In heavy medium saucepan, combine sugar, cocoa powder, and salt. Stir until thoroughly combined. Add corn syrup, water, and vinegar to pan and place over medium heat. Stir until sugar and cocoa dissolve, raise heat to high and bring to a boil. Turn heat down to low, clip candy thermometer to side of pan and cook until mixture reaches 260 degrees F. Remove pan from heat, add the butter and stir. Butter edges of sheet pan, line with silicone baking sheet and pour on taffy. Allow to cool until you are able to handle it. Once you are able to handle the taffy, don vinyl gloves, butter them, and begin to fold taffy in thirds using the silicone mat. Pick up taffy and begin to pull folding the taffy back on itself repeatedly twisting as you go. Taffy is done when it lightens in color, takes on a sheen, and becomes too hard to pull. Roll into log, cut into fourths, roll each fourth into a 1-inch wide log, and cut into 1-inch pieces. Making sure to keep pieces separated or they will stick to each other. Wrap individual pieces of candy in waxed paper. Store in airtight container 3 to 5 days. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 615,"Chicken Fried Steak 3/4 cup vegetable oil 1 1/2 pounds beef round, trimmed and cut into 4 (6-ounce) pieces (butcher can do) 1 1/2 cups all-purpose flour, divided Kosher salt and freshly ground black pepper 3 eggs, beaten with 2 tablespoons water 2 cups milk Instructions: Add the oil to a large heavy bottomed skillet, over medium heat. Meanwhile, prepare the beef by pounding each piece to tenderize. Put 1 1/4 cups of the flour in a shallow dish and season well with salt and pepper, to taste. Add the egg mixture to a shallow dish and season with salt and pepper, to taste. Dredge the steaks in seasoned flour, shaking off any excess, then dip them in the egg mixture and back into the flour. Once oil is hot, add the steaks and fry until golden, about 3 to 4 minutes per side. Be sure to not overcrowd the pan and do in batches, if necessary. Remove the fried steaks to a paper towel lined dish and set aside. Sprinkle the remaining 1/4 cup of flour into the cooking oil and whisk until fully incorporated. Cook over medium-high heat until just slightly darker in color, about 3 minutes. While whisking, pour the milk in a slow steady stream. Bring to a boil, then reduce the heat and simmer until thick, another 5 to 6 minutes. Taste the gravy for seasoning and adjust as necessary. Arrange the steaks on serving plates with the gravy spooned over the top. Enjoy immediately. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 616,"Grilled Portobello Mushrooms -Italian Style 4 large Portobello mushrooms, stemmed and cleaned 2 tablespoons fresh lemon juice I tablespoon Balsamic vinegar 2 large garlic cloves, crushed and minced to a paste Salt and freshly ground black pepper 1 cup extra-virgin olive oil 1 tablespoon minced fresh herbs, such as thyme leaves, chives. tarragon or basil, or a combination Instructions: Arrange mushrooms in a shallow glass dish. In a bowl whisk together lemon juice, vinegar, garlic and salt and pepper to taste. Add the oil, a little at a time, whisking until combined well. Stir in the herbs. Pour dressing over mushrooms, turning to coat, and marinate for 15 minutes. Heat grill pan until hot. Add mushrooms and grill for 3 minutes on each side, basting with marinade, or until just firm. Recommended Wine: 1994 Coturri Albarello, Sonoma ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 617,"Coconut Flan 1 cup sugar 1/2 cup water 2 cups milk 2 cups heavy cream 1 cup shredded coconut 1 cinnamon stick 1 cup sweetened coconut milk 10 egg yolks Instructions: Preheat oven to 350 degrees. Combine the sugar and water in a heavy saucepan over low heat and cook until the sugar has caramelized to a rich golden brown. Pour the caramel into heat proof flan or pudding cups. Set aside to cool. Combine milk, heavy cream, coconut and cinnamon stick in a saucepan and simmer gently for 30 minutes. Remove the cinnamon stick and cool for 15 minutes. Stir in the coconut milk. Beat the egg yolks in a bowl, temper the eggs by whisking in 1/2 cup of hot milk, then whisk in the remainder of the milk mixture. Pour the coconut mixture into a large heat proof measuring cup. Put the flan dishes into a baking pan. Place the baking pan on the middle rack of the oven and fill the flan dishes with the coconut mixture. Pour warm water into the baking pan to create a water bath. Do not get water into the flans. Bake the flan for 45 to 50 minutes. Cool completely and refrigerate for 6 to 8 hours or overnight. To serve run a sharp knife around the outside of the flan dish to loosen. Invert the dish on a plate and pop out flan. Garnish with toasted coconut, grated lemon zest and fresh blackberries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 618,"Croquetas de Jamon: Ham Croquettes 3 pounds cooking ham, large dice 1 white onion, large dice 2 red peppers, large dice 2 cloves garlic, sliced 2 tablespoons tomato paste 1/4 bunch parsley, chopped 1/2 teaspoon fresh grated nutmeg 1/2 cup heavy cream 1/2 cup flour, plus 1/2 cup Salt and freshly ground black pepper 2 large eggs lightly beaten 2 cups cracker meal Canola oil, for frying Instructions: In large saute pan, saute ham, onions, peppers, and garlic. Add tomato paste and caramelize. Add parsley, nutmeg, and heavy cream. Sprinkle with 1/2 the flour. Season, cool, and grind in meat grinder. Shape into finger sized sticks or patties. Bread using remaining flour, egg, and cracker meal. Heat a saute pan filled 1-inch with canola oil to 375 degrees F. Fry the croquettes until golden brown. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 619,"Shot Glass Apps: Gazpacho 1 teaspoon granulated sugar 1 teaspoon dried tarragon 2 green onions, chopped 1 cucumber, chopped 1 clove garlic, minced 1 onion, minced 1 green bell pepper, minced Salt and freshly ground black pepper 4 cups tomato juice 2 cups chopped tomatoes 1/4 cup chopped fresh parsley 3 tablespoons fresh lemon juice 2 tablespoons red wine vinegar 1 teaspoon dried basil Instructions: In a blender or food processor, combine the tomato juice, tomatoes, parsley, lemon juice, red wine vinegar, basil, sugar, tarragon, green onions, cucumbers, garlic, onions and bell peppers and blend until well combined but still slightly chunky. Add salt and pepper to taste. Refrigerate for at least 2 hours before serving.
Spoon the gazpacho into shot glasses and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 620,"Spanish Tortilla 2 1/2 cups sliced Yukon gold potatoes 1 tablespoon kosher salt, plus 1 teaspoon 1 tablespoon olive oil 1 cup red onion, sliced 1/8-inch 1 cup chopped chorizo sausage 8 eggs 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon cracked black pepper 2 tablespoons vegetable oil Picante Tomato Sauce, recipe follows 1/4 cup white wine vinegar 2 tablespoons brown sugar 2 teaspoons kosher salt 1 tablespoon minced ginger 1 tablespoon minced garlic 1 teaspoon yellow mustard seeds 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin 1 teaspoon cayenne pepper 1/2 teaspoon curry paste Pinch saffron 1/4 cup olive oil 4 cups chopped Roma tomatoes 1 1/2 cups tomato juice, fresh or bottled Instructions: Preheat the oven to 350 degrees F. In a medium sized pot place potatoes and 1 tablespoon salt and cover with cold water. Boil for 1 minute, remove from the heat and let stand for 5 minutes before draining, this cooks the potatoes gently without breaking. In a large skillet over medium heat, heat the olive oil and saute the red onions and chorizo sausage until the onions are tender and lighty colored. Whisk together the eggs, fresh thyme, remaining 1 teaspoon salt, and pepper. Toss the egg mixture with the potatoes, onions, and chorizo. In a 10-inch oven proof skillet heat the vegetable oil over high heat until it just begins to smoke. Pour the egg mixture into the skillet and gently shake to evenly distribute the filling. Bake for 25 to 30 minutes or until the eggs have set. Invert the tortilla onto a plate and cut into thick wedges to serve. Serve with the Picante Tomato Sauce. Combine the white wine vinegar, brown sugar, and kosher salt in a stainless steel pot. Boil for 2 minutes and then remove from the heat. In a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste, and saffron. In a medium pot heat the olive oil just until it begins to smoke. Add the spices to the pot, carefully, as the oil may spit. Simmer for 2 minutes. Stir in the vinegar mixture, tomatoes, and tomato juice. Simmer for 20 minutes. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 621,"Caramelized Banana Split 2 ripe bananas 1/4 cup coarse or granulated sugar 2 flavors ice cream 1/2 cup store bought chocolate sauce 1/2 cup store bought marshmallow sauce 1/4 cup pineapple sauce, store bought 1/4 cup chopped peanuts 4 mint sprigs, for garnish, optional Instructions: Cut bananas in half lengthwise and then in half again crosswise. Pour sugar onto a small plate. Dip the cut sides of the bananas in the sugar, and caramelize under the broiler or with a blowtorch. Place a scoop of each flavor of ice cream in a martini glass. Place 2 pieces of caramelized bananas at the back of the glass like rabbit ears. Drizzle with chocolate sauce, then spoonfuls of marshmallow sauce and pineapple sauce, then sprinkle with chopped nuts. Garnish with a big sprig of mint. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 622,"Rosemary-Mustard Pork With Peaches 2 1-pound pork tenderloins, trimmed Kosher salt and freshly ground pepper Vegetable oil, for the grill 3 firm-ripe peaches, halved, pitted and cut into wedges 1/2 cup dry white wine 1/3 cup packed light brown sugar 1 lemon 2 teaspoons whole-grain mustard 1/4 teaspoon chopped fresh rosemary, plus 1 or 2 small sprigs Instructions: Preheat a grill to high. Pat the pork dry and season with salt and pepper. Lightly oil the grill, then grill the pork, turning, until marked, about 10 minutes. Meanwhile, combine the peaches, wine, brown sugar, and 1/2 cup water in a saucepan. Remove strips of zest from the lemon with a vegetable peeler and add to the pan; squeeze in the lemon juice. Cover and cook over medium-high heat until the peaches are just tender, 5 to 7 minutes. Transfer to a bowl with a slotted spoon. Add the mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper to the juices in the pan. Transfer 1/3 cup of the liquid to a small bowl and stir in the chopped rosemary; brush onto the pork and continue grilling until a thermometer inserted into the thickest part registers 145 degrees F, 10 to 15 more minutes. Transfer to a cutting board. Meanwhile, simmer the remaining liquid in the saucepan until syrupy, about 3 minutes. Remove from the heat and season with salt. Return the peaches to the pan along with the rosemary sprigs. Slice the pork and serve with the peaches. Per serving: Calories 376; Fat 8 g (Saturated 3 g); Cholesterol 147 mg; Sodium 181 mg; Carbohydrate 26 g; Fiber 1 g; Protein 49 g ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 623,"Quinoa with Vegetables and Nuts 2 cups raw quinoa, organic if possible 3 tablespoons olive oil 1 medium carrot, peeled and finely diced 6 scallions, thinly sliced 1 red bell pepper, seeded and finely diced 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1/2 cup fresh or frozen peas 1/2 cup chopped pistachio nuts 12 bunch chopped fresh thyme Instructions: Pour quinoa into a bowl of cold water and wash it, rubbing it between your hands. Drain and repeat until the water is clear. Bring 3 quarts of salted water to a boil in a large saucepan. Add the quinoa, stir once and return to a boil. Cook, uncovered, over moderate heat 10 minutes. Pour through a strainer and drain well. Transfer to a large bowl. Meanwhile, heat the olive oil in a large saucepan over moderate heat. Add the carrot and saute for 1 minute. Stir in the scallions and cook for another minute. Add the bell pepper, salt and pepper and saute for about 2 minutes. Add the peas and stir to combine. Add the quinoa, chopped nuts and thyme and stir again to combine. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 624,"GYOB Griddle Burger with DijOli 2 pounds English-cut short ribs, boned and meat cut into 1-inch chunks Kosher salt and freshly ground black pepper 12 slices white American cheese
Unsalted butter, at room temperature, for buttering the buns 6 fresh pretzel buns, split Sliced pickled jalapenos, for topping DijOli, recipe follows 1/2 cup mayonnaise 1/2 cup Dijon mustard 2 tablespoons stone-ground mustard
1 tablespoon honey
1/2 clove garlic, grated on a rasp grater Kosher salt and freshly ground black pepper Instructions: Put the beef chunks on a baking sheet in a single layer, leaving 1/2 inch of space around each chunk. Freeze the meat until very firm and starting to harden around the edges but still pliable, 15 to 25 minutes. Place half of the meat in a food processor and pulse, stopping and redistributing the meat around the bowl as necessary to ensure even grinding, until coarsely ground, 10 to 15 one-second pulses. Transfer the meat back to the baking sheet, overturning the bowl and without directly touching the meat. Repeat the grinding process with the remaining meat. Spread the ground meat over the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat. Heat a cast-iron skillet or large heavy griddle pan over high heat. Divide the meat into 6 portions, then form each into a large, thin patty with your hands; focus on loosely packed meat and a larger circumference than thickness. Season with salt and pepper. In 2 batches, cook the patties. Press them down once with a spatula as soon as you put them in the skillet. Do not smoosh them again. Cook until crusty brown, 4 to 5 minutes. Flip once and drape 2 pieces of cheese on top of each so it melts down the side while the other side cooks. Cook to the desired temperature. Set a nonstick pan over medium heat. Butter the pretzel buns and toast until golden brown, about 2 minutes. Arrange the burgers on the pretzel buns, top with pickled jalapenos and serve with a side of DijOli. Mix the mayonnaise, Dijon, stone-ground mustard, honey and garlic together in a small bowl. Season to taste. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Zinfandel]" 625,"Ganache 8 ounces good dark chocolate, chopped (not below 60 percent cocoa, recommended: Valrhona) 8 ounces heavy cream, scalded Instructions: Completely melt the chocolate in a double boiler. Add the cream to a medium bowl and pour in the chocolate. Whisk the mixture very slowly creating a shiny, elastic emulsion. Use for dipping cupcakes into the ganache for a quick frosting or pipe it into candy shells to make instant chocolates! ","[Chardonnay, Pinot Grigio, Riesling]" 626,"Samaka Harra (Syrian Spiced Fish) 6 large garlic cloves, peeled 1 1/2 teaspoons salt 2 fresh red or green long chili peppers, seeded 1 small onion, cut into pieces 1 large ripe tomato (9 to 10 ounces), peeled and seeded 3 tablespoons tomato paste 1 teaspoon freshly ground cumin seeds 1 whole red snapper (about 6 pounds), scaled, gutted and cleaned but left whole with head and tail on 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper, to taste 1/4 cup chopped fresh cilantro leaves Instructions: In a mortar, pound the garlic and salt together until mushy. Put the chili peppers and onion in a food processor and chop finely. Add the tomato and process in bursts until it is chopped. Remove to a medium-size bowl and stir in the pounded garlic, tomato paste and cumin. Preheat the oven to 350 degrees. Rinse the fish and pat dry with paper towels. Score the fish in three places on each side. Lay the fish in a baking pan and coat with the olive oil on both sides. Sprinkle with salt and pepper, cover with the chili pepper sauce. Bake the fish until the dorsal fin feels as if it will come off with a tug, about 1 hour, basting with the accumulated olive oil in the baking pan. Sprinkle with the coriander and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 627,"Hilopites: Egg Pasta with Fava Bean, Feta and Mint Stuffing 2 cups semolina flour 4 teaspoons salt 2 large eggs 1/4 cup whole milk, room temperature 4 tablespoons olive oil 1 cup fava bean puree, recipe follows 1 cup feta, crumbled 1 tablespoon parsley, finely chopped 1/2 cup pine nuts, toasted 2 tablespoons mint, pureed Salt, to taste Pepper, to taste Olive oil Kasseri, to taste 1 cup fava beans, shelled and blanched 2 cloves minced garlic 3 tablespoons extra virgin olive oil Salt Pepper Water, as necessary Instructions: In a bowl, mix in the semolina and salt. Mix in the eggs, milk, and olive oil until a dough is formed and it pulls away from the side of the bowl. On a floured surface knead until smooth and let sit covered for 1 hour. It should not be sticky. Divide the dough into 4 balls and roll out each ball until paper-thin sheets are formed. Put on a tray that is sprinkled with semolina. Mix together in a bowl the fava bean puree, feta cheese, parsley, mint, pine nuts, salt, and pepper. Set this aside. With dough cutters cut disk about 3 inches in diameter. Place a small spoon of the stuffing in the center. Wet 1 edge of the circle with water on your finger and fold the edge over to make a half moon. Make sure that the edges are sealed tightly. In a large pot, bring salted water to a boil and drop the pasta in, when the pasta floats to the top it is ready. Pull from the water and place on a plate. Drizzle with olive oil and grate with fresh kasseri cheese. In the bowl of a food processor, combine the fava beans, garlic and olive oil and puree. Season with salt and pepper. Add water as necessary to thin. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]

" 628,"Spicy Tofu and Edamame Beans 2 tablespoons groundnut oil ( peanut) 14 ounces firm fresh bean curd (firm tofu), drained and cut into 1/2-inch thick rectangles 3 tablespoons light soy sauce 1 teaspoon dark soy sauce 1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar 1 teaspoon dried cl flakes 1 tablespoon groundnut oil (peanut) 1 red cl, seeded and finely chopped Water, as needed 3 ounces fresh or frozen edamame beans, thawed 1 teaspoon light soy sauce 1 teaspoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar Handful fresh cilantro leaves and stalks, finely chopped Serving suggestion: serve with steamed rice Instructions: To make the bean curd: Heat the groundnut oil in a large flat-bottomed pan over a medium heat. Add the bean curd, and cook for 2 minutes. Add the light soy sauce and cook until the sauce has reduced and the bean curd is browned on one side. Using a small palette knife or fork, lift and turn each piece, careful not to break the bean curd. Cook just to color the second side. Add the dark soy sauce, and vinegar, and cook until the liquid has reduced by half. Season the dish with the dried cl flakes. Transfer the bean curd to a serving plate and set aside. To make the edamame: Reheat the pan and add the groundnut oil. Stir-fry the cl for a few seconds, and then add the edamame beans. Add a sprinkle of water to help create steam, and cook for less than 1 minute. Season the edamame with the light soy sauce, and vinegar, then stir in the chopped cilantro. To serve, pour the edamame beans over the bean curd and serve immediately. For a fuller meal, serve with steamed rice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 629,"Green Slime Popcorn 5 cups caramel popcorn (from a 10-ounce package), such as Crunch 'n' Munch 5 tablespoons unsalted butter, roughly chopped
One 10-ounce bag mini marshmallows
Yellow food coloring
Green food coloring
Instructions: Lightly crush 2 cups of caramel popcorn and mix with the uncrushed popcorn. Add the butter and marshmallows to a microwave-safe bowl. Microwave on high until hot and the marshmallows are beginning to melt, 1 minute 30 seconds to 2 minutes. Stir very well until completely combined. Add the food coloring to get the desired bright green color (we used 10 drops yellow and 1 drop green) and stir until evenly distributed. Add the popcorn and stir very well to completely coat. Serve immediately or place in a small slower cooker on low heat to stay warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 630,"Crispy White Pizza 1 large low -fat, high-fiber, burrito-size tortilla (with about 100 calories) Nonstick cooking spray, as needed 1/3 cup fat-free ricotta cheese 1 tablespoon shredded part-skim mozzarella cheese 1/4 cup thinly sliced onion 1/4 teaspoon garlic powder Salt and freshly ground black pepper 4 thin slices plum tomato 4 fresh basil leaves, plus more for serving, optional Grated Parmesan cheese, for serving, optional Instructions: Preheat the oven to 375 degrees F. Put tortilla on a baking sheet sprayed with nonstick spray. Bake in the oven until slightly crispy, 3 to 5 minutes per side. Leave oven on. In a small bowl, mix ricotta cheese with mozzarella cheese. Set aside. Bring a skillet coated with nonstick spray to medium heat on the stove. Add the onion and, stirring occasionally, cook until softened and slightly browned, about 5 or 6 minutes. Immediately stir onion into cheese mixture. Add garlic powder, 1/8 teaspoon salt, and black pepper, and mix well. Spread cheese-onion mixture evenly on top of the tortilla. Top with tomato slices and basil leaves, and then sprinkle with a dash of salt, if desired. Return the pizza to the oven and bake until hot, about 5 minutes. Use a pizza cutter or a sharp knife to cut into slices. Garnish with Parmesan, if using. Pizza for one! ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 631,"Stormy Rice 2 tablespoons vegetable oil 2 cloves garlic, minced 1 cup white rice, rinsed 2 cups chicken broth 1/4 cup slightly crushed peanuts 2 scallions, chopped Salt and freshly ground black pepper Instructions: In a medium saucepan, heat oil over medium-high heat. Add the garlic and rice and saute 4 minutes, stirring, so that the rice toasts and the garlic cooks. Add the chicken broth to the rice mixture, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered another 5 minutes. Stir in the peanuts, scallions, and salt and pepper, to taste. Serve with Airman Anderson's Chicken. Rice can be made 1 day ahead, then warmed and combined with other ingredients before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 632,"Shrimp Chowder 3 tablespoons (42 g) light butter spread 1 (40 g) small rib celery ? (28 g) medium onion, peeled 1 (50 g) small carrot, halved Pinch of marjoram Pinch of ground nutmeg 1 tablespoon lemon juice 2 cups (480 ml) chicken broth 8 ounces (227 g) shrimp or crab, cleaned 1 cup (240 ml) milk Instructions:

1. Place butter, celery, onion, carrot, marjoram, nutmeg, lemon juice, and chicken broth 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 4.
4. Blend for 10 seconds.
5. Pour into a 4-quart pan and simmer for 10 minutes. Add shrimp. Cook for 5 minutes or until shrimp is no longer pink. Add milk and maintain temperature. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 633,"Cranberry Vinegar One 12-ounce bag fresh cranberries 2 cups distilled white vinegar 12 sprigs fresh thyme Instructions: Rinse and pick over the cranberries, discarding any leaves and stems. With a paring knife, make an X in the skin of each cranberry. Heat the vinegar in a saucepan until just steaming. Using a funnel, add a quarter of the cranberries to a clear wine bottle, then add 3 sprigs of thyme. Repeat 3 more times with the remaining cranberries and thyme in 3 more bottles. Fill the bottles to the top with the vinegar and cool completely, uncovered. Cover and allow to sit in a cool, dark place for at least 2 weeks, gently shaking every few days to help the vinegar to completely infuse. ","[Chardonnay, Riesling, Gewrztraminer, Sparkling wine]" 634,"Ice Cream Club Sandwich 8 frozen waffles 1 pint ice cream of your choice 1/2 pint raspberries 4 thin, crispy wafer cookies Mini chocolate chips or sprinkles Multi-color sprinkles Raspberry coulis, to serve, recipe follows Instructions: Toast the frozen waffles according to package directions and let them cool. Remove the ice cream from the freezer and allow it to soften a bit. Slice the raspberries in half. Spread some ice cream evenly over 2 waffles. Cover 1 with raspberry halves. Press a wafer cookie gently onto the other. Gently press the 2 halves together to form a club sandwich. Put it into the freezer while you make the rest. Spread the chocolate chips and sprinkles onto plates. Remove the sandwiches from the freezer. Press 2 edges of each sandwich into the chocolate chips and the other 2 edges into the multi-color sprinkles. Carefully cut them in half using a serrated knife, put them onto plates, and drizzle with the raspberry coulis. 1 (10-ounce) bag frozen raspberries 1/2 cup sugar 1 teaspoon fresh lemon juice Put the frozen berries, sugar, and lemon juice into a small saucepan over medium heat. Cook, stirring often to mash the berries, until their juices are released. Press through a sieve to strain out the seeds. Cool and refrigerate. Will keep, covered, in the refrigerator for 3 days. Yield: about 1 cup ","[Chardonnay, Sauvignon Blanc, Ros, Pinot Grigio]" 635,"Hurricane 3/4 ounce white rum 3/4 ounce dark rum 3/4 ounce 151-proof rum 1 1/2 ounces orange juice 1 1/2 ounces pineapple juice 1 1/2 ounces cranberry juice 1/2 ounce grenadine Lemon wedge, lime wedge and maraschino cherry, for garnish Instructions: Combine all the rum, the orange juice, pineapple juice and cranberry juice in a cocktail shaker with ice. Shake well. Strain the drink into a pint glass filled with ice. Slowly pour the grenadine on top. Garnish with a wedge each of lemon and lime and a maraschino cherry. ","[Rum, Dark Rum, Grenadine]" 636,"Vegetable Frittata 2 red peppers, diced 2 cups diced broccoli 2 cups diced cauliflower 12 eggs Salt and freshly ground black pepper 3 tablespoons olive oil 2 cups diced onion 2 1/2 cups chopped zucchini 2 1/2 cup chopped yellow squash Instructions: Preheat the oven to 350 degrees F. In a medium mixing bowl, beat the eggs with some salt and pepper. Heat a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion, zucchini, squash, and peppers and cook until the vegetables are soft but not brown, about 6 or 7 minutes. Add salt and pepper, to taste, and remove the skillet from the heat. Add the broccoli and stir. Grease a 12-cup muffin tin and fill each cup halfway with the vegetable mixture. Pour in the beaten egg, filling each cup to the top. Sprinkle each with some of the cauliflower. Bake in the oven until it is set in the center, about 25 to 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 637,"Tiki Cocktail Cake Cooking spray 1 18.25-ounce box chocolate cake mix 4 large eggs 1 cup buttermilk 1/2 cup vegetable oil 1 16-ounce tub milk chocolate frosting 3/4 cup vanilla frosting 1 1/2 cups sweetened shredded coconut, toasted Dried fruit, for garnish Instructions: Preheat the oven to 350 degrees F. Spray one 6-inch cake pan and two 1-quart ovenproof bowls with cooking spray. Beat the cake mix, eggs, buttermilk and vegetable oil with a mixer. Divide the batter evenly among the pan and bowls; bake until a toothpick comes out clean, about 25 minutes for the pan and 35 minutes for the bowls. Cool; unmold. Trim all 3 cakes to make them level. Hollow out the smaller end of one of the bowl cakes, carving about 1 inch deep. (Leave a thick rim around the edge.) Put the uncut bowl cake, wider side up, on a cake board or plate. Spread with a layer of chocolate frosting, then position the round cake on top. Spread the round cake with frosting, then put the other bowl cake on top, carved part up. Freeze the cake about 1 hour (this will make it easier to frost). Frost the outer rim and inside of the hole with vanilla frosting (an offset spatula works best). Put the remaining vanilla frosting in a resealable plastic bag. Spread the remaining chocolate frosting over the outside of the cake. Press handfuls of toasted coconut into the frosting, covering the cake completely. Microwave the bag of vanilla frosting for 5 seconds (the bag will not melt). Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid. Thread dried fruit onto a wooden skewer and insert it into the cake. Add a cocktail umbrella and straw. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 638,"Framboise and Creole Cream Cheese Ice Cream Float 2 small scoops creole cream cheese ice cream 1/2 glass framboise lambic beer Instructions: Place 2 small scoops creole cream cheese ice cream in a tall glass. Slowly pour the framboise lambic beer into the glass until the foam rises to the top. Serve with straws and spoons! ","[Lambic, Gueuze]" 639,"Thai Spring Rolls 8 ounces leeks, julienne 8 ounces carrots, julienne 8 ounces celery, julienne 1/2 bulb fennel, julienne 3 Japanese eggplants, julienne 2 tablespoons chopped basil leaves 1 tablespoon chopped mint leaves 1 tablespoon chopped cilantro leaves 2 tablespoons grated ginger pulp 1/2 teaspoon hot chili pepper flakes Salt and pepper 24 egg roll wrappers 4 cups canola oil Instructions: Combine vegetables, blanch in salted water until done. To this mixture add basil, mint, cilantro, ginger, hot chili pepper flakes, salt and pepper.
   Place 1 tablespoon of mixture on egg roll skin, roll like a cigar. Fry in hot oil, until brown and crispy. Serve with your favorite dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 640,"Fudge Brownies Butter-flavor no-stick cooking spray 1/4 cup (1/2 stick) unsalted butter, cut up 1 ounce unsweetened chocolate, chopped 1 cup minus 2 tablespoons sifted cake flour 1/2 cup unsifted unsweetened Dutch-processed cocoa 1/4 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon ground cinnamon Generous pinch of ground nutmeg 1 1/4 cups granulated sugar 1 large egg plus 2 large egg whites 1 tablespoon vanilla extract 3 tablespoons water Instructions: Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat a baking pan with cooking spray. In a small saucepan, combine the butter and chopped chocolate and set over very low heat until melted. Stir the mixture and set aside to cool. In a medium-sized mixing bowl, whisk together the flour, cocoa, baking powder, salt, cinnamon, and nutmeg. Measure the sugar into the large bowl of an electric mixer and beat in the cooled butter-chocolate mixture. Add the egg plus whites, vanilla, and water and beat well. Add the dry ingredients and mix on low speed just until blended. Don't overbeat. The batter will be thick. Spoon the batter into the prepared pan, smooth the top, and bake for 22 to 25 minutes; 23 minutes is usually right for me. When done, the top will look dry and a wooden pick inserted near the edge will come out with a few crumbs but the center will look slightly gooey. Cool in the pan and cut into squares. I have been trying for a couple of years to produce a brownie worthy of the name with less fat and less solid chocolate. My taste testers finally agree that this is it - a great brownie they would never suspect of being lower in anything. I have cut the classic 58 percent down to 31 percent calories from fat and eliminated 87 calories, 10 g fat, and 22 mg cholesterol from each brownie. When traditional proportions are disrupted, textures become moist and cakey at best or dry, insipid, and tough at worst. One rule emerges clearly: The fewer ingredients, the better the brownie. Avoid the usual low-fat stand-ins: applesauce, yogurt, corn syrup, canola oil. Use butter, but less, and replace most of the solid chocolate with rich-tasting Dutch-processed cocoa; retain at least 1 ounce of solid chocolate, however, for a more complex chocolate taste. A few tricks: Cake flour produced a more tender crumb than all-purpose, and melting the butter with the chocolate, as opposed to creaming the solid butter with the sugar, gave a fudgier crumb. A touch of baking powder seems to enhance the crunch of the top crust. Faced with the choice of adding high-fat chopped nuts or keeping the 1/4 cup butter, there was no contest; nuts put us over the top in fat content. However, if you feel deprived without them, sprinkle about 3 tablespoons of finely chopped walnuts on top before baking; the changes are modest: 33 percent calories from fat, plus 9 calories and 1g fat per brownie. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 641,"Noodle Salad 1 1/2 tablespoons honey 1 tablespoon Dijon mustard
   1 tablespoon Greek yogurt
   2 teaspoons apple cider vinegar
   3 large carrots, peeled
   1/2 teaspoon kosher salt
   1 English cucumber, peeled
   1 red pepper, seeded and julienned
   6 ounces sweet potato starch noodles, cooked according to package directions and rinsed 1/2 cup dried cranberries
   Instructions: In a large bowl, whisk together the honey, Dijon, Greek yogurt and cider vinegar. Using a spiralizer, spiralize the carrots and add to the dressing along with the salt; toss well Using a peeler, make ribbons of cucumber working your way around the vegetable, and stopping when you get to the seeds. Blot the ribbons on a clean towel to remove excess water. Add the ribbons to the bowl with the carrots along with the red pepper, noodles and cranberries. Toss well to coat in the dressing and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 642,"The Saint Jamez Benedict 2 tablespoons vegan margarine 1 teaspoon egg replacer 1/4 cup water 1/2 cup soy milk 1/4 teaspoon tumeric 1 teaspoon hot sauce (recommend: Frank's) 1 teaspoon kosher salt 1 teaspoon lemon juice 1 package firm tofu 1/2 cup cornmeal Salt and freshly grounded black pepper 1/2 all-purpose flour Oil, for frying 3 ounce baby spinach 1 teaspoon minced garlic 1 teaspoon oil Italian bread, for serving Instructions: In medium saute pan, melt vegan margarine. Mix together egg replacer and water in a separate bowl and add to the pan. This will become thick as you whisk, add soy milk and remaining ingredients. Continue to whisk on high heat until fairly thick consistency. Set aside. For the eggs: In a small mixing bowl, mix flour, cornmeal, salt and pepper, to taste. With a medium size ice cream scoop, scoop out 2 tofu balls that resemble eggs. Coat the tofu with flour and cornmeal mix. Fry the tofu in deep fat fryer or in a pot with 2 cups of oil for 2 minutes. After frying, drain the tofu with paper towels and season with salt and pepper, if desired. For the garlic spinach: Sautee the garlic and spinach in oil in a pan. Toast the Italian bread. Then merely assemble. Stack on a plate; Italian toast, spinach, tofu \eggs, drizzle the vegan hollandaise! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 643,"Grilled Whole-Wheat Pita Salad with Parsley-Garlic Dressing 3 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 1 tablespoon Dijon mustard 1 teaspoon honey 2 cloves garlic, chopped 1 small red onion, sliced 1/4 cup tightly packed fresh flat-leaf parsley Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 4 cups mixed greens 4 whole-wheat pita, lightly grilled on both sides Instructions: Combine vinegar, lemon juice, mustard, honey, garlic, onion, parsley, salt and pepper, to taste, and oil in a blender and blend until smooth. Pour half of the mixture into a large bowl, add the greens and lightly toss to coat. Top each pita with some of the greens and drizzle with more of the dressing before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 644,"Caldo de Res: Spanish Beef Soup 2 pounds beef shank, bone-in 1 medium-sized white onion, small dice 1 tablespoon salt 1 tablespoon pepper 12 ounces beef stock (canned) 1 can stewed tomatoes 4 ears corn, cut into quarters 4 baking potatoes, like russets, unpeeled, cut into quarters 2 chayote (zucchini may be substituted), cut into large chunks 6 carrots, lightly peeled and cut into large chunks 1/2 cup chopped cilantro Water to cover 1 head cabbage 1 lime 1 cup chopped onion Corn tortillas Sliced jalapenos, optional Instructions: Chop the beef shank into large chunks, keeping some attached to the bone, as bone marrow is an important element of the recipe. Saute the beef chunks with the chopped onions, salt and pepper. After beef is browned, add the beef stock and the stewed tomatoes. Bring the mixture to a boil and then simmer just below boiling point for about 1 hour, until the beef is \spoon tender. Wash the vegetables. Cut each ear of corn and each potato into quarters. Cut equivalent chunks of carrots and chayote (if Italian zucchini is used, keep pieces bigger as they will cook faster than chayote). Add the vegetables to the soup. Chop 1/4 cup of cilantro and add it to the mixture. Add water to cover the vegetables and bring the mixture to a boil. Reduce the heat to medium and simmer for 20 minutes. Cut the head of white cabbage into half and then into thirds, leaving the stem of the cabbage in. Wedge the cabbage chunks into the mixture and simmer for 10 more minutes. Serve, making sure each bowl has chunks of all the vegetables. Garnish with a squeeze of lemon or lime. Caldo de Res is accompanied by chopped sides of onion and cilantro which may be added according to taste. Chopped jalapenos may be added for the perfect hangover cure. Serve with heated corn tortillas.
   ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 645,"Pesto Chicken Pizza 1 cup warm water 1 (.25-ounce) package active dry yeast 1/2 teaspoon sugar 3 1/2 cups bread flour Sea salt 1 1/2 teaspoons olive oil 6 ounces prepared pesto 8 ounces cooked chicken breast, chopped 1 cup shredded mozzarella cheese, Fresh basil leaves, torn Instructions: For the pizza dough: Place the warm water in a small bowl and stir in the yeast and sugar until dissolved. Cover the bowl with a clean towel and set aside until the liquid is foamy (about 10 minutes).
In a large bowl, combine 3 cups flour and 1 teaspoon salt. Make a well in the center of the flour and add the yeast mixture and oil. With a wooden spoon, beat the ingredients together to form a soft, sticky mass.
Turn the dough onto a well-floured work surface. With floured hands, knead the dough, adding more flour, a little at a time, until smooth and elastic, 8 to 12 minutes. Form the dough into a ball.
Place the dough in a large bowl that has been brushed with oil. Turn the dough to coat all sides with oil. Cover with wax paper and a clean towel, and place in a warm draft free place. Let the dough rise until doubled in size, about 1 hour.
With a floured fist, punch down the dough. Cover again and allow the dough to rise another 40 minutes.
The dough is now ready to be rolled out for a pizza.
For the pesto pizza: Place the rack in the center of the oven. Preheat the oven to 425 degrees F. Place the rolled-out pizza dough onto a 16-inch oiled pizza pan or screen.
Place the pesto onto the pizza dough and spread it around the surface of the pizza. Leave about a 1/2-inch border on the outside of dough.
Sprinkle the cheese evenly over the pizza. Place the chopped chicken on top of the cheese.
Bake 25 to 30 minutes. Check it occasionally to ensure it doesn't burn.
Remove the cooked pizza from the oven and let stand for 5 minutes (if you can wait that long). Sprinkle the basil on top of pizza, then cut and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 646,"Petite Filet with Wasabi Cream 3/4 cup sour cream 1/2 cup mayonnaise 2 tablespoons chopped fresh cilantro
2 tablespoons heavy cream
2 tablespoons prepared wasabi
1 clove garlic, grated
Salt and freshly ground black pepper
Salt and freshly ground black pepper 3 petite filet (shoulder tender) steaks Olive oil, for drizzling Salt and freshly ground black pepper Salt and freshly ground black pepper
Instructions: For the wasabi cream: Combine the sour cream, mayonnaise, cilantro, heavy cream, wasabi, garlic and salt and pepper to taste in a bowl. Chill for 2 hours. For the petite filet: Preheat the oven to 425 degrees F. Heat a cast-iron skillet over medium-high heat until hot. Drizzle the steaks with olive oil and season with salt and pepper. Add the steaks to the skillet and sear quickly, about 1 minute per side. Transfer the skillet to the oven and roast for 5 minutes. Serve with the wasabi cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 647,"Broiled Shrimp with Garlic Butter 6 tablespoons unsalted butter, at room temperature 1 teaspoon finely chopped garlic 1 tablespoon chopped shallots 1 tablespoon chopped fresh Italian parsley 1/2 lemon, juiced Fine sea salt, to taste 24 uncooked large shrimp, shell and tail on 1/2 cup Fish Fumet, recipe follows, or water 2 pounds heads and bones from black bass, red snapper or halibut Cold water 2 tablespoons corn oil 1 medium onion, peeled and very thinly sliced 1/4 small fennel bulb, very thinly sliced 1 leek, very thinly sliced 15 white peppercorns 1/4 teaspoon fine sea salt 1 sprig fresh Italian parsley 1 bay leaf 1 cup dry white wine 3 cups water Instructions: Preheat the broiler. Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt. Cut the shrimp in half lengthwise, leaving them attached at the tail. Spread the shrimp open and arrange them in a shallow, oval flameproof casserole. Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish. Broil the shrimp until they are cooked through, about 4 minutes. Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it. Whisk the liquid in the casserole dish and pour it over the shrimp. Serve immediately. Remove the gills and eyes from the fish or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain. Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes. Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 648,"Texas Sauce 1 1/4 pounds ground beef 1/2 onion 3/4 teaspoon garlic salt 1 1/2 teaspoon pepper 1 1/2 ounce tomato paste 8 cups water 3 1/2 teaspoon paprika 6 teaspoon chili powder Instructions: Simmer onions and garlic sauce for one hour. Add other ingredients. Cool then add breadcrumbs until texture desired. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 649,"Microwave Bread 2 tablespoons unsalted butter, melted, plus more for the dish 1 1/2 teaspoons active dry yeast
1 1/2 teaspoons sugar
1 1/2 teaspoons kosher salt
2 2/3 cups all-purpose flour (see Cook's Note)
Instructions: Butter a 1.5-quart microwave-safe glass loaf dish and set aside. Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
Transfer the dough to the prepared dish, cover and let rise until doubled in size, about 1 hour.
Microwave on high until the internal temperature of the bread registers 200 degrees F, about 4 minutes. Check for doneness starting at 3 minutes, as microwave power levels may vary. Let cool in the dish for 5 minutes, then turn out onto a rack and let cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 650,"Enchilada Cups 24 small corn tortillas One 14-ounce can black beans, rinsed and drained One 10-ounce can red enchilada sauce 2 cups shredded rotisserie chicken 1/2 cup raw corn, cut off the cob, or frozen corn kernels, thawed 1/2 cup shredded pepper jack cheese 1/2 cup shredded Monterey Jack cheese Fresh cilantro, chopped or in sprigs, for garnish Thinly sliced green onions, for garnish Sour cream, for garnish Pico de gallo, for garnish Guacamole 3 Ways, for garnish, recipe follows 3 ripe avocados Juice of 1 lime 1/4 cup diced red onion Kosher salt and freshly ground black pepper 1/4 cup pomegranate seeds, plus extra for serving 2 roasted jalapenos, diced 1/2 cup crumbled feta cheese, plus extra for serving Instructions: Preheat the oven to 350 degrees F. Microwave the stack of tortillas for 30 seconds, flipping halfway through. Tuck 1 tortilla into each cup of 2 standard 12-cup muffin pans, gently pleating the edges of the tortillas so that they fit snugly. Roll 24 small balls of aluminum foil and place them insides the cups; they'll help the tortillas hold their shape. Bake until the tortilla cups have hardened slightly on all sides, 10 to 12 minutes. Let cool slightly. (Leave the oven on.) Meanwhile, combine the black beans, enchilada sauce, chicken and corn in a large mixing bowl. Toss until the ingredients are evenly combined. Carefully spoon the filling into each cup until it is filled nearly to the brim. Sprinkle the cheeses on top of each tortilla cup. Bake until the cheese is melted and the filling is warmed through, about 15 minutes. Sprinkle the top of each cup evenly with desired garnishes and serve warm. Mash the avocados with the lime juice. Mix in the onion and season with salt and pepper. Flavor with one of the 3 following options. For pomegranate guacamole, fold in the pomegranate seeds. Top with more seeds before serving. For roasted jalapeno guacamole, fold in the diced roasted jalapenos. For feta guacamole, fold in the feta cheese. Top with more feta before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]" 651,"Irish Soda Bread 4 cups all-purpose flour, plus more for dusting 3 tablespoons granulated sugar 2 teaspoons baking soda 1 1/2 teaspoons cream of tartar 1 1/2 teaspoons kosher salt 1 1/2 cups buttermilk 1/2 stick (1/4 cup) unsalted butter, melted 1/2 cup currants Instructions: Preheat the oven to 400 degrees F. Whisk together the flour, sugar, baking soda, cream of tartar and salt in a large mixing bowl. Stir in the buttermilk and 3 tablespoons of the melted butter, using a fork, then stir in the currants. Once combined, the dough should come together. Turn the dough out onto a floured surface. Knead gently for just a few turns until the dough can be shaped into a 6-inch round (do not over-knead). Place the shaped dough into a cast-iron skillet or sheet tray. Cut an \x\ into the top of the round loaf, using a knife. Bake until the center has cooked through (testing with a skewer), about 40 minutes. Slather with the remaining tablespoon melted butter. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 652,"Spring Vegetable Rice Salad (Insalata di Riso) 1 cup Arborio rice 1/2 pound medium asparagus 1 cup shelled English peas, from about 1 pound fresh peas 2 pounds fresh fava beans 2 tablespoons plus 2 teaspoons lemon juice Sea salt, preferably gray salt, and freshly ground black pepper 1/2 cup extra-virgin olive oil 1/2 cup thinly sliced basil leaves 2 tablespoons chopped flat-leaf Italian parsley 1 tablespoon grated lemon zest 1/2 cup small diced boiled ham 1/4 cup freshly grated Pecorino Romano Instructions: Bring a large pot of salted water to a boil. Add rice, stir, and adjust heat to maintain a simmer. Cook, stirring occasionally to prevent any grains from sticking to the pot, until the rice is just barely done, about 15 minutes. It will continue to cook as it cools. Drain the rice well and spread it out on a tray to cool quickly. Bring another large pot of salted water to a boil. Holding an asparagus spear in both hands, bend the spear until it breaks naturally at the point where it becomes tough. Repeat with the remaining spears. Discard the tough ends and cut the tender part into 1/3-inch lengths. Blanch asparagus and peas together in the boiling water for 1 minute and 30 seconds, then lift out with a strainer and transfer to a paper towel lined baking sheet to cool. Shell the fava beans, then blanch the unpeeled beans in the same boiling water for about 3 minutes. Drain, transfer them to a paper towel lined baking sheet to cool. Peel the fava beans by pinching open the loose skin; the peeled bean should slip out easily. Put the lemon juice in a small bowl. Season with salt and pepper. Gradually whisk in the olive oil. In a large bowl, combine the cooled rice, asparagus, peas, fava beans, basil, parsley, lemon zest, ham and cheese. Toss with your hands to blend. Pour the dressing over the salad (you may not need it all) and toss gently. Taste and adjust seasoning. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 653,"Poppy Seed Cakes 1 cup butter 3/4 cup sugar 1 egg 1 teaspoon vanilla 1/3 cup poppy seeds 1/4 teaspoon salt 2 1/4 cups flour 1/2 teaspoon cinnamon Instructions: In the bowl of a standing mixer, fitted with a paddle attachment, cream together the butter and sugar. In a separate bowl beat the egg and vanilla until light and fluffy (I'm not convinced we need to do this step but my grandma did. Will she strike me down if I take a shortcut? Only one way to find out). Add egg mixture to the butter mixture and combine. In a separate bowl stir together the dry ingredients then add to the butter mixture and combine well. Roll dough into a log 9-inches long and 1 1/2-inches wide, then wrap waxed paper, and chill 2 hours or overnight. Preheat oven to 350 degrees F. Cut dough into 1/4-inch slices and place on a greased cookie sheet. Bake until golden brown on the edges about 10 to 12 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 654,"Roasted Apple Pies with Whipped Cream 1/2 cup heavy cream 2 tablespoons powdered sugar 1 (9-inch) refrigerated rolled pie crust (recommended: Pillsbury) 2 medium Granny Smith apples, peeled 1/4 cup granulated sugar 1 tablespoon ground cinnamon, plus extra for dusting Instructions: Special equipment: a 3-inch round cookie cutter Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with a silpat or parchment paper sprayed with vegetable cooking spray. Unroll the pie crust out on a work surface. Using a 3-inch round cookie cutter, cut out 8 disks of pastry. Arrange the pastry disks on the prepared baking sheet. Using the tines of a fork, prick the pastry all over. Bake until brown and crispy, 8 to 10 minutes. Remove to a wire rack to cool completely, about 10 minutes. Slice the bottom of the apples to create an even surface for cutting. Slice each apple into 6 (1/2-inch) slices. Cut each apple slice in half and remove any seeds or pieces of core. In a medium bowl, mix together the sugar and 1 tablespoon cinnamon. Add the apple slices and toss until coated. Shake off any excess mixture. Arrange the apple slices on the same baking sheet in a single layer. Bake until dark brown, about 12 to 15 minutes. Remove from the oven and let cool for 15 minutes. In a medium bowl, using an electric hand mixer, beat the cream until thick, about 1 minute. Add the powdered sugar and continue to beat until the cream is very thick. To assemble the pies: Place the pastry disks on a work surface. Divide the cooked apple slices among 4 of the disks. Dollop about 2 tablespoons of the cream on top of the apples and cover with the remaining disks. Transfer the apple pies to dessert plates, dust with cinnamon and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 655,"Pat's Potato Pierogis \Elegante
2 cups all-purpose flour 1/4 teaspoon salt 4 ounces cream cheese, room temperature 1 egg 1/2 teaspoon butter, softened 1/2 cup lukewarm milk 4 to 5 medium potatoes, peeled, boiled in water until fork tender 2 teaspoons butter 1 cup shredded sharp Cheddar 1/2 teaspoon salt 1/2 teaspoon black pepper 1 medium onion, finely diced 1 large onion, roughly chopped 1 stick butter, plus extra for frying Instructions: In a large mixing bowl, add flour, salt, cream cheese, egg, butter, and milk. With your hands mix together until dough forms a ball. Turn out on a floured board and knead until smooth. You may add a little more flour to make the dough pliable. Divide dough into fourths. Put the pieces under a damp cloth, so it won't dry out. Roll the first piece to 1/4 inch of thickness and cut with a 3-inch cookie cutter or a glass. Put pierogi rounds under damp cloth while cutting the rest. Filling: This may be made ahead of time! Mash hot potatoes. Saute onion in the butter and add this to the hot mashed potatoes along with the cheddar cheese, salt and pepper. You may add a little milk if too dense. The consistency should be a little thicker than mashed potatoes. Assembly of pierogis: For each pierogi, place 1 tablespoon of potato mixture in the center of the dough circle. Fold over to form a half circle. Seal edges by pinching together with your fingers. I then take a fork and press all along the edges. Repeat with remaining dough filling. Cooking pierogis: Fill a large pot half full with water and bring to a boil. Drop 5 or 6 pierogis in at a time. When they float to the top, cook for 1 minute. Place in a colander to drain. They will stick to paper towels. Repeat with remaining pierogis. Frying pierogis: In a large frying pan saute onion in butter and remove onion to a separate bowl. Place pierogis in pan and cook for 2 mintues on each side. You may have to add more butter for frying. Remove and place in a covered casserole dish. When all pierogis are prepared, pour sauteed onion over the top. Serve with sour cream or applesauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 656,"Classic Potato Latkes 2 medium to large yellow or Vidalia onions, quartered 3 jumbo eggs
4 1/2 teaspoons powdered golden consomme
1/2 teaspoon ground white pepper
5 pounds Yukon gold potatoes
3/4 to 1 1/4 cups all-purpose flour, depending on wetness of the batter
Neutral oil, for frying (I use canola)
Sour cream and chives or homemade applesauce, for serving
Instructions: Add the onions to a food processor and process with the standard blade until smooth. Add the eggs and process until light in color. Add the golden consomme and white pepper and blend on high until you have an even mush with no pieces of onion visible. Transfer the onion mush to a mixing bowl. Peel the potatoes and cut a third of them into quarters. Put the quartered potatoes in the food processor and blend until an even mush is achieved. Add the potato mush to the mixing bowl.
This is a good time to start heating your frying pan(s) on very low heat with NO OIL!
Switch to the food processor shredding disc and shred the remaining potatoes in batches if necessary. Before you add the shredded potatoes to the mixing bowl, take the potatoes by the handful and squeeze out as much water as possible over the sink. Add the squeezed potatoes to the mixing bowl--breaking them apart as you add them--and mix them in after every 2 to 3 handfuls. This will help evenly incorporate the mush and shreds for a consistent batter that is seasoned evenly as well. Use your strong spoon! Add 3/4 cup flour and mix; the batter is the right consistency when you don't see a lot of water collecting across the top. Add more flour a bit at a time, just enough to not have a watery mix.
Turn the pan(s) up to medium-high or high heat (for a heavier pan). When a drop of water in the pan sizzles and pops, the pan is hot enough to add about 3/4 inch of oil. Heat the oil to between 375 and 400 degrees F.
Before you start a big batch, make a few \tester latkes\ to taste so you can adjust the seasoning. How many you make will depend on how many \experts\ you have hanging around waiting for a \tester.\ Know the size of latke you want to make. I make larger ones if they are part of a meal and smaller ones if they are being served as an appetizer or being sent to school for a holiday party. Smaller ones should be about 1 tablespoon and larger ones should be about a serving spoon of batter.
Think to yourself \thin and crispy\ while you spoon the batter into the pan and flatten. Don't crowd the pan. The shredded edges may touch, but that's ok.
Cook the latkes until the bottoms are golden brown, 4 to 5 minutes on the first side. You can't rush perfection--the middle has to cook. Don't make the heat so high that the outside burns but the middle is uncooked. Put on your favorite music or have someone you love keep you company!
Flip when the bottoms are golden brown. Flipping tip: Putting a spatula under the latke using your dominant hand and a fork on top of the latke with your other hand will give you a controlled flip that won't splash you with oil. Cook on the second side until the bottoms are golden brown, another 3 to 4 minutes.
Line a baking dish with paper towels. Place the cooked latkes on the lined baking dish on their sides (like a tray of Oreos); this will let the oil drain and keep them from getting soggy. If you have a lot of counter space, feel free to use a wire rack and then stack sideways. Foods cooked in oil are a part of the Chanukah story.
Mix the batter before each batch to keep everything well incorporated. Repeat and repeat and repeat and beware \experts\ looking for more \testers.\ If you need to add more oil to the pans, do it between batches and give it a minute to heat up. The latkes can be kept in a low oven to keep warm or the baking dish can be put in the oven at 350 degrees F to heat from room temperature. Serve with sour cream and chives or homemade applesauce.
B'tayavon (Bon Appetit). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 657,"Flank Steak with Merlot Mushrooms and Pearl Onions over Toasted Polenta Cooking spray 2 flank steaks, about 1 pound each Salt Freshly ground black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 1 (11-ounce) tube prepared polenta, plain or seasoned, sliced crosswise into 1-inch thick slices 1 tablespoon olive oil 2 cups frozen or jarred pearl onions 2 cups cremini mushrooms, sliced 1 teaspoon dried thyme 1 cup Merlot or dry red wine Instructions: Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of flank steaks with salt, black pepper, garlic powder, and onion powder. Place steaks on hot pan and cook 5 minutes per side for medium meat. Let steaks rest 10 minutes before slicing crosswise into 1/4-inch thick slices. While the steaks are cooking, season both sides of polenta with salt and black pepper. Arrange slices alongside steak for the last few minutes of cooking; cooking slices 1 to 2 minutes per side, until golden brown. While the steak and polenta are cooking, heat oil in a large skillet over medium-high heat. Add pearl onions and cook 3 minutes, until golden brown stirring with a spoon. Add mushrooms and cook 3 minutes, until mushrooms soften. Add thyme and cook 1 minute, until fragrant. Add wine and bring to a simmer, for 5 minutes, until sauce reduces to 1/4 cup. Serve half of the steak over toasted polenta slices with all of the onion-mushroom mixture spooned over top. Reserve remaining steak for sandwiches. ","[Merlot, Pinot Noir, Barbera, Garnacha]

" 658,"Bittersweet Chocolate Cake 15 tablespoons unsalted butter, plus extra to grease the pan 7 ounces bittersweet chocolate, such as Lindt, broken
1 cup sugar
4 extra-large eggs, lightly beaten
1/2 teaspoon instant coffee granules, such as Nescaf
1/2 teaspoon kosher salt
1/4 cup all-purpose flour, plus extra for the pan
Sweetened whipped cream, vanilla ice cream, or crme fra?che, for serving
Instructions: Preheat the oven to 350 degrees F. Butter and flour an 8-inch springform pan. Place a large heatproof bowl over a pot of simmering water, making sure the water doesn\u2019t touch the bowl. Put the butter and chocolate in the bowl, stirring occasionally, until the chocolate melts. Take the bowl off the heat and set aside. First, whisk the sugar into the chocolate mixture, then whisk in the eggs, coffee, and salt, whisking until the mixture is combined and smooth. Sprinkle on the flour and fold it in with a rubber spatula until it\u2019s incorporated. Pour the batter into the prepared pan and place it on a sheet pan. Bake for 30 to 40 minutes (see Cook's Note), until the top puffs up and cracks and the cake doesn\u2019t wobble when you jiggle the pan. (A toothpick will not come out clean.) Remove from the oven and cool completely on a baking rack. The cake will deflate as it cools. Run a small knife around the cake and remove the sides of the pan. Cut the cake in wedges and serve warm or at room temperature with sweetened whipped cream, vanilla ice cream, or crme fra?che. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]

" 659,"Lamb Chops with Garlic and Rosemary 8 (6-ounce) loin lamb chops, fat trimmed Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil 2 cloves garlic, smashed 1 cup dry red wine 1 teaspoon minced fresh rosemary leaves 1 cup chicken broth, low-sodium canned 2 tablespoons unsalted butter, cut into bits 2 teaspoons whole-grain mustard 2 tablespoons heavy cream Instructions: Heat a large skillet over medium-high heat. Dry the lamb chops well and season with salt and pepper, to taste. Add the oil to the pan and heat until shimmering. Lay chops in the pan and cook, turning once, until an instant-read thermometer inserted into the sides of the lamb registers 125 degrees F, about 4 minutes per side. After cooking the lamb on each side, stand it up on it's edges to brown the sides as well, about 2 minutes more. Reduce the heat if needed so the browned bits remaining in the pan don't burn. Remove chops from the skillet and set aside in a warm place. Pour off all but 1 1/2 tablespoons fat from the skillet. Add the garlic and cook, tilting the skillet to keep the garlic submerged in the fat, and cook until golden, about 1 minute. Add the wine and rosemary, stirring up browned bits from the bottom of the pan, and simmer over high heat until syrupy, about 3 to 4 minutes. Add the chicken broth and cook until reduced by about half, another 5 to 6 minutes. Remove pan from the heat and briskly whisk in the butter. When the butter has incorporated, whisk in the mustard and heavy cream. Season with additional salt and pepper. Serve 2 chops per person with the sauce. ","[Syrah, Malbec, Tempranillo, Garnacha]" 660,"Mustard Pork Chops 2 pork chops, about 1-pound total weight 2 teaspoons infused oil 1/2 cup hard cider 1 tablespoon grain mustard 1/3 cup heavy cream Instructions: I love the old French favourites, the sorts that evoke not the supercilious waiter and theatrically removed silvered dome of the big name restaurants, but rather the small town bistro, all warm wood and rough red. This is possibly the easiest route to a proper, filling and yet strangely delicate dinner. The pork is cooked for just enough time to take away pinkness but ensure tenderness within, and gloriously scorched without. The mustard, cider and cream add comfort and piquancy. To soak up the gorgeous juices, and to serve as a fantastically quicktime potato substitute, I serve up gnocchi alongside. You could always add a little lemony fennel, sliced thinly, or a green salad if you're in the mood. Cut the fat or rind off the chops, and then bash them briefly but brutally with a rolling pin between 2 pieces of cling film/plastic wrap to make them thinner. Heat the oil in a pan, and then cook the chops over a moderately-high heat for about 5 minutes a side. Remove them to a warmed plate. Pour the cider into the pan, still over the heat, to deglaze the pan. Let it bubble away for a minute or so then add the mustard and stir in the cream. Let the sauce continue cooking for a few minutes before pouring over each plated pork chop. If you're having gnocchi with, make sure you turn them in the pan to absorb any spare juices before adding them to your plates. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 661,"Blackened Chutney Halibut: \Chutbut
6 halibut fillets, cut to 1/2 to 3/4-inch thickness (1/2 pound to 1 pound per person) Cajun Spice, recipe follows 1 stick butter, clarified Mango Chutney, recipe follows 2 to 3 teaspoons cayenne pepper, to taste 1 teaspoon dry mustard 2 teaspoons garlic powder or granulated garlic 2 teaspoons onion powder 1 teaspoon celery salt 1/2 teaspoon ground thyme 1 teaspoon ground pink or white pepper peppercorns 1 teaspoon ground black pepper 1 teaspoon salt 2 tablespoons fresh ginger, minced 2 to 4 fresh mangoes, chopped (can substitute kiwi, peach or cantaloupe) 1 cup dried cranberries (recommended: Craisins) 1 small lemon, zested 1 cup brown sugar 1 cup cider vinegar Dash ground cloves 1/2 teaspoon ground coriander 1 teaspoon ground cinnamon Instructions: Heat a cast iron skillet directly over hot coals in a barbecue until smoky hot. Alternatively, heat the skillet on the stove over high heat until very hot. Sprinkle Cajun Spice on the fish, or, for a more robust flavor, dredge the fillets in the Cajun Spice, coating both sides of fish. When the pan is hot, pour approximately 2 tablespoons of clarified butter into pan, and reduce heat to medium-high. Carefully add as many fillets as will fit in the skillet, leaving at least 1/2-inch in between each. Cook the fish for approximately 2 minutes on the first side, and then flip the fillets with a fish spatula. While flipping the fish, add another 1 to 2 tablespoons clarified butter to the pan, and sear the fish on the second side for 1 to 2 minutes, or until the fish is cooked through. Repeat with remaining fish fillets, adding more butter as needed. Serve the halibut on a bed of white or wild rice. Pour the Mango Chutney over the fish, and serve with a green salad on the side. Combine all ingredients together in a bowl, stirring until well mixed. Set aside for dredging fish fillets. Add all ingredients to a medium non-reactive saucepan. Simmer over low heat for 30 minutes. Set aside, and keep chutney warm until ready to serve. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 662,"Fried Turkey Breast One boneless, skin-on turkey breast (3 1/2 pounds) Kosher salt and freshly ground black pepper
Canola oil, for frying Instructions: One hour before frying, place the turkey breast on a baking sheet, sprinkle liberally with salt and pepper, and let sit at room temperature. To figure out how much oil you will need for frying, put the breast in a large pot and cover with water by 3 inches; the pot should be large enough that the water comes no more than halfway up the sides. Remove the breast and check the water level -- that is how much oil you will need. Dry the pot and add the oil. Heat to 350 degrees F on a deep-frying thermometer. Pat the breast dry with paper towels. Using heat-resistant gloves (to protect yourself from burns), SLOWLY and CAREFULLY lower it into the hot oil. Fry until golden brown and the internal temperature reaches 160 degrees F on an instant-read thermometer, 15 to 20 minutes. Remove to a paper towel-lined baking sheet and season with a bit more salt. Let rest for 5 minutes before slicing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 663,"Tea Bar Mint, and Earl Grey teas Amaretto liqueur Simple syrup, recipe follows Candied lemon peel, recipe follows Whipped cream, recipe follows 3 cups water 1 cup fresh mint, bruised wiht the back of a spoon.
1/2 cup water 1 cup sugar 2 lemons 1 cup simple syrup, recipe above 1 cup heavy cream, chilled 2 tablespoons powdered sugar 1/2 teaspoon vanilla extract Instructions: On a large serving tray, arrange the teapots alongside the bottle of liqueur, a small pitcher of simple syrup, the bowl of whipped cream, and a plate of the candied lemon peel. Invite guests to sample different teas and flavor them as they desire. Bring water to a boil. Turn off heat. Add bruised mint leaves and allow to steep.
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 in the refrigerator. Cook's note: For the afternoon tea, make a double batch of simple syrup. Reserve half for the tea bar and use the other half to make the candied lemon peel.
Using a vegetable peeler cut the yellow part of the lemon from the stem end down to the navel end, forming long 3/4 to 1-inch strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels, 2 more times, in the saucepan with fresh boiling water and rinsing under cold water. In the same pan combine the peels with 1 cup of simple syrup. Simmer over medium-low heat until the peels are soft, about 15 minutes. Using tongs, transfer the peels to parchment paper to dry slightly, about 1 hour.
Using an electric mixer, whip the cream in a large bowl until soft peaks form. Add the sugar and the vanilla and beat to combine. Transfer the whipped cream to a serving bowl. (The whipped cream can be made up to 2 hours ahead. Cover and refrigerate.)
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 664,"Banana and Strawberries Delight 1 1/2 cups granulated sugar 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus for greasing the pans 1 tablespoon pure vanilla extract 3 eggs
2 ripe bananas, mashed
2 1/4 cups all-purpose flour, plus for flouring the pans 1 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup sour cream
Pinch kosher salt 1 pound confectioners' sugar
1 teaspoon pure vanilla extract
1/2 cup pasteurized egg whites
8 sticks (4 cups) unsalted butter, softened
1/2 cup fresh strawberries, chopped
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans. Cream the granulated sugar and butter with an electric mixer until light and fluffy. Mix in the vanilla, eggs and bananas. In a separate bowl, mix the flour, baking soda and salt. Mix the flour mixture into the butter mixture, alternating with the sour cream--do not overmix. Pour the batter into the prepared cake pans and bake until a tester comes out clean, 20 to 25 minutes. Let the cakes cool before removing from the pans. For the buttercream: In a stand mixer with the paddle attachment, mix the salt, confectioners' sugar, vanilla and egg whites for 5 minutes on medium-high speed. Add the butter, little by little, and mix for 10 minutes. Fold in the chopped strawberries. To assemble the cake: Using a serrated knife, cut the top dome off of the cakes to make them level. Cut one of the cakes in half horizontally to form 2 layers. Repeat with the second cake for 4 layers total. Place one cake layer on a serving plate and spread buttercream on top. Stack a second layer on top and spread buttercream on top. Repeat with the remaining 2 layers. Using an offset spatula, spread buttercream on the outside of the cake. Smooth using up and down strokes, and then scrape off any excess buttercream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 665,"Basil-Tuna Panzanella 8 cups 1-inch baguette cubes, stale or toasted (about 8 1/2 ounces) 2 pounds ripe tomatoes, cut into 1-inch pieces (about 4 cups) 1 cup chopped fresh basil 1 cup sliced celery 1 cup drained and rinsed canned chickpeas 1 cup sliced Persian or hothouse cucumbers 1 cup drained and flaked canned tuna 1/4 cup capers 1/4 cup red wine vinegar 1 teaspoon Dijon mustard 3/4 cup olive oil Kosher salt and freshly ground black pepper Instructions: Put the bread cubes in a large bowl and add the tomatoes, basil, celery, chickpeas, cucumbers, tuna and capers and toss to combine. Whisk the vinegar and Dijon mustard together in a medium bowl. Whisk in the oil. Pour the dressing over the ingredients in the bowl and toss to combine. Season with salt and pepper and toss again.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 666,"Arctic Char in a Broth with Cabbage and Mushrooms 1 cup chicken broth 1 ounce butter 1 small arctic char, 2/3 pound 1 tablespoon olive oil 1 tablespoon balsamic vinegar 1 head green savoy cabbage 2 ounces wild mushrooms 2 pieces smoked bacon in large dice Instructions: Clean the head of the cabbage by removing all the leaves and the hard stems on it. Blanch quickly in boiling water and refresh it in cold water. Clean the wild mushrooms. In a medium pot over low heat sweat the bacon and add the cabbage mix everything together until the cabbage gets very soft add the mushrooms sweat some more the add the chicken broth. Let simmer slowly until the cabbage is very soft. Add a little bit of butter and finish cooking everything. In a saute pan over high heat add oil, sear the char skin side down only. Cook the char until, medium rare . Finish the cabbage with a little drop of balsamic vinegar. Place the cabbage on a platter and serve the char on top . Serve very hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 667,"Anti-Dandruff Hair Oil 6 tablespoons fresh rosemary, washed and chopped 3 tablespoons fresh lavender, washed and chopped 3 tablespoons fresh thyme, washed and chopped
1 cup plus 1 tablespoon coconut oil 20 drops peppermint essential oil Instructions: Place the rosemary, lavender and thyme in a glass heatproof bowl. Stir in the coconut oil. Cover the bowl with a lid and place over a pan of boiling water to create a double boiler. Heat over medium-low heat for 1 hour. Let cool. When cool, stir in the peppermint essential oil. Strain and pour the hair oil into bottles. Apply 1 tablespoon to hair and massage well into the scalp. Wrap hair in a towel and leave for 30 minutes. Then wash hair a couple of times with normal shampoo to get the oil out completely. Use 3 times a week for the first 2 weeks, and once a week as a preventative measure. Avoid the eye area, and if you feel any discomfort, wash off immediately. The oil will keep for up to 1 year in a cool dark place. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 668,"Italian Egg and Pasta Scramble 1/2 cup orzo pasta 10 large eggs 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 ounces smoked mozzarella, cut into 1/2-inch cubes 2 tablespoons thinly sliced fresh basil leaves 1 tablespoon butter 4 ounces pancetta, coarsely chopped 1/2 cup chopped onion 8 thin asparagus stalks, trimmed, cut crosswise into 1/2-inch pieces Instructions: Bring a large saucepan of salted water to a boil. Add the orzo and cook until al dente, stirring occasionally, about 5 minutes. Drain the orzo. Whisk the eggs, salt, and pepper in a medium bowl to blend. Stir in the cheese and basil. Set aside. Melt the butter in a large nonstick skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Add the onion and saute until tender, about 2 minutes. Add the asparagus and saute until crisp-tender, about 2 minutes. Add the orzo and stir to coat. Add the egg mixture. Using a rubber spatula, stir the mixture until the eggs are softly set, about 4 minutes. Transfer the egg mixture to a serving bowl and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 669,"Chocolate Pound Cake and Neapolitan Baked Alaska 1 block carton (1/2 gallon) Neapolitan ice cream 4 (1-inch thick) slices chocolate swirl pound cake 3 egg whites 1/2 teaspoon cream of tartar 1/3 cup sugar Instructions: Line an (8 1/2 by 4 1/2 by 2 1/2-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Cut ice cream block in half crosswise, and then press the layer of pound cake slices into the bottom of the pan. Add half of ice cream and then add the remaining cake to sandwich the ice cream. Fold plastic overhang atop cake to cover. Freeze for 4 hours, or until frozen solid. Wrap hot damp towels around pan sides to loosen cake and ice cream from pan. Fold back plastic from atop cake. Invert a baking dish or large flame-proof plate atop cake. Holding baking dish and pan together, invert cake into dish. Remove pan; keep cake covered with plastic wrap. Freeze while preparing meringue. Preheat oven to 450 degrees F. Beat egg whites in the bowl of an electric mixer until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar and beat until stiff peaks form. Remove plastic from cake. Spread meringue over cake, covering cake and ice cream and completely sealing meringue to dish. Bake until meringue is lightly brown and just set, about 3 minutes. Cut into slices and serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 670,"Blended Coffee Frappe 2 cups small ice cubes 1 cup brewed strong espresso, cooled 1/2 cup milk
3 tablespoons superfine sugar 1/4 teaspoon pure vanilla extract Whipped cream and caramel sauce, for topping Instructions: Put the ice, espresso, milk, sugar and vanilla in a blender. Blend until thick and smooth. Pour into two tall glasses and top with whipped cream and a drizzle of caramel sauce. ","[Bordeaux, Zinfandel, Merlot, Cabernet Sauvignon]" 671,"Fallen Chocolate Pecan Cake 1/4 cup pecans (1-ounce) 3 tablespoons all purpose flour 3 ounces bittersweet or semisweet chocolate, chopped fine 1/2 cup unsweetened Dutch Process cocoa powder 1 cup sugar 1/2 cup boiling water 2 egg yolks 1 tablespoon Bourbon 4 egg whites, at room temperature Scant 1/4 teaspoon cream of tartar 2 to 3 teaspoons powdered sugar Instructions: 8-inch round spring form pan, 2 1/2 inches deep Position oven rack in the bottom third of the oven and preheat to 375. Spray the bottom and sides of the pan very lightly with vegetable oil spray. In a clean dry food processor or blender, pulverize pecans and flour until the mixture resembles the texture of fine meal. Set aside. In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water and whisk until chocolate is completely melted. Whisk in egg yolks and Bourbon. Set aside. Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into the chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary. Bake 30 to 35 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Cake will sink like a souffle and the top crust may be broken and uneven. Cooled cake may be covered and stored at room temperature or in the refrigerator one day ahead or frozen up to two months. To unmold and serve: Detach the cake from the pan by sliding a small knife around the sides of the cake, pressing close to the sides of the pan. Release the spring and remove the pan sidesif the cake edges crack or break, do not eat or discard the pieces! Leave the cake on the bottom of the springform and transfer it to a serving dish. Gently replace any broken crust pieces. Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal! ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 672,"Ancho cl Chocolate Brownie 1/2 cup unsweetened chocolate 1/2 cup semisweet chocolate 1 cup butter 1/2 cup sugar 1 cup brown sugar 4 eggs, beaten 2 teaspoons vanilla 1 1/2 cups flour Pinch salt 1/2 teaspoon baking powder 1 cup pecans 4 tablespoons ancho cl powder Cajeta Sauce, recipe follows Sifted cocoa powder 1 quart goats milk, cows milk or a mixture of both 1 cup sugar 1 tablespoon light corn syrup 1 small cinnamon stick 1/4 teaspoon baking soda 1 tablespoon cream sherry, rum or brandy Instructions: Preheat oven to 375 degrees. Melt chocolate and butter in double boiler, add sugar, brown sugar, eggs and vanilla. Place chocolate mixture in a mixing bowl and fold in flour, salt and baking powder. Add pecans and cl powder. Pour mixture into a deep 9 by 13 greased pan and bake in oven for 1 hour or until toothpick inserted in center comes out clean. Cut into 3-inch squares. Serve with Cajeta Sauce, cinnamon ice cream, and sifted cocoa powder. Stir together the milk, sugar, corn syrup, and cinnamon stick in medium size heavy pot or Dutch oven. Bring to a boil. Dissolve the baking soda in 1 tablespoon water, remove the milk from the heat, and stir in the soda mixture, having a spoon ready to stir the mixture down if it bubbles up. Cook, stirring frequently, over medium heat, until the mixture thickens into a pale-gold syrup, about 25 minutes. At this point, begin stirring very frequently as the mixture thickens into a caramel-brown syrup that's the consistency of maple syrup, about 10 minutes more. Strain the cajeta sauce through a fine mesh strainer set over a large measuring cup. Let cool for a few minutes, then stir in the sherry, rum or brandy (plus a little water, if necessary, to bring it to 1 1/2 cups). Refrigerate covered. When cold, the cajeta sauce should have the consistency of thin corn syrup. ","[Pinot Noir, Tempranillo, Barbera, Grenache Blanc]

" 673,"Mexican Poutine 2 duck confit legs 1/4 cup duck fat Zest of 1 orange 1 pound Mexican chorizo, removed from casing 2 cups heavy cream 1/2 cup shredded white Cheddar 1/2 cup shredded yellow Cheddar 1 poblano cl 2 tomatoes, chopped 1/2 jalapeno, seeded and chopped 1/2 white onion, chopped 2 tablespoons chopped fresh cilantro Kosher salt and freshly ground black pepper One 32-ounce bag frozen crinkle-cut fries, cooked according to package directions 1 cup cheese curds 1/2 cup Cotija 1/4 cup fresh cilantro leaves Instructions: For the duck: Remove the duck meat from the bones and discard the bones. Add the duck fat to a medium skillet over medium-high heat and cook, stirring, until warm. Add the duck meat and orange zest and fry, stirring occasionally, until heated through and slightly crispy, about 10 minutes. Remove and set aside. For the chorizo: Cook the chorizo in the same skillet until brown and crispy, about 10 minutes. Remove and set aside. For the cheese sauce: Bring the heavy cream to a boil in a medium saucepan. Turn off the heat and add both cheeses. Meanwhile, char the poblano under the broiler or on the flame of a gas grill until the skin is blackened all over, about 4 minutes. Cool, then peel, dice and stir into the sauce. Set aside.
For the pico de gallo: Mix together the tomatoes, jalapeno, onion and cilantro in a medium bowl. Season to taste with salt and pepper. For the poutine: Preheat the oven to 325 degrees F. Layer the cheese sauce, chorizo, fries, cheese curds, duck, more cheese sauce, pico de gallo and more fries in a heatproof serving dish. Bake until heated through, about 15 minutes. Garnish with the Cotija and cilantro and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 674,"Onion-and-Pepper Pork Chops 4 thick center-cut pork chops (about 8 ounces each) 2 tablespoons all-purpose flour Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 2 bell peppers (1 green, 1 red), thinly sliced 1 large onion, thinly sliced 4 cloves garlic (2 chopped, 2 grated) 2 pepperoncini, chopped, plus 2 tablespoons of the brine 1 cup low-sodium chicken broth 4 tablespoons unsalted butter, at room temperature 1 loaf Italian bread, split lengthwise 2 tablespoons roughly chopped fresh parsley Instructions: Dust the pork chops on both sides with the flour; season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip; cook until lightly golden on the other side, 2 more minutes. Remove to a plate. Reduce the heat to medium high; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell peppers, onion, chopped garlic, pepperoncini, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Stir in the pepperoncini brine and chicken broth. Return the pork to the skillet. Reduce the heat to medium low; cook, flipping the pork halfway through, until cooked through and the liquid is reduced, 5 minutes. Meanwhile, preheat the broiler. Combine the butter, grated garlic and 1/4 teaspoon salt; spread on the bread. Transfer to a baking sheet and broil until toasted, 1 minute. Slice the bread and sprinkle with the parsley. Serve with the pork chops and vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 675,"Mini Sausage Meatball Minestra 3 tablespoons extra-virgin olive oil 1 1/4 pounds bulk sweet Italian sausage 1 onion, chopped 3 to 4 garlic cloves, chopped 2 large heads escarole, trimmed, washed, and chopped Salt and freshly ground black pepper Freshly grated nutmeg 1 (15-ounce) can cannellini beans, drained 2 quarts chicken stock 2 cups short cut pasta, such as mini penne or ditalini Grated Pecorino Romano Crusty bread Instructions: Heat 1 tablespoon of the extra-virgin olive oil in a large skillet over medium-low heat. Roll the sausage into walnut-sized meatballs. Drop them into the skillet and brown on all sides, then remove them to a plate. Heat the remaining 2 tablespoons extra-virgin olive oil in a large pot over medium heat. Saute the onion and garlic for 5 minutes, then add the escarole and season with salt, pepper, and nutmeg, to taste. Cook until the escarole has wilted. Add the beans and cook until heated through. Stir in the stock and bring to a boil, then add the pasta and cook to al dente. Return the meatballs back to the pot for the last 4 minutes of cooking. Adjust the seasonings and ladle into serving bowls. Heavily sprinkle each serving with cheese and serve with crusty bread for mopping. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 676,"Chicken Chasseur (Hunter-Style Chicken) with Creamy Polenta with Gruyere and Parmesan Canola oil 1/2 chicken, cut into pieces (thigh, leg, 1 breast cut in half with wing attached) Kosher salt and freshly ground black pepper 12 to 13 cremini mushrooms, stems removed and caps cut into 1/8ths 1 large shallot, finely diced 2 tablespoons tomato paste 1/2 cup dry white wine 2 tablespoons cognac 1 to 1 1/2 cups chicken stock 1 to 2 tablespoons cold butter Finely chopped fresh tarragon Creamy Polenta with Gruyere and Parmesan, for serving, recipe follows Fresh chervil sprigs, for garnish 5 cups low-sodium chicken stock 1 cup quick-cooking polenta
1/4 cup heavy cream 1/2 cup grated gruyere 1/2 cup grated Parmesan Kosher salt and freshly ground black pepper Instructions: Heat a few tablespoons of oil in a Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Place the chicken in skin-side down and cook until golden brown. Turn the chicken over and brown the other side. Remove the chicken to a baking sheet or plate and set aside. Add the mushrooms, season with salt and pepper and saute until golden brown. Remove the mushrooms from the pan. Add a touch more canola oil and add the shallots and cook for 30 seconds. Add 1 tablespoon of the tomato paste and cook for 1 to 2 minutes. Add the white wine and cognac and reduce for 4 to 5 minutes. Add the stock and bring to a boil. Add the mushrooms and nestle the chicken into the sauce, skin-side up. Reduce the heat to a simmer, cover and cook until the chicken is cooked through, about 15 minutes. Once the chicken is cooked, remove it from the pan and put on a plate. Taste the sauce. Add 1 more tablespoon tomato paste and whisk to combine. Add the butter to enrich the sauce. Check the seasoning. Add the tarragon and stir to combine. Serve the sauce with the chicken and some of the Creamy Polenta with Gruyere and Parmesan. Garnish with a couple sprigs of chervil. Add the stock to a medium saucepan and bring to a boil over high heat. Add the polenta in a fine stream, whisking constantly with a wire whisk. Once all the polenta has been added, reduce the heat to low and cover the pan. Stir the mixture, using a wooden spoon, every 5 minutes and continue cooking until all the liquid has been absorbed and the mixture is very creamy, 10 to 15 minutes. Remove from the heat and stir in the heavy cream and cheeses until combined. Taste and season with salt and pepper. ","[Burgundy, Pinot Grigio, Barbera, Tempranillo]" 677,"Wasabi Crusted Scallops 1 tablespoon canola oil 1 cup minced shallot 3 tablespoons minced fresh ginger 1 tablespoon minced fresh garlic 2 tablespoons sesame oil 1 cup plum wine or dry sherry 2 cups lobster stock, fish stock, or chicken stock 20 ounces unsweetened coconut milk 2 tablespoons sweet cl sauce* 3 cups mango puree, or 5 very ripe mangos peeled and pureed 2 limes, juiced Kosher salt 1/4 cup whole mustard seeds 3 tablespoons coriander seeds 1 tablespoon black peppercorns 3 cups wasabi peas* Wasabi powder Kosher salt 12 large sea scallops Vegetable oil, for searing Instructions: To make the coulis: Heat the canola oil over medium heat in a medium saucepan. Add the shallots, ginger, and garlic and cook, stirring frequently until the shallots are translucent, about 5 minutes. Add the sesame oil, plum wine, lobster stock, coconut milk, sweet chili sauce, and simmer until the flavors blend and the mixture reduces by about one-quarter, about 8 minutes. Add the mango puree and season with lime juice and salt. Simmer for another 3 to 5 minutes then strain and set aside in a warm place. To make the crust: In a spice grinder or mortar, grind the mustard and coriander seeds with the peppercorns and wasabi peas. Adjust the seasoning with wasabi powder and salt. Shortly before serving roll the scallops in the crust. Heat the oil in a large skillet over medium-high heat. Add the scallops and cook until they begin to crisp then flip. Cook the scallops until they are crisp on all sides. Spoon the scallops onto warm plates. Spoon coulis around the scallops and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 678,"Halloween Peppermint Patties 3 1/2 cups powdered sugar, plus extra, as needed 1/4 cup pasteurized liquid egg white product 1 teaspoon water, plus extra, as needed 1/4 teaspoon pure peppermint extract Orange food coloring, as needed, optional 2 (4-ounce) bars 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier) 1 teaspoon vegetable oil Instructions: Line 2 baking sheets with parchment paper. Set aside. In a stand mixer fitted with a paddle attachment, combine the powdered sugar, egg white product, 1 teaspoon water, peppermint extract and 1 to 2 drops of food coloring, if using. Mix on low speed until smooth. Increase the speed to high and beat until the mixture forms a stiff dough (if the mixture becomes too stiff, add extra water, 1/2 teaspoon at a time and beat until smooth). Put the mixture on a work surface dusted with powdered sugar and roll it into a log about 12-inches long and 1 1/4-inches in diameter. Slice the log into 1/4 to 1/2-inch pieces, form them into balls and flatten into discs. Arrange in single layers on the prepared baking sheets. Let the candies dry, uncovered, at room temperature for 3 hours. Put the chocolate and vegetable oil in a small bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Dip 1 half of each candy into the melted chocolate and return them to the parchment paper until the chocolate has set, about 3 hours. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 679,"Killer Crab Cakes and Bitter Salad with Sweet Red Pepper Dressing 1 starchy potato, peeled and thinly sliced 2 cloves garlic Coarse salt Handful fresh flat-lead parsley Couple sprigs fresh thyme, leaves finely chopped 1/2 lemon, zested and juiced 1/2 teaspoon crushed red pepper flakes 2 (6-ounce) tubs fresh lump crabmeat, available at fresh seafood counter 7 tablespoons extra-virgin olive oil, divided 2 roasted red peppers 1 small shallot, chopped 2 teaspoons sugar 2 tablespoons red wine vinegar Black pepper 1 small escarole, chopped 1 small head radicchio, chopped 1 endive, chopped Instructions: Cook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes.
Heat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown.
Combine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor. Stream in the remaining 1/4 cup extra-virgin olive oil and form a dressing. Stop the processor and season with salt and pepper, to taste. Combine the greens in a salad bowl and dress them. Adjust salt and pepper, to your taste. Serve crab cakes on a bed of salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 680,"Pork Scallopini Salad Juice of 1 lemon 2 tablespoons red wine vinegar 1 small shallot, chopped 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 1/2 teaspoons chopped fresh rosemary Kosher salt and freshly ground pepper 1 1/4 pounds pork scallopini 1 pint grape tomatoes, halved 5 radishes, thinly sliced Vegetable oil, for the grill 4 pieces lavash or pita bread 8 ounces mixed salad greens (about 8 cups) 2 ounces gruyere cheese, thinly sliced Instructions: Whisk the lemon juice, vinegar, shallot, olive oil, rosemary, 1/4 teaspoon salt, and pepper to taste in a large bowl. Transfer 3 tablespoons of the dressing to a medium bowl and add the pork, turning to coat; let marinate 15 minutes at room temperature. Add the tomatoes and radishes to the bowl with the remaining dressing. Preheat a grill or grill pan to high and brush lightly with vegetable oil. Grill the pork until marked, about 2 minutes per side; remove to a plate. Grill the bread, turning once, until warm, about 1 minute. Add the salad greens to the bowl with the tomatoes and radishes; season with salt and pepper and toss. Divide the salad among plates; top with the gruyere and pork. Drizzle with olive oil and serve with the grilled bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 681,"Candy Cane Cooler 1 tablespoon crushed candy cane or peppermint candy 1 1/2 ounces Mint-Infused Vodka, recipe follows 1/2 ounce B&B (Benedictine and brandy) 1/2 ounce half-and-half Ice Peppermint stick Mint sprig for garnish 2 cups fresh mint leaves, de-stemmed 1 bottle quality vodka Instructions: Place crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add vodka, brandy and half-and-half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig. Thoroughly wash mint leaves and place in a decanter or jar. Empty vodka into container and muddle slightly to release the essential oils. Store in a cool, dark place for at least 3 days - longer if you want a stronger taste. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 682,"Tomato Sauce 2 tablespoons chopped carrots 1 tablespoon olive oil
1 teaspoon minced garlic 1/3 onion, chopped 1/2 teaspoon dried oregano
8 ounces canned crushed tomatoes
4 fresh basil leaves 1/3 bay leaf
Kosher salt and freshly ground black pepper
Instructions: In a medium saucepan set over medium heat, add the carrots, olive oil, garlic and onions. Sweat until cooked through, 10 to 15 minutes. Add the oregano, tomatoes, basil and bay leaf. Simmer until the acidity diminishes, 1 hour. Puree the sauce or leave it chunky (if the vegetables are finely chopped and uniform in size). Season with salt and pepper, and use immediately or cool and reserve for a later use. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 683,"The Best Buttermilk Pancakes 3 cups all-purpose flour (see Cook's Note) 1/3 cup sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 2 large eggs 2 1/2 cups buttermilk 1 teaspoon pure vanilla extract 1 stick unsalted butter, melted and cooled, plus more for brushing Butter and maple syrup, for serving Instructions: Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps). Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 684,"Apple Cinnamon Blondies 2 sticks unsalted butter, plus additional for buttering pan 2 1/2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1 teaspoon baking powder 3/4 teaspoon salt 3/4 cup packed dark brown sugar 3/4 cup granulated sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 2 cups peeled, small-diced apples (from 1 to 2 apples) 1 cup chopped walnuts Instructions: Preheat the oven to 350 degrees F. Butter a 13-by-9-inch baking pan. Line with parchment paper, leaving a slight overhang.
In a medium bowl, whisk together the flour, cinnamon, baking powder and salt. In a large bowl, beat the sugars and butter with an electric mixer on medium until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat to combine. Add the flour mixture to the butter mixture and beat to combine. Fold in the apples and walnuts.
Transfer the batter to the prepared pan and spread it out into an even layer. Bake until a toothpick inserted into the center comes out with moist crumbs attached, 20 to 25 minutes. Transfer the pan to a rack to cool completely. Then lift the bars out using the parchment overhang and transfer to a cutting board. Cut into 24 pieces. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 685,"Gluten-Free Coconut-Almond Strawberry Shortcakes 1 teaspoon pure vanilla extract 3 cups strawberries, rinsed, hulled and halved 1 tablespoon fresh lemon juice 2 tablespoons unsweetened shredded coconut, for sprinkling 3 tablespoons coconut sugar Whipped coconut cream, for serving 3/4 cup Gluten-Free Flour Blend recipe follows, plus more for rolling the biscuits 1/3 cup almond flour 2 tablespoons coconut flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces and frozen One 6-ounce container plain Greek yogurt 1 1/2 cups (187 grams) tapioca flour 3 cups (435 grams) white rice flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt Instructions: Place the strawberries in a medium bowl and sprinkle with the lemon juice and 1 tablespoon sugar; gently toss and let sit for about 30 minutes.
Meanwhile, preheat the oven to 400 degrees F. In a food processor, combine the gluten-free flour blend, almond flour, coconut flour, baking powder, salt, baking soda and remaining 2 tablespoons of coconut sugar. Add the butter and pulse until coarse crumbs form. Add the yogurt and vanilla; pulse to combine.
On a piece of parchment paper dusted with flour blend, pat out the dough until about 3/4-inch thick; cut into 6 equal rounds. Brush the tops with water and sprinkle with shredded coconut. Transfer to a parchment-lined baking sheet and bake until golden, about 12 minutes; let cool on the baking sheet. To serve, split the biscuits in half; fill with the strawberries and their juices and whipped coconut cream. In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 686,"Fried Pork and Yucca Balls: Carimanolas 1 pound lean pork shoulder, cut into large dice 1 lime, juiced 1 bay leaf 1/4 cup vinegar 1 cup water Salt and freshly ground black pepper 1 1/2 pounds yucca, peeled 1 red onion, cut into small dice 3 scallions, thinly sliced 2 tomatoes, cut into small dice 1 red pepper, cut into small dice 1 clove garlic, chopped Canola oil, for frying Instructions: In a saucepot, combine diced pork, lime juice, bay leaf, vinegar, and water. Season with salt and freshly ground black pepper. Bring to a boil and simmer until the pork is tender, about 45 minutes. Strain the meat, cool, and grind in a meat grinder. Boil the yucca in salted water until tender. Cool and grind in the meat grinder. Saute onions, scallions, tomatoes, peppers, and garlic. Add the ground pork. Season. Make egg shaped balls from the yucca dough with your hands. Press a hole into them with your thumb. Fill with the pork mixture. Close the hole with additional dough. Repeat with remaining ingredients. Fill a deep saucepot 1/2 way with canola oil, heat to 375 degrees F. Fry the carimanolas until golden brown, about 3 to 4 minutes. ","[Rioja, Tempranillo, Garnacha, Barbera]" 687,"Tomato Consomme 4 pounds tomatoes, roughly chopped 1/2 cup fresh mint leaves 2 cloves garlic, roughly chopped 1 stalk lemongrass, roughly chopped 2 scallions, 1 roughly chopped and 1 thinly sliced
1/4 jalapeno pepper, seeded and roughly chopped
Sea salt Freshly ground black pepper 1/2 pint grape tomatoes, halved Instructions: Place the tomatoes, mint, garlic, lemongrass, chopped scallion and jalapeno in a blender and pulse until still chunky but releasing liquid.
Line a fine sieve with a double layer of cheesecloth over a large container. Pour the tomato mixture into the sieve and let drain for 2 to 3 hours, or refrigerate overnight.
Season the strained liquid with salt and pepper. Pour into shooter glasses, garnish with the grape tomatoes and sliced scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 688,"Squid Bread Salad with Smoked cl Vinaigrette 1-pound medium-sized squid, tentacles included, cleaned Extra-virgin olive oil Salt and freshly ground pepper 1 loaf day-old Italian bread, cut into 1-inch thick slices 2 ripe beefsteak tomatoes, cut into 1/2-inch thick slices 1/4 cup chopped fresh Italian parsley leaves Smoked cl Vinaigrette, recipe follows 1/4 cup fresh mint leaves, torn Red wine vinegar, for drizzling, optional 1/3 cup red wine vinegar 1 tablespoon Dijon mustard 1 tablespoon pureed chipotle peppers in adobo sauce 1 tablespoon honey 2 cloves garlic, finely chopped Salt and freshly ground pepper 3/4 cup olive oil or canola oil 2 tablespoons finely chopped fresh mint leaves Instructions: Heat grill to high. Place the squid in a bowl, drizzle with a few tablespoons of oil, and season with salt and pepper. Grill the squid bodies and tentacles for about 2 minutes per side. Remove from the grill, let rest 5 minutes, then cut the bodies crosswise into 1/2-inch thick rings. Keep the tentacles whole. Brush the bread lightly with oil on both sides and season with salt and pepper. Grill for approximately 1 minute per side or until lightly charred. Remove and cut each slice into 1/2-inch dice. Brush the tomatoes with oil, season with salt and pepper, and grill until slightly charred, about 1 minute; remove and coarsely chop. Toss the squid, bread cubes, and parsley with some of the vinaigrette in a large bowl. Let stand for 10 minutes. Arrange the tomato slices along the bottom of a serving platter. Top with the squid-bread mixture. Garnish with torn mint and drizzle with additional olive oil and red wine vinegar, if desired. Whisk together vinegar, mustard, chipotle puree, honey, and garlic in a medium bowl. Season, to taste, with salt and pepper. Slowly whisk in the oil until emulsified. Stir in the mint. Let sit at room temperature for 15 minutes before using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 689,"Wahoo (Ono) Poke 1 pound ono, cubed 1/2 teaspoon salt 2 tablespoons olive oil 2 limes, juiced 2 Hawaiian cl pepper, minced 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon green onion 1/2 cup chopped ogo Instructions: In a mixing bowl, mix ono with salt and olive oil then add the remaining ingredients. Serve cold. ","[Sauvignon Blanc, Pinot Grigio, Vermentino]" 690,"Prosciutto and Goat Cheese Pizza 1 (10-ounce) fully baked, thick pizza crust 1/2 cup marinara sauce 1 cup shredded mozzarella cheese 1 (3-ounce) package thinly sliced prosciutto (deli section) 1 ounce soft fresh goat cheese, coarsely crumbled 2 tablespoons fresh basil, chopped Instructions: Preheat oven to 425 degrees F. Lay pizza crust on a foil-covered pizza pan or cookie sheet. Spread sauce evenly over pizza crust. Sprinkle mozzarella cheese over crust, leaving a 1-inch border around the edge. Arrange prosciutto on top of cheese. Sprinkle goat cheese over prosciutto. Bake until prosciutto is crisp and cheese is melted, about 12 minutes. Sprinkle basil over pizza. Cut pizza into 6 slices and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 691,"Creamed Peas 2 tablespoons butter 1/2 small onion, diced 2 cloves garlic, diced Pinch of red pepper flakes 1/2 cup heavy cream 1 pound bag frozen peas, thawed 1 tablespoon sliced fresh mint Kosher salt and freshly ground pepper Instructions: Melt the butter in a large saute pan over medium-high heat. Once melted and foamy, add the onion, garlic, and red pepper flakes and saute until tender, about 2 to 3 minutes. Season with salt and pepper. Add the heavy cream and let thicken, stirring for just 1 minute. Add the peas and the mint and cook until the peas are bright green and warmed through, another 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 692,"Duck Breast Over Greens 6 cups washed and dried mesclun salad greens 3 Asian pears, cored and peeled and cut into fine dice Salad dressing made of 1/2 cup hazelnut or walnut oil mixed with 2 tablespoons white Balsamic vinegar Salt and freshly ground black pepper 6 skinless boneless duck breast halves 2 tablespoons olive oil 1/4 teaspoon each of ground cardamom, cloves, coriander and cumin 1 cup peeled, seeded and julienned fresh tomatoes 1 cup good flavored veal stock (store-bought) or chicken broth Slivered black pitted olives, for garnish Instructions: Toss the mesclun with the cubed Asian pear and salad dressing; season with salt and pepper and divide it among 4 dinner plates. Make sure to remove fat and skin from each duck breast half. Lightly season with salt and pepper. Heat a non-stick skillet until hot. Add olive oil and duck breasts, skin side down. Saute for to 4 minutes on one side and 2 minutes on the other for very rare duck (or longer if you don't like it rare). Remove duck to a cutting board. Add spices to skillet with tomatoes and stock. Simmer for 2 to 3 minutes or until reduced. Remove from heat. Cut the duck in thin diagonal slices and fan them over the salad in the center. Spoon the sauce over the duck and serve, garnished with olives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 693,"Nothing to Trifle About 5-Minute Trifle 1 package ladyfingers 3 tablespoons Sherry or orange liqueur 1/2 cup raspberry all fruit spread or preserves 1 package instant vanilla pudding mix 1 1/2 cups cold milk 1/2 cup heavy whipping cream 1 package, 2 ounces, slivered almonds, available on baking aisle 1 pint fresh raspberries Instructions: Line a clear medium bowl with separated ladyfingers to cover inside of the bowl completely. Gently press fingers together at seams to set. Sprinkle fingers with sherry or orange liqueur. Spread with the fruit spread. In a second bowl, combine instant vanilla pudding mix with 1 1/2 cups milk. Pudding will be stiff. Fold in heavy cream until evenly incorporated. Fill bowl with cream pudding and top with almonds and berries. Trifle is set enough to serve, or may be covered and chilled. ","[Chardonnay, Moscato, Prosecco, Cava]" 694,"Chicago-Style Hot Dog with Homemade Relish 4 natural casing all-beef franks 4 fresh hot dog buns 1 small white onion, finely chopped 8 jarred sport pickled peppers (or sub pickled hot peppers) Homemade Bread and Butter Relish, for serving, recipe follows Yellow mustard, for slathering Hand Cut Fries with Celery Salt, for serving, recipe follows 1 cup bread and butter pickles, finely diced 1 tablespoon pickled cherry peppers, finely diced 1 teaspoon sugar Vegetable oil 4 large russet potatoes, scrubbed Celery salt, for sprinkling Instructions: Set up a large pot with a steamer insert and steam the franks until warm, about 5 minutes. When the franks are almost done, place the buns on top of the franks to steam, 1 to 2 minutes. Place the franks in the buns and top each with some of the onions, 2 peppers, some Homemade Bread and Butter Relish and slather with mustard. To serve, top the franks with a handful of Hand Cut Fries with Celery Salt, wrap each frank in foil and let steam, 2 to 3 minutes, before eating. Eat on the towel-lined trunk of a car. Combine the pickles, peppers and sugar in a bowl and mix well. Serve.
Fill a 6-quart heavy pot or Dutch oven two-thirds of the way full with oil. Heat the oil over medium-high heat until a deep-fat thermometer registers 375 degrees F.
Cut the potatoes lengthwise into 1/4-inch-thick sticks. Fry the potatoes in batches, until golden brown, 8 minutes per batch. Transfer the potatoes with a slotted spoon to a paper-towel-lined baking sheet. Sprinkle with celery salt and serve immediately. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]

