 degrees F, about 15 minutes. Baste the pork with the glaze on all sides, then cook about 5 minutes more. Yield: about 8 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 60074,"Whole-Grain Pancakes With Eggs and Bacon 8 slices Canadian bacon 2 tablespoons maple syrup 3/4 cup old-fashioned oats 1/4 cup flaxseed 1 cup whole-wheat flour 1 teaspoon baking powder 1/2 teaspoon salt 2 large eggs, separated 1 1/2 cups milk, at room temperature 3 tablespoons unsalted butter, melted, plus more for the skillet 3 tablespoons sugar 1/2 cup maple syrup 1/4 cup jam or jelly (any flavor) 6 to 8 large eggs Kosher salt and freshly ground pepper Unsalted butter, for the skillet 1/4 cup shredded low-fat cheddar or mozzarella cheese Instructions: Make the bacon: Preheat the oven to 400 degrees F. Put the Canadian bacon on a baking sheet lined with aluminum foil and brush with 1 tablespoon maple syrup. Bake until golden and crisp, about 5 minutes per side; let cool slightly. Cut into strips and transfer to a bowl; toss with 1 tablespoon syrup and set aside. Reduce the oven temperature to 200 degrees F. Make the pancakes: Pulse the oats and flaxseed in a blender or food processor until finely ground; transfer to a large bowl. Add the flour, baking powder and salt and whisk until combined. Whisk the 2 egg yolks and milk in a separate bowl; add to the dry ingredients along with the melted butter and whisk until just smooth. Beat the 2 egg whites and sugar in another bowl with a mixer until soft peaks form; fold into the batter until just combined. Lightly butter a nonstick skillet and place over medium heat. Working in batches, add about 1/4 cup batter for each pancake; cook until bubbly on top, then flip and cook until golden brown on the other side, about 3 minutes per side. (Add more butter to the skillet between batches, if needed.) Transfer the pancakes to a baking sheet, cover loosely with aluminum foil and keep warm in the oven until ready to serve. Reserve the skillet for the eggs. Put 1/2 cup maple syrup and the jam in a microwave-safe bowl and microwave 1 minute, then stir to combine; keep warm. Make the eggs: Whisk the eggs, 2 tablespoons water and a pinch each of salt and pepper in a bowl. Butter the skillet and return to medium heat. Add the egg mixture and cook, stirring with a rubber spatula, until set, about 4 minutes, adding the cheese halfway through. Divide the pancakes among plates; top with the flavored syrup, eggs and bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60075,"Caramelized Onion, Gorgonzola, and Rosemary Pizza 1/4 cup extra virgin olive oil 4 yellow onions, thinly sliced 1-tablespoon fresh rosemary leaves 1/4 cup softened butter Basic Pizza Dough, recipe follows 10 ounces Gorgonzola, crumbled Salt Freshly ground black pepper 1 cup warm tap water (100 to 115 degrees) 1 package active dry yeast 3 to 3 1/2 cups all purpose flour 1/2 teaspoon salt Instructions: In a large saute pan over high heat, warm the oil. Add the onions and rosemary, and cook until soft and translucent, about 5 minutes. Add butter and lower heat and continue to caramelize for about 15 minutes. Season with salt and pepper and set aside. Spread the pizza dough with the onion mixture and scatter Gorgonzola over top. Bake in a pizza oven or a preheated 400 degree oven until lightly golden and the crust is browned, about 20 minutes. Cut into wedges and serve. Pour the water onto a medium--sized mixing bowl and add the yeast, stirring with a fork until dissolved. The water should turn a light beige color. Add 1 cup of flour and the salt. Mix thoroughly with a wooden spoon. Add the second cup of flour and repeat. The dough should start coming away from the sides of the bowl, forming a soft, sticky mass. Take the last cup of flour and sprinkle over a clean, dry work surface and flour your hands well.Take the dough from the bowl and begin to work in the additional flour a little at a time. Use the heel of your hand to knead the dough and push across the work surface, clenching the dough with your fist and twisting it over. Use a dough scraper to help gather any wet dough that sticks to the surface while you are kneading. Also only add as much flour as it takes to keep the dough from sticking to your hands. When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds. If the dough comes up clean, it's ready. If it sticks you will have to knead it a bit more. Lightly oil a 2 quart bowl with vegetable oil, and roll the ball of dough around the bowl to coat it with a thin film of oil, then tightly seal the bowl with plastic wrap. Keep in a warm place, and let the dough rise for 30 to 45 minutes. When dough doubles in size, remove from bowl and punch it down with your fist to deflate, then knead it again for about a minute. Dough is now ready to stretch into a round, or press into a pizza pan. Note: If you have a food processor with a dough hook attachment, you can make the dough much faster. Start by adding the yeast and water first and mixing well. Then add all the flour and salt and mix into a ball. Then rise the dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 60076,"Orecchiette with Almond Pesto Kosher salt 1 bunch broccoli rabe, cut into 1-inch pieces 1/2 cup roasted unsalted almonds
2 cups packed fresh basil leaves
3/4 cup extra-virgin olive oil
1 cup freshly grated Parmigiano-Reggiano 1 pound fresh mozzarella cheese, cut into 1/3-inch dice
1 pound orecchiette pasta
Instructions: Bring a large pot of water to a boil over high heat. Season well with salt. Add the broccoli rabe to the water and simmer until the stem is just tender when pierced with a knife, 2 to 3 minutes. Remove to a rimmed baking sheet to cool slightly. When cool enough to handle, squeeze out any extra water with a clean kitchen towel or paper towels. Add the almonds to a food processor and pulse until finely chopped, 5 or 6 times. Add the basil, oil and 1/2 teaspoon salt. Puree until combined and almost smooth. Pour the pesto into a large bowl. Add the Parmigiano-Reggiano, broccoli rabe and mozzarella and toss well to combine. Bring a large pot of water to a boil. Season liberally with salt. Add the orecchiette and cook until al dente, about 8 minutes. Using a slotted spoon or a pasta spider, transfer the pasta directly to the bowl with the pesto. Add 1/2 cup of the pasta water and 1/2 teaspoon salt and toss everything together until evenly coated. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 60077,"Roasted Plum Chutney 1 tablespoon good olive oil 1/4 cup small-diced shallots (1 large)
1 1/4 pounds ripe red or purple plums, pits removed and cut into wedges
1 Granny Smith apple, peeled and 1/4-inch-diced
1/4 cup dark brown sugar, lightly packed
1/4 cup freshly squeezed orange juice
2 tablespoons Port wine
1 (3-inch) cinnamon stick
2 whole star anise
1/8 teaspoon ground mace
1/4 teaspoon kosher salt
Cheese and crackers, for serving
Instructions: Preheat the oven to 425 degrees F. Heat the oil in a medium (10-inch) ovenproof saute pan over medium heat. Add the shallots and cook over medium-low heat for 5 minutes, stirring occasionally, until tender. Add the plums, apple, brown sugar, orange juice, Port, cinnamon, star anise, mace, and salt. Bring to a boil on top of the stove, place in the oven, and roast for 25 to 35 minutes, stirring occasionally, until the liquid is reduced and syrupy. Remove from the oven and discard the star anise and cinnamon stick. (Be careful; I wrap a kitchen towel or oven mitt around the handle of the pan to remind myself that it's very hot!) Mash the fruit roughly with a dinner fork. Serve at room temperature or cold with cheese and crackers. ","[Rhone Blends, Pinot Noir, Tempranillo]

" 60078,"Campfire Salad 1/4 cup sherry vinegar 1 teaspoon sugar Kosher salt and freshly ground black pepper 2 tablespoons minced fresh oregano 1/2 cup extra-virgin olive oil 2 pounds asparagus, ends trimmed 1 pound fresh green beans, cut into pieces 3 large carrots, shredded (about 2 cups) 1 cup canned black beans, drained and rinsed Instructions: To prepare the oregano vinaigrette: In a small bowl or measuring cup, whisk together the vinegar, sugar, and oregano; season with salt and pepper. Slowly add oil, whisking constantly to emulsify. Set aside. To prepare the salad: To blanch the asparagus, bring a large pot of water to a boil, then drop the asparagus spears in for 3 to 5 minutes, depending on their size. Remove from the water and \shock\ them briefly in a bath of ice water to stop the cooking and preserve the green color. Drain thoroughly. Repeat the same process with blanching the green beans, cooing a little longer, about 5 to 7 minutes. In a mixing bowl, combine the carrots, black beans, and green beans. Toss together until well mixed. Drizzle with half the Oregano Vinaigrette and mix thoroughly. Place a small pile of salad mix in the center of 6 small plates. Build a campfire stack by arranging 4 or 5 asparagus spears leaning against each other over the salad. Drizzle a little vinaigrette on each stack and serve. If taking to a picnic, keep salad mix and vinaigrette separate until ready to serve, then mix and plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 60079,"Stewed Chickpeas with Tomatoes and Zucchini 1 pound dried chickpeas, soaked overnight 1 large onion, 1/2 cut into 1/2-inch dice and the other half left whole 1 carrot, peeled 1 rib celery 4 cloves garlic, 2 whole and 2 smashed and finely chopped 2 bay leaves
1 thyme bundle Kosher salt Extra-virgin olive oil Pinch crushed red pepper 1 teaspoon cumin seeds, coarsely ground 1 teaspoon fennel seeds, coarsely ground 3 beefsteak tomatoes, cut into 1/2-inch dice, reserve the seeds and juices 2 large zucchini, green part only, cut into 1/2-inch dice Instructions: Beans: In a large pot, combine the beans, the whole half onion, carrot, celery, whole garlic cloves, bay leaves and thyme bundle. Fill the pot with water to cover the surface of the beans by 2 inches. DO NOT add salt here! Adding salt at this point can prevent the beans from cooking and make the skins of the beans tough or make them break. Bring to a boil, then reduce the heat to a simmer. Simmer for 1 hour and then do the \5 bean\ test. Bite 5 beans, if they are all properly cooked, continue on, if not cook the beans for another 10 to 15 minutes and try again.
When the beans are cooked, turn off the heat and season the water abundantly with salt. This will allow the beans to absorb seasoning without making the skins tough. Let the beans sit in the salted water for 15 to 20 minutes. Remove the onion, carrot, celery, garlic, thyme and bay leaves. Reserve 1 cup of bean cooking water, strain the beans and set aside.
Stew: (This can be started while the chickpeas are cooking! Multitasking! Woohoo!)
Coat a large wide pot with olive oil, then add the diced onions, salt, to taste, crushed red pepper, ground cumin and fennel seeds. Bring the oil to a medium heat and cook the spices until they are very aromatic and the onions are soft, 8 to 10 minutes. Add the 2 smashed garlic cloves and cook another 2 minutes. Add the diced tomatoes, and zucchini. Season with salt and taste, adjust the seasoning if needed (it will). Cook the tomato-zucchini mixture for about 15 minutes. Add in the cooked chickpeas and reserved bean cooking water and simmer until all the bean water has evaporated and the mixture looks like a stew, 15 to 20 minutes. Transfer the stew to a serving bowl and serve immediately or at room temperature.
Hey chickpea! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 60080,"Shortcut Fried Chicken and Dumplings 2 cups all-purpose flour, plus more for dusting (see Cook's Note) 5 teaspoons baking powder 2 1/4 teaspoons sugar Kosher salt 9 tablespoons unsalted butter, cut into small pieces and frozen 3/4 cup buttermilk 4 cups low-sodium chicken broth 2 cups prepared mashed potatoes with gravy 3 cups chopped fried chicken, bones removed and discarded (from about 1 pound of bone-in chicken) One 10-ounce bag frozen peas and carrots, thawed Instructions: Preheat the oven to 450 degrees F. Pulse together the flour, baking powder, sugar and 1 tablespoon salt in a food processor. Add the butter and pulse until pea-sized pieces. Add the buttermilk and pulse a couple of times until the dough just comes together but is not fully incorporated. Transfer to a bowl, cover and refrigerate while you make the skillet sauce. Whisk the chicken broth and mashed potatoes together in a large cast iron skillet and bring to a simmer over medium-high heat. Stir in the fried chicken and peas and carrots and top evenly with heaping tablespoons of dough.
Transfer to the oven and bake until golden brown and bubbly, 40 to 45 minutes. Let rest for 10 minutes before serving. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 60081,"Broccoli, Tofu and Peanuts 2 tablespoons vegetable oil 4 ounces tofu, 1/2\ chunks 2 cloves garlic, minced 1 head broccoli, cut in to florets and stems, sliced and steamed 1/2 cup roasted peanuts 1/2 cup raisins 1/2 cup tahini 1/2 cup peanut butter 1/2 cup hot water 3 tablespoons soy sauce Instructions: Heat oil in a large skillet and brown tofu over medium high heat. Stir in garlic and cook for 30 seconds. Stir in steamed broccoli, peanuts and raisins. Cover and cook for 2 minutes. In a bowl stir together tahini and peanut butter. Stir in hot water and soy sauce and combine well. Pour sauce over broccoli and tofu mixture and toss to combine. Serve with white or brown rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60082,"Black Bean Salad 1 small clove garlic Pinch salt, plus 2 teaspoons Juice 1 1/2 limes (about 3 tablespoons) 2 teaspoons kosher salt 1/4 teaspoon chili powder 1/4 cup extra-virgin olive oil 1 cup fresh corn kernels (from about 2 ears) 1 orange bell pepper, diced 1/2 small red onion, finely chopped (about 1/4 cup) 1 tablespoon extra-virgin olive oil 1 (15-ounce) can black beans, drained and rinsed Kosher salt Freshly ground black pepper 1 cup cherry tomatoes, halved 1 small hass avocado, halved, seeded and diced 1/4 cup chopped fresh cilantro, leaves and stems Instructions: Make the dressing: Smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream. For the salad: Cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve. ","[Syrah, Tempranillo, Garnacha, Barbera]" 60083,"Italian-style Macaroni and Cheese 1 package macaroni and cheese mix 2 tablespoons butter 1 cup Italian-style bread crumbs Instructions: Preheat oven to 350 degrees F. Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish. Melt butter in a medium bowl on low power in the microwave. Add bread crumbs to bowl and toss to combine with butter. Sprinkle bread crumb mixture over top of macaroni and cheese. Place in oven and bake for 10 to 15 minutes, or until browned on top. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 60084,"Pressure Cooker Pulled Pork Sandwiches 1/4 cup olive oil One 5-pound pork shoulder, cut into 2-inch cubes 2 tablespoons kosher salt 2 teaspoons chili powder 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 5 cloves garlic, peeled
1 large onion, quartered
3 cups chicken stock
1 1/2 cups bottled barbecue sauce, such as Head Country 24 soft hamburger buns
Pickled Jalapenos and Onions, recipe follows 3 jalapenos, sliced 1 large red onion, sliced into half-moons
1 cup apple cider vinegar
1 teaspoon sugar
1 teaspoon kosher salt
Instructions: Heat an electric pressure cooker on the saute mode. When hot, add half of the olive oil. Add half of the pork along with half of the salt, chili powder, black pepper, garlic powder and onion powder. Saute until the meat is very crisp and brown, about 10 minutes. Set the meat aside on a plate. Add the remaining olive oil, meat, salt, chili powder, black pepper, garlic powder and onion powder and cook until the meat is crisp and brown, another 10 minutes. Add the first half of the meat back to the pressure cooker. Add the garlic and onions and cook, stirring, for 2 minutes. Pour in the chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on manual for 40 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, release the rest of the steam using quick release. Remove the lid from the pressure cooker. Remove the pork and onions to a baking sheet. Shred the pork with 2 forks, pour over the barbecue sauce and toss to coat. Serve with the buns and Pickled Jalapenos and Onions. If not serving right away, transfer to a 9-by-13-inch disposable aluminum pan, cover with foil and keep warm in the oven at 300 degrees F until ready to serve. Put the jalapenos and red onions in a 16-ounce wide-mouth mason jar. In a small saucepan, combine the vinegar, sugar, salt and 1 cup water. Bring to a boil, stirring until the sugar and salt are dissolved. Pour the hot liquid over the veggies in the jar, screw on the lid and set aside. When it has cooled to room temperature, transfer the jar to the fridge to chill for a minimum of an hour, which will allow the vegetables to pickle. The pickles will last in the fridge for 3 days. Serve them on pulled pork sandwiches. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 60085,"Artichoke and Spinach Swirls 1 package (17.3 ounces) Pepperidge Farm? Puff Pastry Sheets, thawed 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon ground black pepper 1 package (10 ounces) frozen chopped spinach, thawed and well drained 1 can (14 ounces) artichoke heart, drained and chopped Instructions: Heat the oven to 400 degrees F. Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach and artichoke hearts in a medium bowl. Unfold 1 pastry sheet on a lightly floured surface. Spread half the spinach mixture on the pastry to within 1 inch of the edge. Roll up like a jelly roll. Press the seam to seal. Repeat with the remaining pastry sheet. Cut each roll into 20 (1/2-inch) slices, making 40 in all. Place the slices, cut-side down, onto 3 baking sheets. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60086,"Burnetts Woodcock 1 1/2 pounds waxy potatoes 2 egg whites and 1 yolk 1 tablespoon capers, chopped 1/4 pint (1/2 cup) whipping cream 1 ounce butter 4 woodcock, properly hung 4 ounces butter 1 rasher bacon per bird 4 pigeon livers (use pheasant or chicken if not available) 2 ounces butter Small glass white wine 2 tablespoons beef stock 10 juniper berries, crushed Salt and freshly ground black pepper Squeeze lemon juice Instructions: First make the potatoes, mash them and let them dry well. Beat the egg whites very stiffly but not dry. Mix the egg yolk and capers and cream into the mash and fold in the egg whites. Form small cakes and fry in the butter until brown. Preheat the oven to 425 degrees F. Spread each woodcock generously with butter and cover with a bacon rasher. Roast in the oven for 10 to 15 minutes, depending on how you like them, more if you must. For the sauce, saute the livers in butter until just cooked, mash and press them through a fine sieve. Put the puree in a pan, thin with white wine and stock, add juniper berries, seasoning and lemon juice, and simmer for a few minutes. Place the cooked woodcock on the potato cakes and serve with the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60087,"Baked Goat Cheese Pasta Kosher salt and freshly ground black pepper 2 pints cherry tomatoes
3 cloves garlic, sliced
1 shallot, sliced thin
2 tablespoons oregano leaves
1 teaspoon crushed red pepper flakes
3 tablespoons olive oil
8 ounces goat cheese
8 ounces campanelle (or other shaped) pasta
2 tablespoons pesto
6 to 8 basil leaves, torn, for garnish
Instructions: Preheat the oven to 425F. Bring a large pot of salted water to a boil. Add the tomatoes, garlic, shallot, oregano and red pepper flakes to a 9 x 13 baking dish. Add 2 tablespoons of the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss to combine. Nestle the goat cheese in the dish among the other ingredients and drizzle with the last tablespoon of olive oil. Bake until the tomatoes have blistered and the goat cheese has melted slightly, 22 to 25 minutes. While the tomatoes and goat cheese bake, cook the pasta according to the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside. Remove the tomatoes and goat cheese from the oven. Add the pesto and begin tossing everything together, breaking up the goat cheese as you go and adding a little pasta water, until you have a creamy consistency. Add the cooked pasta and toss to coat. Serve hot garnished with the fresh basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60088,"Roasted Beans and Tomatoes 1 pound trimmed green beans 1 pint cherry tomatoes Extra-virgin olive oil, for drizzling Salt and freshly ground black pepper Instructions: Heat the oven to 450 degrees F with an empty baking sheet on an upper rack. Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 60089,"BBQ Jerk Chicken with Caribbean Mango Slaw 1/4 cup jerk seasoning, such as Grace's Dried Jerk Seasoning 1 tablespoon garlic powder
1 tablespoon onion powder
2 boneless chicken breasts
1 cup mango puree
1 tablespoon honey
1 teaspoon sriracha
1 lime, juiced 1/2 bottle beer, such as Red Stripe
Kosher salt and freshly cracked black pepper Caribbean Mango Slaw, recipe follows, for serving 3/4 cup olive oil 3 tablespoons honey
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon sriracha
1 lime, juiced
Kosher salt and freshly ground black pepper 2 cups shredded carrots
1 cup fresh Italian parsley leaves, chopped
1/2 cup fresh mint leaves, cut into chiffonade
1 head napa cabbage, thinly sliced
1 cup chopped almonds (reserve some for garnish) 1 mango, sliced thin or julienned (reserve some for garnish) Instructions: Combine the jerk seasoning, garlic powder and onion powder in a small bowl. Rub the chicken with the jerk mixture (do not over season, or the dry rub will cake up and become too thick) and marinate, refrigerated, at least 1 hour and up to overnight. Combine the mango puree, honey, sriracha, lime juice, beer and some salt and pepper in a small saucepan and heat until the mixture comes to a boil; set aside. Preheat a grill or grill pan to medium-high heat. Add the chicken and cook without moving for 3 minutes. Flip over and brush lightly with the mango glaze. Continue cooking until cooked all the way through (to an internal temperature of 165 degrees F), about another 3 minutes. Remove from the grill and brush with more glaze. Tent loosely with foil to keep warm. Serve with Caribbean Mango Slaw. Combine the olive oil, honey, vinegar, mustard, sriracha, lime juice and salt and pepper to taste in a large bowl and whisk until well blended. Add the carrots, parsley, mint, cabbage and most of the almonds and mango and toss until well coated. Transfer to a serving bowl and garnish with the remaining almonds and mango. ","[Cabernet Sauvignon, Zinfandel, Syrah, Chianti]" 60090,"Chocolate Fanfare Tart 1 1/2 cups flour 3 tablespoons brown sugar 2 ounces chocolate chips or pieces 8 tablespoons unsalted butter, cold and cubed 2 to 3 tablespoons milk, to form a dough 1/2 cup unsalted butter, melted and hot 1 cup chocolate chips or pieces 1 1/2 cups sugar 3 whole eggs 1 tablespoon orange liqueur 3/4 cup flour 1 tablespoon grated orange zest 1 cup heavy cream, boiling 2 cups chocolate pieces Whipped cream and berries, for garnish Instructions: Preheat the oven to 375 degrees F. For the crust: process flour, sugar, and chocolate in food processor. Add rest of ingredients. Press into a lightly greased 11-inch tart pan with removable bottom. Bake until firm, about 15 to 20 minutes. Lower the oven to 350 degrees F. For the Filling: pour the hot butter over the chocolate and stir until melted and smooth. In a mixer, beat the sugar and eggs together. Add the orange liqueur, flour, and zest. Add chocolate butter mixture. Pour into tart shell. Bake for 35 minutes, or until cooked through, but not overcooked. When cooled, spread with topping. For the topping: pour the boiling cream over the chocolate. Stir until smooth. Spread over cooled tart. Refrigerate until firm. Serve slightly warmed with whipped cream and berries. ","[Riesling, Moscato, Brachetto, Prosecco]" 60091,"French Onion Burgers 2 tablespoons extra-virgin olive oil 1 large onion, halved and thinly sliced 1/2 teaspoon sugar Kosher salt 1/2 cup low-sodium chicken broth 2 tablespoons plus 1 teaspoon Worcestershire sauce 1 1/2 pounds ground beef 1 teaspoon onion powder 4 brioche or hamburger buns, split 2 cups shredded gruyere cheese (about 6 ounces) 2 tablespoons grated parmesan cheese Dijon mustard, lettuce and potato chips, for serving (optional) Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until it starts to brown, 3 to 4 minutes. Add the sugar and 1/2 teaspoon salt, reduce the heat to medium low and cook, stirring occasionally, until deep golden, 15 more minutes. Add the chicken broth and 1 teaspoon Worcestershire sauce and simmer until the onion is tender and the liquid is almost evaporated, 8 minutes. Preheat the broiler. Mix the beef, onion powder and the remaining 2 tablespoons Worcestershire sauce in a bowl with your hands. Form into four 3/4-inch-thick patties and place on a broiler pan. Make an indentation in the center of each with your thumb; season the patties with salt. Broil, turning once, 5 minutes. Place the buns cut-side up on a baking sheet. Sprinkle with both cheeses and broil until melted, about 1 minute. Spread mustard on the buns; sandwich with lettuce, the burgers and caramelized onion. Serve with potato chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60092,"Veal Chop Milanese with Tomato and Basil Vinaigrette 4 rib veal chops, pounded to a thin paillard or cutlet with bone still attached 1 cup flour 3 eggs 1/4 cup milk 2 tablespoons pure olive oil plus 1/3 cup for sauteing 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 cups bread crumbs 1/4 cup chopped Italian parsley 1/4 cup grated Parmesan cheese 1 large beefsteak tomato, about 3/4 to 1 pound, seeds removed and cut into 1/2-inch dice 8 to 10 basil leaves, hand shredded 3 tablespoons fresh lemon juice 1/2 cup extra virgin olive oil Salt and fresh ground black pepper to taste Instructions: Pound the veal (or have the butcher do this ahead of time) to a 1/4-inch thin and broad cutlet, leaving the bone still attached. Set aside while you prepare the breading setup. Put the flour on a dish large enough to dredge the veal on. Combine the eggs, milk, 2 tablespoons olive oil and salt and pepper in a large bowl or dish with sides high enough to hold the liquid and veal chops. Next, combine the bread crumbs, parsley and Parmesan cheese in a large flat casserole so that the process of breading may be kept neat and tidy. Make the tomato vinaigrette by combining the diced tomato with the shredded basil leaves in a bowl. Stir in the lemon juice, whisk in the oil and season with salt and pepper. Set aside. Heat the 1/3 cup olive oil in a large saute pan over medium heat. Cook the veal cutlets one at a time, or if they are small enough and your pan is large enough, two at a time. As you saute the veal, brown one side and keep the veal warm in a 250 degree oven while the rest are cooked. Serve the veal with a generous spoonful of the Tomato Basil Vinaigrette over the top. ","[Barolo, Barbaresco, Chianti Classico, Rioja]

" 60093,"Mustard Cream Spaetzle Topped Ham Steak 2 tablespoons butter 1 (1 1/2-pound) ham steak 1 1/2 cups heavy cream 2 tablespoons whole-grain mustard Spaetzle, recipe follows 3 eggs 1 cup milk 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground white pepper 3 cups all-purpose flour, or as needed Instructions: Melt butter in a large skillet over medium heat. Saute ham steak until heated through and browned, about 2 to 3 minutes per side. Transfer ham steak to platter, keep warm. Add heavy cream to skillet and reduce until thick enough to coat the back of a spoon, about 3 minutes. Add mustard and simmer 1 minute. Add cooked spaetzle and toss to coat. Top ham steak with mustard cream spaetzle. In a bowl whisk together eggs, milk, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. You will probably not need all 3 cups. Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water. When spaetzle are cooked through, they will float to surface, about 5 minutes. Scoop up with a slotted spoon and drain well as they cook or drain all at once. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60094,"Hardwood-Smoked Leg of Lamb with Bbq Sauce and Mint Butter 7- to 8-lb leg of lamb, trimmed 1/2 cup molasses 2 cups tomato puree 2 cups chili sauce 1 cup Dijon mustard 6 Tbsp Worcestershire sauce 1/2 tsp Tabasco 2 Tbsp minced garlic 1/2 cup tightly-packed fresh mint leaves 4 minced shallots 3/4 stick butter (3 oz), room temperature Cornbread, for serving Instructions: Prepare a slow charcoal fire with hardwood charcoal. Soak 1 1/2 lbs of wood chips (hickory, cherry or other hardwood or fruitwood) in water for 20 minutes. When coals are glowing and coated with white ash, spread evenly and top with wood chips. Place lamb on a rack in grill. Cover and smoke 2 1/2 hours, turning every half hour and checking to make sure there are no flames -- if flaming, douse with a little water. Cool. Refrigerate lamb overnight. Slice lamb from bone, and shred slices. The meat will still be mostly raw. Prepare Barbecue Sauce: In a large pot combine molasses, tomato puree, chili sauce, mustard, Worcestershire, Tabasco and garlic. Add lamb and simmer for one hour. Meanwhile, prepare Mint Butter: In workbowl of food processor combine mint and shallots and pulse to puree. Add butter and process until completely incorporated. When lamb is ready, remove from heat and stir in mint butter. Serve ","[Malbec, Syrah, Zinfandel, Rioja]" 60095,"Spaghetti Alla Puttanesca 1 pound ripe tomatoes or peeled tomatoes (if in a hurry) 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 cloves garlic, sliced 4 anchovy fillets 2 ounces pitted and sliced black olives 1 tablespoon salted capers, rinsed and chopped Pinch crushed red pepper 1 pound spaghetti 1 handful fresh parsley, leaved picked and chopped Kosher salt and freshly ground black pepper, to taste Instructions: Bring a large pot of water to a boil. Submerge the tomatoes in boiling water for 1 minute. Using a slotted spoon, remove the tomatoes.
Peel the tomatoes and cut them open. Discard the seeds and cut the flesh into small cubes.
In a large nonstick pan heat about 3 tablespoons olive oil and saute together the garlic, anchovies, olives, capers, and red pepper flakes for about 3 to 4 minutes.
Add the tomatoes and let cook on a medium-low heat for about 10 to 15 minutes.
In a large pot of boiling salted water, cook the spaghetti about 2 minutes less than indicated on the box, drain and add to the sauce pan on a medium high flame, toss around for a couple of minutes or less, making sure the sauce is evenly distributed on the pasta.
Add a sprinkle of finely chopped parsley and a drizzle extra-virgin olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 60096,"Mama's Red Tamales 4 large size pork shoulder roasts (about 24 pounds) 8 tablespoons garlic salt 4 pounds New Mexico dried chili pods Whole cumin seeds, crushed (about 4 tablespoons after crushing) Salt, to taste 3 to 4 bags dried cornhusks, cleaned and soaked in water 25 pounds prepared masa Instructions: Prepare pork roasts by boiling the meat with about 2 tablespoons of garlic salt per roast. Use as many pots as you need to accommodate the roast. Cook the meat until fork tender and comes apart with no resistance. This usually takes about 2 hours. Reserve pork broth. Pull meat apart into chunks and refrigerate until ready to use. While the meat is cooking, clean dried chilies by removing the tops and discarding the seeds. Place pods into a bath of water and soak for a few minutes. While pods are soaking, fill a large pot halfway with water. Place your clean chili pods in the water and push them down until the water covers all. Bring to a boil and then simmer 34 to 45 minutes. When done, remove from heat. Transfer small bunches of the tender chili pods to a blender and blend on high until the pods turn to a liquid mixture. (The seed and skins will make the mixture seem a little chunky but that will be removed in a food mill.) Pour the chili sauce into a food mill which should be attached to a bowl or saucepan. Run the sauce through the mill until no more liquid is left in the top of the mill. Discard the leftover seeds and skin. Repeat this process for the remaining chili sauce until all of it has been run through the food mill. Next, add the ground cumin to the chili sauce. This sauce uses quite a bit of salt; add small amounts at a time, to taste. Once chili sauce is properly seasoned, add pork to the chili sauce. Stir until thoroughly mixed. No need to heat, just put the mixture in the refrigerator until ready to use. Open packages of cornhusks and remove the silk from each husk. Place cornhusks into a sink filled with warm water. Let the husks soak for about 3 minutes. Remove the husks from the water and place on a cookie sheet and cover with damp towel to keep moist. Prepare masa according to the directions on the package, or buy pre-made masa, available at specialty ethnic food stores. Also try calling a Mexican restaurant, they may make it for you. To soften up the masa before you work with it, add approximately 2 cups of the reserved pork broth. Once softened, divide masa into deep bowls amongst the people helping. Press masa flat, down into the bowl, creating a flat surface. Take 1 cornhusk and lay it flat, add a large dollop of the masa onto the husk. Spread the masa out onto the leaf with the back of a spoon to create a thin paste like coverage, being sure to leave no holes. Place 2 tablespoons of the chili sauce/pork mixture onto the masa. (It?s best to keep a bowl of the sauce next to you at all times.) Fold the tamale bringing two sides together so that they slightly overlap, then fold the bottom up over the folded sides. Press down slightly on top of tamale while holding everything in place and the masa will act as a glue to seal the filling. Place tamales standing upright into a large double steamer. Steam for 2 hours. Remove tamales from steamer and let stand about 5 minutes. Pull off husk and eat. If desired, tamales may be frozen in plastic storage bags. To steam frozen tamales, just add 1 hour to the cooking time. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 60097,"Tuscan Wood-Grilled Oysters with Crispy Pancetta-Tomato-Basil Mignonette 1/2-inch-thick piece pancetta, finely diced 1/2 cup red wine vinegar 2 tablespoons finely diced shallots 1/2 teaspoon coarsely ground black peppercorns 8 fresh basil leaves, finely chopped 2 plum tomatoes, seeded and finely diced Kosher salt 24 assorted oysters (East and West Coast), soaked in water and scrubbed well Fresh flat-leaf parsley leaves, for garnish Extra-virgin olive oil, for drizzling Special equipment: 2 cups pecan wood chips, soaked in water for at least 2 hours Instructions: Put the pancetta in a cast-iron skillet and cook over medium-high heat until crisp and the fat is rendered. Remove to a paper towel-lined plate. While the pancetta cooks, combine the vinegar, shallots, peppercorns, basil, tomatoes and season with salt. Prepare the charcoal grill using a chimney starter filled with charcoal briquettes. When the coals are red hot and begin to turn grey, add the soaked wood chips evenly over the top of the coals. Grip each oyster, flat-side up, in a folded kitchen towel. Find the small opening between the shells near the hinge and pry it open with an oyster knife. Try not to spill the delicious juices, known as the oyster liqueur, in the bottom shell. Cut the oyster meat loose from the top shell, and then loosen the oyster from the bottom shell by running the oyster knife carefully underneath the body. Discard the top, flatter shell, keeping the oyster and juices in the bottom, deeper shell. Brush the cooking grates clean. Grill the oysters over direct high heat until the juices start to bubble and the edges of the oyster curl, 2 to 4 minutes. Spread 1 1/2 cups kosher salt evenly over the bottom of a large platter. Carefully nestle the cooked oysters in the salt and top each oyster with some of the mignonette, a few cubes of pancetta and some parsley leaves. Drizzle with a little extra-virgin olive oil. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 60098,"Smoked Chicken Cannelloni One 2 1/4- to 2 1/2-pound whole chicken, patted dry and set out for 15 minutes
Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
2 teaspoons granulated garlic
1 teaspoon smoked paprika
1 tablespoon olive oil
1/4 cup chopped yellow onion
2 cloves garlic, minced 12 ounces chopped roasted red pepper, drained
4 ounces chopped fire-roasted tomatoes, drained
Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
3/4 cup heavy cream Juice of 1/2 a lemon
One 8-ounce box cannelloni shells (12 shells), soaked in warm water for 2 minutes
1 pound whole milk ricotta cheese
4 ounces whipped cream cheese
1 1/3 cups grated Parmesan, plus more for garnish
1 large egg
3 grounds fresh nutmeg
1 1/2 ounces chopped spinach leaves (about 2 cups)
1/2 cup chopped fire-roasted tomatoes, drained
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper 1/4 cup coarsely ground panko breadcrumbs
Instructions: Preheat the oven to 350 degrees F. For the chicken: Using kitchen shears, remove the backbone of the chicken and set aside in the refrigerator for another use (such as Smoked Chicken Minestrone). Cut the chicken in half, straight through the breastbone. By separating the chicken into two pieces it will ensure that the chicken gets smoked more thoroughly. Sprinkle the chicken pieces with salt, pepper, the granulated garlic and smoked paprika. Place 1 deep aluminum roasting pan over the stove top. Line with aluminum foil. Add the soaked wood chips to a large piece of foil, and then fold in the sides to make a pouch. Punch holes in the top of the pouch, set it directly over a gas burner and turn on high. Leave for 2 to 3 minutes, watching carefully. Once it begins to smoke, using tongs, transfer the pouch to the bottom of the lined roasting pan. Set a wire rack over the chips in the lined roasting pan and position it so the wood chips are directly over the burner and continue to smoke. Place the chicken pieces bone-side down on the rack. Cover tightly with aluminum foil to seal in the smoke. Put the roasting pan into the oven and smoke until the internal temperature reaches 165 degrees F on an instant-read thermometer, 45 to 60 minutes. Remove and cool. Shred the smoked chicken breast and set aside 1 1/2 cups for the cannelloni (reserve the rest for another use). Increase the oven to 375 degrees F. While the chicken is smoking, make the creamy roasted red pepper sauce: Bring the oil to medium heat in a large saucepot. Sweat the onions until translucent, about 3 minutes. Add the garlic and sweat until fragrant, about a minute. Stir in the peppers and tomatoes. Simmer for 5 minutes. Working in 2 cup batches, process the sauce on high in a blender until smooth. Return the sauce to the pot, reduce the heat to low and whisk in the cream. Remove from the heat and stir in the lemon juice. Season with salt and pepper. If making ahead, cool before refrigerating for up to a week. For the cannelloni: In a medium mixing bowl, combine the ricotta, cream cheese, 1 cup of the Parmesan, the egg and nutmeg with a wooden spoon. Fold in the reserved shredded chicken, spinach, tomatoes and some salt and pepper. Spoon the filling into a medium pastry bag fitted with a large open tip. Spread 1/2 cup of the creamy roasted red pepper sauce evenly on the bottom of a 9- by 13-inch gratin dish. Pipe about 2 1/2 tablespoons of the filling into the cannelloni shells and place them into the gratin dish. Spoon the remaining sauce over the cannelloni. Sprinkle with the panko and remaining Parmesan. Cover and bake until the filling is cooked through, about 30 minutes. Bake uncovered until the top is golden and bubbling, an additional 5 to 7 minutes. Remove and cool on a resting rack. Garnish with Parmesan and serve. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 60099,"Lightened-Up Feijoada 1 pound dried black beans 12 ounces chorizo sausage, sliced 2 ounces bacon, chopped 3 bay leaves 2 cloves chopped garlic 1 white onion, finely chopped Kosher salt Cooked rice and orange slices, for serving Instructions: Soak the beans in cold water 8 hours or up to overnight. Drain the beans, rinse and set aside. Heat a large soup pot or Dutch oven over medium heat. Add the chorizo and bacon and cook until browned, 5 to 7 minutes. Add the bay leaves, garlic and onions and cook until the onions are tender, an additional 10 minutes. Add the beans and 5 cups of water; bring to a simmer and cook, partially covered, until the beans are tender and most of the water is absorbed, 2 1/2 hours. Add 1/2 teaspoon salt and taste for additional seasoning. Serve with rice and orange slices.
","[Rioja, Tempranillo, Garnacha, Barbera]" 60100,"Feta Olive Salad 1 pound feta (crumbled) 1/2 small red onion, diced 3 garlic cloves, minced 1 lemon, zested and minced 1 orange, zested and minced 1 cup very small cherry tomatoes, halved (optional)* 1/2 cup green olives, pitted and sliced 1/2 cup kalamata olives, pitted and sliced 1/3 cup extra virgin olive oil 2 tablespoons minced fresh Italian parsley 1 tablespoon minced fresh cilantro (optional) 2 teaspoons minced fresh oregano 1 teaspoon minced fresh mint Black pepper in a mill Several large romaine or butter lettuce leaves Instructions: Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 60101,"S'mores Cake Nonstick spray 1 1/2 cups all-purpose flour
1 cup graham cracker crumbs
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
1/4 cup canola oil
1 cup granulated sugar
1/2 cup brown sugar
2 teaspoons corn syrup
3 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1 cup granulated sugar 1/2 cup water
1/2 cup egg whites
1/4 teaspoon cream of tartar
3 sticks (1 1/2 cups) unsalted butter, cubed, at room temperature
1/2 teaspoon vanilla extract
1/2 cup marshmallow creme, such as Marshmallow Fluff
2 cups marshmallows
8 ounces dark chocolate, coarsely chopped 3/4 cup heavy whipping cream
1 tablespoon unsalted butter, at room temperature Instructions: For the cake: Preheat the oven to 350 degrees F. Spray two 6-inch cake pans with nonstick spray and line the bottoms with parchment circles. Mix together the flour, graham cracker crumbs, baking powder, baking soda and salt in a medium bowl. Combine the butter, oil, granulated sugar, brown sugar and corn syrup in a stand mixer fitted with the paddle attachment. Mix on medium speed for 3 minutes. Add eggs and vanilla and mix until combined. On low speed, add one-third of the flour mixture, followed by half of the milk, mixing until combined. Repeat. Add the final third of the flour mixture and mix for 30 seconds. Divide the batter between the prepared cake pans. Bake until set in the center and an inserted toothpick comes out clean, 20 to 25 minutes. Allow the cakes to cool in the pan for 10 minutes, then invert onto a wire rack. Let cool completely. For the buttercream: Combine the granulated sugar and water in small pot fitted with a candy thermometer. Boil to the soft ball stage. Meanwhile, whip the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. When the sugar syrup reaches 225 degrees F, add it slowly to the whipped egg whites while beating on medium speed. Continue beating until cool. With the mixer running, add the butter a few pieces at a time. Mix in the vanilla extract and fold in the marshmallow creme. Spread the marshmallows out on a foil-lined baking sheet. Toast with a kitchen blowtorch, moving the marshmallows around to make sure both sides are toasted. Add half of the toasted marshmallows to buttercream. Set aside the other half. (Makes 4 cups.) For the ganache: Place the chopped chocolate in a heatproof bowl. Bring the cream just to a boil in a small saucepan over medium-high heat. Pour the hot cream over the chocolate and let stand for 10 minutes. Stir until shiny and smooth. Add the butter and stir until completely melted. Let cool at room temperature until set, about 1 hour. (Makes 1 1/2 cups.) To assemble: Level the tops of the cakes, then slice each in half horizontally (to make four layers). Starting with the bottom layer, spread the top with about a 1/4-inch of ganache. Place the next cake layer on top, spread with a 1/4-inch of buttercream and sprinkle with the reserved toasted marshmallows. Add the third cake layer and another layer of ganache. Place the final cake layer on top. With an offset spatula, remove any excess filling from the outside of the cake. Refrigerate for 15 minutes to set. Once the cake has chilled, ice the entire cake with the remaining buttercream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60102,"Grilled Peppered New York Strip with Shallot-Pommery Sauce Spinach-Shiitake-Potato Gratin Dauphinoise 4 (8-ounce) prime sirloin strips (also called NY strips) 5-peppercorn mix (3: black, 2: white, 1: green, 1: pink, 1/2: Szechwan) coarsely cracked Salt to taste 2 tablespoons dry mustard powder 1 teaspoon turmeric 1 teaspoon salt Water, to make a paste 2 cups canola oil 5 sliced shallots 1/2 cup red wine 2 tablespoons pommery whole grain mustard 1/2 cup heavy cream 4 ounces hard butter Salt and black pepper to taste 6 large, peeled russet potatoes sliced 1/4-inch thick 3 tablespoons minced garlic 1 teaspoon freshly grated nutmeg 1 pound spinach leaves, de-stemmed 2 cups sliced shiitake mushrooms (Sauteed in oil) 1 quart heavy cream Salt and black pepper to taste Instructions: Season the steaks liberally with salt and 5-peppercorn mix. On a hot grill, mark the steaks and cook each side about 4 to 5 minutes. I prefer medium rare, which takes about 8 minutes total. Make sure to let the steaks rest after grilling for about 3 minutes to let the meat relax.
For the mustard oil: In a bowl, whisk mustard, turmeric and salt with water to form a paste. Whisk in oil and let stand overnight. Mixture will separate, don't re-mix before using, you want to use the clear flavored oil off the top. For the shallot sauce: In a 1 quart stainless steel saucepan, add 1 tablespoon of butter and caramelize the shallots. Season. Add the red wine and reduce until almost dry. Add the mustard and saute for 2 minutes then add the cream. Heat the cream until hot, but not boiling. Pour into a blender and blend at high speed. Add the remaining butter and check for seasoning. Keep warm in a water bath. For the gratin: Pre-heat the oven to 325 degrees. In a large bowl, mix everything together. Taste the cream for proper seasoning. Dump contents in a baking dish with at least a 2-inch lip. Make sure the cream covers the mixture. Bake in oven for 30 minutes, then stir well. Bake another 45 minutes until cream is thickened and potatoes are soft. Cut the gratin with a ring mold and place in the center of a plate. Spoon shallot-pommery sauce around the gratin. Slice the steak and encircle the gratin. Garnish with crispy onions and mustard oil. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]

" 60103,"Walnut and Brie Tartlets with Grape Salsa 1 cup seedless red grapes, cut in half 1/4 teaspoon kosher salt 2 tablespoons finely chopped green onion, green part only 1 tablespoon balsamic vinegar 2 teaspoons walnut oil 1/4 teaspoon chopped fresh rosemary 1/4 teaspoon minced garlic 1/8 teaspoon pepper 48 (11/2- inch) round savory pastry shells 1/2 cup walnuts, toasted and chopped 8 ounces Brie, rind removed Instructions: Preheat the oven to 300 degrees. Put the grapes and kosher salt in a food processor and pulse until the grapes are coarsely chopped. Transfer to a strainer; let sit for a least 10 minutes. Mix the green onion, vinegar, oil, rosemary, garlic and pepper together in a small bowl. Add the grapes and mix well. ASSEMBLY: Arrange the shells on a baking sheet and fill each with 1/2 teaspoon walnuts, 1/2 teaspoon Brie, and 1/2 teaspoon grape salsa (use a fork to transfer the salsa to the shells to avoid capturing too much liquid). Bake until cheese begins to melt, about 5 minutes; do not overbake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60104,"Pickled Tomatoes 1 pint cherry tomatoes 1 cup white vinegar
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 teaspoon dried rosemary
1 teaspoon lemon zest
1/2 teaspoon whole black peppercorns
2 cloves garlic, crushed
Instructions: Poke holes in the top of the tomatoes with a skewer. In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil. In a mason jar, add the rosemary, lemon zest, peppercorns and garlic. Add the cherry tomatoes and pour over the hot vinegar mixture. Screw a top on the mason jar. Let cool, then refrigerate. The pickles will last up to 2 weeks refrigerated. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 60105,"Spicy-Spiked Iced Tea 4 orange Pekoe tea bags 3 cups boiling water 5 to 6 cups of ice cubes, plus additional ice to serve 1/3 cup superfine sugar, plus more if desired 1 lemon, juiced 1 orange, juiced 1 cinnamon stick 10 whole cloves 8 (1 1/2-oz) shots of light rum Lemon wedges, for garnish Instructions: Place tea bags in a small bowl or large measuring cup/batter bowl. Add 3 cups boiling water and steep tea 5 minutes. Fill a large pitcher with ice cubes, 5 to 6 cups. Pour sugar over ice. Add lemon and orange juice, cinnamon stick and cloves. Pour hot tea over ice and stir with wooden spoon until most of the ice dissolves and tea has been quick-cooled. Serve or chill until ready to serve. When ready to serve, pour into a tall glass filled with more ice, a shot of light rum. Pour spicy iced tea through a strainer to remove the cinnamon, cloves and fruit pulp/pits. Fill glass with tea. Serve tea with extra sugar and lemon wedges. ","[Riesling, Moscato, Vinho Verde, Cava]" 60106,"Perfect Salmon Burgers 1 1/4 pounds center-cut salmon fillet, skin and pin bones removed 2 tablespoons dijon mustard
1 tablespoon mayonnaise 1 tablespoon lemon juice 1/2 teaspoon grated lemon zest Pinch of cayenne pepper 2 scallions, chopped 1 cup plus 2 tablespoons panko (Japanese breadcrumbs) Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for brushing 4 brioche buns, split Tartar sauce and arugula, for topping Instructions: Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 60107,"Fresh Fruit Platter 5 fig leaves 1 honeydew melon, peeled cut in half and sliced
1 cantaloupe melon, peeled cut in half and sliced
1 golden pineapple, peeled, cut in quarters lengthwise, core removed and sliced crosswise
Sprigs of fresh mint
10 fresh figs, halved
1 pint fresh raspberries
1 pint fresh blueberries
Instructions: Arrange the fig leaves on a rectangular platter. Artfully arrange the melons and pineapple and place the mint between them. Groups the figs, raspberries and blueberries around the melons and pineapple and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60108,"Salsa Borracha 8 dried pasilla chiles* or dried ancho chiles 1 cup fresh orange juice 1/2 cup golden tequila 1 garlic clove, minced 1/4 cup olive oil Salt and freshly ground black pepper 1/4 cup crumbled anejo cheese** or feta cheese Instructions: Cook the chiles in a dry saute pan over high heat turning constantly until slightly toasted, about 2 minutes. Remove from the heat and when cool enough to handle, cut them in half and remove the seeds. Tear them into small pieces and add them to a blender. Add the orange juice, tequila, garlic and olive oil to the blender. Puree the salsa and add it to the same saute pan used to toast the chiles. Cook until slightly thickened, about 5 minutes. Season the salsa with salt and freshly ground black pepper. Cool completely. Transfer to a serving bowl and top with crumbled anejo cheese. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 60109,"Pork Roast with Cranberry Glaze 3 teaspoons cornstarch 1/4 teaspoon cinnamon 1/8 teaspoon salt 6 tablespoons orange juice 1 (16-ounce) can whole berry cranberry sauce 1 (3 to 5-pound) boneless pork loin Instructions: Preheat oven to 325 degrees F. In a small saucepan, combine cornstarch, cinnamon, and salt. Stir in orange juice and cranberry sauce. Cook over medium heat, stirring, until thickened, and set aside. Place pork in a shallow roasting pan and cover with about half the cranberry mixture. Insert a meat thermometer. Roast 1 to 1 1/2 hours, basting occasionally with the remaining sauce. Meat is done when thermometer reads 160 degrees F. Remove meat from oven and allow to rest 10 minutes before carving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 60110,"Winning Recipe Caramel Apple Cupcakes with Vanilla Bean Cream Cheese Frosting 2 cups granulated sugar 2 large eggs 1/2 cup unsalted butter, melted 2 teaspoons pure vanilla extract 2 cups all-purpose flour 2 teaspoons ground cinnamon 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 4 apples, cored, peeled, and chopped (recommended: 2 Granny Smith and 2 Fuji) Vanilla Bean Cream Cheese Frosting, recipe follows Caramel syrup, for garnish 1 cup unsalted butter, room temperature 1 (8-ounce) bar cream cheese, room temperature 1 tablespoon vanilla bean paste 4 cups powdered sugar (about 2 pounds) 1/2 teaspoon salt Instructions: Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners. In a large bowl using an electric mixer on low speed, combine the sugar, eggs, butter, and vanilla extract until blended. In a separate large bowl, combine the flour, cinnamon, baking soda, baking powder, and salt. Add the flour mixture to the butter mixture, mixing on low until blended. Stir in the apples. Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 15 to 20 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely. Either pipe Vanilla Bean Cream Cheese Frosting onto the cupcakes using a pastry bag and your favorite tip, or spread each cupcake with the frosting. Drizzle each cupcake with caramel syrup. In a large bowl using an electric mixer on low speed, beat the butter, cream cheese, and vanilla bean paste until smooth and thoroughly blended. Slowly add the powdered sugar and salt. Mix until smooth. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 60111,"Original Ranchandreg; Pork Chops 1 packet (1 ounce) Hidden Valley? Original Ranch? Salad Dressing & Seasoning Mix Salt and freshly ground black pepper 6 pork loin rib chops about 1-inch thick Dash of paprika (optional) Instructions: Preheat the oven to 450 degrees F. In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the pork chops on both sides with the seasoning mixture. Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160 degrees F is reached. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60112,"Roasted Eggplant Spread 1 medium eggplant, peeled 2 red bell peppers, seeded 1 red onion, peeled 2 garlic cloves, minced 3 tablespoons good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon tomato paste Instructions: Preheat the oven to 400 degrees F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper. ","[Syrah, Barbera, Tempranillo, Garnacha]" 60113,"Yummy Molasses Crackles 1/4 cup unsalted butter, softened 1 cup plus 1/3 cup sugar, divided 1 large egg, beaten 1/4 cup molasses 2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/8 teaspoon ground ginger 1/3 cup crystallized ginger, finely chopped Instructions: To Make Ahead: Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. Nancy Caverly gave her grandmother's recipe for ginger molasses cookies a little makeover-reducing the butter and adding crystallized ginger for a spicy jolt. Beat butter and 1 cup sugar in a large bowl with an electric mixer until creamy. Add egg and molasses. Mix well. Whisk flour, baking soda, cinnamon, salt, cloves and ginger in another large bowl until well blended. Stir in crystallized ginger. Blend the flour mixture into the butter mixture a cup at a time, mixing well, until it is all incorporated. Chill the dough in the refrigerator until firm, 30 minutes to 1 hour. Preheat oven to 375degreesF. Lightly coat 2 baking sheets with cooking spray. Place the remaining 1/3 cup sugar in a shallow dish. Roll the dough into 1-inch balls and then roll in the sugar. Place 1 1/2 inches apart on the prepared baking sheet. Bake the cookies, in batches, until they crackle on top, 8 to 10 minutes. Transfer to a wire rack to cool. Per cookie: 79 calories; 1 g fat (1 g saturated fat, 0 g mono unsaturated fat); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium 1 Carbohydrate Servings Exchanges: 1 carbohydrate (other) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 60114,"Spicy Cauliflower Stir-Fry 1 head cauliflower 2 teaspoons vegetable oil
2 cloves garlic, minced
2 tablespoons soy sauce
Juice of 1 lime (or a splash of rice wine vinegar) 2 green onions, sliced
1 tablespoon sriracha or other hot sauce, plus more if needed Lime wedges, for serving Instructions: Break up the cauliflower into large florets, then use your hands to break into very small florets. Heat a large, heavy skillet over medium-high to high heat. Add the oil, then the cauliflower and garlic. Stir the cauliflower around in the pan, allowing it to get very brown in some parts. Cook for 3 minutes, then turn the heat to low. Add the soy sauce, lime juice and most of the green onions, reserving the rest for serving. Stir and allow to cook for 1 minute, then add the sriracha and stir until incorporated. Add a little more sriracha if you want a deeper color and flavor. Serve hot in a bowl. Sprinkle the remaining green onions on top and serve with lime wedges. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 60115,"Tunisian Fish Tagine 4 teaspoons cumin seeds 2 fresh red chiles 5 tablespoons olive oil 700 g (1 lb 6 oz) potatoes, peeled and cut into 1 cm (1/2) cubes 1 1/2 teaspoons tumeric 2 medium onions, sliced into thin rings 1 stalk celery, finely chopped 4 Kaffir lime leaves, optional 2 teaspoons paprika a pinch of saffron threads infused in 1 1/2 tablespoons warm water 4 x 150-170 g (5-6 oz) fish steaks, cod or hapuku salt and pepper 2 x 400 g (14 oz) cans Italian tomatoes, pureed and sieved (about 2 cups) large handful of cilantro to garnish Instructions: Toast the cumin seeds in a dry pan for 2-3 minutes over low heat. Grind to a powder in a mortar and pestle or in a spice grinder and set aside. Seed the chilies and cut into julienne strips. Place half of the olive oil in one large frypan and half in a nonstick pan with a lid. Put the potato into the nonstick pan. Add the tumeric and fry, tossing and turning the potatoes. At the same time in the other pan, fry the onion and celery, stirring occasionally. When the onion begins to soften, add the garlic, lime leaves, chiles, cumin, paprika and saffron. Cook for a further 2-3 minutes, then season lightly with salt and pepper and turn off the heat. Leave in the pan while the potatoes finish cooking. As soon as the potatoes are cooked, season the fish steaks with salt and pepper and put them on top of the potatoes. Spoon the onion mixture over and around the steaks and pour over the tomatoes. Bring to boil over a medium-high heat, immediately lower it and cover. Cook gently for 7-10 minutes or until the fish is just cooked. Taste and season. Serve in large warmed bowl, sprinkled with cilantro. ","[Rioja, Pinot Noir, Garnacha, Barbera]" 60116,"Eggplant Dip with Pomegranate and Tahina 2 large eggplants (about 2 pounds) 1 pomegranate 3 tablespoons tahina 1 tablespoon lemon juice, or to taste 1/2 teaspoon salt 1 teaspoon crushed garlic 1/4 cup chopped fresh parsley, for garnish Instructions: Preheat the oven to 450 degrees F. Grill the eggplant over the gas grill or prick and roast in a hot oven until it is extremely soft inside. When cool, split the eggplant open and gently scrape the seeds out, using a melon-baller or large spoon. Pull away the skin, drain the liquid, and chop the pulp in 1/2-inch cubes. Gently score the outer skin of the pomegranate into quarters. Place the entire pomegranate in a large bowl filled with water. With your hands under the water, gently pull the skin off and remove the seeds, which will fall to the bottom. Drain off the water, discard the outer skin and fiber, dab the seeds dry, and proceed. Reserve 1/4 cup of the seeds for garnish. Place the remaining seeds over a sieve and press out the juice with your hands. You should have approximately 1/4 cup juice. Discard the pulp and seeds. In a nonmetallic bowl, mix the eggplant with the pomegranate juice, tahina, lemon juice, salt and garlic. Adjust the amount of pomegranate juice and lemon to your taste. In a food processor fitted with a steel blade, pulse the mixture until smooth but not mushy. Spread mixture on a flat suraface and sprinkle with chopped parsley and the reserved pomegranate seeds, dried cherries, or dried cranberries. Serve with pieces of warm pita for dipping. ","[Syrah, Tempranillo, Barolo, GSM Blend]

" 60117,"Country Fried Steak with Gravy 2 cups whole milk, at room temperature 2 large eggs 3 cups all-purpose flour 1/2 teaspoon garlic powder 1/2 teaspoon hot paprika Coarse salt and freshly ground black pepper 2 cups canola oil, for frying 2 pounds round steak, tenderized and roughly cut into 5-inch squares (about 8 pieces) Mashed potatoes, for serving Instructions: Whisk 1/2 cup of the milk and the eggs together in a bowl and set aside. Combine the flour, garlic powder, paprika and some salt and pepper in another bowl and set aside.
Heat the oil in a cast-iron skillet over medium-high heat until it reaches 350 degrees F on a deep-fry thermometer. Dip a cutlet into the egg wash, then in the seasoned flour. Return to the egg wash for a quick dip, then immediately add to the heated oil in the skillet. (Be careful, the oil will pop and sizzle.) Repeat without crowding the skillet. Cook until brown, 3 to 5 minutes. Turn and cook an additional 3 minutes. Remove to a plate lined with paper towels and keep warm. Repeat with the remaining ingredients, moderating the heat to maintain medium-high heat.
Pour off all but 2 to 3 tablespoons of the cooking oil with the \drippings,\ the browned bits in the bottom of the skillet. On low heat, add 3 tablespoons of the leftover seasoned flour mixture to the oil and whisk to make a roux. Cook until golden, about 1 minute. Gradually add the remaining 1 1/2 cups milk to the flour mixture while whisking together. Let cook until thickened, about 10 minutes. Taste and adjust for seasoning with salt and pepper.
Serve the cutlets with mashed potatoes and the gravy. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 60118,"Caesar Salad 4 whole anchovy fillets 2 tablespoons (and up to 3 tablespoons) Dijon mustard 1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich) 1 teaspoon Worcestershire sauce 2 cloves fresh garlic, peeled 1/2 whole lemon, juiced 1/2 cup olive oil 1/4 cup freshly grated Parmesan 1 dash salt Freshly ground black pepper 1/2 loaf crusty French bread 1/4 cup olive oil 2 cloves fresh garlic, peeled Salt Hearts of romaine lettuce Fresh Parmesan wedge Instructions: For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides. With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad. For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet. Heat the olive oil in a small saucepan or skillet over low heat. Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan. Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!) For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan. Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need. Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 60119,"Uni Risotto with Seared Japanese Scallops, Truffle Vinaigrette and Ikura 1/4 cup prepared risotto cooked in dashi 2 tablespoons uni puree (reduced cream with ratio of 1-ounce uni to 1 1/2 cups cream) 2 (10/20 count) scallops, preferably \dayboat\ or Japanese Salt and white pepper 1 tablespoon vegetable oil 2 pieces fresh uni 1 teaspoon ikura (salmon roe) 1 teaspoon truffle vinaigrette (either store-bought or homemade), or sherry vinaigrette finished with white truffle oil Instructions: As the risotto finishes cooking, stir in the uni puree to coat the risotto. Set aside and keep warm. Remove the \foot\ of the scallops and pat them dry. Season scallops with salt and pepper. Heat oil in a small saute pan over medium-high heat. Add scallops and sear until golden brown on 1 side. Turn scallops over and sear on the other side until golden brown and just cooked through in the middle. Remove from the heat and keep warm. To serve, place risotto in a bowl and top with scallops. Carefully position a piece of uni on each of the scallops. Garnish with ikura and drizzle with truffle vinaigrette.
","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barolo]" 60120,"Pumpkin-Crust Halloween Pizza 1 packet (1 1/4 teaspoons) active dry yeast 1 cup warm water
3 1/2 cups bread flour, plus additional for dusting
1 teaspoon fine sea salt
1/2 cup pumpkin puree
2 tablespoons olive oil, plus more for the bowl
1 1/2 tablespoons honey
2 cups whole-milk ricotta 1 cup shredded mozzarella 1/4 cup milk
1/2 teaspoon dried oregano
Kosher salt and freshly ground black pepper
1/2 butternut squash, halved lengthwise and peeled Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 cups shredded mozzarella Sliced pepperoni, optional
4 black olives
Basil, for garnish
Instructions: For the crust: Add the yeast to the warm water and let bloom for 10 minutes. Meanwhile, add the flour and salt to the bowl of a food processor and pulse 5 times to mix. Add the pumpkin puree, olive oil and honey to the yeast mixture and whisk to combine. With the food processor running, slowly add the liquid in a thin stream until a ball forms (you won't necessarily add it all before this happens). Once the ball forms, process for 30 seconds to knead. Turn out onto a lightly floured work surface and knead a couple times to form into a tight ball. Place in a lightly oiled bowl and cover with a clean kitchen towel. Set aside at room temperature until doubled in size, 1 1/2 to 2 hours. For the white sauce: Combine the ricotta, mozzarella, milk and oregano in a medium bowl. Season with salt and pepper, and mix until well blended. For the toppings: Preheat the oven to 400 degrees F. Slice the butternut squash crosswise into 1/2-inch slices. Place in a bowl, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Transfer the squash to a baking sheet and roast until slightly browned and softened, 30 to 35 minutes. Slice into triangles. Raise the oven temperature to 500 degrees F and set a pizza stone on the top rack. Divide the dough into 2 portions and roll into balls. On a floured work surface, roll out 1 of the dough balls into a 12- to 14-inch circle and place on a well-floured pizza peel. Working quickly, spread with half of the white sauce in a circular pattern, sprinkle with 1 cup of the shredded mozzarella, and arrange some pepperoni if using around the perimeter of the pizza near the crust. Transfer to the pizza stone and bake until the crust is browned, 12 to 15 minutes. Repeat with the remaining dough, white sauce and mozzarella. When the pizzas come out of the oven, arrange the roasted butternut squash on top to look like a jack-o-lantern: Use 2 triangles for eyes and 2 black olives as eyeballs, then use 1 triangle for the nose and more triangles for teeth. Garnish with basil to make the pumpkin stem. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 60121,"Cheesecake Tart with Raspberry Swirl Vegetable oil, for greasing the tart pan 3 cups ground graham crackers
2 tablespoons sugar
10 tablespoons (1 1/4 sticks) butter, melted
2 tablespoons seedless raspberry jelly or jam 10 ounces ricotta (1 1/4 cups)
10 ounces cream cheese (1 cup plus 2 tablespoons)
5 ounces sugar (1/2 cup plus 3 tablespoons)
3 tablespoons sour cream
2 teaspoons lemon juice
2 teaspoons vanilla extract
Pinch salt
3 large eggs
1 egg yolk
Instructions: For the crust: Preheat the oven to 350 degrees F. Brush the tart pan with canola oil. Add the graham cracker crumbs, sugar and melted butter to a medium bowl. Mix until fully combined. Transfer the mixture to the tart pan and press into the bottom of the pan and up the sides. Cover the crust with a piece of parchment paper and weight with pie weights or dried beans. Set on a baking sheet and bake for 12 minutes. Let cool before removing the parchment and pie weights. For the filling: Preheat the oven to 400 degrees F. Combine the raspberry jam and 1 tablespoon water in a small saucepan. Heat over low heat, whisking, until the jam has thinned to a smooth consistency. Remove from the heat and let cool. Add the ricotta to a food processor and blend until smooth, about 1 minute. Add the cream cheese and sugar and blend for another minute. Add the sour cream, lemon juice, vanilla and salt and blend for 30 seconds. Add the eggs and yolk and blend until smooth and combined, about 1 minute. Set aside 1 tablespoon of the cheesecake batter. Pour the remaining batter into the tart shell. In a small bowl, combine the thinned jam with the reserved cheesecake batter and mix until well blended. Dollop the jam mixture by the teaspoon onto the top of the cheesecake batter in a random pattern. Using a steak knife, swirl the preserves into the cheesecake batter. Transfer to the oven and bake for 10 minutes, then reduce the heat to 200 degrees and bake until the center is set, about 35 minutes. Let cool to room temperature before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 60122,"The Best Banana Bread 1/2 cup melted unsalted butter or vegetable oil, plus more for greasing pan 1 3/4 cups all-purpose flour (see Cook's Note) 1 cup toasted pecans, chopped 1/2 cup granulated sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon fine salt 1/4 teaspoon freshly grated nutmeg 2 large eggs, lightly beaten 1/4 cup buttermilk, sour cream or yogurt 1/2 cup light brown sugar, lightly packed 1 teaspoon pure vanilla extract 4 soft, very ripe, darkly speckled medium bananas, mashed (about 1 1/2 cups) Instructions: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan. Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps). Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 60123,"Chocolate Cake Cake: Unsalted butter, for greasing pan 3 ounces semisweet or bittersweet chocolate, chopped 1 cup flat cola 2 cups all-purpose flour 1 cup unsweetened natural cocoa powder (not Dutch processed) 1 1/2 teaspoons baking soda 1 teaspoon fine salt 2 cups sugar 3 large eggs 1 cup buttermilk 3/4 cup vegetable oil 2 teaspoons pure vanilla extract Icing: 1 cup sugar 1/2 teaspoon freshly squeezed lemon juice or 1/4 teaspoon cream of tartar Pinch fine salt 4 large egg whites 10 ounces (2 1/2 sticks) unsalted butter, room temperature, cut into small pieces Instructions: For the cake: Position a rack in the lower third of the oven and preheat to 350 degrees F. Butter and line the bottom of 9- by 13-inch cake pan with parchment paper, overlapping on two sides to create flaps. Put the chopped chocolate in a bowl. Heat the cola just to a simmer over low heat and pour over the chocolate. Let stand for 5 minutes; stir until smooth. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the sugar and eggs in a separate bowl with an electric mixer on medium speed until slightly thickened and pale, about 3 minutes. Gradually add the buttermilk, oil, vanilla and melted chocolate to the eggs. Beat on low until combined, but not aerated. Add the flour mixture and continue to beat until just combined. Stir lightly with a rubber spatula to remove any pockets of flour. Pour the batter into the prepared pan and bake until the cake springs back lightly when touched and a tester inserted in the center comes out clean, about 40 minutes. Cool the cake completely in the pan on a rack. Run a knife around edge of the pan and invert the cake onto the rack. Carefully remove the parchment paper and cool completely. (The cake may be made in advance, tightly wrapped and kept at room temperature for up to 2 days.) For the icing: Bring a few inches of water to a boil in a saucepan that can hold a standing mixer's bowl above the water. Whisk together the sugar, lemon juice, salt and egg whites in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost hold a stiff peak and are fully cooled, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable. (If the icing separates, just keep beating and it will come back together.) Frost the cake. Serve or set aside at room temperature for up to 2 hours before serving, refrigerating if needed. (If cake is refrigerated, bring to room temperature 1 hour before serving.) ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 60124,"Fiber One Waffles 2 cups Fiber One Complete pancake mix (from 28.3-oz box) 1 1/4 cups cold water 2 tablespoons vegetable oil Instructions: Heat waffle maker. Grease with vegetable oil or shortening. Make waffles as directed on box, using pancake mix, water and oil. ","[Chardonnay, Riesling, Sauvignon Blanc]" 60125,"Spinach Salad with Grapes and Pancetta 2 bunches (10 oz.) spinach leaves, washed and dried 3 tablespoons balsamic vinegar 1/4 cup extra virgin olive oil 1/4 teaspoon salt 1/4 tsp black pepper, ground 1/2 cup (4 oz.) pancetta or bacon 1/4 cup pine nuts 1 cup fresh California grapes 1/2 cup red onions, thinly sliced (about 1/4 medium onion) 1/2 cup (2 oz.) parmesan cheese, shaved or grated Instructions: Place spinach in large bowl, set aside. In small bowl, combine balsamic vinegar, olive oil, salt and pepper. Set aside. In large saute pan, cook pancetta over medium-high heat until almost crisp, about 5-7 minutes. Do not drain fat. Add pine nuts and cook, stirring constantly for about 1 minute. Add grapes and red onions; continue to cook for 1 minute. Add balsamic dressing and bring to a boil, about 30 seconds. Turn off heat and pour hot dressing over spinach. Toss quickly to coat leaves. Salad should be barely warm. Sprinkle with parmesan shavings and serve. Nutritional analysis per serving: Calories 294; Protein 8 g; Fat 26 g; Calories from Fat 76%; Carbohydrates 10 g; Cholesterol 19 mg; Fiber 2 g; Sodium 430 mg. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 60126,"Tricolor Taffy 2 cups sugar 1 cup water 1 cup light corn syrup 1/4 teaspoon salt 2 tablespoons unsalted butter 1 teaspoon vanilla extract Nonstick cooking spray 1 teaspoon peppermint extract 1 teaspoon orange extract Food coloring Butter Instructions: In a 4-quart saucepan, combine sugar, water, corn syrup, and salt. Swirl the pot over the burner to dissolve the sugar completely, do not stir. Increase the heat and boil to soft-ball stage (250 degrees). Use a candy thermometer for accuracy. Wash down the inside wall of the pot with a wet pastry brush if necessary. Remove from heat, stir in the butter and vanilla. Coat 3 sheet pans with nonstick spray. Pour the mixture onto the sheet pans, dividing in 3 equal portions. Mix the peppermint extract and a couple of drops of green food coloring in 1 batch. Mix the orange extract and a couple of drops of yellow food coloring in another batch. Leave the plain vanilla batch as is. As the candy cools, lift the edges toward the center with a metal spatula or bench scraper so they don't harden. When just cool enough to handle, butter your hands and pull the taffy into long ropes. Twist and pull until the taffy is stiff and the color is even. Cut the ropes into 1-inch pieces with clean, buttered kitchen scissors. Wrap each piece in waxed paper and store in an airtight container. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 60127,"Bucatini With Pesto and Shrimp Kosher salt 2 cups drained canned San Marzano tomatoes (about 8 tomatoes) 2 cups packed fresh basil leaves 2 cups packed fresh mint leaves 1/2 cup sliced almonds, lightly toasted 2 cloves garlic 1 teaspoon finely grated orange zest 1/3 cup extra-virgin olive oil, plus more for frying and drizzling 1 pound bucatini or spaghetti 1/2 cup instant flour (such as Wondra) 1 pound extra-large shrimp, peeled and deveined, halved lengthwise 1/2 cup grated parmesan cheese Instructions: Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Process the tomatoes, basil, mint, almonds, garlic, orange zest and 1 teaspoon salt in a food processor until combined. With the motor running, gradually add 1/3 cup olive oil in a steady stream and blend to make a coarse pesto, scraping down the sides of the processor as needed. Transfer the pesto to a large bowl; do not wash out the processor. Add the bucatini to the boiling water and cook as the label directs. Meanwhile, heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Put the flour in a shallow dish. Season the shrimp with 1/2 teaspoon salt, then dredge in the flour. Fry the shrimp in 2 batches until golden and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt. Remove the pasta with tongs (reserve the cooking water) and transfer to the bowl with the pesto; toss to coat. If the pasta seems dry, rinse the food processor with 1/2 cup of the reserved cooking water and add to the pasta, a little at a time. Season with salt. Add the cheese and toss. Drizzle the pasta with olive oil and divide among bowls; top with the shrimp. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 60128,"Chocolate Babka 2 cups all-purpose flour 1 tablespoon sugar 3 ounces cake yeast 2 cups warm milk 1 1/4 cups sugar 1/4 teaspoon vanilla extract 1 teaspoon salt 10 egg yolks 2 eggs 4 to 5 cups all-purpose flour, as needed 1/2 cup butter, clarified 14 ounces almond paste 5 egg whites 2 tablespoons unsalted butter, softened 8 ounces bittersweet chocolate, chopped Instructions: Make the sponge: Combine the flour, sugar, yeast, and warm milk; then cover the bowl with plastic wrap and let sit at room temperature 1 hour. Make the dough: In bowl of a standing mixer fitted with a whisk, mix together the sugar, vanilla, salt, egg yolks and eggs until well blended. Fit the mixer with a dough hook, add the flour and sponge, and mix until combined; then drizzle in the butter. Mix with the dough hook until incorporated. Place it in a greased bowl, covered, and let it rest and rise until doubled in volume, about 1 1/2 hours. Meanwhile, make the filling: Fit the mixer with the paddle attachment and mix together the almond paste, egg whites, and butter. Add the chocolate and mix until combined. Preheat the oven to 350 degrees F. Lightly flour a work surface, turn out the dough and punch it down to release the built up gases. Divide the dough in 1/2. Cover 1 piece with a damp towel as you roll the other piece into a rectangle 8 by 14 inches and 1/4-inch thick. Let the dough rest while you roll the other out. Spread each with 1/2 of the filling, then roll them up jellyroll style and pinch the seams to seal them. Flatten the dough slightly with a rolling pin, then twist the dough 6 to 8 times. Allow the dough to rest a few minutes. Make spirals with the dough and place them in 2 greased 8-inch cake pans. (Alternatively, lay the dough straight out in 2 greased tube pans.) Cover each pan with a damp cloth, and let rise in a warm place until almost doubled in volume, about 30 to 60 minutes. Bake the cakes for 45 minutes; then let cool in the pan. ","[Pinot Noir, Barolo, Tempranillo, Malbec]" 60129,"Mushroom Dutch Baby with Chorizo Potatoes 1 pound large Yukon Gold potatoes 1/4 cup extra-virgin olive oil 8 ounces sliced mixed mushrooms Kosher salt and freshly ground pepper 2 cloves garlic, sliced 7 large eggs 3/4 cup all-purpose flour 3/4 cup whole milk 1 tablespoon chopped fresh parsley, plus more for topping 2 links fully cooked chorizo (about 6 ounces), chopped Instructions: Preheat the oven to 425 degrees F. Pierce the potatoes in a few places with a fork and microwave until just tender, 6 to 8 minutes. Set aside to cool. Heat 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring, until browned, 5 minutes. Add the garlic and cook until just softened, about 1 minute. Whisk 3 eggs, 1 tablespoon olive oil, the flour, milk, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Pour over the mushrooms and sprinkle with the parsley. Transfer to the oven and bake until puffed and browned around the edges, about 20 minutes. Meanwhile, combine the remaining 1 tablespoon olive oil and the chorizo in another large nonstick skillet; cook over medium heat, stirring occasionally, until beginning to crisp, about 5 minutes. Chop the potatoes into bite-size pieces and add to the skillet; season with salt and pepper. Cook until the potatoes are slightly crisp, 8 to 10 minutes. Make 4 openings in the potato mixture and crack an egg into each spot; season with salt and pepper. Cook until the whites are set but the yolks are still soft, 3 to 5 minutes. Cut the Dutch baby into wedges. Serve with the potatoes, chorizo and eggs; sprinkle with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 60130,"Quick-Pickled Spiced Beets Kosher salt 1 cup distilled white vinegar 2 tablespoons sugar 1 teaspoon juniper berries 2 whole cloves 1 pound beets, peeled and thinly sliced (halved if large) Instructions: Heat 1 1/2 cups water and 2 tablespoons kosher salt in a small saucepan over medium-high heat. Add the vinegar, sugar, juniper berries and cloves and bring to a boil, stirring occasionally to dissolve the salt and sugar, 1 to 2 minutes. Pack the beets into a 1-quart jar. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely, about 30 minutes. Cover the jar and refrigerate at least 6 hours and up to 2 weeks. ","[Riesling, Gewrztraminer, Gavi, Vermentino]" 60131,"Cranberry Sauce with Bourbon and Vanilla Bean and Orange 2 cups sugar 1/2 cup bourbon whiskey
2 sticks cinnamon 2 large coins peeled, fresh ginger
Zest of 1 orange
Juice of 4 oranges 1 pound (about 4 cups) fresh or thawed frozen cranberries 1 vanilla bean, seeds scraped Instructions: Combine the sugar and bourbon, stirring well, in a 1-quart saucepan. Add the cinnamon, ginger, orange zest and juice. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer until the liquid begins to reduce a little bit, 5 to 7 minutes. Add the cranberries and vanilla bean and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes.
If desired, mash your cranberries with a sturdy whisk or potato masher, just to break up the cranberries, and simmer to thicken a little bit more, about 5 minutes.
Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Allow the sauce to cool. Serve the sauce warm or at room temperature, or refrigerate for up to 10 days -- the flavors only get better as they chill out in the fridge. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 60132,"Ham and Cheese Rolled Sandwiches 4 slices whole-grain white bread, crusts removed 4 slices American cheese
4 slices Black Forest ham
1 tablespoon butter
Instructions: Using a rolling pin, flatten out the bread slices. Top each slice of bread with a slice of cheese and a slice of ham. Roll like a mini taco or cigar. Melt the butter in a medium saute pan on medium-high heat. Add the rolled sandwiches and cook until golden brown and crisp on all sides, about 1 minute per side. Serve or wrap in aluminum foil and pack in lunchboxes. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 60133,"Healthy Collard Greens and Black-Eyed Peas Over Oats 2 tablespoons extra-virgin olive oil 1 large red onion, halved and thinly sliced (about 1 1/2 cups) 3 cloves garlic, minced (about 1 heaping tablespoon) 8 ounces ham steak (about 1/2-inch thick), cut into 1/2-inch cubes 2 large bunches collard greens, stemmed and leaves cut into 1/2-inch-thick ribbons (about 2 pounds total) 2 large bunches collard greens, stemmed and leaves cut into 1/2-inch-thick ribbons (about 2 pounds total)
2 cups low-sodium chicken broth 1/2 cup apple cider vinegar Kosher salt and freshly ground black pepper One 15-ounce can black-eyed peas, drained and rinsed 2 tablespoons unsalted butter 2 cups steel-cut oats Louisiana-style hot sauce, for serving Instructions: Heat the oil in a large, low-sided stockpot or Dutch oven set over medium-high heat. Add the onions and cook until they start to soften and are brown in parts, about 5 minutes. Add the garlic and ham, and cook until the garlic softens, about 2 minutes. Add the collard greens, broth, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and cook, covered, until the collards are tender, 20 to 30 minutes. Stir in the black-eyed peas and butter, and cook until the beans are warmed through, about 5 minutes. Meanwhile, fill a large saucepan three-quarters with water. Salt lightly and bring to a boil. Add the oats and cook, stirring occasionally, until just tender, about 15 minutes. Drain the oats and divide them among six bowls. Top with the collard greens, ham and black-eyed peas. Serve immediately with hot sauce if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 60134,"How to Make Homemade Drop Biscuits | Drop Biscuits 6 cups all-purpose flour 4 tablespoons baking powder 1/4 teaspoon salt 3 sticks cold butter, cut into pieces 3 1/2 cups whole milk Melted butter, for brushing, optional Instructions: Preheat the oven to 400 degrees F. Place the flour, baking powder and salt into a food processor and pulse a few times to combine. Add the butter and pulse until the dry ingredients and the butter are mostly combined. (Alternatively, cut the butter into the dry ingredients with a pastry cutter.) Drizzle in the milk and pulse (or stir) just until the dough comes together. Do not over mix. Using a regular table spoon, or large spoon, drop spoonfuls of the mixture onto baking trays and bake until nice golden brown, 20 to 25 minutes. If desired, brush with melted butter after you remove them from the oven. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 60135,"Strawberry Ice Box Cake 1 cup coarsely chopped strawberries 1 (12 oz.) jar Smucker's? Orchard's Finest? Pacific Mountain Strawberry Preserves, divided 1 (8 oz.) container frozen whipped topping, thawed 9 full or 18 squares graham crackers Instructions: LINE 9 x 5-inch loaf pan with foil, extending foil up to edges. STIR strawberries with 2 tablespoons preserves. Spread in an even layer on bottom of pan. Layer in the following order: 1 cup topping, 1/3 cup preserves, 3 full crackers broken into quarters and smaller pieces as needed to cover the entire surface. Repeat two times. COVER with plastic wrap. Chill overnight. Invert onto serving plate. Remove foil. Cut into slices. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 60136,"Pumpkin Bread French Toast Butter or oil, as needed for the skillet Twelve 4-inch squares Pumpkin Bread, recipe follows 4 cups French Toast Egg Custard, recipe follows 2 cups Sweet Cream Cheese, recipe follows Powdered sugar, for sprinkling Allspice Dulce De Leche, recipe follows Candy pumpkins, for topping 5 1/2 cups all-purpose flour 5 cups granulated sugar 3 1/4 teaspoons baking soda
3/4 tablespoon baking powder
2 1/2 teaspoons salt
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground cinnamon
6 large eggs
2 3/4 cups canned pumpkin puree
1 1/2 cups vegetable oil
1 1/2 cups water Nonstick cooking spray or oil, for greasing the pan 10 large eggs 3/4 cup light cream
3/4 tablespoon vanilla extract
Pinch ground cinnamon
2 1/2 pounds cream cheese, softened 1 1/4 cups butter, at room temperature
5 cups powdered sugar
2 1/2 teaspoons vanilla extract
1 quart light cream 2 cups sugar
1/4 tablespoon baking soda
3/4 tablespoon ground allspice
Instructions: In a skillet over medium heat, place a small amount of butter or oil. Once butter is completely melted or oil is hot, working in batches, dunk Pumpkin Bread in French Toast Egg Custard, completely submerging the bread. Place bread a few pieces at a time in the skillet and cook until the bottom is golden brown, about 5 minutes. With a spatula, flip the bread and cook the other side. The bread is done when both sides are browned and the egg custard is cooked completely through. Repeat until all bread is cooked, adding more butter to skillet as needed. Put toast on a plate. Spread Sweet Cream Cheese on the top side of bread. Stack 2 pieces with cream cheese on top of each other, making sure to balance, making 6 servings. Sprinkle powdered sugar over the toast and serving plates or platter. Drizzle Allspice Dulce De Leche over the top of the toast. Top each stack with a candy pumpkin. Preheat the oven to 350 degrees F. In a bowl, combine all the dry ingredients (flour, sugar, baking soda, baking powder, salt, nutmeg, cloves and cinnamon). In the bowl of a stand mixer fitted with the paddle attachment, combine the wet ingredients (eggs, pumpkin, oil and water). Turn mixer on low and mix wet ingredients. While mixer is on, slowly add dry ingredients until incorporated. Mix on medium speed for 2 minutes. Turn off mixer. Grease a half sheet pan (18-x-13 inches) and top with greased side extenders. Pour in the pumpkin batter, making sure to spread evenly across pan. Lift the pan up and down, tapping it on the counter to remove air pockets and level the mixture. Bake for about 20 minutes with a low fan (convection). The bread is finished when a toothpick inserted in the middle comes out clean, or the bread springs back when lightly pressed. Cool bread. Remove sheet pan side extenders. Cut bread into 4-inch squares with a large knife or square cookie cutter. Combine eggs, cream, vanilla and cinnamon in a medium bowl and mix with a whisk. Refrigerate if not using right away. In a stand mixer fitted with the whisk attachment, mix cream cheese and butter on low speed. While still on low speed, add powdered sugar until completely combined. Add vanilla extract. Turn off mixer and scrape down the sides of the bowl, making sure all ingredients are in the center of the bowl. Turn on mixer again and mix until all ingredients are incorporated. Refrigerate until needed. Combine cream, sugar, baking soda and allspice in a medium saucepan. Place over medium heat and cook, stirring continuously, until the mixture is thick enough that you can see the bottom of the pan when stirred, about 1 hour. If the mixture boils over, turn down the heat and continue to mix. Remove from the heat and let cool. The sauce should be thick enough when cool to hold its shape. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60137,"Boneless Chicken Breast in Cranberry, Walnut, and Pipian Sauce 6 to 8 boneless chicken breasts 2 onions, sliced 5 garlic cloves, smashed 2 bay leaves Salt Cranberry, Walnut, and Pipian Sauce, recipe follows 4 ounces olive oil 10 garlic cloves 5 shallots, chopped 1 large onion, chopped 1 large tomato, chopped 8 ounces cranberries 7 ounces chopped walnuts 4 dried ancho chiles 4 dried pasilla chiles 6 ounces pumpkin seeds 5 dried chiles de arbol 6 ounces sesame seeds, roasted 1 1/2 Mexican chocolate tablets Salt and freshly ground black pepper Instructions: Put the chicken breasts in a large, deep saute pan with onion, garlic, bay leaves, and salt. Pour just enough water to cover the chicken into the pan, bring to a boil, and boil until chicken is fully cooked through. To serve, slice each chicken breast into 3 or 4 pieces. Ladle some of the Cranberry, Walnut, and Pipian Sauce onto each serving plate and top with the sliced chicken breast. Garnish with fresh herbs, if desired. Preheat the oven to 165 degrees F. On a baking sheet, mix together all ingredients except the sesame seeds, Mexican chocolate, and salt and pepper. Roast in the oven for 2 hours. (The sesame seeds should be roasted separately.) Put all roasted ingredients, plus the sesame seeds, into a blender. Blend until smooth and then strain. Transfer the sauce to a medium saucepan and boil for 1 hour. Add the chocolate tablets, season, to taste, with salt and pepper, and continue boiling for an additional 30 minutes. This sauce also goes very well with fish. ","[Chardonnay, Pinot Grigio, Riesling, Tempranillo]