" 695,"Crispy Chicken Strips With Salad 2/3 cup mayonnaise 1/3 cup fresh dill, chopped 2 1/2 teaspoons mustard powder 2 teaspoons fresh lemon juice Kosher salt and freshly ground pepper 1 1/4 cups breadcrumbs (preferably panko)
1 cup finely grated sharp cheddar cheese 2 large eggs 1 cup vegetable oil 1 1/4 pounds skinless, boneless chicken breasts, cut into wide strips 1 5-ounce package mesclun greens 1/2 cup cherry tomatoes, halved Instructions: Make the sauce: Mix the mayonnaise, 1 tablespoon dill, 2 teaspoons mustard powder, the lemon juice and 1 tablespoon water in a small bowl. Season with salt and pepper. Set aside. Combine the breadcrumbs, cheese, the remaining 1/2 teaspoon mustard powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Beat the eggs in another shallow bowl. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Dip the chicken strips in the beaten egg and then in the breadcrumb mixture, pressing so the coating sticks. Working in batches, add the chicken to the skillet and cook until golden brown and crisp, about 3 minutes per side, adjusting the heat as needed. Transfer to paper towels to drain. Place the greens in a large bowl and toss with the tomatoes, the remaining dill and 3 tablespoons of the dill-mayonnaise sauce. Season with salt and pepper. Divide the chicken and salad among plates and serve with the remaining sauce for dipping.
Photograph by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 696,"Red Hot cl-Rubbed Pork Skewers 1/2 teaspoon ground cl de Arbol powder 1/2 teaspoon ground ancho cl powder 1/2 teaspoon ground cayenne 1/2 teaspoon ground cumin 1/3 cup freshly squeezed orange juice 2 tablespoons water 1 teaspoon Roasted-Garlic Puree, recipe follows 1/2 teaspoon cane syrup or light molasses 1/2 teaspoon ground Mexican oregano 3 tablespoons extra virgin olive oil 1 1/2 pounds trimmed pork tenderloin 1 teaspoon, plus 1/2 teaspoon Angel Dust Cajun Seasoning, recipe follows 1 teaspoon Dry Rub Jerk Seasoning, recipe follows 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon ground cl de Arbol powder 2 teaspoons extra virgin olive oil 1 cup peeled garlic cloves 1 cup extra virgin or regular olive oil 3 tablespoons Hungarian paprika 1 1/2 tablespoons Spanish paprika 5 teaspoons salt 1 1/4 teaspoons dried thyme leaves 1 1/4 teaspoons dried oregano 1 teaspoon ground white pepper 1/2 teaspoon dried basil 1/2 teaspoon cayenne pepper 1/4 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 2 tablespoons onion powder 1 tablespoon ground allspice 1 tablespoon ground thyme 2 teaspoons ground cinnamon 2 teaspoons ground cloves 1 teaspoon granulated sugar 1 teaspoon ground coriander 1 teaspoon ground habanero cl powder 1 teaspoon freshly ground black pepper 1 teaspoon garlic powder 1/2 teaspoon Hungarian paprika 1/2 teaspoon ground nutmeg 1/4 teaspoon salt Instructions: To make the marinade, heat the cl de Arbol powder, ancho cl powder, cayenne, and cumin for 45 to 60 seconds in a small saute pan over medium-low heat. Transfer the spice mixture to a small bowl, and whisk in the orange juice, water, garlic puree, cane syrup, and oregano. Gradually whisk in the oil in a steady stream.
Season the meat with 1 teaspoon of the Cajun seasoning and the jerk seasoning. Place pork into a plastic resealable bag, add the marinade, and seal the bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours.
When ready to cook, heat a charcoal or gas grill. Remove the pork from the plastic bag and discard the marinade. Slice the tenderloin into 12 equal portions. Working with 1 piece at a time, place a piece of pork between 2 pieces of plastic wrap and pound out to a thickness of 1/8-inch. Complete with remaining tenderloin pieces. Combine the remaining 1/2 teaspoon Cajun seasoning with the salt, pepper, and cl de Arbol powder. Lightly brush both sides of the meat with olive oil and sprinkle with seasoning mixture. Thread each piece of pork onto a skewer (for stability, use 2 skewers for each piece of meat). Grill over medium-high heat for 6 to 7 minutes, turning occasionally. Serve immediately with Cilantro-Cucumber Tzatzki Sauce (see separate recipe). Preheat the oven to300 degrees.
Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
Combine all ingredients in a small bowl until thoroughly mixed. Store in an airtight container. The spice mix keeps its best flavor for about 2 months.
Combine all ingredients in a small bowl. Store in an airtight container. The mix can be kept for up to 2 months.
","[Syrah, Zinfandel, Tempranillo, Garnacha]" 697,"Chili Oil or Dried Mushroom Oil 4 fresh hot chilies (unseeded) or 8 dried chilies (of single type or mix for complex flavors) or 1-oz. dried mushrooms such as porcini or shiitake 1 cup olive oil Instructions: Chop mushrooms or chilies in a food processor until fine.Place in a pot with the oil and heat until mixture begins to bubble. Let cook 10-15 seconds and remove from heat. Swirl until just warm. Strain into a bowl through 4 layers of cheesecloth. Squeeze well to extract as much oil as possible. Pour into a sterilized jar or bottle, seal tightly, refrigerate and use within one week for best flavor. ","[Rioja, Tempranillo, Barbera, Garnacha]" 698,"Fruit and Vegetable Platter with Cilantro Crema Kosher salt 3/4 teaspoon chipotle cl powder 1/2 cup Mexican crema or sour cream 1/2 cup fresh cilantro 1 clove garlic, chopped 3 limes 2 mangoes, peeled and cut into sticks
1 small jicama, peeled and cut into sticks
1 bunch radishes, trimmed and halved (quartered if large) 1 large red bell pepper, cut into strips 1 English cucumber, sliced Instructions: Pulse 1/4 cup salt and the cl powder in a food processor until combined; let the powder settle before removing the lid, then transfer the cl salt to a small bowl and set aside. Wipe out the food processor and add the crema, cilantro and garlic. Add the grated zest and juice of 1 lime and puree until smooth. Transfer to a small bowl; cover with plastic wrap and refrigerate until ready to serve. Toss the mango and jicama sticks with the juice of 1 lime. Transfer to a platter along with the radishes, bell pepper and cucumber. Slice the remaining lime into wedges and add to the platter. Serve with the cl salt and cilantro crema. ","[Riesling, Sauvignon Blanc, Vermentino, Garnacha]" 699,"Oven Roasted Squab with Piquillo-Black Pepper Sauce with Chickpea Polenta 3 tablespoons olive oil 1 large onion, coarsely chopped 1 large carrot, peeled and coarsely chopped 2 stalks celery, coarsely chopped 2 cloves garlic, chopped 1 cup red wine 1 cup port 6 cups chicken stock 2 piquillo peppers, diced 1 1/2 teaspoons coarsely cracked black pepper Salt 2 tablespoons unsalted butter 2 tablespoons olive oil 4 squab (about 1 pound each) Salt and freshly ground pepper 2 tablespoons olive oil 1 large onion, finely chopped 2 cloves garlic, finely chopped 1 tablespoon cumin seeds, ground 3 cups water 1 tablespoon salt 1 cup finely ground yellow cornmeal 2 cups cooked chickpeas, drained and pureed 2 tablespoons butter Salt and freshly ground pepper 1/4 cup chopped parsley Instructions: Heat the oil in a medium saucepan over medium heat. Add the onion, carrot and celery and cook until soft. Add the garlic and cook 1 minute. Increase the heat to high. Add the red wine and port and cook until reduced by three-quarters. Add the stock and cook until reduced to 2 cups. Strain the sauce into a bowl and add the piquillo peppers and, cracked pepper and season with salt. Preheat oven to 450 degrees F. Heat butter and oil in a large saute pan over medium high heat. Season the squab with salt and pepper to taste and place in the pan, breast side down and cook until golden brown. Turn the squab over, place in the oven and roast for 10 to 12 minutes. Remove from the oven and let rest 5 minutes. Heat olive oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the cumin and cook for 2 minutes. Increase the heat to high, add the water and 1 tablespoon of salt and bring to a boil. Whisk in the yellow cornmeal, reduce the heat to low and cook for 20 to 25 minutes, stirring with a wooden spoon occasionally until the mixture pulls away from the pan. Add the chickpea puree and cook for 5 minutes. Place the mixture into a buttered 8 by 10 baking dish and refrigerate until firm, about 2 hours. When ready to serve, heat the butter in a large skillet over medium heat. Cut the polenta into 2-inch squares or circles, season with salt and pepper and saute on both sides until golden brown. Garnish with parsley and serve with the squab and pepper sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 700,"Beer Batter Frito Misto 2 cups all purpose flour, plus more for dusting Kosher salt and freshly ground black pepper 12 ounces beer, pilsner or ale 1 egg yolk Vegetable oil, for frying Sage or basil leaves 1/2 pound medium shrimp, shelled, deveined and butterflied 1/2 pound calamari, cut into rings 1/2 pound fresh white anchovies or sardines, cleaned and filleted Lemon wedges, for garnish Instructions: Put flour into a bowl and season with salt and pepper. Stir in the beer, 1/2 half at a time, whisking to work out any lumps. Add the egg yolk and mix well to combine. The batter should be the consistency of heavy cream. In a wok or deep fat fryer, heat a couple of inches of oil to 375 degrees F. Rinse and dry all ingredients to be fried. Fry the ingredients in the order listed. Coat ingredients with flour, shaking off the excess. Dip in batter and immediately place into hot oil. Do not overcrowd pan. Cook until golden: the herbs will cook quickly, the seafood will take a bit longer. Skim any loose pieces of batter from the oil. Drain on paper towels. Place on a large platter, season with salt and pepper, and squeeze over some lemon wedges. Serve immediately. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 701,"Gorgonzola Burgers 3 pounds ground chuck 1 (2-ounce) bottle Cajun hot sauce, or to taste 2 cups hickory wood chips, soaked for 30 minutes 4 muffaletta buns, or other very large rolls, spilt 1 pound maple bacon, cooked until crisp Gorgonzola Cheese Sauce, recipe follows Barbeque Sauce, recipe follows 2 tablespoon all-purpose flour 2 tablespoons butter 1 cup heavy cream 1/2 cup chicken stock 1/4 cup white wine 1 cup crumbled Gorgonzola 1 cup apple cider vinegar 1 cup ketchup 2 tablespoons light brown sugar 1 tablespoon hot sauce 1 tablespoon yellow mustard 1 tablespoon molasses 1 teaspoon salt 1 teaspoon crushed red pepper flakes Instructions: Mix ground chuck and Cajun hot sauce together in a large bowl. Form mixture into 4 burgers of equal size. Cover and refrigerate for 1 hour.
Preheat charcoal grill to medium-high heat. When coals are white hot, scatter soaked chips over. When chips have ashed over, grill burgers, turning once, to desired doneness.
Meanwhile, toast muffaletta buns on grill. Place finished burgers on buns, top with maple bacon and Gorgonzola Cheese Sauce. Spear burgers with skewers or long toothpicks and quarter each. Serve Barbecue Sauce on the side. In small saucepan over medium-low heat, melt butter. Whisk in flour to make a roux. Cook until flour loses its raw smell, about 2 minutes.
Whisk in cream, stock and wine. Simmer over low heat until smooth and thickened, about 5 minutes. Whisk in cheese, bring just to a simmer, then serve immediately. Combine all ingredients in a medium sauce pan, whisking until combined. Bring to a simmer and cook over low heat until slightly thickened, about 5 to 10 minutes.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 702,"Mango Flavored Syrup for Soft Drinks 8 ounces mango, peeled, pitted and chopped into large dice (can use frozen mango, thawed) 3/4 cup sugar 1/2 teaspoon vanilla extract Pinch salt 2 tablespoons orange juice Club soda or seltzer Instructions: In a food processor or blender, combine chopped mango, sugar, vanilla extract and pinch salt. Puree fruit mixture and add 2 tablespoons orange juice to loosen.
Strain into small pitcher and bowl. Refrigerate until needed.
Mix mango syrup with club soda or seltzer to desired strength for flavored soft drink. ","[Sauvignon Blanc, Moscato, Riesling, Pinot Grigio]" 703,"Beef Fajitas 1/4 cup fresh lime juice 1/4 cup tequila 4 cloves garlic, peeled and smashed 2 tablespoons roughly chopped cilantro leaves 2 tablespoons vegetable oil 2 teaspoons Worcestershire sauce 1 teaspoon dried crushed Mexican oregano 1 teaspoon red pepper flakes 1 teaspoon ground cumin 1 teaspoon ground coriander 2 pounds flank steak, fat trimmed 2 teaspoons salt 1 teaspoon ground black pepper 6 large flour tortillas 1 red bell pepper, stemmed, seeded, and thinly sliced 1 green bell pepper, stemmed, seeded, and thinly sliced 1 yellow bell pepper, stemmed, seeded, and thinly sliced 1 large white onion, thinly sliced 1 tablespoon minced garlic Lime wedges, accompaniment Cold Mexican beer, or tequila shots Instructions: In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally. Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Preheat the grill to high, and preheat the oven to 325 degrees F. Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil. Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing. Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat. Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 704,"Roasted Cod with Cashew Coconut Lime Topping 3/4 cup roasted salted cashews, finely chopped 3/4 cup unsweetened flaked coconut
2 teaspoons olive oil
1/2 teaspoon curry powder
1/4 teaspoon kosher salt
2 teaspoons finely grated lime zest
3 tablespoons chopped fresh cilantro
Olive oil, for the pan 2 pounds skinless cod fillet, cut into 4 evenly-sized pieces
Kosher salt and freshly ground black pepper
1 teaspoon ground coriander
1/2 teaspoon curry powder
Lime wedges, for serving
Instructions: For the topping: Preheat the oven to 350 degrees F and line a baking pan with parchment paper. Toss the cashews and coconut with the oil, curry powder and salt in the baking pan. Bake, stirring once or twice, until the coconut is golden brown, about 5 minutes (be careful, it can burn quickly towards the end). Stir in the lime zest and cool completely. Transfer to a bowl and stir in the cilantro. For the fish: Increase the oven temperature to 425 degrees F and line a baking pan with parchment paper. Drizzle the parchment with olive oil and place the fish on top. Sprinkle all over with salt and pepper, turning the fillets to coat them with the oil. Sprinkle the top of the fish with the coriander and curry powder, then roast until the cod is just cooked through and flakes apart easily, 12 to 15 minutes. Serve the fish with the cashew coconut topping and lime wedges on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 705,"Shrimp in Mayonnaise 1 egg yolk, at room temperature Pinch salt 2 teaspoons grainy Dijon mustard About 1 cup/250 ml grapeseed, vegetable, canola, or peanut oil Lemon juice, to taste Pinch white pepper 1 tablespoon olive oil, for frying 24 shrimp, peeled, but with tail intact Instructions: Whisk together the egg yolk, salt, mustard, and vinegar in a roomy bowl. To add the oil, start whisking the yolk mixture and let the oil fall from the spout, drop by drop, until you have achieved a thick, velvety mayonnaise. Taste it. Add lemon juice, salt, and pepper until the balance is to your liking. Heat the olive oil in a saute pan. Fry the shrimp until just cooked through and still juicy. Arrange the shrimp on a platter with the mayonnaise in a dish alongside, for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 706,"Fresh Vanilla Bean Whipped Cream 1 cup heavy cream 1/2 vanilla bean, split and seeds scraped
1 1/2 teaspoons confectioners' sugar
Instructions: Place a large mixing bowl over another large mixing bowl filled with ice. Add the heavy cream and vanilla bean seeds to the bowl on top. Sift the sugar over the mixture. With a balloon whisk, beat the mixture vigorously until the cream reaches soft peaks. Stop immediately. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 707,"Parmesan Kale Chips 2 bunches kale, washed and dried well (preferably using a salad spinner) 3 tablespoons grapeseed oil
1 teaspoons kosher salt
1/4 cup finely-grated Parmesan cheese Instructions: Preheat the oven to 325 degrees F. Adjust one oven rack to the upper-middle position and the other oven rack to the lower-middle position. Remove and discard the ribs from the kale, then slice each leaf in half. In a large bowl, toss the kale with the oil and salt until evenly coated. Divide the kale among 2 baking sheets, making sure they are in a single layer and not overlapping. Sprinkle the Parmesan cheese over the kale. Set the baking sheets on the oven racks and bake, switching the baking sheets from bottom to top and top to bottom midway through baking, until the kale shrinks in size, about 20 minutes (it may not be completely crispy at this point, but as it cools it will crisp up). Allow the kale chips to cool completely and crisp up before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 708,"Chocolate-Hazelnut Tart 1/2 cup blanched hazelnuts 1 cup all-purpose flour, plus more for dusting 2 tablespoons sugar 1/ 4 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 1 large egg, beaten 1/2 teaspoon vanilla extract 2 tablespoons cornstarch 2 cups heavy cream 3/4 cup chocolate-hazelnut spread 1/2 teaspoon vanilla extract 1/8 teaspoon salt Instructions: Make the crust: Toast the hazelnuts in a skillet over medium heat until golden, about 8 minutes. Let cool. Transfer 1/3 cup nuts to a food processor. Add the flour, sugar and salt; pulse until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in the egg and vanilla; pulse until the dough starts to come together. Turn the dough out onto a sheet of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour. Coarsely chop the remaining hazelnuts and reserve. Roll out the dough on a lightly floured surface into a 12-inch round. Press into the bottom and sides of a 9-inch tart pan with a removable bottom, then trim the excess dough. Prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes. Preheat the oven to 350 degrees F. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until golden brown all over, 15 to 20 minutes. Cool completely on a rack. Meanwhile, make the filling: Whisk the cornstarch into 1/4 cup cream in a bowl. Combine the remaining 1 3/4 cups cream, the chocolate-hazelnut spread, vanilla and salt in a small saucepan. Whisk in the cornstarch mixture and bring to a boil over medium heat, stirring and scraping the sides of the pan with a rubber spatula. Once the mixture starts to boil, stir constantly until thickened, about 2 minutes. Pour into the crust and swirl the top. Refrigerate until set, about 1 hour. Top with the reserved hazelnuts. ","[Pinot Noir, Barolo, Tempranillo, Garnacha]

" 709,"Grilled Hanger Steak with Smoked Veggies, Barbecue Sauce and Southwest Chimichurri 3 cups red wine 1/4 cup liquid smoke, plus more for brushing 1/4 cup fig balsamic vinegar 1 hanger or flank steak (about 2 pounds)
Salt and freshly ground black pepper 1/2 cup ketchup 3 tablespoons Worcestershire sauce 2 tablespoons agave syrup 1 teaspoon adobo sauce 1 chipotle cl in adobo, minced 1/4 cup equal parts chopped capers and cornichons 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh parsley 1 jalapeno, diced Extra-virgin olive oil Salt and freshly ground black pepper Salt and freshly ground black pepper
1 green bell pepper, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1/4 cup liquid smoke
Instructions: For the steak marinade: In a baking dish, whisk together the wine, liquid smoke and vinegar. Sprinkle the steak with salt and pepper and place in the marinade. Marinate for 15 minutes.
For the barbecue sauce: Combine the ketchup, Worcestershire sauce, agave, adobo sauce and chipotle cl in a saucepan and reduce until thick and spreadable. For the Southwest chimichurri: Combine the capers, cornichons, cilantro, parsley and jalapeno in a food processor and pulse until the sauce is chunky. With the motor running, slowly pour in oil until the sauce is well combined and a little bit smooth; it should not be a pureed paste. Taste and season with salt and pepper. For the smoked veggies and steak: Preheat a grill pan over medium-high heat. Remove the steak from the marinade and grill to desired temperature. Brush with a little liquid smoke for a grilled flavor and brush with the barbecue sauce. Reserve.
Grill the bell peppers on a grill pan.
Wrap the wood chips in a foil pouch. Place the bell peppers and wood chips in a stockpot with the liquid smoke and 1 tablespoon water and steam for a few minutes to infuse flavor.
Serve the steak topped with the Southwest chimichurri and with the grilled peppers and remaining barbecue sauce on the side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 710,"Stuffed Pork Chops 1/2 cup kosher salt 3 tablespoons sugar 1 tablespoons light brown sugar 2 quarts water 4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone 2 slices bacon, chopped 2 stalks celery, minced 1 small onion, minced 2 cloves garlic, minced 1 tablespoon freshly chopped rosemary leaves 1 tablespoon freshly chopped sage leaves 2 tablespoons freshly chopped parsley leaves 2 1/2 cups crumbled cornbread 1/4 cup dried cranberries 1/2 cup chicken broth Salt and freshly ground black pepper Instructions: Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well. In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper. In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well. Preheat grill to medium-high heat. Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 711,"Teriyaki Kabobs Porterhouse steak, cut into cubes 1 cup soy sauce 2 teaspoons grated fresh ginger root 1/2 cup sugar 1/4 cup sherry wine 1 tablespoon sesame oil Fresh island peppers Sweet Maui onions Vine ripened island cherry tomatoes Fresh mushrooms Skewers, if wooden, soaked in water for 20 to 30 minutes Instructions: Mix all ingredients together and marinate the kabobs before grilling. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 712,"Ropa Vieja Roulade 3 poblano peppers 2 red bell peppers 1 large white onion, sliced into 1-inch-thick rounds One 2-pound flank steak 1/2 cup cilantro leaves, finely chopped 1/3 cup tomato paste (3 ounces) 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon dried oregano, preferably Mexican 6 scallions, white and light green parts only, finely chopped Kosher salt 1/2 cup pimento-stuffed Spanish olives Instructions: Prepare an outdoor grill for direct and indirect grilling. (If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.) Cook the poblano and bell peppers on the grill, turning occasionally, until completely charred on the outside, about 15 minutes. Transfer to a bowl and cover with a plate to steam for about 10 minutes. Meanwhile, grill the onions until golden and soft, about 10 minutes. Transfer to a plate. Peel the poblano and bell peppers and remove and discard the stems and skins. Cut the flesh into 1/2-inch strips and set aside. (Keep the poblano strips separate from bell pepper strips.) Set the steak on a cutting board. Using a long thin knife and starting at the thin, narrow end of the steak, slice it in half horizontally leaving 2 inches of the meat uncut at the wide end of the steak so the pieces stay attached. Open it up like a book so you have one long piece. Pound the steak with a meat mallet to an even thickness of about 1/4 inch. Arrange the steak flat on a work surface with a long side facing you. Combine the cilantro, tomato paste, oil, cumin, oregano, scallions and 2 teaspoons salt in a bowl. Spread the paste all over the top of the steak. Working in three batches, arrange vertical stripes of the poblanos, bell peppers, onions, and olives on the steak until the steak is covered, leaving 2 inches empty at each end. Roll up the steak like a jelly roll, starting at one of the short ends. Tie the steak closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the steak. Put the steak on the direct heat side of the grill and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to the indirect heat side of the grill, cover and cook, turning occasionally, until the center of the steak registers 115 degrees F on an instant-read thermometer, 25 to 30 minutes for a steak that is well-done on the outside and medium-rare in the center. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest about 10 minutes. Untie the steak and cut it into 6 thick slices.
","[Syrah, Tempranillo, Garnacha, Barbera]" 713,"New England Lobster Roll 1 live lobster or one pound cooked lobster meat, 2 cups 1/4 cup celery 1/4 cup mayonnaise Salt and freshly ground black pepper Hot dog buns Butter Paprika Instructions: Put lobster in boiling water and cover. Turn down heat and simmer for 8 to 10 minutes. Drain the lobster and remove meat from shell. Cut lobster and celery and combine them in a bowl with mayonnaise, salt and pepper. Smear outside of hot dog buns with butter. Put on griddle and cook 1 minute. Fill buns with lobster mixture. Sprinkle with paprika.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 714,"Pan Seared Scallops with Crab Salad and Carrot Puree 8 ounces carrots, peeled and chopped 1 teaspoon honey
Salt and freshly ground black pepper 5 strips bacon 1 1/2 cups maple syrup 1 tablespoon cornstarch, optional 1 pound crab claw meat 1/4 cup julienned apple 1/4 cup julienned carrot 1/4 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons diced red onion
Salt and freshly ground black pepper 6 scallops (size U8), dry pack Salt and freshly ground black pepper 2 tablespoons grapeseed oil 2 tablespoons butter
6 small leaves romaine heart
3 scallions, julienned Instructions: For the puree: In a small saucepot, bring 4 cups water to a boil. Add the chopped carrots, and boil until soft. Strain the carrots and reserve 1 cup of the cooking liquid. Place the carrots in a blender with the honey, and puree. Adjust the consistency with the reserved cooking liquid. Season with salt and pepper, and cool completely. For the syrup: In a saute pan, cook the bacon until crispy. Remove the bacon from the pan and drain on paper towels. Then chop the bacon and add it to a small saucepot with the maple syrup, and bring to a simmer. Reduce the syrup to a volume of 1 cup. If the syrup is very runny, thicken with a slurry of the cornstarch mixed with 2 tablespoons water. For the crab salad: In a bowl, combine crab, apples, carrots, mayonnaise, lemon juice and onion, and mix gently. Season with salt and pepper. For plating: Sprinkle the scallops with salt and pepper. Heat a saute pan over high heat until smoking. Add the oil and then place the scallops in the pan. Sear until golden brown and the scallops release from the pan, about 3 minutes. Flip and cook for another minute. Add the butter to the pan and baste the scallops with the butter for about 1 more minute. Remove the pan from the heat and allow the scallops to rest. On each serving plate, drag a spoonful of carrot puree across the plate. Place 2 ounces of crab salad at the center of each plate. Trim the romaine leaves into a diamond and place on top of the crab salad. Place the seared scallop against the lettuce leaf and drizzle 1 ounce of the bacon syrup with some bacon pieces over the scallop. Garnish with the scallions and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 715,"Chilka-Style Pan-Seared Black Bass 2, 6 ounce fish filets 6 ounce shallots 1 ounce ginger, chopped 3/8 ounce cloves garlic 2 Granny Smith apples 1 Asian pear 2 leeks (white only) 4 ounce onions 2 bunches of celery 1 mango 2 ounce grape seed oil 1/2 ounce ground coriander 1 1/2 ounce turmeric 2 ounce curry powder 24 ounce sake, reduce by 1/4 48 ounce chicken stock, reduce by 1/2 6 ounce cream 13 and 1/2 ounce coconut milk 1 ounce butter 1 piece mature coconut 1/2 bunch fresh basil (purple, if you can find it) Clean California frisee Instructions: First chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain. Second cook the ground coriander, turmeric and curry powder for 1-2 minutes. Puree the sake and chicken stock into a hand blender then strain it. Add the cream, coconut milk and butter, then taste. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 716,"Perfectly Boiled Eggs Water to cover Pinch salt 1 dozen large eggs Instructions: Place the eggs in a saucepan and cover with water. Season with a pinch of salt. Place the pan over medium heat and bring to a boil. Cook for 2 minutes. Remove from heat and cover with a lid. Allow the eggs to sit for 11 minutes. Drain and cool the eggs for 2 minutes in ice water. Drain and peel the eggs. ","[Chardonnay, Sauvignon Blanc, Riesling]" 717,"Sisig Crunch-A-Dilla 2 cups shredded Monterey Jack cheese One 10- to 12-inch flour tortilla
1/2 pound your choice cooked and chopped meat 2 tablespoons sour cream or Mexican crema
2 tablespoons guacamole
One 5-inch corn tostada
1 1/2 cups shredded iceberg lettuce
1/2 cup shredded purple cabbage
2 tablespoons pico de gallo or salsa
1/2 cup pickled jalapenos 1 cup nacho cheese sauce
Instructions: Preheat a flattop, griddle or large nonstick pan over medium heat. Sprinkle a 5-inch circle of Monterey Jack cheese in the center of the flour tortilla. Add the meat. Spread Mexican crema and guacamole on the top of a corn tostada. Place the tostada on top of the meat, then add the lettuce, shredded cabbage, pico de gallo and a little more Monterey Jack cheese. To fold the crunchwrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings, until completely enclosed. Grill the crunchwrap folded-side down, on the flattop or pan. Place a grill press on top and grill each side until brown, about 3 minutes. Cut in half and serve with pickled jalapenos and nacho cheese for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 718,"S'mores Eclairs 2 tablespoons cocoa powder 1 cup all-purpose flour 1 cup water 1/4 pound unsalted butter 2 tablespoons sugar 1/4 teaspoon fine salt 4 eggs 36 large marshmallows Chocolate Sauce, recipe follows 10 ounces semisweet chocolate, finely chopped 1 cup heavy cream Instructions: Preheat the oven to 425 degrees F.
Sift the cocoa powder and flour together at least 3 times. Set aside. Place the water, butter, sugar, and salt in a heavy 2-quart saucepan. Bring this mixture just to a boil over high heat. Remove from heat and add the sifted cocoa and flour in all at once. Stir with a wooden spoon until the dough comes together to form a ball. Return the pan to medium-high heat and beat constantly until a film develops on the bottom of the pan, about 2 minutes. Do not let it burn.
Transfer the dough to the bowl of an electric mixer with a paddle attachment. Add the eggs 1 at a time, beating well after each addition. Scrape down the side of the bowl and continue to beat the dough for 4 minutes at high speed. Transfer the dough into a piping bag fitted with a large star tip. Line a baking sheet with parchment paper and pipe 3 to 4-inch log shapes onto the paper. Bake for 10 minutes; then reduce the oven temperature to 325 degrees F. Bake for another 15 minutes. Turn the oven off. Remove the eclairs from the oven and poke a hole in each one using a skewer or piping nail. Place the eclairs back in the oven and leave the door ajar for 10 minutes, allowing the eclairs to dry.
Cut the eclairs in 1/2 lengthwise with a serrated knife. Place the bottom halves of the eclairs on a sheet pan and put 3 marshmallows into each. Place under the broiler until golden, watching closely. Remove from oven. Place tops on and ladle the chocolate sauce over top. Place the chocolate in a stainless-steel bowl. Pour the heavy cream into a small saucepan over medium-high heat and heat the cream until just before the boiling point. Pour the cream over the chocolate and let sit for 1 minute. Whisk until smooth and glossy. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 719,"Spiced Beef Hot Dish With Bacon Jalapeno Cornbread 3 strips bacon 3 pounds boneless beef chuck, 1-inch cubes
Kosher salt and freshly ground black pepper
Oil, if needed 2 medium carrots, chopped
1 jalapeno, minced
1 medium yellow onion, chopped
2 cloves garlic, minced
1 tablespoon baharat
1 teaspoon chili powder
One 14-ounce can fire-roasted diced tomatoes
One 14-ounce can beef broth
Two 14-ounce cans chickpeas, drained
1/2 cup golden raisins
1 cup cornmeal 1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 large egg
1 stick unsalted butter, melted and cooled
1 cup whole milk Greek yogurt, plus more for serving
1 tablespoon honey
1 jalapeno, minced
Chopped fresh parsley, for garnish
Instructions: For the spiced beef hot dish: Place the bacon in an even layer in a Dutch oven or large cast-iron pan and turn the heat to medium-high. Cook until crispy and the fat is rendered, a few minutes per side. Meanwhile, sprinkle the beef with salt and pepper. Remove the bacon to paper towels to drain, leaving the bacon fat in the pan. Working in batches, place the beef in an even layer in the Dutch oven and sear until browned on all sides, adding a drizzle of oil if the Dutch oven ever seems dry, about 4 minutes per side. Remove to a plate or shallow bowl. Crumble the bacon and set aside. Reduce the heat to medium and add the carrots, jalapeno and onion and cook until translucent, 7 to 10 minutes. Add the garlic and cook 1 minute. Add the baharat and chili powder and toast with the vegetables, 1 minute. Add the tomatoes and broth and bring to a boil. Add the beef and any accumulated juices, the chickpeas and raisins. Reduce to a simmer, then cover and let cook 1 to 1 1/2 hours. Season to taste.
For the cornbread: Preheat the oven to 400 degrees F.
Whisk together the cornmeal, flour, baking powder, baking soda and salt in a large bowl. Whisk together the egg, melted and cooled butter, yogurt and honey in a medium bowl. Add the wet ingredients to the dry ingredients. Fold in the jalapeno and bacon. Using a cookie scoop, dollop the cornbread batter on top of the chili to cover. Bake, uncovered, until golden brown, 25 to 30 minutes. Remove and serve with yogurt and chopped parsley. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 720,"Buttermilk Panna Cotta 1 (.25-ounce) envelope unflavored gelatin 1 cup half-and-half 3/4 cup sugar 2 vanilla beans, split and scraped Pinch kosher salt 2 cups buttermilk, at room temperature Instructions: Sprinkle the gelatin over 2 tablespoons of water in a small bowl and let stand for 5 minutes. Meanwhile, in a medium saucepan over medium-low heat, combine the half-and-half, sugar, vanilla pods, vanilla seeds and pinch of salt. Simmer for 5 minutes, stirring frequently to dissolve the sugar and avoid scorching the milk. Reduce the heat and add the gelatin and buttermilk. Strain through a fine sieve, removing the vanilla pods and any milk solids. Pour mixture into 8 small ramekins and let cool to room temperature, about 45 minutes. Transfer to fridge and chill for 3 hours. To serve, briefly dip the bottoms of the ramekins in warm water and invert onto dessert plates. BYOC: Top with your favorite fresh berries when in season. If you have the time, try and make a creamy caramel sauce by using sugar, water and half-and-half. Be creative and swipe the plate in a creative pattern. Let your inner artist come out. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 721,"Grapefruit Tart 1 1/2 cups graham cracker crumbs (crushed in a food processor or in a resealable plastic bag with a rolling pin) 8 tablespoons (1 stick) salted butter, melted 2 tablespoons sugar One 14-ounce can sweetened condensed milk 2 large egg yolks 1 large grapefruit, zested and juiced (1/2 cup juice) Red food coloring, for tinting, optional Whipped cream, for serving Instructions: Preheat the oven to 350 degrees F. For the crust: Pour the graham cracker crumbs into a bowl and stir in the melted butter and sugar. Press the mixture into a 9-inch tart pan with a removable bottom and bake until golden and set, about 5 minutes. Set aside to cool slightly. For the filling: Mix the condensed milk, egg yolks and grapefruit zest and juice in the bowl of a mixer, then mix on high until smooth and thick. Add a few drops of the food coloring, if using, to give it a ruby grapefruit color, and stir thoroughly to combine. Pour the mixture into the crust and bake until set, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour. Serve with whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 722,"Pear Tarte Tatin 1 stick (8 tablespoons) unsalted butter, cut into pea-size pieces 1 cup all-purpose flour, plus extra for rolling
1/4 cup sugar
Pinch kosher salt
Zest of 1 lemon 1 large egg yolk
2 to 3 tablespoons ice water
1 cup sugar 1/4 cup apple cider
Juice of 1/2 lemon 1 vanilla bean, seeds scraped
1 stick (8 tablespoons) unsalted butter, cut into pats
6 pears, such as Bosc, halved, stemmed and seeded 1/2 cup mascarpone mixed with 2 tablespoons sugar, for garnish
Instructions: For the crust: Combine the butter, flour, sugar, salt and lemon zest in a food processor and pulse until it looks like finely grated Parmigiano. Add the egg yolk and 1 to 2 tablespoons of the ice water. Pulse, pulse, pulse until the mixture comes together. If it seems a bit dry, add a little more water and pulse, pulse, pulse until the mixture comes together into a ball. Dump the whole thing out onto a lightly floured work surface. Knead the mixture only enough to make it a smooth ball, 1 or 2 times. Using a rolling pin or your fingers, roll or press the dough out into an even circle 11 to 12 inches in diameter. Transfer to a cookie sheet lined with plastic wrap and enclose the dough in plastic wrap, then refrigerate for at least 1 hour, or preferably overnight. For the filling: Preheat the oven to 425 degrees F. Place the sugar, apple cider, lemon juice and vanilla bean seeds in a 10-inch nonstick ovenproof pan and stir to combine. Bring the mixture to a boil over high heat, brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. Cook, swishing the pan around gently to promote even cooking, until the mixture turns light brown, 6 to 7 minutes. Continue to cook the mixture until it becomes a much deeper amber color, another minute or so. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the pears rounded-side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top! Return the pan to the burner and cook over medium heat for 20 minutes, then remove from the heat. Retrieve the chilled pastry and place it on top of the pears. Tuck the pastry in around the edges of the pan. Bake until the dough is golden brown and crispy, 20 to 25 minutes. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan. Slice tart into pieces and garnish with a dollop of sweetened mascarpone. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 723,"Buttery Bananas 4 yellow, firm bananas, peeled and chopped 6 tablespoons butter 3 tablespoons brown sugar Pinch salt Ice cream, for serving Instructions: Melt the butter in a saute pan and add the bananas, stirring to coat. Sprinkle over the brown sugar and a pinch of salt. Saute until the bananas are tender and the brown sugar thinly coats everything, 2 to 4 minutes. Serve warm over cold ice cream. ","[Chardonnay, Riesling, Moscato]" 724,"Chicken with Orange-Sage Sauce with Herbed Cheese-Stuffed Bread Twists 1 (11-ounce) container refrigerated breadsticks 2 tablespoons herbed cheese, divided (recommended: Boursin) 1 egg white Salt and freshly ground black pepper 1 tablespoon olive oil 6 boneless skinless chicken breast halves (about 5 ounces each) 1 cup orange juice 2 teaspoons Dijon mustard 2 teaspoons cornstarch 1 teaspoon dried thyme 1 teaspoon dried sage Instructions: Preheat oven to 375 degrees F. Unroll breadstick dough into 12 separate breadsticks. Using a wet fingertip, make a \canal\ down the center of each breadstick. Spread cheese into canals (about 1/2 teaspoon per breadstick). Fold over breadsticks, covering filling and pinch the edges together to seal. Stretch and twist the breadsticks into 8-inch twists and place side-by-side on a baking sheet. Brush twists with egg white and sprinkle with salt and black pepper. Bake 12 minutes, until golden brown. Meanwhile, heat oil in a large skillet over medium-high heat. Season both sides of chicken with salt and black pepper. Add chicken to pan and cook 2 minutes per side, until golden brown. In a medium bowl, whisk together orange juice, mustard, cornstarch, thyme, and sage. Add mixture to pan and bring to a simmer. Simmer 2 to 3 minutes, until sauce thickens and chicken is cooked through. Serve 4 chicken breast halves with all of the sauce and bread twists. Reserve remaining chicken for spring rolls. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 725,"Nutty Star Sandwiches 16 slices whole grain walnut bread Cream cheese Strawberry jelly 4 strawberries, hulled and thinly sliced Instructions: Spread 8 of the bread slices with cream cheese, and the remaining 8 with jelly. Sandwich cream cheese slices with strawberry slices. Using star shaped cookie cutters, cut out shapes. Place strawberry slice on top of the sandwich, for garnish. ","[Chardonnay, Riesling, Gewrztraminer]" 726,"Maple Buttermilk Tart 1 cup all-purpose flour, plus more for dusting 2 tablespoons fine stone ground cornmeal 2 tablespoons confectioners' sugar 2 tablespoons superfine sugar Pinch fine salt 6 tablespoons cold unsalted butter, cut into 6 pieces 1 large egg yolk, lightly beaten Granulated or sanding sugar, for garnish, optional 2/3 cup maple sugar 2 tablespoons all-purpose flour Pinch fine salt 5 tablespoons butter, melted and slightly cooled 3/4 cup buttermilk 1 teaspoon vanilla extract 2 large eggs, lightly beaten Instructions: For the crust: Pour the flour, cornmeal, sugars and salt into the bowl of a food processor fitted with a metal blade and process to combine. Scatter the butter over the top and pulse with the dry mixture to coat, and then continue pulsing until cool and almost sandy, about eight 3-second pulses. Drizzle the yolk over the top, and pulse again until the ingredients are moist and barely starting to clump, about another 8 pulses. The dough should just hold together when you squeeze it in your palm. If not, add 1 teaspoon of cold water and pulse briefly.
Turn the dough out onto a lightly-floured work surface. Smear out the dough across the work surface using the heel of your hand until it begins to come together. Gather the dough back together and shape it into a disc. Wrap in plastic and chill for 1 hour.
Let the dough warm up slightly before rolling it out (if you roll it while it is cold, it will crack). Roll the dough on a lightly-floured work surface with a rolling pin into a 1/8 to 3/16-inch-thick circles, 10 to 11 inches in diameter. Fit the dough into an 8-inch tart pan with a removable bottom. Don't worry if it cracks a bit; you can patch it with some of the trimmings. Press the dough firmly into the bottom of the pan where it meets the sides, and then roll the rolling pin across the pan to cut off the overhang. Press the dough firmly against the sides of the pan and back up to the top using your fingers (sometimes the rolling pin pushes the dough down the sides of the pan a bit). Chill in the refrigerator for 30 minutes.
Preheat the oven to 350 degrees F. Position the rack on the lowest rung of the oven and put a baking sheet on top. Line the chilled crust with a 10-inch coffee filter and weight it down with dried beans or rice. Place on the hot baking sheet and bake until the sides begin to turn golden brown, 15 to 20 minutes. Remove the shell from the oven, carefully remove the beans and filter and then return to the oven until completely golden brown and baked through, another 10 to 15 minutes. Reduce the heat to 325 degrees F. Let cool before adding the filling, about 10 minutes.
For the filling: Pulse the maple sugar, flour and salt in a food processor until combined. Add the melted butter and pulse to combine, and then add the buttermilk and vanilla and pulse to combine again. Add the eggs and pulse until just combined-don't over-mix. Strain into the tart shell. Bake the tart until the sides are set (they may puff slightly) and the middle still jiggles slightly when you tap the pan, 30 to 35 minutes. Cool on a rack for at least 45 minutes. Serve warm or at room temperature, garnished with cookies as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 727,"Peppe's Mare e Monte: Peppe's Surf and Turf Pasta 5 tablespoons/74 ml extra-virgin olive oil 2 cloves garlic, chopped 1 teaspoon/5 g, dried cl pepper, optional 2 small zucchini, thinly sliced 16 large shrimp 12 cherry tomatoes, halved Salt Bunch fresh flat-leaf parsley, chopped 1 1/2 cups/352 ml white wine 1 pound/457 g paccheri or rigatoni pasta Freshly grated Parmigiano cheese, for sprinkling Instructions: Heat up extra-virgin olive oil in a large saucepan. Add the garlic, cl pepper, if using, zucchini, and fry the zucchini until it is 'al dente'. Then add shrimp, tomatoes, salt, parsley, and wine. Cover and let simmer for 5 minutes. While the sauce is cooking, cook the pasta in a pot of boiling salted water. Stir to prevent the strands from sticking together. Remove the shrimp and the zucchini from the pan and set aside, leaving some sauce in the pan. Drain the pasta when it is 'al dente' and add to the saucepan. Sprinkle with Parmigiano cheese and mix well. Transfer to a serving platter and top with the shrimp and zucchini. Sprinkle with parsley and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 728,"Classic Cream Puffs with Chocolate Sauce 3/4 cup granulated sugar 3 tablespoons cornstarch Pinch kosher salt 6 large egg yolks 2 cups whole milk 2 tablespoons unsalted butter 1 tablespoon vanilla bean paste 1/2 cup whole milk 1 stick (8 tablespoons) unsalted butter 1 teaspoon kosher salt 1 cup all-purpose flour 4 large eggs 1 cup heavy cream 1 1/2 cups chopped semisweet chocolate 1/4 teaspoon ground cinnamon Confectioners\u2019 sugar, for garnish Instructions: Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat. Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight. Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more. Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes. Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool. Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve. Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm. Top the cream puffs with a sprinkle of confectioners\u2019 sugar and some of the chocolate sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 729,"Chicken Mishmash 1 1/2 cups leftover chicken, skinless, finely chopped 1 red pepper, finely diced 2 cloves roasted garlic 2 eggs 1 handful grated cooked potatoes Salt and pepper 2 tablespoons of canola oil Instructions: Combine the chicken, red pepper, garlic, eggs and potatoes in a large bowl. Sprinkle with salt and pepper. Take a handful of the mixture and make 1 patty, making 4 in all. In a hot pan, add the oil and sear the chicken patties until browned, about 2 minutes on each side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 730,"Quickest Puff Pastry 10 ounces (2 1/2 sticks) cold unsalted butter 1/2 cup cold tap water 1 teaspoon salt 2 cups unbleached, all-purpose flour (about 9 ounces) Instructions: Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside. Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses. Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process. Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough. Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 731,"Ina Garten's Guacamole 4 ripe hass avocados 3 tablespoons freshly squeezed lemon juice (1 lemon) 8 dashes hot pepper sauce 1/2 cup small-diced red onion (1 small onion) 1 large garlic clove, minced 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 medium tomato, seeded and small-diced Multigrain chips, for serving Instructions: Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomato. Mix well and taste for salt and pepper. Serve with chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 732,"Chive Risotto Cakes Kosher salt 1 cup uncooked Arborio rice 1/2 cup Greek yogurt 2 extra-large eggs 3 tablespoons minced fresh chives 1 1/2 cups grated Italian fontina cheese (5 ounces) 1/2 teaspoon freshly ground black pepper 3/4 cup panko (Japanese dried bread flakes) Good olive oil Instructions: Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio rice. Cook, stirring occasionally, for 20 minutes. The grains of rice will be quite soft. Drain the rice in a sieve and run under cold water until cool. Drain well. Meanwhile, whisk together the yogurt, eggs, chives, fontina, 1 1/4 teaspoons of salt, and the pepper in a medium bowl. Add the cooled rice and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight, until firm. When ready to cook, preheat the oven to 250 degrees F. Spread the panko in a shallow dish. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat. Form balls of the rice mixture using a standard (2 1/4-inch) ice-cream scoop or a large spoon. Pat the balls into patties 3 inches in diameter and 3/4-inch thick. Place 4 to 6 patties in the panko, turning once to coat. Place the patties in the hot oil and cook, turning once, for about 3 minutes on each side until the risotto cakes are crisp and nicely browned. Place on a sheet pan lined with parchment paper and keep warm in the oven for up to 30 minutes. Continue cooking in batches, adding oil as necessary, until all the cakes are fried. Arrange on a serving platter and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 733,"Moroccan Couscous 2 tablespoons extra-virgin olive oil 2 cloves garlic, smashed 2 yellow onions, finely diced 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground turmeric 1 turnip, peeled and cubed 4 cups organic chicken stock 2 cups canned chickpeas, drained and rinsed 1/2 cup dried apricots, quartered 1/2 cup dried figs, quartered 1 red bell pepper, cubed 1 butternut squash, cubed 1 zucchini, cubed Salt and freshly ground black pepper
Salt and freshly ground black pepper 2 cups couscous 1/2 cup roasted pistachios, crushed 1/2 cup fresh cilantro leaves, minced Instructions: Heat the olive oil in large saucepan over medium heat. Add the garlic, onions, cinnamon, cumin and turmeric. Saute until fragrant, 2 to 3 minutes. Add the turnips and saute for 5 minutes. Deglaze with the chicken stock. Add the chickpeas, apricots, figs, red bell pepper, squash and zucchini. Stir and let simmer until tender, about 15 minutes. Discard the garlic and season with salt and pepper. Put the couscous in a large bowl. Boil 2 1/2 cups water and pour over the couscous. Cover and let sit for 5 minutes. Fluff the couscous with a fork.
Add 1/2 cup couscous to a bowl and ladle on some stew. Garnish with some pistachios and cilantro. ","[Rhone Blends, Tempranillo, Garnacha, Vermentino]" 734,"Guacamole Cake Nonstick cooking spray 1 16 1/2-ounce box chocolate cake mix (plus required ingredients) 1 16-ounce tub chocolate frosting 12 chocolate sandwich cookies, ground in a food processor 1 pint vanilla ice cream, softened Green, yellow and red food coloring, for tinting
1/4 cup red and/or green candied cherries, chopped Cinnamon-sugar pita chips, for serving Instructions: Preheat the oven to 350 degrees F. Spray a 2 1/2-quart ovenproof bowl with cooking spray. Put paper liners in 3 cups of a muffin pan. Prepare a chocolate cake mix as directed. Fill the liners two-thirds of the way, then pour the rest into the prepared bowl.
Bake the cupcakes and bowl cake until a toothpick inserted into the centers comes out clean, about 18 minutes for the cupcakes and 50 minutes for the bowl cake. Let cool. Remove the bowl cake and peel off the liners; freeze 20 minutes.
Put the bowl cake upright on a cake board or plate. Carve out the middle, about 1 inch from the edge, with a paring knife to make room for the \guacamole.
Cover the top and sides of the bowl cake with chocolate frosting.
Pat ground chocolate sandwich cookies over the frosting to cover. Invert the cake onto another cake board or plate.
Frost the bottom of the bowl cake. Trim the cupcake tops to make them level and attach to the bottom of the bowl cake with frosting.
Frost the sides of the cupcakes as shown. Pat cookie crumbs into the frosting to cover completely. Transfer to the freezer.
Mix the ice cream with 14 drops of green food coloring, 8 drops of yellow and 2 drops of red until it turns guacamole green. Stir in the candied cherries.
Invert the cake so it's bowl-side up. Pat any loose crumbs into place, then fill with the ice cream. Freeze at least 1 hour. Serve with cinnamon-sugar pita chips.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 735,"Chocolate-Cream Sandwich Cookies 1 1/2 cups all-purpose flour, plus more for dusting 1/4 cup plus 1 tablespoon unsweetened cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 2/3 cup granulated sugar, plus more for sprinkling 1 large egg 1 teaspoon pure vanilla extract 2 ounces semisweet chocolate, chopped 1 cup confectioners' sugar Instructions: Whisk the flour, 1/4 cup cocoa powder, the baking powder and salt in a bowl. Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 to 5 minutes. Beat in the egg and 1/2 teaspoon vanilla. Reduce the mixer speed to medium low; beat in the flour mixture until just incorporated. Divide the dough between 2 sheets of plastic wrap; form into flat rectangles. Wrap and refrigerate until firm, at least 1 hour. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment. Working with 1 piece at a time, roll out the dough into a 10-inch square (1/8 inch thick) on a lightly floured surface. Cut into 1-by-2 1/2-inch rectangles. Transfer to the prepared baking sheets; prick with a fork and sprinkle with granulated sugar. Chill until firm, 15 minutes. Bake, switching the pans halfway through, until the cookies are firm, 13 to 16 minutes. Let cool completely on the baking sheets. Put the chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring, until smooth; let cool. Add the remaining 1/2 stick butter; beat with a rubber spatula until incorporated. Mix in the remaining 1 tablespoon cocoa powder, the confectioners' sugar and the remaining 1/2 teaspoon vanilla until smooth. Sandwich between the cookies. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Zinfandel]

" 736,"Winter Fruit Salad 1/2 cup sugar 1 1-inch piece ginger, peeled and thinly sliced 1 vanilla bean, split lengthwise and seeds scraped out 1 lemon 5 large navel or blood oranges 2 mangoes, peeled and diced 2 firm bananas, peeled and diced 5 kiwis, peeled and diced 12 kumquats, very thinly sliced crosswise, seeds removed 1 cup pomegranate seeds (from 1 pomegranate) Instructions: Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold. Meanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss. Pour the syrup over the fruit and chill overnight. Before serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls. To remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 737,"Strawberry Pretzel Terrine 1 1/4 teaspoons unflavored gelatin powder 1/4 cup hot water 2 pounds strawberries, hulled (1 1/2 pounds chopped, 1/2 pound whole) 1/3 cup plus 21/2 tablespoons granulated sugar 2 teaspoons grated lemon zest, plus the juice of 1 lemon 1 8-ounce container mascarpone cheese (about 1 cup), at room temperature 1 8-ounce package cream cheese, at room temperature 3/4 cup confectioners' sugar 1 teaspoon pure vanilla extract 2 cups small pretzel twists Pinch of kosher salt 6 tablespoons unsalted butter, melted Instructions: Combine the gelatin and hot water in a small bowl and stir until fully dissolved; let cool. Combine the chopped strawberries, 1/3 cup granulated sugar and 1 1/2 tablespoons lemon juice in a large bowl. Let stand, stirring occasionally, until the strawberries are juicy, about 15 minutes. Stir the dissolved gelatin into the strawberry mixture. Meanwhile, beat the mascarpone, cream cheese and confectioners' sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the vanilla and lemon zest and beat 1 more minute; set aside. Line a 9-by-5-inch loaf pan with plastic wrap. Pulse the pretzels with the salt and 2 tablespoons granulated sugar in a food processor until finely crushed. Drizzle in the melted butter and pulse until well combined. Pour the mascarpone mixture into the prepared loaf pan; smooth the top. Top evenly with the pretzel mixture, then top with the strawberry-gelatin mixture in an even layer. Cover with plastic wrap and refrigerate until set, about 6 hours. Make the strawberry sauce: Puree the whole strawberries with the remaining 1/2 tablespoon granulated sugar and the remaining lemon juice in a blender until smooth. When ready to serve, invert the terrine onto a platter. Top with the strawberry sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 738,"Braised Octopus and Tangy Potato Salad One 4-pound whole small octopus (2kg) 1/2 cup/125ml chopped fresh parsley 1 tablespoon/15ml olive oil, plus more for drizzling 4 sprigs fresh oregano 4 sprigs fresh thyme 2 shallots, halved 1 head garlic, halved horizontally Salt and freshly cracked pepper 1/2 cup/125ml sour gherkins, cut into small dice 1/4 cup/60ml capers 1/4 cup/60ml olive oil 1 tablespoon/15ml grainy mustard 1 tablespoon/15ml white balsamic vinegar 8 fingerling potatoes, cooked until al dente and thinly sliced 1 shallot, finely chopped 1/2 fresh red cl pepper, thinly sliced A handful fresh chives, finely chopped A handful fresh parsley, roughly chopped Salt and freshly ground black pepper Lemon zest and celery leaves, for garnish Instructions: For the octopus: Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour. Remove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set. For the potato salad: Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper. To serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside. Cook's Note: The octopus head can be reserved and then sliced and eaten with the rest of the dish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 739,"New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish 2 tablespoons canola oil 2 large onions, halved and thinly sliced
2 teaspoons ancho cl powder 1/2 teaspoon ground cinnamon 1/2 cup ketchup 1/4 teaspoon hot sauce 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 6 cloves roasted garlic, coarsely chopped 3 grilled red peppers, peeled, seeded and diced 3 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish Kosher salt and freshly ground black pepper
Dijon mustard 8 all-beef kosher hot dogs Canola oil Freshly ground black pepper Soft poppy seed or regular hot dog buns Instructions: For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the cl powder and cinnamon and cook for 1 minute. Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving. For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving. For the hot dogs: Heat a grill to high for direct grilling. Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 740,"Instant Pot Salmon with Garlic Potatoes and Greens 1 1/4 pounds small red-skinned potatoes, halved or quartered 4 tablespoons unsalted butter Kosher salt and freshly ground pepper Four 5- to 6-ounce skin-on center-cut salmon fillets (3/4 to 1 inch thick) 1/4 teaspoon paprika 1/2 teaspoon grated lemon zest, plus lemon wedges for serving 4 cloves garlic, minced 4 cups packed mixed baby spinach and arugula (about 3 1/2 ounces) Instructions: Put the potatoes in the bottom of an Instant Pot. Add 1 cup water, 2 tablespoons of the butter, 1/2 teaspoon salt and a few grinds of pepper. Place the pot's steam rack over the potatoes. Rub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure. Remove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky. Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 741,"Prairie Rub 3 tablespoons firmly packed light brown sugar 3 tablespoons dried Italian seasoning 2 tablespoons English-style dry mustard 2 tablespoons granulated garlic 2 tablespoons sweet paprika 1 tablespoon ground ginger 1 tablespoon minced dried orange peel 2 teaspoons kosher salt 1 teaspoon pumpkin pie spice 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper Instructions: Mix brown sugar, Italian seasoning, mustard, garlic, paprika, ginger, orange peel, salt, pumpkin pie spice, black pepper, and cayenne in a bowl. Pulse in a spice grinder in a few batches until finely ground. Seal in an airtight container and store in a cool, dry place for up to 2 months. ","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 742,"Arroz con Gandules Recipe | Puerto Rican Rice with Pigeon Peas 1 teaspoon vegetable oil 8 strips bacon, finely chopped 1/2 cup finely chopped onion 1/2 cup finely chopped cilantro leaves 2 cups long-grain white rice 1 (10-ounce) can chopped tomatoes and green chiles 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon kosher salt Pinch achiote powder, optional 1 (15-ounce) can green pigeon peas (gandules), rinsed and drained 2 tablespoons tomato paste 4 cups water Chopped fresh cilantro leaves, for garnish Instructions: Place a 3-quart saucepan over medium heat. Add the oil and bacon. Fry, stirring, until the bacon is crisp. Add the onion and cilantro. Continue to cook for 5 minutes until the onion is soft. Add the rice, tomatoes, oregano, cumin, salt, achiote, and pigeon peas. Cook for 5 to 7 minutes until the rice is opaque. Stir in the tomato paste and water and bring to boil. When all the water is absorbed, cover tightly and reduce the heat to low. Cook for 25 to 30 minutes until tender. Serve on a decorative platter and garnish with cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 743,"Biscuit-Wrapped Fried Chicken 1 cup buttermilk 1/2 cup Frank's RedHot, Texas Pete or Louisiana hot sauce Kosher salt 14 ounces skinless, boneless chicken thighs (2 to 3 large) 2 cups all-purpose flour, plus more for dusting Kosher salt 1 tablespoon baking powder 2 teaspoons sugar 1 cup half-and-half 2 cups all-purpose flour 2 teaspoons paprika, plus more for sprinkling 1 teaspoon cayenne pepper 1 teaspoon chopped fresh thyme Freshly ground black pepper Vegetable oil, for frying Kosher salt 5 tablespoons unsalted butter, melted 2 tablespoons honey Instructions: Marinate the chicken: Whisk the buttermilk, hot sauce and 1 teaspoon salt in a medium bowl. Cut the chicken into 24 small pieces (about 3/4 by 2 inches each) and add to the marinade; cover and refrigerate at least2 hours or overnight. Make the dough: Whisk the flour, 1 teaspoon salt, the baking powder and sugar in a large bowl. Slowly pour in the half-and-half, stirring with a wooden spoon until a rough dough forms. Turn out onto a lightly floured surface and knead until the dough comes together, about 1 minute. Pat into a rectangle, then roll out until it's 8 by 12 inches (about 1/8 inch thick). Cut the dough into 24 strips (about 1 by 4 inches each) and set on a parchment-lined baking sheet; refrigerate 30 minutes. Fry the chicken: Combine the flour, paprika, cayenne, thyme and 1 teaspoon black pepper in a large bowl. Heat about 2 inches of vegetable oil in a deep skillet over medium heat until a deep-fry thermometer registers 360 degrees F. Working in batches, remove the chicken from the marinade, letting the excess drip off. Toss in the seasoned flour, then fry, turning occasionally, until golden brown and just cooked through, about 3 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt. Preheat the oven to 375 degrees F. Wrap a strip of chilled dough around each piece of fried chicken, pressing lightly to seal; set on the baking sheet, seam-side down. Brush the dough with 2 tablespoons of the melted butter and sprinkle with salt and paprika. Bake until golden brown, about 12 minutes. Combine the remaining 3 tablespoons melted butter and the honey; brush onto the biscuits while still hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 744,"Whitner's BBQ Hot Open-Faced Brisket Sandwich 1/2 cup kosher salt 2 tablespoons ground black pepper
2 tablespoons Whitner's BBQ Rub, recipe follows 2 tablespoons brown sugar
2 ounces (4 tablespoons) butter 1/2 cup all-purpose flour
1 tablespoon chili powder
1 tablespoon kosher salt
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1 quart chicken stock (homemade is best, but use a low-sodium version if using store-bought)
1 whole brisket Cheap white bread
1/4 cup paprika 1/4 cup kosher salt
1/4 cup brown sugar
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons ground mustard
2 tablespoons ground black pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder
Instructions: For Whitner's brisket rub: Combine salt, pepper, Whitner's BBQ Rub and brown sugar in a large mixing bowl and mix well. Store in an airtight container. For Whitner's gravy: Melt the butter in a medium saucepan over medium-low heat. Add the flour to make a roux and whisk until butter and flour mixture is smooth and fragrant and begins to brown slightly, 3 to 4 minutes. Add the chili powder, salt, garlic powder, and onion powder to the roux and continue to whisk for 1 to 2 more minutes. Turn heat up to medium-high and add the chicken stock. Continue to whisk until the roux is dissolved into chicken stock and the gravy begins to thicken slightly, about 5 more minutes. Strain through a sieve for best results. For the brisket sandwiches: Preheat a smoker for cooking at 200 degrees F. Liberally rub brisket with 1/2 cup brisket rub. Smoke until tender and reaches an internal temperature of 195 to 200 degrees F. Cooking time will depend on the weight of the brisket; a 10-pound or larger brisket will typically take at least 12 hours. Remove it from the smoker, wrap it in foil, and let it rest at room temperature for 1 to 2 hours. Slice brisket against the grain (remove excess fat from brisket if desired, leave on for a more intense flavor), place on top of white bread, and smother with hot gravy. Place 5 to 6 slices brisket over slices of white bread and spoon gravy on top. Combine paprika, salt, brown sugar, chili powder, cumin, mustard, black pepper, cayenne and garlic powder in a large mixing bowl and mix well. Store in an airtight container. ","[Cabernet Sauvignon, Zinfandel, Syrah, Tempranillo]" 745,"Spaghetti Carbonara Kosher salt 12 ounces spaghetti 6 slices thick-cut bacon, cut into 1/2-inch pieces 4 large eggs, lightly beaten 1 cup grated parmesan cheese (about 4 ounces), plus more for topping Freshly ground pepper 2 tablespoons chopped fresh parsley Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/4 cup cooking water, then drain the pasta. Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and reserved pasta cooking water to the skillet and toss to combine. Add the eggs, parmesan, 1/2 teaspoon salt and 1 1/2 teaspoons pepper; toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, about 1 minute. Stir in the parsley. Serve topped with more parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 746,"Three Cup Chicken with Garlic Spinach 1 3/4 cups jasmine rice 1 tablespoon peanut oil 5 cloves garlic, finely chopped One 1-inch piece fresh ginger, peeled and sliced into thin coins 1 pound boneless, skinless chicken thighs (about 6), cut into 1/2-inch pieces
1/4 cup light soy 1/4 cup Shaohsing rice wine or dry sherry 1/4 cup toasted sesame oil (see Cook's Note) 1 tablespoon brown sugar 1 small handful Thai basil leaves, or Italian basil, plus extra for garnish 1 tablespoon peanut oil 2 cloves garlic, finely chopped Two 6-ounce bags baby spinach leaves Pinch sea salt 1 medium red Fresno cl, seeded and sliced into rings, for garnish Instructions: For the rice: Rinse the jasmine rice until the water runs clear, to remove excess starch. Place the rinsed rice in a heavy-bottomed saucepan and add 2 1/2 cups water. Bring to a boil, cover tightly with a lid and reduce the heat to low. Cook for 15 to 20 minutes. Remove from the heat, keep covered and set aside until ready to serve. For the chicken: Meanwhile, heat a wok over high heat and add the peanut oil. When it begins to smoke, add the garlic and ginger and stir-fry quickly for a few seconds. Then add the chicken and let it settle in the pan for 30 seconds before stir-frying for 2 to 3 minutes until it browns.
Add the soy sauce, rice wine and toasted sesame oil; reduce the heat to medium and cook for 6 minutes. Stir well and add the brown sugar. Bring to a boil, then turn down the heat to medium-low and simmer until the sauce is reduced to a thick, sticky consistency and the chicken is cooked through, about 5 minutes. Turn off the heat, stir in the basil leaves and allow them to wilt slightly.
For the spinach: In a separate pan or another wok, heat the peanut oil over medium-high heat. Add the garlic and saute until fragrant. Add the spinach leaves and toss with tongs, or chopsticks until wilted (adding a splash of water to facilitate cooking if desired), 2 to 3 minutes.
When ready to serve, uncover the pan of steamed rice. Using a fork, fluff up the rice and divide among 4 plates. Serve with a generous portion of the chicken, garnish with cl rings and more basil leaves, if desired. Serve the spinach on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 747,"Peanut Butter and Banana Stuffed French Toast 6 slices day-old white or wheat bread 1 to 2 ripe bananas 8 tablespoons creamy peanut butter Honey, for drizzling 4 eggs 1/4 cup heavy cream 1 tablespoon vanilla 1 tablespoon dark rum 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Dash salt Butter or oil, for frying Powdered sugar, for topping Maple Syrup, for topping Instructions: Remove crust from bread. Lay bread out on counter and spread a thin layer of peanut butter on each slice. Peel banana and slice enough to cover every other piece of bread. (You will be making 3 complete sandwiches). Drizzle a small amount of honey on each piece of bread that does not have banana on it. (These are the tops). Place honey drizzled piece of bread on top of a piece with bananas on it to make a sandwich. Repeat until you have made 3 sandwiches. In a shallow medium sized bowl, gently whip, by hand, the eggs, cream, vanilla, rum, cinnamon, nutmeg, and salt. Heat skillet to medium heat, around 350 to375 degrees F, or until butter melts and begins to sizzle. Dip 1 sandwich at a time into rum batter and place into skillet. Cook until golden brown (about 3 to 4 minutes before turning) on each side. Remove from skillet and cut in 1/2 diagonally. Top with powdered sugar, butter and maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 748,"Hot Toddy Apple Pie 3 cups all-purpose flour, plus more for dusting (see Cook's Note) 2 tablespoons granulated sugar 1/8 teaspoon baking powder Pinch of kosher salt 1/4 cup cold vegetable shortening 2 sticks (1 cup) cold unsalted butter, cut into small pieces 1 tablespoon whiskey 8 to 10 tablespoons ice water 1 large egg, lightly beaten Coarse sugar, for sprinkling 1/2 cup granulated sugar 2 cups whiskey 1 cup honey 1/4 cup fresh lemon juice 3 whole cloves 2 cinnamon sticks 4 pounds assorted apples (such as McIntosh, Honeycrisp, Braeburn, Granny Smith and/or Golden Delicious), peeled and sliced 1/4 inch thick) 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 cup heavy cream 4 tablespoons unsalted butter Instructions: For the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse to pea-size pieces. Add the whiskey and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours. For the hot toddy apple filling and caramel: Add the granulated sugar and 4 cups water to a large pot. Cook over high heat until the sugar is dissolved, about 2 minutes. Stir in the whiskey, honey, lemon juice, cloves and cinnamon sticks. Bring to a boil. Stir in half of the apples and bring back to a boil, then reduce to a simmer over medium-low heat. Cook, stirring frequently, until the apples are tender but not mushy, about 7 minutes. Use a slotted spoon to transfer the apples to a large bowl. Add the remaining apples to the poaching liquid and repeat the poaching process. When all the apples are in the bowl, add the ground cinnamon and ginger and stir to combine. Set aside to cool.
Make the hot toddy caramel: Remove the cinnamon sticks and cloves from the poaching liquid and bring to a boil over high heat. Cook, whisking occasionally, until the mixture is syrupy and reduced to about 1 1/4 cups, 30 to 35 minutes. (It may bubble up, so keep an eye on it.) Add the heavy cream and 2 tablespoons of the butter and cook, whisking constantly, until the butter is melted and the mixture is slightly thickened, about 2 minutes. Stir 2 tablespoons of the hot toddy caramel into the bowl with the apples and let cool completely.
Transfer the remaining hot toddy caramel to a microwave-safe bowl. Let cool completely, then cover and refrigerate. The caramel will continue to thicken as it cools. You should end up with about 1 cup of caramel.
Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.
Spoon the apple filling into the prepared pie crust and dot with the remaining 2 tablespoons butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold it under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.\u202f
Position an oven rack in the lower third of the oven, put a baking sheet on the rack and preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.
Reheat the caramel sauce before serving and drizzle over each slice.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 749,"Baked Cauliflower Tots 1 tablespoon olive oil 1/2 small onion, finely chopped 2 small heads cauliflower 1 cup almond meal 2 large eggs, separated Kosher salt 2 cups crispy rice cereal Cooking spray Dipping sauces, such as ketchup, grainy mustard, pesto or red-pepper hummus, for serving Instructions: Position an oven rack in the top position of the oven, and preheat to 450 degrees F. Set a cooling rack on a rimmed baking sheet. Heat the oil in a large skillet over medium-high heat. Add the onions, and cook, stirring frequently, until browned and soft, about 5 minutes. Remove from the heat, and let cool in the skillet. Remove the outer leaves and core of the cauliflower heads. Separate the heads into large florets, and trim away most of the remaining smaller stems. In 2 batches, process the florets in a food processor until very finely chopped, almost a paste, then transfer the paste to a large bowl. Wipe out the food processor. Put the cauliflower in the middle of a double layer of cheesecloth, and gather up the sides into a bundle. Squeeze out as much liquid as you can over the sink, then put the cauliflower back in the bowl. Add the browned onion, almond meal, egg whites and 2 teaspoons salt, and work together with your hands until combined and the mixture holds together when squeezed. Scoop out even tablespoonfuls, roll each into a ball and shape into a squared-off tot shape, and line them up on a baking sheet. (The tots can be covered loosely with plastic wrap and refrigerated overnight.) Pulse the rice cereal in the food processor until finely ground, and transfer to a small dish. Whisk the egg yolks with 1/4 cup water in a medium bowl. Line up the tots, egg wash, ground cereal and prepared baking sheet with the rack on your work surface. Dip the tots in the egg wash (let the excess drip off), roll them in the cereal to fully coat and place on the rack. (To avoid a mess, designate one hand for dipping and retrieving in the egg and the other for rolling in the cereal.) Spray each tot all over with the cooking spray, turning as needed. (Unsprayed breaded tots can be placed on a parchment-lined baking sheet, frozen until solid, about 2 hours, then transferred to a large freezer bag for up to 1 month. Coat with cooking spray before baking.) Bake the tots on the prepared baking sheet until golden brown outside and hot inside, 15 to 20 minutes. Let cool for a few minutes, then transfer to a serving platter. Serve with desired dipping sauces. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 750,"Herbed Cheese-Stuffed Burgers 1 1/2 pounds ground beef chuck (80/20 blend preferred) 4 tablespoons herb-garlic cheese, slightly softened Vegetable oil, for griddle or grill Kosher salt and freshly ground black pepper 4 potato buns or kaiser rolls, toasted if desired Lettuce and sliced tomato, for topping Instructions: Divide the ground beef into eight equal portions and lightly form into balls. Flatten the meat into patties and press a divot into 4 of them ? these will be the bottom of the burgers. Place 1 tablespoon of the herb cheese into each divot. Cover with a second patty, pressing to seal around the cheese to the edges and taking care there are no air pockets. Repeat to make 4 burgers total. Heat a griddle or grill over medium-high heat. Brush lightly with oil. Evenly sprinkle the patties all over with salt and pepper. Cook the burgers, turning once, until well-browned and an instant-read thermometer inserted sideways into the burger registers 145 degrees F, 8 to 10 minutes. Put the burgers on the bottom buns and top with lettuce and tomato. Cover with the top buns and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 751,"Yellowtail Sashimi with Diced Chiles 4 ounces fresh premium yellowtail (belly, if available)* 1/2 teaspoon minced garlic 1/2-ounce fresh ginger, finely julienne 1 1/2 tablespoons thinly sliced scallions 1 tablespoon finely diced red jalapeno 1 tablespoon finely diced green jalapeno 1 tablespoon soy sauce 1 tablespoon yuzu juice (Japanese citrus)* 1 tablespoon ponzu sauce (Japanese citrus vinegar)* 1 tablespoon extra-virgin olive oil 1 lemon wedge, for serving Daikon radish, cut into julienne, for serving* Instructions: Slice the yellowtail very thinly and fan out on a plate. Brush the minced garlic over the sashimi evenly. Sprinkle the ginger, scallions, and jalapeno evenly over the fish. Drizzle the soy sauce, yuzu, and ponzu evenly over the fish. Heat a small saucepan over high heat. Carefully add the olive oil to the extremely hot pan and heat until it just begins to smoke, about 30 seconds. Remove from the heat and carefully pour over the fish. The hot oil will sear the outside of the fish. Garnish with a lemon wedge and julienned daikon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 752,"Salmon Keftethes (Cakes) 1 pound cooked and flaked salmon 3 ounces chopped fresh flat-leaf parsley
1/2 cup finely chopped celery
2 tablespoons fine breadcrumbs
1 tablespoon olive oil
1/2 teaspoon sea salt
1/2 teaspoon pepper
4 sprigs dill, chopped
4 cloves garlic, finely chopped
1/2 small onion finely chopped
1/2 cup fine breadcrumbs 1/2 cup all-purpose flour
Pinch chopped fresh parsley 1 cup Greek yogurt 1/2 teaspoon sea salt
1/2 fresh lemon
1 sprig dill, chopped
Instructions: For the keftethes: Line a sheet tray with wax paper and set aside. In a large mixing bowl combine the salmon, parsley, celery, breadcrumbs, oil, salt, pepper, dill, garlic and onions. Knead the mixture thoroughly and form into several round keftethes (cakes). For the flour mixture: Mix together the breadcrumbs, flour and parsley, and then set aside in a shallow pan or baking sheet. Coat each cake in the flour mixture and then place the formed and floured cakes on the prepared sheet tray and refrigerate for 1 hour. For the sauce: Mix together the yogurt, salt, lemon juice and dill, and set aside.
To cook, pan fry the keftethes over medium-high heat until golden brown, 3 to 5 minutes on each side. Serve the keftethes with the yogurt dill sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 753,"Sweet Santa Barbara Shrimp with Roasted Portobello Mushroom and Haricots Verts Salad with Heirloom Tomatoes and a Banyuls Vinaigrette 3 to 4 portobello mushrooms, cleaned and stemmed 1 finely diced garlic clove, plus 1 smashed 1/4 cup extra-virgin olive oil 1/4 cup balsamic vinegar, plus 1 3/4 cups Salt and freshly ground black pepper 1 small sweet onion 1 bunch peppercress, leaves picked and stems discarded (red chard or baby arugula can be substituted.) 1/8 pound baby lettuces 12 medium Santa Barbara shrimp, (Tiger shrimp can be substituted) Olive oil 1 1/2 ounces Banyuls vinegar 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1/2 cup grapeseed oil 1 ounce canola oil 2 heirloom tomatoes, cut into 1/4-inch cubes 1 bunch chives, chopped 2 shallots, peeled and brunoised 1 pound haricots verts, trimmed, halved, and cooked in salted water and chilled Instructions: Chill 4 salad plates. Preheat the oven to 250 degrees F. In a medium sized bowl add the mushrooms, diced garlic, 1/4 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, salt and pepper, mix all ingredients together until mushrooms are well coated. Place mushrooms, bottoms down, on a sheet pan, and roast in the oven for 45 minutes or until sweet, juicy, and tender. Remove from oven and dice. Meanwhile, Reduce the remaining 1 3/4 cups balsamic vinegar to a sweet glaze over low heat in a small saucepan. Cut the sweet onions in quarters, then slice the onion into very thin julienne. Make sure you slice them so the onion slices do not stick together. Shock the uncooked onions in an ice bath for 4 minutes, strain the onions from the ice bath, set aside. Mix the peppercress and baby lettuce together in a large bowl and set aside. Season shrimp with salt and pepper and sear in olive oil in a hot pan. Set aside. Using a small squirt bottle, or any small plastic container that will withhold a strong shake, add the Banyuls vinegar, mustard, lemon juice, salt, and pepper. Shake for 1 minute, until all is well mixed and salt has dissolved. Add the grapeseed and canola oil and shake again. Add the tomatoes, chives, shallots, haricots verts, and the shrimp to the lettuce mixture, and mix gently and slowly. Add the vinaigrette to lightly coat the coating to all the ingredients. Using chilled salad plates carefully place the salad in layers forming a nice small peak. Garnish with balsamic syrup and serve. ","[Rhone Blends, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 754,"Orzo Salad with Citrus Vinaigrette 1/2 pounds orzo pasta 3 Roma tomatoes, diced 1/4 cup cilantro, chopped Citrus Vinaigrette, recipe follows Salt and freshly ground black pepper 1/4 cup freshly squeezed lemon juice (from 1 1/2 medium lemons) 1/2 teaspoon Dijon mustard 2 teaspoons lemon zest 2 teaspoons lime zest 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 3/4 cup extra-virgin olive oil Instructions: Fill a stockpot 3/4 full with salted water. When water comes to a rolling boil, add orzo. Cook until al dente, or according to package directions. Drain orzo and cool on a baking sheet. Make the vinaigrette. When orzo is at room temperature, toss with tomatoes and cilantro. Dress with vinaigrette. In medium bowl, whisk together lemon juice, mustard, zests, salt and pepper. Slowly whisk in olive oil until mixture has emulsified. Vinaigrette can be made up to 3 hours ahead, covered and chilled. Bring to room temperature and stir before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 755,"Shaved Salad with Prosciutto Bits 1/4 cup red wine vinegar Pinch gray salt 2 tablespoons Dijon mustard 1 teaspoon dried oregano Freshly ground black pepper 1 cup extra-virgin olive oil 1/2 cup crumbled blue cheese, optional 2 cups baby arugula 2 cups coarsely grated or thinly sliced fennel, about 2 small bulbs Gray salt and freshly ground black pepper 1/2 cup freshly grated Parmesan 1/2 cup Prosciutto Bits, recipe follows 2 cups coarsely grated green zucchini 2 cups coarsely grated or thinly sliced red cabbage 2 cups coarsely grated carrot Instructions: For the vinaigrette: In a small bowl, whisk together the vinegar and salt. The salt crystals should dissolve. Whisk in the mustard, oregano, and black pepper. Slowly whisk in the olive oil to form a smooth emulsion. Crumble in the blue cheese, if using. Pour the vinaigrette into a serving bowl to be passed at the table with a spoon. Refrigerate until ready to serve. For the salad: Set out 8 salad bowls, preferably clear glass so the guests can see the layers of vegetables. For each bowl, put down a layer of arugula and then a layer of fennel. Season with salt and pepper, to taste, and sprinkle 1 tablespoon Parmesan and 1 tablespoon Prosciutto Bits over the fennel. Next, put down a layer of zucchini and a layer of red cabbage. Once again, season with salt and pepper to taste and sprinkle with Parmesan and Prosciutto Bits. Put down a layer of carrots over the top and finish with a small sprinkling of Parmesan and Prosciutto Bits. Serve the salads at room temperature. Pass the vinaigrette at the table. Allow guests to dress their own salads and mix up the layers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 756,"Grilled Garlic Shrimp with Israeli Couscous 1 pound large peeled and deveined shrimp, tails removed 6 tablespoons extra-virgin olive oil, plus more for oiling the grill grates 2 teaspoons dried oregano 1/4 teaspoon crushed red pepper flakes 3 large cloves garlic, grated 3 lemons 2 cups Israeli couscous 1/4 cup golden raisins Kosher salt and freshly ground black pepper 2/3 cup crumbled feta 1/3 cup pitted Kalamata olives, halved 1/3 cup roughly chopped fresh parsley Instructions: Prepare a grill or grill pan for high heat. Soak four 12-inch skewers in water for at least 30 minutes Put the shrimp in a large resealable plastic bag. Add 2 tablespoons of the oil, oregano, crushed red pepper, 1 clove grated garlic and the zest and juice of 1 lemon. Seal the bag tightly and use your hands to lightly massage the marinade into the shrimp. Marinate for 15 minutes at room temperature. Meanwhile, heat 1 tablespoon of the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until toasted, about 3 minutes. Add the remaining 2 cloves grated garlic and cook, stirring, about 1 minute. Add 2 1/4 cups water, the raisins and 1 teaspoon salt. Bring to a boil. Cover, reduce the heat to low and cook until all the water has been absorbed and the couscous is tender, about 12 minutes. Transfer the couscous to a large bowl and stir with a fork to break up any clumps and release excess steam. Set aside. Thread about 5 shrimp on each skewer. Lightly oil the grill grates. Grill the shrimp until lightly charred in spots on both sides and just cooked through, 1 to 2 minutes per side. Add the remaining 3 tablespoons oil, the feta, olives and parsley to the couscous. Finely grate the zest of 1 lemon and add it to the couscous along with its juice and the juice from the remaining lemon and toss to combine. Season with salt and pepper and divide among 4 plates and top with the shrimp. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 757,"Easy Garlic Knots All-purpose flour, for rolling dough 1 pound fresh pizza dough 3 tablespoons salted butter, melted 3 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 1/2 teaspoon garlic powder 3 cloves garlic, minced 1/4 cup freshly grated Parmesan 2 tablespoons fresh flat-leaf parsley, chopped 1 tablespoon flaky sea salt Instructions: Sprinkle flour lightly over your work surface. Roll the pizza dough into a disc and sprinkle both sides lightly with flour. Cut the dough into 10 equal pieces. Roll one piece of dough into an 8-inch log. Tie a knot in the center of the log (by creating a loop in the center of the log and threading one end of the log through the loop to form a tight knot). Place the knot into an 8-inch cast-iron skillet. Repeat this process with the remaining 9 pieces of dough. Spread a clean towel over the skillet and place in a warm area to proof for 1 to 2 hours. After proofing, the knots should look slightly puffed. Preheat the oven to 400 degrees F. In a small bowl, stir together the melted butter, olive oil, kosher salt, garlic powder and fresh garlic. Generously brush each knot with the butter mixture, being careful to leave the fresh garlic at the bottom of the bowl. Bake the knots for 25 to 30 minutes. Carefully remove the skillet from the oven and pour the remaining garlic butter over the partially baked knots. Return the skillet to the oven and bake until the knots are golden brown and the garlic is caramelized, 15 minutes more. Sprinkle the knots with the Parmesan cheese, parsley and sea salt. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 758,"Strawberry Jelly Roll Nonstick cooking spray 3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt 5 large eggs, separated
1/2 cup granulated sugar
1 teaspoon vanilla extract, plus 1/4 teaspoon
2 tablespoons confectioners' sugar, plus 1/4 cup 2 cups heavy cream 1 1/2 cups strawberry jam
Fresh mint sprigs, for garnish
Instructions: Preheat the oven to 350 degrees F. Spray a rimmed 10-by-15-inch baking sheet with cooking spray, then line with parchment paper; spray the parchment paper. In a medium bowl, whisk to combine the cake flour, baking powder and 1/4 teaspoon of the salt. Set aside. In a stand mixer fitted with the whisk attachment, whisk the egg yolks and granulated sugar until the mixture is light and forms thick ribbons when the whisk is pulled away. Whisk in the 1 teaspoon vanilla extract. With a rubber spatula, fold in the flour mixture until completely combined. Using a handheld mixer (or stand mixer) fitted with the whisk attachment, beat the egg whites in a large bowl until stiff peaks form, about 3 minutes on medium-high speed. Gently fold the egg whites into the batter until completely combined. Pour the batter onto the prepared baking sheet and spread with an offset spatula or spoon to evenly cover the parchment. Bake until the cake is springy when touched, about 10 minutes. Dust a clean kitchen towel with the 2 tablespoons confectioners' sugar, turn the cake out onto the towel, and roll into a log. Let cool. Whip the cream, 1/4 cup confectioners' sugar, and the remaining 1/4 teaspoon salt and 1/4 teaspoon vanilla into stiff peaks. Set aside for the filling and topping. To assemble, unroll the cake and spread the strawberry jam to cover the cake. Top with some of the whipped cream mixture, and then roll the cake into a log. Transfer to a serving plate, seam-side down, and top with the remaining whipped cream. Garnish with mint sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 759,"Three-Ingredient Green Smoothie Recipe | Ayesha Curry | Food Network 12 ounces coconut water 2 large handfuls baby spinach
1/4 fresh pineapple, cut into cubes
Instructions: Put the coconut water spinach and pineapple in a blender and whirl until smooth. Serve. ","[Viognier, Vermentino, Sauvignon Blanc]" 760,"Apple-Rosemary Souffle About 2 tablespoons unsalted butter, softened, for the ramekins 2 tablespoons sugar for the ramekins 2 4-inch sprigs fresh rosemary 3/4 cup plus 2 tablespoons sugar 2 tablespoons unsalted butter 2 pounds tart apples (about 6 large), such as Granny Smith, Jonagold, or Braeburn, peeled, cored, and cut into 1/2-inch dice 1 2-inch piece cinnamon stick 1/2 vanilla bean, split and scraped, or 1 teaspoon vanilla extract 1 tablespoon finely chopped fresh ginger 3 large egg yolks Optional: 2 tablespoons Calvados or Cognac 6 large egg whites 1 cup Herb-Infused Custard Sauce made with fresh bay laurel leaves or rosemary, and vanilla (recipe follows) 2 cups herb-infused whole milk (recipe follows) 1/2 cup sugar 6 large egg yolks 2 cups whole milk, plus an additional 2 tablespoons if needed Your choice of herb (see in main souffle recipe above) Instructions:

1. Prepare the molds. Generously coat the interiors of 8 6-ounce straight-sided ramekins with the softened butter using a pastry brush or your fingers. Pour 2 tablespoons sugar into 1 dish and turn it until all surfaces are coated, then tip the sugar out into the next and repeat the process until all the ramekins have a thorough coating of butter and sugar. Set the prepared molds in a large shallow baking pan or on a half-sheet pan.
2. Applesauce. Tie the rosemary sprigs together with kitchen twine, wrapping the twine in a spiral up the length of the stems to keep the needles from falling off in the sauce. Put 3/4 cup sugar in a 4-quart heavy-bottomed saucepan and place it over medium-high heat. When the sugar begins to melt, stir it with a wooden spoon. it will form big lumps at first, but keep cooking and stirring until all the sugar is dissolved and you have a smooth amber syrup. As soon as it reaches this stage, add 2 tablespoons butter and stir until it is melted and incorporated. Add the apples and stir. The caramel will harden and form lumps again, but once the sauce cooks it will dissolve. Add the rosemary bundle, cinnamon stick, and vanilla bean. Stir in the vanilla extract if using. Puree the mixture with a handheld immersion blender, in a food processor, or by passing it through a food mill. You should have a deep brown sauce that is thick enough to hold its shape in a mound. (This applesauce can be stored covered in the refrigerator up to 1 week. Bring to room temperature before proceeding.)
3. Egg whites. Preheat the oven to 375 degrees F. In a large mixing bowl, whisk the egg yolks and liquor if suing into the applesauce. In a separate bowl, beat the egg whites until they form soft peaks, add the remaining 2 tablespoons sugar, and continue to beat until they form stiff peaks. Using a large rubber spatula, fold one-third of the whites into the apple mixture until it is thoroughly incorporated, then gently fold in the remaining egg whites. Tilt the bowl over the prepared souffle cups and, using the rubber spatula to carefully guide the mixture, fill the dishes to 1/2 inch of the top. Wipe up any spills ont he sides of the dishes and, using your thumb, wipe off any mixture that is touching the rims. If the souffle bakes onto any buttered surface at the top of dish, it will stick and prevent it from rising straight up. At this point the souffles can be held up to 1 hour at room temperature.
4. Baking. Put the baking pan holding the souffles in the oven and pour about 1/2 inch hot tap water into the pan. Bake until the souffles are nicely browned and risen about 1 1/2 inches, 20 to 25 minutes. Using tongs or oven mitts, immediately transfer the hot dishes to individual serving plates and rush them to the tables with pitchers of the custard sauce. Each guest should break open their souffle in the middle and pour in some of the custard.
5. Heating the milk and warming the yolks. Pour the milk and sugar into a small (1 to 2-quart) saucepan and set it over medium heat. Put the egg yolks in a medium stainless-steel mixing bowl and float that bowl in a larger bowl half full of hot tap water. Whisk the yolks until they are lukewarm, about 90 degrees to 100 degrees F. (it will take less than 1 minute), then lift the bowl out of the water.
6. Cooking the custard. The instant the milk mixture comes to a rolling boil and rises in the pan, lift it off the heat. With the whisk in one hand and the saucepan in the other, pour the boiling milk into the egg yolks as you whisk constantly but gently. Continue to gently stir the sauce with the whisk for 30 seconds. At this point it should be fully cooked. An instant-read thermometer set in the sauce should register 170 degrees to 180 degrees F. It should coat a teaspoon, but it will become much thicker when it cools. (If for some reason the sauce did not get hot enough to thicken, you can place the bowl on top of a saucepan of boiling water and stir it with a rubber spatula until it reaches 170 degrees F. Do not heat the sauce above 180 degrees F. or it will curdle.) Now whisk the sauce rapidly for 30 seconds to cool it and then pour it through a fine sieve. Store it in a covered container in the refrigerator for up to 5 days.
   Pour the milk into a small (1 to 2-quart) saucpean and place it over medium-high heat. Watch the pan carefully. As soon as the milk comes to a full boil, add the herbs and any additional flavoring, push them under the surface of the pan and let the herbs steep for 30 minutes. If they steep longer, it will have little effect on the flavor, but you should uncover the pan so that the milk can cool faster. Strain the liquid through a fine sieve into a large liquid measuring cup, pressing down firmly on the herbs with the back of a spoon to extract all the liquid from the leaves. Add fresh milk if needed to measure 2 cups. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 761,"Mangoes Foster with Creme Fraiche 1 stick unsalted butter 1/2 cup packed light brown sugar 6 large slightly under-ripe mangoes, halved and pitted 1/3 cup bourbon 1/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/2 cup chopped toasted pecans 1/2 cup creme fraiche or sour cream, optional Instructions: Heat the grill to high. Place a medium saucepan on the grates of the grill, add the butter, and brown sugar, and cook, stirring occasionally, until the sugar has melted and the mixture thickens slightly, about 5 minutes. While the sauce is cooking, remove the mangoes from the peel and cut into diamond shapes. Place the diamonds onto serving plates. Remove the pan with the sauce from the heat and add the bourbon. Using a long lit match, ignite the bourbon and allow the flames to subside. Stir in the cinnamon, salt and pecans. Top mangoes with the sauce and with a large dollop of creme fraiche, if using. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 762,"Hash Browns with Cheesy Eggs and Avocado 1 small onion 1 pound Yukon gold potatoes, peeled
   1 teaspoon salt
   Freshly ground black pepper
   2 tablespoons chopped fresh herbs, such as parsley and thyme
   4 tablespoons extra-virgin olive oil
   2 tablespoons whole milk 8 large eggs
   1/2 teaspoon salt
   Freshly ground black pepper
   2 tablespoons salted butter
   6 tablespoons garlic-herb cheese, such as Boursin 1 avocado, sliced
   Instructions: For the hash browns: Preheat the oven to 250 degrees F. Grate the onion on the largest holes of a box grater into a large bowl. Grate the potatoes and put in a strainer lined with cheesecloth or a kitchen towel. Squeeze the liquid from the potatoes, then add the dry potatoes to the bowl with the onions. Season with salt and pepper. Add the herbs and mix until well combined. Heat 2 tablespoons oil in a medium cast-iron skillet over medium heat. Drop 1/4 cup of the potato mixture into the skillet, pressing down lightly with a spatula. Repeat until there are 4 hash browns in the skillet. Cook until golden brown on the bottom, 5 to 7 minutes, reducing the heat to medium low if they start to brown too quickly. Flip and cook until golden brown, 5 to 7 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat the process with the remaining 2 tablespoons olive oil and remaining potato mixture. For the cheesy eggs: In a medium bowl, whisk together the milk and eggs and season with salt and pepper. Melt the butter in a medium nonstick skillet over medium heat. Lower the heat and add the egg mixture. Using a heatproof rubber spatula, push the eggs toward the center of the skillet and let the liquid run out. Cook, continually moving, until just set, about 2 minutes. Drop 2 tablespoons of the garlic-herb cheese into the middle. Gently fold the cheese into the warm eggs. Divide the hash browns among 4 plates. Top each with some cheesy eggs and sliced avocado. Dollop each portion of eggs with 1 tablespoon of the remaining garlic-herb cheese. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 763,"Peach Punch 2 ripe peaches, (about 8 ounces), halved and pitted 1 cup good quality dark rum 1/4 vanilla bean 5 cups cold ginger ale Instructions: With a box grater, grate 2 peach halves into a pitcher. Finely dice the remaining peaches, adding to the pitcher, along with the rum and vanilla bean. Cover and refrigerate until chilled, about 2 hours, more than that and the vanilla becomes too potent. Add the ginger ale and serve. ","[Sauvignon Blanc, Moscato, Riesling]" 764,"Pan-Roasted Carrots with Mint and Parsley Gremolata 1 1/2 pounds carrots, cut on a diagonal into 3-inch-long pieces, halved lengthwise 1/2 cup low-sodium vegetable or chicken broth 4 teaspoons olive oil Kosher salt and freshly ground black pepper 1/4 cup chopped mint 1/4 cup chopped parsley 2 teaspoons fresh lemon juice 1/2 teaspoon finely grated lemon zest Instructions: Place the carrots, broth and 1 teaspoon of the oil in a large skillet and bring to a boil over medium-high heat. Cover, reduce the heat to medium and continue to cook until the carrots are tender, 12 to 14 minutes. Uncover and cook, stirring, until the liquid has evaporated and the carrots are lightly browned, another 2 to 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Meanwhile, combine the mint, parsley, juice, zest and remaining 3 teaspoons oil in a small dish. Sprinkle with salt and pepper. Toss the warm carrots with the herb mixture.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 765,"Ratatouille Stew 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 1 yellow onion, diced 1 small eggplant, diced 1 small yellow squash, diced 1 small zucchini, diced Kosher salt and cracked black pepper 1/2 cup fresh basil leaves, chopped, plus more for garnish One 15-ounce can diced tomatoes 1 cup low-sodium chicken broth Garlic Crostini, recipe follows 1/2 French baguette, sliced on an angle Olive oil, for drizzling Kosher salt and cracked black pepper 1 clove garlic Instructions: In a large pot, heat the oil over medium-high heat. Add the garlic and onions and cook, stirring, until the vegetables soften, 3 to 5 minutes. Add the eggplant, yellow squash and zucchini, and season with salt and pepper. Cook, stirring frequently, 5 more minutes. Stir in the basil and cook 1 more minute. Stir in the tomatoes (with their juices) and chicken broth and bring to a boil. Reduce the heat and simmer 10 minutes to allow the flavors to develop. Remove from the heat and cool slightly. Garnish with chopped basil and serve with Garlic Crostini. Preheat the oven to 400 degrees F. Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake just until crispy and golden brown, about 5 minutes. Cool slightly, then each slice with the garlic clove. Per serving: Calories 361; Total Fat 11 grams; Saturated Fat 2 grams; Protein 13 grams; Total Carbohydrate 56 grams; Sugar: 9 grams; Fiber 8 grams; Cholesterol 0 milligrams; Sodium 924 milligrams ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 766,"Rainbow Cupcakes 1 3/4 cups cake flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 2/3 cup whole milk, at room temperature Finely grated zest of 1 lemon plus juice of 1/2 lemon 1 teaspoon pure vanilla extract 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1 cup sugar 3 large egg whites, at room temperature Red, orange, yellow, green, blue and purple gel food coloring 2/3 cup sugar 2 large egg whites, at room temperature 1/4 cup cold water 1 teaspoon pure vanilla extract 1/2 teaspoon cream of tartar Pinch of salt Instructions: Make the cupcakes: Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with white paper liners. Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Stir together the milk, lemon juice and vanilla in a small bowl; set aside (the milk will curdle). Beat the butter, 3/4 cup sugar and the lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Reduce the mixer speed to low. Beat in the flour mixture in three batches, alternating with the milk mixture in two batches, until combined. Increase the mixer speed to medium and beat briefly until smooth. Beat the egg whites in a large bowl with a mixer on high speed until foamy. Gradually beat in the remaining 1/4 cup sugar; continue beating until stiff glossy peaks form, about 3 minutes. Using a rubber spatula, fold the beaten egg whites into the batter in two batches. Divide the batter evenly among 6 small bowls; tint each with 1 to 3 drops gel food coloring, stirring to distribute the color. Divide the purple batter evenly among the prepared muffin cups (about 1 1/2 teaspoons per cup) and gently spread to cover the bottom; layer the blue, green, yellow, orange and red batters on top, gently spreading each color but making sure not to swirl the colors together. (The liners will be full.) Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely. Meanwhile, make the frosting: Whisk the sugar, egg whites, water, vanilla, cream of tartar and salt in a large metal bowl set over a saucepan of simmering water until combined (do not let the bowl touch the water). With the bowl still over the simmering water, beat the mixture with a hand mixer on medium-high speed until stiff glossy peaks form, 5 to 7 minutes. Remove the bowl from the saucepan and let cool 5 minutes. Transfer the frosting to a piping bag fitted with a large round tip. Generously pipe onto the cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 767,"Chicken With Mango Barbeque Sauce 2 tablespoons olive oil 1 onion, diced (about 1 cup) 1 red pepper, diced (about 1 cup) 3 cloves garlic, coarsely chopped 1 teaspoon salt Freshly ground black pepper 1/2 teaspoon ground allspice 1/3 cup red wine vinegar 3 tablespoons molasses 2 tablespoons Worcestershire sauce 2 tablespoons lime juice 1/4 cup low-sodium tomato sauce 1 mango, diced (about 1 1/2 cups) 2 to 3 jalapenos, minced 2 boneless, skinless chicken breasts (about 3/4 pound each) Instructions: Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth. Put 1 cup of the barbeque sauce into a resealable plastic bag with the chicken and marinate for 1 hour. Preheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbeque sauce over the meat slices and serve. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 768,"Apricot Orange-Glazed Duck 6 ducks, 5 to 6 pounds each 4 3/4 cups apricot-orange glaze, recipe follows 1/4 cup reserved duck fat (from duck drippings) 6 cups duck or chicken stock 4 cups apricot-orange glaze, recipe follows 2/3 cup, plus 3 tablespoons flour Salt and freshly ground black pepper 2 cups apricot preserves 2 cups orange preserves 4 cups maple syrup 1/2 cup brandy 6 tablespoons Grand Marnier or Triple Sec Instructions: Rinse the ducks with cold water and pat them dry with paper towels. Place them in a large shallow dish or plastic container and refrigerate, uncovered, overnight. Preheat the oven to 500 degrees. Place the duck, breast side up, on racks in several shallow roasting pans. Prick the skin all over, especially along the side of the breast, so that the fat can run off while roasting. Roast for 20 minutes, then reduce the oven temperature to 350 degrees. Continue roasting for 15 to 20 minutes per pound. Begin to baste with the glaze once the ducks have been roasting for 50 minutes. Baste every 5 to 10 minutes. The ducks are done when a meat thermometer registers 170 degrees. If you prefer your meat well done, continue to roast about another 15 minutes, but be aware the meat may become a bit dry. Discard all but 1/4 cup of the residual fat in the roasting pan, reserving for Apricot-Orange Duck Sauce recipe. Cooks Note: Unless you have 2 ovens, roast 3 ducks at a time. Reheat the first set of ducks for about 10 minutes, or until heated through. Place one of the roasting pans, which have been drained of fat, on stovetop. Set heat of burners to medium, add the 1/4-cup fat and stir to loosen pieces from bottom of pan. Whisk in stock. Simmer for 15 minutes, uncovered. Add apricot-orange glaze; simmer 5 minutes. Meanwhile, place flour in a medium bowl and whisk in 1 1/2 cups liquid scooped up from the pan; blend well. Add flour mixture to pan, whisking until well blended. Simmer 5 to 10 minutes or until slightly thickened. Add salt and pepper, to taste. In a large bowl, combine all the ingredients and mix well.; ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 769,"Honey Soy Grilled Salmon with Edamame 1/4 cup packed cilantro leaves 2 scallions 2 teaspoons vegetable oil 1 teaspoon grated ginger Kosher salt and freshly ground pepper 4 center cut skin-on wild salmon fillets, about 6 ounces each 2 teaspoons fresh lime juice 2 teaspoons low-sodium soy sauce 2 teaspoons honey 1/4 teaspoon black sesame seeds 1 1/3 cups cooked edamame Lime wedges, optional garnish Instructions: Preheat the grill over medium-high direct heat. Oil the grill grates. Finely chop the cilantro and scallion and mix in the oil and ginger. Season with salt and pepper. Cut two 3-inch long slits through the skin lengthwise on the bottom of the salmon fillets, going about halfway into the salmon. Evenly stuff the slits with the herb mixture. Season the fish with salt and pepper. Stir together the lime juice, soy and honey until smooth. Place the salmon, skin side up, on the grill and cook until well marked, 3 to 4 minutes. Turn the salmon and continue to cook, brushing the tops with the sauce, until the fish is cooked through, about another 3 to 4 minutes. Transfer to a serving plate and sprinkle the tops with the sesame seeds. Serve with edamame and lime wedges. Broiler directions: Position an oven rack so that a baking sheet set on the rack is about 4-inches below the heat source. Preheat the broiler. Prepare the salmon as above and place the fillets, skin down, on a foil lined baking sheet coated with cooking spray. Broil, basting 3 to 4 times with the sauce, until just cooked through, about 6 to 7 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 770,"Roasted Elk 2 pounds elk roast Pinch salt and pepper 1/2 cup duck fat, rendered Instructions: Rub the elk roast with salt and pepper. Roast in a preheated 400-degree F oven for about 25 minutes per pound, or until the thermometer registers 140 degrees. While the elk is roasting, periodically, baste the roast with the rendered duck fat to maintain the moisture. Let roast cook until an inserted meat thermometer reads 155 degrees. Let the roast rest for 10 minutes before slicing and serving. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 771,"Apple Fries with Apple Pie Spice Whipped Cream 1 quart neutral frying oil 1 cup heavy cream
1 tablespoon powdered sugar
1/2 teaspoon apple pie spice
1/2 teaspoon vanilla extract
1/4 cup cornstarch
1 tablespoon cinnamon sugar
2 Granny Smith apples, cored, peeled and cut into 1/4-inch-thick strips
Kosher salt
Instructions: Pour the oil into a small Dutch oven fitted with a deep-fry thermometer. Heat over medium heat to 365 degrees F. Line a baking sheet with paper towels. Combine the heavy cream, powdered sugar, apple pie spice and vanilla in a large bowl. Whip with a whisk or hand mixer until it holds medium peaks. Refrigerate until ready to serve. Whisk 1/4 cup water into the cornstarch in a bowl until smooth. Add the cinnamon sugar and whisk to combine. Dip the apple strips into the mixture and toss until evenly coated. Allow any excess mixture to drip off before carefully lowering half of the apples into the hot oil. Fry, tossing occasionally, until lightly browned, about 3 minutes. Let drain on the prepared baking sheet. Sprinkle with a pinch of salt. Fry the remaining apple strips in the same manner. Serve immediately alongside the whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 772,"Hot Mussels 1 pound mussels 1/2 cup licorice-flavored liqueur (recommended: Pernod) 3 tablespoons salted butter, softened 1 teaspoon chopped fresh chives 1 teaspoon chopped fresh tarragon leaves 3 tablespoons fresh bread crumbs Freshly ground black pepper 1 lemon, cut into wedges Instructions: Preheat the oven to broil with the rack near the top. Clean the mussels, discarding any that are open. Bring the liqueur to a boil in a large pot, and add the mussels, cover, and cook 3 minutes, or until opened. Drain and discard any mussels that have remained closed. Mash the butter with the chives and tarragon in a bowl. Put a pinch of the herbed butter on each mussel. Sprinkle over the breadcrumbs. Grind over some pepper. Broil until the crumbs are golden, about 2 minutes. Serve the mussels with lemon wedges for squeezing. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 773,"Kakawa's Mayan cl Chocolate Elixir 3 1/2 ounces unsweetened chocolate, chopped into chunks, such as Valrhona 4 tablespoons agave or honey 2 tablespoons cl powder (we use ancho) 1/4 teaspoon vanilla extract Instructions: In a medium saucepan, heat 1 1/2 cups water until almost boiling. Turn off the heat and add in the chocolate. Whisk until melted and combined. Turn the heat back on again if you wish to further melt, heat and thicken. However, do not walk away, chocolate burns very easily. Continue stirring until you remove it from the heat. Do not let the chocolate and water come to a full boil. After the water and chocolate are combined, add in the agave, cl powder and vanilla.
Enjoy immediately while it's hot, or pour over ice for a unique experience! ","[Tempranillo, Malbec, Zinfandel, Petite Sirah]" 774,"White Bean and Chorizo Soup 1 teaspoon olive oil 1 link or 5 1/2 ounces Chorizo sausage, diced 1 large onion, thinly sliced 2 celery stalks, diced 2 cloves garlic, crushed 2 teaspoons chopped fresh thyme 1 teaspoon paprika 2 tomatoes, diced 4 cups chicken stock 2 (14-ounce) cans cannellini beans, rinsed Sea salt and freshly cracked black pepper Instructions: In a large pan, heat the olive oil over high heat, and saute the sausage, until it crisps, about 3 to 4 minutes. Drain the pieces on a paper towel, and set aside.
Reduce the heat to medium-low, and add the onion and celery to the pan and cook, stirring occasionally, until the vegetables have softened, about 6 to 7 minutes. Add in the garlic, thyme, and paprika and continue cooking and stirring, until the herbs are fragrant, about 1 to 2 minutes. Add the tomatoes and cook for another minute. Return the chorizo to the pan along with the stock. Bring the liquid to a boil, reduce the heat, and simmer, stirring occasionally, for 10 minutes. Add in the beans and cook for an additional 5 minutes. Season the soup with the sea salt and black pepper before serving. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 775,"Garlic Yukon Gold Mashed Potatoes 2 1 pound Yukon gold potatoes, washed and quartered 2 cloves garlic Kosher salt 1/2 to 3/4 cup heavy cream 1/2 stick cold butter, cut into 3 pats Instructions: Place the potatoes and garlic in a saucepan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well-seasoned end product. Bring the pan of water to a boil, reduce to a simmer and cook until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes and garlic well and pass through a food mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product. While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil, remove from the heat. While the potatoes are still hot, add one-third of the cream and 2 pats of the butter and stir vigorously into the potatoes. Repeat this process two more times until all of the cream and butter has been incorporated. Taste the potatoes for seasoning, and add salt if needed. Serve immediately or cover with foil and keep warm in an oven on low heat. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 776,"Pastel de Choclo 1 pound boneless skinless chicken breasts 5 cups chicken broth 1/4 cup vegetable oil 1 large onion, finely chopped 1 tablespoon paprika 2 teaspoons ground cumin 1 teaspoon dried oregano 1/4 cup butter 6 large ears fresh corn, husked or highquality frozen 1/2 to 1 cup milk 1 teaspoon salt 1 teaspoon sugar 8 fresh basil leaves, chopped 4 hardboiled eggs, peeled, sliced 1 cup pitted black brinecured olives (such as Alfonso or Kalamata) 1 cup raisins 2 tablespoons powdered sugar Instructions: Poach chicken in broth until cooked through. Cool in broth. Shred chicken. Save broth for another use. Set aside. Heat oil in heavy large skillet over medium heat. Add onion and stir until golden brown. Add paprika, cumin and oregano and stir until fragrant. Add shredded chicken and stir well. Season to taste with salt and pepper. Using grater, grate corn from cob (WilliamsSonoma sells a special gadget for grating corn right into a bowl). If using canned or frozen corn, pulse in food processor until coarsely pureed. Melt butter in heavy large skillet over medium heat. Add corn, sugar and salt. Gradually stir in enough milk and cook until mixture is slightly thick. Stir in basil. Preheat oven to 400 degrees F. Spoon chicken mixture into 2quart baking dish. Arrange hardboiled eggs, olives and raisins over. Pour corn mixture over, smoothing top to cover filling completely. Sprinkle powdered sugar over top. Bake until crust is golden brown and firm to touch, about 40 minutes. Serve hot. ","[Malbec, Tempranillo, Garnacha, Barbera]" 777,"Foil Wrapped Side of Salmon with Lemon and Rosemary 1 whole side salmon, scaled, with skin, pin bones removed (2 1/2 to 3 pounds) 2 teaspoons kosher salt 1 teaspoon freshly ground white pepper 1 teaspoon coarsely chopped fresh rosemary leaves 1 lemon, very thinly sliced 1/2 small red onion, thinly sliced 8 cloves garlic, thinly sliced 1/4 cup extra-virgin olive oil Instructions: Preheat the oven to 425 degrees F. Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package. Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 778,"True Brew Brewing a simply perfect cup of Joe can be perfectly simple, if you stick to some basic guidelines: Instructions: Buy quality whole beans from a reliable purveyor (preferably a roaster). If you don't have a grinder at home, ask a salesperson to grind whole beans for you rather than settling for pre-ground. Purchasing bulk (unpackaged) beans from a specialty shop is okay as long as the bins or jars are relatively small and refilled regularly. Large vats hold a lot of beans and therefore don't need frequent filling. That means that beans can hang around for a long time being exposed to light and air. That can mean stale beans, and staleness is not a desirable attribute. Purchase pre-packaged whole beans only when sealed in a foil-style bag featuring a one-way valve. The dime-shaped plastic valve is usually integrated into the packaging so that it will be as unobtrusive as possible, so check carefully. The absence of a valve means that the coffee probably sat and \gassed out\ before it was packaged. That means it could be stale. Stale, again, is not a good thing. And remember: paper bags with twist tops are temporary transportation vessels, not storage devices. Try to purchase only a week's worth of beans at a time. If you live where this is impractical, purchase several small sealed packages rather than one large one. Unopened one-way valve bags will keep coffee fresh for approximately three months. If you buy bulk coffee (not sealed with one-way valves) in large amounts, divide into weekly batches, seal in Mason-style jars and freeze. Transfer these small batches to counter top storage as needed (see below) . Store opened or bulk coffee in an airtight, opaque container and store at room temperature for up to a week. Grind coffee as close to brewing time as possible. For drip method, grind in blade style grinder for 15 to 20 seconds. For French presses, grind for only 10 to 12 seconds. Regardless of method, brew using 2 heaping tablespoons of coffee for each 6 ounces of clean (filtered or bottled), cool water. If you prefer a milder cup, brew to full strength (between 190 and 205 degrees F), and then dilute with hot water. Brewing with too little coffee will result in over-extraction, and that means bitterness. If you really want to taste the subtle nuances of regional coffees, consider a gold mesh filter. When purchasing a coffee maker (either manual or electric), look for a model that brews into a thermal carafe rather than a glass pot designed to sit on a heating element. Continuous heating of coffee leads to bitterness. Quality decaffeinated coffees usually cost more than regular beans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 779,"Salabat 4-5 cups water 3 inches fresh ginger, sliced thinly 1 cup brown sugar Instructions: Boil the water, ginger, and brown sugar together. Reduce heat and simmer for 15-20 minutes. Add more water if tea is too strong. Strain and serve hot or cold. ","[Riesling, Gewrztraminer, Moscato]" 780,"Double-Fried French Fries 4 large russet potatoes (about 2 pounds) Canola oil, for deep-frying (about 2 quarts) Fine sea salt and freshly ground pepper Instructions: Fill a large bowl with cold water. Peel the potatoes. Cut into 1/3-inch-thick slices, then stack the slices and cut into 1/3-inch-thick sticks, adding the potato sticks to the bowl of water as you go. Soak at least 30 minutes and up to 24 hours. (This will help remove the excess starch from the potatoes and keep them from oxidizing.) Fill a heavy stockpot with 1 1/2 inches canola oil; fit with a deep-fry thermometer and heat the oil over medium heat until the thermometer registers 325 degrees F. Drain the potatoes and pat dry to remove any excess water. Add 2 handfuls of potatoes to the hot oil. (There should be at least 1 inch of oil above the potatoes.) Par-cook the potatoes until they are light brown, 5 to 7 minutes. Remove the potatoes with a slotted spoon, gently shaking off the excess oil; let drain on a rack. Repeat until all the potatoes are par-cooked. Bring the temperature of the oil to 350 degrees F. Cook the potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from the oil with a slotted spoon, shake off the excess and season lightly with salt and pepper. Repeat until all the potatoes are cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 781,"Karythopitta: Walnut Cake 1 cup superfine sugar 1/4 cup honey 3/4 cup water 1 tablespoon brandy 4 cloves 1 cinnamon stick 3 pieces orange rind, pith removed 2 1/2 cups walnuts, finely ground 1 cup flour, sifted 2 teaspoons baking powder 1 teaspoon ground cinnamon Pinch ground clove 4 ounces unsalted butter 1/4 cup of superfine sugar 4 eggs, separated Instructions: For the syrup: Heat the sugar, honey, water, and brandy over medium-high heat until the sugar has dissolved. Turn heat to low and add in cloves, cinnamon stick, and orange rind. Simmer for 5 to 6 minutes and remove from the heat. Remove the orange, cloves and cinnamon stick and cool. Preheat oven to 350 degree F. For the Cake: In a medium bowl mix together walnuts, flour, baking powder, cinnamon, and clove. In a medium bowl, with an electric mixer, whip together the butter and sugar until fluffy. Slowly add in the egg yolks and continue whipping. Add in the walnut mixture slowly, and mix until well blended. In a very clean bowl, with an electric mixer, whip the egg whites until soft peaks form. Fold the egg whites into the batter until the mixture is completely incorporated. Grease a 12 by 9-inch baking pan. Pour the batter into the prepared pan. Place the pan in the oven and bake until the cake is golden brown, about 45 minutes. Remove from the oven and pour the syrup over the cake, until it is drenched in syrup. Cover with a kitchen towel and let cool. Cut into diamonds and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 782,"Kale and Hummus Salad 1/3 cup extra-virgin olive oil 1 clove garlic, smashed
3 tablespoons tahini
3 tablespoons fresh lemon juice, from 1 large lemon
5 cups shredded Tuscan kale
1/2 teaspoon kosher salt
One 15 1/2-ounce can garbanzo beans, drained and rinsed
1 cup shredded rotisserie chicken breast
1/2 cup dried cranberries
Za'atar to finish, optional
Instructions: Heat a small saute pan over medium heat. Add the olive oil and garlic and cook just until fragrant, 2 minutes. Allow to cool slightly. In a large bowl, whisk together the tahini and lemon juice. Gradually whisk in the garlic oil. Add the kale, salt and chickpeas and gently toss together, bringing the dressing up from the bottom to coat everything evenly. Add the chicken and cranberries, and toss. Sprinkle with za'atar if desired. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 783,"Ceviche 2 ears corn, grilled or roasted and cut off the cob 1 pint cherry tomatoes, halved 1 cucumber, sliced or diced 1 red onion, thinly sliced 1 sweet pepper, seeded and thinly sliced Fresh cilantro, fresh basil, or fresh Thai basil, to flavor Olive oil, to coat Juice of 2 limes Salt 12 ounces fresh fish (recommended: swordfish, tuna, fluke, bass, squid, scallop, shrimp, etc.) 1 tablespoon assorted spices (toasted or ground cumin, coriander, clove, cinnamon, sesame) 2 tablespoon hot sauce (recommended: homemade or chipotle Tabasco) 1 pound stemmed hot peppers 1/2 cup sugar 1/4 cup salt 3 cloves garlic 1 cup cider vinegar 1 cup water Instructions: For the ceviche: In bowl, combine herbs, olive oil, 1/2 the lime juice, and salt. Add the corn, tomatoes, cucumber, red onion, and sweet peppers and toss to coat. Dress the seafood with 1/2 the spice mix, salt, and the remaining 1/2 lime juice. Marinate in the refrigerator for 5 minutes to several hours, depending on your taste. To plate: Spoon 1 tablespoon hot sauce on the plate. Pile the vegetables on top and garnish with the seafood. Finish with a pinch of spices and herbs. For the hot sauce: Bring the hot peppers, sugar, salt, garlic, vinegar, and water to a boil. Simmer for 20 minutes, then carefully puree and adjust. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 784,"Roasted Lamb Chops with Harissa Two 8-rib racks of lamb, Frenched Kosher salt
Extra-virgin olive oil
2 red bell peppers 2 teaspoons cumin seed, toasted and ground
2 teaspoons coriander seed, toasted and ground
2 teaspoons fennel seed, toasted and ground
2 teaspoons caraway seed, toasted and ground
4 dried red chiles, coarsely chopped
3 cloves garlic, smashed and finely chopped
2 tablespoons red wine vinegar
1/4 cup tomato paste
Kosher salt
1/2 cup extra-virgin olive oil
Instructions: For the lamb: Remove 2 ribs from each rack to make it a 6-rib rack: Do this by starting from either end and removing the second and seventh bone. This creates 6 chops that are thicker than a normal lamb chop -- YUM!! Cut each rack into 6 equal chops, place on a baking sheet, and transfer to the fridge. For the harissa: Preheat a grill. Place the bell peppers on the grill and cook them on all sides until the skin is black and charred. Transfer the peppers to a large bowl, cover with plastic wrap, and let them hang out until cool. HINT, HINT: This can totally be done ahead! YAY! Scrape the black charred skin off the peppers and remove the stem and seeds. Coarsely chop the peppers and transfer them to the bowl of a food processor. Add the cumin, coriander, fennel, caraway, chiles, garlic, vinegar, and tomato paste to the food processor and season with salt. Puree until smooth. Add 1/4 cup of the olive oil to the mixture and pulse, pulse, pulse. Add the remaining 1/4 cup olive oil and pulse again until thoroughly combined. Taste and season with salt. Taste again and re-season if needed. Store in an airtight container until ready to use. To make the lamb: Preheat the oven to 250 degrees F. Remove the lamb from the fridge, season generously with salt, and let sit for 15 to 20 minutes before cooking. Coat a large saute pan with olive oil and bring the pan to medium-high heat. Working in batches to avoid crowding the pan, add the lamb chops and cook for 3 to 4 minutes on each side for medium rare (if you like your meat a little more well done, lower the heat and cook them a minute or 2 longer). If the pan begins to smoke, lower the heat. The chops will be beautifully browned on each side. Stand up the chops to brown the fat edge along each chop. YUM!!! Brown food tastes good! Place the cooked chops on a baking sheet and transfer to the oven to keep them hot while the others cook. Top each lamb chop with a spoonful of harissa and serve. ","[Syrah, Tempranillo, Garnacha, Barolo]" 785,"Sugar Witch's Hat 2 1/2 cups granulated sugar Scant 2/3 cup light corn syrup Scant 1/2 cup water Orange and black food color paste Orange and black food color paste
Vegetable baking spray
Instructions: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat. Insert a candy thermometer and cook the sugar mixture until it reaches 320 degrees F. Remove from the heat and carefully divide the cooked sugar between 2 medium-size microwaveable glass bowls. If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown. A glass bowl will hold the temperature of the sugar. I put a towel under the bowl to keep the bowl from tipping over and to protect my hands from the heat of the glass. (The sugar will stay liquid enough to work with easily for about 10 minutes; after that it will start to thicken. If this happens before you are finished, just pop the bowl in the microwave for 3 to 5 minutes, until the sugar is liquid enough to work with once again.) Add a few drops of orange food coloring to 1 bowl and mix with a wooden skewer. Add a few drops of black food coloring to the other bowl and mix with a wooden skewer.
To make the brim: Trace a large circle onto a piece of parchment paper. Turn over the paper and give it a light coating of vegetable cooking spray. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the inside of the circle, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the circle, making sure to come all the way to the edges of the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You will be able to see the paper through the sugar but you want to make this layer thick. Set aside to cool, about 5 minutes.
To make the cone of the hat: Wash, dry, and lightly but thoroughly spray the clean, dry mold with the baking spray, wiping out excess with a paper towel. Dip the tines of a fork into the hot orange sugar. Carefully but quickly wave the fork over the outside of the mold, allowing the sugar to drip off the fork in long, thin strands. Try to distribute the strands evenly around the side of the mold, making sure to come all the way to the top and the brim. Then dip the tines of the fork into the hot black sugar. Repeat the process. You should still be able to see the mold through the sugar. Make a nice thick layer of sugar so the hat will be sturdy. Set aside to cool, about 5 minutes.
To unmold, place your hands on the inside of the mold and let your fingers gently pull or slide the sugar loose from the side of the mold. You will need to apply this gentle pressure all around the inside. Keep moving the sugar as it cools. This will keep it from resticking but you need to wait until the sugar has cooled. Once the sugar has released from the mold, carefully lift it out and place it over the brim. If the sugar is still too warm, the hat may begin to collapse. That is why it is a good idea to release the sugar from the mold but leave it in the mold until it has cooled completely. (At this stage, the cage can be stored, right side up, in an airtight container in a cool, dry place for 1 to 2 days.)
Carefully remove the parchment paper from the brim. You should be able to pull it out from under the brim. Do not worry if the brim cracks or breaks. You can use a blow torch to melt the sugar back into place. Carefully lift the cone of the hat and center it on top of the brim. I used a special Croquembouche mold to make my Witch's Hat because it is exactly the right shape. You do not need to buy this expensive mold to make your decoration. Use any metal or ceramic shape, preferably one that does not have outside handles or seams.
Remember you are working with hot sugar so be sure to have a bowl of cold water ready in case you get any of it on your skin. It is best to work with sugar on a dry day, as the humidity will melt the sugar. To be on the safe side, make your sugar decoration no more than one to two hours before you are ready to serve them. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 786,"Remoulade Deviled Eggs with Pickled Shrimp 1 cup freshly squeezed lemon juice 1 cup white wine vinegar
2 cloves garlic, chopped
1/2 Spanish onion, chopped
1 tablespoon pickling spice
2 dried chiles de arbol or 1/4 teaspoon red cl flakes
12 large (21/24 count) shrimp, peeled and deveined, tails off
Kosher salt
1/4 cup hot sauce, such as Frank's Red Hot 6 hard-cooked eggs, halved 1/2 cup mayonnaise
1 tablespoon whole-grain mustard
2 cornichons, finely diced
1 tablespoon finely chopped fresh dill
1 tablespoon finely sliced chives Kosher salt and freshly ground black pepper
Parsley leaves, for garnish
Smoked paprika, for garnish
Instructions: For the pickled shrimp: Combine the lemon juice, vinegar, garlic, onions, pickling spice, chiles and 1/2 cup water in a medium saucepan. Bring to a boil and cook for 1 minute. Reduce to a simmer; cook for another 4 minutes. Transfer to a large bowl and let cool to room temperature. Fill a bowl with ice water; set aside. Bring a medium pot of salted water to a boil. Add the shrimp and cook for 1 1/2 minutes. Drain and plunge in the ice water to stop cooking. Drain again and pat dry. Add the cooked shrimp to the pickling liquid, cover and refrigerate for at least 4 hours and up to 24 hours. Drain the shrimp well and put in a bowl; add the hot sauce and toss to combine. For the remoulade deviled eggs: Remove the yolks from the eggs and place in a medium bowl; mash to a paste with a fork. Place the egg whites, cut-side up, on a large plate or platter. Add the mayonnaise to the mashed yolks; mix until well combined. Fold in the mustard, cornichons, dill, chives, 1/4 teaspoon salt and 1/8 teaspoon pepper. Fill the egg whites with the yolk mixture. Top each deviled egg with a pickled shrimp and garnish with a parsley leaf. Sprinkle the shrimp with a pinch of smoked paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 787,"Carrot Slaw 2 pounds carrots, approximately 12 to 15 medium 1/2 cup mayonnaise Pinch kosher salt 1/3 cup sugar 1/2 cup canned, crushed pineapple, drained thoroughly of all liquid 1/2 cup raisins 2 teaspoons curry powder 1 teaspoon minced garlic Pinch celery seed and/or caraway seed, optional Instructions: Wash the carrots and peel, if necessary. Using a vegetable peeler, cut the carrots into wide noodle-shaped strips. In a large mixing bowl whisk together the mayonnaise, salt, sugar, pineapple, raisins, curry powder, garlic, and celery seed and/or caraway seed, if using. Add the carrots and toss to combine. Serve immediately or refrigerate for 1 hour to serve cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 788,"Five-Spice Turkey with Sweet and Sour Glaze 3 tablespoons (25 grams) kosher salt 1 tablespoon (12 grams) sugar 1 tablespoon plus 2 teaspoons five-spice powder, divided One 12-pound turkey, giblets removed, rinsed and patted dry 4 tablespoons (112 grams) unsalted butter Small handful fresh thyme sprigs 3 fresh bay leaves 2 mandarins or tangerines, halved 1 medium yellow onion, quartered One 2-inch piece fresh ginger, sliced 3 cups low-sodium chicken broth, divided Flaky salt 1/3 cup (90 grams) ketchup 1/3 cup (107 grams) apricot jam 1/3 cup pineapple juice 2 tablespoons cider vinegar 1 tablespoon light brown sugar 1 tablespoon soy sauce 2 teaspoons chopped fresh ginger 1 teaspoon five-spice powder 1/2 teaspoon kosher salt Mandarins, cut into wedges, fresh cilantro sprigs and whole scallions, for serving Instructions: For the turkey: In a small bowl, combine the salt, sugar and 2 teaspoons of the five-spice powder. Stir to fully combine. Sprinkle about a quarter of the sugar-spice mixture in the cavity of the turkey and rub the rest all over the exterior. Place the turkey on a rack in a roasting pan and refrigerate, uncovered, for at least 12 hours and up to 24 hours. Remove the turkey from the fridge 1 hour before roasting. Arrange an oven rack in the lower third of the oven; preheat to 350 degrees F. In a small saucepan, melt the butter over low heat. Stir in remaining 1 tablespoon five-spice powder. Set aside to cool. Stuff the cavity of the turkey with the thyme, bay leaves, mandarins, onion and ginger. Brush the turkey all over with the cooled butter mixture. Pour 2 cups of the chicken broth into the pan. Roast the turkey until it reaches 145 to 150 degrees F on an instant-read thermometer inserted in the deepest part between the leg and breast, 2 to 2 1/2 hours. While the turkey is roasting, make the glaze: In a small saucepan over medium heat, whisk together the ketchup, jam, pineapple juice, cider vinegar, brown sugar, soy sauce, ginger, five spice and salt. Bring to a boil and reduce to a simmer, cooking until thick and syrupy, 3 to 5 minutes. You should have about 1 cup glaze. Remove half of the glaze and set aside for serving. Once the turkey reaches 145 to 150 degrees F, add the remaining 1 cup chicken broth into the roasting pan. Then brush the turkey all over with the remaining half of the glaze. Return to the oven and continue to roast (tenting with foil towards the end if it is getting too brown), brushing the turkey with the remaining glaze halfway through, until the turkey is deeply glazed and reads 165 degrees F on an instant-read thermometer, 30 to 45 minutes more. Remove the turkey to a cutting board to rest for 30 minutes. Season with flaky salt. Pour the pan juices into a large measuring cup and skim the fat from the top. Stir the defatted juices into the reserved half of the glaze to make a sauce; keep warm. To carve, cut down through the breasts, along the breastbone, to remove. Slice both breasts crosswise into thick slices. Cut through the skin attaching each leg and pull slightly to open up the space, then follow the natural curve of the leg to remove the leg/thigh in one piece. Cut at the joint to separate the leg from the thigh. Remove the thigh bones and cut the thighs into 2 or 3 pieces each. Cut off the wings. Serve the drumsticks and wings whole on a platter with the sliced meat, decorating the platter with the mandarins, cilantro and scallions. Serve the sauce on the side for drizzling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 789,"Giant Cinnamon Roll Snowman Nonstick cooking spray Two 17.5-ounce tubes refrigerated large cinnamon rolls, such as Pillsbury Grands! Two 16-ounce containers cream cheese or vanilla frosting Black icing gel, such as Wilton Sparkle Gel Green or red icing gel, such as Wilton Sparkle Gel 1 orange candy, such as a gum drop or an M&M Instructions: Position an oven rack in the middle of the oven and preheat to 350 degrees. Lightly spray 2 rimmed baking sheets with nonstick spray. Remove the cinnamon rolls from the tubes and place on a large cutting board or a clean work surface; reserve the icing from the tubes for serving. Unravel 3 rolls and coil them around 1 intact roll to create a very large cinnamon roll. This will be the base of the snowman. Place on the bottom half of one of the prepared baking sheets, with a short side of the sheet facing you. Unravel 2 more cinnamon rolls and coil them around 1 intact roll. This will be the body. Place it on the baking sheet, adjoining the base of the snowman. Gently squeeze so they just adhere. Unravel 1 more cinnamon roll and coil it around 1 intact roll. This will be the head of the snowman. Place it on the baking sheet, adjoining the top of the body. Bake until golden brown, puffed up and cooked through, 24 to 28 minutes. Meanwhile, unravel the remaining cinnamon roll into a strip of dough. Cut crosswise into 5 equal pieces. Coil 3 of the pieces each to create 3 mini cinnamon rolls. These will be the buttons. Roll out each of the remaining 2 pieces to about 3 inches long. These will be the snowman arms. Transfer the buttons and snowman arms to the second prepared baking sheet. When the snowman finishes baking, let it cool slightly on the baking sheet on a wire rack. Bake the second baking sheet until the buttons are cooked through and puffed up, 15 to 18 minutes. Let cool completely. Once the snowman is cool enough to touch, transfer to a large cutting board or platter. Using a butter knife of small offset spatula, evenly spread 1 container of frosting all over the snowman, frosting the crevices and even the sides of the rolls, if you like. This will act as the crumb coat. Reserve 1/4 cup of the second container of frosting and spread the remaining all over the snowman, creating large swirls. Decorate the base and body of the snowman with the cooled cinnamon roll buttons. Spread 2 tablespoons of the reserved frosting all over each snowman arm and adhere the arms to the snowman body. Use the black gel icing to pipe eyes and a smiling mouth. Use the green gel icing to pipe a scarf. Add the orange candy for the nose. Transfer the reserved icing to a small bowl and serve it on the side for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 790,"Pomegranate Iced Tea Juice of 2 lemons Juice of 2 limes 2 tablespoons brown sugar Sprigs of fresh mint, for muddle and garnish 8 cups sweet tea 4 cups pomegranate juice 1 cup cranberry juice Ice, for glasses Instructions: In a mixing bowl, crush or muddle the lemon and lime juices with the brown sugar, blending the juices and sugar together. Next, thin slice a few mint leaves and add to the juices. Then add the sweet tea, pomegranate juice and cranberry juice and mix well. After mixing, serve over ice and garnish with fresh mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 791,"Pumpkin Keg Bourbon-Apple Punch 1 large pumpkin (about 15 pounds) 3 red apples 2 tablespoons whole cloves 12 cups (3 quarts) apple cider
One 750-ml bottle bourbon (about 3 cups) 20 dashes bitters (about 1/2 teaspoon) Juice of 4 1/2 lemons (about 3/4 cup)
Instructions: For the pumpkin: Cut off the top of the pumpkin with a sharp knife. Clean out the seeds and pulp with an ice cream scoop. Insert a tap in the empty pumpkin according to the package directions; set aside. (See Cook's Note). For the punch: Slice the apples into thin rings and place on a parchment-lined baking sheet. Stud each slice with 5 to 6 whole cloves and then freeze until solid, about 4 hours and up to overnight.
Meanwhile, stir together the apple cider, bourbon, bitters and lemon juice in the cavity of the pumpkin and top with the pumpkin lid. Refrigerate until the pumpkin and the punch inside are well chilled, at least 2 hours. Remove the lid and add the apple slices to the punch and serve. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 792,"\Just In Case\ Pie 2 cups finely crushed chocolate sandwich cookies (recommended: Oreo) 3/4 cup finely chopped pecans 1/2 cup butter, melted 1 envelope unflavored gelatin 1/4 cup cold water 1 3/4 cups whipping cream, divided 1 cup semisweet chocolate chips 2 eggs 1 teaspoon vanilla 1 cup caramels (about 24) 2 tablespoons unsalted butter Pinch salt Instructions: For Crust: Preheat the oven to 350 degrees F. In a small bowl mix together the cookie crumbs, pecans, and melted butter. Press the mixture into the bottom and up the sides of a 9-inch deep-dish pie plate and bake for 10 minutes. Remove the crust from the oven and cool completely before filling For Filling: Sprinkle the gelatin over the water in a small saucepan; let stand for 1 minute. Stir over low heat until the gelatin is completely dissolved, about 3 minutes. Stir in 1 cup of the cream. Heat just to a simmer then immediately pour into a food processor or a blender. Add the chocolate chips and process until the chocolate is completely melted, about 1 minute. With the machine running add 1/2 cup of the remaining cream, the eggs, and the vanilla. Pour into large bowl and refrigerate until thickened, about 15 minutes. In the meantime, combine the caramels, remaining 1/4 cup of cream, butter, and salt in a small saucepan. Simmer over low heat, stirring occasionally, until completely melted and smooth. Pour into the prepared crust; let stand until beginning to set, about 10 minutes. Beat the cooled and thickened gelatin mixture until smooth and pour it over the caramel layer. Refrigerate the pie, covered until firm, about 3 hours. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 793,"Fried Mascarpone Custard with Strawberry Tawny Port Sorbet and Valrhona Ganache 4 cups milk 1/2 cup sugar 1 tablespoon vanilla extract 1 cup mascarpone cheese 1 lime, zested 1 tablespoon cornstarch 4 eggs 8 egg yolks 1 cup all-purpose flour 3 eggs 1 cup panko crumbs 1 to 2 tablespoons vegetable oil 1 to 2 tablespoons butter Julienned slices of strawberry, for garnish Fresh mint, for garnish 1 pound strawberries, stemmed 1/2 cup tawny port 1 cup sugar 1 vanilla bean 1 lemon, juiced 5 ounces egg whites (about 5 egg whites) 3/4 cup half-and-half 6 ounces all-purpose flour 5 ounces confectioners' sugar 3/4 cup whole milk 1/4 cup heavy cream 8 ounces Valrhona chocolate Instructions: Custard: In a heavy saucepan, bring 3 cups milk, sugar, vanilla, mascarpone, and zest to a boil. In a bowl, dissolve cornstarch in 1 cup milk, add eggs and yolks, and stir well. Temper the egg mixture with the hot milk mixture, and then add all of the egg mixture into the milk mixture and cook until rather thick. Pour into a greased half-sheet pan, cover with parchment paper, and refrigerate until completely cooled. Sorbet: Puree all ingredients in a food processor. Pass through a sieve onto a sheet pan. Spread out on a sheet pan and transfer to the freezer. Once frozen, process again in a food processor until smooth and freeze again. Repeat process 1 more time. Keep in the freezer. Tuiles: Preheat the oven to 300 degrees F. In a medium bowl, whisk together the egg whites and half-and-half. In a separate bowl, combine the flour and sugar. Whisk the dry ingredients into the wet until fully incorporated. On a baking sheet lined with a silpat nonstick baking sheet or parchment paper, spread out circles of batter. Place in oven for 6 minutes. While hot, shape cookies as desired. Ganache: In a double boiler or heavy saucepan, bring the milk and heavy cream to a simmer. Add chopped chocolate and stir until chocolate is melted and shiny. Keep warm until ready to serve. Just before serving, cut custard using a triangle mold. Dust in flour, then eggs, and then bread crumbs. In a skillet, melt oil and butter over medium-high heat. Add bread crumb-covered triangles to the pan and cook until golden brown.
To serve, sauce plate with ganache, and place custard on 1 side of plate. Place sorbet on top of custard, and place a tuile on top of the sorbet. Place julienned strawberry with mint opposite custard.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 794,"Tabbouleh 1 cup bulgur wheat (fine-medium grind) 2 cups hot water 1 pound ripe tomatoes, seeded and chopped (about 2 cups) 1 bunch green onions, white and green part, finely chopped (about 1 cup) 1 hothouse cucumber, halved, seeded and diced (about 2 cups) 2 large bunches fresh flat-leaf parsley, leaves finely chopped (about 2 cups) 1 bunch fresh mint leaves, finely chopped (about 1/2 cup) 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 2 lemons, juiced 1/4 cup extra-virgin olive oil Instructions: Put the bulgur in a large bowl and pour in the hot water. Cover with a dish or plastic wrap and let stand for about 30 to 45 minutes to rehydrate. Drain in a strainer, pressing with the back of a wooden spoon to squeeze out as much water as possible. In a mixing bowl, combine the tomatoes, onions, cucumber, parsley, and mint. Toss the salad well to incorporate the ingredients; season with cumin, salt and pepper. Add the bulgur; moisten with the lemon juice and olive oil. Fold everything together to incorporate the ingredients. The flavor will improve if the tabbouleh sits for a few hours. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 795,"Citrus Salmon Lollipuffs 1 pound thawed frozen salmon fillets, cut into 1-inch cubes 2 tablespoons lemon juice 3 tablespoons teriyaki sauce 1 package (17.3 ounces) Pepperidge Farm? Puff Pastry Sheets, thawed 1/3 cup orange marmalade Instructions:

1. Heat the oven to 400 degrees F. Place the salmon into a medium bowl. Add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat.
2. Unfold the pastry sheets on a lightly floured surface. Cut each pastry sheet into 16 (1/2-inch wide) strips crosswise, making 32 in all. Cut each strip in half crosswise, making 64 in all. Place 2 strips on a baking sheet to form a cross shape. Repeat with remaining strips. Place 1 piece salmon in the center of each pastry cross. Fold the ends of the pastry cross over the filling and press to seal. Turn the pastries seam-side down on the bakingsheets.
3. Bake for 20 minutes or until the pastries are golden brown. Stir the marmalade and remaining teriyaki sauce in a small bowl. Serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 796,"Caramel Apple Pie Pie Dough, recipe below 7 large Granny Smith or Pippin apples, peeled and cored 1 cup sugar 3 tablespoons quick-cooking tapioca 1 teaspoon ground cinnamon 1/2 teaspoon salt Juice of 1/2 lemon 1 tablespoon heavy cream 1 large egg Caramel topping, recipe follows 1/2 cup packed brown sugar 4 tablespoons unsalted butter 2 tablespoons heavy cream 1/2 cup pecan halves 2 cups all-purpose flour 1/2 cup lard 2 1/2 tablespoons unsalted butter 1/2 teaspoon salt About 1/2 cup iced water Instructions: Butter and flour a 9-inch glass pie plate. On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick. Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching. Chill 30 minutes. Roughly chop the apples into small pieces, about the size of lima beans. (The apples should measure about 9 cups chopped.) Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl. Set aside until the juices begin to run, about 10 - 15 minutes. Beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust. Mound the apple filling in the pie shell. It will be quite full. Roll out the remaining dough to a large round about 1/8'' thick. Place over the filling a seal the edges together by gently pressing together. Trim any excess dough with scissors and flute the edges. Brush the top with the remaining egg glaze. Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust. Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge. Chill for 30 minutes before baking. Preheat oven to 425 degrees. Place the pie plate on a cookie sheet and bake 10 - 15 minutes, or until the top is golden brown. Reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil). Meanwhile prepare the caramel topping. Spoon the hot caramel over the top of the pie to coat and return to the oven. Bake 5 minutes longer, or until the caramel sets. Cool on a rack before serving. In a small saucepan combine brown sugar, butter and cream. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the pecan halves. In a large bowl combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 797,"Wolf Hash-Home Fries with Pastrami, Corned Beef, and Salami Tidbits 1 1/2 pounds baking potatoes, like russets, skinned, cubed and par-boiled 1 large Spanish onion, cut into chunks 1/4 cup canola oil 3 cloves garlic, minced 1/2 pound mixed scraps of pastrami, corned beef, salami, franks, etc., cut into 1/2-inch pieces Instructions: In a large saute pan, heat the oil. Add the onions and the garlic, stirring to coat with the oil. Add the potatoes and the meat. Saute until brown and hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 798,"Cinnamon Sugar French-Style Texas Toast 1 cup milk 3 large eggs, beaten 1/4 cup sugar 2 teaspoons ground cinnamon 4 tablespoons unsalted butter 8 thick slices white bread (about 3/4 of a white sandwich or Pullman loaf, cut into 3/4-inch-thick slices) Suggested servings: Jam or hot pure maple syrup Instructions: Preheat an oven to 200 degrees F, and place a rack on a sheet pan. Whisk the milk and eggs in a glass pie or casserole dish until evenly combined. Whisk the sugar and cinnamon in a small bowl. Heat a large skillet over medium heat. Add about 1/2 a tablespoon of butter to the skillet, swirling the pan to coat the surface. Dip 2 slices of bread into the egg mixture and immediately lay in the skillet. Sprinkle the cinnamon sugar on top and cook until the undersides are brown and crisp, about 4 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the toast, cook until golden on the underside, about 3 minutes more. Serve immediately or transfer to the rack in the oven to keep warm. Repeat with the remaining bread and batter. Serve with jam or maple syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 799,"Southern Fried Chicken with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes 1 whole chicken, cut into 8 pieces 1 tablespoon poultry seasoning 2 eggs, whisked 3/4 cup milk 1 cup all-purpose flour Vegetable oil, for frying Salt and freshly ground pepper Salt and freshly ground pepper
   Buttered Mashed Potatoes, recipe follows Sauteed Peas and Tomatoes, recipe follows 2 large white potatoes, peeled and cubed (recommended: Russets) 2 tablespoons butter Salt and pepper Salt and pepper 1 1/2 cups fresh peas 1 tablespoon butter 1 cup diced tomatoes
   Instructions: Rub the chicken pieces on both sides with the poultry seasoning. In a medium bowl, whisk the eggs and the milk together. In a separate bowl, sift together flour, salt and pepper. Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture.
   Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat. Fry the battered chicken until all sides are golden brown and the meat is cooked through.
   Serve with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes.
   In a large pot, add the potatoes and pour just enough water to fully cover the potatoes. Heat the water over high heat, until the water comes to a rolling boil. Boil the potatoes in water until they are tender and then drain. Place the potatoes back on the heat and stir until the steam dissipates. Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency. In a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes. Add diced tomatoes to the skillet and continue to saute until all of the flavors combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]

" 800,"Paris-Brest Custard Cake 1 cup water 8 tablespoons (1 stick) unsalted butter 1/2 teaspoon salt 1 1/2 teaspoons sugar 1 cup flour 3 to 5 eggs 1 1/2 teaspoons water 1/2 cup sliced almonds Custard, recipe follows Whipped cream, recipe follows Confectioners' sugar 2 cups whole, 2 percent fat, or 1 percent fat milk 1/2 vanilla bean, split lengthwise 6 egg yolks 2/3 cup sugar 1/4 cup cornstarch 1 tablespoon unsalted butter 2 cups chilled heavy cream 2 tablespoons light brown sugar, packed Instructions: Preheat the oven to 425 degrees F. On a large piece of parchment paper, trace a circle 10 inches in diameter. Use this parchment paper to line a baking sheet, pencil side down (you should still be able to see the circle). In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running and, working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add 1 more egg and mix until incorporated. Using a pastry bag fitted with a large plain tip and using the pencil line as a guide, pipe the dough onto baking sheet in a ring. Pipe a second ring around the first one, hugging it so the 2 rings touch closely all the way around. Pipe a third circle, using up all the remaining dough, on the crack between the first 2 rings so that all 3 rings touch closely, forming 1 big ring with 3 parts. Whisk the remaining egg with the water. Brush the surface of the dough with the egg wash (do not use all of it). Sprinkle the almonds over the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. The recipe can be made up to this point up to 24 hours in advance. Hold at room temperature, lightly covered with aluminum foil. Custard: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using. Whipped Cream: When ready to serve, whip the cream and brown sugar until stiff. Using a long serrated knife, cut the pastry ring in half horizontally. Set the top half aside. Using a clean pastry bag, pipe the custard filling onto the bottom half. Pipe the whipped cream on top of the custard. Place the top half of the pastry lightly on the whipped cream, dust with confectioners' sugar, and serve, cut into sections. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 801,"Grilled Lamb Chops with Pink Peppercorn Sauce 1/4 cup canola oil 2 tablespoons yellow mustard 2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 2 tablespoons chopped fresh parsley, plus more for serving 1 tablespoon chopped fresh rosemary, plus more for serving 2 cloves garlic, minced 2 pounds double-cut lamb rib chops, frenched if desired Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 2 tablespoons finely chopped sweet onion 1/4 cup brandy 1/2 cup heavy cream 1 tablespoon pink peppercorns, coarsely crushed Kosher salt Instructions: Make the marinade for the lamb chops: Combine the oil, mustard, soy sauce, Worcestershire sauce, parsley, rosemary and garlic in a medium bowl. Place the lamb chops in a baking dish or large resealable plastic bag. Pour the marinade over the meat, turning to coat. Cover or seal. Marinate the lamb chops for at least 1 hour at room temperature or up to 8 hours in the refrigerator. Place a grill pan over medium heat until hot. Remove the lamb chops from the marinade. Sprinkle lightly with salt and pepper. Grill until an instant-read thermometer inserted in the thickest part (avoiding bone) registers 135 degrees F for medium-rare, 6 to 8 minutes per side. Remove the lamb chops from the grill and let rest 15 minutes before serving. Meanwhile, make the pink peppercorn sauce: Melt the butter in a medium saucepan over medium-high heat. Add the onion and cook until it begins to soften, about 3 minutes. Slowly pour in the brandy. (If using a gas cooktop, to avoid flare-ups from the alcohol, remove the pan from the heat before adding the brandy.) Cook until the alcohol cooks off, 1 to 2 minutes, stirring the bottom of the pan to loosen any browned bits. Slowly whisk in the heavy cream and peppercorns. Simmer, stirring frequently, until the sauce reduces by half, about 5 minutes. Season with salt. To serve, arrange the lamb chops on a platter. Garnish with parsley and rosemary and serve with the pink peppercorn sauce. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 802,"Quick Apple and Sweet Potato Soup 1 tablespoon butter 1 tablespoon olive oil 2 stalks celery, chopped 1/2 cup chopped Vidalia onion 8 sprigs fresh thyme Kosher salt and freshly ground black pepper 3 cloves garlic, smashed 1 teaspoon cinnamon 1/2 teaspoon allspice 1 teaspoon ground cumin 2 pounds sweet potatoes, peeled and cut into 1-inch chunks 4 Granny Smith apples, cored, peeled and cut into 1-inch chunks 4 cups vegetable stock 1 1/2 cups apple cider Instructions: In a large pot over medium heat add the butter and olive oil. Add the celery, onion, and thyme. Season with salt and pepper, then stir while cooking until the onions and celery are tender. Add the garlic, cinnamon, allspice, and cumin. Stir and cook until fragrant, about 5 minutes. Add the sweet potatoes and apples stirring to coat them with the contents of the pot. Add the vegetable stock and apple cider and then cover. Simmer for 20 to 25 minutes or until tender. In batches, carefully puree the contents of the pot in a blender or use an immersion blender. Taste and season with salt. Serve warm or chilled. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 803,"Oatmeal Molasses Cookies 2 cups rolled oats 1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon fine salt
1 1/4 cups granulated sugar
1/2 cup unrefined coconut oil
6 tablespoons molasses (not blackstrap molasses) 2 large eggs
1/2 to 3/4 cup golden raisins
1/2 cup chopped walnuts
Instructions: Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a large bowl, whisk together the oats, flour, baking powder, baking soda, cinnamon and salt. In a stand mixer, mix the sugar and coconut oil until combined. Add the molasses and eggs and mix until combined. Add the dry ingredients and mix until just combined. Fold in the raisins and walnuts. Using a 2-tablespoon or 1-ounce scoop, portion the dough onto the baking sheets, 1/2 to 1 inch apart. If you like chewier cookies, leave the dough as is. If you like crispier cookies, press down with a spoon to flatten. Bake until the edges are brown, about 15 minutes. Cool before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 804,"Grilled Sesame Chicken Served with Tortellini Alfredo and Tortellini Teriyaki 1 pound chicken tenders, cleaned 2 tablespoons black sesame seeds 2 tablespoons white sesame seeds 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground ginger 1 teaspoon powdered mustard 1 teaspoon ground cinnamon Salt and freshly ground black pepper Teriyaki glaze, recipe follows Alfredo sauce, recipe follows 1/2 cup teriyaki sauce 2 tablespoons sugar 3 tablespoons butter 1 cup cheese tortellini, cooked 1 cup tortellini 1/2 cup heavy cream 1 tablespoon garlic, chopped 1/4 cup grated parmesan Salt and freshly ground black pepper Instructions: Preheat the oven to 300 degrees F. Preheat the grill In a bowl, combine the coriander, cumin, ginger, mustard, cinnamon, salt, and pepper to make a blend. Sprinkle the blend on 1 side of the tenders. On a flat surface, create 2 sections ? one for black sesame seeds, the other for the white sesame seeds. Coat half of one half of the unseasoned side of the tender with the black seeds, and the other half with the white seeds. Rub the grill or grill pan with oil so as not to stick. Grill the chicken on the seasoned side ? NOT the seeded side. Finish in the oven for 8 minutes. Place 2 chicken strips in a line, end to end, in the center of the plate. Place 2 more chicken strips on either side of the line, in the center, to form a large cross on the plate. Place the tortellini in between the chicken, alternating teriyaki and alfredo. Serve. In a medium sized pot, over medium heat combine the teriyaki sauce and the sugar. Reduce it by 1/2, then add the butter and mount the sauce to create a sheen. Toss the cooked pasta with 2 tablespoons of the sauce, or until desired coating is achieved.; In a medium sized pot, over medium-high heat combine the cream and the garlic. Reduce this mixture by half and add the cheese. Turn heat to low and let the cheese melt, but DO NOT LET THIS SEPARATE. Season with salt and freshly ground pepper to taste. Toss with pasta and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 805,"Mac and Queso with Sausage Kosher salt 6 ounces cavatappi or fusilli 3 hot turkey sausage links (about 8 ounces), casings removed 1 tablespoon all-purpose flour 3/4 teaspoon chili powder 1/4 teaspoon ground cumin 1 cup whole milk 4 ounces processed cheese (such as Velveeta), cubed 2 large eggs, lightly beaten 1/3 cup sour cream 1 10-ounce can diced tomatoes with chiles, drained 1 cup shredded Mexican cheese blend (about 4 ounces) Instructions: Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then transfer to an 8-inch square flameproof baking dish. Meanwhile, cook the sausage in a medium saucepan over medium-high heat, breaking up the meat, until browned and crisp, about 10 minutes. Add the flour, chili powder, cumin and 1/2 teaspoon salt and cook, stirring, until combined, about 1 minute. Slowly whisk in the milk, scraping up any browned bits. Add the processed cheese and whisk until melted and smooth, 1 to 2 minutes. Remove from the heat and whisk in the eggs. Return the saucepan to medium-low heat and cook, whisking, until thickened, 1 to 2 minutes. Whisk in the sour cream and tomatoes. Pour the cheese sauce over the pasta and stir to combine. Sprinkle with the shredded cheese and broil until melted and bubbling, 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 806,"Allspice Pork Chops with Leeks and Apples 3 tablespoons extra-virgin olive oil 1 tablespoon plus 1 teaspoon ground allspice Kosher salt and freshly ground pepper 6 bone-in pork chops (4 to 5 ounces each) 4 tablespoons unsalted butter 2 Gala apples, roughly chopped into 1-inch chunks 2 large leeks (white and light green parts), halved lengthwise, then cut crosswise into 1/2-inch-thick slices Instructions: Mix together the olive oil, allspice, 1 1/2 teaspoons salt and 1 teaspoon pepper in a small bowl to form a paste. Transfer the mixture to a large resealable plastic bag and add the pork chops, massaging the paste into the chops to coat. Marinate at room temperature for about 30 minutes. Meanwhile, melt the butter in a large saucepan. Add the apples and leeks and season with salt and pepper. Add 1/2 cup water and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the leeks are tender, about 15 minutes. Heat a large nonstick skillet over medium-high heat. Remove 3 pork chops from the marinade and cook until lightly browned, about 1 1/2 minutes per side. Remove the pork chops to a plate and cook the remaining 3 chops. Place each pork chop on a plate and spoon the apple-leek mixture (including any juices) on top. ","[Rioja, Pinot Noir, Barbera, Tempranillo]" 807,"Sausage and Cheese-Stuffed Kabocha 1/4 pound dried porcini mushrooms 1 kabocha squash
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 medium-size cheese pumpkin, around 10 pounds
1 baguette
1 1/2 pounds sweet Italian sausage, out of the casing
1 large white onion, diced
3 cloves of garlic, sliced
1 pound button mushrooms, sliced
1/2 teaspoon ground ginger
1/4 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
2 cups milk
2 cups heavy cream
1 pound Gruyere, shredded
Instructions: Preheat oven to 375 degrees F. Pour 2 cups of boiling water over the dried porcini and let sit while you prep your other steps, 10 to 15 minutes. Peel, de-seed and medium dice the kabocha squash. Pour onto a baking sheet, sprinkle with salt and pepper and drizzle with 2 tablespoons of olive oil. Roast in the oven for about 30 minutes to cook through. In the meantime, use a small serrated paring knife to remove the top of the pumpkin wide enough to later fill the pumpkin stuffing and scoop out the seeds. Dice the baguette and place in the oven on a sheet pan to make croutons, about 5 minutes. In a large skillet over medium heat cook the Italian sausage breaking it up into little pieces and cook it all the way through. Remove it from the pan leaving the grease. Now add the onions and garlic and cook, stirring, until softened, 5 to 8 minutes. While the onions are cooking, take the porcinis that are re-hydrating in the hot water, wring them out and give them a rough chop. Remove the cooked onions and put in a large bowl with the Italian sausage. In the same skillet, add the sliced white mushrooms, chopped porcinis along with 1/2 cup of the mushroom liquid and cook for about 5 minutes. Remove and add to the large bowl with the sausage mixture. Add the cooked kabocha and croutons to the sausage bowl. Mix well and add the ginger, paprika, nutmeg, salt and pepper. Add the milk and heavy cream to a saucepan and bring it to a simmer. To assemble: Sprinkle the inside of the pumpkin with salt and pepper. Add a layer of the sausage mixture, some of the heated milk-cream mixture, add a layer of Gruyere and continue by pressing down repeating the layering process until the pumpkin is completely full. Place the top of the pumpkin back on, put it in a 9- by 13-inch baking dish and fill with 1- to 2-inches of warmed water. Bake until it's cooked through, about 1 1/2 hours Serve by scraping the inside of the pumpkin and getting some of the pumpkin flesh along with the filling to serve warm. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 808,"Hoppin' John 3 tablespoons finely chopped green onion 3 cups steamed white rice 1 tablespoon olive oil 1 large ham hock 1 cup onion, chopped 1/2 cup celery, chopped 1/2 cup green pepper, chopped 1 tablespoon chopped garlic 1 pound black-eyed peas, soaked overnight and rinsed 1 quart chicken stock Bay leaf 1 teaspoon dry thyme leaves Salt, black pepper, and cayenne Instructions: Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 809,"Creamy Campfire Clam Pasta with Tomatoes 1/4 cup fresh flat-leaf parsley leaves, roughly chopped 1/4 teaspoon crushed red pepper flakes 3 small cloves garlic, finely grated (about 1 teaspoon) 1 stick (8 tablespoons) unsalted butter, at room temperature 1 lemon, zested and juiced Kosher salt 1 tablespoon olive oil
1/4 cup plain breadcrumbs One 14-ounce can cherry tomatoes or diced tomatoes (don't drain)
Two 6.5-ounce cans chopped clams (don't drain) 8 ounces angel hair pasta, broken in half
Instructions: Mix together the parsley, red pepper flakes, garlic, butter, lemon zest and 1/2 teaspoon salt in a medium bowl. Transfer to a small plastic storage container with a lid and freeze until ready to use. (Pack the frozen butter in your cooler, it will help cool your food.) Heat the oil in a small skillet over medium-high heat until it shimmers, about 1 minute. Add the breadcrumbs and a pinch of salt and cook, stirring, until golden and toasted, about 4 minutes. Can be made a day ahead, pack in a small plastic re-sealable bag.
(Make sure to pack all of the other ingredients and equipment.) Build a medium-high campfire that has a grate for cooking.
When ready to cook, combine the tomatoes, clams and 1 1/2 cups water in a large saucepan, on the grate, directly over the fire and bring to a boil. Add the pasta to the boiling sauce and stir to coat. Bring back to a boil for 30 seconds then remove from the heat and cover with a lid, let sit for 3 minutes. Uncover and stir in the butter (which will have thawed in the cooler) and the juice of the zested lemon.
Divide among 4 bowls and top with breadcrumbs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 810,"Puff Pastry Twists 1 sheet frozen puff pastry, thawed 1/2 cup unsalted butter, melted 3/4 cup sugar 2 1/2 teaspoons cinnamon 1 cup milk 8 ounces semisweet or milk chocolate, chopped 1/4 cup smooth peanut butter Instructions: Preheat the oven to 400 degrees F. Line a sheet pan with parchment or buttered waxed paper. Unroll the puff pastry on a work surface. Brush the pastry generously with melted butter. In a small bowl, toss together the sugar and cinnamon. Sprinkle evenly over the pastry. Working lengthwise, cut the pastry in half and then cut each half into 6 even strips, each 3/4-inch wide. Twist the strips to make long twisted \straws. Transfer to the prepared pan, pushing the ends down with your thumb to help them stay in place on the pan and remain twisted. Bake until puffed and golden brown, about 20 minutes. To make the sauce, heat the milk in a saucepan. Pour the hot milk over the chocolate and whisk to melt it. Whisk in the peanut butter until smooth. Keep sauce warm until ready to serve. To serve, place the twists on a tray and serve with the sauce along side for dipping. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 811,"My Grandma's Ravioli 1 pound baking potatoes (about 2 large), scrubbed thoroughly 2 tablespoons (1/4 stick) unsalted butter, plus 8 tablespoons (1 stick) 2 tablespoons minced shallots 1 teaspoon minced garlic 8 ounces farmer's cheese 5 ounces goat cheese 2 ounces mascarpone 3 tablespoons freshly grated Parmesan, plus 1/4 cup freshly grated 2 tablespoons minced fresh mint leaves 2 tablespoons minced fresh chervil leaves 1 egg, lightly beaten Kosher salt and freshly ground white pepper Basic Pasta Dough, recipe follows Semolina or all-purpose flour, for dusting 1 egg lightly beaten with 1 teaspoon water, for egg wash 1 tablespoon olive oil Minced fresh flat-leaf parsley leaves 1/4 cup toasted and chopped hazelnuts 3 cups flour 8 large egg yolks 1 teaspoon kosher salt 1 teaspoon extra-virgin olive oil 3 to 5 tablespoons water Semolina or all-purpose flour, for dusting Instructions: Make the filling: Bake the potatoes in a preheated 350 degree F. oven until fork tender, about 30 to 40 minutes. Peel, and while still warm, pass through a food mill. In a small saute pan, heat the 2 tablespoons butter over medium heat. Add the shallots and garlic, and cook until soft. In a medium bowl, combine the farmer's cheese, goat cheese, mascarpone, 3 tablespoons Parmesan, the herbs, and the beaten egg. Add the cooked shallots and garlic and the warm potato. Stir until blended (being careful not to overmix, or the mixture will get pasty). Season with salt and pepper. Cover and refrigerate until needed. Then, with lightly moistened hands, roll into 1/2-ounce balls, about the size of golf balls. Cut the pasta dough into 4 portions and work with 1 portion at a time, keeping the remaining dough covered with plastic wrap. Lightly dust the work surface with flour. With a pasta machine or a rolling pin, roll out the dough about 20 inches long and 4 inches wide. Brush the dough with egg wash and arrange 9 to 10 balls of filling on the lower third of the length of the dough, about 1 to 1 1/2 inches apart. Fold the top half over to cover the balls. Press the dough around each ball to seal, making sure that you do not have any air pockets. With a 2-inch round cookie cutter, cut the ravioli. Dust a tray with flour and arrange the ravioli on the tray, dusting with more flour. Repeat with the remaining dough, egg wash, and filling. Refrigerate, covered, until needed. Bring a large pot of salted water to a boil. Cook the ravioli until al dente, about 3 to 4 minutes. Meanwhile, in a large saute pan, over high heat, add the oil and the remaining butter. Cook the butter until it begins to brown. Drain the ravioli and toss into the browned butter, turning to coat both sides. Add the remaining Parmesan and season with salt and pepper. Garnish with parsley and hazelnuts and serve immediately. In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out on a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic wrap and let rest at room temperature for 30 minutes to 1 hour. Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness. If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure 2 or more times, until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered). Adjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking. A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour. As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour. Dry for at least 15 to 20 minutes. Repeat with the remaining pieces of dough. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 812,"Bonfire Eggs with Green Peppers and Cheese 4 medium russet potatoes Kosher salt and freshly ground black pepper 4 large eggs
About 2 tablespoons heavy cream
Hot sauce, optional
1/4 red onion, diced
1/2 green bell pepper, diced
2 ounces shredded cheese
Instructions: Start a fire! Poke the potatoes all over with a fork and microwave them for 12 minutes or bake at 350 degrees F for 20 minutes. Let the potatoes cool until they're cool enough to handle or wrap the bottoms in aluminum foil or use heat-safe gloves for the next step. Working with one potato at a time, chop off the end (keep this part, it is the potato's hat) and then use a small spoon to hollow out the potato, leaving about 1/3 inch of potato flesh all around. (Reserve the potato innards for another use, like potato soup or mashed potatoes, or feed them to your chickies.) Salt the insides of the potatoes, then crack an egg into the center of each potato. Add 1/2 tablespoon cream, a good pinch of salt, a turn of pepper, hot sauce, if using, and a quarter of the onion and pepper to the center of each potato. Give it a quick scramble (I like using a chopstick for this). Top each with a little pile of cheese. Place the potatoes' hats back on them, then wrap each tightly in aluminum foil. Carefully put the potatoes in the fire. Cook, turning occasionally with long tongs or a stick, for 20 minutes, then unwrap and check for doneness; the egg should be cooked and fluffy. If the egg is still runny, rewrap the potato and put it back in the fire for a few more minutes. Let cool slightly and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 813,"Quick Italian Salad 1/2 cup olive oil 1/4 cup mayonnaise
1/4 cup grated Parmesan (pre-grated in a pack from the store)
1/4 cup minced fresh parsley
1 tablespoon sugar
1 tablespoon vinegar
2 teaspoons black pepper
1 teaspoon salt
1/4 teaspoon red pepper flakes
1 clove garlic, pressed
Juice of 1 lemon
1 head romaine lettuce, roughly chopped 1/2 head iceberg lettuce, chunked
6 whole pepperoncini 1/2 cup whole black olives 1/2 cup whole red cherry tomatoes 1/2 small red onion, very thinly sliced into circles
1/3 cup grated Parmesan Instructions: For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed. For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 814,"Vegetable Stock 2 tomatoes 1 onion, peeled 1 leek, trimmed and washed 2 shallots, peeled 4 garlic cloves, peeled 2 celery ribs, washed 1 carrot, trimmed and peeled 6 corn cobs, without kernels (optional) 1 parsnip, trimmed and scrubbed (optional) 1 fennel bulb (optional) 1 gallon water 1 small bunch parsley 1 small bunch fresh thyme or 1 teaspoon dried 2 bay leaves 3 whole cloves 2 tablespoons cracked black pepper 2 tablespoons salt, or to taste Instructions: In a large pot place the roughly chopped vegetables. Pour in the water ( or enough to cover) and bring to a boil. Reduce to a simmer, and skim and discard any impurities from the top. Add the remaining ingredients. Simmer, uncovered, 2 hours. Strain and store in the refrigerator up to a week or freeze. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 815,"French Onion Grilled Cheese 1 tablespoon unsalted butter, plus more for spreading 1 tablespoon olive oil 2 yellow onions, sliced 1/4 inch thick Kosher salt and freshly cracked pepper 1 tablespoon dry sherry 1/2 teaspoon finely chopped fresh thyme 4 slices white American cheese 8 slices country white bread 4 slices yellow American cheese Instructions: Melt the butter with the olive oil in a heavy-bottomed pot over medium-high heat. Add the onions, season with salt and pepper and spread the onions in an even layer. Cover the pot and turn down the heat to medium low. Sweat, steam and soften the onions, 10 to 15 minutes. Uncover and continue cooking until caramelized, 25 to 30 minutes, stirring frequently. Add the sherry and scrape up any bits from the bottom of the pan. Stir in the thyme and season with salt and pepper. Preheat a griddle to medium-low heat. Put 1 slice white American cheese on 4 slices country white bread and 1 slice yellow American cheese on 4 more bread slices. Divide the onions between half the bread, then close and butter both sides. Place the sandwiches on the griddle; cover with a metal bowl (careful, it will get hot) and let the sandwiches get nice and golden brown, 2 to 3 minutes. Flip, cover again and cook until the cheese is melted and the sandwiches are golden brown, 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 816,"Prince's Chicken Shawarma 1 tablespoon smoked paprika 1 tablespoon ground black pepper
1 tablespoon seasoned salt
1 teaspoon ground allspice
1 teaspoon cumin powder
1 teaspoon granulated garlic
1/2 teaspoon ground cinnamon
1/2 teaspoon mahlab
1/2 teaspoon red pepper flakes
1/2 teaspoon ground white pepper
1/4 teaspoon ground cardamom 2 1/2 pounds chicken breast 1 ounce plus 2 tablespoons corn oil 1 ounce apple cider vinegar
1 whole yellow onion, 1/2-inch dice
Lemon Garlic Sauce, recipe follows 3 whole Roma tomatoes, 1/2-inch dice
1/4 cup hot sauce
1 cup Vermicelli Rice, recipe follows 1/2 cup Hummus, recipe follows Serving suggestion: pita bread Juice of 1 lemon 1 clove garlic, minced
1 3/4 cups basmati rice 1 1/2 tablespoons chicken bouillon powder 1/4 cup vermicelli noodles, broken
1/2 cup corn oil
1 1/2 quarts cooked chickpeas 1 cup tahini
2 tablespoons olive oil
1 teaspoon salt
2 cloves garlic
Juice of 2 lemons Instructions: For the chicken shawarma seasonings: Combine the paprika, black pepper, seasoned salt, allspice, cumin powder, granulated garlic, cinnamon, mahlab, red pepper, white pepper and cardamom in a bowl. For prince's chicken shawarma: Cut chicken into 1-inch dice and put in a mixing bowl. Drizzle chicken with 1 ounce corn oil and the apple cider vinegar. Apply the chicken shawarma seasonings and tumble chicken in seasonings to mix evenly. Season a large frying pan with the remaining 2 tablespoons corn oil and turn to high heat. Add chicken shawarma and sear 1 side, then stir to flip. Add the diced onions and 1/8 cup Lemon Garlic Sauce. Mix onions and sear second side of chicken. Mix/flip chicken and add diced tomatoes. When chicken is ready, finish with hot sauce and additional 1/8 cup Lemon Garlic Sauce and serve with Vermicelli Rice, Hummus and pita bread. Whisk together lemon juice, garlic and 1/4 cup cold water in a bowl until incorporated. Soak rice for 15 minutes in cold water, then strain. Mix 2 1/2 cups water together with chicken bouillon in a bowl. Fry vermicelli noodles in corn oil in a rice pot, then add the rice and mix together. Stir in the bouillon mixture. Cover and turn to high heat. Once pot begins to steam from sides of lid, turn to lowest heat and let simmer 5 minutes. Rice will again begin to steam from sides after a few minutes; when you see this, turn off heat and let rice sit for 5 minutes more. Add chickpeas, tahini, oil, salt, garlic and lemon juice to a food processor and pulse until desired texture is reached. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 817,"\Zhajiang\ Bao (Spicy Shrimp and Ground Beef Buns) 1 1/2 teaspoons cornstarch, whisked with 1 tablespoon cold water Pinch ground white pepper 4 to 6 large bao buns, steamed, or soft sandwich buns Spicy Shrimp and Ground Beef Buns: 1 ounce dried shrimp 5 or 6 small dried Chinese (shiitake) mushrooms 1 tablespoon peanut oil 1 ounce smoked bacon or pancetta, finely diced 1 shallot, smashed and finely diced 8 ounces ground beef 4 ounces shredded bamboo shoots, drained and diced 1 jalapeno, stemmed and finely diced 1 green pepper, seeded and diced 1 to 2 tablespoons light soy sauce 1 teaspoon dark soy sauce 1 tablespoon Shaoshing rice wine 6 pickled cornichons, finely sliced, for serving Chili oil, optional, for serving 1/4 cup chopped fresh cilantro, for serving 1 tablespoon finely chopped peanuts mixed with 2 tablespoons sugar, optional, for serving Instructions: For the spicy shrimp and ground beef buns: Combine the shrimp and dried mushrooms in a bowl and pour 1 cup boiling water over to cover. Let stand at least 10 minutes, and then drain, reserving the liquid, and finely chop. Heat a wok over medium-high heat and add the peanut oil. Add the shrimp, mushrooms, bacon and shallots and fry, stirring constantly, 1 to 2 minutes. Stir in the ground beef, breaking the meat up with a spatula and cooking until no longer pink, 3 to 4 minutes.
Add the bamboo shoots, jalapenos and green peppers and toss 1 to 2 minutes. Drizzle in about 1/2 cup of the mushroom soaking liquid along with the light soy sauce, dark soy sauce and rice wine and bring to a simmer. Stir in the cornstarch slurry and cook until thickened and glossy, about 1 minute. Season with the white pepper.
To serve, spoon about 1/2 cup of the mixture (depending on the bun size) onto each bun and garnish with the cornichons, a drizzle of chili oil, if using, and the cilantro. Sprinkle the peanuts with sugar, if using, over the top of each bao and serve immediately. ","[Syrah, Tempranillo, Garnacha, Barbera]" 818,"Carne Asada Tacos 1/4 teaspoon pepper 1/4 teaspoon salt 1 cup medium red onion 1/4 inch diced 2 tablespoons basil leaves, roughly chopped 1/4 cup orange juice (fresh squeezed) 2 tablespoons lime juice (fresh squeezed) 2 nopales (cactus) leaves 2 cloves garlic, peeled and minced 5 green onions, diced 1 16oz jar HERDEZ? Salsa Casera 1 16oz jar HERDEZ? Salsa Verde 1/2 bunch of cilantro, roughly chopped 1/2 lb carne asada, thinly sliced 3 tablespoons olive oil 2 1/2 tablespoons balsamic vinegar 1 tablespoon honey 5 corn tortillas Guacamole: 1 avocado, mashed 1/2 tomato small diced 1/2 jar HERDEZ? Salsa Verde Juice from 1/2 lime 1/2 teaspoon salt 1/2 teaspoon pepper Instructions:

1. Add uncooked carne asada to large bowl
2. Add garlic, salt, pepper, balsamic vinegar, 1 tablespoon of fresh lime juice, orange juice, basil leaves, honey, olive oil, 1/2 cup red onion to meat
3. Mix together completely and marinate 5 minutes
4. Add marinated meat to grill on medium to high heat
5. Brush the marinade over meat and cook until well done
6. Grill cactus on both sides medium heat, 5 minutes on each side
7. Remove meat and cactus from grill and sliced in very thin pieces
8. Warm tortillas on grill
9. Place warmed tortilla on plate
10. Add carne asada to center of tortilla
11. Add to the center, remaining red onion, cactus, cilantro, remaining 1 tablespoon of lime juice, and salsa
12. Serve Guacamole: Combine all ingredients in a bowl, mix well and serve. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 819,"Yorkshire Pudding Popovers 2 large eggs 1 cup whole milk
1 cup all-purpose flour
Salt Freshly ground black pepper
1/4 cup warmed reserved beef drippings or melted butter Instructions: Preheat the oven to 450 degrees F. Place a popover or large muffin pan in the preheated oven for 10 minutes. In a mixing bowl, beat the eggs until they are foamy. Whisk in the milk. Add the flour, salt and pepper and beat just until the batter is smooth. Pour the beef drippings in the cups of the hot pan, then pour in the batter filling the cups halfway and bake until the popovers are puffy and golden brown, about 30 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 820,"Frosted Gingerbread Cookies 1/2 cup plus 2 tablespoons unsalted butter 3/4 cup sugar 1/2 cup light corn syrup 1/4 cup milk 3 cups bread flour, plus more for the work surface 1 1/2 teaspoons baking soda 3 1/4 teaspoons ground cinnamon 2 teaspoons ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon salt 3 pinches ground cloves Icing for decorating (I used Wilton Sparkle Gel and Betty Crocker Decorating Cookie Icing) About 1 cup jelly beans, sorted by color (I used Sugar-Free Jelly Belly beans for black and Jelly Belly Sours for the other colors) Instructions: Line a 9-inch square baking pan with plastic wrap. In a saucepan, melt the butter over low heat. Add the sugar, corn syrup and milk, and whisk continuously until a candy thermometer registers 100 degrees F, which will happen rather quickly. Remove the saucepan from the heat.
With an electric mixer on low speed, combine the bread flour, baking soda, cinnamon, ginger, allspice, salt and cloves. Slowly pour the butter-sugar mixture in, and beat until thoroughly combined, 2 minutes. Transfer the batter to the prepared pan, cover with plastic wrap and press with your hands to spread the batter to the sides of the pan. Refrigerate overnight or up to 3 days.
Preheat the oven to 350 degrees F. Coat several baking sheets with cooking spray, or line them with parchment paper. Cut the chilled dough into 4 equal pieces. On a lightly floured work surface, roll out 1 piece of dough to a thickness of 1/4 inch; dust with more flour as needed. (Keep the other dough pieces refrigerated until you're ready to use them.) Using 2 different-sized biscuit or cookie cutters, cut out concentric circles of dough, leaving a 1/2-inch-wide ring. The cookies shown are about 2 inches across, but you can make them larger or smaller based on the size of your cookie cutters. Place the rings about 1 inch apart on the prepared baking sheets. Repeat with the other pieces of dough.
Bake the cookies until slightly browner on the edges and firm to the touch, 10 to 12 minutes for smaller cookies, 15 minutes for larger. Cool the cookies on the baking sheets on wire racks for a couple of minutes before using a metal spatula to transfer them to the racks to finish cooling.
Squeeze icing onto each cookie, leaving a thin border around it. While the icing is still wet, press the jelly beans into it end to end. The icing will spread to cover the cookie. Store the baked cookies, decorated or not, in an airtight container for up to 2 weeks; if decorated, stack them between sheets of wax paper. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 821,"Jazz on the Grill: Seafood BBQ 2 pounds seafood 1/4 cup butter, melted 1/4 cup olive oil 1/2 cup finely chopped pineapple 1/4 cup seeded and finely chopped jalapenos 1/4 cup honey Green leaf lettuce *Jazz Honey-Jalapeno Sauce can be used instead of the pineapple, jalapenos, and honey Instructions: Select the fish you like to eat, Jazz is great on them all however, be sure your selection is suitable for the grill. Some fish grill better than others, if you're unsure, ask your butcher. Excellent selections are salmon, bass, halibut, mahimahi, yellowtail, and lingcod. Heat the grill on high. Combine the butter and olive oil in a bowl and set aside. Combine the pineapple, jalapeno, and honey. Brush a mix of melted butter and olive oil onto the fillet or fish steak before placing it in the grill. This will cause the flames to rise up, searing in the juices. Brush more of this mixture on the top as it's cooking. Do not overcook, most fish grill quickly. You must adjust the cooking time based on the thickness of the fish being cooked. Flip the fillets or steaks and reapply another brushing of the butter/oil mixture. Once seared, reduce the flame to low and close the lid on the barbecue. Wait a few minutes (until fish is nearly done) and pour the pineapple mixture or Jazz Honey-Jalapeno Pineapple Sauce over the top. Close the lid and cook until the fish is cooked. Garnish platter with green leaf lettuce, carefully place fish on the bed of lettuce, and serve. This is a simple and amazingly eye attractive dish. Sit back and enjoy the raves from your guests. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 822,"Rye Bread Party Pizzas 1 tablespoon olive oil 2 pounds ground beef
1 medium onion, diced
1 clove garlic, minced
1/4 cup ketchup
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce
Kosher salt and freshly ground black pepper 1 pound processed cheese, such as Velveeta, cut into cubes
1 cup grated pepper jack cheese 1 loaf cocktail/party rye bread (mini slices) Sliced green onions, for serving
Instructions: Heat a large skillet over medium-high heat and add the oil. Cook the beef, onion and garlic until browned, about 8 minutes. Remove from the heat and drain off any excess fat. Mix in the ketchup, Worcestershire, hot sauce and some salt and pepper. Stir in the processed cheese and pepper jack until melted. Put the rye slices on a baking sheet and add a small scoop of filling to each one. Pat down slightly to stick it to the bread, then flash-freeze for 45 minutes. Store in freezer in resealable plastic bags until using. To bake, preheat the oven to 350 degrees F. Bake from frozen state until the cheese is melted and bubbly, about 25 minutes. Sprinkle with green onions before serving. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 823,"Steak Joint Chicago Cheese Steak Canola oil Two 8-ounce bone-in rib eyes, at room temperature Granulated garlic Kosher salt and freshly ground pepper 3/4 cup ricotta 1/2 cup shredded white Cheddar 1/2 cup shredded aged provolone 1 tablespoon vegetable oil 1 medium yellow onion, peeled, halved and sliced 4 fresh crusty sub rolls, hinged 1 cup hot giardiniera, finely chopped using food processor Instructions: Heat a little canola oil in a cast-iron skillet over high heat until very hot. Sprinkle both sides of the rib eyes with granulated garlic, salt and pepper. Lower the heat to medium-high and place the rib eyes in the skillet without overcrowding. Sear the rib eyes until well browned, about 4 minutes. Flip the rib eyes and cook until medium/medium-rare, about 4 minutes. Set aside, loosely cover with foil and let rest. Mix the ricotta, Cheddar and provolone in a bowl and reserve.
Heat the vegetable oil in a large nonstick skillet over medium heat. Add the onions and sprinkle with salt and pepper. Sweat the onions until soft and slightly golden in color, about 10 minutes. Set aside. Thinly slice the rib eyes and set aside.
Divide the onions in 4 piles. Top each pile with a quarter of the cheese mixture, a quarter of the rib eye and an open roll. Let the cheese melt and toast until everything is gooey. Scoop up with a spatula, flip right-side-up and top each with the giardinera. Serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 824,"Slow-Cooker Bean and Barley Soup 1 cup dried multi-bean mix or Great Northern beans, picked over and rinsed 1/2 cup pearl barley 3 cloves garlic, smashed 2 medium carrots, roughly chopped 2 ribs celery, roughly chopped 1/2 medium onion, roughly chopped 1 bay leaf Kosher salt 2 teaspoons dried Italian herb blend Freshly ground black pepper 1/2 ounce dried porcini mushrooms, crumbled if large, optional One 14-ounce can whole tomatoes, with juice 3 cups cleaned baby spinach leaves (about 3 ounces) 1/4 cup freshly grated Parmesan Balsamic vinegar, for drizzling Extra-virgin olive oil, for drizzling Instructions: Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours. Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper. Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 825,"Asian Sweet Tea or Asian Mojito 4 Thai basil leaves, plus 1 for garnish 1 sugar cube 3/4 cup iced green tea 1/2 lime, juiced 1-ounce white rum 1/2 tablespoon honey Ice cubes, as needed 1 lime wedge, for garnish Instructions: In a cocktail shaker, add the basil and the sugar cube. Muddle them together in the bottom of the shaker until the basil is fragrant. Pour in the green tea, lime juice, rum and honey. Stir until well mixed. Carefully pour the mixture into a highball glass filled with ice. Garnish the cocktail with the lime wedge and a basil leaf.
","[Sauvignon Blanc, Riesling, Gewrztraminer]" 826,"Hazelnut Semifreddo 1 cup hazelnuts 1 pint vanilla ice cream 1 pint hazelnut or coffee ice cream 1 1/2 cups heavy cream Pinch salt 2 tablespoons confectioners' sugar 1/4 cup plus 2 tablespoons hazelnut liqueur, such as Frangelico 1 cup good-quality espresso, hot 1-ounce bittersweet chocolate, thinly shaved with a vegetable peeler Instructions: Preheat the oven to 350 degrees F. Put the hazelnuts in a single layer on a small sheet pan. Toast the nuts for 8 minutes, until they are lightly golden. Pour the nuts onto a clean kitchen towel and rub them to remove the peels. Put the hazelnuts in a large sealable plastic bag, seal the bag, and pound the nuts with a rolling pin until roughly crushed. Set aside. Using a small ice cream scoop, scoop the ice cream into 16 equal-size balls (8 of each flavor) and arrange in a single layer on a cold plate lined with plastic wrap. Cover the ice cream balls with more plastic wrap and freeze again until firm. In a medium bowl, whip the cream, a pinch of salt, sugar and 2 tablespoons hazelnut liqueur to stiff peaks, but do not over beat. To serve, put 2 scoops each of hazelnut (or coffee) and vanilla ice creams into each glass. Add to the top of each 1 tablespoon hazelnut liqueur and 2 tablespoons crushed hazelnuts. Pour 1/4 cup espresso into each bowl. Top the ice cream with a dollop of whipped cream and shaved chocolate. Serve immediately. Entertaining Notes: If you are doing this for a larger party you can pre-scoop the ice cream right into the glasses and store, covered, in the freezer. ","[Chardonnay, Barolo, Tempranillo, Garnacha]

" 827,"Lemon Cream Squares One 18.25-ounce box lemon cake mix (recommended: Betty Crocker) 1 stick butter, softened 1 egg 16 ounces cream cheese (recommended: Philadelphia) softened 1/3 cup sugar One 3-ounce box lemon or lime gelatin (recommended: Jell-O) 2 eggs Instructions: Set up grill for indirect cooking over medium heat. (No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and set aside. For lemon layer: In a large mixing bowl, beat with an electric mixer on low speed the cake mix, butter, and egg until well combined and smooth. Press cake mixture evenly into prepared pan; set aside. For top layer: In a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on medium speed until creamy. Add eggs and beat until smooth. Spread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting into squares. Indoor: Preheat oven to 350 degrees F. Spray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake layers as directed above. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 828,"Elinda Cashew Stuffing Cashew nuts Broccoli Diced carrots Onions Celery Instructions: Stuff the turkey with the above ingredients. Ten minutes before the turkey is ready, you take a mixture of red mustard and soy sauce and mix them together then apply it to the turkey. Let it stay the oven for about another 3 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 829,"Pickled Watermelon and Watermelon Rind 2 cups red wine vinegar 1 cup granulated sugar 2 tablespoons kosher salt 2 teaspoons whole coriander seeds 2 teaspoons whole black peppercorns 3 cups 1-inch watermelon cubes 2 cups small pieces peeled watermelon rind Instructions: In a small saucepan, combine the vinegar, sugar, salt and 4 cups water over medium heat. Bring up to a boil. Place the coriander and peppercorns on a cutting board. Lightly crush the spices with the bottom of a sturdy pan, then add them to the liquid. Turn the heat down to low, and simmer for 5 minutes. Taste for seasoning. It should be a mix of vinegary, sweet and slightly salty. Shut it off to cool slightly. Fill a quart-size jar with the watermelon cubes and a pint-size jar with the rind pieces. Pour the vinegar mixture over the melon and rind and let it cool at room temperature, uncovered, for 2 hours. Place in the refrigerator and let it chill, uncovered, overnight. Then cover tightly. The pickles will be good for 2 to 3 weeks in the refrigerator. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 830,"Spinach Dip 1 large clove garlic 1/2 cup chopped scallions (white portion only) One 10-ounce package frozen chopped spinach, thawed and drained well 1 cup sour cream 1/2 to 1 cup mayonnaise 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves 1 teaspoon Worcestershire sauce 1 dash hot pepper sauce or more to taste 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 1 round loaf crusty bread (country white, pumpernickel, etc.) Paprika Instructions: In a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except the bread and paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, make a bread bowl: Cut about an inch off the top of the round of bread and save it for a lid. Remove the bread from the center, hollowing out the loaf. Stir the dip well and place in the bread bowl. Sprinkle lightly with paprika. Serve the removed bread chunks along with crudites for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 831,"Martha's Secret Turkey Burger Two 12-ounce jars red-pepper relish, such as Fourth Creek Food Co. 1 small onion, chopped
2 cloves garlic, chopped
1 tablespoon plus 1 teaspoon extra-virgin olive oil, plus more for brushing
2 tablespoons low-sodium soy sauce
2 pounds ground dark turkey
4 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 slice soft white bread, torn into pea-size pieces (1 cup)
Kosher salt and freshly ground black pepper
3 tablespoons chili sauce, plus more for brushing
1/2 cup mayonnaise
2 packed cups finely shredded kale
1/2 teaspoon balsamic vinegar
8 brioche rolls, split
4 tablespoons unsalted butter, melted
Instructions: Drain 1 jar relish in a sieve; discard liquid. Pulse 2/3 cup drained relish with onion and garlic in a food processor until finely chopped. Heat 1 tablespoon oil in a skillet over medium-high heat; add relish mixture. Cook, stirring, until a thick paste forms, about 7 minutes. Stir in soy sauce. Transfer to a bowl; let cool 5 minutes. Stir in turkey, Worcestershire, mustard, bread, 1 1/2 teaspoons salt and pepper to taste. Form into 8 patties, each about 4 inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours. Preheat grill to medium. Brush both sides of burgers with oil, then brush grates. Grill 5 minutes. Flip; lightly brush tops with chili sauce and grill until a thermometer inserted into centers registers 165 degrees F, 5 to 6 minutes more. Combine chili sauce and mayonnaise. Drizzle kale with vinegar and remaining teaspoon oil; season with salt and pepper. Brush cut sides of rolls with butter; grill until lightly toasted. Sandwich burgers in rolls with chili sauce mixture, remaining relish and kale. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 832,"Tiramisu 4 ounces bittersweet chocolate 3 large egg yolks 3 tablespoons granulated sugar, plus 2 tablespoons sugar, plus 1 teaspoon 1 1/4 cups sweet dessert wine, such as Vin Santo 2 large egg whites 1/4 cup cooled brewed espresso, or other strong coffee blend 1 cup ricotta 1 cup heavy cream 4 to 5 ounces ladyfingers Cocoa powder, garnish Chocolate-dipped coffee beans, garnish, recipe follows 6 ounces semisweet chocolate 1 cup dark roasted coffee beans Instructions: Place the chocolate in the top of a double boiler or in a bowl set over a pot of simmering water, and stir until melted. Remove from the heat and cool to room temperature. In the top of a double boiler or in a bowl set over a pot of simmering water, beat the egg yolks and 3 tablespoons of sugar until pale yellow and frothy. Add 1/2 cup of the wine and whip until thick, being careful not to let the mixture boil. Remove from the heat and fold in the chocolate. Cool to room temperature. In a medium bowl, beat the egg whites until stiff peaks form, and fold into the cooled custard mixture. In a bowl, combine the coffee, ricotta, and 2 tablespoons sugar and set aside. In a separate bowl, whip the cream until soft peaks form. Add the remaining teaspoon of sugar and whip until stiff peaks form. Dip the ladyfingers into the remaining 3/4 cup of dessert wine and arrange them in the bottom of a square 9-inch baking dish. Cover with half of the ricotta, half of the custard, and half of the whipped cream. Repeat with the remaining ingredients, ending with whipped cream on top. Cover with plastic wrap and refrigerate until set, at least 3 hours. To serve, sift the cocoa powder evenly over the top and decorate with the chocolate coffee beans. Cut into equal pieces and serve. In the top of a double boiler set over simmering water, melt the chocolate, stirring until smooth. Remove from the heat and let cool and thicken slightly. In batches, drop the beans into the melted chocolate, coating completely on all sides. Remove and place on a baking sheet lined with waxed paper. Let dry completely. Store in an airtight container at room temperature. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 833,"Chocolate Chip Sour Cream Snack Cake Nonstick cooking spray, for the pan 3/4 cup (105 grams) all-purpose flour
1/2 cup plus 2 tablespoons (105 grams) sweet rice flour, such as Mochiko
1 teaspoon baking powder\u202f
1/2 teaspoon baking soda\u202f
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened\u202f
1 cup (200 grams) granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup plus 1 tablespoon (150 grams) full-fat sour cream, at room temperature
2 tablespoons milk, at room temperature\u202f
1 heaping cup (200 grams) semisweet chocolate chips, plus more for topping Instructions: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Lightly grease an 8-inch square pan with nonstick cooking spray. Line the bottom with parchment, leaving a 2-inch overhang on the sides (to make it easier to remove the cake after baking) and grease the parchment. Combine the all-purpose flour, sweet rice flour, baking powder, baking soda and salt in a medium bowl and whisk until combined.
Beat the butter in a large bowl with an electric mixer until smooth. Add the sugar and cream the mixture until light and fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula. Add in the eggs one at a time, beating after each addition until combined. Scrape the bowl once more, then beat in the vanilla.\u202fSift half of the dry ingredients over the egg mixture and beat just until combined. Beat in the sour cream and milk, then sift in the rest of the dry ingredients and beat just until the batter is smooth. Fold in the chocolate chips.
Spread the batter into the prepared pan, smoothing the surface with a small offset spatula. Sprinkle additional chocolate chips on top. Bake the cake, rotating the pan halfway through, for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 minutes, then gently loosen the edges with a small offset spatula and carefully transfer the cake (using the parchment sling to assist) onto a rack to cool completely.\u202f
","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 834,"Golden Sunshine Quinoa Salad 2 cups quinoa 2 1/2 cups chicken broth, homemade or canned low-sodium broth 4 scallions, light and white green part only, thinly sliced 1/2 cup chopped golden raisins 2 tablespoons rice vinegar 1/2 cup fresh orange juice 1 teaspoon grated orange zest 2 tablespoons extra-virgin olive oil 1/4 teaspoon ground cumin 1 cucumber, peeled, halved, seeded and chopped 1/2 cup chopped flat-leaf parsley Salt Freshly ground black pepper Instructions: Place the quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear. Bring the chicken stock to a boil in a medium saucepan over medium-high heat. Add the quinoa and return to a boil. Reduce the heat to low, cover, and simmer the quinoa until it has expanded fully, about 20 to 25 minutes. Uncover, fluff with a fork and set aside to cool. Place the cooled quinoa in a large bowl. Add the scallions, raisins, rice vinegar, orange juice and zest, olive oil, cumin, cucumber and parsley and toss to combine. Season with salt and pepper, to taste, cover with plastic wrap and refrigerate until cold, then serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 835,"BBQ Pork Sandwich on Grilled Jalapeno Corn Flat Bread 2 1/4 cups bread flour 3/4 cup masa harina (or any comparable corn flour) 1 1/2 teaspoons active dry yeast
2 teaspoons salt 2 tablespoons honey About 1 1/4 cups water, room temperature
1 jalapeno grilled with top on, skinned and seeded, coarsely chopped Oil, for coating dough Sweet BBQ Sauce: Oil, for pan 1 medium yellow onion, diced 3 cloves garlic chopped
1 small jalapeno, seeded and diced 2 tablespoons chili powder 2 tablespoons paprika 1 teaspoon ground cumin 1 tablespoon salt 1 (20-ounce) bottle tomato ketchup, or combination tomato paste and sauce 1/3 cup brown sugar 1/4 cup molasses or cane syrup 2 tablespoons white vinegar, plus more to adjust acidity Hot sauce, to taste (recommended: Crystal) 1 (12-ounce) bottle dark beer 1 small head green cabbage, shredded 1 to 2 medium carrots, grated 1 bunch green onions, coarsely chopped 1 small bell pepper, coarsely chopped 1 small bunch parsley, leaves coarsely chopped 1 cup mayonnaise (preferably homemade) 1/4 cup coarse ground mustard 1/4 cup brown sugar 2 medium cloves garlic, thinly sliced 3 tablespoons apple cider vinegar, plus more to adjust acidity 1 teaspoon celery seeds Salt and fresh ground black pepper 1/2 cup chili powder (preferably ancho) 1/2 cup smoked paprika 3 tablespoons ground cumin 2 tablespoons dark brown sugar 1 tablespoon cayenne pepper (adjust to personal preference) 1 tablespoon salt, taste for level Freshly ground black pepper 1 (1 1/2-pound) pork shoulder steak, no more than 3/4-inch thick, not trimmed Instructions: For the flat bread: Combine all dry ingredients in the bowl of a stand mixer. Add the honey and water and mix on low for 3 minutes, then medium for 1 minute and then gently fold in the jalapenos. Transfer the dough to an oiled bowl, cover with plastic wrap and a towel and let rise for 1 hour. Punch the dough down, roll into a ball and let rest for 15 minutes. Punch the dough down again and roll into a ball, then let rest for 30 to 60 minutes. Heat grill to medium. Roll the dough into desired shape, approximately 1/2-inch thick and coat it with olive oil before putting on the grill over indirect heat. Grill to desired level of color, approximately 10 to 12 minutes. For the BBQ Sauce: Coat a large saute pan with oil over medium heat. Add the onion, garlic, jalapeno, and the powders. Briefly saute and then stir in all the remaining ingredients. Bring to boil and immediately reduce the heat and simmer uncovered for 30 to 45 minutes. Cool and puree in a blender. Set aside. Cook's Note: This sauce will keep for 10 days covered and refrigerated. For the slaw: Combine all the slaw ingredients in a large bowl and set aside until ready to serve. Add the dressing immediately prior to serving. For the dressing: Put all the ingredients into a bowl and whisk to combine. Cover and refrigerate until ready to use. For the pork: Preheat charcoal grill over high heat. Combine all the rub ingredients in a bowl and coat the pork liberally with the mixture. Set aside for at least 5 minutes. Sear over hot coals (with a little hickory - NOT SOAKED). Turn and move the pork to the side of the grill. Cover the grill and cook for about 15 minutes for medium and medium-well on the ends. Remove the pork from the grill to a cutting board and cover loosely with foil, to rest. Chop the pork as desired. To Make the Sandwich: Divide and mound chopped pork on the flat bread, 4 pieces for an open face sandwich, top with generous serving of the slaw and drizzle with BBQ sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 836,"Coconut Cheesecake 1 1/2 cups graham cracker crumbs 3 cups sweetened shredded coconut, toasted 1 tablespoon fresh squeezed lemon juice 2 pounds cream cheese, room temperature 4 large eggs 3/4 cup sugar 1/3 cup unsalted butter melted 1 15-ounce can cream of coconut (such as Coco Lopez) 1 cup whipping cream 1 teaspoon vanilla extract Juice of 1 lemon Instructions: Preheat oven to 325 degrees F. Wrap outside of 9 inch diameter springform pan with 2 3/4-inch high sides with foil. Mix graham cracker crumbs, 1 1/2 cups coconut, 1 tablespoon lemon juice and butter in small bowl. Press mixture onto bottom and up sides of pan. Beat cream cheese and sugar in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Add cream of coconut, cream, 1 cup coconut, vanilla extract and lemon juice and beat until well blended. Pour filling into crust. Bake until puffed and set in center, about 1 hour 25 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight. Cut around pan sides to loosen cake. Remove pan sides. Sprinkle remaining coconut around edge of cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 837,"Butternut Squash Meringue Box Harvest Dessert 1/4 teaspoon cream of tartar 3 egg whites 3/4 cup granulated sugar Nonstick cooking spray 1 cup whole milk 1/2 cup butternut squash puree 1/4 cup plus 1 tablespoon granulated sugar 2 tablespoons plus 2 teaspoons cornstarch 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon, plus more for garnish Pinch ground cloves Pinch ground nutmeg 3 egg yolks 2 tablespoons cold butter, cubed 1 teaspoon vanilla extract 2 cups heavy whipping cream White royal icing, for assembly Confectioners' sugar, for garnish Instructions: For the meringue: Preheat the oven to 150 degrees F. In a stand mixer fitted with the whisk attachment, whisk the egg whites until frothy. Add the cream of tarter and continue to whisk until soft peaks form. Once the whites are at soft peaks, slowly add in the granulated sugar and continue whisking until stiff peaks form and the egg whites are smooth and glossy. Place a nonstick baking pad on an upside-down baking sheet and then spray with nonstick cooking spray. Scoop the meringue into a square shape using a 3-inch square stencil. Smooth out the edges and make the squares even with a long, flat icing spatula. Make as many squares that can fit onto the baking sheet. You'll need 6 sides to make a full box, so make sides based on how many boxes you want to make. Remove the stencil. Bake the meringue until set and not tacky to the touch, 3 hours. The meringue should have no color on it after baking. For the diplomat cream: In a saucepan, bring the milk to a light simmer. In a bowl, lightly whisk the squash puree, 1/4 cup of the granulated sugar, the cornstarch, flour, cinnamon, cloves, nutmeg and yolks until smooth. Add half of the steaming milk into squash mixture very slowly, whisking as you pour. Whisk in the remaining milk. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick, 3 to 4 minutes. Remove from the heat and add the cubed butter and vanilla, mixing until the butter melts. Cover the mixture with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Cool the pastry cream completely. Once the pastry cream is completely cool, place the heavy cream and the remaining 1 tablespoon granulated sugar in a stand mixer fitted with the whisk, and whip until stiff. Fold the whipped cream into the cooled pastry cream to create the diplomat cream. Keep refrigerated. Use royal icing as the glue between the sides of the box, leaving one side open. When the box is set, spoon the diplomat cream into the box and top with the final side as the lid. Dust with cinnamon and confectioners' sugar to garnish, and then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 838,"Rasmalai 6 1/3 cups (1 1/2 liters) whole milk 1/2 teaspoon saffron strands (or more if you want to be decadent)
1/2 cup sugar
1/2 teaspoon decorticated cardamom (or seeds from about 8 cardamom pods), coarsely crushed
4 tablespoons blanched almonds or shelled pistachios, sliced or chopped 6 1/3 cups (1 1/2 liters) whole milk 3 to 5 tablespoons lemon or lime juice 1 1/2 cups sugar Instructions: For the sauce (ras): Heat the milk over medium-high heat in a large, heavy-bottomed pot, stirring every minute or so in the beginning and more often as it comes closer to a boil to ensure that the milk doesn't burn at the bottom, until it comes to a boil, about 10 minutes. Reduce the heat to keep it at a medium boil and cook, stirring frequently, until the milk is reduced by half, 25 to 30 minutes. Meanwhile, combine the saffron strands with 1 tablespoon of the hot milk in a small bowl. Mash with the back of the spoon to get the saffron to release its color and turn the milk a deep orange.
Once the milk has reduced, add the sugar, crushed cardamom and saffron-milk mixture and mix well. Cook, stirring as needed so the milk does not stick to the bottom of the pan, until the milk is well flavored, about 5 minutes. Add 3 tablespoons of the nuts, saving the balance for garnish, and let the milk mixture cool.
For the paneer balls (rasgullas): Heat the milk over medium-high heat in a large, heavy-bottomed pot, stirring every minute or so in the beginning and more often as it comes closer to a boil to ensure that the milk doesn't burn at the bottom, until it comes to a boil, about 10 minutes.
As soon as it reaches a boil, turn off the heat and add 1/2 cup of ice to reduce the temperature of the milk. Add the lemon or lime juice 1 tablespoon at a time until the milk is curdled and the solids separate from the whey. The whey will turn greenish-yellow. Add another 1/2 cup of ice. This stops the cooking and keeps the paneer soft.
Line a strainer with folded-over cheesecloth or muslin and set over a large bowl. Pour the mixture into the strainer and let the water drain out. Pour a cup of cold water over the paneer and drain. Take the ends of the cloth and squeeze out the excess water very well. Hang the cloth to further drain out water from the paneer for about 30 minutes. The paneer should be crumbly yet a little moist.
Add the paneer to a food processer and process until the crumbles become a ball, about 30 seconds. Alternatively, you can knead it with the heel of your palm, but this will take 10 to 15 minutes.
Roll the dough into 12 equal balls, making sure there are no cracks. (A kitchen scale isn\u2019t necessary but is helpful.) You can keep them round or gently flatten them out to disks about 1 inch high. If you see any cracks, smooth them over with wet fingers. Cover with a damp cloth.
For the sugar syrup: Combine the sugar and 7 cups water in a wide Dutch oven and bring to a rolling boil. Add the prepared paneer balls one by one so the temperature doesn\u2019t drop suddenly. Gently shake the pot, lower the heat slightly to keep the mixture at a low boil, cover and cook for 10 minutes. Do not open the lid in between. Gently stir the balls, cover and cook for another 5 minutes. The balls should almost double in size. Remove the pot from the heat and let it cool naturally, 20 to 30 minutes. The balls will sink in the water.
Once cooled, drain the balls. Very gently squeeze out the syrup from the balls and transfer them to the prepared ras (saffron milk). Refrigerate for a minimum of 3 hours, to let the balls absorb the milk and become divine! Garnish with the reserved nuts and serve cold.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 839,"Sunset Cocktail 1 ounce light rum 1 ounce dark rum 1/2 ounce passion fruit syrup 1 ounce lemon juice 3 ounces fresh orange juice Instructions: Combine all ingredients and serve over ice. ","[Mojito, Cuba Libre, Orange Wine]" 840,"Sweet and Salty Whisky Treats 4 tablespoons unsalted butter, plus more for the pan ? cup Maker's Mark? Bourbon 1 (10-ounce) bag marshmallows 4 cups crisp rice cereal 2 cups mini pretzels Instructions:

1. Generously butter a 13 by 9-inch shallow baking dish. 2. In a large saucepot, bring the bourbon to a boil over high heat. Boil until reduced to 2 tablespoons, about 2 minutes. Add the butter, reduce the heat to medium-low, and stir until melted. Add the marshmallows and stir until melted and smooth. 3. Add the cereal and pretzels. Stir gently until evenly coated. Immediately transfer to the prepared pan and press firmly into an even layer. Cool completely, then cut into 12 bars. ","[Bourbon, Rye, Scotch, Brandy]" 841,"Asian Infused Pork Tenderloin with Melted Onions and Herb Goat Cheese 2 tablespoons seasoned rice wine vinegar 1/4 cup soy sauce 1 tablespoon sesame oil 1 (1-pound) pork tenderloin Salt and freshly ground black pepper 4 tablespoons olive oil 3 spanish onion, julienned 1 small fennel bulb, thinly shaven 2 cloves garlic, thinly sliced 2 tablespoons picked thyme leaves 1/4 cup sake 1 tablespoon chervil leaves, chopped 1 tablespoon chives, chopped 1 cup goat cheese, at room temperature Salt and pepper 1 loaf French bread 1 clove garlic Extra-virgin olive oil Creme fraiche, as garnish Instructions: Preheat oven to 350 degrees F. In a large bowl mix the vinegar, soy sauce, and sesame oil together and pour over the tenderloin, turning every 10 minutes, for 30 minutes. Pat dry. Season with salt and pepper. Heat 2 tablespoons of olive oil in a medium saute pan over high heat. Sear the tenderloin until evenly colored and transfer to the oven. Cook until the pork reaches the internal temperature of 145 degrees F. Remove from the pan and allow to rest 15 minutes. Thinly slice. While tenderloin is in the marinade, in a small pot over high heat add the remaining 2 tablespoons olive oil and saute the onions, fennel, garlic and thyme until just colored. Reduce the heat to low and deglaze with the sake. Cover with a lid and cook for 30 minutes, stirring periodically until the onions are translucent and soft. Remove from heat. In a small bowl, using a fork, mix in the remaining herbs and the goat cheese and season with and salt and pepper, to taste. While the onions are cooking, thinly slice the bread. Rub each piece with a garlic clove and season lightly with salt and pepper. Drizzle each piece with olive oil and bake until golden but still soft in the center, 10 minutes. On a piece of garlic crostini spread a thin later of goat cheese mixture. Top with a thin slice of tenderloin, then the onion mixture and lastly dollop of creme fraiche. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 842,"Vegan Pumpkin Pie 1 1/2 cups all-purpose flour, plus more for rolling 1 tablespoon vegan granulated sugar 1 tablespoon white vinegar Fine salt 1/2 cup unrefined virgin or extra-virgin coconut oil (packed) 4 to 6 tablespoons ice water Filling: One 15-ounce can pure pumpkin puree 8 ounces silken tofu 2/3 cup vegan granulated sugar 2 tablespoons cornstarch 1 teaspoon ground cinnamon 1/2 teaspoon grated nutmeg 1/2 teaspoon pure vanilla extract Fine salt
Instructions: For the crust: Put the flour, sugar, vinegar and 1/2 teaspoon salt in a food processor, and pulse to combine. Add the coconut oil in small spoonfuls, and pulse until the largest pieces are pea-sized. Add 4 tablespoons ice water, and pulse until evenly combined. Squeeze a handful of the dough together; it should just hold its shape. If the mixture is too powdery, pulse in an additional 1 to 2 tablespoons ice water. Turn the dough out onto a large piece of plastic wrap, pat into a 1/2-inch-thick disc and chill for at least 1 hour up to overnight. To make rolling easier, let the dough soften up a bit-it should be slightly soft when pressed-at room temperature (this may take anywhere from 20 to 40 minutes depending on the temperature of your kitchen). Roll the disc into a 12-inch round on a lightly floured surface or between two pieces of floured parchment paper. If the dough gets too warm, refrigerate it to firm it up. Ease the crust into a 9-inch pie plate. Fold the overhanging dough under itself, and crimp the edge as desired. Chill for 30 minutes. Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line the chilled pie crust with a large coffee filter or foil, and fill with pie weights. Bake until the edges are lightly golden, 20 to 25 minutes. Remove the coffee filter or foil and weights, and continue baking until the crust is lightly golden all over, 15 to 20 minutes more. Transfer to a rack, and let cool completely. For the filling: Process the pumpkin puree, tofu, sugar, cornstarch, cinnamon, nutmeg, vanilla and 1/4 teaspoon salt in a food processor until completely smooth, scraping down the sides of the bowl as needed. Pour the filling into the parbaked pie shell, and bake until firm and set, 40 to 45 minutes. Let cool completely on a rack. Chill for at least 2 hours up to overnight. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 843,"Bloody Mary Shrimp Cocktail 6 cups water 1 lemon, halved 1 cup dry white wine 1 bay leaf 1/2 teaspoon peppercorns Salt 1 bottle of your favorite vodka 1 bottle of a good store bought Bloody Mary mix 1 teaspoon cracked pepper Hot sauce, to taste Worcestershire sauce Olive juice, to taste Bamboo skewers, soaked in water for 30 to 60 minutes Instructions: 1 pound large shrimp, peeled and deveined Place 6 cups of water in a medium saucepan. Add lemon halves, white wine, bay leaf, peppercorns and salt, to taste. Bring to a boil and add the shrimp. Cook for 1 minute or until the shrimp turn pink. Immediately plunge shrimp into a bowl of ice water to stop the cooking process. Strain the shrimp and place into a bowl in the refrigerator until ready to use. In a large pitcher, mix 1-ounce vodka for every 6 ounces Bloody Mary mix. Season with cracked pepper, hot sauce, Worcestershire sauce, olive juice and shake. Serve in decorative glasses with skewered shrimp as garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 844,"Peanut Brindle (Wheat Free) 5 cups rice flour 1 tablespoon cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1 cup chopped peanuts 1 cup honey 1 egg 1/2 cup peanut butter 3/4 cup applesauce 1/4 cup oil 1/3 cup water 2 1/2 teaspoons vanilla Melted carob for drizzling Instructions: Mix dry ingredients thoroughly. Mix wet ingredients thoroughly. Add wet ingredients to dry ingredients and mix until mixture is combined. Mixture will be somewhat sticky. You don't want mixture too dry. Separate into two equal portions. Place one portion on sheet of waxed paper and cover with sheet of plastic wrap. Roll out dough over plastic wrap. Place into 1/2 sheet pan. Repeat with remaining portion on second 1/2 sheet pan. With ruler and paring knife, score 3 - inch squares. Spray with water; sprinkle with chopped peanuts, and spray again. Bake at 325 degrees for approximately 50 minutes. Cool for 10 minutes. Break apart where dough has been scored, then break piece in half again. Place pieces on cooling tray. Drizzle with melted carob. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 845,"Orange Coconut Pie - 2003 1st Place Citrus 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon sugar 1 cup plus 1 tablespoon butter flavored shortening, chilled 1/3 cup ice water 1 tablespoon vinegar 1 egg, beaten 1 cup sugar 1/3 cup cornstarch 1/4 teaspoon salt 1 1/2 cups water 3 egg yolks, slightly beaten 2 tablespoons butter 1 teaspoon finely shredded orange peel 1/4 cup fresh squeezed orange juice 4 ounces cream cheese 1/2 cup powdered sugar 1 cup whipped topping Whipped Topping, garnish Shredded coconut, garnish Instructions: Pie Crust: Chill all ingredients, including the flour and vinegar. Combine the flour, salt and sugar. Cut in shortening with a pastry blender until the mixture resembles cornmeal. In another bowl, mix water and vinegar with the beaten egg. Add the liquid mixture, 1 tablespoon at a time, to the flour mixture, tossing with a fork to form a soft dough. Filling: In saucepan combine sugar, cornstarch, and salt. Gradually stir in water. Cook and stir until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat. Gradually stir 1 cup hot mixture into yolks. Return mixture to saucepan, bring to a gentle boil. Cook and stir 2 minutes more. Remove from stove. Stir in butter, orange peel and orange juice. Turn into pastry shell. Refrigerate. Meanwhile prepare next layer by combining cream cheese and powdered sugar until well blended. Beat in the whipped topping until light and fluffy. Spread over orange filling. Top with whipped topping and sprinkle with shredded coconut as desired. Chill until serving. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 846,"Pork and Rice Quesadillas with Orange Salsa Cooking spray 1 cup instant rice, cooked according to package directions 2 cups diced roasted pork loin 1 (15-ounce) can black beans, drained 1 cup chopped arugula leaves 1 cup shredded Monterey Jack cheese 1/2 cup diced oil-packed sun-dried tomatoes 6 burrito-size flour tortillas, regular or flavored 1 recipe Orange Salsa, recipe follows 1 (11-ounce) can Mandarin oranges, drained and chopped 1/4 cup diced red bell pepper 2 tablespoons freshly chopped scallions 2 tablespoons freshly chopped cilantro leaves 1 tablespoon fresh lemon juice 1/2 teaspoon ground cumin Salt and freshly ground black pepper Instructions: Coat a stove-top griddle with cooking spray and set over medium-high heat to preheat. In a large bowl, combine rice, pork, beans, arugula, cheese, and tomatoes. Mix well to combine. Arrange tortillas on a flat surface. Top 1 side of the tortillas with pork mixture. Fold the other side over to cover filling. Transfer quesadillas to hot pan and cook 2 to 3 minutes per side, until golden brown and cheese melts. Serve with orange salsa. Combine all ingredients in a medium bowl and toss to combine. Yield: 4 servings ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 847,"Spinach, Walnut and Golden Raisin Pesto Pasta with Italian Chicken Sausage 4 chicken Italian sausage links 2 cloves garlic 1 pound farfalle pasta
1 cup toasted walnut halves
3 cups baby spinach
2 cups fresh basil
1 cup grated Pecorino-Romano or Parmesan
3/4 cup extra-virgin olive oil
1/4 cup golden raisins
1 teaspoon kosher salt, plus more if needed 1/2 teaspoon freshly cracked black pepper, plus more if needed Zest and juice from 1 lemon
Instructions: Preheat a grill or grill pan to medium-high heat. Grill the sausages, covered with a medium heatproof bowl, until nice and charred and no longer pink on the inside, flipping once, 6 to 8 minutes per side. Transfer to a cutting board, let cool slightly, then slice on the bias. Set aside. Meanwhile, bring a large pot of water to a boil. Poach the garlic cloves in the boiling water for 5 minutes, then transfer them with a slotted spoon to a food processor. Add the pasta to the boiling water and cook to al dente according to the package directions. Meanwhile, add the walnuts to the food processor with the garlic and pulse until chopped, about 8 times. Add the spinach, basil, cheese, olive oil, raisins, salt, pepper and lemon zest and juice. Pulse about 10 times, until combined but still rustically chopped. Season with additional salt and pepper if needed. Heat a large skillet over medium heat. Using a spider, add the pasta to the skillet. Add the spinach pesto and toss to combine. Heat until warmed through. Season to taste if necessary and serve immediately topped with grilled sausage slices. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 848,"Scalloped Potatoes and Ham 4 tablespoons (1/2 stick) butter, plus extra for greasing dish 1/2 yellow onion, diced
1/3 cup all-purpose flour
1 1/2 cups half-and-half
1 1/2 cups milk
Freshly ground black pepper 2 pounds russet potatoes, washed thoroughly
3 cups diced cooked ham
2 cups grated Monterey Jack cheese
Chopped fresh parsley, for sprinkling, optional Instructions: Preheat the oven to 375 degrees F. Add the butter and onions to a large skillet over medium heat and saute until starting to soften, 3 to 4 minutes. Sprinkle the flour over the onions and whisk them together. Continue cooking the onion/flour mixture until golden brown, about 2 minutes. Stir in the half-and-half and milk and whisk around, allowing the mixture to thicken; this will take 3 to 4 minutes. Add some pepper, stir the sauce, reduce the heat and keep warm. Slice the potatoes really thin using a mandolin or a really sharp knife, the thinner the better. Generously butter a 2-quart baking dish, then add half the sliced potatoes and half the diced ham. Sprinkle on half the cheese then pour on half the sauce from the skillet. Repeat with the rest of the ingredients, ending with a layer of cheese and sauce. Sprinkle extra pepper on top. Cover the dish with foil and bake it for 40 minutes, then remove the foil and bake until the cheese is golden brown and the sauce is bubbling, an additional 20 to 30 minutes. Sprinkle with chopped parsley if desired and serve it up. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 849,"Updated Tuna Casserole I 2 large portobellos Salt and pepper Pat of butter 1 cup Sauteed crispy and diced bacon 1/2 cup sliced shallots 1 cup thinly sliced red bliss potatoes Fresh thyme 1 1/2 pounds yellowfin tuna, cubed 1 cup sliced and blanched green beans 1/2 cup parsley 1 cup bread crumbs 2 cups heavy cream 3 egg yolks 1/2 cup crushed potato chips Instructions: Preheat oven to 350 degrees F. Bake the mushrooms for 10 minutes after seasoned with salt, pepper and a dab of butter, reserve. Cook the bacon with sliced shallots until the bacon is crispy, reserve. Spread the potatoes in the bottom of a casserole dish. Add salt, pepper, and thyme. Add the cubed tuna. Add the bacon and shallots and blanched green beans. Add the mushrooms. Sprinkle parsley and breadcrumbs over dish. Mix heavy cream and egg yolks until well blended and add. Top with crushed potato chips. Bake for 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 850,"Hot Browns 6 ounces Mornay Sauce, recipe follows 4 ounces slow roasted turkey breast, thinly sliced
4 toast points, made from toasted Italian white bread
1 ounce Cheddar, shredded
2 strips applewood smoked bacon, cooked
2 slices vine-ripe beefsteak tomatoes, cut into half moons 1 pinch paprika
1 pinch freshly chopped parsley 8 ounces unsalted butter 1/2 small onion, finely diced
1 cup all-purpose flour, plus more if needed 8 cups whole milk
1 cup chicken broth
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon powdered chicken stock base
1/4 teaspoon poultry seasoning
1 pinch garlic salt
1 pinch ground nutmeg
1 pinch ground white pepper
1 bay leaf
1/2 cup cornstarch
8 ounces cheese mix, equal parts shredded Cheddar, Swiss and American cheese 1/2 cup shredded Parmesan Instructions: Preheat the oven to 350 degrees F. Ladle 3 ounces of the Mornay Sauce in the center of an oven-proof dinner plate. Place the turkey on top of the sauce, and cover with the remaining 3 ounces of Mornay Sauce. Garnish with toast points at four corners of the plate, meeting the edge of the sauce. Sprinkle with the cheese to cover the sauce and lay the bacon as an \X\ across the top in the middle. Place in the oven until hot and bubbling, 8 to 10 minutes. Remove from the oven and place the tomato slices between the toast points. Sprinkle with the paprika and chopped parsley and serve. In a large saute pan set over medium-low heat, melt the butter and add the onions, saute until translucent. Slowly add the flour and continue to cook, being careful not to thicken it too much. Once the mixture reaches a very light golden brown, remove from the heat and set aside until ready to add to the sauce. In a separate large saucepan set over low heat, add the milk, broth, mustard, Worcestershire, stock, poultry seasoning, garlic salt, nutmeg, white pepper and bay leaf. Cook until the mixture comes to a gentle simmer. Add the roux slowly, one spoonful at a time, while whisking continually until you achieve the desired consistency. In separate container, add 1/2 to 3/4 cup water to the cornstarch to make a slurry. Add the slurry to the sauce mixture and whisk. Add the cheese mix and the Parmesan to the sauce and stir until smooth and thick.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 851,"Turkey, Kale and Oat Meatballs with Quick Tomato Sauce 1/2 cup quick-cooking rolled oats 6 ounces kale, stems removed and leaves roughly chopped (about 4 packed cups)
6 ounces kale, stems removed and leaves roughly chopped (about 4 packed cups) 4 cloves garlic, finely minced 1 large yellow onion, roughly chopped 1 large egg 1/2 cup grated Parmesan 1/4 cup skim milk Kosher salt and freshly ground black pepper 1 pound 99 percent fat-free ground turkey 2 tablespoons extra-virgin olive oil One 28-ounce can no-salt-added crushed tomatoes 2 sprigs oregano Pinch of crushed red pepper flakes 12 ounces whole-wheat angel hair pasta Instructions: Pulse the oats in a food processor until coarsely ground. Add the kale, 1 teaspoon of the minced garlic and 1/4 cup of the chopped onion, and pulse until finely chopped and the texture is crumbly. Add the egg, 2 tablespoons of the Parmesan, milk, 3/4 teaspoon salt and 1/4 teaspoon pepper, and pulse until just combined. Transfer the mixture to a large mixing bowl, add the turkey and mix with your hands until well combined. Cover with plastic wrap, and refrigerate for 30 minutes. Meanwhile, bring a large pot of water to a boil. Heat the oil in a large, straight-sided skillet or Dutch oven over medium-high heat. Add the remaining onions and 1/4 teaspoon salt, and cook, stirring occasionally, until softened and lightly browned in spots, 6 to 8 minutes. Add the remaining garlic, and cook until softened, stirring constantly, about 30 seconds. Add the tomatoes, 1 1/2 cups water, 2 tablespoons of the remaining Parmesan, oregano, 1 teaspoon salt and the red pepper flakes. Stir to combine, and bring to a simmer. Cover, reduce the heat and simmer for 10 minutes. Meanwhile, remove the turkey and kale mixture from the refrigerator. Shape level tablespoonfuls into round meatballs (about 36), and place on a rimmed baking sheet. Remove the lid from the sauce. Use a metal spatula or 2 spoons to add the meatballs, one at a time, to the simmering sauce in a single layer. Cook, covered, until the meatballs are cooked through, about 15 minutes. Turn off the heat, and let the mixture sit, covered, for 5 minutes. Discard the oregano. Meanwhile, cook the pasta in the boiling water according to package directions. Drain well. To serve, divide the pasta among 6 plates or bowls. Top each serving with 7 meatballs and 1/2 cup tomato sauce. Sprinkle with the remaining Parmesan. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 852,"Pinzimonio 2 carrots, cut into strips 1 small sweet red onion, cut into strips 1 red bell pepper, cut into strips 3 tablespoons extra-virgin olive oil 3 tablespoons balsamic vinegar Instructions: Arrange the carrots, onions and bell peppers on a plate. Mix together the olive oil and vinegar in a small bowl and serve with the vegetables. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 853,"Shrimp Mango Lettuce Cups Zest of 1 lemon and juice of 1/2 lemon 1 clove garlic, grated
1/2 cup olive oil
Handful fresh cilantro, chopped
24 cooked jumbo shrimp, chilled
2 avocados, cut into large chunks
1 mango
1/2 small red onion, thinly sliced
Kosher salt and freshly ground black pepper 6 Bibb or butter lettuce cups
Minced fresh chives, for serving
Instructions: In a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together. Place the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours. Add the avocado to the bowl with the rest of the dressing. Dice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together. To serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 854,"Green Bean and Kale Caesar Salad 4 ounces crusty white bread, cut into 1/2-inch cubes (about 2 cups) 1/4 cup plus 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 pounds green beans, trimmed 4 anchovy fillets (packed in oil) 2 tablespoons red wine vinegar 1 tablespoon fresh lemon juice 1 clove garlic, roughly chopped 2 tablespoons grated parmesan cheese, plus more for topping 1 1/2 teaspoons dijon mustard 4 cups baby kale 2 tablespoons salted roasted pepitas Instructions: Preheat the oven to 400?. Toss the bread pieces on a baking sheet with 1 tablespoon olive oil, a pinch of salt and a few grinds of pepper. Roast, tossing halfway through, until browned and crisp, 15 to 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel\u2013lined baking sheet; pat dry.
Make the dressing: Puree the anchovies, vinegar, lemon juice, garlic, parmesan and mustard in a blender, scraping down the sides with a rubber spatula, until smooth. With the machine running, slowly drizzle in the remaining ? cup olive oil and blend until combined. Season with salt and pepper. Combine the green beans, kale and half each of the croutons and pepitas in a large bowl. Add the dressing and toss to coat; season with salt and pepper. Transfer to a serving dish and top with the remaining croutons and pepitas; sprinkle with more parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 855,"Tacos de Mero: Halibut Tacos 1 pound halibut fillets Lemon pepper seasoning 12 (6-inch) corn tortillas 1 cup chopped cabbage 1/2 cup creamy avocado sauce, recipe follows 1 avocado 2 green onions, chopped 1 to 2 cloves garlic, chopped 1 cup sour cream 2 cups mayonnaise 1 teaspoon green habanero sauce 1 teaspoon apple cider vinegar 1 teaspoon lemon pepper Instructions: Spray a grill or charcoal broiler with pan coating. Season the fillets with lemon pepper and cook for approximately 15 minutes, turning once. Fillets should be white throughout and flaky, but not overcooked. Place 1/4 pound halibut over 3 heated tortillas. Add 1/4 cup cabbage and top with 2 ounces of creamy avocado sauce. Repeat the process for remainder of ingredients. To make creamy avocado sauce: Mix all of the ingredients together in a medium sized bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 856,"Baked Quinoa Casserole with Peruvian Potatoes and Cheese 2 tablespoons olive oil 2 leeks, white part only, cleaned and sliced 2 cloves garlic, peeled and diced 1 green bell pepper, diced 1 red bell pepper, diced 4 eggs 3/4 cup low-fat milk 1 cup quinoa, cooked 1 1/2 cups grated smoked cheddar cheese 1 pound Peruvian potatoes, unpeeled, diced and steamed Salt and pepper to taste 1 teaspoon thyme leaves Instructions: Preheat oven to 350 degrees F. Oil a 2-quart gratin dish. In a saute pan over medium heat, heat olive oil and add leeks. Saute, stirring, until they become tender, about 5 minutes. Add the garlic and continue to cook, stirring, for another minute. Add the peppers and cook, covered, for 5 to 10 more minutes, until peppers are tender, yet crisp. Remove pepper mixture for the heat. In a bowl, beat eggs and milk. Stir in the quinoa and add cheese, potatoes, pepper mixture, salt, pepper and thyme. Pour into the prepared baking dish and bake for about 35 to 45 minutes, until the top is golden brown. Let mixture rest about 5 minutes before serving ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 857,"Curried Popcorn 1 cup popcorn kernels 2 tablespoons mild curry powder 2 teaspoons Creole seasoning 4 tablespoons melted butter Instructions: Pop the popcorn according to package directions. Place the popped corn in a large brown paper bag. Add the curry powder, Creole seasoning and butter. Shake to coat. ","[Chardonnay, Riesling, Gewrztraminer]" 858,"Chocolatini 1 1/4 ounces kahlua 1 1/4 ounces dark creme de cocoa 1/2-ounce vanilla vodka Instructions: Shake all ingredients with ice in a cocktail shaker. ","[Port, Tawny Port, Ruby Port]" 859,"Gaufrette Potatoes 2 large Idaho potatoes Oil, for deep frying Salt Instructions: Slice the potatoes about 1/16-inch thick on a mandoline, using the waffle blade and turning the potato 1/4 turn after each cut. Put the slices immediately into cold water and keep there until you are ready to fry them. Drain and pat dry. Deep fry at 375 degrees until browned and crisp. Drain on a towels and salt generously. ","[Chardonnay, Sauvignon Blanc, Riesling]" 860,"Cock-a-Leekie Soup 6 pitted prunes 4 teaspoons Scotch One 3 1/2 pound free-range chicken, cut into 8 pieces 1 teaspoon kosher salt plus more to taste Freshly ground black pepper, to taste 4 tablespoons unsalted butter 6 medium leeks, (light green and white only), halved and cut into 1/2 inch slices 10 sprigs flat-leaf parsley
3 sprigs fresh thyme 1 bay leaf 5 cups chicken broth, homemade canned low-sodium Instructions: In a small bowl combine the prunes with the Scotch and 2 tablespoons of water and set aside. Season the chicken with 1 teaspoon of the salt and the pepper. Place a large Dutch oven or soup pot over medium heat and melt 2 tablespoons of the butter. Saute the chicken on each side until well-browned, about 10 minutes. Transfer the chicken to a plate, and pour off any fat left in the pan. Add the remaining butter to the pan, saute the leeks over medium-low until tender, about 25 minutes. Tie the parsley, thyme, and bay leaf with a piece of kitchen twine. Add the herb bundle, the chicken and the broth to the pot. Bring to a boil, and then lower the heat to maintain a gentle simmer. Cover and cook the soup for until the chicken is cooked through and tender, about 25 minutes. Remove the chicken, set aside to cool slightly. Remove the herb bundle and discard. Skim any fat from the surface of the soup with a spoon or ladle, if needed. Remove the chicken meat from the bones and cut into 1-inch chunks. Add the chicken cubes, the prunes, and their liquid to the soup. Season with salt and pepper. Simmer for 2 minutes. To serve divide the soup evenly among 6 warm soup bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 861,"Claire's Croque Madame 1 tablespoon butter 1 tablespoon all-purpose flour 1 cup milk* (See Cook's Note) Salt Pinch grated cayenne 3/4 cup grated Gruyere cheese 6 super thin slices black forest ham 2 croissants, sliced in half and lightly toasted in oven 2 large farm fresh eggs 2 tablespoons water 2 teaspoons Dijon mustard Chopped parsley leaves or chives, for garnish Instructions: Sauce: Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook, keeping it light in color, about 1 to 2 minutes. Whisk in the milk and bring to a boil, then lower the heat to a simmer. Season the sauce with salt, to taste, and cayenne and continue to cook just until thick enough to coat the back of a spoon, about 3 minutes. Stir in cheese and set aside. Preheat oven to 400 degrees F. On an aluminum foil lined sheet tray, heat the ham and toast croissants. Melt 1 tablespoon of butter in a medium nonstick skillet over medium-high heat. Add the eggs and water and cover with a lid to steam eggs over easy. Top each bottom slice of toasted croissant with a teaspoon of Dijon, then 3 slices of hot ham and 1 over easy egg. Spoon the cheese sauce over the egg and leave somewhat open faced, by putting the top piece of the croissant on the side. Garnish with parsley or chives, and serve. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 862,"Salcicce Arrabbiata 2 tablespoons minced garlic 1 red onion, diced 2 tablespoons olive oil 2 red bell peppers, julienned 4 cups cooked, sliced spicy Italian sausage 2 1/2 cups marinara sauce (house-made or high quality store-bought) 2 cups cooked penne pasta, cooked al dente Salt and freshly ground black pepper Instructions: In a skillet over medium heat, saute the garlic and onion in olive oil until translucent. Add the red bell peppers and cook until soft. Add the sausage and marinara. Bring to a boil. Toss the penne in the marinara until coated. Add salt and pepper, to taste, and serve. ","[Nero d'Avola, Aglianico, Montepulciano, Garnacha]" 863,"cl Relleno with Ground Turkey and Salsa Roja 4 plum tomatoes, halved 1 yellow onion, half sliced and the other half finely diced 2 cloves garlic, minced, plus 1 whole clove, smashed 1 small bunch cilantro, stems and leaves separated 1/2 dried pasilla cl 2 1/2 cups chicken stock 3 tablespoons extra-virgin olive oil 1 cup water Kosher salt and freshly ground black pepper 1/2 cup long grain rice, rinsed 4 poblanos 2 1/2 cups canola oil, plus more for cooking 1/2 pound ground turkey 1/4 teaspoon ground cumin 1 teaspoon tomato paste 1/2 cup canned black beans, drained and rinsed 8 slices Oaxaca cheese 4 large eggs, separated 2 tablespoons cornstarch 1 cup plus 2 tablespoons all-purpose flour 1 small jalape?o, thinly sliced 1/4 cup crumbled queso fresco Instructions: To make the salsa roja, add the tomatoes, sliced onions, smashed garlic, cilantro stems, pasilla cl and 2 cups of the chicken stock to a saucepan. Turn the heat to medium-high and bring to a boil. Reduce the heat and simmer until softened, about 20 minutes. Transfer to a blender and reserve the pan. Blend the sauce until smooth. Add 2 tablespoons of the olive oil to the saucepan and transfer the sauce back into the pan. Bring the sauce to a boil, then reduce to a simmer on medium heat and cook until reduced and thickened, 15 to 20 minutes. Meanwhile, add the water, the remaining 1 tablespoon olive oil and salt to taste to a small saucepan. Bring to a boil and add the rice. Bring back to a boil, then cover and reduce to a simmer and cook until tender, about 15 minutes. Fluff with a fork, then set aside. Put the poblano peppers onto an open flame on the stovetop and char until black on all sides, turning occasionally, 5 to 6 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Using a clean kitchen towel, gently remove the skin from the pepper, being careful not to break the flesh. Cut a slit lengthwise down the center of one side of the pepper and remove the seeds and ribs. Heat a large saute pan with a little canola oil. Add the ground turkey and cook, breaking it up with a spoon, until it starts to brown, 2 to 3 minutes. Add the diced onions and cumin and cook for another 2 to 3 minutes. Add the minced garlic and tomato paste and cook for 1 minute. Add the remaining 1/2 cup chicken stock and reduce by half. Season with salt and pepper. Transfer to a large bowl and add the beans and cooked rice. Toss to combine, then spread onto a sheet tray to lightly cool for 10 minutes. Fill each pepper with 2 slices of Oaxaca cheese and some of the filling. Be careful not to overfill the peppers. Secure with toothpicks and season the exterior of the peppers with salt. Place the egg whites into one large bowl and the yolks into another. Whip the egg whites with a hand mixer until fluffy and they form stiff peaks. Add 1/4 teaspoon salt and whip for another 30 seconds. Beat the egg yolks until the volume doubles, 1 to 2 minutes. Sprinkle the cornstarch and 2 tablespoons of the flour into the whipped egg whites, and then pour in the beaten egg yolks. Gently whisk by hand to combine. The consistency should be light \u2013 if you use a hand mixer you risk deflating the mixture. Heat a large cast-iron pan over medium-high heat. Add the canola oil and heat until it shimmers. Test the oil by dropping a small amount of the batter into the pan. Spread the remaining 1 cup flour onto a sheet tray. Dredge the stuffed peppers in the flour, shaking off any excess, then dip into the egg batter. Lay the peppers into the oil and fry until golden brown, turning on all sides, 4 to 5 minutes. Remove from the pan and carefully take out the toothpicks. To serve, spoon some of the salsa roja onto the bottom of each plate. Place the fried cl over the top. Garnish with jalape?o, queso fresco and cilantro leaves. ","[Syrah, Tempranillo, Barbera, Garnacha]" 864,"Bosnian-Style Gulash 10 pounds beef chuck roll 2 pounds onions 2 tablespoons olive oil 1 tablespoon minced garlic
2 cups tomato sauce
2 tablespoons tomato paste
1/2 gallon beef broth
1 cup chopped fresh parsley 1 tablespoon fine salt
1 tablespoon ground black pepper
1 tablespoon all-purpose seasoning, such as Vegeta 3 tablespoons all-purpose flour
Instructions: Preheat the oven to 300 degrees F. Cut the beef into small cubes. Chop the onions and add to a large pot with the olive oil, garlic, tomato sauce and tomato paste and cook over medium heat for 10 minutes. Add the cubed beef and cook for 15 minutes. Add the beef broth, parsley, salt, pepper and all-purpose seasoning. Transfer to the oven and cook for about 3 hours. Once finished, whisk in the flour until combined. ","[Cabernet Sauvignon, Merlot, Malbec, Tempranillo]" 865,"Creamy White Bean and Leek Pot Pie 2 tablespoons unsalted butter (28 grams) 4 to 5 leeks, cleaned and cut into 2-centimeter (1-inch) rounds Kosher salt Freshly ground black pepper 3 garlic cloves, thinly sliced 2 teaspoons finely chopped sage 1 1/2 teaspoons finely chopped thyme Two 540-milliliter/18.25-ounce each cans white kidney beans, drained and rinsed 1/4 cup flour 4 cups low-sodium chicken or vegetable broth (1 liter) 1 1/2 cups frozen peas 3 tablespoons sour cream Juice of 1/2 to 1 lemon 2 cups flour (170 grams), plus more for dusting 1 tablespoon plus 2 teaspoons baking powder (25 grams) 1 teaspoon kosher salt (4 grams) 1/4 teaspoon garlic powder 1/4 cup cold unsalted butter, cut into pats (56 grams) 1 cup grated white Cheddar cheese (120 grams) 1 1/4 cups buttermilk (300 milliliters) Melted butter, for brushing Instructions: For the stew: Melt butter in a large skillet over medium. Add the leeks to the pot and season with salt and pepper. Cook, stirring frequently, for 5 to 6 minutes, or until the leeks start to soften and turn golden brown. Stir in the garlic, sage and thyme and cook for 1 minute. Stir in the beans then sprinkle over the flour and mix well to combine. Slowly pour in the broth, turn the heat up to medium-high and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until thickened and the leeks are very tender. Add the frozen peas, sour cream and lemon juice to taste. Set aside to cool slightly. While the stew cools, make the buttermilk biscuits: Whisk together the flour, baking powder, salt and garlic powder in a large bowl. Add in the butter and cut or snap it into the flour until the pieces of butter are about the size of a pea. Stir in the grated cheese and make a well in the center. Pour in the buttermilk and gently mix until a shaggy dough forms. Turn the dough out onto a lightly floured work surface and bring the dough together. Press it out into a 2-centimeter (1-inch) thick rectangle, then fold it over onto itself. Press and fold the dough two more times, then flatten again to 2 centimeters (1 inch) thick. Trim any wonky edges and cut the dough into 8 rough squares. If serving immediately, preheat the oven to 400 degrees F/200 degrees C. Transfer all or a portion of the stew to a casserole dish and top with all or a portion of the biscuits. Brush the biscuits with the melted butter and bake for 30 to 35 minutes. Allow the pot pie to cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 866,"Smoked Salmon Pizza (a la Wolfgang) 1 cup kosher salt 1/4 cup light brown sugar 1/4 cup granulated sugar 1 tablespoon crushed black peppercorns 1 whole side salmon, pin bones removed 2 cups warm water (105 degrees F to 115 degrees F) 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope) 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic 2 teaspoons fine sea salt Extra-virgin olive oil, for brushing Canola oil, for brushing 3/4 cup creme fraiche 2 tablespoons finely chopped mixed fresh herbs (dill, chervil, chives, parsley), plus more whole herbs for garnish 2 teaspoons finely grated lemon zest Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup capers in brine, rinsed 1 red onion, thinly sliced Instructions: For the smoked salmon: Mix the kosher salt, brown sugar, granulated sugar and peppercorns in a medium bowl. Cut a piece of extra-wide aluminum foil a little longer than the length of the salmon. Place an equally long piece of plastic wrap on top of the foil. Sprinkle one-third of the salt rub onto the plastic. Lay one side of the salmon skin-side down onto the rub. Sprinkle another third of the rub onto the flesh of the salmon. Place the second side of the salmon flesh-side down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold the plastic over the salmon to cover, and then close the edges of the foil together and crimp tightly around the salmon. The salmon should be folded in half and wrapped.
Place the wrapped salmon on a baking sheet and top with another baking sheet. Weigh the top pan down with a brick or two. Refrigerate the salmon for 12 hours. Flip the salmon over and refrigerate for another 12 hours. Some juice will leak out during the refrigeration process, so make sure there's a place for the runoff to gather. Unwrap the salmon and rinse off the salt rub with cold water. Pat the salmon dry with paper towels and place in a cool, dry place (not the refrigerator) until the surface of the salmon is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
Preheat the smoker. Smoke the salmon over the smoldering alder wood chips until the thickest part of the salmon registers 150 degrees, about 30 minutes. Keep the temperature inside the smoker between 190 and 200 degrees F. Serve the salmon immediately, or cool to room temperature, wrap tightly and refrigerate for up to 3 days.
Meanwhile, for the pizza dough: Place the warm water and yeast in a large bowl. When the yeast dissolves, let the water stand about 5 minutes. Stir in 3 cups of the flour and the fine salt until smooth. Stir in an additional 2 cups of the flour and continue adding flour (up to 1/2 cup) 1 tablespoon at a time, until the dough comes away from the bowl but is still sticky. Turn the dough out onto a lightly floured work surface, and knead with lightly floured hands. Slap the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself using a bench scraper or a wide knife to help scrape dough from surface. Repeat the process until the dough is easier to handle, about 10 times. Finish kneading until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes.
Lightly oil a bowl with olive oil. Shape the dough into 2 balls and transfer to the bowl. Turn to coat the dough. Cover the bowl with plastic wrap and let it rise in a warm place until the dough doubles in volume, about 3 hours. The dough is done when you press it with your finger and an indent remains.
Gently remove the dough from the bowl. Roll each dough half into a ball and place on a lightly-floured baking sheet. Brush the dough balls lightly with olive oil. Cover the baking sheet lightly with plastic wrap and set aside for 15 minutes.
Prepare charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill, creating a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, and leaving the other half with no coals.
Stretch and shape each piece of dough into a 10-inch-round on a flat surface. Brush the tops of each round with canola oil and sprinkle with salt and pepper. Place the rounds on the grilling stones and cook until the bottoms are lightly golden brown, 2 to 3 minutes. Brush the tops of the rounds with oil, flip and cook until the bottoms are lightly golden brown, 2 to 3 minutes.
For the assembly: Whisk the creme fraiche, chopped herbs, zest together and sprinkle with salt and pepper. Spread the creme fraiche mixture on top of each cooked dough round. Flake some of the smoked salmon and place on top of the creme fraiche mixture. Top with the capers and onions. Garnish with whole herbs. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 867,"Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce 1 1/2 pounds boneless, skinless chicken thighs Extra-virgin olive oil, for drizzling Coarse salt and black pepper 3 stems fresh rosemary, leaves stripped and chopped 1 cup chicken or vegetable stock 1-ounce dried porcini mushrooms 2 tablespoons extra-virgin olive oil 1/8 pound, 4 slices, pancetta, chopped, available at your deli counter or 3 slices bacon, chopped 2 cloves garlic, crushed 1 large shallot, chopped 2 portobello mushroom caps, halved and thinly sliced Coarse salt and freshly ground black pepper 1 tablespoon all-purpose flour 1 cup dry red wine Instructions: Heat a grill pan over high heat. Drizzle chicken thighs with oil, season with salt, pepper and rosemary. Grill chicken 5 minutes on each side and remove from heat to rest for 5 minutes. Place stock in a small bowl and cover. Heat in microwave on high for 2 minutes. Remove stock from microwave with oven mitt. Add dried porcini to the dish and replace the cover. Steep porcinis in stock 5 to 10 minutes to reconstitute mushrooms. This may also be done on the stovetop. Simmer broth, and mushrooms for 10 minutes over low heat. In a medium skillet, add 2 tablespoons olive oil, saute pancetta, crushed garlic and chopped shallot over medium heat for 3 minutes, to crisp pancetta at edges. Add sliced portobello mushrooms to the pan and season with salt and pepper. Saute mushrooms 10 minutes, or until dark and tender. Add flour and cook 1 minute. Add red wine to the pan and reduce by 1/2, about 1 minute. Add reserved stock and porcini mushrooms to the pan and simmer together 1 to 2 minutes longer to combine. Slice chicken thighs and fan out on a plate. Ladle thick mushroom sauce down over sliced chicken and serve. ","[Chardonnay, Pinot Noir, Barbera, Garnacha]

" 868,"Souvlaki -- Small Skewers of Pork 2 pounds boneless pork shoulder, 1 1/2-inch cubes 1/2 cup lemon juice 2 tablespoons red wine vinegar 2 tablespoons fresh oregano, chopped 1 tablespoon fresh thyme, chopped 2 tablespoons garlic, chopped 3 tablespoons olive oil Salt, to taste Freshly ground black pepper, to taste 6 pitas Shredded Salad, recipe below 3 cups shredded green leaf lettuce 1 small white onion, thinly sliced into half moons 3 large round tomatoes, medium dice 1/2 cup olive oil 3 tablespoons red wine vinegar 1 teaspoon dried oregano Salt and freshly ground black pepper, to taste Instructions: Soak skewers in water for at least 1 hour. In a bowl, toss together pork, lemon juice, red wine vinegar, oregano, thyme, garlic, olive oil, salt and pepper. Cover and refrigerate for 3 hours or overnight. On the 8-inch skewers place 5 pieces of meat. Lay on a hot grill and grill slowly (no flame) continuing to brush on marinade, until meat is done. Serve immediately in a pita, topped with Shredded Salad. Toss all the ingredients in a large bowl, taste and adjust seasonings. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 869,"Raymond Beurre Blanc 1 to 2 shallots, chopped fine 8 ounces white wine 2 ounces lemon juice 1 tablespoon heavy cream 12 tablespoons cold unsalted butter, cubed Salt and white pepper, to taste Instructions: Combine the shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 870,"Loulou's Buffalo Ribs 1 cup liquid smoke 6 ounces dark, heavy beer 2 ounces cl flakes
2 ounces sea salt
2 ounces Italian seasoning
1 ounce freshly ground black pepper
4 bay leaves
2 racks buffalo ribs (about 5 pounds each) 4 cups ketchup 1 cup honey
2 ounces cayenne 2 ounces horseradish
2 ounces brown sugar
2 ounces liquid smoke
Sea salt and freshly ground black pepper Instructions: For the marinade: In a large bowl, mix 1 cup water, the liquid smoke, beer, cl flakes, sea salt, Italian seasoning, pepper and bay leaves. Place the ribs in a hotel pan and pour the marinade over. Marinate the ribs overnight. Preheat the oven to 325 degrees F. Bake the ribs in the oven, semi-slow and low, for 3 1/2 to 4 hours. Pull out the ribs, and rest them for 1 hour, reserving any liquids at the bottom of the pan. For the sauce: In a large bowl mix the au jus from the baked ribs, the ketchup, honey, cayenne, horseradish, sugar, smoke and some salt and pepper. Preheat the grill to 350 degrees F. To serve, grill to char the ribs, 5 to 8 minutes. Add on some of the barbecue sauce, and serve. ","[Barolo, Zinfandel, Tempranillo, Malbec]" 871,"Valerie's Gravy for Fried Turkey 3 cups turkey stock Turkey neck and gizzards from 1 turkey (no liver) 2 sprigs fresh thyme
1 bay leaf
1 shallot, halved
3 tablespoons hot oil from Deep-Fried Turkey, recipe follows (see Cook's Note) 3 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Freshly squeezed lemon juice, as needed 2 tablespoons cold unsalted butter
One 12-pound turkey Kosher salt and freshly ground black pepper Vegetable or peanut oil, for frying Instructions: In a saucepan, add the turkey stock, turkey neck, gizzards, thyme, bay leaf and shallot. Bring to a boil, reduce to a simmer and simmer for 30 minutes. Strain out the solids. If a chunky gravy is desired, chop the gizzards and return them to the simmered stock in the saucepan. Keep warm. In a straight-sided saute pan, add the hot oil and flour and cook over medium-high to high heat until the mixture is light brown in color (for a dark gravy, cook the flour to a deeper brown color). Add 2 cups of the warm stock, whisking constantly, and cook until the gravy thickens and bubbles. Add more warm stock if a thinner consistency is desired. Reduce the heat to low and add salt and pepper to taste (this will depend on how salty the stock is). Add a squeeze of lemon juice and taste again for seasoning. Keep warm until ready to serve, adding more warm stock as needed. Just before serving, remove from the heat and swirl in the butter until melted. Pour into a gravy boat and serve. Let the turkey come to room temperature, then pat it dry thoroughly and season it generously with salt and pepper inside and out. Fill a countertop indoor turkey fryer with the indicated amount of oil according to the manufacturer's instructions (see Cook's Note) and heat to 400 degrees F. Carefully lower the turkey into the fryer and cook for 35 to 45 minutes. An instant-read thermometer inserted into the thigh should register approximately 165 degrees F. Transfer the turkey to a cutting board and let rest 30 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvedre)]" 872,"Pork Tenderloin with Peach Chutney and Farro with Fennel and Onions 1 cup farro 4 to 5 sprigs thyme, tied with butcher\u2019s twine 1 fresh bay leaf 4 cups chicken stock Kosher salt 6 tablespoons extra-virgin olive oil 1/2 bulb fennel, cored and diced, plus 1/4 cup fronds, chopped and some reserved whole 1 small onion, diced One 14-ounce can cannellini beans, drained 1 clove garlic, minced 1/4 cup freshly grated Parmesan cheese 1 pork tenderloin 1 tablespoon plus 1/4 teaspoon fennel pollen Crushed red pepper 2 peaches, peeled and diced 1 tablespoon whole-grain mustard 1 tablespoon maple syrup 1 tablespoon balsamic vinegar Instructions: To a medium saucepan, add the farro, thyme bundle, bay leaf, 2 1/2 cups of the chicken stock and salt to taste. Cover and bring to a boil, then reduce to a simmer and cook until the farro is tender, adding 1/2 cup water if the pot looks dry towards the end of the cooking time, 25 to 30 minutes. Discard the thyme bundle and bay leaf and strain out the farro. Add 2 tablespoons of the olive oil to the pan that the farro was cooked in and return to heat. Add the fennel and half of the diced onion and saute until translucent, 5 to 7 minutes. Add the cannellini beans and garlic and cook for 2 minutes. Add the cooked farro and grated Parmesan cheese and stir to combine. Fold in the chopped fennel fronds. Preheat the oven to 400 degrees F. Season the pork tenderloin generously with salt and 1 tablespoon of the fennel pollen. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the pork and sear on all sides until evenly golden brown,10 minutes. Remove the pork from the pan and place onto a sheet tray. Reserve the pan that the pork was cooked in for later, draining off any excess oil. Transfer the pork into the oven and bake for 7 to 8 minutes, or until it reaches an internal temperature of 140 degrees F. Set aside to rest for 10 minutes, then cut the pork into 1/2-inch slices. Place the saute pan that the pork was cooked in back onto the heat and add the remaining 2 tablespoons olive oil and the other half of the onion. Season with salt and crushed red pepper. Cook, stirring occasionally, until the onion is soft, 5 minutes. Add the peaches, whole-grain mustard, maple syrup, balsamic vinegar, remaining 1 1/2 cups chicken stock and remaining 1/4 teaspoon fennel pollen. Stir to combine and cook until reduced, 5 to 7 minutes. Season to taste with salt. Plate the farro, followed by the sliced pork tenderloin and a generous scoop of sauce. Garnish with whole fennel fronds.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 873,"Lomi Lomi Kosher salt 1/2 pound cured salmon, diced 1/4 pound green onion, diced 4 ripe tomatoes, diced Instructions: Salt the salmon to the point where it has a light crust and let it sit in refrigerator overnight. Rinse the salt off the salmon and slice it into small pieces. Add the salmon to a large mixing bowl and add the onion and tomatoes. Mix with your hands, or as they call it in Hawaii, Lomi Lomi, a saying used locally that means 'to massage'. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 874,"Gravlax with Mustard Sauce 1/2 cup salt 1/2 cup sugar 2 tablespoons cracked white peppercorns 2 to3 pounds fresh salmon filets (preferably center piece, skin on) 3 bunches fresh dill Mustard sauce, recipe follows 1 tablespoon sweet mustard 1 teaspoon French mustard 2 teaspoons sugar 1 1/2 tablespoons white wine vinegar Salt Pepper 3/4 cup salad oil 1/4 cup chopped dill Instructions: Mix salt, sugar and white peppercorns. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle the rest of the mix on top. Cover the salmon with dill and let it stand for six hours at room temperature. Put in the refrigerator for 24 to 30 hours, depending on how thick the salmon is. To serve: Slice the salmon off the skin in thin slices, and place them on a platter. Cut the skin in pieces, approximately 1/2-inch wide, and blacken the skins in a very hot cast iron skillet. Decorate the platter with lemon, dill and skin. Mix the mustards, sugar and vinegar and season with pinches of salt and pepper. Mix in the oil while you pour it in a steady stream. When the sauce has a mayonnaise-like consistency, stir in the chopped dill. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 875,"Bourbon and Chocolate Pecan Pie 1 cup all-purpose flour, plus more for dusting 1/4 cup finely ground pecans 1 tablespoon sugar Pinch salt 1/2 cup (1 stick) unsalted butter, cold and cut into small chunks 2 tablespoons ice water, plus more if needed 1/4 cup (1/2 stick) unsalted butter 2 ounces unsweetened chocolate 3 large eggs 1 cup sugar 3/4 cup dark corn syrup or sugar cane syrup (such as Steen's) 1/2 teaspoon pure vanilla extract 3 tablespoons bourbon 1/4 teaspoon salt 1 1/2 cups pecan halves Instructions: To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Preheat the oven to 350 degrees F. To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended. Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting. ","[Chardonnay, Pinot Grigio, Riesling, Merlot]

" 876,"20-Minute Shrimp and Grits with Peas and Butter Sauce 3/4 cup instant grits Kosher salt and freshly ground black pepper 5 tablespoons unsalted butter 2 tablespoons grated Parmesan 1 1/4 pounds large peeled, deveined shrimp 2 tablespoons olive oil 1/2 cup dry white wine 6 ounces frozen peas (about 1 1/2 cups) 1 cup grape tomatoes, halved 4 scallions, sliced Instructions: Bring 3 cups of water to a boil in a medium covered saucepan over high heat. Uncover and slowly whisk in the grits, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce the heat to medium low and cook, uncovered, stirring occasionally, until thickened, about 5 minutes. Remove from the heat, stir in 1 tablespoon of the butter and the Parmesan and season with salt and pepper. Cover to keep warm. Meanwhile, sprinkle the shrimp with salt and pepper. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook until the shrimp just start to turn bright pink on the bottom, 2 to 3 minutes. Add the wine and the peas, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and cook, stirring occasionally, until the shrimp are opaque and cooked through and the peas are tender, 2 to 3 minutes (if the pan gets too dry, add water 1 tablespoon at a time). Add the tomatoes and scallions and toss with the shrimp and peas. Add the remaining 4 tablespoons butter and swirl the pan until there's a thick sauce. Serve the grits on a large platter and top with the shrimp, vegetables and butter sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 877,"Stuffed Cornbread: Arepas 1 1/2 cups arepa flour, see note Pinch salt 1 1/2 cups warm water 1 teaspoon canola oil, plus extra for cooking arepas Instructions: Preheat oven to 350 degrees F. In a bowl, mix flour and salt. Pour in water and mix with a spoon until the dough comes together. Cover with plastic wrap and let rest for 5 minutes. Remove dough from bowl and knead for about 5 minutes moistening your hands and the board with water as you work. (Kneading in the additional moisture is an important step in making a tender arepa.) The dough should be smooth and not crack around the edges; it should be moist but not sticky. Form into disks about 3-inches around and 1/2-inch thick. (The disks can be wrapped tightly in plastic wrap at this point and cooked later.) Add the oil to a non-stick pan over medium heat and cook arepas on each side just until a crust forms. Do not let brown. Place on an ungreased baking sheet and bake for 15 to 20 minutes or until the arepas make a hollow sound when tapped. Open a slit in 1 side of the arepa to make a pocket (or slice in half). Arepas can be stuffed with meat, beans and plantains or your favorite filling. ","[Malbec, Tempranillo, Garnacha, Barbera]" 878,"Date Cake Nonstick cooking spray, for the muffin tin 4 cups pitted medjool dates
1 teaspoon baking soda
3/4 pound (3 sticks) unsalted butter, at room temperature
2 cups brown sugar
4 large eggs
2 tablespoons vanilla extract
3 1/2 cups all-purpose flour
2 tablespoons allspice
1 tablespoon baking powder
1 teaspoon kosher salt
4 cups heavy cream 4 cups brown sugar
Whipped Cream:
1 cup cold heavy cream
1 teaspoon vanilla extract
1/8 teaspoon ground allspice
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 24-cup mini muffin tin with cooking spray. Add the dates, baking soda and 2 cups water to a pot and bring to a simmer. Cook until greatly reduced, about 15 minutes. Turn off the heat. Mash the dates into a paste. Set aside. Add the butter and brown sugar to a stand mixer fitted with the whisk attachment and whip until soft. Add the eggs and vanilla and mix until combined. In a separate bowl, mix the flour, allspice, baking powder and salt. Add to the stand mixer large spoonfuls of the flour mixture and date paste, alternating between each. Beat until combined. Evenly scoop the cake batter into the mini muffin tins, to the top of each cup. Bake, rotating the pan halfway through, for 20 to 25 minutes. Poke with a wooden skewer to make sure it's done. For the toffee sauce: Mix the heavy cream and brown sugar together in a pot. Bring to a simmer, then remove from the heat and cool for 5 minutes. For the whipped cream: Add the heavy cream, vanilla, allspice, cardamom, cinnamon and ginger to the cleaned bowl of the stand mixer fitted with the whisk attachment. Whip until stiff peaks are formed. Invert the cakes onto a serving platter or plate. Poke the now tops of the cakes with a wooden skewer. Pour about 1/2 cup toffee sauce over the top of each cake. Dollop the whipped cream over the top of each cake. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 879,"Baked Eggs in Tomato-Pimento Olive Sauce 4 cloves garlic 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 4 fresh thyme sprigs, plus more for garnish (optional) 1/4 cup gin or white wine One 28- to 32-ounce can whole tomatoes in juice 1 cup pimento stuffed olives, sliced plus 1/4 cup olive brine 8 large eggs Kosher salt and freshly ground black pepper 4 slices toasted country bread Instructions: Smash 3 of the garlic cloves. Heat the oil in a large skillet over medium-high heat until hot. Add the smashed garlic, onions and thyme, and cook, stirring, until golden, about 6 minutes. Add the gin and cook until the liquid has reduced by half. Stir in the tomatoes, olives and olive brine and bring to a simmer. Cook, stirring occasionally, while breaking up the tomatoes, until the sauce is slightly thickened, 10 to 15 minutes. Season with 1/2 teaspoon each salt and pepper. Make 8 shallow wells in the sauce. Working with 1 egg at a time, crack into a ramekin or glass measure, and then gently pour into the wells. Sprinkle the eggs with salt and pepper. Cover the skillet and simmer until the egg whites are set and the yolks are still runny, about 8 minutes. Garnish with fresh thyme if using. Rub the toasted bread slices with the remaining garlic clove and serve with the sauce and eggs.
","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 880,"Gnocchi 3 large baking potatoes, scrubbed 1 large egg 1 teaspoon salt 1/4 teaspoon freshly ground white pepper Pinch of freshly grated nutmeg 1/4 cup freshly grated Parmigiano-Reggiano 2 cups unbleached all-purpose flour, or as needed Instructions: Boil potatoes in their skins. Drain and allow to stand until cool enough to handle. Scrape skin from potato with paring knife. Press them through a potato ricer. Spread the riced potatoes into a thin, even layer on the work surface and allow to cool completely. In a small bowl, beat together the egg, salt, pepper and nutmeg. gather cold potatoes into a mound and form a well in the center. Pour egg mixture into the potato well. Knead the potato and egg mixture together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require, and the heavier it will become. As you knead, repeatedly rub dough from hands and scrape it from the work surface back into the dough. On a flour-dusted surface, dust dough and cut it into 6 equal pieces. Form dough into a rope. Slice rope into 1/2-inch thick rounds. Sprinkle rounds with flour and roll them into balls. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tip of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling. Set on a baking sheet lined with a floured kitchen towel. Repeat with remaining dough. At this point, gnocchi must be cooked immediately or frozen. To cook gnocchi, drop into salted boiling water. Cook, stirring gently until tender, about 1 minute after they rise to the surface of the pot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 881,"Toasted Sourdough 1 loaf sourdough Extra-virgin olive oil Instructions: Heat a cast iron grill pan over high heat until smoking hot, about 8 to 10 minutes. Cut the sourdough bread into thick rustic slices and drizzle both sides with plenty of olive oil. Put on the grill and pressing down gently so they pick up nice even grill marks. Grill until crispy and toasted, about 45 seconds per side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 882,"Balsamic-Roasted Brussels Sprouts 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core 4 ounces pancetta, 1/4-inch-diced 1/4 cup good olive oil Kosher salt and freshly ground black pepper 1 tablespoon syrupy balsamic vinegar Instructions: Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 883,"Sweet Potato Fries with Malt Vinegar 4 cups peeled and julienned sweet potatoes 3 cups vegetable oil 1 tablespoon smoked paprika 1 teaspoon granulated garlic powder 1 teaspoon granulated onion powder 1/2 teaspoon granulated sugar 1 teaspoon ground cumin 1 teaspoon kosher salt 3 tablespoons malt vinegar Instructions: Add the julienned potatoes to a bowl filled with ice water while you heat the oil. Preheat the oil in a cast iron skillet or fryer to 325 degrees F. In a small bowl, add all the spices and combine well. Remove the potatoes from the ice water and pat dry with paper towels. Fry the potatoes, in batches, for 3 to 4 minutes to cook the inside. Remove the potatoes from the oil to a bowl and bring the oil up to 350 degrees F. Add the potatoes and fry again, in batches, this time to cook the outside until golden brown. (They will not achieve the texture of a French fry, but will have a nice color and be slightly crispy). Remove the potatoes from the oil to a paper towel lined plate. Transfer the potatoes to a serving bowl or platter. Sprinkle generously with the spice mix and sprinkle with malt vinegar. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 884,"Steakhouse Shrimp Cocktail with Sister Sauces 1 lemon, sliced in half 1 pound large (10/15 per pound) shrimp, peeled and deveined 1/4 cup fresh parsley sprigs
2 cloves garlic, smashed
Kosher salt
10 whole black peppercorns
Crushed ice Spicy Cocktail Sauce (see recipe below) Lemon-Basil Cocktail Sauce (see recipe below) 3/4 cup ketchup 1 tablespoon chipotle in adobo sauce
1 teaspoon prepared horseradish
1 tablespoon fresh lemon juice
1/2 cup sour cream 1/2 cup mayonnaise
2 tablespoons chopped fresh basil
2 tablespoons lemon zest
Kosher salt and freshly ground black pepper
Instructions: Poach the shrimp: Add 6 cups of water to a medium-sized saucepan. Squeeze the lemon juice into the saucepan and then add in the lemon halves as well. Add the parsley sprigs, garlic, 1 teaspoon salt and peppercorns and bring to a simmer. Once the water is simmering, add the shrimp and cook until just opaque, 3 to 4 minutes. Remove the shrimp from the poaching liquid and chill completely. To serve: Cover a platter with crushed ice and arrange the shrimp on top. Serve with the Spicy Cocktail and Lemon-Basil cocktail sauces. Add the ketchup, chipotle, horseradish and lemon juice to a small bowl and whisk to combine. Add the sour cream, mayonnaise, basil, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper to a small bowl and whisk to combine. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 885,"Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette 1 ahi tuna steak, 6 ounces 2 teaspoons five-spice powder, available on spice aisle 1 teaspoon grill seasoning, such as Montreal Steak Seasoning, or salt and coarse pepper Cooking spray or vegetable oil, for brushing the grill pan 5 ounces, half a sack, mixed prewashed baby salad greens 2 radishes, sliced 1/4 European cucumber, thinly sliced 1/2 teaspoon wasabi paste 1 tablespoon rice vinegar or rice vinegar 1 tablespoon soy sauce 3 tablespoons -virgin olive oil Salt and freshly ground black pepper Instructions: Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat. Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 886,"Mozzarella Tomato Salad 2 medium to small vine-ripened tomatoes 1 small ball bufula mozzarella (approximately 4 ounces) Salt Black pepper 2 tablespoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons chiffonade basil Black and Green Olive Tapenade with Crostini, recipe follows Roasted Beet napoleon, see recipe file Chino Chopped Vegetable Salad, see recipe file Crostini, recipe follows 1 cup Nicoise olives, pitted 1 cup small green French olives (Picholine), pitted 1/4 cup oven-dried tomatoes, drained, recipe follows 1 tablespoon capers 1 garlic clove 1 anchovy fillet 1/2 tablespoon chopped fresh basil leaves 1/2 tablespoon chopped fresh thyme leaves 1/2 tablespoon chopped fresh flat-leaf parsley leaves 1/4 tablespoon chopped fresh oregano leaves 1/4 cup extra virgin olive oil 2 slices bread, preferably sourdough Extra virgin olive oil 1/2 garlic clove 12 medium Roma tomatoes (2 pounds) 1/2 cup extra virgin olive oil, plus additional as needed 1 teaspoon minced fresh thyme leaves 6 garlic cloves, crushed 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon sugar Instructions: Slice the tomatoes into 1/4 inch thickness. Drain cheese of any excess water and slice into 1/4-inch slices. Set aside. Chiffonade basil. Arrange the tomato and cheese slices so they over lap each other. Season with salt and pepper and drizzle with the olive oil and balsamic vinegar. Top with the basil. Serve with crostini, Roasted Beet Napoleon and Chino Chopped Vegetable Salad. In a food processor, combine all the ingredients, except the olive oil and crostini. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Spread on homemade crostini, recipe follows. Arrange the bread slices in a baking tray. Brush with olive oil and bake in a preheated 350 degree F. oven for 6 to 8 minutes. Allow to cool, then rub with garlic clove. For each of the crostini, spread 1 tablespoon Herbed Goat Cheese (recipe follows) and top with 1 teaspoon Black and Green Olive Tapenade. Preheat the oven to 250 degrees F. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes. Bake until the tomatoes begin to shrivel, about 1 hour. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container. Refrigerate and use as needed.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]" 887,"Short Rib Bourguignon Over Creamy Polenta 1 tablespoon extra-virgin olive oil 6 ounces slab bacon, rind removed, cut into lardons
4 pounds bone-in English cut beef short ribs Kosher salt and freshly ground black pepper
1 pound carrots, peeled and sliced diagonally into 2-inch chunks
8 shallots, peeled and halved, leaving root end intact
2 tablespoons tomato paste
4 cloves garlic, peeled and sliced thinly
One 750-milliliter bottle dry red wine
2 cups beef broth
1/4 cup cognac
Bouquet garni (10 parsley stems, 6 sprigs fresh thyme, 1 bay leaf, tied together with kitchen twine)
4 tablespoons unsalted butter, at room temperature 1 pound white button mushrooms, quartered
1 tablespoon all-purpose flour Creamy Polenta, recipe follows 4 cups milk, plus more as needed 1 cup cornmeal
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter
Instructions: Preheat the oven to 325 degrees F. Heat the oil in a large Dutch oven over medium heat. Add the lardons and cook, stirring occasionally, until golden brown and the fat has rendered, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and set aside. Reserve the rendered fat in the Dutch oven. Generously season the short ribs with salt and pepper. In the same Dutch oven, working in batches, brown the short ribs in the remaining bacon fat over high heat, then remove to a plate and set aside. Remove all but 1 tablespoon of fat from the Dutch oven. To the Dutch oven with the reserved fat, add the carrots and shallots. Cook over medium-high heat until lightly browned, 10 to 15 minutes. Add the tomato paste and cook until slightly darker, 3 to 4 minutes. Add the garlic and cook, stirring, about 1 minute. Remove about half of the carrots and shallots, and reserve. To the Dutch oven, add the wine, beef broth, cognac, short ribs and bouquet garni. Season with salt and pepper and bring to a simmer over medium-high heat. Cover, transfer to the oven and cook until the beef is very tender, 2 to 3 hours. Meanwhile, in a skillet over medium-high heat, melt 3 tablespoons of the butter. Add the mushrooms, season with salt and pepper and cook, stirring often, until golden brown, about 5 minutes. Set aside. Bring the Dutch oven from the oven to the stovetop. Remove the bouquet garni, carrots and shallots and discard. Bring the liquid to a simmer. Using a fork, in a small bowl, cream together the remaining 1 tablespoon of butter and flour, using your fingers if necessary to mix well. Stir the mixture into the stew. Simmer over medium-low heat for 15 to 20 minutes. Taste and adjust the seasoning as necessary. Serve the ribs over creamy polenta along with the mushrooms and reserved carrots and shallots. Ladle some of the sauce over the top before serving. In a medium saucepan over medium-high heat, add the milk, then add the cornmeal gradually, whisking constantly. Add salt and pepper to taste, and bring to a boil, stirring occasionally. Turn the heat to low, and cook, stirring often, until the polenta is very thick, but is still creamy, 30 to 35 minutes. If the polenta becomes too thick, whisk in additional milk or water, 1 tablespoon at a time, until it is the desired consistency (it should be about the consistency of porridge). Remove the saucepan from the heat and stir in the butter using a wooden spoon. Taste for seasoning and serve immediately. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 888,"The Hot and Proper Cocktail 4 ounces Earl Grey hot tea 1 ounce Earl Grey Infused Vodka, recipe follows 1 ounce cream or milk Sugar 3 Earl Grey tea bags 12 ounces vodka Instructions: In a fancy tea cup, pour the hot tea, followed by the Earl Grey Infused Vodka, cream or milk and sugar to taste. Stir with a tiny spoon, and sip daintily with pinky finger extended. Let the tea bags steep in the vodka overnight. Remove bags and enjoy! ","[Champagne, Prosecco, Sparkling Shiraz]" 889,"Shrimp and Andouille Jambalaya 1 tablespoon canola oil 2/3 pound andouille sausage, sliced 1/4 inch thick 1 large red bell pepper, cut into a large dice 1 large onion, cut into a large dice 3 ribs celery, cut into a large dice 1 large head garlic, peeled and minced Cayenne pepper, as needed 1/4 teaspoon kosher salt Freshly ground black pepper 2 large tomatoes, cored, peeled, seeded, and chopped 1 pound medium shrimp, peeled 1 pint shucked oysters 2 bay leaves 3 cups long-grain rice, soaked in 3 changes of water 3 cups shrimp stock or water 2 bunches green onions, thinly sliced 1/4 teaspoon hot sauce, or to taste Instructions: Heat the canola oil in a Dutch oven or heavy-gauge pot over high heat. Add the sausage and cook, stirring occasionally, about 6 minutes. Add the bell pepper, onion, celery, and garlic, and season with cayenne pepper and salt and pepper, to taste. Cook stirring, until well browned, about 8 minutes. Stir in the tomatoes, shrimp, oysters, and bay leaves. Add the rice, stir gently; then add the stock. Gently move the spoon across the bottom of the pot, to make sure that the rice is not sticking. Bring to a boil, lower the heat and simmer, covered, until the rice has absorbed most of the liquid, about 15 minutes. Remove from the heat and let sit, covered, for 8 minutes.
To serve, transfer to a serving bowl, and mix in the green onions. Season with hot sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 890,"Pizza-Stuffed Chicken Nonstick cooking spray, for the baking dish 6 boneless, skinless chicken breasts Two 8-ounce packages fresh mozzarella Kosher salt and freshly ground black pepper 2 cups fresh baby spinach
1/2 pound sweet Italian sausage, removed from its casing, cooked and cooled
1/2 cup julienned oil-packed sun-dried tomatoes
One 15.5-ounce can pizza sauce
Grated Parmesan, for garnish
Fresh basil leaves, for garnish
Instructions: Position an oven rack in the top third of the oven and preheat to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray. Lay a chicken breast on a cutting board with the tapered end pointing at you. Using a sharp knife held horizontally to your work surface, begin slicing the chicken breast in half, starting at the thicker end of the breast and slowly working towards you, leaving an outer edge connected so you can open it like a book. Butterfly all the breasts in this manner and set in the fridge until ready to roll. Cut six 1/4-inch-thick slices from the mozzarella, then finely chop the rest. To build the pizza rolls: Open the butterflied chicken breasts so they lay flat on your cutting board. Sprinkle the chicken evenly with salt and pepper. Top with some spinach leaves, sausage, sun-dried tomatoes and chopped mozzarella. Roll the chicken around the filling and tuck into itself so that the seam is facing down. Place the rolled chicken in the prepared baking dish, seam-side down. Sprinkle with salt and pepper. Repeat with the remaining chicken and fillings. Bake the chicken until the internal temperature reaches 165 degrees F, 20 to 25 minutes. Meanwhile, heat up the pizza sauce. About 3 minutes before the chicken is done, top each piece with a slice of mozzarella. Spoon the warm pizza sauce over the chicken and garnish with the Parmesan and basil. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 891,"Slow Cooker Pineapple Upside-Down Cake 10 tablespoons unsalted butter, softened, plus more for greasing insert 1/2 cup firmly packed light brown sugar 2 tablespoons dark rum 1/2 ripe pineapple, peeled, cored and cut into 1/4-inch-thick slices 1 cup all-purpose flour 1/2 cup pecans, toasted and finely chopped 3/4 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Fine salt 2/3 cup granulated sugar 2 large eggs, at room temperature 1 teaspoon pure vanilla extract 2 tablespoons whole milk 1/2 cup heavy cream 1 tablespoon confectioners' sugar 1 tablespoon chopped maraschino cherries, plus whole for garnish Instructions: Butter the inside of a 4-quart slow cooker insert. Line it completely with a double layer of foil, then butter the foil. Cut up 4 tablespoons of the butter and sprinkle in the bottom of the insert, along with the brown sugar and rum. Arrange the pineapple slices in overlapping circles to completely cover the bottom of the insert; press into the sugar mixture. Combine the flour, pecans, baking powder, cinnamon, nutmeg and 1/2 teaspoon salt in a medium bowl. Combine the remaining 6 tablespoons butter and the granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and beat in the eggs and vanilla until incorporated. Reduce the speed to low and beat in the flour mixture until just incorporated. Add the milk, increase the speed to medium-high and beat until smooth, about 30 seconds. Evenly spread the batter over the pineapples in the slow cooker. Drape a double layer of paper towels over the top of the slow cooker (without touching the cake) to prevent condensation from dripping from the cover onto the cake. Cover and cook on low until a toothpick inserted in the center comes out clean, 3 to 4 hours. Turn off the slow cooker and let the cake rest for 20 minutes. Lift the cake by the foil and place on a rack to cool (it can be served warm or at room temperature). Carefully invert onto a platter and peel off the foil. Whip the cream until soft peaks form. Fold in the confectioners' sugar and chopped cherries. Serve slices of cake with a dollop of whipped cream and a cherry on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 892,"Spicy Cherry Token Cookies 4 ounces butter 1 lemon, zested 1/2 cup granulated sugar 1/2 cup brown sugar 1 egg 1 teaspoon lemon juice 1/4 cup dried tart cherries, finely chopped 1 3/4 cup flour 1/2 cup almond flour 1/2 teaspoon baking soda 1 1/2 teaspoons cl powder 1/2 teaspoon salt 2 cups powdered sugar 1 tablespoon lemon juice Instructions: For the cookies: Cream the butter, lemon zest, and sugars until light and fluffy. Slowly add the egg and lemon juice. Add the cherries. In another bowl, mix together the flours, baking soda, cl powder, and salt. Add to the butter mixture. Roll in parchment paper to a diameter of 3/4-inch. Chill well (or freeze). Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. When the batter is chilled, slice into 1/4-inch coins. Bake on prepared baking sheet until light golden brown, 12 minutes. Cool slightly. For the glaze: Mix the powdered sugar and lemon juice thoroughly. Drizzle the lemon glaze over the cookies while still warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Garnacha]" 893,"Grilled Chicken Quarters with Ras el Hanout 4 skinless whole chicken legs, each with the thigh and drumstick attached 1 1/2 cups plain yogurt 2 1/2 tablespoons ras el hanout 2 tablespoons olive oil 4 cloves garlic, minced Juice of 1 lemon, plus lemon slices for serving (optional) Kosher salt Nonstick cooking spray, if using a grill pan Neutral oil, such as canola or avocado oil, for greasing Chopped parsley leaves, for serving (optional) Instructions: Pat the chicken dry and make a few shallow cuts in each leg with a sharp knife. Stir the yogurt with the ras el hanout, olive oil, garlic, lemon juice and 2 teaspoons salt in a large bowl. Add the chicken and turn until well coated. Cover the bowl and refrigerate for at least 1 hour, up to 8 hours. Grill pan instructions: Preheat the oven to 400 degrees F and coat a rimmed baking sheet with nonstick spray. Heat a grill pan over medium-high heat and grease with oil. Once the pan is hot, remove the chicken from the marinade with tongs, shaking off the excess, and grill for 5 minutes on each side. Transfer the chicken to the prepared baking sheet and roast until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 20 to 30 minutes. Grill instructions: Heat the grill to medium high and set up two-zone grilling (keep one side of the grill cooler than the other). Brush the grates generously with oil to prevent sticking. Remove the chicken from the marinade with tongs, shaking off the excess, and grill on the hotter zone until nice grill marks form, about 5 minutes per side. Move the chicken, flat-side down, to the cooler zone. Cover the grill and cook until an instant-read thermometer inserted in the thickest part of the chicken registers 165 degrees F, 20 to 30 minutes. Top the grilled chicken with lemon slices and chopped parsley leaves, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 894,"Chicken Schnitzel Flavorless oil, for deep-frying 1 cup all-purpose flour
2 large eggs, lightly beaten with 2 tablespoons water
3 cups panko breadcrumbs
2 teaspoons sweet paprika
Kosher salt and freshly ground black pepper
6 boneless, skinless chicken breasts
Lemon wedges, for serving
Instructions: Pour 1 1/2 inches of oil into a large heavy pot or high-sided skillet. Clip on a deep-fry thermometer and heat the oil over medium-high heat to 360 degrees F. Set up a dredging station: Place the flour, eggs, and breadcrumbs in each of 3 separate bowls. Season the breadcrumbs with the paprika, 1 teaspoon salt and a few turns of pepper. Place a piece of chicken between 2 large pieces of plastic wrap and use a rolling pin or other blunt object to pound the chicken until it is as thin as you can make it without it tearing. Repeat with the remaining chicken. Coat the chicken first in the flour, then in the egg wash and finally in the breadcrumbs. Fry in batches, flipping once, until golden brown, 2 to 3 minutes. Transfer to a wire rack set over a baking sheet to drain; season both sides with salt and pepper. Hold in a warm oven if not serving immediately. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 895,"Grilled Lollipop Lamb Chops Six 3/4-inch-thick lamb chops, Frenched 2 tablespoons olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper
2 teaspoons herbes de Provence
1 1/2 teaspoons agave nectar
2 tablespoons chopped fresh mint Instructions: Place the lamb chops on a baking sheet. Drizzle with the olive oil on both sides, and sprinkle both sides with the sea salt, pepper and herbes de Provence. Let sit at room temp for 5 minutes. Heat a grill pan over high heat until almost smoking. Add the chops, in batches if necessary, and sear for about 4 minutes. Flip, and cook for another 3 minutes for medium-rare and 5 minutes for medium. Transfer the chops to a serving platter. Drizzle with the agave and sprinkle with the mint. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 896,"Herbed Potato Salad 2 pounds baby red potatoes, skin on 3 cloves garlic Kosher salt 2 tablespoons minced fresh parsley 1 tablespoon minced fresh dill 1 tablespoon minced fresh tarragon 1 Fresno cl, seeds removed and finely chopped (about 1 tablespoon) 1 tablespoon minced fresh chives 2 tablespoons finely-minced shallot 2 tablespoons chardonnay vinegar 1 tablespoon lemon juice, plus additional to taste 1 tablespoon whole-grain mustard 1/2 teaspoon honey 1/4 teaspoon kosher salt Freshly ground black pepper 1/2 cup extra-virgin olive oil Instructions: For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl, covering the bowl with aluminum foil to keep the potatoes warm. For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette. Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno cl and chives. Serve at room temperature or keep covered in the refrigerator overnight, tossing again before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 897,"Black and White Ice Cream Sandwiches 4 (3-inch) chocolate cookies or thin chocolate brownie bars, from baked goods section of your market 1/2 pint fudge swirl ice cream 1/2 cup chopped walnuts Instructions: Place large scoops of ice cream between cookies or thin brownies and squish the ice cream out to the edges. Roll the ice cream sandwiches in chopped walnuts and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 898,"Blood Orange Sorbetto 1 cup water 1/2 cup sugar 2 cups blood orange juice Instructions: In a saucepan over medium-high heat, bring water and sugar to a simmer and simmer for 2 minutes to dissolve the sugar. Remove from the heat and cool. Stir in the juice and taste for sweetness. Make the sorbetto according to the manufacturer's instructions for your ice cream maker. Or pour the mixture into a shallow dish and place it into the freezer for 1 hour. Break up the ice particles with a fork every hour until a smooth, frozen consistency is achieved.; ","[Prosecco, Moscato, Vinho Verde]" 899,"White Pizza 1 store bought pizza dough - or pick one up from your favorite pizzeria Extra- virgin olive oil, for drizzling 2 cups whole or part skim ricotta 2 cloves garlic, finely chopped Handful flat-leaf parsley, finely chopped 2 cups shredded mozzarella or provolone, 1 pouch 10 fresh basil leaves, 1/2 cup, shredded Instructions: Preheat a pizza stone if you use one along with the oven to 425 degrees F. Stretch dough to form a pie and transfer to stone or pizza baking tray. Pierce the dough with the tines of a fork in several places. Drizzle extra-virgin olive oil around the crust. Mix the ricotta cheese with garlic and parsley and season it with salt and black pepper. Spread the ricotta across the dough. Top the pizza with mozzarella or provolone. Bake until crispy, 20 minutes. Top the white pizza pie with the shredded basil leaves, cut and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 900,"Eggs in Purgatory: Shakshuka 1 tablespoon vegetable oil 1/2 yellow onions, finely chopped 1 tablespoon tomato paste 2 tablespoons harissa paste or 1 tablespoons smoked paprika 3 medium garlic cloves, minced 4 medium jarred roasted bell peppers, small dice (about 1 cup) 1 (28 ounce) can crushed tomatoes with juices 1 tablespoons kosher salt 1/4 cup finely chopped fresh parsley leaves 4 large eggs Pita bread or baguette, for serving Instructions: Heat oil in a medium frying pan over medium heat. When it shimmers, add onion and cook until just softened, about 2 to 3 minutes. Stir in tomato paste, harissa, and garlic, and cook until fragrant, about 30 seconds. Add peppers and stir to coat. Add tomatoes and salt and bring to a simmer. Reduce heat to low and cook, stirring occasionally, until thickened, about 30 minutes. Stir in half of the parsley, break the eggs over the tomatoes. Cover and continue to cook for about 7 to 8 minutes, until the eggs are set. Sprinkle remaining parsley, season with freshly ground black pepper and serve immediately with pita bread or baguette. ","[Rioja, Tempranillo, Garnacha, Barbera]" 901,"Creme-Filled Chocolate Bundt Cake One 15.25-ounce box devil's food cake mix (plus required ingredients) 6 tablespoons unsalted butter, at room temperature, plus 2 tablespoons unsalted butter 1 cup marshmallow fluff 1 1/2 cups confectioners' sugar 1/3 cup plus 1 tablespoon heavy cream
4 ounces semisweet chocolate chips Instructions: Prepare a 12-cup Bundt pan according to the cake mix package directions. Bake the Devil's food cake according to the package directions. Let cool completely. Combine the softened butter and marshmallow creme in a large bowl and beat with an electric mixer until smooth and well combined. Add the confectioners' sugar and 1 tablespoon cream and beat until fluffy, about 3 minutes. Put the marshmallow creme mixture into a piping bag fitted with a long thin round tip. Flip the cake so it is flat-side up and make 12 evenly-spaced holes in the bottom of the cake using a skewer, pressing only halfway down into the cake and wiggling the skewer slightly to widen the holes until they are each about 1 inch wide. Insert the piping tip in each of the hollowed-out holes and pipe in some marshmallow mixture until it starts to ooze out the top of the hole, reserving about 1/4 cup frosting for decorating the top of the cake. Flip the cake flat-side down onto a cake stand or serving platter. Put the chocolate chips in a small heatproof bowl. Bring the remaining 1/3 cup cream to a boil in a small saucepan, then pour over the chips. Stir until the chips are melted, then stir in the remaining 2 tablespoons butter. Spoon over the cake and let cool until set, about 30 minutes. Pipe connecting loops over the top of the cake with the remaining frosting in the piping bag. Serve immediately or cover and refrigerate for up to 2 days. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 902,"Grilled Strawberry BBQ Sauce Baked Beans 4 cups strawberries (about 1 pound), hulled 4 teaspoons vegetable oil 1/2 cup ketchup
1/4 cup strawberry jam
1/4 cup balsamic vinegar
2 tablespoons blackstrap molasses
2 tablespoons soy sauce
2 teaspoons Dijon mustard
1 canned chipotle cl in adobo, chopped
1 clove garlic, grated
1/2 cup finely diced onions 1/2 cup finely diced red bell peppers Two 15-ounce cans pinto bean, rinsed and drained
1 tablespoon chopped fresh parsley, for garnish Instructions: Preheat a charcoal or gas grill to medium-high heat. Skewer the strawberries and coat with 2 teaspoons of the vegetable oil. Grill on all sides, 1 1/2 minutes total. In a medium saucepan, combine the strawberries, ketchup, jam, balsamic vinegar, molasses, soy sauce, mustard, chiles and garlic. Cook over medium-low heat until the strawberries start to break down and all the ingredients combine, about 15 minutes. Preheat the oven to 300 degrees F. Using an immersion blender, blend the strawberry mixture until smooth. Continue to cook until the mixture is reduced by a third, about 15 minutes. This will yield about 2 cups sauce. In a medium cast-iron skillet, heat the remaining 2 teaspoons oil. Add the onions and bell peppers and saute until soft, about 4 minutes. Add the beans and 1 1/2 cups of the sauce. Put the skillet in the oven and cook until the sauce thickens, about 25 minutes. Garnish with parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 903,"Halibut Cheek Fritters with Salad and Chips 2 cups all-purpose flour 2 tablespoons chopped chives 1/8 teaspoon kosher salt 4 egg yolks 1 cup milk 1 cup pale ale 3 quarts vegetable oil 2 large Yukon gold potatoes 2 small taro roots 2 lotus roots 1 sweet potato 1 yam 2 plantains Kosher salt 4 egg whites 1/8 teaspoon white vinegar or lemon juice 8 (8-ounce) halibut cheeks (or grey cod), de-boned 12 ounces mesclun or micro greens 1/2 cup lobster oil (or walnut oil) 3 tablespoons malt vinegar Salt and pepper 1 lemon, cut in wedges, for garnish Instructions: Beer Batter: Combine flour and chives with salt in a large bowl. Make a hole in the middle. Put egg yolks in the hole and beat into the flour with a whisk. Add milk and mix. Slowly pour in the beer, mixing constantly. Cover and refrigerate for 2 hours. Halibut and Chips: Heat oil in a deep-fryer or large, heavy Dutch oven to 300 degrees F. Peel potatoes, taro and lotus roots, sweet potato, yam, and plantains, then slice thinly using a madoline to make chips. Rinse slices in a colander under running water to remove the starch. Drain on paper towels. Place 1 handful of slices at a time in the deep-fryer, stirring well with the skimmer, and cook for about 2 minutes until soft. Drain on paper towels and season with salt. When all the slices are cooked, turn up the heat of the deep-fryer to 350 degrees F. In a bowl, whip the egg whites until firm. Add vinegar, then whip a few minutes more. Fold into the beer batter and mix well. Dip halibut cheeks into the batter 1 at a time. Deep-fry for 4 to 6 minutes, until the batter tuns golden. When all the halibut cheeks are cooked, turn up the heat of the deep-fryer to 375 degrees F. Add chips and deep-fry for a second time for about 3 minutes, until golden and crispy. Drain on paper towels. Salad: Place mesclun in a salad bowl with lobster oil (or walnut oil) and malt vinegar. Toss gently and season, to taste, with salt and pepper. To serve, add chips to salad and toss gently to avoid breaking the chips. Place the cooked fish in a plastic basket or individual martini glasses lined with parchment paper. Serve with lemon wedges in a bowl on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]

" 904,"Black Powder Cowboy Rib Eyes with Blue Cheese Butter and Rosemary Smoke 2 sticks unsalted butter, very soft at room temperature 1/4 cup crumbled blue cheese
1 tablespoon minced fresh chives
1 tablespoon honey
1 tablespoon stone-ground mustard
Zest from 1 lemon
Kosher salt and freshly ground black pepper 1/4 cup black sesame seeds 2 tablespoons black peppercorns
1 tablespoon poppy seeds
1 teaspoon brown mustard seeds
1/4 cup kosher salt
2 tablespoons dark brown sugar
1 teaspoon granulated garlic
1 teaspoon dehydrated onion
Two 2- to 3-inch-thick rib eyes 2 tablespoons vegetable oil, plus additional as needed
4 sprigs fresh rosemary, left out at room temperature uncovered for a couple hours or overnight to dry out Instructions: For the blue cheese butter: Whisk together the butter, blue cheese, chives, honey, mustard and lemon zest in a bowl until uniform. Season to taste with salt and pepper. Using a spatula, scrape out onto plastic wrap, then form into a log and refrigerate until firm, about 1 hour. For the black powder rub: Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a small food processor, blender or spice grinder along with the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground. For the rib eyes: Preheat the oven to 225 degrees F. Line a sheet pan with foil and fit a rack inside. Brush the steaks with vegetable oil and coat in a good amount of the black powder rub. Place on the wire-racked sheet pan and roast until the internal temperature registers 115 to 120 degrees F, 1 to 1 1/2 hours. Heat a large cast-iron skillet over medium-high heat. Add a little vegetable oil to the bottom and sear the steak until properly charred, about a minute per side. (Don't forget to hold the steak upright with tongs to sear the edges.) Transfer to a warm plate. (See Cook's Note.) Slice a medallion of the cold blue cheese butter and place it on top of each steak. Very carefully ignite a rosemary sprig with a torch to get it smoking (blow out any flame; you just want the smoke) and place it on top of the steak and butter. Immediately cover with a cloche or dome to trap in the smoke. Repeat with the remaining steak. Serve and slice tableside, if desired, into manageable pieces. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]

" 905,"Sandy's Spiced Wine 2 bottles red wine 2 tablespoons light brown sugar 1 1/2 teaspoons pumpkin pie seasoning 2 oranges, sliced 2 cinnamon sticks 1/4 cup raisins Instructions: Combine all ingredients in a large pot. Bring to simmer over medium-low heat. Remove from heat and let steep for 5 minutes. Serve hot. ","[Merlot, Cabernet Sauvignon, Zinfandel]" 906,"Colorful Flower Crafts Colorful Flower Crafts Instructions: Colorful Flower Crafts ","[Ros, Sauvignon Blanc, Pinot Grigio, Prosecco]" 907,"Grilled Vegetable Salad 5 tablespoons extra-virgin olive oil, plus more for the grill 3 sweet potatoes (about 1 1/2 pounds) 1/4 cup white wine vinegar 2 tablespoons capers, roughly chopped Kosher salt and freshly ground pepper 1/2 head cauliflower (about 1 pound) 2 small beets, peeled 1 bunch asparagus, trimmed 1 5-ounce package mixed baby greens 1/3 cup pitted kalamata olives 1 4-ounce log goat cheese, crumbled Instructions: Preheat a grill to medium high and oil the grates. Microwave the sweet potatoes until just tender, 10 to 12 minutes. Let cool 5 minutes, then slice in half lengthwise. Meanwhile, whisk 1/4 cup olive oil, the vinegar, capers and a pinch each of salt and pepper in a small bowl. Slice the cauliflower into small pieces. Grate the beets on the large holes of a box grater. Coat the asparagus and sweet potato halves with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill the asparagus and sweet potatoes, turning, until charred, 3 to 6 minutes for the asparagus and 10 minutes for the sweet potatoes. Roughly chop them separately. Toss the greens, cauliflower and asparagus with 3 tablespoons of the vinaigrette and a pinch each of salt and pepper in a large bowl. Divide among plates. Top with the grated beets, sweet potatoes, olives and goat cheese. Drizzle with the remaining vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 908,"Sweet Potato Pone Cooking spray 4 tablespoons unsalted butter, melted 1/3 cup lightly packed light brown sugar 1/4 cup molasses 3 large eggs, beaten 1/2 cup half-and-half 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 teaspoon grated orange zest, plus 3 tablespoons juice (from about 1/2 orange) 2 pounds sweet potatoes, peeled and finely grated (about 3 medium potatoes; 6 cups grated) Instructions: Preheat the oven to 350? F. Lightly spray a 9-inch square baking dish with cooking spray. Whisk together the melted butter, brown sugar and molasses in a large bowl. Whisk in the eggs, half-and-half and vanilla until smooth. Whisk in the salt, cinnamon, ginger, nutmeg, orange zest and orange juice. Fold in the sweet potatoes. Pour the mixture into the prepared baking dish, then smooth the top and cover with foil. Bake until the center is set and the potatoes are soft, about 40 minutes. Remove the foil and bake until caramelized on top, another 10 minutes. Let cool to room temperature, about 30 minutes. To make the whipped cream topping: beat 1 cup heavy cream and 3 tablespoons confectioners\u2019 sugar in a chilled bowl with a mixer on high speed until stiff peaks form, about 2 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 909,"It's a Wonderful Waldorf 2 Ginger Gold apples (Fuji will substitute) 1 Red Delicious apple 3 tablespoons cider vinegar 1 cup prepared mayonnaise 1 pinch kosher salt Cracked black pepper 3/4 cup toasted walnuts, crushed 1 cup golden raisins 2 teaspoons curry powder 2 stalks celery, thin bias cut 1/3 cup fresh mint, chiffonade 1/2 red onion, julienned 1 head romaine lettuce, heart only Instructions: Cut apples in half and remove the core with a melon baller. Chop apples into medium-sized pieces, leaving skin on. In a bowl, toss apples with the cider vinegar. Fold in mayonnaise thoroughly. Season with salt and pepper to taste. Fold in walnuts, raisins, curry powder, celery, mint and red onion. Adjust seasoning. Refrigerate for at least 1 hour to allow flavors to incorporate. To serve, arrange 2 leaves of romaine lettuce per plate and spoon salad on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 910,"Sunny's Candy Bar and Bacon Rolls All-purpose flour, for dusting 1 tube croissant dough (makes 8 individual croissants)
1 cup chopped chocolate candy bars (I like Snickers and/or Butterfinger here) 4 slices crisp-cooked bacon, chopped
1 tablespoon sour cream Turbinado sugar, for sprinkling Flake salt, for sprinkling Instructions: For the rolls: Preheat the oven to 350 degrees F. On a lightly floured flat surface, roll out the dough and separate it into 4 rectangular parts, leaving 2 triangles attached for each of the 4 sections. Each section should appear to be a rectangle with a perforated dividing line through its center diagonally. Carefully pinch together the 2 triangles along this line to close the gaps and seal it to make it 1 piece. Cut each piece in half to make 2 squares. Repeat for each and place on a nonstick baking sheet with sides. There should be 8 squares to fill. Combine the candy bars and bacon in a medium bowl. Add 1 heaping tablespoon of the candy mixture in a row along the length of the prepared dough in the center, leaving enough room to pull the uncovered dough on the edges up and over the pile of filling. For the topping: In a small bowl, mix the sour cream and just enough water to make it loose like glue, yes glue. Brush this over the top of each roll and sprinkle with sugar and a pinch of flake salt. Bake until golden on top, 16 to 20 minutes. Allow to cool slightly. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 911,"Grilled Swordfish with Grilled Caponata 4 swordfish steaks, 8 ounces each Olive oil Salt and freshly ground pepper Grilled Caponata, recipe follows 1 medium eggplant, sliced lengthwise 1 large red onion, peeled and sliced into 1/4-inch thick slices 4 plum tomatoes, halved Olive oil, for brushing vegetables, plus 1/2 cup Salt and freshly ground pepper 1/4 cup green olives, chopped 2 tablespoons capers, drained 1/4 cup golden raisins, plumped in hot water and drained 2 tablespoons pine nuts, toasted 3 cloves garlic, finely chopped Pinch red pepper flakes 1/4 cup red wine vinegar 2 teaspoons honey 3 tablespoons finely chopped flat-leaf parsley Instructions: Heat grill to high. Brush swordfish on both sides with oil and season with salt and pepper. Grill for 3 to 4 minutes per side for medium-well doneness. Remove from the grill and top with some of the Grilled Caponata. Serve. Heat grill to high. Brush eggplant, onion slices, and tomatoes with olive oil and season with salt and pepper, to taste. Grill the eggplant for 6 to 8 minutes per side until golden brown and cooked through. Grill the onions for 3 to 4 minutes per side until golden brown and just cooked through. Grill the tomatoes for 2 minutes per side until charred and slightly soft. Remove the vegetables from the grill and cut into 1/2-inch dice. Place the vegetables in a medium bowl and add the olives, capers, raisins and pine nuts. Mix together the garlic, red pepper flakes, vinegar, and honey in a small bowl. Season with salt and pepper, to taste. Slowly whisk in about 1/2 cup olive oil until dressing is emulsified. Pour the dressing over the vegetables, add the parsley and toss, and let stand at room temperature for about 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 912,"Deep-Dish Pizza with Spicy Sausage and Olives 1 pound All-Purpose Pizza Dough (recipe follows) 2 tablespoons plus 1 teaspoon extra-virgin olive oil 8 ounces hot Italian sausage (about 3 links), casings removed, pinched into 3/4-inch pieces 2 tablespoons grated Parmesan cheese, plus more for topping 8 ounces low-moisture mozzarella cheese (half cut into thin slices and half shredded) Heaping 1/2 cup pizza sauce (recipe follows) 1/4 cup canned sliced black olives, drained Finely chopped fresh parsley, for topping 1 1/2 teaspoons active dry yeast 1 1/2 cups warm water (about 110? F) 2 cups bread flour 1 3/4 cups all-purpose flour, plus more for kneading 2 teaspoons sugar 2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil, plus more for the bowl One 15-ounce can crushed tomatoes 1 grated small garlic clove 1 teaspoon olive oil 1/4 teaspoon dried oregano Pinch of sugar, salt and pepper Instructions: Make the dough. Transfer one 1-pound ball of dough to a 9-inch round cake pan coated with 2 tablespoons olive oil. Cover and let the dough rise again until almost spread to the edges of the pan, about 1 hour. Preheat the oven to 500? F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven.
Heat the remaining 1 teaspoon olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel\u2013lined plate with a slotted spoon and let drain and cool. Press the dough to reach the edge of the pan, then press the dough up the sides to create a lip 1/2 to 3/4 inch higher than the center of the dough. Top with the Parmesan and sliced mozzarella, leaving a 1/2-inch border around the edge. Spread the pizza sauce over the cheese, almost to the edge, and top with the sausage, olives and the shredded mozzarella. Place the pan on the hot stone and bake the pizza until the crust is golden brown and the cheese is bubbling and browned in spots, 12 to 15 minutes. Let cool 5 minutes, then loosen the edges with a small offset spatula and remove the pizza to a cutting board. Sprinkle with Parmesan and parsley.
Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes. Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.) If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using. Combine crushed tomatoes, garlic clove, olive oil, dried oregano and a pinch each of sugar, salt and pepper in a medium bowl; season with more salt and sugar if needed. Makes about 1 1/2 cups. ","[Barolo, Chianti, Dolcetto, Montepulciano]" 913,"Feta-and-Cauliflower Frittata 10 large eggs 1/4 cup milk Pinch of cayenne pepper Kosher salt and freshly ground pepper 4 ounces feta cheese, crumbled 2 tablespoons chopped fresh dill, plus more for garnish 3 tablespoons extra-virgin olive oil 1/2 head cauliflower, thinly sliced (about 5 cups) 6 cups mixed salad greens (about 5 ounces) 1 teaspoon white wine vinegar Instructions: Position a rack in the center of the oven and preheat to 350 degrees. Whisk the eggs, milk and cayenne together in a bowl; add 1 teaspoon Kosher salt and freshly ground pepper to taste. Fold in the cheese and dill. Heat 1 tablespoon olive oil in an ovenproof 6- or 8-inch nonstick skillet over medium-low heat, swirling to coat the pan. Add the cauliflower, 1/4 teaspoon Kosher salt and pepper to taste; cook until crisp-tender, about 5 minutes. Pour the egg mixture into the skillet and stir gently with a rubber spatula to distribute the filling. Cook until the bottom is just set but not brown, about 4 minutes. Transfer the skillet to the oven and bake until the frittata is almost set on top, about 15 minutes. Remove from the oven, cover and set aside for 5 minutes to finish cooking. Season the greens with salt and pepper and toss with the remaining 2 tablespoons oil and the vinegar. Slide the frittata onto a cutting board and slice into wedges. Sprinkle generously with more dill; serve warm or at room temperature with the salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 914,"Shrimp Scampi Pizza 3 tablespoons unsalted butter 3 garlic cloves, minced 1/4 teaspoon crushed red pepper 1/3 cup dry white wine Finely grated zest of 1/2 lemon Kosher salt and freshly ground pepper All-purpose flour, for dusting 1 pound refrigerated pizza dough, at room temperature 1/2 pound medium peeled and deveined shrimp with tails removed, halved lengthwise 3 ounces whole-milk mozzarella cheese, shredded 1/4 cup flat-leaf parsley, roughly chopped Freshly grated Parmesan, for serving Instructions: Set an inverted baking sheet on a rack in the center of the oven and preheat the oven to 450 degrees F. Invert another baking sheet and place a piece of parchment on top and set aside. Melt the butter in a small saucepan over medium heat. Stir in the garlic and crushed red pepper flakes, and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is golden, 4 to 5 minutes. Remove the pan from the heat and stir in the lemon zest. Season with salt and pepper and set aside.
Dust the parchment paper on top of the inverted baking sheet with flour. On a lightly floured work surface, roll out and stretch the dough into a 12-inch circle then place it on the paper. Scatter the shrimp evenly over the dough leaving a 1/2 inch border all around. Spoon the butter sauce over the shrimp, and use a pastry brush to spread the sauce to the edges. Finish by sprinkling the mozzarella cheese over the top, staying within the border. Place the sheet pan with the pizza on top of the preheated inverted baking sheet and bake until the dough is crisp and the shrimp are cooked through, 12 to 14 minutes. Sprinkle the pizza with the parsley and freshly grated Parmesan, slice into wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 915,"Coleslaw with Creamy Cumin Vinaigrette 1/2 cup mayonnaise 1 tablespoon olive oil Zest of 1 lime, finely grated 1/4 cup freshly squeezed lime juice 1/4 cup chopped fresh dill 1 tablespoon sugar 1 teaspoon celery salt 1/2 teaspoon toasted cumin seeds, crushed in a mortar and pestle Kosher salt and freshly ground black pepper 1 small head napa cabbage, finely shredded 1 large carrot, grated on the large holes of a box grater 1 small red onion, halved and thinly sliced 1 small red bell pepper, julienned 1 small yellow bell pepper, julienned Instructions: Whisk together the mayonnaise, olive oil, lime zest, lime juice, dill, sugar, celery salt and cumin seeds in a large bowl. Season with salt and pepper. Add the cabbage, carrots, onions and peppers, and toss to coat in the dressing. Season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 4 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 916,"Platinum Velvet Cup Cake Recipe 2 cups all-purpose flour 3 eggs 1 1/4 teaspoon baking soda 2 tablespoons purple food coloring 1 1/4 teaspoon salt Blue food coloring 1 1/4 teaspoon unsweetened cocoa powder 1 1/4 teaspoon white vinegar 1 1/2 cups vegetable oil 1 1/4 teaspoon vanilla extract 1/8 cup water Scant 1 1/2 cups sugar 1 1/4 cups buttermilk 1 stick butter, room temperature 8 ounces cream cheese, room temperature 2 to 3 cups powdered sugar 1 teaspoon vanilla extract Instructions: Preheat the oven to 350 degrees F. Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside. In a large bowl mix the oil, sugar, and buttermilk. Add eggs, food coloring, vinegar, vanilla, water, and mix well. Add the dry ingredients a little bit at a time and mix at low speed until combined. Don't over mix the batter or it will become tough. Line your cupcake pan with paper liners of your choice and use a spoon to scoop the batter into the liners. Bake for about 20 to 30 minutes or until a toothpick comes out clean. Let them cool. Using an electric mixer, combine the butter and cream cheese until smooth. Mix in the vanilla. Slowly add the sugar while mixing. The frosting will become thicker as you add the sugar. Add as much or as little sugar as you prefer. (It really depends on how sweet you like your frosting to be). ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 917,"Champagne Cocktail 1/2 part pomegranate juice 1/2 part pear juice 1 part Champagne Pomegranate seeds, for garnish, optional Instructions: In a Champagne glass, combine pomegranate and pear juices and top off with Champagne. Decorate with pomegranate seeds, if desired, and serve immediately. ",[Champagne] 918,"Smashed Potatoes with Greek Yogurt and Scallions 2 pounds small, thin-skinned all-purpose potatoes (15 to 20), scrubbed 1 bay leaf 2 tablespoons extra-virgin olive oil 1 bunch scallions (about 6), thinly sliced 2 cloves garlic, grated (about 1/2 teaspoon) Kosher salt 1 cup full-fat Greek yogurt Freshly ground black pepper Instructions: Put the potatoes and bay leaf into a medium saucepan, cover with cold water and bring to a simmer. Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed to maintain a simmerthe water should not boil. Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan. Meanwhile, heat the oil in a small skillet over medium heat. Reserve 2 tablespoons of the scallions; add the remaining scallions, garlic and 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, until the scallions are tender, about 5 minutes. Turn off the heat, and whisk in 3/4 cup of the yogurt. Add the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the hot potatoes. Mash with a potato masher until mostly smooth (a few chunks are fine). Stir in additional potato water if you want creamier potatoes. Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 919,"John Dory Oyster Bar Oyster Pan Roast with Uni Butter Crostini 1 tablespoon extra-virgin olive oil 1/2 small onion, minced 2 garlic cloves, 1 clove minced 1/4 cup dry vermouth 12 oysters, such as Wellfleet, shucked, 1/4 cup oyster liquor reserved (this is the residual liquid from the oyster once you open the shell) 3/4 cup fish stock or water 1 cup heavy cream 1 1/2 teaspoons fresh lemon juice Kosher salt 1 ounce uni tongues (sea urchin roe) 2 ounces softened butter Pinch of tarragon Pinch of cayenne pepper 4 slices French bread, toasted and rubbed with raw garlic clove Instructions: In a large saucepan, heat the oil. Add the onion and minced garlic; cook over moderate heat until softened, 5 minutes. Add the vermouth; boil over moderately high heat until reduced by half, about 2 minutes. Add the oyster liquor and fish stock and simmer for 3 minutes. Add the cream and simmer over moderate heat until the sauce coats a spoon, 5 minutes. Remove from the heat. Add 1 teaspoon of the lemon juice; season with salt. Meanwhile whisk the uni tongues and softened butter together to make the Uni Butter. Add the oysters to the sauce with a little oyster liquid and butter. Add the tarragon and remaining lemon juice and cook over moderately low heat until warmed through, 2 minutes.
Divide the oysters among 4 bowls, add sauce and sprinkle with the cayenne pepper. Serve with the toasts that have been spread with the Uni Butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]