" 60138,"Fried Plantains Peanut oil, for frying 3 firm green plantains 2 cloves garlic, chopped 1 cup water Kosher salt Instructions: In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F. Peel the plantains and slice them into 1 1/2-inch chunks. Put the plantains into the fryer and fry until just golden brown, about 2 minutes. Stir the garlic and the water together in a medium bowl. Remove the plantains from the fryer and drain on a paper towel lined sheet tray. With the smooth side of a meat mallet, smash the plantain until it's flattened. Add them to the garlic water and let them soak for 1 minute. Remove the plantains from the water and pat dry with paper towels. Return to the fryer and continue to fry until golden brown and crisp, about another 2 minutes. Transfer the plantains to a serving bowl and season with salt. Serve hot. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 60139,"Seared Long Island Duck Breast and Foie Gras Sauce Red Cabbage Slaw and Warm Yukon Gold Potato and Onion Salad Chinese and Balsamic Vinegar Emulsion 4 duck breasts, skin scored 4 sliced shallots 1/4 cup cognac 2 cups dark chicken stock 4 ounces foie gras, denerved, cut into small pieces and chilled well Salt and black pepper to taste Canola oil to cook 1 tablespoon Dijon mustard Juice of 1 lemon 1/4 cup canola oil 2 cups shredded red cabbage 1/4 cup sliced green scallions Salt and black pepper to taste 2 cups balsamic vinegar 1/2 cup chinese vinegar 1 1/2 cups canola oil 2 large red onions, sliced 6 medium sized Yukon gold potatoes, 1/4-inch slices, skin on Salt and black pepper to taste Instructions: Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing. For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating. RED CABBAGE SLAW: Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating. WITH CHINESE AND BALSAMIC VINEGAR EMULSION In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning. ","[Chardonnay, Pinot Noir, Meursault, Barolo]

" 60140,"Smoked Salmon Hash with Fried Egg and Chive Pancake 2 red potatoes, chopped 1 tablespoon olive oil 2 tablespoons chopped red onion 4 ounces smoked salmon, chopped 2 teaspoons chopped fresh dill Kosher or sea salt Freshly ground black pepper 1 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Pinch sugar 2 large eggs, lightly beaten 1 tablespoon olive oil 2 tablespoons chopped fresh chives 1 tablespoon unsalted butter 2 large eggs Fresh dill, for garnish Instructions: Make the hash: Put the potatoes into a small pot, cover with water, and bring to a boil over medium-high heat. Cook the potatoes until fork tender, about 10 minutes, and drain them well. Heat the olive oil in a medium skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the salmon, cooked potatoes, and dill. Raise the heat to high and cook an additional 10 minutes, shaking the pan occasionally, until the potatoes begin to brown. Remove from heat. Season with salt and pepper. Make the pancake: Mix the flour, salt, pepper, and sugar in a bowl. Add the beaten eggs, oil, and chives and whisk until the batter is smooth. Heat a medium nonstick skillet over medium heat. When hot, pour the batter into the skillet about 1/4-cup at a time. Flip the pancakes when small bubbles form on the top and the bottom is golden brown. Repeat with the remaining batter. Make the egg: Using the same pancake skillet, melt a tablespoon of butter over high heat and crack the eggs into the skillet. Allow to become firm before flipping. Cook 30 more seconds To serve: Place a pancake on a plate, top with some of the hash, and slide an egg onto the hash. Garnish with a sprig of fresh dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]

" 60141,"Pumpkin Spice Bread 1 cup all-purpose flour, plus more for prepping pan 1/2 cup whole-wheat flour 1/3 cup sugar 1/4 cup light or dark brown sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 large eggs 1 cup whole milk 6 tablespoons unsalted butter, melted, plus more for greasing pan 1 (15-ounce) can pumpkin puree 1 tablespoon grated fresh ginger 3/4 cup roasted pumpkin seeds Instructions: Preheat oven to 350 degrees F. Have 4 (3 by 5 1/2 by 2-inch) bread pans greased and floured. Whisk together the flours, sugars, baking powder, salt, cinnamon, and nutmeg and set aside. Beat the eggs, then add the milk, butter, pumpkin, and ginger. Whisk to combine well. Combine the wet and dry ingredients and fold in 1/2 the pumpkin seeds. Divide the batter among the 4 pans and top with the remaining pumpkin seeds. Bake about 45 to 50 minutes or until the top is browned and cracked. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60142,"Grilled Fingerling Potato Salad with Lobster and Watercress 2 tablespoons Dijon mustard 1 heaping tablespoon whole-grain mustard 1 tablespoon honey 3 tablespoons white wine vinegar Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 2 tablespoons chopped fresh cilantro leaves 15 fingerling potatoes, parboiled in salted water and drained Canola oil 2 (8-ounce) lobster tails, parboiled, grilled and flesh coarsely chopped 1 bunch watercress, coarsely chopped Instructions: Whisk together the mustards, honey, vinegar and salt and pepper in a large bowl. Slowly whisk in the olive oil until emulsified and stir in the cilantro. Let sit at room temperature until ready to use. Heat grill to medium. Brush potatoes with canola oil and season with salt and pepper, to taste. Grill until lightly golden brown on both sides and just cooked through, about 2 minutes per side. Add the warm potatoes to the dressing, and toss to coat. Add the lobster and the watercress, season with salt and pepper and toss to combine. Transfer to a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60143,"Chocolate Cherry Cola Cupcakes with Red Licorice Filling and Marshmallow Frosting 2 cups granulated sugar 1 3/4 cups all-purpose flour 3/4 cup cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup half-and-half 1/2 cup canola oil 1 tablespoon pure vanilla extract 1 cup cherry cola, warmed in microwave for 1 minute Red Licorice Filling, recipe follows 2 cups crushed yogurt-covered pretzels Marshmallow Frosting, recipe follows Cherry Cola Glaze, recipe follows 5 ounces red licorice (about 10 jumbo pieces) (recommended: Red Vines) 2 cups water 1 1/2 cups granulated sugar 1/4 cup cornstarch 1/4 teaspoon salt 4 egg yolks, slightly beaten 8 egg whites 2 cups granulated sugar 3/4 teaspoon cream of tartar 1 teaspoon pure vanilla extract 3 to 5 teaspoons cherry cola 3/4 cup powdered sugar Instructions: Preheat the oven to 350 degrees F. Line 2 regular size cupcake pans with cupcake liners. In a large bowl using an electric mixer on low speed, combine the sugar, flour, cocoa, baking powder, baking soda, and salt. Add the eggs, half-and-half, oil, and vanilla and beat on medium speed for 2 minutes. Stir in the warmed cherry cola until fully combined. Fill the cupcake liners three-quarters full with batter and bake until the cupcakes spring back when touched with your finger, 10 to 15 minutes. Let cool in the pans for a few minutes, and then remove to a wire rack to cool completely. Fill each of the cupcakes with Red Licorice Filling. Sprinkle the crushed yogurt covered pretzels on top. Top with Marshmallow Frosting and drizzle with Cherry Cola Glaze. Tear the licorice into 1 inch pieces and place in a saucepan with the water over medium heat until it comes to a boil. Remove from the heat and let cool. Whisk in the sugar, cornstarch, salt, and egg yolks. Cook over medium heat, whisking constantly, until thick and bubbly. Continue to cook for 1 minute, and then remove from the heat. Cool to room temperature. Place the egg whites, sugar, and cream of tartar in a heat-safe bowl over a saucepan with boiling water. Whisk constantly over the heat for 1 to 3 minutes. Once the sugar has dissolved, remove from the heat and beat with an electric mixer on high until stiff peaks have formed, 5 to 7 minutes. Stir in the vanilla extract. Add the cherry cola, 1 teaspoon at a time, to the powdered sugar until it has a good consistency to drizzle on cupcakes. ","[Merlot, Cabernet Sauvignon, Pinot Noir, Zinfandel]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's taste preferences. It is important to consider personal taste, the occasion, and the food being served when selecting a wine to pair with a particular dish." 60144,"Pineapple Boats Splash of rum, optional 1 pineapple Instructions: Quarter a pineapple lengthwise, leaving the green top on each piece. Slice out the core and discard. Score the flesh down to the skin. Then run a knife between skin and flesh, to liberate the pieces. What you want is the whole thing to look like it's still intact, but be easy to eat in bite-size cubes. You can splash it with rum if you like. ","[Mauzone, Moscato, Vinho Verde]" 60145,"Pulled Pork 5 pounds pork butt or shoulder Salt and freshly ground black pepper Vegetable oil, for searing 2 cloves garlic, chopped 1 large white onion, medium diced 1 jalapeno, chopped 1 (2 liter) bottle cola 1 cup cooked black beans 1 red onion, julienne 2 green onions, sliced thin on the bias 1/2 cup cilantro leaves 1/2 cup Spanish extra-virgin olive oil 1 jalapeno, julienne 1 bag tortilla chips, optional Instructions: Preheat the oven to 350 degrees F. To prepare the pork, slice the pork into manageable 1-inch thick pieces. Season with salt and pepper. In an ovenproof pan, add the oil and sear the pork on all sides until a golden brown crust has formed. Remove the pork from the pan and add garlic, onion and jalapeno. Saute until tender and add cola. Bring to a boil, and put the pork into the cola. Transfer to the oven and braise for at least 1 hour or until the pork is fork tender. Remove from the oven and allow to cool at room temperature. Do not remove pork until cool. To make the seasonings, shred the room temperature pork. Toss the pork with the black beans, and 1/2 of all of the ingredients. Season with salt and pepper, to taste, and transfer to a serving dish. Take the remaining ingredients, combine them in a mixing bowl, season with salt and pepper and place them onto the pork as a garnish. Serve with tortilla chips. Cook's Note: You may use canned cooked black beans for this recipe. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 60146,"Power Balls 2 cups old-fashioned rolled oats 1 cup extra-crunchy peanut butter
1/2 cup raw honey
1/2 cup mini chocolate chips
1/2 cup dried cranberries
1/2 cup sunflower seeds
2 tablespoons flax seed
Instructions: In a food processor, pulse the oats, peanut butter, honey, chocolate chips, cranberries, sunflower seeds and flax seeds until fully combined. Cover and refrigerate for 30 minutes. Line a baking sheet with waxed paper. Form balls from the mixture (about 1 1/2 tablespoons each) and place them on the baking sheet. Refrigerate for 30 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60147,"Pasta Bake Salt and pepper 2 tablespoons (1 ounce) olive oil
2 cloves garlic, sliced 1/2 medium onion, diced
1 pound dry pasta, such as rigatoni, penne, fusilli, etc.
32 ounces canned crushed tomatoes
Optional add-ins: canned tuna, canned salmon, frozen vegetables or canned beans
6 slices provolone or mozzarella Instructions: Preheat the oven to 400 degrees F. Bring a pot of water to a boil and salt liberally. Heat a medium saucepan over medium heat and add the oil. Once the oil is hot, add the garlic and onions and saute, stirring, for 3 minutes.
Meanwhile, drop the pasta in the boiling water and cook 3 to 4 minutes less than the package instructions.
Add the crushed tomatoes to the saucepan and bring to a simmer. When simmering, stir in any add-ins if desired.
Drain the pasta and mix it into the sauce. Season with salt and pepper to taste. Transfer to a baking dish and top with the provolone or mozzarella. Bake until the cheese is melted, 3 to 5 minutes.
","[Chardonnay, Chianti, Barbera, Tempranillo]" 60148,"Coq Au Vin Blanc 10 slices bacon, sliced into 1/2-inch pieces 2 organic chickens, about 3 1/2 to 4 pounds each, quartered, rinsed and patted dry 2 teaspoons salt 3 cups full-bodied dry white wine, such as white Burgundy, or a California Chardonnay 1 1/2 cups rich chicken stock 1 teaspoon freshly ground black pepper 1 onion, finely chopped 8 sprigs fresh thyme or 1 teaspoon dried thyme 2 bay leaves 30 small pearl onions, peeled 1/2 cup heavy cream 1/2 cup minced shallots (2 large shallots) 1 head garlic, cloves separated and peeled Egg noodles, cooked according to package directions, accompaniment 1 pound button mushrooms, wiped clean and halved or quartered if large (should match size of pearl onions) Braised Leeks, recipe follows 2 tablespoons chopped fresh parsley leaves 1/3 cup all-purpose flour 2 teaspoons tomato paste Pinch pepper 4 large leeks, tough outer leaves discarded and leeks trimmed to about 7-inches in length 3 tablespoons butter 1/2 cup chicken stock 2 teaspoons chopped thyme leaves 1/4 teaspoon salt Instructions: Preheat oven to 350 degrees F. In a large, heavy Dutch oven over high heat fry the bacon until crisp and all of the fat is rendered. Using a slotted spoon, transfer the crisp bacon bits to paper towels to drain. Set aside and reserve. Season the chicken pieces with the salt and pepper. Brown the chicken pieces in the hot bacon fat, working in batches, if necessary, until golden on all sides. Transfer the chicken pieces to a large plate or bowl and set aside. Remove all but about 4 tablespoons of the bacon fat from the Dutch oven. Reduce the heat to medium-high and add the chopped onion, pearl onions, shallots and garlic cloves to the Dutch oven and cook until soft, 5 to 6 minutes. Add the mushrooms and cook for 7 minutes longer, or until they've released most of their liquid and have begun to brown. Add the flour and tomato paste and cook, stirring constantly, for 1 minute. Slowly add the wine and stock, stirring constantly. Add the thyme, bay leaves reserved bacon and chicken. Bring liquid to a boil, reduce the heat to medium, and cook the sauce at a gentle simmer for 15 minutes, until liquid is slightly thickened. Bring the sauce to a boil and cover the pot. Place in the oven and cook for about 1 1/2 hours, or until the chicken is very tender. Transfer the chicken pieces to a serving dish and cover loosely to keep warm. Return pot to medium-low heat. Skim any fat from the surface of the cooking liquid and increase the heat to medium-high. Add the heavy cream and cook until the sauce has thickened slightly and coats the back of a spoon, about 15 to 20 minutes. Taste and adjust the seasoning if necessary. Return the chicken to the Dutch oven and cook for a few minutes to heat through, then serve. Serve with egg noodles and Braised Leeks. Garnish with chopped parsley. Using a sharp knife, trim most of the roots off the ends of the leeks, leaving enough so that the leek remains attached at the bottom. Cut each leek lengthwise into halves or quarters, as desired. Run leeks under cold running water, using fingers to loosen and remove any dirt or sand from between the leaves. In a heavy skillet or saute pan that has a tight fitting lid, melt the butter over medium heat. Add the leeks to the skillet with any water that is clinging to the leaves from washing them. Cook the leeks, stirring occasionally, for 5 minutes. Add the stock and thyme and lower the heat to medium-low. Braise the leeks, covered, for about 10 minutes, or until the leeks are very tender. Season with salt and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60149,"Shake and Toss Dressing 1 clove garlic, smashed 1 1/4 teaspoons kosher salt 1/3 cup extra-virgin olive oil 1 small shallot or 3 tablespoons red onion, minced 1/2 small red bell pepper, minced 1 carrot, peeled finely grated 3 tablespoons white wine vinegar 2 tablespoons minced fresh flat leaf parsley 2 tablespoons water Freshly ground black pepper Instructions: Smash the garlic clove, sprinkle with the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Shake the garlic paste, oil, shallot, bell pepper, carrot, vinegar, parsley, water, and pepper in a cruet. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60150,"Cornbread Dressing 1 loaf crusty French bread, diced into 1-inch cubes 1 stick butter 2 cups finely diced celery (leaves included) 2 carrots, peeled and very finely diced 1 large onion, diced 4 cups low-sodium chicken broth, plus more if needed 2 to 3 teaspoons fresh rosemary, chopped 1/2 teaspoon ground thyme 1/4 teaspoon ground sage 1/8 to 1/4 teaspoon turmeric Kosher salt 1/4 cup fresh parsley leaves, chopped Skillet cornbread, recipe follows, diced into 1-inch cubes 1/4 cup plus 2 tablespoons shortening 1 cup yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup buttermilk 1/2 cup milk 1 whole egg Instructions: Spread the Skillet Cornbread and French bread cubes out on 2 baking sheets and let them dry for about 24 hours until totally crisp. Once dry, transfer the cubes to a large mixing bowl and toss to mix them up a bit. Preheat the oven to 350 degrees F. Warm up a large skillet or Dutch oven over medium heat and add the butter. When it's melted, add the celery, carrots and onions, and cook for a few minutes until the onions are almost translucent, about 6 minutes. Add the chicken broth and bring to a boil. Reduce the heat to low and add the rosemary, thyme, sage and turmeric. Gradually ladle the broth mixture into the bread, tossing lightly as you go. Keep gradually adding the broth mixture, tasting as you go and adding more seasoning and herbs if needed. Add salt carefully. You don't want to over salt your stuffing. If the mixture is not quite moist enough, add a bit more chicken broth and stir. Stir in the fresh parsley. Place the dressing in a rectangular baking dish and bake until golden brown on top, 20 to 25 minutes. Preheat the oven to 450 degrees F. Melt 2 tablespoons of the shortening in a cast-iron skillet. In a large mixing bowl, combine the cornmeal, flour, baking powder, salt and baking soda. In a separate bowl, whisk together the buttermilk, milk and egg until fully combined. Slowly incorporate the wet ingredients into the dry, stirring until well combined. Melt the remaining 1/4 cup melted shortening and add to the batter, stirring constantly. Pour into the hot skillet, smoothing the surface with a spatula. Place in the oven and bake until golden brown on top, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 60151,"Baked Crisp with Five Spiced Apples, Pears, Drunken Prunes, and Mascarpone Cream 2 cups dried prunes, chopped 1 cup plum wine 4 Fuji apples, peeled, cored, and diced 2 Anjou or Bartlett pears, peeled, cored, and diced 1 lemon zested and juiced 1/4 cup granulated sugar 2 tablespoons cornstarch 2 teaspoons five spice powder 2 teaspoons cinnamon 1/2 teaspoon ground cloves 4 tablespoons crystallized ginger, finely minced Oat Crisp Topping, recipe follows 6 (6-ounce) cobbler dishes 4 ounces mascarpone cream 1/2 cup old fashioned oats 4 1/2 ounces cold butter, unsalted 1/3 cup all-purpose flour 1/3 cup brown sugar 1/3 cup granulated sugar Instructions: In a small pot over low heat, add the prunes and wine. Bring to a simmer and then remove from the heat and let steep for 10 to 15 minutes. Plating: Remove the cobbler dishes from the oven and serve hot topped with mascarpone cream. In a medium bowl, combine the apples and pears with the lemon juice. Using another small bowl, mix together the sugar, cornstarch, five-spice powder, cinnamon, cloves, and ginger. Add the dry mixture to the apples and pears and toss until coated. Pour the prune and sugar mixture into the fruit and toss again. Coat the cobbler dishes with butter and generously fill with the fruit mixture (it will shrink down as it bakes). Top each serving with 1/4 cup oat crisp topping and bake in a preheated 350 degrees F oven for 30 to 45 minutes, until the fruit is tender and topping is golden and crunchy. In a small bowl, mix the mascarpone with the chopped lemon zest. Reserve in the fridge. In a food processor, combine the oats, butter, flour, and both sugars and blend just until crumbly. Be careful not to over-process, as the mixture will become pasty. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 60152,"Pecan-Coconut Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons vegetable shortening
6 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk 2 to 4 tablespoons ice water
1 1/2 cups chopped pecans 6 tablespoons unsalted butter 1 1/4 cups sweetened cream of coconut (from a 15- to 16-ounce can) 1/4 cup packed dark brown sugar 1 tablespoon all-purpose flour 1 teaspoon fresh lemon juice 1/2 teaspoon salt 3 large eggs, lightly beaten 1/2 teaspoon coconut extract
1/2 cup sweetened shredded coconut Instructions: Make the crust: Pulse the flour, sugar and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size bits. Add the egg yolk and 2 tablespoons ice water, then pulse a few times. Pinch the mixture with your fingers; if it doesn\u2019t hold together, add more water, 1 tablespoon at a time. Turn out onto a sheet of plastic wrap, gather into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Roll out the dough into a 12-inch round on a lightly floured surface and ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang. Tuck the overhanging dough under itself and crimp the edges with your fingers. Freeze until firm, about 30 minutes.
Meanwhile, position racks in the middle and bottom of the oven; preheat to 350? F. Spread 1 cup pecans on a baking sheet and toast on the middle rack until darkened, 8 to 10 minutes; let cool.
Line the pie crust with parchment or foil and fill with pie weights or dried beans. Bake on the bottom oven rack until the edges of the crust are lightly browned, 20 to 25 minutes. Remove the parchment and weights and continue to bake until the bottom of the crust is golden, 10 to 15 more minutes. Meanwhile, make the filling: Melt the butter in a medium saucepan over medium heat and cook, swirling the pan occasionally, until brown flecks appear, about 8 minutes. Remove from the heat and whisk in the cream of coconut, brown sugar, flour, lemon juice and salt. Let cool to lukewarm, 5 to 10 minutes, then whisk in the eggs and coconut extract until combined.
If the crust has cooled, return it to the oven for a few minutes to warm through. Scatter the toasted pecans in the crust. Pour in the filling. Top with the shredded coconut and remaining 1/2 cup untoasted pecans. Bake on the middle oven rack until the filling is just set, 35 to 40 minutes (cover loosely with foil if the crust is getting too dark). Transfer to a rack to cool completely.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60153,"Chocolate Pops 6 ounces best-quality bittersweet chocolate, minimum 70 percent cocoa solids 1/2 cup plus 2 tablespoons heavy cream 1/3 cup plus 1 tablespoon whole milk 1/2 teaspoon vanilla extract 1/2 teaspoon allspice *1 egg 8 (1/4 cup) pots or custard cups Instructions: Crush the chocolate into smithereens in the food processor. Heat the cream and milk until just about boiling, add the vanilla and allspice and pour through the funnel over the chocolate. Let stand for 30 seconds. Process for 30 seconds, then crack the egg down the funnel and process for 45 seconds. Pour into whatever little cups you're serving in, and sit them in the refrigerator for 6 hours or overnight. But remember to take them out of the refrigerator a good 20 minutes before you want them to be eaten; the chill interferes with their luscious, silky richness. This makes 2 cups altogether: enough to fill 8 little pots of approximately 1/4 cup capacity. But if you've got only bigger cups, just augment quantities. ","[Riesling, Moscato, Tawny Port, Ruby Port]" 60154,"Olympic-Ring Pancakes 1 1/4 cups whole-wheat flour 2 teaspoons baking powder 1/2 teaspoon salt 1 large egg, at room temperature 1 cup low-fat milk, plus more if needed 1/2 teaspoon pure vanilla extract 2 tablespoons plus 1 teaspoon raw or organic sugar 1 teaspoon cocoa powder 1/4 teaspoon cinnamon Blue, black, red, yellow and green food coloring (I prefer gel; I used India Tree All-Natural Decorating Colors) Nonstick cooking spray
1/2 cup of your favorite fruit, optional Instructions: Preheat a skillet or cooking surface to medium-low. Add the flour, baking powder and salt to a large bowl. Make a well in the middle, add the egg, milk, vanilla and 2 tablespoons of the sugar, and mix until just combined; add more milk if necessary to achieve the desired consistency.
Transfer 1/3 of the batter to a medium bowl; set the rest aside. Add the cocoa, the remaining teaspoon sugar and the cinnamon to the medium bowl, and combine. (I add the cocoa to achieve more depth of color without using too much food coloring. Plus, the kids like the idea of chocolate pancakes.)
Divide the cocoa batter into 2 bowls. Add red food coloring to 1 and black to the other. Divide the remaining batter into 3 bowls, and dye 1 each yellow, blue and green with the food coloring.
Spray the skillet with nonstick cooking spray or use butter. If using fruit, add it right before you begin cooking. Scoop 1/4-cupfuls of batter onto the skillet, and cook until the edges are firm, 2 to 3 minutes per side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60155,"Quinoa and Purple Potato Salad 12 ounces purple Peruvian potatoes, unpeeled, cut into 1/2-inch pieces 4 cups low-sodium chicken broth 2 cups quinoa 3 cloves garlic, peeled and smashed 2 cups (8 ounces) frozen peas, thawed 1/2 cup pitted medium black olives 1/3 cup chopped fresh oregano leaves 1/4 cup extra-virgin olive oil 1/4 cup agave nectar 3 tablespoons fresh lime juice (from about 2 to 3 large limes) 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Place the potatoes in a medium saucepan with enough cold water to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Cook until tender, 12 to 15 minutes. Drain in a colander and set aside to cool. For the quinoa: In a large saucepan or Dutch oven, bring the chicken broth, quinoa, and garlic to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 5 minutes. Remove the garlic and discard. Using a fork, fluff the quinoa and place in a large serving bowl. Add the peas and the cooked potatoes. For the dressing: In a food processor, combine the olives, oregano, oil, agave nectar, lime juice, salt, and pepper. Blend until chunky. Pour the dressing over the quinoa and toss well until coated. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 60156,"Concorde 6 egg whites, at room temperature 1/2 teaspoon cream of tartar 1 cup superfine sugar 1/2 teaspoon pure vanilla extract 1 cup confectioners' sugar, sifted 1/4 cup unsweetened Dutch processed cocoa powder Pinch of salt 9 ounces semisweet chocolate, coarsely chopped, or semisweet chocolate morsels 2 cups heavy cream 2 teaspoons instant coffee or espresso powder dissolved in 2 teaspoons hot water Confectioners' sugar and unsweetened Dutch processed cocoa powder for dusting Instructions:

1. Place an oven rack on the middle shelf of the oven and the second rack on the top shelf. Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. On the first baking sheet, trace two 8-inch circles on the parchment paper, using the bottom or an 8-inch cake pan as a template. Trace a third circle on the second baking sheet. Turn the parchment paper over on the baking sheets so that you can see the outline but the meringue won't come in contact with the markings when you pipe it onto the parchment.
2. To make the meringue: In a large bowl, beat the egg whites and cream of tartar with an electric mixer at low speed until foamy. Increase the mixer speed to medium high and continue beating until soft peaks form. Continue beating, adding the superfine sugar 1 tablespoon at a time, until stiff, glossy peaks form. Beat in the vanilla.
3. Sift the confectioners' sugar, cocoa powder, and salt together. Using a rubber spatula, carefully fold the cocoa mixture into the meringue just until no streaks of cocoa remain. Do not fold the cocoa mixture in any more than is necessary, as overmixing will deflate the meringue. You want the mixture to hold stiff peaks, which ensures that the meringue disks will hold their shape.
4. Fit a 16- or 18-inch piping bag with a 3/8-inch (No. 5) plain tip. Fill the bag with the meringue. Starting from the center of each circle, squeeze out the meringue in a spiral. Pipe the remaining meringue into long strips on the baking sheet with 1 meringue circle.
5. Bake the meringues for 2 hours, or until crisp. If the oven seems too hot, or the meringues are beginning to color, reduce the oven temperature to 175 degrees F and prop the oven door open slightly with the handle of a wooden spoon. Turn the oven off and let the meringues cool in the oven for 1 hour. Cut the meringue strips into 1/4- to 1/2-inch pieces.
6. To make the chocolate mousse: Place the chopped chocolate in a medium bowl.
7. In a small saucepan, combine 3/4 cup of the cream with the coffee mixture. Heat over medium heat until bubbles start to form around the edges of the pan and the cream is just about to boil. Immediately pour the hot cream over the chocolate and let sit for about 30 seconds to soften the chocolate. Stir until smooth.
8. Let the chocolate mixture cool until it is at room temperature but still malleable. In a large bowl, beat the remaining 1 1/4 cups cream until soft peaks form. Using a rubber spatula, fold the whipped cream into the chocolate mixture until thoroughly blended.
9. To assemble: Place 1 meringue circle on a serving plate. With a small palette knife or offset spatula, spread one third of the mousse over the surface of the meringue. Cover with a second circle of meringue and spread with another one third of the mousse. Place the final meringue disk on top of the cake. Frost the top and the sides of the cake with the remaining mousse. Press the broken meringue sticks into the top and sides of the cake. Dust the entire cake with confectioners' sugar and cocoa powder. Refrigerate for at least 1 hour or up to 1 day before serving. The meringue will soften slightly the longer it sits in the refrigerator, but remains just as delicious. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 60157,"Grilled Pork Tenderloin with a Basic Dry Rub 1 tablespoon dried oregano 1 tablespoon coriander seed 1 tablespoon cumin seed 1 tablespoon fennel seed 1 tablespoon mustard seed 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon salt 2 tablespoons Spanish paprika 1/2 tablespoon black pepper 2 bay leaves 1 (1 1/2 pound) pork tenderloin Instructions: Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and marinate for 30 minutes. Preheat grill or broiler to high. Grill the pork until an inserted thermometer reads 140 degrees F, about 15 to 18 minutes. Let roast rest for 5 minutes before slicing. ","[Rioja, Tempranillo, Garnacha, Barbera]" 60158,"Roasted Red Pepper and Tomato Soup with Smoky Caprese Panini 2 large red bell peppers 2 tablespoons extra-virgin olive oil 2 garlic cloves, chopped 1 small carrot, peeled and chopped 2 small celery stalks, chopped 1 onion, chopped Salt and freshly ground black pepper 1 (28-ounce) can or 2 (15-ounce) cans fire roasted diced tomatoes 2 cups chicken or vegetable stock 1-pound ball freshly smoked mozzarella, cut into 16 thin slices 1 large ripe tomato, cut into 8 thin slices 8 slices Tuscan bread 1/2 cup fresh basil leaves Instructions: Char the peppers on all sides over an open flame on a gas stovetop or under a hot broiler (with the oven door cracked to avoid steam buildup in the oven). Put the charred peppers in a bowl, cover, and let them rest until cool enough to handle, about 10 minutes. Meanwhile, heat the extra-virgin olive oil in a soup pot. Add the garlic, carrot, celery, and onions to the pot and season with salt and pepper, to taste. Cook until the vegetables soften, about 10 minutes, then put them into a food processor with the diced tomatoes. Seed and peel the peppers and add them to the processor. Puree the mixture until smooth, then pour it into soup pot and stir in the stock. Heat a panini press or a large heavy skillet. Make sandwiches using 2 slices of cheese and 2 slices of ripe tomato on 4 of the bread slices. Sprinkle with salt and pepper, to taste, and top with some torn basil. Cover with the remaining 4 slices of bread and add them to the panini press or hot skillet. If using a skillet, top with a second smaller pan and weight it down with heavy cans. Press the sandwiches to toast and melt the cheese, a few minutes on each side or 5 minutes in a hot press. Serve the soup in bowls with the Panini alongside. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 60159,"Steak With Spicy Olive Pesto 1 2 1/4-pound boneless sirloin steak (1 1/4 inches thick) 1/2 cup extra-virgin olive oil Juice of 1 lemon Kosher salt and freshly ground pepper 1/4 cup pine nuts 1 bunch parsley (leaves only) 1 clove garlic 1/2 teaspoon red pepper flakes 1/4 cup finely grated parmesan or grana padano cheese 1/4 cup chopped pitted green olives (such as Sicilian or Cerignola) Instructions: Pound the steak on both sides with a meat tenderizer or pierce with a fork. Transfer to a large resealable plastic bag; add 2 tablespoons olive oil, the lemon juice, 1/2 teaspoon salt and a few grinds of pepper. Seal the bag and shake to coat; marinate in the refrigerator, 2 to 8 hours. Meanwhile, make the pesto: Toast the pine nuts in a small skillet over medium-high heat, tossing occasionally, until slightly golden, about 3 minutes; let cool. Pulse the parsley, garlic and red pepper flakes in a food processor until almost smooth. Add the toasted pine nuts, cheese and 5 tablespoons olive oil and pulse until combined. Transfer to a bowl and stir in 3 tablespoons water and the olives; season with salt. Remove the steak from the marinade and pat dry. Bring to room temperature, about 30 minutes. Heat a large cast-iron or other heavy skillet over medium-high heat; add the remaining 1 tablespoon olive oil, then add the steak and cook until a dark crust forms, about 7 minutes. Turn and cook until a thermometer inserted into the center of the steak (from the side) registers 130 degrees F for medium rare, about 8 more minutes. Transfer to a cutting board and let rest 10 minutes.
Brush the steak with some of the pesto. Thinly slice against the grain and serve with the remaining pesto. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 60160,"Orange Grilled Shrimp with Cocoa Nib Gremolata 1 teaspoon grated orange zest plus 1/4 cup juice (1 orange) 1 teaspoon Calabrian chili paste
1/4 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
1 pound large shrimp, peeled and deveined
1/2 cup fresh Italian parsley leaves, chopped 1/4 cup roasted pistachios, chopped 2 tablespoons extra-virgin olive oil
1 tablespoon cocoa nibs
1 teaspoon orange zest (1/2 orange) 1/4 heaping teaspoon kosher salt
Instructions: For the shrimp: Combine the orange zest and juice, chili paste, salt and olive oil in a medium bowl; mix well. Add the shrimp and toss to coat. Marinate in the refrigerator for about 2 hours. For the gremolata: Meanwhile, mix together the cocoa nibs, pistachios, parsley, orange zest, olive oil and salt in a small bowl. To grill the shrimp: Preheat a grill or grill pan to medium-high heat. Thread the shrimp onto 12-inch bamboo skewers, 2 per skewer. Grill the shrimp until opaque all the way through, about 3 minutes per side. Remove the shrimp skewers to a platter, drizzle with the gremolata and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 60161,"Sweet Pear and Gorgonzola Salad with Rocket, Watercress, Walnuts, and Orange Flower Honey 4 ripe Comice pears 1 tablespoon salt, plus pinch 1 cup sugar 1 tablespoon freshly squeezed lemon juice Pinch freshly ground black pepper 1/4 cup walnut oil 1 bunch watercress, washed, spin dried, stemmed 1 bunch rocket, washed, spin dried, stemmed 1/4 cup fresh basil leaves 1/4 pound Gorgonzola, rind removed, crumbled 1/2 cup walnuts, toasted, coarsely chopped 2 tablespoons orange flower honey 1/2 cup edible flowers, such as sage, rocket blossoms, rose petals, or nasturtiums Champagne grapes, as needed for garnish Instructions: Preheat the oven to 300 degrees F. Slice the pears in half lengthwise. Rub each half with a pinch of salt. Put parchment paper on a tray just large enough to hold the pears, and spread the sugar on the paper. There should be a 1/8-inch layer. Put the pear halves cut side down on the sugar and bake for 1 hour. When the pears are cool enough to handle, remove the cores and slice them crosswise into 1/8-inch sections. Put the lemon juice in a salad bowl with salt and pepper and mix to dissolve the salt, then whisk in the oil. Arrange the slices of pear 1 pear per plate, in 1 layer in the center of the plate, leaving a 3-inch gap in the center for the watercress and the rocket. Scatter the cheese and then the walnuts over the pears, and then drizzle the honey on top of the walnuts and cheese. Put the watercress, rocket, and basil in the salad bowl and toss together. Then place the salad in the center of the pears. Garnish with the flowers. ","[Chardonnay, Riesling, Barolo, Tempranillo]

" 60162,"Cioppino 6 ounces tomato sauce 6 ounces cioppino sauce, recipe follows 6 ounces clam broth 4 mussels 9 shrimp 5 ounces calamari 2 ounces crabmeat or 3 crab legs 4 small clams or 3 large clams 7 onions 2 stalks celery 7 bulbs fennel 1/2 cup olive oil 3 (46-ounce) cans clam juice 1/2 pound clam base 1 teaspoon salt 1 teaspoon black pepper 1 cup fennel seeds 2 tablespoons chili flakes 4 gallons pomodoro sauce Instructions: Combine all ingredients in saute pan, except calamari and crabmeat. Cover and cook 3 minutes or until all shellfish have opened. Add calamari and heat 1 minute. Place cioppino in bowl and place crabmeat on top. Top with garlic toast. In food processor, chop onions, celery, and fennel. Heat oil and add vegetables. Cook for 5 minutes. Add clam juice, clam base, salt, pepper, fennel seed, chili flakes and tomato sauce. Cook for 30 minutes on low heat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60163,"Pasta Salad With Tuna, Celery, White Beans and Olives Kosher salt 1/2 pound wagon wheel pasta 1 cup canned tuna, drained and flaked 1 cup sliced celery 1 cup canned white beans, drained and rinsed
1/2 cup olives, pitted and chopped 1/2 cup mayonnaise 3 tablespoons sour cream 1 1/2 tablespoons lemon juice 1/2 cup chopped fresh mixed herbs Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
Add the tuna, celery, white beans and olives to the bowl with the pasta.
Make the dressing: Whisk the mayonnaise, sour cream, lemon juice, herbs, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60164,"Grilled Mexican Street Corn Salad 1 1/2 cups mayonnaise 2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
6 ears corn
3/4 cup crumbled cotija cheese or Parmesan 2 tablespoons chopped fresh cilantro
4 green onions, thinly sliced
Juice of 2 limes
Dash of hot sauce
Instructions: Heat a grill pan to medium-high heat. Combine the mayonnaise, chili powder, garlic powder, salt and cumin in a large bowl. Brush the corn with the mayonnaise mixture. Place the corn on the hot grill pan and grill, turning occasionally, until all sides are softened and slightly charred, 10 to 12 minutes. Remove to a plate and let cool slightly. Use a sharp knife to cut the corn off the cobs; transfer the kernels to the bowl with the remaining spiced mayonnaise. Add the cheese, cilantro, green onions, lime juice and hot sauce to the bowl. Toss until everything is coated and combined. Serve warm or at room temperature. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 60165,"Low-Country Boil 1/2 cup concentrated Louisiana-style shrimp and crab boil seasoning (such as Zatarain's) 4 pounds medium red potatoes 2 to 3 medium sweet onions, such as Vidalia, peeled and quartered if large 2 1/2 pounds cured, smoked pork sausage links, cut into 3-inch pieces 8 ears of corn, cut in half 4 pounds medium shrimp Instructions: Fill a 7-gallon stockpot halfway with water (or use 2 large pots and divide the ingredients between them). Add the seasoning and bring to a rolling boil. Add the whole potatoes to the pot. Allow the water to return to a boil and cook 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook 15 minutes. Add the corn, bring the water back to a boil and cook 10 minutes, or until the potatoes are done. Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Drain through a colander; discard the liquid. Serve on newspaper or a platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60166,"Root Vegetable and Feta Salad 1 clove garlic, minced Salt 1/4 cup red wine vinegar 1/2 cup extra-virgin olive oil 1 pound baby carrots and golden beets (as many varieties as you can find), sliced paper thin 1 red onion, shaved thin and soaked in ice water for 10 minutes 1 small (4 ounce) cucumber, thinly sliced 1 cup crumbled barrel-aged feta 1/4 cup chopped fresh dill 1/4 cup fresh mint, torn Freshly ground black pepper Instructions: Put the garlic and a pinch of salt in a large mixing bowl. Add the vinegar and slowly whisk in the oil. Add the carrots and beets, onion, cucumber, feta, dill, and mint. Gently toss. Add salt and pepper, to taste. Transfer to a large platter and serve immediately. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60167,"White Bean Salad with Thyme 3 tablespoons extra-virgin olive oil 2 large cloves chopped garlic 2 tablespoons fresh chopped thyme leaves, plus sprigs for garnish 1 head radicchio lettuce, shredded 1 large (1 pound 13-ounce) can, white beans (cannellini), drained well Salt and freshly ground black pepper Chopped parsley leaves, for garnish Instructions: In a skillet, cook olive oil and garlic over moderate heat 2 minutes. Add thyme and radicchio and cook another minute. Add beans and toss with radicchio and garlic to combine. Season beans with salt and pepper. Warm beans through, 2 minutes, then serve. Garnish with extra sprigs of fresh thyme or chopped parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60168,"Olive Bread 7 ounces warm water 1/4 teaspoon fresh yeast 7 ounces bread flour 1 teaspoon yeast 15 ounces warm water 12 ounces sponge starter 14 1/4 ounces bread flour 8 1/4 ounces whole wheat flour 1 tablespoon kosher salt 1 1/4 ounces olive oil 1 1/4 ounces milk 10 ounces pitted imported black olives Corn meal Instructions: To make the sponge, place the yeast and water into a medium sized bowl, and stir to dissolve yeast. Add the flour and stir vigorously with a wooden spoon or your hands for 2 to 3 minutes, until smooth, until a somewhat elastic dough has formed. The starter will be thick and stretchy. Scrape the starter into a clear container with high sides and cover with plastic wrap, and let it rise. At this point you have two options. If you plan to make the dough later the same day, let the sponge rise at room temperature until it has risen to the point where it just begins to indent on top. This may take 6 to 8 hours. It will triple in volume and very small dents and folds will begin to appear in the top of the surface as it reaches its peak and begins to deflate. Make sure to use it before it sinks too much. If you are not planning to make the dough until the next day, let the sponge rise for 1 hour after mixing, then place it in the refrigerator and let it rise for at least 14 hours before taking it out to use. Be sure to compensate for the cold temperature of the starter by using warm water in the dough, or let it sit out, covered, until it reaches room temperature. To make the dough, place the yeast and water in a large bowl. Stir the yeast so it dissolves, and allow to stand for 1 minute. Add the sponge to the yeast mixture, and mix with your hands for 1 minute to break up the sponge. The mixture should be foamy. Add the flour and mix it in with your hands, lifting the wet mixture over the flour to incorporate it. Once the dough becomes a shaggy mass, knead in the bowl for 1 minute. Cover with plastic wrap and let rest for 20 minutes. Add the salt to the dough and knead briefly to incorporate. Gradually add the oil and milk, and knead gently until all the liquid has been incorporated. Move the dough to a lightly floured work surface and knead until it begins to become smooth, approximately 2 to 3 minutes. The dough will be sticky, so keep the work surface lightly floured. Place the dough in a lightly oiled bowl, turn the dough to coat it, and cover with plastic wrap. Let the dough rise until almost double in size, approximately 2 hours. To make the olive bread, place the dough on a lightly floured surface, spread the dough out gently, and then spread the chopped olives all over the surface. Roll the dough up, and let it rest for 1 hour. Line 2 (8-inch square) pans with parchment brushed with olive oil. When the dough has risen, loosen it from the bowl with lightly floured hands, and pour it onto a floured surface. Divide the dough into 3 equal pieces. Shape each piece into log shapes, pressing the olives into the dough, and sealing the seams. Place on a floured cloth to rise for 1 to 2 1/2 hours. Preheat oven to 425 degrees F. Place the loaves onto a peel coated with cornmeal and slide onto a preheated baking stone, or place the loaves onto a baking sheet covered with parchment paper, and place it in the oven. Mist the loaves with water from a spray bottle, and shut the oven door. Mist again 1 minute later. Bake for 15 minutes, then reduce heat to 350 degrees F, and bake for 15 to 25 minutes longer, or until golden brown and crusty. Remove the olive bread from the oven immediately and let cool on a cooling rack. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 60169,"Mixed Grill 4 tablespoons canola oil 2 pounds Cajun orCreole-style sausage, such as andouille, thickly sliced, and/or Tasso ham, cutinto chunks Instructions: Heat 2 tablespoons oil in a cast-iron skillet over medium-high heat. Add half the sausages or ham and cook until crisped on 1 or both sides and warmed through, about 5 minutes. Repeat with remaining oil and sausages. Transfer to a platter.
","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 60170,"Chicken Fricassee with Dumplings 1 broiler-fryer, cut up 2 cups chicken broth or water 1 medium onion, chopped 1 stalk celery, diced 1 bay leaf 1 teaspoon seasoned salt 1/2 teaspoon seasoned pepper 1/2 teaspoon salt (if using water) 2 tablespoons flour Yellow food coloring, optional 1 cup cake flour, sifted 1 teaspoon baking powder 1/2 teaspoon salt 1 tablespoon vegetable shortening 2 teaspoons parsley, chopped 1 tablespoon green onion tops, chopped 1 large egg 3 tablespoons milk Garnish: parsley sprigs Instructions: Put the chicken in a large pot with broth, onion, celery, bay leaf, seasoned salt and pepper. Bring to a boil, reduce heat and simmer for 40 to 45 minutes or until chicken is tender. Thicken liquid in pot with flour mixed with 3 tablespoons water. Simmer for a few minutes more. Add a few drops of yellow food coloring. Dumpling Batter: Into a large bowl sift together the cake flour, baking powder and salt, and using a fork or pastry blender cut in vegetable shortening. Add parsley and green onion tops. In a separate bowl beat egg with milk. Stir wet ingredients into dry and blend together into a drop biscuit batter. Drop batter by teaspoonful onto simmering chicken. Cover pot and steam for 10 minutes, or until dumplings test clean with a toothpick. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60171,"Hot Lap Sandwich 1 cup Bloody Mary mix, such as Zing Zang 3 tablespoons Worcestershire sauce
1 stick (8 tablespoons) unsalted butter, diced and room temperature One 3-ounce can chipotle peppers in adobo sauce 2 1/2 pounds boneless, skinless chicken breasts 1 tablespoon seafood seasoning, such as Paul Prudhomme's Blackened Redfish Magic
1 tablespoon taco seasoning 2 limes, juiced
1/4 cup mayonnaise, such as Duke's 2 tablespoons sour cream
1 tablespoon minced garlic
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/2 bunch cilantro leaves, chopped
2 jalapenos, seeded and chopped
5 to 6 ciabatta rolls, for serving Olive oil, for toasting 1 pound shredded mozzarella Instructions: For the chicken breasts: Preheat the oven to 350 degrees F. Combine the Bloody Mary mix, Worcestershire sauce, butter and chipotle peppers in adobo sauce in a 13-by-9-by-2-inch baking pan and blend until smooth with an immersion blender. Add the chicken and toss to coat. Sprinkle evenly with the fish and taco seasonings and pour the lime juice on top. Cook, uncovered, until the chicken starts to fall apart, about 1 hour. When the chicken is cool enough to handle, shred it and return it to the cooking liquid so it is absorbed by the meat. For the jalapeno-cilantro crema: Add the mayonnaise, sour cream, garlic, lime juice, olive oil, onion powder, pepper, salt, cilantro and jalapenos to a 4-quart food storage container and blend until smooth with an immersion blender. Cover and refrigerate until needed. For serving: Split the ciabatta rolls, brush the insides with some olive oil and toast on a heated skillet or griddle until crisp and light brown, 1 to 2 minutes. Preheat the broiler. On a baking sheet, place 8 ounces chicken on the bottom of each roll. Top each with some of the mozzarella. Broil until the cheese melts and bubbles, about 1 minute. Spoon some of the jalapeno-cilantro crema on top of the chicken and top with the other halves of the rolls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 60172,"Pizza with NY Strip, Blue Cheese and Balsamic Glaze 2 cups balsamic vinegar 1 tablespoon honey Salt and freshly ground black pepper 1 (12-ounce) NY strip steak Canola oil Salt and freshly ground black pepper Pizza 1/2 recipe Pizza Dough rolled into 2 (10-inch) rounds, recipe follows or 2 store-bought pizza dough 1 cup grated Monterey Jack cheese 1/2 cup crumbled blue cheese (recommended: Cabrales) Grilled steak 1 bunch watercress, coarsely chopped Balsamic Glaze Shaved Parmigiano-Reggiano 2/3 cup lukewarm water (105 degrees F to 115 degrees F) 2 1/2 teaspoons active dry yeast 1/2 teaspoon sugar 2 tablespoons olive oil, plus additional for oiling bowl 1 3/4 to 2 cups all-purpose unbleached flour 1/4 cup finely ground yellow cornmeal 2 teaspoons coarse salt Instructions: For the glaze: Bring vinegar to a boil in a small nonreactive saucepan and cook, stirring occasionally, until reduced to 1/2 cup. Stir in the honey and season with salt and pepper, to taste. For the steak: Heat grill to high. Brush steak on both sides with oil and season with salt and pepper. Grill until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill to a cutting board, tent lightly with foil and let rest for 10 minutes. Slice into 1/4-inch thick slices. For the pizza: Heat the grill to high. Brush both sides of the pizzas with oil and season with salt and pepper. Grill until golden brown on both sides, about 2 minutes per side. Remove from the grill, divide the Monterey Jack cheese over the top of each one and then sprinkle with the blue cheese. Place back on the grill, close the cover of the grill and grill until the cheese has melted, about 1 minute. Remove to a flat surface, divide the steak between each pizza, then top with the watercress Drizzle with some of the balsamic glaze and sprinkle with some of the shaved Parmigiano-Reggiano. In a large bowl stir together 1/3 cup water, yeast, and sugar and let stand until foamy, about 10 minutes. Stir in remaining 1/3 cup water, 2 tablespoons oil, 1 3/4 cups flour, cornmeal, and salt and blend until the mixture forms a dough. Knead dough on a floured surface, incorporating as much of remaining 1/4 cup flour, as necessary, to prevent dough from sticking, until smooth about 5 to 10 minutes. Form the dough into a ball. Lightly oil the sides and bottom of a large bowl with oil, add the dough, turn to coat in the oil, cover and let rise in a warm place until doubled in size, about 1 hour. Gently punch the dough down and divide into 4 equal pieces. Roll each piece on a lightly floured surface into a 10-inch circle that is 1/8-inch thick. Brush off excess flour and transfer the dough to a baking sheet, cover each circle of dough with plastic wrap and continue stacking rolled out pieces on top of each other. Wrap well with plastic wrap and refrigerate until ready to grill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 60173,"Candy Bar Croissants All-purpose flour, for rolling One 17.3-ounce package puff pastry (2 sheets), thawed if frozen 1/2 cup (1 stick) butter, melted Ice water, for brushing One 30-ounce bag fun-size candy bars (Kit Kat, Twix and Butterfinger work best), frozen and unwrapped Instructions: On a lightly floured cutting board, roll out 1 piece of puff pastry into a rectangle about 1/16-inch thick. Brush generously with the melted butter, then place in the refrigerator for 10 minutes to set the butter. Repeat with the remaining sheet of puff pastry. Lightly brush the top of the puff pastry with ice water. Arrange the candy bars in a line on the bottom edge, leaving a small space between each. Using a pizza wheel, cut the pastry into strips between the candy bars. Roll the candy bars up tightly, pressing the edges to seal. Place in the freezer to rest while oven heats up. Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment and arrange the croissants at least 4 inches apart, seam-side down. Brush well with melted butter, then bake for 15 minutes. Brush again with butter, rotate the pans, and bake until golden brown, about 10 minutes more. Allow to cool for at least 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60174,"Bloody Mary Cupcakes, Cayenne Pepper Buttercream 2 cups cake flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon cayenne pepper 3/4 cup tomato juice 1/4 cup plus 2 tablespoons vodka 2 tablespoons lemon juice 2 teaspoons hot sauce 2 teaspoons Worcestershire sauce 8 ounces (2 sticks) unsalted butter, softened 1 1/4 cups granulated sugar 1 tablespoon horseradish sauce 2 eggs 1 egg yolk Cayenne Pepper Buttercream, recipe follows Sprinkles or other favorite decorations, for topping 3 2/3 cups powdered sugar 8 ounces (2 sticks) unsalted butter, softened 1 teaspoon celery salt 2 tablespoons plus 2 teaspoons milk 2 teaspoons lemon juice 2 teaspoons vanilla extract 1 teaspoon cayenne pepper Instructions: Preheat the oven to 350 degrees F. Line a regular cupcake or muffin pan with 12 cupcake liners. Sift the flour, baking powder, salt, 1/4 teaspoon black pepper and cayenne pepper into a medium bowl. Set the bowl aside. In a small bowl, combine the tomato juice, 1/4 cup vodka, lemon juice, hot sauce and Worcestershire sauce. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, cream the butter with the granulated sugar and horseradish sauce, about 5 minutes. Scrape down the sides of the bowl, and then add 1 egg at a time, scraping down the sides of the bowl after each addition. Turn the mixer to the lowest speed and add the flour and tomato juice mixtures, alternating between the two, beginning and ending with the flour. Mix until just combined. Scrape down the sides and mix for 30 seconds.
Fill the cupcake liners three-quarters full with batter and bake until baked through, 15 to 18 minutes.
In a small bowl, combine the remaining 2 tablespoons vodka and remaining 1/4 teaspoon black pepper. Use a pastry brush to brush the vodka mixture over the warm cupcakes. Cool the cupcakes completely, about 30 minutes. Put the Cayenne Pepper Buttercream into a pastry bag and cut 1/2-inch off the tip. Frost the cupcakes once they are completely cool. Top with your favorite sprinkles or decoration. Sift the powdered sugar into a medium bowl. In the bowl of an electric stand mixer with a paddle attachment, cream the butter and celery salt together, about 1 minute. Then add the powdered sugar and milk, alternating between the two. Beat until combined. Scrape the sides of the bowl. Add the lemon juice, vanilla and cayenne pepper. Mix until combined. Then beat the mixture on high until light and fluffy, 5 to 6 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 60175,"Vegetarian Meatballs 2 cups green lentils 2 carrots, chopped (about 1 cup) 1 large onion, chopped (about 2 cups) 2 stalks celery, minced (about 1 cup) 1 clove garlic, minced 4 sprigs thyme, picked (about 1 tablespoon) 2 teaspoons salt 1/4 cup plus 2 tablespoons olive oil 3 tablespoons tomato paste 8 ounces button mushrooms, sliced (about 3 cups) 1/2 bunch parsley, chopped (about 1/2 cup) 1/2 cup breadcrumbs 3 eggs 1/2 cup grated Parmesan 1/4 cup chopped walnuts Basil-Spinach Pesto, for serving, recipe follows 1/8 cup walnuts 4 cups baby spinach leaves 2 cups basil leaves 1 teaspoon salt 1/2 cup olive oil 1/8 cup grated Parmesan Instructions: Preheat the oven to 400 degrees F.
In a medium pot, add the lentils and 2 quarts water. Set the pot over high heat and bring the water to a boil. Reduce the heat to low and simmer the lentils until soft but not falling apart, about 25 minutes.
Pour the cooked lentils through a colander and let cool. In a large frying pan set over a medium-high heat, saute the carrots, onions, celery, garlic, thyme and salt with the 1/4 cup olive oil until the vegetables soften, about 10 minutes.
When the vegetables are tender and beginning to brown, stir in the tomato paste. Cook, stirring constantly, until the paste darkens, about 3 minutes. Stir in mushrooms and saute, stirring frequently, until completely cooked and browned on edges, about 15 minutes. Remove vegetables from frying pan and set aside to cool. In a large mixing bowl, combine cooled vegetables with lentils and all remaining ingredients, save for the 2 tablespoons olive oil and the pesto. Mix until well combined. Place the mixture in the refrigerator to cool completely, about 25 minutes.
Drizzle the remaining 2 tablespoons olive oil into a large 9-by-12-inch baking dish, making sure to coat evenly. Roll the lentil mixture into round, golf-ball-size meatballs, making sure to pack the balls firmly. Place lentil balls into the oiled baking dish, making sure none of the meatballs touch one another.
Roast the lentil balls until firm and cooked through, about 30 minutes. Allow the meatballs to cool for five minutes before removing them from the tray. Serve with pesto. Preheat the oven to 350 degrees F.
Spread the walnuts out on a 9-by-13-inch baking dish and roast until golden brown, about 12 minutes. Set the nuts aside to cool.
Fill a large stockpot three-quarters of the way full with water and bring to a rolling boil over high heat. Next, fill a large bowl with ice water.
Drop the spinach and basil into boiling water and give the leaves a stir. After 1 minute, remove the greens and plunge them into ice water. Discard the boiling water. Once cool, remove the greens from the ice bath and squeeze them dry. Give them a rough chop and transfer to a food processor.
Add the salt, olive oil and Parmesan to the food processor and blend until a uniform, pesto-like consistency is reached.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60176,"Sausage and Wild Mushroom Frittata 5 tablespoons extra-virgin olive oil 2 large shallots, diced (about 2/3 cup) 5 ounces sliced shiitake and maitake mushrooms 1/3 bunch fresh thyme, leaves picked 4 links spicy Italian sausage, cut into 1-inch pieces 12 large eggs 1 cup heavy cream 6 ounces Gruyere, diced Kosher salt and freshly ground black pepper Creme fraiche, for garnish Watercress, for garnish Instructions: Preheat the oven to 350 degrees F. Heat 2 tablespoons oil in a 12- to 14-inch nonstick ovenproof saute pan over medium-high heat until it starts to smoke. Add the shallots, mushrooms and thyme and cook until the mushrooms start to soften, about 3 minutes. Add the sausage and cook, stirring occasionally, until the sausage starts to brown, 5 to 6 minutes. Transfer the mushroom and sausage mixture to a paper towel-lined plate. Wipe the pan clean with a paper towel. Place the pan back on the stove over medium heat and add the remaining 3 tablespoons oil. Whisk the eggs in a bowl with the cream. Once the oil in the pan starts to smoke, add the egg mixture to the pan, making sure to swirl the pan as it goes in. Set aside some of the mushroom and sausage mixture for garnish. Gently spread the rest of the mushroom and sausage mixture evenly over the top of the uncooked eggs. Sprinkle with the Gruyere and season with salt and pepper. Transfer the pan to the oven and bake until puffed and just beginning to color, about 18 minutes. Flip the frittata out of the pan onto a cutting board or sheet pan. Garnish the top with dollops of creme fraiche, watercress and the reserved mushroom and sausage mixture.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 60177,"Roasted Vegetable Meatloaf with Balsamic Glaze 3 tablespoons olive oil 1 large zucchini, finely diced 1 red bell pepper, finely diced 1 yellow pepper, finely diced 5 cloves garlic, smashed to a paste with coarse salt 1/2 teaspoon red pepper flakes, divided Salt and freshly ground black pepper 2 large eggs, lightly beaten 1 tablespoon finely chopped fresh thyme leaves 1/4 cup chopped fresh parsley leaves, plus more for garnish 1/2 pound ground pork 1/2 pound ground veal 1 pound ground beef chuck 1 cup panko (Japanese) bread crumbs 1/2 cup freshly grated Romano or Parmesan 1 cup ketchup, divided 1/4 cup plus 2 tablespoons balsamic vinegar Instructions: Preheat oven to 425 degrees F. Heat the oil in a large saute pan over high heat. Add the zucchini, peppers, garlic paste, 1/4 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes. Set aside to cool. Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup, 2 tablespoons of the balsamic vinegar, and the cooled vegetables and mix until just combined. Mold the meatloaf on a baking sheet lined with parchment paper. Whisk together the remaining ketchup, balsamic vinegar, and red pepper flakes in a small bowl. Brush the mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 60178,"Crackling Fish Fillets 3/4 pound fresh sole fillets, cut into 4 manageable pieces 1 tablespoon olive oil 2 tablespoons flour 1/4 cup water 1/2 teaspoon lemon zest 2 tablespoons lemon juice 1 to 2 tablespoons butter 1/4 cup fresh parsley leaves, rinsed and minced Instructions: Brush a nonstick skillet with olive oil. Dip fish in flour and shake off excess. Heat skillet until hot. Add fish and saute, without moving, until it just sets and turns a bit golden, 1 to 2 minutes. With a spatula, flip the fish over to the other side and cook until the fish is firm and cooked through, about 2 minutes. Remove fish to dinner plates Add water lemon juice and zest to skillet and increase the heat to medium high. Scrape up browned bits on bottom of pan and boil until syrupy about 2 minutes. Remove skillet from the heat and swirl in butter and parsley. Season with salt and pepper and spoon over fish. Serve with steamed sugar snap peas or other vegetable. French bread on the side would be lovely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60179,"New England Clam Chowder 3/4 ounce salad oil 1/2 teaspoon chopped garlic 1 cup diced celery 1 cup diced carrots 1 cup diced onions 1/2 teaspoon basil 1/2 teaspoon oregano 1 teaspoon thyme 1/2 teaspoon salt 3/4 gallon clam stock or juice 3 large peeled and diced potatoes Roux (3/4 pound butter and 1 1/2 cups flour) 2 cups drained, chopped clams Instructions: In large pot saute the oil and garlic about 2 minutes. Add diced vegetables and saute for 10 minutes or until vegetables are tender. Add herbs and salt. Add clam stock and bring to a boil. Add potatoes and bring to a boil again. Add roux and chopped clams, reduce heat and simmer for one hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60180,"Heart-Shaped Lasagna Bundt Kosher salt and freshly ground black pepper One 16-ounce box lasagna noodles 2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic, minced 1 1/2 teaspoons dried oregano 1 1/2 pounds ground beef One 6-ounce can tomato paste One 28-ounce can crushed tomatoes 2 teaspoons sugar 12 ounces ricotta
8 ounces shredded mozzarella (2 cups) 2 large eggs 1/2 cup grated Parmesan 1/4 cup chopped fresh flat-leaf parsley
Instructions: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil and cook the lasagna noodles to al dente according to the package directions. Line a baking sheet with a clean kitchen towel or paper towels. Drain the noodles and spread them flat on the baking sheet to dry them completely (you may need to create 2 to 3 layers to fit all of the noodles; put paper towels between each layer).
Meanwhile, heat the oil in a large pot over medium-high heat. Add the onions and cook, stirring occasionally, until softened and just beginning to brown, 7 to 8 minutes. Stir in the garlic and oregano and cook until the garlic is fragrant, about 1 minute. Add the beef, 2 teaspoons salt and a generous amount of black pepper, and cook, breaking up the meat with a spoon and stirring occasionally, until the beef is just cooked through, 7 to 8 minutes. Stir in the tomato paste and cook until well incorporated and heated through, 1 to 2 minutes. Pour in the tomatoes, sugar, 1 cup water, 1 teaspoon salt and a generous amount of black pepper and bring to a boil. Reduce the heat to low and simmer until the sauce is slightly thickened, about 20 minutes.
Meanwhile, mix the ricotta, mozzarella, eggs, Parmesan, parsley, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl.
Cut six noodles in half crosswise.
Line the bottom of a 10-cup heart-shaped Bundt pan with 4 of the half noodles (2 along the straight lines of the heart and 2 along the arches). Lay 12 whole noodles in the bottom of the pan, slightly overlapping and directly on top of the half noodles, making sure that one side of each noodle hangs 2 to 3 inches over the edge of the pan and the other side of the noodle runs up the center of the pan.
Pour 1 cup meat sauce on top of the noodles, then spread 1 cup of the ricotta mixture over the sauce. Top with 4 noodle halves. Repeat the layering 1 more time. Pour 1 cup meat sauce and spread the remaining ricotta mixture over the top (the ricotta mixture will be less than the 1 cup used in previous layers).
Fold the edges of the overhanging lasagna noodles the lasagna towards the center, covering the filling and the hole in the center completely. Bake until the noodles on top are turning golden brown and are starting to crisp up, 45 to 50 minutes. Let sit for 10 minutes. Invert the pan onto a cutting board. Reheat the remaining sauce if necessary and pour into the center of the heart. Slice and serve immediately.
","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 60181,"Carrot Cake Unsalted butter, for the pan 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan 12 ounces grated carrots, medium grate, approximately 6 medium 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/2 teaspoon salt 10 ounces sugar, approximately 1 1/3 cups 2 ounces dark brown sugar, approximately 1/4 cup firmly packed 3 large eggs 6 ounces plain yogurt 6 ounces vegetable oil Cream Cheese Frosting, recipe follows 8 ounces cream cheese 2 ounces unsalted butter, room temperature 1 teaspoon vanilla extract 9 ounces powdered sugar, sifted, approximately 2 cups Instructions: Preheat oven to 350 degrees F. Butter and flour a 9-inch round and 3-inch deep cake pan. Line the bottom with parchment paper. Set aside. Put the carrots into a large mixing bowl and set aside. Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour. In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt. With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F in the center. Remove the pan from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes, turn the cake out onto a rack and allow cake to cool completely. Frost with cream cheese frosting after cake has cooled completely. In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition. Place the frosting in the refrigerator for 5 to 10 minutes before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60182,"Chocolate Salted Soda Crackers Salted soda crackers 1 stick butter 1/2 cup sugar 1 package mini-chocolate chips Slivered almonds, chopped pecans, mini-candy coated chocolates (or whatever else you want to use as topping) Instructions: Preheat oven to 350 degrees F. Completely cover a baking sheet with salted soda crackers. In a saucepan, melt the butter and sugar. Pour melted mixture over the salted soda crackers, try to cover all of them. Bake crackers in 350 degree F. oven for exactly 10 minutes. Remove from oven after 10 minutes and pour chocolate chips over the crackers immediately. Let sit about 5 minutes, until chips have softened. Spread the softened chips completely over the crackers and sprinkle with whatever topping you like. Place in refrigerator until cool. Break into pieces and enjoy. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 60183,"Tortilla Chip-Chorizo Stuffing 9 tablespoons unsalted butter, plus more for the baking dish 12 ounces dried chorizo, chopped 4 bunches scallions, chopped 4 4-ounce cans chopped green chiles, drained 2 teaspoons ground cumin 3 cups low-sodium turkey or chicken broth 2 large eggs 1/2 cup chopped fresh cilantro 1 13-ounce bag corn tortilla chips, coarsely crushed 8 cups stale white bread cubes 2 cups cubed queso fresco cheese Kosher salt and freshly ground pepper Instructions: Preheat the oven to 375 degrees F. Butter a 3-quart baking dish. Melt 8 tablespoons butter in a large skillet over medium heat; add the chorizo, scallions, chiles and cumin and cook, stirring, until the chorizo is slightly browned, about 4 minutes. Add the broth and bring to a simmer.
Whisk the eggs and cilantro in a large bowl. Add the tortilla chips, bread and cheese and season with salt and pepper. Slowly pour in the chorizo-broth mixture and toss to combine. Transfer the stuffing to the prepared baking dish; dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 60184,"Eggplant Timballo with Cavatelli 3 large eggplants, cut into 1/4-inch slices lengthwise 1/4 cup olive oil Salt and freshly ground black pepper 4 cups tomato sauce, recipe follows 1 pound fresh cavatelli pasta 1 (1 pound) ball fresh mozzarella, chopped 1 cup grated pecorino, plus extra, for sprinkling on top 1/4 cup basil chiffonade, plus basil leaves, for garnish 1 1/2 cups finely chopped onion 1/3 cup finely chopped carrot 1/3 cup finely chopped celery 3 large garlic cloves, minced 1 tablespoon dried basil, crumbled 1 bay leaf Salt and freshly ground black pepper 3 tablespoons olive oil 3 tablespoons tomato paste 2 (28 to 32-ounce) cans whole Italian tomatoes, drained, reserving juice, and chopped into 1/4 to 1/2-inch pieces Instructions: Preheat oven to 350 degrees F. Place the eggplant slices on top of a sheet tray lined with parchment or waxed paper. Drizzle with oil and season with salt and pepper. Bake in oven until it turns golden brown, about 20 minutes. Remove from oven and let it cool. Oil the bottoms and sides of 6 souffle dishes and layer 4 to 5 pieces of eggplant in a circular pattern into each souffle dish, letting excess drape out over the edge. Heat up the tomato sauce in a large saucepan. Then turn off flame. Reserve some tomato sauce for plating in a smaller pot. In a large pot with boiling salted water, cook the cavatelli pasta for 3 to 4 minutes, and drain. In the pot with the sauce, add the partially cooked cavatelli, mozzarella, and pecorino to the tomato sauce and cook over medium heat just to blend well. When hot, stir in the basil chiffonade. Spoon the pasta-sauce mixture into the souffle dishes and fold over the top with excess eggplant. Bake in oven for 4 to 5 minutes. To serve, spoon the remaining tomato sauce onto individual plates. Turn a finished timballo upside down onto a large spatula to remove it from the souffle dish, then carefully slide it onto the plates. Sprinkle with pecorino and garnish with a basil leaf. In a heavy 5-quart saucepan cook onion, carrot, celery, garlic, basil, bay leaf, and salt and pepper, to taste, in oil over moderate heat, stirring, until vegetables are softened. Stir in tomato paste and tomatoes with reserved juice. Simmer sauce, covered, over moderately low heat, stirring occasionally, 35 minutes and simmer, uncovered, stirring occasionally, 15 to 20 minutes, or until thickened. Discard bay leaf. Sauce may be made 2 days in advance and kept covered and chilled. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 60185,"Sloppy Turkey Joes 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 package, 1 1/3 pounds, ground turkey breast or lean ground turkey 1/2 red onion 1/2 red bell pepper 1 tablespoon grill seasoning blend (recommended: McCormick Montreal Grill Seasoning or Mrs. Dash seasoning for poultry) 2 tablespoons brown sugar 1 tablespoon Worcestershire sauce 1 cup tomato sauce,( 8- ounce) can 4 crusty sandwich rolls, split 12 celery sticks, available in produce department or Grown Helper can chop 12 carrot sticks, also available in produce department or grown helper can chop Cheese Fries, recipe follows Instructions: Have a GH (grown helper) place a big skillet over medium high heat for you. Use some kitchen scissors to cut the turkey package open. Add some extra-virgin olive oil, 2 turns of the pan in a nice, slow stream. Have the GH add the ground turkey to the pan, in case it spatters. Break the turkey up with a big wooden spoon as it starts to cook. If anyone touches the raw turkey, they should go wash their hands. If you are a really good chopper, using a small, sharp knife chop up some red onion. Remember when you are chopping to keep the fingers that are not holding the knife all tucked in and curled under. Have a GH help you. You need half a red onion chopped up small. Pull the seeds and white membrane and the top out of a half red bell pepper and chop that up small too. Add the veggies to the cooking meat and stir it all together. Next, mix in a small bowl: grill seasoning blend, brown sugar, Worcestershire sauce and the tomato sauce. This will make your special sauce. When all the ingredients are combined, pour the sauce evenly over the meat and stir everything together really well. Turn the heat down to simmer and cook the sloppy mixture for 10 minutes. Blow on a spoonful until cool and taste it to see if you need to adjust the seasoning. Have the GH help you serve. Place a bun bottom on a plate. Use a big ice cream scoop to get a pile of sloppy meat onto the bun. Put bun top in place and serve with vegetable sticks on the side and Cheese Fries. 1 sack frozen French fries, any brand or shape - crinkle cut, thin cut, steak cut, waffle fries - prepared to package directions 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/2 cups whole milk 2 1/2 cups, (10-ounce) sack shredded yellow Cheddar 3 squirts ketchup, about 1/4 cup Have your GH (Grown Helper) put fries in oven on a cookie sheet. While fries are baking in the oven, have a GH place a sauce pot on the stove and heat it over medium heat. Add butter and melt it. Add the flour and stir. Cook butter and flour together for 1 minute or so. This is called \roux\ (like Tiger and Roo with Pooh Bear) and it helps to thicken up sauces. Use a whisk to stir as the milk goes into the pot. Keep stirring until the milk gets thicker. Use a wooden spoon or heat-safe spatula to stir in the cheese. When all of the cheese melts, take the sauce off the heat and stir in 3 squirts of ketchup. This is your SECRET ingredient. When everyone asks what you put in your cheese sauce that makes it taste so good, just say milk and cheese, you can NEVER tell what secret ingredients you add! Tell your GH to keep the secret, too or they can never help you again! Pour the sauce over the fries or serve the sauce on the side if you like to dipping better. Yield: 4 to 6 servings Prep Time: 5 minutes Cook Time: 12 minutes Ease of preparation: easy ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60186,"Stone Crab Potstickers 1/2 cup rice vinegar 2 tablespoons low sodium soy sauce 1 teaspoon toasted sesame oil 1 teaspoon finely grated fresh ginger 1 egg white, lightly beaten 1 tablespoon rice vinegar 1 teaspoon toasted sesame seed oil Kosher salt and freshly ground black pepper 1 tablespoon finely grated fresh ginger 1 tablespoon finely minced shallot 2 tablespoons chopped fresh cilantro leaves 3/4 pound stone crabmeat 24 round wonton wrappers 4 tablespoons peanut oil 1/2 cup water, for steaming Instructions: Make the dipping sauce: In a small bowl combine vinegar, soy sauce, sesame oil and ginger. Set aside and allow the flavors to develop. In a medium bowl, whisk together the egg white, vinegar, and sesame oil; season it with salt and pepper. Add the ginger, shallot, scallion, and cilantro. Pick over the crab to remove any stray bits of shell and to break up any large pieces. Fold the crab meat into the egg white mixture. Place 1 tablespoon of the crab mixture in the center of a wonton wrapper. Moisten the edges with water and fold in half to create a half moon shape. Pleat the edges between your fingers, making about 4 or 5 pleats. Repeat with remaining filling and wrappers. In a medium sized, flat bottom skillet, heat 2 tablespoons peanut oil over medium-high heat. Add half the dumplings, pleat side up, and fry for 1 to 2 minutes, until bottoms are golden brown. Carefully add 1/4 cup water to pan, it can splatter. Cover and steam dumplings for 4 to 5 minutes. Remove cover and continue cooking until most of the water is evaporated. Clean out pan and repeat. Serve immediately with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60187,"Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts 1/3 cup extra-virgin olive oil 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles 1 1/2 cups Brussels sprouts (about 1/2 pound), halved 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices 1 tablespoon dried oregano 1 tablespoon dried rosemary 1 teaspoon dried thyme 1 teaspoon dried basil 1/4 teaspoon sea salt 1 teaspoon freshly ground black pepper Instructions: Preheat oven to 400 degrees F.
Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60188,"Apricot Cranberry Muffins 1 3/4 cups Bisquick Heart Smart mix 1/2 cup sugar 1/3 cup chopped dried apricots 1/3 cup dried cranberries 1 tablespoon butter or margarine, melted 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 2 egg whites or 1/4 cup fat-free egg product 3/4 cup milk Instructions: Heat oven to 400degreesF. Line 12 regular-size muffin cups with paper baking cups. In large bowl, stir all ingredients just until moistened. Divide batter evenly among muffin cups. Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60189,"Grilled Sweet Potato and Scallion Salad 4 large sweet potatoes, par-cooked and cut into 1/2-inch slices 8 scallions 3/4 cup olive oil, divided 2 tablespoons Dijon mustard 1/2 cup cider vinegar 1/4 cup balsamic vinegar 2 teaspoons honey Salt and freshly ground pepper 1/4 cup coarsely chopped flat-leaf parsley Instructions: Preheat grill to high. Brush potatoes and scallions with oil and arrange on grill. Grill potatoes for 3 to 4 minutes on each side, or until just tender. Grill scallions until softened and marked. Remove scallions from the grill and cut into thin slices. In a large bowl, whisk together 1/2 cup olive oil, the mustard, vinegars, and honey. Season with salt and pepper, to taste. Add potatoes, scallions, and parsley and toss until potatoes are well coated. Transfer to a platter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 60190,"Roast-Your-Own Honey-Roasted Turkey Breast and Vegetables Kosher salt and freshly ground black pepper One 4-pound boneless, skin-on turkey breast
2 tablespoons honey
6 sprigs fresh thyme
4 carrots, sliced into 3-inch chunks
1 sweet potato, peeled and sliced into wedges
1 fennel bulb, sliced
1 yellow onion, sliced
4 tablespoons unsalted butter, melted
Instructions: Preheat the oven to 400 degrees F. Rub 1 teaspoon salt and 1/2 teaspoon pepper around the whole turkey breast, in every crevasse and crevice. Gently peel back the skin and rub the seasoning under the skin too. Do the same with the honey, concentrating it under the skin; avoid putting the honey on top of the skin. On a baking sheet, mix the thyme, carrots, sweet potatoes, fennel, onions and 2 tablespoons of the melted butter. Season with salt and pepper. Spread the vegetables out evenly and place the turkey on top of the vegetables. Next, brush the remaining 2 tablespoons melted butter all over the turkey and on top of the skin. Cook for 15 minutes, then bump the temperature down to 325 degrees F and cook until the meat registers 165 degrees F on a GOOD instant-read thermometer, for another hour or so. Let rest at least 10 minutes. Slice and serve with the roasted vegetables. The turkey will keep in the fridge for up to 5 days, and is perfect for the kids' lunches the following week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60191,"Scrumptious Chocolate Mint Layer Bars (Sponsored) 2 cups (about 15) finely ground creme-filled chocolate sandwich cookies 1/4 cup (1/2 stick) butter or margarine 1 1/2 cups chopped nuts 1 cup flaked coconut 1 can (14 oz.) NESTLE? CARNATION? Sweetened Condensed Milk 1 2/3 cups (10-oz. pkg.) NESTLE? TOLL HOUSE? Dark Chocolate & Mint Morsels Instructions: PREHEAT oven to 350F. MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle cookie crumbs over butter. Stir well; press mixture onto bottom of pan. Sprinkle with nuts and coconut. Pour sweetened condensed milk evenly over top. Sprinkle with morsels; press down slightly. BAKE for 20 to 25 minutes or until coconut is light golden brown. Cool completely in pan on wire rack. Cut into bars. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 60192,"Serrano Ham and Manchego Cheese Plate 1 (1-pound) piece manchego cheese 1/2 pound thinly sliced serrano ham Extra-virgin olive oil, for drizzling Freshly ground black pepper Instructions: Slice manchego into thin pieces, about the same size as the ham. Cut both the serrano and manchego into desired sized pieces. Alternating the serrano and manchego, arrange the slices attractively around the platter. Can be assembled up to this point a day ahead and refrigerated overnight. Bring to room temperature before serving. Drizzle with extra-virgin olive oil and garnish with pepper, if desired. Serve family style, giving each guest an appetizer plate and fork. ","[Rioja, Tempranillo, Garnacha]