" 920,"Salmon cooked over Smoldering Wood Chips served with a Coconut Milk Rice and Olive Oil 4 (6-ounce) salmon steaks 2 tablespoons brown sugar Lemon pepper Salt 3 cups basmati rice 6 cups water 2 tablespoons fresh shredded coconut (unsweetened) 1 teaspoon toasted sesame seeds Pinch cumin seeds 1 tablespoon prepared pesto 1 teaspoon fresh grated Parmesan 1 green onion (scallion), chopped 6 plum tomatoes 2/3 cup extra-virgin olive oil Sugar Salt and freshly ground black pepper 3 green onions (scallions), chopped 1/3 cup white wine 1 teaspoon prepared pesto Instructions: Preheat a grill with woodchips. Roll the salmon steaks and place on the grill. Sprinkle with brown sugar, lemon pepper, and salt and cook for 7 to 10 minutes. Soak the rice in cold water for 10 minutes. Drain, and cook in 6 cups hot, salted, boiling water until cooked through but still firm. Drain and put rice in a bowl. Add coconut, sesame seeds, cumin, pesto, Parmesan, and green onions and mix well. For the Sauce: Preheat the oven to 200 degrees F. Cut the tomatoes lengthwise, place on aluminum foil, cover with olive oil, sugar, salt, and pepper and cook in the oven for 2 hours. Chop into small cubes. Fry the onions, then add the white wine, and let reduce by half. Add the tomatoes and pesto and let simmer for a few minutes. Place the rice in the center of a plate, using a cylinder to give the rice a nice round shape. Place the rolled salmon steaks on top of the rice. Add the sauce over the salmon. Finish the decorations using the herbs of your choice in the center of the salmon. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 921,"Chocolate Mousse 6 ounces semisweet, bittersweet chocolate, or a mixture, finely chopped 1 cup heavy cream 1/2 teaspoon instant espresso powder, optional 2 large egg yolks 1 large egg 1/3 cup sugar Pinch fine salt Unsweetened cocoa powder, for dusting, optional Instructions:

1. Bring a saucepan filled with 1-inch or so of water to a slow simmer. Put the chocolate in a medium heatproof bowl and set the bowl over, but not touching the water. Stir the chocolate occasionally until melted and smooth. Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue to heat until completely melted, about 1 to 2 minutes more.
2. Meanwhile, whip the cream in a medium bowl until it holds soft peaks. Take care not to over whip the cream or the mousse will be dense. Cover and refrigerate while you cook the eggs. Whisk 2 teaspoons warm water and espresso powder together in a small bowl, if using.
3. Put the egg and yolks in another heatproof bowl that also sets over the simmering water in the saucepan. Beat the eggs, sugar, and pinch of salt until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs are fluffy, thick, and warm to the touch, 2 to 3 minutes. Remove from the heat and continue beating on high speed until thick ribbons fall from the beater when lifted over the bowl and the mixture has cooled slightly, about 3 minutes more. Fold in the espresso. (The mixture will seem loose at this point - that is ok.)
4. Fold about a quarter of the chocolate into the eggs to lighten it, then fold in the rest of the chocolate. Finally, fold the whipped cream into the chocolate base to make a smooth light mousse. Pour the mousse into 4 serving dishes or wine glasses. Cover and refrigerate until set, about 1 hour. If desired, dust the tops with cocoa powder before serving. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]

" 922,"Clarified Butter 1 pound unsalted butter Instructions: Melt the butter in a heavy saucepan over low heat and slowly cook until the bubbling ceases and the liquid turns clear, 30 to 40 minutes. Strain and cool, being sure to leave any solids in the bottom of the pan. Store in an airtight container in the fridge for up to a month. ","[Chardonnay, Sauvignon Blanc, Riesling]" 923,"Sunday Startup Squash 1 spaghetti squash Olive oil or butter Freshly grated Parmesan cheese Black pitted slivered olives for garnish, optional Instructions: You can cook the spaghetti squash a couple of ways. To save on time, bring a large amount (enough to cover the squash) of water to a boil. Gently lower in the spaghetti squash and cook for about 30 minutes or until a fork goes easily into the flesh. Remove from the water and let it cool. Or you can bake the squash. To do so, preheat the oven to 350 degrees. Set the squash on a baking sheet and prick it with a pot fork or slender long knife so the skin doesn't burst. Bake anywhere from 45 minutes to 1 1/2 hours, depending upon its size. Let cool a bit. Either way you cook the squash, split it down the middle and remove the seeds. With a fork rub the squash flesh until it separates into spaghettilike strands. To serve it simply, reheat it in olive oil or butter, season with salt and pepper and fold in grated cheese or serve it more as a main course with more ample toppings. Garnish with olives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 924,"Chipotle Mashed Sweet Potatoes 2 large sweet potatoes, peeled and cubed 2 tablespoons unsalted butter 1/2 teaspoon kosher salt 1 chipotle cl pepper in adobo sauce, finely chopped 2 teaspoons adobo sauce Instructions: Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork tender. Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes in the pot. Add the butter and salt and mash with a potato masher. Add the cl and sauce and continue mashing to combine. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 925,"Air Fryer Acorn Squash with Brown Butter 1 small acorn squash (about 1 1/2 pounds), halved, seeded and cut into 1/2-inch-thick slices 2 tablespoons olive oil 1/2 teaspoon crushed red pepper flakes Kosher salt 4 tablespoons unsalted butter 1/4 cup fresh sage leaves 1/4 cup roughly chopped pecans 1 tablespoon finely grated Parmesan Instructions: Preheat a 3.5-quart air fryer to 400 degrees F. Toss the squash, olive oil, red pepper flakes and 1 teaspoon salt in a large bowl until evenly combined. Transfer to the air-fryer basket and air-fry, flipping the squash halfway through, until tender, golden brown and crisp at the edges, 20 to 25 minutes. Meanwhile, melt the butter in a small skillet over medium-low heat. Continue to cook, swirling the pan occasionally, until the butter smells nutty and the milk solids turn golden brown, 4 to 6 minutes. Immediately remove the pan from the heat, then stir in the sage, pecans and a pinch of salt.
Place the squash on a serving platter and sprinkle with the Parmesan to warm and melt slightly. Spoon the brown butter mixture over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 926,"Buffalo Chicken Macaroni and Cheese 3/4 pound applewood smoked bacon 1 pound chicken tenderloins 1/2 cup beer 1 pound dry elbow macaroni 1/2 cup (1 stick) unsalted butter, plus 2 tablespoons, plus more for baking dish 1 tablespoon minced garlic 1/3 cup all-purpose flour, plus 1 cup 3 cups whole milk, plus 2 tablespoons 3/4 teaspoon salt 3/4 teaspoon freshly ground black pepper 3 cups grated white Cheddar, divided 3 cups grated mozzarella cheese, divided 1/2 cup crumbled blue cheese 1 large egg 1 1/2 cups vegetable oil 2/3 cup hot sauce (recommended: Frank's Red Hot) 1 cup panko bread crumbs Sliced carrots and celery, for serving Instructions: Preheat oven to 400 degrees F. Coat bottom and sides of a 13 by 9-inch baking dish with butter. Arrange the bacon on an aluminum foil lined sheet pan and bake until crisp, about 22 minutes. Allow to cool and coarsely chop. Put the chicken and beer in a large bowl and let marinate, at room temperature, for 20 minutes. Bring a large pot of salted water to a boil over medium heat. Add the macaroni and cook stirring occasionally, until cooked al dente, about 6 to 7 minutes. Drain and reserve in a large pot or mixing bowl. Melt 1/2 cup butter in a large saucepan over medium heat; whisk in the garlic and cook for 1 to 2 minutes or until golden. Whisk in 1/3 cup flour and cook until golden, about 1 minute. Whisk in 3 cups milk, the salt and the pepper, and bring the mixture to a boil, stirring frequently. Add 2 cups of the Cheddar and 2 cups of the mozzarella (reserving additional cheese for topping) and stir until melted, about 2 minutes. Stir the cheese sauce, blue cheese and bacon into the macaroni until well combined; pour evenly into the prepared baking dish and smooth the surface. Put the remaining 1 cup of flour in a medium-sized shallow mixing bowl. In another medium-sized shallow mixing bowl, add the remaining 2 tablespoons milk and the egg and whisk until combined. Drain the beer from the chicken tenderloins and dip into the flour to coat well, then dip into the egg mixture and back into the flour. Put on a plate until ready to fry. Heat the oil in a large skillet over medium-high heat until hot. Working in 2 batches, fry the chicken until golden brown and cooked through, about 4 minutes per side. Remove to paper towels to drain. Add the chicken and hot sauce to a large bowl and toss until well coated. Carefully slice the chicken into bite-sized strips. (Avoid knocking off the batter). Evenly top the macaroni with the sliced chicken, and drizzle with additional hot sauce, if desired. Sprinkle remaining 1 cup of white Cheddar and the remaining 1 cup of mozzarella cheese over the top of the chicken and sprinkle with the panko bread crumbs. Melt the remaining 2 tablespoons butter and drizzle it evenly over the bread crumbs. Bake at 400 degrees F until golden brown and bubbly, about 25 to 30 minutes. Cool 10 minutes before serving. Serve with celery and carrot sticks, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 927,"Perfect Iced Coffee 1 pound ground coffee (a good, rich roast) Half-and-half (healthy splash per serving) Sweetened condensed milk (2 to 3 tablespoons per serving) Instructions: Cook's Note: Can use skim milk, 2-percent milk, whole milk, sugar, artificial sweeteners, syrups...adapt to your liking! In a large container, mix the ground coffee with 8 quarts water. Cover and allow to sit at room temperature for eight hours or overnight. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Place the coffee liquid in the fridge and allow to cool. Use as needed. To make iced coffee, pack a glass full of ice cubes. Fill the glass two-thirds full with the coffee liquid. Add a healthy splash of half-and-half. Add 2 to 3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust the half-and-half and/or sweetened condensed milk as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 928,"Pavlova 4 large egg whites, at room temperature (see Cook's Note) 1/2 teaspoon cream of tartar 1/4 teaspoon fine salt 2 1/4 cups confectioners' sugar 1 cup cold heavy cream 1/2 teaspoon pure vanilla extract 1 cup strawberries (about 6), stemmed and thinly sliced 1 cup raspberries 1 cup blueberries 2 tablespoons seedless raspberry jam Instructions: Position a rack in the lower third of the oven and preheat to 225 degrees F. Line a baking sheet with parchment paper. Draw a 9-inch circle on the paper, then flip it over so the drawing is on the underside. For the meringue, combine the egg whites, cream of tartar and salt in the very clean bowl of a stand mixer fitted with the whisk attachment. Whisk on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 minutes more. Spread the meringue on the prepared baking sheet, making sure to stay within the drawn 9-inch circle. Create some shallow dips and swoops (this will hold the whipped cream and berries). Bake until the meringue is dry and crisp on the outside, about 2 hours. Turn off the heat and let the pavlova sit in the warm oven to dry out more, about 1 hour. Transfer to a wire rack to cool completely. (The meringue can be made up to several hours in advance.) Meanwhile, make the whipped cream by whisking together the heavy cream and vanilla in a large bowl with an electric mixer until stiff peaks form, about 3 minutes. Cover and refrigerate until ready to serve. Toss the berries and raspberry jam in a medium bowl until evenly coated and glossy. Cover and refrigerate for at least 15 minutes and up to 1 hour. To serve, dollop the whipped cream on top of the meringue and spread into an even layer. Pile the macerated berries on top (drizzle any berry juice on top as well). Slice into wedges and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 929,"Mushroom and Cheese Omelet 2 to 3 large eggs Kosher salt and freshly ground pepper to taste 1 tablespoon unsalted butter 3 tablespoons warm Sauteed Mushrooms, recipe follows 2 tablespoons diced triple or double creme cheese, such as St. Andre, Brillat-Savarin or Fromager d'Affinois Pinch of chopped fresh thyme or other herb, optional 1 tablespoon olive oil 1 pound mushrooms (any assortment), sliced 1/2 teaspoon minced garlic Kosher salt and freshly ground pepper to taste Instructions: Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper.
Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat. Add the butter, let it melt and swirl the pan so it coats the bottom evenly. Pour the eggs into the pan and quickly shake and swirl so the eggs completely cover the bottom. Let the eggs firm up on the bottom, about 30 seconds, then use a rubber spatula to lift the edges of the omelet up so any uncooked egg on the top runs underneath.
Sprinkle half of the eggs with the sauteed mushrooms and cheese and let it cook for another 30 seconds; the top should be moist but not quite runny (unless you like it runny). Flip the uncooked side of the eggs over the filling, and slide it onto a plate. Garnish with fresh herbs, if desired. Heat a very large skillet over medium high heat. Add the oil, then the mushrooms and garlic, season with salt and pepper and saute until the liquid has evaporated and the mushrooms have turned nicely browned, about 10 minutes. Taste, adjust seasonings and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 930,"Decadent Dirt Cake: Signature Groom's Cake or Special Occasion Cake 1 cup (2 sticks) butter 2 cups granulated sugar 1 1/3 cups good quality dark chocolate (recommended: Guittard) 2 tablespoons extremely strong coffee 1 1/2 cups self-rising flour 1 cup all-purpose flour 1/4 cup cocoa 2 cups very hot water 3 large eggs, beaten 1 1/2 teaspoons vanilla (recommended: Nielsen-Massey) 1/4 cup coffee-flavored liqueur (recommended: Kahlua) Whipped Chocolate Buttercream, recipe follows, optional 1 cup good quality dark chocolate (recommended: Guittard) 1/2 cup (1 stick) room temperature salted butter 2 tablespoons heavy cream 1 teaspoon vanilla (recommended: Nielsen Massey) 1 tablespoon coffee-flavored liqueur (recommended: Kahlua) 1 pound sifted confectioners' sugar Instructions: Grease and lightly flour a large Bundt pan or alternatively use a vegetable release spray.
Place the rack at the center of the oven and preheat to 300 degrees F.
Melt, do not boil, butter, sugar, chocolate, and coffee in a medium-sized saucepan with the hot water, until the sugar is dissolved. Cool completely and pour into a large mixing bowl.
Set the mixer on slow to medium speed.
Sift together the combined flours and cocoa. In a separate bowl, combine the beaten eggs, vanilla, and coffee-flavored liqueur.
Add the flour mixture alternately with egg mixture to the basic chocolate mixture. This is a thin mixture do not over beat. Pour the mixture into the prepared pan and place into the preset oven.
Bake for 1 1/4 to 1 1/2 hours at 300 degrees F.
Check with a skewer to be sure the cake is cooked through.
Cool the cake for 20 minutes before removing it from the pan. Barely melt the chocolate in a double boiler over gentle heat. Remove from the heat source and pour into a large mixing bowl then cool for five minutes. Add the butter, cream, vanilla, coffee-flavored liqueur, and mix on medium speed until the mixture thickens. Finally add the confectioners' sugar in small batches until the mixture holds a medium peak. If the kitchen temperature is warm, and the icing is not of spreading consistency place the bowl in the refrigerator for a few minutes, then recommence mixing. Slather the icing over the cake with an offset palette knife.
","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 931,"\16 Bean\ Pasta E Fagioli 1 (1-pound) bag Goya 16 Bean Soup Mix 2 tablespoons good olive oil, plus extra for serving 6 ounces pancetta, 1/4-inch-diced 1 large onion, chopped 1 tablespoon minced garlic (3 cloves) 1/2 teaspoon crushed red pepper flakes 1 (28-ounce) can crushed tomatoes, preferably San Marzano 1 cup dry red wine 4 to 6 cups good chicken stock, preferably homemade Kosher salt and freshly ground black pepper 1 cup miniature pasta, such as ditalini or tubettini 1/2 cup freshly grated Italian Parmesan cheese, plus extra for serving 1 tablespoon good red wine vinegar Julienned fresh basil leaves, for serving Instructions: The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches and refrigerate overnight. The next day, drain the beans, rinse under cold running water and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean. Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt and 1 teaspoon black pepper and turn off the heat. Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan and some basil. Serve hot with extra Parmesan on the side. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 932,"Potato Salad with Red Wine Vinegar 2 pounds small red potatoes scrubbed and quartered 1 pound bacon, chopped 2 tablespoons red wine vinegar 3/4 cup mayonnaise 3 tablespoons whole-grain mustard 6 scallions, chopped in 1/4-inch segments 1 red onion, diced 2 tablespoons sugar Salt and pepper 2 hard boiled eggs, chopped Instructions: Place potatoes in cold water in a medium saucepan. Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes. In a skillet, saute bacon on low heat until crispy. Place bacon on a paper towel and discard the grease. Drain the potatoes, but DO NOT rinse them under cold water. Rather let them cool for about 6 to 8 minutes on a sheet pan. In a small bowl combine vinegar, mayonnaise, mustard, scallions, onion, sugar, and salt and pepper. Transfer potatoes to a mixing bowl and sprinkle bacon and hard boiled eggs over them. Then fold mayonnaise mixture into the potatoes and serve at room temperature. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Rioja]" 933,"Affogato 1/2 ounce bitter Italian liqueur, such as Ramazotti Amaro 1 scoop of Vanilla Bean Gelato, recipe follows 1 shot freshly brewed espresso 3 cups milk 1 cup heavy cream 1 cup sugar 3 vanilla beans, split lengthwise seeds scraped, or 3 tablespoons vanilla extract 3 large egg yolks Instructions: To assemble: Pour the liqueur in a tall coffee cup, preferably crystal - as to see inside the dessert. Scoop one large scoop of vanilla gelato (or ice cream) in the bottom of the glass. Finish with a shot of freshly brewed espresso. Combine the milk, cream and sugar in a medium-sized nonreactive saucepan. Add the vanilla beans and seeds to mixture, or add the vanilla bean extract. Bring the mixture to a boil over medium heat, stirring from time to time, until the sugar is dissolved, about 10 minutes.
Meanwhile, beat the egg yolks in a small bowl. Slowly whisk 1/2 cup of the hot milk-cream mixture into the yolks, then return the warmed yolks to the milk-cream mixture, stirring continuously. Reduce the heat to medium-low and cook, stirring constantly for about 20 minutes until the mixture is thick enough to coat the back of a wooden spoon or measures 190 degrees F on an instant-read thermometer. Remove the pan from the heat and pour the mixture through a fine strainer into a metal bowl. Put the bowl on another bowl partially filled with ice and stir to chill completely. Transfer the liquid to the canister of an ice cream maker and freeze according to the manufacturer's instructions for gelato. When frozen, transfer the gelato to an airtight container and store in the freeze.
","[Barolo, Barbaresco, Dolcetto, Chianti]" 934,"Orange Yogurt 1 quart plain low-fat yogurt 1/4 cup raisins 1/4 cup chopped walnuts 1 1/2 teaspoons pure vanilla extract 1/4 cup good honey 1 orange, zest grated 1/2 to 1 cup freshly squeezed orange juice Orange, orange zest, raisins and walnuts, for garnish (optional) Instructions: Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight. Place the thickened yogurt into a medium bowl and stir in the raisins, walnuts, vanilla, honey, and orange zest. Thin with orange juice until it is a desirable consistency. Garnish with sections of orange, orange zest, raisins, or walnuts and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 935,"Lamb Salad with Peach, Plum and Fennel 1 medium fennel bulb, quartered, core trimmed 2 cloves garlic 1 teaspoon kosher salt 2 tablespoons extra-virgin olive oil 2 teaspoons minced fresh marjoram 1 pound butterflied leg lamb, fat trimmed Freshly ground black pepper to taste 2 ripe plums, (recommended: Santa Rosa) 1 large ripe peach 8 cups mesclun salad greens Sherry Dressing, recipe follows 2 tablespoons aged sherry wine vinegar 2 teaspoons whole-grain mustard 1 teaspoon kosher salt Freshly ground black pepper 1?4 cup extra-virgin olive oil Instructions: Position a rack 6 inches from the broiler and preheat. Thinly slice the fennel lengthwise, using a mandoline if you have one. Soak the cut fennel in a bowl of very cold water. Smash the garlic cloves, sprinkle with the 1 teaspoon salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the garlic, olive oil, and marjoram together and rub all over the lamb. Season with pepper, to taste. Place the lamb, trimmed-side down on a broiler pan. Broil the meat until nicely browned, about 5 minutes. Turn and cook until an instant-read thermometer inserted into the sides of the meat registers 120 degrees F, another 2 to 3 minutes. Set meat aside to rest while preparing the salad. Pit and cut the plums and peach into chunks with their skins. Toss fruit in a salad bowl with the mesclun salad greens. Drain and pat the fennel dry, add to the salad. Thinly slice the lamb against the grain into bite-size pieces, and add that to the salad as well. Season salad with the salt and pepper, toss with the dressing, and divide evenly among 4 plates. Serve. Whisk the vinegar, mustard, salt, and pepper, to taste, in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 936,"Mexican Chocolate and Date Fritters 3/4 cup all purpose flour 2 teaspoons baking powder 1 teaspoon mandarin or orange zest 1/4 teaspoon salt 1/4 cup minced pitted dates 1 (3.1-ounce) disc Mexican or bittersweet chocolate, such as Ibarra, chopped into 1/4-inch pieces* 1 cup whole- milk ricotta cheese 2 large eggs, lightly beaten 2 tablespoons granulated sugar 1 1/2 teaspoons pure vanilla extract Vegetable oil for frying Powdered sugar for dusting Mexican Hot Chocolate (recipe follows) Instructions: Whisk together the flour, baking powder, mandarin peel, salt, dates and chocolate in a bowl. Whisk together ricotta, eggs, granulated sugar, and vanilla in another bowl. Mix in the flour mixture to form a chunky batter. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer a cube of bread will brown in about 4 minutes.) Working in batches, gently drop a tablespoon of the batter in the oil and fry, turning occasionally, until deep golden in color, about 3 minutes per batch. Transfer with a slotted spoon onto paper towels to drain. Dust generously with powdered sugar and serve with Mexican Hot Chocolate. ","[Malbec, Tempranillo, Barbera, Chianti]" 937,"Tropical Fruit Tart 1 3/4 cups all purpose flour 1/4 cup powdered sugar 1 teaspoon ground ginger 1/4 teaspoon salt 10 tablespoons chilled unsalted butter, cut into pieces 4 large egg yolks 3 tablespoons water 1 cup whole milk 1 1inchlong piece fresh ginger, peeled, thinly sliced 1/2 vanilla bean, split lengthwise 1/2 cup sugar 2 tablespoons cornstarch 2/3 cup apricot preserves 2 tablespoons Cognac 3 kiwis, peeled, thinly sliced 1 ripe mango, pitted, peeled, thinly sliced 1/4 fresh pineapple, peeled, cored thinly sliced Instructions: Mix flour, powdered sugar, ground ginger and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Whisk 1 yolk and water in small bowl to blend. Add to processor by tablespoonful and process until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 1 hour. Pour milk into heavy medium saucepan. Add ginger. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Remove from heat. Cover and let steep 30 minutes. Strain and return to same saucepan. Bring to simmer. Whisk 3 yolks, sugar and cornstarch in medium bowl until well blended. Gradually whisk in hot milk. Return mixture to same saucepan. Whisk over medium heat until mixture thickens and comes to boil. Boil 1 minute. Pour pastry cream into clean bowl. Press plastic onto surface and refrigerate until well chilled, about 4 hours. Preheat oven to 375 degrees F. Roll out dough on lightly floured surface to 14 inch round. Transfer to 11inch round tart pan with removable bottom. Line crust with foil, parchment or coffee filters; fill with dried beans or pie weights. Bake until sides of crust are set, about 15 minutes. Remove foil and beans. Bake until crust is golden, piercing with fork if bubbles form. Transfer pan to rack and cool completely. Combine preserves and Cognac in heavy small saucepan. Stir over low heat until preserves melt. Transfer to processor; puree until smooth. Brush half of syrup over bottom of crust. Spread pastry cream evenly over. Arrange fruit over pastry cream. Rewarm preserve mixture. Brush over fruit. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 938,"Air Fryer Shrimp Scampi Kosher salt 1 lemon
1 pound shrimp (16/20 count), peeled, deveined, tails on
5 sprigs fresh thyme
3 cloves garlic, thinly sliced
1 dried bay leaf
Freshly cracked black pepper
1 stick (8 tablespoons) unsalted butter, cut into tablespoon pieces
12 ounces campanelle pasta
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Instructions: Preheat a 6-quart air fryer to 375 degrees F. Bring a large pot of salted water to a boil. Zest the lemon in strips using a peeler, making sure to avoid the white pith. Cut the lemon in half, then cut one half into wedges for serving. Reserve the other half for squeezing.
Put the lemon zest, shrimp, thyme, garlic, bay leaf, 1/2 teaspoon salt and 1/4 teaspoon pepper in a cake pan and toss to combine. Spread the mixture out in the pan and dot the butter on top. Cover the pan tightly with aluminum foil.
Put the cake pan in the air fryer and cook until the butter is bubbling and the shrimp are opaque, 10 to 12 minutes. While the shrimp cook, boil the pasta according to the package instructions.
Discard the lemon zest, bay leaf and thyme from the shrimp mixture. Drain the pasta and return it to the pot. Pour the shrimp mixture over the pasta. Add the parsley and olive oil, squeeze in the juice from the reserved lemon half and toss to combine. Serve with lemon wedges.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 939,"Passion Chiffon Pie 4 eggs, separated 1 cup sugar 1/2 teaspoon salt 1 cup passion fruit juice 1 teaspoon unflavored gelatin 1/4 cup cold water 1 teaspoon lemon rind, grated 1 baked pie shell 1/2 cup whipped cream Instructions: Beat egg yolks until thick. Add 1/2 cup sugar, salt, and passion fruit juice. Cook over low heat until thick, stirring constantly. Add gelatin which has been dissolved in cold water. Add lemon rind and cool until slightly congealed. Beat egg whites with remaining 1/2 cup of sugar. Fold slightly beaten egg whites into cooled yolk mixture. Pour into cool pie shell. Chill until nice and stiff. Serve with whipped cream and enjoy. ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 940,"Charcoal Grilled Corn with Sour Cream and cl 6 ears fresh sweet corn, in their husks 3 tablespoons unsalted butter, melted 1 tablespoon best quality mild cl powder 1/2 cup sour cream, whisked with 1 tablespoon milk to thin 1/3 cup grated anejo or romano cheese Instructions: Pull all of the husks back from the corn without removing it. Pull off and remove all the silk, using a soft brush to get the last stubborn strands. Return the husks to their original position and twist the tops. In a large deep bowl, cover the corn with cold water and weight down with a plate to keep them all submerged. Let the corn soak for 1 hour. Meanwhile, light a charcoal fire and let it burn until the coals are medium hot. Set the grill rack 4 inches from the hot coals. Lay the corn on the grill rack and roast for 15 to 20 minutes, turning frequently with tongs. Pull back some husks to test the kernels for doneness if desired. Remove from the grill, let cool for a few minutes and pull the husks back to the base again so that you can use them as a handle for picking up the corn. Set aside until ready to serve the rest of the meal. Brush the corn with the butter and return it to the grill rack for about 10 minutes, turning frequently, until nicely browned. Sprinkle the corn with the cl powder and pass the sour cream and cheese at the table for guests to help themselves. ","[Zinfandel, Malbec, Tempranillo, Garnacha]" 941,"Branzino al Cartoccio 2 whole fresh branzino (2 1/2 pounds each), scaled, cleaned and gutted, and washed Kosher salt and freshly ground black pepper 2 small handfuls baby arugula 2 lemons, sliced 1 small bulb fennel, sliced Olive oil, for drizzling 1/4 cup dry white wine Instructions: Heat a grill to medium high.
Sprinkle the fish with salt and pepper and place each on a double rectangle of foil. Top with the arugula, half the lemon slices and the fennel. Sprinkle the outside of the fish with salt and pepper, drizzle lightly with olive oil and splash each with some wine. Enclose each fish in the foil, sealing to make a packet. Wrap each fish one more time with foil.
Place the foil packets on the grill and cook for 25 to 30 minutes.
Remove the skin and fillet the fish from the bones. Serve on a platter with the remaining lemon slices. Garnish with the arugula and fennel. Squeeze a little lemon juice on top of the fish, just enough to taste. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 942,"Green Olive Tapenade 2 cups pitted green olives (about 10 oz.) 1 tablespoon capers 1 clove garlic, minced 1/4 cup canned garbanzo beans, drained and rinsed 1/4 cup slivered almonds, toasted 1 tablespoon lemon juice 1 tablespoon chopped fresh parsley 1/3 cup olive oil 36 Keebler? Town House? Original crackers 36 small fresh parsley leaves (optional) Instructions:

1. In food processor bowl combine olives, capers and garlic. Cover and process until chopped. Add beans, almonds, lemon juice and parsley. Process until combined. With food processor running, slowly add oil through feed tube, processing until combined. Transfer to small bowl. Cover and refrigerate until serving. 2.Top each Keebler® Townhouse® Original cracker with about 1 tablespoon of olive mixture. Garnish with parsley leaves, if desired. Yield: 2 1/4 cups; 18 servings (1 serving = 2 crackers plus 2 tablespoons tapenade) For more great recipes, visit www.Kelloggs.com. ®, ™, © 2010 Kellogg NA Co. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 943,"Sliders with Chipotle Mayonnaise 1 cup mayonnaise 2 chipotles in adobo sauce 1 tablespoon adobo sauce 1/2 lime, juice Salt and freshly ground black pepper 1 to 1 1/2 pounds ground chuck, 80/20 Salt and freshly ground black pepper Cheese slices, your choice Mini burger buns Chipotle Mayonnaise, recipe above Pickles Red onion slices Instructions: For the chipotle mayonnaise: Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper. For the sliders: Preheat grill over medium-high heat. Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper. Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt. Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 944,"Poached Salmon on Watercress with Citrus Vinaigrette 1 cup dry white wine 1 1/2 cups water 2 lemon slices 1 small onion, peeled and quartered 5 sprigs parsley 1 bay leaf 6 peppercorns 1 (3 pound) salmon fillet, skin on, scaled and pin bones removed Salt and freshly ground pepper 6 tablespoons olive oil 2 tablespoons lemon juice 2 tablespoons orange juice 2 tablespoons lime juice 1 tablespoon finely chopped dill Salt and freshly ground black pepper 6 cups watercress Fresh dill Instructions: To make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done. To make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste. Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 945,"Spoonbread 2 cups milk 1/2 cup cream 1 tablespoon butter 1 cup cornmeal 1 cup fresh corn kernels, roasted and cut from ears 1 bunch chives, snipped 3 eggs, separated Instructions: In a medium saucepan, heat milk, cream and butter until just boiling. Whisk in cornmeal in a slow steady stream, stirring until mixture is smooth. Remove from heat and stir in corn kernels and chives. Beat egg yolks and stir into the mixture. Beat egg whites until stiff and fold into the batter to lighten it. Pour mixture into a greased 8 by 8-inch casserole pan, spread evenly with a spatula. Bake 30 minutes in a preheated 350-degree F oven until risen like a souffle.
   Spoonbread will be puffed and golden brown; a knife inserted into the center should come out clean. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 946,"Lemon\u2013Olive Oil Sugar Cookies 2 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups granulated sugar 2 tablespoons finely grated lemon zest (from 3 lemons) 1/2 cup extra-virgin olive oil 1 stick unsalted butter, at room temperature 2 teaspoons pure vanilla extract 1 large egg Yellow or white sanding sugar, for coating Instructions: Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl. In a large bowl, beat the granulated sugar and lemon zest with a mixer on medium-high speed until well combined, about 1 minute. Add the olive oil and butter and beat until light and fluffy, 3 to 4 minutes. Beat in the vanilla and egg until combined. Reduce the mixer speed to low and beat in about half of the flour mixture until just incorporated. Add the remaining flour mixture, increase the speed to medium and beat until combined. Refrigerate the dough until slightly firm but scoopable, 30 minutes to 1 hour. Position racks in the upper and lower thirds of the oven and preheat to 350? F. One at a time, scoop 1 1/2 tablespoonfuls of dough (a medium ice cream scoop works well for this) and roll into balls, then generously coat in sanding sugar. Arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set and the edges are a pale golden brown, 11 to 13 minutes. (Be careful not to overbake.) Let cool 10 minutes on the baking sheets, then remove to a rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 947,"Chiles Salteados Estilo Los Arcos 1/4 cup olive oil 24 pearl onions, peeled and stem end trimmed but left intact, and halved lengthwise 12 small, whole pepperoncini, or other small, mild chiles (see Note) 1 teaspoons salt 1 tablespoon freshly ground black pepper Sherry vinegar, for drizzling Instructions: In a large cast iron skillet heat 2 tablespoons of the oil over medium heat. Add the onions and the chiles and saute, turning with tongs to make sure they brown evenly, for 6 to 8 minutes, or until golden. Add the salt and pepper, toss to mix, and remove from the heat. Drizzle with the remaining olive oil and serve, drizzled with a little sherry vinegar. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 948,"Mascarpone and Dark Chocolate Cream in White Chocolate Cups 8 ounces good-quality white chocolate, chopped 4 ounces bittersweet or semisweet chocolate, chopped 1 cup whipping cream 3 tablespoons sugar 8 ounces mascarpone cheese 1 teaspoon grated orange peel 1/4 teaspoon vanilla extract White chocolate curls, for garnish Instructions: Line 8 muffin cups with paper liners. Melt the white chocolate in top of double boiler over simmering water, stirring until smooth. Spoon 1 tablespoon melted chocolate into each paper liner. Using a pastry brush, coat the chocolate evenly over the bottom and up the sides of the liners. Freeze until the chocolate is firm, about 30 minutes. Remelt the white chocolate in the bowl. Spoon 1 tablespoon into each cup and brush over the bottom and up the sides, forming a second coat. Freeze until completely set, about 1 hour. Melt the bittersweet chocolate in top of a clean double boiler over simmering water, stirring until smooth. At this point, set aside to cool completely. Using an electric mixer, beat the cream and sugar in a large bowl until soft peaks form. Set the whipped cream aside. Using an electric mixer, beat the mascarpone cheese, melted bittersweet chocolate, orange peel, and vanilla in a large bowl just until smooth and glossy, about 30 seconds (do not overmix). Fold the whipped cream into the chocolate mixture in 2 batches. Transfer the mousse to a pastry bag fitted with a star tip. Pipe the mousse into the white chocolate cups. Sprinkle the white chocolate curls over the mousse and serve immediately, or cover and refrigerate overnight, and then let stand at room temperature 1 hour before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 949,"Homemade Gravy 1/4 cup chicken drippings 1 1/2 cups chopped yellow onion (2 onions) 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper 2 cups chicken stock, preferably homemade, heated 1 tablespoon brandy 1 tablespoon heavy cream Instructions: In a large (10- to 12-inch) saute pan, heat the chicken drippings on medium-low heat. Add the onions and cook for 12 to 15 minutes, until the onions are caramelized. Whisk the flour, 1 teaspoon salt and 1/2 teaspoon pepper into the pan and cook for 2 to 3 minutes. Add the hot chicken stock and brandy, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream and serve immediately or refrigerate and reheat before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 950,"Couscous with Raisins and Almonds 1 package instant couscous 1/4 cup raisins 1/4 cup toasted slivered almonds Instructions: Prepare couscous according to package directions. Fluff with a fork and toss in raisins and almonds. Serve warm. ","[Chardonnay, Sauvignon Blanc, Ros]" 951,"Individual Chocolate Indulgence Cake 1 cup bittersweet chocolate 6 tablespoons butter, unsalted 1/4 cups sugar 2 eggs 1/4 cup all-purpose flour Fresh raspberries Raspberry sauce Chocolate sauce, recipe follows 1 cup whole milk 10 1/2 ounces bittersweet chocolate, chopped 1/2 cup heavy cream 2 tablespoons unsalted butter 1/3 cup sugar Instructions: Preheat the oven to 400 degrees F. In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake. For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside. In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon. Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately. The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid. If you store it in a squeeze bottle, you can easily drizzle it over a dessert or decorate a plate. It will keep in the refrigerator for up to three weeks. It can also be frozen for up to two months if stored in an airtight container. Thaw in the refrigerator and heat as described above until liquid. ","[Pinot Noir, Chianti, Tempranillo, Zinfandel]

" 952,"Arugula, Toasted Walnut and Roasted Pear Salad with Red Wine/Shallot Vinaigrette 2 firm pears, halved and seeded 1/4 cup honey 1 tablespoon shallot, minced 6 tablespoons red wine vinegar 1/2 cup olive oil Salt and pepper to taste 3-4 bunches arugula, cleaned and dried 3/4 cup shelled walnuts, toasted Instructions: Preheat oven to 375 degrees. Place pear halves, cut side up, on a baking sheet and brush them with honey. Place pan in oven. Bake for 15 to 20 minutes or until golden. Slice the pears lengthwise into half-inch slices. In a small bowl, whisk together the vinegar and shallots. Whisk in olive oil until emulsified. Add salt and pepper to taste. Toss the arugula with the vinaigrette. Plate salad individually with pear slices and toasted walnuts sprinkled on top. ","[Chardonnay, Pinot Gris, Riesling, Barbera]" 953,"Sunny's Sizzling Summer Burger Four 1-inch-thick pre-made burger patties (spring for the good stuff like Pat LaFrieda or go to your butcher) 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon granulated garlic powder 1 teaspoon granulated onion powder 1 teaspoon hot Hungarian paprika
8 ounces cheese sauce (I like Velveeta)
1 to 2 tablespoons dry sriracha seasoning Butter lettuce, for serving
4 toasted burger buns, potato preferred
1/2 small red onion, sliced paper thin
1/2 cup fried jalapenos (I like French's), crushed
Instructions: Place the patties on a tray in one layer. Mix the salt, pepper, cumin, garlic and onion powders and paprika in a small bowl. Sprinkle on both sides of the patties and rest at room temperature for 2 hours. Heat a grill to medium-high heat. Add the patties to the grill and cook to desired doneness, flipping once. Meanwhile, whisk together the cheese sauce and sriracha seasoning in a small saucepot. Heat over medium-low heat, stirring frequently, until fully combined and hot. Lay down some lettuce leaves on the bottom buns, then top with the patties, onion slices, fried jalapenos and finally the cheese sauce. Top with the top buns and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 954,"Barbecue St. Louis Pork Ribs 2 teaspoons paprika 1 1/2 teaspoons whole black peppercorns 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 teaspoon cayenne pepper 1/4 teaspoon freshly grated nutmeg 3 slabs St. Louis style ribs, 2 to 3 pounds each 4 tablespoons kosher salt 1/3 cup spicy brown mustard Instructions: Set a smoker to 225 degrees F. Combine the paprika, black peppercorns, coriander seeds, cumin seeds, garlic powder, onion powder, nutmeg and cayenne in a spice grinder. Process until a fine powder is formed, approximately 30 seconds. Pat the ribs dry and turn bone-side up. Trim excess fat and, if one end of the ribs is especially narrow, trim meat and bone to ensure even cooking. Remove the membrane on the underside of the ribs by inserting a rounded utensil, an upside-down spoon works well, between the membrane and the meat at one end of the slab. Carefully work the spoon under the membrane to loosen but not tear. Once enough has been loosened, use a paper towel to hold onto the membrane as you slowly pull it down the slab to remove. Sprinkle the ribs on both sides with the salt and brush both sides with the mustard. Sprinkle two-thirds of the spice mixture on the meat side of the ribs and the remaining third on the bone side. Once the smoker has reached 225 degrees F, add the wood chips or chunks and the ribs to the smoker. Smoke for 4 to 5 hours then test for doneness. There are four criteria that should be met in order for ribs to be done. First, the internal temperature of the meat should be 185 to 190 degrees F. Second, pick up each slab from the center with tongs and it should droop into a u-shape and crack slightly. Third, while holding with the tongs, and bouncing gently, the surface of the ribs should crack slightly. Lastly, the meat should pull easily off the bone but not fall off. If ribs pass all tests, remove them from the smoker and wrap in heavy-duty foil and rest for 15 minutes. If not, continue smoking for 45 minutes to 1 hour and test again until done. ","[Cabernet Sauvignon, Zinfandel, Syrah, Malbec]" 955,"Skillet Cornbread 1 cup yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 cup buttermilk 1/2 cup milk 1 whole egg 1/2 teaspoon baking soda 1/4 cup plus 2 tablespoons shortening Instructions: Preheat the oven to 450 degrees F. Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together. Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined. In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined. In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy! ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 956,"Sweet and Sour Pork Sliders 1 1/2 cups very thinly sliced green cabbage (about 1/4 cabbage) 1 1/2 cups very thinly sliced red cabbage (about 1/4 cabbage) 2 tablespoons seasoned rice vinegar 1 teaspoon sesame oil 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 thinly sliced green onions (about 1/2 cup) 1/2 cup fresh orange juice 1/2 cup soy sauce 1/4 packed cup golden brown sugar 2 1/2 tablespoons seasoned rice vinegar 2 tablespoons sesame oil 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced One 1-inch piece fresh ginger, peeled and minced Zest of 1 large orange One 1 to 1 1/4-pound pork tenderloin, trimmed 2 teaspoons arrowroot 10 to 12 mini Hawaiian-style sweet rolls, halved horizontally Instructions: For the slaw: Toss the green cabbage, red cabbage, vinegar, oil, salt pepper and green onions in a medium bowl to blend. Cover and refrigerate while preparing the pork. For the pork: In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, vinegar, sesame oil, pepper, garlic, ginger and orange zest to blend. Add the pork tenderloin and turn to coat. Refrigerate for at least 1 hour, turning occasionally. Preheat the oven to 425 degrees F. Remove the pork from the marinade. Reserve the marinade. Place the pork on a nonstick heavy baking sheet and roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, 25 to 30 minutes. Remove the pork from the oven and let stand 5 to 10 minutes. Pour the marinade into a heavy medium saucepan and whisk in the arrowroot. Bring the mixture to a boil over medium-high heat. Reduce the heat and simmer until the sauce thickens slightly, 3 to 4 minutes. Remove the sauce from the heat and cool slightly. Transfer the pork tenderloin to a work surface and cut crosswise into 1/4- to 1/3-inch-thick slices. Divide the pork among the bottom halves of the rolls. Top the pork with sauce and slaw. Cover with the top halves of the rolls and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 957,"Cilantro and Coriander Chicken 2 tablespoons grapeseed oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon coriander seeds 1 tablespoon garam masala A pinch of salt and pepper
2 tablespoons tomato paste 4 chicken legs 3 cups chicken broth 1 cup chopped fresh cilantro 1/2 cup crushed tomatoes Instructions: Place a large skillet over medium heat and add the oil. When it is hot, add the garlic and ginger and cook for 1 minute. Add the coriander, garam masala and salt and pepper, and cook for 30 seconds. Stir in the tomato paste, and then add the chicken legs. Sprinkle with salt and let them cook for 5 minutes. Add the chicken broth, cilantro and crushed tomatoes, and let it simmer until the chicken is fully cooked, about 30 minutes. Serve with plenty of sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 958,"Greek Meatballs 1 cup grated onion 1 garlic clove, minced 1 cup olive oil 1 cup day old bread, small diced and soaked in milk 1 pound ground beef or lamb 1 egg 1 tablespoon chopped fresh oregano leaves 1 tablespoon ground coriander 1 tablespoon ground cumin 1/2 teaspoon ground cinnamon Pinch nutmeg 1 lemon, zested Salt and freshly ground black pepper Flour, for dredging 12 lemon wedges, for garnish Mint leaves, for garnish Instructions: In a medium skillet, sweat onion and garlic in 2 tablespoons of olive oil over medium heat until translucent, about 2 minutes. Let cool and set aside. Wring the excess milk out of the soaked bread cubes. Place all ingredients, except flour and garnishes, in a large mixing bowl and combine by hand until fully incorporated. Form into little meatballs (about 1-ounce each). In a large skillet, heat remaining oil over medium heat. Dredge, or roll the meatballs in flour, and fry in the skillet until golden brown, about 5 minutes. Remove from the pan and place on paper towels to drain the excess fat. Place on platter and garnish with lemon wedges and torn mint leaves. ","[Ros, Pinot Grigio, Vermentino, Tempranillo]" 959,"Chicken Dumpling Soup 2 to 3 tablespoons cooking oil 1 large onion, diced 2 carrots, diced 1/2 stalk celery, diced Meat from 1 chicken, cooked and shredded 4 to 6 cups chicken broth 1 cup fresh cut green beans 1 cup pearl barley 1 teaspoon celery salt 1 tablespoon fresh chopped parsley 2 bay leaves Salt and pepper 1 cup milk 1/2 cup butter 1/2 teaspoon salt 1/2 teaspoon nutmeg 1 cup all-purpose flour 3 eggs Instructions: In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes. Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough. Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 960,"Stuffed Meatballs 1 pound ground pork 1 pound ground veal 1 pound ground beef Salt and freshly ground black pepper 4 cloves garlic, minced, plus more to taste 1/4 cup chopped parsley leaves 2 teaspoons chopped thyme leaves 4 teaspoons chopped basil leaves 6 cups fresh bread crumbs 6 eggs, beaten 1 cup whole milk 1/2 pound cooked spaghetti, cooled and chopped into small pieces 8 cups marinara or other prepared sauce, cooled 1 cup grapeseed oil 1/2 cup grated Parmesan Instructions: In a large mixing bowl combine the pork, veal and beef and season with salt and pepper, to taste. Mix in the garlic, parsley, thyme, basil and bread crumbs until well combined. When thoroughly mixed, slowly add the beaten eggs and mix well. Add in the milk and again mix thoroughly. Let rest, covered, in the refrigerator for 1 hour. (See Cook's Note) While the mixture is resting in the refrigerator, take another bowl and mix the already cooked and cooled spaghetti with a little of the marinara sauce and season with salt and pepper, to taste. Remove the meat from the refrigerator and form into 2-ounce portions. Flatten the meatball and add a small amount of the spaghetti-sauce mixture in the center. Wrap the meat around the filling to form an enclosed meatball. Repeat until all the meat has been used. Preheat the oven to 350 degrees F. Return the meatballs to the refrigerator for another hour and allow to rest. In a large skillet heat the grapeseed oil over medium heat and begin to fry the meatballs until golden brown on all sides. Transfer into an ovenproof serving dish and cover with the remaining marinara sauce. Bake until cooked through, about 15 minutes. Remove from the oven and serve immediately sprinkled with grated Parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 961,"Pasta Salad-Stuffed Peppers Kosher salt 1/2 cup orzo or anelletti pasta 3 slices serrano ham 2 plum tomatoes, seeded and chopped 1/4 red onion, finely chopped 2 tablespoons capers, drained and rinsed 1 tablespoon chopped fresh parsley 1 clove garlic, minced Zest of 1/2 lemon, plus 1 teaspoon fresh lemon juice 1/4 cup grated manchego cheese 1/4 teaspoon fennel seeds 3 tablespoons extra-virgin olive oil 1/4 cup champagne vinegar 1/4 teaspoon chopped fresh rosemary 1/4 teaspoon chopped fresh oregano Sea salt Pinch of red pepper flakes 35 to 40 sweet piquante peppers (such as Peppadews), drained and patted dry Instructions: Bring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs. Drain and set aside. Meanwhile, fry the ham in a skillet over medium heat, turning, until crisp, 2 to 4 minutes. Drain on paper towels, then crumble. Combine the pasta, tomatoes, red onion, capers, parsley, garlic, lemon zest, cheese and half of the crumbled ham in a bowl. Make the vinaigrette: Toast the fennel seeds in a dry skillet over medium heat, about 2 minutes. Transfer to a cutting board and crush with a skillet. Whisk the olive oil, vinegar, lemon juice, rosemary, oregano, crushed fennel, 1/4 teaspoon sea salt and the red pepper flakes in a bowl. Pour over the pasta mixture and mix until combined. Carefully stuff the pasta salad into the peppers using a small spoon. Top with the remaining crumbled ham. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 962,"House Smoked Pork Belly 1 1/2 cups brown sugar 1 cup kosher salt
1/2 cup curing salt
3 tablespoons fennel seeds 2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons smoked paprika
2 tablespoons ground black pepper
1 tablespoon ground cumin
1 teaspoon cinnamon
6 whole allspice berries
One 10-pound pork belly Vegetable oil, for frying Instructions: Mix the brown sugar, kosher salt, curing salt, fennel seeds, garlic powder, onion powder, smoked paprika, black pepper, cumin, cinnamon and allspice berries in a large mixing bowl. Thoroughly rub the entire pork belly with the spice mixture. Let the pork belly rest in the fridge for 7 days. Using mesquite charcoal, heat your smoker to 200 to 225 degrees F. Place the seasoned pork belly on the grill and smoke until the internal temperature reaches 165 degrees F, 6 to 8 hours. Once the belly reaches 165 degrees F, remove from the smoker and place on a tray or cutting board to rest for 10 to 15 minutes. Slice thinly into strips or into lardons and deep-fry in 350 degrees F vegetable oil for 1 minute. Serve. ","[Rioja, Tempranillo, Barolo, Syrah]" 963,"Fresh Pasta con Vodka Sauce 4 cups semolina durum flour 6 eggs 2 teaspoons olive oil 1/4 cup olive oil 1 chopped onion 1 cup vodka 3 1/2 cups marinara sauce Oregano, salt and pepper, optional 1 cup half-and-half Basil leaves, for garnish Instructions: Pasta: Put the flour in a large mixing bowl. Beat the eggs and oil together and mix it into the flour. The dough should be firm enough to handle and not sticky. Adjust the consistency with additional flour or a few drops of water, if necessary. Knead the dough for 5 minutes. Roll it into a ball and then cover it with a kitchen towel. Let it rest for 10 to 15 minutes. Cut the ball into quarters. Stretch each quarter with a rolling pin, then cut them into thin or thick slices for linguine or fettuccine. Sauce: In a large skillet, heat the olive oil over a medium heat. Add onions and saute until transparent. Add 1 cup of vodka and reduce it by half, then add the marinara sauce. Let it simmer and reduce. Season with oregano and salt and pepper, if using. Cook the pasta in salted boiling water until cooked al dente. Add the cream to the sauce and allow it to heat through for a couple of minutes (while pasta is finishing). Drain the pasta and add it to a serving bowl. Pour in the sauce and toss. Garnish with some basil leaves and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 964,"Farmer's Pasta Butter, for greasing pan 2 tablespoons (or more) olive oil 6 ounces pancetta, chopped 4 teaspoons minced garlic 1/3 cup all-purpose flour 7 cups whole milk 8 ounces Fontina cheese, grated 4 ounces mozzarella cheese, grated 3/4 cup freshly grated Parmesan 6 ounces provolone cheese, grated 1 pound rigatoni pasta 3 tablespoons chopped fresh Italian parsley leaves 3 tablespoons chopped fresh basil leaves Salt and freshly ground black pepper 2 cups fresh coarse bread crumbs Extra-virgin olive oil, for drizzling Instructions: Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F. Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses. Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish. Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 965,"Cucumber Salsa 2 cucumbers, thinly sliced 3 scallions, thinly sliced 1/3 cup rice wine vinegar 2 teaspoons sesame oil 2 tablespoons lime juice 2 tablespoons minced ginger 1 tablespoons minced jalapeno 1/4 cup cilantro leaves 2 tablespoons sugar Instructions: In a large bowl, combine all ingredients. Serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio]" 966,"Filipino Chicken Soup with Coconut Rice Extra-virgin olive oil, for cooking 6 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper 1 head garlic, split in half
One 2-inch piece ginger, sliced
2 tablespoons coriander seeds
1 tablespoon ground turmeric
1 teaspoon ground cayenne pepper 10 cups chicken stock
3 tablespoons fish sauce
2 heads bok choy, ends trimmed, separated into leaves
1 cup jasmine rice
One 15-ounce can full-fat coconut milk, not shaken
1 bunch scallions, sliced
1 red finger cl, thinly sliced
Fresh Thai basil, for serving
1 lime, cut into wedges Instructions: Place a heavy-bottomed pot over medium-high heat. Add olive oil to coat the bottom of the pot. Sprinkle the chicken on both sides with salt and pepper and add to the pot, skin-side down. Cook until deeply golden brown, 3 to 5 minutes per side, then mix in the garlic, ginger, coriander, turmeric and cayenne. Briefly saute, then add 8 cups chicken stock. Bring to a simmer, then cook until the chicken is cooked through, 20 to 30 minutes. Remove from the heat and strain, reserving the chicken. When the chicken is cool enough to handle, pull the meat and discard the skin and bones. Add back to the broth along with the fish sauce and bok choy. Keep warm. Place a medium saucepan over medium-high heat. Add the jasmine rice and remaining 2 cups chicken stock and season with salt and pepper. Bring to a strong simmer, then reduce the heat to low, cover and cook until the rice is tender, about 15 minutes. Remove from the heat and let stand for 5 minutes. Meanwhile, scrape the coconut cream off the top of the coconut milk. (If there is no separation, refrigerate the can of coconut milk for 1 hour; save the remaining coconut milk for another use.) Fold the coconut cream into the rice, then place quenelles (small oblong dollops) of rice in serving bowls. Garnish the rice with the sliced scallions, chiles and torn Thai basil. Ladle the chicken around the rice along with the broth. Serve with squeezes of lime. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 967,"Peppermint Crunch Cookies 1 roll (16.5 oz) Pillsbury? refrigerated sugar cookies 1 1/2 cups white vanilla baking chips or semisweet chocolate chips 8 round hard peppermint candies, crushed (1/4 cup)* Instructions: Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes. In small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth. Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 968,"Caprese Antipasticks 1 pint cherry or grape tomatoes Two 1-pound tubs bocconcini (small balls of fresh mozzarella), drained 24 leaves fresh basil Extra-virgin olive oil, for drizzling Salt and pepper Instructions: For caprese sticks, skewer tomatoes and bocconcini bites, placing basil leaves between them. Drizzle these sticks with extra-virgin oil and season with salt and pepper, to your taste. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 969,"Whole Roasted Side of Salmon 3/4 cup mayonnaise 2 tablespoons Dijon mustard
1 1/2 teaspoons honey
1 1/2 teaspoons apple cider vinegar
1 1/2 teaspoons finely chopped fresh rosemary, plus 6 sprigs for garnish
4 to 6 dashes hot sauce
2 cups panko breadcrumbs 3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper One 2 3/4-pound skinless side of salmon
2 lemons, cut into wedges
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment. In a small bowl, whisk together the mayonnaise, mustard, honey, vinegar, rosemary and hot sauce. Taste, and add more hot sauce if desired. In a second small bowl, stir together the panko, olive oil and 1/2 teaspoon each salt and pepper. Lay the salmon on the prepared baking sheet; if necessary, trim the tail end so it lays flat. Sprinkle the salmon liberally with salt and pepper, then spread with the mayonnaise mixture. Cover the mayonnaise with the panko mixture, pressing it in lightly to adhere. Roast for 16 to 18 minutes for medium salmon with a golden-brown crust. Let rest for 5 minutes. Use the parchment to transfer the salmon to a large serving platter, then lift part of the salmon with a large offset spatula and remove the parchment. Garnish the platter with rosemary sprigs and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 970,"Tempura Batter 1 cup of flour 1 tablespoon cornstarch 1 1/2 cups of seltzer water Salt Instructions: Combine all ingredients. Use as batter for meats and vegetables. ","[Sak, Japanese Rice Wine, Sparkling Water]" 971,"Easy Rice Pudding 1 container Minute? Ready to Serve White Rice 1 container single-serving vanilla-flavored pudding cup 2 Tbsps raisins Cinnamon, optional Instructions: Heat rice according to package directions. In small bowl combine rice, pudding and raisins; blend well. Sprinkle with cinnamon, if desired. Cooks' notes: Get creative by using different pudding flavors and add-ins such as:

• dried cranberries
• granola or trail mix
• coconut
• nuts
• any type of chocolate chips (milk, dark, semi-sweet or white)
• crushed cookies Or for more nutritious dessert use:
• Minute® Ready to Serve Brown Rice
• Sugar-free flavored pudding cup
• Chopped almonds or walnuts ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 972,"Tacos de Puerco Enchipotlado con Salsa de Jitomate Pasado (Spicy Chipotle Pork Tacos with Sun-Dried Tomato Salsa) 2 (about 1 pound total) pork tenderloins 1 (7-ounce) can chipotle chiles en adobo 1 cup fresh orange juice 1 cup (about 2 ounces) sun-dried tomatoes, halved 1 small red onion, finely chopped (a generous 1/2 cup) 1/2 cup chopped, pitted kalamata olives 1/4 cup chopped fresh cilantro About 1 tablespoon fresh lime juice Salt 1 tablespoon vegetable oil, rich-tasting pork lard or bacon drippings 12 fresh, warm corn tortillas (reheat store-bought ones or make them from scratch) Instructions: Butterflying and marinating the pork: Lay 1 tenderloin on your cutting board and cut it in half. Now, with a sharp knife, make a horizontal cut through 1 half (you'll be cutting parallel with the board) from one long side to within 1/4- inch of the other. This will allow you to fold open the meat like a book, utilizing that 1/4-inch uncut side as a hinge. Using a meat pounder or heavy mallet, pound the pork to between 1/4 to 1/8-inch thickness. In a food processor or blender, thoroughly puree the chipotles and all the canning sauce. With a pastry or basting brush, liberally paint the meat on both sides with the pureed chipotles. Cover and refrigerate for at least 1 hour (or up to 24 hours). Repeat with the other tenderloin pieces. (There will be considerably more chipotle puree than you need; cover and refrigerate the leftover for up to 2 weeks and use it to marinate other meat, fish, poultry or vegetables.) Soaking the sun-dried tomatoes: In a small saucepan bring the orange juice just to a boil. Add the sun-dried tomatoes, stir well, cover and remove from the heat. Let stand, stirring once or twice, until softened, about 20 minutes. Salsa: Scrape the soaked tomatoes and the juice into a food processor or blender, and measure in 1 tablespoon of chipotle puree. Pulse the processor until the tomatoes are rather finely chopped (not pureed). Scrape into a small serving bowl. Rinse the chopped onion under cold water, shake off the excess liquid and add it to the salsa along with the olives, cilantro and the lime juice. Stir everything together, then taste and season with salt, usually about 1/4 teaspoon. Adjust the consistency to that of an easily spoonable salsa with additional juice or water if needed. Set aside at room temperature while you cook the meat. Searing the meat: Set a large (12-inch) heavy well-seasoned or non-stick skillet or griddle over medium-high heat. Add the lard, oil or bacon drippings, brushing or spreading it around to evenly coat the surface. (If using a non-stick surface, oil the meat instead of the pan.) When the oil is very hot (it'll just begin to smoke), lay on one of the marinated meat pieces in a single layer. Sear on one side until beginning to brown (2 to 3 minutes), flip it over, and sear the other side about 1 1/2 minutes. Transfer to a baking sheet in a single layer and keep warm in the oven. Sear the remaining meat and add to the baking sheet. Chop or slice the meat into smallish pieces and scoop into a warm serving bowl. Set on the table along with the salsa and warm tortillas, and your meal is ready. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 973,"Rainbow Deviled Eggs 12 large eggs 1/3 cup mayonnaise
  1 tablespoon dill pickle brine
  2 teaspoons yellow mustard
  1/2 teaspoon sugar
  Dash of hot sauce, such as Tabasco
  Kosher salt 1/2 teaspoon paprika Finely diced red bell pepper, for garnish
  3 baby carrots, plus shredded carrots, for garnish Pinch of saffron
  1/4 small avocado 1 tablespoon chopped fresh parsley and/or cilantro, plus more for garnish
  Squeeze of lime juice
  Coarsely crushed blue potato or tortilla chips, for garnish 1 very small cooked beet Instructions: For yellow/classic deviled eggs: Put the eggs in a large saucepan in one layer with cold water to cover by 1 inch. Bring to a simmer and reduce heat to low. Cook at a bare simmer for 10 minutes, then immediately run under cold water to stop the cooking. When cool, peel the eggs and halve them lengthwise. Put the egg yolks in a bowl with the mayonnaise, pickle brine, mustard, sugar, hot sauce and 1/4 teaspoon salt. Mash with a fork until smooth. You should have a heaping cup of egg mixture; divide it into 6 portions. For yellow eggs: Stuff 4 egg whites with 1 portion of the yolk mixture and set aside. For red eggs: Mash 1 portion of the yolk mixture with the paprika and stuff into 4 egg whites. Coat the filling with the chopped red pepper. For orange eggs: Cook the baby carrots and saffron in a small saucepan with water to cover until tender. Drain, reserving the water, cool the carrots and chop. Fish the saffron threads from the water and add them along with the carrots to 1 portion of the yolk mixture. Mash well and stuff into 4 egg whites. Coat the filling with the shredded carrots. For green eggs: Mash 1 portion of the yolk mixture with the avocado, parsley and lime juice and stuff into 4 egg whites. Coat the filling with more parsley. For blue eggs: Stuff 4 egg whites with 1 portion of the yolk mixture. Coat the filling with the crushed chips. For purple eggs: Finely chop about 1 tablespoon of the cooked beet and mash with the remaining portion of the egg yolk mixture. Stuff the filling into the 4 remaining egg whites. Slice the remaining beet and use to top the eggs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 974,"Crispy Whole Fish with Fire Roasted Chipotle Pepper Sauce with Black Rice 3 large yellow peppers, roasted, peeled, seeded and coarsely chopped 1 tablespoon chipotle pepper puree 1/4 cup rice wine vinegar 1 tablespoon honey 1/2 cup olive oil Salt and freshly ground pepper 2 cups canola oil 2 cups peanut oil 4 striped bass about 1 to 1 1/2 pounds each, cleaned and scaled Salt and freshly ground pepper 2 cups rice flour 1/2 pound dried black beans, picked over 3 cups water 2 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 1/2 cups long grain rice Salt and freshly ground pepper 1/4 cup finely chopped cilantro Instructions: Fire Roasted Chipotle Pepper Sauce: Place the peppers, chipotle, vinegar and honey in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified and season with salt and pepper, to taste.; Deep Fried Fish: Combine the oils in a deep fryer and heat to 365 degrees F. Season the fish with salt and pepper on both sides. Place the flour on a plate and season with salt and pepper. Dredge the fish on both sides with the flour. Fry 2 fish at a time until golden brown, about 6 to 8 minutes. Drain on a plate lined with paper towels. Black Rice: Place beans in cold water and bring to a simmer. Cook until soft, about 1 hour. Drain the beans, over a bowl. Place the cooking liquid in a medium saucepan and bring to a boil. Heat oil in a medium saucepan over medium heat. Add the onions and garlic and cook until soft. Add the rice and toss to coat with the oil. Add the hot cooking liquid to the rice and bring to a boil. Reduce heat to low, cover the pan and cook for 10 to 12 minutes. Turn off heat and let rice sit for 10 minutes. Season with salt and pepper. Fluff with a fork. Fold in the beans and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 975,"Vanilla Dream 1.5 oz. Smirnoff Vanilla Flavored Vodka 3 oz. orange juice 1 splash(es) cranberry juice Instructions: Fill glass with ice. Add Smirnoff Vanilla Flavored Vodka, orange juice, and cranberry juice. Garnish with orange wheel.; ","[Vodka, Orange Wine, Cranberry Wine]" 976,"The Best Yorkshire Pudding 1 cup all-purpose flour 1 cup milk
3 large eggs
Kosher salt
1/4 cup rendered beef fat (see Cook's Note)
Instructions: Preheat the oven to 400 degrees F. Whisk the flour, milk, eggs and 2 teaspoons salt in a medium bowl until smooth\u2014be sure not to over mix. Let sit for 30 minutes.
Meanwhile, spoon 1 teaspoon beef fat into each hole of a 12-cup muffin tin. Place the tin in the oven and cook until the fat melts and the pan is very hot, 5 to 6 minutes. Working quickly, pour the batter evenly into the muffin tins, filling each tin about halfway. Bake until the puddings are golden brown and very puffed, about 20 minutes. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 977,"Pepped Up Popcorn 1 (3.5-ounce) package natural microwave popcorn (not the buttered kind) 1 tablespoon extra-virgin olive oil 2 tablespoons freshly grated Parmesan Kosher salt 2 tablespoons dark brown sugar 1 tablespoon unsalted butter 1/2 teaspoon chili powder 1 (3.5-ounce) package natural microwave popcorn (not the buttered kind), popped 1 (3.5-ounce) package natural microwave popcorn (not the buttered kind) 1 cup mini or regular chocolate chips 2 cups mini marshmallows 1 cup salted peanuts, optional Instructions: Pop the popcorn according to package instructions. While hot, carefully open package and dump into a large bowl. Drizzle oil over the popcorn, and toss the popcorn with your hands to coat. Add the cheese and toss again. Season, to taste, with salt. Cool. Transfer to a sealed container and tuck in a lunch box. Put the sugar, butter, and chili powder in a microwave-safe bowl; microwave on medium (50 percent power) until butter melts, about 1 minute. Stir to dissolve sugar. Drizzle over freshly popped popcorn; and toss to evenly coat. Cool. Transfer to a sealed container and tuck in a lunch box. Pop the popcorn according to package instructions. While it's still hot, carefully open and dump into a large bowl. Add the chips and marshmallows. Return popcorn to the microwave. Cook on high until the chips and marshmallows get gooey, about 1 minute. Add the peanuts, if desired, and toss with a spoon until all the popcorn is coated. Cool until chocolate hardens, about 20 minutes. Transfer to a sealed container and tuck in a lunch box. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 978,"Roasted Quail with Brioche and Chorizo Stuffing 3 1/2 cups cubed brioche, cut into 1-inch cubes 3 to 4 tablespoons extra-virgin olive oil 1/4 pound Spanish-style chorizo sausage, finely diced 3 ribs celery, thinly sliced 2 cloves garlic, finely chopped 1 medium onion, chopped 6 to 8 fresh sage leaves, finely chopped 3 dried apricots, chopped 1 large egg, lightly beaten 1 1/2 teaspoons kosher salt, plus more as needed Freshly ground black pepper About 1 cup homemade brown chicken stock, or low-sodium canned chicken broth (see note) 8 whole quail 1 shallot, sliced 1/4 cup red wine 1 cup demi-glace or reduced brown chicken stock 6 dried apricots, coarsely chopped 2 tablespoons dried currants 2 tablespoons cold unsalted butter Wilted Greens, optional, recipe follows 2 tablespoons extra-virgin olive oil 3 shallots, sliced (about 1/2 cup) 1 pound Swiss chard, stems diced, leaves coarsely chopped Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. For the Quail and Stuffing: Spread the brioche cubes on a baking sheet and bake until dry but not browned, 8 to 10 minutes. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat. Add the chorizo and cook until crispy, about 3 minutes. Add the celery, garlic, onion, sage and apricots and cook, stirring occasionally, until tender, about 8 minutes. Transfer to a large bowl and cool slightly. Add the brioche cubes to the vegetables and toss. Add the egg, salt, pepper, and enough of the chicken broth to moisten the bread, and toss. Season the quail inside and out with salt and pepper. Stuff each quail loosely with the brioche mixture and tie the legs together with kitchen twine. Put the remaining stuffing into a lightly buttered casserole dish. (The recipe may be prepared up to this point 1 day ahead, covered, and refrigerated.) Bake the stuffing until browned on top, about 30 minutes. Meanwhile, heat 1 tablespoon of the remaining olive oil in an ovenproof medium skillet over high heat. Add half the quail and cook, turning as each side gets a rich mahogany brown, about 8 minutes in all. Transfer to a low roasting pan or casserole dish just large enough to hold the quail. Repeat with the remaining quail, adding more olive oil if necessary. Reserve the skillet and drippings. Transfer the quail to the oven and roast until an instant-read thermometer inserted in the cavity reads 160 degrees, about 20 minutes. For the Sauce: Add the shallots to the reserved drippings in the skillet over medium heat and cook until tender, about 5 minutes. Add the red wine and simmer until reduced by about half, stirring occasionally with a wooden spoon to scrape up the browned bits. Add the demi-glace or chicken stock, the apricots and currants. Simmer until fruit is tender, 8 to 10 minutes. Remove from the heat and keep warm. Transfer the quail to a plate and tent loosely with foil. Whisk the butter into the sauce a bit at a time until the sauce is glossy and coats the back of a spoon. (If necessary, gently reheat the sauce before whisking in the butter off the heat.) To serve, spoon some of the stuffing into the centers of 4 dinner plates. Set 2 quail on top, spoon some sauce over, and ring with some of the Wilted Greens. Heat the olive oil in a large skillet over medium-high heat. Add the shallots and chard stems and cook, stirring occasionally, until brown, about 6 minutes. Stir in the chard leaves and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper. ","[Chardonnay, Pinot Noir, Garnacha, Barolo]" 979,"Coleslaw with Cumin-Lime Vinaigrette 1/3 cup fresh lime juice 1/2 teaspoon ground cumin 2 cloves garlic, chopped Few dashes Bobby Flay's Hot Sauce, or your favorite 1/2 cup olive oil 3 carrots, peeled and shredded 1 medium head green cabbage, shredded 1 red bell pepper, julienned 1 red onion, thinly sliced 1/2 cup chopped fresh cilantro Salt and pepper Instructions: Place all ingredients in a blender and blend until smooth. Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 980,"Ganache Filling (for cake) 4 1/4 cups (35 ounces, 1000 grams) heavy cream 7 cups (42 ounces, 1200 grams) bittersweet chocolate, finely chopped 1/2 cup (4 ounces, 120 grams) Grand Marnier or Stoli Instructions: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure you chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then, slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once. The shock of the temperature extremes will cause the fat in the chocolate to separate. As the chocolate melts, you will see some elasticity if there is no fat separation. This means the chocolate still has an emulsion; the fat molecules are still holding together. If the ganache separates, it loses its elasticity, collapses, and becomes very liquid. I use a hand-held immersion blender to ensure a smooth ganache and to keep the emulsion of the chocolate. Add the remaining cream gradually and mix until all of the hot cream is incorporated and the ganache is smooth and homogenous. If the ganache separates, it is very easy to fix. Simply add a small amount of cold cream and whisk well. This will bring the ganache back together. The ganache should be thick, shiny, and smooth. Add the desired flavoring and mix until fully incorporated. Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature. I usually make the ganache at the end of the day and let it cool overnight. As it cools, it will thicken and set. When the ganache has cooled to the consistency of toothpaste, use an offset spatula to cover the cake layer with the ganache. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 981,"Autumn Layered Salad with Sweet Potato and Wheat Berries 1/2 cup pecan halves 1/3 cup plus 2 tablespoons apple cider vinegar 1 1/2 teaspoons Dijon mustard 1 teaspoon honey Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil 2 medium sweet potatoes, peeled and cut into 1-inch pieces 1/2 cup wheat berries, rinsed well 1/2 small head red cabbage, thinly sliced (about 4 cups) 8 ounces aged Cheddar, cut into small chunks 1/2 cup fresh parsley leaves, roughly chopped 6 pickled sweet piquante peppers, such as Peppadews, finely chopped 5 ounces deli-sliced honey-baked ham, cut into bite-size pieces 2 1/2 ounces baby kale (about 4 cups) 2 cups apple chips, slightly crushed Instructions: Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and roast until golden, 8 to 10 minutes. Let cool, and roughly chop. Turn the oven up to 425 degrees F. Transfer the pecans to a medium bowl. Add 1/3 cup vinegar, the mustard, honey, 1/2 teaspoon salt and a few grinds of black pepper, and whisk to combine. Slowly drizzle in the oil while whisking constantly until blended into a vinaigrette.
Spread the sweet potatoes out on a rimmed baking sheet. Drizzle with 3 tablespoons of the vinaigrette, sprinkle with a large pinch of salt and toss to combine. Roast until the squash is fork-tender and browned in spots, 30 to 40 minutes. Remove and let cool. (The sweet potatoes can be made and refrigerated up to 2 days ahead.)
Meanwhile, bring a medium pot of water to a simmer, add the wheat berries and cook until tender, 20 to 30 minutes. Let cool in the pan. (The wheat berries can be made and refrigerated up to 2 days ahead.)
Put the cabbage in a medium bowl, and add the remaining 2 tablespoons vinegar and 1/4 teaspoon salt. Rub the vinegar and salt into the cabbage, and let sit until tender, about 30 minutes, tossing and massaging again about halfway through.
Using a 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for individual salads, make a first layer with the wheat berries, then add the following in separate layers: half the cabbage, the sweet potatoes, Cheddar, parsley and peppers, the remaining cabbage, the ham and kale. Top with the apple chips. (The salad, except for the apple chips, can be put together, covered and refrigerated for up to 2 hours; top with the chips right before serving.)
If making 1 salad, just before serving, transfer it to a large bowl, toss with the dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 982,"Roast Quail Stuffed with Foie Gras 4 quail, boned Salt and pepper Pate de foie gras (enough to stuff quail, about 2 ounces each) 4 pieces of bacon, for barding 3 tablespoons unsalted butter 1/3 cup minced shallot 1/4 cup Armagnac 1 1/2 cups veal stock 2 to 3 teaspoons arrowroot dissolved in water Fresh chervil for garnish Instructions: Preheat oven to 350 degrees F. Season quail, stuff with foie gras and wrap with bacon. In oven proof saute pan heat 2 tablespoons of the butter over moderate heat until hot. Add quail and cook until golden on all sides. Transfer to oven and roast 15 minutes. Transfer quail to a serving dish. Discard all but 2 tablespoons fat from pan. Add shallot and cook, stirring, 1 minute. Deglaze pan with Armagnac, scraping up brown bits clinging to bottom of pan. Add veal stock and reduce to 1 cup. Add enough arrowroot to lightly thicken sauce. Whisk in remaining butter. Pour juices from platter containing quail into sauce and stir to combine. Coat quail with sauce and garnish with chervil. Recommended Wine: 1983 Gevrey-Chambertin, Clos Prieur, Domaine Rene Le clerc ","[Cabernet Sauvignon, Syrah/Shiraz, Barolo, Pinot Noir]

" 983,"Corn on the Cob with Chili and Lime 4 ears sweet corn, shucked and cleaned 1 lime, wedges 1/2 stick butter, cut into pats Chili powder, for sprinkling Salt Instructions: Simmer corn 6 to 8 minutes in water. Drain and arrange the ears on a shallow plate in a single row. Squeeze all of the ears liberally with lime juice. Nest pats of butter into paper towels, or in a slice of bread and rub lime-doused hot corn with butter. Season ears with a sprinkle of chili powder and salt, to taste ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 984,"Caramel Orange Fruit Salad 1/4 cup Smucker's? Sugar Free Orange Marmalade 3 tbsps. Smucker's? Sugar Free Caramel Flavored Topping 1/4 tsp. cinnamon 2 cups mixed fruit, cut into bite-size pieces Instructions: STIR together orange marmalade, caramel topping and cinnamon. Gently fold in fruit until evenly coated. Suggested fruit combination: Cantaloupe, honeydew melon, pineapple, strawberries and grapes. ","[Chardonnay, Moscato, Riesling]" 985,"Classic Creamy Coleslaw 2 large carrots 1/2 green cabbage, quartered
1/2 Spanish onion, quartered
1 cup mayonnaise
1/4 cup sugar
1 tablespoon apple cider vinegar
1 teaspoon granulated garlic
1 teaspoon granulated onion
Kosher salt and freshly ground black pepper
Instructions: Shred the carrots, cabbage and onions in a food processor fitted with a shredding blade. Place the vegetables in a large bowl and mix in the mayonnaise, sugar, vinegar, granulated garlic, granulated onion and a pinch each salt and pepper. Refrigerate for at least 1 hour or up to overnight. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 986,"Creamed Peas with Crispy Shallots 2 tablespoons butter 1 teaspoon red pepper flakes 1 tablespoon chopped garlic 1 small onion, diced 2 tablespoons all-purpose flour 1 1/2 cups milk 1 pound frozen sweet peas, thawed 2 tablespoons grated Parmesan 1 teaspoon chicken bouillon Pinch salt 1 teaspoon cracked black pepper 1/4 cup all-purpose flour 1 tablespoon kosher salt, plus more for seasoning 1 tablespoon cracked black pepper 1 tablespoon paprika 2 shallots, peeled and cut into 1/8-inch thin rings 1/4 cup olive oil Instructions: In a large saucepan over medium-high heat, add the butter. Add the red pepper flakes and garlic and cook until garlic begins to brown, about 1 to 2 minutes. Stir in the onions and cook for an additional 1 to 2 minutes to soften. Add the flour and cook for 1 minute while stirring to form a pasty roux. Whisk in the milk and bring to a simmer being sure to remove all of the lumps. Add the peas, Parmesan, chicken bouillon, salt, and pepper. Cook for 2 to 3 minutes. Remove from heat and ladle the mixture into a serving bowl. Serve garnished with crispy shallots. Put the flour, salt, pepper and paprika in a medium-sized mixing bowl. Toss shallots into the flour to evenly coat. Put the shallots into a mesh strainer and shake off the excess flour. In a medium-sized saute pan over medium-high heat, add the olive oil. Heat the oil until almost smoking and add the shallots. Cook stirring frequently until the shallots begin to brown, about 2 to 3 minutes. Remove the shallots from the pan onto a paper towel lined platter. Season with salt, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 987,"Barbecue Tofu with Cajun Rice 3 tablespoons extra-virgin olive oil 1/2 onion, chopped 2 stalks celery, chopped 2 cloves garlic, minced 1 1/4 cups converted white rice 1 teaspoon Cajun seasoning Kosher salt 1 14-ounce package extra-firm tofu 2 bell peppers (1 red, 1 green), thinly sliced Freshly ground pepper 1/4 cup barbecue sauce 2 scallions, chopped 3 tablespoons chopped fresh parsley Instructions: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add the onion and celery; cook, stirring, until softened, 4 minutes. Add the garlic and cook 1 minute. Add the rice and Cajun seasoning and cook, stirring, until lightly toasted, about 1 minute. Increase the heat to medium high; stir in 2 cups water and 3/4 teaspoon salt. Bring to a simmer, then reduce the heat to low; cover and cook until tender, about 15 minutes. Uncover and set aside. Wrap the tofu in paper towels and set on a plate. Weigh down with a bowl; let drain 10 minutes. Cut in half lengthwise, then slice 1/2 inch thick. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon olive oil, the bell peppers, and salt and pepper to taste. Cook, stirring, until the peppers start browning, 4 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil and the tofu to the skillet in a single layer. Cook until browned, about 4 minutes per side. Stir in the bell peppers, barbecue sauce and scallions. Stir the parsley into the rice; top with the tofu. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 988,"Spice Rubbed Lamb Tenderloin and Yogurt Sauce 2 tablespoons Spanish paprika 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground mustard 1 teaspoon ground fennel 1/2 teaspoon kosher salt 1/2 teaspoon coarsely ground black pepper 1/2 cup nonfat Greek yogurt 1 tablespoon finely chopped oregano 1/4 cup fresh clementine juice 1/4 cup fresh lemon juice Kosher salt and freshly ground black pepper 1 1/4 pounds lamb tenderloin 3 tablespoons canola oil Instructions: For the spice rub: Stir together the paprika, cumin, mustard, fennel, salt and pepper in a small bowl and set aside. For the yogurt sauce: Whisk together the yogurt, oregano clementine and lemon juices in a small bowl and season with salt and pepper. Sprinkle each tenderloin liberally with the rub. Heat a grill or grill pan to high. Drizzle the lamb with the oil and grill until golden brown on both sides and cooked to medium-rare doness, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes before slicing. Serve with the yogurt sauce. ","[Rioja, Pinot Noir, Barbera, Tempranillo]" 989,"Poke Patties 1 cup diced very fresh ahi tuna, cut into about 3/8 to 3/4-inch cubes 1/4 cup minced onion 1/4 cup minced green onion 1 egg 2 tablespoons chopped fresh ogo (seaweed) 2 tablespoons shoyu 1 teaspoon sesame oil Pinch each of salt and pepper 2 tablespoons canola oil 1 cup panko (Japanese bread crumbs) 1/4 cup sliced mushrooms 2 tablespoons butter 1/2 cup coconut milk 1 teaspoon shoyu 1 teaspoon oyster sauce 1 teaspoon chopped cilantro leaves Instructions: Combine patty ingredients and form 2 patties. Heat canola oil in a skillet over medium-high heat. Press patties in panko to coat on both sides. Gently place patties in pan and brown on both sides, keeping the inside of the patties medium rare. To make sauce, saute mushrooms in butter for 2 minutes. Add remaining sauce ingredients and cook for 1 minute. Pour sauce over patties and serve as pupu or appetizer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 990,"Big Chopped Salad with Creamy Bacon Dressing 1/4 pound slab bacon, diced 3 hearts romaine 2 cucumbers, peeled, halved, and seeded 1 medium red onion 1 cup sour cream 4 ounces crumbled Gorgonzola 1 lemon, zested and juiced Salt and freshly ground black pepper 6 hard-boiled eggs, roughly chopped Special equipment: Blender Instructions: In a large saute pan over medium-high heat, add the bacon and saute until browned on all sides, about 8 minutes total. Transfer to a paper towel lined plate to drain. Set aside. Cut the romaine in half lengthwise. Lay flat side down and slice into1/4-inch thick ribbons. Transfer to a large salad bowl. Cut the cucumber into 1/2-inch cubes and add to bowl. Slice onion into thin half moons and add to the bowl with the lettuce and cucumber. In a blender, combine sour cream, Gorgonzola, bacon, lemon zest and juice and blitz until smooth. Season with salt and pepper, to taste. Pour enough dressing over the salad to generously coat the ingredients. Add the eggs and toss gently. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 991,"Brain-Boosting Rice Crispy Treats 4 cups brown rice crisp cereal 1/2 cup honey 1/4 cup almond butter (or any nut butter) 1 tablespoon coconut oil 1 teaspoon ground cinnamon 1/4 cup chopped walnuts 1 tablespoon chia seeds Instructions: Line a 9-inch square baking pan with parchment paper and set aside. Place cereal in a large bowl. Combine honey, almond butter, coconut oil and cinnamon in a small saucepan and place over medium-low heat. Stir until mixture is combined and creamy. Remove from heat and pour over cereal. Stir until all of the cereal is coated thoroughly. Add walnuts and chia seeds. Press mixture firmly into the prepared pan. Refrigerate until cooled, at least 30 minutes, before cutting into squares. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 992,"Goat Cheese Cheesecakes with a Gingersnap Crust and Tuiles 6 tablespoons unsalted butter, melted, plus extra for the pan 2 cups gingersnap crumbs
1/4 cup granulated sugar Pinch salt Two 8-ounce packages cream cheese, at room temperature One 12-ounce log fresh goat cheese
12 ounces creme fraiche or sour cream
4 large eggs 1 cup granulated sugar
2 teaspoons vanilla extract
1/2 cup light brown sugar 1/4 cup light corn syrup
4 tablespoons unsalted butter, at room temperature Pinch salt
1 egg 1/3 cup all-purpose flour
1/2 cup blanched slivered almonds, chopped
Peach, Blueberry and Ginger Chutney: 1/2 cup blueberries 1/2 cup diced peaches, skin removed Crystalized ginger
1/4 cup granulated sugar
1 tablespoon white vinegar
Instructions: For the crust: Butter four 3-inch ring molds and set on a parchment-lined baking sheet. In a large mixing bowl, stir together the gingersnap crumbs, melted butter, granulated sugar and salt. Press the crumb mixture into the bottom and halfway up the sides of the prepared ring molds. For the filling: Preheat the oven to 350 degrees F. In a stand mixer fitted with the paddle attachment, beat the cream cheese and goat cheese until light and fluffy. Add the creme fraiche and beat to combine. Add the eggs, one at a time, beating after each addition until thoroughly combined. Beat in the sugar and vanilla until just combined. Pour the filling into the prepared crusts. Bake until set, 15 to 20 minutes, rotating the baking sheet halfway through. If the cheesecakes start to color, tent the baking sheet with aluminum foil. Remove the cheesecakes from the oven and let cool completely before serving, about 1 hour. (For best results, refrigerate overnight to ensure a proper set.) For the tuiles: Beat the brown sugar, corn syrup, butter and salt together with an electric mixer until light and fluffy. Add the egg; beat until smooth. Mix in the flour until combined. Gently fold in the almonds. Refrigerate for 30 minutes. Line two baking sheets with silicone baking mats. Drop heaping teaspoonfuls of the cookie dough, spaced about 3 inches apart, onto the mats. Bake until golden and crisp, about 8 minutes. Let cool slightly. When just cool enough to touch, lift the tuiles off the baking mat with a small offset spatula and gently wrap them around a rolling pin to form a curved shape. Leave on the rolling pin until set, less than a minute. Carefully remove the tuiles from the rolling pin and place on a plate. (Makes about 10 tuiles.) For the chutney: In a small saucepan, combine the blueberries, peaches, ginger, sugar, vinegar, and water to cover. Bring to a boil over high heat, stirring often. Reduce the heat and simmer until thickened, 30 to 40 minutes. To serve, unmold the cheesecakes onto serving plates, spoon some chutney on top and arrange a tuile on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 993,"Roasted Beet Salad Roasted Beets 1 pound small beets, well-scrubbed (about 5) 1/4 cup sliced almonds, toasted Vinaigrette 1/4 cup red wine vinegar 1/2 teaspoon Dijon mustard 1/2 teaspoon salt 1/4 teaspoon sugar 1/2 cup olive oil Salad 1 large pear 3 cups mesculin greens 2 ounces goat cheese Instructions: Place a rack in the center of the oven and preheat the oven to 425 degree F. For the roasted beets: Place the beets in a sheet of foil and place another sheet on top and create a seal around the beet. Roast the beets on a baking sheet until tender, 45 minutes to 1 hour. Cool the beets in their foil packet for a few minutes, and then rub off the skins using a paring knife if needed. The beets need to still be a little warm to be able to remove the skins easily. While the beets are roasting, toast the almonds in a small skillet over moderate heat, stirring occasionally, until golden brown. Remove and cool. For the vinaigrette: Make the vinaigrette by stirring together the vinegar, mustard, salt and sugar, and then slowly whisk in the olive oil until emulsified. Slice the cooled and peeled beets into 1/4-inch thick slices and add half the vinaigrette, tossing to coat completely. Toss the remaining vinaigrette with the salad greens. Quarter and core the pear and slice it into julienne strips, about 1/8-inch thick. Arrange the dressed greens, and beets on a platter and top with the pear, toasted nuts, and goat cheese. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 994,"Million Dollar Dip 1/2 cup slivered almonds One 8-ounce package cream cheese, at room temperature
3/4 cup mayonnaise
1 cup freshly grated sharp Cheddar 1 cup freshly grated Swiss 1/4 cup blue cheese crumbles
8 slices regular-cut bacon, fried crisp and chopped fine
4 green onions, sliced, green and white parts 1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne
Buttery crackers, for serving
Corn chips, for serving
Instructions: Place the almonds in a dry, small skillet over medium-low heat. Toast them until golden brown and toasted, shaking the pan, 5 to 7 minutes. Remove from the pan, set aside and cool to room temperature. Add the cream cheese and mayonnaise to a large bowl and stir until smooth. Add the three types of cheeses and stir again until well combined. Add the bacon, toasted almond slivers, 3/4 of the sliced green onions, salt, pepper, garlic powder and cayenne. Stir together with a rubber spatula until evenly combined. Transfer to a serving dish, cover with plastic wrap and chill for at least 4 hours. Garnish with the remaining green onions and serve with crackers and corn chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 995,"Salt and Pepper Brisket 1/2 cup kosher salt 1 cup coarsely ground black pepper
1 brisket flat (5 to 8 pounds) Instructions: Preheat a smoker to 225 degrees F using your preferred heating method. Then add the woodchips. Mix the salt and pepper to make the seasoning rub. Apply the rub to the brisket. Place the brisket on the smoker. Add more woodchips as necessary to supply smoke throughout cooking. Cook the brisket until it reaches and internal temperature of 170 degrees F, 4 to 5 hours. Carefully wrap the brisket in foil or butcher paper and return to the smoker. Continue cooking until the brisket reaches an internal temperature of 190 degrees F, 1 to 2 more hours. Rest the meat, still wrapped, for 30 minutes to 1 hour. Unwrap the brisket and slice the meat against the grain to serve. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 996,"Kale and Leek Soup 1 (200 g) large leek, cleaned, sliced ?-inch-(.6 cm) thick 2 teaspoons olive oil 6 cups (335 g) fresh kale, chopped, stems removed 4 cups (960 ml) vegetable or chicken broth Salt and pepper, to taste Instructions: 1.Saut leek in olive oil until soft. Add kale and cook until wilted. 2.Add broth and cook for 30 minutes on low heat and let cool for 10-15 minutes or until temperature reaches 120F (65C). 3.Place soup into the Vitamix container and secure lid. 4.Select Variable 1. 5.Turn machine on and slowly increase speed to Variable 10, then to High. 6.Blend for 45 seconds until smooth. 7.Pour mixture back into pot and heat for 10 minutes, or just until it begins to simmer. Season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 997,"Steamed Egg with Scallops and Caviar 10 large eggs, lightly beaten 1 tablespoon peeled and freshly grated ginger 2 tablespoons finely chopped Chinese chives 2 fresh shiitake mushrooms, stalks removed and finely chopped 2 teaspoons toasted sesame oil 2 teaspoons light soy sauce 2 generous pinches toasted nori seaweed shreds (found in Asian markets) Pinch sea salt Freshly ground black pepper 8 bay scallops 4 teaspoons salmon roe, for garnish Finely chopped fresh Chinese chives, for garnish Instructions: Thoroughly combine the eggs with the ginger, chives, mushrooms, sesame oil, soy sauce, nori shreds, salt and pepper in a bowl. Place 1 scallop in the bottom of 8 small teacups and divide the egg mixture among the teacups. Tap the teacups lightly on the counter to remove any air bubbles. Fill a wok halfway with water and bring to a simmer over high heat. Place the teacups in a bamboo steamer, cover the teacups with plastic wrap and put the steamer into the wok, making sure the base does not touch the water. Steam for 8 to 12 minutes. Remove from the steamer and let rest for 3 minutes before removing the plastic wrap. Check that the egg is cooked by putting a toothpick through the center - it should come out clean. Spoon 1/2 teaspoon of salmon roe onto each steamed egg, sprinkle with chopped chives and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 998,"Sweet and Spicy Shrimp Fajitas with Zucchini and Squash 1/3 cup olive oil, plus more for oiling the grill grates 1/4 cup torn fresh cilantro 1/4 cup honey 3 tablespoons fresh lime juice 1 teaspoon fresh thyme leaves 6 garlic cloves, smashed 2 jalapenos, seeded Kosher salt and freshly ground black pepper 1 1/2 pounds peeled and deveined large shrimp 2 tablespoons olive oil 1 medium zucchini, cut into 1/4-inch half-moons Kosher salt. 1 medium yellow squash, cut into 1/4-inch half-moons 1 bunch scallions, cut into 1-inch lengths 1 large tomato, chopped 1 red jalapeno, seeded and thinly sliced 1/2 cup roughly chopped fresh cilantro For Serving: Warm tortillas, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions Instructions: For the sweet and spicy marinade: Put the oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon each salt and pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes up to 2 hours before cooking. For the squash and zucchini: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook, stirring, until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining 1 tablespoon oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside. Prepare an outdoor grill for medium-high heat. Lightly brush the grill grates with oil and grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas, zucchini and squash, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 999,"Beets with Walnut Pesto 6 to 8 medium red or golden beets (about 2 pounds) Kosher salt 1 cup packed fresh flat-leaf parsley 1 cup walnut halves 1 garlic clove 1/4 cup olive oil, plus more for brushing 1/4 cup freshly grated Pecorino Romano 1/2 teaspoon red wine vinegar Instructions: Cut off the leafy tops of the beets, leaving about 1/2-inch of the stem, and reserve them for another use. Wash the beets well to remove all of the sand. Peel with a vegetable peeler while wearing gloves. Cover the peeled beets with cold water in a medium saucepan and salt generously. Bring to a boil over high heat, then lower the heat to medium and cook until fork-tender, 20 to 30 minutes. Drain the beets into a colander and cut them into quarters. Meanwhile, combine the parsley, walnuts and garlic in a food processor and pulse until coarsely chopped. Add the olive oil and process until smooth. Stir in the Pecorino and vinegar and season with salt. Toss the beets in a bowl with some of the pesto. Transfer the remaining pesto to a small ramekin and serve the beets with more pesto on top.
","[Barolo, Barbaresco, Chianti, Tempranillo]" 1000,"Banana Pepper Sauerkraut 2 cups best-quality sauerkraut, drained 1 1/2 cups jarred banana peppers, drained 1/4 cup apple cider vinegar 2 to 3 tablespoons pickled jalapeno rings 1 teaspoon kosher salt 1 tablespoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon granulated garlic Instructions: In a food processor, combine the sauerkraut, banana peppers, vinegar, jalapenos, salt, black pepper, cayenne pepper and granulated garlic. Pulse until finely chopped and well combined. Taste and adjust the seasoning as desired. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 1001,"Falsomagro 1 (1 1/4 to 1 1/2 pound) flank steak, butterflied 1/2 cup fresh basil leaves 1/2 cup fresh parsley leaves 1/2 cup olive oil, plus more for searing 1/2 cup pignoli nuts 1 pound ground beef or veal 1 egg, beaten 2 cloves garlic, minced 1/2 cup fresh bread crumbs 1/4 cup milk 1/2 cup grated cacciocavallo, plus 1/4 pound cut into 1/2-inch logs 1/4 pound sliced prosciutto 1/4 pound sliced pancetta 4 eggs, boiled for 3 minutes so that the insides are not yet hard Salt and pepper 1 cup sliced onions About 1/2 cup red wine 2 cups tomato sauce 1 cup beef stock or broth Smothered or sauteed greens, for serving (broccoli rabe, spinach, or escarole) Roasted new potatoes or fettucine, for serving Instructions: Pound the flank steak to 3/8-inch thickness, trying to form a rectangle. Combine the basil, parsley, olive oil, and pignoli nuts in a food processor until smooth. Spread mixture over the meat, leaving a 1-inch border. Combine ground beef with beaten egg, garlic, bread crumbs, milk, and grated cheese. Set aside. Spread slices of prosciutto over the pesto mixture, followed by the ground beef mixture, and topped with the sliced pancetta. Place the 4 partially boiled eggs down the center, flanked by the cheese logs. Roll the flank steak into a log, tie with butcher's twine, and season with salt and pepper, to taste. Heat a few tablespoons olive oil in a large, heavy saucepan over medium-high heat. Add the meat and sear on all sides. Remove the meat from the pan and add the onions and saute until transluscent. Deglaze the pan with red wine, and return the meat to the pan. Add the tomato sauce and beef stock. Bring to a boil, then reduce to a simmer and cook for 1 hour over low heat. Alternatively, cook in a preheated 350 degrees F oven for 1 hour. Remove the falsomagro from the pan and set aside to let rest. Continue cooking sauce over high heat for a few minutes, until reduced to desired consistency. Season sauce, to taste. Cut the meat in slices and serve with the sauce drizzled over top and with smothered greens and roasted potatoes or fettucine on the side. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 1002,"Spaghetti Carbonara Kosher salt 6 slices thick-cut bacon, cut into 1/2-inch pieces 2 tablespoons extra-virgin olive oil 3 cloves garlic, crushed 1/2 teaspoon minced fresh rosemary 2 red jalapeno peppers, seeded and minced 1/4 cup cognac or brandy (optional) 12 ounces spaghetti 3 large eggs 3/4 cup freshly grated parmesan cheese, plus more for garnish 1/2 cup freshly grated pecorino romano cheese 2 tablespoons chopped fresh parsley Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the cognac, if desired, and cook until it evaporates. Remove from the heat and set aside 1/4 cup bacon mixture for garnish. Meanwhile, cook the spaghetti in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl. Drain the pasta, reserving 1/4 cup cooking water. Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamy sauce. Garnish with the reserved bacon mixture and more parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 1003,"Crispy Oven Wings with Miso Dip Nonstick cooking spray, for the baking sheet 2 pounds chicken wings
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup baking powder
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/4 cup (4 tablespoons) melted unsalted butter
One 8-ounce container sour cream One 1/2-ounce packet miso soup mix, sifted to remove the tofu and seaweed One 1/2-ounce packet miso soup mix, sifted to remove the tofu and seaweed
1/2 teaspoon dried chives
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Freshly ground black pepper
Instructions: For the wings: Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray. Use a paper towel to pat the chicken wings dry. Sprinkle both sides of the wings with salt and pepper. Combine the flour, baking powder, chili powder, garlic powder, onion powder, paprika, 1 teaspoon salt and 1 teaspoon pepper in a large bowl. Add wings to the mixture and toss to coat. Shake the wings to remove any excess mixture and place on the prepared baking sheet. Drizzle with the melted butter. Bake, flipping halfway through, until browned and crispy, about 45 minutes. For the miso dip: Whisk together the sour cream, miso soup mix, chives, garlic powder, onion powder and some pepper in a small bowl until combined. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 1004,"Lamb with Spinach Sauce (Saag Gosht) 1 1/2 pounds of lean, boneless leg of lamb, cut into 1 1/2-inch pieces 5 tablespoons of light vegetable oil 2 cups finely chopped onion 1 tablespoons of grated or crushed fresh ginger 2 teaspoons minced garlic 2 teaspoons ground cumin 1 tablespoon ground coriander 1/2 teaspoon ground red pepper 1 tablespoon paprika 1 teaspoon turmeric 1 cup tomato puree Coarse salt to taste 1 cup packed chopped cooked spinach, fresh or frozen 2 teaspoons garam masala, homemade or store-bought 1/2 cup chopped cilantro leaves and tender stems Instructions: Heat a heavy non-stick pan over high heat. Add the lamb and 3 tablespoons of oil. Sear the meat, turning and tossing, until nicely browned all over. Transfer meat to a plate. Add the remaining 2 tablespoons oil and the onion to the pan and cook, stirring often, until the onions are browned, about 15 minutes. Stir in the ginger, garlic, cumin, coriander, red pepper, paprika, and turmeric and cook for 3 minutes. Add the tomato puree, meat, salt, and enough water to fully cover the meat, about 1 1/2 cups. Bring contents to a boil. Reduce heat and simmer, covered, for 1 1/2 hours or until the meat is cooked and very tender. Fold in the spinach and garam marsala. Serve sprinkled with cilantro. ","[Syrah, Malbec, Tempranillo, Barolo]" 1005,"Cardamom-Crusted Alaskan Caribou with Spicy Gingerbread, Boniato Squash Puree, and Port Wine Cranberry Essence 4 eggs 8 ounces brown sugar 1 1/2 cups molasses 1 1/2 cups melted butter 1 1/4 pounds flour 3/4 ounces baking soda 1 teaspoon baking powder 3/4 ounce ground ginger 1/2 ounce ground cinnamon 1/2 tablespoon ground clove 1/2 tablespoon ground nutmeg 1/2 cup minced shallots 1/2 ounce salt 1-ounce ground black peppercorns 16 ounces hot water 2 boniato, diced into 1-inch squares 3 quarts salted water 8 ounces whole butter Sea salt and freshly ground white pepper Sea salt and freshly ground white pepper
6 ounces ground cardamom 2 ounces ground white pepper 3 ounces garlic powder 5 bay leaves 2 ounces ground coriander 2 ounces ground juniper 6 ounces brown sugar 3 ounces kosher salt 3-pound caribou loin 2 ounces whole butter 1/4 cup whole butter 1 large carrot, diced 1 celery stalk, diced 1/4 cup minced shallot 1 tablespoon black peppercorns 2 sprigs thyme 1 1/2 quarts port wine 1 quart cranberry juice 2 oranges, zested 2 cloves garlic 1 quart veal stock 2 ounces sugar 2 ounces orange juice 6 ounces whole cranberries 1 baking potato, like russets 1/2 cup clarified butter 6 sprigs tarragon Instructions: Gingerbread: Preheat oven to 350 degrees F.
Mix eggs to smooth. Add sugar, molasses, and melted butter. Mix well. Blend in all dry ingredients, including the shallots until smooth. Add water and incorporate completely. Butter individual bundt or cupcake molds and fill half way. Bake until a toothpick comes out semi-dry. Reserve at room temperature.
Boniato Puree: Place the boniato in water and bring to a boil. Simmer until tender, approximately 30 minutes. Process through food mill and blend in whole butter. Season with sea salt and ground white pepper. Reserve hot in pastry bag with plain piping tip.
Caribou: Grind the cardamom, white pepper, garlic powder, bay leaves, ground coriander, ground juniper berry, brown sugar, and kosher salt together in coffee grinder. Evenly coat caribou with mixture and sear in whole butter to light golden brown. Cook to rare and reserve.
Sauce: Heat butter in saucepan to golden brown, add carrot, celery, and shallot. Cook on medium heat to golden brown. Add peppercorns and thyme. Next add port wine and reduce by half. Add cranberry juice and reduce again by half. Add orange zest, garlic, and veal stock. Cook on medium, simmer until sauce reduces by at least half and is desired consistency. Strain and reserve hot. Place sugar, orange juice, and cranberries in a small pot and cook on low until all the liquid has evaporated. Reserve.
Garnish: Preheat oven to 300 degrees F.
Slice potato paper-thin and stamp out into 1 1/4-inch circles. Brush butter onto parchment paper and form a \galette\ by alternating potatoes with tarragon to form a complete ring. Bake for 1 to 1 1/2 hours between buttered parchment paper. Cook to golden brown. Reserve.
Presentation: Place gingerbread in center of plate and pipe a semi-circle of boniato puree around. Next, slice caribou 1/6 of an inch thick and fan around puree. Ladle sauce over meat and dollop cranberries throughout. Accent plate with potato \galette\ and serve. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 1006,"Frozen Horchata Latte 1 cup long-grain white rice 1/2 cup blanched almonds 2 cinnamon sticks
2 shots espresso (4 ounces), cooled
2 tablespoons sugar
2 large scoops vanilla ice cream
10 ice cubes (approximately 2 cups) Whipped cream, for topping Ground cinnamon, for dusting Chocolate sprinkles, for serving Instructions: In a high-speed blender, add the rice, almonds, cinnamon sticks and 2 cups water. Blend until the cinnamon sticks are broken up. Cover and refrigerate for at least 8 hours and up to 14 hours. Strain the rice mixture through a fine-mesh strainer, reserving the liquid. Add the liquid to a blender with the espresso, sugar, ice cream and ice cubes. Blend until smooth. Divide the shake into 2 cups. Top with whipped cream, dust with cinnamon and sprinkle with chocolate sprinkles. ","[Viognier, Vermentino, Riesling, Moscato]" 1007,"Vidalia Onion and Granny Smith Apple Chutney 3 Granny Smith apples, peeled, cored, and small dice (6 cups) 2 Vidalia or other sweet onion, medium dice (3 cups) 2 cups sultana raisins 1 teaspoon minced ginger 1/2 cup sugar 1 cup apple cider 1/2 cup cider vinegar 1 cinnamon stick 3 cloves 1 bay leaf 1/2 teaspoons salt 1/4 teaspoon ground white pepper Instructions: Place all ingredients in large pot and allow to cook down for 1 to 1 1/2 hours until most liquid evaporates. Season, to taste, with salt and pepper. Store covered in the refrigerator. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1008,"Sardine and Bread Crumb Pasta with Puttanesca Salad 1 pound linguine, fresh or dried 4 vine-ripe tomatoes, seeded and chopped 1/2 red onion, chopped 3 tablespoons capers 1/2 cup kalamata olives, pitted and coarsely chopped 6 anchovies (1 tin flat fillets), chopped 3/4 cup fresh flat-leaf parsley tops (4 or 5 handfuls), divided; 1/2 coarsely chopped, 1/2 finely chopped 1/2 lemon juiced 1/4 cup plus 3 tablespoons extra-virgin olive oil, plus more for drizzling 12 to 15 fresh basil leaves, cut or torn into a chiffonade Coarse salt and coarse black pepper 8 garlic cloves, chopped 1 1/2 cups bread crumbs 2 (4-ounce) tins sardines, drained and chopped 1 teaspoon crushed red pepper flakes Instructions: Bring a large pot of salted water to a boil. When the water boils, add the linguine and cook just until al dente. Drain well. Combine the tomatoes, onions, capers, olives, anchovies, and the coarsely chopped parsley in a medium bowl. Dress with the lemon juice and a healthy drizzle of extra-virgin olive oil, enough to lightly coat the salad (1 to 2 tablespoons). Sprinkle in the basil and salt and pepper, toss again and adjust the seasoning. Preheat a large, deep skillet over medium heat. To the hot pan, add the 1/4 cup of extra-virgin olive oil (4 times around the pan), and half the chopped garlic cloves. When the garlic speaks by sizzling in the oil, add the bread crumbs. Stir the bread crumbs until they are deeply golden in color. Add the finely chopped parsley and a liberal amount of salt and coarse black pepper. Transfer the bead crumbs to a dish and reserve. Return the same skillet to the heat and add the 3 tablespoons of extra-virgin olive oil, 3 times around the pan. Add the remaining garlic, the sardines, and red pepper flakes to the pan and saute over medium heat for 2 or 3 minutes. Add the hot, cooked pasta to the skillet and toss with the sardines. Add the bread crumbs to the pot and toss thoroughly to combine and evenly distribute the mixture. Taste to adjust seasonings and serve with the Puttanesca Salad alongside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 1009,"Kal Bi (Marinated Boneless Beef Short Ribs) 5 pounds boneless beef short rib, sliced thinly and cut into pieces 6 inches long and 5 inches wide 8 romaine lettuce leaves 2 cups cooked white rice Miso Paste, recipe follows 1/2 cup grated daikon 1 Asian pear, finely grated 1/2 large onion, finely grated 1/2 cup soy sauce 2 tablespoons plus 2 teaspoons mirin (sweetened rice wine) 2 tablespoons plus 2 teaspoons sake 2 tablespoons plus 2 teaspoons oyster sauce 2 tablespoons plus 2 teaspoons honey 1/4 cup sesame oil 1/4 teaspoon black pepper 1 tablespoon minced garlic (or to taste) 2 tablespoons plus 2 teaspoons white sugar 1/2 cup Japanese light miso 1/2 cup Korean dark miso 1/4 cup red chili paste 1 tablespoon minced garlic 1 tablespoon vegetable oil 1 tablespoon sugar Instructions: Mix all marinade ingredients together with 1 cup water until smooth. Add the beef and marinate for 4 hours, periodically massaging the meat. Prepare the charcoal grill. When the coals are glowing, place the strips of meat on the grill and cook to taste. Place the grilled meat on a Romaine lettuce leaf with rice, Miso Paste and grated daikon. Roll up the lettuce leaf, making sure the ends are secure, and eat like a wrap. Mix all the ingredients together until a nice paste is formed. Reserve. ","[Pinot Noir, Shiraz, Tempranillo, Garnacha]" 1010,"Whole Roasted Snapper 1 yellow tail snapper (1.5 pounds) 1/2-ounce shredded fennel Salt Fine ground black pepper Canola oil 1 1/2 ounces bias cut fingerling potatoes 1-ounce baby carrots 1-ounce bias cut fennel 1-ounce bias cut celery 2 baby artichokes 4 stalks asparagus 1-ounce large diced red onions 2 ounces rich veal glaze 1/2-ounce fresh squeezed lemon juice Chives Parsley Instructions: Begin with the yellow tail snapper; take all the bones out inside leaving the head and the tail. Then slit down the center of the fish with a sharp knife. And then inside, put shredded fennel, salt and pepper. Heat the olive oil and sear the snapper. Precook the vegetables. While the fish is searing, add an array of vegetables, the veal glaze and lemon juice. Sear one side, then flip the fish to the other side. Then take the whole pan into a preheated 350 degree oven for about 10 minutes. It should come out nice and brown. Garnish with chives and parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 1011,"Hot Browns with Pimento Cheese Mornay 1 bone-in turkey breast half (about 2 pounds) 4 teaspoons vegetable oil
Kosher salt and freshly ground black pepper
4 ounces bacon, cut into lardons
20 grape tomatoes, halved lengthwise
4 tablespoons unsalted butter
2 1/2 cups whole milk
1/4 cup all-purpose flour
1 cup shredded sharp Cheddar
1/4 cup chopped roasted red peppers
2 slices stale sourdough bread, cut into 1-inch cubes (a heaping 2 cups total)
1/2 cup grated Parmesan
Instructions: Preheat the oven to 350 degrees F. Rub the turkey breast with 2 teaspoons of the oil; sprinkle both sides with salt and pepper. Place on a baking sheet and roast until a thermometer inserted into the thickest part reads 160 degrees F, about 55 minutes. Remove from the oven and let rest 15 minutes; the turkey will continue to cook and the internal temperature should reach 165 degrees F. Place the bacon lardons on a baking sheet and bake until crisp, about 20 minutes. Transfer the bacon to a paper towel-lined plate; drain and reserve the fat for another use. Lower the oven temperature to 250 degrees F. Coat the tomatoes with the remaining 2 teaspoons of oil and season with salt and pepper. Place the tomatoes cut-sides up on a parchment paper-lined baking sheet and bake until they start to dehydrate and wrinkle, about 45 minutes. While the tomatoes are cooking, start the Mornay sauce. Add the butter to a medium saucepan and melt over medium heat. Add the milk to a small saucepan and heat over medim heat. When the butter is melted, add the flour and stir continuously so the roux doesn't scorch, about 2 minutes. When the milk starts to simmer, slowly add it to the roux, stirring continuously so lumps don't form. Increase the heat and bring to a boil, reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. Add the Cheddar and red peppers and stir until smooth. Remove the sauce from the heat and season with salt and pepper. You are now ready to assemble the dish. Heat the broiler. Distribute the bread cubes evenly among four 6-inch round cast-iron gratin pans. Cut the turkey into bite-size pieces, about 1/2 inch each, and divide evenly among the gratin pans. Spoon the Mornay sauce over the pans, and top each with 10 tomato halves. Sprinkle each pan with the Parmesan and bacon and place under the broiler on the bottom rack of the oven until golden and bubbly, 5 to 10 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 1012,"Apple Cinnamon Bread Pudding with Vanilla Bean Whipped Cream Butter or cooking spray, for ramekins 3 cups bite-sized cubes challah bread
1 large Granny Smith apple, peeled, cored and cut into 1/4-inch dice 1/2 cup raisins
2 large eggs
1/2 cup half-and-half
1/4 cup brown sugar
1 tablespoon unsalted butter, melted and cooled 2 teaspoons Calvados
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
Pinch allspice
Pinch freshly grated nutmeg
Kosher salt
1 cup heavy cream, cold 1 vanilla bean, split, seeds scraped and reserved
Instructions: For the bread pudding: Preheat the oven to 300 degrees F. and place a rack in the center of the oven. Lightly grease four 6-ounce heatproof ramekins with butter. Place the ramekins into a baking dish that is large enough to hold them without touching. Place the bread cubes, apples and raisins in the ramekins, dividing the ingredients evenly. Using a whisk, beat the eggs, half-and-half, brown sugar, butter, Calvados, vanilla, cinnamon, allspice, nutmeg and a pinch of kosher salt in a bowl until thoroughly combined. Carefully pour the custard over the bread cubes, pressing the bread cubes down so they are covered with the custard. Set aside to allow the bread to absorb the custard, about 15 minutes. Prepare a water bath: Carefully pour enough hot water into the baking dish so that the water is halfway up the sides of the ramekins. (A water bath is used to provide temperature protection for the egg custard.) Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Another way to judge whether the puddings are fully baked is to gently press down on the center of each. If any uncooked custard comes up to the top, the pudding needs to be baked a little longer. Remove the bread puddings from the water bath and cool slightly. The puddings can be served warm or slightly chilled. Meanwhile, make the vanilla bean whipped cream: Put the heavy cream and vanilla bean seeds in a large bowl. Whisk until soft peaks form. Serve immediately with the puddings or refrigerate until ready to use. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 1013,"Country Ham and Redeye Gravy 2 1/4 inch thick slices cured country ham 1/2 cup brewed coffee Instructions: Slowly fry ham slices on both sides, in a cast iron skillet until lightly browned on each side. Transfer the slices to a heated plate. Add coffee to the skillet and, over high heat, boil it down, scraping the deglazings on the the bottom of the skillet with a wooden spoon. Reduce the liquid to almost a glaze and spoon over ham slices. Serve with something mild and traditional like boiled rice or grits. ","[Chianti, Tempranillo, Garnacha, Zinfandel]" 1014,"Malaysian Black Pepper Clams 5 pounds Manila clams 1/4 cup dark soy sauce 4 teaspoons oyster sauce 3 limes, juiced 1/2 cup grated coconut palm sugar 3 tablespoons freshly cracked black pepper (largest grind on a peppermill) 3 tablespoons canola oil 1/4 cup chopped garlic One 4-inch piece ginger, peeled and minced 4 tablespoons unsalted butter 1 ounce fresh cilantro leaves 1 ounce fresh Thai basil leaves 1 ounce fresh mint leaves Toasted sourdough bread, sliced 1-inch-thick, brushed with olive oil, for serving Lime wedges, for serving Instructions: Place the clams in a large bowl and rinse under cold, running water for 5 to 10 minutes to \spit\ the clams of all sand and grit. Drain and set aside. In a small bowl, combine the dark soy, oyster sauce, lime juice, coconut palm sugar and half the black pepper. Set aside. Heat the oil in a large saute pan or skillet over high heat. Add the garlic, ginger and the remaining black pepper and cook for 2 minutes, stirring occasionally, to release the flavors, but do not let the garlic brown. Add the clams. Add 1/2 cup water and cover immediately to let the clams steam open. This will take 3 to 4 minutes. All the clams should be open, remove any that are not. Add the oyster sauce mixture. Stir well. Add the butter, stir well and pour out into a large bowl. Serve immediately with the fresh herbs sprinkled over the top, toasted bread and wedges of fresh lime to squeeze over the clams. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 1015,"Sausage, Onion and Bell Pepper Brochettes with Grilled Kicked Up Polenta Squares 2 pounds assorted sausages, such as Kielbasa, Linguica, Spicy Italian, or Bratwurst, cut into 2-inch slices 2 red bell peppers, stems and seeds removed, cut into 1-inch pieces
2 red bell peppers, stems and seeds removed, cut into 1-inch pieces 2 green bell peppers, stems and seeds removed, cut into 1-inch pieces 2 green bell peppers, stems and seeds removed, cut into 1-inch pieces
3 medium yellow onions, peeled and cut into 8ths 10 to 12 inch-long wooden skewers soaked in water for 30 minutes Polenta Squares, recipe follows 4 cups water 1 cup polenta 2 teaspoons salt 1/2 cup grated Fontina or Monterey Jack 1 tablespoon minced jalapeno Instructions: Preheat a gas or charcoal grill. Thread the sausages, red and green bell pepper pieces, and onions alternately onto the skewers. Grill the brochettes until the sausage is cooked through and the vegetables are lightly charred, turning occasionally, about 8 to 12 minutes. Meanwhile, place the polenta squares on the grill and cook until warmed through and marked by the grill, about 2 to 3 minutes per side. Remove the brochettes and grilled polenta from the grill. With the prongs of a fork, slide the sausages and vegetables from the skewers and serve on top of the grilled polenta squares. In a heavy medium saucepan, bring the water to a boil over high heat. Stir the polenta and salt into the water, lower the heat to medium-low and simmer, covered, stirring from time to time. Cook until the polenta is cooked through and thickens, about 20 to 25 minutes. Remove the pan from the heat and stir in the cheese and jalapenos until smooth. Pour the polenta into a lightly oiled, shallow baking dish. Cover tightly with plastic wrap and refrigerate until firm, at least 6 hours and up to 2 days in advance. Run a knife around the edge of the baking dish and unmold the polenta onto a cutting board. Cut into 3-inch by 3-inch squares and keep cool, wrapped, until ready to grill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 1016,"Maduros-and-Chorizo Stuffed Mushrooms 48 ounces (6 cups) vegetable oil, for frying 2 ripe plantains, peeled and sliced into 1/4-inch-thick pieces
3/4 pound Mexican chorizo, casings removed
18 large button mushrooms, stems removed, caps wiped clean Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup shredded mozzarella cheese
1/2 cup grated Cotija cheese
Instructions: Preheat the oven to 375 degrees F. For the filling: Place oil in a Dutch oven at least 4 inches deep and heat to 375 degrees F. Fry the plantains until golden brown, about 2 to 4 minutes. Remove, drain on paper towels, then chop into rough dice. In a medium skillet over medium heat, add chorizo. Stir to break up the meat and brown evenly, about 4 to 5 minutes. Remove from heat, add plantains and set aside. For the mushrooms: Line a rimmed baking sheet with parchment paper. Place mushrooms cap-side up on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven 10 to 12 minutes. Remove mushrooms from oven and fill cavities with chorizo mixture. Sprinkle mozzarella on top followed by Cotija. Place back in the oven until cheese has melted, 10 to 12 minutes. Serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 1017,"Jalapeno Corn Cuffins (Cupcake-Muffins) 1 1/2 cups cornmeal 1 cup all-purpose flour 2 1/2 teaspoons baking powder 2 tablespoons sugar 1/2 teaspoon salt 2 large eggs 3/4 cup whole milk 4 tablespoons melted unsalted butter 1/2 cup chopped canned jalapenos 1 (12-ounce) container whipped cream cheese Green food coloring 2 tablespoons finely chopped chives Finely chopped, red, orange, and yellow peppers, for garnish Instructions: Heat oven to 350 degrees F. Prepare a standard sized muffin tin with paper muffin cups. Whisk together the cornmeal, flour, baking powder, sugar, and salt in a large bowl. In another bowl, beat the eggs, then add the milk, melted butter, and jalapenos and stir well. Pour the wet ingredients into the dry ingredients and mix until just blended. Divide the batter evenly among the muffin cups. Bake for 20 minutes or until lightly browned. Cool completely. Put the cream cheese in a bowl and mix in a few drops of food coloring until it is evenly tinted the shade of green you like. Fold in the chives. Frost the muffins and garnish with the chopped peppers. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 1018,"Drunken Chicken ...heavy on the sauce! 4 pieces bone-in, skin on dark meat chicken (2 thighs and 2 drummers) 1 bone-in, skin-on chicken breast, cut into quarters Salt and freshly ground black pepper 2 tablespoons EVOO 1 cup loosely packed mixed fresh herbs (parsley, sage, rosemary and thyme), chopped 4 cloves garlic, thinly sliced 2 ribs celery with leafy tops, chopped 1 bay leaf 1 carrot, peeled and chopped 1 onion, peeled and chopped 2 tablespoons tomato paste 3 cups dry red wine A handful of raisins 1/4 cup toasted pine nuts or sliced almonds Ciabatta bread, to serve Instructions: Liberally sprinkle the chicken with salt and pepper.
Heat a large cast-iron or heavy skillet over medium-high heat with EVOO, 2 turns of the pan. Brown the chicken well on both sides and remove to a plate. Add half of the herbs, the garlic, celery, bay leaf, carrots and onions to the skillet, season with salt and pepper, and cook 10 minutes, stirring frequently. Stir in the tomato paste and cook until fragrant, about 1 minute. Next add the wine and the raisins and bring to a bubble. Add the chicken back to skillet and cook, turning occasionally, 30 minutes at a simmer. Serve from the skillet or cool and store for make-ahead meal. To serve, top with the remaining herbs and pine nuts and serve with warm bread. ","[Barolo, Barbaresco, Dolcetto, Garnacha]

" 1019,"Petite Nutella Pochettes 1 cup (2 sticks) butter, at room temperature 8 ounces cream cheese, at room temperature 2 cups flour 1/4 cup plus 2 tablespoons chocolate-hazelnut spread (recommended: Nutella) Water, as needed 1/2 cup confectioners' sugar Instructions: In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy. Add the flour slowly until the dough forms. Do not over-mix! Shape the dough into a ball and cover. Let the dough rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
On a lightly-floured surface, using a lightly-floured rolling pin, roll out the dough to 1/8-inch thickness. Using a 3-inch fluted biscuit cutter, cut out as many circles as you can. Form the scraps into a ball and reroll to make more circles.
Fill each dough circle with a small spoonful of the chocolate-hazelnut spread. Dip your finger in tap water and spread on the edge of half the circle to help create a seal. Fold the dough over to create a crescent. Bake until golden, about 15 minutes. Cool, then sift the confectioners' sugar on top and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 1020,"Cauliflower Hot Wings with Buttermilk Ranch Dipping Sauce 1/3 cup buttermilk 1/3 cup mayonnaise
1/3 cup sour cream
1 tablespoon cider vinegar
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1 cup all-purpose flour 1 teaspoon paprika
1/2 teaspoon garlic powder
Kosher salt
1/2 cup buttermilk
1 medium head cauliflower, broken into 1 1/2-inch florets
2 tablespoons unsalted butter 3/4 cup hot sauce, such as Frank's Red Hot
Serving suggestions: carrot sticks, celery sticks, bell pepper strips and cucumber slices Instructions: Preheat the oven to 450 degrees F; place oven racks in the top and bottom positions. Line two baking sheets with parchment. For the dipping sauce: Whisk the buttermilk, mayonnaise, sour cream and vinegar in a medium bowl until smooth. Add the chives, parsley, dill, garlic powder, 1/4 teaspoon salt and some pepper; whisk to combine. Cover and chill while you make the cauliflower. For the cauliflower: Whisk the flour, paprika, garlic powder and 1 teaspoon salt in a large bowl. In a spouted measuring cup, stir together the buttermilk and 1/2 cup water. Whisk the buttermilk mixture into the flour to make a smooth, thick batter. Add the cauliflower to the batter and toss well to coat. Transfer the cauliflower to the prepared baking sheets, shaking excess batter back into the bowl. Arrange the florets on the baking sheets so they don't touch. Bake until the batter is set, about 15 minutes. Meanwhile, melt the butter with the hot sauce in a small saucepan over low heat. When the cauliflower has baked for 15 minutes and the batter is set, drizzle with half of the hot sauce mixture, then turn over the florets and drizzle with the rest of the hot sauce mixture. Set the oven to broil. Broil the cauliflower until tender and the coating is crispy, 2 to 3 minutes. Let cool briefly before serving with the dipping sauce. Serve carrot sticks, celery sticks, bell pepper strips and cucumber slices alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 1021,"Spiced Beef Kabobs with Cucumber-Yogurt Sauce 1/2 English cucumber, peeled 1/4 cup chopped fresh mint 3/4 cup plain nonfat Greek yogurt, such as Fage
1 teaspoon lemon zest, from 1 lemon
1 tablespoon lemon juice, from 1/2 large lemon
1 tablespoon extra-virgin olive oil
3/4 teaspoon kosher salt
1/2 cup nonfat Greek yogurt, such as Fage 1 tablespoon extra-virgin olive oil
1 teaspoon lemon zest, from 1 lemon
1 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon ground cumin
1/2 teaspoon garam masala
1/4 teaspoon cayenne 1 pound beef sirloin, cut into 1-inch cubes
16 grape or cherry tomatoes
1 large red onion, cut into 1-inch cubes
Eight 10-inch bamboo skewers, soaked if using an outdoor grill
Instructions: For the sauce: Grate the cucumber over a strainer and squeeze out the water. Transfer the grated cucumber to a medium bowl along with the mint, yogurt, lemon zest, lemon juice, olive oil and salt. Mix to combine, using a rubber spatula. Cover and refrigerate until ready to serve. For the kebobs: In a medium bowl, whisk together the yogurt, olive oil, lemon zest, salt, cumin, garam masala and cayenne. Add the cubed sirloin and mix to coat evenly. Cover with plastic wrap and marinate at room temperature for about 20 minutes. Preheat a grill or grill pan to medium heat. Beginning with the meat, thread one cube of sirloin onto a skewer, followed by a tomato, another piece of meat, a piece of onion, another piece of meat and finishing with a tomato and an onion. Continue like this until all the skewers are assembled. Sprinkle the kebobs on all sides with salt, then place on the preheated grill and cook for three minutes per side for medium doneness. Serve warm with the cucumber-yogurt sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 1022,"Chipotle Mayo BLT 8 slices thick-cut bacon 1/2 cup mayonnaise
1/4 to 1/2 cup chipotle peppers in adobo sauce, chopped
8 slices bread, toasted
4 slices romaine lettuce
1 large tomato, sliced 1/4-inch-thick
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and spread the bacon evenly on top. Bake until crispy, about 20 minutes. Transfer the bacon to paper towels to drain the oil.
Mix the mayonnaise with the chopped chipotle peppers in a bowl (see Cook's Note). Spread the chipotle mayo on each slice of toast. Arrange the lettuce on four of the toast slices and top with tomato. Sprinkle with salt and pepper. Top with bacon. Place the remaining toast slices on top of the bacon. Cut the sandwiches in half on the diagonal and serve immediately.
","[Malbec, Zinfandel, Tempranillo, Barbera]" 1023,"Pompano Buster 1 1/4 pounds Pompano, cleaned All purpose flour (for dusting) 1 egg Clarified butter 6 ounces jumbo shrimp 6 ounces mushrooms 1 lemon 1/4 cup dry sherry 1 level teaspoon fresh chives 2 teaspoons salted butter 2 teaspoons all purpose flour Instructions: Rinse fish and pat dry. Baste the grill rack with clarified butter. Break the eggs onto a platter and mix with the clarified butter to form an egg wash for the fish. Preheat the broiler. Dust the fish with flour. Brush with egg wash on both sides. Place under broiler and broil for 5 minutes. Remove from the oven turn the fish over and brush and brush with egg wash. Return to the broiler and broil until golden brown. Remove the shell and then the sand track from the shrimp and cut them in half lengthwise. Wash the mushrooms, dry and cut into 1/2-inch slices. Saute shrimp and mushrooms a few minutes in a hot pan coated with a little clarified butter. Squeeze about 2 teaspoons of lemon juice over the mixture and sprinkle with salt and pepper. Add 2 ounces Sherry and ignite. Wash, dry and chop the chives. Add to shrimp-mushroom mixture. Blend the 2 teaspoons of salted butter with the 2 tablespoons of flour to form a \Beurre Manie.\ Add butter-flour mixture to the pan and stir until well combined. Heat a serving platter. Slide fish onto platter, cut in half from the head to the tail and pour shrimp-mushroom sauce over fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1024,"Canadian Bacon, Sweet Onion, and Apple Pizza Olive oil cooking spray 1 package refrigerated pizza dough 1 cup apple butter 1/2 cup shredded lowfat mozzarella cheese 1/4 cup diced sweet onion 1/2 cup cored, seeded and diced Golden Delicious apple 1/2 cup sliced Canadian bacon Instructions: Preheat oven to 450 degrees F. Lightly spray 1 baking sheet with olive oil cooking spray; set aside. Press dough into a rectangle on a floured surface. Cut into quarters and place on prepared baking sheet with floured fingers. Top with apple butter, cheese, onion, apple, and Canadian bacon. Bake in oven 12 to 17 minutes or until crust is golden brown. Slice and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1025,"Stewed Okra and Tomatoes 4 slices bacon 1 cup sliced yellow onion 1 (15-ounce) can diced tomatoes 1 (15-ounce) can tomato sauce 1 teaspoon chicken bouillon 1 teaspoon freshly ground black pepper 1/4 teaspoon Worcestershire sauce 1/4 teaspoon hot sauce 2 pounds sliced okra Instructions: Render bacon in a large saucepan, cooking until crisp. Remove from pan and dice, reserving drippings in pan. Add onion to the skillet with bacon fat and saute over medium heat until tender. Add all remaining ingredients, except okra, and bring to a boil, stirring to avoid burning. Reduce heat and simmer 15 minutes, stirring occasionally. Add okra and let stew until the bright green color begins to fade. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 1026,"Chicken Schnitzel 2 chicken cutlets, boneless and skinless (about 5 ounces each) 2 tablespoons all-purpose flour Salt and freshly ground black pepper 1 egg 2 tablespoons milk 1/4 cup dry panko (Japanese) breadcrumbs 2 tablespoons canola oil Instructions: Using a meat mallet or pounder, flatten the chicken cutlets in between 2 pieces of plastic wrap. Using 3 separate shallow bowls, place the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in one bowl. Next, combine the egg and milk in the second bowl, and then put the breadcrumbs into the last bowl.
Coat the chicken with the flour, then dip into the milk-egg mixture and finally into the breadcrumbs, turning to coat.
In a large skillet on high heat, add the oil then the chicken schnitzel and fry for approximately 1 minute per side, or until cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1027,"Cuban-style Paella: Paella Cubana 1/2 cup olive oil, plus 2 tablespoons for sauteing seafood 1 cup diced ham 1 cup chorizo sausage or pepperoni, sliced into 1/2-inch pieces (recommended: Spanish sausage) 1 large onion, diced 1 red bell pepper, diced 5 garlic cloves, minced One 3-pound chicken, cut into 6 to 8 pieces 3 cups Valencia rice 4 cups chicken broth 1/2 cup red wine 1 can mussels 2 teaspoons salt Bijol powder, a dash 1 pound medium raw shrimp, peeled and de-veined 1/2 pound scallops Meat from 5 lobster tails, reserve shells for garnish 1 cup frozen green peas 1/4 cup minced parsley leaves 1 red bell pepper, sliced for garnish 1 cup steamed mussels in their shells, for garnish Instructions: Preheat oven to 350 degrees F. Heat olive oil in a large pan. Saute the ham and chorizo sausage. Remove from pan and reserve.* Add onions, red pepper, and garlic to pan and saute until wilted but not overcooked. Add chicken pieces and saute for about 15 minutes until brown, but not fully cooked. Remove and reserve. In a large pot combine the rice, broth, wine, and mussels. Add salt for flavor and Bijol for color. Stir. Turn up heat, bring to boil and cover. Add chicken, ham and chorizo. Cover and simmer on the stove for 20 to 30 minutes, until the rice is cooked and fluffy. (You may have to add a little more chicken broth if the mixture gets too dry). Saute shrimp, clams, and lobster tails separately in the oil. Remove and keep covered and warm.** At the last minute, fold the seafood into the rice mixture. Transfer to a flat paella pan suitable for serving. Top with peas and red peppers. Place in oven for about 5 minutes to heat through. Take care not to overcook! Serve garnished with mussels, parsley and lobster shells. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 1028,"Lemon\u2013Poppy Seed Coffee Cake 1 stick unsalted butter, at room temperature, plus more for the dish 2 cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1/2 teaspoon baking soda 2 teaspoons poppy seeds 1/2 teaspoon kosher salt
1 cup granulated sugar 4 teaspoons finely grated lemon zest 2 large eggs 1 teaspoon pure vanilla extract 1 cup sour cream
Confectioners' sugar, for dusting 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1/2 cup rolled oats 2 teaspoons poppy seeds 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into small pieces Instructions: Make the cake: Preheat the oven to 350? F. Lightly butter a 9-inch square baking dish; dust with flour and tap out the excess. Whisk the flour, baking powder, baking soda, poppy seeds and salt in a medium bowl. Beat the butter, granulated sugar and lemon zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in two batches, alternating with the sour cream and scraping down the bowl as needed. Spread the batter in the baking dish. Make the topping: Mix the flour, brown sugar, oats, poppy seeds, nutmeg and salt in a bowl; work in the butter with your fingers until the mixture looks like coarse meal.
Sprinkle the topping over the batter. Bake, rotating the baking dish halfway through, until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Transfer to a rack and let cool completely. Dust with confectioners' sugar just before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1029,"Chicken With Peas, Parmesan and Prosciutto 1-1/2 lbs. boneless, skinless chicken thighs, cut into large chunks 1 Tbsp. olive oil 1/4 cup chopped onion 2 cloves garlic, finely chopped 1 jar Bertolli? Vodka Sauce made with Fresh Cream 2 ounces prosciutto, chopped 1/2 cup frozen green peas, partially thawed 1/4 cup grated Parmesan cheese Parmesan cheese shavings Instructions: Season chicken, if desired, with salt and ground black pepper. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, stirring occasionally, 2 minutes. Add garlic and cook, stirring frequently, 30 seconds. Add chicken and cook, turning occasionally, 6 minutes or until browned. Stir in Sauce and simmer 5 minutes. Stir in prosciutto, peas and grated Parmesan cheese. Simmer 1 minute or until peas are heated through and chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta and garnish with Parmesan cheese shavings. Cost per recipe*: $11.60. Cost per serving*: $2.90. *Based on average retail prices at national supermarkets. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 1030,"Britta's Mom's French Onion Soup Omelet 2 tablespoons canola oil 1/2 cup sliced onions 3 eggs at room temperature 3 teaspoons water Salt Freshly ground pepper 1 tablespoon butter Dijon Mustard, to taste 1/4 cup grated Gruyere cheese Instructions: Add oil to a heated saute pan. When hot, add onions and caramelize until nice and brown. Set aside. Break the eggs into a mixing bowl, add water, salt and pepper. Melt the butter in an 8-inch non-stick pan and set over high heat. Make sure the butter coats the whole pan. When the foam has subsided, slowly pour in the eggs. Tilt the pan to spread the eggs mixture evenly. Let eggs firm up a little and then shake the pan and use the spatula to get the mixture away from the sides, into the middle, letting the liquid run under the sides. Continue to cook until the mixture holds together. Add mustard, caramelized onions and grated cheese to the center. Tilt the pan to one side, and with a spatula fold about 1/3 of the omelet over the middle. Shake the pan gently to slide the omelet to the edge of the pan. Turn the omelet directly onto the plate by inverting the pan over the plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1031,"Spicy Mint Beef 3 tablespoons vegetable or canola oil 4 cloves garlic, minced 2 to 3 Thai chiles (such as prik kee noo) or serrano chiles, stemmed and thinly sliced 1 pound flank steak, very thinly sliced
3 medium shallots, thinly sliced 1 red bell pepper, cut into 1/8-inch-thick slices 1/4 cup fish sauce 2 tablespoons sweet soy sauce 2 tablespoons black soy sauce 1 tablespoon chili paste in soybean oil 1 1/2 cups chopped fresh Thai basil leaves (or regular basil) 1 cup whole fresh mint leaves White rice, for serving Instructions: In a large skillet, heat the oil over medium-high heat. Add the garlic and chiles and cook until aromatic, about 30 seconds. Add the steak and cook, stirring frequently, 2 minutes. Add the shallots and bell pepper and cook 1 minute. Add the fish sauce, sweet soy sauce, black soy sauce and chili paste. Bring the mixture to a low simmer and cook, stirring frequently, until the meat is cooked through and the vegetables are tender, about 3 minutes.
Remove the skillet from the heat and stir in the basil and mint until wilted. Serve over rice.
","[Syrah, Malbec, Tempranillo, Garnacha]" 1032,"No-Fuss Cocoa Mousse 4 single-serving packets hot cocoa mix 2 cups cream cheese, softened
2 tablespoons milk
2 tablespoons sugar
2 cups whipped topping 1 orange, zested
1 cup mini chocolate chips
Instructions: Combine the cocoa mix, cream cheese, milk and sugar in a large bowl, then beat with an electric hand mixer until well blended. Add the whipped topping and whip to fully combine. Serve in 6 individual 6-ounce cups and top with the orange zest and mini chocolate chips.
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 1033,"Sea Bass in Celery Leek Broth with Provencal Vegetable Ravioli 1/2 cup leeks 1/2 cup onions 1/2 cup fennel 1/2 cup shallots 1 bay leaf 1 tablespoon coriander seed 1 tablespoon whole white pepper 2 pounds fish bones 1 cup celery, cut on bias 1 cup leeks, cleaned and sliced 4 cloves garlic 4 ounces virgin olive oil 4 ounces butter 1 cup cooked white beans 6 branches fresh thyme Salt and pepper, to taste 2 tablespoons oil 4 fillet sea bass Instructions: In a pot combine leeks, onions, fennel, shallots, bay leaf, coriander seeds, white pepper and fish bones. Add just enough water to cover. Bring to a boil and let simmer for 45 minutes. Strain through a fine chinois. In a casserole sweat celery, leeks and whole garlic in 2 ounces virgin olive oil and 2 ounces butter until both are softened but still have some texture, about 6 or 7 minutes. Add beans,thyme and salt and pepper to taste. Season sea bass fillets with salt and pepper. In a large saute pan, heat oil and add fillets. Sear on both sides and finish in oven, if necessary. Garnish with confit tomato and young celery leaves ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 1034,"Apple Beignets 4 small apples, peeled, cored and sliced 1/2- inch thick 2 tablespoons sugar 1/4 cup Calvados, plus 2 tablespoons 1 cup flour, sifted 1/4 teaspoon salt 1/4-ounce yeast 3/8 cup flat beer 3/8 cup apple juice 1 tablespoon olive oil Half an egg white, stiffly beaten Oil for deep frying Confectioners' sugar for dredging 1 pound canned apricot halves 1/4 cup butter 1/4 teaspoon cinnamon 1/4 cup Slivovitz Grated rind of half an orange 3/8 cup cream 1 egg yolk Instructions: Place apple slices in a bowl. Sprinkle with sugar and 1/4 cup Calvados and allow to macerate 15 minutes. Make batter by placing sifted flour and salt into a warm bowl. Make a well in the center of the flour. Add the yeast, beer, apple juice and olive oil. Combine to form a smooth batter. Cover the bowl and allow the mixture to stand 4 hours. After this period add a little more beer if necessary and fold in the half egg white stiffly beaten. Heat oil for deep frying. Place macerated apple slices into a small frying basket and then place this basket into the batter. Allow all the apple slices to become well coated in the batter. Drain and then place into the hot oil. Fry the beignets for 3 minutes, or until batter is crisp and golden, drain and dredge in confectioner's sugar and serve accompanied by the apricot sauce. Apricot Sauce: Place apricots into a pan on high heat. Add the butter and allow to melt. Flavor with cinnamon. Pour in Slivovitz and light. When flames have almost died down, add the remaining 2 tablespoons Calvados. Add the grated rind of half an orange, and then stir in the cream. Puree in blender and then pour mixture back into the pan and heat. Whisk in the egg yolk and then place sauce into sauceboat. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 1035,"Cherry Berry Bars 1/4 cup butter, softened 1 cup all-purpose flour 1/2 cup dark brown sugar 1 lemon, zested 1/2 cup lemon juice 1 egg 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 3/4 cup assorted cherries, pitted and chopped 1/4 cup mixed berry preserves Powdered sugar, for dusting Instructions: Preheat oven to 350 degrees F. In large bowl mix butter until fluffy. Add half the flour, then add, in order: brown sugar, lemon zest and juice, and egg. To remaining flour add baking powder, baking soda, cinnamon and cloves. Mix until just incorporated. Fold in cherries and pour into ungreased 8 by 8-inch pan. Using a spoon, equally dollop preserves on top of batter and using a toothpick or skewer, drag the tip through the preserves to create a swirl pattern on top. Bake for 30 minutes or until a toothpick inserted in center comes out clean; cake will be moist to the touch. Once cool, cut into squares and dust with powdered sugar to serve.; ","[Riesling, Moscato, Vinho Verde, Cava]" 1036,"Caprese Avocado Toast 3 tablespoons salted butter 2 slices thick-cut sourdough bread
1 cup halved cherry tomatoes
1 cup store-bought marinated mozzarella 3 tablespoons prepared pesto
1 tablespoon olive oil
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1 large avocado, halved, pitted and removed from skin
Pinch of red pepper flakes
2 teaspoons sea salt flakes
2 tablespoons balsamic glaze
Edible flowers, for garnish
Instructions: Place a nonstick skillet over medium heat and add the butter. When the butter has melted, place the bread in the skillet and cook until golden, about 2 minutes per side. Set aside. In a bowl, toss the cherry tomatoes, mozzarella, pesto, olive oil, half of the lemon juice and a pinch of kosher salt and black pepper. Set aside. In a small bowl, smash the avocado with the lemon zest, remaining lemon juice, red pepper flakes and a pinch of kosher salt and black pepper. Divide the avocado mix between the 2 slices of toasted bread and place on 2 small plates. Give the tomato mixture one last toss. Top each toast with a generous portion of the tomato and mozzarella. Top each with sea salt flakes, balsamic glaze and edible flowers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1037,"The New Frose One 750-milliliter bottle rose wine, chilled 2 cups strawberries, hulled and halved, plus extra for garnish 1/2 cup superfine sugar 1/3 cup lemon juice (from about 3 lemons)
Instructions: Pour the rose, strawberries, sugar and lemon juice in a blender and puree until smooth. Pour into an ice cream maker and churn on the coldest setting until thick and slushy, 45 minutes to 1 hour (see Cook's Note). Pour into wine glasses and garnish with strawberries. ","[Ros, Sauvignon Blanc, Riesling]" 1038,"Sazerac Cocktail 1 tsp. sugar 3-4 dashes Peychaud's bitters (not Angostura) 2 oz. cognac or rye whiskey 1 small dash Herbsaint or pernod 1 strip of lemon peel Instructions: Drop small dash of Herbsaint into a 3-1/2-ounce old-fashioned glass and swirl it around to coat the bottom and sides. Discard any extra. Combine sugar, bitters and cognac in a cocktail shaker or larger glass. Add a couple small ice cubes and stir well, don't shake. Strain cocktail into prepared old-fashioned glass. Twist lemon peel over glass, making sure a couple drops of the orange oil drop into the cocktail and then run it around the rim. ","[Cognac, Rye Whiskey, Armagnac]" 1039,"Slow-Cooker Layered Enchiladas Two Ways One 8-ounce package cream cheese, at room temperature 2 teaspoons ground cumin
16 corn tortillas One 10-ounce can green enchilada sauce One 15-ounce can black beans, drained and rinsed One 15-ounce can whole corn kernels, drained 8 ounces pepper jack cheese, grated 1 cup salsa verde, plus more for serving Chopped fresh cilantro, for serving Sliced avocado, for serving One 10-ounce can red enchilada sauce 2 cups cooked chicken breast, cut into 1-inch cubes 1 cup red salsa, plus more for serving 8 ounces sharp Cheddar, grated Hot sauce, for serving Instructions: Fold a large piece of foil in half and slide it vertically down the center of a 6-quart slow cooker to create a wall that divides the cooker insert into two compartments; make sure it fits snugly. Mix the cream cheese and cumin in a medium bowl until smooth and combined.
For the green enchiladas: Place 2 tortillas slightly overlapping on the bottom of one compartment of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the green enchilada sauce. Sprinkle with a third of the black beans, a third of the corn and 1/4 cup of the pepper jack cheese. Repeat 2 more times and top with 2 tortillas. Pour over the remaining green enchilada sauce and sprinkle with the remaining pepper jack cheese.
For the red enchiladas: Place 2 tortillas slightly overlapping on the bottom of the empty side of the slow cooker. Spread 2 tablespoons of the cream cheese mixture over the tortillas, then pour over a quarter of the red enchilada sauce. Sprinkle with a third of the chicken and 1/4 cup of the Cheddar. Repeat 2 more times and top with the last 2 tortillas. Pour over the remaining red enchilada sauce and sprinkle with the remaining Cheddar.
Cover the slow cooker and cook on low until the cheese is melted and bubbling, the filling is heated through and the sides of the tortillas are crisp, 4 to 6 hours.
Garnish individual servings of green enchiladas with more salsa verde, cilantro and avocado, if desired. Garnish individual servings of red enchiladas with more red salsa and hot sauce, if desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 1040,"Chocolate Cake with Molten Caramel Center 75 grams (1/3 cup) superfine sugar Pinch salt
60 milliliters (1/4 cup) heavy cream 15 grams (1 tablespoon) unsalted butter 1 egg 40 grams (3 tablespoons) superfine sugar 55 grams (1.9 ounces) 70% dark chocolate, chopped 55 grams (4 tablespoons) unsalted butter, plus more for the molds 30 grams (1/4 cup) all-purpose flour 1 teaspoon cocoa powder, for the molds Heavy cream or ice cream, for serving Instructions: For the salted caramel: Heat the sugar in a medium dry frying pan over medium heat, without stirring but shaking the pan intermittently to disperse some of the sugar, until fully melted and a dark golden brown, 2 to 3 minutes. Take the pan immediately off the heat and whisk in the salt and half of the cream; the mixture will bubble up very quickly. Add the other half of the cream once it has stopped bubbling so vigorously. Once all the cream is added and it has stopped bubbling, whisk in the butter. Place the pan over medium-low heat and cook, whisking, until the mixture has thickened slightly, another 2 minutes. Pour the hot caramel into an ice cube tray and place in the freezer for 3 hours or overnight. You should be able to make between 8 and 10 caramels roughly 1/2 inch in size, depending on your ice cube tray. The salted caramel cubes can also be kept in the freezer for 2 weeks for later use. For the chocolate cake: Preheat the oven to 200 degrees C/390 degrees F. In a medium bowl, beat the egg and sugar with a hand whisk until the mixture appears light and fluffy, 1 to 2 minutes. Put the chocolate and butter in a heatproof bowl and place over a double boiler, stirring occasionally, until completely melted, 1 to 2 minutes. Remove the bowl of chocolate from the heat and slowly pour over the egg mixture. Whisk until combined. Sift in the flour and stir the mixture together gently with a spatula until all of the flour is incorporated. Using some spare soft butter, grease the inside of 2 chocolate fondant molds (roughly 3 inches in diameter and 2 inches deep). Place the cocoa powder into the bottom of one mold. Rotate the mold, tipping the excess cocoa powder around the edges until the mold is completely coated. Tip the excess cocoa powder into the second mold and repeat the process. Tip out any remaining cocoa powder from the mold once finished. Using a tablespoon, fill the molds up two-thirds of the way with the chocolate mixture. Remove 2 caramel cubes from the freezer and push a cube into the center of each cake, making sure the caramel is covered by the chocolate batter. Bake until the tops have formed a slight crust and the cakes start to pull away from the sides of the molds, about 11 minutes. Immediately remove the cakes from the oven. Place a serving plate on top of each mold and flip it over, releasing the cakes. Serve immediately with cream or ice cream. ","[Reds, Pinot Noir, Cabernet Sauvignon, Merlot]" 1041,"Beer and Italian Sausage Fondue Eighteen 1/3-inch-thick baguette slices, cut diagonally 1/2 cup extra-virgin olive oil 3 cloves garlic, minced 2 tablespoons finely chopped fresh oregano 2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin Freshly ground black pepper 1 cup beer, such as a brown ale, pale ale or lager, at room temperature, plus extra, as needed 1 tablespoon Dijon mustard 2 tablespoons extra-virgin olive oil 1 pound sweet Italian sausage, casings removed 1 medium onion, chopped (about 1 1/2 cups) 2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons all-purpose flour 2 cups packed coarsely grated extra-sharp white Cheddar (about 8 ounces) 2 cups packed coarsely grated fontina (about 8 ounces) 1/2 cup finely grated Parmesan Instructions: For the crostini: Preheat the oven to 375 degrees F. Arrange the baguette slices in a single layer on a large baking sheet. Mix the oil, garlic, oregano and fennel seeds in a small bowl. Brush the oil mixture over the top of the baguette slices. Sprinkle lightly with pepper. Bake the baguette slices until lightly toasted but still slightly soft, 12 to 15 minutes.
For the fondue: Mix together the beer and mustard in a small bowl. Heat the oil over medium-high heat in a large nonstick skillet. Add the sausage, onions, fennel seeds, salt and pepper. Break the sausage into smaller pieces with a wooden spoon and cook until browned and cooked through, about 10 minutes. Stir in the flour. Add the beer mixture and bring to a boil. Reduce the heat to medium-low. Gradually add the Cheddar, fontina and Parmesan, stirring constantly, until the cheese is melted and smooth. Keep warm over low heat. If the fondue becomes too thick, gradually stir in extra beer, 1 tablespoon at a time.
Serve the fondue with the crostini. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 1042,"Instant Pot Sausage Lasagna 1 tablespoon olive oil 1 pound sweet Italian sausage, casings removed
2 cups ricotta
1 large egg
1 tablespoon fresh oregano leaves 1/4 teaspoon freshly grated nutmeg
Kosher salt 8 oven-ready lasagna noodles
Nonstick cooking spray, for the pan
3 cups marinara sauce
6 ounces shredded mozzarella
2 tablespoons grated Parmesan
Instructions: Set a 6-quart Instant Pot? to Saute. Add the olive oil and wait until it gets hot. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 5 minutes. Remove sausage with a slotted spoon and transfer to a bowl. Add a splash of water and scrape up the brown bits, then discard. Wipe down the inside of the pot. Stir together the ricotta, egg, oregano, nutmeg and 1/4 teaspoon salt. Break the noodles into approximate thirds (it's okay if little shards break off too). Spray a 7-inch round cake pan with nonstick spray. Spread a little bit of sauce in the bottom of the pan, then top it with a layer of broken lasagna noodles so that they slightly overlap and cover most of the pan. Top with a third of the ricotta mixture and about a third of the mozzarella, then a sprinkle of Parmesan. Sprinkle a third of the sausage over the cheeses, then drizzle with 1 cup marinara sauce. Repeat 2 more times: noodles, ricotta, mozz, Parm, sausage, marinara. Top with one last layer of noodles, a thin layer of the remaining marinara, making sure not to cover completely with sauce, and then the remaining mozzarella. Sprinkle with the remaining Parmesan. Create a sling for your pan by folding a 24-inch sheet of foil lengthwise twice place under the pan. Place the trivet in the bottom of the Instant Pot? and add 1 cup water. Set the lasagna on the trivet, then cover the pot. Set the pot to Pressure Cook on high and set for 30 minutes. Manually release the valve when it is done. Preheat the broiler. Carefully remove the lasagna from the pot, and place on a sheet pan. Broil the lasagna in until bubbling and browned in spots, about 2 minutes. Let stand for 20 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 1043,"Icebox Cake with Slice and Bake Peanut Butter Sandies 1 cup all-purpose flour 1/4 teaspoon baking soda 1/8 teaspoon fine salt 5 tablespoons unsalted butter, softened 1/3 cup smooth peanut butter 1/3 cup packed light brown sugar 12 peanuts, halved 3 cups heavy cream 1/3 cup confectioners' sugar 5 tablespoons milk 1/4 cup confectioners'' sugar 1/4 cup smooth peanut butter Instructions: For the Icebox Cake: Whisk together all-purpose flour, baking soda and salt in a medium bowl. Reserve. Combine the butter, peanut butter and light brown sugar in another medium bowl. Beat with an electric mixer until light and fluffy, about 2 minutes. Add the flour mixture and blend until just combined. Shape the dough into a log: Place it onto a piece of plastic wrap about 18 inches long. Use your hands to pat the dough into a log about 7 inches long and 2 inches around. Roll the plastic wrap around the dough. Twist both ends of the wrap, like a candy, and tighten both sides until the dough log is compact and tightly wrapped (this might cause the dough to shrink down to a 6-inch log instead of a 7-inch log, but that is okay). Tuck the twisted ends under the dough and refrigerate until firm, at least 2 hours. When ready to bake the cookies, preheat the oven to 350 degrees F and arrange 2 racks in the middle of the oven. Line 2 baking sheets with parchment paper. Remove the plastic wrap from the dough and use a serrated knife to slice the dough into 1/8-inch thick rounds. Place the rounds about 1 inch apart on the baking sheets, about 12 cookies per baking sheet. Press a halved peanut in to the center of each cookie. If the dough is still very cold, it might crack slightly around the peanut. Simply use your finger to lightly push the dough back together. Bake the cookies until the edges are very lightly browned, 10-12 minutes. Halfway through cooking, rotate the baking sheets front to back and top to bottom. Cool the cookies slightly on the baking sheets for 5 minutes then transfer to a cooling rack and cool completely. Place the heavy cream and confectioner's sugar in to a large mixing bowl and use a hand mixer to whip until stiff peaks. Line a 1.5 quart loaf pan with plastic wrap. The plastic wrap should come up the sides of the loaf pan and have at least a 2-inch over-hang. On the bottom of the loaf pan, lay 5 cookies face-side-down in a single layer. The cookies should touch but not over-lap. Spread 1 cup of whipped cream evenly over the cookies. Continue this layering process 3 more times. Place the last 4 cookies on the whipped cream and top the cookies with any of the remaining whipped cream. Fold the plastic wrap over the top of the loaf pan so that the entire top layer is covered. Refrigerate overnight. For the Peanut Butter Glaze: Right before serving, whisk together the milk, confectioner's sugar, and peanut butter until smooth in a mixing bowl. To serve, flip the icebox cake out on to a platter and remove the plastic wrap. Drizzle the glaze all over the top of the icebox cake. Reserve extra peanut butter glaze to drizzle over individual slices. Serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 1044,"Fava Bean Pesto 1 cup fava beans, cleaned 1 teaspoon lemon juice 2 tablespoon pine nuts, toasted 1 cup extra-virgin olive oil 1 tablespoon mint 6 leaves basil 1 teaspoon salt 1 teaspoon minced garlic 1/2 teaspoon black pepper 1/2 cup Parmesan 8 slices round Greek bread 4 ounces manouri, shaved Instructions: In a blender, puree all ingredients, except the Parmesan, bread, and manouri, until all ingredients are smooth. The pesto should be thick. Season with salt and black pepper. Fold in the Parmesan cheese. Brush the bread with olive oil and grill or toast. Spread the pesto on the toast and top with manouri. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 1045,"Spinach and Goat Cheese Tartlets 4 tablespoons unsalted butter 3 sheets frozen phyllo dough, thawed 2 tablespoons grated parmesan cheese Vegetable oil, for brushing 1 large shallot, minced 1 clove garlic, minced 1 teaspoon all-purpose flour 1/4 cup milk Pinch of freshly grated nutmeg Kosher salt and freshly ground pepper 3 1/2 ounces mild goat cheese, softened 2 teaspoons finely grated lemon zest 1 tablespoon white wine vinegar 2 large eggs, separated 1 10-ounce box frozen chopped spinach, thawed and squeezed dry Chopped chives, for garnish Instructions: Preheat the oven to 350 degrees. Melt 1 tablespoon butter. Place 1 phyllo sheet on a clean surface (cover the other sheets with a damp towel), brush with melted butter and sprinkle with 1 teaspoon parmesan. Cover with another phyllo sheet, brush with more butter and sprinkle with another teaspoon parmesan. Top with the remaining phyllo sheet and brush with butter. Cut the phyllo stack into 24 squares, about 3 inches each. Brush a 24-cup mini muffin tin with oil, then firmly press a phyllo square, buttered-side down, into each cup. Bake until golden, 10 minutes. Meanwhile, heat the remaining 3 tablespoons butter in a saucepan over medium heat. Add the shallot and garlic and cook until translucent. Stir in the flour, then add the milk and stir until the mixture is smooth, 1 minute. Add the nutmeg, 1/2 teaspoon salt, and pepper to taste. Stir in the goat cheese, lemon zest and vinegar until the cheese melts. Remove from the heat and mix in the egg yolks, then the spinach. Beat the egg whites to stiff peaks and fold into the spinach filling. Spoon about 1 tablespoon filling into each phyllo cup and top with the remaining parmesan. Bake until the filling is set, 15 minutes. Cool slightly in the pan; remove and top with the chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 1046,"Bittersweet Chocolate Cake with Chocolate Sauce and Toasted Almond Cream 1/2 cup sugar plus 1 1/2 tablespoons 3 ounces bittersweet chocolate, roughly chopped 3 1/2 ounces unsweetened chocolate, roughly chopped 9 tablespoons (1 stick plus 1 tablespoon) butter, cubed 3 large eggs, at room temperature 3 ounces bittersweet chocolate 1/2 cup heavy cream Cocoa powder, for garnish Chocolate curls, for garnish 2 cups heavy cream 1 cup toasted almonds 1 teaspoon vanilla extract Instructions: To make the cake, preheat the oven to 300 degrees F. In a medium saucepan, combine the 1/2 cup of sugar with 1/3 cup water and bring to a boil, stirring, over high heat. Meanwhile, combine the chocolates and the butter in a medium bowl. When the sugar mixture boils, pour it over the chocolates and stir until blended. Set aside. In a mixing bowl, combine the 11/2 tablespoons sugar and the eggs. Using a mixer set at high speed, whip the eggs and sugar until the mixture falls back onto itself in a slowly dissolving ribbon-like pattern when the beater is lifted. Add 1/3 of the egg mixture to the chocolate mixture and fold in with a spatula to lighten. Fold in the remaining egg mixture. Bring a kettle of water to a boil. Spray 6 (6-ounce) ramekins or 6 (2 by 3-inch) loaf pans with nonstick cooking spray and place them in a roasting pan just large enough to hold them. Divide the batter among the ramekins, place the roasting pan in the oven, and add enough water to the pan to come three-quarters of the way up the sides of the ramekins. Bake until a cake tester inserted in the middle of the cakes comes out with just a few crumbs sticking to it, about 30 minutes. Allow the cakes to cool to room temperature, about 30 minutes. In a small saucepan, combine the chocolate and cream and heat over low heat, stirring constantly, until the chocolate is melted. Cool for at least 30 minutes. Bring cream and almonds to a boil and store refrigerated for 24 hours. Strain, add vanilla and whip. PLATING: Dust plates with cocoa. Invert the ramekins onto the plates and add a scoop of the almond cream to each. Drizzle the chocolate over the cake and cream, sprinkle with chocolate curls, if using, and serve. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Zinfandel]

" 1047,"Black and White Italian Cocktail 1 large coffee ice cube (See Cook's Note) 1 ounce coffee liqueur, such as Kahlua
1 ounce vodka
1/2 ounce amaretto
1 ounce half-and-half, chilled
Dash of cinnamon, optional
Instructions: Place the coffee ice cube in a rocks glass. Add the coffee liqueur, vodka and amaretto and stir the mixture to combine. Slowly pour the half-and-half over the ice cube. The half-and-half will stay layered on top, forming a white layer on top of the black. Finish with a dash of cinnamon if using. Stir together before drinking. ","[Brunello di Montalcino, Barolo, Chianti Classico, Rioja]" 1048,"Coquilles Saint Jacques 1 tablespoon butter 1 tablespoon olive oil 1 pound/450 g scallops Salt and freshly ground black pepper 2 tablespoons butter 8 ounces/250 g mushrooms 2 shallots, minced Salt and freshly ground black pepper 1 tablespoon chopped fresh parsley 2 tablespoons butter 1 shallot, minced 2 tablespoons flour 1/2 cup125 ml white wine 1/2 cup/125 ml fish stock 2 tablespoons creme fraiche Lemon juice, to taste 2 tablespoons chopped fresh parsley 6 tablespoons fresh bread crumbs 1 tablespoon butter, melted Instructions: Prepare the scallops: Heat the butter and oil in a large saute pan. Season the scallops with salt and pepper and sear 1 minute per side, to brown. Do not cook completely. Set aside. To make the duxelles: Melt the butter in a large saute pan until foaming. Add the shallot and saute until soft. Add the mushrooms, and season with salt and pepper. Cook until the mushrooms have released all their liquid and the pan is dry, about 10 minutes. Transfer the mushrooms to a bowl and stir through the parsley.
To make the sauce: Melt the butter in the saute pan until foaming. Add the shallot and cook until soft. Stir in the flour and cook, stirring, 3 minutes. Whisk in the wine and boil down by half. Add the stock and cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the creme fraiche. Check the seasonings, adding salt, pepper, and lemon juice, if needed.
To assemble the dish: Heat the oven to broil with the oven rack at the top. Lay 6 large scallop shells or individual gratin dishes on a baking sheet. Divide the mushroom mixture among the shells. Arrange six scallops on each, then spoon over the sauce. For the topping, scatter over the parsley and breadcrumbs, drizzle over the melted butter, and broil until golden and bubbly, 2 to 3 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1049,"Chicken Korma 4 tablespoons vegetable oil 1 onion, chopped 2 cloves garlic, chopped 1/2 teaspoon julienned ginger 1 teaspoon salt 1 teaspoon turmeric 1 teaspoon ground cumin 1 pound chicken, cooked 1 cup water 1 1/2 teaspoons garam masala, or to taste 1/4 pint heavy cream 2 teaspoons finely chopped coriander Instructions: Heat oil in a large deep frying pan adding chopped onions and fry for 4 to 5 minutes on a medium heat until the onions are slightly brown. Add the garlic and ginger and cook for a further 1 or 2 minutes. Add the salt, turmeric and ground cumin. Turn up the heat and further cook for another 1 minute then add the chicken. It is very crucial that spices are mixed within the pan at this point and stirred to ensure that the chicken cooks with texture and flavor. Add water after stirring the chicken into the spices. Turn down the heat slightly and stir in the garam masala and cream cook for a further 5 minutes. Serve sprinkled with green coriander. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 1050,"Berry Shortcake Pudding Pie 3 large egg yolks 3 cups whole milk 5 tablespoons cornstarch 1/4 teaspoon fine salt 2 tablespoons unsalted butter 2 teaspoons pure vanilla extract 1 prepared 9-inch graham cracker crust 1 cup frozen blueberries, thawed (about 7 ounces) 16 small shortbread cookies, crumbled (about 1 cup crumbled) 3/4 cup strawberry jam 2/3 cup sugar Instructions: Make the pudding: Put the eggs yolks in a medium bowl. Whisk together the milk, sugar, cornstarch and salt in a medium saucepan, and bring to a low simmer over medium heat, whisking constantly to prevent sticking on the bottom. Once it begins to simmer, whisk until the mixture is just thicker than heavy cream, 3 to 4 minutes. Remove the saucepan from the heat, pour about 1 cup of the milk mixture into the egg yolks and whisk to combine. Pour this milk-egg mixture back into the milk mixture in the saucepan. Return the saucepan to medium heat, and whisk until the mixture is very thick, 3 to 4 minutes. (When you drag the whisk through the thickened pudding, the streaks should hold firm for a few seconds.) Whisk the butter and vanilla into the pudding, and transfer it to a large bowl to cool. Set the bowl in some ice water, and whisk frequently to help the pudding cool faster. Build the pie: Spread 1/2 the cooled pudding into an even layer over the pie crust. Scatter the blueberries over the pudding, then the cookies. Finish with an even layer of the remaining pudding. Refrigerate for 1 hour. Stir the jam with a splash of water in a small bowl to loosen and smooth out. Spread the mixture over the pudding and refrigerate again until the pudding is completely set, about 2 hours. Slice and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 1051,"Gnocchi 1 kilogram baking potatoes 300 grams unbleached all-purpose flour, plus additional for dusting
2 teaspoons plus a pinch sea salt
1 egg
One 800-gram can Italian peeled tomatoes 350 grams unsweetened heavy whipping cream
2 tablespoons sea salt
One 180-gram jar pesto
Serving suggestions: freshly grated Parmesan, fresh basil leaves Instructions: For the gnocchi: Place washed, whole potatoes in a pot and add cold water to cover. Cover pot and bring to a boil, then uncover and let simmer until fully cooked, 55 to 60 minutes. Peel potatoes while they are still hot, then mash them. Mound the flour on a cutting board, then hollow out its center so that the flour mound is shaped like a doughnut. Add the mashed potatoes, salt and egg in the middle of the flour. Mix all of the ingredients together. Once the ingredients are mixed together, remove a lemon-sized portion and make a ball of dough. Using both hands, roll the ball of dough back and forth on the cutting board, drawing the dough out into a snake 10 to 11 inches long, approximately the circumference of your finger. Cut into small pieces, about 1/2-inch in length. Using your thumb, gently press each piece across the top of the tines of a fork, creating a beautiful and authentic gnocchi from the old world. Place on a sheet tray dusted with flour to prevent them from sticking together. Continue in the same manner until all the dough is made into gnocchi. Meanwhile, boil a pot of water. Once the water boils, add a pinch of salt to it and add the gnocchi. When the gnocchi is fully cooked, it will rise to the surface and float. Remove the cooked gnocchi and strain using a colander. For the sauce: Place the Italian peeled tomatoes in a blender and puree. Transfer the pureed tomatoes to a saute pan and add the cream and salt. Cook over medium heat for approximately 10 minutes. Stir in the pesto quickly, then remove the pan from the heat, as pesto does not like to be cooked. Add the cooked gnocchi to the completed sauce. Serve topped with freshly grated Parmesan and garnish with fresh basil leaves. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 1052,"Boss Hawg 2 medium red onions, sliced about 1/4-inch thick 1 cup lime juice 1 tablespoon kosher salt One 5-pound pork butt Kosher salt and course ground pepper Carolina gold mustard sauce, such as Duke\u2019s 6 brioche buns 1 1/2 cups coleslaw (mayonnaise based) 3 links cooked jalape?o Cheddar sausage Instructions: For the pickled red onions: Place the onions into a glass jar or stainless-steel bowl and add steaming hot water to cover the onions. Let sit for 20 minutes, then drain. Add the lime juice and salt, cover and place in the refrigerator overnight. Then drain the juice. For the pork butt: Season the pork butt with salt and pepper. Place the pork butt in a smoker or oven for 9 hours at 250 degrees F. Set the pork aside to rest for 30 minutes. Once the pork reaches 150 degrees F, pull the pork and season with salt, pepper and Carolina mustard sauce to taste. To assemble, toast the buns. Add slaw to the toasted buns. Slice the sausage to a thickness of your liking. Add 1/3 pound pulled pork. Add 2 tablespoons of Carolina gold sauce. Top with 3 to 4 pickled red onions. Add the bun top and enjoy. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 1053,"Peanut Butter Dog Bone Treats Vegetable oil cooking spray 2 cups whole wheat flour, plus more for dusting 1/2 cup old fashioned oats
1 tablespoon baking powder
1 cup low sodium chicken broth
1 cup creamy peanut butter, at room temperature
1/4 cup grated Parmesan Instructions: Place an oven rack in the center of the oven and preheat to 375 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with a silicon baking mat. Set aside. In a large bowl, combine the flour, oats and baking powder. Stir in the broth and peanut butter until the mixture forms a crumbly dough. Press the dough together to form a ball. On a lightly floured work surface, knead the dough for 30 seconds until smooth. Roll out the dough into a 10-inch circle, about 1/2-inch thick. Using a bone-shape cookie cutter, cut out bones and place on the prepared baking sheet (any scraps of dough can be formed into a ball and re-rolled). Sprinkle with the Parmesan. Bake until light golden, 20 minutes. Transfer to a wire rack and cool completely. Store in an airtight container for up to 1 week. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 1054,"Rosemary Grilled Tuna Steaks with Eggplant and Zucchini 4 tuna steaks, 6 to 8 ounces 1 1/2 tablespoons balsamic vinegar, just enough to lightly coat the steaks 6 sprigs fresh rosemary, leaves chopped, about 3 tablespoons Steaks seasoning blend or coarse salt and pepper Extra-virgin olive oil, for drizzling, about 2 tablespoons 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 cloves garlic, chopped 1 medium onion, chopped 1 small, young, firm eggplant 1 small zucchini 1 small yellow squash 6 sprigs fresh thyme, leaves chopped, 2 tablespoons Salt and pepper 2 small vine ripe tomatoes, seeded and diced Vegetable Antipasto Sutffed Bread, recipe follows Instructions: Preheat grill pan to high or preheat grill or charcoal. Coat tuna in balsamic and season with rosemary, salt and pepper. Drizzle fish with oil, coating lightly on both sides, about 2 tablespoons oil, total. Preheat a medium nonstick skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream. Add garlic, onion and saute 2 or 3 minutes. Dice the zucchini and squash while the onion begins to soften. Add the zucchini and squash to the pan and turn to coat and combine with garlic and onion. Slice eggplant into strips and dice, then add to the pan. Turn to combine all of the vegetables. Add thyme, salt and pepper to season the mixture. Cook over medium high heat, stirring frequently, 10 minutes, until vegetables are just fork tender. Grill tuna 2 to 3 minutes on each side for rare, up to 6 minutes on each side for well done. When tuna is done and vegetables are fork tender, stir chopped tomatoes into eggplant and zucchini mixture and remove vegetables from heat. Serve wedges of vegetable antipasto, above recipe, along side tuna steaks topped with vegetable salsa. Extra antipasto slices and vegetables should be passed at the table. A nice Sicilian rose, chilled, makes a fine beverage companion. 1 loaf crusty bread, 9 to 12 inches in length 1/4 cup sun-dried tomatoes in olive oil, drained, chopped -- 1/2 a small jar 1/4 cup black pitted calamata or oil cured olives, your preference, chopped 1/2 cup prepared pesto sauce 1/4 pound deli sliced provolone 1 jar, 16 to 18 roasted red peppers, drained 1 (15-ounce) can quartered artichoke hearts in water, drained 1 cup giardiniera, pickled vegetables (hot pickled peppers, cauliflower, carrots available on the Italian foods aisle of market or in bulk bins near deli section with bulk olives) Coarse salt and black pepper Extra-virgin olive oil, for drizzling Cut the top off a loaf of crusty bread. Hollow out the inside of the bread. Mix parsley, chopped sun-dried tomatoes, chopped olives and store bought or homemade pesto sauce. Spread the mixture evenly across the bottom of the hollowed out bread. Layer the cheese into the loaf. Layer the roasted red peppers on top of the cheese. Coarsely chop the drained artichoke hearts and add them in a layer over the red peppers. Sprinkle in the chopped hot pickled vegetables and drizzle some extra-virgin olive oil on top. Replace the top, cut the stuffed loaf into pieces and serve. Yield: 4 servings Prep Time: 10 to 15 minutes Cook Time: none Ease of Preparation: easy ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1055,"Breakfast French Bread Pizza 1 loaf soft French or Italian bread (about 12 ounces), halved lengthwise 3 tablespoons olive oil Kosher salt and freshly ground black pepper 8 slices bacon (about 6 ounces) 8 large eggs 2 scallions, thinly sliced 1/4 cup prepared spicy mayonnaise, such as Sriracha or chipotle mayo 6 ounces mild Cheddar, shredded on the large holes of a box grater (about 1 1/2 cups) Hot sauce, for serving Instructions: Preheat the broiler. Cut each piece of bread in half crosswise, then place cut-side-up on a rimmed baking sheet. Brush with the olive oil and season with a pinch each of salt and pepper. Broil until lightly toasted and browned at the edges, about 2 minutes. Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crispy, turning as needed, 6 to 8 minutes. Remove to a paper towel-lined plate to drain; discard any bacon fat in the skillet.
Whisk the eggs, half the scallions, 1/4 teaspoon salt and several grinds of pepper in a large bowl, then add to the warm skillet. Cook, stirring with a heatproof silicone spatula, until the eggs are just set and form large, soft curds, 2 to 3 minutes. Remove from the heat. Spread the spicy mayonnaise evenly on top of the toasted bread, then sprinkle with about half of the Cheddar. Place 2 pieces of bacon on each pizza. Dividing evenly, top with the scrambled eggs and then the remaining cheese. Return to the broiler and cook until all the cheese has melted, about 1 minute. Top each pizza with the remaining scallion and serve with a few dashes of hot sauce.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1056,"Teriyaki Meatloaf 1 tablespoon sesame oil, plus more for greasing 2 cups panko breadcrumbs
1 cup milk
Kosher salt and freshly ground black pepper
2 pounds ground beef
4 large eggs
1/2 cup soy sauce
1/4 cup freshly toasted sesame seeds
1 tablespoon mirin 1 tablespoon fish sauce
1 cup plus 2 tablespoons teriyaki sauce 1 cup furikake
4 tablespoons unsalted butter Instructions: Preheat the oven to 400 degrees F. Grease two 2-quart rectangular baking dishes with some sesame oil. In a small bowl, add the panko and milk and sprinkle with salt and pepper so all the panko has a chance at absorbing. In another bowl, add the meat, eggs, soy sauce, sesame seeds, mirin, fish sauce, 1 cup teriyaki sauce and 1 tablespoon sesame oil. Add the panko mixture and gently fold everything together. This is where a lot of folks mess up. DO NOT OVERMIX. Just combine gently. Split the meat mixture between the 2 prepared baking dishes, spreading evenly from edge to edge. Bake for 45 minutes. Top the meatloaves with the furikake and set aside to cool slightly. Meanwhile, add the butter to a small saucepan and heat until browned, about 2 minutes. Stir in the remaining 2 tablespoons teriyaki. Slice the meatloaves and top each slice with the teriyaki butter sauce. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 1057,"Turkey, Mushroom and Corn Mexican Casserole 3 medium poblano peppers, seeded and stemmed, chopped 1 cup chicken stock 2 cloves garlic, chopped 1 small onion, chopped A small handful fresh cilantro leaves, plus a few leaves for garnishing Salt and freshly ground black pepper 3 tablespoons butter 2 tablespoons flour 1 cup milk 1/2 cup heavy cream or Mexican crema 2 tablespoons EVOO 3 tablespoons butter 12 ounces sliced button or crimini mushrooms 2 cups fresh (about 4 ears) or frozen and defrosted corn kernels 2 shallots or 1 small red onion, chopped 4 to 5 cups chopped cooked turkey meat 1 cup chicken stock Six 8-inch flour tortillas 2 1/2 cups shredded Monterey Jack or Cheddar 1 1/2 cups shredded Manchego cheese Instructions: For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes. For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through. Char the tortillas over an open flame on a gas burner, or in dry skillet. Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 1058,"Arroz con Pollo 1/2 cup olive oil 10 cloves garlic, minced 2 green peppers, diced 3 tablespoons Achiote seeds 1 or 2 whole chickens cut into parts or 5 boneless chicken breasts cut into chunks 1 red pepper, diced 1 yellow pepper, diced 2 brown onions, diced 1 jar capers 3 cups long grain rice 1/2 bunch cilantro leaves, cut up 6 basil leaves cut into strips 4 cups chicken broth 1 jar green olives (pimento stuffed) 3 bay leaves Salt and pepper, to taste 1 can baby peas Garnishes: pimentos and fresh asparagus 4 plantains 1/2 cup peanut oil Salt Instructions: Place 1/2 cup of olive oil in small pan and add the achiote. Heat on medium heat until bubbles form, then remove from heat and let steep. Drain achiote seeds from oil (should be a vibrant reddish-orange color). Place oil in large stockpot. Heat oil on high and place chicken pieces in pot and brown - this is done just to brown chicken NOT to cook it. Remove chicken from pot Place diced onions, garlic, and peppers in pot with the achiote. Saute until soft (do not burn garlic). Put capers in pot and cook for a while with the onion mixture. Add rice to the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture. Let the rice cook for just about a minute. Place cut up cilantro and basil in pot. Add in chicken broth and make sure you scrape the pot. Add chicken pieces back in. Put olives in and mix. Place bay leaves in pot. Check for seasonings (Please note: add salt and pepper at the end). Let the mixture cook on medium heat until the rice is done. Add peas just before serving. In another medium pot place peeled asparagus in water and boil until they turn bright green. Place in ice bath to stop the cooking process. To serve, place rice and chicken in a large platter. Arrange chicken pieces around platter and rice in the center. Place cooked asparagus around the platter and then place pimentos in the center. Serve with tostones (recipe follows). Peel plantains and cut at an angle. Place in cold water with salt. In a large frying pan put in 1/2 cup oil (preferably peanut oil ). Place plantains in pan and cook until somewhat soft (they will turn a lovely pale yellow color). Take them out of the pan and smash each one between 2 pieces of foil (folded 2 or 3 times to make a thick pad - place 2 paper towels on top of foil so that you don't burn yourself). Return to frying pan (you may have to add more oil). Fry until crisp and then season with salt. Serve with rice and chicken - or just about anything! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1059,"Clear Soup with Shrimp 12 medium-sized raw shrimp Salt Cornstarch, kuza starch or arrowroot 1 small piece dried wakame seaweed 4 sprigs mitsuba (tresfoil) or scallion 12 small dried shiitake mushrooms, presoaked in water 2 1/2 cups dashi (recipe follows) 2 teaspoons dark miso 1/2 teapoon light soy sauce, or slightly larger amount of dark soy sauce Instructions: For garnishes, shell the shrimp, leaving the tail attached, and devein. Wash, pat dry, salt lightly, and lightly dredge in cornstarch (or kuzu starch or arrowroot). Parboil in unsalted water for 2 minutes. Soften the dried wakame seaweed in cold water for 20 minutes. Cut out hard parts and discard, then cut into 1-inch (2 1/2-cm.) lengths. (Professional chefs might treat wakame in a slightly different way to bring out its bright green color and to insure tenderness: swish it in boiling water for 30 seconds then plunge it into a cold bath before leaving it to soak.) Wash and pat dry the mitsuba sprigs. In a medium-sized soup pot, bring the dashi to a simmer over medium heat. Never boil. Add the miso gradually, dissolve it little by little. Gradually add the soy sauce. Stir and taste. The higher the quality of the dashi, the less soy sauce required. Warm individual covered lacquer soup bowls by filling with hot water and letting them stand for 1 or 2 minutes. (In lieu of lacquer bowls, use small or medium-sized deep soup bowls or cups on saucers.) Dispose of hot water and wipe bowls dry. Attractively arrange 3 shrimp, 3 shiitake mushrooms, and a small amount of seaweed in each bowl. Ladle in the seasoned stock carefully so that it does not splash and mark the side of the bowl or disturb the arrangement. Fill bowls 3/4 full no more. Add a sprig of mitsuba to each bowl. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 1060,"Cheese Soup 2 tablespoons unsalted butter 5 ounces small diced onion (approximately 1 cup) 5 ounces small diced carrot (approximately 1 cup) 5 ounces small diced celery (approximately 1 cup) 1/2 teaspoon salt for sweating vegetables, plus more if needed at end of cooking 3 tablespoons all-purpose flour 1 quart chicken broth, heated to a simmer 1 tablespoon minced garlic 1 bay leaf 1 cup heavy cream 10 ounces Fontina, shredded 1 teaspoon Marsala wine 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce 1/2 teaspoon white pepper Instructions: Melt butter in large heavy-bottomed soup pot over medium heat. Add onion, carrot, celery, and salt. Sweat for 5 to 10 minutes or until the vegetables begin to soften, stirring occasionally. Sift the flour over the vegetables and cook, stirring constantly, for 2 to 3 minutes. Gradually add the chicken stock and bring to boil, stirring constantly. Reduce heat to low and add the garlic and bay leaf. Cover and simmer for 30 minutes or until vegetables are soft. Remove bay leaf. Turn off the heat, add the heavy cream, and then puree with an immersion blender or in a conventional blender*. Gradually add the cheese, 1 small handful at a time, and stir until melted before adding next handful. Stir in the Marsala, Worcestershire sauce, hot sauce, and white pepper. Taste and add additional salt if desired. If soup is not hot enough, return to a low heat until warmed through. When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1061,"Slow-Cooker Beef Curry 2 1/2 pounds cubed beef stew meat 1 pound small red-skinned potatoes, quartered 2 tablespoons Madras curry powder 1 1/4 teaspoons ground cumin 2 tablespoons finely chopped peeled ginger 2 large cloves garlic, grated Kosher salt and freshly ground pepper 5 slices naan bread 2 15-ounce cans diced fire-roasted tomatoes 1 1/4 cups fresh cilantro 1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar Instructions: Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours. Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper. Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 1062,"Ginger Martini with Sake 1 teaspoon chopped fresh ginger 2 tablespoons simple syrup (equal amounts sugar and water heated until sugar is dissolved, cool) Vodka, very cold Sake, very cold Crushed ice Paper thin cucumber slices, for garnish Instructions: Muddle the ginger and simple syrup in a cocktail shaker. Add the vodka, sake, and crushed ice, to taste, and shake to combine. Strain into a chilled martini glass and serve. ","[Japanese Rice Wine, Sparkling Shiraz, Gewrztraminer]" 1063,"Oysters with Truffle Froth 18 medium oysters 2 to 3 cups coarse or kosher salt 1 tablespoon truffle oil Truffle Froth, recipe follows 2 egg yolks 1 tablespoon oyster liquor, strained 1/2 cup heavy cream 1/4 teaspoon kosher salt 1 tablespoon truffle oil 1 tablespoon finely chopped parsley leaves Instructions: Preheat oven to 300 degrees F. Shuck the oysters. Discard the top shell. Strain oysters and oyster liquor (see Cook's Note*) through fine sieve into a ceramic or glass bowl. Cover in plastic wrap and place in the refrigerator. Scrub the bottoms shells of the oysters under running water and arrange them on a baking sheet. Bake for 10 minutes. Remove and set aside to cool. Turn oven to broil. Drain 2/3 of the liquid from the oysters for the sauce and set aside. Make a 1-inch bed of salt in a large pan. Evenly space the cleaned oyster shells on the salt bed with the outside edge of the shell facing down. Place 1 oyster on each shell. Place 1 drop of truffle oil on each oyster (truffle oil is potent so use sparingly). Drizzle 1 teaspoon of the froth over each oyster. Place the pan under the broiler until the froth turns golden brown, about 1 minute. Serve immediately. In a small bowl lightly froth the egg yolks with the hand held blender. In a heavy bottomed saucepan bring the oyster liquor and cream just to the boil. Reduce the heat to low. Pour 1/3 of the mixture into the 2 egg yolks and froth with the hand held blender. Slowly add the frothed egg mixture to the saucepan. Immediately begin frothing the mixture in the saucepan over low heat. Pour froth over truffle laced oysters on the half shell. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1064,"Fried Turkey Breasts with Cranberry Mayo 1/2 cup (76 grams), plus 1 tablespoon kosher salt 1/2 cup (100 grams) loosely packed light brown sugar
1 cup of water (240 grams)
4 sprigs fresh thyme
4 sprigs fresh sage
2 dried bay leaves
2 teaspoons black peppercorns
1 lemon, peel removed with a vegetable peeler, and juiced
6 cups cold buttermilk
3 (453 to 566 grams) skin-on, boneless turkey breasts (about 1 to 1 1/4 pound each)
3 cups (360 grams) all-purpose flour
1/2 cup (64 grams) cornstarch
1 tablespoon baking powder
1 tablespoon sweet paprika
2 teaspoons poultry seasoning
Cranberry Mayo, recipe follows Ground sumac, for garnish
Flaky salt, for garnish
Lemon zest, for garnish
3/4 cup (168 grams) mayonnaise 1/4 cup (70 grams) whole berry canned cranberry sauce
2 teaspoons freshly squeezed lemon juice
Freshly ground black pepper
Instructions: In a large Dutch oven, add 1/2 cup salt, brown sugar, water, thyme, sage, bay leaves, peppercorns and lemon peel. Bring to a simmer just to dissolve the sugar and salt. Turn off the heat. Stir in the cold buttermilk and lemon juice. Add the turkey breasts. Cover and refrigerate at least 4 hours or up to overnight. Remove the turkey from the refrigerator 1 hour before you\u2019re ready to cook and allow to come to room temperature. Preheat the oven to 350 degrees F. Pour enough neutral oil into a large Dutch oven to fill 1/3 of the way up the sides of the pot. Heat over medium heat until the oil reaches 350 degrees F. Combine the flour, cornstarch, baking powder, paprika, 1 tablespoon salt and poultry seasoning in a large bowl. Stir in 1/4 cup of the buttermilk brine a little at a time to make small clumps. When the oil is at 350 degrees F, remove the turkey breasts from the brine and dredge well in the flour mixture. Carefully add to the oil. (The oil temperature will drop initially, you want it to settle at about 330 degrees, so adjust the heat accordingly.) Cook, turning occasionally, until the coating is crisp and deeply browned and the internal temperature of the turkey is about 160 degrees F, 15 to 18 minutes depending on the size. (If you have larger size turkey breasts and they are brown before they are cooked through, you can finish for a few minutes in the oven at 350 degrees F .) Remove the fried turkey to a cooling rack set over a rimmed baking sheet. Let the turkey cool slightly, 5 to 10 minutes. While still hot, sprinkle with the sumac, flaky salt and lemon zest. Keep warm in the oven until ready to serve. To serve, slice the turkey into thick slices against the grain. Serve with the cranberry mayo on the side. In a small bowl, stir together the mayonnaise, cranberry sauce, lemon juice and a healthy grinding of black pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1065,"Chili Omelet 1/2 pound breakfast sausage links 1 (15-ounce) can vegetarian chili with beans 1 (8-ounce) package 3-cheese Mexican shredded cheese 2 tablespoons unsalted butter 2 large eggs 1/4 cup chopped chives Sour cream, for garnish Instructions: Cut the sausage into 1/4-inch chunks. In a medium skillet over medium-low heat, brown the sausages. When brown, add the chili and heat through, about 5 minutes. For an extra-cheesy omelet, stir in a handful or 2 of the cheese. While this is cooking, heat an 8-inch skillet over medium-low heat and melt the butter. Beat the eggs with half the chives and pour into the pan. Cook until the egg forms a solid yellow circle. Cover half of the omelet with the sausage and chili mixture, reserving 1/4 cup. Add a layer of cheese, reserving 1/4 cup. Fold the omelet and top with the remaining chili and cheese. Slide the omelet onto a plate and garnish with a large dollop of sour cream and the remaining chives. ","[Zinfandel, Malbec, Tempranillo, GSM Blend]" 1066,"Cheese-Stuffed Lamb Burgers 1 cup white vinegar 1/4 cup sugar
2 tablespoons kosher salt
1 tablespoon pickling spice
1 red onion, thinly sliced into rings
1 cup plain yogurt, strained 1/2 cup grated cucumber
1 tablespoon minced fresh dill
1 tablespoon minced fresh mint
2 teaspoons lemon juice
Kosher salt 1 1/2 pounds ground lamb 1/4 cup grated onion
2 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
2 tablespoons olive tapenade
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 garlic clove, grated 1/4 cup crumbled feta 1/4 cup shredded mozzarella 4 onion rolls, toasted
Butter lettuce, for garnish
Instructions: For the pickled onions: Combine the vinegar, sugar, salt, pickling spice and 1 cup cool water in a medium saucepot. Bring to a simmer over medium-high heat. Add onions to the pot and stir to combine. Bring back to a simmer, then turn off the heat and allow to cool to room temperature. Transfer to a resealable container and refrigerate overnight or up to 2 weeks. For the tzatziki: Combine the yogurt, cucumber, dill, mint, lemon juice and salt in a bowl and refrigerate until serving time. For the burgers: Combine the lamb, onion, mint, parsley, tapenade, salt, pepper and garlic in a large bowl, being careful not to overmix. Divide the mixture into 8 equal portions. Using a burger-sized ring mold (about 4 inches across), lay the ring mold on a baking sheet and cover loosely with plastic wrap. Press 1 portion of the lamb mixture down lightly to fill the bottom of the ring mold. Add about 1 tablespoon of each cheese, then another portion of the lamb mixture. Cover with the plastic wrap, then press down firmly to fill the ring mold. Remove the plastic-wrapped burger from the ring mold, then repeat with the remaining lamb mixture and cheese to create 3 more burgers. Cover the patties in plastic wrap and refrigerate for about an hour. Heat a grill or grill pan to high heat and cook the burgers, flipping only once, until cooked through, 3 to 4 minutes per side. Spread some tzatziki sauce on the bottoms of the toasted rolls and stack with patties. Top each with pickled red onions, some lettuce, more tzatziki sauce and the tops of the rolls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 1067,"Cajun T-Bone Steak 2 teaspoons garlic powder 2 teaspoons paprika
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1/4 teaspoon cayenne pepper
One 1- to 1 1/2-inch-thick T-bone steak (1 to 1 1/2 pounds) Vegetable oil, for the grill
Instructions: Combine the garlic powder, paprika, salt, black pepper and cayenne in a small bowl. Place the steak on a rack set over a baking sheet. Sprinkle the spice mixture evenly on both sides of the steak (use all of the spice mixture). Let the steak sit on the rack at room temperature for 30 minutes to 1 hour. Preheat a grill to medium-high. Lightly brush with the oil. Place the steak on the grill, then cook until dark marks form on the underside and the steak releases easily from the grill, about 6 minutes. Flip the steak and continue cooking until a thermometer inserted in the center (avoiding bone) registers 125 degrees F for medium-rare, 5 to 7 more minutes. Remove to a cutting board and let the steak rest for 10 minutes before slicing and serving. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 1068,"Wasabi Edamame-Avocado Dip 1 tablespoon wasabi powder 2 tablespoons water 1/2 pound frozen shelled edamame (green soy beans), (about 1 1/2 cups) 1 ripe Hass avocado 1 tablespoon finely grated peeled fresh ginger Juice of 1 lime, (about 3 tablespoons) 1 1/2 teaspoon kosher salt 4 scallions (white and green parts), finely chopped 1/3 cup chopped fresh cilantro leaves Instructions: Whisk the wasabi and the water in a small bowl to make a thick liquid; cover and set aside. Boil the beans in salted water until tender, about 4 minutes, or microwave, covered, for about 2 minutes.
Halve the avocado; press your knife into the pit, and then twist, and lift it out. Scoop the flesh from the peels into the bowl of a food processor. Add the wasabi paste, edamame, ginger, lime juice, and salt and process until smooth. Transfer to a serving bowl. Stir in the scallions and cilantro. Serve with crisp vegetables, for dipping. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 1069,"Roasted Chicken 2 teaspoons salt 1 teaspoon white sugar 5 cloves garlic, crushed 1 teaspoon fresh chopped chives 1 teaspoon fresh chopped tarragon leaves 1 teaspoon fresh chopped thyme leaves 1 (4-pound) whole chicken 1 stick unsalted butter, softened to room temperature 2 oranges roughly chopped Instructions: In a bowl, mix the salt, sugar, garlic, and all fresh herbs. Rub the chicken with the mixture. Lift the skin on top of the chicken, place the butter between the flesh and skin so it self-bastes as it cooks. Preheat oven to 425 degrees F. Stuff the chicken cavity chopped oranges. Place the chicken, breast side down, on a rack in a roasting pan. Roast 15 minutes, then reduce heat to 350 degrees F and continue roasting until chicken is cooked (general rule of thumb for cooking chicken is 15 minutes per pound to cook and 10 minutes to rest). Continue to baste with pan drippings through the cooking process. When cooked the juices should run clear and the internal temperature should be 165 degrees F on an instant-read thermometer. Remove chicken from the oven and place on a serving platter. Let rest for 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1070,"Baked Tasso Butter Oysters 8 oysters 1 stick butter, softened 1 tablespoon minced garlic 8 ounces finely diced tasso ham 1/2 cup grated Parmesan Spice Mix, recipe follows 1 teaspoon granulated garlic 1 teaspoon coarse ground black pepper 1 teaspoon white pepper Instructions: Shuck oysters. Combine the butter and garlic. Top each oyster with 1 tablespoon butter and 1 ounce of tasso, and sprinkle with Parmesan and pinch of Spice Mix. Grill over high heat until oysters curl and cheese melts. Combine ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1071,"Caesar Salad Taco Bites 1/4 cup mayonnaise 1/4 teaspoon Worcestershire sauce
1 clove garlic, minced
1 tablespoon lemon juice (1/2 lemon)
1/2 teaspoon anchovy paste or 1 anchovy, minced
1/4 teaspoon salt
2 tablespoons plus 1 cup freshly grated Parmesan 5 cups finely shredded romaine lettuce (2 romaine hearts)
Nonstick cooking spray, for skillet 36 tortilla chip scoops
Instructions: In a large bowl, whisk together the mayonnaise, Worcestershire, garlic, lemon juice, anchovy paste, salt and 2 tablespoons Parmesan. Add the lettuce to the dressing; toss well to coat. Heat a medium skillet over medium heat and spray with nonstick spray. Sprinkle 1/4 cup of the remaining Parmesan evenly over the bottom of the pan. Cook until the cheese is bubbly and beginning to brown, 3 to 4 minutes. Remove from the heat, let cool for 1 minute, and then invert the cheese onto a parchment-lined baking sheet with the help of an offset spatula. Set aside to cool completely. Repeat with the remaining Parmesan. When all of the frico is fully cooled, break into bite-size pieces. Scoop a small spoonful of the salad into each of the tortilla cups. Top with a piece of frico and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1072,"Green Slime Punch 2 (1.5 liter) bottles ginger ale soda 1 gallon green sherbet ice cream 1 block dry ice wrapped in cheesecloth Instructions: Put green sherbet ice cream and the block of dry ice wrapped in cheesecloth in a large bowl. Pour ginger ale on top creating smoke rising from the punch. Stir until green sherbet ice cream melts and serve. ","[Sparkling wine, Moscato, Riesling]" 1073,"Pecorino Bites with Green Onion 1/3 pound chunk firm pecorino cheese 2 scallions, whites and greens, finely chopped 1/3 cup extra-virgin olive oil A few whole peppercorns Toothpicks Instructions: Using the tip of a small sharp knife or a cheese implement designed for hard cheese, cut the cheese into small half-bite-size pieces. Combine the cheese with the scallions in a small serving bowl and pour in about 1/3 cup extra-virgin olive oil. Add a few whole peppercorns and let marinate, for about 10 minutes. Serve with toothpicks. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 1074,"Rosemary-Olive Oil Potato Chips Olive oil, for frying (about 4 cups) Vegetable oil, for frying (about 4 cups) 3 large russet or Yukon gold potatoes (about 1 1/2 pounds) 2 cloves garlic 1 sprig rosemary Kosher salt Instructions: Fill a large pot with about 1 1/2 inches of equal parts olive oil and vegetable oil. Line a baking sheet with paper towels. Slice the potatoes on the thinnest setting of a mandoline (they should be almost see-through). Lay the slices on a clean kitchen towel in a single layer and pat dry with paper towels. One at a time, transfer the slices to the cold oil (starting with cold oil keeps the potatoes from sticking to one another). If the potatoes are not completely submerged, add more oil to cover. Add the garlic and rosemary to the pot. Turn the heat to medium high and cook, undisturbed, 5 minutes. Stir the potatoes once to make sure they are not sticking to the bottom, then let fry, undisturbed, until golden, 18 to 20 minutes. Remove the chips with a strainer and drain on paper towels. Season with salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 1075,"Artichokes en Escabeche 6 medium artichokes (about 8 ounces each), or 12 baby artichokes (about 2 ounces each) 1 lemon, halved 4 quarts water 1 1/2 tablespoons coarse sea salt 3/4 cup olive oil 6 cloves garlic 1 1/2 medium onions, peeled and sliced 1/4 inch thick, then separated into rings 2 medium carrots, cut into fine julienne 1 serrano pepper, stemmed, seeded, and cut into fine julienne 4 bay leaves 10 black peppercorns 6 sprigs of oregano, leaves only finely chopped Pinch of ground nutmeg 6 tablespoons red wine vinegar 1 1/4 cups white wine Sprigs of fresh oregano, for serving Instructions: Rinse the artichokes thoroughly. Fill a large mixing bowl with cold water and squeeze the juice of half a lemon into it. With a large knife, cut off the stem flush with the base of each artichoke. Pull off and discard any small or discolored leaves around the base. Remove one or two rows of leaves by bending outward and down so that the top part snaps off of the leafs fleshy base. Place the artichoke on its side on the cutting board and, with a heavy sharp knife, cut off about 1 1/2 inches from the top. With kitchen scissors, trim off the pointy ends of all the remaining leaves. Halve the artichokes lengthwise and, using a paring knife or a teaspoon, dig out and discard the fuzzy chokes. When each artichoke has been trimmed and halved, drop them into the cold water and continue trimming. In a very large nonreactive sauce pan, bring the water to a boil and add 1 tablespoon of the salt and the juice of the remaining lemon half. Drop the artichokes into the water and cook them for about 10 to 20 minutes, or until just barely tender (cooking time will depend on the size of the artichoke). Remove the artichokes and drain cut side down in a colander. In a heavy casserole, heat the olive oil over medium heat. Add the whole garlic cloves and saute for a few seconds, without letting it brown. Add the onion rings, carrots, serrano, bay leaves, peppercorns, oregano, nutmeg, and remaining 1/2 tablespoon salt. Saute the mixture for 2 minutes, stirring occasionally. Add the artichokes, cook for 1 minute more, and add the vinegar and the white wine. Stir together and increase the heat so that the mixture comes to a boil. Lower the heat and simmer, stirring occasionally for 5 minutes. Remove from the heat and set aside in the pan to cool to room temperature. Discard the bay leaves. If desired, the escabeche could be refrigerated for up to 1 week, very tightly covered. Garnish with sprigs of oregano when serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1076,"Duck Breast and Fig Salad with a Red Wine Vinaigrette 5 duck breasts, boned and halved 1/4 cup red wine vinegar 1 cup olive oil 1 fresh bay leaf 1 sprig fresh thyme 2 teaspoons shallots, minced Salt and pepper, to taste 5 fresh figs, cut in half 1/4 cup red wine 1 pound arugula 1/4 pound chestnuts, blanched Instructions: Preheat oven to 350 degrees. Trim duck breasts if necessary. Place in pan. In a separate bowl, mix 1/2 of the red wine vinegar, olive oil, bay leaf, thyme and shallots. Season with salt and pepper. Pour over duck and marinate for 30 minutes. Trim top portion of the stem on figs. Season with pepper. Place in pan and add remaining red wine vinegar and red wine. Hold aside. Heat grill. Grill duck until cooked to desired doneness. Brush with marinade while grilling. Reserve leftover marinade and heat on stove until it just comes to a boil. Hold aside. Take duck off grill and let rest. Place figs on grill to warm, skin side down. Slice duck on the bias. Divide arugula into 5 portions and put on plate. Place duck and figs on top. Sprinkle with blanched chestnuts. Drizzle cooked marinade over duck, figs and greens. ","[Cabernet Sauvignon, Pinot Noir, Barolo, Tempranillo]" 1077,"Christmas Pudding 2 ounces suet, shredded 4 ounces dark brown sugar 1 ounce self-rising flour, sifted 2 ounces white breadcrumbs 1/4 teaspoon ground allspice 1/4 teaspoon ground clove 1/8 teaspoon ground nutmeg Pinch ground cinnamon 5 ounces currants 2 ounces sultanas 2 ounces raisins 1/2 ounce mixed candied peel 1/2 ounce blanched almonds, chopped 1/2 small apple, peeled, cored, and finely chopped Grated zest of 1/2 small orange Grated zest of 1/2 small lemon 1 tablespoon rum 1 1/4 ounce barley wine 1 1/4 ounce stout, more if needed 2 eggs Your favorite rum sauce, optional Brandy, for flambeing Instructions: The day before you want to steam the pudding: In a large bowl, thoroughly mix the suet, brown sugar, sifted flour, breadcrumbs, allspice, clove, nutmeg, and cinnamon. Gradually mix in the currants, sultanas, raisins, candied peel, and almonds, followed by the apple and citrus zests. In a small bowl, whisk together the rum, barley wine, and stout, and then beat in the eggs. Pour this mixture over the dried fruit and nut mixture. Mix thoroughly. It should be somewhat loose; if it needs a little more liquid, add some stout. Cover the bowl and refrigerate overnight. The following day: Butter a 1-pint pudding mold and pack the pudding mixture into it. Cover with a double piece of parchment and a sheet of foil and tie securely with a string across the top to make a handle. Place the pudding mold in a covered steamer set over a saucepan of simmering water, and steam for 8 hours. Check the water level, adding boiling water as needed. When the pudding is finished, let it cool and then remove the papers and foil. Replace with fresh paper and make a new string for easier maneuvering. Set in a cool place away from light (under the bed works well). To reheat, set a saucepan with boiling water over medium heat and put a steamer on top. Reduce the heat to a gentle simmer, set the pudding in the steamer, cover, and let steam for 2 1/4 hours. Top up the water a bit if necessary. To serve, remove the pudding from the steamer and take off the wrapping. Slide a palette knife around the pudding, and then turn it out onto a warm plate. Garnish with a sprig of holly. To flambe the pudding, warm a ladleful of brandy over direct heat, and when it is hot, carefully light the brandy. Place the flaming ladle over the pudding, but do not pour until at the table. When you do slowly pour it over the pudding, sides and all, watch it flame! Serve with rum sauce if desired. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 1078,"Venison and White Bean Crostini with Black Olive Tapenade 1 pound ground venison 1/8 cup olive oil, divided 2 cloves garlic, finely chopped 2 shallots, finely chopped 2 teaspoons freshly chopped thyme leaves 1 small can (approximately 16 ounces) white beans (such as cannellini), drained 1/2 cup red wine 1 small wheel garlic and herb soft cheese (about 5 to 6 ounces) (recommended: Boursin), divided 1/2 cup black olives 3 tablespoons chopped fresh parsley leaves Salt and freshly ground black pepper 1/2 loaf French bread, sliced into 16 (1/2-inch) slices and toasted Instructions: In a hot saute pan, brown venison with 1 tablespoon of olive oil, garlic and shallots. Add thyme and beans. Smash and break up the beans as you stir them into the mixture. Add red wine and cook until dry. Remove from heat and crumble 3/4 of the wheel of cheese into mixture and let cool. Finely chop black olives combine with remaining 1 tablespoon olive oil. Add 1/4 of reserved cheese and parsley to olives, and season to taste with salt and pepper. Take 16 slices of the toasted bread. Spoon venison mixture onto each slice. Garnish on top with black olive mixture. ","[Cabernet Sauvignon, Syrah, Barolo, Tempranillo]" 1079,"Honey Glazed Grilled Fig Salad with Feta, Pistachio and Mizuna 2 tablespoons balsamic vinegar 1 tablespoon clover honey
Juice of 1/2 orange
Salt and freshly ground black pepper
1/4 cup extra-virgin olive oil, plus more for brushing 12 fresh figs, halved
4 ounces mizuna
6 ounces feta, crumbled
1/2 cup chopped pistachios
Instructions: Whisk together the vinegar, honey, orange juice and some salt and pepper to combine. Slowly whisk in the olive oil until emulsified. Set aside. Heat a charcoal or gas grill to high for direct grilling. Brush the figs with some olive oil, season with salt and pepper and grill, cut-side down, just until slightly charred. Remove to a plate. Toss the mizuna with some of the vinaigrette. Transfer the mizuna to a platter and arrange the figs over top. Sprinkle with the feta and pistachios and drizzle some of the remaining dressing over top. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1080,"Broiled Sockeye Salmon with Citrus Glaze 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed 1/3 cup dark brown sugar 2 tablespoons lemon zest 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan. Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature. Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1081,"French Onion Grilled Cheese 3 tablespoons salted butter 1 small sweet onion, thinly sliced
1 tablespoon onion soup mix
1 tablespoon chopped fresh thyme leaves
4 teaspoons Dijon mustard
Four 1/2-inch-thick slices sourdough bread
1/2 cup grated Cheddar 1/2 cup grated Gruyere cheese
1/4 cup crispy onions, such as French's Instructions: Melt 1 tablespoon of the butter in a large saut pan over medium heat. Add the onion and cook until the slices start to wilt and turn translucent, about 3 minutes. Add the onion soup mix, thyme and 2 tablespoons water. Turn the heat to low, then continue to cook, stirring and adding more water a tablespoon at a time if the mixture gets too dry, until the onions are very soft and golden brown, 5 to 10 more minutes. Melt 1 tablespoon butter in a saute pan over medium heat. Spread 1 teaspoon mustard onto one side of each slice of bread. Divide the Cheddar, Gruyere, caramelized onions and crispy onions between 2 of the slices of bread on top of the mustard. Top each with another slice of bread, mustard-side in, and lay the sandwiches in the pan. Cook, pressing down on top of the sandwiches, until the bottoms are golden brown, about 2 minutes. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches, cooking until the cheese is melted and the bottoms are golden brown, about 3 more minutes. Cut in half and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1082,"Stuffed Baby Peppers Vegetable oil cooking spray 2 tablespoons olive oil 3 ounces thinly sliced pancetta, chopped into 1/4-inch pieces 1/2 medium onion, finely chopped 3/4 cup ricotta cheese 1/3 cup grated Parmesan 1/2 cup frozen petite peas, thawed Kosher salt and freshly ground black pepper 24 (2 to 3-inch long) sweet baby peppers Instructions: Place an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray and set aside. In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes. In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper, to taste. Using a paring knife, cut 1/2-inch from the stem-end of the peppers. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the ricotta mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers begin to soften. Remove from the oven and cool for 10 minutes. Arrange the peppers on a platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1083,"Ginger Yule Cake with Pumpkin Cheesecake Filling 6 ounces cream cheese, at room temperature 3 tablespoons canned pumpkin (not pumpkin pie filling)
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
3 cups powdered sugar
1/2 cup pecans, chopped
Nonstick baking spray with flour 1/3 cup cake flour
3 tablespoons cornstarch
1 tablespoon ground ginger
1/4 teaspoon kosher salt
2 large eggs plus 3 large egg yolks plus 2 large egg whites
1/2 cup plus 1 tablespoon granulated sugar
1 teaspoon vanilla extract
Red, orange and brown gel food coloring
Powdered sugar, for rolling
Instructions: For the pumpkin cheesecake filling: Make the filling ahead of time and chill while you are making your cake. Add the cream cheese to the bowl of a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the pumpkin, vanilla and pumpkin pie spice and beat on medium speed just until incorporated. Change the mixer speed to low and add the powdered sugar 1/2 cup at a time until all the sugar is incorporated, then increase the mixer speed and beat for 2 more minutes. Fold in the pecans. Chill while you bake the cake.\u202f(See Cook's Note.) For the cake: Preheat the oven to 450 degrees F. Spray a 16-by-11-inch jelly roll/sheet pan with nonstick baking spray. Line the pan with parchment paper and spray again lightly with baking spray.\u202fSet aside.\u202f
Whisk together the cake flour, cornstarch, ginger and salt in a large bowl.
Put the eggs, egg yolks and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale in color and thickened, around 5 minutes. Add the vanilla extract and beat a few more seconds to combine.\u202f\u202f
Sift the flour mixture over the egg and sugar mixture and gently fold with a spatula until combined.\u202f\u202f
Add the egg whites and remaining tablespoon granulated sugar to a separate grease-free bowl and whip until stiff peaks form.\u202f\u202f
Gently fold the whipped egg whites into the egg yolk mixture with a spatula. Remove 1/4 cup batter to each of 3 separate bowls and add a couple drops of orange food color to one, red to another and brown to the last. Stir just to incorporate.\u202f
Brush an abstract pattern with the colorful batter onto the parchment. Freeze at least 10 minutes, and up to 30 minutes. Pour the remaining plain batter over the top of the design and smooth gently to even out.\u202fBake until lightly golden brown and the cake pulls away from the edges, 6 to 7 minutes.
Let the cake sit at room temperature for 5 minutes. Sift the entire surface with powdered sugar.\u202fCover with a clean towel and use the bottom of a sheet pan to flip the cake out of pan onto the towel. Remove the pan and parchment paper. Cover the exposed top of the cake with a second clean kitchen towel and again use the bottom of a sheet pan to flip the cake back over. Remove the towel from the top of the cake and use the towel that is underneath the cake to help roll it into a tight roll, rolling short end to short end. Set aside to cool completely.
Gently unroll the cake and spread the filling in an even layer over it. Roll the cake back up using the towel as a guide. Place on a sheet pan or your serving platter and refrigerate for 2 hours before slicing and serving.\u202f ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 1084,"Chocolate Chicken Mole 2 tablespoons olive oil 1 medium onion, chopped 3 garlic cloves, minced 1 chipotle pepper with 1 teaspoon adobo sauce from can (or more to taste), chopped 1 cup raisins 2 cups canned chopped tomatoes 3 tablespoons smooth peanut butter 2 cups low-sodium chicken broth 2 teaspoons chili powder 1/2 teaspoon ground cinnamon 1 teaspoon freshly ground black pepper 1 1/2 ounces unsweetened chocolate (or 2 tablespoons unsweetened cocoa powder) 1 rotisserie chicken, meat removed and shredded (skin and bones discarded) 1/4 cup roughly chopped peanuts, for garnish 1 teaspoon sesame seeds, for garnish 1 orange, zested, for garnish Fresh cilantro, for serving Lime wedges, for serving 1 avocado, peeled, pitted, and sliced, for serving Flour tortillas, for serving Instructions: Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes. Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper. Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through. Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 1085,"Cucumber Salsa 2 cucumbers, thinly sliced 3 scallions, thinly sliced 1/3 cup rice wine vinegar 2 teaspoons sesame oil 2 tablespoons lime juice 2 tablespoons minced ginger 1 tablespoons minced jalapeno 1/4 cup cilantro leaves 2 tablespoons sugar Instructions: In a large bowl, combine all ingredients. Serve immediately. ","[Riesling, Gewrztraminer, Pinot Grigio]" 1086,"Beef Tataki 8 ounces rib-eye steak 2 small jicama, peeled and julienned 2 red onions, julienned 2 cucumber, peeled, seeded, and julienned 4 tablespoons soy sauce 6 tablespoons orange juice 4 tablespoons hot pepper sauce 4 tablespoons rice vinegar Instructions: Sear the rib-eye steak to medium rare. In a small bowl, combine all of the remaining ingredients and mix well. Remove the meat from the pan, and let rest for 5 minutes. Slice the meat very thinly. To serve, plate the sliced steak and top with the salad mixture. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 1087,"Better Burger with Green Olives 1 pound lean ground turkey or beef (at least 90 percent lean) 1/2 cup coarsely chopped pitted green olives (2 ounces) 2 tablespoons finely chopped fresh flat-leaf parsley 1/2 teaspoon ground cumin 1/4 teaspoon freshly ground pepper Cooking spray Instructions: Combine the turkey or beef, olives, parsley, cumin, and pepper in a mixing bowl and mix until well incorporated. Shape into 4 burgers. Spray a grill pan with cooking spray and preheat over a medium-high heat or prepare an outdoor grill. Cook for about 5 minutes on each side, until cooked through. Serving suggestion: Serve on whole-wheat buns, garnished with slices of tomato and lettuce, with ketchup and mustard on the side. Serving size 1 burger (Turkey) Calories 145; Total Fat 4 g; (Sat Fat 0 g, Mono Fat 1.5 g, Poly Fat 0.5 g) ; Protein 28 g; Carb 1.5 g; Fiber 0 g; Cholesterol 45 mg; Sodium 305 mg Excellent source of: Protein, Niacin, Vitamin B12, Vitamin K, Manganese, Selenium, Zinc Good source of: Fiber, Iron (Beef) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 1088,"Grilled Paella 1 tablespoon smoked paprika 2 teaspoons garlic powder
4 chicken legs
4 chicken thighs
12 large shrimp, cleaned with tail on
8 ounces whole calamari, cleaned
5 tablespoons canola oil Kosher salt and freshly ground black pepper 2 lemons, halved
8 cups chicken stock
.25 grams saffron threads
1 Spanish onion, diced
6 garlic cloves, minced
8 ounces dried chorizo, sliced
2 cups Arborio rice
1 cup frozen peas, thawed
1 small jar piquillo peppers, thinly sliced
1/2 cup chopped fresh parsley
6 scallions, thinly sliced
Instructions: In a small bowl, mix the paprika and garlic powder. Season the chicken, shrimp and calamari with the mixture. Brush both sides of the meat and seafood with 3 tablespoons of the canola oil. Let marinate 1 hour refrigerated. Preheat a grill to medium-high heat. Season both sides of the meat and seafood generously with salt and pepper. Grill the chicken a few minutes per side to crisp the skin, then move to a cooler part of the grill to finish cooking, about 10 minutes. Remove and place on a baking sheet. Grill the shrimp 1 to 2 minutes per side, then remove to the baking sheet. Grill the calamari a few minutes per side. Slice the calamari into rings on a cutting board and transfer to the baking sheet. Grill the lemon halves cut-side down until grill-marked, 3 to 4 minutes; transfer to the baking sheet. Set aside. In a saucepan, combine the chicken stock and saffron threads. Bring to a simmer, whisking until the saffron dissolves. (This can be done on the grill as well, or on the stove inside and brought out to the grill area. The stock should be hot while you are making the paella.) Place an 18-inch paella pan (or large cast-iron skillet) over the hottest part of the grill. Heat the remaining 2 tablespoons canola oil, add the onions and saute until translucent. Add the garlic and cook 1 to 2 minutes, stirring constantly. Add the chorizo and cook, stirring with a wooden spoon, until the fat starts to render and it begins to brown, 4 to 5 minutes. Stir in the rice, coating it in the chorizo fat and toasting it, about 2 minutes. Using a ladle, begin to add the stock, stirring constantly. Cook, continuing to add the stock as it absorbs, until the rice is al dente, 15 to 20 minutes. Once the stock is absorbed, stir in the peas. Now, stop stirring to allow the \soccarrat\ to form (this is the crispy bottom on the rice; it's not burnt!). Allow the bottom to crisp up for about 5 minutes. Arrange the chicken, seafood, lemon halves and peppers on top of the rice. Sprinkle the parsley and scallions over the top. Use a spoon or spatula to scrape up the crispy bottom of the rice and serve. ","[Rioja, Garnacha, Tempranillo, Pinot Noir]" 1089,"Peanut Brittle 1 1/2 cups lightly salted, roasted peanuts 1/2 teaspoon cinnamon 1/2 teaspoon cayenne pepper 3 cups sugar 1 1/2 cups water Vegetable oil, for coating the saucepan Softened butter for spatula Instructions: In a small bowl combine peanuts, cinnamon, and cayenne. Set aside. Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 1090,"Candy Cane Croquembouche 6 tablespoons unsalted butter 1 teaspoon granulated sugar 1/4 teaspoon salt 1 cup all-purpose flour 3 large eggs 10 ounces white chocolate, finely chopped 2/3 cup heavy cream 1/4 teaspoon peppermint extract 1 16-ounce container mascarpone cheese 2 1/2 cups confectioners' sugar, plus more for dusting 1/4 cup whole milk, plus more if needed Crushed candy canes, for topping Instructions: Make the pastry puffs: Preheat the oven to 450 degrees F and line 2 baking sheets with parchment paper. Bring 1 cup water, the butter, granulated sugar and salt to a boil in a medium saucepan. Remove from the heat and sift the flour directly into the pan; stir with a wooden spoon until a paste forms. Return to medium heat and cook, stirring constantly, until the paste is shiny and pulls away from the side of the pan, about 3 minutes. Transfer to a stand mixer fitted with the paddle attachment and beat on medium speed to cool slightly, about 2 minutes. Beat in 1 egg until incorporated, then beat in 1 more egg. Whisk the third egg in a small bowl, then beat into the dough, 1 tablespoon at a time, until just smooth and tight. (You may not need all of the third egg.) Transfer the dough to a pastry bag fitted with a 1/4-inch round tip. Pipe 1 1/4-inch rounds of dough onto the prepared baking sheets, about 1 inch apart; you should have about 50 puffs. (Alternatively, drop the dough in small mounds onto the baking sheets with a spoon.) Smooth the dough peaks with a dampened finger, then transfer to the oven and bake until puffed, 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until golden, 5 more minutes. Turn off the oven but leave the puffs inside to dry out, 5 to 7 more minutes. Remove from the oven and pierce a small hole in each puff with a paring knife to let steam escape; transfer to a rack to cool completely. Make the filling: Put the white chocolate in a medium heatproof bowl. Bring the heavy cream to a boil in a small saucepan, then pour it over the chocolate. Gently whisk until smooth and cool, about 7 minutes; whisk in the peppermint extract. Stir in the mascarpone until combined. Cover and refrigerate until thick enough to pipe, about 30 minutes. Transfer to a large pastry bag fitted with a 1/4-inch round tip. Insert the tip of the pastry bag into the hole in each puff and pipe in the filling. Transfer the filled puffs to a baking sheet; refrigerate at least 30 minutes or up to 2 hours. Make the icing: Whisk the confectioners' sugar and milk in a large bowl until smooth. Assemble the croquembouche: Dip the bottom of a puff into the icing, letting the excess drip off. Transfer the puff to a platter, icing-side down. Repeat with more puffs, arranging them side-by-side in a 7-inch circle. Fill in the circle with more puffs to stabilize the base of the tower. Continue building a conical tower of puffs, using the icing to hold them in place. (If the icing becomes too thick, whisk in more milk, 1 teaspoon at a time.) Dust the croquembouche with confectioners' sugar and sprinkle with crushed candy canes; chill until set, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1091,"Le Wagyu Burger 1 tablespoon vegetable oil 1 yellow onion, cut in half, then thinly sliced (julienne style)
1/2 teaspoon chopped fresh thyme 32 ounces ground wagyu beef
1/4 cup Dijon mustard
Kosher salt and ground black pepper 4 slices Gruyere 4 tablespoons butter, optional
4 brioche hamburger buns
4 leaves green leaf lettuce, trimmed 1 tomato, sliced
Desired condiments, for serving Instructions: Heat oil in a skillet over medium-high heat. Add the onion and saute until golden brown and caramelized, 5 to 6 minutes. Add the thyme and mix well. Set aside on low heat until ready to serve. Divide wagyu into 4 equal patties (see Cook's Note). Spread 1 tablespoon Dijon mustard on one side of each patty. Place the patties, mustard-side down, in a large skillet over medium-high heat. Sprinkle with salt and pepper to taste. Cook until the mustard sides of the patties have cooked through and become a caramel brown color, then flip the patties over and cook until the centers of the patties have reached the ideal temperature for diners' tastes, using an instant-read thermometer. (Without a thermometer, a patty that is firm to the touch in the center but not tough and has a thin line of pink through the middle is around medium-well.) Remember, you still have to melt the cheese on top, so you may want to cook a little under your normal preference at this stage, because it will continue to cook while the cheese melts. Add 1 ounce (1/8 cup) sauteed onions to the top of each wagyu patty. Add 1 slice of Gruyere on top of each serving of onions. Cover the skillet for about 30 seconds to allow the steam to melt the cheese. Butter brioche buns and lightly toast using a separate skillet, if desired. Place a patty on each brioche bun. Serve with lettuce and tomato on the side for garnish, along with desired condiments. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1092,"Deviled Crab Stuffing 1 stick unsalted butter, plus more for the baking dish 1 bunch scallions, sliced (white and green parts separated) 1 small red bell pepper, chopped 4 stalks celery, chopped 2 tablespoons fresh thyme 1/4 cup dry sherry or white wine 3 cups low-sodium turkey or chicken broth Kosher salt 1/4 teaspoon cayenne pepper 2 large eggs 16 cups 1/2-inch stale potato bread cubes (1 1/2 pounds) 1 pound lump crabmeat, picked over 1 teaspoon paprika Instructions: Preheat the oven to 375 degrees F and butter a shallow 3-quart baking dish. Melt 6 tablespoons butter in a large nonstick skillet over medium heat. Add the scallion whites, bell pepper and celery; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the thyme and sherry and cook, stirring, until the sherry is mostly reduced, 3 minutes. Add the broth, 1 teaspoon salt and the cayenne; bring to a simmer, then remove from the heat. Whisk the eggs in a large bowl and add the scallion greens. Add the bread cubes, vegetable-broth mixture and crabmeat and stir until combined. Transfer to the prepared baking dish. Cut the remaining 2 tablespoons butter into small cubes and scatter evenly over the stuffing; sprinkle with the paprika. Cover with foil and bake 30 minutes, then uncover and bake until golden brown, 20 to 30 more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1093,"Skillet Cornbread Pudding with Ham and Pepper Jack 2 tablespoons unsalted butter 1 1/2 cups cooked corn, fresh or thawed frozen 1 bunch scallions (white and green parts), sliced 1 (6-ounce) chunk Black Forest ham, diced (about 11/4 cups) 1 clove garlic, chopped 1/2 teaspoon chili powder 3 large eggs 2 cups half-and-half 4 ounces pepper jack cheese, diced 1/4 cup chopped fresh basil leaves 1 teaspoon kosher salt Freshly ground black pepper 1 cup packaged cornbread stuffing cubes Pinch sugar Instructions: Preheat the oven to 350 degrees F. Melt the butter in a 10-inch cast iron skillet over medium heat. Add the corn, scallions, ham, garlic, and chili powder. Cook, stirring occasionally, until the scallions are soft, about 3 minutes. Meanwhile, lightly beat the eggs in a large bowl and stir in the half-and-half, cheese, basil, salt, and pepper, to taste. Pull the skillet from the heat. Stir the cornbread stuffing and sugar into the skillet. Pour the egg mixture over and stir gently to distribute all the ingredients evenly. Transfer the skillet to the oven and bake until lightly puffed and golden, about 30 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 1094,"West Virginia Trout Tacos 3/4 cup cornmeal 2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
3/4 cup milk
1 pound trout, flounder or sole, cut into 1-inch strips
Canola or olive oil
1 package corn tortillas
Bourbon Slaw, recipe follows 1 package bacon, chopped, cooked until crispy and drained on paper towels
1 package bacon, chopped, cooked until crispy and drained on paper towels 1/2 cup fresh cilantro leaves
1/2 cup mayo 2 tablespoons bourbon
2 tablespoons brown sugar
1 tablespoon Dijon mustard
2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
Juice of 1 lime
1 medium head purple cabbage, thinly sliced
Instructions: Heat a nonstick skillet over medium-high heat. Mix the cornmeal, chili powder, salt, garlic powder and pepper in a large shallow bowl or pie plate. Pour the milk into another bowl or pie plate. Dip the fish in the milk then in the cornmeal mix. Add enough oil to coat the bottom of the skillet. Cook the fish until golden brown and just cooked through, about 3 minutes, flipping halfway through. Remove from the pan and drain on a paper-towel-lined sheet tray. To assemble the taco, I like to first heat my tortillas on a cast-iron griddle. Then I layer a couple pieces of fish, a spoonful of Bourbon Slaw, a sprinkle of crumbled bacon and some cilantro. Repeat for the remaining fish and tortillas. Serve immediately. In a small bowl, stir together the mayo, bourbon, sugar, mustard, chili powder, salt, garlic powder, pepper and lime juice until well combined. Pour the dressing over the cabbage in a large bowl and toss to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 1095,"Bacon, Egg and Cheese Flatbreads 4 pieces naan or pocketless pita 6 slices bacon 1 small onion, thinly sliced Kosher salt and freshly ground pepper 3 small or 2 large vine-ripened tomatoes, chopped Hot sauce, to taste 8 slices American cheese 4 large eggs 5 cups mixed baby greens 1 tablespoon white wine vinegar Instructions: Preheat the oven to 400 degrees F. Divide the naan between 2 foil-lined baking sheets and bake until crisp, about 10 minutes. Meanwhile, cook the bacon in a large nonstick skillet over medium heat, turning occasionally, until crisp, 8 to 10 minutes. Drain on paper towels, then crumble. Remove 1 tablespoon bacon drippings from the skillet and reserve for frying the eggs. Add the onion to the remaining drippings in the skillet and increase the heat to medium high. Season with salt and pepper and cook, stirring, until browned and tender, 5 minutes. Add the tomatoes and cook until most of the liquid evaporates, 3 to 5 minutes. Season with salt, pepper and hot sauce. Spread the onion-tomato mixture on the naan and top each with 2 slices cheese. Return to the oven until the cheese melts, 3 to 5 minutes. Meanwhile, heat the reserved bacon drippings in the empty skillet over medium-high heat and crack in the eggs. Season with salt and pepper and cook until the whites are just cooked through, about 3 minutes. Top each flatbread with a fried egg; sprinkle with the bacon. Toss the greens with the vinegar; season with salt and pepper. Serve the flatbreads with the salad and more hot sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 1096,"String Bean Casserole Salad Kosher salt and freshly ground black pepper 1 pound green beans, trimmed and cut into thirds 1 red bell pepper, seeded and sliced 1/2 cup apple cider vinegar 2 ounces dried porcini mushrooms 2 cloves garlic, smashed 8 sprigs fresh thyme 1/4 cup Hidden Valley? Original Ranch? Dressing 1/2 cup French-fried onions, lightly hand-crushed (recommended French's) Instructions: Fill up a large bowl with water and a few handfuls of ice, set aside. Bring a large pot of water to a roiling boil. Add a heavy pinch of salt, the green beans and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes. With a sieve or slotted spoon, move the vegetable to the bowl of ice water to stop them from over cooking. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry. To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, vinegar, mushrooms, garlic, thyme and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes. Turn off the heat and let it rest covered for 15 minutes more. Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the Hidden Valley? Original Ranch? Dressing. Toss and serve with fried onions sprinkled over the top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 1097,"Shrimp and Andouille Stuffed Quail with Spicy White Wine Sauce 2 tablespoons butter, plus more for coating quail 1/2 cup chopped celery 1 cup chopped onion 2 teaspoons chopped thyme 1 teaspoon minced garlic 1/2-pound shrimp, peeled and deveined 1/4-pound andouille sausage, quartered and sliced 2 cups chicken or shrimp stock or broth 2 cups bread, crust removed, cubed, lightly toasted 1/2 cup chopped green onion 3 tablespoons chopped parsley leaves Salt and pepper Hot pepper sauce (recommended: Tabasco) 8 semi-boneless quail (about 4 ounces each), split down the back Spicy White Wine Sauce, recipe follows 2 tablespoons chopped shallots 1/2 cup white wine 1 cup chicken or shrimp stock or broth 1/4 cup hot sauce (recommended: Crystal) 3 tablespoons butter, cut into tablespoons Squeeze fresh lemon juice Pinch salt Instructions: Preheat oven to 425 degrees F. Melt butter in a saute pan over medium heat and cook celery, onion, thyme and garlic until wilted. Toss in shrimp and cook for 3 minutes. Add sausage to the pan, then stock. Place bread cubes in a bowl and pour the shrimp mixture over. Stir to completely moisten the bread, then add the green onions, parsley, and season with salt, pepper, and hot sauce, to taste. Let stuffing cool and then divide into 8 portions. Wrap 1 quail around each portion, using toothpicks to secure the back. Rub each quail with a little butter and season with salt and pepper. Place quail on baking sheet (not too close together) and roast for 12 to 15 minutes until golden brown and firm, but not dry. To serve, place 2 quails on each of 4 dinner plates and spoon sauce over top. Place shallots, white wine, broth, and hot sauce in a small pot and bring to a boil. Cook until reduced to about 3 tablespoons and then whisk in butter, 1 tablespoon at a time. Finish with a squeeze of lemon and a pinch of salt, if necessary. Spoon sauce over quail and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 1098,"Orzo Salad with Corn, Arugula and Cherry Tomatoes 2 tablespoons olive oil 1 yellow onion, chopped
One 1-pound box orzo
4 ears fresh corn
2 cups sliced cherry tomatoes
4 to 5 cups baby arugula
Lemon oil, for drizzling
1/2 cup shaved Parmesan
Instructions: Add the olive oil and onion to a medium skillet over medium heat. Cook until the onion is translucent and soft, about 8 minutes. Remove from the heat and let the onion cool. Cook the orzo according to the package directions. Grill or boil the corn until cooked and tender, about 5 minutes. Cut the kernels from the cobs. Mix together the onions, orzo, cherry tomatoes and corn in a large bowl. Gently fold in the arugula. Drizzle with lemon oil and sprinkle the Parmesan on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1099,"Creamy Dip Base 8 ounces cream cheese, at room temperature 1/2 cup sour cream, plus more if necessary Kosher salt 1 to 2 tablespoons milk, optional Mix-ins of your choice, such as sauteed onions, crumbled feta or chopped smoked salmon Instructions: Combine the cream cheese, sour cream and 1 teaspoon salt in a medium bowl and stir until combined and smooth. If necessary, thin out the dip by whisking in more sour cream or adding milk, a tablespoon at a time. Fold in the mix-in ingredients of your choice, to taste and chill before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 1100,"Zabaglione 4 large egg yolks 1/4 cup sugar 1/4 cup dry Marsala wine 8 long-stemmed strawberries Instructions: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks and sugar in a metal or glass heat-resistant bowl and whisk until foamy. Set the bowl over the simmering water, without letting the bottom touch the water, and continue to whisk constantly. Gradually pour in the Marsala while continuing to beat - don't let it boil. Keep working-out that arm and whisk vigorously for a good 5 minutes, until the custard has doubled in volume and is very thick and yellow. Spoon the zabaglione into dessert bowls and serve with fresh strawberries. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 1101,"Individual Chocolate Nut Meringue Cakes 1 recipe nut meringue 8 ounces (1 cup) heavy cream 12 ounces top-quality bittersweet or semisweet chocolate, chopped finely Instructions: Preheat oven to 325 degrees. Load nut meringue into a pastry bag fitted with the plain tip. Line 2 baking sheets with parchment. Pipe a little meringue into each corner to secure paper. Pipe out 6 3-inch disks on each pan, letting the meringue fall from the tip. Bake at 325 degrees for about 30 minutes until lightly colored and firm. Allow to cool and remove parchment by peeling it off. You will have 12 disks. Place cream in medium heavy bottomed saucepan and bring to a simmer. Turn off heat and stir in chopped chocolate. Set aside to melt for five minutes, then whisk until smooth and place in the mixing bowl of an electric mixer fitted with the paddle. Beat at medium speed until cooled and light. Load ganache into a pastry bag fitted with medium star tip. Lay out 4 meringue disks in front of you, flat side down. Pipe out spiral of ganache to completely cover disks. Place 4 mote disks on top and pipe out more ganache the same way. Top with remaining four disks and pipe ganache rosette on top of each. Allow to sit at room temperature 2 hours before serve for texture and flavors to mellow. Serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 1102,"Spatchcock BBQ Chicken 3 large carrots, peeled 3 red onions, peeled
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 4-pound whole chicken
8 whole cloves garlic, peeled
2 cups BBQ sauce, plus more for serving (store-bought or homemade)
Instructions: Preheat the oven to 425 degrees F. Cut the carrots into 2 1/2-inch long segments. Cut the onions into wedges. Place on a sheet pan, drizzle with 1/4 cup of the oil and a pinch of salt and pepper. Next, spatchcock the chicken by placing on a board. Place the chicken breast-side down and locate the backbone. Cut down both sides of the bone with kitchen shears and remove the backbone. Discard this or use to make stock. Flip the chicken over and press firmly with the palm of your hand on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. Season the chicken all over with the remaining oil, 2 tablespoons salt and 2 teaspoons pepper. Place on top of the vegetables on the sheet pan. Place in the oven and roast for 25 minutes. Remove the pan from the oven, sprinkle over the garlic and toss with the carrots and onions. Brush the chicken all over with the BBQ sauce, return the pan to the oven and roast for 10 minutes. Remove from the oven, brush with more BBQ sauce and return to the oven for another 10 minutes. Remove from the oven, brush on more sauce and return it to the oven for a final 10 minutes, cooking until the chicken registers 165 degrees F when a meat thermometer is inserted in the thigh. Remove from the oven and rest for 10 minutes, covered loosely in foil. Transfer the chicken to a cutting board and cut into 4 or 6 pieces. Put on a platter and surround it with the vegetables. Serve with additional BBQ sauce for dipping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 1103,"Wilted Escarole with Hazelnuts 2 sliced garlic cloves 1 tablespoon olive oil roughly chopped escarole 2 tablespoons oline oil pinch red pepper flakes pinch or salt zest of 1/2 lemon juice chopped toasted hazelnuts grated parmesan Instructions: Cook 2 sliced garlic cloves in 1 tablespoon olive oil in a skillet over medium heat until golden, 1 minute. Add 1 bunch roughly chopped escarole and toss. Cover and cook until just wilted, 2 minutes. Combine 2 tablespoons olive oil with a pinch each of red pepper flakes and salt; add the zest of 1/2 lemon and the juice of the whole lemon. Toss with the escarole and season with salt. Top with chopped toasted hazelnuts and grated parmesan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 1104,"Mexican Pulled Pork (Tinga Pueblana) 3 medium or 2 large russet potatoes to equal about a pound, peeled and diced 1 (2 to 3-pound) pork loin 1/2 yellow onion, whole, plus 1 onion, chopped 2 garlic cloves, smashed 2 bay leaves 12 ounces raw chorizo, casing removed and crumbled 1 (28-ounce) can diced tomatoes 2 canned chipotle chiles in adobo, finely chopped (seeded and ribbed for less heat) 2 tablespoons apple cider vinegar 1 teaspoon dried thyme 1/2 teaspoon dried marjoram Salt 16 corn or flour tortillas Lime wedges 1 avocado, halved, pitted, peeled and sliced 1 cup fresh cilantro leaves Instructions: Place the potatoes in a large pot of cold water. Add the salt, bring to a boil and cook until tender, 20 minutes. Drain the potatoes and set aside. Place the pork in a large pot of cold water. Add the onion half, the garlic, and the bay leaves. Bring to a boil then reduce the heat to low. Simmer gently until the pork is cooked through and is no longer pink in the center, about 45 minutes. Remove the pork from the water and set it aside until it is cool enough to handle (discard the cooking liquid). Using your fingers or 2 forks, shred the meat into small pieces and set aside. In a large skillet over medium-high heat, saute crumbled chorizo until completely cooked through, 8 to 10 minutes, stirring often. Using a slotted spoon, transfer the chorizo to a paper towel lined plate. Add the chopped onions to the chorizo skillet and cook until soft, about 3 to 5 minutes, stirring occasionally. Add the shredded pork, the tomatoes, and the chipotle chiles. Cook until the tomatoes break down and release their juices, about 5 minutes. Return the potatoes and cooked chorizo to the pan. Stir in the vinegar, thyme, marjoram and salt, to taste. Continue to cook over medium heat until some of the liquid has evaporated, about 5 minutes. While the pork cooks, heat a medium skillet over medium-high heat. Add a tortilla and warm for 10 to 15 seconds. Flip the tortilla over and continue to warm until the tortilla is pliable and heated through, another 10 to 20 seconds. Place warm tortillas in a tortilla warmer or on a plate, cover with a kitchen towel, and set aside; repeat with the remaining tortillas (or warm the tortillas in the microwave: stack them on a plate and cover with a damp cloth; microwave for 30 seconds and keep them covered until you're ready to serve). Place the pulled pork in a serving bowl or bring to the table in the cooking pot. Arrange the limes, avocado, and cilantro on a platter. Pass warm tortillas so each diner can fill a tortilla with some of the meat and accompaniments. Squeeze lime juice over each serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Garnacha]" 1105,"Potato Kugel Nonstick cooking spray 2 tablespoons schmaltz (chicken fat) or olive oil 2 small onions, finely diced (about 1 1/2 cups) 2 sprigs thyme 1/2 teaspoon freshly ground black pepper 3 pounds frozen shredded hash brown potatoes, thawed 1 bunch chives, chopped (1/4 cup), plus more for serving 6 large eggs 2 1/2 teaspoons kosher salt Instructions: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray. Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together. Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish. Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1106,"How to Make Vegetarian Lasagna | Fresh Vegetable Lasagna with Spinach and Zucchini 20 lasagna noodles 3 tablespoons olive oil
2 shallots, roughly chopped
3 cloves garlic, roughly chopped
2 medium zucchini, halved lengthwise and chopped
8 cups packed fresh spinach 3 cups fresh ricotta cheese
2 cups finely grated Parmesan 1 1/2 teaspoons kosher salt 1/4 teaspoon ground black pepper
1 egg
6 cups shredded mozzarella 3 1/2 cups Chunky Marinara Sauce, recipe follows 1/4 cup olive oil 2 medium carrots, cut to 1/2-inch dice 1 stalk celery, cut to 1/2-inch dice 1 large yellow onion, cut to 1/2-inch dice 3 cloves garlic, smashed and chopped
1 tablespoon chopped fresh oregano
Pinch cl flakes, optional One 28-ounce can tomato sauce puree
One 28-ounce can whole peeled tomatoes, hand crushed or coarsely chopped 8 to 10 fresh basil leaves
Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.) Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes. In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use. To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 5 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella. Cover with foil and bake for 40 minutes. Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving. Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes. Stir in the garlic and cook for 1 minute, then stir in the oregano, cl flakes, tomato puree, chopped tomatoes and their juices, basil leaves and some salt and pepper. Bring to a simmer and cook until the sauce has thickened, about 30 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 1107,"Orange Coconut Rice Pudding with Homemade Vanilla Sugar 1 cup jasmine rice 1/4 teaspoon kosher salt
Two 15-ounce cans coconut milk (not lite)
5 tablespoons Vanilla Sugar, recipe follows 1 teaspoon orange zest
2 cups granulated sugar 2 vanilla bean pods
Instructions: Add the rice, salt, 1 can of coconut milk and 1 1/2 cups water to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook until almost all of the liquid is absorbed, about 18 minutes. Meanwhile, add the Vanilla Sugar, orange zest and remaining can of coconut milk to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has dissolved, about 3 minutes. Once the mixture is at a simmer, turn off the heat. After the rice has cooked for 18 minutes, add the coconut milk-orange zest mixture to the rice and continue to cook over low until the rice is very tender and creamy, an additional 15 minutes. Add the sugar to a food processor fitted with the blade attachment. Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Add the seeds to the food processor with the sugar and blend for about a minute, until the vanilla beans are evenly distributed. Pour the vanilla sugar into an airtight container and add 1 of the scraped vanilla bean pods. ","[Chardonnay, Sauvignon Blanc, Moscato, Vinho Verde]" 1108,"Sweet Sausage and Eggplant Penne 1 medium firm eggplant Salt 2 tablespoons EVOO, plus some for drizzling 1 pound Italian sweet sausage with fennel 3 to 4 cloves garlic, finely chopped 1 rib celery from heart, finely chopped 1 small onion, finely chopped Pepper One 32-ounce can crushed San Marzano tomatoes A few fresh basil leaves, torn Chicken stock, optional 1 pound penne or whole grain penne Parmigiano-Reggiano, grated Instructions: Peel half the skin from the eggplant and then chop into bite-size pieces. Sprinkle the eggplant with salt, and drain a few minutes on paper towels.