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 Salmon with Lemon and Herbs 1 (6-ounce) salmon fillet, skin removed 2 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon cho" 60193,"Instant Pot Baked Potatoes with Broccoli and Cheddar 4 medium russet potatoes (about 3 pounds 12 ounces) 1 tablespoon olive oil Kosher salt and freshly ground black pepper 1 head broccoli (about 1 pound), cut into small florets 4 strips thick-cut bacon, cut into 1/4-inch pieces 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 1/2 cups whole milk 8 ounces mild Cheddar, shredded (about 2 cups) Instructions: Preheat the oven to 450 degrees F. Prick the potatoes all over with a fork. Rub them with the oil and sprinkle with 1 teaspoon salt and a few grinds of black pepper.
Pour 1 cup of water in the bottom of a 6-quart Instant Pot? and add a trivet. Place the potatoes on top of the trivet. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 20 minutes (see Cook's Note). After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the potatoes to a baking sheet and bake until the skin is golden and crispy, 7 to 10 minutes. Set aside. Clean out the pot and place back in the base.
Put a trivet in the bottom of the pot and add 1 cup water. Place the broccoli in the steamer basket and put the basket in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 3 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the broccoli to a bowl and toss with 1/2 teaspoon salt and a few grinds of black pepper. Cover and set aside. Drain the water from the bottom of the pot, wipe it dry and place back in the base.
Set the pot to saute on medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, 7 to 9 minutes. Remove the bacon to a paper towel-lined plate and reserve. Pour out the drippings (or reserve for another use). Wipe out the pot and place it back in the base.
Set the pot to saute on medium heat. Add the butter and melt, stirring constantly so it doesn't burn, about 1 minute. Add the flour and whisk into the butter, then continue to whisk until golden brown, 1 to 2 minutes. Pour in the milk and 1/2 teaspoon salt and whisk continuously until the sauce has thickened, 4 to 5 minutes. Add the cheese and stir until melted and the sauce is smooth, 1 to 2 minutes.
Cut the potatoes open and season with some salt and black pepper. Top with the broccoli and bacon and pour over the cheese sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60194,"Cabbage Salad 1/3 cup wine vinegar 1/4 cup melted butter Salt and freshly ground black pepper 2 cups green cabbage, cut into thin strips 2 cups red cabbage, cut into thin strips Instructions: Whisk together vinegar and melted butter. Season with salt and pepper. Mix with cabbage. Prepare well ahead of dinnertime so that the flavors can marry. ","[Chardonnay, Riesling, Gewrztraminer]" 60195,"Pineapple Semifreddo 1 cup heavy cream 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract 3 egg whites 1/2 cup simple syrup, recipe follows 1 (20-ounce) can crushed pineapple, drained 1 cup crushed amaretti cookies, for sprinkling 1/4 cup water 1/2 cup sugar Instructions: Spray a 9 1/4 by 5 1/4 by 3-inch (6-cup) metal loaf pan lightly with nonstick spray. Line the pan with plastic wrap with enough plastic wrap extending over the sides to cover the top after the pan has been filled. In a medium bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Set aside. In another medium bowl, whip egg whites until foamy. With the mixer on, slowly add the simple syrup. Continue beating on high speed until the mixture is glossy and doubles in volume, about 7 to 10 minutes. Using a large rubber spatula, fold the pineapple into the egg whites. Fold the whipped cream into the egg white mixture. Gently, spoon the mixture into the loaf pan. Fold over the plastic wrap to cover and freeze for 8 hours (or up to 1 month). To serve: Unfold the plastic wrap. Invert the semifreddo onto a cutting board. Remove the plastic wrap. Cut the semifreddo into 1-inch thick slices. Place on individual serving plates and top each slice with the crushed amaretti cookies. In a saucepan, combine water and sugar over medium heat. Bring to a boil, reduce heat and simmer for 5 minutes, until the sugar has dissolved. Take pan off heat and cool the syrup. Any extra cooled syrup can be saved in an airtight container. Yield: 1/2 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60196,"Kenny and Ziggy's Chicken Matzo Ball Soup 1 whole chicken 3 stalks celery 2 large carrots 1 large onion, unpeeled (find one with a firm, golden-brown peel) 1 bunch fresh dill, tied with a string 1 bunch fresh parsley, tied with a string 1/4 teaspoon ground black pepper, plus more to taste Kosher salt 4 large eggs 1/3 cup schmaltz (rendered chicken fat) 1/4 teaspoon freshly ground black, or even better, white, pepper 1/4 teaspoon plus 1 tablespoon salt 1 1/3 cups matzo meal Instructions: For the chicken soup: Place chicken, celery, carrots, onion, dill, parsley, pepper and salt to taste in a pot and cover with water. Let soup simmer for 1 hour and 15 minutes. For the matzo balls: Crack the eggs into a large bowl and beat with a fork to mix thoroughly. Beat in the schmaltz, then add the pepper and 1/4 teaspoon salt. Stir in the matzo meal, then mix vigorously with a wooden spoon until completely blended and very stiff. Let stand for 30 minutes. (It can be refrigerated, covered with plastic wrap, until ready to use, up to 8 hours.) Fill a large, wide pot three-quarters full with water. Add the remaining tablespoon salt and bring to a boil over high heat. Wet your hands with cold water so the batter doesn't stick to them. Holding and rolling the mixture between your palms, shape it into perfect balls about 1 1/4 inches in diameter. (They will double in size when cooked.) Gently place the matzo balls in the boiling water. When all have been added, decrease the heat so the water simmers briskly, but isn't at a rolling boil, when the pot is covered. Cook for 25 minutes. Cut chicken meat into bite-sized pieces. You can add it to the soup, just before serving, or save it for chicken salad. Strain the soup, and discard all solids except for the carrot and celery. Add salt and pepper to taste. Slice carrot and celery, then toss into soup. Also add the chicken pieces if desired. Transfer matzo balls to soup with a slotted spoon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60197,"Bananas Foster Milkshake 1 overly ripe banana, peeled and cut into chunks 1/4 cup good quality caramel sauce (recommended: Fran's), plus more for garnish Pinch ground cinnamon 1 tablespoon dark rum, optional 1/3 cup whole milk 10 ounces vanilla ice cream Whipped cream, for garnish Banana slices, for garnish Instructions: In a blender, combine the banana, caramel sauce, cinnamon, rum, if using, and milk and blend until smooth. Add the ice cream and blend until incorporated. Pour into a tall glass, and garnish with a dollop of whipped cream, a few slices of banana and a drizzle of caramel sauce. Serve immediately. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 60198,"Cilantro Paste 4 cups (packed) cilantro leaves (about a pound of coriander weighed with stems on) 2 cloves peeled garlic 1/2 cup unsweetened coconut milk 1/2 cup roasted peanuts 1/4 cup fresh lime or lemon juice Salt Instructions: Rinse the cilantro well and pat dry. Place the leaves in a food processor with the garlic, coconut milk, peanuts and lime juice. Process into a fine puree and season with 1 teaspoon of salt or to taste. Divide into 1/4 cup containers and freeze. USES: Use to liven up a Tofu and vegetable salad or to spoon into a plain chicken broth with vermicelli. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 60199,"Clams in Cream and Thyme Broth 60 clams, in the shell 1 cup clam juice or fish stock, recipe follows 2 bunches fresh thyme, leaves only, roughly chopped 1/2 teaspoon freshly ground black pepper 2 cups heavy cream Salt to taste Instructions: Wash clams in cold running water and scrub with a brush to remove surface sand. Place clams in a large saucepan with clam juice, thyme, pepper, and cream. Cover and cook over high heat, shaking occasionally, until shells open, 4 to 6 minutes. Remove from heat. Season with salt to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60200,"Two Horseradish Mashed Potatoes 8 large russet potatoes, peeled and quartered Cloves of 3 heads of garlic 3 cups heavy cream, reduced by 50% 4 ounces butter 1/4 cup horseradish 2 tablespoons wasabi paste Salt and black pepper to taste Instructions: In a large stock pot place potatoes, garlic, cold water and salt. The water should taste salty and completely cover the potatoes. Bring to a boil and cook for 30-45 minutes until a pierced potato slides easily off of the knife. Do not over cook. Drain potatoes and garlic, place on a rack and in a 250 degree oven to dry them out a bit, about 15 minutes. Transfer potatoes to a mixer with a paddle, (may have to be done in 2 batches). On medium speed, mix the potatoes smooth and add half of the cream, butter, horseradish, wasabi and season. Add the rest of the cream and check for flavor. Reserve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 60201,"Creme Fraiche Cheesecakes 1 1/2 cups toasted walnuts 1/4 cup sugar 1/4 cup butter, melted 1 pound cream cheese, softened 1/2 cup plus 2 tablespoons sugar 1/2 vanilla bean, split and scraped 2 eggs 1/4 cup heavy cream 1/2 cup creme fraiche 1 tablespoon sugar 1/8 teaspoon vanilla Instructions: Preheat the oven to 375 degrees F. To make the crust: In a food processor grind the walnuts and sugar together. Stir in the melted butter, cover and refrigerate for at least 1 hour, and up to 4 days. Using your fingers pack 1 1/2 teaspoons of mixture into small rings or collars 1 1/2 inches in diameter by 2 inches high. Bake for 7 minutes. Let cool slightly before adding filling. Reduce the oven temperature to 300 degrees F. To make the filling: In an electric mixer, with a whip attachment cream the cream cheese. Mix in the remaining ingredients in order. Pour into baked crust lined collars filling to about 3/8 inch from the top. Bake for 15 to 18 minutes, or until slightly puffed and barely shimmying in the center. Remove from oven and let cool a few minutes if puffed to make room for the creme fraiche topping. To make the topping: Blend all ingredients and place 1 tablespoon on top of the each mini cheesecake. With a small off-set spatula or a teaspoon, ease the topping to coat evenly. It will level itself out during baking. Bake at 300 degrees F for 5 minutes. Cool to room temperature, then cover and chill at least 4 hours or up to 2 days. To serve, warm the rings and slip the cheesecakes out of them. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 60202,"Crunchy Jicama and Mango Salad with cl and Lime 1 medium jicama (about 1 pound) 2 small cucumbers 3 medium mangoes 1/4 cup roughly chopped cilantro leaves, plus sprigs, for garnish 2 teaspoons powdered dried cl - any medium heat kind is fine 2 limes, juiced Kosher salt Instructions: Peel and cut the jicama into long thin strips. Slice the cucumbers in half, scoop out the seeds and then cut into strips similar in size to the jicama strips. Peel the mangoes, cut the cheeks off, then slice into wedges. Combine all the ingredients in a large mixing bowl with the chopped cilantro, powdered cl and lime juice. When ready to serve, season with a little salt and garnish with fresh cilantro sprigs. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 60203,"Queso Fundido with Charred Poblanos and Sides 2 poblano chiles 1 tablespoon vegetable oil 1/2 Spanish onion, thinly sliced Kosher salt 12 ounces fingerling potatoes Freshly ground black pepper Olive oil, for drizzling 6 sprigs fresh thyme 2 sprigs fresh rosemary 1 head garlic, cloves smashed and peeled 1 pound grape tomatoes 1 tablespoon sugar Balsamic vinegar, for drizzling 2 teaspoons butter 1 tablespoon all-purpose flour 1 cup milk 8 ounces Monterey Jack cheese, shredded 8 ounces provolone, shredded 4 ounces high-quality aged cow's milk cheese, such as Beecher's Flagship Cheese, shredded 4 ounces processed cheese, such as Velveeta Sweet gherkins, for serving Baguette, sliced, for serving Sweet dried sopressata, sliced, for serving Instructions: For the charred poblanos and sides: Preheat the oven to 375 degrees F. Put the poblanos directly on top of the burner on high heat, turning with tongs until completely charred black, about 5 minutes. Place in a bowl and cover with a dish towel for 10 minutes. Rub off the skin with your hands or a paper towel, remove the seeds and cut into strips. Reserve. Heat the vegetable oil in a large skillet over medium-high heat. Add in the onions, sprinkle with salt and saute until caramelized, stirring often, 25 to 30 minutes. Reserve. Meanwhile, halve the fingerling potatoes and toss in a bowl with olive oil, half of the thyme, the rosemary and half of the garlic, and sprinkle with salt and pepper. Roast on a baking sheet at until golden brown, 25 to 30 minutes. Toss the grape tomatoes with olive oil, salt, the sugar, the remaining 2 sprigs thyme and half head garlic and drizzle with balsamic vinegar. Roast on a baking sheet until softened and beginning to char, 15 to 20 minutes. For the queso fundido: Increase the oven to 400 degrees F. Melt the butter in a saucepot over medium heat, and then stir in the flour and cook, 2 minutes. Add the milk and cook until thickened, whisking occasionally, 8 minutes. Turn off the heat, add the cheeses and combine well. The mixture will be dough-like; it won't get oozy until it gets in the oven. Transfer the mixture to a 10-inch cast-iron skillet or shallow baking dish, and spread evenly. Bake 6 minutes, stir and bake another 6 minutes, then stir again. Put under the broiler until the cheese is browned in spots. Serve immediately with the dipping sides of the roasted poblanos, caramelized onions, roasted fingerlings and tomatoes, gherkins, slices of baguette and dried sausage. Cook's Note: If you don't have a gas burner, you can char your poblanos under the broiler as well. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 60204,"White Chocolate Bark 1/2 cup whole shelled salted pistachios 16 ounces good white chocolate, finely chopped 1/4 cup dried cranberries 1/4 cup medium-diced dried apricots Instructions: Preheat the oven to 350 degrees F. Using a pencil, draw an 8-by-10-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 the pistachios in one layer on another sheet pan and bake for 8 minutes. Set aside to cool.
Place three quarters of the white chocolate in a heat-proof glass bowl and put it in the microwave on high for 30 seconds. (Time it with your watch for accuracy.) 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 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 cooled pistachios, the cranberries, and apricots. Press the nuts and fruit lightly so they will set in the chocolate. Set aside for at least 2 hours until firm or refrigerate for 20 minutes. Cut or break the bark in 16 pieces and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60205,"Marc Anthony's Scampi Salad 1 1/2 pounds jumbo shrimp, shelled and deveined 1 tablespoon (1 turn around the pan) extra-virgin olive oil 2 tablespoons butter 1/4 (a couple of pinches) teaspoon crushed red pepper flakes 4 cloves garlic, crushed 1/2 cup (a generous splash) dry white wine 1/2 lemon, juiced A handful of chopped flat leaf parsley Coarse salt and black pepper Caesar Greens, recipe follows 1 (2 ounce) tin anchovy, drained 4 large cloves garlic, cracked away from skins and finely chopped 1/2 cup extra-virgin olive oil 2 teaspoons (several drops) Worcestershire sauce 1 lemon, juiced 1/4 cup pasteurized cholesterol-free egg product, available on dairy aisle Coarsely ground black pepper, to your taste 1/2 cup (a couple of handfuls) grated Parmigiano 2 large heads romaine lettuce, trimmed to hearts and coarsely chopped Instructions: Butterfly shrimp by splitting meat almost all the way through lengthwise. Heat a large nonstick skillet over medium to medium high heat. Add oil and butter to pan and melt butter. Add crushed pepper, garlic, and shrimp. Saute shrimp until pink but not cooked through, 2 minutes, then add wine and let it almost evaporate out, another 2 minutes. Remove pan from heat and sprinkle shrimp with lemon juice and parsley then season with salt and pepper, to taste. Pile several shrimp on each plate of Caesar Greens and serve. To make dressing, combine anchovies, garlic, and oil in a metal or heatproof glass bowl. Place bowl on grill top and cover grill. Cook oil mixture 2 or 3 minutes or until garlic is speaking by sizzling in oil. Remove dressing from heat and beat warm oil with a fork until the anchovies break up completely and dissipates in oil. Cooked anchovies melt away easily and the flavor changes from fishy to nutty. Transfer oil mixture to a large salad bowl. Add Worcestershire, lemon juice, egg, pepper, and cheese while beating with fork. Toss greens to coat with dressing. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60206,"Mexican Mev with Beans, Peppers and Jicama 1 tablespoon light olive oil with a dash of toasted sesame oil 1 large onion, sliced 2 cloves garlic, peeled, bashed and sliced 1 teaspoon summer savory 1 1/2 teaspoons chipotle sauce, divided 2 cups dried white beans, soaked overnight and drained 2 cups boiling water 1 tablespoon finely sliced cilantro leaves, plus 13 large whole leaves 1/4 teaspoon salt, divided 1/4 heaping cup diced jicama 2 large red bell peppers, roasted and cut into strips, 3 tablespoons reserved for sauce 2 medium tomatoes, coarsely chopped Instructions: Heat the oil in a pressure cooker and fry the onion, garlic, savory, and 1/4 teaspoon of the chipotle sauce over high heat, stirring often so as not to scorch them, for 2 minutes. Stir in the soaked beans and pour the boiling water over all. Attach the lid and bring to full pressure. When the pressure is up, reduce the heat to low and cook for 9 minutes. Remove from the heat and release the steam immediately under cold running water. Preheat the oven to 350 degrees. Pour the beans through a strainer, reserving the liquid in a large bowl. Put 2 cups of cooked beans into a bowl and mash roughly with a fork. Stir in 1 teaspoon of the chipotle sauce, the sliced cilantro leaves, 1/8 teaspoon salt. Add the diced jicama and 2 cups of whole beans to the seasoned mashed beans in the bowl and mix well. Spray 4 MEV molds or other 1 cup molds with vegetable oil spray. Lay 1 large cilantro leaf in the bottom of each mold and arrange the roasted red bell pepper strips over the bottom and up the sides. Fill each mold with the beans and jicama mixture and press down. Bake for 20 minutes or until heated through. For the sauce: Whiz the tomatoes, reserved roasted peppers, remaining beans, 1/2 cup of the bean juice, whole cilantro leaves, remaining 1/4 teaspoon chipotle sauce, and remaining salt in a blender for a minute or two until very smooth. Press the sauce through a sieve into a bowl before serving. To serve: Unmold each Mexican MEV onto a hot plate and spoon sauce around. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 60207,"Spanikopita 2 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon minced shallot 1 cup cleaned and diced chanterelle mushrooms 2 cups cleaned spinach 4 ounces goat cheese Salt 4 sheets phyllo dough 6 ounces melted whole butter Instructions: Preheat oven to 480 degrees F. Heat a large saute pan over medium heat. Add olive oil and heat. Add garlic, shallot and mushrooms and cook for 4 minutes. Add spinach and cook until spinach is very tender, roughly 6 minutes. Fold in the goat cheese, season with salt, to taste, and let cool. Lay out phyllo dough, butter liberally and fold into fourths. Butter again. Divide mushroom and spinach mix into 4 equal parts on the phyllo. Fold into triangles buttering between each fold. Bake for 8 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60208,"Goat Cheese-Stuffed Chicken Breasts 4 (6-ounce) boneless, skinless chicken breast halves 3 ounces goat cheese 2 teaspoons unsalted butter 1 1/2 teaspoons minced chives 1 teaspoon minced parsley leaves 1/4 teaspoon minced fresh thyme leaves 1/4 teaspoon fresh lemon juice 1/4 teaspoon minced garlic Salt Freshly ground black pepper 1 cup all-purpose flour 1 tablespoon Essence, recipe follows 1 large egg 2 teaspoons water 1/4 cup clarified butter or vegetable oil Mushroom Risotto, recipe follows, if desired Julienned carrots, accompaniment, recipe follows Chopped fresh parsley, garnish 5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth 1 tablespoon olive oil 2 tablespoons unsalted butter 1/2 cup finely chopped shallots 1 teaspoon minced garlic 12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired 2 cups arborio rice 1 teaspoon chopped fresh thyme 1 cup dry white wine 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup heavy cream 1 cup finely grated Parmesan 2 teaspoons chopped fresh parsley leaves 1 to 2 teaspoons truffle oil, optional 4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish 1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks) 2 ribs celery, roughly chopped 1 large carrot, roughly chopped 1 large yellow onion, peeled and quartered 1 head garlic, cut in 1/2 horizontally Mushroom stems, optional 1 leek, well rinsed and roughly chopped, optional 3 bay leaves 2 sprigs fresh thyme Parsley stems 1 teaspoon salt 1/2 teaspoon black peppercorns 4 quarts water 1 pound large carrots, ends trimmed and peeled 1 1/2 tablespoons unsalted butter 2 teaspoons chopped fresh parsley leaves To prepare an ice water bath, fill a large bowl with water and ice. Set aside. Instructions: Preheat the oven to 350 degrees F. With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts. Wash hands well. In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces and form plugs to fit inside the chicken breasts. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper. In a large shallow bowl, combine the flour and the Essence. In another bowl, beat the egg with the water. One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside. In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes. Remove from the oven. Arrange the risotto in the center of 4 plates and place the chicken to the side. Arrange the carrots along the bottom of the plates, and garnish with parsley. Serve immediately. In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot. In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well. Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste. Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham. In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface. Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months. On a cutting board, using a sharp, heavy knife, cut the carrots in half crosswise, then in half lengthwise. With the flat edge down, cut into thin slices. Place the slices in a stack and slice into even matchstick pieces. (If a fine dice is required, these pieces in turn are chopped into equal small cubes.) Bring a pot of salted water to a boil. Add the carrots and blanch until just tender, 1 to 2 minutes. Remove with a slotted spoon and shock in the prepared ice bath to stop cooking and preserve color. When ready to serve the carrots, in a large skillet, melt the butter over medium-high heat. When foamy, add the carrots and cook, stirring, until warmed through and glossy, about 1 minute. Remove from the heat, sprinkle with the parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60209,"Super Thick Hot Chocolate 3 cups milk 1 cup evaporated milk 1/2 teaspoon vanilla extract 1/4 cup cocoa powder 1/4 cup sugar 2 tablespoons cornstarch Pinch ground cinnamon Instructions: In a saucepan, combine the milk, evaporated milk, and vanilla and warm up over a low heat. Combine the cocoa powder, sugar, cornstarch and cinnamon in another bowl. Whisk the cocoa mixture into the warm milk mixture. Whisk the mixture frequently to prevent it from scorching. Remove the mixture from the heat just after it has come to a boil. The mixture should be suuuuuper rich and thick! Cook's Note: For grown-up kids: A shot of brandy, kahlua, or peppermint schnapps is really yummy! ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 60210,"Big Beautiful Baked Alaska 3 cups fat-free vanilla ice cream, softened 2 cups light strawberry ice cream, softened 16 reduced-fat vanilla round wafer cookies (recommended: Reduced Fat Nilla) 1/2 cup liquid egg whites (or about 3 large egg whites), room temperature 1/8 teaspoon cream of tartar 1/4 cup granulated sugar 1/4 cup granulated no-calorie sweetener (recommended: Splenda) 1/4 teaspoon vanilla extract Instructions: Choose a medium-large bowl that's about 8 inches in diameter at the top with a capacity of about 1 1/2 quarts -- the top should just fit inside a 9-inch pie pan (which you'll also need). Line the bowl with plastic wrap, draping excess wrap over the sides. Evenly and firmly pack vanilla ice cream into the bowl. Smooth the surface, and then repeat with strawberry ice cream, yielding two packed layers with a flat surface. Place wafers, rounded side down, in a single even layer over the strawberry ice cream. (Use fewer wafers, if needed.) Cover with plastic wrap, and freeze until very firm, at least 8 hours. Preheat oven to 500 degrees F. To make the meringue, set out all measured ingredients. Combine egg whites and cream of tartar in a large bowl. Beat with an electric mixer set at high speed until fluffy and slightly stiff, about 3 minutes. While still beating the mixture, gradually add sugar, no-calorie sweetener, and vanilla extract. Continue beating until mixture is fully blended and stiff peaks form, 2 to 3 minutes. Set aside. Remove bowl from the freezer and uncover. Place a 9-inch pie pan firmly over the bowl, upside down, and carefully flip so the pie pan is on the bottom. Gently tug on the plastic wrap to release the ice cream from the bowl, leaving the ice cream in the pie pan. Remove the plastic wrap. Quickly and evenly spread meringue over the ice cream mound, swirling to form peaks. Place pie pan on a large baking sheet. Bake in the oven until meringue is cooked through and lightly browned, about 3 minutes. Cut into 8 slices and enjoy! (P.S. Freeze leftovers... and enjoy them frozen!) Secret Find! Arctic Zero All Natural Frozen Dessert Ice cream with 150 calories for an entire pint?!? Yup, this 45-calories-per-half-cup frozen treat is a must-try for those in need of a guilt-free ice cream fix! It's a FANTASTIC low-calorie base for smoothies and shakes. Visit myarcticzero.com for locations and ordering info. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60211,"Rhubarb Compote 3 tablespoons unsalted butter, cut into pieces 1/2 teaspoon ground cinnamon, plus more for dusting 2 large rectangles shredded wheat cereal Confectioners' sugar, for dusting 1 pint vanilla ice cream or frozen yogurt 1 pound rhubarb, cut into 1/2-inch pieces (about 4 cups) 1/2 cup sugar 1/4 cup honey Instructions: Combine the rhubarb, sugar, honey, butter and cinnamon in a large microwave-safe bowl. Cover with plastic wrap and pierce once or twice to allow steam to escape. Microwave until the rhubarb is tender, about 6 minutes. Carefully remove the plastic wrap and stir. Meanwhile, break the shredded wheat into smaller pieces in a bowl. Dust with confectioners' sugar and cinnamon. Spoon the rhubarb compote into bowls, top with ice cream and sprinkle with the shredded wheat. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 60212,"LoBello's Spaghetti House - Gnocchi 6 cups all-purpose flour, divided 1/2 cup dry potato flakes 2 cups water Instructions: Place 5 cups of all-purpose flour, and 1/2 cup of potato flakes in a large bowl. Retain 1 cup flour for later use. Add 1/2 cup of water to the dry ingredients and mix by hand. Continue to add water by the tablespoon until the flour is incorporated - but not sticky. If the dough mixture becomes too sticky - add flour until the dough is dry to the touch. Lightly flour the working surface. Turn the dough mixture onto the floured working surface and continue to knead the dough until it is smooth. Cover the dough with a clean towel and let rest for approximately 15 minutes. Once the dough has rested for approximately 15 minutes, divide the dough into 4 pieces. Re-flour each piece thoroughly. Using a rolling pin, flatten each piece of dough until it is approximately 1/8-inch thick. Using a pizza cutter - cut each piece of dough into strips approximately 1/2-inch wide and each strip into \little nuggets\ approximately 3/4-inch wide. Using the tip of a dinner fork slightly tilted on an angle, press each \nugget\ into the fork tip and roll downward. This will give you a little round piece of dough with ridges. Place the finished gnocchi on a floured pan until the process has been completed with all of the remaining dough. Bring 6 quarts of water to a rolling boil - add the finished gnocchi carefully to the boiling water and stir completely to avoid sticking. Reduce the heat to a slow boil and cook the gnocchi for approximately 8 minutes or until the desired tenderness is attained. Drain the gnocchi thoroughly using a colander and serve immediately with your favorite sauce. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 60213,"Pan-Fried Spicy Crab Cakes 1 tablespoon water 2 tablespoons unsalted butter 1 cup finely chopped yellow onions 1/4 cup vegetable oil 1/2 cup finely chopped celery Garnish: Green onions 1/4 cup seeded and finely chopped red bell pepper 1/4 cup seeded and finely chopped yellow bell pepper Salt Cayenne 1 tablespoon chopped garlic 1 pound lump crabmeat, picked over to remove shells and cartilage 1/4 cup chopped green onions, green parts only, plus extra for garnish 1/4 cup grated Parmesan cheese 2 tablespoons finely chopped fresh parsley leaves 3 tablespoons Creole mustard Juice of one fresh lemon (or 3 tablespoons) 1/2 cup mayonnaise Worcestershire sauce Hot pepper sauce 1 1/2 cups dried fine bread crumbs 1/4 cup all-purpose flour Essence, recipe follows 2 eggs (for egg wash) 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Melt butter in a small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, dredge cakes into seasoned bread crumbs, coating cakes evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with Essence while still hot. To serve, place Creole Meuniere sauce in the center of each plate. Spoon the Roasted Vegetable Pecan Relish in the center of the sauce and lay a cake on top of the relish. Garnish with green onions and Essence. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 60214,"Baked Stuffed Shrimp with Salsa and Guacamole 1 pound large shrimp, peeled and deveined, tail left intact 1 teaspoon olive oil Kosher salt and freshly ground black pepper 1/2 cup chopped scallops 1/2 cup chopped shrimp 1/2 cup Panko bread crumbs 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh basil 3 cups tomatoes, diced 1/3 cup chopped fresh cilantro leaves 1/4 cup diced red bell pepper 1/4 cup diced yellow bell pepper 2 cloves garlic, minced 1/4 cup fresh lime juice 1/4 cup fresh lemon juice 1 teaspoon olive oil Kosher salt 3 Hass avocados, halved, pit removed, and peeled 1/4 cup chopped fresh cilantro leaves
1/4 cup fresh lime juice Kosher salt Instructions: Preheat the oven to 375 degrees F.
To make the shrimp: Butterfly the large shrimp keeping the tail on, drizzle with olive oil and season with salt and pepper. Place on a baking sheet.
To make the stuffing: In a large bowl, combine the scallops, shrimp, bread crumbs, rosemary, thyme, basil, salt, and black pepper and stir until the mixture is combined. Divide the mixture evenly to fill each shrimp. Press 1 piece of stuffing onto each sliced shrimp. Place the shrimp stuffing side up on the baking sheet. Bake in the oven for 8 minutes.
To make the salsa: In a medium bowl, combine the tomatoes, cilantro, red bell pepper, yellow bell pepper, garlic, lime juice, lemon juice, and olive oil. Gently stir the mixture until well combined. Season the salsa with salt, to taste. Set aside.
To make the guacamole: In a medium bowl, coarsely mash the avocado with a fork and mix with the chopped cilantro and fresh lime juice. Season the mixture with salt, to taste.
Remove the stuffed shrimp from the oven and serve with the fresh salsa and guacamole on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 60215,"Cheesy Mustard 1 cup spicy brown mustard 3/4 cup cheese spread
2 tablespoons Worcestershire sauce
Pretzels, for serving
Instructions: Combine the mustard, cheese spread and Worcestershire in a saucepot. Heat, whisking, until evenly combined. Serve warm, with pretzels. ","[Chardonnay, Riesling, Gouda Cheese]" 60216,"Crispy Nashville Hot Popcorn Shrimp and Creamy Grits 1 pound (31/40) shrimp, peeled and deveined, tails removed 1 cup buttermilk 1 quart peanut or vegetable oil 5 tablespoons cayenne pepper 2 tablespoons dark brown sugar 1 tablespoon plus 1/2 teaspoon kosher salt 1 teaspoon chili powder 1 teaspoon granulated garlic 1 teaspoon paprika 1 teaspoon freshly ground black pepper 1 1/2 cups all-purpose flour 1/2 cup cornstarch 1 teaspoon baking powder 2 ears fresh corn 4 tablespoons butter 4 scallions, whites sliced, greens thinly sliced on the bias and reserved for garnish Kosher salt and freshly ground black pepper 3 cups water, plus more as needed 1 cup milk 1 cup old-fashioned grits 4 ounces sharp Cheddar, grated 4 ounces processed pasteurized cheese, such as Velveeta, cubed Instructions: For the shrimp: Toss the shrimp in the buttermilk and place in the fridge for 30 minutes to lightly marinate. Preheat the oven to 200 degrees F. Fit a sheet pan with a wire rack and set aside. Heat the oil to 375 degrees F in a deep fryer or Dutch oven. To make the Nashville hot oil, whisk together the cayenne, dark brown sugar, 1 tablespoon of the salt, chili powder, granulated garlic, paprika and black pepper in a glass or metal bowl. Once the oil is up to temp, add about 1 large ladleful (6 to 8 ounces) to the spice mixture to let it bloom. Be careful as it will bubble aggressively. Whisk until smooth. Whisk together the flour, cornstarch, baking powder and remaining 1/2 teaspoon salt. Drain the shrimp, add to the flour mixture and gently toss to combine. Working in batches, gently place the shrimp into the oil, one at a time, making sure the shrimp are not sticking together. Alternatively, use a spider to scoop up a bunch of shrimp from the dredge, shake the spider to knock off the excess flour mixture and gently lower into the oil. Fry the shrimp, moving them around constantly, until golden brown, 2 to 3 minutes. Transfer the shrimp to the prepared sheet pan and keep warm in the oven. Repeat with the remaining shrimp. For the grits: To milk the cobs, first cut off the kernels and set aside. Then hold the raw cob in a wide shallow bowl or over a plate and drag the sharp edge of a chef\u2019s knife along the length to extract all that juice embedded in the cob. Reserve for later. Heat 2 tablespoons of the butter in a saucepan until melted. Add the scallion whites and corn kernels and saut for 4 to 5 minutes. Season with salt and pepper. Add the water. Using a blender or immersion blender, blend the scallions, corn and water until smooth. Add the milk and bring to a simmer. Slowly rain in the grits while whisking vigorously. Keep at a light simmer while stirring constantly until the cornmeal is no longer toothsome, 20 to 30 minutes. If the grits become too thick, add in more water to ensure the grits continue to cook properly while still achieving a creamy consistency. Off the heat, add in the cheeses, reserved \u201ccorn cob milk\u201d and remaining 2 tablespoons butter. Whisk until smooth. If the grits are too tight, add a bit more water to loosen up. Season to taste with salt and pepper. To plate: Place a ladleful of grits in a bowl. Whisk the warm oil and bloomed spices until smooth again. Using a pastry brush, dab each shrimp with the spice mixture before placing on the grits. Top the bowls with the sliced scallion greens and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60217,"Iceberg Lettuce Wedges with Russian Dressing 3/4 cup mayonnaise 1/4 cup chili sauce 1/4 cup sour cream 3 tablespoons sweet pickle relish 2 tablespoons black or red caviar, optional 2 teaspoons snipped fresh dill 1 teaspoon minced capers 1 iceberg lettuce, cut into (1-inch)-thick wedges Instructions: Whisk together all dressing ingredients, cover, and store in refrigerator until ready to use. Arrange the lettuce wedges on platter and spoon the dressing over them. ","[Chardonnay, Sauvignon Blanc, Riesling]" 60218,"Daisy Cupcakes 30 marshmallows 1/3 cup yellow nonpareils 12 cupcakes with vanilla frosting Instructions: Using kitchen shears, snip off a thin strip from the side of a marshmallow to make a petal. Work your way around the marshmallow to snip off more petals. Repeat with 23 more marshmallows. (You'll need 10 to 12 petals per cupcake.) Snip a thin round from the top and bottom of the remaining 6 marshmallows. Press the 12 rounds cut-side down in the yellow nonpareils to coat. Arrange the marshmallow petals on the cupcakes, then place a nonpareil-covered marshmallow in the center of each. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 60219,"Crispy Chicken Fingers 1 1/2 pounds boneless skinless chicken breasts 1/2 cup all-purpose flour 1/4 cup milk 1 pinch cayenne pepper 4 large eggs Kosher salt and freshly ground black pepper 2 cups panko breadcrumbs Vegetable oil, for shallow frying Honey mustard, spicy ketchup and/or ranch dressing, for serving Instructions: Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish. Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet. Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60220,"Curried Almonds 1 tablespoon Sauvignon Blanc 1 teaspoon Madras curry powder 1 cup grapeseed oil 1 cup whole almonds 1 teaspoons extra-virgin olive oil Zest of 1 lemon Salt and freshly ground black pepper Instructions: Bring the Sauvignon Blanc to a boil in a small saucepan to cook off the alcohol. Add the curry powder, and continue cooking for 10 to 15 seconds. Set aside, and let cool.
Heat the grapeseed oil in a heavy-bottomed pot until it registers 325 degrees F on a candy thermometer; add the almonds, and fry for 3 minutes. Carefully transfer the almonds to the saucepan with the curry mixture, and toss to coat. Add the extra-virgin olive oil, and season with salt, pepper and the zest. ","[Sauvignon Blanc, Chenin Blanc, Riesling, Gewrztraminer]" 60221,"Carrot Pigs in a Blanket 6 to 7 medium carrots (about 12 ounces) 1 tablespoon unsalted butter 1 tablespoon pure maple syrup 1 tablespoon white miso paste 1/2 teaspoon ground coriander
1/4 teaspoon garlic powder 1/4 teaspoon smoked paprika Kosher salt and freshly ground pepper 1 sheet frozen puff pastry (half of a 17-ounce package), thawed Heavy cream or beaten egg, for brushing Poppy seeds, for sprinkling Dijon mustard and/or ketchup, for dipping Instructions: Preheat the oven to 425? F. Trim and peel the carrots. If any sections are significantly wider than the others, peel them so the carrot is fairly even in width. Cut into 2-inch lengths and put in a large skillet. Add the butter, maple syrup, miso, coriander, garlic powder, paprika, a pinch each of salt and pepper and 1/2 cup water. Bring to a simmer, stirring occasionally to melt the butter and miso, then cover and reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until the carrots are just tender in the center when pierced with a sharp knife and the liquid has reduced to a thick glaze, 12 to 15 minutes. Remove from the heat and let cool. Roll out the puff pastry into a thin 11-inch square (dust your surface with flour if the pastry is sticking). Cut into 1/2- to 3/4-inch-wide strips (you\u2019ll need as many strips as you have carrot sticks). Wrap a strip of pastry around each carrot stick, overlapping the pastry as needed and leaving the ends of the carrot exposed. Put on an unlined baking sheet, seam-side down. Brush the tops with heavy cream or beaten egg and lightly sprinkle with poppy seeds and salt. Bake until the pastry is golden brown and crisp, 20 to 25 minutes. Serve warm or at room temperature with mustard and/or ketchup for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60222,"Sweet Potato Pie 1 pre-made pie shell 2 (12-ounce) cans yams 2 eggs 2 tablespoons vanilla extract 1 teaspoon ground cinnamon 2 teaspoons ground allspice 1 cup brown sugar Instructions: Preheat oven 400 degrees F. Parbake pie shell for 10 to 12 minutes until lightly browned. Remove from oven. In a stand mixer fitted with a paddle attachment mix together yams, eggs, vanilla, cinnamon, allspice and brown sugar until smooth. Pour mixture into parbaked pie shell. Wrap the rim of the crust with foil. Place into oven at 325 degrees F and bake for 1 hour. Remove from oven and allow to cool completely on a rack before cutting and serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 60223,"Warm Crab Dip 1 tablespoon unsalted butter, at room temperature, for the dish 8 ounces cream cheese, at room temperature 3 tablespoons mayonnaise 1 teaspoon Dijon mustard, or to taste 1/4 teaspoon cayenne pepper Coarse kosher salt and freshly ground black pepper 2 tablespoons chopped fresh tarragon 2 tablespoons dry white wine 1 pound lump crabmeat, picked over for cartilage 1/2 cup panko breadcrumbs Crackers, for serving 1 jalapeno, cored, 1/2 chopped and 1/2 sliced, for serving Hot sauce, for serving Instructions: Position an oven rack 4 inches below the broiler element and heat the broiler. Butter a medium gratin dish.
Combine the cream cheese, mayonnaise, mustard and cayenne pepper in a bowl. Season with salt and pepper. Add the tarragon and wine and stir until smooth. Using a large spatula, fold in the crabmeat, taking care not to break the lumps. Taste and adjust the seasoning with salt and pepper.
Transfer to the prepared dish and top with the breadcrumbs. Broil until golden brown, about 5 minutes, depending on the strength of your broiler.
Serve warm on crackers topped with both chopped and sliced jalapenos and hot sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60224,"Braised Chicken Thighs with 40 Cloves of Garlic 40 large cloves hardneck or purple garlic, unpeeled 8 large skin-on, bone-in chicken thighs Kosher salt and freshly ground pepper 2 tablespoons EVOO 1 small bunch Tuscan kale or spinach, stemmed (if using kale, thinly slice) 4 tablespoons butter 1 pound cremini mushrooms, thinly sliced 2 tablespoons finely chopped fresh thyme 1/2 cup Marsala wine 3 to 4 cups chicken stock Freshly grated nutmeg Ciabatta bread, for mopping Instructions: Preheat the oven to 400 degrees F. Simmer the garlic in a saucepan of water until tender, about 10 minutes (this will soften the flavor). Drain and let cool, then pop the jackets off the cloves and reserve. Sprinkle the chicken with salt and pepper. Heat the EVOO in a large ovenproof skillet. Add the chicken, skin-side down, and cook until the skin is browned and very crisp, 7 to 8 minutes. Flip the chicken and brown the other side, 3 to 4 minutes more. Remove the chicken to a plate. Melt the butter into the fat remaining in the skillet and add the mushrooms and thyme. Cook until the mushrooms are browned and very tender, 12 to 15 minutes. Deglaze with the Marsala, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Return the chicken to the skillet, skin-side up, and add the garlic. Add enough stock to come up and around the chicken but not cover the skin. Transfer the skillet to the oven and cook for 45 minutes. Transfer the chicken to a warmed platter and loosely tent with foil. Reduce the sauce on the stovetop until it is thick enough to coat the back of a spoon. Add the kale and cook until just wilted, then stir in a bit of nutmeg. Spoon the sauce and kale into shallow bowls and top with the chicken. Serve with warm bread for mopping. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 60225,"Tomato Salad with Cheese Crisps 4 thick slices Italian bread, cut into cubes 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 tablespoon dijon mustard 1 tablespoon fresh lemon juice 2 tablespoons white wine vinegar 2 pounds mixed heirloom tomatoes, cut into chunks 1 bunch scallions, sliced 2 tablespoons chopped fresh dill 3/4 cup grated gruyere cheese 1 tablespoon all-purpose flour Instructions: Peheat the oven to 400 degrees F. Toss the bread with 2 tablespoons olive oil on a baking sheet and season with salt and pepper. Bake until golden, about 8 minutes. Let cool slightly. Whisk the mustard, lemon juice and vinegar in a large bowl and season with salt and pepper. Slowly whisk in the remaining 2 tablespoons olive oil. Add the tomatoes, scallions and dill and season with salt and pepper. Add the bread cubes and toss to coat. Set aside while you make the crisps. Toss the cheese with the flour and pepper to taste in a bowl. Arrange the mixture in 4 mounds on the baking sheet and flatten slightly. Bake until golden, about 10 minutes. Cool slightly, then remove with a spatula to a rack and let cool. Serve with the tomato salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 60226,"Roasted Onions with Lemon 1/2 cup extra-virgin olive oil 2 large sprigs rosemary, leaves stripped 1 bunch thyme 6 red onions, halved through the root end (unpeeled) 3 white onions, quartered through the root end (unpeeled) Kosher salt and freshly ground pepper 2 lemons 2 tablespoons vegetable oil 2 tablespoons apple cider vinegar 1 tablespoon dijon mustard Instructions: Preheat the oven to 400 degrees F. Drizzle 2 tablespoons olive oil on a rimmed baking sheet. Scatter the rosemary leaves and thyme sprigs on the baking sheet. Season the onions with salt and pepper; arrange on top of the herbs, cut-side down. Remove 4 wide strips zest from the lemons using a vegetable peeler; set aside. Cut each lemon in half and remove any seeds; add to the baking sheet cut-side down. Roast until the onions are tender and the skins are slightly charred, about 1 hour. Meanwhile, make the vinaigrette: Combine the vegetable oil, vinegar, mustard and 1/2 teaspoon salt in a blender. With the motor running, gradually drizzle in the remaining 6 tablespoons olive oil and 2 tablespoons water until emulsified. Transfer to a small bowl; add the lemon zest and season with salt and pepper. Let steep at least 30 minutes; remove the lemon zest. Remove and discard the skins from the onions. Arrange the onions, lemons and herbs on a platter and drizzle with the vinaigrette just before serving. (The roasted onions and vinaigrette can be made up to 4 hours ahead. Serve at room temperature.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]

" 60227,"Prosciutto Wrapped Figs And Blue Cheese 8 Black Mission figs 1/2 cup blue cheese, cut into cubes 8 prosciutto (thinly sliced, cut in half lengthwise) 2 tablespoons extra-virgin olive oil Sea salt and freshly ground black pepper Instructions: Preheat grill. You will need medium to high heat for grilling. The key is to crisp the prosciutto quickly and leave the blue cheese just melted with the inner part of the fig cool in temperature. Cut the figs in half and place a piece of blue cheese on each fig half. Wrap the prosciutto around each fig half, covering the cheese. The ends of the prosciutto should overlap. Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

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 Fresh Fruit and Toasted Almonds 1 (8-ounce) round of brie cheese 1/4 cup honey 1/4 cup balsam" 60228,"Papaya Chicken 2 tablespoons grape seed oil 1 onion, chopped 2 tablespoons grated fresh garlic 1 tablespoon grated fresh ginger 1 tablespoon cumin seeds 2 teaspoons ground coriander 1 teaspoon fenugreek seeds 1 teaspoon paprika 2 pound chicken breast, boneless and skinless, cut into 1-inch pieces 1/2 cup yogurt 1 cup papaya chunks Serving suggestion: Serve with rice or rotis. Instructions: Place a large skillet over medium-high heat and add the oil. When the oil is hot, add the onion, garlic and ginger and saute until the onion is softened, about 4 minutes. Add the cumin seeds, coriander, fenugreek seeds, and paprika and toast for 10 seconds and then add the chicken pieces and cook until it is nearly done, about 8 minutes. Add the yogurt and finish cooking the chicken, about 2 more minutes and then stir in the papaya chunks. Serve the chicken with rice or rotis. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 60229,"Vegetable Soup 1/4 cup olive oil 1 onion, finely diced 1 to 2 leeks, washed and thinly sliced 2 carrots, finely sliced 1 stalk celery finely chopped 2 cups chopped canned plum tomatoes 1/2 teaspoon saffron, optional 3 quarts water 1 soup base (4 servings) 2 boiling potatoes, peeled and cut into 1/2 inch dice or 1 cup drained canned white beans 1 cup seeded diced zucchini 1/2 cup pasta like orzo or broken up vermicelli or spaghetti Salt and pepper Instructions: In a large saucepan heat the olive oil. When hot, add the onions, leeks, carrots and celery. Cover and simmer for 5 minutes or until tender; if at any time the vegetables begin to stick to the bottom of the pan before they become tender, add some water. Add the tomatoes, saffron and water; bring to a boil and simmer uncovered for 15 minutes or until the vegetables are tender. Season to taste with salt and pepper. Divide the soup base into 2 containers and freeze until you are ready to use. Bring soup base to a simmer (if there does not appear to be enough liquid in which to simmer all of the additional vegetables, then add some water). Add potatoes or white beans, zucchini and pasta, cover and simmer for 10 to 15 minutes or until all the ingredients are tender. Serve as is or with pistou or rouille (see below). 4 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 60230,"Sesame Teriyaki/Honey Glazed Pork Ribs 2 tablespoons olive oil 1/4 cup dried garlic and herb rub with Cajun spices 2 pounds pork spare ribs 1/2 cup sesame seed teriyaki marinade 2 tablespoons honey Hickory wood chips, soaked Instructions: Pat olive oil and dry rub over the ribs making sure all the ribs are covered completely in the rub and let sit overnight, refrigerated, in a non-reactive container. Combine the sesame teriyaki marinade and honey, mix well and using hands completely cover the ribs with mixture. Let stand for at least 1 hour. Light gas grill and set on a low to medium flame, placing soaked hickory wood chips wrapped in foil over the flames. Slow roast the ribs turning occasionally for about 1 hour. Remove when done and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60231,"Potato Pizza 1 teaspoon yeast 10 ounces warm water 3 tablespoons extra-virgin olive oil 1 teaspoon sea salt 1 teaspoon raw sugar 1 1/2 cups all-purpose flour, plus more for dusting 1 cup whole wheat flour 1 tablespoon leaf lard 2 russet potatoes 1 Vidalia onion 2 sprigs fresh rosemary Extra-virgin olive oil Sea salt Freshly cracked pepper Instructions: For the dough: In a medium bowl, mix the yeast with warm water and let sit for 5 minutes. Add 2 tablespoons olive oil, sugar and salt, and whisk. Set aside. In a large bowl, mix the all-purpose and whole wheat flours. Make a hole in the middle and pour in the yeast mixture. Slowly hand mix the flour until all the liquid is absorbed. If too wet, add more flour, 1/4 cup at a time. Sprinkle a clean work station with flour and knead the dough until smooth and elastic. Coat a large ceramic bowl with the remaining olive oil. Place the dough in the ceramic bowl, and flip over to coat in the oil. Cover the top of the dough with plastic wrap and cover the bowl with a dish towel. Let rise until the dough has doubled in size, 2 hours. Punch down the dough and let rise for another hour. For the toppings: Using a mandoline, slice the potatoes and onion. Roughly chop the rosemary leaves. Preheat the oven to 475 degrees F. Grease the pizza pan with the leaf lard. Mold the dough into the shape of the pan. Brush with some olive oil. Place the pizza on the bottom oven rack for 5 minutes, to pre-crisp the crust. Add two layers of the potatoes in a scallop style. Add the onions, sprinkle with salt and pepper and drizzle with some olive oil. Sprinkle with the rosemary and drizzle with more olive oil. Place on the middle oven rack and cook for 10 to 12 minutes. Remove from the oven. Immediately remove the pizza from the pan and cut into rectangles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 60232,"Butternut Squash Burritos 3 cups precut peeled butternut squash (about 1 pound), diced Kosher salt 3 tablespoons unsalted butter 1 large red onion, finely chopped 1 tablespoon chili powder 1 15-ounce can pinto beans, drained and rinsed 2 cups frozen brown rice, thawed (or prepared brown rice) 8 large eggs 4 burrito-size flour tortillas 1 cup shredded cheddar cheese (about 4 ounces) 2 to 3 teaspoons chopped pickled jalapenos Fresh salsa, for serving (optional) Instructions: Combine the squash, 1/2 cup water and a pinch of salt in a large microwave-safe bowl; cover with plastic wrap and pierce to vent. Microwave, stirring once, until just tender, 15 minutes; drain. Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the onion and a pinch of salt and cook, stirring, until soft, 5 minutes; stir in the chili powder. Add the beans, rice and 1/2 cup water and simmer, stirring, until the liquid evaporates, about10 minutes. Transfer to a bowl and cover to keep warm. Wipe out the skillet. Lightly beat the eggs in a bowl with a pinch of salt. Melt the remaining 1 tablespoon butter in the skillet over medium heat, then add the eggs and cook, stirring, until they start setting. Fold in the squash and cook until the eggs are set. Warm the tortillas in a dry skillet or in the microwave. Divide the rice mixture, scrambled eggs, cheese and jalapenos among the tortillas. Fold up the bottoms, then fold in the sides and roll up. Serve with salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 60233,"Emeril's Creole Seasoning (Essence) 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Combine all ingredients thoroughly and store in an airtight jar or container. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 60234,"Oatmeal Cookies with Dates and Bittersweet Chocolate 1 stick (8 tablespoons) 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 cup all-purpose flour 1 cup rolled oats 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon fine salt 3/4 cup bittersweet chocolate chips 1/2 cup chopped pitted dates Instructions: Line 2 baking sheets with parchment paper. Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine. Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the bittersweet chocolate chips and dates. 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. Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven 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 wire racks to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60235,"Filet of Beef au Poivre 6 filets mignon, cut 1 1/4 inches thick Kosher salt 2 tablespoons coarsely ground black pepper 3 1/2 tablespoons unsalted butter, divided 1 1/2 tablespoons olive oil 3/4 cup chopped shallots (3 to 4 shallots) 1 cup canned beef broth 1/2 cup good Cognac or brandy Instructions: Place the filets on a board and pat them dry with paper towels. Sprinkle the filets with salt and then press the black pepper evenly on both sides. Allow to rest at room temperature for 15 minutes. Heat 1 1/2 tablespoons of the butter and the oil in a large saute pan over medium-high heat until the butter almost smokes. Place the steaks in the pan and lower the heat to medium. Saute the steaks for 4 minutes on one side and then for 3 minutes on the other side, for medium rare. Remove the steaks to a serving platter and cover tightly with aluminum foil. Meanwhile, pour all but 1 tablespoon of fat from the saute pan. Add the shallots and cook over medium heat for 2 minutes. Add the beef broth and cook over high heat for 4 to 6 minutes, until reduced by half, scraping the brown bits from the bottom of the pan. Add the Cognac and cook for 2 more minutes. Off the heat, swirl in the remaining 2 tablespoons of butter and 1/2 teaspoon salt. Serve the steaks hot with the sauce poured on top. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 60236,"Gravlachs: Sockeye Salmon Cold-Cured with Fresh Dill 1 frozen Alaska sockeye salmon 2 tablespoons course kosher-style salt 1 tablespoon granulated sugar 1/2 tablespoon course-crushed black pepper Fresh dill 1 teaspoon dry mustard 2 teaspoons sugar 2 teaspoons wheat flour White vinegar 1 cup mayonnaise 1 tablespoon finely chopped fresh dill 3 tablespoons whipped cream or artificial substitute Instructions: Thaw sockeye salmon that has been frozen for at least 1 week. Remove backbone and ribs, but leave the skin. Combine salt, sugar, and pepper in a small dish, then rub into flesh of each fillet, making sure to spread mixture uniformly. Layer dill over 1 fillet, then replace the other fillet on top. Put stacked fillets in a flat-bottomed glass or ceramic casserole pan large enough to allow fillets to lie flat. Cover loosely with plastic wrap and place another dish or a clean cutting board about the same size as the fillets, over the top of the fillets. Make sure the dish/board doesn?t touch the sides of the lower pan. Place a 3 to 5 pound weight on top to compress fillets. Place in refrigerator to allow a marinade to start forming. Once a day, flip fillets, ensuring both are well soaked in marinade. Replace the plastic wrap and weight, then return to refrigerator. After 4 to 5 days, the process is complete and the gravlachs will be ready. The weight flattens the fillets, and the loss of moisture produces the distinctive firm texture of lox. The gravlachs can be eaten right away. Or slice into halves or thirds, wrap securely, and freeze. To serve, cut thin slices but leave skin behind. This is generally easiest if the gravlachs is still slightly frozen. Mild Mustard-Dill Sauce: Combine mustard, sugar, and flour, then add enough vinegar to make a thick sauce. Add 1 tablespoon of mixture to mayonnaise, then stir in chopped dill and whipped cream. Present in a small dish with a serving spoon alongside the gravlachs. Serving Suggestions: Serve atop wafer crackers or melba-style toast with cream cheese, finely chopped onions, capers. For a more traditional twist, serve mild mustard-dill sauce. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 60237,"Fresh Mozzarella Planks 8 mozzarella planks, 2 by 4 inches, 1/4-inch thick 1 cup milk, mixed with 1 cup beaten eggs 2 cups all-purpose flour
1/4 cup ground Parmesan 1 tablespoon salt
1 teaspoon ground white pepper
3 cups panko breadcrumbs
2 tablespoons fresh parsley, minced
1 teaspoon garlic powder
Vegetable oil, for frying
Instructions: Pre-chill or slightly freeze the cheese planks for about 20 minutes. Meanwhile, whisk together the flour, Parmesan, salt and pepper in one bowl, and whisk together the breadcrumbs, parsley and garlic powder in another bowl. Dip each plank into the flour mixture, then dip in the egg wash to cover, and finally cover with the seasoned panko breadcrumbs. The exterior must be covered evenly, or the cheese will \leak\ out during cooking. Repeat the process with the remaining planks. Place the cheese planks on a baking sheet and freeze for 30 minutes. Heat oil in a fryer or deep pot to 350 degrees to 375 degrees F. Fry the planks until golden brown, 3 to 4 minutes. Allow excess oil to drip on paper towels, then season again with salt and pepper and serve atop the red sauce of your choice. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60238,"Potato and Leek Soup 1/2 cup unsalted butter 1 onion, thinly sliced 3 leeks (white part only), thinly sliced and well rinsed 6 cloves garlic, minced 1/2 cup dry white vermouth 1 1/4 pounds waxy-style potatoes (about 8), peeled and quartered 7 cups water 2 tablespoons plus 1 teaspoon kosher salt 3 sprigs fresh parsley 3 sprigs fresh thyme 1 bay leaf 1/2 cup heavy cream 1 tablespoon freshly squeezed lemon juice Freshly ground black pepper 2 tablespoons thinly sliced fresh chives Instructions: Set aside 2 tablespoons of the butter in the refrigerator. Heat the remaining butter in a large soup pot over medium heat. Add the onion, leeks, and garlic and cook, covered, stirring occasionally, until soft, about 12 minutes. Raise the heat to high, pour in the vermouth, and cook, uncovered, until almost dry, about 4 minutes. Add the potatoes, water, and salt. Tie the parsley, thyme, and bay leaf together with a piece of kitchen twine and add to the soup. Bring to a boil, lower the heat, and simmer, with the cover slightly ajar, until the potatoes are very tender, about 20 minutes. Remove from the heat and allow to cool. When the potato mixture has cooled, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and re-heat over medium heat. Whisk in the reserved 2 tablespoons butter, heavy cream, and lemon juice into the soup and season with pepper, to taste. Divide among warm soup bowls, garnish with the chives, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 60239,"Key Lime Kiwi Smoothie ? cup (60 ml) water 1 Tablespoon key lime juice 2 medium kiwi, peeled, halved 1 large ripe pear, halved, seeded 2 Tablespoons (30 ml) honey (optional) 1 cup (240 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 30 seconds using the tamper to press the ingredients into the blades, or until desired consistency is reached. ","[Sauvignon Blanc, Riesling, Moscato]" 60240,"Empanada de Queso: Cheese Turnovers 1 pound flour 1/2 teaspoon salt 1/2 pound butter, chilled and cut into small cubes, plus 2 tablespoons butter 1 egg 2 tablespoons red wine vinegar 1 scant cup ice water 1 medium white onion, small dice 1 bunch spinach, chiffonade 3 cups coarsely grated manchego cheese 1 cup chopped hazelnuts 1 cup dark raisins Egg wash (1 egg beaten with 2 tablespoons water) Instructions: In a large mixing bowl, combine flour and salt. With a pastry blender or 2 knives, cut in the chilled butter until the mixture resembles coarse crumbs. Add the egg and vinegar. Slowly add the water, as needed, mixing to form the dough, until well blended. Turn the dough out onto a sheet of plastic wrap and knead gently until the dough becomes smooth, only a few seconds. Wrap well and chill for 30 minutes. Saute onion in butter and add spinach over medium heat. Cool and then combine with cheese, hazelnuts, and raisins. On a lightly floured surface, roll half the chilled dough to 1/8 inch thick (keep the other half refrigerated until ready to use). Cut out 3-inch circles. Spoon about 1 tablespoon of the filling into the center of each circle. Brush egg wash around the edges of the dough. Fold the edges up forming a pouch, and seal. Refrigerate the empanadas on greased or parchment lined baking sheets at least 30 minutes. Preheat oven to 375 degrees F. Brush the empanadas with egg wash and bake until golden brown, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]

" 60241,"Banana Nog Smoothie 1/2 firm (slightly under-ripe) medium banana 1/3 cup lowfat plain yogurt 3 Medjool dates, halved and pitted Large pinch freshly grated nutmeg 1 cup ice cubes Instructions: Put the banana, yogurt, dates and nutmeg into a blender. Blend on high until the mixture is mostly smooth, about 1 minute. Add the ice cubes and blend until completely smooth. Add 1 to 2 tablespoons of cold water if needed to adjust consistency. ","[Chardonnay, Moscato, Riesling]" 60242,"Paul's Godfather Pizza One 25-ounce ball high-gluten dough 8 ounces ricotta cheese
4 ounces rehydrated sun-dried tomatoes
8 ounces fresh Roma tomatoes, sliced 11 ounces grated mozzarella 1 ounce granulated garlic
1 ounce grated Pecorino-Romano
8 ounces pesto
Instructions: Preheat the oven to 500 degrees F. Start by stretching out the dough to the desired size. Spread the ricotta cheese over the whole surface area of the stretched pizza dough. Next spread the rehydrated sun dried tomatoes liberally over the ricotta cheese. Then add the Roma tomatoes. Spread the mozzarella, sprinkle with the granulated garlic and hit it with the Pecorino Romano. Finally, add the pesto. Bake the pizza until the crust is golden brown, about 15 minutes. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 60243,"Lemon Ring Bread 1/4 cup granulated sugar 1 tablespoon instant yeast
1 teaspoon fine sea salt
Zest from 1/2 lemon
4 1/2 to 5 cups all-purpose flour, plus additional for dusting
1 stick (8 tablespoons) unsalted butter
1 cup whole milk, cold
1/2 cup sour cream
1 tablespoon vanilla extract 1 teaspoon lemon extract
3 large eggs
Nonstick cooking spray, for spraying the bowl and dough Cream Cheese Filling, recipe follows Microwave Lemon Curd, recipe follows Sparkling or Swedish pearl sugar, for sprinkling One 8-ounce package cream cheese, at room temperature 1/3 cup confectioners' sugar
1 large egg
Zest from 1/2 lemon
Pinch fine sea salt
Grated zest from 1 lemon plus 1 cup lemon juice 1 1/2 teaspoons (1/2 packet) powdered gelatin
1 cup granulated sugar
1 stick (8 tablespoons) unsalted butter, melted
1/4 teaspoon fine sea salt
2 large eggs, at room temperature
Instructions: In a large bowl, whisk together the granulated sugar, yeast, salt, zest and 4 1/2 cups of the flour. Set aside. Melt the butter and add to the cold milk in the bowl of a stand mixer, then whisk in the sour cream, extracts and 2 of the eggs. Add the dry ingredients and mix with the paddle attachment until a rough dough forms. Switch to the dough hook or knead by hand until the dough is very smooth and soft, about 8 minutes. If the dough is very sticky, add the remaining flour 1 tablespoon at a time. Spray a large bowl with cooking spray and add the dough. Spray the top lightly with cooking spray and cover with plastic wrap. Place the bowl in a warm room and allow to double in size, 45 to 60 minutes. Turn the dough out onto a lightly floured piece of parchment and roll into a rough 10-by-26-inch rectangle. Fold over the dough on the short sides toward the middle like you were folding a really long letter, then open the dough back up so that there are creases in the dough, dividing it into three. Spread or pipe the Cream Cheese Filling to fill the middle section within the creases, then top with the Microwave Lemon Curd. Using a sharp paring knife, cut the exposed dough on either side of the middle filling into 1-inch-wide bands. Cross one band over the filling on a slight diagonal and then cross the opposite band over the first. Continue crisscrossing all the bands. Gently shape the braided dough into a round, sealing together the ends. Beat the remaining egg together with 1 tablespoon water, then use this egg wash as \glue\ to keep the ends together. Loosely cover with plastic wrap and allow to almost double in size, 45 to 60 minutes. Preheat the oven to 375 degrees F. Brush the dough with egg wash and sprinkle with sparkling or Swedish pearl sugar. Bake until just golden brown on top, 25 to 30 minutes. Cool to room temperature before eating. Mix together the cream cheese, confectioners' sugar, egg, zest and salt with a wooden spoon until smooth. Transfer 2 tablespoons of the lemon juice to a small bowl, sprinkle the gelatin over it and stir until combined; set aside. In a large microwave-safe bowl, whisk together the granulated sugar, butter, salt, eggs, lemon zest and remaining 14 tablespoons lemon juice. Microwave the curd mixture on high for 3 minutes. Stir the curd, then microwave for 3 minutes more. Stir again, then microwave for 2 minutes. Stir and check to see whether the curd coats the back of a wooden spoon, has thickened in the bowl and the temperature reads 170 degrees F on an instant-read thermometer. If not, zap again, a minute at a time, until you reach the right consistency. This should not take longer than 10 minutes. Stir the softened gelatin into the still-warm curd until well incorporated. Place a piece of plastic wrap directly on the surface of the curd and refrigerate until chilled and set, about 1 hour. Adapted from \Fantastical Cakes\ by Gesine Bullock-Prado ? Running Press Adult 2018. Provided courtesy of Gesine Bullock-Prado. All rights reserved. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60244,"Grilled Sea Scallops with Avocado-Corn Relish on Crisp Tortillas 2 Haas avocado, peeled, pitted and coarsely chopped 1 cup roasted corn kernels 3 tablespoons finely diced red onion 1/4 cup coarsely chopped cilantro 1/4 cup fresh lime juice 2 tablespoons sour cream Salt and freshly ground pepper 12 sea scallops Olive oil Salt and freshly ground pepper 1 bag baked or fried flour tortilla chips 1/4 cup finely chopped parsley Instructions: For the relish: Combine all ingredients in bowl and season with salt and pepper to taste. For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 60245,"Santa's Houses 1 roll (16.5 oz) Pillsbury? refrigerated holiday gingerbread cookies Decorating icing (from 6.4-oz aerosol can) Multi-Bran Chex? cereal Assorted small candies Instructions: Heat oven to 350 degrees F. Cut cookie dough into 8 equal pieces. Work with 1 piece of dough at a time; refrigerate remaining dough pieces until needed. For each cookie, cut 1 piece of dough into 3 equal slices. Place 2 slices side by side on ungreased cookie sheet; press into 3x3 1/2-inch rectangle (see photo). Place third slice on center of long side of rectangle; press slice into triangle for roof (house should be about 5 inches tall). Repeat with remaining dough making a total of 8 house shapes, 1 1/2 inches apart on cookie sheets. Bake 8 to 11 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely, about 15 minutes. Decorate with decorating icing; use cereal for shingles and candy for house features. Let stand until frosting is set, about 30 minutes. Store between sheets of waxed paper in tightly covered container. There's no need for a cookie cutter because you form these adorable houses with your hands. Follow shaping directions in step 2. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 60246,"Banana Toffee Cupcakes 2 ounces unsalted butter 2 1/2 ounces light brown sugar 2 ounces granulated sugar 1 3/4 ounces whole egg 6 1/4 ounces ripe banana puree 7 ounces cake flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon ground cinnamon 1/4 teaspoon salt 3 1/2 ounces chocolate toffee candy bar bits 2 ounces buttermilk 7 ounces prepared dulce de leche (available at Latin-American grocery stores) 3 1/2 ounces chocolate toffee candy bar bits 7 1/2 ounces butter, softened 24 ounces cream cheese 12 ounces powdered sugar 1 1/2 teaspoons vanilla extract 9 ounces prepared dulce de leche (available at Latin-American grocery stores) Freeze-dried chocolate chip ice cream (recommended: Astronaut Foods) Miniature chocolate chips Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line a standard-size muffin pan with 12 cupcake liners. Combine the butter, brown sugar and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl and add the egg and banana puree. Cream for an additional 3 minutes. Scrape down the bowl, and then add the flour, baking powder, baking soda, cinnamon and salt. Mix for 30 seconds on low speed. Add the toffee bits and buttermilk. Stir on low speed until combined. Fill the prepared cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely. For the filling: Stir the dulce de leche and toffee bits together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged. For the icing: In a bowl of an electric mixer fitted with a paddle, beat the butter on medium-high speed until light and fluffy. Add the cream cheese and mix on medium-high speed until well combined and lump free. Scrape down the sides of the mixer bowl and add the powdered sugar. Stir on low speed until well combined. Add the vanilla extract and beat on medium-high speed for 2 minutes. Remove from the mixer and stir in the dulce de leche in by hand to create a marbled appearance. Place in a pastry bag fitted with a large round tip. To assemble: Using an apple corer, remove the center core of the cupcakes and fill with dulce de leche toffee filling. Pipe the caramel cream cheese icing generously on top of each cupcake. Using a paring knife, gently poke the freeze-dried ice cream to create separated chunks. Place 4 chunks on top of each cupcake. Dredge the outer rim of each cupcake in the miniature chocolate chips. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60247,"Hot as a Mutha Pasta 1 pound habanero peppers, roughly chopped, plus sliced and whole for garnish 1 white onion, roughly chopped 1 shallot, roughly chopped 1 1/2 cups olive oil Kosher salt and freshly ground black pepper 1 pound thin spaghetti Grated Parmesan, for garnish Instructions: In a food processor, combine the peppers, onions, shallots and olive oil and blend until smooth. Pour the mixture into a saucepan and reduce the sauce over low heat for 15 to 25 minutes. Then bring a large pot of lightly salted water to a boil. Mix in the spaghetti and cook until al dente, 8 to 10 minutes. Drain the pasta and toss with the sauce. Garnish with Parmesan, sliced habanero peppers and a whole habanero on top! Cook's Note: Add more habanero peppers for a hotter sauce. 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. ","[Aglianico, Montepulciano, Tempranillo, Zinfandel]" 60248,"Chuck's Veggie Side Dishes 2 handfuls Brussels sprouts leaves 1 teaspoon duck fat (you can also use butter or olive oil) 1 pinch salt 1 pinch freshly ground black pepper 1/4 cup chicken stock Handful chopped crispy bacon Generous pinch Parmesan 1 head broccoli 1 generous splash toasted sesame oil 1 teaspoon shaved ginger Soy sauce Chili flakes 1 clove finely chopped garlic Crushed almonds, for garnish Instructions: For Chuck's Brussels Sprout Leaf Salad: Melt the duck fat in a pan on medium heat.
Drop in the Brussels sprout leaves and lightly toss. Saute for 2 to 3 minutes. Add salt, pepper and pour in the chicken stock. Saute for 1 to 2 more minutes, tossing occasionally. Serve on a plate topped with chopped bacon and Parmesan as a warm salad or a side dish.
For Warm Broccoli Salad: With a potato peeler shave the outer skin off the broccoli stalks and cut the tops (florets) off. Cut the broccoli stalks into thin sticks (like celery sticks) and break the tops into smaller bite-sized pieces.
Put a pan on medium heat and coat the bottom with toasted sesame oil. When the pan is hot, add the broccoli (listen for the sizzle!). Lightly toss and add shaved ginger, a splash of soy sauce, a pinch of chili flakes and the garlic. Continue tossing until the broccoli is cooked but is still a little crisp. Garnish with a sprinkle of crushed almonds. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 60249,"Chocolate Waffle 7 ounces all-purpose flour, approximately 1 1/2 cups 1 3/4 ounces sugar, approximately 3 tablespoons 1.5 ounces cocoa powder, approximately 1/2 cup 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 3 whole eggs, beaten 2 ounces unsalted butter, melted and slightly cooled 1 teaspoon pure vanilla extract 16 ounces buttermilk, room temperature 4 ounces chocolate chips, approximately 3/4 cup Vegetable spray, for waffle iron Instructions: Preheat waffle iron according to manufacturer's directions. In a medium bowl whisk together the flour, sugar, cocoa powder, baking powder, salt, and baking soda. In another bowl beat together the eggs and melted butter and vanilla, and then add the buttermilk. Add the wet ingredients to the dry and stir in the chocolate chips just until combined. Allow to rest for 5 minutes. Ladle the recommended amount of waffle batter onto the center of the iron. Close the iron top and cook until the waffle is crispy on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 60250,"Louisiana Crawfish Cakes 1 tablespoon pommace oil 10 tablespoons yellow onion, 1/8-inch diced 3 tablespoons green bell peppers, 1/8-inch diced 3 tablespoons red bell peppers, 1/8-inch diced 3 teaspoons garlic, minced 1 1/2 pounds crawfish tails, roughly chopped 2 tablespoons Worcestershire sauce 1 tablespoon crystal hot sauce 1/2 teaspoon kosher salt 4 teaspoon LA spice, or Paul Prudhomme Cajun spice 6 eggs 1/2 cup Parmesan, ground 1 cup plus 5 tablespoons bread crumbs Parsley sprig, for garnish Instructions: Heat oil in sauce pan and sweat onions and peppers for 1 minute. Add garlic and crawfish tails and heat through. Add Worcestershire sauce, crystal hot sauce, salt and L.A. spice. Remove from heat and let cool. Beat eggs in stainless bowl and add crawfish mixture. Fold in Parmesan and 1 cup bread crumbs. Combine all ingredients and form into 5-ounce patties. Dust cakes with additional bread crumbs. Heat crawfish cake through in broiler. Place corn puddding in center of plate. Place heated crawfish cake on top. Zig-zag cilantro cream over entire plate. Top cake with parsley sprig. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 60251,"\Funnel Vision\u2026 Pie on the Prize\ Caramel Apple Pie with Cinnamon Ice Cream and Chipotle Caramel Drizzle 1 tablespoon plus 2 teaspoons cornstarch 2 tablespoons plus 2 1/2 cups milk
2 ounces cream cheese, softened 1 1/2 cups heavy cream
1 cup sugar
1/4 cup light corn syrup
2 tablespoons good cinnamon
1/4 teaspoon kosher salt
1/4 cup whiskey or brandy, optional
1 3/4 cups milk 1/2 teaspoon vanilla extract
2 large eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
4 Granny Smith apples, skin on, small diced 1 teaspoon lemon juice 4 ounces (1 stick) butter
1 cup apple brandy or apple whiskey
1 1/2 cups sugar
1/2 cup apple juice
1/4 cup cornstarch
1 tablespoon plus 1 teaspoon good cinnamon
1 cup prepared salted caramel
2 1/2 cups sugar 1 teaspoon lemon juice
1 cup heavy cream
2 ounces (4 tablespoons) butter
1/2 teaspoon dry chipotle powder
1/2 teaspoon vanilla extract Pinch kosher salt
Oil, for frying Twelve 10- to 12-inch flour tortillas Instructions: For the cinnamon ice cream: Mix together cornstarch and 2 tablespoons milk in a bowl to make a slurry. Whisk the cream cheese into the slurry until smooth and set aside. Fill a large bowl with ice and water. Combine cream, sugar, corn syrup, cinnamon, salt and remaining 2 1/2 cups milk in a 4-quart saucepan. Bring to a rolling boil over medium heat and boil for 4 minutes. Remove from heat and gradually whisk in the cornstarch slurry mixture. Bring the mixture back to a boil over medium heat and switch to a spatula. Cook, stirring, until slightly thickened, 1 to 2 minutes. Remove from the heat. (If you want to add the brandy or whiskey, now is the time.) Pour into a bowl and place bowl inside ice bath. Stir until cool. Spin the ice cream in an ice cream maker until frozen, then place in freezer overnight for full flavor results. For the funnel cake batter: Combine milk, vanilla and eggs in a bowl and whisk to combine. Combine flour, baking powder, cardamom and salt in a bowl and whisk to mix and aerate. Add dry to wet and combine thoroughly until there are no lumps and it is smooth (you can also use a blender to ensure that it is a smooth batter, but if you can't, put some elbow grease into it and whisk it\u2026 if you can't, there's a whole other problem going on there\u2026 seek medical advice or suck it up and put your big-girl panties on). Set aside in refrigerator until ready for use. For the apple pie filling: Stir together apples and lemon juice in a bowl. Set aside. Melt butter in a shallow pot, then add apples and stir to coat. Add liquor and quickly reduce by half, then stir together sugar, apple juice, cornstarch and cinnamon in a small bowl and add that. Continue to cook until apples are softened and mixture has thickened and reduced by half, then fold in caramel. Spread on a baking sheet for quick cooling. Don't eat too much of the filling, or there won't be enough for the actual dessert. (I'm looking at you, put the spoon down.) For the chipotle caramel sauce: Combine sugar, lemon juice and 1/2 cup water in a 2-quart pot thoroughly and clean down sides with a wet pastry brush to prevent crystallization. Bring to a boil and let it cook until medium amber color (don't touch it, don't stir it, don't even look at it sideways, or it will know and it will crystallize on you. Seriously though). Remove from heat and slowly whisk in heavy cream (it will steam and bubble and you should watch yourself or be scarred 4evah, hot sugar is no joke). Whisk in butter, chipotle, vanilla and salt until combined and smooth. To finish: Preheat oil to 370 degrees F in a deep-fryer. Lay a flour tortilla flat on a surface, then use a pastry brush to brush the entire outer edge with the funnel cake batter. Fill with 2 scoops apple pie filling, (don't be greedy or it won't roll and close) then roll up tight. Drop the whole thing in a shallow bowl of funnel cake batter and completely coat the entire baby burrito. Use tongs to gently place the battered rolled burrito in the fryer. Cook until golden brown, 3 to 5 minutes. Remove and place on a tray lined with paper towels. Place cooked pie in a serving dish and top with a generous scoop of cinnamon ice cream and a nice drizzle of chipotle caramel (don't be stingy). Now shove a bite in your piehole! Dahhhhhhlish! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60252,"Mulligatawny Soup 4 tablespoons unsalted butter 1 large Spanish onion, chopped 6 cloves garlic, finely chopped 3 tablespoons finely chopped peeled, fresh ginger 1/2 jalapeno, stemmed, seeded, and chopped 1 tablespoon ground coriander 2 teaspoons ground cumin 1 1/2 teaspoons ground turmeric 1/4 cup all-purpose flour 1 3/4 cups red or pink lentils 9 cups chicken broth, homemade or low-sodium canned 3 tablespoons minced fresh coriander (cilantro) leaves, plus 12 sprigs 1 cup unsweetened canned coconut milk 1/4 cup freshly squeezed lemon juice, plus lemon wedges for garnish 2 teaspoons kosher salt Freshly ground pepper Instructions: Heat the butter in a large pot over medium-high heat. Add the onion, garlic, ginger, and jalapeno and cook, stirring, until browned, about 12 minutes. Lower the heat to medium, stir in the coriander, cumin, and turmeric, cook until fragrant, stirring, for 45 seconds. Stir in the flour and cook for 1 minute more. Pour in the broth and bring to a boil while whisking constantly. Add the lentils to the thickened broth, lower the heat, and simmer, covered, until very tender, about 45 minutes. Remove from the heat and allow to cool. When the lentil mixture has cooled, stir in the cilantro. Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and reheat over medium heat. Whisk the coconut milk, lemon juice, salt, and season with pepper to taste. Divide among warm soup bowls and garnish with the coriander sprigs. Serve immediately with the lemon wedges. Cook's Note: If making the soup in advance, adjust it's consistency when re-heating with water or broth, since it has a tendency to thicken as it sits. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 60253,"Slow Cooker Irish Oatmeal with Bananas and Berries 1 1/2 cups steel-cut oats 1/2 cup light brown sugar 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 3 medium-size ripe bananas, mashed, plus more for topping Fresh berries, for topping Instructions: Combine the oats, brown sugar, salt, cinnamon and bananas with 5 1/2 cups water in the slow cooker. Stir to mix evenly. Cover with a lid and cook on low until the oats soften, 6 to 8 hours. Before serving, remove the lid and let the oatmeal cool slightly before stirring. Adjust seasonings, as needed. Serve in bowls topped with fresh berries and banana slices. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 60254,"Midwestern Fried Chicken with Gravy One 4- to 4 1/2-pound chicken, cut into 10 pieces 1 cup buttermilk
Fine sea salt and freshly ground black pepper Fine sea salt and freshly ground black pepper
2 teaspoons minced fresh thyme
7 cloves garlic, smashed
1 1/2 cups plus 5 teaspoons all-purpose flour
1 cup finely ground butter crackers, such as Ritz or Club (about 1 sleeve)
2 teaspoons sweet paprika About 2 cups lard or canola oil, for frying
1 small bunch fresh sage
2 1/2 cups chicken stock, low-sodium store-bought or homemade
Mashed potatoes, for serving
Instructions: Put the chicken pieces in a large bowl, and add the buttermilk, 1 teaspoon salt, 1/2 teaspoon black pepper, the thyme, and 4 of the garlic cloves. Marinate for at least 1 hour at room temperature or, refrigerated, overnight. Preheat the oven to 350 degrees F, and set a baking sheet fitted with a rack on the middle shelf. Meanwhile, prepare the chicken coating: Combine the 1 1/2 cups flour, the ground crackers, 1 3/4 teaspoons salt, 1 teaspoon pepper, and the paprika in a large bowl. One at a time, take the chicken pieces from the buttermilk and dunk them in the flour dredge, pressing hard to make the coating adhere to every spot. Set aside on a plate. In a large, high-sided cast-iron pan, add lard or oil to a depth of 1 inch. Heat over medium-high heat until a droplet of water sprinkled on the surface sizzles loudly. Give the chicken pieces a fresh roll in the flour mixture if they've absorbed it, and add as many pieces of the dark meat (thighs, wings, and drumsticks) as will fit comfortably in the pan. Fry, turning as needed, until all sides turn dark golden brown, 8 to 10 minutes. Transfer the cooked chicken to the baking sheet in the oven. Continue frying the rest, saving the white breast meat until last, and being careful not to burn the residue forming at the bottom the pan; that's your gravy base. When it is browned, add the chicken to the baking sheet. (Ideally the dark meat should bake in the oven for about 20 minutes and the light meat for about 10 minutes, until cooked through.) Pour off most of the fat in the pan, leaving 2 tablespoons of oil and the brown sludge at the bottom of the pan. (But if any of it looks burnt, discard that as well, because that is the base of your gravy.) Let the pan cool down for a minute. Then add the remaining 3 garlic cloves and the sage, and fry for 1 minute. Add the remaining 5 teaspoons flour and cook, stirring, until the mixture is smooth and light brown, about 2 minutes. Add the stock and whisk until smooth. Cook the gravy over low heat until it thickens softly, about 5 minutes. Season the gravy with salt and pepper to taste, remove the garlic and sage, and pour it into a spouted pitcher to pass behind the hot chicken and the mashed potatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 60255,"Border Grill's Sultry Oyster and Clam Martini 1 tablespoon lime juice 2 ripe Roma tomatoes 1/2 teaspoon diced pickled chipotles 2 to 3 dashes hot sauce 1/2 tablespoon brown sugar Salt and pepper, to taste 4 shucked oysters 4 shucked clams 1 tablespoon chopped cilantro 1 tablespoon diced sweet red pepper 1 tablespoon diced yellow pepper 1 tablespoon diced poblano 1-ounce vodka 1 teaspoon olive oil 1 teaspoon chopped shallots 1 teaspoon chopped chipotles (canned) Lime wedges Pearl onions Strips of serrano cl Instructions: Puree all of the spicy cocktail ingredients in a blender. In a medium bowl, spoon the cocktail sauce and vodka over the oysters, clams, peppers, and cilantro and mix gently. Chill. Whisk together ingredients for chipotle vinaigrette. Divide seafood mixture between two large martini glasses and drizzle vinaigrette over each. Garnish with lime wedges, pearl onions and strips of serrano cl. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Vermentino]" 60256,"Gluten-Free Carrot-Coconut Muffins 1/2 cup soy or almond milk 2 tablespoons chia seeds 1/4 cup brown rice flour 1/4 cup coconut flour 1/4 cup oat flour 2 teaspoons aluminum-free baking powder 1/2 cup unsweetened shredded coconut 3/4 cup almond meal 3/4 cup mashed banana (from about 2 large bananas) 2 eggs, beaten 1/4 cup plus 2 tablespoons melted extra-virgin coconut oil 1/4 cup maple syrup 1 tablespoon pure vanilla extract 1/4 teaspoon sea salt 1 1/2 cups grated carrots Flaked coconut, for garnish Instructions: Preheat the oven to 350 degrees F. Line a muffin pan with paper liners, and set aside. Add the soy milk and chia seeds to a large bowl, whisk to combine and set aside until thickened, about 10 minutes.
Sift the brown rice flour, coconut flour, oat flour and baking powder into a medium bowl. Process the shredded coconut in a food processor until finely ground, about 30 seconds. Add it to the flour mixture, add the almond meal and whisk to combine; set aside.
Add the banana, eggs, coconut oil, maple syrup, vanilla and salt to the chia seed mixture, and whisk to combine. Add the flour-coconut mixture, and stir until almost combined. Add the carrots, and stir again. Spoon the batter into the lined muffin cups, and top each with a few pieces of flaked coconut.
Bake the muffins until a toothpick comes out clean, 30 minutes. Remove them from the oven, let sit in the muffin tin for 10 minutes, then place on a rack to cool. The muffins keep well for a day or two in an airtight container at room temperature, or up to 3 days in the fridge. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60257,"Silent Night 4 cups orange juice 2 cups pineapple juice 2 shots sweetened coconut milk 2 shots pineapple rum 2 shots coconut rum 2 shots passion fruit rum 1 shot cranberry juice Ice Instructions: Combine all ingredients into a pitcher filled with ice and stir. Serve in martini glasses. ","[Coconut Rum, Passion Fruit Rum, Dark Rum]" 60258,"Mac and Cheese Primavera 1 pound medium pasta shells 2 tablespoons salted butter
2 tablespoons olive oil
1 cup small broccoli florets
2 scallions, sliced, whites and green parts separated
2 cloves garlic, minced
1 bunch asparagus, cut into 2-inch pieces
1 small red bell pepper, diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
2 cups whole milk
1/2 cup heavy cream
1 cup frozen peas
1 cup shredded fontina cheese
1 cup shredded white Cheddar
2 teaspoons cornstarch
Instructions: Cook the pasta according to the package instructions. Drain and set aside. Heat the butter and olive oil in a large pot over medium-high heat. Add the broccoli, scallion whites, garlic, asparagus and bell pepper. Season with the salt and pepper and cook, stirring, for 3 minutes. Splash in the wine and allow it to reduce for 1 minute. Add the milk and cream and continue to cook until warmed through. Stir in the peas. Toss together the fontina, Cheddar and cornstarch in a bowl. While stirring the sauce, sprinkle in the cheese mixture. Stir until the cheese is completely melted. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the pasta and stir until well combined. Taste and adjust the seasoning to taste. Garnish with the reserved scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60259,"Shrimp Fried Rice 2 tablespoons vegetable oil 8 large shrimp, peeled and deveined 2 cloves garlic, finely chopped 1/2 cup chopped onion 1/2 cup diced carrots 1 egg, lightly beaten 2 cups cooked white rice 3 tablespoons soy sauce 3 scallions, thinly sliced Instructions: In a large non-stick skillet or wok, heat oil over medium high heat. Cook shrimp quickly until pink. Remove to board and chop coarsely. Discard shrimp tails. Add garlic and onion to skillet and cook for 1 minute. Stir in carrots and cook for 2 minutes. Add egg and rice and toss quickly to distribute egg. Stir in soy sauce. Toss in scallions and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60260,"Chicken Waldorf Salad 1/4 cup mayonnaise 1/4 cup sour cream 1/4 cup buttermilk 3 tablespoons apple cider vinegar 3 tablespoons chopped fresh dill 3 tablespoons sliced scallions 2 cups shredded rotisserie chicken 2 celery stalks, diced, plus leaves for topping 1 apple, diced 1 cup halved red grapes 1 cup chopped walnuts 1/3 cup golden raisins Kosher salt and freshly ground pepper 8 Bibb lettuce leaves Finely chopped chives, for topping Instructions: Whisk the mayonnaise, sour cream, buttermilk, vinegar, dill and scallions in a large bowl. Fold in the chicken, celery, apple, grapes, walnuts and raisins; season with salt and pepper. Divide the chicken salad among the lettuce leaves and top with chives and celery leaves.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 60261,"Sweet-and-Sour Skillet Glazed Turnips 1 1/2 pounds turnips, peeled and cut into 1-inch pieces 1 tablespoon unsalted butter 1 teaspoon sugar 1 to 2 teaspoons white balsamic or white wine vinegar 1 tablespoon chopped fresh chives Kosher salt and freshly ground black pepper Instructions: Spread the turnips in a single layer in a large skillet with a lid. Add enough water to cover the turnips halfway and then add the butter and sugar. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the turnips are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally, until the liquid almost completely evaporates and the turnips are glazed. Remove from the heat and stir in the vinegar and chives; season with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer]" 60262,"Ramen Chicken Fingers 1/2 cup pineapple preserves 2 tablespoons teriyaki sauce For the chicken fingers: 1 large egg white 2 3-ounce packages chicken-flavored instant ramen noodles, broken into chunks 2 large skinless, boneless chicken breasts, each cut into 8 strips 2 tablespoons sesame seeds Vegetable or peanut oil, for frying Instructions: Make the dipping sauce: Whisk the pineapple preserves and teriyaki sauce in a bowl. Make the chicken fingers: Combine the egg white and the flavor packet from one ramen package in a large bowl (discard the remaining flavor packet). Add the chicken and toss to coat. Pulse the ramen noodles in a food processor to make fine crumbs. Transfer the crumbs to a baking sheet and stir in the sesame seeds. Heat 1/2 inch of vegetable oil in a large skillet or heavy-bottomed pot until hot but not smoking. Remove the chicken from the egg white mixture, shaking off any excess, and coat with the ramen crumbs, pressing firmly to adhere. Fry the chicken in batches, adjusting the heat if necessary, until golden brown and cooked through, about 2 minutes per side. Transfer to a rack set over a baking sheet to drain. Serve with the dipping sauce. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 60263,"Blood Orange Granita 4 cups blood orange juice 1/2 cup lemon juice 1/4 cup simple sugar (2 parts sugar to 1 part water, heated to boiling) 1/8 teaspoon finely ground black pepper Instructions: Combine all ingredients in a mixing bowl. Adjust sugar to taste. Pour liquid into large shallow stainless steel pan and place in freezer. When frozen, scrape with fork until fluffy and serve, as desired. ","[Prosecco, Moscato, Vinho Verde]" 60264,"Oven-Roasted Pears with Creamy Blue Cheese 1 medium Bosc pear 2 teaspoons olive oil 1/3 cup mild creamy blue cheese, at room temperature 24 Keebler? Town House? Original crackers 24 glazed or candied pecan halves* Instructions:

1. Use apple corer to remove core from pear. Crosswise cut pear into 1/4-inch-thick rings. In small bowl toss together pear rings and olive oil. Arrange in single layer on baking sheet lined with parchment paper. Bake at 400degrees F for 27 to 30 minutes or until soft and beginning to brown, turning once after 15 minutes. Set aside.
2. When pears are cool enough to handle, cut each ring into quarters.
3. Spread scant teaspoon of blue cheese on each KEEBLER TOWN HOUSE Original cracker. Top each with pear piece and pecan half. *NOTE: If you can't find glazed or candied pecan halves at your grocery store, make your own. In small saucepan combine 1/4 cup sugar, 2 tablespoons light corn syrup, 1 tablespoon butter and 1/8 teaspoon salt. Bring to boiling over high heat. Stir in 1 1/2 cups pecan halves. Cook, stirring constantly, for 3 minutes. Spread in single layer on baking sheet lined with foil and sprayed with cooking spray. Bake at 350degrees F for 12 to 15 minutes or until bubbling and browned, stirring once after 7 minutes. Cool completely. Break up. Store in airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60265,"Melted Mozzarella Casserole with Mushrooms and Smoky Chipotle cl (Queso Fundido) 1 1/2 tablespoons olive oil, preferably extra-virgin 1 medium red onion, sliced 6 to 8 ounces full-flavored mushrooms, such as shiitakes, oysters or practically any wild variety, stemmed (discard woody stems or finely chop them) and sliced (you'll have about 2 generous cups) 2 to 3 canned chipotle chiles en adobo, seeded and thinly sliced Salt 12 corn tortillas, the fresher the better (store-bought are okay, but homemade will really shine here) 8 ounces mozzarella, preferably whole-milk (but not \fresh\ mozzarella, which will not melt) or Mexican quesillo, shredded (you'll have about 2 cups) A generous 1/2 teaspoon chopped fresh thyme or generous 1 teaspoon chopped fresh epazote A little black pepper, preferably freshly ground Instructions: The mushroom mixture: Heat the oven to 350 degrees F. In a large skillet (preferably nonstick), heat the oil over medium-high. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer. Stir in the sliced chiles, then taste and season with salt, usually about 1/4 teaspoon. Transfer the mixture to a 9- or 10-inch shallow baking dish, Mexican cazuela or pie plate. Finishing the queso fundido: Very lightly dampen a clean kitchen towel. Check the tortillas to make sure none are stuck together. Wrap them in the towel, then in foil, sealing the edges tightly. Place in the oven and set the timer for 7 minutes. When the timer goes off, stir the shredded cheese into the warm mushroom mixture. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 minutes longer. Sprinkle with the thyme or epazote and black pepper and serve without a moment's hesitation, accompanied by warm tortillas. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 60266,"Joan's Macaroni and Cheese 1 pound pasta (elbow macaroni, fusilli, or any shape desired) 2 ounces butter 3 3/4 cups whole milk 6 ounces ricotta or small curd cottage cheese 3 ounces cream cheese 12 ounces Monterey Jack, shredded 12 ounces Gouda, shredded, plus 8 ounces Salt and freshly ground black pepper 1 pound pasta (elbow macaroni, fusilli, or any shape desired) 2 ounces butter 3 3/4 cups whole milk 6 ounces ricotta or small curd cottage cheese 3 ounces cream cheese 12 ounces Monterey Jack, shredded 12 ounces Gouda, shredded, plus 8 ounces Salt and freshly ground black pepper 1 pound pasta (elbow macaroni, fusilli, or any shape desired) 2 ounces butter 3 3/4 cups whole milk 6 ounces ricotta or small curd cottage cheese 3 ounces cream cheese 12 ounces Monterey Jack, shredded 12 ounces Gouda, shredded, plus 8 ounces Salt and freshly ground black pepper 1 pound pasta (elbow macaroni, fusilli, or any shape desired) 2 ounces butter 3 3/4 cups whole milk 6 ounces ricotta or small curd cottage cheese 3 ounces cream cheese 12 ounces Monterey Jack, shredded 12 ounces Gouda, shredded, plus 8 ounces Salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature. Preheat oven to 350 degrees F. Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature. Preheat oven to 350 degrees F. Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature. Preheat oven to 350 degrees F. Cook pasta in large pot of boiling, salted water until just tender. Drain well. Add butter, milk, ricotta, cream cheese, Monterey Jack, and 12 ounces of the Gouda to the warm pasta. Season with salt and pepper. Gently mix everything together, leaving some chunks of cheese visible. Pour the mixture into 9 by 11-inch baking pan. Top with the remaining 8 ounces of gouda. Bake until beautifully golden, 30 to 40 minutes. Serve hot or room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60267,"La Brochette des Corsaires 12 medium shrimp, peeled, shells reserved 12 scallops 1/2 cup light oil 1/4 teaspoon thyme 1/4 teaspoon rosemary 1/4 teaspoon marjoram Freshly ground salt, to taste Freshly ground pepper, to taste 1 pound halibut, washed, boned, bones reserved, flesh cut in large cubes Clarified butter 1 medium onion, finely diced 1 medium red pepper, finely diced, top and bottom trimmed, trimmings reserved 1 medium green pepper, finely diced, top and bottom trimmed, trimmings reserved 1 1/4 cups long grain rice 1 1/2 cups fish stock 1 eggplant, cut in 1/2 lengthwise, seeds removed and reserved 2 zucchini, finely diced 2 tomatoes, finely diced 1/4 cup peas Instructions: Heat 2 cups salted water. Add pepper trimmings, eggplant trimmings, halibut bones and shrimp shells. Boil for 15 minutes for a simple fish stock. Poach shrimp and scallops in stock. Once cooked, strain stock and reserve. Preheat oven to 400 degrees F. Pour oil in small pan and add herbs. Cook on low heat for 10 minutes. Skewer halibut, then cooked shrimp and scallops, repeating 3 times on each skewer. Set aside. For Rice: Heat clarified butter in large casserole and add onion and peppers and spread over rice. Stir all ingredients together, increase heat and fry for 1 minute. Pour 1 1/2 cups fish stock into rice and add eggplant, zucchini, tomatoes and peas. Place in oven for 20 minutes. Preheat broiler. Brush broiler rack with herb oil and place skewers on rack, brushing them with oil. Broil skewers, about 3 minutes per side. Serve skewers over rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60268,"Shrimp Toast 1/4 cup heavy cream 8 slices brioche or home-style white bread 1/2 cup vegetable oil or clarified butter, for frying Duck sauce or pepper jelly, for garnishing, optional 8 ounces peeled and deveined raw shrimp (about 9 ounces unpeeled) 1 large egg 1 large egg white 2 tablespoons minced green onions, green parts only 2 tablespoons minced fresh parsley 1 teaspoon minced garlic 1/2 teaspoon salt 1/8 teaspoon freshly ground white pepper 3 ounces cream cheese, cut into pieces Instructions: Combine the shrimp, egg, egg white, green onions, parsley, garlic, salt, and white pepper in a food processor and process until blended but still slightly chunky. Add the cream cheese and pulse until smooth and thick. Add the cream and pulse just until blended, being careful not to over process. Spread 1/4 cup of the shrimp mixture onto each slice of bread, spreading to the edges and smoothing the top. Heat the vegetable oil to 360 degrees F in large deep skillet. Add the shrimp toast in batches, coated sides down, and fry until golden on the first side, 2 to 2 1/2 minutes. Turn and cook until golden on the second side, about 1 1/2 minutes. Drain on paper towels. To serve, cut each toast diagonally into quarters. Serve hot, with a drizzle of duck sauce or a dab of pepper jelly, as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60269,"Blackberry Chip Ice Cream 2 pints fresh blackberries 1 1/4 cups sugar Juice of 1/2 lemon 1 1/2 cups half-and-half 5 egg yolks 1 1/2 cups heavy cream 4 ounces semisweet chocolate Instructions: Combine the blackberries, 1/4 cup of the sugar and the lemon juice in a saucepan. Cook over low heat until the blackberries are broken down and syrupy, about 20 minutes. Pour the mixture into a bowl through a fine mesh strainer. Using a whisk or spoon, force out as much of the deep purple liquid as you can, and then set it aside to cool. Discard the blackberry pulp and seeds. Heat the half-and-half and remaining 1 cup sugar in a saucepan over medium heat. Using a whisk, beat the egg yolks until pale and thick. Temper the eggs by splashing a small amount of the warm cream into the yolks, whisking constantly. Pour the tempered yolks into the saucepan, stirring gently. Cook over medium-low heat until thick, stirring constantly, about 5 minutes. Pour the heavy cream into the bowl with the berries, and then pour in the custard and stir to combine. If you have time, refrigerate this mixture until cool. Freeze the mixture according to your ice cream maker's instructions. When it is frozen, chop the chocolate into chunks and stir into the ice cream. Transfer the ice cream to a freezer-safe container and allow it to harden for several hours or overnight. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60270,"Made-over Blackened Cajun Skillet Fries 3 medium russet potatoes 1 tablespoon olive oil 1 teaspoon Cajun seasoning 3 tablespoons nonfat Greek yogurt 1 tablespoon Creole mustard Kosher salt Instructions: Preheat the oven to 425 degrees F. Cut the potatoes into long wedges about 1-inch thick. Toss the potatoes with the olive oil and Cajun seasoning. Heat an ovenproof large nonstick skillet over medium-high heat and add the potatoes in a single layer. Cook, turning, until browned on all sides, about 15 minutes. Slowly add 1/4 cup water to the skillet and transfer the entire skillet to the oven.
   Continue to cook the potatoes, turning once, until the potatoes are tender and the outsides are crisped, about 20 more minutes. Meanwhile, mix the yogurt with the mustard and a pinch salt. Serve the potatoes warm with the mustard dipping sauce. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 60271,"Amuse Bouche of Thymeroasted Oysters in the Shell 6 medium-sized East Coast oysters 1 tablespoon lamb jus 18 sprigs fresh thyme 1/2 ounce olive oil 12 ounces coarse sea salt (for garnish Instructions: Remove the oyster from the shell and place on paper towels. Reserve the bottom half of the shell and scrub well. Pick 6 sprigs of thyme and reserve for garnish. Sprinkle the other thyme over the oysters and season with pepper. Heat the olive oil in a small saute pan and add the oysters, thyme side down. Cook for 20 seconds until oysters are lightly brown. Return the oyster to bottom shell with a drop of lamb jus. Mound the salt over 6 small plates and place the oyster and shell on the salt. Garnish with remaining thyme sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 60272,"Grilled Cheese Sandwich 8 slices white bread, sliced 1/2-inch thick 4 teaspoons whole-grain mustard 8 ounces Cheddar, shredded 12 slices applewood smoked bacon, cooked until crisp 1 Granny Smith apple, sliced thin 4 tablespoons unsalted butter Instructions: Heat a grill or large skillet over medium-low heat. Butter one side of each slice of bread. Spread the mustard over the opposite side on 4 slices of the bread. Top each of the 4 slices with the Cheddar, crisped bacon and apple slices. Add the remaining slices of bread on top with the buttered side facing out. Place the assembled sandwiches in the skillet. Cook until the cheese begins to melt and the bread is golden brown. Flip and cook the other side until golden brown as well. Remove from the skillet, slice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60273,"Sunday Gravy with Beef or Pork Braciola and Anna and Frankie's Meatballs 1 pound beef bottom round, cut 1/4-inch thick or 1 pound lean pork, cut 1/4-inch thick pieces 1 garlic clove, peeled 1 tablespoon freshly grated Pecorino Romano 1 tablespoon chopped Italian parsley Salt and pepper 1 cup olive oil 1 pound ground lean beef 1/2 pound ground veal 1/2 pound ground pork 2 eggs 1 cup freshly grated Pecorino Romano 1 1/2 tablespoons chopped Italian parsley 1/2 garlic clove, minced, optional Salt and pepper 2 cups bread crumbs 2 cups lukewarm water 1 cup olive oil 1 pound piece lean beef 1 pound piece lean pork 1 pound hot or sweet Italian sausage 1/2 cup olive oil 4 garlic cloves, peeled 3 tablespoons tomato paste 1/4 cup water 3 (35-ounce) cans San Marzano plum tomatoes Salt and pepper Beef or pork braciola, recipe above Meatballs, recipe above Instructions: Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper. Rub each piece of meat with the garlic clove. Sprinkle each slice of meat with and equal amount of cheese and parsley. Add salt and pepper, to taste.
   Roll the meat up tightly like a cigar, and tie with butcher's twine to keep meat rolled while cooking. Heat oil in a large saucepan over high heat. Add the meat rolls and fry for about 6 minutes or until evenly browned. Reserve meat for gravy.
   Meatballs: Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley, garlic, and salt and pepper to taste. Using your hands, blend ingredients. Add bread crumbs to mixture. Slowly add water, 1 cup at a time, until mixture is moist.
   Shape meat mixture into balls, approximately 2 1/2 to 3-inch balls.
   In a large skillet, heat oil. The oil should be very hot, but not smoking. Place the meatballs in pan, and fry in batches. When the bottom half of meatball is browned and slightly crispy, turn over and cook top half. Remove from pan and drain on paper towel.
   Sunday Gravy: In a large saucepan, heat oil over medium heat. Add the garlic and toss to coat with oil. Cook meat a few pieces at a time, about 5 minutes, until nicely browned on all sides. Remove meat from pan and set aside. When garlic cloves have browned, remove and discard them.
   Combine tomato paste and water and stir into oil. Stirring constantly, cook for 2 to 3 minutes. Add the tomatoes and juice, raise heat, and bring to a boil. Using a tomato can, measure 2 cans of cold water, add to pan, and return to a boil.
   Return beef and pork to the sauce, and add salt and pepper, to taste. Bring to a boil and allow to boil for 5 minutes. Lower heat and partially cover pan. Cook for approximately 2 hours stirring occasionally until meat is almost falling apart and sauce is thick.
   One hour before sauce is ready, add the beef or pork braciola and sausage. Add the meatballs at the same time.
   To serve: Remove meat from sauce. Serve sauce over pasta, and the meats on a separate platter. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 60274,"Italian Seven-Layer Dip 1 baguette, thinly sliced 1/4 cup extra-virgin olive oil 1 teaspoon salt 1 teaspoon garlic powder Freshly ground black pepper 2 cups ricotta Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 medium onion, chopped 2 cups grape tomatoes, halved 1/2 cup chicken stock 5 cloves garlic, chopped 12 ounces spicy Italian sausage, casings removed 1/2 cup sliced pepperoncini, drained One 12-ounce jar marinated artichoke hearts, drained and chopped One 12-ounce jar roasted red peppers, drained and chopped One 8-ounce container fresh mozzarella ciliegine, drained and cut in half 8 leaves basil, cut into chiffonade Instructions: Preheat the oven to 350 degrees F. For the crostini: Lay the baguette slices on a baking sheet. Brush with the oil and then sprinkle with the salt, garlic powder and some fresh pepper. Bake for 15 minutes, rotating the pan halfway through. Remove the crostini from the oven and set aside. Turn the oven to broil. For the dip: In medium bowl, combine the ricotta with salt and pepper to taste. Mix until fully combined, then transfer to an 8-by-8-inch pan, spreading the mixture evenly across the bottom. Set aside. In a large pan with a lid, heat the oil over medium heat. Add the onions, and sweat for 3 to 5 minutes. Add the halved grape tomatoes, chicken stock and garlic and bring to a boil; cover and reduce the heat to low. Cook until the tomatoes have softened and the mixture has thickened, about 15 minutes. While the tomatoes are cooking, add the sausage to a saute pan over high heat. Break up sausage with a wooden spoon and cook it through. When the sausage is finished, spoon it directly over the ricotta and spread it out evenly. When the tomatoes are done, spoon them over the sausage layer. Top the tomato layer with the sliced pepperoncini, marinated artichokes and roasted peppers. Place the halved ciliegine on top. Place the dip under the broiler and broil on high heat until the cheese has browned slightly, 2 to 3 minutes. Remove the dip from the broiler and top with the basil. Serve immediately with the crostini. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 60275,"Apple Crumble with Vanilla Ice Cream 4 Granny Smith apples, cut in half 1/4 cup olive or canola oil 1 stick (8 tablespoons) unsalted cold butter, melted 8 tablespoons light brown sugar 1 teaspoon ground cinnamon 1/2 cup granola 1 pint vanilla ice cream 1/2 cup prepared caramel sauce, heated, optional Instructions: Heat the grill to medium. Place apples in a medium bowl and toss with the oil. Place the apples on the grill, cut-side down and grill until nicely browned. Flip the apples over and continue to grill until nicely browned on skin side. Remove from the grill and allow to cool briefly. Once they are cool enough to handle, core and cut the apples into wedges. Place the apple wedges into a bowl and toss with 1/2 teaspoon ground cinnamon, 4 tablespoons light brown sugar and 1/2 stick melted butter. In another bowl, toss together the remaining melted butter, cinnamon, light brown sugar and the granola. Place 1 large scoop of ice cream into 4 bowls and top with the apple mixture. Sprinkle the granola mixture over the top of the apple and drizzle with some of the caramel sauce, if using. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 60276,"Strawberry Parfait with Nutty Crumble Nonstick cooking spray 3 tablespoons unsalted butter 2 cups mini marshmallows 1 1/2 cups lightly crushed pretzels, plus more for garnish 1 cup crushed shortbread cookies 1 pound strawberries, quartered 1/2 cup sugar 2 tablespoons freshly squeezed lemon juice 8 ounces cream cheese, at room temperature Toasted sliced almonds, for garnish Instructions: Spray a 9-inch round cake or spring-form pan with cooking spray and line the bottom with a round of parchment. Melt the butter in a medium saucepan over medium heat. Add the marshmallows and stir until melted. Remove the saucepan from the heat and stir in the pretzels and crushed cookies until combined. Press evenly into the bottom of the prepared pan. Let cool, then remove from the pan and remove the parchment, and transfer to a serving plate. Simmer the strawberries with 1/4 cup sugar in a medium saucepan over medium heat until slightly broken down and thickened, 12 to 18 minutes (depending on ripeness). Cool slightly, then stir in the 1 tablespoon lemon juice. Beat the cream cheese with the remaining 1/4 cup sugar and 1 tablespoon lemon juice until smooth. Spread evenly on the pretzel-cookie round. Top with the strawberries, garnish with the almonds and crushed pretzels and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 60277,"Fried Chicken Lettuce Cups 2 skinless, boneless chicken thighs, cut into 1/2-inch cubes 1 1/4 cups buttermilk 1/3 cup diced spicy dill pickles, plus 2 tablespoons brine 1/4 teaspoon cayenne pepper 1/4 cup sour cream 1 teaspoon fresh lemon juice 1/2 teaspoon Worcestershire sauce 1 scallion, thinly sliced 2 tablespoons chopped fresh dill Kosher salt Vegetable oil, for frying 1 cup all-purpose flour 1 teaspoon mustard powder 1 teaspoon garlic powder 1 teaspoon onion powder Freshly ground black pepper 14 to 16 leaves Little Gem lettuce Instructions: Combine the chicken, 1 cup buttermilk, the pickle brine and cayenne in a bowl. Cover and refrigerate at least 1 hour. Meanwhile, whisk the remaining 1/4 cup buttermilk, the sour cream, lemon juice, Worcestershire sauce, scallion, dill and a pinch of salt in a separate bowl. Chill until ready to use. Heat 2 inches of vegetable oil in a large pot until it reaches 350? F. Combine the flour, mustard powder, garlic powder, onion powder, 1 1/2 teaspoons salt and 1 teaspoon black pepper in a bowl. Remove the chicken from the buttermilk mixture, letting the excess drip off, and toss with the flour mixture. Fry until golden and cooked through, 6 minutes. Remove to a rack and season with salt. Divide the fried chicken among the lettuce cups. Top with the chilled dressing and diced pickles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60278,"West 52nd Street Steak Sandwich 6 crusty rolls, such as a Portuguese or country sourdough, split in half lengthwise 1/3 cup Dijon mustard 1 1/2 pounds grilled medium-rare steak, preferably from porterhouse, hanger, or ribeye, thinly sliced Kosher salt and freshly ground black pepper 3/4 pound Saga blue cheese, cut into 12 slices ROASTED SHALLOTS, roughly chopped, recipe follows 4 cups loosely packed watercress, washed and dried 18 shallots (about 1 3/4 pounds), unpeeled 1/4 cup extra-virgin olive oil 1 tablespoon kosher salt, plus more Freshly ground black pepper Instructions: Toast the rolls, split side-up, under a broiler. Transfer the rolls to a work surface. Using a knife, slather the bottom half of each roll with some of the mustard and top with slices of the beef, overlapping the meat slightly. Season with salt and pepper to taste. Cover each portion of meat with 2 slices of cheese. Broil until the cheese is lightly browned and melted, about 1 minute. Transfer the open-faced sandwiches to the work surface. Top each sandwich with 1/6 of the roasted shallots and the watercress. Slather the roll tops with the remaining mustard and cover the sandwiches. Slice the sandwiches in half crosswise. Preheat the oven to 400 degrees F. In a large bowl, toss the shallots with oil, and the salt and season with pepper to taste. Transfer to an aluminum foil-lined baking sheet and arrange in a single layer. Bake until the shallot skins are somewhat charred and crispy and the shallots are very tender, about 40 minutes. Remove from the oven and allow to cool slightly. Using a knife, slice off the tips of the shallots (the end opposite the root end) and discard. Gently squeeze the shallots from their skins and season with salt and pepper to taste. Serve warm or at room temperature. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 60279,"Chocolate Gelato 3/4 cup whole milk 1/2 cup heavy cream 1 vanilla bean, split and seeds scraped 8 ounces granulated sugar 10 egg yolks 1/2 teaspoon vanilla extract 6 ounces sweet dark chocolate, chopped Instructions: Place whole milk, heavy cream, and vanilla bean and seeds in a sauce pot and scald. Remove vanilla bean. Whip the granulated sugar and egg yolks to a pale yellow ribbon state. Your sugar and egg yolks should be nice and fluffy. Add about a 1/2 cup of your scalded cream to your chopped chocolate in a bowl. Stir until melted. Place the bowl over a double boiler of barely simmering water. Set up a second double boiler. Constantly stirring with a wooden spoon, add scalded cream to your whipped egg and sugar mixture. Place egg and cream mixture over the double boiler and cook custard until it becomes thick and creamy. See Cook's Note. Once custard is cooked, place the bowl over a cold water bath to cool. Gradually add your melted chocolate. Once custard is cool place in an ice cream machine and run as per manufacturer's instructions. Enjoy the love. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 60280,"Grilled Lobster Tails Brushed with Basil Oil served with Grilled Corn-Coconut Milk Sauce 1 cup olive oil 1/4 cup packed fresh basil leaves Salt and freshly ground black pepper 16 wooden skewers, soaked in water for 20 minutes 8 (8-ounce) lobster tails, parboiled 6 ears corn, silks removed, husks left on, soaked in cold water for 10 minutes Canola oil Salt and freshly ground black pepper 1 small Spanish onion, coarsely chopped 2 cloves garlic, coarsely chopped 1 1/2 cups unsweetened coconut milk, stirred 1/4 cup chopped fresh basil leaves Instructions: For the lobster and basil oil: Combine oil and basil in a blender and blend for 2 minutes. Strain into a bowl and season with salt and pepper. Heat the grill to high. Thread 2 skewers through the tails lengthwise so that the meat lies flat on the grill. Brush the flesh with basil oil and season with salt and pepper. Grill, flesh side down until slightly charred, about 2 to 3 minutes, flip over, brush top with more of the oil and continue grilling until just cooked through, about 2 minutes longer. Transfer to a serving platter and keep warm. For the grilled corn-coconut milk sauce: Heat grill to high. Remove corn from water, place on the grill, close the cover and \steam\ in the husk until tender, about 10 minutes. Remove from the grill, let cool slightly and remove the husks. Brush the corn with oil, season with salt and pepper and grill until the kernels are slightly charred. Transfer to a cutting board and let cool slightly. Remove the kernels using a chef's knife and add to a bowl. Heat about 1 tablespoon of oil in a medium saucepan over high heat. Add the onion and cook until soft. Add the garlic and cook 30 seconds. Add the corn and toss to coat in the mixture. Pour in the coconut milk, bring to a simmer and let cook for 5 minutes. Cool slightly; add to a food processor and puree. Stir in the basil and season with salt and pepper, to taste. Transfer to a serving bowl and serve with the lobster. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 60281,"Crispy Trout Starter Trout 1 teaspoon crushed fennel seeds 1 teaspoon crushed mustard seeds 1 teaspoon crushed dill seeds 1 teaspoon sea salt 1 teaspoon crushed tellicherry pepper 1 tablespoon olive oil 1 pound/450 g trout, cut into 4 pieces Canola oil, for cooking Shaved Fennel Salad 1 fennel bulb, thinly sliced 1 Granny Smith apple, cored and thinly sliced 2 celery stalks, thinly sliced 3 tablespoons olive oil Juice of 1/2 lemon Salt and freshly ground black pepper Instructions: In a large bowl, mix the fennel seeds, mustard seeds, dill seeds, sea salt, and pepper with the olive oil. Coat each piece of trout with the spice mixture. In a nonstick pan heat the canola oil and sear the trout on the skin side 1 minute, until crispy. Flip and cook on the other side for 30 seconds, or longer if you prefer it well done. Keep warm. For the fennel salad: Mix the fennel, apple, celery olive oil, lemon juice, and black pepper together. Garnish the trout with the shaved fennel salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60282,"Sourdough Pancakes 2 1/2 teaspoons dry yeast 1/2 cup warm water (about 110 degrees F) 2 cups all-purpose flour 2 tablespoons granulated sugar 3 1/2 cups whole milk 6 to 8 tablespoons unsalted butter 2 eggs 1 1/2 teaspoons finely ground sea salt Instructions: Preheat the oven to 300 degrees F. In a medium bowl, mix together the yeast and the warm water. Allow the mixture to rest (and allow the yeast to dissolve) in a warm area of your kitchen, about 5 minutes. In a large bowl, combine the flour and sugar. Set aside. In a pot or saucepan over medium heat, heat the milk until it is warm. Do not simmer or boil. Remove the milk from the heat, add 3 tablespoons of the butter and pour into a bowl to cool it slightly before mixing with the other ingredients. Stir the yeast and water mixture and gently whisk in the flour and sugar. Finish by whisking in the milk mixture. Cover the bowl with a layer of plastic wrap and set aside in a warm place to rest for about 1 hour. What to look for: After about 1 hour (maybe a little longer) the batter should increase in volume and be somewhat \bubbly\ in appearance. Cover and refrigerate until the next morning. Remove the batter from the refrigerator and allow it to come to room temperature for about 15 minutes. When ready, whisk in the eggs and salt. Heat a large cast iron pan (or, if preferred, a griddle). Melt 1 tablespoon of the remaining butter. Spoon the batter. Cook each pancake for a couple of minutes until you see bubbles on the surface. Flip on the second side, cooking for another minute. When done, place them on a plate, keeping them covered with foil in the oven until you build up a batch. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 60283,"Chilled Tomato Consomme 4 pounds fresh tomatoes, roughly chopped 4 green onions, chopped 1/2 lemon, juiced 1/2 cup fresh basil leaves 2 garlic cloves, peeled Kosher salt and freshly ground black pepper 1/2 beet root, peeled and sliced Fresh chives, for garnish Special equipment: Butcher's twine, 3 to 4 large pieces cheesecloth (about 2 by 2 feet) Instructions: Put the tomatoes, green onions, lemon juice, basil, garlic and salt and pepper, to taste, into a food processor and run until blended and slushy. Put 4 layers of clean cheesecloth in a deep bowl. Pour the tomato mixture into the cheesecloth. Tie up the corners of the fabric. Add the slices of peeled beet root to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for a couple hours (or longer). Discard the beetroot. Ladle the consomme into chilled clear or white bowls and garnish each with a single piece of chive. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 60284,"No-Churn Sweet Corn Ice Cream 3 ears corn, kernels removed and cobs reserved 2 cups heavy cream
One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract
Pinch of fine salt
Caramel-coated popcorn, for garnish, optional
Instructions: Combine the corn kernels and cream in a medium saucepan over medium heat. Break the corn cobs into pieces and add them to the pot. Bring the mixture to a simmer, then reduce the heat to low. Gently simmer the mixture 15 minutes, stirring occasionally, then remove from the heat and let cool completely. Discard the corn cobs and pour the rest of the cream mixture into a blender. Blend on high until mostly smooth, about 1 minute. Strain into a bowl and refrigerate until cold, 1 to 2 hours. In a stand mixer fitted with the paddle attachment, whip the cream mixture on high speed until it forms soft peaks, 1 to 2 minutes. (Note that this will not whip to quite the volume of regular whipped cream because of the corn, but it will get to soft peaks.) Whisk together the sweetened condensed milk, vanilla and salt in a large bowl. Fold about half of the whipped cream mixture into the sweetened condensed milk mixture with a rubber spatula, then fold the lightened mixture into the whipped cream until well blended. Pour into a 9-by-5-by-3-inch loaf pan and cover with plastic wrap. Freeze until firm, about 4 hours. To serve, scoop into glasses or bowls and garnish with caramel coated popcorn, if desired. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 60285,"Shrimp-Salad Pitas 1/2 small red onion, finely chopped 1 1/2 pounds medium shrimp, peeled, deveined and halved crosswise 2 tablespoons extra-virgin olive oil 1/2 teaspoon hot paprika Kosher salt and freshly ground pepper 1/2 cup 2% Greek yogurt 1 medium carrot, coarsely grated 1 Kirby cucumber, halved lengthwise, seeded and thinly sliced 1 tablespoon chopped fresh dill 1 lemon 4 whole-wheat pitas 8 Bibb lettuce leaves Instructions: Preheat the broiler. Soak the chopped onion in a bowl of cold water while you prepare the shrimp. Toss the shrimp with the olive oil, paprika, 1/4 teaspoon salt, and pepper to taste on a rimmed baking sheet. Spread in an even layer and broil until the shrimp are opaque, about 4 minutes. Transfer to a bowl and let cool. Wash and dry the baking sheet. Drain the onion and add to the shrimp along with the yogurt, carrot, cucumber, dill, and salt and pepper to taste. Grate in 1 teaspoon lemon zest and squeeze in about half of the lemon juice. Lay the pitas on the baking sheet and toast under the broiler. Cut the pitas in half and fill with the lettuce and shrimp salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60286,"Reign Smothered Pork Chops 4 center cut pork chops (1-inch thick) 2 teaspoons seasoning salt 1 teaspoon black pepper 1/3 cup flour 1/3 cup vegetable oil 2 onions, sliced Instructions: Season pork chops with seasoning salt and pepper, coat completely with flour. Heat oil in heavy skillet. Add pork chops and brown on each side (about 3 minutes per side). Remove and set aside. Add sliced onions to the pan drippings and cook for 1 minute. Add remaining flour continue to stir until onions and flour begin to brown. Add 2 cups of water and bring to a boil, stir until incorporated and return pork chops to the gravy, cover skillet, reduce heat and simmer for 20 to 25 minutes until gravy is thick and pork chops are tender. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 60287,"The Grape Ape Bowla 1/3 cup vodka 1/3 cup rum 1/3 cup gin 1/4 cup Triple Sec 1 1/2 cups grape juice 1 1/2 cups lemon lime soda 3 cups ice cubes 1 cup red grapes 4 lime wedges Instructions: In large bowl or fish bowl, pour ingredients over ice, stir and garnish with grapes and lime wedges. Serve with long straws. ","[Grenache, Pinot Grigio, Sauvignon Blanc]" 60288,"Basic (Thin) Rolls (Hoso-Maki) Sushi Rice Nori Avocado Carrot Eggplant (grilled Japanese) Tofu (made crisp by frying) Tomato Cucumber (Chinese-without seeds, or regular is also ok) Asparagus Aburage (inari tofu skins) Wilted spinach Bell peppers, julienned Scallions, julienned Snow peas, julienned Black sesame seeds White sesame seeds Black sesame seeds/salt combination 3 1/3 cups short grain rice 4 cups water, plus 1/4 cup water 6 tablespoons rice vinegar 5 tablespoons sugar 3 teaspoons salt Instructions: Cut the nori in half lengthwise. Place one half on the rolling mat. Wet fingers and palms with rice vinegar and place about 1/2 cup rice on nori, spreading it evenly and flat, and leaving a blank strip at the top of the nori about 1/2-inch wide. (Optional: Smear a line of wasabi evenly across the rice a little below the center.) Place fillings of choice evenly across the rice a little below the center (or on the line of wasabi). Lift the end of the mat closest to you, and press down on the rolling mat to stabilize. Roll the mat almost one complete turn, making sure it does not become part of the roll and that the nori goes under the rice. Roll in the shape of a cylinder.
Cut each roll into 4 or 6 equal slices, dampening the cutting knife between each slice by running it across a cloth dampened with rice vinegar. Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes.
While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool.
Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures.
Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60289,"Lemon Confit 3 organic lemons, skin scrubbed well Kosher salt 4 peppercorns 1/2 lemon, juiced Instructions: Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks. ","[Verdict Blanc, Sauvignon Blanc, Pinot Grigio]" 60290,"Warm and Cheesy Artichoke Dip with Toast 3 cups artichoke hearts, coarsely chopped 1 cup mayonnaise
1 cup grated Parmesan
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
1/4 cup breadcrumbs
1 baguette, cut into 1/2-inch slices
Instructions: Preheat the oven to 375 degrees F. Combine the artichoke hearts, mayonnaise, Parmesan, parsley, a small pinch of salt and lots of pepper in a mixing bowl. Fold it all together to combine, then transfer to a small baking dish or oven-safe serving bowl. Top with the breadcrumbs and cover with aluminum foil. Bake until golden and bubbly, 30 minutes. Meanwhile, arrange the baguette slices on a baking sheet and toast in the oven for 3 or 4 minutes. Allow the dip to cool slightly. Serve with the toasts. ","[Chardonnay, Sauvignon Blanc, Riesling, Chianti]" 60291,"Loin of Pork with Fig, Pomegranate, and Chipotle 1 tablespoon chipotle in adobo (including some liquid) 1/4 cup orange juice 2 tablespoons pomegranate molasses 1/2 teaspoon toasted cumin seeds 2 tablespoons brown sugar 1 tablespoon minced garlic Pinch cinnamon 1/4 teaspoon kosher salt 1/2 teaspoon white pepper 1 teaspoon orange zest 1 teaspoon balsamic vinegar 1 boneless pork loin roast, about 3 pounds (wrapped and tied with some fat left on) 2 cloves garlic, slivered Fresh thyme sprigs, plus extra, for garnish Kosher salt Black pepper Ground cumin 1 tablespoon unsalted butter 1 tablespoon olive oil Up to 1 cup dry white wine 1 onion, thinly sliced 1/2 cup chopped, dried mission figs 1 orange, segmented 1 teaspoon minced fresh thyme Watercress sprigs, for garnish Orange peel curls, for garnish Instructions: To Make the Sauce: Mix the chipotle cl and orange juice in a mini-food processor until pureed. Add the next 9 marinade ingredients, pulsing to combine. Preheat the oven to 350 degrees F. Cut small slits in the roast, cutting with the grain and insert garlic slivers and an equal number of thyme sprigs. Rub the roast liberally with salt, pepper, and ground cumin. In a Dutch oven or heavy-bottomed roasting pan, combine butter and olive oil. When bubbling, add the roast to the pan and turn to brown on all sides (about 8 minutes). Add 1/2 cup wine and the onion to the pan and place in the oven. After 20 minutes, start basting the roast with the sauce. Continue to baste until the meat reaches an internal temperature of 150 degrees F, about 1 hour total. Transfer the roast to a carving board, tent with foil and allow to rest for at least 10 minutes before carving. Meanwhile, spoon off any excess fat from the pan then deglaze with 1/4 cup wine; when bubbling add chopped figs, orange segments, and 1 teaspoon fresh minced thyme. Simmer gently for about 10 minutes, until the figs are soft. Remove from the heat and puree using an immersion blender. There should be some chunks remaining in the \marmalade. To Serve: Remove twine and slice pork 1/2-inch thick. Top slices with a generous spoonful of the marmalade and garnish with thyme sprigs, or for a buffet, present the whole roast on a nest of watercress (or arugula) and orange peel curls. Add the marmalade to each serving as your carve. Cook's Note: It is very important that there is a thin layer of fat on the roast and that it is all natural?not water and nitrate \plumped. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 60292,"Roast Pork Sandwiches: Pan con Lechon 1 (4 to 6-pound) pork shoulder, de-boned 4 cloves garlic 1 white onion, cut into large dice 1 bay leaf 1 teaspoon fresh oregano 1 teaspoon cumin 1 1/2 cups white vinegar 1/2 bunch cilantro, leaves picked Salt and freshly ground black pepper 2 cups lard 2 red onions, julienned 2 limes, juiced 4 (8-inch) pieces Cuban bread or French baguette Instructions: With a knife, make a couple incisions in the pork shoulder and stud with the garlic cloves. In a blender, puree onions, bay leaf, oregano, cumin, white vinegar, and cilantro. Season with salt and pepper. Pour the marinade over the pork shoulder, and refrigerate for at least 2 hours. Preheat oven to 325 degrees F. Place the pork shoulder in a roasting pan. Heat the lard, and pour over the top. Cover and bake 3 hours. Let the meat rest for 15 minutes. Slice thinly. Saute red onions and deglaze with lime juice. Assemble the sandwich by placing 4 to 5 slices of pork and 2 to 3 tablespoons of the onion mixture on the bread. On a griddle, heat up the sandwich until the bread is crispy. ","[Rioja, Tempranillo, Garnacha, Barbera]" 60293,"Strawberry Shortcake 1 1/2 pounds strawberries, stemmed and quartered 5 tablespoons sugar 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon baking soda 2 tablespoons sugar 3/4 teaspoon salt 1 1/2 cups heavy cream Whipped Cream, recipe follows 1 1/2 cups heavy cream, chilled 3 tablespoons sugar 1 1/2 teaspoons vanilla extract 1 teaspoon freshly grated lemon zest Instructions: Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve. Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60294,"Color Crunch Salad 1 heaping tablespoon smooth peanut butter 3 tablespoons extra-virgin olive oil, plus more if needed 1 tablespoon whole-milk plain yogurt
1 lemon, juiced
Kosher salt and freshly ground black pepper
2 heads baby gem lettuce 1/2 sweet eating apple, such as Gala
2 large mixed color carrots, such as purple, yellow or orange
1/2 English cucumber
4 mixed color radishes, such as English breakfast, watermelon, Easter or globe 1/4 cup shelled pistachio, roughly chopped
1/4 cup pomegranate seeds
Instructions: For the dressing: Add the peanut butter, oil, yogurt and all but a splash of the lemon juice and mix until well combined. Season with salt and pepper and loosen with a little extra olive oil if needed. For the salad: Discard any damaged outer leaves of the lettuce and then cut into wedges lengthways, either quarters or sixths if slightly larger than usual. Using a sharp knife cut the apple into quarters and discard the core. Carefully cut the apple into thin matchsticks and place in a bowl. Add the reserved splash of lemon juice from the dressing to stop the apple from browning. Using a Y-peeler, peel the carrots and cucumber into ribbons and place in the bowl with the apple. Thinly slice the radishes into rounds or half-moons, depending on size, and add to the bowl. To serve, generously spread some of the dressing on the bottom of a long serving plate. Arrange the lettuce wedges over the top. Layer around and on top of the lettuce the apples, radishes and carrot and cucumber ribbons. Garnish with the pistachios and pomegranate seeds. Serve with additional dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60295,"Simple Roast Chicken with Chestnut Breading 1 cup chestnuts, shelled and roughly chopped 1 loaf day-old baguette, torn into large pieces 1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper Salt and freshly ground black pepper
2 tablespoons chopped fresh sage 1 tablespoon chopped fresh savory 2 teaspoons chopped fresh rosemary 4 tablespoons unsalted butter, at room temperature
2 lemons, cut into halves and juiced
2 lemons, cut into halves and juiced One 3- to 4-pound whole chicken, trimmed of excess fat
Instructions: Preheat the oven to 475 degrees F. Place the chestnuts and torn baguette into a 9-by-13-inch baking dish and drizzle with the olive oil. Sprinkle the mixture with salt and pepper, as well as about 1 teaspoon each of the sage, savory and rosemary. Toss well to incorporate the olive oil and seasonings. In a separate bowl, combine the butter, lemon juice and the remaining 5 teaspoons sage, 2 teaspoons savory and 1 teaspoon rosemary and rub the mixture all over the inside and outside of the chicken. Place the squeezed lemon halves in the cavity. Place the chicken atop the breading and roast for 20 minutes; reduce the heat to 400 degrees F and cook until a thermometer inserted into the leg registers 165 degrees F and the juices run clear, an additional 25 minutes. Let the chicken rest for 15 minutes, covered with foil, before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 60296,"Spaghetti with Meatballs 1/4 cup milk 2 slice white bread, cut into cubes 1 pound 80 percent lean ground beef 1/2 medium onion, diced 1 egg 1 tablespoon chopped garlic 1 tablespoon Italian seasoning 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 sticks mozzarella string cheese, cut into small cubes or 1/2 cup shredded mozzarella Nonstick cooking spray 2 tablespoons olive oil 1/2 medium onion diced 1 tablespoon chopped garlic 1 (28-ounce) can diced tomatoes 2 tablespoons freshly chopped basil leaves 2 tablespoons freshly chopped parsley leaves Salt and freshly ground black pepper 1 (16-ounce) box spaghetti Instructions: For Meatballs Preheat oven to 400 degrees F. In a large bowl combine the milk and bread. Let the bread absorb the milk. Add remaining meatball ingredients except the cheese. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Take about 3 tablespoons of the meat mixture and roll into a ball and press into a patty. Place a mozzarella cube or 1 tablespoon shredded cheese onto the patty and bring up the sides around the cheese and roll between hands to form a ball. Place onto a nonstick baking sheet or a baking sheet sprayed with nonstick cooking spray. Repeat process with remaining meat and cheese. Place the meatballs into the oven and cook for 12 minutes. Remove baking sheet from the oven and set aside. For Sauce: In a medium pot heat olive oil over medium heat. Add onion, garlic and saute for 3 minutes. Add remaining ingredients and simmer for 10 minutes. Gently stir in the meatballs and any pan drippings from baking sheet and simmer for another 5 minutes. Spaghetti: Cook the spaghetti in a large pot of boiling salted water until al dente, about 8 minutes. Drain and place the pasta on a large serving platter. Place the meatballs over the spaghetti, pour the sauce on top and serve immediately. ","[Chardonnay, Pinot Grigio, Chianti, Tempranillo]" 60297,"Grilled Lamb Burgers with Grilled Feta Pasta Salad 12 ounces ground lamb 2 cloves garlic, finely chopped (about 2 teaspoons)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for brushing
1 small red onion, cut into 4 thick rings
2 whole wheat burger buns, split
2 Boston lettuce leaves
1/3 cup prepared tzatziki Kosher salt and freshly ground black pepper 6 ounces dried cavatappi
Extra-virgin olive oil, for brushing
One 4-ounce block of feta
2 scallions, trimmed
1 small Italian eggplant, ends removed, sliced lengthwise about 1/2-inch thick (about 6 ounces)
1 small red bell pepper, top and bottom removed, cut into 4 planks
1 small zucchini, ends removed, cut in half lengthwise (about 4 ounces)
1/3 cup store-bought Greek salad dressing
1/2 cup fresh basil leaves Instructions: For the burgers: combine the lamb, garlic, coriander, cumin, smoked paprika, 1/2 teaspoon salt and several grinds of pepper in a medium bowl. Mix well with your hands and form into two 4-inch patties. Season the patties lightly with salt and pepper. Wrap each patty individually in plastic wrap and pack in a cooler or store in the refrigerator. For the pasta salad: Bring salted water to boil in a large pot. Cook the pasta according to the package instructions until al dente. Drain and rinse under cold water until cooled. Pat dry and pack in a container with a lid, making sure it is large enough to also fit the vegetables in the salad. Add to the cooler or store in the refrigerator.
Preheat a small grill to medium-high heat and brush with olive oil. Brush the feta, scallions, eggplant, bell pepper and zucchini with olive oil and season with salt and pepper. Add the feta and vegetables to the grill. Cook the feta until charred and slightly softened, turning once, about 2 minutes. Transfer to a cutting board. Grill the vegetables, turning once, until charred and cooked through, 2 minutes for the scallions and 8 to 10 minutes for the eggplant, zucchini and bell pepper. Transfer to the cutting board. Coarsely chop the feta and vegetables and add to the container with the pasta. Drizzle with the Greek dressing and tear the basil leaves over top. Toss and let sit to develop the flavors while you grill the burgers.
Brush the grill with oil again and add the burgers and onions. Grill until the underside of the burgers is well charred, about 4 minutes. Flip and cook until the second side is charred, 4 to 5 minutes for medium doneness. (For well-done burgers, cook about 6 minutes per side.) Cook the onions until charred and floppy, about 3 minutes per side. Toast the cut sides of the buns on the grill during the final minute.
To serve, spread the tzatziki on the top and bottom of the buns. Add some onions and a lettuce leaf each. Top with the burgers and bun tops. Toss the pasta salad once more and serve.
","[Syrah, Tempranillo, Garnacha, Barbera]" 60298,"Espresso Parfait 8 ounces heavy cream 1/4 cup espresso, ground 1 1/2 teaspoons cardamom pods, cracked 6 ounces creme fraiche 4 ounces sugar 1 1/2 ounces corn syrup 1 sheet gelatin, bloomed (softened in water) 3 egg whites Instructions: Bring 8 ounces of heavy cream to a boil. Add espresso and cracked cardamom pods. Steep for 3 to 4 minutes. Strain the heavy cream and weight out to 6 ounces. Chill in ice bath until completely cold. Whip creme fraiche until soft peaks. Slowly add espresso cream, and whip to soft peak. Set aside. Take the sugar and corn syrup, and add water until like wet sand in consistency. Cook to the hard ball stage, or 248 degrees. Add the bloomed gelatin. Whip egg whites until a little past foaming stage. Pour sugar mixture in slowly, and whip until completely cooled. Take espresso mixture and fold whites in three additions. Pipe into molds and freeze. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 60299,"Sake Poached Salmon with Somen and Fennel Salad 1 cup sake 1 celery, sliced 1 peeled carrot, sliced 1 small onion, sliced 1 tablespoon sugar 2 bay leaves 1 teaspoon toasted black peppercorns 2 tablespoons soy sauce Water, to cover 4 (8-ounce) salmon fillets, skin removed, center cut Salt and white pepper 1/2 cup ponzu 3 large sliced shallots 1 tablespoon togarashi, save some for garnish 2 tablespoons Japanese soy sauce 1/2 tablespoon sugar 3/4 cup extra-virgin olive oil 2 fennel bulbs, shaved, fronds reserved for garnish 1 pound blanched somen noodles 1/2 cup sliced scallions Instructions: In a salmon poacher or large saucepot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce, and water, to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes). In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy, and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper. In a large bowl, mix together fennel, somen, and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning. Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds. Drink Suggestion: Wakatake Daiginjo \Onikoroshi\ Sake ","[Japanese Sparkling Sake, Pinot Gris, Sauvignon Blanc, Vermentino]

" 60300,"Chili Lime Sauce 1/2 cup lime juice 1/4 cup fish sauce
1/4 cup granulated sugar
1/4 cup rice vinegar
2 teaspoons red cl paste
6 green onions, minced
Instructions: Whisk together lime juice, fish sauce, sugar, vinegar, cl paste and green onions in a bowl. ","[Grenache, Riesling, Gewrztraminer]" 60301,"Marshmallow Melting Snowman Cookies 2 1/2 cups all-purpose flour (see Cook\u2019s Note) 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 1/2 cups sugar 2 sticks (1 cup) unsalted butter, at room temperature 1 teaspoon pure vanilla extract 1 large egg 1 1/4 cups marshmallow creme 18 miniature peanut butter cups, such as Reese\u2019s Miniature Cups, cut in half 72 brown mini candy-coated chocolates, such as mini M&M\u2019s 36 orange mini candy-coated chocolates, such as mini M&M\u2019s 180 small black nonpareils (about 2 tablespoons) 72 red and/or green round, flat confetti sprinkles (about 2 tablespoons) 18 mini pretzel sticks, broken in half Instructions: Line 3 rimmed baking sheets with parchment; set aside. Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the vanilla and egg and beat to incorporate. Add the flour mixture in 2 batches and beat on medium-low speed after each addition until incorporated. Scoop heaping tablespoonfuls of the batter with a cookie scoop onto the prepared baking sheets, spacing them 2 inches apart (12 cookies per sheet). Use your palm to gently flatten each dough ball to level the surface. Transfer the marshmallow creme to a piping bag or resealable plastic bag and snip the tip. Pipe about 2 teaspoons of the creme on top each cookie, directly in the center. Refrigerate until chilled, about 30 minutes. Meanwhile, position an oven rack in the center of the oven and preheat to 375 degrees F. Bake the cookies, 1 baking sheet at a time, until the bottoms and edges are barely golden brown and the marshmallow creme has puffed and spread on top of each cookie, 12 to 14 minutes. Let cool for a few minutes on the baking sheets (the creme should deflate slightly), then transfer the cookies to a wire rack to cool completely. Once the cookies are cool, decorate the face of each one as follows: affix 1 peanut butter cup half, cut-side down, to the head for the snowman\u2019s hat; add 2 brown candy-coated chocolates for the eyes and 1 orange candy-coated chocolate for the nose; arrange 5 black nonpareils for the mouth and 2 red or green confetti sprinkles for the buttons. Finally, attach 1 pretzel piece on each side for the arms. The cookies can be stored in an airtight container for up to 3 days. Make sure to separate the cookies with wax paper to prevent them from sticking together. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60302,"Linguini Puttanesca 4 tablespoons extra-virgin olive oil 1 teaspoon minced shallots 1 teaspoon minced garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried basil Anchovy fillets, medium chop 1/2 cup large capers, rinsed of brine 1 cup pitted gaeta or kalamata olives 1/2 cup dry white wine 1/4 cup fresh clam juice 2 cups plum tomato, medium diced 2 cups marinara sauce 1 1/2 pounds linguini Salt and pepper Chopped parsley leaves, for garnish Instructions: In a saute pan over medium heat, add olive oil, shallots, garlic, oregano, basil and anchovy fillets. Sweat about 30 seconds, until anchovies begin to break down. Add capers and olives and saute 1 minute. Deglaze with white wine, add clam juice, let reduce by 1/3. Add plum tomatoes and thoroughly incorporate. Add marinara sauce. Season, to taste. In separate pot, bring 1 1/2 gallons of water to boil. Season water generously with salt. When water is at a rapid boil, add linguini, stir so there is no clumping. Cook until al dente, about 4 to 5 minutes. Add cooked pasta to puttanesca sauce and toss. Garnish with freshly chopped parsley. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 60303,"Apple-Pecan Salad with Honey Vinaigrette 7 cups spring mix lettuce 1 medium apple, sliced 1/3 cup pecan halves, toasted 1/4 cup apple cider vinegar 4 Tbsp. honey 2 Tbsp. olive oil 1/2 tsp. mustard 1/8 tsp. salt 1/8 tsp. pepper 1 cup shredded Parmesan cheese Instructions: In a serving bowl, combine the lettuce, apple and pecans. In a small bowl, whisk the vinegar, honey, oil, mustard, salt and pepper. Pour over salad; toss to coat. Sprinkle with cheese. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 60304,"Indonesian Coconut Curry Chicken Wings 1 teaspoon ground cinnamon 4 shallots, roughly chopped 2 lemongrass stalks, thinly sliced 1 bunch cilantro, stems roughly chopped, leaves reserved 1 head of garlic, cloves separated, peeled and crushed One 8-inch piece ginger (about 6 ounces), thinly sliced 2 limes Two 13.5-ounce cans unsweetened coconut milk 4 pounds chicken wings, split at the joint, wingtips removed and discarded Kosher salt and freshly ground black pepper 2 shallots, thinly sliced crosswise and separated into rings 1 cucumber, thinly sliced 1 medium carrot, thinly sliced 1/4 cup rice wine vinegar 2 tablespoons sugar 1 red Thai cl, stemmed and thinly sliced Instructions: Combine the cinnamon, shallots, lemongrass, cilantro stems, garlic and ginger in a large bowl. Finely grate the zest of the limes into the bowl (reserve the limes separately) and stir in the coconut milk. Reserve 1 1/2 cups of the coconut mixture separately, then add the chicken wings to the bowl with the remainder and toss to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Meanwhile, make the pickle: Combine the shallots, cucumber, carrot and 1 tablespoon salt in a medium bowl. Carefully pour 3 cups boiling water over the vegetables, then stir to mix evenly and let stand for 20 minutes. Drain the vegetables in a colander, pressing gently to remove excess liquid, then transfer to a bowl. Add the vinegar, sugar, cl and 1 teaspoon salt, stirring to dissolve the sugar and salt. Refrigerate until ready to use, at least 10 minutes and up to 1 hour. Bring 4 cups water to a boil in a large pot. Add the wings with their marinade, return to a boil, then reduce the heat to maintain a steady simmer. Cook, stirring occasionally, until a paring knife inserted in the middle of a wing comes out with no resistance, about 15 minutes. Using tongs, transfer the wings to a wire rack set over a rimmed baking sheet, season liberally with salt and let air-dry while you make the dipping sauce. For the dipping sauce: Place the reserved 1 1/2 cups aromatics and coconut milk in a medium sauce pan over medium heat; stir in 1 cup water and bring to a simmer. Cook, stirring occasionally, until reduced and thickened, about 20 minutes. Transfer the sauce to a blender, along with three-quarters of the cilantro leaves and the juice of the reserved limes; puree until smooth. Pour the coconut dipping sauce into a bowl, season with salt and pepper and let cool completely. Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 425 degrees F. Working in 2 batches, fry the wings, turning occasionally, until golden brown and crisp, about 2 minutes per batch. Transfer the wings with a slotted spoon to a clean rack set over a baking sheet and season with more salt. (Make sure the oil returns to the proper temperature between batches.) Transfer the wings to a serving platter and sprinkle with cilantro. Serve immediately with coconut dipping sauce and cucumber and carrot pickles. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 60305,"Chocolate-Hazelnut Macarons 3/4 cup blanched (skinned) toasted hazelnuts 3 tablespoons Dutch process cocoa powder 2 cups confectioners' sugar 3 large egg whites, at room temperature 1/8 teaspoon fine salt 4 ounces bittersweet chocolate, chopped 1/2 cup heavy cream Instructions: Line 2 baking sheets with parchment paper. Put the hazelnuts, cocoa powder and 1 cup of the confectioners' sugar in the bowl of a food processor and process until the nuts are very finely ground and powdery, about 3 minutes. Sift with a medium-mesh strainer and discard any pieces of nuts that didn't pass through the strainer. Beat the egg whites and salt in a large bowl using an electric mixer on medium-high speed until they hold firm but not dry peaks, about 2 minutes. While beating, gradually add the remaining 1 cup confectioners' sugar, scraping down the sides of the bowl as needed until the peaks are firm and shiny. Fold the nut mixture into the egg whites with a large rubber spatula until just blended. Transfer to a large piping bag fitted with a 1/2-inch plain tip. Pipe 32 two-inch rounds on the prepared pans. Set aside to air-dry for 30 minutes. Preheat the oven to 325 degrees F. Bake until the tops of the cookies are puffed and set, 18 to 20 minutes. Take care not to overcook the cookies or they will crack. Cool the cookies for 5 minutes, then gently peel from the parchment and transfer to a wire rack to cool completely. Meanwhile, put the chocolate in a medium heatproof bowl. Heat the cream to a boil in a small saucepot over medium heat. Pour the cream over the chocolate and set aside until the chocolate is soft, about 5 minutes. Whisk until smooth; let stand at room temperature until thick but still spreadable. Sandwich about 1 teaspoon of the chocolate mixture between two cookies and repeat with the remaining filling and cookies.
","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

" 60306,"Mango Salsa 1/2 cup diced mango 1/2 cup diced tomatoes 2 tablespoons minced onion 2 tablespoons chopped fresh cilantro 2 teaspoons minced Serrano cl Zest and juice of 1 lime Instructions: Combine the mango, tomatoes, minced onion, cilantro, cl, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.; ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 60307,"Chicken Spiedie 2 1/2 pounds boneless, skinless chicken breasts 1 (16-ounce) bottle marinade (recommended: Spiedie, available in grocery stores) Butter, softened 6 steak rolls Instructions: Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the marinade over. Mix well, cover and refrigerate for at least 12 hours (best if marinated for 24 hours). Be sure that the meat is fully submerged and to maximize the flavors, stir once or twice throughout the marinating process. Remove the chicken from the marinade and place the on the grill over medium heat turning frequently. Grill for about 10 to 12 minutes. Cut the largest piece in half to make sure that the meat is cooked all the way through. Spread butter on the inside of the steak rolls, grill the insides until just crisp and place the chicken on the rolls. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 60308,"Butter Pecan-Toffee Pie 1 1/4 cups all-purpose flour, plus more for dusting 2 tablespoons granulated sugar 1/2 teaspoon salt 1 stick cold unsalted butter, cut into small pieces 1 large egg yolk 3 large eggs 1 cup packed light brown sugar 3/4 cup light corn syrup 6 tablespoons unsalted butter, melted and cooled 1 teaspoon pure vanilla extract 1 teaspoon butter extract Juice of 1/2 lemon 1/2 teaspoon salt 1 1/2 cups roughly chopped pecans 1/2 cup toffee bits Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and pulse until it is in pea-size pieces. Whisk the egg yolk with 1/4 cup ice water; add 2 tablespoons to the food processor and pulse a couple of times. Add the remaining egg mixture and pulse a few more times until the dough just comes together but is still crumbly. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight. Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease the dough into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes. Meanwhile, make the filling: Whisk the eggs, brown sugar, corn syrup, melted butter, vanilla and butter extracts, lemon juice, salt, pecans and toffee bits in a large bowl until combined. Pour the filling into the chilled crust. Transfer the pie to the hot baking sheet and reduce the oven temperature to 350 degrees F. Bake until the crust is deep golden and the filling is set around the edge but still jiggly in the center, 55 minutes to 1 hour. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 60309,"Baklava Blondies Vegetable oil cooking spray, for the baking dish 3/4 cup (150 grams) dark brown sugar 1/2 cup (1 stick/113 grams) unsalted butter, melted and cooled 1/3 cup (112 grams) honey 1 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon vanilla extract Zest of 1/2 lemon 1 large egg 1 cup (135 grams) all-purpose flour 2 cups (280 grams) roasted, unsalted nuts (a combination of pistachios, walnuts and pecans), chopped Frosting, recipe follows Unsalted pistachios, toasted and chopped, for topping 1/4 cup (1/2 stick/56 grams) unsalted butter, softened at room temperature 3 tablespoons (65 grams) honey 1/2 cup powdered sugar Zest of 1/4 lemon plus 1 tablespoon lemon juice A good pinch of kosher salt Instructions: Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease an 8-inch square baking dish with vegetable oil cooking spray and line with a piece of parchment paper so that it has 2 inches of overhang on 2 sides of the pan. To make the batter: In a large bowl, combine the brown sugar, butter, honey, salt, cinnamon, vanilla extract and lemon zest. Whisk together for 1 minute until smooth. Add the egg and whisk to incorporate. Add the flour and whisk to combine. Fold in the nuts, scrape into the prepared baking dish and bake until puffed and golden brown on the edges but still light in the center, 28 to 30 minutes. Allow to cool in the pan to room temperature. Remove the blondie from the pan and spread the Frosting on top in a swirly layer. Garnish with chopped pistachios and refrigerate for 30 minutes to allow the frosting to get firm for nice slicing. Slice into diamond-shaped bars and serve. To prepare the frosting: In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), cream together the butter and honey until light and creamy, 30 seconds to 1 minute. Add the powdered sugar, lemon zest and juice and salt, then whip for 2 to 3 minutes or until pale and fluffy. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60310,"Meringues 3 large egg whites, at room temperature Pinch of salt 1/4 teaspoon cream of tartar 3/4 cup superfine sugar 1 teaspoon peppermint extract or 2 teaspoons grated lime zest (optional) Assorted food coloring (optional) 1/2 to 2/3 cup mini chocolate chips (optional) Assorted sanding sugar, melted chocolate or nonpareils, for decorating Instructions: Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment. Place the egg whites and salt in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer); beat on medium speed until frothy. Add the cream of tartar and increase the speed to medium high; beat in the sugar 1 tablespoon at a time, then add the extract or zest. Continue beating until the meringue is thick, glossy and holds stiff peaks, about 6 minutes. For colored cookies, swirl a few drops of food coloring into the meringue or use a small paintbrush to paint 3 long stripes of food coloring up the inside of a pastry bag. For chocolate chip versions, gently fold the mini chocolate chips into the mixture. Drop or pipe the meringue as desired, about 2 inches apart, on the prepared baking sheets. Sprinkle with sanding sugar, if desired. Bake 1 hour, then turn off the oven and let the meringues stand in the oven until dry, about 2 hours. Top with or dip in melted chocolate and sprinkle with nonpareils. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 60311,"Brown Butter Fig Tartlets 12 tablespoons unsalted butter 1 1/2 cups all-purpose flour, plus more for dusting 3 tablespoons granulated sugar 1/3 cup confectioners' sugar 1/2 teaspoon salt 3/4 cup fig jam 1/2 cup bourbon 1/2 cup granulated sugar 1 vanilla bean, split lengthwise and seeds scraped out 1 1/4 cups dried black figs, stems removed, halved Creme fraeche, for serving Instructions: Make the tartlets: Preheat the oven to 350. Melt the butter in a saucepan over low heat and cook until it browns and smells nutty, then let cool. Stir in the flour, both sugars and the salt with a wooden spoon. Sprinkle with 1 tablespoon water, if necessary, to help the dough clump together. Turn out onto a floured surface and knead three or four times, or just until the dough comes together. Scoop 1/4 cup dough into each of 6 nonstick muffin-pan cups. Press the dough down in the middle and slightly up along the sides to make a cup shape. Chill until firm, about 30 minutes. Place 1 heaping tablespoon fig jam in the center of each tartlet and bake until golden, 35 to 40 minutes. Cool slightly, then remove from the pan. Meanwhile, make the topping: Heat the bourbon, sugar, 1/2 cup water and the vanilla pod and seeds in a medium saucepan over medium heat. Add the figs and poach until they are plump and the liquid is syrupy, about 15 minutes. Serve the tartlets with the figs, their sauce and a dollop of creme fraeche. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 60312,"Mini Chocolate Dipped Caramel Apples with Vanilla Swirls 30 mini apples 40 individually wrapped caramels, unwrapped 8 tablespoons milk 1 1/4 packages chocolate candy melts (recommended: Wilton Chocolate) 1/4 package vanilla flavored candy melts, color of your choice (recommended: Wilton Chocolate) Instructions: Line a baking sheet with a silicone mat or parchment paper. Remove the stem from each apple and press a wooden stick into the top. Put the caramels and milk in a microwave safe bowl. Microwave for 4 minutes, stirring once. Add more time in 30 second increments, if needed. Roll each apple quickly in the caramel sauce until well coated and shake to remove the excess. Arrange on the baking sheet to set. Cool for 30 minutes. Melt the chocolate candy melts in a double boiler. Dip the cooled apples into the chocolate and return to the baking sheet. Cool for 30 to 45 minutes. Fill a microwavable squeeze bottle halfway with colored vanilla flavored candy melts and microwave it in 30 second increments, squeezing the bottle to distribute the heat. Drizzle on the cooled apples and decorate with a bow when completed. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 60313,"Brulee Sweet Potato 4 medium sweet potatoes 1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 tablespoons coconut sugar
Instructions: Preheat the oven to 400 degrees F. Prick each sweet potato 7 or 8 times with a fork, then place the potatoes on a nonstick baking sheet. Bake until very tender at the center and the skins are starting to wrinkle, 50 to 60 minutes. Remove from the oven and split the potatoes down the center to open. Whisk together the cinnamon, vanilla extract and 2 teaspoons water. Brush the centers of the potatoes with the liquid. Cool completely in the refrigerator, about 2 hours. When ready to serve, open the potatoes like a book and sprinkle each with 1 tablespoon coconut sugar. Using a kitchen torch, brulee the sugar until it melts and turns an even darker, almost black color. Allow to cool for 2 to 3 minutes, so the sugar firms up and becomes a tasty little crackle. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 60314,"Broiled Paprika Flank Steak with Toasted Spiced Nuts 3 tablespoons mayonnaise 1 teaspoon smoked sweet paprika 1 1/2 pounds flank steak Kosher salt and freshly ground black pepper 1 1/2 teaspoons coriander seeds 1 1/2 teaspoons cumin seeds 1/4 cup chopped unsalted cashews 1/4 cup chopped raw pistachios 1/2 teaspoon crushed red pepper flakes 1 tablespoon sesame seeds Cooking spray or vegetable oil, for the baking sheet 1 tablespoon chopped fresh mint, plus whole leaves, for serving, optional Instructions: Stir together the mayonnaise and paprika in a small bowl until smooth. Sprinkle the flank steak with salt and pepper, then evenly spread the paprika mayonnaise on top of the meat. Set aside for 15 minutes. Meanwhile, toast the coriander and cumin seeds in a medium skillet over medium heat until fragrant, about 2 minutes. Transfer to a bowl to cool, then pulse in a spice grinder until finely ground and return to the bowl. Toast the cashews and pistachios in the same skillet, stirring occasionally to prevent burning, until browned, about 5 minutes. Add the nuts to the bowl with the toasted ground spices; add the red pepper flakes and toss to combine. Toast the sesame seeds in the same skillet until fragrant and browned, about 3 minutes. Add to the spiced nuts. Position a rack about 6 inches from the heat source and preheat the broiler to high. Set a broiler pan or a heavy baking sheet under the heating element and preheat for 5 minutes. Carefully remove the hot pan and spray with cooking spray or brush lightly with oil and quickly put the meat on the pan. Broil until a thermometer inserted sideways into the thickest part of the meat reads 130 to 135 degrees F and the paprika-mayonnaise coating is deep brown and bubbly, 5 to 7 minutes. Remove from the broiler and let the steak rest for 5 minutes before slicing. Slice the meat thinly against the grain. Stir the mint into the spiced nuts and scatter some nut mixture on top of the steak. Put the rest of the spiced nut mixture in a bowl to serve on the side for sprinkling. Garnish the steak with additional mint leaves if using.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 60315,"Sauteed Squash 2 to 3 tablespoons olive oil 1/4 pound yellow squash, sliced 1/4 pound zucchini, sliced 1 bunch green onion, chopped 2 teaspoons fresh garlic, chopped Salt and pepper, to taste 2 to 3 Roma tomatoes, diced Instructions: Heat skillet on high for 2 minutes, add oil, squash, zucchini, green onions, garlic and saute until tender. DO NOT overcook. Remove from heat. Salt and pepper, to taste. Add fresh tomatoes and serve. ","[Vermentino, Gruner Veltliner, Sauvignon Blanc]" 60316,"Tst 1 chopped onion 2 tomatoes 4 grreen chillies Instructions: Peel off the skin. Boil it. Chilli mix Add all chillies & grind it. ","[Rioja, Tempranillo, Garnacha]" 60317,"Blue Cheese Souffle 3 tablespoons unsalted butter, plus extra for greasing the dish 1/4 cup finely grated Parmesan, plus extra for sprinkling 3 tablespoons all-purpose flour 1 cup scalded milk Kosher salt and freshly ground black pepper Pinch cayenne pepper Pinch nutmeg 4 extra-large egg yolks, at room temperature 3 ounces good Roquefort cheese, chopped 5 extra-large egg whites, at room temperature 1/8 teaspoon cream of tartar Instructions: Preheat the oven to 400 degrees F. Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan. Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick. Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks. Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 60318,"Veal and Avocado 1 ripe Hass avocado 1 wedge fresh lemon 2/3 pound veal scallops Salt and pepper 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 tablespoon butter, cut into pieces 1/4 cup dry vermouth or white wine 3 to 4 tablespoons cream, 3 turns of the pan 1 tablespoon fresh thyme leaves, to garnish 2 tablespoons chopped or snipped chives, to garnish Instructions: Cut avocado in half all around and down to the pit. Twist the avocado to separate the halves. Hit the pit with your knife to pop it out. Scoop the avocado out of each half of skin with a large spoon. Slice the avocado and squeeze a little lemon juice on it to retard the browning. Reserve the avocado. Season the scallops of veal with salt and pepper. Heat the extra-virgin olive oil and butter in a large skillet over medium to medium high heat. Add the veal and cook 2 minutes on each side. Remove the veal to a platter or individual plates. Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits. Add cream and stir it in. Turn off the heat and let cream bubble 1 minute. Arrange the avocado on the scallops of veal. Strap the meat and avocado with sauce and garnish with a generous sprinkle of chopped thyme or chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60319,"4-Cheese Garden Vegetable Frittata 8 ounces cream cheese, at room temperature 4 ounces goat cheese, at room temperature
1/4 cup finely chopped fresh chives
1/4 cup fresh parsley leaves, finely chopped Kosher salt and freshly ground black pepper 1 1/2 bunches jumbo asparagus (24 to 26 spears)
1/2 cup heavy cream
1/2 cup grated Parmesan (1 1/2 ounces)
1/2 cup shredded mozzarella (2 ounces)
1/4 cup finely chopped fresh dill
1/4 cup fresh mint leaves, finely chopped
6 large eggs
2 scallions, thinly sliced
1/2 cup heavy cream 1/2 cup grated Parmesan (1 1/2 ounces)
1/2 cup shredded mozzarella (2 ounces)
1/2 cup baby spinach
1/4 cup finely chopped fresh chives
1/4 cup fresh parsley leaves, finely chopped
6 large eggs
2 scallions, thinly sliced
Kosher salt and freshly ground black pepper
4 heirloom grape tomatoes, thinly sliced Instructions: Preheat the oven to 300 degrees F. Tightly wrap the bottom and sides of two 6-inch round springform pans with aluminum foil and transfer to a baking sheet. For the cheese filling: Beat the cream cheese and goat cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Reduce the speed to low, add the chives and parsley and mix until just combined. Cover and chill until firm and cold, at least 1 hour and up to overnight. (You want the cheese to be cold enough so it doesn't seep out the sides when the frittatas are stacked on top of each other).
For the asparagus frittata: Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a large bowl with ice water.
Trim and discard the woody stems from the asparagus. Cut 3 inches off the top of each asparagus spear (measuring from the tip) and set aside. Thinly slice the remaining parts of the stalks. Set aside 1/2 cup and reserve the remaining asparagus for another use.
Add the 3-inch asparagus pieces to the boiling water and cook until tender but still very bright green, about 2 minutes. Use a slotted spoon to immediately transfer them to the ice water to stop the cooking. Remove them to a cutting board and slice each stalk lengthwise down the middle. Reserve for decorating.
Whisk the heavy cream, Parmesan, mozzarella, dill, mint, eggs, scallions, reserved 1/2 cup asparagus, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Pour into one of the prepared springform pans. Reserve the bowl for the second frittata. For the spinach frittata: Whisk the heavy cream, Parmesan, mozzarella, spinach, chives, parsley, eggs, scallions, 1/2 teaspoon salt and a few grinds of pepper in the reserved bowl until well combined. Pour the mixture into the other prepared springform pan and scatter the tomatoes over top.
Bake both frittatas until they are set but still have a very slight jiggle in the center, 1 hour to 1 hour 15 minutes. Transfer to a rack to cool to room temperature, about 1 hour.
To assemble: Release the latches of the springform pans, remove the plates from the bottom of each and place the asparagus frittata on a cake stand or serving platter. Spread 3/4 cup of the cold cheese mixture over top of the frittata. Top with the spinach frittata. Spread the rest of the cheese mixture around the perimeter of the frittatas as if you were frosting a cake. Press the asparagus pieces around the frittatas with the flat sides touching the cheese and the pointed tips facing up to look like grass. (The asparagus should be touching, side by side, so that no cheese is visible.). Refrigerate until chilled, about 30 minutes. Slice and serve cold.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60320,"Foolproof Open-Faced Goat Cheese, Chopped Spinach and Sun-Dried Tomato Omelet 2 big handfuls baby spinach 2 tablespoons butter 8 pieces sun-dried tomato packed in oil, drained and finely chopped 2 scallions, trimmed and thinly sliced Kosher salt and freshly ground black pepper 6 large eggs 2 ounces goat cheese (1/2 a small log), cut into thin slices Instructions: Wash and dry the spinach then chop it coarsely. Heat the butter in a large nonstick ovenproof skillet over medium heat. Stir in the sun-dried tomato and scallion and cook, stirring, until the scallion is wilted, about 2 minutes. Season lightly with salt and pepper. Stir in the spinach and cook until wilted and the water it gives off is evaporated, about 4 minutes. Meanwhile, in a mixing bowl, beat the eggs with salt and pepper to taste. Lower the heat to medium. Pour in the eggs and let them sit a few seconds until they start to set around the edges. Using a plastic spatula push a piece of the set edge gently toward the center. Tilt the pan and let some of the unset egg from the top fill the little gap you just made. Keep going around the edge of the pan like this, until there is no more unset egg on top. Scatter the goat cheese slices over the top of the omelet. Put the skillet under the broiler and leave the oven door open, cook just until the top of the omelet is set and puffed, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60321,"Fresh Blueberry Sauce Over Papaya 2 large ripe yellow papayas 8 ounces blueberries 2 tablespoons sugar 1/2 cup water 2 cloves 1-inch cinnamon 1 1/2 tablespoons arrowroot 2 tablespoons lime juice Instructions: Cut papayas in half, scoop out seeds and reserve some if you wish for garnish or for blueberry sauce. Cut in half and leave halves whole or fan into slices and set on dessert plates. In a saucepan combine blueberries with sugar, water, cloves and cinnamon and bring to a boil. Dissolve arrowroot in lime juice, add to berries and cook 5 minutes. Taste and adjust; stir in some seeds if you wish and spoon warm or at room temperature over papaya. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60322,"Apple Picking Braised Pork Tenderloin 2 tablespoons olive oil 1 pork tenderloin, trimmed (about 1 1/2-pounds)
Kosher salt and freshly ground black pepper
1 large red onion, chopped (about 2 cups)
3 cloves garlic, grated
1 cup pearled farro
1 1/4 cups unsweetened apple cider
1 1/4 cups low-sodium chicken broth
1 tablespoon grainy Dijon mustard
1 tablespoon regular Dijon mustard
3 sprigs thyme
1 Honeycrisp or Pink Lady apple, cored and sliced into 1/4-inch-thick wedges
1/2 small head escarole, roughly chopped (about 4 cups)
1/4 cup chopped fresh parsley Instructions: Preheat the oven to 375 degrees F. Heat 1 tablespoon of the olive oil in a large braiser or Dutch oven over high heat. Pat the pork dry with paper towels and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. Add to the pot and sear until golden brown on all sides, about 6 minutes. Remove to a plate.
Reduce the heat to medium-high heat and add the remaining 1 tablespoon olive oil and the red onion to the pot. Cook, stirring frequently, until translucent, about 3 minutes. Add the garlic, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring, until fragrant, about 1 minute. Stir in the farro and toast for 1 minute. Add the apple cider and scrape up the brown bits from the bottom of the pot with a wooden spoon. Add the chicken broth, grainy and regular Dijon and the thyme and bring to a strong simmer, about 2 minutes.
Return the pork to the pot along with any residual juices. Braise in the oven until an instant-read thermometer inserted in the thickest part reaches 145 degrees F, 15 to 20 minutes. Remove the pork to a cutting board, tent loosely with aluminum foil and allow to rest.
Stir the apple into the farro mixture. Bake until most of the liquid evaporates and the farro and apples are just tender, 15 to 20 minutes.
Remove the thyme sprigs from the farro and stir in the escarole to wilt. Slice the pork into 1/2-inch-thick medallions. Serve the sliced pork over the farro and apples, topped with the parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60323,"Miso Glazed Eggplant: Low Carb 1 tablespoon white or yellow miso 1 teaspoon soy sauce 2 medium Asian eggplants (long, thin eggplants), about 4 ounces Vegetable oil Instructions: Position an oven rack in the upper part of the oven and preheat the broiler. Line a pan with foil. Whisk the miso and soy sauce together in a small bowl. Trim the eggplant stems and halve lengthwise. Lightly score a diamond-like pattern into the flesh of the eggplant. Put the eggplants, skin-side up on the prepared pan. Broil the eggplants until the skin discolors, about 1 minute. Turn the eggplants over, lightly brush the top with oil, and broil until softened, about 4 minutes. Brush each eggplant half with the miso mixture and broil until the top is bubbling, about 1 minute. Serve. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 60324,"Stained Glass Cookies 1 cup (2 sticks) unsalted butter, at room temperature 1 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 3 cups all-purpose flour, plus more for dusting (see Cook's Note) 1/4 cup assorted brightly colored hard candies (about 8 pieces) Instructions: Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium-high speed until smooth, about 2 minutes. Reduce the speed to low and add the eggs 1 at a time, mixing after each addition until fully incorporated. Add the vanilla and then slowly mix in the flour until well combined, scraping down the sides of the bowl as needed. Remove the dough, press into a flat rectangle, wrap in plastic wrap and refrigerate for at least 1 hour and up to overnight. Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
Cut the dough into thirds, wrap 1 piece back in the plastic wrap and return it to the refrigerator. Dust your work surface and the remaining 2 pieces of dough well with flour and roll out each to 3/16 inch with a rolling pin, moving the dough and dusting the top and bottom with additional flour if it becomes sticky. Cut out as many large stars as possible with a 4-inch star cookie cutter and place on the prepared baking sheets. Gather the scraps and reroll once to cut out more cookies. You should have a total of 12 stars. Cut a small star out of the middle of each large star with a 2-inch star cookie cutter and reserve for another use. (You can chill and bake the small stars separately or freeze for later.) Refrigerate the baking sheets until the dough is firm, 15 to 20 minutes.
Meanwhile, separate the candy by color and place each color in a separate resealable plastic bag. Place a kitchen towel over the bags and crush the candy into small pieces using a rolling pin or meat mallet; do not pulverize. Fill the cut-out areas of the cookies two-thirds full with the crushed candy.
Bake the cookies, rotating the baking sheets from top to bottom and front to back halfway through, until light golden brown and the candy has melted, 12 to 15 minutes. Cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Repeat the rolling, cutting, filling and baking process with the remaining piece of dough. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60325,"Hakusan Ice Cream 1 scoop ice cream or sorbet of choice 1 tablespoon sake Sliced fresh fruit and chocolate shavings Instructions: Pour sake over ice cream and garnish with fresh fruit and chocolate shavings ","[Japanese Rice Wine, Sake]" 60326,"Crab Fingers Rickey Jackson 1/4 pound butter 1/2 cup water 1 pound crab claws Salt and pepper 1/2 cup bread crumbs 1 ounce lemon juice Pinch fresh parsley Fettuccine Alfredo, recipe follows 1 pound fresh fettuccine noodles 6 ounces butter (1 1/2 sticks) 1/2 pound Parmesan cheese 1 teaspoon black pepper 1 cup half-and-half, heated 1 teaspoon salt Instructions: Melt butter in a saucepan and add water. When it comes to a boil put in the crab claws. Add salt, pepper and bread crumbs. Cook for 2 minutes. Add lemon juice and parsley. Serve over Fettuccine Alfredo. Put noodles in salted boiling water, stir and cook for 90 seconds. Strain noodles loosely. Melt butter lightly in a pan. Put noodles in with the melted butter. Add cheese and pepper and toss well. Add hot cream. Toss again well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60327,"Grilled Fruit Skewers with Sweet Yogurt Sauce 4 (10-inch) skewers 1/2 cup brown sugar 1/4 cup water 1 teaspoon ground cinnamon 1/2 orange, juiced, plus remaining half zested, reserved from Chicken Satay recipe 1 (20-ounce) can pineapple chucks, reserve the juice and 4 pieces for cocktail 2 nectarines, cut into 1-inch chucks 1 mango, peeled, flesh cut into 1-inch chucks 1 (8-ounce) container vanilla yogurt Instructions: If you are using wooden skewers, soak them in water for at least 30 minutes. In a small pot combine the brown sugar with 1/4 cup water, cinnamon and orange zest. Bring to a boil over medium heat. Remove from heat and set aside to cool to room temperature. Preheat the grill or grill pan over low heat. Thread 2 pieces of each type of fruit onto each skewer. Grill the skewers until the fruit is warm and lightly charred about 6 minutes giving the skewers a quarter turn every 1 1/2 minutes. Make sure to brush with the brown sugar syrup after each turn. While the fruit is grilling, make the dipping sauce. Whisk together the yogurt, orange juice, and 1 tablespoon of the brown sugar syrup in a serving bowl. Reserve 2 tablespoons for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Arrange the skewers on a serving platter and serve with the dipping sauce on the side. ","[Riesling, Moscato, Gewrztraminer, Pinot Grigio]

" 60328,"Royal Icing Cookie Paint 3 large egg whites, at room temperature* 1 pound (1 box) confectioners' sugar Instructions: In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl using a handheld mixer, begin to beat the egg whites and sugar on low speed. Be sure the bowl and beaters are free of any fat and that there is no egg yolk in the whites. After 30 seconds or so, scrape down the bowl with a rubber spatula and gradually increase the speed of the mixer to medium. Beat until the mixer thickens and stiffens, about 3 minutes. STORING ICING: Keep Royal Icing in an airtight container. To prevent a crust from forming while using the icing, keep the container covered with a damp towel or plastic wrap. Royal Icing will keep refrigerated for up to 2 days. Before reusing, lightly beat with a whisk or fork. Yield: 2 1/2 cups icing to cover about 4 to 6 dozen 3-inch cookies *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, Moscato]" 60329,"Crispy Rice Cereal-Coated Fried Chicken Vegetable or peanut oil, for frying 2 cups all-purpose flour 1 tablespoon Miss Brown\u2019s House Seasoning, recipe follows 1/2 cup whole milk 3 large eggs 4 cups crispy rice cereal, coarsely crushed Kosher salt and freshly ground black pepper 8 chicken drumsticks (about 2 1/2 pounds) 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Pour the oil halfway up the sides of a very large cast-iron skillet. Heat the oil to 350 degrees F. Line a rimmed baking sheet with parchment paper. Line a second rimmed baking sheet with a cooling rack. While the oil heats, combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Place the crushed cereal in a third shallow dish. Season the cereal with salt and pepper. Sprinkle the drumsticks with salt and pepper. Dip the chicken in the seasoned flour and coat completely. Dip in the egg mixture, then dredge in the rice cereal, pressing to coat evenly. Place on the parchment-lined baking sheet. Fry the chicken, in batches, in the hot oil until golden brown and an instant-read thermometer inserted in the thickest portion (avoiding bone) registers 165 degrees F, 18 to 20 minutes. Remove to the wire rack to drain. Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 60330,"Carne Adovada 2 1/2 pounds pork roast 1/2 teaspoon chopped garlic 1 teaspoon salt 3 teaspoons all-purpose flour 2 quarts red cl sauce Instructions: Cut pork roast into cubes. Cook in a large saucepan, until the pork is browned. Add the garlic and salt and cook for 30 seconds. Sprinkle with the flour. Pour the red cl sauce over meat and boil over a low heat for about 20 minutes. Take off stove and serve with any potatoes or vegetables of your liking. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 60331,"Lobster Veloute with Chilled Lobster Salad and Caviar 1 cup cognac 2 pounds onion, diced
1 pound carrot, diced
1 pound celery, diced
8 lobster carcasses 6 leeks, washed and diced
2 bulbs fennel, diced
2 quarts heavy cream 2 pounds cooked lobster meat, cut into bite-size pieces 1 cup creme fraiche
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 lemons, zested and juiced
2 1/2 tablespoons black caviar, for garnish Instructions: For the veloute: In a stockpot, combine cognac, onions, carrots, celery, lobster carcasses, leeks and fennel. Add 1 gallon water and bring to a simmer. Add the cream and simmer until thickened. Press through a fine-mesh sieve. Chill until ready to serve. For the lobster salad: Combine the lobster meat, creme fraiche, chives, parsley, tarragon, and lemon zest and juice in a bowl and chill. Serve the veloute in soup bowls, topped with some of the lobster salad and garnished with a teaspoon of caviar. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 60332,"Lasagna Dip 2 tablespoons olive oil 1/2 medium onion, finely diced
1 small green bell pepper, finely diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 pound Italian sausage, casings removed
1/2 pound ground chuck
2 cups leftover pasta sauce
One 6-ounce can tomato paste
Pinch sugar
2 tablespoons unsalted butter 2 tablespoons all-purpose flour
1 cup milk
1/3 cup freshly grated Parmesan 1 teaspoon garlic powder
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
One 15-ounce carton whole milk ricotta 2 cups shredded Italian blend cheese
2 tablespoons chopped fresh parsley
Vegetable oil, for frying
One 16-ounce box lasagna, cooked according to package directions and patted dry
1 tablespoon garlic powder
1 tablespoon kosher salt
Instructions: For the Italian gravy: Heat the oil in a large cast-iron skillet over medium-high heat. Add the onion, bell pepper, garlic and a pinch of salt and cook until softened, about 5 minutes. Add the sausage and ground beef and cook until the meat crumbles and is no longer pink. Add the pasta sauce, tomato paste, sugar, 1/3 to 1/2 cup water and salt and pepper to taste. Reduce the heat to low and simmer until the sauce begins to thicken, 5 to 10 minutes. Preheat the oven to 375 degrees F. While the gravy cooks, make the Parmesan bechamel: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook until the mixture bubbles and begins to smell nutty, about 2 minutes. Gradually whisk in the milk and cook, whisking constantly, until the mixture is thickened, about 5 minutes. Whisk in the Parmesan, garlic powder and Italian seasoning and season to taste with salt and pepper. To finish: Spoon the bechamel on top of the gravy. Add dollops of ricotta to the top and sprinkle with the cheese. Sprinkle with the chopped parsley. Bake until golden brown and bubbly, about 30 minutes. Meanwhile, make the pasta chips. Pour oil halfway up the sides of a very large cast-iron skillet and heat to 375 degrees F. Cut the cooked lasagna noodles into 2-inch rectangles. Fry the noodles in batches until golden brown, about 4 minutes. Remove to a paper towel-lined wire rack and sprinkle with the garlic powder and salt while still hot. Remove the dip from the oven, and serve with the pasta chips. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 60333,"Cheese, Onion, and Potato Pies 2 large egg yolks 1 heaping teaspoon salt 2 tablespoons cold water 1 2/3 cups all-purpose flour 2 tablespoons vegetable shortening, teaspooned out 7 tablespoons cold, unsalted butter, diced 2 4-cup popover pans 2 large potatoes (boiling, not baking) Scant 1/2 cup finely chopped green onions (about 6) 4-5 ounces sharp Cheddar: 1/3 cup grated, 1/4 cup diced 2 tablespoons grated parmesan 1/4 cup Red Leicester cheese, grated 2 tablespoons chopped parsley 4 tablespoons creme fraiche to bind Salt and pepper Instructions: Make the pastry by the usual method, then halve it, form each half into a disc, wrap in plastic wrap, and leave in the refrigerator for 20 minutes. Preheat the oven to 400 degrees. Meanwhile, peel and dice the potatoes, put them in a saucepan with plenty of cold water, and bring to the boil. Boil gently for 5-10 minutes, or until the cubes are cooked but still retain their shape. Drain and leave to cool. In a large bowl, combine the green onions, cheese, slightly cooled potato, and parsley. Bind with the creme fraiche and season with salt and pepper. Roll out one of the pastry discs, cut 8 rough circles slightly larger than the indents, and push 4 into the first tray to make the bases. Fill each with an eighth of the mixture and put the remaining 4 circles on as lids. Seal the pie edges with the back of a knife, making a little hole in each one. Repeat for the second tray with the other disc and the remaining half of the filling. Cook for 20 minutes, by which time the pastry should be firm, beginning to turn gold, but still pale, and let the pies stand a little out of the oven in their trays before easing them out of the molds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 60334,"Soft Shell Crab 2 ounces garlic chili paste 1 pint distilled white vinegar 4 ounces rice vinegar 2 1/2 garlic cloves, finely minced 1 1/2 tablespoons kosher salt 1 1/2 cups sugar 3/4 cup water 3/4 tablespoon cornstarch 2 cups oil 1 large soft shell crab 2 ounces buttermilk 1/2 cup tempura flour 1 asparagus spear 2 ounces rice noodles, cooked 1 carrot, julienned 1 sprig basil 1 sprig cilantro 1 sprig mint 1 lime wedge Instructions: Combine chili paste, white vinegar, rice vinegar, garlic cloves, kosher salt, sugar, and water in a saucepan and bring to a boil. Simmer for 30 minutes and skim if needed. Add cornstarch and bring back to a boil to thicken. Set aside and let cool. Heat oil to 360 degrees F. in a deep pot. Dredge crab in buttermilk and dip in tempura flour. Fry in oil for 2 minutes until crisp. Set aside. Place asparagus spear in oil for one minute. Set aside. Place 2 ounces of the cooled chili paste sauce in a shallow bowl along with a mound of cooked rice noodles. Arrange carrot and sprigs of basil, cilantro, and mint next to the noodles. Place lime wedge along side the noodles. Put fried crab on top of noodles with asparagus spear. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60335,"Rosemary-Citrus Grilled Swordfish 1/4 cup sliced garlic cloves 2 cups vegetable oil 1/4 cup fresh lemon juice 1/4 cup fresh lime juice 1/4 cup balsamic vinegar 1/8 cup fresh orange juice 3 sprigs fresh rosemary 8 whole peppercorns Twelve 8-ounce pieces swordfish Roasted Artichoke Ragout, recipe follows 6 whole artichokes, cleaned Lemon and salt 4 tablespoons butter Salt and pepper, to taste 2 tablespoons sliced garlic 3 tablespoons minced shallots 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh Italian parsley 1 1/4 quarts roasted chicken veloute sauce 1 cup pine nuts, toasted Instructions: Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through. Serve with Roasted Artichoke Ragout. Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper. Saute the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper. Swirl in the remaining 1 1/2 tablespoons butter.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 60336,"Crisp Seaweed with Peanuts 3/4 oz (25g) dried branched string lettuce, or 5 dark green outer leaves of spring cabbage, or 4 oz (100g) green or purple curly kale 5 ounces (150 grams) red-skinned peanuts 1 1/3 cups (300 milliliters) cooking oil 3 teaspoons granulated sugar Salt Instructions: If using spring cabbage, cut out and discard the thick stem from the center of each leaf. Lay the leaves on top of each other, roll them up and slice as thinly as possible. You should end up with 1 - 2 mm strips of cabbage. If using kale, strip the curly leaves from the stems and break them into small pieces. If using dried seaweed, separate it into strands following the line of the \hair\ and then cut it into 1/6-in (5m) pieces. Put the peanuts in a seasoned wok with the cooking oil and heat gently to 260 - 275 degrees F (130 - 140 degrees C) until there is a gentle fizzing around the nuts -- it's easiest to use a thermometer for this. Deep-fry at this temperature for 15 - 20 minutes, until the nuts are glossy, crisp and fragrant (if you taste one, carefully, you will be able to tell when it has lost its raw crunch). Remove with a slotted spoon and drain on paper towels. Reheat the oil to 350 degrees F (180 degrees C). Add the cabbage or kale in two or three batches and deep-fry for a couple of minutes, or until crisp. Remove with a slotted spoon and drain on paper towels. If using seaweed, heat the oil to 300 - 320 degrees F (150 - 160 degrees C) and deep-fry very briefly until crisp. Remove with a slotted spoon and drain on paper towels. Mix the peanuts and cabbage \seaweed\ together, season with salt, then add the sugar and serve. If you are using real branched string lettuce, you won't need any salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 60337,"Portable Veggie Kabobs with Tangy Veggie Dip 1 cucumber, peeled, seeded and cut into thick slices 2 large carrots, cut into thick coins 1 cup small broccoli florets 8 cherry tomatoes 4 wooden or metal skewers 1 package Hidden Valley? Dips Mix 8 ounces low fat cream cheese, softened 8 ounces low fat plain yogurt Instructions: Gently thread the vegetables on the skewer, placing two or three pieces of each veggie on each skewer to make a pretty rainbow of colors. For Tangy Veggie Dip: In a medium bowl, use a fork to mix cream cheese and yogurt together until smooth. Stir in Dips mix. Chill, and then serve with veggies for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 60338,"Asparagus Soup with Herbed Goat Cheese 1/2 cup (4 ounces) goat cheese, at room temperature 2 tablespoons chopped fresh basil leaves Kosher salt and freshly ground black pepper Vegetable oil cooking spray 2 tablespoons unsalted butter, at room temperature 1 large leek (white and light green part only), thinly sliced 4 cups low-sodium chicken broth 2 pounds medium asparagus, trimmed and cut into 1-inch pieces 1/2 cup chopped fresh basil leaves Kosher salt and freshly ground black pepper Special equipment: a 1/2-ounce cookie or ice cream scoop Instructions: Goat cheese: Line a small baking sheet with parchment paper. Set aside. Using a fork, in a small bowl, combine the goat cheese and basil until smooth. Season with salt and pepper, to taste. Using a 1/2-ounce cookie scoop or a round tablespoon measure sprayed with vegetable oil cooking spray, scoop the goat cheese into balls and arrange on the prepared baking sheet. Refrigerate for 30 minutes. Soup: In a Dutch oven or large saucepan, heat the butter over medium heat. Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes. Add the broth, asparagus and basil. Season with salt and pepper, to taste. Increase the heat to high and bring the mixture to a boil. Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth. Season with salt and pepper, to taste. Keep the soup warm over low heat. To serve: Ladle the soup into shallow bowls and garnish with the herbed goat cheese. Cook's Note: The soup can also be pureed by ladling, in batches, into a food processor or blender and blended until smooth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 60339,"Garlic-Ranch Party Mix Nonstick cooking spray, for the baking sheet 6 tablespoons buttermilk powder
4 teaspoons garlic powder
4 teaspoons onion powder
1 tablespoon dried chives
2 teaspoons dried dill
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon ground black pepper
8 tablespoons (1 stick) salted butter, melted 1 tablespoon light brown sugar
1 tablespoon Dijon mustard
1 cup corn cereal squares 1 cup rice cereal squares 1 cup wheat cereal squares 1 cup thin pretzel sticks
1 cup salted and roasted mixed nuts
1 cup pita chips
1 cup bite-sized cheese square crackers
10 cups store-bought popped popcorn
Instructions: Preheat the oven to 250 degrees F. Spray a baking sheet with nonstick spray. To make the spice mix, whisk together the buttermilk powder, garlic powder, onion powder, dried chives, dried dill, dried parsley, dried oregano, dried basil, paprika, salt and pepper in a small bowl. Set aside. In a separate bowl, mix the butter, sugar and mustard until combined. Set aside. Add the cereal squares, pretzel sticks, nuts, pita chips and cheese squares to a large bowl. Add all but 2 tablespoons of the melted butter mixture and toss to coat evenly. Sprinkle with all but 1 tablespoon of the spice mix and toss to combine. Spread the coated cereal mix onto the prepared baking sheet. Bake, stirring every 10 to 15 minutes, until toasty and crispy, about 50 minutes. When the mixture comes out of the oven, pour the popcorn into a large bowl and toss with the remaining butter mixture and seasoning mixture. Add the toasted cereal mix and mix thoroughly. Serve immediately or store in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60340,"Rack of Lamb with Herb Crust, Lamb Jus and Rice Pilaf Two 8-bone racks of lamb, chine bone removed, not trimmed 1 Vidalia onion, peeled and sliced
4 cloves garlic, peeled and sliced
4 ounces Chardonnay
5 tablespoons plus 3 ounces melted butter 1 cup fresh breadcrumbs
2 tablespoons chopped arugula 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh tarragon 1/2 teaspoon Espelette pepper
Sea salt and ground black pepper Arborio Rice Pilaf, for serving 1 tablespoon olive oil 3 tablespoons butter
1 onion, minced
1 1/2 cups Arborio rice
2 cups lamb jus
1/4 teaspoon saffron
1 tablespoon minced chives
Salt and pepper Instructions: Pull flaps off the racks of lamb and dice. Add the diced lamb to a saucepan and cook on low. Trim the bones, then add the trimmings to the pan. Add the sliced onion and garlic. Cook until the trimmings turn deep brown, then pour off the fat and add the Chardonnay. Reduce the liquid down to a glaze, then add 1/2 cup water. Cook for 1 hour, then strain and add 2 tablespoons butter. Preheat the oven to 375 degrees F. Place breadcrumbs on a cookie sheet and bake for about 10 minutes. Mix the arugula, basil, parsley and tarragon with the melted butter and breadcrumbs in a medium bowl. Sprinkle the racks of lamb thoroughly with the Espelette pepper and sea salt, then coat the racks with seasoned breadcrumb mixture. Increase oven temperature to 400 degrees F. Place the racks of lamb in a large casserole dish. Roast for about 20 minutes. Remove from the oven and cover with aluminum foil. Let the lamb rest for about 20 minutes. Strain the pan drippings and whisk in the remaining 3 tablespoons butter. Season with salt and pepper. Reheat the sauce and slice the racks. Gently sauce the lamb and serve with Arborio Rice Pilaf. Preheat the oven to 350 degrees F. Add the olive oil and 1 tablespoon butter to an oven-safe saucepan over medium heat. Add the onions and cook for about 5 minutes. Add the rice. Simmer for about 5 minutes, then add the lamb jus, saffron and 1/2 cup water and bring to a boil. Transfer to the oven and bake for about 18 minutes. Remove and let rest 10 minutes. Stir in the chives and remaining 2 tablespoons of butter. Season with salt and pepper. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 60341,"Zucchini and Ginger Naked Cake with Ginger Cream Cheese Frosting Unsalted butter, for the pans 3 1/2 cups all-purpose flour, plus more for the pan
1 1/2 pounds zucchini
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cups light brown sugar
4 large eggs
1 1/3 cups vegetable oil
3/4 cup whole milk
1 1/2 tablespoons finely grated fresh ginger 1 1/2 teaspoons vanilla extract
24 ounces cream cheese, softened 2 sticks (1 cup) unsalted butter, softened
6 cups confectioners' sugar
1/2 cup finely chopped crystallized ginger, plus a few pieces sliced into thin strips, for garnish
Instructions: For the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch cake pans. Grate the zucchini on the large holes of a box grater, then wrap in a clean kitchen towel and squeeze dry. Whisk the flour, baking powder, baking soda, salt, cinnamon, ground ginger and cloves together in a large bowl. In a second large bowl, whisk the brown sugar, eggs, oil, milk, fresh ginger, vanilla and grated zucchini. Add the flour mixture to the wet ingredients and stir until just combined. Divide the batter between the prepared cake pans; smooth the tops with an offset spatula. Bake the cakes until a wooden pick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes, then invert onto a cooling rack and cool completely. Use a serrated knife to carefully cut each cake in half horizontally, making four layers. For the frosting: Beat the cream cheese and butter in a large bowl with an electric mixer until smooth. Gradually add the confectioners' sugar, beating until incorporated. Beat in the chopped crystalized ginger. To assemble the cake: Place a cake layer on a cake stand or platter. Spoon a quarter of the frosting (about 1 1/2 cups) on top and smooth it evenly with an offset spatula. Stack another cake layer on top; repeat with the frosting. Continue with the remaining cake layers and frosting, leaving the sides of the cake bare. Top with the sliced crystalized ginger. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 60342,"Egg, Ricotta and Caponata Subs 4 5-inch soft sesame sub rolls, split 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 8 large eggs 4 scallions, chopped 1 cup jarred caponata 3/4 cup fresh ricotta cheese 4 cups baby arugula 8 pickled pepperoncini, thinly sliced, plus 1 teaspoon brine Instructions: Preheat the oven to 350?. Place the rolls cut-side up on a baking sheet and bake until lightly toasted, about 5 minutes. Brush the insides with 2 tablespoons olive oil and season lightly with salt and pepper. Whisk the eggs and 1/4 teaspoon salt in a medium bowl. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat. Add the eggs and cook, stirring, until they just begin to scramble, about 30 seconds. Add the scallions and continue cooking, stirring, until just set, 4 to 5 minutes. Spoon the eggs onto the roll bottoms and top with the caponata. Spread the ricotta on the roll tops and season with pepper. Toss the arugula, pepperoncini and brine in a bowl; season with salt and pepper and add to the sandwiches. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60343,"Plantains Foster 1/4 cup unsalted butter 1/4 cup packed golden brown sugar Juice of one orange 2 very ripe plantains, peeled, sliced 1/4 cup dark rum Vanilla ice cream Freshly grated orange peel Instructions: Melt butter in heavy large skillet over medium heat. Add sugar and orange juice and stir until sugar melts. Add plantains and saute until tender and caramelized. Add rum. Using long match, carefully ignite mixture. Cook until flames die out. Serve immediately with vanilla ice cream and sprinkle with orange peel. ","[Rum, Cream Sherry, Port]" 60344,"Beau Monde Dip 2/3 cup mayonnaise 2/3 cup sour cream 1 tablespoon chopped green onion 1 tablespoon Spice Islands? Parsley 1/2 teaspoon Spice Islands? Beau Monde Seasoning 1/2 teaspoon Spice Islands? Dill Weed Instructions: Mix mayonnaise, sour cream, green onion, parsley, Beau Monde Seasoning, and dill weed in a small bowl. Cover and chill a minimum of 30 minutes to blend flavors. ","[Chardonnay, Sauvignon Blanc, Riesling]" 60345,"Chambord Berries with Ice Cream 1 pint strawberries, hulled and sliced 1/2 pint raspberries, rinsed and picked over 1/2 pint blueberries, rinsed and picked over 1/3 to 1/2 cup sugar, or to taste 1/2 cup Chambord liqueur 8 scoops frozen vanilla yogurt or ice cream Instructions: In a saucepan combine the strawberries, raspberries, blueberries and sugar, bring mixture to a simmer over moderately low heat, stirring gently, and simmer until sugar begins to dissolve. Add the liqueur and simmer, stirring occasionally, for 3 minutes. Arrange ice cream in 4 serving dishes and immediately spoon hot sauce over. ","[Riesling, Moscato, Vin Santo]" 60346,"Orange Souffle 2 cups whole milk 1/4 pound butter, plus more for greasing 1/2 cup flour 3/4 cup sugar, plus more, for dusting, plus 1/4 cup 1/4 cup orange juice concentrate 1/4 cup orange juice Dash vanilla extract Pinch salt 1/2 ounce lemon zest (about 1 tablespoon) 1/2 ounce orange zest (about 1 tablespoon) 8 egg yolks, beaten to the ribbon stage 1 ounce orange liqueur (Recommended: Grand Marnier) 1 cup egg white Instructions: Preheat oven to 375 degrees F. Scald the milk and set aside. In a medium sauce pan, combine the butter and flour, cook to a light blonde color, making a light roux. Off of the heat, whisk some of the scalded milk into the roux, slowly incorporating all of the milk. Return the roux to a low flame, and whisk in 3/4 cup of sugar, orange juice concentrate, orange juice, vanilla, salt, bring to a boil remove from heat. Stir in the zest and orange liqueur. Carefully add some of the scalded milk mixture to the egg yolk, to balance the temperature, and then combine them both, whisking thoroughly. Cover, set aside, and cool. Prepare 6 (12-ounce) souffle cups by buttering them lightly and dusting them with sugar. Beat the egg whites to medium stiff peaks, add the remaining sugar, and beat to stiff peaks. Fold the milk and egg mixture into the beaten egg whites. Fill the buttered and sugared souffle cups about 3/4 of the way. Bake, in a water bath, until puffed and golden, about 12 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 60347,"cl Lime Grilled Shrimp Tacos 1 1/2 pounds frozen, shelled and deveined large shrimp, thawed 1 (12-ounce) bottle Mexican cl and lime marinade (recommended: Lawry's) Cooking oil, for grill 1 (8-ounce) container sour cream 1 chipotle pepper in adobo sauce, finely chopped 1 tablespoon adobo sauce 12 corn tortillas 1 (6-ounce) bag shredded red cabbage 1/2 cup frozen chopped onion, thawed 1 cup prepared guacamole 1 lime, for garnish Instructions: Marinate the shrimp in the chili and lime marinade for at least 5 minutes but no more than 30 minutes. Preheat a grill or grill pan over medium-high heat. Brush the grill with a paper towel that has been soaked in cooking oil. Remove the shrimp from the marinade and place on the grill. Grill the shrimp until cooked through, 2 to 3 minutes per side. Mix the sour cream with chipotle and adobe sauce. Wrap the tortillas in a damp towel. Place on a plate and microwave for 45 seconds. Build the taco with the shrimp, cabbage, onion and guacamole and top with the chipotle sour cream. Garnish with lime wedges. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 60348,"Tomato-Carrot Sauce 1/3 cup olive oil 4 large cloves garlic, thinly sliced 1 medium onion, chopped Kosher salt 1 large carrot, shredded on the large holes of a box grater 2 tablespoons tomato paste 1/4 teaspoon crushed red pepper flakes Two 28-ounce cans plum tomatoes, crushed by hand 2 bay leaves 1 large sprig thyme 1 large sprig basil; plus 1/4 cup leaves, coarsely chopped Instructions: Put the olive oil and garlic in a medium pot, turn the heat to low and cook the garlic, stirring occasionally at first and more often as it colors, until golden brown, about 7 minutes. Raise the heat to medium-low, add the onions and a large pinch of salt and cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the carrots, and cook, stirring occasionally, until softened, about 5 minutes. Add the tomato paste and the red pepper flakes, and cook, stirring constantly, for 2 minutes. Add the tomatoes, bay leaves, thyme, basil sprig and 1 teaspoon salt, raise the heat to medium and bring the sauce to a lively simmer. Cook, stirring frequently, until quite thick (if you draw a spoon through the sauce, you'll see the bottom of the pot for a few seconds before the sauce fills back in), about 30 minutes. As the sauce thickens, turn the heat down a bit so that the bottom doesn't scorch. Stir in the chopped basil. (The sauce can be cooled to room temperature, then refrigerated for up to 3 days.) ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 60349,"Spiced Cider 1 quart apple cider 2 cinnamon sticks Zest of 1 lemon 1 cup dark rum, optional Thinly sliced apples for garnish Cinnamon sticks for garnish Instructions: Pour apple cider into a large saucepan. Add cinnamon sticks and lemon zest. Bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and strain. Add dark rum. Serve warm into coffee mugs and garnish with an apple slice and a cinnamon stick. ","[Chardonnay, Riesling, Moscato, Merlot]" 60350,"Golden Pound Cake 1 1/2 cups, plus 2 tablespoons unsalted butter, room temperature 3 cups sugar 6 eggs, room temperature 2 teaspoons vanilla extract 1 teaspoon grated orange zest 1 teaspoon grated lemon zest 3 cups cake flour 2 tablespoons all-purpose flour 1/2 cup buttermilk 1/2 cup heavy cream 2 tablespoons confectioners' sugar 1 cup Cranberry Citrus Glaze, recipe follows 2 cups cranberries (fresh or frozen) 1/4 cup water 1/2 cup sugar 2 oranges, zested and juiced 1 lemon, zested and juiced Instructions: In a stand mixer, fitted with the batter blade, cream the butter and the sugar for 8 minutes on medium speed, scraping down the sides often with a rubber spatula. Lower the speed to medium- low and add the eggs, 1 at a time, combining well after each addition. Add the vanilla and the orange and lemon zest. Add half of the flour, with the mixer off, then turn the mixer on low speed to combine. Add the buttermilk and cream and when well combined add the remaining flour. Continue to mix for an additional 3 minutes on medium-low speed. Butter and flour a tube pan. Pour the batter into the pan, tapping the pan on the counter a few times to eliminate air bubbles and put in a cold oven. Set the oven to 325 degrees F and after 45 minutes, carefully rotate the cake and continue to bake another 30 to 40 minutes. Check by inserting a wooden skewer into the center and when it comes out dry, remove the pan from the oven. The cake will fall a bit, but let it rest for 30 minutes. Run a sharp, thin knife around the edges of the pan and let rest for 10 minutes more. Invert the cake onto a parchment lined cooling rack. Cook's Note: Put a piece of parchment paper on top of the cake and pan, then flip gently over and allow to cool to room temperature. Dust with the confectioners' sugar, then slice and serve with Cranberry Citrus Glaze. In a small saucepan, over medium heat, add the cranberries and water. Cook until the cranberries start to pop, about 3 minutes, then add the remaining ingredients and reduce the heat to low. Simmer until thickened, about 15 minutes. Puree with stick blender and strain into a serving bowl. Serve or refrigerate until ready to use. Cook's Note: This glaze can be made ahead. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60351,"Easy Pizza Dough 1/4 cup warm water, 105 degrees F 1/2 envelope dry yeast (1 1/8 teaspoons) 1/2 cup room temperature water 3 tablespoons extra-virgin olive oil, plus more for oiling the bowl 2 cups all-purpose flour 1 1/2 teaspoons kosher salt, plus more for topping Instructions: Preheat oven to 350 degrees F. Add the warm water into a small mixing bowl or a standard 2 cup measure, sprinkle the yeast over the warm water and let stand until the yeast softens, 3 to 5 minutes. Mix slightly to dissolve yeast and allow it to proof for another 15 minutes in a warm spot in the kitchen. Add the room temperature water and 1 tablespoon of the olive oil to the yeast mixture and stir to combine. Measure the flour and the salt into the bowl of a stand mixer. Combine on very low speed with the paddle attachment. Slowly add the liquid ingredients to the dry, and increase the speed of the mixer slightly to incorporate the mass. Stop the mixer and replace the paddle with a dough hook if you have one. Knead until the dough becomes smooth and begins to pull away from the sides of the bowl, about 4 minutes. Place the dough on a floured board and knead the dough by hand for another 1 to 2 minutes. Add flour to dust as needed to prevent sticking. Shape the dough into a ball and place in a very lightly oiled bowl and cover with a clean towel, let stand until dough doubles in size, about 1 hour. When the dough has doubled in bulk, divide it into 6 equal pieces (about 6 ounces each). Set the pieces of dough being used on a sheet pan and cover with a clean towel or plastic wrap. (Dough not being used can be placed in the refrigerator or frozen until ready to use.) With a rolling pin on a lightly floured surface, roll each piece of dough as evenly as possible into a 10-inch circle, dusting lightly with flour, as necessary. Cover with toppings and bake until golden brown, about 10 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 60352,"Callaloo's Volcano 1 ounce light rum 1 ounce dark rum 1 ounce coconut rum 1 ounce 151 proof rum 1 ounce creme de noyaux 1 ounce peach schnapps 1 ounce melon liqueur 1 ounce amaretto 1 ounce favorite fruit juice blend Instructions: Add liquors to a large metal mixing glass. Carefully light the 151 and away you go!! Be careful to allow the flames to die out before trying to consume.
","[Rum, Creme de Noyaux, Peach Schnapps, Amaretto]" 60353,"Flank Steak With Black Beans and Slaw 1 1/4 pounds flank steak 3 teaspoons chili powder Kosher salt 1 tablespoon extra-virgin olive oil 4 cups shredded red cabbage (about 1/2 small head) 2 tablespoons fresh lime juice 2 tablespoons mayonnaise 4 tablespoons chopped fresh cilantro 1/2 small onion, finely chopped 1 tablespoon tomato paste 1 cup low-sodium chicken broth 1 15-ounce can black beans, drained and rinsed Instructions: Sprinkle the steak with 2 teaspoons chili powder and 3/4 teaspoon salt. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook about 5 minutes per side for medium rare. Meanwhile, make the slaw: Toss the cabbage with the lime juice, mayonnaise, 2 tablespoons cilantro, the remaining 1 teaspoon chili powder, and salt to taste. Chill until ready to serve. Transfer the steak to a cutting board and let rest 10 minutes. Meanwhile, heat the remaining 1/2 tablespoon olive oil in the same skillet over medium heat. Add the onion and tomato paste and cook, stirring, until the onion is soft, 2 to 3 minutes. Add the chicken broth and beans and bring to a simmer. Coarsely mash the beans with a spoon; continue cooking until slightly thickened, about 4 more minutes. Add the remaining 2 tablespoons cilantro and salt to taste. Slice the steak; top with the black beans and serve with the slaw.
Photograph by Antonis Achilleos ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 60354,"Ahi Tuna and Shrimp Poke 1/2 pound sashimi grade Ahi Tuna, cut into small dice 1/2 pound rock shrimp, cooked and cut into small dice 1/2 cup cucumber cut in small diced 1/4 cup minced scallions 2 tablespoons minced ginger 1 tablespoon minced jalapeno cl 1 tablespoon minced shallot 1 teaspoon minced garlic 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 1 tablespoon sesame oil 1 teaspoon cl oil 1 teaspoon sugar Serving Suggestions: Fried wontons or croutons. Instructions: Mix all of the ingredients together in a bowl and serve with deep fried wontons or croutons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60355,"Buffalo Fried Turkey One 12- to 14-pound turkey, neck, giblets and tail removed Kosher salt Peanut or vegetable oil, for frying One 12-ounce bottle Buffalo-style hot sauce, such as Frank's
4 cloves garlic, lightly crushed 2 tablespoons sugar 1 stick unsalted butter, cut into 8 pieces, at room temperature Celery sticks, carrot sticks and blue cheese dip, for serving Instructions: Look at the label on the turkey and write down the exact weight. Place the turkey on a rack set inside a rimmed baking sheet. Sprinkle 2 tablespoons salt all over the turkey, inside and out, nudging some into areas where the skin naturally separates from the bird, such as around the neck, top of the breast and between the legs and breast. Chill, uncovered, at least 12 hours and up to 2 days. Pat the turkey very dry with paper towels, making sure there is no moisture anywhere, especially in the cavity. (Any wetness may cause dangerous splattering.) Place the turkey breast-side up in the basket of a turkey fryer or on the fry stand, depending on the type of deep fryer you have; follow the manufacturer's instructions. Let the turkey sit at room temperature for at least 1 hour and up to 3.
Fill a turkey fryer with oil according to the manufacturer's instructions, following the specifications for the weight of your turkey (see Cook's Note). Heat to 375 degrees F (this could take 30 to 60 minutes depending on your fryer). Set a rack inside a rimmed baking sheet.
Lowering the turkey requires upper body strength so prepare yourself. Most fryers come with a hook to lower and raise the basket or fry stand in and out of the oil. Make sure to use the hook. Lift the basket over the fryer and carefully and slowly lower the turkey into the oil, inch by inch, until about half way, and then pause to allow the cavity to fill with oil. The oil will be bubbling vigorously and that?s ok. (If it starts to splatter violently, that could mean there is water on the turkey or that the turkey is still partially frozen. If that happens, remove the turkey from the oil and check to ensure the turkey is free of moisture and not still frozen.) Once the cavity is full of oil, continue lowering the turkey until it is completely submerged. Follow the manufacturer's instructions regarding cooking covered or uncovered and adjusting the heat. Continue cooking until the turkey is golden brown, 3 1/2 to 4 minutes per pound, 40 to 50 minutes.
Carefully remove the turkey from the oil and transfer to the prepared rack to drain and cool, about 30 minutes.
Meanwhile, make the sauce. Simmer the hot sauce, garlic and sugar in a medium saucepan over medium-low heat, stirring occasionally, until slightly darker and thickened, about 10 minutes. Discard the garlic, reduce the heat to low and stir in the butter, one piece at a time, until completely melted, stirring constantly until the sauce is thick and smooth. Remove from the heat and set aside. Remove the turkey from the basket or fry stand and liberally brush with the Buffalo sauce, making sure to get into every nook and cranny. Let sit 15 minutes. Repeat basting and sitting two more times. Reserve remaining sauce for serving. Serve with carrot sticks, celery sticks, blue cheese dip and remaining Buffalo sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60356,"Green Salad with Dressing 1/4 cup fresh lime juice 2 tablespoons honey 1 tablespoon red-wine vinegar 1 teaspoon minced garlic 1/4 cup olive oil Salt and freshly ground black pepper 2 cups cubed mango, frozen/defrosted or jarred 1 head romaine (about 1 1/2-pounds), chopped 1/2 seedless cucumber, cubed Instructions: Whisk together juice, honey, vinegar, and garlic. Add oil in a slow stream, whisking until emulsified. Season with salt and pepper. Toss together mangoes, romaine, and cucumber with dressing, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60357,"Grilled Rib Eyes with Sauteed Broccoli and Oysters 3 tablespoons/45ml butter 1 clove garlic, minced 1 shallot, minced 2 cups/500ml veal stock 1 cup/250ml 35-percent cream 1 dozen oysters, shucked and chopped, liquid reserved 1 tablespoon/15ml Worcestershire sauce Pinch cayenne Salt and freshly ground black pepper 2 tablespoons/30ml olive oil 1 clove garlic, minced One 1-inch piece fresh ginger, peeled and minced 1 shallot, minced 1 dozen oysters, shucked, liquid reserved 1/4 cup/60ml honey 1/4 cup/60ml low-sodium soy sauce 1 head broccoli, blanched and cut into pieces Zest and juice of 1 lemon Pinch cayenne Salt and freshly ground black pepper 3 tablespoons/45ml olive oil 4 rib eye steaks (1 1/2 inches thick) Salt and freshly cracked pepper
1 pound/450g oyster mushrooms Instructions: For the oyster sauce: Melt the butter in a saucepan over medium heat. Saute the garlic and shallots until the shallots start to brown, about 2 minutes. Add the veal stock and cream and cook for 5 minutes. Add the oysters and their reserved liquid, the Worcestershire sauce and cayenne. Season with salt and pepper. Cook until reduced by half, about 10 minutes. Keep warm. For the sauteed broccoli and oysters: Heat the oil in a wok or large skillet and saute the garlic, ginger and shallots. Add the oysters and their reserved liquid. Add the honey, soy sauce and broccoli and saute for 2 minutes. Add the lemon zest and juice, cayenne and salt and pepper. Keep warm. For the steak and mushrooms: Remove the steaks from the refrigerator 30 minutes before you're ready to prepare them. Rub the steaks with salt and pepper. Heat 1 tablespoon oil in a cast-iron skillet until hot. Sear the steaks on one side for about 5 minutes. Flip and continue cooking for 2 to 3 minutes on the other side. Transfer the steaks to a plate and cover loosely with foil. Heat the remaining 2 tablespoons oil in the skillet and saute the mushrooms. Season with salt and pepper. Top the steaks with oyster sauce and sauteed mushrooms. Serve the broccoli and oysters on the side. Wine suggestion for this recipe: Cabernet Sauvignon ","[Cabernet Sauvignon, Pinot Noir, Syrah, Malbec]" 60358,"Chocolate Peanut Butter Banana Bread Nonstick cooking spray, for spraying the loaf pans One 15.25-ounce box chocolate cake mix
1/4 cup oil
4 ripe bananas, mashed
2 large eggs
1 1/2 cups peanut butter chips
1 cup confectioners' sugar 2 tablespoons peanut butter
3 to 4 tablespoons warm milk or water
Instructions: For the banana bread: Preheat the oven to 350 degrees F. Spray two 9-by-5-inch loaf pans with nonstick cooking spray. Combine the cake mix, oil, mashed bananas, eggs and 1/2 cup water in a large bowl and mix with a hand mixer or whisk until well blended, about 2 minutes. Fold in the peanut butter chips. Evenly divide the batter between the 2 prepared loaf pans. Bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Let cool in the pans for 10 minutes, then remove and let cool on a cooling rack. For the peanut butter glaze: Combine the confectioners' sugar, peanut butter and 3 tablespoons of the warm milk in a bowl and whisk until smooth. It should be about as thick as pancake batter; if it's too thick, just add a little more milk. Pour some of the glaze over each loaf and let set for about 10 minutes. Slice and serve. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]

" 60359,"Val Verde Scramble 2 tablespoons diced roasted red peppers 2 tablespoons sliced green onions 1/4 cup diced green chiles 1 ear corn on the cob, kernels removed 1 egg 1/4 cup grated jack cheese 1 cup buttermilk 4 tablespoons melted butter, divided 1 cup cornmeal 1 cup corn flour 1 1/2 teaspoons salt 3 whole eggs 1 tablespoon roasted red peppers 1 tablespoon chopped scallions 2 tablespoons grated jack cheese 1/4 avocado, small dice Griddled chorizo sausage, for serving Instructions: For the savory corn cake: In a mixing bowl place the roasted red peppers, green onions, green chiles, corn kernels, egg, jack cheese, buttermilk and 2 tablespoons of the melted butter. Combine well. Mix together the cornmeal, corn flour, and salt. Slowly stir the dry ingredients into the wet, be careful to not to overmix. Heat a cast iron skillet over medium heat and brush with the remaining 2 tablespoons melted butter. Scoop 1/4 cup mounds of the mixture into the skillet leaving 1/2-inch of space between the cakes. When they are nice and golden on the bottom turn them over and cook for about 2 more minutes on the other side. For the scramble: Lightly whisk the eggs. Heat up a nonstick pan, add the eggs and scramble lightly. When the eggs are about almost done, add the remaining ingredients. To serve, place the corn cakes on a platter, place the scramble eggs alongside and serve with griddled chorizo sausage. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 60360,"Braised Leg of Lamb with Caraway Basmati Rice 2 tablespoons fennel seeds 2 tablespoons coriander seeds, lightly crushed 1 tablespoon cumin seeds 5 cloves garlic 4 cloves cardamom, crushed 1 stick cinnamon 2 bay leaves 1 red onion, cut into wedges 1 large tomato, diced 1 leg of lamb, about 3 pounds, bone removed, lamb cut into 1-inch chunks 2 tablespoons vegetable oil 1 medium red onion, finely diced 1 tablespoon caraway seeds 4 cups basmati rice, washed several times and left to soak for 30 minutes, drained 1/2 cup toasted unsalted cashews, chopped 1/2 cup raisins Instructions: Bring 8 cups of water to a boil in a big pot. Wrap the fennel seeds, coriander seeds, cumin seeds, garlic, cardamom, cinnamon, and bay leaves into the center of the cheesecloth square and tie up the sides of the cheesecloth into a little package and tie a tight knot at the top, a bouquet garni. Drop the bouquet garni into the boiling water. Add the onion and tomato. When the water comes back up to a boil, add the lamb meat. Bring the mixture back to a boil, and then reduce the heat to medium-high and simmer for 20 minutes, or until the meat is tender.
In another large pot, heat 2 tablespoons vegetable oil over medium heat and saute the onion with the caraway seeds until soft. Stir in the drained rice and toast until the grains separate from each other, and the rice glistens with oil, about 5 minutes.
Remove the bouquet garni from the stock. Remove the lamb from the stock. Pour the stock over the rice and bring to boil. Reduce the heat to medium-low and simmer on low, covered, 15 minutes, or until the rice is cooked. Place a bed of rice on each plate, top with a few pieces of lamb. Sprinkle the cashews and raisins over the dish and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 60361,"Fruity Tuna and Halibut 1/3 cup pineapple juice 1 tablespoons vegetable oil 1 tablespoons soy sauce 1 lime, juiced 4 (6 to 8-ounces) tuna and halibut 1 cup chopped fresh plums 1 cup chopped fresh peaches 1/2 cup chopped fresh pineapple 1/4 cup finely chopped red pepper 2 tablespoon rice wine vinegar 2 tablespoon minced fresh mint or parsley Instructions: Combine pineapple juice, oil, soy sauce, and lime juice. Arrange tuna steaks in shallow glass pan; pour juice mixture over steaks. Cover and refrigerate for at least 1 hour. Remove tuna from marinade and place on grill 4 to 5 inches above medium hot coals; discard marinade. Grill just until fish begins to flake easily when tested with a fork, allow 10 minutes cooking per inch of thickness, turning once during cooking. Combine all ingredients in a medium bowl; stir gently, cover and refrigerate 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60362,"Granola and Raspberry Tart 1/2 cup walnuts (milled to flour in processor) 1/2 cups oatmeal (quick oats) 4 tablespoons sunflower seeds 6 tablespoons wheat germ 4 tablespoons shredded coconut 1/4 cup honey 4 tablespoons cold water 2 tablespoons vegetable oil 1/4 cup brown sugar 2 cups fresh raspberries 2 tablespoons granulated sugar 1/2 teaspoon gelatin 2 cups plain yogurt (drained in cheesecloth for at least 15 minutes) Instructions: In a bowl mix the dry ingredients. Add the liquids starting with the honey. Spray a 9-inch tart pan with oil. Spread a layer of the granola mixture in the bottom and on the sides of the tart pan. Bake at 325 until it begins to brown, about 20 minutes. Remove, cool, then remove from the tart from the pan. In a food processor, puree the raspberries with the sugar. Do not over process, as the seeds are to be strained. Transfer the puree to a fine sieve or chinois and separate the seeds with a wooden spoon. Warm the mixture briefly in a microwave. Add the gelatin and dissolve. Refrigerate the puree until it cools. Combine with the drained yogurt. Chill for 2 hours. Fill the base of the tart crust with a layer of fresh raspberries. Spread a layer of the raspberry yogurt over the raspberries. Top with more raspberri ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60363,"Go-To Marble Cupcakes 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 (6 ounces) unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 cup milk 2 tablespoons cocoa powder Instructions: Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners. 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 butter and then the vanilla. While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter. Remove one-third of the batter (about 1 cup) and stir in the cocoa powder. Fill the liners evenly with alternating spoonfuls of yellow and chocolate batter. Tap the tin firmly on the counter a few times to even out the batter.
Bake until a tester inserted in the center of the cakes comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60364,"Arugula and Steak Salad with French Fry Croutons 3 cups frozen French fries (about half a 22-ounce bag) 1 1/2 teaspoons paprika 1 pound strip steak (3/4- to 1-inch thick) Kosher salt and freshly ground black pepper 3 tablespoons olive oil 1 tablespoon whole-grain mustard 2 1/2 tablespoons cider vinegar 2 teaspoons soy sauce 2 teaspoons Worcestershire sauce 8 ounces baby arugula (about 12 cups) Instructions: Preheat the oven to 425 degrees F. Toss the fries with 1 teaspoon of the paprika. Lay out in a single layer on a baking sheet and bake until crispy, about 30 minutes. Sprinkle the steak with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 1/2 tablespoon of the oil in a large skillet over medium-high heat until very hot. Add the steak and cook, flipping once, until brown on both sides and cooked to desired doneness, 4 to 5 minutes per side for medium-rare. Transfer to a cutting board (reserve the skillet) and let rest 5 minutes. Add 1/4 cup water and the remaining 1/2 teaspoon paprika to the skillet and boil over medium-high heat, scraping up any brown bits, until slightly reduced, about 30 seconds. Remove from the heat stir in the mustard, vinegar, soy sauce, Worcestershire and the remaining 2 tablespoons oil. Thinly slice the steak against the grain. Pour any accumulated juices into the skillet with the vinaigrette in the skillet. Toss the arugula and vinaigrette together in a large bowl. Season with salt and pepper. Divide the salad, steak and French fries among 4 plates. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 60365,"Ricotta Cheese 2 quarts milk 1/4 cup fresh lemon juice Instructions: In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover. Place in a spot where the temperature will remain uniform, we suggest an unheated oven. After 6 hours, strain the curds and whey through cheesecloth. Tie the corners of the cloth to form a bag and hang it to drain overnight. ","[Chardonnay, Sauvignon Blanc, Riesling]" 60366,"Swiss and Mushroom BBQ Burger 2 tablespoons olive oil 1 shallot, finely chopped 1 pound button mushrooms, sliced 1/2 cup Neelys BBQ Sauce 2 1/2 pounds ground beef 1/4 red onion, finely chopped 3 cloves garlic , finely chopped Dash Worcestershire sauce Kosher salt and freshly ground pepper 6 slices Swiss cheese 6 hamburger buns, toasted Instructions: Preheat the grill to medium-high heat. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the shallot and mushrooms; saute until softened and browned, 4 to 5 minutes. Stir in the BBQ sauce and stir, while cooking, for 1 to 2 minutes more. In a large mixing bowl, break up the meat with your hands. Add the chopped onion, garlic, Worcestershire sauce, and salt and pepper. Mix until thoroughly incorporated. 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 4 minutes on the first side. Flip and continue cooking for another 4 minutes for medium. Remove the burger from the grill, place in buns, and immediately top with the Swiss cheese and the hot BBQ mushrooms. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 60367,"Grapefruit Long Island Iced Tea 20 sprigs mint, plus more for garnish 1 cup sugar 2 cups gin 2 cups fresh pink grapefruit juice 2 cups white rum 2 cups tequila 2 cups triple sec 2 cups vodka One 2-liter bottle cola 1 pink grapefruit, sliced Instructions: Pull the leaves off of 10 sprigs of mint. Divide them among the 12 cups of a 12-cup muffin tin. Pour water over to cover. Freeze until firm, about 4 hours.
Combine the sugar with 1 cup water in a medium saucepan over medium-high heat. Bring to a boil and stir to dissolve the sugar. Add the remaining 10 sprigs of mint. Remove from heat and steep 15 minutes. Strain and allow the simple syrup to cool slightly.
Mix the gin, grapefruit juice, rum, tequila, triple sec, vodka and mint syrup in gallon-size container. Chill until ready to serve. Pour the mixture into a large punch bowl.
Pour in the cola just before serving. Float 6 to 8 grapefruit slices in the punch. Unmold the mint ice cubes and add to the punch bowl. Serve in cups over ice and garnish with mint sprigs. From Food Network Kitchens ","[Gin, Vodka, Rum, Triple Sec]" 60368,"Rocky Road Crunch Bars 1 stick plus 1 tablespoon soft unsalted butter 10 ounces semisweet chocolate, broken into pieces 3 tablespoons golden syrup or 1/4 cup corn syrup 8 ounces plain hard and crunchy cookies 2 cups mini marshmallows 2 teaspoons powdered sugar Instructions: Melt the butter, chocolate and syrup in a heavy based saucepan. Scoop out about 1/2 cup of this melted mixture and put aside. Put the biscuits/cookies into a freezer bag and then bash them with a rolling pin. You are looking for both crumbs and pieces of cookies. Fold the cookie pieces and crumbs into the melted chocolate mixture, and then add the marshmallows. Pour into a 9-inch square foil tray; flatten as best you can with a spatula. Pour over the reserved 1/2 half cup of melted chocolate mixture and smooth the top. Refrigerate for about 2 hours or overnight. Cut into 24 fingers and dust with powdered sugar by pushing it gently through a tea strainer or small sieve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 60369,"Southwestern Stuffed Peppers 2 cups vegetable broth 1 tablespoon butter 1 cup white rice 2 long mild cl peppers, red or green, cubanelle Italian peppers may be substituted 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 small onion, chopped 1 cup frozen peas 1 cup mild or medium prepared taco sauce Salt and freshly ground black pepper 2 tablespoons chopped cilantro leaves or flat leaf parsley, for garnish 2 scallions, thinly sliced, for garnish Instructions: Preheat a grill pan over high heat. Bring 2 cups vegetable broth and butter to a boil in a small covered pot. Add rice, reduce heat to low and cook 18 to 20 minutes, or until rice is tender and liquid is absorbed. Split peppers lengthwise and remove seeds, leaving stems in tact. Grill peppers on hot grill pan for 3 to 5 minutes on each side. Remove from grill and let cool enough to handle. To a medium skillet over moderate heat, add 1 tablespoon oil and onion. Saute onion 2 or 3 minutes. Add cooked rice to the pan and stir in peas and taco sauce. Season rice with salt and pepper. Load up pepper halves with seasoned rice. Top rice filled peppers with chopped cilantro or parsley and scallions. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 60370,"Salt Crusted Whole Fish 3 egg whites 2 cups sea salt 2 cups all-purpose flour 3 tablespoons chopped Italian parsley, divided 1/2 cup water 1 (2 1/2-pound) fresh whole white fish, such as striped bass 2 tablespoons julienned sun-dried tomatoes 1 tablespoon chopped kalamata olives 2 tablespoons chopped artichoke hearts 2 slices lemon, sliced in half, plus more for garnish 1 tablespoon minced garlic 1/2 teaspoon freshly cracked black pepper Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish. In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms. Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices. Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks. Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes. Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. Slide a spoon under the top fillet, over the spine, and lift it to a serving platter. Turn over and repeat. Garnish with lemon slices and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60371,"German Chocolate Cake with Butterscotch Frosting 4 ounces sweet dark chocolate 1 cup (2 sticks) butter, room temperature
1/4 cup warm milk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
5 medium eggs, separated
2 cups sugar
1 teaspoon vanilla extract
3/4 cup buttermilk, well shaken
One 11-ounce bag butterscotch morsels 1 pound cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups confectioner's sugar
1/4 cup heavy cream
1/2 teaspoon pure vanilla extract
Instructions: For the cake: Preheat the oven to 350 degrees F. Prepare the chocolate by melting it in the top of a double boiler, stirring until it is smooth. Add 1/4 cup (1/2 stick) of the butter and stir until it is melted and blended. Add the warm milk and stir until smooth. Set the chocolate aside to cool. Line the bottoms only of three 9-inch cake pans with circles of parchment paper, or grease each pan bottom only with solid shortening and dust lightly with flour. Sift together the flour, baking soda and salt. Whip the egg whites until stiff using the wire beater of the mixer. Transfer the beaten whites to a separate bowl and set aside. In the mixer bowl, cream the remaining 1 1/2 sticks of butter and the sugar together until fluffy. Add the egg yolks one at a time, beating well after each addition. Add the melted, cooled chocolate and the vanilla. Mix well. With the mixer on very low, stir in the flour mixture alternately with the buttermilk. Do this by adding about a third of the flour and slowly stirring it in completely. Then add about half the buttermilk and stir it in. Continue adding flour and buttermilk in this manner, ending with the flour. Scrape the sides and bottom of the bowl and stir again. With a long-handled spoon or spatula, fold and stir the beaten egg whites into the batter until the batter is smooth with no visible clumps of whites. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes. Bake on the middle rack of the oven, allowing at least 1/4-inch clearance between the pans and the oven walls. The cake will rise above the pan edges as it bakes but will not spill over and will settle back down as it continues to bake. The cake is done when it begins to pull away from the sides of the pans and springs back to a light touch. Cool the layers in the pans for about 8 minutes. Run a knife around the edges of each pan and turn the layers out onto wire racks that have been sprayed with cooking spray. Cool the layers completely before frosting. For the frosting: Place the butterscotch morsels in a heatproof bowl set over a pan of simmering water or in the top of a double boiler. Stir until melted, then remove from the heat. In an electric mixer fitted with the paddle attachment, cream the cream cheese until smooth. Add the butter and confectioner's sugar, and continue mixing. Add the melted butterscotch morsels and the heavy cream and vanilla, and mix until fully combined. To assemble the cake: Place one layer on a cake stand and spread with frosting. Frost each layer completely, top and sides, as it is added to the cake. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]" 60372,"Caramel Apple Cheesecake 8 whole graham crackers 1 cup lightly toasted walnuts, divided 2 tablespoons light brown sugar 5 tablespoons unsalted butter, melted 1/2 cup plus 2 tablespoons granulated sugar, divided 1 tablespoon orange zest 3 (8-ounce) packages cream cheese, at room temperature (recommended: Philadelphia) 1/2 cup plus 2 tablespoons packed light muscovado sugar 4 large eggs, at room temperature 1 large vanilla bean, seeds scraped 1 teaspoon pure vanilla extract 1/2 teaspoon salt 1/2 cup heavy cream 1 recipe Apple Mixture, recipe follows 1 recipe Apple Caramel Sauce, recipe follows 2 cups apple juice 1/4 cup granulated sugar 1 vanilla bean, reserved from the cheesecake mixture 1 tablespoon cold butter 3 Granny Smith apples, peeled, seeded and thinly sliced 3 Fuji apples, peeled, seeded and thinly sliced 1/4 cup apple brandy (recommended: Calvados) 1 1/2 cups granulated sugar 1/4 cup water 3/4 cup heavy cream Pinch salt 3 tablespoons apple brandy (recommended: Calvados) 1/2 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Place the graham crackers, 1/2 cup of the walnuts and brown sugar in a food processor and process until finely ground. With the motor running, add the butter through the feed tube and process until the mixture just comes together. Spray the bottom and side of the pan with cooking spray. Pat the mixture evenly into the bottom of a 9-inch springform pan, place on a baking sheet and bake in the oven until lightly golden brown and just set, about 8 minutes. Remove to a baking rack and let cool completely. Combine 1/4 cup of the sugar and the orange zest in a food processor and process until combined. Place the cream cheese in the bowl of a stand fixer fitted with the paddle attachment and beat until light and fluffy, 3 to 4 minutes. Add the orange sugar, remaining granulated sugar, and light muscovado sugar and beat again until the sugar is incorporated and the mixture is light and fluffy. Add the eggs, 1 at a time and mix until just incorporated, scraping the sides and bottom of the bowl. Add the vanilla seeds and vanilla extract and beat until combined. Add the salt and heavy cream and mix until just combined. Scrape the mixture into the prepared pan. Set the cheesecake pan on a large piece of heavy duty aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour hot tap water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake until the sides of the cake are slightly puffed and set and the center still jiggles, about 55 minutes. Turn the heat off and prop the door open with a wooden spoon and allow the cake to cook in the water bath for 1 hour. Remove the cake to a baking rack and allow to cool to room temperature for 2 hours. Cover the cake and refrigerate for at least 4 hours and up to 24 hours until chilled through. Top with the warm apple topping, drizzle liberally with the caramel sauce and sprinkle with the remaining toasted walnuts. Serve additional sauce on the side. Bring apple juice, sugar and vanilla bean to a boil in a large saute pan over high heat and cook until slightly thickened and reduced to 1/2 cup. Stir in the butter until melted. Add the apples and cook, stirring occasionally, until lightly caramelized and soft. Add the apple brandy and cook until reduced by 1/2. Transfer the apples to a plate and let cool slightly. Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes. While the caramel is cooking. Place the heavy cream in a small pan and bring to a simmer over medium heat. Remove from heat and keep warm. When the caramel has reached the desired color, slowly whisk in the heavy cream and salt and whisk until smooth. Remove from the heat and stir in the apple brandy and vanilla extract. Keep warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60373,"Creamy Tomato Soup 3 tablespoons olive oil 2 small carrots, peeled and chopped
1 stalk celery, chopped
1 red onion, chopped
1 1/2 teaspoons kosher salt Three 14-ounce cans cherry tomatoes
2 1/2 cups low-sodium chicken stock
One 3-inch Parmesan rind
1 sprig fresh basil
1/3 cup mascarpone, at room temperature
6 pieces cooked bacon, crumbled
Instructions: Heat a 3-quart Dutch oven over medium heat. Add 2 tablespoons olive oil and the carrots, celery, onion and 1 teaspoon salt. Stir with a wooden spoon and cook until the vegetables begin to soften, about 4 minutes. Add the cherry tomatoes and chicken stock and stir to combine. Nestle the Parmesan rind and basil in the soup and bring to a simmer. Reduce the heat to maintain a gentle simmer and cook, stirring often to prevent the rind from sticking to the bottom of the pan, for about 25 minutes. Remove the basil and Parmesan rind and discard. Stir in the mascarpone, the remaining tablespoon of olive oil and 1/2 teaspoon salt. Puree the soup until smooth with a stick blender. Serve topped with crumbled bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60374,"Balsamic Strawberry and Mozzarella Flatbread 1 pint fresh strawberries, hulled and thinly sliced 2 Tbsp. aged balsamic vinegar of balsamic vinegar reduction
freshly ground black pepper 6 six-inch pita or flatbread rounds, whole wheat or white extra virgin olive oil, for brushing coarse salt 5 two-inch small mozzarella balls 5 fresh basil leaves
Instructions: Preheat the oven to 400 degrees, or preheat the grill to medium. Combine the strawberries, vinegar, and a few grinds of pepper in a medium, no-reactive mixing bowl and let stand at room temperature for at least 5 (and up to 30) minutes. Brush the flatbread lightly on both sides with olive oil and sprinkle with salt to taste. Place on a baking sheet and heat in the oven 2 minutes to soften; or place flat-breads directly on the heated grill for 2 minutes to soften and toast slightly. Remove, cut in quarters and return to baking sheet. Slice the mozzarella into 1/2-inch-thick slices. Layer 3 to 4 mozzarella slices on the tasted pita quarters, and return to the oven until the cheese is puffy, about 2 minutes; or, place pita quarters directly on the grill and close the lid until the cheese is puffy, about 2 minutes. The cheese may get a few toasty brown spots, but watch carefully to prevent over-browning. Finely chop the basil leaves and stir gently into the strawberries. When the pita quarters come out of the oven or off the grill, spoon the strawberry mixture over the cheese and serve immediately. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 60375,"Annatto Marinade for Fish 6 tablespoons annato seeds, soaked in water overnight 1 tablespoon whole black peppercorns 6 whole allspice berries 1 teaspoon cumin seeds, toasted 10 garlic cloves, peeled, minced 1 tablespoon Mexican oregano 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 bay leaves 1 cup orange juice 1/2 cup white wine vinegar 1 cup vegetable oil 6 whole red snapper or grouper, cleaned, scaled, split lengthwise Thinly sliced lime (garnish) Thinly sliced red onion (garnish) Instructions: Grind annatto seeds, peppercorns, allspice berries and cumin with mortar and pestle. Transfer to large bowl. Mix in oregano, cinnamon, cloves and bay leaves. Add orange juice, vinegar and vegetable oil and whisk until well blended. Open fish (as for book) and arrange in large glass baking dish. Pour marinade over. Cover and refrigerate 2 to 4 hours. Preheat oven to 375 degrees F. Remove fish from marinade; reserve marinade. Season fish with salt and pepper. Bake fish until cooked through, basting occasionally with marinade, about 45 minutes. Transfer fish to plates. Garnish with lime and red onion. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60376,"Grilled Salmon in a Foil Pack 1 red onion, halved lengthwise and very thinly sliced 1 lemon, very thinly sliced, seeds removed 1 clove garlic, sliced Kosher salt and freshly ground black pepper One 1 1/2-pound piece center-cut skinless salmon fillet 4 tablespoons (1/2 stick) unsalted butter, melted 1 tablespoon dried Italian seasoning
Instructions: Prepare a grill for medium-high heat. Toss the onion, lemon and garlic with a generous pinch each of salt and pepper. Spread the mixture in the center of a 24-inch-long piece of heavy-duty foil. Put the salmon on top of the onion mixture, drizzle with the butter and sprinkle with the Italian seasoning and a generous amount of salt and pepper. Bring the 2 long sides of foil together and fold over twice to seal. Bring the ends of the foil in and crimp to seal, leaving a bit of room for steam to circulate inside. Place the packet on the grill and cook for 10 to 15 minutes. Careful of the steam, open the packet and check the salmon. It should be mostly opaque with a slightly rosy center. Transfer the package to a cutting board and set aside for about 5 minutes. Cut the salmon into 4 equal pieces and transfer to 4 plates. Evenly spoon the onions, lemons and collected juices over the salmon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60377,"Peach Muffins 4 Tbs. sweet butter 2 cups all-purpose flour 1 Tbs. baking powder 1/2 tsp. salt 1 large egg 3/4 cup sugar 1/2 cup milk 3/4 cup sour cream 2 large, ripe peaches (to make 1 1/2 cups chopped peaches) Instructions: Preheat oven to 350 degrees F. Lightly grease a 12-cup muffin tin. Melt butter in a saucepan over low heat and set aside. Mix flour, baking powder and salt in medium bowl. In another bowl, whisk the egg, then add the sugar. Whisk until thick and thoroughly mixed. Continue to whisk, adding the milk and melted butter. Add the sour cream and stir to combine. Fold the egg mixture into the flour mixture until well combined. Add the chopped peaches and stir until just combined.
Drop tablespoons of the batter into the muffin tins until half full. Bake for 35 minutes or until a toothpick inserted into a muffin comes out clean. Cool muffins in tins for 10 minutes, then turn them out onto a wire rack to finish cooling. Serve immediately or store in an airtight container for up to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60378,"Molokai Sweet Potato Salad 2 pounds sweet potatoes, peeled and cut into 3/4-inch dice 2 cups peeled and 1/2-inch dice pineapple 3/4 cup chopped Maui onion 3/4 cup chopped red bell pepper 1 large egg 4 teaspoons fresh pineapple juice, or lime juice 1/2 cup vegetable oil 1 tablespoon soy sauce 2 1/2 teaspoons sesame oil 1 tablespoon minced fresh ginger 1/2 teaspoon salt 1/8 teaspoon cayenne 1/2 cup chopped fresh cilantro Instructions: In a medium pot, cover the potatoes with salted water and bring to a boil. Cook until just fork-tender, about 5 to 7 minutes. Drain and refresh under cold running water. When cool, combine the potatoes, pineapple, onion, and bell pepper in a large bowl. In the bowl of a blender, combine the egg and lime juice. With the machine running on high speed, add the vegetable oil in a slow, steady stream. When all the oil has been added and the mixture is thickened, add the soy sauce, sesame oil, ginger, salt, and cayenne, and process 30 seconds to combine. Pour the mayonnaise over the potato mixture and toss well to combine. Add the cilantro and toss again. Cover tightly and refrigerate for 1 hour to allow the flavors to marry. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60379,"Spiced Rum Punch One 750-millileter bottle white rum 5 whole allspice berries
5 whole cloves 1 whole star anise
One 3-inch piece orange zest
1 vanilla bean, split 1/2 cinnamon stick 1 cup sugar 4 cups fresh squeezed orange juice
1 cup fresh squeezed lime juice
6 dashes bitters, such as Angostura 4 cups mixed orange slices, lime slices, pineapple wedges and maraschino cherries, plus more for garnish One 2-liter bottle seltzer Ice cubes, for serving Instructions: For the Spiced Rum: Remove the cap from the rum bottle and drop the allspice, cloves, star anise, orange zest, vanilla bean and cinnamon stick into the bottle. Reseal and let sit at room temperature for 2 days to up to a week, shaking it once a day. Put 2 cups of ice cubes in an 8-inch square cake pan and layer in half of the fruit. Top with another 2 cups of ice and then the remaining fruit (the ice cubes keep the fruit from sinking to the bottom). Fill with water and freeze until solid, about 6 hours. When ready to serve, combine the sugar with 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar is completely dissolved, about 2 minutes. Remove from the heat and let cool to room temperature. Stir together the sugar syrup, orange juice, lime juice and bitters in a large punch bowl. Pour the rum into the punch bowl, through a fine mesh sieve, and discard the spices. Let the ice island sit at room temperature for about 10 minutes, unmold and float in the punch.
Fill a highball glass with ice cubes pour in 1 cup of punch. Top with about 2 ounces of seltzer and the garnish of your choice. ","[Rum, Cognac, Brandy, Port]" 60380,"Squash and Bacon Hash with Eggs 4 slices thick-cut bacon, chopped 1 1/4 pounds small potatoes, cut into 1/2-inch pieces Kosher salt and freshly ground peper 1 sweet onion, chopped 8 ounces small summer squash, cut into 1/2-inch pieces 4 large eggs 1 cup assorted cherry tomatoes, halved Chopped fresh parsley, for topping Instructions: Cook the bacon in a 10-inch cast-iron skillet over medium-high heat, stirring occasionally, until browned and crisp, 4 to 7 minutes. Remove to a paper towel-lined plate with a slotted spoon, reserving the drippings in the skillet. Add the potatoes to the skillet and season with 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until browned and tender, 8 to 12 minutes. Add the onion, season with salt and continue cooking until the onion is lightly browned and the potatoes are cooked through, 3 to 5 minutes. Add the squash and bacon to the skillet; reduce the heat to low (or move the skillet to a cooler part of the campfire). Use the back of a spoon to make 4 shallow wells in the potato mixture; carefully crack 1 egg into each well. Scatter the tomatoes around the eggs, cover the skillet and cook until the egg whites are set but the yolks are still runny, 6 to 12 minutes. Season the eggs with salt and pepper; sprinkle with parsley before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60381,"Shrimp and Vegetable Tempura 1 cube beef bouillon 3 tablespoons soy sauce 1 tablespoon mirin or rice vinegar 1 tablespoon sugar Peanut or vegetable oil, for frying 1 3/4 cups all-purpose flour 1 3/4 cups seltzer 2 large eggs Kosher salt 1 1/2 cups cornstarch 1 pound large shrimp, peeled and deveined (tails left on) 12 ounces mixed precut vegetables, such as broccoli florets, red pepper pieces and mushroom caps Instructions: Microwave 1 cup water and the bouillon cube in a microwave-safe glass measuring cup, 2 minutes. Stir in the soy sauce, mirin and sugar. Heat 2 inches peanut oil in a heavy-bottomed pot until a deep-fry thermometer registers 380 degrees F. Meanwhile, whisk the flour, seltzer, eggs and 1/2 teaspoon salt in a medium bowl until almost smooth. Add 1 cup ice cubes and stir until they just begin to melt. Put the cornstarch in a shallow dish. Line a baking sheet with paper towels. Working in batches, dredge one-third of the shrimp and vegetables in the cornstarch, then dip in the batter to coat, letting the excess drip off. Fry until crisp and lightly golden, turning once, 2 to 3 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet to drain. Let the oil return to 380 degrees F, then repeat with the remaining shrimp and vegetables. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60382,"Asian Crispy Chicken Wrap 1-? pounds Tyson? Crispy Chicken Strips ? cup peanut butter, creamy 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 teaspoon sriracha sauce 1 teaspoon sesame oil ? cup vegetable oil 2 teaspoons sesame seeds 4 flour tortillas, 10-inch 4 Romaine lettuce leaves 1 orange, segmented 1 cup Napa cabbage, shredded 1 cup carrot, shredded ? red bell pepper, thinly sliced 2 green onions, white part only, sliced Instructions: 1.Heat Crispy Chicken Strips according to package directions. 2.Make peanut butter sauce by combining peanut butter, vinegar, soy and sriracha sauces in a mixing bowl. Slowly whisk in sesame and vegetable oils until well combined. Stir in sesame seeds and set aside. 3.Assemble wraps by spreading 2 tablespoons of sauce on each tortilla and layering with Romaine, chicken strips, ? of each of the orange segments, cabbage, carrots, bell peppers and green onions. Fold the bottom of the tortilla over the filling, fold in the sides and roll tightly. - Remember to wash hands and surfaces before preparing food ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 60383,"Roasted and Braised Turkey with Cognac Gravy One 12-pound turkey, rinsed and dried Kosher salt and black pepper
3 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter, at room temperature 1/4 cup chopped fresh herbs (a mix of rosemary, sage, oregano and thyme)
2 stalks celery, chopped
2 leeks, chopped
1 medium yellow onion, chopped
1/3 cup flour
1 cup cognac
8 cups chicken stock or broth, plus more as needed Instructions: Preheat the oven to 375 degrees F. Remove the wings from the turkey and set aside on a baking sheet or large plate. Remove the legs and then separate the thighs from the drumsticks; place on the baking sheet. With kitchen scissors, cut along the ribs to remove the backbone from the turkey, leaving behind a full bone-in breast. (Alternatively, ask your butcher to cut the turkey into parts.) Sprinkle the wings, thighs and legs with salt and pepper on both sides. In a large braiser or Dutch oven, heat the olive oil over medium-high heat. Working in batches, brown the wings, legs and thighs until golden and crisp, about 5 minutes per side. Remove from the pan and set aside. Add to the pan 4 tablespoons of the butter, the celery, leeks and onions, and 2 tablespoons of the chopped herbs. Cook, stirring, until the vegetables have softened, 5 minutes. Add the flour, stirring until completely incorporated. Pour in the cognac and 4 cups of the chicken stock and bring to a simmer over medium heat. Return the seared turkey parts to the pan, skin-side up, without submerging them completely in the liquid. Reduce the heat to medium low, cover and cook until the meat is tender and easily pulls away from the bone, about 2 hours. Meanwhile, rub the remaining 4 tablespoons butter over the skin of the turkey breast. Sprinkle with the remaining 2 tablespoons chopped herbs and some salt and pepper. Place the breast on a rack over a roasting pan and transfer to the oven. Roast for 45 minutes. Add the remaining 4 cups chicken broth to the roasting pan and baste the turkey with the pan juices. Continue to roast, basting every 30 minutes and adding more chicken broth to the pan as needed, until the internal temperature reaches 160 degrees F, another 1 1/2 to 2 hours. Remove from the oven and transfer the breast to a cutting board. Let rest for 30 minutes, reserving pan juices. Remove the wings, legs and thighs from the braising liquid and arrange them on a serving platter. Carve the breast and arrange it on the platter alongside the turkey parts. Add the reserved turkey breast pan juices to the braising liquid in the braiser and bring to a simmer. Season with salt and pepper, then strain the gravy and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Merlot]" 60384,"Cauliflower, Brussels Sprouts and Smoked Gouda Garbage Bread 1 head cauliflower, trimmed, cored and broken into medium florets (1 1/2 pounds) 10 Brussels sprouts, trimmed and quartered (8 ounces) 1/4 cup olive oil Kosher salt and freshly ground black pepper 2 cups grated sharp Cheddar (6 ounces) 2 cups grated smoked gouda (6 ounces) 1 cup grated mozzarella (4 ounces) 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper All-purpose flour, for dusting 1 1/2 pounds store-bought pizza dough (see Cook's Note) 1 large egg, beaten, for egg wash
Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment and set aside. Combine the cauliflower florets, Brussels sprouts and olive oil on a rimmed baking sheet. Sprinkle with salt and pepper and toss until evenly coated. Bake, stirring halfway through, until lightly charred and tender, about 40 minutes. Transfer the baking sheet to a rack and let the vegetables cool. Reduce the oven temperature to 400 degrees F. Toss the Cheddar, gouda, mozzarella, paprika and cayenne in a medium bowl until evenly combined. Set aside 1/2 cup of the cheese mixture in a separate bowl. On a lightly floured work surface, roll the dough into a 20-by-14-inch rectangle. Spread the cheese mixture evenly over half of the dough, starting from the shorter end, leaving a 1-inch border on the sides. Scatter the roasted vegetables evenly over the cheese. Working from the short side, 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, brush the dough all over with the egg wash and sprinkle with the reserved cheese mixture. Bake until the bread is golden brown and the cheese is browned on top, about 40 minutes.
Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 60385,"Black Clam and Garlic Pizza 1 package yeast or 2 teaspoons fresh yeast 2 teaspoons sugar 2 teaspoons salt 1/4 cup warm water 4 cups all-purpose flour 1/4 teaspoon five spice powder 1 1/2 tablespoons canola oil 1/2 tablespoon sesame oil 1 3/4 cups warm water Canola oil to cook 1 tablespoon fermented black beans 1/3 cup sliced garlic 1 cup mascarpone cheese 1/3 cup chopped Italian parsley 1 cup grated mozzarella cheese 2 cups freshly shucked and chopped clams Salt and black pepper to taste Instructions: In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand 5 minutes until foamy. In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, oils and the rest of the water; knead on low speed for 8 to 10 minutes. Stop mixer when the dough forms a smooth and firm ball. Divide dough into 6 balls and place on sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen; let balls double in size, about 2 hours. Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than a 1/4-inch thick. The final diameter will be 8 to 10 inches. On a low grill, brush on a little canola oil and mark one side. Brush oil on the raw side and flip. Immediately place toppings (see prep below) and cover with a lid to help retain the heat and assist the cheese melting process. Carefully watch the pizza. If the grill is too hot, the bottom will burn before the pizza is ready. If this occurs, you can place the pizza on a tray and use the broiler of an oven to finish the melting.
In a saute pan coated with oil, saute black beans and garlic. Season with salt and pepper. Set aside and when cooled, mix in the mascarpone and parsley. Spread mixture on 2 raw pies, top with clams, then cheese. Bake on a pizza stone at 425 degrees for 8 to 10 minutes until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60386,"Ginger Lemon Dessert Cups 1 box instant lemon pudding Cold milk, amount depends on brand of pudding, check package directions 20 to 24 gingersnap cookies 3 tablespoons melted butter 1/2 pint strawberries, sliced 2 pieces crystallized ginger, finely chopped, for garnish Store bought real whipped cream in canister 1 lemon, zested Instructions: Mix pudding to package directions and let stand 5 minutes. Grind gingersnaps in food processor into crumbs. Remove bowl from processor and take out blade. Add butter to the food processor and stir to moisten the crumbs. Pour crumbs into 4 small glass bowls and press the crumbs up the sides of the bowls, lining each dish with a ginger snap \crust. Add a few slices of strawberries to each bowl. Fill each dish with lemon pudding and top with a few more sliced berries and chopped crystallized ginger. Add a whip cream rosette to each dessert and garnish with lemon zest. ","[Chardonnay, Riesling, Moscato, Gewrztraminer]" 60387,"Mascarpone Amaretti Cup 3 eggs, separated 2 ounces sugar One 8-ounce container mascarpone Salt 1 1/2 cups roughly crumbled amaretti cookies 1 shot brandy Cocoa powder Shaved dark chocolate, for garnish Fresh seasonal berries, for garnish Fresh mint, for garnish Instructions: Mix the egg yolks with half the sugar until you obtain a creamy light mixture. Work the mascarpone in a separate bowl using a wooden spoon, making sure you eliminate any lumps, then add to the eggs and continue to mix well. In another bowl, mix the egg whites with a pinch of salt and the remaining sugar until they reach a somewhat firm peak, and then fold them into the mascarpone. Add the cookies to a medium bowl and stir in the brandy (just until moistened, you don't want them soggy). Add a dash of cocoa powder. Divide the cookie crumbles into the bottom of 6 glasses. Add the mascarpone cream to a pastry bag and pipe the cream into each glass. Top with a sprinkle of cocoa powder and shaved dark chocolate. Garnish with a few berries and a sprig of mint. ","[Prosecco, Moscato, Vin Santo, Riesling]" 60388,"Beer Marinade 1/2 cup olive oil 1 cup dark beer 1/4 cup lemon juice 4 cloves garlic, smashed 1 1/2 teaspoons sea salt 1 teaspoon freshly ground black pepper 2 bay leaves 1 teaspoon dry mustard 1 teaspoon basil 1 teaspoon oregano 1 teaspoon thyme Instructions: To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well. ","[IPA, Brown Ale, Hefeweizen]" 60389,"Blueberry Scones with Lemon Glaze 2 1/2 cups baking mix, see recipe or Bisquick 1/4 cup sugar 1/2 stick (1/4 cup) unsalted butter 2 large eggs 1/4 cup milk 1/2 cup frozen blueberries All-purpose flour, for work surface 1 cup confectioners' sugar Lemon juice from Chicken Cutlet recipe 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 400 degrees F. Scones: Whisk together the baking mix and sugar in a large bowl. Mix in the butter with your hands or a pastry blender until the butter is the size of peas. Beat the eggs well with the 1/4 cup milk in a small bowl. Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix. Gently fold in the blueberries. Turn the dough out onto a floured surface and pat into a 3/4-inch thick square. Cut into 4 squares, then cut each square into 2 triangles. Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool a bit before glazing. For the glaze: Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth. Pour evenly over the warm scones. Transfer to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60390,"Fruit Tarts 1 roll refrigerated sugar cookie dough, cut into 18 slices 8 ounces cream cheese
1/4 cup confectioners' sugar
1 teaspoon vanilla
3 kiwi, peeled and each cut into 6 slices (18 slices)
6 strawberries, hulled and each sliced into 3 pieces (18 pieces)
18 raspberries
36 blueberries
1/3 cup apple jelly
18 fresh mint leaves
Instructions: Put the cookie dough slices on parchment-lined baking sheets and slightly flatten each one. Bake according to the package instructions, then set aside to cool. In a bowl, mix the cream cheese, sugar and vanilla until smooth. Spread some onto each cooled cookie. Arrange a kiwi slice, strawberry piece, raspberry and 2 blueberries on top of each. Warm the apple jelly in a small pan over low heat until just loosened, 2 to 3 minutes. Brush the fruit with the apple jelly to glaze it, then garnish each with a mint leaf. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60391,"Maple Pecan Pie a la Mode 6 tablespoons melted butter 1 1/2 cups graham cracker crumbs 1/4 cup brown sugar 2 eggs, beaten 1/2 cup corn syrup 1/2 cup maple syrup 1/4 cup sugar 2 tablespoons all-purpose flour 2 tablespoons vanilla extract 1 1/2 cups pecan pieces Vanilla ice cream Instructions: Preheat the oven to 375 degrees F. Combine the butter, graham crumbs, and brown sugar in a large bowl. Press the mixture into a 9-inch pie dish, forming a shell, and bake until firm, about 10 to 12 minutes. Remove the pie dish from the oven and allow it to cool slightly. In a large bowl combine the eggs, corn syrup, maple syrup, sugar, flour, and vanilla. Mix until well incorporated. Add the pecans and mix until all the ingredients are evenly distributed. Pour the mixture into the graham cracker crust. Bake until the filling sets, about 40 to 45 minutes. Remove the pie from the oven and cool completely before cutting. Slice into portions and serve with a scoop of vanilla ice cream. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 60392,"Pimento-Cheese-Stuffed Burger 1 cup cream cheese 1/2 cup shredded orange Cheddar
1/2 cup shredded sharp white Cheddar
1/4 cup mayonnaise
1/2 teaspoon Dijon mustard
One 4-ounce jar diced pimentos, drained
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, at room temperature 1 tablespoon minced Roasted Garlic, recipe follows Kosher salt
1 3/4 pounds ground beef (80/20) Canola oil, for the pan Kosher salt
4 medium brioche hamburger buns
2 cups finely sliced white cabbage
1 tablespoon apple cider vinegar
1/4 cup finely sliced sweet onion
4 Fried Green Tomatoes, recipe follows 1/4 cup Scratch Ranch Dressing, recipe follows 8 slices smoked bacon, cooked until crispy
2 to 3 whole heads garlic 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 large green tomatoes (or firm, unripe heirloom or beefsteak tomatoes) 2 cups all-purpose flour
2 tablespoons garlic powder
Kosher salt and freshly ground black pepper
4 large eggs
1/4 cup buttermilk
4 cups fine cornmeal
Canola oil, for deep frying
1 cup mayonnaise 1/2 cup buttermilk
1/2 cup sour cream
3 tablespoons chopped fresh dill
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper Instructions: For the pimento cheese: Combine the cream cheese, orange Cheddar, white Cheddar, mayonnaise, mustard, pimentos, cayenne pepper, 1 teaspoon salt and 1 tablespoon black pepper in a food processor and process until smooth. Transfer to a large rectangle of plastic wrap, spread out in a line and roll up in the plastic to form a 2-inch-diameter log. Twist the ends tightly and place the log seam-side down on a flat plate, folding the ends under to secure. Refrigerate until firm, 2 to 3 hours. For the garlic butter: Combine the butter, Roasted Garlic and 1/4 teaspoon salt in a small bowl and stir until well combined. Set aside. For the burgers: Form the ground beef into eight 3 1/2-ounce patties about 4 inches in diameter. Take the chilled pimento cheese log out of the refrigerator and slice it into 1/2-inch-wide disks. Place a pimento cheese disk on top of 1 of the patties and top it with another patty. Firmly crimp the edges of the 2 patties all the way around to make sure that it is sealed. Repeat with the remaining patties and cheese, reserving any remaining cheese for another use. Return the stuffed patties to the fridge to chill again for 15 to 20 minutes. Preheat the oven to 350 degrees F. Heat a grill pan or cast-iron pan over medium-high heat and lightly grease with the oil. Season the burgers with salt and cook on one side until charred and almost heated through, 2 to 3 minutes. Flip the burgers and cook in the oven until cooked through, 2 to 3 minutes. Heat a large skillet over high heat. Slather the cut sides of the brioche buns with some of the garlic butter. Toast the buns on both sides until golden brown and lightly charred around the edges, 30 to 45 seconds per side. Reserve the remaining garlic butter for another use. Toss the cabbage with the apple cider vinegar and a little salt in a large mixing bowl. Build the burgers from the bottom up: Place a layer of sliced sweet onion on the bottom buns. Top each with a stuffed burger. Top the burgers with the Fried Green Tomatoes and drizzle with some Scratch Ranch Dressing. Top the tomatoes with two pieces of crispy bacon. Top with a handful of dressed cabbage. Place the top buns on top and secure with a pick. Preheat the oven to 375 degrees F. Cut the tops off the whole heads of garlic to expose the garlic cloves. Place the heads on a large piece of aluminum foil and drizzle lightly with the oil and sprinkle with some salt and pepper. Wrap the foil around the heads to form a tight pouch. Place the pouch in the oven and roast until soft and fragrant, 45 to 50 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins. Cut the tomatoes into 1/3-inch-thick slices. Whisk together the flour, garlic powder, 2 tablespoons salt and 2 tablespoons pepper in a medium bowl. Whisk together the eggs and buttermilk in another medium bowl. Place the cornmeal in a third medium bowl. Lightly dredge the tomato slices in the seasoned flour mixture. Dip into the egg mixture and then finally into the cornmeal. Place the coated tomatoes on a lined tray and refrigerate for 10 to 15 minutes to firm up. Pour enough canola oil into a medium pan to reach 2 to 3 inches deep. Heat over medium-high heat until the oil reaches a temperature of 350 degrees F. Fry the tomatoes in batches until golden brown and crispy, about 2 minutes per side. Transfer to paper-towel-lined plates, season with salt and keep warm. Combine the mayonnaise, buttermilk, sour cream, dill, sugar, garlic powder, onion powder, paprika, cayenne pepper, 1/2 teaspoon salt and 4 to 5 turns of black pepper in a medium bowl. Whisk until well combined and creamy in texture. Cover and refrigerate until ready to serve. The dressing will keep in the refrigerator 3 to 5 days. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 60393,"Strawberry Buttermilk Ice Cream and Waffle Cones 2 cups strawberries, hulled and sliced 6 tablespoons honey
1/4 cup strawberry preserves
1/4 teaspoon kosher salt
1/4 vanilla bean, split and seeds scraped 1 cup buttermilk
3/4 cup heavy cream
1/2 cup sugar 2 large eggs
2/3 cup all-purpose flour
1/3 cup milk
4 tablespoons unsalted butter, melted, plus softened butter, for greasing the waffle cone maker 1 teaspoon vanilla extract
Pinch kosher salt
Instructions: For the ice cream: Place the strawberries, honey, strawberry preserves, salt and vanilla bean seeds in a blender and puree for 30 to 60 seconds on high or puree setting. Add the buttermilk and cream and turn the blender on low, just to mix. Pour the mixture into an ice cream maker and follow the manufacturer's instructions to freeze to firm. For the waffle cones: Preheat a waffle cone maker. In a blender, combine the sugar and eggs and blend until pale yellow, about 1 minute. Then add the flour, milk, butter, vanilla and salt and blend on low until fully incorporated, about 30 seconds. Grease the waffle cone maker with softened butter. Pour about 2 tablespoons of the batter onto the waffle cone maker and cook until golden and crisp. As soon as the waffle is cooked, remove it and wrap it around the cone mold. Press the seams together and let it cool with the seam side down, then remove the cone from the mold. Repeat with the remaining batter. Fill the cones with the ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60394,"Cheese Quesadillas 8 flour tortillas 2 cups grated Cheddar cheese 2 cups grated Jack cheese Olive oil Instructions: Brush 4 tortillas lightly on one side with the oil. Place 4 tortillas on the grill oiled side down. Top with cheese to taste and another tortilla on each. Turn quesadillas when bottoms are browned and cheese begins to melt. Brown on the other side. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling]" 60395,"Coconut-Rice Cooler: Horchata de Coco 2 2/3 cups (19 ounces) uncooked rice, pulverized in a spice grinder 1 ounces crumbled true cinnamon bark, plus 4-inch pieces for garnish (optional) 4 cups hot water 15 blanched almonds, lightly toasted and finely ground 1 can (13 1/2 ounces) coconut milk 1 cup (8 ounces) sugar 1 cup (8 ounces) cold water 1 lime, zest cut into long, wide strips Ice cubes Light rum (optional) 6 to 8 fresh mint sprigs Instructions: One day in advance, combine the rice, crumbled cinnamon, and hot water in a bowl. Cool, cover, and set aside. Refrigerate if the weather is hot. The next day, stir the nuts and coconut milk into the soaked rice. Working in batches, add the rice mixture to a blender and process until quite smooth. Each batch should take about 5 minutes. Strain through a medium-mesh sieve and pour into a pitcher. In a saucepan over low heat, combine the sugar, cold water, and lime zest. Cook stirring, until the sugar is just dissolved. Let cool. Then remove the lime zest. Pour the cooled syrup into the pitcher and mix well. If the drink is too thick for your taste, add more water. Cover and refrigerate until chilled. Stir well and pour over ice cubes in tall glasses. If desired, add a splash of rum to each glass before adding the horchata. Garnish with a mint sprig and a piece of cinnamon bark. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 60396,"Pierogies with Mushroom Sauce 2 packages frozen potato-onion pierogies 4 tablespoons butter 10 ounces button mushrooms, sliced 1 medium onion, chopped 2 tablespoons sour cream Instructions: In a large pot, bring enough water to cover the pierogies to a boil. Place pierogies in boiling water and cook through. Remove pierogies from heat and strain. In a medium skillet, heat 2 tablespoons of butter. Add the sliced mushrooms and stir until they are coated with butter. Add the chopped onion to the skillet and saute until the onions are soft and the mushrooms begin to give up their liquid. Remove the skillet from heat and add the sour cream and stir until just combined. In another skillet, heat the remaining 2 tablespoons of butter. Add the cooked pierogies to the skillet and saute until browned. Transfer the pierogies to a serving platter and spoon the mushroom sauce on top. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60397,"Elegant Shrimp Pasta 8 oz. linguini 3/4 cup GOYA? Extra Virgin Olive Oil 1 lb. large shrimp (16-20 pieces), peeled and deveined GOYA? Adobo All-Purpose Seasoning with Pepper, to taste 2 cloves garlic, thinly sliced 2 tsp. finely chopped fresh thyme 1/4 tsp. hot pepper flakes 1 lemon, zested and juiced(about 1 tsp. zest and 2 tbsp. juice) 2 tbsp. finely chopped fresh parsley Instructions:

1. Cook linguini according to package directions. Drain pasta and return to pot; set aside.
2. Meanwhile, heat oil in medium saucepan over low heat until warm (oil temperature should register 180 degrees F on deep-fry thermometer). Season shrimp with Adobo. Add shrimp, garlic, thyme and pepper flakes, stirring to coat shrimp in oil. Cook, stirring occasionally, until garlic is light golden brown and shrimp are pink and opaque, 8-10 minutes. Remove pot from heat. Stir in lemon juice and zest.
3. Place reserved pot with linguini over low heat. Add shrimp mixture, stirring until pasta is coated with sauce and shrimp is well distributed, about 1 minute. Remove pot from heat. Stir in parsley. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60398,"Summer Chicken-Vegetable Soup 2 tablespoons unsalted butter 1 orange bell pepper, chopped 2 small yellow squash, chopped 1 bunch scallions, chopped (white and green parts separated) 2 cloves garlic, chopped Kosher salt and freshly ground pepper 1 15-ounce can white chili beans 3 cups shredded rotisserie chicken (skin removed; about 12 ounces) 3 ears of corn, kernels cut off 1/4 cup chopped fresh basil 2 tablespoons fresh lime juice Shredded Monterey Jack cheese and sour cream, for topping Instructions: Melt the butter in a medium Dutch oven or large saucepan over medium heat. Add the bell pepper and cook, stirring occasionally, until it begins to soften, 3 to 4 minutes. Add the yellow squash and scallion whites and cook, stirring occasionally, until the squash begins to soften, 3 to 4 minutes. Add the garlic, 1/2 teaspoon salt and a few grinds of pepper to the vegetables and stir. Add 2 cups water and the chili beans; bring to a simmer and cook until slightly thickened, about 4 minutes. Add the chicken and corn and simmer until the corn is tender, 2 to 3 minutes. Stir in the basil and lime juice; season with salt and pepper. Top each serving with shredded cheese, sour cream and the scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60399,"Topless Crispy Quesadilla with Cilantro Pesto and Mango Mojo on a Bed of Greens 1 bunch fresh cilantro leaves 2 teaspoons minced garlic 1/4 teaspoon crushed red pepper 1 teaspoon ground coriander 1/2 cup olive oil Salt and pepper 1/4 cup freshly squeezed lime juice 1 teaspoon Cilantro Pesto 1/2 cup olive oil Salt and pepper 1 ripe mango, peeled and sliced 1 jalapeno, seeded and minced 1 tablespoon honey Pinch salt 4 small flour tortillas 1 (12-ounce) package queso anejo 1 head Boston lettuce, washed and roughly torn 1 head red leaf lettuce, washed and roughly torn Instructions: Pesto: Roughly chop the cilantro, making sure not to get too much of the stem. Place it in the bowl of a food processor along with the garlic, crushed red pepper, and coriander. With the processor running, add the oil in a slow stream. Let the processor run for about 30 seconds. Add salt and pepper, to taste, and pulse to combine. Set aside. Vinaigrette: Pour the lime juice into the cleaned bowl of the processor. Add the Cilantro Pesto and, with the processor running, add the oil in a slow stream. Process until the vinaigrette emulsifies. Add salt and pepper, to taste, and pulse. Set aside. Mojo: Place all the ingredients into the cleaned bowl of the processor and run until smooth. Set aside. Assembly: Preheat the oven to 350 degrees F. Spread a generous amount of pesto on each of the 4 tortillas, making sure that you spread the pesto almost to the edge of each tortilla. Shred a generous amount of the queso onto each tortilla. Spray a small saute pan with cooking spray and set it over moderately high heat for 2 minutes (you want to make sure the pan is very hot). Place 1 tortilla, cheese side up, into the pan and cook, shaking occasionally, for 1 minute. Transfer to a baking sheet. Repeat with the other 3 tortillas. Place the baking sheet in the oven for 3 to 5 minutes. As the quesadillas are cooking, toss the lettuces together in a large bowl with 1/2 of the vinaigrette (reserve the rest for pork loin dish). Mound the salad onto 4 plates. Remove the quesadillas from the oven, allow to cool for a few minutes, and slice each into 4 pieces. Surround the salad with the 4 slices and drizzle with the Mango Mojo. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 60400,"Michele's Favorite Cookies Piece of puff pastry 2 inches wide by 8 inches long Sugar Piece of puff pastry 2 inches wide by 8 inches long Sugar Instructions: Liberally dust surface of the pastry and your board with sugar. Roll pastry to about 4 inches wide and 10 inches long. (The more sugar you manage to work into the dough, the more caramelized and scrumptious the cookies will be.) Press sugar over the top with a rolling pin; turn dough over and press sugar in on the other side. Fold each long side of the pastry, towards the middle and dust this with sugar; now fold pastry in half, dust with sugar and gently apply pressure to the top to flatten it out and even it up. With a knife or bench knife, cut across the length of the dough into 3/8th-inch wide cross pieces. Transfer cookies to a parchment lined cookie sheet. Shape the cookies by turning edges out to approximate a bell shape or by turning edges in. Dust with more sugar and refrigerate for 1 hour. Preheat the oven to 400 degrees. Remove cookies from the fridge and place the in the oven. Bake for 10 to 15 minutes or until sugar on top begins to caramelize and turn golden brown. Turn over and bake for another 5 minutes or until second side is golden (watch them carefully because they burn easily) Cool on a rack; serve with fresh berries or oranges) Liberally dust surface of the pastry and your board with sugar. Roll pastry to about 4 inches wide and 10 inches long. (The more sugar you manage to work into the dough, the more caramelized and scrumptious the cookies will be.) Press sugar over the top with a rolling pin; turn dough over and press sugar in on the other side. Fold each long side of the pastry, towards the middle and dust this with sugar; now fold pastry in half, dust with sugar and gently apply pressure to the top to flatten it out and even it up. With a knife or bench knife, cut across the length of the dough into 3/8th-inch wide cross pieces. Transfer cookies to a parchment lined cookie sheet. Shape the cookies by turning edges out to approximate a bell shape or by turning edges in. Dust with more sugar and refrigerate for 1 hour. Preheat the oven to 400 degrees. Remove cookies from the fridge and place the in the oven. Bake for 10 to 15 minutes or until sugar on top begins to caramelize and turn golden brown. Turn over and bake for another 5 minutes or until second side is golden (watch them carefully because they burn easily) Cool on a rack; serve with fresh berries or oranges) ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60401,"Fulton Market Fish Chowder 1/2 cup pure olive oil 2 large onions, diced (about 1 1/2 cups) 2 leeks, white and light green part only, split, cleaned, and diced (about 2 1/2 cups) 5 stalks celery, diced (about 1 cup) 1/4 cup finely chopped garlic 1 cup canned plum tomatoes, drained, seeded, and diced 1 teaspoon saffron threads 2 bay leaves 1 tablespoon dried thyme 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 cup dry white wine 2 quarts Fish Stock (recipe follows) 2 Idaho potatoes (about 1 pound), peeled and diced 1/2 to 3/4 pound mixed fish (any variety or mixture will do), cleaned, peeled, or boned, and cut into small cubes French baguette, sliced 1/4-inch thick (about 3 to 4 slices per person) 1/4 cup extra-virgin olive oil 1 to 2 teaspoons cracked black peppercorns Instructions: Heat the olive oil in a large, heavy-bottomed soup pot, add the onions, leeks, and celery, and saute until translucent, about 6 minutes. Add the garlic, tomatoes, saffron, and seasonings. Stir about 2 minutes, then add the white wine and cook 4 to 5 minutes, or until almost all the liquid has evaporated, before adding fish stock. Bring to a boil, then reduce to a simmer and cook 45 minutes. At the end of 45 minutes, add the potatoes and cook 20 minutes longer, or until the potatoes are tender.
Preheat the oven to 300 degrees.
While the broth is simmering, make the peppery croutons: Brush one side of each French bread slice with the olive oil, sprinkle with cracked pepper, and toast in the oven until crisp (about 12 minutes). After the potatoes have simmered 20 minutes, add the fish. Reheat to just below a boil and cook at a strong simmer 3 to 5 minutes, until the fish is cooked but not yet flaking apart. Remove the bay leaves, taste for seasoning, and serve immediately, garnished with the Peppery Croutons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60402,"Chipotle-Pecan Candied Popcorn Cooking spray 12 cups plain popped popcorn 1 cup pecans, roughly chopped 1 cup packed dark brown sugar 4 tablespoons unsalted butter 1/4 cup honey 1 teaspoon chipotle cl powder 1/4 teaspoon baking soda Salt Instructions: Preheat the oven to 250 degrees F. Generously coat a baking sheet with cooking spray. Toss the popcorn and pecans on the prepared baking sheet. Transfer to the oven while preparing the syrup. Combine the brown sugar, butter and honey in a medium saucepan over medium-low heat; cook, stirring occasionally, until the sugar is dissolved and the butter is completely melted. Increase the heat to high and boil, stirring constantly, until thickened, about 4 minutes. Remove from the heat and stir in the cl powder, baking soda and 1 teaspoon salt. Remove the popcorn mixture from the oven; slowly pour the syrup over the top and gently stir to coat. Return the popcorn to the oven and bake until the caramel is dry and hardened, stirring halfway through, about 1 hour. Let cool on the baking sheet. ","[Zinfandel, Petite Sirah, Tempranillo, Garnacha]" 60403,"Cajun Shrimp Skewers 3/4 pound peeled and deveined large (16/20) shrimp, tails left on 4 cloves garlic, minced
3 tablespoons salted butter, melted 2 teaspoons Cajun Select Seasoning, recipe follows 1 lemon, halved
Kosher salt and freshly ground black pepper
Hot sauce, for grilling, optional 4 tablespoons kosher salt 2 tablespoons granulated garlic
2 tablespoons paprika
1 tablespoon cayenne pepper 1 tablespoon onion powder 1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano
Instructions: Preheat a grill for cooking over medium-high heat. Add the shrimp, garlic, butter, Cajun Select Seasoning, juice of 1/2 lemon and some salt and pepper to a bowl and toss all together. Skewer the shrimp on metal skewers. Grill the shrimp, drizzling with hot sauce if desired, until plump and pink, about 2 minutes per side. Grill the remaining 1/2 lemon until charred, 3 to 4 minutes. Serve with the shrimp.
Blend together the salt, granulated garlic, paprika, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60404,"Will Call 1 ounce Canadian whisky 1/2 ounce butterscotch schnapps
1/2 ounce pear vodka
1/2 ounce high-proof rum, such as Bacardi 151
Instructions: Combine the whisky, schnapps and vodka in a cocktail shaker. Fill the shaker with ice, shake for eight to ten seconds and strain into a cocktail glass. Pour the rum into a snifter. Carefully ignite and slowly pour the flaming rum over the cocktail so that it floats on top. Serve. ","[Bourbon, Dark Rum, Cognac]" 60405,"Ribbon or Swirl Cookies 1/2 cup granulated sugar 2 tablespoons confectioners' sugar 1/4 teaspoon fine salt 1 large egg 1 to 1 1/4 teaspoons mint extract 1 cup unsalted butter, (2 sticks), room temperature 2 cups all-purpose flour 1 1/4 cups granulated sugar 3/4 cup natural cocoa powder 1/4 teaspoon fine salt 1 cup unsalted butter, (2 sticks) room temperature 1 large egg 1 1/2 cups all-purpose flour Instructions: For the vanilla dough: Mix the 2 sugars and the salt together in a medium bowl. In another small bowl, whisk the egg and mint extract and set aside. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, gradually add the sugar mixture, and continue beating until lightly colored and fluffy, about 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg mixture and beat until smooth. Gradually add the flour, mixing slowly until blended. Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight. For the chocolate dough: Whisk the sugar, cocoa, salt in a medium bowl. With a hand held mixer beat the butter until smooth in a large bowl. While mixing, add the cocoa mixture, and continue beating until lightly colored and fluffy, 1 to 2 minutes. Stop mixing and scrape down the sides of the bowl. Add the egg and beat until smooth. Gradually add the flour, mixing slowly until blended. Turn the dough out of the bowl, divide in half. Place the halves between 2 pieces of lightly floured parchment or waxed paper. Roll into a 10 by 12 by 1/4 inch rectangle. Slide the sheets of dough/parchment sheets onto a baking sheet, and refrigerate until firm, about 2 hours or overnight. For a spiral cookie: Put 1 of the chocolate doughs on the workspace and remove the top sheet of parchment. Brush dough lightly with cold water. Place a sheet of vanilla dough on the workspace, and remove top sheet of paper. Using the bottom piece of the paper to lift the dough, place the vanilla dough on top of the chocolate dough. Take care to line up the edges of the 2 doughs and trim as needed. Lightly press to smooth and seal the doughs together. Remove the top piece of paper. Brush the surface of the dough lightly with cold water. Position the sandwiched doughs with the long edge facing you. Using the edge of the paper as a guide, roll the doughs into a tight cylinder, 2 inches wide. Wrap in plastic and refrigerate for 1 hour. Repeat with remaining 2 sheets of dough. Evenly position racks in the oven, and preheat to 325 degrees F. Slice the dough crosswise into 1/4-inch thick cookies. Lay about 1/2-inch apart on parchment-lined baking sheets. Bake until just golden - not too dark you'll lose the definition of the spiral, about 14 to 16 minutes. Roll and layer the two doughs into 15 by 18-inch rectangles, and 1/4-inch thick in the same way as the Spiral Cookies. Put 1 of the chocolate doughs on the work space and remove the top sheet of parchment. Brush lightly with a little cold water. Place 1 of vanilla doughs on the work space. Remove top sheet of paper, and use the bottom piece of the paper to lift the dough onto the chocolate dough. Take care to lining up the edges of the dough. Lightly press to smooth and seal the doughs together. Remove the top parchment. Trim the edges on the layered doughs with a pizza cutter using a ruler or other straight edge as a guide. Working with the short edge facing you, cut the layered dough in half vertically. Set 1 piece on top of the other and then turn the dough, to have the long side facing you. Cut the dough in half again and set 1 piece on top of the other. Wrap in plastic wrap, and refrigerate for 2 hours before slicing. Trim any uneven edges with a sharp knife. Slice blocks into 1/8-inch thick rectangles and bake until the white dough is just beginning to brown, about 16 to 18 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60406,"High Country Beef Curry 2 cups water 2 ounces beef jerky, cut into small pieces 1 (2-ounce) packet powdered coconut milk 1 1/2 ounces dehydrated mixed vegetables (preferably mushrooms, onion, and carrots) 1-ounce raisins 1 clove garlic, chopped 1 tablespoon curry powder 1 beef bullion cube 6 ounces Asian rice vermicelli Instructions: Place all ingredients, except vermicelli, in a pot and bring to a boil. Cover and remove from heat. In another pot, cook vermicelli according to package directions. (I find it helpful to break the pasta in half before the hike.) Carefully drain the pasta and add to curry pot. Return to stove, reduce heat, and stir until well mixed and bubbling (if it seems too dry, add a bit more water). Turn stove off, cover pot. Let stand 5 to 7 minutes, or until thickened. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 60407,"Classic Onion Soup 1/2 stick butter or 4 tablespoons olive oil 2 pounds yellow onions, peeled, thinly sliced 6 cups Winter Vegetable Stock Salt and freshly ground black pepper, to taste 1 tablespoon dry sherry or cognac 1 clove garlic 6 (1-inch) slices crusty white bread 1 cup grated Gruyere cheese 1/4 cup grated Parmesan cheese Instructions: Preheat oven to 275 degrees F. Melt butter in a large saucepan over low heat, add onions and cook slowly, stirring occasionally, until onions are golden and tender, about 20 minutes. Add vegetable stock, salt and pepper to taste, and simmer for about 15 minutes. Stir in dry sherry or cognac. Rub garlic clove on each piece sliced bread and toast on a baking sheet until both sides are golden. Place bread in a casserole or in 6 individual ovenproof, bowls and ladle onion soup over top. Top with a mixture of Gruyere and Parmesan and place casserole or individual bowls under the broiler and to melt cheese and slightly brown top. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1-pound) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4" 60408,"Trout Bruschetta With Chili Vinaigrette 12 1/4-inch-thick slices country-style bread, cut in half crosswise 2 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt Freshly ground pepper 4 trout fillets, skin on 1/2 cup instant flour (such as Wondra) 1 cup chopped roasted red peppers 16 oil-cured black olives, halved and pitted 2 tablespoons finely chopped fresh parsley 1 tablespoon chili powder 1 large clove garlic, minced 3 tablespoons sherry vinegar 4 tablespoons hot chili oil 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
2 tablespoons finely chopped fresh parsley Instructions: Make the bruschetta: Preheat the oven to 375 degrees F. Lay the bread slices on baking sheets, brush with olive oil and season with salt and pepper. Bake until crisp, 5 to 6 minutes. Line a rimmed baking sheet with foil, then sprinkle 2 tablespoons salt over the foil. Lay the trout fillets skin-side down on the salt and sprinkle liberally with more salt. Set aside in the refrigerator for 10 minutes. Meanwhile, make the chili vinaigrette: Toast the chili powder in a small skillet over low heat, 1 minute. Let cool. In a small bowl, whisk the chili powder, garlic and vinegar. Whisk in the chili oil, olive oil, 1/2 teaspoon salt, pepper to taste and the parsley. Rinse the trout fillets and pat dry. Season the trout with pepper. Fill a shallow dish with the instant flour. Dredge the fillets in the flour, shaking off the excess.
Heat 2 tablespoons olive oil in a large skillet over moderately high heat. When hot, add the fish, skin-side down, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the other side until done, about 1 minute. Drain on paper towels. To serve, cut the trout into bite-size pieces. Top each toast with a piece of roasted red pepper and a piece of trout. Spoon some of the vinaigrette over the trout. Sprinkle with the olives and parsley.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 60409,"Penne With Turkey Ragu Kosher salt 1 tablespoon extra-virgin olive oil 2 leeks (white and light green parts only), finely chopped 2 cloves garlic, minced 6 ounces ground turkey 1 28-ounce can San Marzano tomatoes, crushed by hand Freshly ground pepper 1/4 cup fresh basil, chopped, plus more for topping 3 tablespoons freshly grated parmesan cheese, plus the rind (optional) 12 ounces penne 2 tablespoons half-and-half Instructions: Bring a pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the leeks, garlic and turkey and cook, stirring, until the turkey browns slightly, about 5 minutes. Add the tomatoes, 2 cups water and 1/4 teaspoon each salt and pepper. Increase the heat to high, bring the sauce to a boil and cook 5 minutes. Reduce the heat to medium, add half of the basil and the parmesan rind and simmer, stirring occasionally, until thickened, about 10 minutes. Add the pasta to the boiling water and cook as the label directs. Reserve 1/2 cup of the cooking water, then drain the pasta. Stir the half-and-half, the remaining basil and 2 tablespoons cheese into the sauce. Add the pasta and toss to coat, adding some of the reserved pasta water to loosen, if needed. Remove the parmesan rind and season with salt and pepper. Divide the pasta among bowls. Top with the remaining 1 tablespoon cheese and more basil. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 60410,"Grilled Prawns with Caper Tzatziki 1/2 cup nonfat plain Greek yogurt 1/4 cup extra-large capers, drained and finely chopped 1 small shallot, finely minced Kosher salt and freshly cracked black pepper 12 large prawns, about 1 pound, peeled, deveined, tail left on Olive oil, for grilling Instructions: Preheat a stove top grill pan to high heat. In a small bowl, stir together the yogurt, capers, shallots, and season with salt and pepper, to taste. Let stand to allow flavors to mingle. Cut a deep slit about 1/2-inch long in the bottom third of the shrimp, without cutting all the way through. This will allow the shrimp to butterfly open at the ends as they cook. Toss the prawns with oil and season well with salt and pepper. Grill the shrimp, turning once, until bright pink and just cooked through, 1 1/2 to 2 minutes per side. To serve, put a dollop of yogurt sauce on a serving plate; stand the shrimp upright with their tails touching around the yogurt. These are terrific with a small salad, rice, or pasta on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60411,"Peppered Rosemary Oat Crackers 2 cups old-fashioned rolled oats 1/4 cup plus 2 tablespoons all-purpose flour 2 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 teaspoon chopped rosemary leaves 3/4 teaspoon baking powder 1/2 stick (1/4 cup) cold unsalted butter, cut into bits 1/4 cup plus 2 tablespoons milk Instructions: Preheat oven to 375 degrees F. Put the oats into a food processor and pulse until finely chopped. Add flour, salt, pepper, rosemary, baking powder, and butter and pulse until mixture resembles coarse meal. Add milk and pulse until a dough forms about 15 seconds. On a lightly floured surface, roll out dough to 1/8-inch thick (about a 13-inch round) and cut out about 60 square oatcakes. Arrange oatcakes on baking sheets 1-inch apart and bake in middle of oven 12 to 15 minutes, or until lightly brown on the bottom. Transfer oatcakes to a rack and cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60412,"Citrus Pomegranate Jungle Juice 4 cups pomegranate juice 4 cups Ruby Red grapefruit juice
2 1/2 cups vodka
1 cup blackberries
1 large orange, quartered and sliced
1 lemon, sliced into thin rounds
2 cups soda water
Instructions: Add the pomegranate juice, grapefruit juice, vodka, blackberries, orange slices and lemon rounds to a large pitcher. Top with the soda water before serving. ","[Riesling, Sauvignon Blanc, Moscato, Cava]" 60413,"Honey Cupcakes with Salted Honey Frosting 1 1/2 cups (186 grams) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon apple pie spice 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 6 tablespoons (84 grams) unsalted butter, at room temperature 1/2 cup (100 grams) granulated sugar 2 large eggs, at room temperature 1/2 cup (108 grams) honey 1/4 cup (60 grams) neutral oil 1 teaspoon pure vanilla extract 1/2 cup buttermilk 1/2 cup coarsely chopped toasted, unsalted walnuts, plus a couple of tablespoons for topping, optional 3/4 cup (170 grams) unsalted butter, at room temperature 3 tablespoons (63 grams) honey, plus more for drizzling 3 cups (300 grams) confectioner\u2019s sugar 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 1 to 2 tablespoons heavy cream Instructions: Arrange an oven rack in the middle position. Preheat the oven to 350 degrees F. Line a 12-space cupcake pan with paper liners. To make the cupcakes: In a medium mixing bowl, whisk together the flour, baking powder, apple pie spice, salt and baking soda. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and granulated sugar. Cream on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs one at a time, scraping down the work bowl between additions (the mixture will look slightly curdled; that\u2019s okay). Add the honey, neutral oil and vanilla and beat on high until smooth. Beat in half of the flour mixture on low until combined, then beat in the buttermilk, followed by the remaining flour mixture. Beat on high for a few seconds until smooth and light. Add in the walnuts and stir just to combine. Divide the batter evenly among the paper liners with a large ice cream scoop. Bake until the edges are golden and a tester inserted in the center of a cupcake comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes, then remove the cupcakes to a rack to cool completely. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until light and fluffy, 1 to 2 minutes. Beat in the honey until smooth. Add the confectioner\u2019s sugar and beat on low to combine, then add the vanilla and salt and a tablespoon of the cream. Beat on high until smooth and very light and fluffy, 2 to 3 minutes, adding a little more cream if needed to make a spreadable frosting. Using an offset spatula, frost the cupcakes. Top each with a sprinkle of chopped walnuts if desired and a tiny drizzle of honey. The cupcakes are best the day they are made, but leftover cupcakes will keep in a tightly sealed container for 1 to 2 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60414,"Gingerbread 2 1/2 cups all purpose flour 1 teaspoon ground allspice 1/4 teaspoon freshly ground black pepper 1/4 teaspoon powdered ginger 1 cup light brown sugar 1 cup unsulphered molasses 2 eggs, lightly beaten 1 cup canola or peanut oil 2 teaspoons baking soda 1 cup boiling water 1/4 cup peeled fresh ginger, minced Instructions: Sift together first 4 ingredients and set aside. Mix sugar, molasses, eggs and oil. Slowly add dry ingredients. Add baking soda to boiling water, then add to gingerbread mixture. Add fresh ginger and pour into a buttered and floured 9-inch square baking pan. Bake in a preheated 350 degree F. for 50 minutes or until toothpick comes out clean. Serve with a rum creme anglaise, fresh whipped cream, and/or julienned candied ginger, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60415,"Mediterranean Grilled Chicken Thighs and Eggplant 3 tablespoons extra-virgin olive oil 1 tablespoon sumac
1 1/2 teaspoons kosher salt
1 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper
Zest and juice of 1 lemon
1 1/2 pounds boneless, skinless chicken thighs
2 medium eggplants, stems on, cut in half lengthwise 2 tablespoons extra-virgin olive oil, plus more for drizzling
1 teaspoon sumac
Kosher salt and freshly ground black pepper
One 8.8-ounce package store-bought naan bread
1 cup Greek yogurt 3 tablespoons tahini
2 tablespoons minced fresh parsley
1 tablespoon honey, plus more for drizzling
1 tablespoon extra-virgin olive oil
1/4 teaspoon cumin
Juice from 1/2 lemon plus remaining half cut into wedges
Kosher salt and freshly ground black pepper
Fresh mint and parsley leaves, for garnish Instructions: For the chicken: Combine the olive oil, sumac, salt, granulated garlic, pepper and lemon zest and juice in a large shallow dish or a resealable plastic bag. Add chicken thighs and mix to coat with the marinade. Refrigerate at least 30 minutes or up to overnight. For the eggplant and naan: Use a paring knife to make crosshatch marks on the flesh side of each eggplant half. Drizzle both sides of the eggplant with oil and sprinkle with sumac, salt and pepper. Preheat a grill for cooking over direct and indirect medium-high heat. Remove chicken from marinade and grill, flipping once, until cooked through, 5 to 7 minutes on each side. Meanwhile, grill the eggplant, starting flesh-side down, for 5 minutes. Flip and cook 5 minutes more, then move to indirect heat to cook until tender, an 5 additional minutes. Turn one of the burners to high heat. Lightly brush both sides of naan bread with olive oil and grill over high heat, flipping frequently, until slightly charred and warmed through, 3 to 5 minutes total. For the yogurt tahini sauce: Whisk together the yogurt, tahini, parsley, honey, olive oil, cumin and lemon juice in a bowl, then season with salt and pepper. Arrange chicken and eggplant on a platter. Drizzle with honey and olive oil. Top with fresh mint and parsley leaves. Serve with yogurt tahini sauce and grilled naan bread on the side. ","[Syrah, Tempranillo, Garnacha, Vermentino]" 60416,"Salted Caramel Chocolate Chip Cookies 3 cups all-purpose flour 1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 cup packed light brown sugar
1/2 cup granulated sugar
2 sticks butter, softened
2 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cups semisweet chocolate chips
1 cup caramel bits or caramel candies, chopped
1 1/2 teaspoons flaky sea salt
Instructions: Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and fine salt together in a bowl. With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits. Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt. Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60417,"Yogurt-Marinated Grilled Chicken Shawarma 1/2 cup whole-milk yogurt 1/4 cup olive oil 4 cloves garlic, minced 1 lemon, juiced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon ground paprika 1 teaspoon onion powder 1/2 teaspoon ground allspice 1/2 teaspoon ground cardamom 1/2 teaspoon ground cinnamon 1/2 teaspoon ground turmeric Kosher salt 2 pounds boneless skinless chicken thighs, pieces halved if large 1 large onion 1/2 cup garlic cloves, peeled (about 2 heads) 1/2 teaspoon table salt 1 3/4 to 2 cups vegetable oil 2 tablespoons lemon juice, from about 1 lemon 2 tablespoons ice water 4 to 6 lavash or pita 2 cups shredded lettuce 1 onion, halved, thinly sliced and seasoned with sumac 2 Roma tomatoes, halved and sliced 3 dill pickles, cut lengthwise into 6 spears 18 ounces frozen French fries, cooked Instructions: For the chicken shawarma: Combine the yogurt, olive oil, garlic and lemon juice in a large bowl. Add the cumin, coriander, paprika, onion powder, allspice, cardamom, cinnamon, turmeric and 2 teaspoons salt and mix to combine. Add the chicken and toss to make sure every piece is fully coated and smothered in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours. Soak 3 wooden skewers in water for 30 minutes.
For the toum: Meanwhile, slice the garlic cloves in half and remove any green sprouts. Place the garlic and 1/2 teaspoon salt in a food processor and blend until it becomes a paste, scraping down the bowl as needed.
With the food processor running, pour in 1/2 cup of the oil in a very thin stream; this should take about 2 minutes. Stop to scrape down the bowl. Turn on the processor again and stream in the lemon juice, then stream in another 1/2 cup of the oil very slowly. Add 1 tablespoon of the ice water and pulse to combine. Add another 1/2 cup of the oil, then the remaining 1 tablespoon ice water. Then add the remaining 1/4 to 1/2 cup oil until creamy and fully emulsified. The whole process should take about 20 minutes. The toum will keep, in an airtight container in the refrigerator, for up to 2 months. Makes about 2 cups.
Preheat an outdoor grill to medium high and set it up for both direct and 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 the grill.)
For serving: Cut the onion in half and place one half cut-side down on a cutting board. Insert the wooden skewers in the onion, blunt side in. The skewers should be spaced apart equally from each other to form a triangle.
Thread the pieces of marinated chicken onto all 3 skewers on top of each other with no space between them. When all the chicken pieces are threaded, top the skewers with the other half of the onion.
Place the shawarma on the direct-heat side of the grill and cook, rotating every 3 to 4 minutes using a pair of sturdy tongs, until you achieve nice grill marks, 10 to 12 minutes.
Move the shawarma to the indirect heat side of the grill, cover and cook, turning occasionally so it cooks evenly on all sides, until the meat feels firm to the touch and the internal temperature reaches 160F, 30 to 40 minutes.
Transfer the shawarma to a cutting board. Cover the with a piece of aluminum foil and let it rest for 5 minutes. Uncover and hold the shawarma upright on a sturdy cutting board. Cut the chicken into strips from the top to the bottom of the stack using a sharp knife.
Spread a lavash all over with toum. Place some lettuce, onions with sumac, tomatoes and pickles on the lavash and add the sliced shawarma and some French fries. Wrap tightly and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60418,"English Bacon Sandwich 16 slices (1 pound), uncured Applewood smoked bacon 3/4 loaf good bakery white bread, cut 1/2 inch thick Unsalted butter Instructions: Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper and place a baking rack on the sheet pan. Arrange the bacon in one layer on the baking rack. Bake for 25 minutes until it's deep golden and crispy. Transfer the bacon to a plate lined with paper towels. Toast the bread slices and slather them with butter. Arrange 4 slices of bacon on every other slice of bread and top with second slice of bread to make four sandwiches. Slice each sandwich in half diagonally and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60419,"Classic Hollandaise 3 large egg yolks 1 tablespoon freshly squeezed lemon juice, plus more as needed Kosher salt Pinch cayenne 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled to warm (see Cook's Note) Instructions: Add the egg yolks, lemon juice, 3/4 teaspoon salt and cayenne pepper to a medium heatproof bowl and whisk to combine. Set the bowl over a medium saucepan of gently simmering water\u202f(do not allow\u202fthe bowl to touch the water). Slowly drizzle in the melted butter while whisking constantly and rapidly until the mixture is\u202fpale and\u202fhas thickened, scraping down the sides of the bowl occasionally\u202fwith a rubber spatula if needed. If the bowl feels hot to the touch, remove it from the heat and continue whisking until cooler. If the sauce starts to get lumpy, grainy or begins to separate, remove from the heat and whisk in a few drops of warm water. Return to the heat and continue whisking until all the butter has been added. Remove from the heat and adjust the seasoning with lemon juice and salt to taste. Serve immediately or cover and hold in a warm place for up to 2 hours, whisking occasionally. The sauce should not be reheated. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60420,"Fried Green Tomatoes with Spicy Ranch Dressing 1 cup all-purpose flour 1 tablespoon Miss Brown\u2019s House Seasoning, recipe follows 2 large eggs, lightly beaten
2 tablespoons buttermilk
2 cups panko
Canola oil, for frying
3 green tomatoes, cut into 1/3-inch-thick slices Kosher salt
Spicy Ranch Dressing, recipe follows 1/2 cup of your favorite ranch dressing 1 tablespoon sriracha
1 tablespoon sour cream
1 teaspoon sweet paprika
Kosher salt and freshly ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Instructions: Stir together the flour and 1 teaspoon of the House Seasoning in a shallow pie plate or baking dish. In a separate baking dish, whisk together the eggs and buttermilk. In a third baking dish, stir together the panko and remaining 2 teaspoons House Seasoning. Pour enough oil to come 1 inch up the sides of a large cast-iron skillet and heat to 375 degrees F over medium-high heat. Working with one tomato slice at a time, dredge the in the flour mixture, shaking to remove any excess. Dip in the egg wash, letting any excess drip off. Coat in the panko mixture and then place on a plate. Repeat with the remaining tomato slices. Working in batches, fry the tomatoes until golden brown, about 3 minutes per side. Drain on a wire rack set in a sheet tray and sprinkle with salt while still hot. Serve warm with Spicy Ranch Dressing. Stir together the ranch dressing, sriracha, sour cream and paprika in a small bowl. Season with salt and pepper. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 60421,"Halloween Cheesecake Nonstick cooking spray, for greasing the pan 1 1/2 cups all-purpose flour (see Cook's Note) 1/3 cup unsweetened cocoa powder 1/2 teaspoon fine salt 2 sticks (16 tablespoons) unsalted butter 4 ounces semisweet chocolate, chopped 2 cups granulated sugar 4 large eggs, slightly beaten One 10-ounce bag bittersweet chocolate chips One 1/4-ounce packet unflavored powdered gelatin Two 8-ounce packages cream cheese, at room temperature One 15-ounce can pure pumpkin puree
1 1/2 cups confectioners' sugar 1/2 cup sour cream 1 tablespoon vanilla extract Pinch fine salt 1/2 cup store-bought vanilla frosting Green gel food coloring 1 ounce square semisweet chocolate Instructions: For the brownie: Preheat the oven to 350 degrees F. Line a 10-by-15-inch baking dish (4 1/2 quart) with foil leaving a 2-inch over hang on at least two of the sides. Coat the foil with nonstick cooking spray. Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the butter and semisweet chocolate in a medium saucepan over medium heat, stirring frequently, until smooth. Let cool slightly, about 10 minutes. Stir in the sugar and then the eggs. Add the flour mixture in two batches and stir to combine. Pour the batter into the prepared pan and bake until a toothpick comes out with just a few crumbs, 20 to 25 minutes. Sprinkle the bittersweet chocolate chips evenly over the top of the brownie. Let sit for 5 minutes to melt slightly. Use and offset spatula to spread the chocolate over the brownie. Let the cool completely in the pan on a cooling rack, about 1 hour. Refrigerate until the chocolate is completely set, about 30 minutes. Use the foil overhang to help lift the brownie out of the pan.
Lightly coat a 16-inch-long piece of parchment with nonstick cooking spray and place the brownie chocolate coating-side down (this helps to prevent the chocolate from cracking while cutting it). On one half of the brownie, trace the bottom of a 9-inch springform pan with a paring knife and cut out the circle. Fit the brownie circle, chocolate coating-side up, into the bottom of the springform pan and lock the side.
For the Jack-o'-Lantern eyes: From the remaining brownie half, use the paring knife to cut out two 2 1/2-inch equilateral triangles.
For the Jack-o'-Lantern nose: Cut one 2-inch equilateral triangle.
For the Jack-o'-Lantern mouth: Cut a 5-inch-wide half-moon. Cut out a bottom and top tooth that are slightly offset. (If the chocolate cracks at all use a hot, dry offset spatula to re-melt and smooth the chocolate.) Make the cheesecake: Combine the gelatin with 1/4 cup water in a small microwave safe bowl and set aside to soften, about 5 minutes. Combine the cream cheese, pumpkin puree, confectioners' sugar, sour cream, vanilla and salt in a food processor and process until smooth.
Microwave the gelatin until melted, stirring as needed, about 30 seconds. Add the gelatin to the cream cheese mixture and process to combine, about 30 seconds. Pour the batter into the springform pan, on top of the brownie bottom. Press the brownie eyes, nose and mouth into the batter until they are even with the top of the batter, taking care not to get any batter on top. Chill in the refrigerator until completely set, 4 hours and up to overnight.
For the pumpkin vine and stem: Mix the frosting with green food coloring in a small bowl until it is the color of a pumpkin vine (1 to 2 drops). Transfer to a pastry bag fitted with a small round tip and pipe a curly vine along the top edge of the Jack-o'-Lantern. Push the chocolate square into the top side of the cheesecake about 1/4-inch from the top to make the stem. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60422,"Grilled Plantains with Cinnamon Ice Cream 6 ripe plantains Glaze, recipe follows Cinnamon ice cream, recipe follows 8 ounces butter 1 pound brown sugar 1 tablespoon ground cinnamon 3 ounces dark rum 3 cups heavy cream 1 cup whole milk 5 cinnamon sticks 4 ounces brown sugar 1 vanilla bean, split lengthwise 1 cup sugar 7 egg yolks 1/2 teaspoon ground cinnamon Instructions: Pre-heat a grill to medium heat. Place ripe plantains, with skin on, on grill for 15 minutes, or until skin is dark brown. Remove from grill. Slice plantains and peel off skin. Coat each with glaze and return to grill. Grill for 2 more minutes, or until plantains are a golden brown. Remove plantains from grill. Serve on a plate with cinnamon ice cream. In a medium saucepan, melt butter over medium heat. Add brown sugar and cinnamon and stir until sugar dissolves. Add rum and cook for 2 minutes. Remove from heat. Combine cream, milk, cinnamon sticks, and brown sugar in a large saucepan over medium heat. Scrape seeds from vanilla bean into the pan and then add whole bean. Bring to a boil, and then remove from heat and let steep for 5 minutes. In a medium mixing bowl, whisk sugar and yolks together until pale yellow. Gradually whisk in about 1/3 of the hot cream mixture to temper the eggs. Return the mixture to the saucepan. Stir over medium-low heat until custard thickens, about 4 minutes (do not boil). Strain into a large bowl. Whisk in ground cinnamon. Chill until cold, about 3 hours. Transfer cold custard to an ice cream maker and process according to the manufacturer's instructions. ","[Rioja, Tempranillo, Garnacha, Barbera]" 60423,"Chickpea Salad 2 (15-ounce) cans chickpeas, rinsed and drained 1 small red onion finely chopped 1 small red bell pepper, finely chopped A few ribs celery and leafy tops, chopped 1 clove garlic, minced or grated then grinded into a paste with salt 1/2 teaspoon crushed red pepper flakes 2 tablespoons rosemary, finely chopped, a few sprigs 2 tablespoons red wine vinegar 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Instructions: Combine chick peas with onions, peppers, celery, garlic, red pepper flakes and rosemary in a medium bowl. Dress salad with vinegar and oil, salt and pepper. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 60424,"Four-Way Slow Cooker Shredded Beef 1 beef Shoulder, Arm or Blade Roast Boneless (2 to 2-? pounds) 1 tablespoon vegetable oil (optional) 1 large onion, chopped 2 tablespoons minced garlic Salt and pepper Instructions: 1.For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides. 2.Place onion and garlic in 3-? to 5 quart slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender. 3.Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired. 4.Recipe Variations: Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired. BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desired. Asian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired. Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired. Beef. It's What's For Dinner ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 60425,"Individual Apple Bread Puddings with Spiced Ice Cream 1/4 cup dried cranberries 1 tablespoon whiskey 1 pint vanilla ice cream 2 teaspoons pumpkin spice 2 tablespoons unsalted butter, melted, plus more, not melted, for the ramekins 2 large eggs 2/3 cup heavy cream 1/3 cup whole milk 1/3 cup sugar 1 small Gala or McIntosh apple, cored and cut into 1/4-inch pieces 1/4 teaspoon ground cinnamon 1/4 teaspoon fine salt 3 1/2 cups 1/2-inch cubes brioche or challah loaf (4 ounces) Instructions: Put the cranberries, whiskey, and 2 tablespoons water in a small bowl and soak until the cranberries are soft, about 1 hour. Meanwhile, let the ice cream sit at room temperature until slightly softened, about 30 minutes. Transfer it to a bowl, then fold in the pumpkin spice. Cover and refreeze the ice cream. Position a rack in the center of the oven and preheat the oven to 375 degrees F. Butter four 6-ounce ramekins and put them on a baking sheet. Whisk together the eggs, heavy cream, milk, sugar, apples, cinnamon and salt in a medium bowl. Reserve 1 cup of bread cubes and add the remaining bread to the bowl with the egg mixture. Stir to combine and allow the bread to soak for at least 30 minutes. Add the cranberry mixture to the bread mixture and mix well, then spoon into the prepared ramekins. Toss the remaining bread cubes with the melted butter, then top the puddings evenly with the bread cubes. Bake the puddings until just set but still loose in the centers, about 20 minutes. Let the puddings rest at room temperature for 5 to 10 minutes before serving. Serve the puddings warm with a scoop of the spiced ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 60426,"Giant Baked Brie with Apricots and Walnuts 1 tablespoon unsalted butter 1cup walnuts, chopped 1 teaspoon chopped fresh thyme Kosher salt 2 tablespoons brandy, hard cider or apple cider One 2-pound wheel of Brie (about 7 inches in diameter), at room temperature 1 cup dried apricots, diced 1/2 cup apricot preserves One 17.3-ounce box (2 sheets) puff pastry, thawed if frozen All-purpose flour, for rolling the dough 1 large egg, beaten Apple and pear slices and assorted crackers, for serving Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Melt the butter in a small skillet over medium heat. Add the walnuts and cook, tossing occasionally, until lightly toasted, 1 to 2 minutes. Add the thyme, season lightly with salt and toss. Stir in the brandy and remove from the heat. Transfer to a small bowl and stir in the dried apricots and preserves. Let cool to room temperature. Place the Brie on the center of the prepared baking sheet and cut off the rind on top. Spread the apricot compote evenly over the top of the Brie. Unroll the puff pastry sheets on a floured work surface. Brush a 2-inch strip down the long edge of one sheet with the egg and line up the second sheet with the first, overlapping the edge brushed with egg so that the two stick together. Flour the pastry well and roll with a floured rolling pin to make a 14-inch square. Trim the corners from the pastry to make a circle (you want to make the largest circle possible). Reserve the trimmings. Transfer the pastry to the baking sheet and cover the Brie. Tuck the edges underneath the Brie. Reroll the pastry scraps and cut out five or six 2-inch leaf shapes, then score them with the back of a butter knife to create simple veins in the leaf. Brush the pastry-wrapped Brie with the egg. Arrange the leaves decoratively on top of the Brie and brush with the egg. Bake the brie until the pastry is puffed and deep golden, about 40 minutes. Let stand about 20 minutes before serving with apple and pear slices and crackers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 60427,"Guero's Shrimp Alambres 4 onions 10 tomatillos 5 bell peppers 10 pounds jumbo shrimp Marinade, recipe follows 5 ounces chopped garlic 2 ounces garlic powder 1-ounce ground cumin 1-ounce freshly ground black pepper 1-ounce salt 2 ounces paprika 4 ounces pineapple juice 32 ounces vegetable oil 1 bunch cilantro, leaves chopped Instructions: If using wooden skewers, soak them in water for at least 30 minutes before skewering food. Cut onions, tomatillos, and bell peppers into large, skewer-sized pieces. Assemble skewers, alternating 1 piece of each vegetable between 5 shrimps on each skewer. Arrange skewers in a large non-reactive baking dish and pour the marinade over. Submerge skewers in marinade, and marinate, covered, in the refrigerator, for 4 to 6 hours. Preheat a grill to medium-high heat. Grill skewers for approximately 6 minutes, turning as needed. Remove from the grill and serve. Combine all ingredients together in a large bowl and mix well. Pour marinade over skewers as directed above. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 60428,"Australian Meat Pie 3 pounds beef chuck, diced 1/2-inch cubes 1/2 cup flour 3 tablespoons vegetable oil 2 cloves garlic, chopped 1 onion, diced 1 tablespoon freshly ground black pepper 1 tablespoon ground coriander 1 tablespoon celery seed 1/4 cup Worcestershire sauce 1/4 cup soy sauce 4 cups beef or chicken stock 4 sheets puff pastry 1 egg, beaten, to glaze crust Black pepper Instructions: Preheat oven to 400 degrees F. Dredge beef in flour and sear in oil in a hot pan. Add the garlic and onion and saute for 4 more minutes. Add the spices, Worcestershire and soy sauce and cook until the liquid is almost dissolved. Add the stock and cook until the meat is coated in thick gravy. Transfer to a container and cool. Roll 2 sheets of pastry to 1/2-inch thickness. Line 8-inch tart molds with the rolled pastry. Line the pastry with tin foil and prebake for about 8 minutes. Let cool. Roll out the remaining pastry sheets and cut lids for the pies. Fill baked shells with the meat mixture and cover with the cut pastry lids. Attach lids with egg wash. Brush the tops with the remaining egg wash and sprinkle with black pepper. Bake for 8 minutes or until golden brown. ","[Shiraz, Cabernet Sauvignon, Malbec, Tempranillo]" 60429,"Chicken Meatloaf Bites 2 stalks celery, small dice 1 1/2 Spanish onions, small dice 1/4 cup canola oil 5 pounds ground chicken 4 cups breadcrumbs 1/2 cup heavy cream 1/4 cup soy sauce 1/4 cup steak sauce, such as A-1 2 tablespoons salt 4 eggs, lightly beaten homemade ketchup, barbeque sauce, ketchup, Sriracha Instructions: Sweat the celery and onions in the oil in a medium saucepot over medium heat until well glazed, 3 to 4 minutes. Let cool.
Preheat the oven to 325 degrees F. Mix the cooled vegetables, chicken, breadcrumbs, heavy cream, soy sauce, steak sauce, salt and eggs together well, until the mixture is uniform. Place into two parchment-lined and greased 9- by 4-inch loaf pans. Bake until the loaves reach an internal temperature of 150 degrees F, 25 to 35 minutes.
Cool, and then portion into 2-ounce bize-size pieces. At Yardbird we make our ketchup from scratch, but you can pick your favorite barbecue sauce, ketchup, Sriracha or any other favorite condiment to serve alongside. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 60430,"Hot Apple Cider Toddy 3 cups apple cider 1 stick (8 tablespoons) butter, softened 1/4 cup light brown sugar, packed 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground cloves 8 graham crackers 1 teaspoon pumpkin pie spice 2 teaspoons rum extract 2 cups non-dairy whipped topping 4 whole cinnamon sticks 4 shots bourbon whiskey Instructions: Heat the apple cider in a non-reactive saucepan. In a bowl, combine the softened butter, brown sugar, ground nutmeg, cinnamon, and ground cloves. Whip until the butter becomes creamy and the ingredients are incorporated. Place the graham crackers and pumpkin pie spice in a plastic baggie and crush with a rolling pin. Combine the rum extract with the non-dairy whipped topping. In a footed coffee glass, place a single cinnamon stick and a slice of spiced butter. Pour 1 shot whiskey into the glass. Ladle the hot cider to fill the glass. Garnish with a dollop of rum-flavored topping and a sprinkle of graham cracker crumb mixture. Serve warm. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 60431,"Vanilla Cherry Chocolate Cookies 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 2 sticks (1 cup) unsalted butter, room temperature 1 cup granulated sugar 1/2 cup packed light brown sugar 2 tablespoons vanilla extract 2 large eggs, at room temperature 8 ounces semisweet chocolate chips 1 cup coarsely chopped dried sweet cherries Instructions: Heat the oven to 350 degrees F and arrange a rack in the middle. Whisk together the flour, baking powder, and salt in a large bowl until evenly combined; set aside. Using a stand mixer fitted with a paddle attachment beat together the butter and sugars over medium speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Reduce the speed to low, add the flour mixture and mix until just combined. Stir in the chocolate and cherries until they are uniformly distributed. Scoop the dough by rounded tablespoons onto a baking sheet. Bake until the cookie edges are golden brown, about 14 minutes. Leave the cookies on the baking sheets on racks for 3 minutes. Repeat this process with the remaining dough. Using a spatula, transfer the cookies to racks to cool completely before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60432,"Moros 2 cups dried black beans, washed and picked over 10 1/2 cups water 2 cups long-grain white rice 3 tablespoons unsalted butter 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper Instructions: Place the beans and 7 1/2 cups of the water in a large pot and bring to a boil. Cover, reduce to a simmer and cook for 1 hour, or until tender and creamy in centers. Crush the beans in their liquid with a potato masher or the back of a wooden spoon. Place the rice in a large bowl (not a colander) and rinse under cold running water for 5 minutes. Drain. Pour the remaining 3 cups of water into a medium saucepan, add the butter and bring to a boil. Stir in the rice, salt and pepper and bring back to a boil. Reduce to a simmer, cover and cook until the water is absorbed, about 20 minutes. Mix the rice with the beans and heat through, if necessary, to serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 60433,"Spicy Baked Potato Nuggets One 28-ounce bag frozen potato tots 2 teaspoons granulated garlic
2 teaspoons onion powder
2 teaspoons smoked paprika 1 teaspoon chipotle cl powder
1 teaspoon fine sugar
Kosher salt and freshly ground black pepper
Instructions: Spread the potato tots on a nonstick baking sheet. Bake according to the package directions. Stir together the granulated garlic, onion powder, paprika, chipotle cl powder, sugar, 2 teaspoons salt and 1/4 teaspoon pepper. Sprinkle the nuggets with the spice mixture while hot and toss to coat evenly. ","[Rioja, Tempranillo, Garnacha, Barbera]" 60434,"How to Make Southern Creamed Corn | Southern Creamed Corn 8 ears corn, husked 2 tablespoons sugar 1 tablespoons all-purpose flour Salt and freshly ground black pepper 1 cup heavy cream 1/2 cup cold water 2 tablespoons bacon grease 1 tablespoons butter Instructions: In a large bowl, cut the tip off cob. Cut the kernels from cob with a small paring knife. Using the back of the blade, scrape against the cob to press out the milky liquid. Whisk together sugar, flour, and salt and pepper, to taste. Combine with corn. Add the heavy cream and water. Mix. In a large skillet over medium heat, heat bacon grease. Add corn mixture and turn heat down to medium-low, stirring until it becomes creamy, about 30 minutes. Add the butter right before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 60435,"One-Bowl Chocolate Cake Batter 2 cups all-purpose flour 1 3/4 cups granulated sugar 1/4 cup packed light brown sugar 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1/4 teaspoon baking powder 3 large eggs 1 cup whole milk 1/2 cup vegetable oil 1 tablespoon distilled white vinegar 2 teaspoons pure vanilla extract 1/4 cup hot tap water Instructions: Mix the flour, granulated sugar, brown sugar, cocoa powder, baking soda, salt and baking powder in a large bowl with a mixer on low speed until combined. Add the eggs, milk, vegetable oil, vinegar and vanilla. Increase the speed to medium and beat until smooth, about 2 minutes. Beat in the hot water until smooth. Turn this one-bowl chocolate cake batter into three different desserts. Layer Cake: Brush two 9-inch round cake pans with vegetable oil, line with parchment, then brush with more oil and dust with flour. Divide the batter between the pans; tap against the counter to remove any air bubbles. Bake at 350 degrees F until a toothpick inserted into the centers of the cakes comes out clean, 40 to 45 minutes. Let cool 15 minutes in the pans, then turn out onto racks to cool completely; discard the parchment. Sheet Cake: Line a 9-by-13-inch baking dish with foil and brush with vegetable oil. Pour the batter into the pan; tap against the counter to remove any air bubbles. Bake at 350 degrees F until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let cool completely in the pan. Cupcakes: Line 30 muffin cups with paper liners. Pour the batter into the muffin cups, filling them about halfway. Tap the pans against the counter to remove any air bubbles. Bake at 350 degrees F until a toothpick inserted into the centers of the cupcakes comes out clean, 20 to 25 minutes. Let cool 5 minutes in the pans, then remove to racks to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60436,"Sparkling Sangria 1 cup white grape juice 1/2 cup cognac juice of 1 lemon 3 tablespoons superfine sugar 1 cup water 1 cup halved grapes 1 cup pitted cherries 1 sliced peach sparkling wine Instructions: Combine 1 cup white grape juice, 1/2 cup cognac, the juice of 1 lemon, 3 tablespoons superfine sugar and 1 cup water in a pitcher. Add 1 cup each halved grapes and pitted cherries, and 1 sliced peach. Chill 3 hours or overnight. Before serving, add a bottle of cold sparkling wine. Pour into flutes. ","[Champagne, Prosecco, Cava]" 60437,"Shaved Brussels Sprouts with Pomegranate Orange Vinaigrette and Pecans 2 navel oranges 3 tablespoons aged sherry vinegar 2 teaspoons pomegranate molasses
1 teaspoon finely grated orange zest
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 1/2 pounds Brussels sprouts, tough outer leaves removed, thinly sliced or shredded in a food processor 1/4 cup pomegranate seeds
1/2 cup toasted pecans, chopped
Instructions: Trim the top and bottom of each orange. Put the oranges on one flat end and remove the rest of the rind in strips. Working over a bowl (to catch the juice) slice just to the left and right of each membrane, freeing each perfect wedge. Slice each segment in half crosswise and set aside. Squeeze the rest of the juice from the empty membranes into the bowl. Make the vinaigrette: To the bowl with the orange juice, add the vinegar, molasses, orange zest, and salt and pepper to taste, and whisk to combine. Slowly add the oil, whisking until emulsified. Toss the salad: In a large bowl, combine the shaved sprouts, the reserved orange segments, and the pomegranate seeds, add the vinaigrette, and toss to combine. Let sit at room temperature for 30 minutes before serving or cover and refrigerate for up to 8 hours. Transfer to a platter and garnish with pecans. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 60438,"Crepes Stuffed with Fresh Fruit, Maple Syrup, and Creme Anglaise 2 eggs 2 teaspoons milk 1 tablespoon flour 1 teaspoon sugar Butter 3/4 cup milk 1/2 cup heavy cream 1 vanilla bean, split 4 1/2 tablespoons sugar 4 egg yolks 4 cups sliced fruit Maple syrup Instructions: Crepes: Combine eggs, milk, and sugar. Add the flour and whisk well. Refrigerate for one hour. Rub a skillet with butter. Add enough batter to coat the bottom of the pan. Swirl pan to coat evenly. Turn crepe and cook until lightly golden brown. Repeat with remaining batter. Custard: Put the milk, cream, and vanilla bean into the saucepan and heat until almost boiling. Add the sugar to the yolks and whip well. Pour the hot milk onto the beaten yolks and cook until the mixture reaches 185 degrees F. Remove from heat and let cool completely. Cover and refrigerate the custard until ready to serve. Spread cut fresh fruit over each crepe and sprinkle with maple syrup. Fold the crepe. Cover the plate with some custard and put one or two pancakes on it. Garnish with fresh fruit. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60439,"Summer Squash and 3-Cheese Frittata with Harissa Aioli 3 cups diced Spanish onions (1 large onion) 2 cups diced fresh fennel bulb (roughly 1 head) 2 cups sliced leeks (2 leeks) 2 cloves garlic, minced 2 teaspoons fresh thyme, finely chopped 1 1/4 cups extra-virgin olive oil Salt 4 medium zucchini, quartered lengthwise and cut into 1/4-inch-thick slices (4 cups) 14 eggs 1 teaspoon Ethiopian berbere spice mix, such as Sheba 1/2 teaspoon Aleppo sun-dried chili Freshly ground black pepper 2 cups diced feta 1 1/2 cups grated Grafton Cheddar 1 cup grated Parmesan 1/4 cup finely cut fresh chives 1/4 cup chiffonaded fresh cilantro 1/4 cup chiffonaded fresh parsley 2 tablespoons chopped fresh chervil Harissa Aioli, recipe follows 1 cup piquillo peppers, well drained, dried, seeds and stems removed Zest and juice of 1 lime
2 cloves garlic, pureed 1 tablespoon finely ground caraway seeds 1 tablespoon finely ground roasted coriander seeds 1 tablespoon finely ground roasted cumin seeds 1 teaspoon Sriracha 1/2 teaspoon salt 1/4 teaspoon smoked paprika 3/4 cup mayonnaise Instructions: Cook the onions, fennel, leeks, garlic, thyme, 1/2 cup of the oil and 2 teaspoons salt in a saute pan over medium heat, stirring all the time, until the vegetables begin to soften. Lower the heat to the lowest setting, and cook, stirring occasionally, until the vegetables are soft and translucent, about 20 minutes. Turn the heat up to high, and cook, stirring all the time, until the vegetables turn light golden brown. Remove them from the pan, and let sit at room temperature.
Heat a saute pan over high heat. When quite hot, add 1/4 cup of the remaining oil, then the zucchini; saute it for a minute to get even heat distribution. Add 1 1/2 teaspoons salt, and continue to saute until the zucchini is lightly golden brown and cooked through. Remove the zucchini from the pan, and let sit at room temperature.
Whisk the eggs, Sheba spice, Aleppo chili and 1/8 teaspoon pepper in a large bowl until frothy. Add the feta, Cheddar, Parmesan, chives, cilantro, parsley, chervil, the onion mixture and the cooked zucchini, and briskly stir until everything is well incorporated.
Preheat the oven to 450 degrees F. Heat an 11-inch saute pan over high heat, then add the remaining 1/2 cup extra-virgin olive oil. Add half the egg mixture to the pan and IMMEDIATELY give 1 or 2 quick saute flips to incorporate the mixture at the bottom of the pan (which is cooking) with the raw on top. Add the rest of the mix, IMMEDIATELY give 2 more quick flips, then flatten out the top of the mixture with a spatula. Continue cooking for about 3 minutes (this will help the frittata have a nice golden-brown top). Transfer the pan to the oven, and bake until golden brown on top and cooked through. If it doesn't brown on top, place the pan under a salamander or broiler until golden brown.
Let the frittata cool for 2 minutes, then tap on the side of the pan with a wooden spoon to loosen the frittata. Place a cutting board on top of the pan, and quickly invert them both; the frittata should slide out onto the cutting board. Refrigerate the frittata on the cutting board until cold, then slice as desired. Serve with the harissa aioli. Process the peppers, lime zest and juice, garlic, caraway, coriander, cumin, Sriracha, salt and paprika in a Vita-Prep or blender to a fine puree. Add the mayonnaise, and process just to combine. Yield: 1 quart. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60440,"Potato Gnocchi with Pole Beans and Pesto 1 cup fresh basil leaves 1 cup fresh parsley leaves
1/2 cup grated Parmigiano-Reggiano
1/4 cup pine nuts, toasted
2 cloves garlic Zest of 1 lemon 1/2 cup olive oil
Kosher salt and freshly cracked black pepper 1 cup halved mixed pole beans, such as haricots verts, purple green beans and Romanos (halved crosswise) 3 cups store-bought potato gnocchi 2 tablespoons olive oil
2 tablespoons finely minced shallots 1 tablespoon butter
Zest and juice of 1 lemon Kosher salt and freshly cracked black pepper
2 cups pea greens, (if unavailable, you can use substitute watercress or spinach)
Extra-virgin olive oil, for drizzling Flaky sea salt, such as Maldon, for topping Grated Parmigiano-Reggiano, for topping Instructions: Bring a large pot of water to a boil. For the pesto: In a food processor, combine the basil, parsley, cheese, pine nuts, garlic and lemon zest and blend. With the motor running, stream in the olive oil. Season with salt and pepper. For the gnocchi with pole beans: Blanch the beans briefly in the boiling water. Remove with a slotted spoon and set aside. Add the gnocchi to the boiling water and cook to al dente according to the package directions. Drain. In a large nonstick pan, heat the olive oil over medium-high heat. Add the shallots and gnocchi and saute until golden brown. Add the beans and turn the heat down to medium. Add the butter, lemon zest and juice and 2 tablespoons of the pesto. Cook until the beans are just tender. Season as needed. Divide the gnocchi among 4 dishes and top with the pea greens, a drizzle of extra-virgin olive oil and a sprinkling of flaky sea salt and Parmigiano-Reggiano. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 60441,"Pistachio Ice Cream 1 cup unsalted shelled pistachios 1 cup sugar 2 cups milk (do not use low-fat or nonfat) 3 cups heavy cream 12 large egg yolks 1/2 teaspoon almond extract 1 cup whipped cream, for garnish 1 cup unsalted shelled pistachios, toasted, coarsely chopped, for garnish Instructions: Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat. Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes. Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours. Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container and freeze until ready to serve. Garnish with whipped cream and toasted pistachios. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 60442,"Shepherd's Pie 1 pound freshly ground beef, 80 to 20 percent beef to fat 1 onion, chopped 1/2 pound mushrooms, sliced 1/2 teaspoon garlic powder One 12-ounce can cream of mushroom soup 1 small can red peppers diced and drained 1/2 cup fresh frozen green beans 4 cups mashed potatoes Salt and pepper Instructions: Saute ground beef with diced onions and sliced mushrooms. Do not drain meat, onions or mushrooms. Add the garlic powder to the undiluted cream of mushroom soup and stir well. Add soup mixture to the meat, mushrooms, and onions in pan, and add the chopped red peppers, stirring until thoroughly mixed--juices will hold it together. Preheat oven to 375 degrees Fahrenheit. Into individual crocks or bowls, spread the frozen green beans on bottom of each crock (green peas may be substituted). Fill crocks with meat mixture. Top each crock with 1 cup of mashed potatoes, in a big dollop or piped through a pastry bag to make them more elegant. Bake until potatoes are crisp and slightly browned, about 20 to 25 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 60443,"Pommes Chef Anne 3 russet potatoes, scrubbed clean Extra-virgin olive oil 3/4 cup grated Parmigiano-Reggiano Kosher salt Instructions: Preheat the oven to 425 degrees F. Working 1 potato at a time, slice very thin on the mandoline. It is important to work with purpose here (quickly) because the potatoes will discolor. Do not put the potatoes in water because this will wash the starch off the potatoes. Coat an 8-inch nonstick saute pan with olive oil. Starting from the center, make concentric circles of potatoes in the bottom of the pan. Remember that eventually the bottom will be the top so it is important for the first circles of potatoes to look pretty. Brush each layer with olive oil and every 2nd or 3rd layer sprinkle liberally with grated cheese and salt. After every layer of potatoes, press the potatoes so they are very compact. Repeat this process with the remaining 2 potatoes. Place the pan of potatoes over medium heat and cook until the olive oil begins to sizzle and the potatoes begin to brown on the bottom. Put the pan in the oven and bake for 20 to 25 minutes. Remove the pan from the oven and place a tight fitting lid on the pan. Drain the excess oil out the side of the pan. THIS STEP IS EXTREMELY IMPORTANT!!! After the excess oil has been drained, completely flip the pan so the cake is turned out onto the bottom of the lid, then slide the cake off the lid back into the pan so the brown side of the cake is now up and the top becomes the bottom. We see now why draining the excess oil is important. If you attempt this without draining the oil it will drain out on your wrist and burn you. Return the cake to the oven and bake until the cake is fork tender, another 10 to 15 minutes. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 60444,"Gelt Peanut Butter Blossoms 1 1/2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1 teaspoon kosher salt 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup granulated sugar 1/2 cup packed light brown sugar 1/2 cup creamy peanut butter (see Cook's Note) 1 teaspoon pure vanilla extract or paste 1 large egg Nonstick cooking spray, for the baking sheet 1/2 cup blue and white nonpareil sprinkle mix (see Cook's Note) 18 to 20 chocolate gelt candies, unwrapped and frozen Instructions: Whisk together the flour, baking soda and salt in a medium bowl until combined. Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, about 1 minute. Add the vanilla and egg and beat until combined. With the mixer on low speed, gradually add the dry ingredients and mix until combined. Cover with plastic wrap and refrigerate for at least 1 hour and up to overnight.
Position an oven rack in the center of the oven and preheat to 350 degrees F. Lightly grease a baking sheet with nonstick spray. Put the blue and white nonpareils in a medium bowl.
Scoop the dough using a 3/4-ounce scoop (about 1 1/2 tablespoons) and roll the dough into a ball. Continue scooping and rolling until you've used up about half the dough. Roll each ball in the sprinkles and place on the prepared baking sheet about 2 inches apart. Chill the remaining dough while the first batch bakes.\u202f
Bake, rotating the baking sheet halfway through, until the cookies are puffed and lightly golden, about 12 minutes. Immediately press a chocolate gelt into the center of each cookie. Let cool 10 minutes on the baking sheet, then transfer to wire racks to cool completely. When the baking sheet is cool, spray again with nonstick spray and repeat with the remaining dough, sprinkles and chocolate gelt.\u202f ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60445,"Braised Salmon 4 (6 to 8-ounce) salmon fillets Salt and freshly ground black pepper 2 tablespoons vegetable oil 3 cups sliced red bliss potatoes 2 cups diced plum tomatoes 3/4 cup sliced carrots* 3/4 cup sliced celery* 3/4 cup sliced fennel* 3/4 cup sliced onions* 1 tablespoon saffron 1 tablespoon tomato paste 1 quart shrimp or lobster stock Variety of fresh herbs, for seasoning Instructions: Preheat oven to 375 degrees F. Pat the salmon fillets dry with towels and season with salt and pepper. Heat oil in a large oven-safe saute pan. Add fish to pan, flesh side down, and sear on both sides until golden. Remove from the pan and set aside. Add potatoes and all the vegetables, saffron, and tomato paste to the pan and saute until vegetables are translucent. Add the stock and stir well to combine. Add a small handful of fresh herbs, and then place the salmon fillets back in the pan on top of the vegetables. Cover and place the pan in the oven for 15 minutes, or until the potatoes are tender and the fish is cooked to your desired degree of doneness. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60446,"Potage St. Cloud 1 1/2 cups chopped onions 1 garlic clove, minced or pressed 3 tablespoons butter 3 medium potatoes, sliced 1 medium parsnip, sliced 1 large carrot, sliced 2 teaspoons turmeric 1/2 to 1 tablespoon curry powder 5 cups vegetable stock or water 6 cups green peas, fresh or frozen 2 cups half-and-half or milk Salt and black pepper to taste Instructions: Saute the onions and garlic in butter until golden. Add the potatoes, parsnips, carrots, turmeric, curry powder, and stock or water and simmer until the vegetables are tender, about 20 minutes. Reserve 1 cup of the peas for garnish and add the rest to the pot. Cook frozen peas for 10 minutes, fresh ones for 5 minutes. In a blender or food processor, puree the hot soup with the half-and-half until very smooth. Add salt and pepper to taste. Cook the reserved peas until just tender to garnish individual servings. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 60447,"Fresh Tomato Dressing 1 cup garlic-infused olive oil 1/2 cup white balsamic vinegar (reduced by 1/3) 3 cloves garlic, sliced 2 large tomatoes, peeled, chopped and divided 3 tablespoons chopped fresh tarragon, divided Kosher salt and freshly cracked black pepper Tomato slices, for serving Instructions: In a non-reactive bowl, whisk together the oil and vinegar until completely combined. Add the garlic, half the tomatoes and half the tarragon. Season with salt and pepper and stir to coat. Cover and chill 6 hours. Strain the mixture through a fine sieve and discard the solids. Stir in the remaining tomatoes and tarragon. Serve over slices of fresh tomato. BYOC: Use your favorite herb here and tailor this dressing to the meal or your family's favorite flavors... fresh thyme oregano, basil, chervil, parsley, anything goes! Try serving this sweet and tangy dressing tossed with fresh baby spinach, a baby mesclun mix or even butter lettuce and blue cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60448,"Rustichella Lemon Oil Cake 10 ounces sugar 6 ounces lemony oil, procedure follows 4 eggs 6 ounces milk 14 ounces flour 1 ounce baking powder Instructions: Preheat oven to 400 degrees In a mixing bowl, combine the sugar, lemon oil, eggs, and milk. Mix all of these ingredients until well blended. Add the flour and baking powder and mix until you obtain a soft batter. Grease a cake mold with butter and a little flour. Tap the excess flour out of the mold. Slowly pour the cake batter into the mold and bake for 45 minutes. To serve: Let cake cool and serve. Lemony Oil: Remove the zest (skin) from the lemons, taking care not to include the bitter white pith. Squeeze the lemon juice into a saucepan and add the zest and oil. Warm the oil over medium-low heat until it sizzles gently, about 4 minutes. Remove from the heat, set aside for at least 1 hour, or overnight, to perfume the oil with the lemon. Strain the oil and discard the zest. The mild flavor of pure olive oil balances nicely with the lemon. A full flavored extra-virgin olive oil however is too potent. If you only have extra-virgin on hand, temper it by blending equal parts extra-virgin olive oil with a neutral tasting vegetable oil. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 60449,"Soft Chocolate Chip Cookies 2 cups all-purpose flour 1 1/4 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup (2 sticks) really cold butter, cut into cubes
1 cup granulated sugar
2/3 cup packed brown sugar
2 large eggs, lightly beaten
2 cups dark chocolate chips, such as Ghirardelli 1/2 cup semi-sweet chocolate chunks
Instructions: Whisk together the all-purpose flour, cake flour, baking powder, baking soda and salt in a medium bowl. Use a stand mixer or an electric hand mixer to beat the butter, granulated sugar and brown sugar on low speed, about 30 seconds. Add in the eggs one at a time. Add the dry ingredients a little at time and beat to combine. Set aside about 1/4 cup of the dark chocolate chips for the topping, then mix in the remaining dark chocolate chips and semi-sweet chocolate chunks. Portion extra-large balls of dough with a 1-cup ice cream scoop on two baking sheets lined with parchment paper. With the reserved dark chocolate chips, press a few chips right on top of each ball. This will help to get little pools of chocolate. Place 4 to 5 balls of dough on each prepared baking sheet and place in the freezer for at least an hour and up to overnight. When ready to bake, preheat the oven to 375 degrees F. Bake one sheet of cookies at a time, until the edges and spots on top are golden but the insides are still slightly doughy, 15 to 18 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 60450,"Spiced Apple Yogurt Sorghum Bowl 3/4 cup cooked plain whole-grain sorghum 1 apple 1 teaspoon virgin coconut oil 1 teaspoon brown sugar 1/4 teaspoon ground cinnamon 1/8 teaspoon ground ginger Pinch salt 1/2 cup plain Greek yogurt Instructions: Heat the sorghum in a microwave-safe bowl for 1 1/2 minutes. Meanwhile, heat a skillet over medium-high heat and slice the apple (with skin) thinly. Add the coconut oil to the skillet along with the apple slices and cook, stirring, 2 minutes. Sprinkle the brown sugar, cinnamon, ginger and salt over the apples. Stir well, and cook, stirring, for another 2 minutes. Remove from the heat, then top the sorghum with the yogurt and cinnamon-ginger apple slices. Eat warm. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 60451,"Surprise, It's Pumpkin! Enchiladas 1/3 cup chopped onion 2/3 cup canned pure pumpkin 1 1/2 tablespoons taco sauce 1 teaspoon taco seasoning mix 2 large corn tortillas 3/4 cup red enchilada sauce, divided 1 slice fat-free Cheddar cheese, halved 1/4 cup shredded fat-free Cheddar cheese Salt and black pepper, optional Fat-free sour cream, optional Chopped scallions, optional Instructions: Preheat oven to 400 degrees F. Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it begins to brown, about 2 minutes. Transfer to a bowl. Add pumpkin, taco sauce, and taco seasoning to the bowl. Mix well. If you like, season with salt and pepper, to taste. Set aside. Spray a baking pan with nonstick spray and set aside. Place tortillas on a microwave-safe plate. Warm slightly in the microwave, about 15 seconds. Lay tortillas flat, side by side. Spread 2 tablespoons enchilada sauce onto each one. Place a half-slice of cheese in the center of each tortilla. Evenly distribute the pumpkin mixture between the centers of the tortillas. Wrap tortillas up tightly and place them in the baking pan with the seam sides down. Cover with remaining 1/2 cup enchilada sauce. Bake in the oven until enchiladas are hot, about 8 minutes. Carefully remove pan from the oven, and sprinkle enchiladas with shredded cheese. Return to the oven and bake until the cheese has melted, about 5 minutes. Plate those babies and, if you like, top with sour cream and/or scallions. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 60452,"Baked Apples 4 rome or granny smith apples, cored and top sliced off 1/4 cup brown sugar 1 tablespoon lemon juice 1/2 cup raisins 1 teaspoon lemon zest 1/4 cup chopped walnuts 1/2 cup apple cider or water 1 teaspoon cinnamon Instructions: Preheat oven to 350 degrees. In a bowl combine raisins, walnuts, cinnamon, brown sugar, lemon juice and zest. Stuff apples with mixture and place in small baking dish. Add 1/2 cup cider or water and bake for 30 minutes or until tender. ","[Chardonnay, Riesling, Gewrztraminer]" 60453,"Octopus with Spicy Tomato Linguine 2 pounds fresh (or frozen) octopus, cleaned Sea salt 1/4 cup extra-virgin olive oil 3 to 4 cloves garlic, minced Pinch red pepper flakes 1 (28-ounce) can crushed tomatoes 1/4 cup kalamata olives, pitted and chopped 1 pound linguine 1/4 cup chopped fresh flat-leaf parsley, for serving Instructions: On a flat work surface or cutting board, pound the whole octopus using a skillet, a meat tenderizer, or other heavy object. Pounding will help tenderize the octopus flesh. Then, using kitchen shears or a sharp knife, cut and remove the tentacles of the octopus, making sure to cut up and around the webbing. Discard the octopus head. Bring a large pot of salted water to a boil. Add the octopus tentacles, reduce the heat, and simmer for 1 hour. Check the octopus with a fork to check for doneness. Once the octopus is tender, drain and cut the tentacles into 1 1/2 to 2-inch pieces and set aside.
In a large deep skillet, heat 1/4 cup olive oil over medium heat. Add garlic and red pepper flakes. Cook for about 4 minutes, or until the mixture is fragrant. Add the crushed tomatoes and salt, and then allow the sauce to simmer for 10 to 15 minutes. Stir in the olives, and check if more salt is needed. When the octopus is ready, add to the sauce.
Meanwhile, cook the pasta in a large pot of boiling salted water until it is al dente. Drain and place in a large bowl. Add the octopus and sauce to bowl and toss together. Top the pasta with fresh parsley and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 60454,"Croque Monsieur Burger 1 shallot, minced 1 teaspoon olive oil 1 pound ground sirloin 1 pound ground chuck 1 tablespoon salt 1 teaspoon freshly ground black pepper 2 tablespoons Worcestershire sauce 1 tablespoon Dijon mustard 2 tablespoons finely chopped fresh sage leaves 5 eggs 1/4 cup whole milk 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 6 Portuguese muffins, halved 4 tablespoons butter 6 slices Gruyere cheese 6 slices prosciutto 3 tablespoons Dijon mustard 3 tablespoons mayonnaise Instructions: Saute shallot in olive oil over medium-low heat until softened. Set aside to cool. To make patties combine ground sirloin, ground chuck, salt, pepper, Worcestershire sauce, mustard, sage, and sauteed shallot in a large bowl. Mix well until all ingredients are thoroughly combined. Divide mixture into 6 equal portions and form patties (6 ounces each). Grill patties (in grill pan) over medium-high heat for 4 minutes on each side for medium rare. While patties are cooking, prepare buns. Whisk eggs in a bowl with milk, salt, and pepper. Dip Portuguese muffin halves in mixture 1 at a time (place each on a plate after dipping). Heat 1 tablespoon butter in saute pan over medium heat. Place 3 muffin halves into pan and fry, flipping once until both sides are golden brown. Place cooked muffins onto plate and cover with foil. Repeat process using 1 tablespoon butter for every batch of 3 muffin halves until all have been cooked. When patties have been cooked, remove the patties from the grill pan and rest on a half-sheet pan. Top with cheese slices and tent with aluminum foil. Repeat process with the remaining patties. To assemble the burgers, place 1 patty (with cheese) on bottom half of the Portuguese muffin. Top with prosciutto, spread with 1 tablespoon of sauce, and add top of muffin. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 60455,"Honky Tonk Sweet and Spicy Salad Dressing 3/4 cup olive oil
1/4 cup cider vinegar
1/4 cup sugar
About 1/4 cup Dijon mustard
1/8 cup Sriracha sauce
1/2 teaspoon ground ginger
1/2 teaspoon celery seed
1/2 tablespoons sea salt
1/4 teaspoon ground black pepper
Instructions: Combine the olive oil, vinegar, sugar, mustard, Sriracha, ginger, celery seed, salt, pepper and 1/8 cup water in a blender. Blend well. Adjust the seasoning to taste. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60456,"Greek Sorghum Bowl 1 1/2 cups cooked whole-grain sorghum 1/2 sweet onion 2 teaspoons olive oil 1/4 cup pine nuts Salt 1/2 cup cherry or grape tomatoes, sliced in half 1/2 cup cucumbers, chopped into small cubes 1/4 cup feta cheese, crumbled 10 kalamata olives, halved Instructions: For the sorghum pilaf: Heat the sorghum in a microwave-safe bowl for 2 minutes. Meanwhile, warm a skillet over medium-high heat and finely chop the onion. Add the olive oil to the warm skillet along with the onions and cook, stirring, 1 minute, then add the warmed sorghum, pine nuts and salt to taste. Stir until well combined. Reserve half of the sorghum pilaf for lunch or a Greek Sorghum Bowl the next day, and enjoy the remaining pilaf as a side dish for dinner.
For the Greek sorghum bowl: Warm 3/4 cup leftover sorghum pilaf in the microwave for 1 1/2 minutes. Top with the tomatoes, cucumbers, feta and olives and serve. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60457,"Caipirinha 1 lime wedge Splash of fresh lime juice 3/4-ounce simple syrup 2 ounces Cachaza Lime wheel, for garnish Instructions: In a cocktail shaker muddle lime wedge with fresh lime juice and simple syrup. Add cachaza and shake well with ice. Serve in a rocks glass. Garnish with a lime wheel. ","[Cachaca, Rum, Tequila]" 60458,"Oxtail Stew 3 to 4 pounds oxtail pieces 1/2 cup brandy Juice of 3 limes 2 tablespoons extra-virgin olive oil Kosher salt and black pepper 2 to 3 cups red wine 2 to 3 cups beef broth 3 tablespoons tomato paste 1 1/2 tablespoons garlic powder 1 tablespoon herbes de Provence 1 tablespoon Italian seasoning 1 tablespoon paprika 1 1/2 teaspoons lemon pepper 1/2 teaspoon ground cumin 1/2 teaspoon garlic pepper seasoning 1/2 teaspoon ground nutmeg 1/2 teaspoon dried sage 4 ribs celery, cut in 1-inch pieces 3 large carrots, cut in 1 1/2-inch pieces 3 large russet potatoes, peeled and cut in 1 1/2-inch pieces 1 tablespoon cornstarch Instructions: Trim any excess fat from the oxtail pieces. Combine the oxtail with the brandy and lime juice in a large bowl and marinate for at least 2 hours and up to overnight in the refrigerator. Preheat the oven to 350 degrees F. Remove the oxtail from the marinade, rub all over with the oil and season with salt and pepper. In a large heavy-bottomed pan, cook the oxtail in the oven, uncovered, until brown, about 30 minutes. Add the red wine and cook uncovered for 15 minutes more. Combine the beef broth, tomato paste, garlic powder, herbes de Provence, Italian seasoning, paprika, lemon pepper, cumin, garlic pepper, nutmeg and sage in a bowl. Add to the oxtail and mix well. Cover and cook until the meat is almost tender, about 1 hour 30 minutes. Add the celery, carrots and potatoes and cook until the meat is fully tender and the vegetables are done, 15 to 20 minutes. Remove from the oven and skim any excess fat from the top using a flat wide-bottomed spoon. Combine the cornstarch with 1 cup cold water in a small bowl, stirring until the cornstarch is fully dissolved. Stir the cornstarch into the stew and cook until thickened, 15 to 20 minutes. Season with salt and pepper to taste. Ladle into bowls and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 60459,"Spring Potato Puree 2 1/2 pounds Yukon gold potatoes, peeled Salt and pepper to taste 1/2 cup milk 1/2 cup heavy cream 1/2 stick sweet butter 1/2 teaspoon grated nutmeg Instructions: Cut the potato in large pieces, and transfer them to a small stock pot. Add 1/2 tablespoon of kosher salt, and cover with 2 inches above the top of the potato. Cook the potatoes until tender, (neither undercooked or overcooked) check with a long kitchen fork (about 20 minutes). In a small skillet add the milk, cream, butter, and nutmeg. Place skillet on the stove and bring to a boil. Drain the potato, and immediately transfer them in a food mill fitted with a proper grill. Pass them quickly through the mill helping them to go through with some of the milk mixture. The texture should be fluffy. If there is need to add more milk it can be done (depending on the starch). Reserve in a hot place, covered. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60460,"Duck Ragout 2 tablespoons olive oil 1/2 cup minced shallots 2 tablespoons chopped garlic 1 cup peeled, seeded and chopped tomatoes 2 cups shredded roasted duck breasts 2 1/2 cups duck reduction, recipe follows 1 tablespoon cold butter 1 tablespoon finely chopped fresh parsley 6 cups duck stock, recipe follows 1/2 cup chopped onions
1/4 cup chopped carrots
1/4 cup chopped celery
1 bouquet garni 2 duck carcasses (about 4 pounds) 1 tablespoon olive oil Salt Freshly ground black pepper 3 cups chopped onions 1 1/2 cups chopped carrots 1 1/2 cups chopped celery 1 head garlic, split in half 6 bay leaves 1 cup dry red wine 1/4 cup tomato paste About 3 quarts water 10 sprigs fresh thyme 8 sprigs fresh parsley 1 teaspoon black peppercorns Instructions: In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the shallots. Season the shallots with salt and pepper. Saute the shallots for 1 minute. Stir in the garlic and tomatoes. Season with salt and pepper. Saute for 2 minutes. Stir in the duck meat. Saute for 1 minute. Stir in the reduction and bring the liquid to a boil. Reduce to a simmer and cook for 3 to 4 minutes. Stir in the butter and parsley. Remove from the heat and re-season if necessary. Serve over mash potatoes or cheesy grits. In a large saucepan, add the stock, onions, carrots, celery, and bouquet garni. Bring the liquid up to a boil and reduce to a simmer. Simmer until the liquid reduces by half, about 1 1/2 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The reduction can be stored in the freezer in ice cube trays for 1 month. Break and crack the carcass. In a large stockpot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 60461,"Cereal Granola Parfait 1/2 cup old-fashioned rolled oats 1/2 cup unsweetened coconut flakes
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
A pinch kosher salt
1/3 cup maple syrup
4 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup corn puff cereal, such as Corn Pops
2 cups plain Greek yogurt 2 tablespoons maple syrup
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1 cup raspberries
1 cup blueberries
1 cup blackberries
Instructions: For the granola: Line a baking sheet with parchment. Toast the rolled oats, coconut, pecans, cinnamon and salt in a large skillet over medium heat until everything is toasted and aromatic, about 2 minutes. Stir in the maple syrup, butter and brown sugar. Bring the mixture to a simmer and let cook for about a minute to thicken slightly. Fold in the corn puff cereal until completely coated. Transfer the mixture to the prepared baking sheet, spreading it out in a single layer to let cool slightly. For the parfait: While the granola is cooling off, stir together the yogurt, maple syrup, vanilla and cinnamon. In 4 glasses or mason jars, layer in a spoonful of granola, a layer of yogurt and a layer of mixed raspberries, blueberries and blackberries, repeating as many times as your vessel will fit and finishing with a layer of yogurt. Top each parfait with a couple of berries. Serve right away or chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 60462,"Jambalaya with Shrimp and Ham 1 tablespoon olive oil 1 large onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 2 cloves garlic, minced 1/2 teaspoon salt, plus more, to taste 1/4 teaspoon freshly ground black pepper, plus more, to taste 1 teaspoon paprika 1/2 teaspoon dried oregano 1/2 teaspoon dried thyme 1 bay leaf 1/4 teaspoon cayenne pepper 1 tablespoon tomato paste 6 ounces diced, smoked ham 2 1/2 cups low sodium chicken broth One 14 1/2-ounce can no-salt added diced tomatoes 1 cup uncooked long-grain white rice 1 pound peeled and deveined medium shrimp Hot pepper sauce Instructions: Heat the oil in a large Dutch oven over a medium heat. Add the onion, peppers and garlic and saute until they begin to soften, about 10 minutes. Mix in the next 11 ingredients, salt through the diced tomatoes. Bring to a boil. Stir in the rice, cover, reduce heat and simmer for about 20 minutes, or until rice is done and most of the liquid is absorbed. Add the shrimp and cook, covered, for 5 minutes more, or until shrimp is cooked through. Season with salt and pepper, to taste. Serve with hot pepper sauce. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Rioja]" 60463,"Nana's Egg Curry and Rice 2 tablespoons ground coriander 2 tablespoons ground cumin 1/2 teaspoon chili powder 2 teaspoons ground turmeric 1 tablespoon vinegar 2 ounces water 1/4 cup vegetable oil 1 large onion, chopped 2 tablespoons fresh ginger, chopped 6 to 8 cloves garlic, chopped 6 to 8 medium tomatoes, chopped (or 3 cups) 1 (8-ounce) can of tomato sauce 1 pinch sugar 1/4 teaspoon salt 1 teaspoon pepper 1 dozen hard boiled eggs, peeled 1/8 cup cilantro, chopped 1 recipe rice, recipe follows 2 teaspoons canola oil 2 cups basmati rice 3 cups hot water Salt to taste 6 cardamom seeds 6 whole cloves 1 stick of cinnamon 2 to 3 drops of red Indian dye/food coloring Instructions: Mix first 4 spices with vinegar and water to make a thin paste. Set aside.
Heat a large pot over medium flame and pour vegetable oil in. Add onion, ginger and garlic into pot and saute until golden brown.
Add spice mixture to onion mixture. Add more water in small amounts if mixture begins to stick.
Add chopped tomatoes to onion mixture. Pour tomato sauce into a 2-cup measuring cup and add enough water to make 2 cups of sauce. Add to onion mixture and simmer for 20 minutes. Add a pinch of sugar, salt and pepper.
Cut eggs in half lengthwise. Add eggs to sauce. Top with cilantro. Serve over rice. Preheat oven to 350 degrees F.
Add oil to a medium (oven proof) saucepan or stockpot. Add rice and saute until the grains turn white. Add water, salt and spices and stir. When rice comes to a boil, cover, remove from stovetop and then place in oven for 20 minutes. Remove from oven, add a few drops of coloring and fluff with a fork to add color. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 60464,"Watermelon Pig One 18- to 20-pound seedless watermelon 4 raisins 2 pints raspberries 2 plums, sliced 2 peaches, sliced 2 tablespoons honey
Juice of 1 lemon Instructions: Set the watermelon on its side (stem end facing left or right) and cut off a small flat piece of rind from the bottom so the watermelon is stable. Use masking tape to mark off a 6-by-7-inch rectangle on top of the watermelon (with 7 inches running along the length of the watermelon and 6 inches running along the width), slightly off center and a little toward one end of the watermelon (which will be the rear end of the pig). Use the tape as a guide to cut out the top of the watermelon. Reserve the cut piece. Scoop out 4 cups of watermelon balls using a melon baller. Remove the remaining watermelon flesh and save for another use. To make the nose: Remove most but not all of the flesh from the reserved piece (there should still be pink showing). Use a 2-inch round cutter to cut a nose piece out of the very center. Trim away any ragged flesh to make a flat pink nose. Cut 2 small spaces in the center with a paring knife and press a raisin into each for nostrils. Cut a thin slice from the front of the watermelon to make a flat space for the nose. Attach the nose with 2 toothpicks. To make the feet: Cut the reserved piece of rind in half, right through the space used to make the nose. There will be an arch on each piece, where the nose was cut out. Cut each of these pieces in half, about 1/2 inch above the arch (reserve the pieces without the arch). Cut off the rind from both sides of the arch on each piece, slanting in toward the arch to make 4 feet total. Put the feet under the sides of the pig so they're cradling his belly.
To make the ears: From the remaining pieces, cut 2 triangles for ears, following the curve of the rind so the ears flop naturally. Attach the ears with toothpicks to the top of the watermelon on either side of the cavity, with the pink side facing forward. To make the eyes: Use an apple corer to cut 2 rounds from the remaining scraps. Slice off the pink flesh to create 2 small white circles. Carve a space in the center of each circle (but don't go all the way through) and press a raisin in each for eyes. Attach the eyes with toothpicks.
To make the tail: Use a paring knife to cut a thin strip of green rind 2 to 3 inches long and about 1/4 inch wide. Twirl the piece tightly about the handle of a spoon or a pen and secure with a rubber band to allow the tail to curl; let sit about 15 minutes.
Toss the watermelon balls, raspberries, plums and peaches in a large bowl. Add the honey and lemon juice and toss well to coat. Spoon the fruit into the pig. Carve a small niche in the back of the pig that will fit the tail. Unwrap the curly tail and insert it into the space. Refrigerate the pig until ready to serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 60465,"Cheesy Spicy Buffalo Chicken Calzone Nonstick cooking spray, for the baking sheet and football pan 2 slices provolone cheese
Two 11-ounce tubes refrigerated thin-crust pizza dough
1/2 cup Buffalo wing sauce
1/2 rotisserie chicken, skin and bones discarded, meat shredded
3 cups grated Swiss or mozzarella cheese 3 scallions, white and light green parts only, thinly sliced
1/2 cup crumbled blue cheese
Olive oil, for drizzling Garlic salt, for sprinkling Ranch dressing, for serving Celery sticks, for serving
Instructions: Preheat the oven to 425 degrees F. Spray a baking sheet with nonstick cooking spray. Measure the imprinted stitching on an approximately 12-by-8-inch football-shaped baking pan and cut the provolone into 2 long strips and 7 shorter strips to imitate; set aside. Spray the football pan with the cooking spray. Unroll 1 tube of dough and cut in half widthwise. Bake one of the halves on the prepared baking sheet until lightly done, about 8 minutes. (Reserve the other half of the dough.) Use a knife or kitchen shears to cut the baked dough into a football shape slightly smaller than the pan. In a medium bowl, toss together the Buffalo sauce and shredded chicken. Unroll the remaining tube of dough and drape into the prepared football pan, letting the extra dough hang over the sides. Fill with half of the chicken mixture, half of the grated Swiss or mozzarella and half of the scallions. Top with the football-shaped crust. Add the remaining chicken mixture, grated cheese and scallions. Add the blue cheese. Top with the reserved uncooked dough half. Use a knife to trim the excess edges of dough, leaving a little extra to pinch the 2 edges of dough together. Put the pan on a baking sheet. Bake until the crust is just beginning to brown, about 15 minutes. Remove from the oven and invert the football pan onto the baking sheet to unmold the calzone. Drizzle the crust with olive oil and sprinkle with garlic salt. Continue to bake until golden brown, 5 to 10 minutes. Arrange the strips of provolone to mimic the football stitching; the heat of the calzone will slightly melt the cheese and adhere it to the football. Let stand 5 minutes. Slice and serve with ranch dressing for dipping, and celery sticks on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 60466,"Toasted Pumpkin Seed Crusted Halibut 1 cup pumpkin seeds 1/2 cup sunflower seeds 1 teaspoon cumin seeds 1 tablespoon salt 1 teaspoon black pepper 1 teaspoon cayenne pepper 2 whites 2 pounds boneless halibut fillet 1/4 cup olive oil Instructions: Preheat oven to 350 degrees. Mix all dry ingredients together and toast in oven until golden brown. Cool and puree in food processor until fine and reserve. In another bowl, whip egg whites until frothy. Dip fish fillet in egg whites and then in pumpkin seed crust. Sear fish olive oil until brown. Finish in 350 degree oven for 10 minutes. Serve with your favorite fall vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 60467,"Kale and Artichoke Chicken Casserole Kosher salt 4 bunches Tuscan kale, tough center stems removed, leaves chopped into 2-inch pieces 3 to 4 tablespoons extra-virgin olive oil
2 pounds skinless, boneless chicken breasts, cut into 1/2-inch pieces
Freshly ground black pepper
1 large onion, finely chopped
1/4 cup all-purpose flour
1 1/2 cups whole or 2% milk
2 cups low-sodium chicken broth
16 ounces frozen artichoke hearts, thawed and roughly chopped
Pinch of cayenne pepper 1/2 cup grated parmesan cheese Cooking spray 1/4 cup panko
Instructions: Bring a large pot of salted water to a boil. Add the kale and cook until tender, about 2 minutes. Drain, squeeze out any moisture and dry very well. Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Season the chicken generously with salt and black pepper, then add to the skillet and cook, stirring occasionally, until golden on some sides and most of the pink is no longer visible, about 4 minutes (the chicken will not be fully cooked). Transfer to a bowl using a slotted spoon. Reduce the heat to medium. Add another tablespoon oil if the skillet is dry, then add the onion; season with a pinch each of salt and black pepper. Cook, stirring occasionally, until the onion is softened, about 4 minutes. Sprinkle the flour over the onion and cook, stirring, 1 minute. Slowly pour in the milk, stirring constantly to dissolve the flour, then stir in the chicken broth. Increase the heat to medium high and bring to a simmer while stirring. Cook until slightly thickened, about 2 minutes. Season with another pinch each of salt and black pepper.
Add the kale, artichokes and cayenne to the sauce, then add the chicken and any collected juices. Cook, stirring, until the kale and artichokes are hot and the chicken is just cooked through, about 4 minutes. Stir in 1/4 cup parmesan. Taste and adjust the seasoning if necessary.
Preheat the broiler. Coat a 3-quart broiler-proof baking dish with cooking spray and add the casserole mixture. Top with the panko and remaining 1/4 cup parmesan. Broil until golden brown in spots, about 3 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 60468,"Dulce de Leche Petits Fours 1 store-bought frozen pound cake, thawed Store-bought dulce de leche Melted white chocolate, for dipping Cocoa powder, for sprinkling Instructions: Trim the crusts from the pound cake, then slice lengthwise 1/4 inch thick. Stack 3 pound cake slices, spreading dulce de leche in between each. Repeat with the remaining pound cake and dulce de leche. Cut the stacked pound cake slices into 1-inch squares. Dip one side of each square into the melted white chocolate, then sprinkle with the cocoa powder. Refrigerate until set.
","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 60469,"Tangy Roasted Pork with Duck Sauce Cooking spray 2 pork tenderloins, about 1 pound each Salt and freshly ground black pepper 1/3 cup reduced-sodium soy sauce 2 tablespoons molasses 2 teaspoons hot mustard powder 2 teaspoons garlic powder 1 1/2 cups plum preserves 1/2 cup mango chutney 2 tablespoons white wine vinegar 2 tablespoons sugar 2 teaspoons fresh ginger, grated 8 ounces somen noodles, cooked according to package directions 2 tablespoons scallions, chopped 2 teaspoons peanut oil Instructions: Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray. Season pork all over with salt and black pepper and place in prepared pan. In a small bowl, whisk together soy sauce, molasses, hot mustard, and garlic powder. Brush soy sauce mixture all over pork. Roast for 30 minutes, or until an instant-read thermometer registers at least 160 degrees F. Remove from oven and let pork rest for 10 minutes. Cut crosswise into 1/4-inch thick slices.; While the pork is roasting, in a small saucepan, combine plum preserves, chutney, vinegar, sugar, and ginger. Set pan over medium heat and bring to a simmer for about 10 to 15 minutes. Remove from heat. Toss somen noodles with scallions and peanut oil. Remove pork from the oven. Serve 2/3 of the pork with all of the plum sauce and somen noodles. Reserve remaining pork, about 12 to 16 thin slices, for paninis. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60470,"Sopa de Ajo (Garlic Soup) 8 to 9 slices stale white bread 6 tablespoon olive oil 6 to 8 cloves garlic, chopped 1 tablespoon mild paprika powder 1 tablespoon hot paprika powder Salt Generous 4 cups meat stock 4 eggs Instructions: Cut the white bread into cubes. Heat the olive oil in a saucepan and fry the bread cubes in it until golden brown. Add the garlic and let it color a little. Season with the paprika powders and salt and pour on the meat stock. Cover and leave to simmer for about 15 minutes. Fill 4 earthenware bowls with soup. Carefully slip 1 egg into each bowl and leave to cook in a preheated oven at about 390 degree F for around 10 minutes. Serve the soup very hot. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 60471,"Veggie Ravioli Bake Two 10-ounce packages prepared cheese ravioli 4 cups baby spinach
One 24-ounce jar vodka sauce
One 5-ounce jar pesto
2 cups grated mozzarella
Instructions: Preheat the oven to 400 degrees F. Cook the pasta in boiling water for slightly less time than stated on the package directions. Drain and add to a 9-by-13-inch casserole dish. Top with the spinach. Pour the vodka sauce over the spinach and pasta. Dot the pesto all over the sauce. Sprinkle over the mozzarella. Bake until the sauce is bubbling and the edges are brown, about 25 minutes, then serve. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 60472,"Mango-Guava Batidos 3 Cups Guava Nectar 1 Cup Milk 1 1/2 teaspoons vanilla 3 tablespoons sugar 3 cups frozen mango chunks Instructions: Combine 3 cups guava nectar, 1 cup milk, 1 1/2 teaspoons vanilla and 3 tablespoons sugar in a large bowl; add 3 cups frozen mango chunks. Working in batches, puree in a blender until smooth and frothy. Divide among small glasses. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 60473,"Beef Stroganov Clarified butter 2 medium onions, finely sliced 1 pound beef tenderloin, cut 5-inches by 1/4-inch fine strips 1 tablespoon all-purpose flour 1/4 cup tomato catsup 1/8 cup Worcestershire sauce 3/4 cup sour cream Salt and black pepper Instructions: Place some clarified butter into a pan on high heat. Add the onions and allow to fry for 2 minutes until golden brown. Add the meat, season with salt and black pepper and allow to fry gently for 5 minutes. Stir in the flour and cook for 1 minute. Add the catsup combined with the Worcestershire sauce and then stir in the sour cream. Allow the Stroganov to simmer for 4 minutes. Serve accompanied with French fried potatoes, if desired. ","[Chardonnay, Cabernet Sauvignon, Malbec, Syrah]" 60474,"Gina's Quiche Tartlets 1 (14.1-ounce) box refrigerated pie dough (recommended: Pillsbury) 2 slices bacon, chopped 1/4 cup chopped green onion 1 clove garlic, minced Kosher salt and freshly ground black pepper 2 large eggs 3/4 cup half-and-half 2 ounces goat cheese, crumbled Instructions: Preheat the oven to 400 degrees F. Spray 6 (4 1/2-inch) tartlet pans with nonstick spray. Roll out the pie dough. Using a 5-inch round cutter, punch out 6 circles of dough. Press each dough round into the prepared tartlet pans, making sure it covers the sides and bottoms. Bake until golden, 15 to 18 minutes. Remove and let cool slightly. Start on the filling while the crust is baking. Add the bacon to a medium saute pan over medium heat and cook until crisp. Add the green onions and garlic and saute until soft, 1 to 2 more minutes. Season with salt and pepper and remove from heat to cool. Lower the oven to 350 degrees F. Whisk together the eggs and half-and-half, and then stir in the bacon and green onion mixture. Season with a pinch of salt and pepper. Crumble the goat cheese into the baked shells. Ladle the mixture into the baked tartlet shells. Place the tartlet shells on a sheet tray (to catch drips) and bake until golden and cooked through, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60475,"Hot Spiked Cider 2 quarts apple cider 2 cloves 2 cinnamon sticks 4 shots apple brandy Mugs rimmed with sugar, orange twists, freshly grated nutmeg, or whipped cream Instructions: Heat cider with cloves and cinnamon. Pour a shot of apple brandy into a mug and fill with cider.
","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 60476,"Grilled Chicken with Creamy Caper Sauce 4 chicken boneless skinless chicken breasts \Thin- Sliced
2 teaspoons lemon pepper seasoning 3 tablespoons olive oil 1 shallot, diced 1 tablespoon chopped garlic 2 tablespoons capers 1 cup white wine or chicken stock 1 tablespoon Dijon mustard 2 tablespoons freshly chopped parsley leaves 2 tablespoons sour cream Instructions: Heat a grill pan or outdoor grill over medium to medium-high heat. Brush the grate of the grill with canola oil just before you grill the chicken. Season the chicken with lemon pepper and put on the grill. Grill for 4 to 5 minutes on each side. Heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and saute for 2 minutes. Add the capers and white wine and reduce by half. Whisk in the mustard, and parsley and season with salt and pepper, to taste. Let simmer for 1 minute, then remove from heat and whisk in the sour cream. Arrange the chicken on a platter and dollop with the creamy sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 60477,"Grilled Barbecue Bacon-Cheddar Stuffed Chicken Breasts 4 skinless, boneless chicken breasts (about 8 ounces each) 3 slices bacon 2 tablespoons unsalted butter, melted 1 large buttermilk biscuit, crumbled (about 1 cup) 2/3 cup shredded sharp cheddar cheese 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley Kosher salt and freshly ground pepper Vegetable oil, for the grill 1/4 cup barbecue sauce Instructions: Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick. Make the filling: Cook the bacon in a skillet until crisp; crumble. Mix 2 tablespoons bacon drippings with the melted butter in a bowl. Combine the buttermilk biscuit, bacon, half of the drippings mixture, the cheese, chives and parsley in a separate bowl. Stir in 2 to 3 tablespoons water; season with salt and pepper. Season the pounded chicken on both sides with salt and pepper and brush with the remaining drippings mixture. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the barbecue sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 60478,"Vicky's Clams 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 large cloves garlic, crushed 1/4 pound pancetta, cut into small pieces, available at deli counter 50 littleneck clams, cleaned 1 cup dry white wine 1/4 cup chopped flat-leaf parsley, a couple of handfuls Instructions: Heat a big pot with tight fitting lid over medium high heat. Add oil, garlic and pancetta and brown pancetta for 3 minutes. Add clams to the pot and 1 cup of wine. Cover and let the clams steam until they open, 5 to 10 minutes. Discard any unopened shells. Transfer clams in juices and wine to a serving platter and top liberally with parsley, serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60479,"Turkey Tea Sandwiches 3/4 pound (12 ounces) cream cheese, room temperature 1/2 cup minced scallions (white and green parts) Pinch kosher salt Pinch freshly ground black pepper 1 loaf dense raisin-nut bread, unsliced 8 thin slices fresh or smoked turkey breast Fresh basil leaves Instructions: For the scallion cream cheese, combine the cream cheese, scallions and the salt and pepper in an electric mixer fitted with a paddle attachment. Do not whip.
For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
Lay out 8 slices of bread and spread them all with a thin layer of scallion cream cheese. Place a single layer of turkey on half the slices, cutting the edges to fit the bread. Place the basil leaves randomly on top of the turkey. Top with the other 4 slices of bread, cream cheese side down. Lay the sandwiches on a baking sheet covered with parchment paper, cover with damp paper towels and wrap the sheet with plastic. Refrigerate until the cream cheese is cold and firm. Place the sandwiches on a cutting board and, with a very sharp knife, cut off the crusts. Cut each large sandwich in half crosswise, and then cut each half diagonally, twice, to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60480,"Pork Belly Adobo 2/3 cup soy sauce 5 cloves garlic, peeled and smashed 1/4 cup sugar 1/2 teaspoon black peppercorns 3 pounds boneless pork belly, skinned and meat cut into 2-inch pieces (16 to 20 pieces)
1/4 cup canola oil 1 large yellow onion, finely diced 2 bay leaves 1/4 cup white distilled vinegar Cooked jasmine rice, for serving Instructions: Combine the soy sauce, garlic, sugar and peppercorns in a large bowl. Add the pork and marinate in the refrigerator for at least 2 hours or overnight, covered (can be marinated in a resealable 1-gallon freezer bag). Mix twice at regular intervals to marinate thoroughly. Drain the pork in a colander over a bowl; reserve the marinade and garlic. Heat the oil in a large Dutch oven over medium heat. Brown the pork in batches, making sure not to crowd the meat and turning often until all sides are brown, 6 to 8 minutes per batch (the peppercorns may adhere to the pork, which is fine). Watch closely: The sugar in the marinade will cause the pork to darken quickly if the pot is too hot-lower the heat if necessary to avoid burning. Remove the pork with a slotted spoon; set aside. Discard all but 2 tablespoons of the oil from the Dutch oven. Add the garlic from the marinade and the onions, and cook, stirring, until the onions are translucent, 10 to 12 minutes. Add back the pork, the strained marinade, 1 cup water and the bay leaves, and bring to a boil. Lower the heat to medium, cover and cook at a medium boil, stirring periodically, until the pork is tender but not falling apart, about 1 hour 25 minutes.
Add the vinegar, but do not stir. Cook, uncovered, until the sauce is reduced to the consistency of a loose marinara, about 20 minutes more. Remove from the heat, and skim and discard fat (pork belly will render a good amount). Allow the pork and sauce to sit 15 minutes before serving; the sauce will continue to thicken. Serve over jasmine rice. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 60481,"Raspberry Sauce 2 pints raspberries 1/4 cup sugar 1 tablespoon lemon juice Instructions: Combine raspberries and sugar in a saucepan. Cook until raspberries are broken down, about 10 minutes. Remove from the heat and strain through a chinois to eliminate seeds. ","[Chardonnay, Pinot Grigio, Moscato]" 60482,"Chocolate-Almond Butter Fudge Sauce 1/2 cup heavy cream 1/4 cup water 1/4 cup unsweetened cocoa powder 1/4 cup honey 1/2 teaspoon kosher salt 11 ounces semisweet chocolate, finely chopped 1/4 cup almond butter 2 teaspoons vanilla extract Instructions: Place cream, water, cocoa powder, corn syrup, and salt in a small saucepan and mix to combine. Bring to a simmer over medium heat, whisking frequently, mixture is slightly thickened, about 3 minutes. Remove from heat and add chocolate, almond butter, and vanilla. Stir until chocolate is melted and sauce is smooth. Serve warm. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 60483,"Vanilla Rice Pudding with Glazed Oranges, Orange-Cardamom Madeleines and Orange Sabayon 3 oranges unpeeled, very thinly sliced 1 1/2 cups honey 1/2 cup sugar 1 cup milk 1 cup Arborio rice 1/2 cup sugar 1/4 teaspoon salt 1/2 vanilla bean, split lengthwise, seeds scraped 1 cup heavy cream 5 large egg yolks 1/4 cup plus 2 tablespoons sugar Pinch salt 1 cup muscat or late harvest riesling 3/4 cup heavy cream 2 teaspoons freshly squeezed orange juice Orange-Cardamom Madeleines, for serving, recipe follows 1/2 stick (4 tablespoons) unsalted butter, plus more for pan 3/4 cup all-purpose flour, plus more for pan 1 tablespoon honey 1 teaspoon vanilla 1 teaspoon baking powder 3/4 teaspoon ground cardamom 1/4 teaspoon salt 1/4 cup sugar 2 large eggs Instructions: For the glazed oranges: Bring a large pot of water to a boil. Add the orange slices and cook until translucent, about 5 minutes. Transfer to a baking sheet. Cut a piece of parchment into a circle to fit a large shallow saucepan. Bring 2 cups water, the honey and sugar to a boil. Add the orange slices and place the parchment directly on top. Reduce the heat and simmer until the oranges are soft and the liquid has reduced to a syrup, 30 to 40 minutes. For the rice pudding: Put 1 3/4 cup water, the milk, rice, water, sugar, salt and vanilla seeds into a medium saucepan. Bring to a boil, and then simmer until almost all the liquid has absorbed, 18 to 20 minutes. Remove from the heat and stir until smooth. Remove the vanilla bean and cool. Whip the heavy cream until soft peaks form. Fold into the rice pudding. For the sabayon: Prepare a large ice bath and set aside. Fill a medium saucepan with 2 inches of water and set over medium heat to bring to a simmer. In a large stainless steel bowl, whisk together the egg yolks, sugar and salt until very pale yellow. Add the wine and whisk to combine. Place the bowl over the pan of simmering water and whisk until the eggs have thickened and tripled in volume, 5 to 10 minutes. Remove from the heat and transfer to the ice bath. Whisk until chilled. In a large bowl, whip the heavy cream until soft peaks form. Add the orange juice and fold into the chilled sabayon. Divide the pudding among serving dishes and top with the oranges slices and their syrup. Finish with the orange sabayon. Serve with Orange-Cardamom Madeleines. Preheat the oven to 325 degrees F. Butter and flour a madeleine mold pan. Melt the butter in a small saucepan over medium heat. Remove from the heat and stir in the honey and vanilla. Let cool for 10 minutes. Whisk the flour, baking powder, cardamom and salt together. Stir together the sugar and eggs in a medium bowl. Gently fold in the flour until well combined. Add the butter and fold until combined. Cover and refrigerate for 30 minutes. Spoon the batter into the prepared madeleine mold pan, filling each mold halfway Tap the pan on a work surface to eliminate air bubbles. Bake until the cookies are golden, 7 to 8 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 60484,"7-Layer Salad with Pine Nut Pesto, Bacon and Roasted Beets with Toasty Almonds 1 cup packed basil leaves, stems removed 1/2 cup Fisher? pine nuts 1/2 teaspoon kosher salt 1/4 teaspoon sugar 1/3 cup extra-virgin olive oil 1/2 cup extra-virgin olive oil 1 package (8 ounces) sour cream 3 tablespoons red wine vinegar 7 large hardboiled eggs, peeled and halved 1 bag (4.5 ounces) Fisher? Whole Almonds 1/2 head iceberg lettuce, shredded 1 1/2 cups sliced celery 1 package (10.5 ounces) cherry tomatoes, halved 1 bag (13 ounces) frozen peas, thawed 1 1/2 cups shredded sharp cheddar cheese 3/4 pound red beets 1/2 pound sliced bacon Instructions: Preheat the oven to 350F. Wash the beets and remove the stem and root ends. Wrap each beet in aluminum foil so that the opening is at the top of the beets. Roast for 45 minutes or until a knife inserted into the center enters easily. While the beets are roasting, spread the almonds onto a baking sheet and bake in the same oven for 6 minutes or until the nuts appear toasted. Prepare the hardboiled eggs by placing the eggs into a saucepan that is large enough to hold them in a single layer. Top with cold water until the eggs are submerged and there is 1 inch of water above them. Heat over medium-high heat. When the water comes to a rolling boil, remove the pot from the heat, cover and let sit for 12 minutes. Remove the eggs to a bowl of ice water to cool before peeling. Slice the eggs in half lengthwise and set aside. In the blender, blend the basil, pine nuts, salt, sugar and olive oil until combined and slightly chunky. Set aside. In a medium bowl, whisk together the olive oil, sour cream and red wine vinegar with 1/2 teaspoon salt. The 7 layers: (1) In a large glass (or trifle) dish, combine the iceberg lettuce and celery slices. Gently push this mixture back from the sides to arrange the eggs so that the yolks are facing outward and the eggs \standing up\ along the walls of the bowl. Drizzle with a few tablespoons of the dressing over the lettuce and celery mixture. (2) Toss the cherry tomatoes with a pinch of salt and layer on top of the lettuce. (2) Drizzle the tomatoes with all but 2 tablespoons of the pine nut pesto. (3) Top with the peas (4), then the cheese (5), then the beets, and all but 2 tablespoons of the remaining dressing (6). When ready to serve, top with the warm bacon and the almonds (7). Dot the top with remaining pesto and remaining dressing. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 60485,"Pinot Grigio Poached Pears 4 ripe Anjou or Bosc pears 3 1/2 cups pinot grigio 3/4 cup sugar 1 long strip lemon peel 1/4 teaspoon anise seeds, optional 1/2 cup mascarpone cheese, for serving Dulce de leche, for serving 4 small anise tortas or thin, sweet crackers, for serving Instructions:

1. Peel, halve, and core the pears, leaving one end intact. Combine the pinot grigio, 1 1/2 cups water, sugar, lemon peel, and anise seeds, if using, in a medium saucepan over high heat, and cook about 5 minutes. Reduce the heat to medium-low and add the pears, cut-side down, in one layer, making sure that the liquid covers the pears completely. Cover and simmer until the pears are tender but intact, 30 to 40 minutes.
2. Remove the pears and set aside at room temperature. Remove the lemon peel from the liquid and continue simmering until the liquid is reduced to 1 cup, 15 to 20 minutes. Serve the pears with the syrup and a dollop of mascarpone cheese or dulce de leche or both. Top with an anise torta or other thin, sweet cracker. ","[Pinot Grigio, Moscato, Riesling, Gewrztraminer]" 60486,"Beef Chili with Red Beans and Chocolate 3 pounds beef shoulder, cut in large cubes Kosher salt and freshly ground black pepper 2 medium onions, diced 5 garlic cloves, halved 3 canned chipotle peppers in adobo, chopped 1 jalapeno, chopped 1/2 cup Ancho Chili Powder, recipe follows 1 (28-ounce) can whole tomatoes 2 tablespoons tomato paste 2 (15 1/2-ounce) cans kidney beans, drained and rinsed 1/4 cup cornmeal 1 tablespoon grated unsweetened chocolate 3 cups shredded white Cheddar, for serving 16 saltine crackers, for serving 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: Making chili is nothing more than mounting layers of flavor and letting them all simmer together. Get in the habit of tasting recipes in stages; this way if something is not quite right, adjustments can be made on the spot. Season the beef shoulder all over with salt and pepper then put it in a large soup pot. Add enough water to cover by 1 inch, about 3 quarts, and place over medium heat. Bring to a boil and skim off any foam that rises to the surface. Mix in the onions, garlic, chipotles, and jalapeno. Stir in the Ancho cl Powder. Pour the entire can of tomatoes, with the liquid, into a bowl and hand-crush until chunky; add the crushed tomatoes to the pot along with the tomato paste. Simmer until the meat is fork tender and comes apart with no resistance, about 2 hours. As it cooks down, add more water if necessary. After the chili has cooked a couple of hours, take a wooden spoon and beat it vigorously so the meat shreds apart. Add the next layer of flavor by stirring in the beans and cornmeal. Season with salt and pepper and simmer for another hour, stirring occasionally. Partially cover the pot so the steam does not get trapped under the lid and drip down into the chili making it watery. In the last 5 minutes of cooking, stir in the grated chocolate. Garnish each serving with shredded Cheddar and saltine crackers. 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. Yield: about 1 cup ","[Syrah, Malbec, Tempranillo, Zinfandel]" 60487,"Homemade Pappardelle 2 cups \u201c00\u201d or all-purpose flour, plus more for dusting Fine sea salt 2 large eggs plus 2 egg yolks 1 tablespoon extra-virgin olive oil Semolina flour, for dusting Instructions: Whisk the \u201c00\u201d flour and 3/4 teaspoon salt in a large bowl, then make a well in the center. Whisk the whole eggs and egg yolk with the olive oil and 2 tablespoons water in a measuring cup, then pour into the well. Stir together until a craggy dough forms. (If the dough is too crumbly, add up to 1 more tablespoon water.) Turn out the dough onto a generously floured surface and knead, folding the dough onto itself, until smooth, about 10 minutes. Wrap in plastic wrap and let rest at room temperature for 1 hour or refrigerate overnight; bring the dough to room temperature before using. Cut the dough into 4 equal pieces. Cover 3 of the pieces and set aside. On a semolina- dusted surface, roll out the remaining piece of dough as thin as possible with a rolling pin so it is nearly see-through. Roll up the sheet into a thin log. Slice crosswise into 3/4-inch-thick strips. Transfer the pasta to a baking sheet dusted with semolina, then sprinkle with more semolina. Repeat with the remaining dough. Cover with plastic wrap until ready to cook. Bring a pot of salted water to a boil. Add the pappardelle and cook until tender, 5 to 6 minutes. Drain, reserving 1 cup cooking water. Toss with your sauce, adding the reserved cooking water as needed to loosen. ","[Barolo, Barbaresco, Dolcetto, Aglianico]

" 60488,"Creamy Blue Cheese Dressing 6 ounces (about 1/3 pound) double cream blue veined cheese, softened to room temperature 1/2 cup heavy cream 1/2 cup sour cream Salt and pepper 2 pinches ground cayenne pepper Instructions: Mash softened cheese with fork in a bowl. Whisk in the cream and sour cream into cheese, the consistency should be smooth with an occasional small bit of blue. Season with salt, pepper, and cayenne pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 60489,"Creamed Corn with Bacon 2 slices bacon, cut into lardons Scraped kernels from 6 ears fresh sweet corn (about 3 cups) Coarse kosher salt and freshly ground black pepper Instructions: In a large skillet, heat the bacon over medium heat until sizzling. Add the corn and season with salt and pepper. Cook until tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60490,"Baby Shower Bubbly Bar 12 ounces blueberries, fresh or frozen, defrosted 2 tablespoons sugar
1/2 bunch fresh basil
3 cups sugar 1/2 pint raspberries, fresh or frozen, defrosted
3 sprigs fresh rosemary
Mixers such as lemonades, sparkling seltzer waters, Prosecco or sparkling wine Fresh herbs, berries and citrus garnish, as desired, for topping
Instructions: For the blueberry basil puree: Add the blueberries, sugar, basil and 1/4 to 1/2 cup water (as needed) to the carafe of a blender. Blend until smooth. Strain through a sieve into a serving vessel. Refrigerate until ready to use or serve immediately. For the raspberry rosemary syrup: Add the sugar, raspberries, rosemary sprigs and 3 cups water to a small saucepan over medium heat. Bring to a boil, then reduce to a simmer. Simmer until the raspberries burst, the sugar is dissolved and the liquid is bright pink, about 15 minutes. Remove from the heat and press through a mesh sieve into a bowl or large measuring cup. Transfer to a serving vessel and refrigerate until cold, about 1 hour. For the drinks: Add the blueberry basil puree or raspberry rosemary syrup to any desired mixer. Mix and match as desired. Garnish with herbs, berries or citrus. ","[Chardonnay, Sauvignon Blanc, Ros, Cava]" 60491,"BBQ Beef Brisket One 4-pound brisket 1 tablespoon plus 1 teaspoon kosher salt
1 packed tablespoon light brown sugar
1 tablespoon dried shallots
2 teaspoons garlic powder
2 teaspoons smoked sweet paprika
1 teaspoon cayenne pepper Buttered toasted buns or Buttermilk Cheddar Corn Cakes (recipe follows) Crunchy Ranch Slaw (recipe follows), for serving 1/2 cup all-purpose flour 1/2 cup yellow cornmeal
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon kosher salt
2 tablespoons unsalted butter, plus extra for cooking corn cakes 1 large egg
1 cup low-fat buttermilk
1/2 cup shredded sharp Cheddar 1/3 cup canned corn, rinsed and drained, optional
1 tablespoon dried chives
Serving suggestions: butter and maple syrup 1/2 cup mayo 1/4 cup chopped fresh dill 1 tablespoon granulated sugar
1 tablespoon white vinegar
1 teaspoon yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 small crown broccoli
1/4 green cabbage, thinly sliced (about 4 cups)
1 bulb fennel, fronds reserved and bulb thinly sliced (about 4 cups)
Instructions: Allow the brisket to come to room temperature for 30 minutes. Combine the salt, sugar, shallots, garlic powder, smoked paprika and cayenne in a small bowl to make a dry rub. Massage the rub into all sides of the meat, being sure to use it all. Lay the brisket on a sheet pan. Light a grill on low heat on one side, keeping the other side turned off; you should maintain a temperature of 250 to 300 degrees F the whole time you are grilling. Place the hickory chips in a foil pan. Cover with foil and cut slits in the top to release the smoke. Place the foil pan on the lit side of the grill. Place the brisket fat-side up on the turned-off side of the grill and close the cover. Cook, flipping a few times, until very tender but not falling apart and the center reaches about 200 degrees F, 3 to 4 hours. Let rest 5 to 10 minutes, then slice the brisket into thin slices across the grain. Serve over buttered toasted buns or with Corn Cakes and Crunchy Slaw. Whisk together the flour, cornmeal, granulated sugar, baking powder and salt in a mixing bowl. Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients. Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives. Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired. Whisk together the mayo, dill, granulated sugar, vinegar, mustard, garlic powder, pepper and salt in a large bowl. Remove the stem from the broccoli and slice thinly, then add to the bowl. Cut the crown of the broccoli into small florets and add to the bowl, along with the cabbage and fennel. Toss until the vegetables are evenly coated in the dressing. Garnish with the fennel fronds. Serve immediately or store refrigerated in an airtight container. This recipe tastes even better the next day! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 60492,"Our Favorite Fresh Strawberry Pie 2 cups all-purpose flour 1 teaspoon salt 3/4 cup shortening 5 tablespoons cold water 1 cup sugar 5 tablespoons cornstarch 7 ounces lemon-lime soda 1 quart whole strawberries Red food coloring, if desired Instructions: For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute. For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 60493,"The World Famous Maine Lobster Roll 1 batch Traditional Lobster Salad 6 New England-style hot dog buns 6 tablespoons unsalted butter, softened Pickles and potato chips 1 pound fully cooked lobster meat, or 5 pounds live lobsters 1 medium cucumber, peeled, seeded and finely diced 1/2 cup Special Tarragon Mayonnaise (recipe follows) or bottled mayonnaise 3 small scallions (white and most of green parts), thinly sliced Kosher or sea salt, to taste Freshly ground pepper, to taste 1 large egg yolk* 1 tablespoon Dijon mustard 2 teaspoons chopped fresh tarragon 1 cup salad oil, such as safflower, sunflower or peanut 1/2 large lemon, juiced 1 tablespoon ice water Kosher salt, to taste Freshly ground black pepper Cayenne pepper, to taste Instructions: If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestine from the tails of the cooked meat. Cut the meat into 1/2 inch dice. You may pick all the meat from the carcass and freeze the carcass for soup or broth. Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber and mayonnaise. If the salad is to be served within the hour, add the scallions. If not, add them 30 minutes before serving with salt if needed and pepper. Cover with plastic wrap and chill for at least 30 minutes before serving.; Place a stainless steel mixing bowl on a damp cloth to keep the bowl from sliding around. Add the egg yolk, mustard and tarragon to the bowl and whisk until blended. Drizzle the oil into the bowl while whisking constantly. Be sure that the mixture is smooth and well blended at all times. Stop adding the oil periodically to allow yourself time to catch up; when there is no oil visible, continue adding and whisking. When half the oil is added, add 1 teaspoon of the lemon juice. Alternate between the remaining oil and lemon juice, whisking all the while, until both are incorporated. Whisk in the ice water. (The water stabilizes the mayonnaise, which prevents separating, a common flaw of homemade mayonnaise.) Season to taste with salt and pepper and cayenne. Whisk. Store in a small container, covered and refrigerated, until needed. To assemble the roll, prepare the lobster salad and chill for at least 30 minutes. Preheat a large heavy skillet over medium low heat. Lightly butter both sides of each bun. Place in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When they are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate. Garnish with pickles and potato chips. Serve at once. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 60494,"Smoked Turkey Sandwich with Guacamole 1 (12-ounce) loaf favorite bread (Asiago cheese, olive, herb, etc.) 2 tablespoons Ranch dressing 6-ounces thinly sliced smoked turkey 2-ounces sliced Pepper Jack cheese 1/4 cup (1-ounce) sliced banana peppers 1 cup baby spinach leaves 1/4 to 1/2 cup or more Sabra Guacamole (any flavor) Pepper Jack cheese can be 4 slices, 1/2-ounce each Instructions: SLICE loaf of bread in half lengthwise. Open up both halves. SPREAD Ranch dressing evenly on both sides of bread. Divide sliced turkey on each side of bread, then top with cheese. PLACE both halves of sandwich on broiler pan. Place under broiler and heat on High for 1 to 2 minutes or until cheese has melted. REMOVE from oven. Divide banana peppers and spinach leaves on top of cut halves. TOP with Sabra guacamole. Put halves together and slice into serving size pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60495,"Dark Chocolate Brownie Puddings Nonstick baking spray, for the ramekins 2 large eggs 1 cup sugar 2 teaspoons vanilla bean paste 1/2 cup cocoa powder 1/4 cup all-purpose flour 1 stick (8 tablespoons) salted butter, melted 2/3 cup heavy whipping cream Instructions: Coat the insides of four 6-ounce ramekins with baking spray and place them in a 9-by-13-inch casserole dish. Preheat the oven to 325 degrees F. Add the eggs, sugar and vanilla bean paste to a bowl. With an electric mixer, beat the mixture until light and fluffy, about 5 minutes. Sift in the cocoa and flour and fold in with a rubber spatula until just combined. Stir in the melted butter. Divide among the ramekins, then add hot water to the casserole dish, coming halfway up the sides of the ramekins. Bake until the edges of the puddings are set but the centers are gooey, about 40 minutes. Allow to cool for 10 minutes. Meanwhile, add the heavy cream to a bowl, then use a hand whisk to whip until light and soft peaks form. Serve the puddings in their ramekins with dollops of the fresh whipped cream. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 60496,"Pat's BBQ Glazed Corn 4 ears corn, not husked 1/4 teaspoon freshly ground black pepper 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 2 garlic cloves, chopped 1/8 teaspoon crushed red pepper 1 tablespoon brown sugar 2 tablespoons honey Instructions: Peel corn down to the end but do not remove the husk from the cob. Remove all the fine hairs along the corn. In a medium sized bowl whisk together the remaining ingredients to make a glaze. Spread the glaze on the ears of corn and replace the husk. On a medium-high grill place the corn, turning occasionally. Cook for 20 minutes. Once cooked, peel the charred husk away from the cob and serve. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 60497,"Fennel Snapper in Parchment 1 small bulb fennel, halved, cored and thinly sliced 1 small bunch Tuscan kale, thinly sliced 4 tablespoons extra-virgin olive oil
1 1/2 teaspoons kosher salt
2 oranges, unpeeled and thinly sliced into 12 slices
Four 6-ounce skinless snapper fillets or other flaky fish
1/2 teaspoon fennel pollen or ground fennel seed Instructions: Preheat the oven to 450 degrees F. Cut four large pieces of parchment paper into 14-inch hearts by folding the paper in half and cutting half of a heart shape (like you would to make a paper valentine). Set aside. In a medium bowl, toss together the fennel, kale, 2 tablespoons of the oil and 1 teaspoon of the salt. Open the hearts so the tip is facing toward you. Place two slices of orange on the right side of each heart, close to the center. Divide the vegetable mixture on top of each set of orange slices. Place a piece of fish on top of each mound and season each fillet with 1/8 teaspoon of the remaining salt and 1/8 teaspoon fennel pollen. Drizzle each piece of fish with 1/2 tablespoon of the remaining oil. Top each fillet with one of the remaining orange slices. Close the heart so it is now just a half of a heart and rotate it so the mound is facing you and the tip is away from you. Begin to make small folds, each one overlapping the last, around the edge of the package to seal the edges. When you get to the tip, fold the point under the packet. Place the packets on a baking sheet and cook until the packet is slightly brown and puffed, 12 to 15 minutes. Using scissors or a small pairing knife, cut open the top of the each packet carefully, as the escaping steam will be hot. Serve in the parchment packets for easy clean up. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60498,"Green Beans with Onion 1 tablespoon extra-virgin olive oil, eyeball it 1 tablespoon butter 1 small onion, chopped 1 cup chicken broth 1 to 1 1/4 pounds trimmed green beans (see Cook's Note)
Salt Instructions: To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender. ","[Chardonnay, Sauvignon Blanc, Riesling]" 60499,"Graham Cracker Marshmallows 18 gelatin sheets 2 cups water 1 teaspoon honey 2 tablespoons molasses 1 tablespoon glucose 4 1/2 cups sugar 3/4 cup egg whites 1 1/2 teaspoons salt 13 1/2 ounces graham cracker crumbs Nonstick cooking spray Instructions: Preheat the oven to 300 degrees F. Bloom the gelatin in ice water until soft, about 5 minutes. Drain. In a heavy saucepan, cook the 2 cups water, honey, molasses, glucose, and sugar to 266 degrees F/130 degrees C. Before the sugars have reached their temperature, begin whipping the whites and salt in a mixer on medium-high speed, so that the whites are at soft peaks when the sugar is ready. Once the sugars are at temperature, slowly add the syrup to the whipped whites on high speed. When all the syrup is added, stop the machine, add the gelatin to the hot whites, and continue whipping until the mixture is fluffy and stiff. Meanwhile, warm the graham cracker crumbs on a parchment-lined baking sheet in the oven. Add the warmed crumbs to the whipped mixture and mix just until incorporated. Spread on a half baking sheet sprayed with nonstick cooking spray. Place a sheet of acetate to cover. Let it sit overnight. Wrap well in plastic wrap and let sit overnight at room temperature. To serve, remove from the pan and cut into 2-inch squares. Keep covered. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 60500,"Brown Sugar Oatmeal Cream Pies 1 1/2 sticks (3/4 cup) unsalted butter, at room temperature 3/4 cup packed dark brown sugar 1/2 cup granulated sugar 2 large eggs, at room temperature 1 tablespoon vanilla extract 2 cups quick-cooking oats 1/2 cup toasted sweetened coconut flakes 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon kosher salt (see Cook's Note) Two 7-ounce jars marshmallow creme 2 sticks (1 cup) unsalted butter, at room temperature 2 1/2 cups confectioners' sugar 2 teaspoons butter extract 2 teaspoons vanilla extract 1/2 teaspoon kosher salt (see Cook's Note) Instructions: Make the cookies: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Beat the butter, dark brown sugar and granulated sugar together in a bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, beating just until the yellow disappears. Beat in the vanilla. Pulse the oats and coconut flakes in a food processor until finely minced. Transfer to a medium bowl. Stir in the flour, baking soda, cinnamon, ginger and salt. Add to the butter mixture, beating until combined. Drop the dough into twenty-four 1 1/2-inch balls on the prepared baking sheets, spacing them about 3 inches apart. Bake until the edges just begin to brown, 13 to 15 minutes. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Meanwhile, make the marshmallow filling: Beat the marshmallow creme and butter in a bowl with an electric mixer at medium speed until fluffy. Beat in the confectioners' sugar, butter extract, vanilla extract and salt until combined. Transfer the filling to a piping bag fitted with a round tip or large zip-top bag and cut off the corner. To assemble the oatmeal cream pies, pipe the marshmallow filling onto the flat sides of 12 cookies. Top with the remaining cookies, flat-sides down. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 60501,"Cola Milkshake 4 scoops vanilla ice cream 2 scoops chocolate ice cream
1/2 cup cola, cold
1/4 cup milk
Instructions: Combine the vanilla ice cream, chocolate ice cream, cola and milk in a blender. Blend until smooth. Serve in tall glasses. ","[Cabernet Sauvignon, Merlot, Pinotage]" 60502,"Lemony Salmon and Asparagus Salad 1 bunch thick asparagus, ends trimmed and tough outer skin peeled off 2 cups snow peas, thinly sliced
1 cup fresh mint leaves, roughly chopped, plus whole leaves, for serving 1/2 cup roasted pistachios, chopped
1/4 cup crumbled feta
1 lemon, zested and juiced 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper
Four 6-ounce salmon fillets, skin off
1 tablespoon lemon pepper
Fried Eggs, recipe follows, for serving Balsamic glaze, for drizzling Oil, for frying 4 large eggs
Instructions: Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside. Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets. Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates. Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet. Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don\u2019t spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy. After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking. Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 60503,"Pasta with Zucchini and Mint Kosher salt 12 ounces medium pasta shells 1 thick slice day-old country bread, torn into pieces 3 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh mint 2 teaspoons grated lemon zest Freshly ground pepper 4 ounces pancetta, diced 1 red onion, finely chopped 1 large zucchini, cut into 1/2-inch pieces 1/2 cup grated parmesan cheese (about 2 ounces) Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve about 1 1/4 cups cooking water, then drain. Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt and a few grinds of pepper. Wipe out the skillet and return to medium heat. Add 1 tablespoon olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2 to 3 minutes. Add the pasta to the skillet. Drizzle the remaining 1 tablespoon olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tablespoon mint and 1 teaspoon lemon zest. Top with the seasoned breadcrumbs. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 60504,"Coconut Bones Nonstick cooking spray 1/4 cup unsweetened coconut flakes 1 tablespoon sugar 1 teaspoon lime zest plus 1 tablespoon lime juice (1 large lime) 1/8 teaspoon ground nutmeg Pinch salt 1/2 cup seedless raspberry jam One 13.8-ounce can refrigerated pizza dough, such as Pillsbury 1 egg, beaten Instructions: Preheat the oven to 400 degrees F. Spray a straight-sided baking sheet with nonstick cooking spray. Set aside. In a small bowl, combine the coconut, sugar, lime zest, nutmeg and salt. Set aside. In a second small bowl, whisk together the jam and the lime juice. Refrigerate until ready to serve. Unroll the pizza dough and, using a rolling pin, roll into a 10-by-12-inch rectangle. With a pizza cutter, cut the dough into twelve 1-inch strips. Tie a knot at both ends of the strips and transfer to the prepared baking sheet. Brush each of the \bones\ with some egg wash and then sprinkle with the coconut mixture. Bake until golden brown and puffed, 13 to 16 minutes. Remove from the baking sheet and serve with the raspberry-lime \blood\ for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 60505,"Pennette Ala Vodka 1/2 pound cooked ham (better to use Italian cooked ham) 2 tablespoons olive oil 2 tablespoons unsalted butter 1 1/2 large white onions, finely chopped 1.3 quarts (700 ml) tomato sauce (or blended canned peeled Italian tomatoes) 3 tablespoons finely chopped Italian parsley leaves 1 quart heavy cream reduced by half (1/2 quart) 3/4 cup vodka Salt and pepper 2 pounds penne liscie # 40 (recommended: De Cecco) Instructions: Finely dice the cooked ham and set it aside. Place a heavy bottom sautoir or pan on medium-high flame. Add the olive oil and the butter. When the butter melts and becomes foamy add the chopped onions, let it saute until crispy, and do not let it brown. Add the diced ham, mix it in, lower the flame and let it sweat for about 15 minutes, stir it occasionally. Add the tomato sauce, mix it in, let it simmer for another 20 minutes, then add the parsley, simmer for 3 minutes, add the reduced heavy cream and the vodka, mix it all well and let simmer for 20 minutes Check the consistency, simmer for other 10 minutes if you need to, season and mix in the cooked penne, let it simmer for 2 minutes and serve it HOT!!! Procedure to cook the pasta: In a pasta-cooker or a soup pot, add 6 quarts of salted water and place it over medium-high flame. Bring the water to a boil, add the penne at once, lower the flame to medium, partially cover the pot, and let it cook for about 11 minutes, stirring occasionally, drain it and dress the pasta with your favorite sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]

" 60506,"Lobster Blinchiki 2 ounces butter 1 shallot 2 (1-pound) lobsters, cooked, meat removed, shells reserved 4 ounces heavy cream 1 teaspoon chopped tarragon 4 ounces white wine Salt and pepper Lobster Sauce (recipe below) Lobster shells 6 tablespoons olive oil 1 onion, chopped 1 whole head garlic 1 celery, chopped 1 carrot, chopped 2 ounces brandy 6 chopped tomatoes Water or fish stock 2 tablespoons butter 2 lemons, juiced Salt and pepper, to taste 6 blini (available at gourmet stores) 4 to 6 sliced and Sauteed mushrooms 2 teaspoons chives, chopped 2 teaspoons dill, chopped Instructions: Melt butter in a large pot. Dice shallot and lobster meat and add to butter. Save lobster shells. Add 4 ounces white wine and reduce to medium heat (reduce by 1/2). Add 2 ounces heavy cream and tarragon and reduce on medium heat by 1/2. Add salt and pepper to taste. Cool to room temperature. Save remainder of heavy cream for the lobster sauce. Saute lobster shells in a large pot with 6 tablespoons olive oil over high heat. After the shells turn orange, remove them from pot and save them. Add all vegetables including onion and garlic and saute in olive oil until they are light brown. Put the lobster shells back into the pot with the mixture. Deglaze with 2 tablespoons olive oil and lobster shells, and add brandy and chopped tomatoes. Add water or fish stock to cover mixture and lobster shells. Simmer for 20 minutes. Strain out lobster shells and vegetables, keeping just the liquid in the pot. Reduce liquid by half. Add the remaining 2 ounces heavy cream and simmer. Place mixture in blender with butter and juice of 2 lemons. Blend until butter is fully incorporated. Mixture should be thick and creamy. Add salt and pepper, to taste. Lay blini flat. Place 1 teaspoon of lobster stuffing on the half of blini closest to you. Roll blini tightly and gently away from you. Place 3 completed blini on plate with lobster rolled inside. Garnish with Sauteed mushrooms. Add chives and dill to taste. Serve with the Lobster sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 60507,"Herby Salad with Burrata 1/2 cup olive oil, plus more as needed Juice of 1 lemon
1/2 bunch fresh basil
1/2 shallot, roughly chopped
Kosher salt and freshly ground black pepper
12 ounces arugula 1/2 bunch fresh chives, thinly chopped
1/2 bunch fresh mint, roughly chopped
1/2 bunch fresh parsley, roughly chopped
Zest of 1 lemon
1 1/2 cups shelled spring peas
12 ounces burrata cheese, cut into large pieces
Flaky salt, like Maldon
Freshly ground black pepper
Instructions: For the basil vinaigrette: Add the olive oil, lemon juice, basil and shallot to the carafe of a blender. Blend until the shallot is broken down and the ingredients are thoroughly combined. Taste and season with salt and pepper. Blend once more to combine the seasonings. Transfer to a serving vessel alongside the salad. For the salad: Add the arugula to a large serving platter. Sprinkle with the chives, mint and parsley. Then sprinkle with the lemon zest and peas. Distribute the burrata evenly on top. Sprinkle with the flaky salt and serve with the basil vinaigrette on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 60508,"Baked Brie with a Cranberry Chutney and Toasted Almonds 1 cup dried cranberries 1 cup dry white wine
2 tablespoons dark brown sugar
1 tablespoon unsalted butter
1 tablespoon apple cider vinegar
1/2 teaspoon cayenne
1 medium Bosc or Anjou pear, peeled, cored and diced small
1 cinnamon stick
1 tablespoon chopped pickles plus 1 tablespoon pickle brine
6 sprigs fresh flat-leaf parsley, leaves only One 1-kilogram wheel of Brie (2.2 pounds, 8 inches in diameter), chilled Kosher salt
1/2 cup whole almonds with the skin on
Baguette, crackers and crudits, for serving
Instructions: For the cranberry chutney: In a medium saucepan, add the cranberries and wine. Bring to a simmer over medium heat; simmer until all the liquid cooks out, 8 to 10 minutes. Stir in the brown sugar, butter, vinegar, cayenne, pear and cinnamon stick. Cook until all of the ingredients meld together, 2 to 3 minutes. Let cool. Remove the cinnamon stick from the chutney, then stir in the pickles, brine and parsley. Taste for seasoning. The chutney will last up to a week stored in a resealable container in the refrigerator. For the Brie: Preheat the oven to 350 degrees F. Place the Brie on a flat surface. Slice the top layer of rind off the top so it looks like a Brie swimming pool. Place it in the center of an ovenproof baking dish you can serve the cheese in. Sprinkle some salt on the Brie, sprinkle the almonds around it and bake until slightly gooey and warm, 12 to 15 minutes. Serve the chutney in a bowl on the side or spooned around the edges of the cheese with the almonds. Serve with baguette, crackers or crudits. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 60509,"Flourless Chocolate Cake 7 ounces/200 g chopped semisweet dark chocolate 3.5 ounces/100 g butter 3.5 ounces/100 g sugar 4 eggs Salt Icing (confectioners') sugar, for sprinkling Sugar pearls, for decorating Instructions: Preheat oven to 400 degrees F.
Combine the chocolate and butter in a stainless steel bowl. Rest the bowl over a pot of simmering water, with the bottom of the bowl not touching the water. Stir until melted.
In another bowl separate the eggs. Add the sugar to the egg yolks and whisk until a light cream color. Add salt to the egg whites and whisk until fluffy.
Slowly drizzle the melted chocolate to the yolk mixture and mix to incorporate. Slowly fold in the egg whites, a little at a time.
Grease a baking tray or cake mold and pour in the mixture. Bake approximately 25 minutes. Plate the cake and sprinkle with icing (confectioners') sugar and garnish with sugar pearls. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 60510,"Five-Spice cl-Tea Rubbed Partridge with Grilled Fennel and Wild Mushroom Orzo 'Risotto' 8 tablespoons lapsang souchong tea 2 tablespoons losher salt 1 tablespoon cl flakes 1 tablespoon chipotle powder 1 tablespoon roasted garlic, dried 1 tablespoon cayenne pepper, dried and ground 1 tablespoon green onion flakes, dried 1 tablespoon Chinese five-spice powder 1 tablespoon dried kaffir lime zest 2 small partridges, prepped, skin on, head-off, butterflied with back bone removed 1 large fennel bulb 1/2 cup sliced green scallions, for garnish Salt and pepper Grapeseed oil, to cook Orzo Risotto, recipe follows 1 tablespoon grapeseed oil 4 shallots, cut into very small dice, about 1/4 cup 1 tablespoon garlic, chopped 4 cups chanterelles, wiped clean, cut in half or quartered if very large, otherwise left whole, plus 1 cup more for Crispy Chanterelle garnish 2 cups dry orzo 4 cups hot chicken stock Salt and freshly ground black pepper Truffle oil, to garnish 1 1/2 cups all-purpose flour Instructions: In a small bowl, combine the tea, salt, cl flakes, chipotle, garlic, cayenne pepper, green onion flakes, Chinese five spice, and lime zest. Coat both sides of the partridge with the tea spice, reserving 1 tablespoon for the fried mushroom garnish. Slice the fennel bulb lengthwise, brush with the grapeseed oil, and season with the salt and pepper. (If fennel bulb is very large, pre-blanch it in boiling salted water for 5 minutes so it doesn't burn on the grill before being cooked through.) Place the partridge and the fennel side by side on a hot, well-oiled grill, and cook for about 8 to 12 minutes a side. Be careful to move the partridge around if/when there are flare-ups. Plating: On a large platter place a small mound of the 'risotto' in the middle of the bowl. Place bird on top and arrange the fennel around the bird. Drizzle with the truffle oil and garnish with crispy chanterelles and chopped scallions. Beverage: Brickhouse Gamay-Noir Heat a medium saucepan over medium heat. Add the grapeseed oil and swirl to coat the pan. When the oil shimmers add the shallots, garlic, and orzo. Saute, stirring, until soft, about 3 minutes. Add a ladleful of the stock and continue to cook, stirring, until the liquid is absorbed. Add more stock and continue to cook and stir, allowing each addition of stock to be absorbed before adding the next, until the orzo is cooked through and has a creamy, risotto-like consistency, about 15 to 20 minutes. Add mushrooms and stir to heat through. Season with the salt and pepper, to taste. Toss the flour with a tablespoon of the remaining tea spice mix. Toss the remaining cup of chanterelles in the flour to coat them lightly, then deep fry in hot canola oil for 1 to 2 minutes until brown and crisp on the edges. ","[Gamay, Pinot Noir, Barbera, Tempranillo]" 60511,"Red Quinoa-Crusted Tuna with Smoked Tomato Puree 4 medium tomatoes, halved and cored 5 tablespoons olive oil, divided 3 small cloves garlic, sliced very thin 1 large shallot, sliced very thin Salt and freshly ground black pepper 2 dried chiles de arbol 1/3 cup red quinoa 4 thick tuna steaks (about 4 to 5 ounces each) 8 whole scallions Instructions: Shape a large piece of aluminum foil into a bowl shape. Submerge the wood chips in water for at least 15 minutes, then drain them and put them in the foil 'bowl'. If you are using a gas grill turn 1 side to high and leave the other side off.
Put the tomatoes on the side of the grill that is off and put the foil bowl full of wood chips on the heated side. Close the lid and smoke for 45 minutes.
Indoor method: Put the soaked wood chips in the bottom tray of a stovetop smoker. Heat over medium-high heat until the chips begin to smoke. Put the tomatoes, over the wood chips in the smoking tray, and then cover the smoker. Reduce the heat to medium-low and smoke for 15 minutes.
When the tomatoes are done, put them in a large mixing bowl to cool slightly. Peel the skins from the tomatoes and discard.
Add the tomatoes to a blender and blend on high until smooth, 1 to 2 minutes. Heat 1 tablespoon of the oil in a medium saucepan over medium heat and add the garlic and shallots. Saute until softened, about 4 minutes. Stir in the tomato puree and simmer until slightly thickened, 20 to 25 minutes. Season with salt, and pepper, to taste. Let the tomato mixture cool for about 5 minutes, then add it to a blender and mix until smooth. Strain through a fine sieve into a bowl and set aside.
In a coffee grinder, grind the chiles and quinoa into a powder. Season the tuna steaks with salt and pepper, to taste, and then toss them in the cl dust.
In a large heavy bottom skillet over high heat, add 3 tablespoons olive oil and heat until smoking hot. Sear all 4 sides of the tuna steaks making sure cooking time is even for all sides, about 30 seconds per side. While the grill is still hot, coat the whole scallions with remaining olive oil, and season with salt and pepper, to taste. Grill for about 1 minute on each side.
Indoor method: Char the scallions on a lightly oiled grill pan or under a broiler.
To serve, spoon some tomato puree onto each serving plate. Slice the tuna and arrange on the plates, garnished with grilled scallions. ","[Chardonnay, Pinot Noir, GSM Blends]

" 60512,"Sauteed Artichoke Bottoms 2 (14.5-ounce) cans water-packed artichoke bottoms, drained and rinsed 2 tablespoons fresh lemon juice (about 1/2 a lemon) 1 medium sweet onion, finely chopped 1 tablespoon extra-virgin olive oil 6 plum tomatoes, seeded and diced 1 1/2 teaspoons Italian seasoning 2 tablespoons fresh basil leaves, shredded Kosher salt and freshly ground black pepper Instructions: In a bowl, combine and toss drained and rinsed artichoke bottoms with lemon juice. Set aside. In a large frying pan over medium heat, sweat onions in oil until translucent. Add tomatoes and cook until heated through, about 1 minute. Stir in Italian seasoning and shredded basil leaves. Add in artichoke bottoms with lemon juice and sprinkle with salt and pepper. Cover pan and reduce heat to low. Simmer for 10 minutes. To serve, remove artichoke bottoms and place on serving plate so the hollow side is up. Fill with tomato-onion mixture. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 60513,"Chicken Paprika 4 (12-ounce) chicken breasts or 4 half-chickens Salt and freshly ground black pepper 3 tablespoons sweet paprika 2 tablespoons flour 1/4 cup peanut oil 4 cups onions, thinly sliced 2 tablespoons minced garlic 1 teaspoon cumin seeds, toasted and ground 2 tablespoons tomato paste 1 cup tomato, concasse 2 tablespoons minced marjoram leaves 1 teaspoon minced thyme leaves 1 bay leaf 2 tablespoons balsamic vinegar 1 cup dry white wine 2 cups chicken stock 1/4 cup heavy cream 2 red bell peppers, both roasted, peeled, cored, seeded, and 1 cut into 1 inch by 1/4-inch strips 2 tablespoons minced parsley leaves 2 tablespoons creme fraiche Napkin Dumplings, recipe follows 2 ounces butter 1 1/2 teaspoons minced garlic 1 small onion, minced 1 loaf white bread, crust trimmed 2 teaspoons minced thyme 2 teaspoons minced chives 1 teaspoon minced parsley 1/4 cup flour 1 egg, lightly beaten 1/4 cup milk Salt and pepper Freshly ground nutmeg, to taste Instructions: Cut each chicken breast into 3 pieces. Season with salt, pepper and 1 tablespoon of paprika. Lightly coat with flour. In a braising pan, heat peanut oil. Sear chicken pieces until brown on all sides. Remove the chicken from the pan and place in a tray. Add onions to the pan and saute for 5 minutes until golden brown. Add the garlic and cumin seeds. Cook 1 more minute. Add the tomato paste, tomato, and remaining 2 tablespoons of paprika. Stir until well blended. Add the marjoram, thyme and bay leaf. Deglaze with the vinegar and wine. Add chicken stock. Season with salt and pepper. Bring to a boil. Add the reserved chicken pieces and cover with a piece of vented parchment paper. Simmer for 20 minutes. Add cream and continue to simmer another 10 minutes or until the chicken is tender. Transfer chicken to a saute pan. Pour sauce and 1 roasted pepper in a blender. Process to a puree. Taste and adjust seasoning. Pour sauce over chicken. Reheat until warm. Garnish with pepper strips, minced parsley and creme fraiche. Preheat the oven to 250 degrees F. In a saute pan, over medium high heat, melt the butter. Cook the garlic and onions until translucent. Do not allow to develop color. Cut the bread into 1/2-inch cubes. Place in a baking sheet and bake in the oven to dry, about 20 minutes. Do not allow to develop color. Transfer to a large mixing bowl. Pour the onion mixture all over the bread. Add the thyme, chives, parsley and flour. Toss to evenly distribute the herbs with the bread and flour. In a small bowl, combine the egg and milk. Add to the bread mixture. Season with salt, pepper and nutmeg, to taste. Divide the mixture into 6 portions. Wrap each portion in plastic wrap, roll and secure the ends, shaping like a large sausage. Wrap with a layer of aluminum foil. Prepare a steamer. Add wrapped dumplings to the steamer and steam for about 20 minutes. Remove from the pot and unwrap. Slice into 1-inch disks. Yield: 6 servings ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 60514,"Chocolate Chip Crumb Cake 1 3/4 cups cake flour 2/3 cup firmly packed dark brown sugar 2/3 cup granulated sugar 1 1/2 teaspoons ground cinnamon (I prefer Saigon cinnamon) 1/2 teaspoon kosher salt 6 tablespoons unsalted butter, melted 2 1/2 cups cake flour 1 cup granulated sugar 1/2 teaspoon baking soda 1 teaspoon kosher salt 6 ounces (1 1/2 sticks) unsalted butter, softened 4 tablespoons almond paste, at room temperature 2 large eggs, at room temperature 2 egg yolks, at room temperature 2 teaspoons vanilla bean paste or 4 teaspoons pure vanilla extract 2/3 cup full-fat buttermilk 12 ounces mini chocolate chips Instructions: For the crumbs: Put the flour, brown sugar, granulated sugar, cinnamon and salt in a mixing bowl and mix by hand. Pour in the butter and squeeze the crumbs tightly together, forming large or jumbo crumbs. Put the bowl in the refrigerator until the mixture is cold, 1 hour or overnight. (The crumbs can also be frozen for several weeks if wrapped airtight; defrost them for 15 to 20 minutes at room temperature before assembling the cake.)
For the cake: Heat the oven to 350 degrees F. Butter a 9x13-inch baking dish.
Sift the flour, sugar, baking soda and salt together into the bowl of a stand mixer fitted with the paddle attachment. On low speed, mix in the butter 1 tablespoon at a time. Mix in the almond paste. Add the eggs and yolks one at a time. Mix in the vanilla bean paste. Add the buttermilk, then cream the batter on medium-high speed until very light and fluffy, 2 to 3 minutes. Fold in the chocolate chips by hand.
Scrape the batter into the buttered baking dish. Smooth the top, tap the dish on the countertop and top evenly with the crumbs. Bake 20 minutes, then rotate the cake and bake until a cake tester inserted into the center of the cake comes out clean, 25 to 30 minutes longer. (After the first 20 minutes, I cover the pan with foil to keep the crumbs from getting too dark.)
Remove the baking dish from the oven and set it on a cooling rack for 20 minutes. Eating this cake warm from the oven is one of the best memories I have. The smell of cinnamon and sugar drives me crazy. Eat it for breakfast, warmed up for a snack, or serve it with warm caramel sauce and ice cream for dessert.
The cake will keep for 2 to 3 days if stored in an airtight container at room temperature. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 60515,"Turkey Leg Confit with Shallots and Thyme 1/2 cup kosher salt 1 tablespoon cracked black peppercorns
4 fresh turkey legs
8 cups (64 ounces) rendered duck fat
8 cloves garlic, smashed
4 medium shallots, minced
8 sprigs fresh thyme
3 whole cloves
2 sprigs fresh rosemary
2 star anise
1 teaspoon fennel seeds
1 cinnamon stick
1 lemon, strips of peel only
1 orange, strips of peel only
Instructions: In a large mixing bowl, combine the salt and pepper. Place the turkey legs in a large re-sealable bag and add the salt mixture. Shake around to coat the legs evenly and then seal bag and place in fridge overnight. Preheat the oven to 300 degrees F. In a large Dutch oven over medium heat, add 1/4 cup duck fat. Remove the turkey legs from the bag and brush off excess salt. Add the turkey legs to the pot and brown all over, 3 to 4 minutes per side. Add the garlic and shallots and cook until fragrant, 2 to 3 minutes. Add the thyme, cloves, rosemary, star anise, fennel seeds, cinnamon, lemon peel and orange peel and then pour over the remaining duck fat so the legs are completely covered. Bring to a gentle simmer (without boiling or frying), then remove from the heat, cover and place into the oven. Cook until the meat starts to fall off the bone, about 3 hours. Place the legs on a baking sheet. Shred the meat and serve. Reserve the fat and use it to cook gravy, French fries or roasted potatoes. If making ahead of time, remove the pot from the oven and set aside to allow the turkey to cool in the fat. Once cooled, place in the refrigerator overnight to completely chill. To serve, remove the turkey from the fat and crisp in a dry pan to heat through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 60516,"Grilled Tomato-Tarragon Cocktail Sauce 8 plum tomatoes, halved and seeded Canola oil Salt and freshly ground black pepper 3 tablespoons ketchup 1/4 cup prepared horseradish, drained 1 lime, juiced 1 tablespoon honey Few dashes chipotle hot sauce Few dashes Worcestershire sauce 2 tablespoons chopped fresh tarragon leaves, plus more for garnish Instructions: Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Grill for 2 to 3 minutes or until the skins are lightly charred. Place tomatoes and remaining ingredients, except tarragon, in a food processor and process until smooth. Add the tarragon and pulse a few times. Pour into a bowl and serve at room temperature. Garnish with additional tarragon, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60517,"Double Watermelon Keg Two 20- to 24-pound seedless watermelons 1 1/2 cups grenadine 1/2 cup lime juice One 1-liter bottle silver tequila 6 cups orange juice Cold seltzer, for serving Instructions: For the bottom keg: Choose the wider of the two watermelons. Cut a thin slice from the bottom of the watermelon's rind (but not into the flesh) so that the watermelon will sit upright. Invert an 8-inch-wide bowl over the top, like a hat. Using the bowl as a guide, score around the circumference of the watermelon with a serrated knife. Remove the bowl and use the scored line as your guide to cut the top off the watermelon. Carve a line between the flesh and rind as far down as you can go and score down the center of the flesh. Use a large serving spoon to scoop out the flesh in two big pieces as best as you can. Slice the scooped flesh into 1-by-7-inch sticks and transfer to a small baking sheet. Freeze until firm, about 4 hours. (These are your cocktail stirrers.) Bevel the edge of the watermelon with a paring knife, holding it at a 45-degree angle. Place the second watermelon on top to check the fit. Trim the bottom watermelon as needed so the second watermelon rests securely on top.
For the top keg: Place the second watermelon in a small bowl to stabilize it, and with a sharp paring knife, carve out a circle in the top to make a lid as you would when carving a jack-o'-lantern. Puree the flesh of this watermelon using an immersion blender or drill technique, explained below. To prepare with an immersion blender: Set the watermelon in the sink (to avoid splashes). Remove the lid and insert the immersion blender into the flesh. Gently push and move the immersion blender down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the blender to the sides to puree the flesh, leaving just a thin wall of flesh lining the rind.
To prepare with a drill: Fasten one beater from an electric hand mixer to the tip of a drill and tighten the chuck. Set the watermelon in the sink (to avoid splashes) and push the beater into the flesh. Gently push and move the beater down and around in the watermelon to puree the center. As more of the watermelon becomes pureed, move the beater to the sides to puree the flesh, leaving a thin wall of flesh lining the rind.
Pour the pureed juice from the watermelon through a fine mesh strainer, discarding any pulp and seeds; you should have 6 to 7 cups of strained juice. Insert a tap into each of the watermelons according to the package directions. Pour the watermelon juice, grenadine, lime juice and 2 cups tequila in the bottom keg. Pour the orange juice and remaining tequila in the top keg. Chill for 2 hours before serving. To serve: Stack the kegs. Fill tall glasses with ice. Pour in equal parts of the orange mixture from the top keg, then the watermelon mixture from the bottom keg and a top-off of cold seltzer. Serve each drink with a frozen watermelon cocktail stirrer.
","[Chardonnay, Sauvignon Blanc, Ros, Sparkling Shiraz]" 60518,"Milk and Cookies Fudge 1 cup chocolate chip cookie dough, homemade or prepared Nonstick cooking spray, for the baking dish One 14-ounce can sweetened condensed milk
Two 12-ounce bags white chocolate chips
8 ounces cream cheese, at room temperature 1/4 teaspoon kosher salt
1 pound confectioners' sugar, sifted
2 tablespoons red sprinkles
2 tablespoons green sprinkles Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Divide the cookie dough between 2 pieces of parchment or wax paper. Spread out the dough lengthwise across the paper, then roll the paper to cover it and use your hands to roll the dough pieces into 14-inch logs about 1/2-inch thick. Slice into 1/4-inch rounds and place on the prepared baking sheet about 1 inch apart. Bake until golden brown, 8 to 10 minutes. Remove to a cooling rack. Spray an 9-by-13-inch baking dish with nonstick cooking spray, then line with parchment, leaving a 2-inch overhang. Crumble half of the cookies into small pieces, reserving the rest whole for topping. Heat the sweetened condensed milk in a large saucepan over low heat. Add the white chocolate chips, cream cheese and salt and cook, stirring, until melted and smooth. Slowly add the confectioners' sugar, stirring it in vigorously. Remove from the heat and stir in the crumbled cookies and red and green sprinkles. Spread into the prepared baking dish. Arrange the whole cookies on top of the fudge sticking upright at different angles. Freeze for 1 hour or until firm. Cut into 1-inch squares. Serve chilled or at room temperature. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 60519,"Puttanesca Sauce 1 (28-ounce) can whole plum tomatoes, with their juices 3 tablespoons olive oil 6 cloves garlic, smashed and peeled 4 to 6 anchovy fillets 1 hot cl pepper, cut in half or 1/4 to a 1/2 teaspoon crushed red pepper flakes Kosher salt 1 bay leaf 1/2 cup roughly chopped oil-cured pitted black olives 3 tablespoons capers Chopped fresh parsley leaves Freshly ground black pepper Grated Parmigiano-Reggiano or pecorino, to taste Instructions:

1. Bring pot of salted water to boil.
2. Drain tomatoes, reserving their juices, into a large bowl and crush with fork or hands; set aside. Warm 2 tablespoons of olive oil with garlic, anchovies and cl pepper in a small skillet over medium-low heat. Cook, stirring occasionally, until garlic is lightly golden. Add the crushed tomatoes with some salt and the bay leaf. Raise heat to medium-high and cook, stirring occasionally, until tomatoes break down slightly, about 5 to 7 minutes. Stir in olives, capers and reserved tomato juices and continue to simmer until the sauce has thickened slightly and flavors are well incorporated, about 10 minutes.
3. Cook pasta in the boiling water, according to package directions. Drain and place in a serving bowl. Remove and discard the bay leaf from the sauce and add to the pasta along with the remaining tablespoon of oil and parsley. Season with salt and pepper to taste and serve with grated Parmigiano-Reggiano or pecorino cheese. ","[Chianti, Barbera, Montepulciano, Tempranillo]" 60520,"Orange-Flavored Rice 1 tablespoon olive oil 1 cup long-grain white rice
   2 cups chicken stock
   1 orange, zested and juiced
   1 green onion, chopped
   Instructions: Place a medium saucepan over medium heat. Add the olive oil and rice, and cook until the rice smells toasty, about 3 minutes. Add the chicken stock and half of the orange zest and juice. Bring to a boil, stir once more, then cover and reduce the heat to low. Simmer until tender and the liquid has been absorbed, 18 to 20 minutes. Remove from the heat and let stand, still covered, for 5 minutes. Stir the remaining orange zest and juice into the rice, and garnish with the green onions. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 60521,"Herbed Orzo with Feta Kosher salt and freshly ground black pepper Good olive oil 3/4 pound orzo (rice-shaped pasta) 1/2 cup freshly squeezed lemon juice (3 lemons) 1 cup minced scallions, white and green parts 1 cup chopped fresh dill 1 cup chopped fresh flat-leaf parsley 1 cup medium-diced hothouse cucumber, unpeeled and seeded 1/2 cup small-diced red onion 3/4 pound good feta cheese, large-diced Instructions: Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well. Add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 60522,"Coconut Curry Thai Chicken 1(13.5-ounce) can light coconut milk 1 tablespoon Thai curry paste 2 tablespoons curry powder 2 teaspoons minced fresh ginger 3 cloves garlic, minced Dash cayenne pepper Kosher salt and freshly ground black pepper 8 ounces high-fiber whole wheat linguine, (recommended: DeCecco) Olive oil cooking spray 1 vidalia onion, chopped 1 pound boneless skinless chicken breast, fat removed, cut into small pieces Kosher salt and freshly ground black pepper 2 tablespoons curry powder 2 tablespoons peanut butter 1 cup thinly sliced roasted red peppers 1 cup thinly sliced water chestnuts 1 cup scallions, white and green parts, thinly sliced Chopped fresh mint and cilantro leaves, for garnish Lime wedges, for serving Instructions: For the sauce: In a medium bowl, combine all of the sauce ingredients, whisk until thoroughly combined and set aside. For the chicken: Cook the whole wheat linguine al dente according to box directions. Drain and rinse under cold water and spray lightly with olive oil cooking spray so it does not stick and set aside. Coat a large nonstick skillet with cooking spray and add onions. Cook until translucent and beginning to brown, about 5 to 10 minutes. Add the chicken, season with salt and pepper and stir in curry powder. Saute chicken until lightly brown. Add the peanut butter and allow it to melt to coat the chicken. Add the roasted red peppers, water chestnuts and scallions and season with salt and pepper as you like. Saute for a few minutes just to release flavor. Pour the coconut curry sauce over the chicken and vegetables and stir gently. Cook just until warmed through and thickened a bit, about 3 to 5 minutes. Season with salt and pepper, as needed. Garnish with chopped mint and cilantro. Serve with lime wedges, if desired. SUZY'S SERVING OPTIONS: (Serves four or more ? can be doubled easily) Family Style ? Put linguine in a large deep platter or decorative bowl and pour mixture over the top. Toss gently with tongs. Garnish with fresh lime juice, and chopped scallions or herbs. Low Carb Diets ? On a large dinner plate place Boston lettuce leaves in a fan covering the entire plate. Place 1/4 of the chicken mixture on top and drizzle with fresh lime juice and garnish with scallions. The sauce will form a natural salad dressing for the lettuce. Individual Plates: Each serving is 2 oz. dry pasta and 1/4 of the chicken mixture. Garnish it with fresh lime juice, a lime wedge and scallions or herbs. Serve it on a small exotic plate for added presentation. NOTE: You may substitute shrimp or tofu for the chicken and it is equally delicious!! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 60523,"Whipped Ricotta with Olive Oil and Rosemary 1 1/2 cups fresh ricotta cheese 2 tablespoons good-quality extra-virgin olive oil, plus more for the bread
   1 teaspoon chopped fresh rosemary
   Flakey sea salt
   Coarsely ground black pepper
   Sliced crusty bread, for serving Instructions: Using an electric mixer, whip the ricotta until light and airy, about 2 minutes. Transfer to a serving plate and use a spoon to create a well in the center. Fill with the olive oil and sprinkle with the rosemary. Generously sprinkle with salt and pepper. Prepare a grill for medium-high heat. Drizzle the bread with olive oil and sprinkle with salt. Grill on the oiled side until toasted, about 2 minutes. Serve with the ricotta. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 60524,"Spicy Escarole 1 large head escarole, rinsed 1 tablespoon oil 1/4 teaspoon red pepper flakes Salt to taste Instructions: Cut the escarole into 2-inch squares but do not dry. In a skillet set over moderately high heat, and heat oil, add pepper flakes, escarole, salt and cook, stirring, until wilted.; ","[Aglianico, Tempranillo, Garnacha, Barbera]" 60525,"Sauteed Onions and Peppers 6 large yellow onions 1/4 cup olive oil 2 red bell peppers, julienned 2 yellow bell peppers, julienned 2 cloves garlic, minced 1/4 cup sherry vinegar 1 tablespoon tomato puree 1/2 teaspoon red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.) Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 60526,"Grilled Vegetable Kebabs 8 small cremini mushrooms 1 red or orange bell pepper, cut into 1 1/2-inch pieces
   1 small zucchini, cut into 1 1/2-inch pieces
   1/2 red onion, cut into 1 1/2-inch pieces
   2 tablespoons olive oil
   1 tablespoon fresh thyme leaves
   Kosher salt and freshly ground black pepper
   Instructions: Toss the mushrooms, bell pepper, zucchini and onion together with the olive oil, thyme, 3/4 teaspoon salt and pepper to taste and let stand at least 15 minutes and up to 1 hour. Prepare a grill for medium-high heat. Thread the vegetables onto four 12-inch skewers, alternating vegetables. Grill the vegetable kebabs, turning occasionally, until tender and charred in spots, about 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60527,"Chicken Biscuit Pot Pie 4 tablespoons unsalted butter 3 medium carrots, cut into 1/2-inch pieces 1 celery stalk (with leaves), cut into 1/2-inch pieces 5 button mushrooms, quartered 1 tablespoon kosher salt 1 cup frozen pearl onions, thawed 1/3 cup all-purpose flour 4 cups chicken broth, homemade or low-sodium canned Freshly ground black pepper 1 tablespoon minced flat-leaf parsley leaves 1 tablespoon minced fresh chives 1 tablespoon minced fresh dill 4 cups 3/4 inch diced POACHED CHICKEN,recipe follows, or other cooked chicken 2 cups all-purpose flour, plus more for dusting 1 tablespoon baking powder 1 teaspoon sugar 1 teaspoon fine salt 7 tablespoons cold unsalted butter,sliced 3/4 cup milk, plus for brushing the top 1 teaspoon finely grated lemon zest 10 sprigs parsley 2 sprigs fresh thyme 1 small onion, halved 1 small carrot, halved 1 stalk celery, halved 3 pounds chicken breasts halves, on the bone and fat trimmed 5 to 6 cups chicken broth, homemade or low-sodium canned Instructions: To make the stew: Heat the butter in a 9-inch cast-iron skillet over medium-high heat. Add the carrot, celery, mushrooms, and salt and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the onions and cook, stirring, until browned, about 1 minute more. Stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth, bring the stew to a boil, stirring constantly. Simmer until the mixture is very thick, about 3 minutes. Add the chicken and return to a boil. Remove from the heat. Season with pepper to taste and stir in the parsley, chives, and dill. Set aside while you make the biscuit topping. To make the biscuit dough: In a large bowl whisk the flour, baking powder, sugar, and salt until evenly combined. Rub 2 tablespoons of the butter into the flour with your fingertips, until it is completely absorbed. Work the remaining butter into the flour until it is in even pieces about the size of a pea. Add the lemon zest to the milk. Gently stir the milk into the flour mixture to make a loose dough. Lightly dust a clean work surface with flour and turn the dough out onto it. Pat the dough by hand into a 1/2-inch thick rectangle. Fold the dough in thirds like a business letter. After folding the biscuit dough into thirds, pat into a 10-inch wide disc. Preheat the oven to 450 degrees F. Bring the chicken and vegetable mixture to a boil and place the biscuit dough on top. Using a paring knife, make a small hole in the center of the dough. Using a pastry brush, brush the biscuit top lightly with milk. Transfer the skillet to a baking sheet and bake until golden brown, about 20 minutes. Let the pie rest at room temperature for 5 minutes before serving. Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, and cool the chicken in the liquid for 30 minutes. Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into 3/4 inch cubes. Discard the bones and skin. Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60528,"Leftover Fruit Bread Nonstick cooking spray, for the loaf pan 1 overripe banana
   2/3 cup sugar
   8 tablespoons (1 stick) butter, melted and cooled 1/2 cup plain Greek yogurt
   1 tablespoon orange juice 1 teaspoon vanilla extract
   1 large egg
   1 teaspoon baking soda
   1/2 teaspoon kosher salt
   1 1/2 cups plus 2 tablespoons all-purpose flour 1 cup diced ripe peaches
   1 cup blueberries
   Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray. Line the pan with overhanging parchment and spray the parchment. Mash the banana in a medium bowl with a fork. Add the sugar, butter, yogurt, orange juice, vanilla and egg and whisk. Mix together the baking soda, salt and 1 1/2 cups of the flour in a bowl. Fold the dry mixture into the banana mixture with a spatula. Toss the peaches and blueberries with the remaining 2 tablespoons flour and fold into the batter. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 50 minutes. Let cool in the pan for 10 minutes, then use the overhanging parchment to transfer the loaf to a rack to cool completely. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 60529,"Fish Dipping Sauce: Nuoc Cham 5 tablespoons sugar 3 tablespoons water 1/3 cup fish sauce 1/2 cup lime or lemon juice 1 large clove garlic, minced 1 or more bird's eye or Thai chiles, seeded and minced 1 shallot, peeled, thinly sliced, and rinsed (optional) Instructions: Whisk together the sugar, water, fish sauce, and lime juice in a bowl until the sugar is completely dissolved. Add the garlic, cl, and shallot, and let stand for 30 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer]" 60530,"Fish and Chips Vegetable oil, for frying 2 cups all-purpose flour
   1 teaspoon salt 1 teaspoon ground pepper
   Few dashes malt vinegar
   Ten 6- to 7-ounce fillets cod or haddock 5 potatoes Instructions: For the fish batter: Preheat oil in a deep-fryer to 350 degrees F. Mix together flour, salt, pepper, malt vinegar and 2 cups water in a bowl. Dip each fillet in batter and let excess drip off. Fry until golden and cooked through, 3 to 4 minutes per side. For the chips: Preheat oil in a deep-fryer to 375 degrees F. Cut up potatoes into fries. Rinse in water to release the starch, then dry off completely. Deep-fry until golden, about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 60531,"Bacon and Spinach Crustless Quiche 2 tablespoons unsalted butter, at room temperature 2 tablespoons finely grated Parmesan 2 cups half-and-half 1 tablespoon all-purpose flour Pinch cayenne 2 large eggs plus 2 large egg yolks Kosher salt and freshly ground black pepper 2 cups packed baby spinach, plus more for serving (optional) 3/4 cup chopped cooked bacon 1/2 cup grated mozzarella 2 tablespoons chopped fresh chives Instructions: Preheat the oven to 350 degrees F. Brush a 9-inch pie pan with the butter and sprinkle the grated Parmesan evenly on top. Put the pan on a rimmed baking sheet. Whisk the half-and-half, flour, cayenne, eggs, egg yolks, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Spread the spinach and bacon out in the prepared pie pan. Pour the egg mixture over top and sprinkle with the cheese and chives. Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool and then slice into wedges. Serve with more baby spinach if using.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60532,"T-Bone Steak with Charred Tomato-Horseradish Butter 2 T-bone or porterhouse steaks, 1 1/2 inches thick (2 to 21/4 pounds each) Vegetable oil, for the grill 1 small plum tomato, halved lengthwise 6 tablespoons unsalted butter, at room temperature 1 tablespoon horseradish, drained 1 teaspoon tomato paste 1/2 teaspoon smoked paprika 1 small clove garlic, grated Kosher salt and freshly ground pepper Instructions: Preheat a grill to medium high, then prepare for indirect grilling (for a charcoal grill, bank the coals to one side of the grill; for a gas grill, turn off half the burners). Let the steaks stand at room temperature, 30 minutes. Meanwhile, brush the grill grates with vegetable oil. Grill the tomato halves over direct heat until charred, 3 to 4 minutes per side. Let cool, then transfer to a mini food processor; pulse until slightly chunky. Add the butter, horseradish, tomato paste, paprika, garlic, 1 teaspoon salt and a few grinds of pepper. Process until smooth, scraping down the food processor occasionally. Transfer the tomato butter to a bowl and refrigerate until ready to use. Season the steaks with salt and pepper. Place on the cooler side of the grill. Cover and cook until a thermometer inserted sideways into the center registers 110 degrees F, about 8 minutes per side. Move the steaks to direct heat and cook, uncovered, until charred and the thermometer registers 125 degrees F for rare to medium rare, about 2 more minutes per side. Transfer to a cutting board or baking sheet; spread the tomato butter on the steaks and let rest 10 minutes before slicing. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 60533,"Slow-Cooker Stuffed Peppers 5 large red, orange or yellow bell peppers 1 pound 90-percent lean ground beef One 14.5-ounce can fire-roasted diced tomatoes 2 cups shredded pepper jack cheese (from one 8-ounce block) 1 cup cooked medium-grain white rice 4 cloves garlic, minced 4 scallions, thinly sliced 2 teaspoons chili powder 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 1/2 cup low-sodium chicken broth Sour cream, for serving Instructions: Trim about 1/8 inch\u202ffrom the bottom of each pepper\u202fso it can stand upright. Cut\u202fthe top 1/4 inch off\u202feach\u202fpepper. Remove and discard the stems, then finely chop the\u202fremaining flesh from the\u202ftops and set aside.\u202fScoop out and discard the seeds and as much of the membranes\u202fas you can from inside the peppers. Mix the reserved chopped pepper with the ground beef, tomatoes and their juices, 1 cup of the cheese, cooked rice, garlic, 3 of the scallions, chili powder, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl with your hands until combined. Dividing evenly, spoon the filling into the hollowed-out peppers, packing it in (the filling will mound a bit above the tops).
   Pour the chicken broth into the bottom of a 6-quart slow cooker, then add the stuffed peppers. Season the top of each pepper with another pinch of salt. Cover and cook on high until the peppers are tender and the ground beef is cooked through, for 3 to 3 1/2 hours. Top with the remaining 1 cup cheese, cover and cook on high for 10 minutes more to melt the cheese. Sprinkle the peppers with the remaining scallions and add a dollop of sour cream to each.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 60534,"Cucumber-Thyme Gin and Tonic 2 ounces gin 2 ounces Cucumber-Thyme Juice, recipe follows 2 sprigs fresh thyme 4 ounces tonic
   1 slice cucumber, for garnish
   1 tablespoon fresh thyme leaves 1 English cucumber, coarsely chopped Instructions: Add the gin, Cucumber-Thyme Juice and 1 sprig thyme to a shaker with ice and shake until well combined. Strain into a glass with ice, pour in the tonic and stir. Garnish with a slice of cucumber and a sprig of thyme. Puree the thyme and cucumber in a food processor until smooth, about 40 seconds. Place a sieve on top of a bowl and strain the juice from the pulp. ","[Gin, Cucumber, Thyme]" 60535,"Irish Lamb Stew with Herbed Goat Cheese Dumplings 4 pound shoulder roast of lamb Olive oil 10 cloves of garlic 1/4 pound bacon, cut into 1-inch pieces Salt Freshly ground black pepper 4 cups veal stock 4 ounces unsalted butter 1/2 cup flour 1 cup onion, diced 1/2 cup celery, diced 1/2 cup carrot, diced Fresh sprigs marjoram for garnish 2 cups flour 1 1/2 tablespoons baking powder 1 teaspoon salt 2 eggs 1 cup milk 1/4 cup soft goat cheese 2 teaspoons each of chopped parsley, marjoram and thyme Freshly ground black pepper 3 cups veal stock Instructions: Preheat the oven to 325 degrees. Rub the lamb roast all over with olive oil. Make 10 small slits all over the roast. Insert the bacon and garlic cloves into the slits. Season with salt and pepper. Place the roast in a roasting pan and add the stock and cover. Place in the oven and slow roast for 3 hours, or until very, very tender. Remove the lamb from the oven and cut into 2-inch pieces. Set aside. In a large pot, add the butter and melt. Stir in the flour and let cook for 3 minutes. Add the onion and saute until soft, about 5 minutes. Add the carrots and the celery and saute for another 10 minutes. Slowly whisk in the stock that the lamb was cooked in. Add the reserved lamb. Bring to a simmer. Season with salt and pepper. For the dumplings: In a large bowl, combine the flour, baking soda and salt and mix well. In a small bowl, beat the eggs. Add the milk to the eggs. Add the egg mixture to the dry ingredients and mix well. Stir in the goat cheese and the herbs. Season with freshly ground black pepper. Have the stock boiling in a small saucepan. Using 2 tablespoons, drop the dumpling batter into the boiling stock. Cook for about 5 minutes, or until the dumplings float to the surface. Remove the dumplings from the stock and place on a plate. To finish: Place the dumplings into the stew. Check for seasoning. Garnish with fresh marjoram. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60536,"Hamburgers 24 ounces meat from chuck neck bones (you will need about 6 pounds. of bones) 12 ounces bottom chuck, boneless 12 ounces sirloin, boneless 6 ounces meat from short ribs (you will need about 3/4 pound of short ribs) 6 ounces filet mignon Beef fat, as needed Instructions: Cut the meat into long chunks about 1 1/2-inch wide. Visually inspect the chunks: if they appear to have less than 20-25% fat, mix them with strips of beef fat (describe \braiding\ technique). Season well with salt and pepper. In a meat grinder, grind together the boneless meats through a large grinding blade (with holes of 3/8). Grind again. Loosely shape into 12 hamburgers. If cooking indoors, heat a large, heavy skillet over high heat. Add 2 ounces of beef suet and let it melt. Add six burgers to the skillet if they fit without crowding. Cook about 4 minutes on each side for rare burgers, or longer if desired. Repeat in the same beef suet with the remaining six burgers. ","[Syrah, Malbec, Cabernet Sauvignon, Zinfandel]" 60537,"Chorizo-Potato Breakfast Burritos 2 teaspoons vegetable oil 8 ounces fresh chorizo, casings removed 1 cup frozen hash browns (not patties) 8 large eggs Kosher salt and freshly ground black pepper A few dashes of hot sauce 1/4 cup chopped fresh cilantro 4 large burrito-size flour tortillas 1 avocado, sliced 1 1/4 cups prepared pico de gallo 1/2 cup shredded Mexican-blend cheese Instructions: Heat the oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking it up into small pieces, until cooked through and crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon. Add the hash browns to the skillet and cook, stirring occasionally, until the potatoes are golden brown and crisp, 8 to 10 minutes. Beat together the eggs, a pinch of salt, a few grinds of pepper and a few dashes of hot sauce in a medium bowl until well blended. Return the chorizo to the pan and pour the eggs over the potatoes and chorizo and cook, stirring, until the eggs are fluffy and just set, about 3 minutes. Remove from the heat and stir in the cilantro. Working with one tortilla at a time, warm in a large nonstick skillet set over medium heat until pliable. Top with one-quarter of the avocado and egg mixture, 1 tablespoon of the pico de gallo and 2 tablespoons of the cheese. Fold in the two sides and roll up tightly from the bottom to the top. Repeat with remaining tortillas and burrito fillings. Serve with the remaining pico de gallo on the side. ","[Rioja, Tempranillo, Garnacha, Barbera]" 60538,"Sunny's Easy Salmon Bowl Two 4- to 6-ounce salmon fillets, skin on and at room temperature Olive oil, for brushing
   2 teaspoons everything bagel seasoning
   1 teaspoon hot honey
   1/4 cup mayonnaise 2 teaspoons fresh lime or lemon juice
   1 teaspoon hot honey
   1 teaspoon prepared wasabi
   2 handfuls spring mix lettuce blend 1 cup cooked wild rice, at room temperature
   3 lemon wedges 3 lime wedges
   1 avocado, thinly sliced or chopped
   2 scallions, thinly sliced on the bias (both white and green parts)
   1/4 cup fresh cilantro leaves
   1/2 cup chopped fresh mango
   4 to 6 paper-thin slices red onion
   Instructions: For the salmon: Preheat the oven to 350 degrees F. Line a baking sheet with nonstick aluminum foil and set aside. Brush all sides of the fish with the olive oil. Sprinkle the flesh side of the fish with the bagel seasoning and drizzle with the honey. Place the fish on the prepared baking sheet skin-side down. Bake until it flakes easily, 10 to 15 minutes. Allow to come to room temperature. For the dressing: Whisk together the mayonnaise, lime juice, honey and wasabi in a small bowl. Set aside. For the bowl: Just be pretty. Start layering at the bottom of two bowls with the lettuce, then add the rice. Spritz with the juice from a lemon and lime wedge, then continue with the fish fillets in the center of each. Spritz again, then add the avocado, scallions, cilantro, mango and onion around the edges and spritz again with lemon and lime juice. Finally, drizzle with the dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60539,"Roman-Style Chicken 4 skinless chicken breast halves, with ribs 2 skinless chicken thighs, with bones 1/2 teaspoon salt, plus 1 teaspoon 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon 1/4 cup olive oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 3 ounces prosciutto, chopped 2 cloves garlic, chopped 1 (15-ounce) can diced tomatoes 1/2 cup white wine 1 tablespoon fresh thyme leaves 1 teaspoon fresh oregano leaves 1/2 cup chicken stock 2 tablespoons capers 1/4 cup chopped fresh flat-leaf parsley leaves Instructions: Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes. If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 60540,"Blanquette Ris d'Agneau en Croute 1 pound lamb sweetbreads 1 (10-inch) sandwich bread loaf, unsliced, cut into 4 (2-inch thick) slices, slices hollowed out leaving 1/2-inch crust 1 egg white, beaten Finely chopped parsley, to garnish 2 tablespoons butter 2 tablespoons flour 2 cups veal stock Salt Pepper 2 bay leaves Clarified butter 1/4 pound champignons 15 small white onions, parboiled for 15 minutes 1/2 lemon, juiced 2 tablespoons plus 1/4 cup cream 2 egg yolks Hot sauce Paprika, to garnish Instructions: Soak sweetbreads in bowl of cold water for 1 hour. Drain and place in fresh cold water in saucepan and bring slowly to boil. Drain and place in fresh bowl of water, then drain and remove skin. Slice in 1/2 and set aside. Meanwhile, heat oven to 400 degrees F. Paint bread with clarified butter and toast for 15 minutes. Remove from oven and lightly paint edges with egg white. Coat edges with most of parsley and keep warm. Melt butter in saucepan and add flour. Stir to form a roux and cook 1 minute over low heat. Add veal stock, increase heat and whisk until it boils. Season with salt and pepper and add bay leaves. Reduce to simmer and cook 5 minutes. Heat clarified butter in frying pan over medium heat. Add champignons and onions and fry gently for 2 minutes. Season with salt, pepper and lemon juice. Remove from heat and add to sauce. Add sweetbreads and simmer 5 minutes. Combine 2 tablespoons cream with egg yolks. Add a little hot sauce to egg/cream mixture and return all to sauce, stirring carefully. Remove bay leaves and add remaining cream to sauce. To serve, fill croustades with sweetbread mixture and sprinkle with parsley and paprika. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60541,"Seasoned Breadsticks 1 loaf frozen bread dough, thawed Grated Parmesan 1/4 cup olive oil Paprika 2 cloves minced garlic Instructions: Divide dough into 8 pieces and roll out into long Asticks@. Place onto a baking pan. Mix oil with garlic and brush on sticks. Sprinkle with Parmesan and paprika. Bake at 350 degrees for 15 minutes or until golden ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 60542,"Chicken Caesar Salad 4 boneless, skinless chicken breast halves (about 13/4 pounds) Lemon-Pepper Slather (recipe below) 2 anchovy fillets 1 large egg 2 medium cloves garlic, peeled Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
   Juice of 1 lemon (about 3 tablespoons) 1/2 teaspoon Worcestershire sauce 1/4 cup extra-virgin olive oil, plus 2 tablespoons 3 romaine lettuce hearts, torn into pieces 4 3/4-inch-thick slices sourdough bread 2 tablespoons extra-virgin olive oil 1/4 cup freshly grated Parmesan cheese, plus 2-ounces, shaved
   1 teaspoon white peppercorns 1 1/2 teaspoons coarse sea salt 1 teaspoon sugar 1/2 cup extra-virgin olive oil 1/4 cup finely grated lemon zest (from 4 large lemons) 2 cloves garlic, crushed
   Instructions:
4. Coat chicken with Lemon-Pepper Slather sealed in plastic bag. Refrigerate for 2 or up to 24 hours.
5. Preheat a grill to medium.
6. Soak anchovy fillets in cold water 5 minutes. Pat dry, chop coarsely, and place in a large salad bowl. Place egg in a small saucepan with water to cover. Bring just to a boil over medium-high heat, drain, and crack egg into bowl. Discard shell and any attached cooked white. Crush 1 garlic clove, sprinkle with 34 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Add to bowl. Add lemon juice and Worcestershire and slowly whisk in oil until creamy. Season with salt and black pepper to taste and refrigerate.
7. Pat chicken dry; season with salt and black pepper. Grill chicken, turning once, until cooked through, about 4 minutes per side. Remove to a cutting board.
8. Brush bread with olive oil and grill, turning occasionally, until toasted. Halve remaining garlic clove and rub onto toast. Season with salt to taste and break into bite-size croutons.
9. Add lettuce to salad bowl; toss to combine. Sprinkle with cheese and croutons, toss, and divide salad among plates. Slice chicken and top each salad with a sliced chicken breast. Top with shaved Parmesan and serve immediately. Pulse peppercorns in a spice grinder until coarsely ground. Add salt and sugar and pulse a few more times. Transfer to a bowl and stir in olive oil, lemon zest, and garlic. Heat in microwave, (do not let boil), about 45 seconds. Cool before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 60543,"Biscotti with Dried Cherries, Chocolate And Almonds 1 1/4 cups all-purpose flour 1 1/4 cups whole-wheat pastry flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar 2 large eggs 1/4 cup olive oil 1 teaspoon grated orange zest 1 teaspoon vanilla extract 1/2 cup dried tart cherries, finely chopped 1/2 cup almonds, finely chopped 2 ounces semisweet chocolate, finely chopped (scant 1/2 cup) Instructions: Preheat oven to 350 degrees F. In a medium bowl whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Beat in the cherries, almonds and chocolate. Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment-lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange cut-side down on the baking sheet and bake for 10 minutes. Turn the cookies over and bake the biscotti until golden, 5 to 10 minutes longer. Transfer to a wire rack to cool. ","[Barolo, Chianti, Tempranillo, Garnacha]" 60544,"Sunny's Blackberry Ginger Green Beans 1/4 cup almond slivers 2 tablespoons olive oil
   1 pound fresh green beans, thinly sliced on the bias
   Kosher salt and freshly ground black pepper
   1/2 cup blackberry preserves
   2 teaspoons soy sauce
   1 teaspoon finely minced fresh ginger (or grated on a rasp) 1 clove garlic, finely minced or grated on a rasp
   Instructions: In a large dry pan on medium heat, add the almonds and constantly toss until they become shiny and slightly golden. Remove to a plate to cool. In the same large pan on medium-high heat, add the olive oil. When the oil begins to swirl, add the green beans, a pinch of salt and a few grinds of pepper. Toss to coat while cooking until bright green, about 5 minutes. Add the preserves, soy sauce, ginger and garlic to the pan. Toss to coat and cook until the sauce has soaked into the green beans. Serve with a sprinkle of the toasted almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60545,"Not Yo Mama's Muffuletta 3 tablespoons red wine vinegar 2 tablespoons minced shallots 1/4 cup olive oil
   1 teaspoon dried oregano
   1 teaspoon coarsely ground black pepper
   1/2 cup pickled okra, finely chopped 1/2 cup pitted mixed olives, finely chopped
   1/2 cup roasted red peppers, finely chopped
   1/4 cup capers, drained and roughly chopped
   1/4 cup fresh flat-leaf parsley leaves, chopped
   One 8- to 9-inch round loaf muffuletta 6 ounces sliced provolone
   6 ounces sliced mortadella
   6 ounces sliced salami
   1/4 red onion, thinly sliced 4 hard-boiled eggs, sliced 1/4-inch thick Instructions: Place the vinegar and shallots in a mixing bowl. Gradually stream in the oil while whisking. Add in the oregano and black pepper, and mix. Add the okra, olives, red peppers, capers and parsley. Mix and set aside. Split the bread lengthwise. Spread 1/2 cup of the olive mixture on the bottom slice of bread. Arrange the provolone over the olive mixture, then layer the mortadella, salami, red onions and sliced eggs. Finish with another 1/2 cup of the olive mixture. Place the top half of the bread on the sandwich. Wrap the sandwich in plastic wrap, then weigh it down to press flat, and refrigerate for 1 hour. Unwrap the sandwich and slice into quarters to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 60546,"Gingerbread Martini 1 ounce vanilla vodka 1 ounce hazelnut-flavored liqueur (recommended: Frangelico) 1/2 ounce butterscotch schnapps Ice cubes 4 ounces ginger beer (recommended: Reed's Ginger Brew) Dark rum Gingerbread man cookie (recommended: Pepperidge Farm), for garnish Instructions: Pour the vanilla vodka, hazelnut liqueur, and butterscotch schnapps into a cocktail shaker filled with ice. Shake well. Strain into high ball glass or any 8-ounce glass filled with ice. Top with ginger beer. Pour a little dark rum over the back of a spoon and float on top of the ginger beer. Garnish with a gingerbread man cookie. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 60547,"Beef and Broccoli 6 ounces flank steak, sliced thin on the bias, velveted (see below) 3 tablespoons vegetable oil, plus more for frying 1 tablespoon minced garlic 1/2 tablespoon minced ginger 2 tablespoons diced white onion 4 stalks Chinese broccoli (a close substitute is broccoli rabe), sliced, blanched and shocked 1/2 cup oyster sauce 1/4 cup soy sauce 1/4 cup Shaoxing wine 1/4 cup mushroom water (see below) 1/2 tablespoon MSG 2 tablespoons slurry (see below) 1/4 cup fried shallots, slightly crushed Sliced scallions, for garnish (optional) Instructions: Velveting: Place 4 ounces cornstarch, 2 eggs, 2 tablespoons Shaoxing wine and 1 teaspoon baking soda in a mixing bowl and whisk until smooth. Mushroom Water: Place 2 cups dried mushrooms (medium-size shiitakes) in a large container. Pour 1 quart of cold water over the mushrooms and cover the container in plastic wrap or top with a lid. Let the mixture rest overnight in the refrigerator. Strain out the liquid and reuse the dried mushrooms as a component in the recipe or save for another recipe. Slurry: Pour 1/2 cup cornstarch into 1/2 cup cold water and mix well. If not immediately used, stir frequently until used. Marinate your beef in the velvet marinade overnight. For flash-frying the beef: You will need a pot filled two-thirds of the way with vegetable oil set to 350? F and large enough to dunk your spider or strainer in comfortably. That temperature is high because you will not be frying for an extended time. (Note: Be careful! Don\u2019t bring water anywhere near the oil, and watch for any wet utensils, like the spider you used for blanching. If it gets in the oil, the oil will splatter everywhere and potentially burn you. Keep those utensils dry.)
   Heat your separate wok or pot to medium heat. Add 3 tablespoons vegetable oil and drop in the garlic, ginger and onion, cooking through for 2 minutes. Then add the broccoli and toss with all of the aromatics. Meanwhile, drop your beef into the spider and lower it into the fry pot. Lift your spider out of the bubbling oil after 10 seconds, shake it carefully and add the beef to the wok or pan with the Chinese broccoli.
   Toss everything together, then add the oyster sauce and soy sauce and reduce the mixture slightly for 2 minutes. Add the Shaoxing wine, mushroom water and MSG and reduce for another 2 minutes. Incorporate the slurry to thicken the sauce.
   Remove from the heat and serve on a platter. Top with the fried shallots and scallions.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60548,"Lentils with Broiled Acorn Squash 2 cups green lentils 2 small acorn squashes 1/4 cup olive oil Kosher salt 1 medium red onion, sliced 1/8-inch thick 3 tablespoons sherry vinegar 1/2 bunch mint, chopped Instructions: Bring 8 cups water to a boil in a medium saucepan over high heat. Add the lentils and cook until tender, about 25 minutes. Drain and set aside. Heat the broiler. Cut each squash in half lengthwise and scoop out the seeds. Cut the squash into 1/2-inch-thick slices, and then into 1-inch segments. Toss the squash with 2 tablespoons of the olive oil and 1 teaspoon salt on a rimmed baking sheet. Add the onions and toss to combine. Spread in a single layer. Broil about 6 inches from the heat until the tips of the squash are charred, about 12 minutes. Toss the lentils with the remaining 2 tablespoons olive oil and 1 teaspoon salt in a large bowl. Add the vinegar, mint, squash and onions and toss to combine. Serve.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60549,"White Chocolate Skillet Cookie with Bananas and Pretzels 1/3 cup (5 tablespoons plus 1 teaspoon) unsalted butter, softened, plus more for greasing Nonstick vegetable oil spray, optional 1/2 cup light brown sugar
   1/3 cup granulated sugar
   1 teaspoon kosher salt
   1 large egg
   1 teaspoon vanilla extract
   1 banana, sliced thin
   1 cup chopped white chocolate
   1 cup all-purpose flour
   1/4 teaspoon baking soda
   1/4 cup crushed pretzels
   1/2 cup cold heavy cream 1 tablespoon creamy peanut butter
   1 tablespoon powdered sugar
   Instructions: For the cookie: Position an oven rack in the lowest position in the oven and preheat to 375 degrees F. Thoroughly grease a 10-inch cast-iron skillet with butter (or use a stainless-steel skillet coated with nonstick vegetable oil spray). Mix the brown sugar, granulated sugar, butter and salt in the bowl of a stand mixer fitted with the paddle attachment until no large lumps remain, about 1 minute. Stir together the egg and vanilla in a large bowl. Fold in the banana and white chocolate. Combine the flour and baking soda in a separate large bowl until thoroughly combined. Add the egg mixture and butter mixture to the flour mixture and thoroughly combine. Fold in the pretzels until evenly distributed. Scrape the batter into the prepared skillet and pat into an even layer with damp hands so the batter extends to the edges of the skillet. Bake until the outer edges are browned and slightly puffed, 20 to 25 minutes (15 to 18 minutes for stainless steel). Let cool. For the whipped cream: Beat the heavy cream and peanut butter in a large cold mixing bowl with an electric mixer until it starts to thicken, about 1 minute. Gradually beat in the powdered sugar, then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over), 3 to 4 minutes. Slice and serve the cookie with the whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 60550,"Focaccia with Rosemary and Grapes 1 pound pizza dough 2 tablespoons extra-virgin olive oil Coarse sea salt, for sprinkling 1 garlic clove minced 1 shallot, cut into thinly sliced rounds 1 tablespoon fresh rosemary leaves 1/2 cup green grapes 1/2 cup red grapes Instructions: Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle on a sheet of parchment paper. Place the dough and the parchment on a baking sheet. Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt. Sprinkle the dough with the garlic, shallot, and rosemary. Spread the grapes over the top of the dough and push down into the dough. Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 60551,"Toasted Almond 1 1/4 ounces almond liqueur (recommended: Amaretto) 3/4-ounce coffee liqueur (recommended: Kahlua) Ice Heavy cream, to fill Instructions: Add liqueurs to a cocktail shaker with ice. Shake and strain into a 10-ounce rocks glass over ice. Top with heavy cream and serve with a short straw. ","[Brunello di Montalcino, Barolo, Rioja]" 60552,"Crown Roast of Pork with Roasted Root Vegetables 1 tablespoon light brown sugar 1/2 teaspoon ground mustard
1/2 teaspoon paprika
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons plus 1 teaspoon kosher salt
1 tablespoon plus 1 teaspoon freshly ground black pepper
One 8- to 10-pound 10-bone crown pork roast, bones frenched, at room temperature
3 pounds root vegetables (turnips, parsnips, sweet potatoes, celery root), peeled and cut into large chunks 2 small red onions, peeled and quartered
2 tablespoons extra-virgin olive oil
4 sprigs fresh thyme, plus more for garnish
2 tablespoons unsalted butter, at room temperature
1/4 cup maple syrup
1 cup dry white wine
1 teaspoon Dijon mustard
2 tablespoons fresh parsley, chopped
Instructions: Preheat the oven to 325 degrees F. Mix the light brown sugar, ground mustard, paprika, allspice, cayenne, red pepper flakes, 2 tablespoons salt and 1 tablespoon pepper in a small bowl. Rub the spice mix all over the pork roast, including the inside of the crown. Add all the root vegetables and the onions to a large bowl. Drizzle with the olive oil and sprinkle with the thyme and the remaining teaspoon each salt and pepper. Toss until the vegetables are coated. Mix together the butter with the maple syrup in a small bowl. Set aside at room temperature while the roast cooks. Place the roast in the center of a baking sheet and arrange the vegetables all around it. Roast, rotating halfway through, until the internal temperature reaches 140 degrees F, about 2 hours. Raise the heat to 425 degrees F. Add the white wine to the baking sheet, then baste the roast with the maple butter. Continue to roast for 15 minutes more. Remove the roast to a serving platter. Let the meat rest for at least 30 minutes. Remove the vegetables from the baking sheet with a slotted spoon and place them into and around the crown roast on the serving platter. Pour any drippings from the baking sheet into a small saucepan. Add the Dijon mustard and any remaining maple butter to the saucepan. Bring to a boil over medium-high heat and cook until reduced by half and slightly thickened, 3 to 5 minutes. Remove from the heat and add the parsley. Pour the sauce over the roast and vegetables or keep on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60553,"Cream and Greens 4 tablespoons butter 1 medium shallot, sliced into thin rings
Sea salt and freshly ground black pepper 2 bunches rainbow chard, bottom 2 inches of stem removed, cut into large ribbons
3/4 cup heavy cream Pinch freshly grated nutmeg
Instructions: Melt the butter in a large pan over medium heat. Add the shallots and a pinch of salt and saute until soft, 3 to 5 minutes. Stir in the greens and another pinch of salt. Cover and turn heat down to low; let steam for 5 minutes. Add the cream and slowly massage it into the greens with a wooden spoon. Cook uncovered until the stems are tender, another 5 minutes. Add the nutmeg. Taste and adjust the seasoning with more salt or pepper, if needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60554,"Basil Rubbed Halibut with Puttanesca Relish 2 tablespoons red wine vinegar
2 teaspoons anchovy paste
1 teaspoon finely chopped fresh oregano
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
1/4 tablespoon extra-virgin olive oil
3 ripe beefsteak or large heirloom tomatoes, cut into thick slices
1 jalapeno
1 small onion, cut into thick slices
Canola oil, for brushing 1/4 cup chopped kalamata olives
1 tablespoon capers, drained
1/4 cup torn fresh basil leaves
2 tablespoons roughly chopped fresh flat-leaf parsley 1/2 cup canola oil
1 cup loosely packed fresh basil leaves, plus sprigs for garnish
Kosher salt and freshly ground black pepper
4 halibut fillets (8 ounces each) Instructions: For the relish: Heat a charcoal or gas grill to medium-high for direct and indirect grilling. Whisk together the vinegar, anchovy paste, oregano, garlic and some salt and pepper in a small bowl. Slowly whisk in the olive oil and season with more salt and pepper if needed. Brush the tomatoes, jalapeno and onion with canola oil and season with salt and pepper. Grill the tomatoes until charred on both sides. Remove, let cool slightly and dice. Grill the onion until charred on both sides and slightly soft. Remove, let cool and dice. Grill the jalapeno until charred. Remove, let cool slightly and chop (do not seed or peel). Add the tomatoes, onions, jalapeno, olives, capers, basil and parsley to the vinaigrette. For the halibut: Combine the canola oil, 1/2 cup of the basil and some salt and pepper in a blender and blend until smooth, about 1 minute. Strain into a bowl. Take about 1/4 cup of the basil oil and reserve in another bowl for the cooked fish. Heat a charcoal or gas grill to high for direct grilling. Brush the halibut on both sides with the larger quantity of basil oil and sprinkle with salt and pepper. Grill the fish on both sides until slightly charred and just cooked through, about 4 minutes per side. Remove and immediately drizzle over some of the reserved basil oil. Top with some of the puttanesca relish. Garnish with the basil sprigs. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 60555,"Banana Cake with White Chocolate Macadamia Frosting 1 3/4 teaspoons baking powder 2 tablespoons banana pudding mix 1 cup white sugar 1/2 cup buttermilk 1 ripe banana, mashed 1/2 cup butter 2 eggs Buttercream Frosting, recipe follows 2 teaspoons vanilla extract Macadamia nuts, dry roasted and finely chopped 1 1/2 cups all-purpose flour 1/2 cup (1 stick) butter, at room temperature 2 to 3 cups confectioners' sugar 1/8 to 1/4 cup melted white baking chocolates 1/2 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Place 12 cupcake liners into a cupcake pan. In a medium bowl, cream the white sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, pudding mix and baking powder. Then add to the creamed mixture and mix well. Pour in the buttermilk and stir until the batter is smooth. Stir in the mashed banana. Pour or spoon the batter into the cupcake liners in the cupcake pan. Bake until the cake springs back to the touch, 18 to 20 minutes. Test cake doneness approximately 15 minutes into baking time. Cool. To assemble: Frost the cooled cupcakes with the Buttercream Frosting. Roll the cupcake tops and sides in the macadamia nuts. Slowly combine the butter into the confectioners' sugar, 1/2 cup at a time. After well incorporated, add white chocolate and vanilla. Whip well until light and fluffy. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 60556,"Texas Sheet Cake Recipe 2 sticks (1 cup) unsalted butter, plus more for the dish 2 dried guajillo cl peppers, stems removed 2 cups all-purpose flour 1 cup granulated sugar 2/3 cup packed dark brown sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1/4 cup unsweetened cocoa powder 1/2 cup buttermilk 2 large eggs 2 teaspoons pure vanilla extract 1 teaspoon baking soda 1 1/2 cups chopped pecans 1 1/2 sticks (12 tablespoons) unsalted butter 1/2 teaspoon cayenne pepper Pinch of salt 2 tablespoons unsweetened cocoa powder 3 cups confectioners' sugar 1/3 cup milk Instructions: Make the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil; butter the foil.
Toast the chiles in a dry medium saucepan over medium heat until darkened and pliable, about 5 minutes. Remove from the heat, add 1 cup water and soak until the chiles soften, about 5 more minutes. Transfer the chiles and soaking liquid to a blender and puree. Strain through a fine-mesh sieve back into the saucepan. Finely chop any cl pieces left in the sieve and add to the saucepan. Meanwhile, whisk the flour, granulated sugar, brown sugar, salt and baking powder together in a large bowl; set aside.
Add the butter and cocoa powder to the saucepan with the cl puree; bring to a boil over medium heat, stirring, until the butter is melted. Pour into the flour mixture and stir until combined. Whisk the buttermilk, eggs, vanilla and baking soda together in a liquid measuring cup; stir into the batter in two additions until combined. Pour the batter into the prepared pan, spreading it evenly. Bake until a toothpick inserted into the center comes out clean, about 35 minutes. Transfer to a rack and let cool slightly in the pan. Meanwhile, make the frosting: Combine the pecans, butter, cayenne and salt in a medium saucepan. Cook over medium heat until the butter is melted and the pecans are lightly toasted, about 5 minutes. Remove 1/2 cup pecans with a slotted spoon and set aside for topping. Stir the cocoa powder into the saucepan and remove from the heat. Whisk in the confectioners' sugar in two batches, alternating with the milk, mixing well after each addition. Immediately pour the warm frosting over the warm cake and gently spread to cover. Top with the reserved pecans and let cool completely before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60557,"Turkey on the Grill 1 oven ready turkey, defrosted 1 tablespoon olive oil or vegetable oil Salt and pepper Instructions: Remove neck and giblets; reserve for other uses. Remove and discard excess fat. Rinse the bird inside and out and pat dry. Season body cavity with salt and pepper. Tie legs together and twist wing tips under back. Brush turkey with oil and lightly sprinkle with salt and pepper. Arrange turkey breast side up, in center of cooking grate. Place lid on grill. Cook 11 to 13 minutes per pound or until an instant read thermometer inserted into the thickest part of the thigh not touching bone registers 180 degrees and the juices run clear. Transfer turkey to a platter. Let stand for 15 minutes before carving. Method for the Charcoal Kettle Grill: Open all vents on the grill. Use charcoal dividers to hold the charcoal briquettes. Divide the briquettes evenly, place them in the dividers and place the dividers on either side of the charcoal grate, as close as possible to the outside edges. Ignite the briquettes and, keeping the lid off, let them burn until lightly covered with a gray ash, about 25 to 30 minutes. If necessary, use long-handled tongs to rearrange the briquettes so the coals will burn evenly on both sides. Place a foil drip pan on the charcoal grate between the baskets of coals. Put the cooking grate in place, positioning the hinged sides of the grate over the briquettes so that more charcoal can be added easily. Arrange the bird breast side up in the center of the cooking grate. Place lid on the grill, leaving all vents open, and grill as directed above. Add briquettes as indicated on the chart below at the end of each hour to maintain the heat. Charcoal Briquette Guide for Kettle Grill: For a 26 3/4-inch grill, use 30 briquettes on each side for the first hour of grilling and add 9 briquettes to each side every hour to maintain heat. For a 22 1/2-inch grill, use 25 briquettes on each side for the first hour of grilling and add 8 briquettes to each side every hour to maintain heat. For an 18 1/2-inch grill, use 20 briquettes on each side for the first hour of grilling and add 7 briquettes to each side every hour to maintain heat. Method for the Gas Barbecue: Ignite the grill and turn all burners to high. Close the lid and preheat 10 to 15 minutes to bring the grill to 500 to 550 degrees. Turn burners down to medium heat. Place turkey breast side up in a roast holder inside a foil drip pan. Position pan in the center of the cooking grate and place the lid on the grill. For three burner grills, set front and back burners to medium and turn off center burner. For two burner grills, turn the front and back burners to medium. Keep grill covered. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 60558,"Frozen Peanut Butter Pie 40 thin chocolate wafers, ground fine in a blender or food processor (about 2 1/4 cups crumbs) 1 stick (1/2 cup) unsalted butter, melted 1/2 cup sugar 1 cup milk 1 cup creamy peanut butter 1/2 teaspoon vanilla 1 1/4 cups well-chilled whipping cream 1/3 cup salted, roasted peanuts, chopped fine Instructions: Reserve 1/4 cup cookie crumbs. In a bowl combine remaining cookie crumbs and butter and press into bottom and side of a 10-inch (1 1/2 quart) pie plate. Chill shell. In a heavy saucepan dissolve sugar in milk over moderate heat, stirring, and remove pan from heat. Whisk in peanut butter and vanilla until combined well and cool in a bowl set in a larger bowl of ice water, stirring occasionally. In another bowl beat cream until it just holds stiff peaks and fold into peanut-butter mixture with chopped peanuts. Turn mixture into shell, smoothing top. Sprinkle reserved cookie crumbs around edge of pie. Pipe rosettes of whipped cream decoratively onto crumbs and top rosettes with whole peanuts. Freeze pie, uncovered, until frozen hard, about 5 hours. Pie may be made 2 days ahead and frozen, covered with plastic wrap and foil after 5 hours. Let pie stand in refrigerator 30 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60559,"Guy Fieri's Tequila-Lime Wings 3 pounds chicken wings, split at the joint, tips removed Kosher salt and freshly ground pepper 1 teaspoon grated lime zest 1/2 cup fresh lime juice 1/4 cup tequila 1 tablespoon agave syrup (sometimes called agave nectar) 1 teaspoon ground cumin 1 teaspoon adobo sauce Kosher salt and freshly ground pepper Chopped fresh cilantro, for garnish (optional) Instructions: Prepare the wings: Preheat the oven to 350 degrees F. Season the wings with salt and pepper and arrange on a baking sheet in a single layer. Cook until just brown and crisp, about 45 minutes. Make the sauce: Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the warm wings and let marinate at least 30 minutes. Preheat a grill to high. Grill the wings until marked, 10 to 15 minutes, turning as needed. Transfer the marinade to a saucepan and cook until slightly thick, about 8 minutes (you can do this on the grill as well). Drizzle the wings with the sauce and top with cilantro, if desired. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Rioja]" 60560,"Strawberry-Shortcake Parfait Pops Cooking spray 1 1/2 cups Special K Red Berries cereal 1/2 cup unsweetened shredded coconut 3/4 cup vanilla frozen yogurt, slightly softened 3/4 cup strawberry sorbet, slightly softened Instructions: Spray the insides of six 3-ounce paper cups with cooking spray. Pulse the cereal and coconut in a food processor until coarsely ground.
Put about 1 tablespoon cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze until hard, at least 4 hours.
Before serving, snip the paper cup and peel it off.
","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 60561,"Turkey Primavera 2 tablespoons cornstarch 1 3/4 cups Swanson? Chicken Stock 1/4 teaspoons garlic powder or 1 clove garlic, minced 2 cups broccoli flowerets 2 medium carrots, sliced (about 1 cup) 1/2 cup green or red pepper cut into 2-inch long strips 1 small onion, chopped (about 1/4 cup) 2 cups cubed cooked turkey or chicken 1/2 of a 16 ounce package spaghetti, cooked without salt, and drained (about 4 cups) 2 tablespoons grated Parmesan cheese Instructions: Stir the cornstarch and 1/4 cup stock in a small bowl until the mixture is smooth. Heat the remaining stock, garlic powder, broccoli, carrots, pepper and onion in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Stir in the turkey and cook until the mixture is hot and bubbling. Toss with the spaghetti and cheese. Tip: To save time, you can use 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the turkey in this recipe. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 60562,"Jhessyka's Fave Corn Pudding 8 ears sweet corn, shucked, kernels removed and cob scraped of milk 4 cups whole milk 6 tablespoons cornstarch (may need less if corn is starchy) 2/3 cup sugar Pinch salt Ground cinnamon Instructions: Blend the corn and milk together in a medium bowl until smooth. Strain through cheesecloth or a fine mesh sieve into a heavy-bottomed pot. Whisk in the cornstarch, sugar and pinch of salt and put the pot over medium heat. Slowly stir until the mixture is very thick, about 10 to 15 minutes. Taste for sweetness and salt and adjust, as necessary. Pour into small individual serving dishes or 1large serving dish and sprinkle with cinnamon. Cool to room temperature and refrigerate to set up for at least 1 hour. Serve cold or at room temperature. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 60563,"Macaroni and Cheese 1 pound penne pasta 6 1/2 cups milk 1 onion wedge, studded with cloves 1 sprig fresh thyme 1 bay leaf 4 ounces unsalted butter 1/8 cup diced white onion 1/8 cup small-diced carrot 4 ounces all-purpose flour 1 pound extra-sharp white Cheddar, shredded (recommended: Cabot) 4 ounces yellow Cheddar, shredded Salt and white pepper Ground nutmeg Bread Crumb Topping, recipe follows 1/2 cup grated Asiago cheese 1/2 cup Japanese bread crumbs (panko) 1 tablespoon assorted chopped fresh herbs, such as thyme, oregano, rosemary, tarragon, and basil Instructions: Preheat the oven to 350 degrees F. Cook the pasta according to package directions; drain and set aside. While pasta is cooking, in a heavy, medium saucepan, combine the milk, clove-studded onion, thyme, and bay leaf over medium heat. In a large saucepan, heat the butter over medium heat. Add the diced onion and carrot and saute until tender. Add the flour and cook for 2 to 3 minutes. Strain the milk mixture into the flour mixture and stir until it's thickened and smooth. Strain this milk mixture into a heat-proof bowl. Stir in the shredded cheeses and mix until melted. Season, to taste, with salt, white pepper, and nutmeg. Stir in the pasta and mix well. Pour the macaroni and cheese into a baking pan and top it with the Bread Crumb Topping. Bake the macaroni and cheese until it is warmed through. Serve immediately. In a small bowl, combine all ingredients and mix well. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60564,"Boiled Crawfish 5 pounds live crawfish* 5 tablespoons Creole seasoning Instructions: In a large pot, boil the crawfish in clean water at 215 degrees F for 5 minutes. Toss the crawfish with Cajun Claw's special seasoning or any Creole seasoning before serving. ","[Chenin Blanc, Sauvignon Blanc, Riesling]" 60565,"Cast-Iron Cobbler with Louisiana Blackberries and Sassy Sauce 1 stick (1/2 cup) melted unsalted butter, plus additional for greasing the skillet 1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
2 cups sugar 1 cup whole milk
12 ounces fresh blackberries
1 cup boiling water
Sassy Sauce, recipe follows One 14-ounce can sweetened condensed milk 1 cup heavy cream
Splash rum
Instructions: Preheat the oven to 350 degrees F and butter a 10-inch cast-iron skillet. Whisk together the flour, baking powder, salt, 1 cup sugar, the melted butter and milk in a large bowl. Beat well, then pour the batter into the buttered cast-iron skillet. Top with the fresh blackberries. Sprinkle with the remaining cup sugar, then pour the boiling water over the top. Bake until the filling is bubbling and the cobbler topping is golden, 35 to 40 minutes. Pour sassy sauce over the top before serving. Whisk together the sweetened condensed milk and the heavy cream in a saucepan over low heat until combined and warm. Spike with rum. Pour over the cobbler. ","[Chardonnay, Merlot, Cabernet Franc, Zinfandel]" 60566,"Pan Roasted Filet Mignon with Asparagus Sea Bass with Roasted Cauliflower Puree 1 cup balsamic vinegar 1 tablespoon brown sugar 2 tablespoons butter Salt and fresh ground black pepper 1 1/2 pounds asparagus 1 1/4 pounds filet mignon, cut into 6 equal portions 3 tablespoons canola oil Salt Freshly ground black pepper 4 tablespoons butter 3 cloves garlic, smashed 5 sprigs fresh thyme Olive oil 1 head cauliflower, florets and stems cut into large pieces 1 Fuji apple, peeled, cored and sliced 3 tablespoons olive oil Salt and fresh ground black pepper 1 1/2 cups vegetable stock or broth Canola oil 1 1/2 pounds sea bass fillet, cut into 6 equal portions 2 tablespoons butter 1 large leek 2 tablespoons olive oil 1 1/2 cups white wine 1 cup vegetable stock or broth 4 tablespoons butter Salt and fresh ground black pepper Instructions: In a small pot, over medium-low heat, add the vinegar and brown sugar, and whisk to combine. Cook and reduce until thick, about the consistency of maple syrup. Whisk in 2 tablespoons butter and season with salt and pepper, to taste. Serve drizzled over filet mignon and asparagus. For Filet and Asparagus: Slice the bottom 1 1/2 inches off the asparagus. Bring a large pot of water to a boil over medium heat. Add the asparagus and blanch for 1 minute. Remove from the water and shock in an ice bath. Transfer the asparagus from the ice bath to a sheet pan lined with a paper towel. Take the filets out of the refrigerator 20 minutes before they are to be cooked so they can come to temperature. Preheat oven to 300 degrees F. Heat canola oil in a large heavy bottomed skilled over high heat. Season each filet liberally with salt and pepper. Sear the filets in the skillet until brown and crispy, about 2 minutes per side. Turn the heat to low and add the 4 tablespoons of butter, the garlic and fresh thyme. Using a spoon, baste the filets with the melted butter. Put the pan in the oven for 4 to 5 minutes for medium-rare or until the internal temperature reaches 130 to 135 degrees F on an instant-read thermometer. Let rest for 5 minutes before serving. Heat a small amount of olive oil in a large skillet over medium heat. Add the asparagus, season with salt and pepper, to taste, and saute until heated through, about 2 minutes. Asparagus should be slightly tender but still have a little snap when you bite into them. Preheat the oven to 400 degrees F. To a large baking dish add the cauliflower, apple, and 3 tablespoons olive oil. Season with salt and pepper, to taste, and toss to coat. Roast in oven until brown on top, about 25 minutes, then add the vegetable stock and roast until tender, another 20 minutes. Add the roasted cauliflower, apple and stock to a food processor and puree until smooth. Transfer to a metal bowl and put over a pot of simmering water to keep warm. Turn oven down to 325 degrees F. Heat some canola oil in a large heavy bottomed skilled over high heat. Season each fillet liberally with salt and pepper. Sear the fillets, skin side down, until brown and crispy, turn over and crisp the other side, about 2 to 3 minutes per side. Turn off the heat, add butter and, using a spoon, baste the fillets with the melted butter. Transfer to the oven to finish cooking, about 4 minutes. Beurre Blanc Sauce: Slice the green leaves off the leek and discard. Slice the stem into 1/4-inch thick rings. Put them into a large bowl filled with cold water and let soak for 5 minutes. Remove the leaks and drain on a plate lined with paper towels. Heat the olive oil in a large skillet over medium heat. Add leeks and saute until soft, about 4 minutes. Deglaze the pan with white wine and add the vegetable stock. Reduce by half and then whisk in the cold butter. Serve over sea bass. To Plate: Using a rectangular plate lay a bed of 3 to 4 asparagus down on 1 side of the plate. Arrange a piece of filet mignon on top and drizzle with the balsamic reduction. On the other side of the plate put about a 1/4 cup of the cauliflower puree, top with a piece of sea bass and drizzle with the leek sauce. Repeat with remaining ingredients to make a total of 6 servings. ","[Cabernet Sauvignon, Pinot Noir, Chardonnay, Sauvignon Blanc]" 60567,"Apple Spice Cake Mummies Cooking spray 2 cups all-purpose flour 1 1/2 teaspoons apple pie spice
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, melted 3/4 cup granulated sugar
3/4 cup packed light brown sugar
3/4 cup sour cream 3 large eggs
1 1/2 teaspoons pure vanilla extract 1 apple, grated 2 cups cold heavy cream 3/4 cup sour cream 2/3 cup confectioners' sugar 1/4 teaspoon pure vanilla extract Candy eyeballs, for decorating Instructions: Make the cake: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on 2 sides; coat with cooking spray.
Whisk the flour, pie spice, baking powder, baking soda and salt in a medium bowl. Whisk the melted butter, both sugars, sour cream, eggs and vanilla in a large bowl until smooth. Stir the grated apple and the flour mixture into the butter mixture with a rubber spatula until combined.
Spread the batter in the prepared pan and bake until the top springs back when gently pressed, 25 to 30 minutes. Transfer the pan to a rack and let cool completely.
Make the frosting: Combine the heavy cream, sour cream, confectioners' sugar and vanilla in a large bowl and beat with a mixer on medium speed until thickened, about 1 minute. Increase the speed to medium high and beat until stiff peaks form, about 3 more minutes.
Transfer the frosting to a large piping bag fitted with a flat tip. Lift the cake out of the pan using the foil overhang. Cut into rectangles and transfer to a platter. Pipe the frosting on top in a zigzag pattern to look like bandages. Add candy eyeballs. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 60568,"Salami Cups with Whipped Honey Ricotta and Fresh Figs 24 thin slices salami 2 cups whole-milk ricotta cheese 4 ounces mascarpone cheese 2 tablespoons honey
Grated zest of 1 lemon plus 1 tablespoon fresh lemon juice 1 teaspoon crushed red pepper
Kosher salt 4 ripe fresh figs, sliced into thin \coins
1/2 cup hazelnuts, toasted and crushed
Fresh basil leaves, cut into chiffonade, for garnish Instructions: Preheat the oven to 400 degrees F. Arrange the salami slices over the cups of a 24-cup mini muffin tin (slightly overlapping is fine), then top with a second mini muffin tin, pressing the salami slices into the cups and compressing them. Flip the muffin tins over and put the whole thing on a baking sheet upside down. Top with a cast-iron pan for more compression. Bake for about 12 minutes, then remove the cast-iron pan carefully. Bake for an additional 12 minutes. Let the salami cups cool completely, dabbing any rendered fat with paper towels. Using a hand mixer, whip the ricotta, mascarpone, honey, lemon juice, crushed red pepper and some salt until light and fluffly, about 2 minutes. Transfer the mixture to a piping bag (or make a piping bag using a resealable plastic bag). Fill each salami cup with the some of the whipped ricotta mixture, then top with a couple slices of fig and some crushed hazelnuts. Garnish with the lemon zest and basil. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 60569,"Skillet Chicken Thighs with Olives and Green Beans 2 teaspoons extra-virgin olive oil 8 small skin-on, bone-in chicken thighs (2 1/2 pounds) Kosher salt and freshly ground pepper 3 cloves garlic, sliced 3 large sprigs thyme 1/2 cup dry white wine 1/3 cup red wine vinegar 3/4 cup low-sodium chicken broth 2 tablespoons packed light brown sugar 16 pitted mixed olives 8 prunes, halved 1 12-ounce bag trimmed green beans Instructions: Preheat the oven to 400? F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Pat the chicken thighs dry with a paper towel; season all over with salt and pepper. Place skin-side down in the skillet (they will fit snugly) and cook until the skin is very crisp and golden brown, about 8 minutes. Flip and lightly brown the other side, 2 minutes. Remove the chicken to a plate. Drain off all but 2 tablespoons of the fat from the skillet. Reduce the heat to medium, add the garlic and thyme and cook until the garlic starts to brown, 1 to 2 minutes. Add the wine, increase the heat to high and simmer, scraping the pan with a wooden spoon, until syrupy, about 2 minutes. Add the vinegar and cook until reduced by half, 1 to 2 minutes. Add the chicken broth, brown sugar, olives, prunes and chicken, skin-side up; bring to a simmer. Transfer the pan to the oven and roast until the chicken is cooked through, 15 to 20 minutes. Meanwhile, microwave the green beans according to the package directions. Season with salt and pepper. Divide the chicken and green beans among plates. Simmer the sauce over medium-high heat until thickened, 2 to 5 minutes; season with salt and pepper. Spoon over the chicken. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 60570,"Apple of My Pie 4 ounces apple brandy, such as Laird's 1 ounce cinnamon liqueur 1 whole slice apple pie, preferably with streusel topping 6 ounces apple juice Pinch ground cinnamon, for garnish 2 wedges Cheddar, for garnish, optional Instructions: Combine the brandy, cinnamon liqueur and pie in a blender and blend on high speed until very smooth, 5 to 7 minutes. Pour into 2 up glasses, sprinkle the cinnamon on top and garnish with a wedge of cheddar cheese on the rim, if using. Apologize to the rest of the pie for blending that 1 slice of pie. Continue drinking. ","[Brunello di Montalcino, Riesling, Gewrztraminer]" 60571,"Meatball Crostini 1 stick unsalted butter, at room temperature 2 teaspoons minced garlic 2 teaspoons finely chopped fresh oregano leaves (or 1 teaspoon dried) 1 teaspoon finely chopped fresh rosemary leaves 1 tablespoon finely chopped fresh basil leaves Salt and freshly ground black pepper 1 loaf French baguette 1 (26-ounce) jar tomato basil pasta sauce 1 (16-ounce) block mozzarella cheese, sliced thin 1 (16-ounce) bag frozen, fully cooked meatballs, defrosted and sliced 1/4-inch thick Parmesan, for garnish Instructions: Preheat the oven to 375 degrees F, and line a sheet pan with parchment paper Prepare the herb butter by combining all the ingredients together in a small bowl.. (Herb butter will keep well, wrapped tightly, in the refrigerator for a week or in the freezer for up to a month.) Slice the baguette on the bias about 1/2-inch thick. Spread the herb butter on both sides of the baguette slices and arrange in 1 layer on the prepared sheet pan. Toast in the oven until golden brown and crisp on both sides, flipping halfway through, about 15 minutes. Cover each crostini with 1 tablespoon pasta sauce. Top each with a slice of mozzarella and a meatball. Finish with another tablespoon of pasta sauce. Bake in the oven until the meatballs are warmed through and the cheese has melted, about 15 minutes. Top with a sprinkle of Parmesan and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 60572,"Onion Tart 1 cup flour 1 teaspoon sugar 1 teaspoon salt 6 ounces unsalted English butter, chilled and diced 1 egg 1 tablespoon single cream 6 ounces English butter 10 onions, diced small 1 teaspoon salt 1 teaspoon pepper 3 eggs 1 cup double cream 5 1/2 ounces Blue Wensleydale cheese Instructions: Preheat oven to 350 degrees F. Sift flour, sugar and salt into a bowl. Rub in the diced butter until the mixture resembles bread crumbs. Combine the mixture with the egg and cream. Melt the butter in a saute pan, add onions, salt and pepper. Cook onions until soft and golden in color. Grease a deep 12-inch flan tin, and line with grease-proof paper. Roll out pastry so that it is larger than the flan tin and bake blind for 10 minutes. Trim pastry edges and leave to cool. Strain the juice from the onion mixture and fill the pastry case. Whisk the eggs and cream together and pour over the onions. Grate the cheese over the top and place in oven for a further 30 minutes or until the egg mixture is set. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60573,"Adobo-Rubbed Chicken 2 tablespoons vegetable oil 1 small white onion, chopped 2 cloves garlic, roughly chopped 10 guajillo chiles, stemmed, seeded, deveined and cut into 2-inch pieces 1 cup chicken broth, preferably organic Salt and freshly ground black pepper 1 (3 1/2 to 4-pound) whole chicken, backbone removed and flattened slightly 12 corn tortillas, warmed Lime wedges, for serving Instructions: Preheat the oven to 375 degrees F. Heat the oil in heavy, medium saucepan over medium heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for 3 minutes longer. Add the chiles and cook until darkened on both sides, about 1 minute. Add the broth and bring to boil. Continue boiling until the chiles are soft, about 5 minutes. Transfer the mixture to blender and puree. Season with salt and pepper. Preheat a grill or large grill pan over medium-high heat. Meanwhile, rub the adobo mixture all over the chicken, using about half of the adobo. Sear the chicken, breast-side down, until grill marks appear, about 6 minutes. Brush some adobo sauce on the other side of the chicken. Turn the chicken breast-side up, place in a baking pan and transfer to the oven. Cook the chicken, basting with the extra adobo sauce every 20 minutes, until a meat thermometer registers an inner temperature of 165 degrees F, about 40 minutes. Serve with corn tortillas to prepare tacos and lime wedges. ","[Malbec, Tempranillo, Garnacha, Barbera]" 60574,"Naan-Style Flatbread 1 (14-ounce) can pizza crust 2 tablespoons butter, melted 1/2 teaspoon cumin seed 1/2 teaspoon poppy seeds 1/2 teaspoon sesame seeds Instructions: Preheat the oven to 400 degrees F. Lightly spray a baking sheet with nonstick cooking spray; set aside. Remove pizza crust from can and unroll onto baking sheet. Using your hands, press out the dough until it is approximately 1/4-inch thick. Brush the dough with melted butter and sprinkle with seeds. Bake until lightly golden, about 10 to 12 minutes. Cut into serving size pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 60575,"Cedar Roasted Tuna Loin for Two Camp Fire Syle 1 teaspoon coriander seed 4 cloves 1 teaspoon black pepper 1 teaspoon dried sage 1 teaspoon salt 1/4 cup olive oil Two 6-ounce tuna loin blocks Instructions: Grind all dry ingredients in an electric spice mill; then blend in small bowl with olive oil and set aside. Next, pierce tuna loin completely through with a small wooden skewer to create starter holes for the dowels. Then very carefully slide oiled dowels through the tuna. Carefully rub spice mix on tuna and refrigerate until ready to toast. When the mood is right and the fire is roasting, toast the tuna over an open fire until medium rare (about 15 seconds per side.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60576,"Pork Chops with Charred Corn and Arugula 1/4 cup extra-virgin olive oil 4 bone-in pork chops (1/2 to 3/4 inch thick; about 1 3/4 pounds) Kosher salt and freshly ground pepper 5 ears of corn, kernels removed (or 3 cups thawed frozen corn) 1 red onion, thinly sliced 3 cloves garlic, thinly sliced 1/4 to 1/2 teaspoon red pepper flakes 3 tablespoons white balsamic or white wine vinegar 2 tablespoons honey 1 5-ounce container baby arugula (about 8 cups) 1 cup torn fresh basil Instructions: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the pork with salt and pepper and add to the skillet. Cook until browned and just cooked through, about 3 minutes per side. Remove to a plate and loosely cover with foil to keep warm. Wipe out the skillet and heat 1 more tablespoon olive oil over medium-high heat. Add the corn, red onion and 1/2 teaspoon salt. Cook, without stirring, until the corn starts browning, about 3 minutes. Stir and continue cooking until charred and tender, about 2 more minutes. Add the garlic and red pepper flakes and cook until softened, about 30 seconds. Stir in 2 tablespoons vinegar and the honey; remove from the heat. Combine the arugula and the remaining 2 tablespoons olive oil and 1 tablespoon vinegar in a large bowl. Season with salt and pepper and toss. Divide the pork and arugula among plates. Stir the basil into the corn mixture and spoon over the pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 60577,"Traditional Ratatouille 1 tablespoon chopped fresh parsley leaves Salt and freshly ground black pepper 1/4 cup olive oil, plus more as needed 1 1/2 cups small diced yellow onion 1 teaspoon minced garlic 2 cups medium diced eggplant, skin on 1/2 teaspoon fresh thyme leaves 1 cup diced green bell peppers 1 cup diced red bell peppers 1 cup diced zucchini squash 1 cup diced yellow squash 1 1/2 cups peeled, seeded and chopped tomatoes 1 tablespoon thinly sliced fresh basil leaves Instructions: Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 60578,"Deep-Dish Apple Pie 4 pounds Granny Smith apples, peeled, quartered and cored Zest of 1 lemon Zest of 1 orange 2 tablespoons freshly squeezed lemon juice 1 tablespoon freshly squeezed orange juice 1/2 cup sugar, plus 1 teaspoon to sprinkle on top 1/4 cup all-purpose flour 1 teaspoon kosher salt 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon ground allspice Perfect Piecrust (see below) 1 egg beaten with 1 tablespoon water, for egg wash 12 tablespoons (1 1/2 sticks) very cold unsalted butter 3 cups all-purpose flour 1 teaspoon kosher salt 1 tablespoon sugar 1/3 cup very cold vegetable shortening 6 to 8 tablespoons (about 1/2 cup) ice water Instructions: Preheat the oven to 400 degrees.
Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg and allspice.
Roll out half the pie dough (see right) and drape it over the pie pan to extend about 1/2 inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.
Fill the pie with the apple mixture. Brush the edge of the bottom piecrust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1 inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the two together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar and cut four or five slits.
Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan and unfold to fit the pan. Repeat with the top crust.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60579,"Rao's Meatballs 1 pound lean ground beef ? pound ground veal ? pound ground pork 2 large eggs 1 cup grated Pecorino Romano cheese 1 ? tablespoons chopped fresh Italian parsley 1 garlic clove, peeled and minced Kosher salt and pepper to taste 2 cups plain bread crumbs 2 cups lukewarm water 1 cup pure olive oil 2 24 oz. jars Rao's Homemade? Marinara Sauce Italian bread (optional) Instructions: Combine beef, veal and pork in a large bowl. Add eggs, cheese, parsley, garlic and salt & pepper to taste. Using your hands, blend ingredients together. Blend breadcrumbs into meat mixture. Slowly add water, 1 cup at a time, at a time until the mixture is quite moist. Shape meat mixture into 6 oz. balls. In a large saut pan, add oil and heat over medium-high heat until hot, but not smoking. Fry meatballs in batches. When bottom of meatball is very brown and slightly crisp, turn and cook top half. Remove from pan and place on paper towels to drain. Once meatballs have drained any excess oil, place meatballs into simmering Rao's Homemade? Marinara Sauce and cook for 15 minutes or until meatballs are hot through and through. If serving a meatball sub, while meatballs are cooking in the Rao's Homemade? Marinara Sauce, horizontally slice Italian bread and remove inner bread by hand and lightly toast, add 3 meatballs, placing a dollop of sauce over each meatball and serve. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 60580,"Butterflied Juniper-Brined Roasted Turkey with Compound Butter 2 cups kosher salt 1 1/2 cups packed dark brown sugar 2 tablespoons juniper berries 1 tablespoon whole black peppercorns 5 bay leaves Zest of 1 lemon One 14- to 16-pound turkey (not kosher or self-basting), butterflied 2 sticks (1 cup) unsalted butter, at room temperature 2 tablespoons chopped fresh parsley 1 tablespoon dried sage 1 tablespoon dried thyme 1 teaspoon freshly ground black pepper 1/4 teaspoon paprika 1/8 teaspoon ground cloves Instructions: Combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 1 quart (4 cups) water in a small saucepan. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight the turkey down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours. Drain, rinse and pat the turkey dry. Transfer to a large paper-towel-lined cutting board and let sit at room temperature until it reaches room temperature, about 1 hour. Mix the butter, parsley, sage, thyme, pepper, paprika and cloves in a medium bowl until well combined. Position a rack in the middle of the oven and preheat the oven to 375 degrees F. Pat the turkey skin dry again and rub the compound butter evenly over the surface, also pushing some underneath the skin on the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings. Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 60581,"Steamed Pumpkin Puddings with Tennessee Rum Hard Sauce and Pumpkin Seed Brittle 2 tablespoons unsalted butter, melted, plus 8 tablespoons (1 stick) unsalted butter, at room temperature 1 1/2 cups (7 1/2 ounces) all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground coriander 1 cup (7 ounces) natural cane sugar 2 large eggs 1 large egg yolk 1 tablespoon vanilla extract 1 cup pumpkin puree 1 cup buttermilk 4 tablespoons (1/2 stick) unsalted butter, at room temperature 3/4 cup (3 ounces) confectioners' sugar Pinch of freshly grated nutmeg 2 to 3 teaspoons Prichard's fine rum Pumpkin seed brittle, recipe follows, for serving 2 tablespoons unsalted butter, plus more for the baking sheet 1 cup (5 ounces) hulled pumpkin seeds 1 1/4 cups (8 3/4 ounces) natural cane sugar 3 tablespoons light corn syrup 1/2 teaspoon baking soda 1 1/2 teaspoons vanilla extract 3/4 teaspoon kosher salt Instructions: To prepare the puddings, preheat the oven to 350 degrees F. Brush the inside of six 6-ounce heat-proof custard cups or ramekins with the melted butter. Invert the custard cups on a baking sheet and refrigerate until the butter sets.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and coriander.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), beat the 8 tablespoons butter and the cane sugar on high speed until the mixture is light and fluffy. Add the eggs one at a time, followed by the yolk and the vanilla, beating well and scraping down the side of the bowl with a rubber spatula after each addition. Beat in the pumpkin puree and scrape down the bowl.
Add the flour mixture in thirds, alternating with the buttermilk, beating each time only until the batter is smooth.
Use an ice cream scoop or large spoon to carefully divide the batter among the custard cups, taking care to keep the rims clean. Gently tap each cup to remove any air bubbles.
In a lidded baking dish or Dutch oven large enough to hold the custard cups with at least 1/2 inch of space between them, place a folded kitchen towel (to hold the cups steady). Arrange the custard cups in the dish. Pour enough very hot tap water into the baking dish to come halfway up the sides of the cups. Cover the baking dish tightly with the lid.
Bake until a toothpick inserted into the center of a pudding comes out clean and the top springs back when gently pressed, 30 to 40 minutes. Remove the lid and let the puddings cool in the water bath for 20 minutes.
Meanwhile, prepare the hard sauce. In a medium bowl, beat the butter with an electric mixer set to high speed until fluffy. Reduce the speed to low and add the confectioners' sugar. When the sugar is incorporated, increase the speed to high, and beat until the mixture is light and fluffy.
Fold in the nutmeg and rum with a rubber spatula; you should have about 1/2 cup. Use within 1 hour or transfer to a bowl, cover, and refrigerate for up to 1 week. Allow the sauce to come to room temperature before serving.
The puddings can be served warm or at room temperature. If serving directly in the custard cups, serve at once or let cool on a wire rack. If unmolding, to serve the puddings warm as soon as they come out of the water, run a thin knife around the inside of each ramekin to loosen the puddings, then invert into a serving plate. To serve at room temperature, place the ramekins on a wire rack until the puddings cool before inverting them onto serving plates. Top each serving with about 1 tablespoon of the hard sauce and a large shard of brittle. Generously butter a rimmed baking sheet or line it with a silicone baking mat. In a large skillet, cook the pumpkin seeds over medium heat, stirring often, until they are lightly toasted, about 3 minutes. Transfer to a plate to cool.
In a large, heavy, deep saucepan, combine the cane sugar, corn syrup, 1/4 cup water, and 2 tablespoons butter. Cook over medium heat, stirring with a long-handled wooden spoon until the sugar dissolves. Increase the heat to medium high, and bring the mixture to a boil. Let the mixture boil without stirring until it turns deep amber, 8 to 12 minutes.
Remove the pan from the heat and carefully stir in the baking soda, vanilla, and salt. The mixture will bubble vigorously and expand in the pan. Immediately stir in the pumpkin seeds and pour onto the prepared baking sheet. Use a heat-proof spatula to gently but quickly spread the brittle into a thin, even layer.
Let the brittle cool to room temperature. Run an offset spatula under the brittle to help loosen it, or gently twist the pan. Break the brittle into shards. Store in an airtight container at room temperature for up to 2 weeks.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60582,"Nutty Caramel Corn Nonstick cooking spray 3 tablespoons coconut or vegetable oil
Slightly rounded 1/2 cup popcorn kernels
3/4 cup light brown sugar
1/4 cup light corn syrup
6 tablespoons unsalted butter
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup roasted, salted mixed nuts
Instructions: Preheat the oven to 300 degrees F. Line a baking sheet with a piece of parchment paper and spray lightly with cooking spray. Put the oil and 3 or 4 popcorn kernels in a large pot with a lid (at least 6 quarts). Cover the pot and turn the heat up to medium-high. Wait until you hear one of the kernels pop, then uncover the pot and add the remaining kernels. Quickly stir everything together then replace the lid. Cook the popcorn until the kernels begin popping and then reduce the heat slightly. Cook, shaking often, until the rate of popping starts to slow, 2 to 3 minutes. Do not wait for all of the kernels to pop or they will burn. Take off the heat. Combine the brown sugar, corn syrup, butter and salt in a medium pot. Heat over medium heat until melted and smooth. Stir in the baking soda. Pour the nuts on top of the popcorn. Then pour the caramel into the pot with the popcorn; stir to coat and spread the popcorn onto the prepared baking sheet. Bake, stirring occasionally, until slightly golden, about 20 minutes. Cool completely, and then break apart before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60583,"Cauliflower Crust Pizza 1 medium head cauliflower, cut into florets 1/4 cup grated Parmesan 1 teaspoon Italian seasoning
1/4 teaspoon kosher salt
1 large egg
2 cups freshly grated mozzarella 1/4 cup Spicy Pizza Sauce, recipe follows Fresh basil leaves, for garnish
4 cups baby greens 2 tablespoons olive oil
1 tablespoon balsamic vinegar
Kosher salt and freshly ground black pepper Parmesan shavings, for topping 1 to 2 tablespoons olive oil 3 cloves garlic, minced
1 medium onion, finely chopped 1/2 cup chicken broth
Three 15-ounce cans crushed tomatoes
1 tablespoon brown sugar
1 teaspoon red pepper flakes Kosher salt and freshly ground black pepper Instructions: For the pizza: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Pulse the cauliflower florets in a food processor to a fine snowy powder (you should have about 2 1/2 cups). Transfer the processed cauliflower to a microwave-safe bowl and cover. Microwave until soft, 4 to 6 minutes. Transfer to a clean, dry kitchen towel and allow to cool. When cool enough to handle, wrap the cauliflower in the towel and wring out as much moisture as possible, transferring to a second towel if necessary. In a large bowl, stir together the cauliflower, Parmesan, Italian seasoning, salt, egg and 1 cup of the mozzarella until well combined. Transfer to the prepared baking sheet and press into a 10-inch round. Bake until golden, 10 to 15 minutes. Remove the crust from the oven and top with the Spicy Pizza Sauce and remaining 1 cup mozzarella. Bake until the cheese is melted and bubbly, 10 minutes more. Garnish with fresh basil leaves just before serving. For the salad: Meanwhile, add the greens to a large bowl. Whisk together the olive oil, baslsamic and salt and pepper to taste in a measuring cup. Pour over the greens and toss. Top with Parmesan shavings. Heat a pan over medium-high heat until hot. Add a tablespoon or so of olive oil, throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes. Add the chicken broth, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and stir to combine. Add the brown sugar, red pepper flakes and salt and pepper to taste and stir. Bring to a simmer, reduce the heat to low and simmer for 30 minutes. Let cool, then puree the sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 60584,"Beergarita 2 ounces reposado tequila, such as Don Julio 1 ounce agave nectar
1 ounce freshly squeezed lime juice, plus 1 lime wedge, for garnish 6 ounces Mexican beer, such as Corona or Negra Modelo Instructions: Add the tequila, agave and lime juice to a cocktail shaker with ice and shake vigorously. Add the beer, then strain into a goblet filled with ice. Garnish with a lime wedge and serve. ","[Corona, Negra Modelo]" 60585,"Salty-Sweet Log Cabin 2? cups peanut butter & milk chocolate morsels 16 pretzel rods 3 whole graham cracker rectangles 36 frosted shredded wheat cereal 3 salted crackers 1 cup coconut flakes Instructions:

1. In a large, microwave-safe bowl, microwave the morsels for 30 seconds, then stir. Repeat until the mixture is just melted and smooth. Transfer to a heavy-duty resealable plastic bag and snip a small hole in one corner.
2. Pipe the mixture all over one long side of an 8- by 4-inch loaf pan set on your serving dish. Pipe onto 1 pretzel rod and press, coated side down, onto the bottom of the coated long side of the pan. Pipe more on top of the rod and stick another rod on top. Repeat to cover that side of the pan. Repeat on the other long side. Break the remaining pretzel rods in half and repeat to cover the short sides of the pan. Refrigerate until set.
3. Pipe a thick line on the top edges of the long sides of the pan. Press 1 graham cracker on each side so that they meet in the middle to form a peaked roof. Pipe a thick line where the crackers meet. Break the remaining graham cracker in half and repeat to complete the roof. Refrigerate until set.
4. Pipe all over the graham crackers. Gently press the cereal onto the \roof\ to resemble snowy. shingles. Cut the salted crackers into door and window shapes. Pipe all over the flat sides and press into place. Pipe all over the serving dish around the house and gently press coconut all around to resemble fallen snow. Refrigerate until set. Pull apart to eat. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 60586,"Chicago Dogs 4 all-beef hot dogs 4 poppy seed hot dog buns (see Cook's Note) Yellow mustard 1 dill pickle, quartered lengthwise 1 medium tomato, cut into 8 wedges Chicago-style relish (see Cook's Note) 1/2 sweet white onion, finely diced 8 sport peppers (see Cook's Note) Celery salt Instructions: Fill a large pot fitted with a steamer basket with 1 to 2 inches of water. Cover with a tightly fitting lid and bring to a boil. Add the hot dogs to the steamer basket, cover and steam until the hot dogs are heated through, about 5 minutes. Add the buns to the pot, cover and steam the buns until they are warm, about 1 minute. Remove the buns from the pot and drizzle the inside of each with mustard. Top each with a hot dog, then nestle one pickle wedge on one side of each hot dog and 2 tomato wedges on the other side. Top with more mustard and relish, onions and peppers and sprinkle with celery salt.
   ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 60587,"Sunny's Salsa Eggs 6 large eggs 2 tablespoons salted butter
   1/3 cup chunky mild salsa
   1/4 cup shredded Mexican cheese blend 1 tablespoon chopped fresh cilantro
   Instructions: Whisk the eggs with 2 tablespoons water in a large bowl until frothy. Add the butter to a large nonstick pan over medium-low heat. (If it immediately sizzles, the pan is too hot. It should be a slow melt.) Tilt the pan to swirl the butter and coat the bottom and sides of the pan. Add the whisked eggs to the pan and allow to rest until a light layer of cooked egg develops on the bottom, 2 to 3 minutes. Use a whisk to stir and scramble the eggs, then let rest again. Repeat this until the eggs are about three-quarters of the way done, then add the salsa. Raise the heat slightly and cook, whisking the salsa into the eggs. Cook to desired texture. Top with cheese and cilantro. ","[Zinfandel, Tempranillo, Garnacha, Vermentino]" 60588,"Kielbasa with Apple Caraway Sauerkraut 1 ring kielbasa, about 2 pounds 1 medium onions, chopped 1 tart green apple, cored, pealed and chopped into cubes 1 package sauerkraut 1 tablespoon caraway seeds 1 cup chicken stock Instructions: Preheat oven to 425 degrees. In a large oven-proof skillet over medium heat, saute kielbasa until browned, about 4 minutes on each side. Remove kielbasa to a plate and keep warm. In the same pan, saute the onion and the apple for1 minute. Drain and rinse the sauerkraut and add it to the apples and onion in the skillet. Add the chicken stock and caraway seeds to the pan and stir. Return the kielbasa to the skillet and cover. Put covered skillet in hot oven and cook for 15 to 20 minutes. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 60589,"Peanut Butter Truffles 2 1/2 cups softened confectioners' sugar 1 cup smooth peanut butter 5 tablespoons unsalted butter, melted 1/2 teaspoon vanilla extract 1/4 teaspoon kosher salt Possible truffle accompaniments: Crushed chocolate wafer cookies A variety of crushed nuts, such as peanuts or pistachios Miniature chocolate chips Colored sprinkles Confectioners' sugar Crushed candy-coated peanut butter candies Desiccated coconut Instructions: Beat the confectioners' sugar, peanut butter, melted butter, vanilla extract and salt with an electric mixer until well combined. Roll rounded teaspoons of the mixture into round balls and place on a parchment-lined baking sheet. Roll the peanut butter balls in any or all of the possible truffle accompaniments. Chill until firm, about 20 minutes. These truffles are best served very chilled. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (12 oz) round of brie cheese 1/4 cup fig jam 8 slices prosciutto 1/4 cup" 60590,"Tofu-Potato Scramble 1 large Yukon gold potato, peeled and cut into 1/2-inch pieces 1 tablespoon extra-virgin olive oil 1 bunch scallions, thinly sliced 2 cloves garlic, chopped 2 teaspoons chili powder 2 bell peppers (1 red, 1 green), chopped Kosher salt 1 14-ounce block firm tofu, drained and crumbled 4 8-inch whole-wheat tortillas 1/4 cup shredded part-skim mozzarella 1 cup cherry tomatoes, halved 1 cup shredded lettuce Instructions: Put the potato pieces in a large skillet and cover with water. Bring to a boil, then reduce the heat to medium and simmer 3 minutes. Pour out all but about 1 tablespoon of the water.
Add the olive oil, scallions, garlic and chili powder to the skillet and cook, stirring, 2 minutes. Add the bell peppers and 1/2 teaspoon salt and cook, stirring occasionally, until the potatoes and peppers are tender, 5 to 7 more minutes. Add the tofu and 2 tablespoons water and cook until the tofu is heated through, about 3 more minutes. Season with salt.
Warm the tortillas in a skillet or in the microwave. Divide among plates and top with the tofu scramble. Pile the cheese, cherry tomatoes and lettuce on top.
","[Syrah, Tempranillo, Garnacha, Barbera]" 60591,"Heirloom Carrot Spoon Cake 1 (18.25-ounce) box spice cake mix (recommended: Betty Crocker) 1 (3.4-ounce) box instant butterscotch pudding mix (recommended: Jell-O) 1 cup water 2 cups shredded carrots 3/4 cup canola oil 4 eggs 1 (8-ounce) can crushed pineapple 1 cup sour cream Instructions: Spray a 5-quart slow cooker with butter flavored cooking spray. Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 60592,"Chicken Sausage, Pepper and Onion Pasta Fake-Bake 1 pound rigatoni Salt 1 pound cooked chicken sausages 3 tablespoons extra-virgin olive oil, divided 1 green or red bell pepper, seeded and sliced 1 cubanelle pepper, seeded and sliced 1 large onion, thinly sliced 3 to 4 cloves garlic, chopped Ground black pepper 1/2 cup dry white wine or chicken stock, a couple of glugs 1 (28 ounce) can crushed tomatoes, (recommended: San Marzano) Handful chopped flat-leaf parsley 1/2 cup fresh basil, 10 leaves, torn or shredded 1 cup ricotta cheese 1 cup freshly grated Parmigiano-Reggiano, plus some to pass at table Instructions: Place a pot of water on the stove to boil for pasta. When the water boils, salt it and cook pasta to al dente, with a bite to it. Prick sausages with a fork. Place chicken sausages in a large skillet and add 1 inch of water. Add 1 tablespoon extra-virgin olive oil to the skillet, 1 turn of the pan. Bring water to a boil then reduce heat a little. Allow all the liquid to cook away then brown and crisp the casings, 5 to 6 minutes. Preheat broiler. While pasta and sausage cook, heat a deep skillet over medium heat with 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add the peppers, onions and garlic and season with salt and pepper. When the sausages are cooked through, slice them on an angle and add them to the peppers and onions. Cook together until peppers and onions are tender and sliced sausages are crisp at edges then deglaze the pan with white wine or chicken stock. Stir in crushed tomatoes and bring to a bubble, reduce heat to low. Drain rigatoni and return to warm pot. Add ricotta cheese, salt and pepper, parsley and basil and half of the Parmigiano, a couple of handfuls, stir to combine. To assemble the \fake bake,\ place half the sausage, peppers, onions and sauce in the bottom of a flameproof baking dish. Top with all of the pasta and then the remaining sausage and sauce. Cover the top of the dish with the grated Parmigiano and place until broiler 2 minutes to brown cheese and set pasta.; ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 60593,"Vegan Oat Milk French Toast 2 cups plain oat milk 1/4 cup flaxseed meal (or flaxseed, finely ground in a spice grinder) 2 tablespoons cornstarch 2 tablespoons sugar 1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract One 1-pound, day-old loaf sourdough bread 4 tablespoons unsalted vegan butter Confectioners' sugar, for serving Warm pure maple syrup, for serving Instructions: Whisk together the oat milk, flaxseed meal, cornstarch, sugar, cinnamon and vanilla in a casserole dish or pie plate until combined. Set the batter aside for 15 minutes. Meanwhile, slice the bread into 3/4-inch-thick slices, discarding both ends of the loaf. Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the butter, swirling to coat. Place 3 slices of bread in the batter and gently press them down for 10 seconds; flip and submerge the second side for 10 seconds. Remove, letting excess batter drip back into the dish, and carefully place the slices in the skillet. Cook, undisturbed, until browned and crisp, 2 to 4 minutes per side. Repeat with the remaining butter, bread and batter, adjusting heat as necessary. Dust with confectioners\u2019 sugar and serve with warm maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 60594,"Smoked Macaroni Salad Kosher salt 1 pound elbow macaroni
1 1/2 cups mayonnaise
3 stalks celery, small diced (about 1 1/2 cups)
1/2 bunch green onions, greens parts only, sliced (about 1/2 cup), plus for garnish
5 tablespoons apple cider vinegar
3 tablespoons whole-grain mustard
3 tablespoons bourbon whiskey 2 tablespoons honey
2 teaspoons salt
1 teaspoon ground black pepper
1/2 to 1 teaspoon liquid smoke
Instructions: In a large pot of heavily salted water, cook the macaroni according to package directions for al dente. Drain and add to a large bowl along with 2 tablespoons of the mayonnaise, and the celery and green onions. Toss well. In a medium bowl, combine the remaining mayonnaise and the cider vinegar, mustard, bourbon, honey, salt, pepper and liquid smoke. Stir until smooth, then add to the macaroni. Taste and adjust the seasoning as needed. Refrigerate for 1 to 3 hours to allow the flavors to meld. Garnish with green onions before serving. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 60595,"Polenta with Mascarpone 2 teaspoons salt 1 1/3 cups coarse-grained polenta 2 tablespoons unsalted butter, melted 3/4 cup mascarpone, softened to room temperature (18 ounces), more if desired 1 cup milk, warmed Pinch freshly grated nutmeg Pepper Mill Instructions: In a large heavy-bottomed saucepan bring 5 cups water and salt to a boil then reduce to a bare simmer. Add polenta in a thin stream, stirring constantly; it will take about 10 minutes to add it all and will be fairly thick. Cook over low heat, 20 minutes, stirring constantly. Add melted butter, 4 tablespoons of the mascarpone, milk and nutmeg. Stir well. Pour hot polenta mixture into a very wide, warmed serving bowl. Top decoratively with mascarpone in 8 heaping spoonfuls. Serve immediately. Pass pepper mill and a bowl of extra mascarpone, if desired. ","[Barolo, Barbaresco, Chianti, Rioja]" 60596,"Cardamom Blood Orange Mojitos with Sweet Basil Caviar 3 cardamom pods Pitcher of European vodka Zest of 1 blood orange 1 vanilla bean, split lengthwise 1/2 cup raw sugar 1 cup fresh Thai basil leaves 2 grams sodium alginate 2 cups demineralized bottled water 3 grams calcium lactate 4 blood oranges, sliced 12 fresh Thai basil leaves 4 tablespoons pure maple syrup Ice 2 cups fresh blood orange juice 1 cup sparkling water Instructions: For the infused vodka: Heat a small skillet over medium heat. Throw in the cardamom and toast until slightly golden and fragrant, about 30 seconds. Remove from the heat. Add the cardamom to the vodka along with the orange zest and vanilla bean. Stir to combine, then cover and refrigerate for at least 2 hours or up to overnight. For the basil caviar: Combine 1 cup water and the raw sugar in a small pot over medium heat, stirring to dissolve the sugar. When it starts to simmer, remove the pot from the heat and stir in the basil. Pour the mixture into a blender and puree until smooth (be careful when blending hot liquids). Strain into a bowl and add the sodium alginate. Whisk for 1 minute, until thick. Whisk the bottled water and calcium lactate in a bowl. Suck the basil syrup into a syringe and squeeze small balls into the calcium bath. Let them soak for no more than 1 minute. Scoop out the basil caviar using a slotted spoon and rinse in a bowl of fresh water.