Heat the oil over medium-high heat, and add the sausage. Crumble the sausage and cook until brown. Add the garlic, celery and onions to the sausage. Pat the moisture off of the eggplant and stir the pieces into the mixture. Season with salt and pepper. Cook the vegetables, partially covered, to soften, 6 to 8 minutes. Add the tomatoes and basil. Bring to a bubble and simmer the sauce to combine the flavors. Cool and store for a make-ahead meal. Reheat the sauce on the stovetop over medium heat. If the sauce is too thick add a little water or chicken stock if using to thin it out. To serve, bring a pot of water to a boil. Salt the boiling water and cook the pasta to al dente. Add about 1 cup of starchy water to the sauce. Then drain the pasta and toss with the sauce. Adjust the seasoning, then serve in shallow bowls and top with grated cheese and a drizzle of EVOO. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 1109,"Pannekoeken 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 Granny smith apple, peeled, cored and thinly sliced 4 tablespoons cold butter
1/2 cup whole milk 1 tablespoon vanilla extract 3 eggs 1/2 cup all-purpose flour 1 teaspoon granulated sugar 1/2 teaspoon salt 1/2 cup brown sugar Powdered sugar, for serving Whipped cream, for serving Instructions: Preheat the oven to 400 degrees F.
Add the cinnamon, nutmeg and apples to a pan. Saute the apples over medium-low heat until slightly soft, 3 to 5 minutes.
Meanwhile, prepare the batter. Mix the milk, vanilla and eggs in a bowl. Add the flour, granulated sugar and salt and whisk lightly (some lumps are ok but not too many).
Increase the heat under the apples to medium and add the brown sugar and butter. Cook until a syrup forms, about 3 minutes, then add the batter all at once to the center of the pan. Swirl the apple syrup mix through the batter, using a heatproof spatula, to form ribbons (you do not want to fully combine the apple-sugar syrup into the batter). Cook until small bubbles form around the edge.
Finish cooking the pannekoeken in the oven, 12 minutes. To serve, invert a 12-inch plate over the pan and flip the pan to turn out the pannekoeken. Sprinkle with powdered sugar, top with whipped cream and enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 1110,"Heirloom Tomato Salad 1 cup baby arugula, washed 1/4 cup high-quality extra-virgin olive oil 1/4 cup red wine vinegar Kosher salt 5 to 6 assorted heirloom tomatoes, cut into wedges and various other shapes 1 tablespoon chopped fresh oregano 4 ounces goat cheese, room temperature 4 slices grilled baguette Instructions: In a small bowl toss the arugula with 1 tablespoon each of the olive oil and red wine vinegar. Season with salt. Divide the arugula between 2 serving plates. Toss the tomatoes with the remaining olive oil, vinegar, oregano, and salt. Arrange the tomatoes on the serving plates. Spread 1 ounce of goat cheese onto each slice of grilled bread. Serve 2 slices of grilled bread with goat cheese with each plate. Holy tomato!! August - Why We Love: Heirloom Tomatoes ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 1111,"Ogo (Seaweed) Salad with Fresh Lemon Dressing 1 pound ogo 3/4 cup Fresh Lemon Dressing, recipe follows 1 teaspoon minced garlic 1 teaspoon Korean cl pepper paste 1 tablespoon soy sauce 1 cup lemon juice, strained 2 cups water 1/2 cup distilled vinegar 1/2 teaspoon white pepper 1 teaspoon salt 1/2 teaspoon grated lemon rind 1 1/4 cups sugar Instructions: To prepare the ogo: Blanch the ogo in a pot of boiling water for 1 to 2 minutes. Drain ogo and rinse under cold, running water. Soak ogo in ice water for 5 minutes, to seal in flavor and crunchiness. Drain well and place in a large bowl. Add Fresh Lemon Dressing, garlic, cl paste, and soy sauce, and mix well. Mix all ingredients together and shake well. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 1112,"Earl Campbell's Hot Link Gumbo 2 cups bacon fat 4 cups all-purpose flour 1 pound unsalted butter 1 pound celery, diced 1 pound onions, diced 8 ounces green bell peppers, diced 8 ounces red bell peppers, diced 2 pounds Earl Campbell's Hot Link Sausage 5 quarts water 3/4 cup clam base 1/2 cup chili powder 1/2 cup dried thyme 1 tablespoon chicken base 1 tablespoon hot sauce, such as Tabasco 1/2 cup dried oregano 2 tablespoons granulated garlic 1 tablespoon paprika 1 tablespoon cayenne 1 bay leaf 3 pounds frozen okra 1 1/4 ounces gumbo file Serving suggestions: steamed rice, soda crackers such as Saltines and Louisiana hot sauce. Start by making the roux.
Serving suggestions: steamed rice, soda crackers such as Saltines and Louisiana hot sauce. Start by making the roux. Instructions: Start by making the roux. In a heavy bottomed pan, preferably a cast-iron skillet, melt the bacon fat and stir in the flour. It's important to keep stirring this until it turns a deep dark brown. Usually about 30 minutes. Also remember once it is brown to remove it from the burner and it will continue to cook as the pan is still really hot. For the gumbo: Melt the butter in a large pot. Add the celery, onions and green and red bell peppers. Let simmer for 5 minutes. Cut the hot links in 1/4-inch half-moons and add to the pot. Add the water, clam base, chili powder, thyme, oregano, garlic, paprika, cayenne, chicken base, hot sauce and bay leaf. Bring to a boil and turn down to a simmer. Let simmer for 30 minutes. Take 1 cup of the liquid and stir it into the still hot roux; it will expand to double the size. Add this to the gumbo and stir it in well bring it back to a boil. Once it has thickened, turn off the heat and stir in the okra and gumbo file. (At this point you have a nice base that you can add your choice of proteins to, anything from crawfish, shrimp, crab, chicken or a combination.) Serve in a bowl with steamed rice, soda crackers and Louisiana hot sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 1113,"Steak Kebabs with Quesadillas 2 cups fresh cilantro (leaves and tender stems) 3 scallions 2 limes (1 juiced, 1 cut into 8 wedges) 1 tablespoon red wine vinegar 1 teaspoon Worcestershire sauce Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil, plus more for the grill 1 1/4 pounds beef tri-tip steak 2 burrito-size flour tortillas 1 1/2 cups shredded pepper jack cheese (about 6 ounces) 16 small romaine lettuce leaves 1 mango, peeled, pitted and sliced Instructions: Preheat a grill to medium high. Make the salsa verde: Pulse 1 3/4 cups cilantro, the scallions, lime juice, vinegar, Worcestershire sauce and a large pinch each of salt and pepper in a food processor until slightly chunky. With the motor running, pour in the olive oil and puree until combined, scraping down the sides of the processor as needed. Season with more salt and pepper. Poke the steak all over with a fork to tenderize it, then cut into 1-inch cubes; toss with 2 tablespoons of the salsa verde and season with salt and pepper. Thread onto eight metal skewers, finishing each skewer with a lime wedge; set aside. Tear off a 16-inch piece of foil. Place 1 tortilla on the left side of the foil; top with the cheese and the remaining 1/4 cup cilantro, then sandwich with the other tortilla. Fold the right side of the foil over and seal the edges to form a packet. Brush the grill grates with olive oil. Grill the kebabs, turning occasionally, 4 to 6 minutes for medium rare. Transfer to a plate and let rest. Meanwhile, grill the quesadilla until the cheese melts, about 2 minutes per side; unwrap and cut into wedges. Serve the kebabs in the lettuce leaves with the remaining salsa verde, the quesadilla wedges and mango slices. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 1114,"Whitner's BBQ Rub 1 cup ground mustard 1 cup paprika 1 cup salt 1/2 cup chili powder 1/2 cup ground cumin 1/2 cup ground black pepper 1/4 cup cayenne pepper 1/4 cup granulated garlic Instructions: Combine the ground mustard, paprika, salt, chili powder, cumin, black pepper, cayenne pepper and garlic in a large mixing bowl and mix until well blended. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 1115,"Turkey Roulade With Swiss Chard Kosher salt 1/2 cup arborio or other medium-grain rice 2 bunches (about 2 pounds) Swiss chard, stems removed 12 ounces pancetta, finely chopped 2 cloves garlic 1/2 teaspoon chopped fresh rosemary 1/4 teaspoon red pepper flakes 4 ounces gruyere cheese, cut into 1/4-inch cubes 1/2 cup finely chopped scallions 1/2 cup chopped fresh basil 1/4 cup chopped fresh parsley Grated zest of 1 lemon 1/2 teaspoon freshly grated nutmeg Freshly ground pepper 4 large eggs, beaten 1 skin-on, boneless turkey breast half (3 to 4 pounds) 3 tablespoons extra-virgin olive oil 3 cups white wine Instructions: Bring a large pot of salted water to a boil. Add the rice and cook until tender, about 15 minutes. Strain the rice and transfer to a large bowl, then bring a fresh pot of water to a boil. Drop the chard into the boiling water and cook until tender, about 7 minutes. Drain and rinse with cold water to stop the cooking, then squeeze dry and chop. Mix the chard and pancetta into the rice. Chop the garlic, rosemary, red pepper flakes and 1/2 teaspoon salt into a fine paste using a knife or a mini chopper. Add to the chard-rice mixture along with the cheese, scallions, basil, parsley, lemon zest, nutmeg and 1/4 teaspoon pepper. Add the eggs and stir to combine. Preheat the oven to 400 degrees. Remove the skin from the turkey breast in one piece and reserve. Place the meat smooth-side down on a cutting board and butterfly it: Slice down the middle of the breast with a sharp knife, but do not cut all the way through. Open the turkey like a book. Sprinkle the meat with a teaspoon of cold water and cover with plastic wrap. Using the flat side of a mallet, or a rolling pin, pound the meat into a 1/2-inch-thick rectangle. Season with salt and pepper, then pile the chard stuffing down the center of the rectangle, packing it into a tight log. Fold the meat over the filling, overlapping the sides slightly. Stretch the turkey skin over the roulade to cover the seam and tie the roll at 2-inch intervals with kitchen twine. Fold in the ends and tie the roll lengthwise to seal. Place the meat skin-side up on a rack in a shallow baking dish. Brush with the olive oil and season with salt and pepper. Pour the wine and 2 cups water into the dish and roast until a thermometer inserted into the roll registers 160 and the skin is golden and crisp, 50 minutes to 1 hour. Transfer to a cutting board and let rest 15 minutes. Meanwhile, strain the pan juices. Remove the twine and slice the roll into 3/4-inch-thick pieces. Serve with the pan juices. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 1116,"Mini Meatball Heroes 1 small onion, grated 1/4 cup chopped fresh Italian parsley leaves 1 large egg 3 tablespoons ketchup 3 garlic cloves, minced 1 teaspoon salt 1/4 teaspoon ground black pepper 2/3 cup grated Parmesan 1/4 cup dried Italian-style bread crumbs 6 ounces ground beef 6ounces ground veal 6 ounces ground pork 1/3 cup extra-virgin olive oil Marinara Sauce, recipe follows, or 26-ounce jar, store-purchased Twelve 3 to 3 1/2-inch diameter Italian rolls, split, warm 1/3 cup freshly grated Parmesan 3 ounces sliced provolone 1/2 cup extra-virgin olive oil 2 small onions, finely chopped 2 garlic cloves, finely chopped 2 stalks celery, finely chopped 2 carrots, peeled and finely chopped 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Two 32-ounce cans crushed tomatoes 2 dried bay leaves Instructions: To make the meatballs: Whisk the first 7 ingredients in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the beef, veal, and pork. Using about 2 tablespoons of meat for each, shape the meat mixture into 1 1/4 to 1 1/2-inch-diameter meatballs. Place on a baking sheet.
Heat the oil in heavy large frying pan over medium-high heat. Working in 2 to 3 batches, add the meatballs and saute until browned on all sides, about 5 minutes. Using a slotted spoon, transfer the meatballs to a plate. Pour off any excess oil. Return all the meatballs to the pan. Add the Marinara Sauce. Simmer over medium-low until the sauce thickens slightly and the flavors blend, about 10 minutes. Season the sauce, to taste, with salt and pepper. (The meatball mixture can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before continuing.)
To make the sandwiches: Spoon the hot meatballs with some sauce over the bottoms of the rolls. Place 1/2 slice provolone on top of meatballs and sprinkle with the Parmesan. Spread more sauce over the roll tops, then fold the tops of the rolls over and serve. In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
","[Chianti, Barbera, Dolcetto, Tempranillo]" 1117,"Simple Seoul Bibimbap 2 pounds boneless beef rib-eye steak 2 tablespoons plus 2 teaspoons packed light brown sugar Pinch of red pepper flakes 1 clove garlic, finely grated 1/2 teaspoon finely grated peeled ginger 1/4 cup grated Vidalia or other sweet onion (use the largest holes on a box grater) 1/4 cup applesauce 2 teaspoons vegetable oil 1/3 cup soy sauce Freshly ground pepper For the vegetables and rice: 3 tablespoons vegetable oil 4 cups shredded or julienned carrots 1 pound shiitake or mixed wild mushrooms, stemmed and sliced Kosher salt 1 bunch spinach, stemmed and chopped 1 teaspoon apple cider vinegar 4 to 6 tablespoons gochujang (fermented cl paste) 6 cups cooked white rice, hot 2 cups thinly sliced red cabbage (use a mandoline if you have one) 2 scallions, thinly sliced on the bias 4 cups bean sprouts 1/4 cup kimchi, thinly sliced or chopped 4 large egg yolks Instructions: Prepare the beef: Freeze the beef 30 minutes, then slice paper-thin. Whisk the brown sugar, red pepper flakes, garlic, ginger, onion, applesauce, vegetable oil, soy sauce and a few grinds of pepper in a large bowl until the sugar dissolves. Add the beef and stir to coat; cover and refrigerate 2 hours. Preheat the oven to 375 degrees F. Place 4 dolsot stone bowls or two 10-to-12-inch cast-iron skillets in the oven to preheat, 30 minutes. Cook the beef: Heat a cast-iron grill pan over medium-high heat. Remove the beef from the marinade and shake off the excess. Add the beef to the pan (you may have to do this in batches-be careful not to overcrowd the pan or the beef will steam). Cook without moving the meat, about 2 to 3 minutes on the first side. Flip and cook 1 more minute. Remove to a plate and cover with foil. Cook the veggies: Combine 1 tablespoon vegetable oil and the carrots in a large skillet over medium-high heat. Cook, tossing, until the carrots are slightly tender but still crisp, just under 1 minute. Transfer to a large plate in a pile, leaving space for the other ingredients. Add 1 more tablespoon vegetable oil to the same pan; add the mushrooms and cook until they wilt and begin to brown slightly, about 2 minutes. Season with salt and transfer to the plate. Add the remaining 1 tablespoon vegetable oil and the spinach to the pan. Cook, stirring, until wilted, 1 minute, then add the vinegar and cook until completely evaporated, about 30 seconds. Place the spinach on the plate with the rest of the vegetables. Assemble the bibimbap: Mix the gochujang with 1 tablespoon water in a small bowl; set aside. Remove the preheated bowls or skillets from the oven to a heat-safe surface, like a wooden cutting board. Add equal amounts of hot rice to each pot. (The rice must be piping hot in order to cook the egg yolk when you stir it in.) Add equal amounts of the remaining ingredients to each bowl or skillet in piles, clockwise in order: beef, carrots, mushrooms, spinach, cabbage, scallions, bean sprouts and kimchi. Drop a dollop of the gochujang mixture in the center of each bowl or skillet, then drop the egg yolks right on top of it (1 yolk per individual bowl or 2 yolks per skillet). Serve immediately, while the rice is still sizzling, and stir to combine all of the ingredients before eating. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1118,"Asian Island Grilled Chicken Salad 1/4 cup DOLE? Pineapple Juice 1 tablespoon soy sauce 1 teaspoon packed brown sugar 1 clove garlic, finely chopped 2 (8 oz.) boneless, skinless chicken breasts 1 pkg. DOLE All Natural Asian Island Crunch? Salad Kit 1 cup red bell pepper, thinly sliced 1/4 cup DOLE? Red Onion, thinly sliced Instructions: Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3. Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray. Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center. Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing. Arrange salad on plates; top with bell pepper, onion, and chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1119,"Citrus Avocado Poke 6 cups vegetable oil 12 wonton wrappers
1 1/2 pounds sushi-grade ahi tuna
1/2 cup Poke Sauce, recipe follows 2 cups finely shredded cabbage
1/2 cup Avocado Mousse, recipe follows 1 cup Citrus Pico, recipe follows 1/2 cup Black Bean Sauce, recipe follows 1/2 cup Citrus Sauce, recipe follows 1/2 ounce microgreens
1/4 cup soy sauce 3 tablespoons sesame oil
1/2 habanero pepper
2 medium avocados 1 lime, juiced 2 teaspoons kosher salt
1 small pineapple 1 orange
1 small red onion
1 small jalapeno, seeded 1 bunch cilantro
2 limes
1 1/2 cups brown sugar 8 ounces sweet chili sauce
7 ounces black bean garlic sauce
1/4 cup sesame oil
2 tablespoons orange juice
2 tablespoons white vinegar
1 tablespoon minced garlic
1 tablespoon red pepper flakes
1 habanero cl 1 cup mango puree 1/2 cup sesame oil
1/4 cup orange juice
1 teaspoon kosher salt
1 tablespoon granulated sugar
Instructions: Heat the vegetable oil in a medium saucepan over medium heat until it reaches 350 degrees F. Fry the wonton wrappers until crispy and golden brown. Cut the ahi into 1/4-inch cubes. Place into a large mixing bowl and gently fold in the Poke Sauce. Put 2 of the wontons on a plate with a small pinch of the shredded cabbage and 2 ounces of the ahi poke. Place 1 tablespoon of the Avocado Mousse on top, then add 2 tablespoons of the Citrus Pico. Finish with a drizzle of the Black Bean Sauce, Citrus Sauce and pinch of microgreens. Repeat with the remaining ingredients. Place the soy sauce, sesame oil and habanero in a blender and blend for 1 minute. Add the pulp of the avocado, lime juice and salt to a food processor. Blend until smooth and some air has been incorporated. Peel pineapple, orange and onion. Core the pineapple. Finely chop the pineapple, orange and red onion. Place in a large mixing bowl. Mince the jalapeno and chop the cilantro. Add both to the bowl. Juice the 2 limes and add the juice to the mixing bowl. Gently toss all the ingredients. Place the brown sugar, chili sauce, black bean sauce, sesame oil, orange juice, vinegar, garlic, red pepper flakes and habanero in a blender and blend for 2 minutes, or until smooth. Place the mango puree, sesame oil, orange juice, salt and sugar in a blender and blend until smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1120,"Carne Asada Tacos One (12-ounce) jar sliced pickled jalapenos, drained One (1 3/4-pound) flank steak,trimmed Kosher salt and freshly ground pepper 1/2 cup chopped white onion 1/2 cup fresh cilantro Lime wedges, for serving 2 to 4 tablespoons Salsa (homemade, recipe follows, or store-bought) Corn tortillas (homemade, recipe follows, or store-bought) 4 dried arbol chiles, stemmed 1 pound plum tomatoes, halved 1/2 white onion, chopped 1 clove garlic, minced 1 teaspoon dried oregano (preferably Mexican) Juice of 1/2 lime Pinch of sugar Kosher salt Fresh cilantro, for garnish 1 3/4 cups masa harina (corn flour) Instructions: Make tortillas, if you're using Homemade Tortillas. Marinate the steak: Spread the jalapenos in a baking dish and press the steak on top. Cover and set aside at room temperature, about 1 hour. Preheat a grill or grill pan to high. Brush the jalapenos off the steak, pat dry and season with salt and pepper. Grill the steak for 4 to 6 minutes per side for medium-rare. Let rest 10 minutes, then slice. Assemble the tacos: For each taco, stack 2 tortillas and lay a few pieces of steak in the middle. Top with onion, salsa and cilantro. Top with lime wedges. Toast the chiles in a dry skillet or saucepan over medium-low heat, shaking the pan, about 2 minutes. Pour 1/2 cup boiling water on top, cover and let soak 15 minutes. Meanwhile, preheat a grill or grill pan to high. Grill the tomatoes, turning, until charred. Transfer to a food processor. Add the chiles and their soaking water, onion, garlic, oregano, lime juice, sugar and 1 1/4 teaspoons salt; pulse until chunky. Set aside, about 1 hour. Garnish with cilantro. Put the masa harina in a bowl and gradually stir in 1 cup plus 2 tablespoons warm water with a fork. Add 3 or 4 more tablespoons water, 1 tablespoon at a time, and mix with your hands until the dough comes together. Knead until soft and pliable, then gather into a ball, cover with plastic wrap and set aside, 30 minutes. Roll the dough into Ping-Pong-size balls, moistening your hands with water to keep the dough from sticking. Place the balls on a baking sheet lined with plastic wrap; keep covered with more plastic as you roll the rest of the dough. First, set a large griddle over two burners; heat one side to medium-low and the other to medium-high (or use two cast-iron skillets).
Cut a circle slightly larger than your tortilla press from a large resealable plastic bag; include the seam of the bag in your circle so that the two circles remain attached on one side. Place a dough ball between the plastic rounds and flatten in a tortilla press into a 5-inch circle, about 1/8-inch thick. (If you don't have a tortilla press, use a coffee can to flatten the dough.)
Peel off the top piece of plastic; flip the tortilla onto your hand and peel off the bottom piece of plastic. Ease the tortilla onto the cooler side of the griddle and cook until it is slightly dry around the edges and starts to peel away from the griddle, about 45 seconds. Transfer to the hotter side of the griddle, uncooked-side down. Cook until speckled on the bottom, about 1 minute, then flip and cook until puffed in spots, about 1 more minute. Press and cook the remaining tortillas; stack them in a cloth-lined basket and cover with the cloth, or wrap in foil and keep warm in a 250 degrees F oven. ","[Syrah, Tempranillo, Garnacha, Barbera]" 1121,"Blood Orange Sorbetto 1 cup water 1/2 cup sugar 2 cups blood orange juice Instructions: In a saucepan over medium-high heat, bring water and sugar to a simmer and simmer for 2 minutes to dissolve the sugar. Remove from the heat and cool. Stir in the juice and taste for sweetness. Make the sorbetto according to the manufacturer's instructions for your ice cream maker. Or pour the mixture into a shallow dish and place it into the freezer for 1 hour. Break up the ice particles with a fork every hour until a smooth, frozen consistency is achieved. ","[Prosecco, Moscato, Vinho Verde]" 1122,"Camarones a La Diabla 4 cups water 5 whole ripe tomatoes 2 medium red onions, divided 6 cloves garlic 14 ounces canned chipotle 24 ounces ketchup 1 teaspoon salt 2 tablespoons canola oil 2 pounds shrimp, shelled and deveined 1/2 teaspoon garlic salt Instructions: For the sauce: Put the water, tomatoes, 1/2 an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds. For the shrimp: Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over Mexican rice, if desired. ","[Malbec, Tempranillo, Garnacha, Barbera]" 1123,"French Chicken in a Pot with Drunken Jus and Mashed Camembert Potatoes 1 (4-pound) whole chicken Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 medium onion, chopped 1 rib celery and green tops, chopped 1 small carrot, peeled and chopped 1 head garlic, cloves peeled and sliced 2 small sprigs fresh rosemary 1 large fresh bay leaf 2 pounds starchy potatoes, peeled and chunked 1 medium turnip, trimmed and chunked or 2 parsnips, peeled and sliced 1 cup milk or chicken stock, warmed 10 to 12 ounces ripe Camembert or 1 small individual wheel Freshly grated nutmeg 1 1/4 to 1 1/2 pounds green beans, trimmed 1 tablespoon butter 1/3 bottle dry white wine (about 1 cup) Juice of 1 lemon Instructions: Remove the giblets, then wash and dry the chicken. Tuck the wings back and underneath the backbone until they stay in place. Season liberally with kosher salt or sea salt and lots of black pepper. Preheat the oven to 275 degrees F. Heat a large Dutch oven over medium to medium-high heat. Add 1 tablespoon extra-virgin olive oil to the hot pot and brown the chicken breast-side down first, turn using a wooden spoon or closed tongs placed in cavity. Once the bird has browned on both sides, remove the chicken to a plate and add the onion, celery, carrot, garlic, rosemary, bay leaf, salt, and pepper, and cover the pan. Sweat the vegetables to make a little pan juice, 5 to 6 minutes, stirring occasionally. Place the bird atop the vegetables and cover the pot. Transfer to the oven with the rack at the oven bottom, and roast about 1 1/2 hours, until a thermometer reads a minimum of 165 degrees F at the thickest part of the bird. About 15 to 20 minutes before the chicken comes out of the oven, place the potatoes and turnips in a pot, cover with water, bring to a boil, and cook to tender. Drain, and mash with milk, and ripe camembert cheese. Season the potatoes with salt, pepper, and nutmeg, to taste. Cover and turn off the heat to keep potatoes warm. Place the chicken on a carving board and cover with foil. In a large pot, bring a few inches of water to a boil for the green beans. Salt the water, and boil the beans 5 to 6 minutes for tender-crisp. Drain and dress with butter. Pour the pan juices and scrape the solids through a strainer into a bowl and return the pan to stovetop over medium heat. Press down on straining solids to collect all of the pan juices. Add the wine to the hot pan, and scrape up the drippings. Pour in the juices and reduce over a rapid simmer for about 10 minutes to concentrate the flavors. Add the lemon juice and turn off the heat. Transfer to a gravy boat or serving dish. Carve the chicken and serve with pan juices, potatoes, and beans. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1124,"Hawaiian Honeymoon Punch 1 cup pineapple juice 1 cup guava juice 1 cup passion fruit juice 1 cup rum 2 cups Champagne or sparkling wine 4 pineapple rings Guava balls, as needed Cocktail umbrellas, as needed Instructions: In a pitcher, combine the pineapple, guava and passion fruit juices along with the rum and stir to mix thoroughly. Divide the punch between 4 glasses filled with ice. Top each glass with a 1//2 cup of Champagne and a pineapple ring on the rim of each glass. Garnish with guava balls and a cocktail umbrella. ","[Chardonnay, Sauvignon Blanc, Moscato, Cava]" 1125,"Green Olive and Mascarpone Dip 1 (10-ounce) package frozen spinach, defrosted 1 pint (2 cups) mascarpone, at room temperature 3/4 cup grated Parmesan 3 to 4 tablespoons pitted hot pepper green olives, chopped fine* Squeeze lemon juice Red and green bell peppers, squared bottoms Purple cabbage, ruffled leaves and hollowed out Radicchio, ruffled leaves and hollowed out Green cabbage, ruffled leaves and hollowed out Mini carrots Icicle radishes Treviso leaves Cucumber spears Cherry tomatoes and green cocktail olives each on sticks Focaccia strips Bread sticks (bakery) Bagel chips, for dip Instructions: Squeeze as much water as possible out of the defrosted spinach. In a medium bowl, stir all the ingredients together until evenly combined.
*We found the olives in our store to be very hot. Taste as you add this ingredient. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 1126,"Chicken Mofongo Relleno 2 culantro leaves 2 garlic cloves
2 green onions
1/4 yellow onion
1/4 green pepper
1/4 cup chopped fresh cilantro
3 pounds chicken breast, each cut into 2 to 3 smaller pieces 8 ounces tomato puree
3 tablespoons chicken bouillon powder
1/2 tablespoon salt
1 green pepper, julienned 1/2 yellow onion, julienned Canola oil, for deep-frying 1 1/2 green plantains
5 tablespoons extra-virgin olive oil
1 tablespoon garlic puree 1/2 tablespoon salt
Instructions: For the sofrito: Put culantro, garlic, green onions, yellow onion, green pepper, cilantro and 1/4 cup water in a blender and blend. For the chicken: Put the chicken in a pressure cooker. Add tomato puree, chicken bouillon powder, salt, 4 tablespoons sofrito (save the remainder for another use) and 3/4 cup water. Pressure cook for 30 minutes. Carefully release pressure from the pressure cooker, then open it and shred the chicken with tongs. Add the green peppers and onions. Cover and pressure cook until the veggies are soft, another 2 to 3 minutes. For the mofongo: Heat several inches of canola oil to 350 degrees F in a large pan. Peel the plantains and cut into small pieces. Fry the plantains until they are cooked through, 3 to 4 minutes. Transfer some fried plantain pieces to a mortar and pestle. Add olive oil, garlic puree and salt and mash until well combined and it has a pastelike consistency with some small chunks of plantains. Mold the mashed plantain inside the mortar into a cuplike form. Plate and fill it with the chicken. Repeat to make 3 to 5 more servings. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 1127,"Brined Pork Chops with Soft Parmigiano Polenta 1/2 cup salt, or to taste 1/3 cup sugar 2 tablespoons fennel seed 2 tablespoons coriander seed 1 teaspoon crushed red pepper flakes 3 bay leaves 1 onion, diced 2 carrots, peeled and diced 2 ribs celery, diced 4 cloves garlic smashed 1 1/2 quarts cold water 4 bone- in pork rib chops 1 tablespoon wild fennel pollen* Soft Parmigiano Polenta, recipe follows 1 1/2 cups milk 1 1/2 cups water 1 bay leaf Salt 1 cup long cooking polenta 1/2 cup grated Parmigiano 1/4 cup mascarpone cheeseSoft Parmigiano Polenta: Instructions: For the brine: To make the brine: In a large container, add all of the ingredients and stir to combine. Submerse the pork chops in the brine and refrigerate for 3 days. After 3 days remove the chops from the brine, discarding the brine. Preheat a grill or grill pan. Roll the fat edge of each pork chop with the fennel pollen. Place porks chop gently on the preheated grill or grill pan. After 3 to 4 minutes rotate the chops 90 degrees to create lovely grill marks. Grill the chops for another 3 to 4 minutes and then turn over and repeat the process. If the chops seem to be burning move the chops to a cooler part of the grill to allow for longer cooking time without burning. Stand the chops up so the fat edge is in contact with the grill to crisp up the fat edge, this will also make the fennel pollen very aromatic. Remove the chops from the grill and let rest in a warm place before serving. The doneness of the meat should be about medium to medium well and very juicy. Serve with polenta. In a medium size saucepan, bring the milk, water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta for 30 to 40 minutes, adding water if the polenta becomes too thick to loosen it up. When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmigiano and mascarpone. Serve it immediately, or place a sheet of plastic wrap right on the surface of the polenta to prevent a skin from forming on the top. To reheat: Add a little water to the polenta and heat over low to medium heat stirring constantly to prevent burning. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 1128,"Classic Lasagne 4 Tbsp butter 4 Tbsp flour 2 1/2 cup heated milk salt & pepper to taste nutmeg to taste 3 Tbsp butter 1 cup minced onion 1/2 cup minced celery 1/4 cup minced carrots 1 cup minced smoked ham 1/2 lb each, ground beef & ground pork lightly browned in olive oil 1/2 cup dry white wine 2 cups chopped canned plum tomatoes 1 cup chicken stock 2 Tbsp tomato paste 1 bay leaf 1/2 teaspoon dried oregano salt & pepper to taste Instructions: First make the bechamel sauce. In a saucepan melt butter. Add flour, stir to combine and cook for 3 minutes. Then add the hot milk, and cook whisking occasionally for 3-5 minutes until thickened and lightly coating the back of a spoon. Season to taste with salt, pepper, and nutmeg and set aside. For the meat sauce, in a skillet melt butter. Add onions, carrots, celery and cook, stirring occasionally for 5 minutes. Then add the smoked ham and cook for another 5 minutes. Add ground beef and pork, and white wine, stir to combine and reduce 1 minute. Add plum tomatoes, chicken stock, tomato paste, bay leaf, oregano, salt & pepper to taste. Bring to a boil and simmer 1 hour.
Preheat oven to 350 F. Brush the bottom and sides of a 9x12x13-inch baking dish with butter. Spread a layer of the meat sauce evenly over the bottom of a baking dish. Then add 1 cup of the bechamel sauce-smoothing it over the meat sauce. Add 1/3 of the lasagne sheets. Continue with 3 more layers. Sprinkle top with parmesan cheese. Place in oven and bake for 30 minutes, or until the cheese is bubbling. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]" 1129,"Sunday Supper Stuffed Pork Chops, Cream Cheese Potatoes, Sugar Snap Peas 2 1/2 pounds potatoes, peeled and cut into chunks Salt 1/2 cup milk 4 ounces cream cheese 1 small onion finely chopped 2 tablespoons chopped fresh chives, optional 1 tablespoon olive oil or vegetable oil, plus some for drizzling 2 slices bacon, chopped 1 small McIntosh apple, chopped 2 ribs celery from the heart, finely chopped 1 small onion, chopped 2 tablespoons freshly chopped sage leaves, or 1 teaspoon ground dried sage 2 tablespoons freshly chopped thyme leaves, or 1 teaspoon dried leaves Freshly ground black pepper 2 store bought corn muffins 8 thin boneless center cut pork loin chops 2 pounds sugar snap peas 1 cup chicken broth or water 1 tablespoon butter Instructions: Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium low heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives. Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing. Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices. In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste. To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1130,"Black Powder Rub 1/4 cup black sesame seeds 2 tablespoons black peppercorns
1 tablespoon poppy seeds
1 teaspoon brown mustard seeds
1/4 cup kosher salt
2 tablespoons dark brown sugar
1 teaspoon granulated garlic
1 teaspoon dehydrated onion
Instructions: Toast the sesame seeds, peppercorns, poppy seeds and mustard seeds in a dry pan until fragrant, 1 to 2 minutes. Transfer to a food processor, blender or spice grinder and pulse until coarsely ground. Add the salt, brown sugar, granulated garlic and dehydrated onion and pulse until finely ground. This spice mix is perfect for beef. ","[Cabernet Sauvignon, Syrah/Shiraz, Malbec, Tempranillo]" 1131,"Tempura Battered Onion Rings Oil, for frying 2 large sweet onions, cut into 1/2-inch thick rings, thin skins removed 1 1/2 cups rice flour, plus more, for dredging 1 tablespoon baking powder 1 tablespoon baking soda 1 egg yolk 1 cup beer (use enough until you get pancake batter consistency) 1/2 teaspoon salt, plus more for seasoning Freshly ground black pepper Instructions: Fill a large Dutch oven or fryer with oil and preheat to 350 degrees F. Sift dry ingredients into a large mixing bowl and make a well in the center. Crack the egg yolk into a separate bowl and break it up with a fork. Add this to the well in the middle of the flour and slowly pour in the beer as you whisk. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges - this will minimize the chance of lumps. Continue until all the dry ingredients are mixed and the batter is of a smooth consistency. Take the onion rings and remove the thin membrane found between the layers; (otherwise the batter won't stick as well). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry in hot oil in batches until golden. Drain on paper towels and season with salt. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Gewrztraminer]" 1132,"Ouzo Martini # 2 4 ounces orange juice 4 ounces pineapple juice 2 ounces ouzo 2 ounces vodka 1 teaspoon fresh lime juice 2 lime slices, for garnish Ice Instructions: In a martini shaker, combine all ingredients with 1/2 cup of ice. Shake and strain into 2 chilled martini glasses. Garnish each glass with a slice of lime. ","[Ouzo, Vodka]" 1133,"Blackened Drum 2 tablespoons grapeseed oil 2 1/2 pounds sweet potatoes, peeled and diced
1/4 cup molasses
1 teaspoon chili powder
1 pinch cayenne pepper Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper 2 1/2 pounds green beans, ends trimmed
2 tablespoons unsalted butter
Juice of 1 lemon
1 cup Cajun blackening spice 1 tablespoon kosher salt, if needed
6 skinless black drum fillets
1/4 cup grapeseed oil
Herb Butter, recipe follows, for serving 1 pound unsalted butter, at room temperature 1/4 cup lemon juice plus 2 tablespoons lemon zest
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper Instructions: For the sweet potatoes: Heat a large skillet over high heat until smoking hot. Add the grapeseed oil and then the sweet potatoes. Allow the potatoes to sear for 2 to 3 minutes and then turn the heat down to medium. Toss the sweet potatoes and cook until tender, 15 to 20 minutes. Add the molasses, chili powder and cayenne and toss to coat. Cook for 2 to 3 minutes more. Season with salt and pepper and keep warm. For the green beans: Bring a large pot of water (seasoned with 2 tablespoons salt per gallon of water) to a rolling boil. Prepare an ice bath to shock the beans. Add about one-quarter of the beans to the boiling water (you don't want to add so many beans that the water loses the boil) and cook until crisp-tender, 2 to 3 minutes. Remove the beans from the water with a skimmer and shock in the ice bath. Repeat until all of the beans are cooked. Remove the beans from the ice bath and dry with a towel. Heat a large skillet over high heat. Melt the butter and then add the green beans. Saute the green beans until tender and slightly browned, 2 to 3 minutes. Add the lemon juice, season with salt and pepper and keep warm. For the blackened drum: Combine the blackening spice and salt, reducing or omitting the salt as needed (taste the spice mix first as some brands already have salt added). Spread the spice mixture on a plate and coat each side of the fish fillets. Heat a large skillet over high heat. Add the grapeseed oil, gently lay the fish in the skillet and sear until the spices have blackened and formed a nice crust on the fish, 3 to 4 minutes. Gently flip the fish and sear on the second side for 3 to 4 minutes more. Remove from the pan and allow the fillets to rest for a few minutes before plating. For serving: Mound some of the sweet potatoes in the centers of 6 plates. Place the green beans on top of the sweet potatoes and then top each plate with a fillet of fish. Top the fish with some Herb Butter and serve while the butter is melting over the hot fish. Combine the butter, lemon juice, lemon zest and parsley in a bowl and mix well. Season with salt and pepper. Cover and store in the refrigerator for up to 1 week.
","[Cabernet Sauvignon, Syrah, Malbec, Zinfandel]" 1134,"Seared Sea Scallops 2 tablespoons olive oil 6 U-10 scallops Salt and pepper 10 leaves spinach 2 tablespoon garlic 4 tablespoons white wine Corn flapjacks, recipe follows Orange honey butter, recipe follows 2 teaspoons cooked and crumbled pancetta 2 teaspoons chopped chives Sweet potato curls, recipe follows 4 ounces pureed corn 1/4 cup corn kernels 1/2 cup flour 1/3 cup milk 1 teaspoons sugar 3/4 teaspoons salt 1 teaspoons baking powder 1/3 teaspoon baking soda 1/2 cup white wine 1/2 cup orange juice 1 tablespoons chopped garlic 1 tablespoons chopped shallot 1 thyme sprig 2 ounces heavy cream 1/2 pound butter 2 ounces honey 1 sweet potato Hot oil, for frying Instructions: In a very hot pan with olive oil, sear the scallops; season with salt and pepper. Saute spinach with garlic and white wine to scald the spinach. In the center of the plate, place 2 flapjacks. Place orange honey butter on top of flapjacks. Then top with spinach. Place scallops on the plate, in between the flapjacks. Place pancetta and chive in-between the scallops. Garnish with sweet potato curls. Combine all ingredients. On a griddle using pan spray, drop 1 ounce of batter. Cook until golden brown.; Reduce wine, orange juice, garlic, shallots, and thyme to sec (dry). Add heavy cream; reduce by half. Whisk in butter. Slowly finish with honey.; Using a vegetable peeler, cut curls from sweet potato. Deep fry until crisp. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 1135,"Tomato-Parmesan Soup 1/3 cup extra-virgin olive oil 2 onions, chopped 4 cloves garlic, minced 1 teaspoon Italian seasoning Pinch of red pepper flakes 2 tablespoons tomato paste 1 28-ounce can whole peeled San Marzano tomatoes 2 bay leaves, preferably fresh 1 4-inch piece Parmesan cheese rind, plus grated Parmesan for topping Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth Fresh basil leaves, for topping Instructions: Heat the olive oil in a large wide pot or Dutch oven over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until very tender and lightly browned in spots, 8 to 10 minutes. Stir in the Italian seasoning and red pepper flakes. Add the tomato paste and cook, stirring, until the mixture is well coated, about 1 minute. Add the tomatoes, bay leaves, parmesan rind, 1 teaspoon salt and a few grinds of pepper. Bring to a simmer, stirring. Add the chicken broth to the pot and bring to a boil. Reduce to a steady simmer and cook until the soup is slightly thickened, 15 to 20 minutes; discard the bay leaves and Parmesan rind. Blend the soup in the pot with an immersion blender or transfer to a blender in batches and puree until smooth. Season with salt and pepper. Divide the soup among bowls. Top with basil and sprinkle with grated Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 1136,"Cod Dijonnaise 1 1/2 pounds carrots, peeled and thinly sliced 1 1/2 pounds spinach, washed and stemmed 1 tablespoon unsalted butter Salt and freshly ground white pepper 1 recipe Seared Cod 2 tablespoons Dijon mustard 1 cup fresh bread crumbs 2 tablespoons minced chives 1 tablespoon extra-virgin olive oil 6 sprigs flat-leaf parsley, leaves finely chopped 1 tablespoon extra-virgin olive oil 4 (6-ounce) center-cut cod fillets, skin left on Salt and freshly ground black pepper 4 cloves garlic, lightly crushed 4 sprigs thyme 1 tablespoon unsalted butter Instructions: Make the Dijonnaise Garnish: Bring a large pot of salted water to a boil. Add the carrots and cook for 5 minutes. Add the spinach and cook for 1 minute more; drain well and squeeze the excess water from the spinach. Melt the butter in a large skillet over medium heat. Add the carrots and spinach and season with salt and pepper. Cook until well coated with the butter. Spoon onto a serving platter and keep warm. Make the Seared Cod: Heat the olive oil in a nonstick skillet over medium-high heat. Season the fillets with salt and pepper and slip them into the pan, skin side down, along with the garlic and thyme. Sear the fillets for 3 minutes, turn them over and cook for 3 minutes more. Reduce the heat to medium, add the butter and cook another 3 minutes, or until the fish is opaque, moist and lightly firm when pressed. Preheat the broiler. Place the seared cod in a foil lined broiler pan. Spread the mustard evenly over the fillets. Mix together the bread crumbs, chives, and olive oil and pat evenly over the fish. Broil just until the crumbs are golden brown. Spoon the Dijonnaise Garnish onto a serving platter, top with the cod, and sprinkle with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1137,"Chimichanga Alamo 1 cup chopped fresh cilantro 2 avocados, pitted and mashed 1 cup sour cream 2 tablespoons fresh lime juice Kosher salt 1 tablespoon vegetable or olive oil 1 cup finely chopped Vidalia or sweet onions 1 teaspoon kosher salt Freshly ground black pepper 1 teaspoon ground cumin 3 or 4 sprigs fresh thyme, leaves stripped and chopped 2 garlic cloves, grated on a rasp or finely minced 1 pound ground beef chuck (80% meat, 20% fat) Vegetable oil 4 10-inch flour tortillas 1 15.5-ounce can refried black beans 1 cup shredded Cheddar cheese 1 cup shredded pepper Jack cheese 1 head iceberg lettuce, Shredded 4 Roma tomatoes, seeded and chopped 8 to 12 pickled jalapeno slices 4 radishes, thinly sliced Instructions:

1. Make the cilantro-avocado cream sauce. In a blender combine the cilantro, avocado, sour cream, lime juice, and a pinch of salt. Blend until smooth. Set aside.
2. Make the beef filling. Heat the oil in a large skillet over medium heat. When it begins to swirl, add the onions, salt, a few grinds of pepper, the cumin, and thyme. Cook, stirring, until the onions are tender, about 5 minutes. Add the garlic and cook until fragrant, about 5 minutes. Add the beef and break up with a spoon or spatula as it browns. When the meat is cooked through, taste and, if needed, season with a pinch of salt.
3. Fill the chimichangas. Warm the tortillas in a microwave for just a few seconds or in a 100degreesF oven for a few minutes. Divide the refried beans into 4 equal portions. Using a rubber spatula or the back of a spoon, spread the beans in the center of each tortilla, making a rectangle with the rough dimensions of 6 inches 3 inches.. Using this as a guide add the beef directly over the beans. On a 10-inch tortilla, this leaves 2 inches of tortilla on the rectangle's short side of the filling, and 31/2 inches of tortilla on the long sides.
4. Roll the chimichangas. With the length of the rectangle of fillings horizontal to you, use both hands to fold each end with the 2-inch border in and over the mound of beef. Then fold the 31/2-inch flap closest to you over the beef, tuck it in gently, but tightly, and roll the burrito away from you. Set aside. Rest with the seam side down and continue with the rest.
5. Fry the chimichangas. Fill a large straight-sided pan with an inch of oil and bring it to 360 degrees F. (The temperature will fall when the burritos are added.) When the oil is hot, add 2 burritos at a time, seam side down, keeping the temperature at 350 degrees F. Cook until golden on the bottom, then roll and cook all sides, about 8 to 10 minutes total. Transfer each to a paper towel-lined plate. Repeat with the second batch.
6. Top the chimichangas. Turn on the broiler or preheat your oven to 500 degrees F. Place each chimichanga on a baking sheet, seam side down. Mix the Cheddar and Jack cheeses in a bowl. Top each chimichanga evenly with an equal amount of cheese. Cook until the cheese melts, 2 to 3 minutes. Transfer each to a serving plate and top evenly with lettuce, avocado cream sauce, tomatoes, jalapeno slices, and radish slices. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 1138,"Lemon-Ginger Iced Tea with Berry Cubes 1 cup (4 ounces) raspberries, rinsed Water for ice cube trays, plus 8 cups water, divided 1/3 cup honey 1/2 cup (2 ounces) coarsely chopped fresh ginger 6 white tea bags 3 lemons, juiced (about 1/2 cup) Lemon slices Mint sprigs, for garnish Instructions: Place about 4 raspberries in each compartment of an ice cube tray, 6 hours before serving iced tea. Fill with water and freeze. Place honey, 2 cups water and ginger in a saucepan and bring to a boil. Reduce heat and simmer over low heat for 5 minutes. Remove from heat and add tea bags. Let mixture steep for at least 30 minutes and up to 1 hour, then strain out solids. In a pitcher combine strained liquid with 6 cups water and lemon juice. Chill in refrigerator. To serve, place 3 ice cubes in a tall glass and pour iced tea over cubes. Garnish with lemon slices and mint sprigs. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 1139,"\16 Bean\ Pasta e Fagioli 1 (1-pound) bag 16 Bean Soup Mix 2 tablespoons good olive oil, plus extra for serving 6 ounces pancetta, 1/4-inch-diced 1 large onion, chopped 1 tablespoon minced garlic (3 cloves) 1/2 teaspoon crushed red pepper flakes 1 (28-ounce) can crushed tomatoes 1 cup dry red wine 4 to 6 cups good chicken stock, preferably homemade Kosher salt and freshly ground black pepper 1 cup miniature pasta, such as ditalini or tubettini 1/2 cup freshly grated Italian Parmesan cheese, plus extra for serving 1 tablespoon good red wine vinegar Julienned fresh basil leaves, for serving Instructions: The day before you plan to make the soup, place the bean mix in a large bowl, add cold water to cover by 2 inches, and refrigerate overnight. The next day, drain the beans, rinse under cold running water, and drain again. Place the beans in a large pot with 8 cups of cold water. Bring to a boil, lower the heat, and simmer for 1 hour. Stir occasionally and skim off any foam that rises to the top. The beans should be very tender and the skin will peel away when you blow on a bean. Meanwhile, heat the oil in a medium (10-inch) stockpot or Dutch oven over medium heat. Add the pancetta and onion and saute over medium to medium-high heat for 12 to 18 minutes, until browned. Add the garlic and red pepper flakes and saute for one minute. Add the tomatoes, wine, 4 cups of the chicken stock, 1 tablespoon salt, and 1 teaspoon black pepper and turn off the heat. Drain the beans and add two-thirds of them to the soup. Pass the remaining beans through a food mill, discarding the skins. Stir the bean puree and the pasta into the soup, bring to a boil, lower the heat, and simmer for 20 to 30 minutes, stirring occasionally, until the pasta is tender. Add up to 2 more cups chicken stock if the soup is too thick. Stir in the Parmesan and the vinegar. Ladle the soup into large shallow bowls and add a swirl of olive oil, a sprinkle of Parmesan, and some basil. Serve hot with extra Parmesan on the side. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 1140,"Pulled Pork Enchilada Casserole Cooking spray 1 19-ounce can red enchilada sauce 10 corn tortillas 2 cups pulled pork 1 15-ounce can black beans or pinto beans, drained and rinsed 1 cup frozen fire-roasted corn 2 cups shredded Mexican cheese blend (about 8 ounces) Sour cream, sliced scallions and chopped fresh cilantro, for topping Instructions: Preheat the oven to 400?. Coat an 8-inch square baking dish with cooking spray. Spread 1/2 cup enchilada sauce in the bottom of the pan and top with 3 corn tortillas, slightly overlapping and cutting as needed to fit. Top with half each of the pork, beans and corn; sprinkle with 1/2 cup cheese. Top with 3 more tortillas and spread with another 1/2 cup enchilada sauce. Top with the remaining pork, beans and corn and sprinkle with another 1/2 cup cheese. Top with the remaining 4 tortillas; spread the remaining enchilada sauce on top. Cover with foil and bake until hot and bubbling around the edges, 20 to 25 minutes. Uncover, top with the remaining 1 cup cheese and continue to bake until melted and bubbling all over, about 10 minutes. Top each serving with sour cream, scallions and cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 1141,"Pickled Chipotles/Chipotle Vinegar 6 dried chipotle chilies, stemmed, seeded, if desired 2 cups red wine vinegar Instructions: Combine the chilies and vinegar in a small pot. Bring to a boil, reduce to a simmer and cook covered 5 minutes. Set aside to cool. Store in a jar in the refrigerator up to 3 months. ","[Malbec, Tempranillo, Garnacha]" 1142,"Black Bean Soup 1 pound dried black beans 4 cloves garlic 2 onions, roughly chopped 1 green bell pepper, seeded and roughly chopped 1/4 bunch fresh cilantro Extra-virgin olive oil 2 sprigs fresh oregano 2 tablespoons ground cumin 1 smoked ham hock 1 jalapeno, split 1 3/4 quarts low-sodium chicken stock Kosher salt and freshly ground black pepper 1 cup sour cream 2 teaspoons lime zest Lime wedges, for garnish Cilantro sprigs, for garnish Instructions: Pick through the beans and discard any debris - wash under cold running water. In a food processor, add garlic, onion, bell pepper, and cilantro. Set a large pot over medium heat and add a 3-count of olive oil. Add the oregano and cumin. Add vegetable puree and saute until just fragrant, 7 to 10 minutes. Add beans, ham hock, jalapeno, and stock. Slightly cover and simmer for 2 hours until beans are tender. When cooked, remove bay leaves and take out ham hock. Cut ham meat off the bone, cut into pieces and set aside. Using a blender or immersion blender, puree just enough of the beans and stock (about a third of the total pot) to thicken up the soup and bring everything together. Season with salt and pepper and fold ham meat back into the soup. Make the crema by combining sour cream and zest. Serve each soup with a spoonful of lime crema, a squeeze of lime and some fresh cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 1143,"Hearts of Passion 2 pounds milk chocolate, tempered 1/4 cup heavy cream 1 tablespoon corn syrup 1 cup fresh passion fruit juice 18 ounces milk chocolate, chopped 5 tablespoons passion fruit liqueur (reccomended: Alize) 2 tablespoons butter Instructions: Using a ladle, fill the mold with milk chocolate. When it is full, empty the excess chocolate back into the bowl. The inside of the molds should be evenly coated. Wipe the lip of the mold clean and place it upside down on a wire rack over a baking sheet. Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity clean. (When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks). You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Place the cream, corn syrup and passion fruit juice in a pan and scald the mixture. Pour the hot cream mixture over the chopped chocolate and blend until smooth with an immersion hand blender. Add the passion fruit liqueur and the butter and blend until smooth with an immersion hand blender. Allow the mixture to come to 85 degrees F. Place the mixture in a piping bag and pipe it into the chocolate filled molds. Let set overnight. Apply milk chocolate the bottoms of each cavity with an offset spatula in order to seal them. Scrape clean and allow to set. When the chocolate has set, invert the mold over a clean dry surface. It may be necessary to rap the mold against the counter to encourage the chocolates to release. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 1144,"Tom Yum Soup 3 1/2 cups chicken stock 4 thin slices fresh galangal 2 kaffir lime leaves 1 lemongrass stalk, smashed and sliced 2 shallots, sliced 1 tablespoon roasted chili paste 2 tablespoons fish sauce 3 tablespoons lime juice 6 cherry tomatoes, chopped 8 Thai chilies 10 fresh straw or button mushrooms 6 large whole shrimp 2 sprigs cilantro 2 spring onions, thinly sliced Instructions: Heat the stock in a saucepan and add your flavors 1 by 1: begin with the galangal, kaffir lime leaves, and lemongrass. Add the shallots, chili paste, fish sauce and lime juice. Then add the chopped tomatoes, Thai chilies and straw mushrooms and simmer for 5 minutes. Remove from the heat and stir in the shrimp. When they turn completely pink, the soup is ready. Garnish with cilantro and spring onions and serve immediately. ","[Chardonnay, Sauvignon Blanc, Gewrztraminer, Riesling]" 1145,"Seared Ahi Tuna with Asian Slaw 2 cups shredded Napa cabbage 1 cup shredded red cabbage 1 cup green beans, trimmed and thinly sliced lengthwise 1/2 cup thinly sliced red bell pepper 1/4 cup chopped pickled ginger 1/4 cup coarsely chopped fresh cilantro leaves 1/2 cup canola oil 6 square wonton sheets, cut into 1/8-inch wide strips 2 tablespoons ginger, chopped 2 tablespoons green onion, chopped 2 cloves garlic, minced 1 tablespoon freshly chopped cilantro leaves 1 pound sashimi-grade ahi tuna 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1/4 cup sesame seeds Instructions: In a large bowl, combine the cabbages, green beans, red bell pepper, pickled ginger, and cilantro. Cover and refrigerate. In a small saucepan heat the canola oil to 325 degrees F and carefully fry the wonton strips for 3 to 4 seconds, until golden brown. Using a slotted spoon, transfer the strips to a paper towel to drain. Set aside. For the dressing: In a blender or food processor, blend together the ginger, green onion, garlic, and cilantro. For the Tuna: Coat the tuna with the oil and season with the salt and pepper. On a plate scatter the sesame seeds and press the tuna into the seeds on both sides, gently shaking off the excess. Heat a large grill or saute pan over high heat and sear the tuna for 3 minutes on each side. Remove the fish from the pan and let rest for several minutes before slicing. The tuna will be medium-rare. Toss the vegetables with half of the dressing and mix well. Add half of the wonton strips and gently combine. Mound the slaw onto a platter or indivisual plates. Place the sliced tuna on top of the salad and drizzle the remaining dressing on top. Garnish with the remaining wonton strips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1146,"Roasted Shrimp on Chick Pea Pancakes with Mango and Green Onion 2 tablespoons olive oil 1 teaspoon chopped garlic 1 teaspoon chopped shallot 1/4 teaspoon crushed red pepper 8 large fresh head-on shrimp (u-12) Instructions: In a large bowl combine oil, garlic, shallots, and peppers. Add shrimp and marinate for a few hours. Remove shrimp from marinade and pat dry. Grill for about 1 and 1/2 minutes on each side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1147,"Apple-Sage Cornbread Stuffing 4 tablespoons unsalted butter, plus more for buttering the dish 1 large leek, white part with 1-inch of green, finely chopped and rinsed 2 small apples, peeled, cored and chopped 4 cups cubed day old cornbread 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for topping 1 tablespoon finely chopped fresh sage 1 1/2 to 2 cups low-sodium chicken broth Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Butter a 2-quart baking dish. Heat the butter in a medium skillet set over medium heat. Add the leek and cook, stirring occasionally until soft, 8 to 10 minutes. Add the apples and cook until slightly soft, about 5 minutes. Remove from the heat and transfer to a large bowl. Add the cornbread, parsley and sage to the leek mixture. Gradually add the broth, stirring gently until the cornbread is well moistened but not soggy. Season with salt and pepper. Spread out in the prepared baking dish and bake until heated through and lightly browned, about 30 minutes. Sprinkle with parsley before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1148,"Roast Corn, Asparagus and Maine Crab Quesadilla 1/2 pound fresh or thawed frozen corn on the cob, husked 3/4 pound medium asparagus 1 tablespoon olive or vegetable oil, plus extra for pan 1 red bell pepper, seeded and minced 1 jalapeno, seeded and minced 1 red onion, minced 1/2 pound fresh crabmeat (recommended: Maine crab) 1/2 cup Chipotle Sauce, recipe follows Kosher salt and freshly ground black pepper Hot sauce, optional 4 (10-inch) flour tortillas 1 pound shredded Cheddar or Monterey Jack 4 to 6 tablespoons sour cream, for garnish Approximately 1 1/2 cups shredded romaine or iceberg lettuce, for garnish For serving: white rice or black beans 1/2 cup mayonnaise 2 dried chipotle peppers, stemmed 1/4 to 1/2 tablespoon fresh lime juice Instructions: Preheat the oven to 350 degrees F. Place the corn on a baking sheet and roast, rotating the cobs every 10 minutes or so, until the corn is golden, about 30 minutes. While the corn is roasting, trim the asparagus and cut each stalk into 1/2-inch lengths. Place the asparagus in a medium baking dish, coat lightly with the oil and roast the asparagus until it browns slightly, about 10 minutes. Remove the corn from the cobs. Combine the roasted corn and asparagus in a large bowl. Add the red pepper, jalapeno, and onion. Pick through the crab meat, discarding any cartilage. Add the crab to the vegetables. Add the chipotle sauce, mix well, and then season, to taste, with salt, pepper and hot sauce. Increase the oven temperature to 400 degrees F. Lay the tortillas out on a clean flat service surface. Spoon crab and vegetable mixture onto half of each tortilla, dividing the mixture evenly. Sprinkle a quarter of the cheese over each tortilla then fold the tortillas forming half moon-shaped quesadillas. Arrange the quesadillas in a single layer in a lightly oiled baking dish. Bake the quesadillas until the cheese is melted, approximately 15 minutes. Transfer each to a warm plate and serve topped with sour cream shredded lettuce and accompanied by rice or black beans. Put the dried chipotles in a small pan and add water to cover. Bring the water to a simmer over medium heat. Simmer the chipotles until they are soft, about 10 minutes. Transfer the chipotles and the cooking liquid to a blender or food processor. Puree then add the mayonnaise. Mix well then season, to taste, with lime juice. Store in the refrigerator until ready to use. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 1149,"Curry Leaf Kale and Garam Masala Braised Chickpeas 1 teaspoon cumin seeds 1/2 teaspoon ground fenugreek 12 curry leaves 3 tablespoons melted ghee 1 tablespoon ginger root, peeled and minced 1 clove garlic, minced 1 small onion, finely diced 1 red cl, seeded and minced 1 1/2 pounds kale, stemmed and coarsely chopped 1 cup Masala Braised Chickpeas, recipe follows Salt and freshly ground black pepper
   Salt and freshly ground black pepper 8 ounces dried chickpeas 2 teaspoons black peppercorns 6 whole cloves 4 black cardamom pods, cracked 2 teaspoons coriander seed 2 teaspoons cumin seed 2 bay leaves Two 3-inch cinnamon sticks 1 dried red cl 12 cilantro stems 2 1/2 cups low-sodium chicken stock Two 12-ounce bottles lager beer Instructions: Cook the cumin, fenugreek and curry leaves in the ghee in a large skillet over medium-high heat until lightly toasted and fragrant, 2 minutes. Add the ginger, garlic, onions and chiles and continue cooking until the onions are browned and translucent, about 3 minutes. Turn the heat to high, add the kale and cook until barely wilted and browned, 3 to 4 minutes. Stir in the Masala Braised Chickpeas and cook until warmed through, about 3 minutes. Season with salt and black pepper and serve immediately. For Masala Braised Chickpeas: Place the chickpeas in a bowl and cover with 2 inches of water. Let soak overnight in the refrigerator, and then drain. Toast the coriander, cumin, peppercorns, cloves, cardamom, bay leaves, cinnamon and cl in a small dry skillet over medium heat until fragrant, 2 minutes. Set aside to cool. Combine the chickpeas, toasted spices and cilantro stems in a 6-quart Dutch oven. Pour in the chicken stock and beer and bring to a boil, skimming off any foam from the surface. Reduce the heat to medium and simmer until the chickpeas are tender, 1 hour 30 minutes to 2 hours. Drain the chickpeas, and let cool completely in the pot. Yield: 4 cups. ","[Pinot Noir, Sauvignon Blanc, Riesling, Tempranillo]" 1150,"Baked Eggs with Canadian Bacon, Spinach, and Aged Cheddar 3 tablespoons unsalted butter, plus more to butter ramekins 2 tablespoons minced yellow onion Salt and freshly ground black pepper 6 ounces baby spinach 4 slices Canadian bacon 4 large eggs 1/4 cup heavy cream 1 ounce grated aged Cheddar, plus extra for serving Sourdough bread Instructions: Heat oven to 350 degrees F and arrange rack in middle. Butter 4 (6-ounce) ramekins and set aside. Melt 1 tablespoon butter in a large frying pan over medium heat. When it foams, add onion, season well with salt and freshly ground black pepper, and cook until softened, about 1 minute. Add spinach and cook until spinach is well wilted, about 2 minutes. Place ham on bottom of ramekins and top with spinach. Crack eggs into ramekins, place 1 tablespoon cream over each egg, and divide half of cheese evenly among ramekins. Put ramekins on a baking sheet and bake, rotating pan halfway through baking, until whites are just set but yolks are still runny, about 15 to 18 minutes. Meanwhile, spread remaining 2 tablespoons butter on 4 slices sourdough bread. Top with grated cheese and toast until golden brown. Serve eggs with toast. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1151,"White Chocolate Cherry Cupcakes 2 1/2 cups cake flour 8 tablespoons vanilla instant pudding mix 1 tablespoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon kosher salt 5 whole eggs 2 teaspoon vanilla extract 1 cup milk 1/4 cup half-and-half 3/4 cup butter 1 1/2 cups sugar 3 ounces sour cream 2 tablespoons mayonnaise 1 cup maraschino cherries 4 tablespoons maraschino cherry juice 2 cups mini white chocolate chips 1 3/4 pounds Casey's Buttercream, recipe follows 140 large pearls, for garnish 28 maraschino cherries, for garnish Edible glitter, for garnish 4 pounds butter, softened 8 ounces high ratio shortening (recommended: Sweetex) 8 cups confectioners' sugar, sifted 4 tablespoons vanilla extract 4 tablespoons cherry liqueur 2 tablespoons lemon extract 1 tablespoons vodka Instructions: Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners. Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add eggs 1 at a time. Scrape down the bowl. Add sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present. De-stem the maraschino cherries and squeeze out the excess liquid. Using a food processor, mince the cherries using the pulse button. Do not over process. Add the minced cherries, cherry juice, and white chocolate chips to the batter. Incorporate the ingredients completely using a spatula. Fill the cupcake liners using a 2-ounce scoop. Bake until golden brown and light and fluffy, 17 minutes. Let the cupcakes cool completely before decorating. To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Casey's Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 1 maraschino cherry and 5 large pearls. Finish by sprinkling edible glitter over the tops of the cupcakes. In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and vodka and incorporate completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1152,"Sesame Cannoli with Ginger 2 cups all-purpose flour, plus more for rolling 1 tablespoon granulated sugar
   1/4 teaspoon kosher salt
   1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
   1 large egg yolk
   1/2 cup dry white wine
   3/4 cup powdered sugar 1/2 teaspoon ground allspice
   1 tablespoon freshly grated ginger
   2 cups ricotta cheese, preferably whole milk
   1/4 cup heavy cream
   1/4 cup small semisweet chocolate chips
   1 lemon
   4 cups canola oil, for frying 2 tablespoons sesame seeds, toasted
   Powdered sugar, for dusting
   Instructions: For the shells: Sift the flour, granulated sugar and salt into a medium bowl. Work the butter pieces in with your fingers. Then add the egg yolk. Work in the white wine until a smooth dough forms. Wrap the dough in plastic and let rest for a few minutes while you make the filling. For the filling: Sift the powdered sugar, allspice and ginger into a medium bowl. In another medium bowl, whisk the ricotta until smooth and then add it to the dry ingredients; mix to blend. Beat the cream until fairly stiff and gently fold it into the ricotta mixture with a rubber spatula. Stir in the chocolate chips. Lightly zest the lemon and stir it into the ricotta. Refrigerate. To roll and fry the shells: Heat the oil to 350 degrees F in a heavy-bottomed medium pot. Meanwhile, spread an even layer of flour on a flat surface and flour a rolling pin. Roll the dough until very thin (about 1/8-inch thick). Cut out 3- to 4-inch rounds, using a glass or a small bowl; you should have about 12 rounds. Wrap each one around a cannoli mold, pressing to enclose. Flare the edges out slightly from the mold. Use a pair of tongs to submerge the shell in the hot oil. Fry until crispy, 2 to 3 minutes. Remove from the oil and immediately slide the shell off the mold. Set aside to cool. Repeat for all the rounds. To fill the cannoli: Just before serving, use a pastry bag to pipe the ricotta filling into the cannoli shells. Fill the shells from both sides so that the cream fills the length of the shell. Sprinkle the sesame seeds generously onto the ricotta on each end. Dust with powdered sugar. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 1153,"Toasted Baguette 1 baguette 1/4 cup olive oil Kosher salt Freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Slice the baguette diagonally into 1/4-inch slices. You should have 20 to 25 slices. Place the slices in 1 layer on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper. Bake the toasts for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 1154,"Healthy Grilled BBQ Meatloaf Foil Pack 1/4 cup 2-percent milk 1 large egg 3 tablespoons whole-wheat breadcrumbs 1 tablespoon Worcestershire sauce 4 tablespoons barbecue sauce 2 cups baby spinach 2 scallions, trimmed 1 large clove garlic 12 ounces lean ground beef 8 ounces 99-percent fat-free ground turkey Kosher salt and freshly ground black pepper Nonstick cooking spray Instructions: Prepare a grill for medium-high heat. Stir together the milk, egg, breadcrumbs, Worcestershire sauce and 1 tablespoon of the barbecue sauce in a medium bowl. Finely chop the spinach, scallion and garlic together on a cutting board. Transfer to the bowl, along with the ground beef and turkey, 1 teaspoon salt and several grinds of black pepper. Gently combine the mixture well with your hands. Coat a 20-inch piece of heavy duty aluminum foil all over with cooking spray. Pile the meatloaf mixture onto the foil just off the center and form into a 9-by-5-inch loaf that's about 1-inch thick. Fold the long half of the foil over the meatloaf, lining up the edges, and crimp and fold tightly to make a sealed packet. Put the packet on the grill, close the grill lid and cook for 10 minutes. Turn the packet over using 2 large metal spatulas; cover and grill 10 minutes more. Remove and let rest for 5 minutes. Carefully open the packet (hot steam will escape). The meatloaf should have some grill marks and an internal temperature of 165 degrees F. Brush the top and sides of the loaf with the remaining 3 tablespoons barbecue sauce. Cut into slices and serve. ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 1155,"Old Timey Chocolate Soda 1/2 cup chocolate syrup, such as Fox's U-Bet Chocolate Syrup 8 scoops French vanilla ice cream 2 cups cold club soda Whipped cream, for garnish Maraschino cherries, for garnish Instructions: In four 16-ounce glasses, squirt 1 tablespoon of the chocolate syrup in the bottom of the glasses. Scoop out 2 scoops of ice cream in each and top with another tablespoon of the chocolate syrup. Fill each glass with club soda, and top with whipped cream and a cherry. ","[Merlot, Cabernet Sauvignon, Pinotage]" 1156,"Peas and Carrots 2 cups frozen petite peas, thawed 2 tablespoons extra-virgin olive oil
2 teaspoons fresh tarragon leaves
4 ounces cream cheese, cubed, at room temperature
1 cup grated Parmesan 1 teaspoon freshly grated lemon zest, from 1 small lemon
1 teaspoon kosher salt
4 large carrots, peeled and sliced on the bias into 3-inch \chips\ 4 large carrots, peeled and sliced on the bias into 3-inch \chips
Instructions: Put the peas, olive oil and tarragon in the bowl of a food processor fitted with a metal blade and pulse until finely chopped, about 30 seconds. Add the cream cheese and process until smooth, about 1 minute. Add the Parmesan, lemon zest and salt and pulse to combine. Transfer the mixture to a bowl, cover and refrigerate until ready to use. Serve with carrot chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1157,"Chicken Parm-eroni Nonstick cooking spray, for the pan Four 8-ounce boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
4 ounces pepperoni, sliced thin
8 ounces fresh mozzarella
1 cup grated Parmesan, plus more for serving 1 cup all-purpose flour
2 large eggs
2 cups panko breadcrumbs
2 ribs celery, trimmed 1 small carrot, trimmed 1 small onion, trimmed 3 tablespoons canola oil
4 ounces pepperoni, sliced into 1/4-inch strips
2 teaspoons tomato paste
2 cloves garlic, minced
One 28-ounce can crushed San Marzano tomatoes
2 whole fresh basil leaves, plus more, chiffonade, for garnish
1 bay leaf
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 350 degrees F. Set a wire rack over a roasting pan and spray with the nonstick spray. Using a sharp knife, make a lengthwise, horizontal cut into the side of each chicken breast so you can open it up like a book. Place between two sheets of plastic wrap and gently pound out so it has an even thickness. Sprinkle with salt and pepper. Lay slices of pepperoni down the middle of each breast, slightly overlapping each piece so there are no gaps. Top with slices of mozzarella. Sprinkle each piece of chicken with 1 tablespoon Parmesan. Starting with one of the edges of the chicken (that isn't covered) roll each chicken breast over the top of the pepperoni and cheese (like a sushi roll) onto itself. Secure by inserting one skewer on each end and one in the middle so it retains its shape. Set up a breading station with 3 pans. Pour the flour into one and season with salt and pepper. Crack the eggs into a second pan and season with salt and pepper. Mix well. In the third pan, add the panko and remaining 3/4 cup Parmesan. Season with salt and pepper and mix well. Working with one chicken portion at a time, dip into the seasoned flour, then egg mixture and then panko, gently pressing the panko into the chicken all over, especially taking care to cover the seams and sides. Place the breaded chicken portions on the prepared rack seam-side down, ensuring they have space between them so they cook evenly. Spray with nonstick spray, then bake until golden brown, about 30 minutes. Allow to cool for a few minutes before slicing. Prepare the sauce: Add the celery, carrots and onion to a food processer and process until finely diced. Set aside. In a large pot, add the canola oil and thinly sliced pepperoni. Cook over medium heat, gently stirring, until the pepperoni is crisp, about 3 minutes. Remove with a slotted spoon and set aside to drain on a paper towel. To the pepperoni fat in the pot, add the tomato paste, garlic and the onion-celery-carrot mixture and saute until golden, 4 to 5 minutes. Add the tomatoes, basil and bay leaf. Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes. Slice the chicken into 1-inch-thick slices and serve with the sauce. Garnish with the crispy pepperoni, basil and more Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 1158,"Roasted Brussels Sprouts 2 pounds brussels sprouts, washed and trimmed, large sprouts halved 1 head garlic, cleaned 1 tablespoon fresh thyme leaves 1/4 cup olive oil Kosher salt Freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Put Brussels sprouts, whole garlic cloves, thyme, and olive oil together in a bowl. Toss to combine, and season with the salt and pepper, to taste. Empty the bowl onto a shallow baking pan and roast until tender and edges just start to brown, about 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1159,"Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish Ice 8 plum tomatoes, cored, halved the short way Canola oil, for grilling Kosher salt and freshly ground black pepper 1/2 cup Greek extra-virgin olive oil 1/2 cup pitted kalamata olives, coarsely chopped 1/4 cup chopped fresh dill 1/4 cup freshly squeezed lemon juice 1/4 cup chopped fresh flat-leaf parsley 1 tablespoon red wine vinegar 1 teaspoon honey 1/2 small red onion, cut into small dice 12 colossal shrimp (15 or less per pound), tail on, shelled and deveined 12 small kalamari, heads and tentacles removed, bodies butterflied and scored to prevent curling 1/4 cup freshly squeezed lemon juice 1/4 cup olive oil, plus more for drizzling 4 cloves garlic, minced 4 lemons, halved Canola oil, for grilling Kosher salt and freshly ground black pepper Fresh parsley leaves Dill fronds, for garnish Instructions: For the relish: Soak the hickory chips in water for at least 1 hour. Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. Once the temperature of the smoker reaches 100 degrees F, brush the tomatoes with canola oil, season with salt and pepper and put them on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending how smoky you want them. Coarsely chop the tomatoes, place in a bowl and add the olive oil, olives, dill, lemon juice, parsley, vinegar, honey, onions and season with salt and pepper. Let the relish sit at room temperature until ready to use. For the seafood: Prepare a charcoal grill at least 30 minutes before cooking by lighting a chimney starter filled with hard wood and let burn until covered with gray ash. Toss the shrimp and calamari with the lemon juice, olive oil and garlic and let marinate for 15 minutes. Brush the cut side of each lemon half with canola oil and sprinkle with salt and pepper. Skewer the shrimp and kalamari tentacles onto different skewers. Sprinkle with salt and pepper. Grill the shrimp for about 2 minutes per side and the calamari tentacles for about 30 seconds per side. Put the calamari bodies directly on the grill and cook for about 15 seconds per side. Grill the lemons, cut-side down, until slightly charred. Remove to a platter. Arrange the skewers and bodies on a large platter. Top with the relish. Drizzle a little more olive oil over the top and squeeze a grilled lemon half over all. Garnish the platter with the remaining grilled lemons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1160,"The Ultimate Crab Cakes with Remoulade 2 pounds russet potatoes, cut into 1-inch cubes 1 cup whole milk 2 garlic cloves, smashed 1/4 bunch fresh thyme sprigs 2 bay leaves 1/2 teaspoon whole black peppercorns 1 pound fresh jumbo lump crabmeat 2 teaspoons salt 2 tablespoons unsalted butter 1/2 bunch fresh chives, finely chopped 3 cups bread crumbs 5 tablespoons vegetable oil, for frying Lemon slices, for garnish Green salad, as accompaniment Remoulade, recipe follows 2 cups mayonnaise 1 teaspoon Dijon mustard 2 tablespoons cornichons or sour gherkins, minced 3 tablespoons capers, minced 1 garlic clove, minced 2 tablespoons chopped parsley leaves 1 tablespoon chopped tarragon leaves 1 1/2 anchovies, minced Several dashes hot pepper sauce Instructions: Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted. Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps. While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper. Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top. Roll them in bread crumbs and shake off excess. Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade. Garnish with slices of lemon and serve with a green salad. Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving. Yield: 6 servings ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1161,"Holiday Cheesecake 2 baguettes Olive oil, for brushing 3 tablespoons butter, melted 1 (15-ounce container) whole milk ricotta cheese 2 (8-ounce) packages cream cheese 4 ounces goat cheese (about 1/2 cup) 4 large eggs 1 tablespoon sugar 1/4 teaspoon kosher salt 3/4 cup diced roasted red bell peppers 1/3 cup chopped fresh basil leaves 1 tablespoon chopped fresh thyme leaves 1/2 cup strawberry jam 1 tablespoon hot water Special equipment: 1 (8-inch) diameter springform (cheesecake) pan Instructions: Preheat the oven to 350 degrees F. To make the crostini, cut the baguettes into 1/4-inch thick slices. Using a pastry brush, brush the baguette slices with olive oil. Place on 2 foil-lined baking sheets and bake until crisp and golden, about 12 to 15 minutes. Reserve 25 of the crostini slices for the cheesecake. Cool the remaining crostini, then store in an airtight container until ready to serve. To make the cheesecake crust, put the 25 crostini slices in a food processor and run the machine until crostini are like bread crumbs, about 1 minute. Add the melted butter and pulse a few times to combine. Press the bread crumbs into the bottom of the cheesecake pan. Bake until golden, about 10 minutes. Remove from the oven and let cool. To make the cheesecake, wrap the outside of the cheesecake pan with 2 layers of heavy-duty foil. Place the ricotta, cream cheese, and goat cheese in a food processor. Pulse to mix. Add the eggs, sugar, and salt and pulse a few times until well mixed. Using a rubber spatula, stir in the red pepper, basil, and thyme. Pour the cheese mixture into the cheesecake pan. Place the cheesecake pan in a roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the cheesecake pan. Bake until the cheesecake is golden at the edges and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold.) Transfer the cake to a wire rack to cool for 1 hour. Refrigerate until the cheesecake is cold, at least 3 hours and up to 2 days. To serve, combine the jam and the hot water in a small bowl and stir until the jam is liquefied. Remove the cheesecake from the springform pan by running a knife around the inside of the rim and unlatching the pan's ring. Then, run a long metal spatula under the cheesecake and gently slide onto a serving plate. Drizzle the jam mixture over the top of the cheesecake, encouraging some of the jam to run down the sides. Serve with the reserved crostini alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1162,"Chocolate White Chocolate Chunk Cookies 1/2 pound unsalted butter, at room temperature 1 cup light brown sugar, packed 1 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs, at room temperature 2/3 cup good unsweetened cocoa 2 cups flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 pounds good white chocolate, coarsely chopped Instructions: Preheat the oven to 350 degrees F. Cream the butter and 2 sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. Note: This recipe has been updated and may differ from what was originally published or broadcast. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 1163,"Halibut Cheeks with Spicy Aioli 6 ounces halibut cheeks 8 ounces buttermilk 1 cup all-purpose flour 1 egg 1 cup Japanese breadcrumbs (panko)
4 cups canola oil 1 teaspoon cayenne pepper 1/2 teaspoon kosher salt Spicy mayonnaise (homemade or store-bought), for dipping
Instructions: Soak the halibut in the buttermilk for several minutes, then remove and dredge in the flour. Whisk together the buttermilk and egg in a stainless-steel bowl. Dip the halibut into the liquid, and then remove and dredge in the breadcrumbs until coated. Refrigerate for 1 hour. Heat the canola oil in a straight-sided saucepot to 325 degrees F. Submerge the cheeks in the oil and fry until golden brown. Season with the cayenne and salt and serve with spicy mayonnaise for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 1164,"Thick Pork Chops with Spiced Apples and Raisins 1 gallon water 1 cup brown sugar 1 cup sea salt 1 cup frozen apple juice concentrate, thawed 1 1/2 teaspoons whole black peppercorns 2 fresh thyme sprigs 4 double-cut bone-in loin pork chops, 1 pound each Sea salt and freshly ground black pepper Extra-virgin olive oil 2 tablespoons unsalted butter 3 Granny Smith apples, peeled, cored, and sliced in 1/2-inch-thick wedges Leaves from 2 fresh thyme sprigs 1/4 cup raisins 3/4 cup frozen apple juice concentrate, thawed 3 tablespoons brown sugar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves Pinch dry mustard Sea salt and freshly ground black pepper 1/2 lemon Instructions: Preheat the oven to 350 degrees F. In a mixing bowl combine the water, brown sugar, sea salt, apple juice concentrate, peppercorns, and thyme. Give it a good stir to dissolve the sugar and salt. Transfer the mixture to an extra-large re-sealable plastic bag. Submerge the pork chops in the brine, seal up the bag, and put it in the refrigerator for 2 hours to tenderize the meat. Do not brine longer than that or the meat will break down too much and get mushy. Remove the pork chops from the brine and pat them dry with paper towels. Sprinkle both sides of the meat with salt and pepper. Put a heavy skillet over medium-high heat. Add a 3-count drizzle of olive oil and get it hot. Lay 2 pork chops in the pan (most likely only 2 of these massive pork chops will fit comfortably) and brown 4 minutes per side. Remove the pork chops to a large baking pan; brown the remaining 2 chops and add them to the others in the pan. Put the baking pan in the oven and roast the chops for 30 minutes. The pork is done when the center is still rosy and the internal temperature reads 140 to 145 degrees F when tested with an instant-read thermometer. While the chops cook, melt the butter in a clean skillet over medium-low heat. Add the apples and thyme and coat in the butter; cook and stir for 8 minutes to give them some color. Toss in the raisins and add the apple juice, stirring to scrape up the brown bits. Stir in the brown sugar, cinnamon, cloves, and dry mustard; season with salt and pepper. Squeeze in the juice from the lemon to wake up the flavor and simmer for 10 minutes or until the apples break down and soften. Spoon the spiced apples over the pork chops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 1165,"Baked Ham 1 ready-to-eat ham, bone in, no water added (about 7 or 8 pounds for a half a ham) 2 to 3 cups water or chicken stock 1/4 cup white wine 1/2 cup Dijon mustard 1/4 cup orange marmalade 1/4 cup brown sugar 2 tablespoons dark rum 2 tablespoons cider vinegar 1/4 cup cornmeal (helps glaze stick to ham) Instructions: Preheat oven to 300 degrees. Cut away fat from ham, leaving about 1/4-inch fat all around. Remove any tough skin. Score fat in a diamond pattern with a sharp knife, being careful not o cut into the meat of the ham. Place ham, fattier side up, in a roasting pan and roast on a middle rack of the oven. A good roasting guideline is about 15 minutes per pound with the final internal temperature at about 140 degrees. While the ham is roasting, mix together all the ingredients for the glaze. About halfway through the roasting time, increase the temperature to 350 degrees and begin brushing the ham with the glaze, repeating about every 15 minutes. If the sugar starts to burn the bottom of the pan, keep adding stock or water. When the ham is finished, remove to a cutting board and let rest for 15 minutes before carving. If you'd like, deglaze the pan with a little white wine and add the remaining stock of water. Reduce to make a sauce. Alternatively, just serve the ham with a nice selection of mustards and chutneys. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 1166,"Marinated Grilled Steak 1? pound flank steak 2 cloves garlic, finely chopped Ground black pepper 1 cup balsamic vinegar 2 tablespoons butter Instructions: Trim the steak of excess fat and rub with garlic and pepper. Place the steak into a glass baking dish and pour over the vinegar. Marinate the steak for 20 to 30 minutes, turning the steak every 10 minutes. Remove the steak from the marinade and pat dry with a paper towel. Grill or broil steak to desired degree of doneness. Pour the marinade into a saucepan and simmer over medium-high heat until the liquid is syrupy. Add 2 tablespoons of cold butter to the syrup and swirl to melt the butter. Slice the steak across the grain in thin slices and serve with the balsamic sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 1167,"Leftover Turkey Sandwich with Spicy Cranberry Cream 1/2 cup Cranberry Apple Glaze, recipe follows 2 tablespoons Greek yogurt 2 scallions, white and green parts thinly sliced
1/2 jalapeno, seeded and minced 2 tablespoons whole-grain mustard 1 tablespoon honey 1 tablespoon Dijon mustard 4 focaccia rolls, split lengthwise 4 leaves green curly lettuce 4 ounces leftover turkey, sliced 1 cup leftover stuffing, optional Pickle spears, for serving 2 cups apple cider 2 cups cranberries 1 cup cranberry juice 1/2 cup maple syrup 1/2 cup apple cider vinegar Kosher salt and freshly ground pepper Instructions: Combine the Cranberry Apple Glaze, yogurt, scallions and jalapenos in a small bowl. Whisk together the whole-grain mustard, honey and Dijon mustard in another bowl until smooth.
To assemble the sandwiches, spread the honey mustard on the bottom halves of the rolls, and spread a generous amount of the spicy cranberry cream on the top halves. Top each bottom half with 1 lettuce leaf, 1 ounce turkey and 1/4 cup stuffing, if using, and then place the spicy cranberry cream halves on top. Slice the sandwiches in half and serve with a pickle spear. Combine the apple cider, cranberries, cranberry juice, maple syrup and apple cider vinegar in a small saucepan. Bring to a boil over medium-high heat, and then reduce to a simmer until the liquid has been reduced by 2 cups and the cranberries have burst, 18 to 20 minutes. Season with salt and pepper, and then transfer to a blender and puree until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 1168,"Tortilla Pizzas with Chorizo 2 tablespoons extra-virgin olive oil 8 ounces fresh chorizo, casings removed, crumbled 4 8-inch flour tortillas 1 16-ounce can refried beans 1 cup shredded Oaxaca or mozzarella cheese (about 4 ounces) 3 ounces mache lettuce or arugula 1/2 cup fresh cilantro 3 radishes, thinly sliced 1 red jalapeno pepper, sliced (remove seeds for less heat)
Juice of 1 lime
Kosher salt 1 avocado, diced 1/3 cup Mexican crema or sour cream Instructions: Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chorizo and cook, stirring occasionally, until browned, about 4 minutes. Remove the chorizo to a plate with a slotted spoon. Transfer all but 1 tablespoon of the drippings to a small bowl; stir the remaining 1 tablespoon olive oil into the bowl (reserve the skillet). Divide the tortillas between 2 baking sheets and brush the tops with the drippings mixture. Bake until the tortillas are crisp and lightly golden, about 5 minutes. Heat the skillet with the reserved 1 tablespoon drippings over medium-high heat. Add the refried beans and cook, stirring, until warm and spreadable, about 2 minutes. Spread the beans over the tortillas and sprinkle with the chorizo and cheese. Bake until the cheese melts, about 5 minutes. Meanwhile, combine the lettuce, cilantro, radishes, jalape?o and lime juice in a large bowl; season with salt and toss. Top each tortilla with the salad, avocado and crema. ","[Rioja, Tempranillo, Garnacha, Barbera]" 1169,"Mixed Berries with Spiced Maple Syrup 1/2 cup pure maple syrup 1 cinnamon stick 1 star anise 1/2 teaspoon whole cloves Pinch of kosher salt 1/4 cup heavy cream, chilled 1/4 cup creme fraiche, chilled 2 teaspoons spiced syrup 1/2 teaspoon pure vanilla extract 3 cups mixed berries, rinsed and halved or quartered if large 2 tablespoons chopped Marcona almonds, optional Instructions: In a small saucepan, combine the syrup, cinnamon, star anise, cloves and salt. Bring to a simmer over medium heat, then reduce the heat and simmer gently for 5 minutes. Remove from the heat and allow the mixture to cool completely. Strain the syrup through a fine mesh strainer, discarding the spices. Cool to room temperature. In a medium bowl, combine the heavy cream, creme fraiche, 2 teaspoons of the spiced syrup and vanilla. Using a large whisk or handheld mixer, beat until the cream thickens and soft peaks begin to form (careful not to over whip). Divide the berries among 4 coupe glasses or dessert dishes. Dollop with the whipped creme fraiche and drizzle with 1 to 2 teaspoons of the syrup. Sprinkle with almonds, if using. Leftover syrup will keep for 2 weeks in the refrigerator in a sealed jar. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 1170,"Amaretto Amarone Osso Bucco Pot Roast 1 cup all purpose flour Sea salt and freshly ground black pepper 4 pieces of veal shank for osso bucco Extra virgin olive oil 3 tablespoons unsalted butter 1 onion, diced 1 celery stalk, diced 2 carrots, diced 1 lemon, zest peeled off in widefat strips with a vegetable peeler 4 garlic cloves, minced1 head of garlic, cut horizontally through the middle 2 bay leaves 1/4 cup chopped fresh flat leaf parsley 1 bottle Amarone wine 1 (14 1/2-ounce1/2 oz) can low sodium beef broth 1 (28-ounce oz) can whole San Marzano tomatoes, hand-crushed 1/4 cup chopped dried cranberries 1/4 cup pine nuts, toasted 1 anchovy fillet 2 garlic cloves zest of 1 orange, finely grated 2 tablespoons chopped fresh flat leaf parsley Instructions: For the osso buco: Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Get in the habit of always tasting your flour; once it coats the veal it is harder to adjust the seasoning. Dredge the veal shanks in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting). Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the veal shanks, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned veal shanks to a side plate. There will be a lot of flavor left over in the bottom of the pot. You''re going to use that to create your sauce. Preheat the oven to 375 degrees F. Using the same pot, sautee the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the veal shanks back in the pot. Pour in the amarone wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the veal tender and nearly falling off the bone. Remove bay leaves. For the gremolata: F, finely chop and smashe the anchovy fillet roughly chop the pine nuts, dried cranberries and combine.anchovy, Combine this with the and garlic together in a mini chopper or with a mortar and pestle. Fold that into the orange zest and parsley. Scatter the gremolata over the Osso Bucco before serving. ","[Barolo, Barbaresco, Chianti, Dolcetto]

" 1171,"La Ribolitta 1 cup extra-virgin olive oil, plus extra for drizzling 1 large onion, chopped 1 clove garlic, chopped 1 large carrot, chopped 1 large celery, chopped 1 potato, peeled and chopped 1/2 head savoy cabbage, thinly sliced 1/2 head black cabbage, thinly sliced 2 cups pureed tomatoes 1 (14-ounce) can barlotti (or cranberry) beans 4 cups vegetable broth 6 slices country-style bread Salt and freshly ground black pepper Instructions: In a large pot, heat the 1 cup extra-virgin olive oil and saute the onion, garlic, celery and carrot, until they are soft. Add the potato, savoy cabbage, black cabbage, tomato puree and beans. With the back of a fork, break up some of the beans. Add the vegetable broth and bring it to a boil. Add the slices of the country-style bread and stir well. Continue cooking on medium heat for 45 minutes, adding a little more vegetable broth, if necessary. The consistency should be that of porridge. Season with salt and pepper, to taste. Drizzle extra-virgin olive oil on each individual serving and serve immediately. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 1172,"Lobster Roll 1 hot dog roll, toasted (recommended: \New England-style\ hot dog roll, no crust, split on top) 2 to 3 leaves lettuce 3 to 4 ounces freshly picked lobster meat (1 lobster's worth) 1 teaspoon mayonnaise Instructions: Place the lettuce in a bed on the bottom of the hot dog roll. Layer the lobster meat on top of the lettuce and place a dab of mayonnaise on top of the meat. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling]" 1173,"Giant Cinnamon-Cheese Danish 1 can (17.5 oz) Pillsbury? Grands!? refrigerated cinnamon rolls with icing 1 package (8 oz) cream cheese, softened 1/2 cup sugar 2 teaspoons sour cream 1 teaspoon lemon juice 1 teaspoon vanilla Instructions: Heat oven to 350 degrees F. Lightly grease 9-inch glass pie plate with shortening, or spray with CRISCO? Original No-Stick Cooking Spray. Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of pie plate. Unroll second roll; loosely wrap around first roll, cinnamon side in. Replace any cinnamon that falls off. Repeat with remaining rolls, coiling dough in pie plate into spiral shape. In small bowl, beat remaining ingredients except icing with electric mixer on medium speed until smooth. Spoon cream cheese mixture into decorating bag with tip or gallon-size resealable food-storage plastic bag with 1/2-inch hole cut in bottom corner. With tip or corner of bag about halfway down into rolls, pipe mixture between strips of dough, starting at center and working to edge of pan, using all of mixture. Bake 25 to 35 minutes or until center is thoroughly baked and edges are deep golden brown. Cool 5 minutes. Meanwhile, remove cover from icing; microwave on Medium (50%) 10 to 15 seconds or until thin enough to drizzle. Drizzle icing over warm coffee cake. Cut into wedges. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1174,"Smashed Potatoes with Sour Cream and Chives 1 1/4 pounds Yukon gold potatoes (4 medium) unpeeled, cut into 1-inch pieces 1/4 cup low-sodium chicken broth, warmed 1/4 cup reduced fat sour cream 1 1/2 tablespoons chopped fresh chives Salt Freshly ground black pepper Instructions: Place potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam for about 15 minutes, or until potatoes are tender. Transfer potatoes to a large bowl. Add the broth, and coarsely mash the potatoes. Stir in the sour cream and chives. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 1175,"My Grandmother's Ginger-Jam Bread and Butter Pudding 6 tablespoons unsalted butter, divided 1/3 cup golden raisins 3 tablespoons dark rum 10 slices brown bread Approximately 10 tablespoons ginger conserve or marmalade 4 egg yolks 1 egg 3 tablespoons sugar 2 1/4 cups heavy cream 3/4 cup plus 2 tablespoons whole milk 1 teaspoon ground ginger 2 tablespoons Demerara or granulated brown sugar Instructions: Preheat the oven to 350 degrees F. Grease a pudding dish or a shallow baking dish with the capacity of about 1 1/2-quarts with some of the butter. Put the raisins in a small bowl, pour the rum over and microwave them for 1 minute, then leave them to stand. This is a good way to soak them quickly but juicily. Make the sandwiches with the brown bread, butter and ginger jam (2 tablespoonfuls in each sandwich); you should have some butter left over to smear the top later. Now cut the sandwiches in 1/2 into triangles and arrange them evenly along the middle of the dish. I put 1 in the dish with the point-side uppermost and so on, then squeeze a sandwich-triangle down each side - but you do as you please. Sprinkle with the raisins and unabsorbed rum that remains in the bowl. Whisk the egg yolks and egg together with the sugar, and mix in the cream and milk. Pour this over the triangles of bread and leave them to soak up the liquid for about 10 minutes, by which time the pudding is ready to go into the oven. Smear the bread crusts that are poking out of the custard with the soft butter, mix the ground ginger and Demerara sugar together and sprinkle this mixture on your buttered crusts and the lightly over the rest of the pudding. Sit the pudding dish on a baking sheet and put in the oven to cook for about 45 minutes or until the custard has set and puffed up slightly. Remove, let sit for 10 minutes - by which time the puffiness will have deflated somewhat - and spoon out into bowls, putting a pitcher of custard, should you wish, on the table to be served alongside. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 1176,"Braised Octopus with Chickpea Salad and Salsa Verde Tentacles from one 4-to 6-pound fresh octopus 1 cup sherry vinegar or red wine vinegar
1 cup red wine
1 cinnamon stick
2 star anise pods
1 tablespoon whole black peppercorns 1 teaspoon fennel seeds
1 bay leaf
A few sprigs fresh parsley (can also use basil or oregano) A few sprigs fresh thyme (can also use basil or oregano) 4 cups fresh or canned cooked chickpeas 1/2 small red onion or 1/2 large red onion, sliced 1/2 poblano pepper, minced
Zest of one lemon, plus 1/4 cup lemon juice
1/4 cup lime juice
Zest of one orange, plus 1/4 cup orange juice
1/2 cup extra-virgin olive oil
1 cup chopped romaine hearts
1 cup arugula
2 tablespoons fresh basil, chopped 1/2 bunch fresh basil 1/2 bunch fresh parsley
2 cloves garlic
3 to 4 tablespoons extra-virgin olive oil
Salt and pepper
Instructions: For the octopus: Fill a large pot about 2/3 full with water and bring to a boil. Blanch the octopus by placing it in the boiling water for 30 seconds. Remove and set aside. Drain the water or in another large pot, add the vinegar, wine, cinnamon, star anise, peppercorns, fennel seeds, bay leaf and a few sprigs each fresh parsley and thyme and bring to a simmer over medium-high heat. Add the octopus. Cover and cook until fork-tender, about 30 minutes. Prior to serving, if desired, heat a grill to high heat and grill the octopus pieces for texture until slightly charred and crisp on the outside. For the chickpea salad: Reheat the chickpeas in a medium pot over medium heat and keep warm. Prior to serving, remove from the heat and toss with the red onion, poblano, lemon zest and juice, lime juice, orange zest and juice, olive oil, romaine, arugula and chopped basil. For the salsa verde: Roughly chop the basil, parsley and garlic and add to a small food processor or blender. Slowly drizzle in the olive oil while pulsing until the ingredients are well combined and have a smooth consistency that is not too liquid. Add salt and pepper to taste. Serve the salsa verde over the chickpea salad and octopus. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 1177,"Pavlova Easter Eggs with Lemon Curd 4 large egg whites, at room temperature 1/2 teaspoon cream of tartar 1/4 teaspoon fine salt 2 1/4 cup confectioners' sugar 3 large egg yolks 2/3 cup sugar 1 lemon, zested, plus 1/4 cup fresh lemon juice (from 2 lemons)
1/2 stick cold unsalted butter, diced Instructions: Position a rack in the lower third of the oven and preheat to 225 degrees F. Line 2 baking sheets with parchment. For the meringues: Combine the egg whites, cream of tartar and salt in a very clean stand mixer bowl. Beat with the whisk attachment on medium speed until foamy, about 1 minute. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the confectioners' sugar, 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 minutes.
Scoop the meringue with a 2-inch ice cream scoop and scrape off excess with the back of a knife to flatten. Scoop onto the prepared baking sheets, leaving 1 1/2 inches between each. Use the back of a metal tablespoon to make a shallow well in the center of each mound that will hold the \yolk.\ Bake until the meringues are dry and crisp on the outside, about 2 hours. Let cool completely. For the curd: Simmer 1 inch of water in a medium saucepan over medium-high heat. Combine the egg yolks, sugar, lemon juice and zest in a medium metal bowl and whisk until smooth. Place the bowl on top of the saucepan (make sure the bottom of the bowl is not touching the water) and whisk until the curd is thickened, light yellow and coats the back of a spoon, about 8 minutes. Remove the curd from the heat and use a silicone spatula to stir in the butter, one piece at a time, letting each addition melt before adding the next. Transfer to a clean container and press a sheet of plastic wrap directly against the surface of the curd. Refrigerate until thoroughly chilled, at least 3 hours and up to 1 week.
To serve, spoon 1 tablespoon of curd into the well of each meringue and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 1178,"Spinach Salad with Strawberries and Basil 1 shallot 2 tablespoons aged balsamic vinegar 1 teaspoon superfine sugar Juice of 1/2 lemon 1 1/2 cups small strawberries 2 to 3 cups spinach leaves, from a farmer's market 1/2 cup fresh basil leaves 4 to 5 tablespoons EVOO Salt and freshly ground pepper Instructions: Chop the shallot and put it in a small bowl. Add the vinegar, sugar and lemon juice and set aside. Meanwhile, hull the strawberries and cut them in half. Transfer to a serving bowl along with the spinach and basil. Whisk the EVOO into the vinegar mixture and season with salt and pepper. Toss the salad with the dressing and season with salt and pepper. ","[Brunello di Montalcino, Barolo, Rioja, Ribera del Duero]" 1179,"Lemon Bundt Cake with Berry Rhubarb Glaze 3 1/4 cups cake flour, sifted 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 3/4 cup sour cream Finely grated zest from 1 lemon 1/4 cup lemon juice 2 tablespoons pure vanilla extract 4 large eggs 2 1/4 cups sugar 3/4 cup vegetable oil 1 1/2 cups fresh or frozen finely chopped rhubarb (thawed), about 6 ounces 1 cup (about a 12-ounce jar) red berry jam (such, strawberry, red current, lingonberry or seedless red raspberry) 1 to 2 tablespoons water Pinch fine salt 1/2 teaspoon pure vanilla extract Instructions: Position a rack in the middle of the oven and preheat to 350 degrees F. Generously brush the bundt pan with shortening and dust with flour. Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside. In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside. Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs. Gradually whisk in the oil until evenly combined. Add the sour cream mixture and stir together. Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy. Pour the batter into the prepared pan. Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour. Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet. Cool. (The cake can be prepared to this point a day ahead.) When ready to serve. Combine the rhubarb, jam, water and salt in a small saucepan and simmer until the rhubarb gets translucent and syrupy, almost jewel like,, about 10 minutes. Add a bit more water, if the glaze gets too thick . Remove from the heat and stir in vanilla. Let cool slightly. Spoon some of the glaze over the top of the cake, and reserve the rest for serving with sliced cake. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 1180,"Pasta with Chicken, Risotto-Style 2 tablespoons olive oil, plus more as needed 1 shallot or small onion, chopped 3 cloves garlic, minced 2 cups crimini, shiitake or button mushrooms, cleaned, trimmed and sliced 8 ounces gemelli or penne cut pasta or long pasta broken into bits Salt and freshly ground black pepper 1/2 cup dry white wine or water 3 to 4 cups chicken or vegetable stock 2 boneless chicken thighs, diced Chopped fresh parsley, optional Freshly grated parmesan, optional Instructions: Put 2 tablespoons olive oil in a large, deep skillet over medium heat. When hot, add shallot, garlic, and mushrooms. Cook, stirring occasionally, until mushrooms soften and begin to brown on edges, about 10 minutes. Add pasta and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then wine. Stir and let liquid bubble away. Ladle stock into skillet 1/2 cup or so at a time, stirring after each addition, and every minute or so. When liquid is just about evaporated, add more. Mixture should be neither soupy nor dry. Keep heat at medium and stir frequently. Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done, it will be white on inside when cut and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and parmesan if using, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1181,"Filipino Grilled Chicken Wings 1 1/2 cups rice vinegar 1 1/4 cups soy sauce
1 1/2 tablespoons black peppercorns
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons onion powder
7 bay leaves, broken in half
1 head garlic, minced (about 3 tablespoons)
24 chicken wings, drumettes and flats separated and rinsed
Kosher salt and freshly ground black pepper
Leaves from 7 sprigs fresh cilantro (about 2 tablespoons)
Instructions: Combine the vinegar, soy sauce, peppercorns, paprika, onion powder, bay leaves and garlic in a resealable plastic bag. Place the wings in the bag, then press out any air and seal. Move the bag around to completely coat the chicken, then refrigerate, flipping the bag at least once, at least 4 hours and up to overnight. Preheat a grill to 350 degrees F. Remove the wings from the marinade (discard the marinade). Grill the wings, covered, for about 10 minutes. Flip the wings, close the lid and continue to grill until cooked through or the internal temperature reaches 165 degrees F, another 10 to 20 minutes. Allow the wings to rest for a few minutes. Season with salt and pepper and garnish with cilantro leaves. ","[Syrah, Tempranillo, GSM Blend, Barbera]" 1182,"Crystal Cocktail White sugar crystals 2 cups store bought eggnog, chilled (or 2 cups vanilla ice cream) 1/2 cup brandy 1/2 cup amaretto liqueur 1 teaspoon ground nutmeg 1/2 cup vanilla ice cream Pumpkin pie spice, for garnish Instructions: Spread some sugar crystals in a saucer. Dampen rims of martini glasses and coat with sugar crystals. Combine the eggnog, brandy, amaretto, nutmeg, and vanilla ice cream in a blender. Pour into prepare martini glasses. Garnish each drink with a pinch of pumpkin pie spice. ","[Brunello di Montalcino, Barolo, Rioja]" 1183,"Pecan Pie 1 1/4 cups all-purpose flour, plus more for dusting 1/4 cup chopped pecans 2 teaspoons sugar 1/8 teaspoon salt 1/2 cup cold butter (1 stick), diced 1 large egg, lightly beaten 2 cups chopped toasted pecans 3/4 cup light corn syrup 1/2 cup packed dark brown sugar 1/2 cup packed light brown sugar 5 tablespoons unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 teaspoon fine salt 3 eggs, lightly beaten Instructions: For the dough: Combine the flour, pecans, sugar and salt in the bowl of a food processor fitted with a metal blade. Pulse until combined, and then add the butter and pulse until the mixture resembles yellow cornmeal mixed with bean-size bits of butter, about 10 pulses. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to 1 tablespoon cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour. Roll the dough out with a rolling pin on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about 1 inch extra hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for about 30 minutes. Meanwhile for the filling: Preheat the oven to 350 degrees F. Mix together the pecans, syrup, dark brown sugar, light brown sugar, melted butter, vanilla and salt in a large bowl. Whisk the beaten eggs into the filling until smooth. Put the pie shell onto a baking sheet and pour in the filling. Bake on the lower oven rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the edges get very dark, cover them with aluminum foil halfway through baking.) Cool the pie on a rack, and then serve slightly warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 1184,"Homemade Cheese Sauce One 1-pound block processed cheese, such as Velveeta, cut into cubes One 5-ounce can evaporated milk
1 teaspoon dry mustard
1 teaspoon white wine vinegar
Pinch kosher salt
1 clove garlic Instructions: Place a double boiler over medium heat. Add the cubed cheese and milk and heat, stirring, until the cheese is melted and the mixture is combined, about 5 minutes. Stir in the mustard, vinegar and salt. Grate the garlic into the mixture using a rasp grater; stir to combine. Cook until the flavors meld, an additional 3 to 5 minutes. ","[Chardonnay, Riesling, Pinot Grigio]" 1185,"21 Burger 2 stalks celery, finely chopped 3 tablespoons butter, divided 2 pounds ground sirloin 1/4 cup bread crumbs 1 (1-ounce) packet au jus gravy mix (recommended: McCormick) 4 hamburger buns, toasted Instructions: Preheat oven to 400 degrees F. In a large, oven-proof skillet, over medium heat, saute celery in 1 tablespoon butter, about 4 minutes. Remove celery and let cool. In a medium bowl, stir to combine ground sirloin, bread crumbs, au jus mix, and sauteed celery. Form into 4 patties. Melt remaining butter in skillet. Carefully place patties in skillet and cook 2 to 3 minutes, or until browned on 1 side. Flip patties and place in preheated oven. Cook for 12 to 15 minutes for medium doneness. Serve hot on toasted buns with desired condiments. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 1186,"Sliders with Chipotle Mayonnaise 1 cup mayonnaise 2 chipotles in adobo sauce 1 tablespoon adobo sauce 1/2 lime, juice Salt and freshly ground black pepper 1 to 1 1/2 pounds ground chuck, 80/20 Salt and freshly ground black pepper Cheese slices, your choice Mini burger buns Chipotle Mayonnaise Pickles Red onion slices Instructions: Chipotle Mayonnaise: Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper. Sliders: Preheat grill over medium-high heat. Form the meat into 2 to 3-ounce portions, packed tightly. Season with salt and pepper. Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt. Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 1187,"The Hurricane 1 1/2 ounces light rum 1 1/2 ounces dark rum 1/4 cup passion fruit juice 1-ounce orange juice 1-ounce fresh lime juice 2 teaspoons simple syrup (equal amounts sugar and water heated until the sugar dissolves; cool) 1 teaspoon grenadine Ice cubes Cherries with stems, and orange slice to garnish Instructions: In a cocktail shaker, mix the rum, all of the fruit juices, and the simple syrup. Add the grenadine, and stir to combine, then add ice and shake. Half-fill a hurricane glass with ice, then strain the drink into a glass and add more ice to fill the glass. Garnish with cherries and an orange slice. ","[Rum, Dark Rum, Grenadine]" 1188,"Red Cabbage and Apple Sauerkraut 1 head red cabbage (about 3 pounds) 3 tablespoons pickling salt, plus more as needed
2 Granny Smith apples One 2-inch piece fresh ginger, peeled
1 teaspoon allspice berries Instructions: Remove any loose leaves from the cabbage head and reserve. Quarter the cabbage and thinly slice, on a mandoline if you have one. (The shreds should be about the thickness of a quarter.) Toss the cabbage in a large bowl with the pickling salt. Work the cabbage through your hands and massage for a minute or two, until the cabbage begins to \u201csweat\u201d and release some water. Thinly slice, then julienne the green apple, leaving the peel on. (Again, use a mandoline if you have one.) Slice the ginger into coins and press with the side of your knife to bruise them slightly and release their oils. Add the apples, ginger and allspice berries to the cabbage and toss well. Let sit for an hour or two, until the cabbage has released quite a bit of water. Pack the cabbage mixture into a large, wide-mouthed crock and press down very firmly until the liquid the cabbage has released covers it. (Depending on the age of your cabbage, it may release less water; a fresher cabbage will release a lot of water, while a cabbage that has been stored all winter will release less.) If the cabbage is not covered, mix together 1 quart cold water and 4 1/2 teaspoons pickling salt until dissolved and pour over enough to cover the cabbage. Use a couple of the reserved whole cabbage leaves to cover the surface of the cabbage. Cover with a plate (or the weight provided, if you have a fermenting crock) and set something heavy on top to weight it. (You can use cans. Many people like to use a resealable plastic bag filled with the same salted water solution used above because it weights evenly and if it leaks, it doesn\u2019t ruin the fermentation process.) Store the crock in a cool, dry place. Check the kraut after 2 days. There should be a few bubbles around the sides. Skim any scum that has risen to the surface. Check the kraut every few days and repeat skimming, if needed. Depending on the temperature of your room, the kraut should be ready after about a week. (Some people ferment for a couple of weeks or more, depending on how funky they want their kraut to be.) Divide the kraut and pack into jars. Store in the refrigerator. Drain and rinse the kraut well (discarding any ginger pieces) before using. ","[Chardonnay, Pinot Grigio, Riesling, Garnacha]

" 1189,"Glazed Apples and Pears 2 firm cooking apples, such as Golden Delicious, Macoun, Cortland, or Gravenstien 2 ripe pears, such as Anjou, Bartlett, or Comice 1 lemon 3 tablespoons unsalted butter 3 tablespoons sugar 1 (3-inch) cinnamon stick or vanilla bean, split lengthwise 1 to 2 tablespoons Calvados or Apple Jack, optional Instructions: Peel, halve and core, both the apples and pears. Cut each 1/2 into 4 wedges and transfer to a medium bowl. Halve the lemon and squeeze the juice over the fruit, toss lightly. Melt the butter in a skillet over high heat. Add the sugar, and cook until the sugar begins to caramelize. Add the fruit-- the caramel may seize (harden) don't be alarmed. Add the cinnamon stick or vanilla, and cook, stirring, until the caramel melts, and the fruit is juicy, about 7 minutes. If adding the Calvados, remove the pan from the heat before adding the alcohol. Return the pan to the heat. To flambe the alcohol on a gas burner, carefully tip the pan toward the flame; and on an electric element hold a long match at the inside edge of the pan until it ignites. Swirl the pan over the heat until the flame subsides. Serve fruit, warm, over ice cream with cookies. Serving suggestion: Vanilla Ice cream and gingerbread cookies. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 1190,"Broccoli-Cheese Casserole 3 tablespoons unsalted butter, plus more for greasing 1 1/2 cups finely crushed herb garden crackers or other flat bread crackers 1/2 cup grated Parmesan 4 tablespoons melted butter 1 1/2 pounds fresh broccoli florets, chopped 3 tablespoons all-purpose flour 1 1/2 cups milk 1 1/2 tablespoons ketchup 1 1/2 teaspoons Worcestershire sauce 1 teaspoon salt 1 teaspoon sugar 1/4 teaspoon ground black pepper Pinch cayenne pepper 5 ounces cream cheese, cut into pats 5 tablespoons crumbled blue cheese Instructions: Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with butter or nonstick cooking spray. In a bowl, mix the crushed crackers, Parmesan and melted butter. Place the broccoli in the baking dish.
In a pot, melt the remaining 3 tablespoons butter. Add the flour and stir together. Continue to stir while cooking for about 3 minutes. Whisk in the milk, stir to break up the flour, and heat the mixture to a soft boil, stirring constantly. Once the milk thickens, add the ketchup, Worcestershire, salt, sugar, pepper and cayenne. Add the cream cheese and blue cheese. Whisk until blended smoothly. Pour the cheese sauce over the broccoli. Pour the cracker mix over the casserole. Bake, uncovered, for 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1191,"Baked Orange Pecan French Toast 4 eggs 2/3 cup Florida's Natural? Premium Brand Orange Juice 1/3 cup milk 1/4 cup sugar 1/2 tsp. vanilla 1/4 tsp. ground nutmeg 8-1/2\ thick bread slices 1/4 cup butter or margarine 1/2 cup chopped pecans 1/2 cup sugar 1/2 cup butter, 1 cup Florida's Natural? Premium Brand orange juice. Instructions: Beat together eggs, juice, milk, sugar, vanilla, and nutmeg. Arrange bread in a single layer, top with egg mixture. Refrigerate 2 hrs. Melt butter in 10\ x 15\ x 2\ pan, and arrange bread on top. Bake at 350 degrees F for 20 minutes. Sprinkle with pecans, and bake 10 minutes more. Syrup: Combine and cook over low heat. Do not boil. Cook for 10 minutes, and serve warm. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 1192,"Crab and Seafood Cioppino 1/4 cup olive oil 2 cups chopped yellow onion 3 tablespoons finely chopped garlic 3 tablespoons finely chopped fresh basil leaves 3 tablespoons finely chopped Italian flat-leaf parsley 1 teaspoon chopped fresh oregano leaves 1 teaspoon chopped fresh thyme leaves 1 teaspoon freshly ground black pepper Salt 1 teaspoon dry red pepper, optional 1 (28-ounce) can Italian tomatoes 1 (8-ounce) can tomato sauce 2 quarts fish stock 1 1/2 cups dry white wine 2 large raw Dungeness crabs, cracked 2 pounds clams and/or mussels 1 pound raw prawns (shell optional) 1 pound raw scallops 1 to 1 1/2 cubed fish fillets (rock cod, halibut, snapper, etc.) Instructions: In a large stockpot over high heat, add olive oil and slowly cook onions and garlic until soft and translucent, about 10 minutes. Add the basil, parsley, oregano, thyme and black pepper. Season with salt. Add dry red pepper, if desired. Add canned tomatoes and tomato sauce and bring to a boil. Add stock and wine and reduce heat to a simmer. About 15 to 20 minutes before serving, start to add seafood. Add the crabs as they will take about 15 to 18 minutes to cook. About 3 to 5 minutes after the crabs are added, add the clams and/or mussels. About 10 minutes later, add the prawns. After 2 minutes, add the scallops and fish fillets and cook for 3 minutes, or until the clams and/or mussels open. Discard any unopened shellfish. Serve in bowls with bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 1193,"Chocolate-Crusted Coconut Bars 1 1/2 cups all-purpose flour 1/4 cup sugar 2 tablespoons unsweetened cocoa powder 8 tablespoons (1 stick) unsalted butter, room temperature 4 cups unsweetened coconut flakes 8 large egg whites 2 cups confectioners sugar 1/2 cup sweetened coconut cream 2 ounces melted bittersweet chocolate, for decorating Instructions: Set a rack in the middle of the oven and preheat to 375 degrees F. Lightly coat a 9 by 13-inch baking pan with non stick vegetable spray. Put the flour, sugar, and cocoa into the bowl of a food processor fitted with the metal blade. With the machine on pulse, add the butter, bit by bit. Process until the dough is thoroughly blended and masses together. Between 2 sheets of waxed paper or parchment, roll the dough into a 9 by 13-inch rectangle. Peel off 1 sheet of the waxed paper and fit the dough into the bottom of the prepared pan. Peel off the other sheet. With a fork, prick little holes in the dough. Refrigerate while making the macaroon. Mix the 4 cups coconut, the egg whites, confectioners? sugar, and coconut cream together. Lightly press this macaroon mixture over the coconut crust. Bake until golden brown and just barely set, about 15 minutes. Set on a rack to cool. Cut into bars approximately 3 by 3-inch squares. Drizzle with melted chocolate. ","[Cabernet Sauvignon, Merlot, Pinotage, Malbec]" 1194,"Hot Cross Buns 2 ounces fresh yeast 2 cups lukewarm milk 1/4 cup honey 4 tablespoons unsalted butter, diced 3 eggs 4 1/2 cups high-gluten flour Spice mix, recipe follows 1 teaspoon kosher salt 1/2 cup dark raisins 1/2 cup golden raisins Glaze, recipe follows 1 1/2 teaspoons ground nutmeg 1 1/2 teaspoons ground cinnamon 1 teaspoon ground cloves 3/4 teaspoon ground ginger 2 cups confectioners' sugar 1/4 cup milk, plus more as needed Instructions: Crumble the yeast into a large mixing bowl and add 1 cup of the warm milk (the milk should feel just warm to the touch but not hot). Using the dough hook attachment, gently mix together. Add the honey, butter, 2 eggs, flour, spice mix, salt, and raisins. Start the mixer and gently pour in the remaining 1 cup of milk while mixing. The dough should come together as a soft ball after a few minutes of mixing. If it is too sticky add a few sprinkles of additional flour; if it is too hard add a few more drops of cold milk. Turn this soft dough out directly onto a sheet pan and cover with plastic wrap. Let it rise until about doubled in size. Preheat the oven to 350 degrees F. When it has double in size, turn the dough out onto a floured surface. Cut the dough in half and each half in half, etc. until you have a dozen pieces. Shape these pieces into rounds with your hands. Place these rounds equally spaced apart on a floured piece of parchment on a sheet pan. Cover with plastic wrap and allow to rise until almost doubled in size. (If you press gently with your finger on a bun it should bounce back but your fingerprint should remain a bit.) Beat the remaining egg with a fork in a small bowl. Very gently brush this mixture on each of the buns. Using a sharp knife cut a cross shape in the top of each bun. Besides being decorative this allows the bread to rise nicely as it bakes. Bake in for about 15 minutes or until browned. Let cool. When cool, ice each bun with the glaze in a cross shape, following your cuts and using your spatula to drizzle icing on. Mix together all the ingredients. Put the sugar in a large bowl with the milk. Work the sugar and milk together until combined, adding additional milk 1 teaspoon at a time, until you have a nice smooth thick glaze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1195,"Pumpkin Caramel Bread Pudding Nonstick cooking spray 1 cup granulated sugar 3 cups heavy cream 4 tablespoons unsalted butter, cubed 1 teaspoon kosher salt 2 cups whole milk 4 large eggs plus 6 large yolks 1 cup pumpkin puree 1/2 cup packed light or dark brown sugar 2 teaspoons pumpkin pie spice 1 teaspoon pure vanilla extract 8 cups stale cubed challah (about one 1-pound loaf, cut into 1 1/2-inch cubes; see Cook's Note) 1/2 cup raw pecan pieces Whipped cream or ice cream, for serving Instructions: Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray. Stir together the sugar and 3 tablespoons water in a medium saucepan until the consistency resembles wet sand. Brush down any sugar crystals from the sides of the pan with a wet pastry brush. Cook, undisturbed, over medium-high heat until the sugar melts and turns a dark amber, 8 to 11 minutes. Do not stir during this time but once it starts to turn caramel, you can swirl the pan to distribute the color.
While the caramel cooks, bring the heavy cream to a low simmer in a small saucepan. Once the caramel is dark amber, carefully whisk in the warm cream. The cream will bubble up. Add the butter and salt, whisk until smooth, then remove from the heat and set aside.
Whisk together the milk, eggs, yolks, pumpkin puree, brown sugar, pumpkin pie spice and vanilla extract in a large bowl. Carefully whisk in 1/3 of the warm caramel sauce until fully incorporated, then whisk in the remaining caramel sauce. Set aside.
Toss together the stale bread cubes and the pecans in the prepared baking dish, then arrange them in an even layer. Pour the caramel pumpkin custard over the top. Cover and let soak 30 minutes in the refrigerator, pushing down the bread occasionally to submerge it.
Bake until the custard has set and the top is a nice golden brown, 45 to 50 minutes. Remove from the oven and let cool slightly before serving with whipped cream or ice cream.
","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 1196,"French Toast Burrito 3 eggs 2 cups milk
1 cup granulated sugar
1 tablespoon ground cinnamon, plus additional for sprinkling
6 large tortillas
12 scrambled eggs 12 strips cooked bacon
1 pound cooked loose breakfast sausage Maple syrup and powdered sugar, for garnish Instructions: For the wrap: Make French toast egg wash by mixing together eggs, milk, sugar and cinnamon in a bowl. Dip tortillas in egg wash to coat both sides. Cook on a hot griddle like a piece of French toast, cooking each side for a few minutes. Sprinkle with a dash extra cinnamon to finish. For the filling: Layer scrambled eggs, bacon and breakfast sausage on top of a tortilla, then fold in and roll closed like a burrito. Garnish with maple syrup and a dusting of powdered sugar. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 1197,"\Meat Counter\ Mixed Grill 1 1/2 pounds hot Italian sausage (6 to 7 links) 4 bone-in chicken breasts, each about 12 ounces, trimmed of excess fat 1 recipe Salsa Verde, recipe follows 2 racks lamb, each about 2 pounds, frenched and trimmed of excess fat Extra-virgin olive oil 4 lemons, cut in 1/2 crosswise Freshly ground black pepper 6 to 8 summer squashes, sliced 1/2-inch thick 4 slices (approximately 2 ounces) white bread 2 tablespoons Champagne vinegar 2 bunches Italian parsley, picked and cleaned 16 cornichons 1/4 cup capers, rinsed 4 to 5 anchovies 1 3/4 cups extra-virgin olive oil Gray salt or course sea salt and freshly ground black pepper Instructions: In a large saucepan of barely boiling salted water, cook the sausages for 3 minutes. Remove the pan from the heat and let the sausages cool in the liquid. Refrigerate. Marinate the chicken. Spoon enough salsa verde over the chicken to coat evenly. Marinate the lamb in the same fashion as the chicken. Let both meats marinate chilled in separate containers for about 8 hours. Before grilling let the sausages, chicken, and lamb sit at room temperature for 20 to 30 minutes. Preheat the grill to high. Clean the grate with a brass-bristle brush. Reduce the heat to medium. Lightly coat the sausages with oil. Season the chicken on all sides with 2 teaspoons salt, pressing it into the meat. Season the racks of lamb on all sides with 2 teaspoons salt, pressing it into the meat. Season the cut side of the lemons with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill the chicken and lamb racks over direct medium heat until well browned on all sides, 6 to 8 minutes, turning occasionally. Move the chicken and lamb to indirect heat and continue to cook for 10 more minutes. Leaving the chicken and lamb rack to continue cooking over indirect heat, grill the sausages over direct medium heat for about 6 to 8 minutes. Move the sausages to indirect heat to finish cooking for 4 to 6 minutes. Season the summer squash with olive oil, salt and pepper, and grill over direct heat until caramelized and fully cooked. During the last few minutes of grilling, grill the lemons cut side down over direct medium heat until well browned, about 2 minutes. Remove everything from the grill and let the rest at room temperature for 5 to 10 minutes. Cut the meats into serving-size pieces. Arrange on a large platter and garnish with the lemons and salsa verde.
Soak the slices of bread in 2 tablespoons vinegar for 1 minute. Using a food processor blend all ingredients together, taste for seasoning and adjust consistency if need be. ","[Chardonnay, Pinot Noir, GSM Blends, Barbera]" 1198,"Banana and Strawberries Delight 1 1/2 cups granulated sugar 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus for greasing the pans 1 tablespoon pure vanilla extract 3 eggs
2 ripe bananas, mashed
2 1/4 cups all-purpose flour, plus for flouring the pans 1 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup sour cream
Pinch kosher salt 1 pound confectioners' sugar
1 teaspoon pure vanilla extract
1/2 cup pasteurized egg whites
8 sticks (4 cups) unsalted butter, softened
1/2 cup fresh strawberries, chopped
Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and flour two 8-inch round cake pans. Cream the granulated sugar and butter with an electric mixer until light and fluffy. Mix in the vanilla, eggs and bananas. In a separate bowl, mix the flour, baking soda and salt. Mix the flour mixture into the butter mixture, alternating with the sour cream--do not overmix. Pour the batter into the prepared cake pans and bake until a tester comes out clean, 20 to 25 minutes. Let the cakes cool before removing from the pans. For the buttercream: In a stand mixer with the paddle attachment, mix the salt, confectioners' sugar, vanilla and egg whites for 5 minutes on medium-high speed. Add the butter, little by little, and mix for 10 minutes. Fold in the chopped strawberries. To assemble the cake: Using a serrated knife, cut the top dome off of the cakes to make them level. Cut one of the cakes in half horizontally to form 2 layers. Repeat with the second cake for 4 layers total. Place one cake layer on a serving plate and spread buttercream on top. Stack a second layer on top and spread buttercream on top. Repeat with the remaining 2 layers. Using an offset spatula, spread buttercream on the outside of the cake. Smooth using up and down strokes, and then scrape off any excess buttercream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 1199,"Eggless Caesar Salad 1 cup grated Parmesan, plus a block for shaving 2 lemons, juiced 3 garlic cloves 2 tablespoons Dijon mustard 3 or 4 anchovy fillets Extra-virgin olive oil Kosher salt 3 to 4 slices day old rustic Italian bread, cut into 1/2-inch dice 2 hearts romaine lettuce Instructions: In the bowl of a food processor add the 1 cup of cheese, the lemon juice, 1 garlic clove, the mustard and the anchovies. Turn the machine on and let it run for 15 to 20 seconds. As the machine is running, drizzle in 1/2 to 3/4 cup olive oil. Let the machine run for another 15 seconds after the oil has incorporated. Season, to taste, with salt.
Coat a large saute pan generously with olive oil. Smash 2 garlic cloves and add them to the pan over medium heat. When the garlic cloves have become golden and are very aromatic remove them and discard, they have fulfilled their garlic destiny. Stir in the bread cubes, season with salt, to taste, and saute them until they have absorbed all of the oil and are crispy, but still slightly pliable.
Break apart the lettuce leaves. Swish them in cool water, then pat them dry. In a large bowl toss the leaves with the dressing. Arrange the leaves on serving plates and sprinkle with the garlic croutons. Shave some Parmesan over the salads and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 1200,"Sweet Breakfast Kabobs with Honey-Yogurt Dipping Sauce Vegetable oil, for frying 3/4 cup Greek yogurt
1/4 cup honey
1/4 teaspoon vanilla extract
One 16.3-ounce tube refrigerated biscuit dough 1 cup sugar
2 tablespoons ground cinnamon
12 strawberries, hulled
12 blackberries
1 large mango, cut into large chunks
3 kiwis, quartered
Instructions: Heat 3 inches of vegetable oil in a Dutch oven to 325 degrees F. Meanwhile, mix together the yogurt, honey and vanilla in a medium bowl and set aside. Separate 5 rounds of biscuit dough and cut the edges off to form squares. Cut each square into 4 so you have a total of 20 small squares. (Reserve the remaining biscuits for another use.) Combine the sugar and cinnamon in a medium bowl. In batches, fry the dough squares in the hot oil until golden brown, 2 to 3 minutes. Transfer to the cinnamon sugar and toss to coat. Remove to a paper towel-lined plate. Evenly distribute the doughnuts, strawberries, blackberries, mango and kiwi among six 12-inch skewers (you will have 2 additional doughnuts). Serve alongside the honey-yogurt dipping sauce. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 1201,"Basil-Walnut Pesto and Tomato on a Baguette 2 cups fresh basil leaves (washed and dried) 4 large cloves garlic
1 cup walnuts 1 cup extra virgin olive oil 1 cup freshly grated parmesan 1/4 cup freshly grated romano salt and pepper to taste salt and pepper to taste
1 baguette 4 tomatoes Instructions: Combine basil, garlic and walnuts in a food processor and chop well. Slowly drizzle in olive oil, keeping processor going. Once oil is combined, turn off processor and add cheeses, salt and pepper. Stir to combine. Keeps well in refrigerator for up to a week.
To make sandwiches: Cut baguette into sandwich-size pieces. Cut each piece down the center, leaving one side intact. Slather bread with pesto. Slice four tomatoes thinly and distribute between sandwiches. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 1202,"Strawberry Cheesecake Stuffed French Toast with Strawberry Syrup 1 1/2 pounds vanilla wafer cookies 1/4 cup granulated sugar 2 tablespoons brown sugar 14 tablespoons melted butter 4 pounds cream cheese, at room temperature 1 pound granulated sugar (2 cups) 12 ounces sour cream (1 1/2 cups) 1 tablespoon vanilla extract 1/4 teaspoon salt 8 large eggs Nonstick cooking spray 2 pounds strawberries, sliced 4 ounces granulated sugar 1/2 tablespoon guar gum 1 gallon milk 2 cups granulated sugar 3 tablespoons ground cinnamon 3 tablespoons vanilla extract Pinch salt 8 large eggs 6 slices brioche bread Fresh strawberries Confectioners\u2019 sugar Instructions: For the crust: Grind the cookies into a powder in a food processor, then add the granulated and brown sugars and butter. Mix until completely incorporated. For the cheesecake: Preheat the oven to 250 degrees F. Add the cream cheese to a mixing bowl and beat to soften. Add the granulated sugar and beat until incorporated. Add the sour cream, vanilla and salt and mix until incorporated. Add the eggs one by one until they are all incorporated. Spray 2 cheesecake pans with nonstick spray. Divide the crust as the base of the cheesecake in both pans. Then add the cheesecake mixture on top of both crusts. Place in a water bath so the water reaches the middle of the pan and bake for 2 hours. For the strawberry syrup: Add the strawberries and granulated sugar to a heatproof mixing bowl and cover. Add the mixing bowl to a water bath and bake for 45 minutes. Strain the strawberry liquid into a bowl. Reserve the strawberries for another use. Put the strawberry liquid bowl in an ice bath and add the guar gum. Mix it for 30 seconds. For the french toast: In a mixing bowl, mix the milk, granulated sugar, cinnamon, vanilla, salt and eggs. Make a small incision with a paring knife in the bottom part of the brioche bread slices. Insert 2 ounces of the cheesecake inside each bread slice and cover the cheesecake up with a piece of the bread. Reserve the graham crumbs for plating. Preheat a griddle to medium heat. Dip each slice into the egg mixture and put onto the griddle. Cook until toasted and golden brown on both sides. Cut the French toast in half and then place them on a plate with the fresh strawberries, strawberry syrup, graham crumbs and a dusting of confectioners\u2019 sugar. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 1203,"Homemade Gravy 1 1/2 cups chopped yellow onion (2 onions) 1/4 pound (1 stick) unsalted butter 1/4 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 cups chicken stock, preferably homemade, heated 1 tablespoon Cognac or brandy 1 tablespoon heavy cream (optional) Instructions: In a large (10 to 12-inch) saute pan, cook the onions in butter on medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well cooked. Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock and Cognac, and cook uncovered for 4 to 5 minutes, until thickened. Add the cream, if desired, and serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 1204,"Honey-Mustard Glazed Pork Tenderloin with Grilled Vegetables 1/2 cup naturally brewed soy sauce 2 tablespoons garlic, minced 1 tablespoon ginger, minced 4 scallions, sliced 1/2 cup honey 2 tablespoons Dijon mustard 1/2 cup red wine 1/4 cup canola oil 4 pork tenderloins, silver skinned removed 1 Japanese eggplant, cut in half, lengthwise 1 zucchini, cut in thirds lengthwise 1 red bell pepper, cut in half, de-seeded 1 large red onion, peeled and cut into 1/2-inch slices 2 large sweet potatoes, skin on, washed and cut into 1/2-inch slices 1 fennel, de-cored, cut in thirds, lengthwise Salt and black pepper, to taste Canola oil, for cooking Instructions: In a bowl, mix together the soy, garlic, ginger, scallions, honey, Dijon, wine and oil. Toss with pork to coat well and let marinate for at least 4 hours, refrigerated. Pull the pork out of the marinade. Place marinade in a small saucepan and bring to a boil and reduce by 25 to 30 percent. Meanwhile, in a large, hot saute pan coated lightly with oil, pan sear the pork until brown on all sides, about 10 to12 minutes total. Glaze the pork every 3 to 4 minutes with the reduced marinade. In a large bowl, mix together the eggplant, zucchini, pepper, onion, sweet potato and fennel. Toss lightly with oil, season and place on hot grill. Cook vegetables until done, chop into 1-inch pieces and check for flavor. PLATING: On a dinner plate using an o-ring mold (3-inch diameter by 2 inches tall or a tuna fish can) fill with grilled veggies. Cut each tenderloin into 3 petit fillets and drizzle with reduced marinade. WINE: Rosemont GSM, Australia ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 1205,"Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread 1 head peeled garlic cloves 1 (15-ounce) can white beans, rinsed and drained 1 (15-ounce) can water-packed artichoke hearts, strained 1/4 cup tahini (sesame paste) 1 tablespoon fresh lemon juice 2 large green tomatoes 1 jalapeno, seeded and minced 2 tablespoons chopped fresh cilantro leaves 2 tablespoons fresh lime juice Salt and ground black pepper 2 teaspoons olive oil 1 pound large shrimp, peeled and deveined 1/4 cup chopped scallions, as optional garnish Instructions: Flatbread, for serving Preheat oven to 400 degrees F. Wrap garlic cloves in foil and roast 15 minutes, until tender. Meanwhile, in a food processor, combine beans, artichoke hearts, tahini, and lemon juice. Process until blended. When garlic is soft, add half of the cloves (about 1/3 cup) to bean mixture and process until smooth. Set aside. Reserve remaining roasted garlic (about 1/3 cup) for another recipe. Set hummus aside. In a large bowl, combine tomatoes, jalapeno, cilantro, and lime juice. Season, to taste, with salt and black pepper. Heat oil in a large skillet over medium heat. Add shrimp and cook 3 minutes, until cooked through or opaque. Spoon salsa verde onto a serving platter and top with shrimp. Sprinkle scallions over top, if desired. Serve hummus and flatbread on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 1206,"Cajun Brisket 2 tablespoons kosher salt 1 tablespoon seasoned salt
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon paprika
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 teaspoons lemon pepper
1 teaspoon ground thyme
1 teaspoon ground oregano
2 tablespoons dark brown sugar
One 6- to 8-pound beef brisket
4 stalks celery, chopped
4 cloves garlic, chopped
2 onions, sliced
2 green bell peppers, sliced
One 28-ounce can diced tomatoes with their liquid
One 6-ounce can tomato paste
2 cups brewed coffee with chicory, cooled Chopped fresh parsley, for serving Grits, such as Creamy Cheese Grits, recipe follows, for serving 1 tablespoon butter 1 tablespoon oil 2 jalapenos, diced 1 onion, diced 1 red bell pepper, diced 4 cups stone-ground grits 8 cups low-sodium chicken (or beef) broth, plus more if needed 2 cups half-and-half 2 cups grated Cheddar Instructions: Combine the kosher salt, seasoned salt, onion powder, garlic powder, paprika, black pepper, cayenne, lemon pepper, thyme and oregano in a bowl. Stir in the brown sugar. Rub the brisket with the dry rub, wrap in plastic TIGHTLY and refrigerate overnight. When ready to cook, preheat the oven to 275 degrees F. Put the brisket in a baking pan. Top with the celery, garlic, onions and green peppers. Pour over the tomatoes and tomato paste and stir, then add the coffee. Cover with foil and bake until the meat is very tender and shreds easily, 6 to 8 hours. Remove the meat to a large cutting board and shred. Serve the shredded meat with the vegetables and juices. Garnish with chopped parsley. Serve with grits. Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so. Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally. Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid. Remove the grits from the heat and stir in the cheese. Serve immediately. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 1207,"Frosted Holiday Cut-Outs em Cookies: /em 1 1/4 cups sugar 1 cup Crisco? Butter Flavor All-Vegetable Shortening or 1 stick Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening 1 cup powdered sugar 2 tbsps. milk Food coloring (optional) Decorator Frosting 2 large eggs 1/4 cup light corn syrup 1 tbsp. vanilla extract 3 cups Pillsbury BEST? All Purpose Flour, divided 3/4 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt Frosting: Instructions: Cookies: COMBINE sugar and shortening in bowl of electric mixer; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy. COMBINE 3 cups flour, baking powder, baking soda and salt in large bowl; gradually add to shortening mixture, beating at low speed until well blended. DIVIDE dough into 4 equal pieces; shape each into disk. Wrap with plastic wrap. Refrigerate 1 hour or until firm. HEAT oven to 375 degrees F. SPRINKLE about 1 tablespoon flour on large sheet of waxed paper. Place disk of dough on floured paper; flatten slightly with hands. Turn dough over; cover with another large sheet of waxed paper. Roll dough to 1/4-inch thickness. Remove top sheet of waxed paper. Cut into desired shapes with floured cookie cutter. Place 2 inches apart on ungreased baking sheet. Repeat with remaining dough. BAKE 5 to 7 minutes or until edges of cookies are lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely. Frosting: COMBINE powdered sugar and milk in small bowl; stir until smooth. Add food coloring, if desired. Stir until blended. Spread on cookies; let stand until frosting is set. Decorate as desired with decorator frosting. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 1208,"Pan-Roasted Chicken Breasts with Herb Oil 1/4 cup plus 2 tablespoons extra-virgin olive oil 4 boneless, skinless chicken breast halves (about 2 pounds total) Kosher salt and freshly ground black pepper 1/4 cup chopped fresh parsley 2 tablespoons red wine vinegar Pinch of crushed red pepper flakes 1 garlic clove, minced Roasted potatoes and green salad, for serving Instructions: Preheat oven to 350 F. Heat a large ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Pat the chicken dry and sprinkle with salt and pepper. Lay the breast halves, smooth-side down, in the skillet and cook, flipping once, until golden on both sides, about 4 minutes per side. Transfer the skillet to oven and bake until just cooked through, 10 to 12 minutes. Transfer the baked chicken to a cutting board to rest for 5 minutes. Meanwhile, whisk the remaining 1/4 cup oil, parsley, vinegar, pepper flakes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a small bowl. Slice the chicken and serve with the herb oil, roasted potatoes and a green salad if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1209,"Martian Soup 7 medium new potatoes Water 1 3/4 pounds fresh spinach or 3 (10-ounce) packages frozen chopped spinach, thawed (reserve liquid) 1 1/2 cups milk 1 cup cooking liquid from potatoes and spinach Sour cream or ketchup for garnish (optional) White bread for croutons Instructions: Toast bread in a toaster. With a star-shaped cookie cutter, cut out star shapes from the toast. Peel and cut each potato into 1-inch chunks. Place potatoes in a 3-quart pot and cover with water. Cook over medium-high heat until the potatoes are almost done, adding spinach (and spinach liquid if using frozen) the last 5 to 10 minutes of cooking time. Remove pan from heat and drain, reserving cooking liquid. Puree in batches in a blender (make sure each batch has some spinach, potatoes, and enough milk and cooking liquid to blend). Pour batches into a large pot or bowl. When finished, mix well and add salt and pepper to taste. Add more liquid if you would like a thinner soup. Serve with sour cream or ketchup swirled into the soup with a spoo ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1210,"Couscous with Scallions 1 tablespoon canola oil 1 1/2 cups fat-free reduced-sodium chicken broth or water 1/2 cup chopped scallions 1 cup plain couscous 2 tablespoons chopped flat-leaf parsley, optional Salt and freshly ground black pepper Instructions: In a medium saucepan, combine the oil and chicken broth or water, and bring to a simmer. Stir in the scallions and couscous and cover the pan. Remove the pan from the heat and let stand for 5 minutes. When the couscous has absorbed all the liquid, fluff it with a fork, and add the parsley, if using, and salt and pepper. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1211,"Dirty Free Snack Mix 2 cups popcorn 2 cups cereal (recommended: Chex) 1 cup peanuts 1 cup pretzels 2 teaspoons Worcestershire sauce 1 teaspoon hot sauce 2 teaspoons sugar 1/4 teaspoon ground cinnamon 2 teaspoons garlic salt Instructions: Mix the popcorn, cereal, peanuts, and pretzels in a large bowl. Season with the Worcestershire sauce, hot sauce, sugar, cinnamon, and garlic salt and toss well to coat. Serve in martini glasses. For an extra crunchy mix, spread it on a baking sheet and bake in a 250 degree F oven for 30 minutes, stirring it well halfway through. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 1212,"True Brew Brewing a simply perfect cup of Joe can be perfectly simple, if you stick to some basic guidelines: Instructions: Buy quality whole beans from a reliable purveyor (preferably a roaster). If you don't have a grinder at home, ask a salesperson to grind whole beans for you rather than settling for pre-ground. Purchasing bulk (unpackaged) beans from a specialty shop is okay as long as the bins or jars are relatively small and refilled regularly. Large vats hold a lot of beans and therefore don't need frequent filling. That means that beans can hang around for a long time being exposed to light and air. That can mean stale beans, and staleness is not a desirable attribute. Purchase pre-packaged whole beans only when sealed in a foil-style bag featuring a one-way valve. The dime-shaped plastic valve is usually integrated into the packaging so that it will be as unobtrusive as possible, so check carefully. The absence of a valve means that the coffee probably sat and \gassed out\ before it was packaged. That means it could be stale. Stale, again, is not a good thing. And remember: paper bags with twist tops are temporary transportation vessels, not storage devices. Try to purchase only a week's worth of beans at a time. If you live where this is impractical, purchase several small sealed packages rather than one large one. Unopened one-way valve bags will keep coffee fresh for approximately three months. If you buy bulk coffee (not sealed with one-way valves) in large amounts, divide into weekly batches, seal in Mason-style jars and freeze. Transfer these small batches to counter top storage as needed (see below) . Store opened or bulk coffee in an airtight, opaque container and store at room temperature for up to a week. Grind coffee as close to brewing time as possible. For drip method, grind in blade style grinder for 15 to 20 seconds. For French presses, grind for only 10 to 12 seconds. Regardless of method, brew using 2 heaping tablespoons of coffee for each 6 ounces of clean (filtered or bottled), cool water. If you prefer a milder cup, brew to full strength, and then dilute with hot water. Brewing with too little coffee will result in over-extraction, and that means bitterness. If you really want to taste the subtle nuances of regional coffees, consider a gold mesh filter. When purchasing a coffee maker (either manual or electric), look for a model that brews into a thermal carafe rather than a glass pot designed to sit on a heating element. Continuous heating of coffee leads to bitterness. Quality decaffeinated coffees usually cost more than regular beans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1213,"Hot Mustard 1 tablespoon powdered hot mustard 1 teaspoon white vinegar 1/2 teaspoon sesame oil 2 tablespoons water Instructions: Combine all ingredients in a small bowl, adding more or less water depending on desired thinness of sauce. Let stand for 10 minutes, then serve as a dipping sauce for Egg Rolls. ","[Riesling, Gewrztraminer, Pinot Grigio]" 1214,"Maine Crabmeat Fondue 8 ounces crabmeat, preferably from Maine 3/4 cup mayonnaise 1 medium onion, chopped 1 cup grated Asiago Paprika 1 French baguette 1/2 cup olive oil 2 fresh garlic cloves Salt and freshly ground black pepper Instructions: Preheat oven to 350 degrees F. In a large bowl, mix crabmeat, mayonnaise, onion, Asiago, and paprika together. Put mixture into an ovenproof baking dish. Cover and bake until mixture is heated through and bubbly, about 20 minutes. Remove cover, and bake until golden brown, an additional 5 to 10 minutes. While the fondue is baking, thinly slice the baguette. In a small saute pan, heat the oil and garlic so the flavors infuse. Brush each slice of bread with the flavored oil and place on a cookie sheet. Sprinkle bread with salt and pepper, to taste. Bake until golden brown. Arrange bread around fondue on a serving platter and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1215,"Butter Toffee Cookies 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 cup salted butter 1 1/2 cup granulated sugar 1 tablespoon vanilla extract 2 eggs 2 cups toffee pieces (home-made butter toffee or store-bought bits) Instructions: Preheat oven to 350 degrees F. Sift together flour and baking soda. Cream together butter, sugar, and vanilla. Add eggs one at a time. Add toffee pieces to mixture. Mix creamed mixture and dry mixture together. Use rounded tablespoon to measure dough. Place dough at least 2 inches apart on baking sheet. Bake for 10 to 12 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1216,"Ceviche 3 pounds very fresh corvina*, skin removed, deboned, and small dice 12 limes, juiced and zested 1 tablespoon chopped Italian parsley leaves 1 small red onion, sliced thin Salt and white pepper 1 small sweet potato 1 ear corn, in the husk Instructions: Place all ingredients, except potato and corn in a bowl and mix well. Season with salt and pepper. Let sit in the refrigerator for at least 12 hours and reserve. Preheat the oven to 400 degrees F. Bake the potato and corn for about 20 minutes, until potato is moderately soft and corn is well cooked. Let cool and remove skin from potato dice small, and place in a mixing bowl. Remove corn from the cob and gently mix with potato and season. Keep at room temperature until ready to serve. When ready to serve, fold the corn and potato into the ceviche. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 1217,"Killer Crab\r Whole Dungeness Crab Roasted in Garlic Sauce 2 whole crabs (2 plus pounds each) Crab butter Crab innards (optional) 1/2 cup white wine 2 tablespoons olive oil 1 chopped medium shallot 1/2 sprig rosemary (chopped) 1 sprig thyme, leaves chopped 2 tablespoons Szechwan peppercorns 1/2 cup canola oil 1 tablespoon garlic salt 8 to 10 garlic cloves, roasted and pureed Chopped parsley, for garnish Instructions: Crabs: Depending on where you get the crabs they could be alive or preboiled.
If they're alive, place the crabs in boiling water for 5 minutes (until red in color). Remove from pot and cool them in iced water (quick cool). With your thumb and index finger pry open the head, remove innards and save. Under running water wipe clean the head area.
Crab innards: In a blender add the innards with 1/4 cup of white wine, blend on pulse, strain, and save.
In a pot on medium heat add olive oil, shallots, rosemary, thyme, and peppercorns. Cook until light brown, about 5 minutes. Deglaze with 1/4 to 1/2 cup of wine. Add the blended crab innards, the canola oil, and the garlic salt. Simmer for 10 minutes. Skim the top, remove from the heat and cool for a few minutes. Strain through a sieve or cheesecloth. Whisk in the garlic puree and let rest.
Preheat the oven to 325 degrees F.
Place the 2 crabs in a large oven-proof skillet, ladle the crab butter over them, (be generous) and bake for 15 to 20 minutes. Set the crabs on your serving dish, sprinkle with garlic salt, put the empty head shells back on (you can brush the shell with olive oil to shine) sprinkle. Sprinkle with chopped parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 1218,"Smoky cl Cornbread 4 strips thick-cut bacon, chopped 2 cups stone-ground cornmeal, white or yellow 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons kosher salt 4 large eggs 2 cups milk 1 canned chipotle cl, drained, stemmed, seeded and minced 2 tablespoons finely chopped chives Instructions: Heat the oven to 375 degrees F. Put the bacon into a cold 10-inch cast iron pan and cook over medium heat until the fat is rendered and the bacon bits are crisp. Do not let burn. Remove the bacon to a paper towel lined plate. Keep the bacon fat in the pan and set aside. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the bacon bits, chipotle, and chives. Pour the batter into the cast iron pan. Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 1219,"Grilled Wild Mushroom Sausage 6 ounces chicken breast, boned and skinned, cold 1 egg 2 ounces heavy cream, cold 3 ounces creminis 3 ounces portobellos 3 ounces shiitakes 3 ounces button mushrooms 1/2 ounce fines herbs (parsley, tarragon, chives, chervil) 1-ounce shallots, chopped Salt and pepper Butter Instructions: For the chicken mousse: Puree chicken in a food processor until smooth. Add salt and pepper and the egg. Pulse just to combine and scrape the sides. While food processor is running, add cream gradually through the feed tube. Chill and reserve. Wash and slice the mushrooms. In a hot saute pan, cook the mushrooms with butter. When mushrooms are brown, add shallots and herbs. Remove from the pan and chill. Fold together mushrooms and chicken. Lay out plastic wrap on a table. Down the center, spoon a 1-inch pile of the mushroom mixture. Roll the plastic into a log. Tie the ends with a string and tie into links. Poach in simmering water for 10 minutes. Shock the links in ice water. This can be done up to 3 days ahead. To serve, remove the sausage from the plastic and grill or roast it until it is hot throughout (about 10 minutes). Slice the sausage and serve it with a tossed salad. ","[Burgundy, Pinot Noir, Barolo, Tempranillo]" 1220,"Updated Tuna Casserole II 2 large portobellos Salt and pepper Dab of butter 1 cup bacon, and Sauteed crispy and diced 1/2 cup sliced shallots 1 cup thinly sliced red bliss potatoes Fresh thyme 1 1/2 pounds cubed yellowfin tuna 1 cup sliced and blanched green beans 1/2 cup parsley 1 cup bread crumbs 2 cups heavy cream 3 egg yolks 1/2 cup crushed potato chips Instructions: Preheat oven to 350 degrees F. Bake the mushrooms for 10 minutes after seasoned with salt, pepper and a dab of butter, reserve. Cook the bacon with sliced shallots until the bacon is crispy, reserve. Spread the potatoes in the bottom of a casserole dish. Add salt, pepper, and thyme. Add the cubed tuna. Add the bacon and shallots and blanched green beans. Add the mushrooms. Sprinkle parsley and bread crumbs over dish. Mix heavy cream and egg yolks until well blended and add. Top with crushed potato chips. Bake for 45 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1221,"Pretzel Crisps MINIS \Better for You\ Trail Mix Pretzel Crisps? MINIS Salty & Light Variety Mix-In Options: Mixed raw nuts Pumpkin seeds Dried Vegetables Sweet Variety Mix-In Options: Banana chips Granola Dry cranberries and apricots Dark chocolate goji berries Instructions: First pick your flavor of Pretzel Crisps® MINIS. Original would pair well with a sweet trail mix, or cheddar for a savory mix.\n\nNow select your mix-ins. For a salty yet light mix, use mixed raw nuts, pumpkin seeds, and dried vegetables.\n\nFor a sweeter variety you can toss in banana chips, granola, dry cranberries and apricots. For a little indulgence, you can also use dark chocolate covered goji berries.\n\nFill paper bags if serving a group. You can also store in plastic sandwich bags for a hike or as a post work-out snack. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1222,"Roasted Peach Napoleon 2 cups whole milk 2/3 cup granulated sugar Pinch of salt 5 large egg yolks 1/3 cup cornstarch For the pastry cream: 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved For the peaches: 4 peaches, cut into thin wedges 1/4 cup granulated sugar 1 tablespoon fresh lemon juice For the puff pastry: Cooking spray 2 sheets frozen puff pastry (one 17-ounce package), thawed All-purpose flour, for dusting Confectioners' sugar, for dusting Instructions: Make the pastry cream: Whisk 1/2 cup milk, 1/3 cup granulated sugar, the salt, egg yolks and cornstarch in a medium bowl. Combine the remaining 1 1/2 cups milk and 1/3 cup granulated sugar with the vanilla seeds and pod in a medium saucepan; bring to a low simmer over medium heat. Slowly pour the hot milk mixture into the bowl with the yolk mixture, whisking constantly. Return to the pan and bring to a simmer, whisking; cook, whisking, until thickened, 1 more minute. Transfer to a bowl and remove the vanilla pod. Lay plastic wrap directly on the surface and refrigerate until cold, about 1 hour, 30 minutes. Meanwhile, roast the peaches: Preheat the oven to 400 degrees F. Combine the peaches, granulated sugar, lemon juice, and vanilla seeds and pod in a medium bowl; toss gently to coat. Transfer to a rimmed baking sheet and spread in a single layer. Roast, tossing once, until tender and glossy, about 30 minutes. Let cool. Cook the puff pastry: Coat a baking sheet with cooking spray. Unroll the puff pastry sheets on a generously floured surface and arrange them so they overlap by about 2 inches to make 1 large piece of pastry. Lightly flour a rolling pin and roll out the dough into a 17-by-12-inch rectangle. Carefully transfer the dough to the prepared baking sheet and prick all over with a fork. Bake, pricking it again halfway through, until golden and crisp, 25 to 35 minutes. Let cool completely on the baking sheet, then transfer to a cutting board and cut crosswise into 3 equal pieces. Assemble the napoleon: Lay 1 piece of puff pastry on a platter. Spread with half of the pastry cream, then top with half of the roasted peaches. Repeat with another piece of puff pastry and the remaining pastry cream and peaches, reserving a few peach slices for topping. Top with the remaining piece of puff pastry and dust with confectioners' sugar. Top with the reserved peaches. Slice with a serrated knife. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1223,"Omelet with a Runny Yolk 2 tablespoons unsalted butter 1/4 cup diced thick-cut deli ham (about 2 ounces)
1/2 small green bell pepper, diced
3 large eggs
Kosher salt and freshly ground black pepper
1/2 cup shredded yellow Cheddar
2 tablespoons chopped fresh chives
Instructions: Melt the butter in a small nonstick skillet over medium heat. Add the ham and bell pepper and cook, stirring occasionally, until the ham is slightly browned and the pepper is softened, 3 to 4 minutes. Meanwhile, whisk together 2 of the eggs and some salt and pepper in a medium bowl. Stir in the Cheddar.
Push the ham and peppers to the outside of the skillet, creating a ring. Pour the whisked egg mixture into the middle of the ring and let cook until mostly set, 1 to 2 minutes. Crack the third egg into the middle of the skillet on top of the omelet. Cover and cook until the egg around the edges is set but the yolk in the middle is still runny, about 4 minutes. Slide out of the skillet onto a plate and serve immediately, sprinkled with chives. ","[Burgundy, Sauvignon Blanc, Pinot Grigio, Riesling]" 1224,"Merry Berry Sundae Two 1/2-cup scoops strawberry ice cream Two 1/2-cup scoops huckleberry ice cream
Two 1/2-cup scoops dark cherry ice cream
1/3 cup marshmallow cream 1/3 cup mixed fresh berries, such as strawberries, blueberries, blackberries and raspberries
4 to 5 Candied Cranberries, recipe follows 2 gingerbread people, store-bought or homemade 1 tablespoon Green Ganache, recipe follows 1 tablespoon Red Ganache, recipe follows 2 sprigs fresh mint
1 maraschino cherry
1 3/4 cups granulated sugar 3 cups fresh cranberries
6 ounces green candy melting wafers 1/4 cup heavy cream
6 ounces red candy melting wafers 1/4 cup heavy cream Instructions: Place the strawberry, huckleberry and dark cherry ice cream in a serving dish. Put the marshmallow cream in a piping bag (or spoon it straight from the jar) and top the ice cream with a mound of it. Decorate with the mixed berries and Candied Cranberries. Press the gingerbread people into the ice cream and marshmallow cream, then drizzle over the Green Ganache and Red Ganache. Finish decorating the sundae with the mint sprigs and a cherry on top. Place a sheet of parchment paper on a sheet pan. Pour 3/4 cup water and 3/4 cup of the sugar into a saucepan, bring to a boil and simmer on low heat for 3 minutes. Stir to ensure the sugar has dissolved into the water and the result is a syrup consistency. Add the cranberries to the pan and stir so they are covered in the syrup. Remove the pan from the heat and stir for 1 minute. Using a slotted spoon, remove the cranberries from the pan and add them to the prepared sheet pan. Allow the cranberries to cool and dry, about 1 hour. Pour the remaining sugar into a bowl. Add the cranberries and toss until they are thoroughly coated in the sugar. Store in an airtight container until ready to use. Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted. Add the candy melting wafers to a heatproof bowl. Heat the cream in a pan until hot but not boiling. Pour over the candy wafers and let sit for 1 minute, then stir until completely melted. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 1225,"Risotto 1 medium-size yellow onion 4 tablespoons butter (1/2 stick) 5 cups or more chicken broth, canned or homemade 2 cups Arborio rice (available in many supermarkets or specialty food stores) Salt and pepper to taste 3/4 cup freshly grated Parmesan cheese Instructions: Preparing the Rice Peel and finely chop the onion. Melt the butter in a 4-to-5-quart saucepan over medium heat, stirring regularly. Add the onion and cook, continuing to stir, until it turns soft and translucent. Turn the heat down if the onion starts to brown. Meanwhile, pour the chicken broth into a separate saucepan, set over medium heat, and bring to a gentle simmer. Adjust the heat as needed to maintain this simmer the whole time you are preparing the risotto. Once the onion is soft, add the rice and cook over medium heat, stirring constantly, for about 3 minutes. Adjust the heat as necessary -- if the rice is cooked at too high a heat, it will turn brown and take on an undesirable flavor. Adding the Liquid to the Rice Using a ladle, scoop up about 1/2 to 3/4 cup of broth. Pour it in the pan with the rice, stirring constantly with a spoon. After the first addition of broth, the rice mixture will look a bit soupy. As the rice begins to cook, stir it constantly, making sure that you scrape along the bottom of the pan so that it does not stick. You should see little bubbles popping up on the liquid from time to time. If it bubbles more vigorously than this, turn the heat down to medium-low. When most of the liquid is absorbed into the rice and the rice begins to look a bit dry, add another ladle of broth to the pan and stir constantly, as before. Determining When the Risotto Is Cooked Continue to add the broth in 1/2-to-3/4-cup batches and stir the rice until you have used most of the broth (this will probably take about 20 minutes). It is now time to test whether the risotto is cooked. Spoon up a grain of rice and bite into it -- it should be tender without being too mushy. If it is still crunchy and tastes a bit starchy, you will need to continue adding liquid and cooking further. If it looks as if you will run out of chicken broth and your rice is still not cooked, don't be alarmed. Because of variations in individual stoves and cooking temperatures, you may need more liquid than called for in the recipe. Simply heat up another cup or 2 of chicken broth. If you run out of broth, use hot water. When the rice is tender and the risotto has a creamy consistency, almost like thick oatmeal, it is done. Serving the Risotto Add salt and pepper to the risotto, about 1/4 teaspoon at a time, until it seems well seasoned to you. Stir. Add the grated Parmesan cheese and stir well. Serve the risotto immediately in warm bowls and have extra grated Parmesan on hand. Risotto with Tomatoes and Basil: Take 4 Roma tomatoes, cut off and discard the stem tops, and cut the tomatoes into small pieces. Chop enough fresh basil leaves into small pieces to make about 1 cup. Put 2 tablespoons of olive oil in a skillet, and turn the heat to medium-high. When the bottom of the skillet feels hot when you put your open hand 1 inch from the bottom, add the tomatoes and sprinkle them with salt and pepper. Stir for 3 or 4 minutes, until they seem soft. Put the cooked tomatoes aside, and when the risotto is done, stir the tomatoes and basil into the hot risotto. Stir to mix well; taste for salt and add some if needed. Serve immediately and pass some grated Parmesan cheese. Risotto with Spinach and Garlic: Peel and chop 3 large cloves of garlic into small pieces, and put them on a piece of waxed paper. Rinse 1/2 bunch of spinach leaves, and shake off the excess water. Cut off the stems, bunch the leaves up, and cut them into thin strips, then cut crosswise into small pieces. Put 2 tablespoons of olive oil in a skillet and turn the heat to medium-high. When the bottom of the skillet feels hot when you put your open hand, palm side down, 1 inch from the bottom of the skillet, it is ready. Add the garlic to the oil and stir for a minute. Turn the heat to low, and add the spinach. Press the spinach down with a spatula, lightly salt and pepper it, and turn it over with a spatula. The spinach will wilt down almost immediately. Take the skillet off the stove, put a lid on the skillet, and when the risotto is done, stir the garlic and spinach into the risotto. Serve immediately, and pass some grated Parmesan cheese. ","[Pinot Grigio, Gavi, Vermentino, Sauvignon Blanc]" 1226,"Wild Mushroom and Mizuna Salad with White Truffle Vinaigrette and Sage 2 tablespoons olive oil 2 portobello mushrooms, stems removed, cleaned with a brush and cut into 1/4-inch slices 12 chanterelle mushrooms, cleaned with a soft brush 2 tablespoons minced garlic Salt and freshly ground pepper, to taste 4 cups mizuna greens, rinsed well and dried White Truffle Vinaigrette, recipe follows 1/4 cup sage leaves, cut into chiffonade 2 tablespoons chopped shallots 1/4 cup balsamic vinegar 1 teaspoon Dijon mustard 3/4 cup extra virgin olive oil 1 tablespoon white truffle oil Salt, to taste Pepper, to taste Instructions: Heat oil in large pan over high heat until almost smoking. Add mushrooms and cook until golden brown. Add garlic and cook 1 minute. Divide mizuna and mushrooms among 4 plates. Drizzle with the White Truffle Vinaigrette and sprinkle with sage. Place shallots, vinegar and mustard in a blender and blend until smooth. With the motor running add olive oil and blend until emulsified. Add truffle oil, salt and pepper and blend for 2 seconds more. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 1227,"Meatloaf Made with Stuffing 1 small onion, grated 3 garlic cloves, minced 1/4 cup chopped fresh Italian parsley leaves 2 large eggs 1/4 cup ketchup 1 teaspoon salt 3/4 teaspoon ground black pepper 2/3 cup dried bread crumbs 1 cup grated Parmesan 8 ounces ground beef 8 ounces ground pork 8 ounces ground veal 2 cups (packed) Ciabatta Stuffing with Chestnuts and Pancetta, recipe follows, or your favorite stuffing 1/2 cup marinara sauce 3/4 cup grated provolone 6 tablespoons (3/4 stick) butter 8 ounces pancetta, cut into 1/4-inch dice 2 large onions, finely chopped 2 carrots, peeled and finely chopped 3 celery stalks, finely chopped 2 tablespoons chopped fresh rosemary leaves 3 garlic cloves, chopped 2 (7.4-ounce) jars roasted peeled whole chestnuts, coarsely broken 1/4 cup chopped fresh Italian parsley leaves 1 pound day-old ciabatta bread, cut into 3/4-inch cubes 2/3 cup freshly grated Parmesan 1 cup (or more) canned low-salt chicken broth Salt and freshly ground black pepper 2 large eggs, beaten to blend Instructions: Preheat the oven to 350 degrees F. Whisk the first 7 ingredients in a large bowl to blend. Stir in the Parmesan and bread crumbs. Mix in the beef, pork, and veal. Pack half of the meat mixture into a 9 by 5 by 3-inch loaf pan. Spoon the stuffing over the meat in the pan, leaving a 1-inch border around the edges. Top with the remaining meat mixture, enclosing the stuffing completely and pressing firmly. Spoon the marinara sauce over the meatloaf, then sprinkle with the provolone cheese. Bake, uncovered, until the meat loaf is firm to the touch in the center and has pulled away from the sides of the pan, about 45 minutes. Cut crosswise into slices and serve. Preheat oven to 350 degrees F. Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs. Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 1228,"Spaghetti with Parsley Olive Oil Sauce 1 pound of spaghetti or any other thin pasta 1/2 cup (packed) fresh parsley leaves 2 cloves garlic 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper to taste Parmesan cheese-optional garnish Instructions: In a large pot bring water to a full rolling boil. Meanwhile, rinse, pat dry, and mince the parsley. Peel and mince the garlic. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, drain in a colander and transfer to a serving dish To make the sauce; in a skillet heat olive oil. Add garlic and cook until fragrant. Then add the parsley and remove from heat. Season to taste with salt and pepper. Add sauce to the past and toss to combine. ","[Vermentino, Pinot Grigio, Sauvignon Blanc, Chianti]" 1229,"Scalloped Potatoes and Onions 1 teaspoon unsalted butter 2 tablespoons olive oil 6 ounces pancetta or bacon, cut into 3/4 inch pieces 2 large yellow onions, peeled and thinly sliced Salt Freshly ground black pepper 3 teaspoons minced garlic 1 tablespoon fresh thyme 6 ounces swiss chard, tough stems removed and well rinsed 2 pounds all purpose potatoes, like white rose or long whites, peeled and cut into 1/4-inch thick slices Essence, recipe follows 1 cup grated Gruyere, or Swiss cheese 2 cups heavy cream or half-and-half 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper