Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
5 cups beef stock (or enough to submerge the roast about three-quarters of the way)
2 sprigs fresh thyme
4 green bell peppers, cut into 1-inch-wide strips 1/4 cup olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
6 soft hinged French rolls (preferably from Turano or Gonnella bakeries) Oil-packed hot giardiniera, for topping Instructions: For the pot roast: Position an oven rack in the center of the oven and preheat to 300 degrees F. Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized, 5 to 7 minutes per side; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add the onions and a pinch of salt and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, another minute. Deglaze with the red wine, scraping up the browned bits from the bottom of the pot. Simmer until reduced by about half, another 2 to 5 minutes. Add the stock and thyme and bring to a simmer. Adjust the seasoning of the liquid. Put the roast back in the pot with any accumulated juices and place in the oven, covered. Cook the roast, turning every 30 minutes and uncovering the pot for the last 30 minutes of cooking, until very tender, 3 to 3 1/2 hours. Transfer the roast to a cutting board and tent with foil. Increase the oven temperature to 350 degrees F for the peppers and bread. For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and softened, about 45 minutes. Strain the pot roast jus through a fine-mesh strainer into a bowl and return to the pot. Bring to a simmer and simmer until reduced slightly, 5 to 10 minutes. Adjust the seasoning if necessary. Keep warm. Once the meat has cooled a bit, remove the twine. Pull the meat into smaller chunks and return to the reduced jus until ready to build the sandwiches. For the sandwich build: Rub the rolls with some of the giardiniera oil and toast in the oven until golden brown and crispy, 5 to 8 minutes. Place some beef on a roll, then some sweet peppers (with some of the oil they were cooked in), followed by some hot giardiniera. Pour a small dish of reduced jus. Quickly dunk the whole sandwich in the hot jus, then wrap in deli paper or parchment paper and wait for 2 to 3 minutes while the magic happens. Repeat with the remaining rolls and toppings. When ready, open up and eat! ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 1844,"Silver Dollar Tropical Pancakes with Mascarpone Whipped Cream 1 1/2 cups all-purpose flour 2 tablespoons granulated sugar
1 tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
2 large eggs
1 1/2 cups plus 3 tablespoons buttermilk
3 tablespoons unsalted butter, melted and cooled, plus more for the griddle
1 teaspoon pure vanilla extract
Pineapple-Mango Syrup, recipe follows Mascarpone Whipped Cream, recipe follows Confectioners' sugar, for serving
Mint sprigs, optional, for serving
2 cups fresh mango, chopped, plus 1/4 cup finely diced 2 cups fresh pineapple, chopped, plus 1/4 cup, finely diced
1 1/2 cups granulated sugar
2 tablespoons honey
1 teaspoon finely grated orange zest
1 to 2 teaspoons freshly squeezed lemon juice
8 ounces mascarpone, at room temperature 2 tablespoons confectioners' sugar
1/2 to 2/3 cup very cold heavy cream
1 teaspoon pure vanilla extract
Instructions: Whisk together the flour, granulated and brown sugars, the baking powder, baking soda and salt in a medium bowl. Whisk together the eggs, buttermilk, butter and vanilla in a small bowl. Add the wet mixture to the dry mixture and gently mix to combine. Do not overmix. Let sit at room temperature for at least 15 minutes and up to 30 minutes before using. Preheat the oven to 200 degrees F. Heat a cast-iron or nonstick griddle pan over medium heat and brush with melted butter. Once the butter begins to sizzle, use 2 tablespoons of the batter for each pancake and cook until bubbles appear on the surface and the bottom is golden brown, about 2 minutes. Flip over and cook until the bottom is golden brown, 1 to 2 minutes longer. If desired, keep warm on a baking sheet in the oven. Serve a stack of 6 pancakes per person, topped with some of the Pineapple-Mango Syrup and Mascarpone Whipped Cream. Dust with confectioners' sugar. Garnish with fresh mint sprigs, if desired. Combine 2 cups chopped mango, 2 cups chopped pineapple, the sugar and 2 cups water in a large saucepan, bring to a boil over high heat and cook, stirring occasionally, until the fruit is very soft, about 15 minutes. Remove the pan from the heat and, using an immersion blender, blend until almost smooth. Add the honey and simmer over medium-low heat, stirring occasionally, until slightly thickened, about 15 minutes. Strain the mixture into a bowl and add the finely diced mango and pineapple, the orange zest and lemon juice to taste. Keep warm while making the pancakes.
Combine the mascarpone, confectioners' sugar, vanilla and 1/2 cup cream in a medium bowl and whip until soft peaks form; add a bit more heavy cream if not creamy enough. Put in a pastry bag with medium tip.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1845,"Quick Arrabbiata Sauce Kosher salt and freshly ground black pepper 16 ounces angel hair pasta
1/4 cup olive oil
1/2 medium yellow onion, grated on a box grater
2 tablespoons sun-dried tomato paste (from a tube) 2 teaspoons crushed red pepper flakes
3 cloves garlic, minced
One 28-ounce can whole peeled tomatoes, hand crushed
A small handful fresh basil leaves, for garnish
Freshly grated Parmesan, for garnish
Instructions: Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions. While the pasta cooks, heat a 12-inch skillet over medium-high heat. Add the oil and grated onion and saute for 1 minute. Add the sun-dried tomato paste, red pepper flakes and garlic and saute until fragrant, about 1 minute. Add the canned tomatoes, season with salt and pepper and cook, stirring occasionally, until the sauce comes to a simmer and reduces slightly, 5 to 7 minutes. Transfer the pasta to the skillet with the sauce, adding a little pasta water if need be, and toss together. Plate high and mighty and garnish with basil leaves and fresh Parmesan. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 1846,"Grilled Risotto Primavera 6 stalks asparagus, trimmed 1/4 cup olive oil, divided Salt and freshly ground pepper 6 to 7 cups simmering vegetable stock 1 onion, finely chopped 2 shallot, finely chopped 1 cup dry white wine 2 cups arborio rice 1 cup fresh corn kernels 1/2 cup fresh peas 8 basil leaves, chiffonade Freshly grated Parmesan cheese Instructions: Brush asparagus with 2 tablespoons of the oil and season with salt and pepper to taste. Grill for 4 to 5 minutes, until just cooked through. Cut on the bias into 1/2-inch pieces. Set aside. Use side burner or preheat grill. (Have stock simmering on grill or burner) Heat the oil in a medium saucepan, add the onions and shallots and cook until soft. Add the rice and stir to coat with the oil. Add the wine and completely reduce. Begin adding the stock 1 cup at a time, stir until absorbed. Repeat with the remaining stock and continue cooking until al dente. Fold in the asparagus, corn and peas and season with salt and pepper. Remove from heat and fold in the basil. Serve with Parmesan cheese on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1847,"Chow Down Casserole 1 pound hamburger 1 tablespoon minced garlic 2 cups quick rice 1/2 cup diced carrots 1/2 cup diced tomato 1 egg 2 tablespoons oil 1/4 cup Parmesan cheese Instructions: Preheat oven to 350 degrees. In a saucepan, bring 3 cups of water to a boil, then add hamburger and garlic. Boil for 20 minutes. Drain and set aside. In another saucepan, bring 3 cups of water to a boil and add the rice and carrots. Turn heat down and simmer for 10 minutes. Remove from heat, drain and set aside to cool. Next, mix tomato and egg together with cooled rice and carrots, hamburger and garlic and spread in a 9 by 13-inch casserole dish that has been sprayed with non-stick spray. Sprinkle top with Parmesan cheese and bake 20 to 25 minutes or until golden brown. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 1848,"Toasted Spaghetti Minestra with Tuscan Kale Handful dried porcini mushrooms (about 1/2 ounce) 4 cups chicken stock
2 tablespoons olive oil
2 tablespoons butter
8 ounces spaghettini, linguinetti or vermicelli, broken into 2- to 3-inch pieces
4 cloves garlic, finely chopped
2 ribs celery, finely chopped
1 carrot, finely chopped
1 onion, finely chopped
Salt and pepper 1 bunch Tuscan kale, stemmed and thinly sliced
A few grates nutmeg
One 14-ounce can cannellini beans
Grated Pecorino-Romano, for serving
Instructions: Place the mushrooms, stock and 2 cups water in a pot and bring to a gentle simmer to reconstitute the mushrooms. Heat a soup pot over medium to medium-high heat with the olive oil. Melt the butter into the oil and add the pasta pieces. Brown the pasta until nutty and very fragrant. Remove the browned pasta and reserve in an airtight container for a make-ahead meal. If you are making the soup the same night you are serving it, leave it in the pot. Add the garlic, celery, carrots and onions to the pot, season with salt and pepper and partially cover the pan to sweat vegetables, 7 to 8 minutes. Wilt in the kale and season with a little freshly grated nutmeg. Remove the reconstituted mushrooms from the stock with a slotted spoon. Chop the mushrooms and add to the kale and vegetables. Add all but the last few spoonfuls of the soaking liquid to the soup pot. Add the beans and bring to a simmer. Cool and store for a make-ahead meal. To serve, simmer the pasta in the soup until al dente. Ladle the soup into shallow bowls and top with grated cheese. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 1849,"Poached Chicken One 4-to 5-pound chicken 2 ribs celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 onion, peeled and quartered
2 cloves garlic, crushed
1 lemon, sliced
1 large fresh bay leaf
1 teaspoon whole black peppercorns
Herb bundle of parsley, rosemary and thyme tied with a string Salt
Instructions: Place the chicken in a large stockpot. Add the celery, carrot, onion, garlic, lemon, bay leaf, peppercorns and the herb bundle; season with salt. Cover the chicken with water and bring to a boil; reduce the heat to a low, rolling simmer. Simmer 60 to 75 minutes, then cool the chicken in its stock. Strain the stock. Remove the chicken in large pieces from the skin and bones. Cut half of the meat into bite-size chunks. Thinly slice or pull the remaining meat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1850,"Basic Cheese Fondue 16 ounces dry white wine 16 ounces chicken stock 2 ounces kirschwasser 3 cloves garlic, minced 1 pound Gruyere cheese, grated 1 pound Swiss cheese, grated 3 tablespoons cornstarch Instructions: Heat wine, stock, kirschwasser and garlic to a simmer. Once brought to a simmer, allow to simmer for 5 minutes. Mix Gruyere cheese, Swiss cheese and cornstarch together. Reduce heat to low and using a wooden spoon, sprinkle some of cheese mixture into liquid and continue to stir in small amounts of mixture until all cheese is incorporated and fondue is smooth and melted. Keep warm and serve warm. ","[Chardonnay, Riesling, Pinot Grigio, Gouda]" 1851,"Cherry-Chocolate Upside-Down Cake 1 3/4 cups sugar 1 1/2 pounds cherries, pitted 2 teaspoons fresh lemon juice 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 2 large eggs 1 teaspoon pure vanilla extract 1 cup buttermilk 2/3 cup semisweet chocolate chips Instructions: Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet; stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat. Toss the cherries with the lemon juice and arrange over the caramel; set the skillet aside. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 batches, alternating with the buttermilk, beginning and ending with the flour, and mix until just incorporated. Stir in the chocolate chips. Pour the batter over the cherries and spread evenly. Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 1852,"Salsa Roja 1 dried ancho cl, stemmed and seeded 1 dried Anaheim cl, stemmed and seeded 2 dried chipotle chiles, stemmed and seeded 1 tablespoon dried oregano, preferably Mexican 1 tablespoon cumin seeds 1 tablespoon coriander seeds 1 cup hot water 8 plum tomatoes, quartered 1 medium Spanish onion, sliced 3 garlic cloves 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 sprigs cilantro 1 tablespoon sugar 1 lime, juiced Instructions: Tear all the chiles into large pieces and toast them in a large dry skillet over medium heat until they change color a bit, about 2 minutes. Add the spices and continue to toast for 2 to 3 minutes until everything is fragrant. Remove from heat and carefully add about 1 cup of hot water to just cover the chiles. Turn the heat to low and simmer for about 15 minutes. Preheat the broiler. Put the quartered tomatoes, sliced onion, and whole garlic cloves onto a roasting tray, spreading out evenly. Drizzle with plenty of olive oil and season well with salt and pepper and sprinkle with cilantro sprigs. Broil until everything is nicely charred, about 10 minutes (you want lots of deep rich color so don't be afraid if some of the edges get pretty black). Add the cl mixture to a blender and puree. Remove the tomato/onion mixture from the roasting pan and carefully add it to the blender, (it will be hot). Blend until smooth (you may need to work in 2 batches). Once everything is pureed, pour the mixture back into the pot over low heat adding a little water if the salsa is too thick. Stir in the sugar and lime juice and season with salt and pepper, to taste. Transfer to a large serving bowl and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 1853,"Bonfire Skewers 1/2 pound frozen raw shrimp, thawed 2 zucchini, cut in 1/2-inch pieces 1/2 pound andouille sausage, cut into 1-inch pieces 1 tablespoon vegetable oil 1 tablespoon Creole seasoning Instructions: Special equipment: bamboo skewers, soaked in water for a minimum of 15 minutes Preheat grill to medium. On each skewer, thread a shrimp, zucchini slice, another shrimp and then a piece of sausage. Brush with oil and season with Creole seasoning. Place on grill for about 2 minutes per side, or until shrimp are cooked through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1854,"Texas Sheet Cake 2 sticks (1 cup) unsalted butter, plus more for the pan 2 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup sour cream
2 teaspoons pure vanilla extract
2 large eggs
1/4 cup unsweetened cocoa powder 1 1/2 cups pecans, chopped 1 1/2 sticks (12 tablespoons) unsalted butter
Pinch of kosher salt
2 tablespoons unsweetened cocoa powder
1/2 teaspoon pure vanilla extract
2 1/2 cups confectioners' sugar
1/3 cup whole milk
Instructions: For the cake: Preheat the oven to 350 degrees F; butter the bottom and sides of a 15 1/2-by-10 1/2-inch jelly roll pan. Whisk together the flour, granulated sugar, baking soda, baking powder and salt in a large bowl until combined. Whisk the sour cream, vanilla and eggs in a medium bowl or large liquid measuring cup until smooth. Set aside.
Meanwhile, add the butter, cocoa powder and 1 cup water to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the butter is completely melted, about 5 minutes.
Pour the melted butter mixture into the flour mixture and stir until combined. Stir in the sour cream mixture in 2 additions until combined. Pour the batter into the prepared pan and spread it into an even layer.
Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool slightly in the pan.
For the frosting: Combine the pecans, butter and salt in a medium saucepan and place over medium heat. Cook until the butter is melted and the pecans are lightly toasted, about 5 minutes. Stir in the cocoa powder and vanilla and remove from the heat. Whisk in the confectioners' sugar in 2 batches, alternating with the milk and mixing well after each addition.
Immediately pour the warm frosting over the warm cake and gently spread to cover. Let the cake cool completely before slicing.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1855,"Pan-Seared Spanish Steaks 2 bone-in rib-eye steaks (about 1 inch thick, 1 pound each), at room temperature Canola oil Kosher salt and cracked black pepper 2 shallots, thinly sliced 1 clove garlic, minced 1/2 cup low-sodium beef broth 2 tablespoons Worcestershire sauce 2 tablespoons sherry vinegar 2 tablespoons unsalted butter 1/4 cup sliced Spanish olives (optional) 1 tablespoon chopped fresh chives Instructions: Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Meanwhile, thoroughly pat the steaks dry with paper towels. Lightly coat each side of the steaks with canola oil and sprinkle generously with salt and pepper. Add 1 to 2 tablespoons canola oil to the skillet (this will help create a great crust on the steaks) and add the steaks. Do not crowd them; if you cannot leave room between the steaks, use 2 skillets. Without moving them, cook the steaks 3 minutes. Using tongs, flip them and cook 1 more minute for rare, 2 more minutes for medium rare or 4 more minutes for medium. Transfer the steaks to a plate and cover loosely with foil. Let rest at least 5 minutes before cutting into them. Pour out the used oil from the skillet and add a glug of new oil. Reduce the heat to medium. Add the shallots and garlic to the skillet and cook until they just begin to brown, 3 to 5 minutes. Add the beef broth, Worcestershire sauce and sherry vinegar and bring the sauce to a boil. Cook until reduced by half, 3 to 5 minutes. Turn off the heat and whisk in the butter until it has melted and the sauce has thickened. Stir in the olives, if using. Put each steak on a plate; spoon the sauce over the top and sprinkle with chives. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 1856,"Clarified Butter 1 1/2 pounds unsalted butter, cut into 1-inch pieces Instructions: Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year. ","[Chardonnay, Sauvignon Blanc, Riesling]" 1857,"Pizza Pizzas 2 tablespoons sugar 1 tablespoon kosher salt 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread flour (for bread machines) 1 teaspoon instant yeast 2 teaspoons olive oil Olive oil, for the pizza crust Flour, for dusting the pizza peel 1 1/2 ounces pizza sauce 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone Instructions: Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into the mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball. Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes. Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.) Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese. Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 1858,"Chocolate Banana Ice Cream 3 large ripe bananas, peeled 3 tablespoons Dutch-processed cocoa powder 1 tablespoon virgin coconut oil Instructions: Cut each banana into 6 chunks and freeze until rock solid, preferably overnight. Put the banana chunks, cocoa powder and coconut oil in a food processor and process. Hang on, your food processor may jolt in the very beginning! The bananas will look crumbly at first, then gooey and eventually light and creamy- just like ice cream. Stop the food processor frequently to scrape down the sides of the bowl and break up any clumps. Serve right away or scrape into a container and freeze until ready to serve. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 1859,"Souvlaki with Merguez Sausage and Piquillo Pepper Yogurt Sauce 1 cup Greek olive oil 6 cloves garlic, chopped 1 large yellow onion, coarsely chopped 1 tablespoon chopped fresh oregano leaves 3 pounds lamb tenderloin, cut into 1 by 1-inch strips 1 pound merguez sausage Wooden skewers, soaked in water for 30 minutes Salt and freshly ground pepper 8 pocket pita breads Grilled onion, sliced Grilled red pepper, sliced Piquillo Pepper Yogurt Sauce, recipe follows 2 cups thick Greek yogurt 4 piquillo peppers, or 2 roasted red peppers 6 cloves garlic, coarsely chopped 2 teaspoons grated lemon zest 2 teaspoons chopped fresh oregano leaves Salt and freshly ground pepper Instructions: Whisk together the oil, garlic, onion, and oregano in a large bowl. Add the lamb and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours. Preheat the grill to medium-high. Grill the sausage until golden brown on all sides and just cooked through. Remove the sausage from the grill, let rest for 5 minutes, and then cut into 1-inch pieces. Skewer the lamb and sausage onto the presoaked wooden skewers, and season with salt and pepper. Grill for 2 minutes on each side, or until the lamb is golden brown and cooked to medium-rare doneness. Remove from the grill and let rest until cool enough to touch. Meanwhile, grill the pita on both sides for about 20 seconds to warm through. Slice off 1- inch from the top of each pita. Remove the lamb and sausage from the skewers into the pitas. Add sliced grilled onions and peppers to pitas, and drizzle with the yogurt sauce. Put all ingredients, except salt and pepper, in a blender and blend until smooth. Season, to taste, with salt and pepper. Transfer to a small serving bowl. ","[Rhone Blends, Syrah, Tempranillo, Garnacha]

" 1860,"Grouper Ceviche with Jicama and Avocado Slaw 12 ounces skinless grouper fillets 1/2 cup fresh-squeezed lime juice 1 cup freshly squeezed grapefruit juice 1/2 small red onion, thinly sliced 2 tablespoons coarsely chopped cilantro leaves 1 jalapeno, minced Kosher salt 2 tablespoons extra virgin olive oil 2 tablespoons minced red onion 2 tablespoons chopped cilantro leaves 1/4 teaspoon freshly toasted and ground cumin Kosher salt and ground black pepper 1 cup jicama, peeled and sliced into matchstick size pieces 1 avocado, peeled, pitted and diced into 1/4-inch pieces Instructions: First, thinly slice the fillets and then cut them into 3/4-inch bite-sized squares. Keep them very cold while you prepare the rest of the recipe. Combine the ingredients for the marinade in a bowl. Set that bowl inside a larger one, filled with ice. Now prepare the salad. In a small bowl, whisk together the olive oil, onion, cilantro, cumin, and salt and pepper. Then, in a larger chilled bowl, toss the vinaigrette with the avocado and jicama. Set aside. Gently mix the grouper and the marinade/dressing and let stand for about 10 minutes. Into 4 chilled bowls, spoon the ceviche with its liquid. Serve the salad, family-style, and encourage the guests to top their ceviche with salad. If you can get Cancha (Latin American corn nuts) and toast, they make a fantastic and authentic addition to this dish. I sometimes like to drizzle coconut milk onto the citrus juices. Or, I season the dish with tiny dots of soy sauce and sesame oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 1861,"Herb and Garlic Roast Pork Loin with Honey Mustard Sauce 1 1/2 pounds boneless pork loin Kosher salt and freshly ground pepper 2 tablespoons olive oil 2 tablespoons unsalted butter 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh flat-leaf parsley 1 1/2 teaspoons minced fresh rosemary 1 clove garlic, minced 1 cup panko (Japanese breadcrumbs) 1/3 cup plus 2 tablespoons Dijon mustard 2 whole heads garlic 3 tablespoons honey Instructions:

1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1862,"Broccoli Soup with Cheddar Potato Skins 4 medium russet potatoes 4 slices bacon, chopped 1 onion, chopped Nonstick cooking spray Kosher salt and freshly ground pepper 1 head broccoli, florets chopped (about 6 cups) 2 tablespoons half-and-half 1 1/4 cups shredded cheddar cheese (about 5 ounces) Instructions: Preheat the oven to 450 degrees F. Pierce the potatoes all over with a fork. Microwave until cooked through, 8 to 10 minutes. Cook the bacon in a large pot or Dutch oven over medium heat, stirring, until crisp, about 8 minutes. Remove to a paper towel-lined plate using a slotted spoon. Add the onion to the pot with the drippings; cook, stirring occasionally, until softened, 5 minutes. Meanwhile, coat a baking sheet with cooking spray. Quarter the potatoes lengthwise and scoop out most of the flesh; set aside. Arrange the potatoes skin-side up on the prepared baking sheet; coat with cooking spray. Bake until golden, 15 minutes. Meanwhile, add the potato flesh, 6 cups water, 1 teaspoon salt and a few grinds of pepper to the pot with the onion and stir to combine. Bring to a boil. Add the broccoli and reduce the heat to maintain a simmer; cook until the broccoli is tender, about 8 minutes. Working in small batches, puree in a blender. Return to the pot and stir in the half-and-half; season with salt and pepper. Remove the potato skins from the oven; flip and top with the cheese. Continue baking until bubbling and golden. Top each serving of soup with the bacon and serve with the potato skins. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1863,"Nutty Sweet Potato Soup 1 tablespoon canola oil 1 large onion, diced (about 2 cups) 1 medium red bell pepper, seeded and diced (about 1 cup) 2 medium carrots, diced (about 1 cup) 1/2 teaspoon cayenne pepper 1/2 teaspoon freshly ground black pepper 1 clove garlic, minced (about 1 teaspoon) 1 teaspoon peeled and grated fresh ginger 1 large sweet potato, peeled and cubed (2 cups) 6 cups low-sodium chicken broth or vegetable broth 1 (14.5-ounce) can no salt added diced tomatoes, with their juices 2/3 cup creamy natural peanut butter 2 teaspoons honey 1/2 cup chopped scallion greens (about 3 scallions) Instructions: Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes. *Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions. *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, Riesling, Gewrztraminer, Pinot Grigio]

" 1864,"Lowcountry Shrimp and Sausage Muscadine Skewers 1 cup muscadine wine or cider 1 tablespoon olive oil
1 1/2 teaspoons sea salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
2 cloves garlic, grated
1 tablespoon honey
1/4 teaspoon smoked paprika
2 pounds jumbo shrimp (16/20), cleaned and shelled
4 smoked sausage links, sliced into medallions 1/2 inch thick
Neutral oil with a high smoking point, for the grill Instructions: Fill a baking dish with water and place ten 12-inch-long wooden skewers in it to soak for 30 minutes. In a small bowl, add the muscadine wine, olive oil, salt, pepper, garlic powder, onion powder, garlic, honey and paprika. Whisk to combine. Reserve 1/4 cup of the sauce for serving.
Thread the shrimp and sausage onto the skewers, alternating between the two and leaving a 2-inch space at the blunt end of each skewer for a handle. Using a pastry brush, coat each skewer in some of the remaining muscadine sauce. Be sure to brush all sides.
Heat a grill over medium-high heat; oil the grill grates.
Place the skewers on the grill and cook until the shrimp are opaque with some nice crispy caramelization, brushing with more sauce as they flip and cook, 3 to 5 minutes. Drizzle with the reserved sauce and serve!
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 1865,"Brown Sugar Oat Cherry Muffins 1/2 cup/115 g unsalted butter, melted and cooled to room temperature 2 large eggs 2/3 cup/135 g granulated sugar 3/4 cup/165 g packed brown sugar 1 1/2 cups/210 g frozen or fresh sweet or sour cherries, pitted and chopped 1 1/4 cups/210 g whole-wheat flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 1/4 cup/25 g rolled (not instant) oats 3 tablespoons packed brown sugar Pinch of ground cinnamon 3 1/2 cups/350 g rolled (not instant) oats 1 1/4 cups/300 ml creme fraeche 1 cup/240 ml whole milk, at room temperature Instructions:

1. In a medium bowl, stir together the rolled oats, creme fraeche, milk, and butter with a wooden spoon until combined. In a small bowl, whisk the eggs together and stir into the oat mixture. Add the granulated sugar, brown sugar, and cherries and continue to stir until well combined.
2. In a separate small bowl, combine the whole wheat flour, baking powder, baking soda, and salt and stir until well mixed. Gently fold the dry ingredients into the wet oat mixture. The batter will be gloppy. Transfer the batter to an airtight container and place in the fridge. Let the batter sit for at least 8 hours or up to overnight in the refrigerator.
3. When ready to bake, preheat the oven to 350 degrees F/180 degrees C, and place a rack in the center of the oven. Line the cups of the muffin tin with paper liners, coat liberally with nonstick spray, or butter and flour them. Spoon about 1 cup/240 ml of the batter into each muffin cup, filling it all the way to the brim and wa-a-a-y over. (It will seem like there's too much batter for the tins, but if you want the characteristic muffin top you need to overfill them. You can make smaller muffins if you prefer and reduce the baking time by about 10 minutes.) The batter will be stiff and firm.
4. To make the topping: In a small bowl, stir together the oats, brown sugar, and cinnamon. Sprinkle the topping evenly over the muffins and place the muffin tin on a baking sheet to catch any drips. Bake for 45 to 55 minutes, or until the muffins are golden brown on top and spring back when pressed in the middle with a fingertip. Let cool in the tin on a wire rack for 20 minutes and then remove the muffins from the pan.
5. These muffins taste best the day they are made, but you can store them in an airtight container at room temperature for up to 2 days. If you keep them for longer than a day, refresh them in a 300 degrees F/150 degrees C oven for 5 to 6 minutes. Or, you can freeze them, well wrapped in plastic wrap, for up to 1 week. Reheat directly from the freezer in a 300 degrees F/150 degrees C oven for about 10 minutes.
   ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 1866,"Coffee Grounds Marinade 1/4 cup coffee grounds (from brewed coffee) 1/4 cup balsamic vinegar
   2 cloves garlic, chopped
   1/2 large shallot, chopped
   Kosher salt and freshly ground black pepper. Kosher salt and freshly ground black pepper.
   Instructions: Combine the coffee grounds, balsamic vinegar, garlic, shallots, some salt and pepper and 1/4 cup water in a bowl. Use as a marinade for steak. Marinate for 30 minutes to 4 hours, then cook the steak as desired. ","[Syrah, Zinfandel, Malbec, Rioja]" 1867,"Caramelized Banana Split Sundae 1 cup heavy cream 5 1/2 ounces semisweet chocolate, chopped
   1/2 cup cocoa powder
   3 tablespoons sugar
   2 tablespoons light corn syrup
   1/8 teaspoon salt
   4 bananas, peeled and sliced lengthwise
   2 tablespoons butter
   1/4 cup honey roasted peanuts, chopped
   1 quart ice cream Instructions: In a medium saucepan set over low heat, cook the cream until just simmering, 2 to 3 minutes. Add the chocolate, and let it sit for 30 seconds. Remove from the heat, then whisk until the chocolate and cream are fully mixed. Whisk in the cocoa powder, 2 tablespoons of the sugar, the corn syrup and salt. Mix well. Sprinkle the cut side of the bananas with the remaining 1 tablespoon sugar. In a nonstick skillet, melt the butter and then add the bananas cut-side down. Cook until golden brown, about 2 minutes, then flip and brown the other side and remove from the pan. Pour 1/2 cup of the chocolate sauce on each serving plate. Top each with two of the cooked banana slices, then sprinkle each plate with some of the chopped peanuts. Place 2 scoops of ice cream on top of the banana slices and sprinkle with a few more nuts to serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 1868,"Chocolate Tahini Cake with Tahini Frosting Nonstick cooking spray, for the pans 1 3/4 cups all-purpose flour
   1 3/4 cups granulated sugar
   1 cup unsweetened cocoa powder
   1 1/2 teaspoons baking powder
   1 1/2 teaspoons baking soda
   1 1/2 teaspoons kosher salt
   1 cup whole milk
   1/2 cup tahini
   1/4 cup flavorless oil
   1 tablespoon vanilla extract
   2 large eggs
   3/4 cup brewed coffee, at room temperature
   2 cups (4 sticks) unsalted butter, softened 1 cup tahini
   4 cups confectioners' sugar
   1 tablespoon vanilla extract 1/2 teaspoon ground cinnamon
   1/4 teaspoon kosher salt
   Instructions: For the cake: Preheat the oven to 350 degrees F. Grease and line the bottoms of two 8-inch cake pans with nonstick cooking spray and set aside. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt. In a separate medium bowl, whisk together the milk, tahini, oil, vanilla and eggs. Add the wet ingredients to the dry ingredients and stir to combine. Whisk in the coffee. Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 28 minutes. Let cool in the pans on a rack for 10 minutes and then remove to the rack to cool completely. For the frosting: In the bowl of a stand mixer fitted with a paddle attachment, mix together the butter and tahini until creamy. Gradually add the confectioners' sugar and mix to combine. Mix in the vanilla, cinnamon and salt. Put one cake layer on a serving plate and top with some of the frosting, then top with the second cake layer. Frost the top and sides of the cake and serve at room temperature. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 1869,"Charred Chili Relleno with Green Rice 4 cups chicken or vegetable stock, divided 1 bay leaf 2 cups white rice 4 large poblano peppers 6 ears corn on the cob or 3 cups frozen corn kernels 3 tablespoons corn, peanut or vegetable oil, divided 1 red onion, chopped 1 jalapeno, seeded and chopped 4 cloves garlic, chopped 1 (15-ounce) can fire roasted diced tomatoes, drained well 1 1/2 teaspoons ground cumin, 1/2 palm full 1/2 teaspoon dried oregano, eyeball it in your palm Salt and freshly ground black pepper 1/2 cup fresh cilantro leaves 1/2 pound spinach leaves, deveined and coarsely chopped 4 scallions, coarsely chopped 2 limes, zested, juiced 1 cup shredded Chihuahua cheese, Asadero or Monterey Jack Instructions: Preheat broiler or grill pan to high. Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes. While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off. Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time. Sprinkle the lime juice over the corn mixture. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow flameproof baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese. Serve peppers on beds of green rice. Yum-o! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 1870,"Chocolate Chip Waffles 1 3/4 cups all-purpose flour 1 3/4 teaspoons baking powder 1/8 teaspoon fine salt 2 large eggs, at room temperature 1 large egg white, at room temperature 1 1/2 cups milk, at room temperature 1/2 teaspoon pure vanilla extract 1/4 cup unsalted butter, melted, plus more for brushing the iron 1/4 cup sugar 1 cup mini-chocolate chips Serving suggestions: Maple syrup, jam, fresh fruit, or yogurt, or ice cream for dessert Instructions: Preheat a waffle iron to medium-high. Whisk the flour, baking powder, and salt in a large bowl. Separate the 2 eggs and put all the whites in a large bowl. In a large liquid measuring cup or medium bowl, whisk the egg yolks, milk, vanilla, and 1/4 cup melted butter. Whisk the milk mixture into the flour mixture until a batter is formed. Take care not to over mix the batter. Whip the egg whites with a hand-held electric mixer or whisk, until they just begin to hold a loose peak. Scatter the sugar over the whites and continue beating until they hold a soft peak. Fold a third of the egg whites into the batter to lighten the base, then fold in the remaining whites. Gently fold in the chocolate chips. Brush the inside surface of the iron with butter. Pour in enough batter to barely fill each hole of the waffle iron; the amount will vary depending upon the size of the iron. (Take into consideration that the batter will spread once the lid is closed.) Close and cook until crisp and the waffle iron stops steaming, about 5 minutes. Serve as the waffles come off the iron or transfer to a rack set on a pan in preheated 200 degree F oven to keep warm. Repeat with the remaining batter. (If the waffle iron is well seasoned or nonstick it is not necessary to brush the inner surface each time before cooking the waffles.) Serve the waffles with syrup, jam, fresh fruit, or yogurt. Or turn into a dessert with a scoop of ice cream. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 1871,"Skirt Steak Quesadillas 2 tablespoons chili powder 2 teaspoons kosher salt 1 teaspoon ground cumin 1/2 teaspoon chipotle powder 1/2 teaspoon cayenne pepper 1 teaspoon lime zest 1 1/2 pounds skirt steak Twelve 6-inch corn tortillas Vegetable oil, for brushing 1 1/2 cups shredded peppered Monterey Jack cheese Tomatillo Guacamole, recipe follows Fresh cilantro, for serving Lime wedges, for serving Sour cream, for serving 3/4 cup coarsely chopped fresh cilantro leaves 1 teaspoon ground cumin 1 teaspoon salt 6 to 8 tomatillos, husked and coarsely chopped
2 cloves garlic, smashed and quartered 1 avocado, halved, pitted, and diced 1/2 jalapeno, coarsely chopped with seeds Juice of 1 lime 1/2 onion, coarsely chopped Instructions: For the skirt steak: Combine the chili powder, salt, cumin, chipotle powder, cayenne and lime zest and in a small bowl. Rub the spice mixture over entire skirt steak and let marinate in a zip-top bag at least 20 to 25 minutes.
Preheat a grill pan or cast-iron skillet over high heat. Preheat the oven to 425 degrees F.
Grill the steak 3 minutes per side for medium-rare. Let rest 5 minutes before slicing thin against the grain. For the quesadillas: Place 6 tortillas on a sheet tray, brushing the outsides with oil. Sprinkle 1/4 cup of the shredded cheese on each tortilla along with 2 tablespoons of the Tomatillo Guacamole and 1/6 of the sliced skirt steak. Top with the remaining tortillas and brush with oil.
Bake the quesadillas 15 to 20 minutes, carefully flipping halfway through cooking. The cheese should be melted and the tortillas should be crisped. Transfer to a cutting board or serving platter. Cut into wedges and serve with sour cream, cilantro, lime wedges and remaining Tomatillo Guacamole. Combine the cilantro, cumin, salt, tomatillos, garlic, avocado, lime juice and onions in a food processor or blender and pulse until combined. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 1872,"Garlic Bread 1 loaf French or Italian bread, cut lengthwise 2 ounces low-fat cream cheese 1 clove garlic, minced 3 tablespoons finely grated Parmesan Instructions: Preheat oven broiler to high. In a small bowl, whip together cream cheese and garlic. Spread evenly over cut surface of bread. Sprinkle Parmesan cheese evenly over bread. Put on a cookie sheet, place under broiler and cook until golden and bubbly, about 1 to 2 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 1873,"Ribs With Kansas City Barbecue Sauce 4 large cloves garlic, smashed 2 tablespoons chili powder 1/4 teaspoon cayenne pepper 1/4 teaspoon ground allspice Kosher salt and freshly ground black pepper
1 1/2 cups ketchup 1/2 cup apple cider vinegar 1/4 cup yellow mustard 1/4 cup molasses 1/4 cup packed light brown sugar 1 tablespoon Worcestershire sauce 2 tablespoons vegetable oil 2 4-to-5-pound racks pork spareribs Kosher salt and freshly ground black pepper Instructions: Make the sauce: Combine the garlic, chili powder, cayenne, allspice, 1/2 teaspoon salt and 1 teaspoon black pepper in a bowl. Whisk the ketchup, 1 cup water, the vinegar, mustard, molasses, brown sugar and Worcestershire sauce in a separate bowl. Heat the vegetable oil in a medium saucepan over medium-high heat. Add the garlic mixture and cook, stirring, until the oil turns brick red, about 1 minute. Add the ketchup mixture and bring to a gentle simmer; cook, whisking occasionally, 30 minutes. Make the ribs: Soak 1 heaping cup hickory, mesquite or apple-wood chips in water, at least 30 minutes. Prepare a grill for indirect cooking over medium-low heat (about 250 degrees F): On a charcoal grill, bank the coals to one side; on a gas grill, turn on only one side of the burners. Cover the grate on the cooler side of the grill with aluminum foil. Close the grill lid. Position the ribs on a cutting board, meat-side down. Slip a small knife between the bone and membrane, then gently pull off the membrane. Sprinkle the racks with 1 teaspoon each salt and black pepper on both sides. Drain the wood chips. For a charcoal grill, scatter the chips directly over the hot coals; for a gas grill, put the chips in a smoker box and position over direct heat. Put the ribs meat-side up on the foil on the cooler side of the grill. Close the grill lid; bring the temperature back up and cook the ribs, undisturbed, 3 hours. (For a charcoal grill, adjust the vents, or add more hot, ashed-over coals as needed to maintain consistent heat.) Remove the ribs and close the lid. Wrap each rack tightly in foil, then return to the cooler side of the grill, meat-side down; close the lid and grill 2 more hours. Remove the ribs and carefully unwrap. Return to the cooler side of the grill, meat-side up; cook, basting generously with the sauce halfway through, until the meat is tender, about 1 more hour. Remove the racks and let rest a few minutes before slicing. Serve with the remaining sauce. Photograph by Con Poulos ","[Syrah, Zinfandel, Petite Sirah, Tempranillo]" 1874,"Sunny's Fire Cracker Cole Slaw 2 cups mayonnaise 1 cup sour cream 1/4 cup apple cider vinegar 1 tablespoon adobo sauce, plus more as needed 1 chipotle pepper in adobo sauce, finely chopped 2 cups carrots, shredded 1/2 cup dried cranberries 1/2 cup golden raisins 2 Granny Smith apples, cored and shredded 2 Bosc pears, cored and shredded 1 head red cabbage, shredded or sliced thin 1 head Savoy cabbage, shredded or sliced thin Salt and freshly ground black pepper Instructions: In a large bowl, stir together the mayonnaise, sour cream, apple cider vinegar, adobo sauce and chipotle pepper. Taste, season with salt and pepper and, if needed, add a bit more adobo sauce to make it spicy to your taste. Add the carrots, dried cranberries, raisins, apples, pears and cabbages and then toss to combine. Taste and season with a pinch of salt and a grind or 2 of pepper. Cover and refrigerate at least 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 1875,"Raclette (Melted Cheese with Potatoes and Pickles) 1/2 pound imported Swiss raclette cheese, cut into 16 slices approximately 1/8-inch thick, 5-inches long and 2-inches wide 4 freshly boiled small new potatoes, peeled and kept hot 4 to 8 small sour gherkins, preferably imported cornichons 4 to 8 pickled onions Instructions: Preheat the oven to 500 degrees. Heat four 10-inch oven-proof dinner plates in the oven for 3 to 5 minutes. To ensure the success of the raclettes, the plates must be very hot. When ready to serve, remove the plates from the oven. Working as quickly as possible, arrange four slices of cheese in the center of each plate, overlapping them slightly. The cheese should begin to sizzle once it comes into contact with the plate. At once, place the four plates on the floor of the oven. Let cheese melt in the oven for about 2 minutes, being careful not to let it brown. Remove from the oven, place a potato and one or two gherkins and pickled onions on the side of each plate and serve at once. Serve each plate on a service plate to prevent scorching the table. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 1876,"Allspiced Apple Butter 3 pounds apples, peeled, cored, and cut into 1/2-inch chunks 1 pound light brown sugar 2 teaspoons cinnamon 1 teaspoon allspice, preferably freshly ground Instructions: Place the apples in a large, heavy-bottomed pot over low heat. Cook, uncovered, for 1 1/2 hours, stirring occasionally. Add the brown sugar and spices; continue cooking over low heat, stirring occasionally, until very thick, about 30 minutes more. To test for doneness, place a spoonful of the mixture on a white plate and let sit for 20 seconds. If a ring of liquid forms around the apples, there is still too much liquid in the mixture. Continue cooking and testing until no ring forms. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 1877,"Ancho cl Glazed Ribs 2 whole \St. Louis\ pork rib steaks 1/2 cup oil 1 cup Chef Paul Meat Magic seasoning or substitute 1 1/2 gallons chicken stock 1 cup Worcestershire sauce 1/2 cup whole garlic cloves peeled 1 cup ancho cl (seeded, deveined, and toasted) 1/4 cup molasses or honey 2 tablespoons of each spice (toasted fennel seed, toasted cumin seed, star anise, and black pepper) 1 onion roughly chopped 2 tablespoons chopped garlic 1 red bell pepper roughly chopped 1 green bell pepper roughly chopped 1 cup red wine vinegar Ancho Chiles to taste 1/2 cup diced pineapple 1 cup braising liquid, recipe above, strained Instructions: Season racks generously with salt and pepper. Combine oil and seasoning and mix well until a paste forms. Then brush racks with seasoning paste on both sides. On a hot grill or grill pan, cook ribs for 2 minutes on both sides. While ribs are cooking, combine ingredients for braising liquid in large mixing bowl. After ribs have cooked on both sides, place in roasting pan and cover with braising liquid, reserving 1 cup, strained. Cook in 375-degree oven for 45 minutes to 1 hour. For the Glaze: In a medium saucepan, heat and cook, onion, garlic, and peppers for 3 minutes. Add vinegar and ancho chilies and reduce by half. Add pineapple and braising liquid. Cook for 10 minutes at medium heat and puree with stock blend until smooth. Remove ribs from oven and finish n a grill or grill pan, cook racks on one side for just a few minutes brushing the other side with the glaze. Repeat twice. Cut ribs off rack and serve. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 1878,"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]

" 1879,"Korea Town-Adjacent Pasta 1/2 cup soy sauce 2 tablespoons mirin
2 tablespoons sesame oil
2 tablespoons sugar
2 tablespoons minced garlic, plus 2 cloves chopped
2 pounds flank steak, cut into thin, bite-size pieces
9 tablespoons canola oil 1 medium onion, diced
2 tablespoons miso paste
1 cup beef broth
6 tablespoons butter 1/4 teaspoon cayenne pepper Juice of 1/2 lime
Kosher salt
2 bunches kale, stems removed and chopped
2 cups snow peas, chopped
1 bunch scallion, sliced
1 1/2 pounds pappardelle
Instructions: In a medium bowl combine the soy sauce, sesame oil, mirin, sugar and 2 tablespoons of the minced garlic. Add the sliced beef and toss to make sure all the beef is coated in the marinade. Cover and marinate in refrigerator for at least 30 minutes or up to overnight. Heat 3 tablespoons of the canola oil in a medium saucepan set over medium heat. Add the onions and saute until softened and translucent, 3 to 4 minutes. Add the remaining 2 cloves chopped garlic and continue to saute for 1 to 2 minutes. Add the miso paste and cook another 2 minutes. Add the beef broth, 3 tablespoons of the butter, cayenne and lime juice. Stir until combined and bring to a gentle bubble, 2 to 3 minutes. Place the liquid in a blender and blend to emulsify. Bring a large pot of salted water to a boil. Remove the beef from the marinade and place on a paper-towel-lined plate. Pat dry. Heat 3 tablespoons of the canola in large saute pan set over high heat. Sear the beef until browned and the edges are caramelized, 3 to 4 minutes. Reserve on a plate. Heat the remaining 3 tablespoons canola oil in a large saute pan set over medium heat. Add the kale and saute until wilted, about 3 minutes. Add the snow peas and scallions and saute for 3 to 4 minutes. While the vegetables cook, add the pasta to the boiling water and cook until al dente, about 5 minutes. Drain the pasta and reserve the cooking water. Pour the pasta into the pan with the vegetables. Add the sauce from the blender and the remaining 3 tablespoons butter, plus 1/2 cup of the pasta water. Flip and stir the pasta over medium heat until the liquid thickens enough to coat the pasta and vegetables, 2 minutes. Transfer the pasta to serving bowls and serve with a few pieces of beef arranged alongside the pasta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1880,"Linzer Cookies 1/4 cup (1 1/2-ounces) hazelnuts 1/2 cup (2 1/2 ounces) whole unblanched almonds 1/4 cup granulated sugar, plus 1/4 cup, plus 2 tablespoons 1 tablespoon ground cinnamon 2 cups plus 4 tablespoons unbleached pastry flour or unbleached all-purpose flour 4 extra-large eggs, hard-boiled 8 ounces (2 sticks) unsalted butter, chilled and cut into 1-inch cubes 1 teaspoon lemon zest, finely chopped (from about 1/2 lemon)
1 teaspoon pure almond extract Powdered sugar, for dusting 1 cup raspberry jam
Instructions: Adjust the oven rack to the middle position and preheat the oven to 325 degrees F. Spread the hazelnuts and almonds on a baking sheet and toast in the oven until lightly browned, about 10 to 12 minutes. Shake the pan halfway through baking to ensure that the nuts toast evenly. Allow the nuts to cool. Gather the hazelnuts into a kitchen towel and rub them together to remove the skins. In the bowl of a food processor fitted with the steel blade, combine the hazelnuts and almonds with 1/4 cup of the sugar and the cinnamon, and process until it's the consistency of a fine meal. Add the flour and pulse a few times to combine. Separate and discard the whites of the eggs. Push the egg yolks through a fine-mesh sieve, scraping the yolks off the bottom of the sieve and into the flour mixture. Pulse on and off a few times to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and lemon zest on low 2 to 3 minutes, until softened. Add the remaining sugar and mix on medium, 3 to 4 minutes, until light and fluffy, scraping down the sides of the bowl as needed. Add the almond extract and mix to combine. Turn the mixer off, add the nut mixture, and mix on low until just incorporated. Turn the dough out onto a lightly floured work surface and flatten into a rectangle, about 1-inch thick. Wrap in plastic and chill until firm, 1 to 2 hours or overnight. Divide the dough in 1/2 and return one 1/2 to the refrigerator. On a lightly floured surface, roll the dough out to 1/8-inch thickness, flouring the surface of the dough as necessary. Using the shaped cutter, cutting as closely together as possible, cut out the cookies. Place them 1-inch apart on 1 to 2 parchment-lined baking sheets to chill until firm, 30 to 45 minutes. Set the scraps aside. Roll and cut out the remaining dough in the same manner. Gather all the scraps together, chill, roll, and cut to make the tops. Using the small cutter, cut out the center s of 1/2 of the cookies and chill until firm, 30 to 45 minutes. Adjust the oven racks to the upper and lower positions and preheat the oven to 350 degrees F. Bake for 15 to 20 minutes, until firm to the touch and lightly browned, rotating the baking sheets halfway through to ensure even baking. The cookies with the holes may bake more quickly than the others. Allow to cool and dust the perforated cookies with powdered sugar. Flip over the cookies without holes, placing the darker side of the cookie underneath. Spoon about 1 1/2 to 2 teaspoons of the raspberry jam into the center. Place the perforated cookies, powdered sugar side up, on top of the jam, matching up the edges and pressing gently to spread the jam. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1881,"Chiles Serranos en Escabeche 1 1/2 pounds Serrano chiles 3/4 cup olive oil 2 medium white onions, thickly sliced 3 medium carrots, peeled and thickly sliced 1 head garlic, cloves separated but not peeled 3 cups mild white vinegar 2 tablespoons sea salt 1 bay leaf 2 teaspoons dried oregano 3 sprigs fresh marjoram 3 sprigs fresh thyme Instructions: Wash the chiles, leaving the stems intact. Cut a cross in the tip of each cl so the vinegar can penetrate.
In a large heavy skillet, over a mediumhigh heat, heat the olive oil until it smokes. Reduce the heat to medium and add the onions, chiles, carrots, and garlic. Cook for about 10 minutes, stirring from time to time. Add the vinegar, salt, bay leaves, oregano, marjoram, and thyme. Bring to a boil. Reduce the heat and simmer for 5 minutes longer.
Pack 6 sterilized pint jars with the cl mixture, top with the vinegar, and seal. Process according to USDA guidelines. ","[Rioja, Tempranillo, Garnacha, Barbera]" 1882,"Spanish Tortilla 2 tablespoons extra-virgin olive oil 1 cup grated russet potato 1 small yellow onion, diced 1/4 cup diced serrano ham 1 roasted red pepper, roughly chopped 4 eggs 1/4 cup grated manchego cheese Salt and freshly ground black pepper Chopped fresh parsley leaves, for garnish Instructions: Preheat oven to 375 degrees F. Heat the olive oil in a nonstick omelet pan over medium-high heat. Add the potatoes and onions and saute until tender, about 3 minutes. Gently stir in the ham and peppers and cook for an additional 2 minutes. In a large bowl add the eggs and whisk until well blended. Stir in the grated cheese and mix to combine. Add the egg and cheese mixture to the pan, season with salt and pepper, to taste, and stir gently with a heat-proof spatula. Reduce the heat to low and cook until the egg begins to thicken, about 2 minutes. Put the pan in the oven until eggs are set and slightly puffed and brown on top, about 5 minutes. Remove from the oven and garnish with fresh parsley. Transfer to a serving platter, cut into wedges and serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Cava]" 1883,"Fish Milanese with Summer Squash 4 sole or flounder fillets (about 1 1/2 pounds) Kosher salt and freshly ground pepper 1 cup all-purpose flour 2 large eggs, beaten 2 cups panko 1/2 cup mayonnaise 3 tablespoons buttermilk Juice of 1/2 lemon, plus wedges for serving 3 scallions, thinly sliced (greens reserved for topping) 1 large zucchini 1 large yellow squash 2 tablespoons white wine vinegar or champagne vinegar 2 tablespoons vegetable oil, plus more for frying Instructions: Season the fish with salt and pepper. Put the flour, eggs and panko in separate shallow dishes. Dredge the fish in the flour, then dip in the egg, letting the excess drip off, then coat in the panko. Transfer to a plate. Make the dressing: Stir the mayonnaise, buttermilk, lemon juice, scallions and a pinch of salt in a small bowl. Refrigerate until ready to serve. Trim the ends of the zucchini and yellow squash and halve crosswise. Shave lengthwise into thin ribbons with a mandoline or vegetable peeler. Toss in a large bowl with the vinegar and vegetable oil; season with salt and pepper. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat. Add the fish and fry, rotating the skillet occasionally, until the fish is browned around the edges, 3 to 4 minutes. Carefully flip and fry until browned on the other side, 2 to 3 minutes. Transfer to a rack set on a baking sheet and season with salt. Divide the fish and vegetables among plates. Top the fish with the dressing; sprinkle with the scallion greens. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 1884,"Brussels Sprouts with Bacon and Cheese 6 slices bacon, cut into 1/2-inch pieces 1 small onion, julienned 1 teaspoon kosher salt 1 small Granny Smith apple, cored and chopped 1 recipe Basic Brussels Sprouts, recipe follows 1/2 cup heavy cream 1 teaspoon whole-grain Dijon mustard 1-ounce blue cheese, crumbled Pinch freshly ground nutmeg 1 pound Brussels sprouts, rinsed 1/2 cup water 1/4 teaspoon kosher salt 1 pound Brussels sprouts, rinsed 1/2 cup water 1/4 teaspoon kosher salt Instructions: Place the bacon into a 10-inch straight-sided saute pan and set over medium-high heat. Cook bacon until crisp and brown. Remove bacon and all but 1 tablespoon of the fat from the pan using a slotted spoon. Decrease the heat to low. Add the onion and cook just until they turn semi-translucent, approximately 3 minutes. Add the salt and apple and continue to cook for another minute. Add the Brussels sprouts, heavy cream and mustard and cook just until the Brussels sprouts are heated through, approximately 1 to 2 minutes. Remove from the heat and stir in the bacon, blue cheese and nutmeg. Serve immediately. Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Cut each Brussels sprout in half from top to bottom. Place the Brussels sprouts, water and salt into a 3 to 4-quart saucier and cover. Place over high heat and cook for 5 minutes or until tender. Remove and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1885,"Sheet Pan Slab Pie 3 ripe Bartlett pears, peeled and thinly sliced 3/4 cup fig preserves
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
Kosher salt
6 Granny Smith apples, peeled and thinly sliced 1 cup frozen cranberries
1/2 cup sugar
Kosher salt
1/4 cup cranberry juice
2 tablespoons cornstarch
2 pints blueberries 1/4 cup honey
2 tablespoons cornstarch
Kosher salt
All-purpose flour, for dusting Six 9-inch rounds prepared pie dough
1 large egg, lightly beaten Instructions: For the pear and fig filling: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment. Combine the pears, fig preserves, cornstarch, cinnamon and a pinch of salt in a large bowl. Set aside. For the apple cranberry filling: Place a large nonstick pot over medium heat. Add the apples, frozen cranberries, sugar and a pinch of salt. Cook, stirring aggressively to burst the cranberries as they soften, about 5 minutes. Meanwhile, whisk the cranberry juice and cornstarch together in a small bowl to form a slurry. Pour the slurry into the fruit and stir to combine, then cook until a thick sauce has formed, 1 minute more. Turn off the heat and set aside. For the blueberry filling: Combine the blueberries, honey, cornstarch and a pinch of salt in a mixing bowl and stir to combine. Set aside. For the pie: On a lightly floured surface, stack 3 rounds of pie dough, then roll out to a 20-by-15-inch rectangle. Place the rectangle on one of the parchment lined baking sheets. Use scissors to trim to a 1-inch overhang on all 4 sides and save any excess dough for later use. Place in the fridge to firm up for 20 minutes. Meanwhile, stack the remaining 3 rounds of dough, then roll out to an 18-by-13-inch rectangle. Use a pizza cutter or knife to slice the rectangle lengthwise into twelve 1-inch-wide strips. Place the strips on the remaining lined baking sheet and chill in the refrigerator for 10 minutes, or until it is time to create the lattice. Remove the bottom crust from the refrigerator and prick in several places with the tines of a fork. Pour the blueberry filling in one corner and spread diagonally to fill a third of the pan (the fruit layers should not have a perfect edge or stopping point). Next, pour the apple cranberry filling in the middle and spread diagonally to fill another third of the pan. Finally, pour the pear and fig filling in the remaining third of the pan. Using a basket weave method, create a diagonal lattice on top of the pie with the remaining dough strips: Arrange 6 strips down diagonally across the pie, leaving about 2 inches between each dough strip. Fold back every other strip and place a strip down perpendicularly. Unfold the strips over them. Repeat this process with the remaining 5 strips, alternating the strips that are lifted to create a woven pattern. Press the end of each dough strip along the rim of the baking sheet and trim off any excess. Use your fingertips or the tines of a fork to crimp the crust of the pie along the rim of the pan. Brush the lattice (but not the edges) with the beaten egg. Bake until the filling is bubbling and the crust is golden brown, 40 to 45 minutes. Let cool completely before slicing. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1886,"Jerk Fried Chicken 1 small frying chicken Jerk Marinade, recipe follows Salt and freshly ground black pepper Buttermilk, for coating Flour, for coating Canola oil, for frying 1/4 cup ground allspice 1 tablespoon dried thyme 2 tablespoons cayenne pepper 2 tablespoons freshly ground black pepper 2 tablespoons rubbed sage 1 1/2 teaspoons ground nutmeg 1 1/2 teaspoons ground cinnamon 1/2 cup salt 1/2 cup garlic powder 1/2 cup sugar 3/4 cup olive oil 3/4 cup soy sauce 1 cup orange juice 1 cup rice wine vinegar 3 limes, zested and juices 3 Scotch bonnet peppers, stemmed 3 Spanish onions, chopped 3 garlic cloves 2 bunches fresh scallion, chopped Instructions: Quarter the chicken. Place in plastic or glass container and cover with the Jerk Marinade, making sure all chicken pieces are coated. Marinate the chicken in the refrigerator for 12 to 24 hours. Preheat the oven to 400 degrees F. Place the marinated chicken on a baking sheet and roast for 15 minutes. Remove the chicken from the oven and allow it to cool enough to handle. Season the warm chicken with salt & black pepper, then coat in buttermilk. Dip the chicken in flour and fry in 425-degree F oil until a deep golden brown, turning frequently during the frying process. Combine all ingredients in a blender or food processor and puree until smooth. Store in a plastic or glass container placed in a cooler until needed. ","[Rhone Blends, Jamaican Rum, Brazilian Cacha?a]

" 1887,"Torta Caprese (Chocolate Almond Cake) 6 ounces bittersweet chocolate (Callebaut), grated fine 5 ounces finely ground blanched almonds 2 tablespoons Cognac or brandy 1 1/2 tablespoons potato starch 1/2 teaspoon ground cinnamon A pinch of salt Sifted confectioner's sugar for garnish 2 sticks (1 cup) unsalted butter, softened 1/2 pound sugar 5 large eggs, separated Instructions: Preheat the oven to 350 degrees F. Line a 9-inch springform cake pan with foil. In a bowl with an electric mixer cream the butter with all but 1/4 cup of the sugar and beat until light and fluffy. Add the egg yolks, one at a time, and beat the mixture until combined well. Stir in the chocolate, almonds, cognac, potato starch, cinnamon and salt. In a bowl with an electric mixer beat the egg whites until they are foamy. Add the remaining sugar, a little at a time, and beat the whites until they form soft peaks. Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly. Pour the batter into the prepared pan and bake for 40 minutes, or until puffed and still slightly loose in the center Transfer to a rack to cool completely. To unmold: release the sides from the pan and peel back foil. Invert cake onto a plate and carefully peel off foil from bottom of cake. Invert cake onto a serving plate and dust top with confectioner's sugar. Suggested Wine: Limoncello ","[Limoncello, Prosecco, Moscato, Sauvignon Blanc]" 1888,"Marinara Sauce 4 (28-ounce) cans imported Italian plum tomatoes with basil, preferably San Marzano tomatoes 1/2 cup extra virgin olive oil 4 ounces fatback or salt pork, optional 6 tablespoons minced onion 4 garlic cloves, peeled and minced Salt, to taste 12 leaves fresh basil torn, optional Pinch dried oregano Pepper, to taste Instructions: Remove tomatoes from the can, reserving the juice in which they are packed. Using your hands, crush the tomatoes, gently remove and discard the hard core from the stem end and any skin or tough membrane. Set aside. Put oil in a large, nonreactive saucepan over medium-low heat. If using fatback, cut it into small pieces and add to the pan. Saute for about 5 minutes or until all fat has been rendered. Remove and discard fatback. Add onion and saute for 3 minutes or until translucent and just beginning to brown. Stir in garlic and saute for 30 seconds or until just softened. Stir in tomatoes, reserved juice, and salt. Raise heat, and bring to a boil. Immediately reduce heat to a very low simmer and cook for about 1 hour or until flavors have combined and sauce is slightly thickened. If you prefer a thicker sauce, cook for an additional 15 minutes. Stir in basil, oregano, and pepper, and cook for an additional minute. Remove from heat and serve. ","[Barolo, Chianti, Montepulciano, Tempranillo]" 1889,"Bloody Mary Shrimp Cocktail 1 cup ketchup 1/2 tablespoon prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon soy sauce
1/2 teaspoon vodka
1/2 lemon, zested and juiced
Kosher salt and freshly ground black pepper
16 peeled and deveined cooked extra-large shrimp (about 1 pound), tail on 1/2 celery stalk, finely diced, plus 16 small celery stalks with leaves, for garnish
Instructions: Mix together the ketchup, horseradish, Worcestershire sauce, soy sauce, vodka and lemon zest and juice. Season with salt and pepper. Transfer the sauce to 16 shot glasses, then top each with a shrimp and a sprinkle of diced celery. Place a celery stalk with leaves into each glass. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 1890,"Roast Beef Sandwich with Watercress and Horseradish Mayonnaise 1/4 cup nonfat Greek style yogurt or 1/3 cup regular, plain nonfat yogurt 2 tablespoons mayonnaise 1/4 cup prepared white horseradish, squeezed of excess juice (about 3 tablespoons) 1/4 teaspoon salt 1/8 teaspoon pepper 1 bunch watercress, thick stems removed 8 slices whole-grain pumpernickel bread 12 ounces lean roast beef, thinly sliced 2 medium tomatoes sliced 1/2 small red onion, thinly sliced Instructions: If using regular yogurt, place it in a strainer lined with paper towel and set the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. Combine thickened or Greek-style yogurt, mayonnaise, horseradish and salt and pepper in a small bowl and stir to incorporate. Place 1/4 cup watercress each on 4 slices of bread and drizzle with 2 tablespoons horseradish mayonnaise. Layer with 3 ounces roast beef per sandwich, tomato slices and onion slices. Top with another slice of bread and wrap in waxed paper, then aluminum foil. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 1891,"Gorgonzola Burgers 1 1/2 pounds ground beef chuck, 80 percent lean 2 teaspoons salt 3/4 teaspoon freshly ground black pepper
2 beefsteak tomatoes (slightly under ripe is best) 1/2 teaspoon smoked paprika
1 tablespoon olive oil
6 ounces gorgonzola cheese, crumbled or cut into 1/2-inch cubes
Six 4-inch ciabatta rolls (square or round) or your favorite burger bun, halved horizontally
1 cup fresh arugula
Instructions: Combine the ground chuck, 1 1/2 teaspoons of the salt, and the pepper in a medium bowl and shape into six 1/2-inch-thick patties. Slice the tomatoes into 1/3-inch-thick rounds and place on a baking sheet. Sprinkle with the paprika and the remaining 1/2 teaspoon salt. Rub with the olive oil. Preheat a grill or grill pan to medium-high heat. Grill the burgers until cooked to the desired doneness, about 3 minutes per side for medium-rare. On a clean, well-oiled area of the grill, grill the tomatoes until just charred, about 2 minutes per side. Grill the ciabatta rolls, cut-side down, until lightly toasted, about 2 minutes. Place the burgers on the bottom halves of the rolls. Top each with 1 to 2 tablespoons of the gorgonzola, a tomato slice and some arugula. Cover with the roll tops and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 1892,"Dale DeGroff's Hurricane Cocktail 1 oz. dark rum 1 oz. light rum 1/2-oz. Galliano 3/4-oz. Fresh Lime Juice 1 oz. passion fruit syrup 1-1/2 oz. orange juice 1-1/2 oz. pineapple juice dash of Angostura Bitters fresh tropical fruit for garnish ice Instructions: Shake all ingredients together with ice and strain into a Hurricane glass filled with ice. Garnish with fresh tropical fruit. ","[Rum, Galliano, Orange Juice, Pineapple Juice]" 1893,"Valerie's Homemade Pizza 1 packet active dry yeast 3/4 cup warm water
2 teaspoons honey
Pinch sugar
1 cup all-purpose flour, plus more for flouring 1/2 cup whole-wheat flour
1/2 cup bread flour
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for coating the bowl
Favorite pizza toppings, as desired Canola oil, for coating the grill grates Instructions: In a small bowl, combine the yeast with the warm water, honey and sugar. Let the mixture sit until it begins to foam, about 10 minutes. In a large bowl, combine the all-purpose flour, whole-wheat flour, bread flour and salt and then make a well in the center. Add the yeast mixture and the olive oil. Using a fork, incorporate the wet ingredients with the dry ingredients until a dough forms. On a lightly floured surface, continue to work and then knead the dough until it is smooth and elastic, about 4 minutes. Lightly coat a clean bowl with olive oil and then add the dough, turning once to coat the dough in oil. Cover and set in a warm place until it has doubled in size, about 1 hour. Prepare a grill for medium-high heat; make sure the grill grates are clean. Have your pizza toppings standing by. Cut the dough in quarters, shape into balls and work with 1 ball at a time. Stretch each dough ball into a 9- to 10-inch circle by hand or roll into a bigger (and thinner) circle with a rolling pin. With a towel soaked in canola oil, coat the grill grates lightly in oil. Add the dough rounds and cook until grill marks form and the dough stiffens, 1 to 2 minutes. Flip the crusts and cook for an additional minute. Remove the crusts to an inverted baking sheet (so they slide off easily). Load the crusts with the desired toppings. Return to the grill, cover and cook the pizzas until the toppings are warmed and the cheese is melted, 2 to 4 more minutes. Remove carefully, cut and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 1894,"Mardi Gras Salad 2 small sweet potatoes, peeled and cut into 1/2-inch pieces (about 2 cups) 4 small red and golden beets, peeled and cut into 1/3-inch pieces (about 2 cups) 1/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
2 teaspoons Dijon mustard
1 teaspoon Creole seasoning 1 teaspoon onion powder
Pinch of sugar
1 tablespoon red wine vinegar
2 cups finely shredded green cabbage
2 cups finely shredded red cabbage
1/2 cup sliced green onions
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Toss together the sweet potatoes and beets on the baking sheet. Drizzle 3 tablespoons of the oil over top, sprinkle with salt and pepper and toss to coat. Spread into a single layer and roast until the potatoes are cooked through and the beets are tender, about 25 minutes. Remove from the oven and let cool. Meanwhile, whisk together the mustard, Creole seasoning, onion powder and sugar in a large salad bowl. Whisk in the vinegar, then whisk in the remaining 2 tablespoons plus 1 teaspoon oil in a slow stream. Continue whisking until the dressing is emulsified. Add the green and red cabbage and green onions to the bowl and toss to coat with the dressing. Add the roasted potatoes and beets and toss gently to combine. Add salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1895,"Banana Chocolate Pudding \On the Fly
2 bananas, peeled and sliced 2 tablespoons honey 2 tablespoons Grand Marnier 2 sheets graham crackers, crushed 8 wafer cookies 2 containers ready-made chocolate pudding 4 tablespoons whipped cream Instructions: In a mixing bowl, gently mix bananas with honey and Grand Marnier. Leave in refrigerator for 30 minutes. In a small serving bowl, lay crushed graham crackers in the bottom, then bananas (with the marinade), wafer cookies, and finally the chocolate pudding. Keep in refrigerator for 1 to 2 hours. Before serving, top it off with whipped cream. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 1896,"Loup de Mer Zest of 2 lemons, roughly chopped Zest of 1 orange, roughly chopped
4 ounces thyme leaves
1 tablespoon extra-virgin olive oil, plus more if necessary to make a paste.
Kosher salt 2 fresh bass fillets, skin on, bones removed, cut into 4 portions
2 shallots, julienned 2 ounces julienned fennel 1 teaspoon olive oil 1 to 2 tablespoons canola oil
1 1/2 teaspoons kosher salt
3.5 ounces Belgian wheat beer
3.5 ounces Champagne vinegar
Spash of water or fish stock 16 tablespoons (2 sticks) unsalted butter, cold and cut into cubes
2 potatoes, cut into large 1/2-inch dice Salt
2 shallots, finely diced
2 cloves garlic, sliced
1 carrot, finely diced
1 stalk celery, finely diced
1 bulb fennel, finely diced, plus fennel fronds for garnish, optional
1 tablespoon canola oil
1/2 cup chicken broth
2 tablespoons unsalted butter
Juice of 1 lemon
Instructions: For the loup de mer: Put the thyme and lemon and orange zest together in a bowl and, while stirring, slowly drizzle in enough olive oil a little at a time to form a paste; it should not be runny, just moist. Salt the fish and cover it with the citrus paste; let sit in the refrigerator until the other components have been completed. For the beer blanc: Fill a medium pot about 3/4 full with water and place over low heat. The water should be warm to the touch but not hot. Sweat the shallots, fennel and olive oil in a saucepan over medium heat until the shallots are transparent, about 3 minutes. Pour in just enough canola oil to coat them, and then add the salt. This will ensure the vegetables don't brown as the salt pulls moisture out of them and creates a steaming effect. After about 1 minute, add the beer and vinegar and stir to combine. Simmer the mixture until reduced by half, about 5 minutes. Add a splash of water or fish stock and reduce the heat to low. Whisk in 12 tablespoons of the butter, one cube at a time, waiting until it is completely incorporated before adding more. Strain the mixture through a fine mesh sieve. Discard the solids and transfer the liquid to a powerful blender (or use an immersion blender set to high) and process while adding the remaining 4 tablespoons butter a little at a time. The emulsion will not be stable for long, so transfer the mixture to a heat-proof bowl and place it over the pot of warm water on the stove to keep it warm. The sauce does not hold in the refrigerator, so discard after use. For the potato and fennel hash: Put the potatoes in a pot and cover with cold salted water. Bring to a boil and remove from the heat. Let the potatoes sit in the water until soft, about 10 minutes. Strain off the water and spread out in a single layer on a flat surface to cool. Sweat the shallots, garlic, carrot, celery and fennel with the oil in a saute pan over medium heat until soft but not colored. Add the cooled potatoes, the chicken broth, butter and pinch of salt. Reduce over medium heat until there is only enough liquid to glaze the vegetables. Remove from the heat, add the lemon juice and taste for salt, adding more if necessary. To serve: When the beer blanc sauce and potato and fennel hash are completed and holding, heat a grill or grill pan to high and and grill the fish skin-side down, until 70 percent cooked, 2 to 3 minutes. Carefully turn over the fish and cook on the flesh side for only about a minute or so. Place some beer blanc on 4 plates. Place some potato and fennel hash in the middle of each plate. Top with the fish skin-side up. Garnish with the fennel fronds if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1897,"Acaraje 1 pound dried black eyed beans 1 onion, roughly chopped 1 maleguata cl pepper or 1/2 teaspoon hot pepper sauce Salt and freshly ground pepper Oil, for deep frying 20 small dried shrimp (these can be bought in Asian markets) Instructions: Soak the beans overnight in cold water, changing the water once. Rub the beans between the palms of your hands to free the outer skins, which should float to the surface. Scoop off the skins and discard. Drain the beans. Puree the beans and onion in a food processor. Season with the chil and salt and pepper. Heat the oil in a deep fryer or large pot to 350 degrees F. Using 2 soup spoons, form the bean mixture into small egg shapes. Press a dried shrimp into the center of each one, and press the bean mixture round to secure it. The shrimp should still stand proud. Fry the fritters in the hot oil in small batches until golden brown all over. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until they are all fried. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 1898,"Awesome Breakfast Burritos 12 slices bacon, chopped 1 onion, chopped
1 pound loose breakfast sausage
10 slices ham, chopped 12 large eggs, whisked 2 cups grated pepper jack cheese 1/2 cup store-bought salsa verde
Two 4-ounce cans diced green chiles
Kosher salt and freshly ground black pepper Twelve 8-inch flour tortillas Instructions: In a large cast-iron skillet over medium-high heat, add the bacon and onion. Cook until the bacon is crisp and the onion is softened, 6 to 8 minutes. Remove to a paper towel-lined plate. Add the sausage to the same skillet and, using the back of a wooden spoon, break it up into small bits. Cook until golden brown, 5 to 7 minutes. Add the bacon and onion back to the skillet, along with the ham. Pour in the whisked eggs and use a rubber spatula to scramble the eggs and meat. Cook until the eggs are set, about 5 minutes, then add the cheese, salsa verde and chiles and stir everything together. Season with salt and pepper. Divide the scramble among the 12 tortillas. Roll up the tortillas, leaving the ends open. Wrap each burrito in foil. Serve immediately. To make ahead: Refrigerate the burritos after assembling; reheat the next day at 350 degrees F for 35 minutes in a pan covered with foil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 1899,"Oyster Dressing Grandmere 8 tablespoons butter, cubed 2 ounces slab or thick-cut bacon, diced 1 stalk celery, diced 1/2 green bell pepper, seeded and diced 1/2 onion, finely diced 2 cloves garlic, minced 2 tablespoons sweet paprika 1/2 teaspoon garlic powder 1/2 teaspoon cayenne pepper 2 large baguettes, cubed (to yield about 12 cups) 4 dozen shucked oysters 1 cup oyster liquor 2 green onions, minced 2 tablespoons chopped fresh parsley 4 eggs 1 teaspoon hot sauce 1 teaspoon salt Instructions: Preheat the oven to 350 degrees F. Grease a 10-by-14-inch or other similar-size shallow baking dish with 1 tablespoon of the butter and set aside. Cook the bacon in a large skillet over moderate heat until crisp, about 5 minutes. Add the remaining 7 tablespoons butter and let it melt, then add the celery, bell peppers, onions, and garlic and cook until the vegetables are soft, about 10 minutes. Add the paprika, garlic powder, and cayenne and cook, stirring occasionally, for 2-3 minutes. Put the baguette cubes into a large bowl. Spoon the bacon and vegetable mixture on top. Add the oysters and their liquor, along with the green onions and parsley. Beat the eggs with the hot sauce and salt in a small bowl. Pour the eggs into the bowl with the bread cubes and gently stir until the dressing is well combined. Spoon the dressing into the prepared baking dish and bake in the upper third of the oven until heated through and crisp on top, about 45 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1900,"Pumpkin Pie for Two 2/3 cup all-purpose flour 3 tablespoons unsalted butter, cut into small pieces, at room temperature 1 tablespoon granulated sugar 1 tablespoon confectioners' sugar Pinch kosher salt 2 large eggs 1/4 cup heavy cream 2 tablespoons packed dark brown sugar 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/2 cup pumpkin puree 2 tablespoons unsalted butter, melted 1 cup heavy cream 1/2 teaspoon granulated sugar 1/4 teaspoon pure vanilla extract Instructions: For the crust: Put a small baking sheet on a rack in the center of the oven, and preheat to 375 degrees F. Process the flour, butter, granulated and confectioners' sugars and salt in a food processor until the mixture resembles wet crumbs and holds together when squeezed in your palm, about 2 minutes (this takes longer than seems necessary, but be patient). Divide the mixture evenly between two 5-inch aluminum pie pans or pie tins. Press the dough very firmly into the bottoms and up the sides, making sure to press it into the corners very well. Smooth and flatten the tops with your fingers or the back of a small spoon. Bake the crusts on the hot baking sheet until the bottom and sides are golden brown (probably more in some spots than in others), about 12 minutes. Let cool completely on a cooling rack. For the filling: Whisk together the eggs, cream, brown sugar, vanilla, cinnamon and allspice in a medium bowl. Whisk in the pumpkin puree and then the melted butter.
Put the filling in the pie shells. Bake until puffed and the centers still look slightly wet but not loose, 25 to 30 minutes. Transfer to a cooling rack to cool completely before serving.
For the lightly sweetened whipped cream: Put the cream, sugar and vanilla in a well-chilled bowl or in a bowl over ice. Beat with a whisk by hand or an electric hand mixer on medium-high speed until soft peaks form, about 1 minute. Dollop each pie with some whipped cream and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1901,"Grilled Quail Salad 1/2 cup orange juice 1 lemon, juiced and cut into quarters 2 bay leaves 1 stalk lemongrass, crushed to release its oils 2 to 3 star anise 2 tablespoons molasses 2 tablespoons soy sauce 2 whole chili pepper pods, or 1/2 teaspoon crushed chili peppers 2 cloves garlic, peeled and crushed 1 tablespoon grated ginger 8 whole quail, breast bone removed, preferred 2 cups mesclun salad mix, or your own mix of tender salad greens 2 tablespoons Dijon mustard 3 tablespoons rice wine vinegar 2 tablespoons honey 1/2 cup fragrant extra virgin olive oil 1 papaya, pitted, peeled and sliced 1 mango peeled, pitted, and sliced 1/2 cup shelled pumpkin seeds, toasted 2 to 4 minutes in a 250 degree oven and salted Instructions: Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator. To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion. Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast iron skillet for 10 to 12 minutes, turning frequently to avoid burning. Remove from the heat and let the quail rest for several minutes before serving. Toss the salad greens with the dressing and divide among 4 plates. Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1902,"Gochujang Flank Steak with Rice Noodle Salad 4 ounces stir fry rice noodles 1/2 cup rice vinegar 1 teaspoon honey Kosher salt
1 shallot, thinly sliced 1 pound flank steak Freshly ground black pepper
3/4 cup Food Network Kitchen? Inspirations Korean Gochujang Cooking Sauce, plus more for serving 2 scallions, thinly sliced 1 medium carrot, grated 1 teaspoon sesame oil Instructions: Bring a large pot of water to a boil. Cook the noodles according to package instructions. Drain, rinse under cold water and set aside. Meanwhile, whisk together the vinegar, honey and a large pinch of salt in a small microwave-safe bowl. Add the shallot and toss to coat. Microwave for 1 minute. Let cool and then drain, reserving 1/4 cup of the pickling liquid.
Position an oven rack 5 to 6 inches below the broiler and preheat. Line a baking sheet with foil.
Put the flank steak on the prepared baking sheet and sprinkle all over with salt and pepper. Rub the steak with 1/4 cup of the Korean Gochujang Cooking Sauce and let marinate at room temperature for 15 minutes.
Broil the steak (without turning) until nicely browned and firm, with some give when pressed in the thickest part, 6 to 8 minutes for medium-rare. Let rest for 5 minutes. Toss the rice noodles with the scallions, carrots, sesame oil and reserved pickling liquid in a medium bowl. Season with salt and pepper. Slice the steak thinly against the grain. Scatter the pickled shallots over top and serve with the rice noodle salad and remaining cooking sauce on the side.
","[Pinot Noir, Gamay, Tempranillo, Barbera]

" 1903,"Tiramisu 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1/2 cup good dark rum, divided 1 1/2 cups brewed espresso, divided 16 to 17 ounces mascarpone cheese 30 Italian ladyfingers, or savoiardi Bittersweet chocolate, shaved or grated Confectioners' sugar, optional Instructions: Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired. Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso. You can find savoiardi and mascarpone in an Italian specialty store. ","[Barolo, Barbaresco, Chianti, Rioja]" 1904,"Glazed Salmon and Bok Choy Sheet Pan Dinner 1 small bunch thin asparagus (about 10 ounces), tough ends snapped off 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Two 6-ounce skinless salmon fillets (about 1 1/2 inches thick)
4 teaspoons hoisin sauce 4 baby bok choy (about 10 ounces), halved lengthwise 1-inch piece fresh ginger, peeled and grated, (about 1 tablespoon) 1 scallion, thinly sliced on a bias Instructions: Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes. Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin. Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1905,"Lobster and Grapefruit Salad Kosher salt 2 live lobsters, about 1 1/2 pounds/675 g each 2 large grapefruits 1 avocado Squeeze of lemon 2 to 3 green onions 2 handfuls fresh flat-leaf parsley leaves 2 tablespoons almond, hazelnut or walnut oil 1 tablespoon olive oil Freshly ground black pepper Instructions: Boil a very large pot of water. Salt it and add the lobsters head first. Put the lid on the pot and boil until bright red and cooked, about 12 minutes. Drain and rinse under cold water. While the lobster is cooking, peel the grapefruits to the quick, cutting first the top and bottom off, then cutting the skin off around them, removing all the pith. Cut the grapefruit sections with a knife into a large bowl to catch the juice, and squeeze the remaining juice out of the membrane into the bowl as well. To remove the lobster meat, twist off the claws. Use the back of a chef's knife to crack both sides of the claws. Pull off the shell and reserve the meat. Use a pick to pull the meat out of the tube-like limbs attached to the claws. Now, twist the tails off the bodies. Lay them flat on their side and press down to crack the center. Pull out the meat. Discard the bodies and shells, or use them to make lobster bisque. Chop the lobster meat into large chunks for the salad and add it to the grapefruit. Cut the avocado and add it to the bowl, along with a generous squeeze of lemon to keep its color. Chop the green onions, including the green parts, and add along with the parsley leaves. Add the oil and season with salt and pepper. Toss. Taste, adjusting the seasonings (and adding a little lemon zest if you like) and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 1906,"Oven-Roasted Turkey 1 tablespoon smoked paprika 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 teaspoon cayenne pepper 1 teaspoon dried thyme Kosher salt and freshly ground black pepper 1 14-pound turkey, giblets removed, washed and dried Extra-virgin olive oil, for drizzling Fresh thyme, for garnish Instructions: Mix the smoked paprika, garlic powder, onion powder, cayenne pepper, dried thyme, 1 tablespoon salt and 1 1/2 teaspoons black pepper in a bowl. Sprinkle some of the spice rub inside the cavity of the turkey. Separate the skin from the breast meat with your fingers, starting at the top of the breast and sliding to the right and left, then working down. Massage some of the rub onto the meat under the skin. Sprinkle the remaining rub on the turkey's skin. Place the turkey on a sheet tray and cover with plastic wrap. Refrigerate overnight or up to 24 hours so the flavors can marry. Set a rack at the lowest position in the oven and preheat to 325 degrees F. Remove the turkey from the refrigerator to bring to room temperature. Tie the legs together and tuck the wing tips under. Place the turkey in a roasting pan. Drizzle the outside of the turkey with a few tablespoons of olive oil and sprinkle with salt and pepper. Roast the turkey about 3 hours, or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F. Transfer the turkey to a platter, cover loosely with foil and let rest 30 minutes before carving. ","[Cabernet Sauvignon, Pinot Noir, Merlot, Malbec]" 1907,"Mozzarella Tomato Salad 2 medium to small vine-ripened tomatoes, sliced to 1/4-inch thickness 1 small ball bufula mozzarella (approximately 4 ounces), drained and sliced to 1/4-inch slices Salt Black pepper 2 tablespoons olive oil 2 tablespoons balsamic vinegar 2 tablespoons chiffonade basil Instructions: 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 basil chiffonade. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 1908,"Mango Sorbet with Lime and Chili 3 large mangos, peeled and pitted and chopped into chunks 2 cups simple syrup, recipe follows 1/4 cup freshly squeezed lime juice 1 tablespoon chili powder, plus extra for garnish Coarse salt 2 cups water 2 cups sugar Instructions: If using, prepare the bowl of the ice cream maker according to manufacturer's directions. Place the mango chunks in the food processor and puree until smooth. You should have about 3 cups of puree. Place the 3 cups of puree in a mixing bowl and stir in the simple syrup, lime juice, and chili powder. Pour the mixture into a shallow dish and place in the freezer. Freeze for at least 3 hours and up to overnight. If using an ice cream maker, pour into maker and freeze according to manufacturers directions. Transfer the sorbet to a freezable container and freeze until firm, about 1 to 2 hours. Serve cold, sprinkled with a little coarse salt and more chili powder, if desired. In a small saucepan, dissolve the sugar in the water and bring to a boil. Boil 2 to 3 minutes, then remove from the heat and allow to cool completely. ","[Viognier, Moscato, Riesling, Vermentino]" 1909,"Crab Cake Meatballs 1 pound lump crabmeat, picked over for shells and cartilage 1 cup panko breadcrumbs
1/2 cup fresh parsley leaves, chopped
1/4 cup chopped chives
2 large eggs, lightly beaten
2 cloves garlic, grated
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
2 to 3 tablespoons olive oil
One 24-ounce jar spicy tomato sauce
Flaky salt, for topping
Crushed red pepper flakes, for topping, optional
Instructions: Fold together the crabmeat, breadcrumbs, parsley, chives, eggs, garlic, lemon zest and juice, 1 teaspoon kosher salt and several grinds of black pepper with a spatula in a large bowl until everything is well combined. (Do not over-stir or shred the crabmeat.) Cover and refrigerate for 10 minutes to allow the breadcrumbs to hydrate. Using a 1/4-cup measure or 2-ounce ice cream scoop, scoop the crab mixture and roll into balls, transferring to a plate as you go.
Heat 2 tablespoons oil in a large Dutch oven or other heavy-bottomed pot over medium-high heat until hot and shimmering. Gently add half the meatballs and cook, turning with tongs, until brown all over, about 5 minutes. Transfer to a plate and repeat with the remaining meatballs, adding up to 1 more tablespoon of oil as needed.
Add the first batch of meatballs back to the pot and add the spicy tomato sauce and 1/2 cup water. Do not stir as it will break up the meatballs; instead, give the pot a shake so the sauce gets under the meatballs and they do not stick to the bottom. Bring to a strong simmer over medium-high heat, then lower to a gentle simmer and cook until the meatballs are heated through, about 5 minutes. Sprinkle with flaky salt and crushed red pepper flakes, if using.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 1910,"Mini Bell Pepper Poppers with Bacon Nonstick cooking spray, for the baking pan 1 pound mini bell peppers
8 ounces cream cheese, softened
1 1/2 cups shredded sharp Cheddar
5 slices crispy cooked bacon, finely chopped
2 teaspoons finely chopped Fresno pepper
1 tablespoon milk
Instructions: Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray. Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up. Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft. Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks). Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1911,"Grilled Swordfish with Lemon, Mint and Basil 1/2 cup olive oil 3 tablespoons chopped fresh mint leaves 3 tablespoons fresh lemon juice 1 tablespoon chopped fresh basil leaves 1 garlic clove, minced Salt and freshly ground black pepper 4 (5 to 6-ounces each) swordfish steaks Instructions: Prepare the grill (medium-high heat). Whisk the oil, mint, lemon juice, basil, and garlic in a medium bowl to blend. Season the lemon and olive oil mixture with salt and pepper, to taste. Brush the swordfish steaks with 2 tablespoons of the lemon and olive oil mixture. Grill the steaks until just cooked through, about 3 minutes per side (depending on thickness of steaks). Transfer the steaks to plates. Spoon the remaining sauce over and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 1912,"Watermelon Cocktails 5 cups seedless watermelon chunks, plus wedges or balls for garnish 3 tablespoons lime juice, plus lime wedges for garnish
2 tablespoons sugar, depending on the sweetness of the watermelon 3/4 cup silver tequila or your preferred liquor, such as vodka or rum, optional
2 tablespoon orange liqueur, optional
Instructions: Combine the watermelon, lime juice and sugar to taste in a blender and blend until very smooth. Strain through a fine-mesh strainer into a small pitcher. Stir in the tequila and orange liqueur if using. Fill 4 glasses with ice. Pour the cocktail into the glasses and garnish with watermelon and lime wedges. ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 1913,"Smoked Paprika O Rings Vegetable oil, for frying 1 large Vidalia onion, sliced about 1/4 inch thick 3 cups buttermilk 1 1/2 cups all-purpose flour 1 1/2 cups cornmeal 2 tablespoons smoked sweet paprika, a couple of palmfuls 1 tablespoon chili powder, a palmful 1 tablespoon ground cumin, a palmful 1 tablespoon salt 1 1/2 cups sour cream 2 pimiento peppers or 1 roasted red pepper, patted dry and chopped 3 tablespoons fresh dill leaves Instructions: Heat a couple of inches of oil in a deep pot over medium to medium-high heat. The oil, 6 cups or so, will take 10 minutes or so to heat evenly. To test, a piece of bread dropped into oil should brown in a count of 20 or bubbles should form on the handle of a wooden spoon inserted into oil. Separate and toss the rings in buttermilk. Cover a large, deep plate with plastic wrap for easy-clean up. Combine flour, cornmeal, spices, and salt on the plate. Toss 1/3 of the rings in the breading at a time and coat evenly. Fry 3 to 4 minutes until deep golden. Drain on a paper towel lined plate. Repeat. Combine the sour cream with peppers and dill in food processor and process until a smooth sauce forms. Transfer to a dish for dipping. Surround with O rings and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 1914,"Kids Can Bake: Apple Bread 5 small McIntosh apples, peeled and cut into rough 1/4-inch chunks (about 4 cups) 1 1/2 cups sugar 1/2 teaspoon finely grated lemon zest Cooking spray 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon fine salt 2/3 cup vegetable oil 2 large eggs 1/2 teaspoon pure vanilla extract Instructions: Work the apples, sugar and lemon zest together in a large bowl with your hands until the sugar feels like wet sand. Let the mixture sit, tossing occasionally, for 30 minutes (the sugar will have started to melt but will still be gritty). Meanwhile, preheat the oven to 350 degrees F. Generously coat a 10-by-5-by-3-inch loaf pan with cooking spray. Sift the flour, baking soda, cinnamon, nutmeg and salt together onto a large piece of parchment. Whisk together the oil, eggs and vanilla in a medium bowl. Once the apples are ready, add the flour mixture to them, and fold until combined. Pour in the oil mixture, and fold until just combined (it's OK if there are a few lumps). Pour the batter into the prepared loaf pan. Tap the pan on the counter a few times to settle and even out the batter. Bake the bread until the top is golden brown and bounces back when pressed (if you insert a toothpick into the center, it's OK if there are a few crumbs), 55 to 60 minutes. Let cool in the pan on a cooling rack until cool enough to handle. Invert the bread out of the pan, and serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1915,"Cannoli-Style Ricotta Toast 1 cup ricotta 1/4 cup powdered sugar Pinch kosher salt
6 slices seven-grain bread, grilled or toasted
1 blood orange, segmented
1 navel orange, segmented
1 ruby red grapefruit, segmented
1/2 cup pistachios, crushed
1 small bunch fresh mint leaves
1/2 cup honey
Instructions: In a medium bowl, mix together the ricotta, powdered sugar and salt (if the ricotta has too much liquid, drain it before mixing in). Spread the toast with the ricotta mixture, then top with the citrus segments, then the pistachios and mint. Drizzle with the honey and serve. ","[Prosecco, Moscato, Vinho Verde, Cava]" 1916,"Spicy Coconut Curry Chicken 1 1/2 teaspoons curry powder 1/2 teaspoon ground allspice 1/2 teaspoon chopped fresh thyme, plus 3 sprigs Kosher salt and freshly ground pepper 6 skinless, boneless chicken thighs (about 1 1/2 pounds), quartered 1 13.5-ounce can unsweetened coconut milk (do not shake) 1 onion, chopped 2 cloves garlic, minced 2 tablespoons chopped fresh cilantro, plus more for topping 1/2 to 1 Scotch bonnet, habanero or serrano cl pepper, seeded and finely chopped 1 10-ounce package lavash flatbread (5 pieces) 1 cup frozen peas and carrots, thawed Instructions: Combine the curry powder, allspice, chopped thyme, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Add the chicken and toss to coat; set aside. Skim 2 tablespoons of the solid cream off the top of the coconut milk; transfer to a large Dutch oven or pot and melt over medium-high heat. Add the chicken and cook, turning, until browned, about 5 minutes; transfer to a plate. Add the onion, garlic, cilantro, cl and thyme sprigs to the pot and cook, stirring, until the onion is softened, about 5 minutes. Return the chicken to the pot along with 1/4 cup water; stir. Add the coconut milk (including any remaining coconut cream from the can). Tear 1 lavash into small pieces; add to the pot and bring to a simmer. Reduce the heat to medium low, cover and cook until thickened, about 15 minutes. Just before serving, warm the remaining lavash in the microwave. Remove the thyme sprigs from the pot and stir in the peas and carrots. Cook until warmed through, about 2 minutes. Season with salt and pepper. Top with cilantro and serve with the remaining lavash. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 1917,"Grapefruit Vesper 1/2 cup clover honey 2 ounces French aperitif wine, such as Lillet Jean Reserve or Lillet Blanc 2 ounces fresh ruby red grapefruit juice
1 1/2 ounces grapefruit vodka
Grapefruit peel, for garnish
Instructions: For the syrup: Combine the honey and 1/2 cup water in a small saucepan over medium heat and stir until combined. Remove and cool. For the vesper: Combine the aperitif, grapefruit juice, vodka and syrup to taste in a cocktail shaker with ice. Shake well and strain into a chilled martini glass. Garnish with grapefruit peel. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1918,"Melon Gazpacho with Ham Crostini 1/2 to 1 serrano cl pepper, halved lengthwise and seeded 1 large clove garlic 1 yellow or orange bell pepper, sliced into 1/4-inch-thick rounds 1/2 sweet onion, sliced into 1/4-inch-thick rounds 1/4 cup extra-virgin olive oil 1/2 baguette, cut into 8 slices 7 cups cantaloupe chunks 1/4 cup white balsamic vinegar Kosher salt and freshly ground pepper 1/4 cup jarred a?oli or mayonnaise 2 ounces thinly sliced serrano ham or prosciutto 1/4 cup chopped fresh parsley Instructions: Preheat a grill or grill pan to medium. Place 4 soup bowls in the freezer. Thread the cl and garlic on a skewer. Brush the cl-garlic skewer, bell pepper and onion with 1 tablespoon olive oil. Grill until well marked, about 4 minutes per side. Add the bread halfway through and grill until toasted, about 2 minutes per side. Transfer the grilled bell pepper, onion, cl and garlic to a blender. Add 6 cups cantaloupe, the vinegar and 2 tablespoons olive oil. Puree until smooth; season with salt and pepper. Transfer the soup to a medium bowl set inside a large bowl of ice to chill. Refrigerate, stirring occasionally, until cold, at least 10 minutes. While the soup chills, spread the a?oli on the grilled bread and top with the ham. Finely dice the remaining 1 cup cantaloupe. Serve the soup in the chilled bowls and top with the diced cantaloupe, parsley and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Serve with the ham crostini. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 1919,"General Tso's Chicken with Spiced Sesame Rice 1 pound boneless skinless chicken thighs, cut into 1/2-inch cubes Pinch sea salt Pinch freshly ground white pepper 1 heaping tablespoon cornstarch 2 tablespoons Chinese yellow bean paste or yellow miso 2 tablespoons light soy sauce 1 tablespoon chili sauce 1 tablespoon tomato paste 1 tablespoon rice vinegar 1 teaspoon light brown sugar or honey 1/4 teaspoon dark soy sauce 1 tablespoon peanut or vegetable oil 4 whole dried Sichuan or arbol chiles 1 clove garlic, peeled and crushed, left whole 1/2 medium white onion, chunked into 1/2-inch pieces 1/2 cup peanuts, toasted and chopped, optional 1 tablespoon Shaoshing rice wine or dry sherry 1 large red pepper, chunked into 1-inch squares 4 scallions, chopped into 1-inch pieces 6 cups white jasmine rice, cooked, for serving 1 tablespoon toasted sesame seeds, for garnish Ground chili powder or cayenne pepper, for sprinkling Instructions: For the chicken: Sprinkle the chicken with the salt and white pepper in a large bowl. Add the cornstarch and mix well. For the sweet sauce: Stir together the bean paste, light soy, chili sauce, tomato paste, vinegar, brown sugar and dark soy in a large bowl until combined and set aside. For the stir-fry: Heat a wok over high heat until it starts to smoke. Pour in the peanut oil, and then stir-fry the chiles and garlic for a few seconds. Toss in the onions and stir-fry, about 1 minute. Then add the chicken and stir-fry for about 2 minutes. As the chicken starts to turn opaque, add the peanuts, if using, and rice wine. Cook for another 3 minutes, and then pour in the sweet sauce. Add the red pepper and cook the chicken in the sauce until cooked through and the sauce has reduced and become slightly sticky with a thicker consistency, about 2 minutes. Add the scallions and cook, tossing, about 30 seconds. Transfer the chicken to a serving platter. Serve immediately with rice sprinkled with sesame seeds and chili powder. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 1920,"Spicy Fried Macaroni and Cheese Bites 3 cups leftover macaroni and cheese 1 egg 1/4 cup water 1 tablespoon hot sauce 1/2 cup all-purpose flour 1/4 teaspoon chili powder Salt and freshly ground black pepper 1 cup canola oil Instructions: Form the leftover macaroni and cheese into 12 small balls. In a pie plate or shallow dish, whisk together the egg, water and the hot sauce. In a second pie plate or shallow dish combine the flour, chili powder, and salt and pepper, to taste. In a deep-sided skillet heat the canola oil over medium heat to 350 degrees F. Coat the macaroni and cheese balls in the egg mixture. Put into the seasoned flour mixture, making sure they are completely coated. Fry in hot oil, in batches, until golden brown, about 4 minutes. Remove from the oil and drain on a plate lined with a paper bag. Transfer to a serving dish and serve hot. ","[Zinfandel, Malbec, Tempranillo, Barbera]" 1921,"Chocolate Macchiato 4 shots espresso (or 1 1/3 cups regular coffee) 1 cup heavy cream 1 cup chocolate liqueur Whipped cream, recipe follows Cocoa powder, for sprinkling 1/2 pint heavy cream, chilled 1/2 teaspoon vanilla extract 1 tablespoons powdered sugar Instructions: Pour each shot of espresso into a mug. To each mug, add 1/4 cup of the heavy cream and 1/4 cup of the chocolate liqueur. Top each mug with a dollop of whipped cream and a sprinkling of cocoa powder.; Using an electric mixer, whip the cream in a large bowl until soft peaks form. Add the vanilla and the sugar and continue to beat until it reaches the consistency of whipped cream. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 1922,"Grilled Eggplant Parmesan 1/3 cup extra-virgin olive oil, plus more for oiling the grill grate and drizzling 2 cloves garlic, minced 1 medium eggplant 2 medium tomatoes Kosher salt 1/4 cup grated Parmesan 1 tablespoon chopped fresh basil, plus torn leaves for garnish 8 slices rustic country bread 1 cup shredded mozzarella Balsamic vinegar, for drizzling Instructions: Prepare a grill or grill pan for cooking over medium heat. Stir together the olive oil and garlic in a small bowl.
Slice the eggplant into eight 1/2-inch-thick rounds. Slice each of the tomatoes into four 1/2-inch-thick rounds. Put the slices on a baking sheet, and brush them on both sides with the garlic oil; continue brushing until all the oil is used, being especially generous with the eggplant. Sprinkle both sides with salt. Let sit 5 minutes to allow the eggplant to fully absorb the oil and salt.
Mix the Parmesan and chopped basil together in a small bowl.
Lightly oil the grill grates. Grill the bread slices until they have developed grill marks and some char, about 1 minute per side. Remove from the grill, drizzle with olive oil and set aside.
Grill the eggplant and tomato rounds, covered, until grill marks appear, about 4 minutes. Flip the eggplant rounds with a spatula, and place 1 tomato round on top of each. Top each stack with some of the Parmesan-basil mixture and the mozzarella. Grill, covered, to finish cooking the eggplant and to melt the mozzarella, about 4 minutes.
Garnish the eggplant Parmesan stacks with torn basil leaves and drizzle with balsamic vinegar. Serve with the grilled bread on the side. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 1923,"Irish Soda Bread 4 cups all-purpose flour, plus extra for currants 4 tablespoons sugar 1 teaspoon baking soda 1 1/2 teaspoons kosher salt 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice 1 3/4 cups cold buttermilk, shaken 1 extra-large egg, lightly beaten 1 teaspoon grated orange zest 1 cup dried currants Instructions: Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour. With a fork, lightly beat the buttermilk, egg, and orange zest together in a measuring cup. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. Combine the currants with 1 tablespoon of flour and mix into the dough. It will be very wet. Dump the dough onto a well-floured board and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the top of the bread with a serrated knife. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it will have a hollow sound. Cool on a baking rack. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1924,"Kasha Salad with Hazelnuts and Feta 3/4 cup kasha 1 large egg white, lightly beaten 1/4 cup hazelnuts 3 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1 teaspoon honey Kosher salt 1 medium carrot, finely grated 1/2 cup loosely packed fresh parsley leaves, chopped 3 tablespoons crumbled feta cheese Instructions: Preheat the oven to 350 degrees F. Mix the kasha and egg white together in a small bowl until the kasha is well coated. Heat a large nonstick skillet over medium-high heat. Add the kasha mixture and cook, stirring constantly, until the grains soften and separate and the egg adheres to the grains and dries out, about 3 minutes. Let cool completely. Spread the hazelnuts out on to a baking sheet and bake until golden and toasted, 8 to 10 minutes. Transfer to a cutting board and cool. Rub the skins off the nuts with a kitchen towel, then coarsely chop the nuts. Bring 2 cups of water to a boil in a medium saucepan. Add the kasha, bring back to a boil, reduce the heat to medium low, cover and simmer until most of the water is absorbed and the kasha is tender, about 15 minutes. Spread the grains out on a baking sheet to cool. Whisk together the vinegar, oil, honey and 3/4 teaspoon salt in a large bowl. Add the cooled kasha, hazelnuts, carrot, parsley and feta and gently stir to combine. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1925,"Chicken and Dressing Sheet Pan Supper 4 cups day-old, stale cornbread cubes, such as Skillet Cornbread, recipe follows 1/2 loaf day-old, stale ciabatta, cut into 1-inch cubes 2 carrots, peeled and cut into chunks 1 1/2 stalks celery, sliced 1 medium red onion, cut into chunks 1 tablespoon olive oil 6 bone-in, skin-on chicken thighs 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/2 teaspoon ground sage 1/2 teaspoon ground thyme 4 tablespoons (1/2 stick) salted butter, cut into small pieces 1 cup yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon kosher salt 1 cup buttermilk 1/2 cup milk 1 large egg 1/2 teaspoon baking soda 1/4 cup plus 2 tablespoons shortening Instructions: Preheat the oven to 425 degrees F. Put the cornbread cubes, ciabatta cubes, carrots, celery and onion on a baking sheet, drizzle on the oil and toss together with your hands. Nestle the chicken thighs skin-side up among the bread and vegetables. Mix together the salt, pepper, sage and thyme in a small bowl and sprinkle it all over the chicken, bread and vegetables. Dot the top with the butter. Roast for 15 minutes, then remove and stir the bread and vegetables with a wooden spoon, coating them in the butter. Do not disturb the chicken. Return the baking sheet to the oven and continue roasting until the chicken is completely cooked and the skin is golden and crisp, 25 to 30 minutes. Stir the bread and veggies once more and serve!
Preheat the oven to 450 degrees F. Stir the cornmeal, flour, baking powder and salt in a bowl to combine. Measure the buttermilk and milk in 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. Melt 1/4 cup of the shortening in a small pan on the stovetop or in the microwave in a small bowl. 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 and spread to even out the surface. (The batter should sizzle.) Cook on the stovetop for 1 minute, then bake until the top is golden brown and the edges are crispy, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1926,"Veggie Tortellini Soup 8 cups vegetable broth One 6-ounce can tomato paste
One 10-ounce package frozen mixed vegetables
One 9-ounce package fresh cheese tortellini
1/2 cup heavy cream
Kosher salt and freshly ground black pepper Dried parsley flakes, for garnish Dried basil, for garnish Instructions: In a medium pot over medium heat, bring the broth to a simmer. Stir in the tomato paste. Add the frozen vegetables and return to a simmer. Add the tortellini and cook until just tender, 3 to 5 minutes. Add the heavy cream. Taste and adjust the seasoning with salt and pepper. Garnish with dried parsley and basil and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 1927,"Strawberry Prosecco Float 1 pint strawberries, tops removed and quartered 1 tablespoons sugar 1 pint high quality vanilla ice cream 1 bottle prosecco Instructions: Toss the strawberries with the sugar and let sit for 30 minutes. Place 1 scoop vanilla ice cream each of 4 large wine glasses. Divide the strawberries between the 4 glasses. Fill each glass with prosecco. Serve with a spoon and a straw. Woohoo!! June - Why We Love: Strawberries ",[Prosecco] 1928,"Pastel de Maiz 5 cups fresh corn kernels (from about 10 ears corn) 1/2 cup unsalted butter 2 teaspoons sugar 2 to 3 cups chicken stock, preferably homemade Leafy tops from 1 rib celery, coarsely chopped 1/2 small carrot, coarsely chopped 5 black peppercorns 1/2 teaspoon salt 1 large chicken breast, on the bone 10 prunes, pitted 1 tablespoon olive oil 1/2 onion, finely chopped 7 plum tomatoes, peeled, seeded, and coarsely chopped 4 large egg yolks 1 large egg yolk, lightly beaten Instructions: Preheat the oven to 350 degrees and butter a 5 cup souffle or baking dish. In a food processor pulse 4 cups of the corn kernels (reserving 1 cup) for 5 to 10 seconds, scraping down the bowl to get the mixture to move freely. Continue processing until the corn is pureed. In a medium saucepan, melt the butter over medium heat. Add the pureed corn and 1 teaspoon of the sugar. Cook for 2 to 3 minutes, stirring occasionally, until the mixture has thickened to coating consistency. Transfer the pureed corn to a large mixing bowl and set aside to cool. Fill a large deep saucepan about 1/3 full with chicken stock and add the celery, carrot, peppercorns, and salt (there should be just enough stock to cover the chicken breasts). Bring the stock to a boil over high heat. Season the chicken well, add it to the pan and reduce the heat. Partially cover the pan and simmer for about 12 minutes, then remove from the heat, add the pitted prunes to the pan to soak, and let the chicken cool until it is just warmer than room temperature. Remove the chicken and the prunes. Cut the chicken meat into 1inch cubes, discarding the skin and bone. Coarsely chop the prunes and set them both aside. In a large deep skillet, heat the olive oil over medium low heat. Add the onions and saute for one minute, stirring. Sprinkle with the remaining 1 teaspoon sugar, cover the pan and let the onions cook for 4 or 5 minutes, until softened. Uncover the pan and increase the heat to medium. Continue cooking until the excess liquid has evaporated, without browning the onions. Drain the chopped tomatoes, then add them to the pan. Continue cooking until the excess moisture has evaporated, about 10 minutes. Add the chicken, prunes, and the reserved cup of corn kernels to the pan and remove it from the heat. In the bowl of an electric mixer or with a hand mixer, beat the egg yolks until they are pale and thickened. Add the pureed corn mixture and mix to combine. Spread half of the yolk corn mixture over the base of the pan, then carefully spoon the chicken mixture over the corn in an even layer. Cover with the remaining yolk corn mixture in an even layer and brush the top lightly with the beaten egg yolk. Bake in the center of the oven for 35 to 40 minutes, or until the top is golden brown. Let rest for 5 minutes, then serve. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]" 1929,"Chicken Breast with Crab and Artichoke Souffle 1/2 cup vegetable oil 4 pounds chicken breast, boneless and skinless, cut into 4-ounce portions Salt and pepper Crab boil seasoning (recommended: Old Bay) 1/2 cup butter 1 pound crabmeat, picked through to remove remnants of shells 1(6-ounce) can artichoke hearts, cut into quarters 1/2 cup all-purpose flour 1 cup heavy cream Instructions: Preheat oven to 350 degrees F. Heat oil in a large skillet. Season chicken with salt, pepper and crab boil seasoning on both sides. Place smooth side of breast into pan and let brown, then flip over to brown on other side. In a separate 2-quart saucepan, melt butter over medium heat, add crab and artichokes, and saute. Stir in flour, add cream and then season, to taste, with salt and pepper. Let simmer until it begins to become cohesive. Place chicken breasts on a baking sheet and top each piece with some of the crab mixture. Bake in oven until \souffle\ is golden brown, about 7 to 8 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1930,"Basic Sugar Cookie 4 1/2 cups all-purpose flour 1/2 teaspoon salt 1 cup vegetable shortening 1 cup sugar 3/4 cup white corn syrup 1 egg 2 teaspoons vanilla extract Royal Icing, recipe follows 5 tablespoons meringue powder (found in cake decorating stores) 1/2 cup minus 2 tablespoons water OR 2 egg whites*, at room temperature 1/2 teaspoon cream of tartar 2 teaspoons water 1 pound confectioners' sugar Instructions: In a large mixing bowl, combine the flour and salt and set aside.
In the bowl of a heavy-duty mixer, beat the shortening at low speed until fluffy. Add the sugar and corn syrup and beat until well blended, then add the egg and the vanilla, beating continuously on low. Slowly add the flour mixture, about 2 tablespoons at a time. (If you are not using a heavy-duty mixer, the dough may become too stiff for the mixer to handle. If so, you may have to add the last of the flour by hand, kneading the dough until all of the flour is fully incorporated.)
Put the dough in a large plastic bag and refrigerate for 2 hours.
To make decorated cutout cookies, preheat the oven to 350 degrees F. Roll out the chilled dough to about 1/8-inch thick on a lightly floured surface. Cut out the dough using tree, snowflake, star, and bird patterns. Place the cookies on greased cookie sheets and bake until golden brown, about 10 to 12 minutes. Cool the cookies on racks before decorating.
To decorate, tint a recipe of Royal Icing to your desired colors. Keep the icing covered with a damp towel while you are working to prevent it from drying out. To cover a cookie with icing, thin some of the icing with a little water and spread it on the cookie with a knife or metal spatula. Leave some of the icing thick for piping borders or other designs, using the #2 tip. Add dragees, edible glitter, colored sprinkles, or other decorations to the wet icing. To attach candies to un-iced cookies, brush a thin layer of clear piping gel on the cookie with a small paintbrush and add decorations. Royal Icing is very versatile. It is pure white and dries very hard, so it is perfect for making flowers and bows and delicate piped work. It can be kept in an airtight container at room temperature for 2 weeks. You should stir the icing to restore its original consistency after storage, but do not rebeat. Royal Icing does not work well in high humidity. Place all of the ingredients in the bowl of an electric mixer and beat slowly until they are all blended. Then beat at medium speed until the icing forms stiff peaks, about 5 minutes. Add more sugar if the icing is not stiff enough, or a few drops of water if it is too stiff. Use immediately or cover the bowl with a damp cloth to prevent drying when not in use. Allow at least 24 hours for royal icing decorations to dry, at room temperature.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 1931,"Potatoes with Whole Spices 2 pounds potatoes, peeled 1 to 2 tablespoons vegetable oil 1/2 teaspoon turmeric 1/2 teaspoon red chili powder Coarse salt 1/2 teaspoon fenugreek seeds 1/2 teaspoon nigella seeds 1/2 teaspoon black mustard seeds 1/2 teaspoon cumin seeds 1/2 teaspoon fennel seeds 3 tablespoons freshly chopped cilantro leaves Instructions: Slice the potatoes into half-inch rounds, then dice these further into small, evenly-sized cubes. Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, chili powder and some salt, closely followed by the whole spices, mixed together. Stir to combine and put the lid back on once again. When the potatoes are nearly ready (and you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate. Garnish with fresh cilantro and serve. ","[Riesling, Gewrztraminer, Pinot Gris, Moscato]" 1932,"Lighter Chicken Parmesan One 24-ounce jar good-quality marinara sauce 1 tablespoon balsamic vinegar
1/2 cup panko breadcrumbs
1/2 cup grated Parmesan
1/4 cup finely chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper
2 large egg whites, lightly beaten
1 1/2 pounds chicken tenders
12 ounces whole-wheat angel hair pasta
1 tablespoon olive oil
1/2 cup shredded fresh mozzarella Instructions: Preheat the broiler to medium. Bring a large pot of water to a boil. Combine the marinara sauce and balsamic vinegar in a small saucepan and bring to a boil over high heat. Reduce the heat and simmer for 5 minutes. Meanwhile, in a shallow dish, combine the breadcrumbs, half the Parmesan, half the parsley and some salt and pepper. Put the beaten egg whites in a separate shallow dish. Coat the chicken tenders in the egg whites first, then dredge in the breadcrumb mixture. Add the pasta to the boiling water and cook according to the package instructions. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the chicken and cook, turning once, until golden, about 3 minutes per side. Pour the tomato sauce over the chicken, scatter the mozzarella and remaining Parmesan evenly over top and broil until the cheese is melted and bubbly, about 2 minutes. Drain the pasta. Serve with the chicken and garnish with the remaining parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1933,"Cheesy Twice-Baked Potatoes 4 Idaho baking potatoes, scrubbed 4 tablespoons unsalted butter
1 garlic clove, minced
1 shallot, minced
1/2 cup sour cream
2 tablespoons minced chives 2 cups grated white Cheddar Kosher salt and freshly cracked black pepper
Instructions: Preheat the oven to 425 degrees F. Stab the potatoes with a fork or paring knife a few times on all sides. Place on a baking sheet and bake until fork-tender, 60 to 80 minutes. Let cool slightly (but keep the oven on). Meanwhile, melt the butter in a small skillet over medium heat. Add the garlic and shallot and cook until softened but not browned. Set aside. Once the fully cooked potatoes are cool enough to handle, cut them in half lengthwise. Using a spoon or melon baller, scoop out the flesh of the potatoes, leaving a 1/4-inch rim to preserve the shape of the shells. In a large bowl, mash the potato insides until mostly smooth. Add the butter mixture, sour cream, chives and 1 cup of Cheddar and mix together. Season with salt and pepper to taste. Spoon the mixture evenly into the 8 shells. Top with the remaining 1 cup cheese. Bake until the cheese is golden brown and bubbly, 25 to 30 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1934,"Sopes 1 clove garlic 1 bay leaf Whole peppercorns 1/4 onion, whole 1 boneless chicken breast 1 1/2 cups chorizo One packet Sopes* 2 cups Refried Beans, recipe follows 1 onion chopped small 2 bunches cilantro chopped 1 1/2 cups Crema Fresca Mexicana (Mexican table cream) 1 1/2 cups queso fresco (fresh cheese) 1 avocado, diced 3 ripe medium tomatoes cubed 1/2 head iceberg lettuce shredded Green salsa Red salsa 2 cups pinto beans Water, to cover 1 small onion cut in large wedges \Epazote\ or Mexican oregano Ham bone Instructions: For the boiled chicken: To a saucepan, add enough water to cover the chicken, a clove of garlic, bay leaf, a couple peppercorns and 1/4 of an onion and bring to a boil. Add the chicken and boil for about 20 minutes. Remove from the water and slice.
For the Chorizo: To a hot saute pan, add the chorizo and saute until cooked through, about 10 minutes.
Fry the Sopes in plenty of canola oil. Drain and bring to the table. Each ingredient should be on the table in a separate serving dish. Each person constructs their own sope to taste. Please note: the beans should always be at the bottom of the sope because they serve as a binder.
This is a layered dish, do not mix all the ingredients. Usual serving -- 2 sopes per person. The sopes are eaten with your hands, no need for utensils. In a low heat slow cooker combine beans, water, onion, epazote (or Mexican oregano) and ham bone. Cook until the beans are soft, add salt to taste. Put beans in a skillet and mash with potato masher.
","[Chardonnay, Tempranillo, Garnacha, Zinfandel]

" 1935,"Cold Brew Iced Coffee 1/3 cup whole coffee beans (see Cook's Note) 1 1/2 cups cold water Milk and sweetener of your choice, optional (see Cook's Note) Instructions: Grind the beans in a coffee grinder on the coarse setting; the ground coffee should resemble coarse sugar or sand. Cut a 6-by-6-inch double thickness of cheesecloth. Put the coffee in the middle and tie tightly with kitchen twine. Put the sachet in a pint Mason jar or other 2-cup glass container. Add the cold water and seal tightly. (If you prefer, you can just add the coffee directly to the cold water and strain through cheesecloth after steeping.)
Refrigerate and steep for at least 12 hours, though 18 to 24 hours is best. Remove the sachet, press to extract as much liquid as possible back into the jar and discard the sachet.
To serve, pour equal parts cold brew concentrate and cold water over ice. Add milk and sweetener if using.
","[Syrah, Zinfandel, Tempranillo, Malbec]" 1936,"Mustard Potato Cakes 2 1/2 pounds red potatoes, scrubbed and cubed 1/4 cup freshly grated Parmesan 1/4 cup light sour cream 2 heaping tablespoons whole-grain Dijon mustard 2 green onions, sliced 1 egg, lightly beaten Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 1/2 cups panko breadcrumbs 1 teaspoon dried parsley 1/4 cup canola oil Instructions: Preheat the oven to 200 degrees F. Add the potatoes to a saucepan and cover with cold water. Bring up to a boil, reduce to a simmer and cook until tender, about 20 minutes. Drain the potatoes in a colander and allow to cool slightly. Transfer to a large bowl and mash with a potato masher until smooth. Add the Parmesan, sour cream, mustard, green onions and egg. Sprinkle with salt and pepper. Mix together until incorporated. Combine the panko and dried parsley in a casserole dish and sprinkle with salt and pepper. Form the potatoes into 8 cakes, about 5 inches wide and 3/4-inch thick. Dredge the cakes through the panko. Add the canola oil to a high-sided skillet over medium heat. Once the oil is hot, add the first batch of cakes and cook until crisp, about 3 minutes per side. Remove from the oil to a paper towel-lined plate. Repeat with the second batch. Hold in the oven before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 1937,"Pan Forte 1 1/4 cups (6 ounces) whole unblanched almonds 1 1/2 cups (6 ounces ) whole unblanched hazelnuts 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1 teaspoon freshly ground black pepper 1 cup plus 2 tablespoons unbleached all-purpose flour 1 tablespoon unsweetened cocoa powder, plus extra for dusting 1 1/4 pounds dried fruits, preferably organic - any combination of black currants, white or black raisin, black mission figs, white figs, sour cherries, plums, prunes, pears, peaches, nectarines, or cranberries and apricots and candied ginger
1 1/4 pounds dried fruits, preferably organic?any combination of black currants, white or black raisin, black mission figs, white figs, sour cherries, plums, prunes, pears, peaches, nectarines, or cranberries and apricots and candied ginger
2/3 cup mild-flavored honey, such as clover 1 cup granulated sugar Instructions: Place the ring or mold over the sheet of rice paper on a parchment-lined baking sheet. Adjust the oven rack to the middle position and preheat the oven to 325 degrees F. Spread the nuts on a baking sheet in 2 separate piles, and toast in the oven until lightly browned, about 10 to 15 minutes. Shake the pans halfway through to ensure that the nuts toast evenly. Allow to cool a few minutes. Gather the hazelnuts into a kitchen towel and rub them together to remove the skins. Turn the oven down to 300 degrees F. In a large bowl, combine the nuts with the cinnamon, ginger, cloves, nutmeg, pepper, flour, and cocoa powder. Cut the fruit into 1/2-inch pieces and toss with the nut mixture. In a small saucepan, stir together the honey and sugar. Over high heat, bring to a boil without stirring. Using a pastry brush dipped in water, brush the sides of the pan to remove any un-dissolved sugar granules. Cook until the sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer. Remove from the heat and pour into the fruit mixture. Stir to combine as well as possible. The mixture will be very thick and sticky. Dip your hands in water and press the fruit mixture evenly into the pan. Bake for 1 hour, until the top is slightly puffed and the surface is matte. Remove from the oven and cool completely in the pan. Trim the rice paper around the edge of the mold. Store at room temperature, wrapped tightly in plastic wrap, for several weeks. In a small saucepan, stir together the honey and sugar. Over high heat, bring to a boil without stirring. Using a pastry brush dipped in water, brush the sides of the pan to remove any undissolved sugar granules. Cook until the sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer. Remove from the heat and pour into the fruit mixture. Stir to combine as well as possible. The mixture will be very thick and sticky. Dip your hands in water and press the fruit mixture evenly into the pan. Bake for 1 hour, until the top is slightly puffed and the surface is matte. Remove from the oven and cool completely in the pan. Trim the rice paper around the edge of the mold. Store at room temperature, wrapped tightly in plastic wrap, for several weeks. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]" 1938,"Tuscan Barley Soup 2 tablespoons extra-virgin olive oil 2 sweet or spicy turkey sausage links, casings removed
1 cup pearled barley
8 cups low-sodium vegetable or chicken broth
2 medium carrots, peeled and thinly sliced into 1/2-inch-thick rounds
2 medium parsnips, peeled and thinly sliced into 1/2-inch-thick rounds
2 medium zucchini, halved lengthwise and cut into1/2-inch slices
1 fennel bulb, thinly sliced
1 medium leek, thinly sliced
One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces One 12-ounce bunch Swiss or Rainbow chard, center stem removed and leaves chopped into 1-inch pieces
1 Parmesan cheese rind, optional
1 dried bay leaf
2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1/4 cup chopped chives
Instructions: In a 5-quart saucepan, heat the oil over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon into small pieces, until brown, about 5 minutes. Using a slotted spoon, remove the cooked sausage and reserve. Add the barley and cook stirring constantly until lightly toasted, about 4 minutes. Add the broth, carrots, parsnips, zucchini, fennel, leeks, chard, cheese rind if using, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring the mixture to a boil. Reduce the heat to a simmer and cook, uncovered, until the barley is tender, about 35 minutes. Remove the Parmesan rind and bay leaf, and discard. Season the soup with the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Ladle the soup into bowls and garnish with the cooked sausage and chopped chives. ","[Chianti, Dolcetto, Valpolicella, Tempranillo]" 1939,"Strawberry Shortcake Parfait 1 cup heavy cream 1 vanilla bean, scored 3/4 cup white chocolate, finely chopped 2 cups fresh strawberries, sliced 1 tablespoon raw sugar 1 store-bought vanilla cake, cubed Instructions: For the vanilla-white chocolate whipped cream: Heat the cream and vanilla in a pot, stirring, until it starts to steam (do not let it boil). Discard the vanilla bean. Place the white chocolate in a bowl, and pour the cream on top, mixing until melted. Refrigerate covered until completely cool, about 1 hour. Whip until soft peaks form using a whisk or electric hand mixer. Mix the strawberries with the sugar in a bowl. Spoon some whipped cream into the bottom of a glass, and then top with a layer of strawberries and a layer of cake. Repeat until the glass is full. Garnish with a dollop of whipped cream and more strawberry slices. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 1940,"Rye Crusted Striped Bass with Lobster Crabmeat Mousse, Salsify Puree and Zinfandel Sauce 6 slices rye bread, crusts removed 6 (3-ounce) fillets striped bass 9 ounces Lobster Crabmeat Mousse, recipe follows 2 ounces clarified butter 9 ounces Salsify Puree, recipe follows 6 ounces Zinfandel Sauce, recipe follows 1 egg white 4 ounces heavy cream 6 ounces fresh lobster meat 9 ounces jumbo lump crabmeat, picked over 1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper 1 tablespoon chopped fresh tarragon leaves 1 pound salsify, peeled and cut into pieces 1 medium potato, peeled and cut into pieces 1 quart milk
Kosher salt and freshly ground black pepper Freshly ground nutmeg, for seasoning 1-ounce butter
White truffle oil, for drizzling 1 cup Zinfandel 1 cup port 1/4 cup chopped shallots 2 sprigs fresh thyme 1 sprig fresh rosemary 1 teaspoon cracked peppercorns 8 ounces (2 sticks) cold butter, cut into small cubes Instructions: Preheat oven to 450 degrees F.
Use a rolling pin to roll each slice of rye bread as thin as possible.
Top each portion of striped bass with about 1 1/2 ounces of Lobster Crabmeat Mousse. Place in an oiled pan. Cover with rye bread. Brush with clarified butter. Bake until fish is cooked through and crust is browned and crisp, about 15 to 20 minutes.
Serve with Salsify Puree and Zinfandel Sauce. Beat egg white to soft peaks. Beat cream to soft peaks, fold together. Fold in lobster and crab. Fold in salt, pepper and tarragon. Refrigerate until ready to serve. In a large saucepan, combine salsify, potato and milk. Add salt, to taste. Bring to a simmer and cook until tender, about 30 to 45 minutes.
Preheat oven to 350 degrees F.
Drain, reserving liquid. Place vegetables on a sheet pan and place in the oven to dry, about 4 to 5 minutes. Press through a ricer. Mix in a little of the reserved milk, if needed, to form a smooth puree. Season with salt, pepper and nutmeg. Stir in butter. Drizzle in white truffle oil to taste. Keep warm until ready to serve.
In a saucepan, combine, wine, port, shallots, herbs and peppercorns. Bring to a boil and reduce by one-third. Strain, return to the saucepan and over low heat, whisk in butter, a few pieces at a time. Keep warm.
","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

Note: The wine pairing suggestions are based on the ingredients and methods used in the recipe, and are intended to complement the flavors and textures of the dish. However, personal taste preferences may vary, so feel free to experiment with different wines to find the perfect pairing for your taste buds!" 1941,"Grilled Garlic Shrimp with Romesco Sauce 2 pounds shrimp (16/20), peeled and deveined, tails on 3 tablespoons olive oil 2 teaspoons sugar 1 teaspoon pimenton (smoked Spanish paprika) 1 teaspoon kosher salt 3 cloves garlic, grated 1 lemon, zested Romesco Sauce, for serving, recipe follows 1/4 cup marcona almonds, toasted 1 (12-ounce) jar roasted red peppers, drained 3 tablespoons olive oil 2 tablespoons sherry vinegar 1/4 teaspoon cayenne pepper 1 slice white bread (about 1-inch thick), crusts removed, toasted and torn into pieces 1 large clove garlic, grated Kosher salt and freshly cracked black pepper Instructions: In a large mixing bowl, combine the shrimp, olive oil, sugar, pimento, salt, garlic and lemon zest. Let the shrimp marinate for 20 minutes. Preheat a grill pan over high heat. When the grill pan is hot, grill the shrimp until they are just cooked through and turning pink, about 2 minutes per side. Serve immediately with the Romesco Sauce.
Wine suggestion for this recipe: Pinot Grigio In a food processor, process the toasted almonds until ground. Add the roasted red peppers, olive oil, vinegar, cayenne pepper, bread and garlic. Process until the mixture is smooth. Season the sauce with salt and pepper and transfer it to a serving bowl to serve alongside the grilled shrimp.
Per serving (based on 6 servings):
Calories 296 Total Fat 18 grams Saturated Fat 2 grams Protein 22 grams Total Carbohydrate 10 grams Sugar: 4 grams Fiber 1 gram Cholesterol 191 milligrams Sodium 1397 milligrams ","[Pinot Grigio, Vermentino, Garnacha, Cava]" 1942,"Orange Liqueur Raspberries 2 half pints raspberries 2 tablespoons sugar 2 tablespoons orange flavored liqueur 8 ounces creme fraiche, to serve 6 Cinnamon Elephant Ears (see recipe) 1 cup sugar, divided Pinch kosher salt 1/4 teaspoon cinnamon 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm) Instructions: Pour the raspberries in a bowl and add the sugar and orange flavored liqueur. Stir lightly. Gently mash half the raspberries with a fork. Cover the bowl with plastic wrap and allow to sit for about 1 hour until softened and juicy. To serve, fill the bottom half of a stem glass with the raspberries and spoon a dollop of creme fraiche on top, and place a Cinnamon Elephant Ears cookie on top of the creme fraiche. Preheat the oven to 450 degrees. Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture. Combine 12 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 38-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 1943,"Mixed Roasted Potatoes With Herb Butter 1 1/2 pounds russet potatoes 1 1/2 pounds red-skinned potatoes 2 pounds sweet potatoes Kosher salt 1 tablespoon canola oil 4 tablespoons unsalted butter, at room temperature 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh thyme 1/2 tablespoon chopped fresh rosemary Freshly ground pepper Instructions: Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them. Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes. While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste. When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1944,"Poached Salmon with Champagne Sauce 2 tablespoons olive oil 1 large shallot, finely chopped 1 (750-ml) bottle brut Champagne 2 teaspoons lemon juice 2 sprigs fresh parsley, plus more for garnish 1 1/2 pounds salmon fillets 1/2 cup heavy cream 1 tablespoon white sauce mix Lemon slices, for garnish 1 (8-ounce) bag arugala 1 pint grape tomatoes, halved 1 (4-ounce) can corn, 1/2 cup 3 tablespoons olive oil and vinegar dressing Shaved Parmesan, for garnish Instructions: In a large straight sided frying pan over medium-high heat, add olive oil. Add shallots and saute until soft; 1 to 2 minutes. Add Champagne, lemon juice, and parsley to pan. Bring to a boil and reduce heat to a bare simmer. Slide fillets into liquid, cover and poach 3 to 4 minutes or until done. Transfer to plate; set aside. DO NOT EMPTY PAN. Ladle 1/2 cup of poaching liquid into small pot over medium heat. Add cream and bring to a boil. Reduce to a simmer and whisk in white sauce mix. Stirring constantly, simmer 1 minute. Return fish to poaching liquid just to heat through. Transfer fish to serving plate, spoon over sauce and garnish with lemon and parsley. For the salad, mix together arugula, tomatoes, corn, and dressing. Garnish with Parmesan shavings. ","[Champagne, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1945,"Garlic Mashed Potatoes 6 Yukon Gold Potatoes, peeled and quartered 4 cups water 1 head garlic roasted 4 tablespoons butter 4 to 5 heavy cream, heated 2 tablespoons fresh bacon bits Salt and freshly ground black pepper, to taste Instructions: Cook the potatoes in 4 cups water for 30 minutes or until soft. Drain. Pass the potatoes through a food mill and add the garlic, butter, heavy cream, bacon bits, and salt and pepper to taste. Stir until thoroughly combined. Serve warm.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1946,"Eggs in Tomatoes 4 beefsteak tomatoes Kosher salt and freshly ground black pepper
1 tablespoon vegetable oil
1 cup baby Yukon Gold potatoes, cut into 1/2-inch cubes
6 ounces pork chorizo, casing removed, sausage crumbled
4 large eggs
Queso fresco, for garnish
Chopped fresh cilantro, for garnish
Instructions: Preheat the oven to 350 degrees F. Slice off the top part of the tomatoes horizontally and scoop out the pulp and seeds. Reserve for another use. Season the tomatoes heavily with salt and pepper. Heat the oil in a medium saute pan over medium-high heat. Add the potatoes and cook until crisp, about 6 minutes. Transfer the potatoes to a plate lined with a paper towel to drain off excess oil. Add the chorizo to the pan and cook for about 3 minutes. Transfer the potatoes back to the pan with the chorizo. Keep cooking until the chorizo is crisp, about 3 more minutes. Season to taste with salt and pepper. Remove from heat and drain off excess fat on a paper towel. Divide the chorizo mixture evenly between the scooped out tomatoes. Crack one egg onto each of the tomatoes. Place the tomatoes in a baking dish and bake for about 25 minutes or until the egg whites are fully cooked. Crumble queso fresco on top and sprinkle with cilantro. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 1947,"Tropical Fruit Trifle Pound Cake, recipe follows Peach liqueur (or maracino, a Cuban cherry liqueur) Passion Fruit Pastry Cream, recipe follows Macerated Tropical Fruit, recipe follows Chantilly Cream, recipe follows Candied ginger, as a garnish 1 pound cake flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 pound unsalted butter, softened 1 1/2 cups sugar 9 eggs 1 teaspoon vanilla extract 1 teaspoon lemon zest Preheat oven to 325 degrees F.
3 cups milk, plus 1 cup 1 vanilla bean, split 12 egg yolks 4 ounces cake flour 1 1/2 cups sugar 2 ounces unsalted butter 1/2 cup passion fruit puree 2 cups heavy cream 2 tablespoons confectioners' sugar 1 teaspoon vanilla extract 6 cups diced assorted fruit (pineapple, mango, kiwi, star fruit, papaya, lychee, etc) 1/4 cup super fine sugar Instructions: Make the trifle in a 9-inch round trifle bowl.
Cut each pound cake round in half, horizontally into layers, so that you have 4 thin slices. Begin with by putting a slice of cake at the bottom of the glass. Spritz or drizzle the cake with a little peach liqueur.
Fill a pastry bag with the Passion Fruit Pastry Cream and pipe it on top of the cake.
Then add about 2 cups of the Macerated Tropical Fruit. Repeat this layering until you reach the top of the glass, finishing with a slice of cake.
Top with the Chantilly Cream and garnish with candied ginger. Sift together the flour, baking powder, and salt. Cream the butter and the sugar until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Stir in the extract and zest. Fold the dry ingredients by hand. Divide the batter into 2 greased 8-inch rounds, lined with parchment paper. Bake until golden brown and springy to the touch, about 1 hour. Mix the flour and the sugar together. In a heavy bottom saucepan start heating 3 cups of the milk and the vanilla bean over medium heat. In a bowl whisk together 1 cup of milk with the egg yolks, then add the flour and the sugar and whisk until smooth.
As soon as the milk comes to a boil, pour about a third of the milk mixture into the eggs. Stirring until the sugar is completely dissolved. Then add the mixture back into the pot. Stirring constantly until the custard thickens. As the custard starts to bubble, you should stir more vigorously to take out any lumps that form. Boil the custard for about 1 minute to allow the flour to cook out. Remove pasty cream from the heat into a clean bowl, and fold in the butter and the passion fruit puree. Put a piece of plastic wrap right on the top of the pastry cream and refrigerate until completely chilled, about 2 to 3 hours.
Whip all ingredients together until soft peaks form. Toss cut fruit with sugar and set aside for 30 minutes. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 1948,"Spaghetti Carbonara Pie 1 tablespoon butter 8 ounces pancetta 1 1/2 teaspoons coarse or kosher salt, plus more for the cooking water
1 bunch broccoli rabe
1 pound dried spaghetti
2 large eggs
2 to 3 large yolks
1 1/4 cups whole milk 1 teaspoon black pepper
8 ounces (about 2 cups) finely grated Parmesan and/or aged Pecorino-Romano
Instructions: Heat oven to 425 degrees F. Butter a 9-inch springform pan and wrap the outside tightly in aluminum foil. Place on a baking sheet. Chop pancetta into 1/2-inch cubes and saute over medium heat until well browned. Remove with slotted spoon and drain on paper towels. Bring a large pot of well-salted water to a boil. Boil the broccoli rabe for 1 to 2 minutes in the salted water until it has some give. Fish it out with a large slotted spoon and drain. Set aside. Now add the spaghetti to your boiling water and cook until 2 minutes shy of done, so very al dente. While the pasta cooks, use a towel to squeeze all excess moisture from the broccoli rabe. Separate out 1 cup of broccoli rabe and chop it finely. (Reserve the remainder for another use.) Drain the pasta well and let cool slightly. In large bowl, whisk eggs, yolks, milk, salt, pepper and all but 1/2 cup of cheese together. Add the spaghetti, chopped broccoli rabe and pancetta and toss to combine. Pour mixture into the prepared springform. Sprinkle last 1/2 cup cheese on top. Bake 35 to 40 minutes, until bronzed and the center is set. The best way to check is to tip your pan to the side and make sure no loose custard runs out. If it does, bake it for 5 minutes more. If the top of your pie browns too quickly before the center is set, cover it with foil for the remaining cooking time. Remove from the oven and let cool on a rack for 5 minutes before removing the foil, cutting around springform to loosen and releasing the pie onto a serving plate. Serve in wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 1949,"Potato Latkes 6 medium russet potatoes, peeled 1 large onion, peeled 1 teaspoon sour salt (citric acid) 2 eggs 1/2 cup all-purpose flour 2 teaspoons granulated onion Kosher salt and freshly ground black pepper Vegetable oil, for griddle and deep-frying Instructions: Grate the potatoes and onion into a large container. Add cold water to cover and the sour salt. Allow to rest for 5 minutes. Drain the grated potatoes, squeezing out as much liquid as possible. Transfer to a bowl and add the eggs, flour, granulated onion, 2 teaspoons salt and 1 teaspoon pepper. Mix until well combined. Add a small amount of oil to a griddle over high heat. Slide in the potato mixture in large oval-shaped spoonfuls. Cook for 3 minutes on each side. Cool in the refrigerator for 45 minutes. Heat 2 inches of oil in a deep, heavy pot to 350 degrees F. In batches, fry the latkes for about 5 minutes, until brown and crisp. Drain on paper towels before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1950,"Pumpkin Pie in Squash Cups 1 1/2 cups plus 1 teaspoon sugar 1 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon allspice 1 teaspoon fresh grated ginger 1/2 teaspoon ground cloves 4 eggs, slightly beaten 30 ounces pumpkin puree 1/4 cup cream 20 ounces evaporated milk 6 acorn squash (or mini pumpkins) 6 egg whites (200 grams) 1 cup plus 2 teaspoons granulated sugar (200 grams) 2 cups minus 1 tablespoon powdered sugar (200 grams) Instructions: Preheat the oven to 425 degrees F. Place the sugar, salt, cinnamon, allspice, ginger and cloves in a bowl of a stand mixer fitted with a paddle and mix until combined. Add the eggs and continue mixing. Add the pumpkin and mix until combined. Gradually add the cream and evaporated milk. Use a sharp paring knife to cut out the top of the acorn squash (you could also use mini-pumpkins). Use a melon baller to spoon out the contents of the squash. Remove some of the meat from the side of the squash so the sides are about 1/2-inch thick. Fill each squash with the pumpkin mixture. Place the squash in a baking dish and add about 1-inch of water to the bottom of the pan. A water bath will protect the eggs from scrambling. Place in the oven for 15 minutes. Reduce the oven temperature to 350 degrees F and bake for another 40 to 50 minutes. Cool on a wire rack for about 2 hours. Place the egg whites in a medium-size mixing bowl and whip with an electric mixer on medium speed until foamy. Increase the mixer speed to medium-high and gradually add the granulated sugar. Whip to stiff glossy peaks. Use a rubber spatula to fold in the powdered sugar. Place the meringue in a piping bag fitted with a star tip. Top each squash opening with the meringue. Place the meringue-topped squash under the broiler until lightly browned (you could also use a mini-torch to lightly brown the meringue). Serve and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 1951,"Creamed Peas with Fried Shallots 3 small shallots, thinly sliced into rings 1 cup half-and-half Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour Pinch of cayenne pepper Vegetable oil, for frying 2 10-ounce packages frozen peas 1 5.2-ounce package soft cheese with garlic and herbs (such as Boursin) 1/4 teaspoon grated lemon zest 1/4 teaspoon freshly grated nutmeg 2 tablespoons chopped fresh parsley Instructions: Toss the shallots with 1/4 cup half-and-half and a large pinch each of salt and black pepper in a small bowl. Set aside to soak 10 minutes. Meanwhile, combine the flour, cayenne, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Heat about 1/4-inch vegetable oil in a medium nonstick skillet over medium heat. Working in batches, remove the shallots from the half-and-half, coat with the seasoned flour and fry, stirring, until crisp and golden brown, 4 to 6 minutes. Remove with a slotted spoon to a paper towel-lined baking sheet to drain; sprinkle with salt. Add more oil to the skillet as needed between batches. Bring a medium saucepan of salted water to a boil. Add the peas and cook until tender, 5 to 7 minutes; drain. Add the remaining 3/4 cup half-and-half and the cheese to the pan and cook over medium-low heat, stirring, until creamy. Stir in the lemon zest, nutmeg and a few grinds of black pepper. Stir in the peas until well coated; season with salt and black pepper.
Remove the pan from the heat and stir in the parsley. Transfer to a serving dish and top with the fried shallots. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1952,"Pan Seared Scallops with Sweet Yellow Corn and Black Truffle Succotash with Red Pepper Nage Corn: 2 cups milk 2 tablespoons kosher salt 2 tablespoons granulated sugar 8 ounces unsalted butter 3 ears corn on the cob Red Pepper Nage: 1 tablespoon olive oil 3 shallots, peeled 2 cloves garlic 2 whole red peppers, halved and seeded 2 tomatoes, halved 1 sprig fresh thyme Salt and ground white pepper 1/2 cup heavy cream Scallops and Succotash: 2 teaspoons grapeseed oil 2 scallops (u-10) or comparable size 1 teaspoon minced garlic 1 teaspoon minced shallots 1 ounce black truffles, optional 1 tablespoon fresh minced chives 1 tablespoon diced tomatoes 2 tablespoons unsalted butter Instructions: For the corn: Add the milk and 2 cups water to a 3- to 4-quart pot and bring to a simmer. Add the butter, salt and sugar and cook until the butter has melted. Add the corn, cover, and cook until tender, about 45 minutes. Remove the corn from the pot and cool down enough to handle, then cut off the kernels with a knife. (Hint: it will be easier to remove the kernels from the cob if still warm.) For the red pepper nage: Meanwhile, preheat the oven to 400 degrees F. Mix together the oil, shallots, garlic, peppers, tomatoes, thyme and salt and white pepper to taste, making sure to coat all the ingredients evenly with the oil. Lay all the vegetables on a baking sheet and roast for about 20 minutes. Transfer to a blender and mix until smooth. Heat the heavy cream in a saucepot and bring to a boil. Pour the cream into the vegetable mixture and blend until incorporated. Strain the nage through a fine-mesh strainer. For the scallops: Heat 1 teaspoon of the grapeseed oil in a saute pan until hot (about 350 degrees F), and then sear the scallops until golden brown on both sides. Heat the remaining oil in a separate saute pan. Add the garlic and shallots and cook until soft, and then add the corn and cook for a few minutes. Turn down the heat and add the truffles, if using, the chives and tomatoes. Just before serving, add the butter and cook until melted and incorporated. Season with salt and white pepper. To plate this dish, we use an 8-inch round white plate. First, place a small amount of the corn succotash in the center of the dish. Place the browned scallops directly onto the corn. Finally, spoon a few ounces of the red pepper nage around the corn and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 1953,"Green Beans with Warm Bacon Dressing 1 1/2 pounds green beans, trimmed 1/4 pound smoked bacon, chopped (about 3 slices)
1/4 cup chopped shallots (about 2 shallots)
1 garlic clove, chopped
2 tablespoons sherry wine vinegar
1 1/2 tablespoons Dijon mustard
1/2 teaspoon dry mustard
1/4 cup extra-virgin olive oil
Kosher salt
1/2 cup crumbled soft fresh goat cheese
1/4 cup dried sweetened cranberries
Instructions: Cook the beans in a large pot of boiling water until tender-crisp, about 5 minutes. Drain. Pat dry. Place the beans in a large bowl. Cook the bacon in a skillet, and transfer to drain, reserving the drippings in the skillet. Add the shallots and garlic to the drippings. Saute over medium, 1 minute or just until soft. Add the vinegar, Dijon and dry mustard. Whisk, stirring to loosen the browned bits in the bottom of the skillet. Remove from the heat and slowly whisk in the olive oil. Toss the beans with the warm dressing. Season with salt. Arrange on a serving platter. Sprinkle with the reserved bacon, goat cheese and dried cranberries. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1954,"Kale and Pear Green Smoothie ? cup (120 ml) water 1 cup green grapes 1 orange, peeled, halved ? ripe Bartlett pear, seeded, halved 1 small to medium size banana, peeled 1 cup (70 g) kale 2 cups (480 ml) ice cubes Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 45 seconds or until desired consistency is reached. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1955,"Scones About 11 ounces all-purpose flour About 5 ounces sugar 2 eggs 1 teaspoon baking powder About 3 ounces butter Milk Instructions: Preheat oven to 350 degrees F. Mix all ingredients. Pour milk into the mix little by little until you have a dough, (a little stiff, not dry). Lightly flour your hands and roll the dough into little balls. Bake for about 12 minutes. Serve immediately. It can be served plain, with butter or jam. ","[Chardonnay, Riesling, Sparkling wine]" 1956,"Pizza-fied Chicken 1 (5-ounce) raw boneless, skinless lean chicken breast cutlet, pounded to 1/2-inch thickness 1/4 teaspoon garlic powder, plus more for seasoning tomatoes 1/4 teaspoon onion powder, plus more for seasoning tomatoes Salt and freshly ground black pepper 1/4 cup diced green bell pepper 1/4 cup sliced mushrooms 2 tablespoons diced onion 1 stick light string cheese 1/4 cup canned crushed tomatoes 4 slices turkey pepperoni, chopped 1 teaspoon reduced-fat Parmesan-style grated topping Crushed red pepper, for serving, optional Fresh oregano leaves, for serving, optional Instructions: Season chicken with garlic powder, onion powder, 1/8 teaspoon salt, and black pepper. Set aside. Bring 2 skillets sprayed with nonstick spray to medium heat on the stove. In one skillet, cook bell pepper, mushrooms, and onion until softened, 4 to 6 minutes. In the other skillet, cook chicken until cooked through, about 3 minutes per side. Cook's Note: Alternatively, use one skillet and cook the veggies and chicken consecutively. Place crushed tomatoes in a small bowl and season to taste with garlic powder, onion powder, salt, and pepper. Evenly spoon seasoned tomatoes onto chicken in skillet. Tear string cheese into pieces and place over the tomatoes. Top chicken with vegetables and turkey pepperoni. Cover with a lid and continue to cook until the cheese softens, 1 to 2 minutes. Plate your pizza-fied chicken and sprinkle with grated topping. Garnish with crushed red pepper and oregano, if using. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 1957,"Holiday Cookie Projects: Snowflakes, Dreidel Trios, and Ornaments 8 ounces (2 sticks) unsalted butter, slightly softened 3/4 cup light brown sugar, packed 1 egg 1/2 cup dark molasses (not blackstrap) 1/2 teaspoon pure vanilla extract 3 1/4 cups cake flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 2 teaspoons ground ginger 1/4 teaspoon ground cloves 4 cups confectioners' sugar 6 tablespoons milk 1 teaspoon pure vanilla extract Food coloring Colored sugar Instructions: Cream the butter in a mixer fitted with a paddle attachment (or using a hand mixer) until smooth. Add the sugar and mix. Add the egg and mix. Add the molasses and vanilla and mix. Sift the flour, baking soda, salt, cinnamon, ginger, and cloves together. Working in batches, and mixing just until combined after each addition, add the dry ingredients to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours. Heat the oven to 350 degrees F. Grease 1 or 2 sheet pans. On a lightly floured surface, roll the dough out 1/4-inch thick. Icing decorations: Stir the confectioners' sugar, milk, and vanilla together until smooth. To make snowflakes: Use a snowflake-shaped cookie cutter to cut out the cookies, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make the holes in the dough about 1/8-inch wide, keeping in mind that the holes will shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan. Using only white icing and a pastry bag fitted with the smallest plain tip, pipe thin lines from the center of the cookie out to the points, like spokes of a wheel. Connect the spokes with thin lines in between them, making a spiderweb effect to make it look like a snowflake. Let the icing harden before threading the cookies onto wire, string or yarn for hanging. To make dreidel trios: Use a dreidel cookie cutter and cut out 3 cookies. Lay 1 on a greased sheet pan. Fanning out at an angle, with the handles overlapping at the top, lay 2 more dreidels next to the first one (it will look like a paper-doll effect). The handle is now 3 layers thick; press on it gently to thin it slightly and make it larger. Repeat with the remaining dough, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make a hole in the handle about 1/8-inch wide, keeping in mind that the hole will shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan. Color some of your icing blue with food coloring, or use blue colored sugar and white icing together. Using a pastry bag fitted with a small plain tip, pipe Hebrew letters or stars of David on the cookies' faces. Sprinkle the sugar on the icing while the icing is still wet. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging. To make ornaments: Use any holiday-themed cookie cutter to cut out the cookies, rerolling the scraps as needed. If you plan to hang the cookies, use a toothpick to make holes in the dough about 1/8 inch wide, keeping in mind that the holes will shrink as the cookies bake. Bake until firm, 12 to 15 minutes, and let cool on the pan. Meanwhile, color some of your icing in festive colors with food coloring, or use colored sugars. Using a pastry bag fitted with the smallest plain tip, pipe a few colorful borders and decorations on the cookies. When set, add more lines of icing in white. Let the icing harden before threading the cookies onto wire, string, or yarn for hanging. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1958,"Individual Chocolate Raspberry Flourless Cakes 6 ounces sugar 3/4 cup water 12 ounces butter, unsalted 12 ounces semisweet chocolate, chopped 5 eggs, large 5 egg yolks, large 4 tablespoons Framboise liqueur Instructions: Preheat oven to 350 degrees. In a medium pan, combine sugar, water and butter. Bring to a boil. Remove from heat and add chocolate, stir until melted and smooth. In a mixing bowl, combine eggs and egg yolks and beat to mix well. Slowly add chocolate mixture and framboise and mix well. Pour into greased molds and bake for 6 to8 minutes. Remove from oven and let stand a few minutes. Invert onto serving plates and garnish with fresh raspberries and whipped cream. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]" 1959,"Blueberry Lemon Ricotta Bruschetta 1 pint fresh blueberries 2 tablespoons sugar
1 tablespoon balsamic vinegar
1 1/2 cups whole-milk ricotta 1/4 cup heavy cream
Zest of 1 lemon plus juice of 1/2 lemon 1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 small loaf French bread, sliced into twelve 1/2-inch-thick rounds 1 stick (8 tablespoons) salted butter, softened
12 fresh basil leaves Balsamic glaze (store-bought), for drizzling
1 lemon Instructions: For the blueberries: Macerate the blueberries by mixing them together with the sugar and balsamic vinegar in a small bowl. Set aside while you make the ricotta mix and the bruschetta. For the lemon ricotta: Add the ricotta, heavy cream, lemon zest and juice, salt and pepper to the bowl of a food processor. Mix until the ricotta is smooth and fluffy, 1 to 2 minutes. For the crostini: Heat a griddle (or large cast-iron skillet) over medium-high heat. Spread each side of the sliced bread with some butter. Toast the bread on both sides until crisp and golden, 1 to 2 minutes per side. Allow the bread to cool slightly. For serving: To assemble, smear a heaping tablespoon of the lemon-ricotta mixture onto a piece of toasted bread. Top with a tablespoon of the macerated blueberries and garnish with a basil leaf. Transfer the bruschetta to a platter and drizzle with the balsamic glaze. Zest the lemon over the platter before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 1960,"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]" 1961,"Mussels \Luigi
3 tablespoons light oil or olive oil 1 small white onion, finely chopped 4 large cloves garlic, finely chopped 1 cup white wine 2 or 3 cans chopped plum tomatoes (32 to 48 ounces total) 1 tablespoon fresh chopped oregano leaves Salt and pepper 4 pounds fresh mussels, de-bearded, scrubbed and rinsed Pasta, as an accompaniment or bruschetta for dipping 1 tablespoon fresh chopped basil leaves Instructions: Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.)
You can mound some pasta in the center of the plate surrounded by the mussels or have some bruschetta handy for dipping into the sauce.
Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil just before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 1962,"Mixed Berry Almond Cream and Spelt Stack 10 ounces firm tofu 1/2 cup lowfat vanilla soy milk 1/2 teaspoon sea salt 3 tablespoons finely crushed almonds 6 tablespoons maple syrup 1 cup sucanat sugar 1 cup lowfat vanilla soy milk 1/2 cup brown rice syrup (see note) 1 teaspoon vanilla extract 1 pinch sea salt 1 tablespoon arrowroot 2 tablespoons soy margarine 4 cups low fat vanilla soy milk 1 cup sucanant sugar 3 tablespoons egg whites 3 ripe bananas 1 cup dried strawberries, blueberries and cranberries 1 pound spelt bread, cubed 2 teaspoons cinnamon 3 tablespoons toasted almonds, chopped 16 strawberries, sliced Almond-Soy Cream (recipe above) Caramel Sauce (recipe above) Vanilla Soy Frozen Dessert (optional) Instructions: Cut the tofu in small pieces and place in a food processor. Add the soy milk, salt, almonds and maple syrup. Process until smooth. Refrigerate for 1 hour before serving. Store in the refrigerator for up to 3 days in an airtight container. In a small, heavy duty saucepan, combine the sucanat, soy milk, rice syrup, vanilla and salt. Bring to a boil, then reduce the heat and simmer for 3 minutes, whisking to prevent burning. In a small bowl, mix together the arrowroot with 1 tablespoon of water and add to the sauce. Simmer for an additional 2 to 3 minutes. Remove from the flame and whisk in the margarine. Store in your refrigerator for up 2 weeks in an airtight container.
Preheat oven to 325 degrees. In a saucepan, heat the soy milk over medium heat, but do not boil. Add the sucanat and egg whites, and stir. Add the bananas and dried berries and stir. Remove from the heat. Place the spelt bread in a mixing bowl. Pour the soy milk mixture over the bread. Place the mixture in a nonstick loaf pan. Sprinkle with cinnamon. Bake approximately 50 minutes. Cool on baking rack for approximately 1 hour and then refrigerate for another hour. Cut loaf into 1/2-inch thick slices. Place slices on a nonstick cookie sheet in a preheated oven to broil or at 450 degrees for approximately 3 minutes or until warm. Place 1 slice on plate, top with 2 teaspoons almond-soy cream and 4 sliced strawberries, arrange another slice on top and add 2 teaspoons almond-soy cream and sliced strawberries. Drizzle with caramel sauce and 1 teaspoon chopped nuts. For a real decadent treat, add a scoop soy frozen dessert on top layer. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1963,"Lemon Kropla (Lemon Drop) Confectioners' sugar, for rimming the glass Lemon wedge, for rimming the glass 1 1/2 ounces vodka
1 ounce Cane Sugar Simple Syrup, recipe follows 3/4 ounce fresh lemon juice
1 teaspoon turbinado sugar, such as Sugar in the Raw
3/4 ounce sweet sparkling white wine, such as Moscato d'Asti Lemon slice, for garnish
1 cup pure cane sugar Instructions: Put some confectioners' sugar on a plate. Rim a cocktail coupe or martini glass by rubbing the lemon wedge lightly around the rim, then dipping the rim into the confectioners' sugar. Put the vodka, Cane Sugar Simple Syrup, lemon juice and turbinado sugar in a cocktail shaker, add large ice cubes and shake vigorously. Add the sparkling white wine and tumble roll (pour back and forth between two containers) once to mix throughout. Double-strain into the prepared glass, add a lemon slice to garnish and serve immediately. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.
","[Prosecco, Sauvignon Blanc, Pinot Grigio, Riesling]" 1964,"Mashed Potatoes with Olive Oil and Herbs 2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces 1 teaspoon kosher salt, plus more as needed 1/4 cup extra-virgin olive oil 1 teaspoon finely chopped fresh basil 1 teaspoon minced fresh flat-leaf parsley 1 teaspoon minced fresh tarragon Freshly ground black pepper Instructions: In a large saucepan, combine the potatoes, 1 teaspoon salt and cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork-tender, about 10 minutes. Drain the potatoes, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl. Add the oil and reserved cooking liquid to the saucepan and warm over medium heat. Remove the pan from the heat. Mash the potatoes through the food mill or ricer into the pan (or mash by hand in the bowl and transfer to the pan). Add the basil, parsley and tarragon and stir to combine. Season with salt and pepper. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 1965,"Spicy Beef Stir-Fry 1 tablespoon cornstarch 3 tablespoons Chinese Shaoxing rice wine, dry sherry or white vermouth 1 pound beef sirloin, thinly sliced against the grain into strips Kosher salt and freshly ground pepper 2 tablespoons oyster sauce 2 teaspoons toasted sesame oil 3 to 4 tablespoons peanut oil 1 1-inch piece fresh ginger, thinly sliced 2 cloves garlic, smashed 5 to 7 dried red chiles, halved 1 small onion, thinly sliced 8 heads baby bok choy, halved Pinch of sugar Cooked rice, for serving Instructions: Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes. Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove. Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss. If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice. ","[Shiraz, Garnacha, Tempranillo, Pinot Noir]" 1966,"Gingerbread Cake Truffles 1/2 cup sugar 4 tablespoons (1/2 stick) unsalted butter, softened, plus 1 tablespoon for greasing 1/3 cup molasses 1 large egg 1 1/2 cups flour 2 teaspoons ground ginger 1/2 teaspoon baking soda 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 3/4 cup whole milk Lemon Cream Cheese Frosting, recipe follows 12 ounces white chocolate candy melts (or other variety that would be appropriate for melting) 1 cup pistachios, shelled and finely chopped 1 1/4 cups powdered sugar 1/3 cup unsalted butter, softened 8 ounces cream cheese, cut into 4 pieces and softened 1 teaspoon freshly grated ginger 1 teaspoon lemon juice 1 teaspoon lemon zest 1/2 teaspoon vanilla extract Instructions: For the cake: Preheat the oven to 350 degrees F. Grease an 8 by 8-inch baking dish. Line a baking sheet with waxed paper.
Using either a hand mixer or a stand mixer, cream the sugar and butter until light and creamy. Beat in the molasses and egg and continue beating until fully incorporated. In a large mixing bowl, combine the flour, ground ginger, baking soda, nutmeg, cloves and salt and mix well.
Alternating the dry ingredients with the milk, slowly add to the wet ingredients, while mixing on low, until fully incorporated. Add 1/2 of the milk to the creamed butter, then 1/2 of the flour mixture. Repeat this process and mix until fully combined.
Pour the batter into the prepared baking dish. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 25 minutes. Allow the cake to cool.
Once the cake has cooled, crumble the cake using the tongs of a fork and transfer to a large mixing bowl, making sure to break the cake apart really well. Add the Lemon Cream Cheese Frosting to a bowl and mix thoroughly. Using a small cookie scoop or a tablespoon, portion out the cake truffles and place them on the prepared baking sheet. Once all the balls have been formed, chill the cake truffles for an hour in the refrigerator.
After an hour, melt the white chocolate over a double boiler by placing it in a heatproof bowl set over a pot of gently simmering water. Making sure the water doesn't touch the bottom of the bowl.
Once the chocolate is melted, dip the cake truffles into the chocolate and, using 2 forks, gently turn the cake in the chocolate. Place the chocolate covered cake truffles back on the wax paper and top with the chopped pistachios. Return them to the fridge to set, about 20 minutes. (See Cook's Note) Using a handheld mixer, or a stand mixer, cream the sugar and butter together until light and creamy. Add cream cheese slowly, one piece at a time, fully incorporating it after each addition. Add the grated ginger, juice, zest and vanilla and beat until fluffy and fully combined. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1967,"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]" 1968,"Beach Goers' Wraps 2 peaches 1/2 mango 6 slices fresh or canned DOLE?Pineapple Olive oil for brushing 2 teaspoons raspberry vinegar 1/4 teaspoon salt Ground black pepper, to taste 1 pkg. DOLE All Natural Endless Summer Kit 4 large (10-inch) wraps or tortillas Instructions: Cut peaches in half, remove seed. Cut into 1/4-inch slices. Cut mango half into 1/2-inch slices. Brush peaches, mango and pineapple slices with oil and grill on each side until tender. Cool slightly, cut into chunks. Toss fruit with raspberry vinegar, salt and pepper, to taste. Combine all ingredients in salad kit except Summer Vinaigrette, in large bowl. Add fruit chunks, toss well. Toss with dressing. Heat wraps in microwave for 30 seconds. Divide salad filling equally over wraps. Fold over one end and wrap sides over filling. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 1969,"Smoky cl Cornbread 4 strips bacon, chopped 2 cups cornmeal, white or yellow 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 2 teaspoons baking soda 2 teaspoons salt 4 eggs 2 cups milk 1 canned chipotle cl, drained, stemmed, seeded and minced 2 tablespoons finely chopped fresh chives, optional Instructions: Preheat the oven to 350 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, 5 to 7 minutes. Use a slotted spoon to 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, baking powder, sugar, baking soda, and salt. In a separate bowl beat the eggs with a whisk until foamy; whisk in the milk. Add the milk mixture to the dry ingredients and stir just until combined. Fold in the bacon bits, cl, 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]" 1970,"Beef Filet Mignon and Mushrooms and Asparagus 3 Tbsp. olive oil salt pepper 1 clove garlic 4 Tbsp. olive oil 4 (4 oz.) Beef Filet Mignon 1 large onions peeled and cubed 3 cloves garlic chopped 2 lbs. brown mushrooms cut into Quarters 1 lb. asparagus cut into 1 inch pieces 1 cup chicken broth or beef broth 2 Tbsp. dried or fresh thyme chopped 3 Tbsp. dried or fresh parsley chopped 3 Tbsp. butter 2 large russet potatoes sliced into 1/2 inch rounds Instructions: Heat oven to 400F. Heat a large skillet and with 2 Tbsp. olive oil. Season each Filet with salt and pepper, put into hot pan and brown each side 4 minutes per side. Remove from pan and place onto a baking sheet and place into hot oven for 4 minutes. Or to desired temperature. In the filet pan add 2 Tbsp. olive oil and add garlic and lightly brown. Add the mushrooms, add onions and cook for another 5 minutes, add broth. Add the herbs and the 3 Tbsp. butter, make sure to stir butter into sauce. Add asparagus at the last moment and cook for 3 minutes. Slice russet potatoes and toss with olive oil, garlic and salt and pepper. Place on a baking sheet and bake for 25 minutes or until golden brown. Place filet on 3 potato slices top with mushrooms and asparagus sauce . Note: You can grill the filet. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 1971,"Black Powder Rubbed Dry-Aged Rib-Eye with Black Garlic Chimichurri, Crispy Pickled Fresnos and Melting Sweet Potatoes 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 dehydrated onion 1 teaspoon granulated garlic 4 bone-in dry aged rib-eye steaks, 1 1/2 inches thick 1 cup flat-leaf parsley, minced 1/4 cup cilantro, minced 1/4 cup red wine vinegar 1/2 teaspoon crushed red pepper flakes 2 black garlic cloves, grated Kosher salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 4 small sweet potatoes, peeled and sliced into 1/2-inch rounds 2 tablespoons unsalted butter, melted 1/2 teaspoon ground cinnamon 1/4 teaspoon kosher salt 1/2 cup maple syrup 1/4 cup pecans, chopped 2 tablespoons chopped chives 2 cups white vinegar 1 cup water 1 tablespoon mustard seeds 1 tablespoon sugar 1 teaspoon crushed red pepper flakes 1 tablespoon kosher salt, plus more for seasoning 2 garlic cloves 2 Fresno chiles, thinly sliced Vegetable oil, for frying 1 cup all-purpose flour 1/2 teaspoon cream of tartar Instructions: Preheat the oven to 225 degrees F. For the steak: In a dry pan, toast the sesame seeds, peppercorns, poppy seeds and mustard seeds over medium-high heat for 1 to 2 minutes, or until fragrant. Transfer to a spice grinder or a small food processor along with the salt, brown sugar, dehydrated onion and granulated garlic and pulse until finely ground. Completely coat the steaks in the black powder rub. Place on wire-racked sheet pan. Place in the oven for about 1 hour, or until the internal temperature reaches 115 to 120 degrees F. Heat a large cast-iron skillet or griddle pan over high heat. Sear each side of the steak (including the \u201csides\u201d) for 3 to 4 minutes a side, or until super charred. For the chimichurri: Pulse the parsley, cilantro, vinegar, red pepper flakes, black garlic, salt and pepper to taste in a food processor until roughly chopped, 8 to 10 pulses (scraping the sides of the bowl in between pulses). Transfer to a bowl and stir in the olive oil. Season to taste and set aside. For the melting potatoes: Preheat the oven to 425 degrees F. In a medium bowl, add the potatoes, butter, cinnamon and salt and toss to coat. Arrange the potatoes in a single layer on a sheet pan, then bake for 15 to 18 minutes. Flip the potatoes, then drizzle with the maple syrup and return to the oven for 15 to 18 more minutes; the potatoes should be golden brown with a nice crisp on the outside and soft on the inside. When ready to serve, arrange on a platter and sprinkle with the pecans and chives. For the crispy Fresnos: Bring the vinegar and water to a boil in a pot, then reduce to a simmer. Once at a simmer, take off the heat and add in the mustard seeds, sugar, red pepper flakes, salt and garlic. Whisk until the salt and sugar dissolve. Taste and adjust seasoning if necessary. Combine in a glass bowl with the sliced chiles. Let cool and allow to sit for at least 30 minutes. Set up a deep fryer with vegetable oil and heat to 350 degrees F. Combine the flour and cream of tartar in a bowl, then toss in the pickled chiles to coat, dusting off any excess. Deep fry until crispy, 1 to 2 minutes. Drain on a paper towel-lined plate and season immediately with salt. To serve, using a sharp knife, remove the bone from the steaks and slice off the collar or spinalis. Cut into 1/2-inch slices. Slice the rest of the steak into 1/2-inch slices. Fan out the sliced meat onto a plate and sprinkle with some additional black powder rub. Drizzle with chimichurri. Top with crispy Fresnos. Serve with melting potatoes on the side. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 1972,"Perfectly Flaky Pie Crust 1 3/4 cups all-purpose flour 2 teaspoons granulated sugar 3/4 teaspoon table salt 6 tablespoons cold unsalted butter, small dice 1/4 cup shortening 7 to 8 tablespoons ice water Instructions: In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands, add butter and toss until just coated. Rub butter between thumb and forefingers to incorporate into flour mixture until butter is in lima bean-sized pieces and comes together in quarter-sized clumps when squeezed in palm, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being a shaggy mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed. (Do not overwork the dough or it will become tough.) While rotating the bowl with 1 hand, push dough between other palm and side of bowl to gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1973,"Corned-Beef-and-Cabbage Pizza 2 teaspoons sugar 1 package active dry yeast 3 tablespoons extra-virgin olive oil, plus more for the bowl 3 cups all-purpose flour, or 23/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting 1 teaspoon fine salt 5 tablespoons extra-virgin olive oil, plus more for the pan 3 cups sliced green cabbage Kosher salt 1 teaspoon pickling spices, tied securely in cheesecloth 1 large potato, peeled and thinly sliced Freshly ground pepper 2 cups shredded mozzarella cheese 3/4 cup shredded monterey jack cheese 1/2 cup freshly grated parmesan cheese 6 ounces sliced corned beef Instructions: Make the dough: Whisk 1 cup warm water (105) with the sugar in a bowl; scatter the yeast over the top and set aside until foamy, about 10 minutes. Stir in the olive oil. Whisk the flour and salt in a large bowl. Make a well in the center and pour in the yeast mixture. Gradually stir the dry ingredients into the wet ingredients to make a rough, shaggy dough. Turn out onto a floured surface and knead until smooth and elastic, about 5 minutes. (Add more flour to prevent sticking, if necessary.) Form the dough into a ball; place in a large oiled bowl, turning to coat with oil. Cover the bowl with plastic wrap and set aside at room temperature until the dough has doubled in size, about 90 minutes. Meanwhile, prepare the toppings: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the cabbage, season with salt and cook until just soft, about 5 minutes. Add the pickling spices and just enough water to cover. Simmer over low heat, covered, until the cabbage is tender, about 20 minutes. Drain the cabbage and set aside (discard spices). Place a pizza stone in the oven, if you have one, and preheat to 500. Toss the potato with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet until golden, about 15 minutes. Divide the dough into 2 equal pieces. Roll one into a 14-inch round (keep the remaining dough covered). Place the round on a floured pizza peel (if baking on a stone) or a large oiled pizza pan; drizzle with 2 tablespoons olive oil. Scatter half of each of the cheeses, corned beef, cabbage and potatoes on top. Season with salt and pepper. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, 10 to 15 minutes. Repeat with the remaining dough and toppings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 1974,"Turista 3 brandied cherries Ice 1 1/2 ounces grapefruit juice 1 1/2 ounces tequila 3/4 ounce lime juice 3/4 ounce black pepper syrup Dash BBQ bitters Grapefruit slice, for garnish Instructions: Muddle the cherries in a glass, and then fill with ice. Add grapefruit juice, tequila, lime juice, syrup and 1 ounce water and stir. Add a few dashes of BBQ bitters. Garnish with the grapefruit wedge. ","[Tequila, Mezcal, Cava]" 1975,"Angel Food Cake with Tropical Fruit Compote 1 cup cake flour 1 cup sugar 12 large egg whites (egg whites from large eggs, no yolks in the whites!) Pinch salt 1 teaspoon cream of tartar 1/2 teaspoon vanilla extract 1 lemon, zested 1 orange, zested 2 ripe mangoes, 1 peeled and coarsely chopped and 1 peeled and cut into 1/2-inch dice 1 cup freshly squeezed orange juice, divided 2 teaspoons sugar, if needed 1 1/2 cups fresh pineapple, peeled, cored and cut into 1/2-inch dice 2 kiwis, peeled and cut into 1/2-inch dice 1 star fruit (carambola), cut into thin star slices 1 cup halved red seedless grapes 2 tablespoons chiffonade of mint, for garnish Special Equipment: Angel Food Cake Pan Instructions: For the cake: Preheat the oven to 300 degrees F. Sift the flour together with 1/2 cup of the sugar and set aside. Put the egg whites in the bowl of an electric mixer. Be SURE that the bowl is clean and dry, any fat in the bowl can prevent the egg whites from whipping up fluffy fluffy fluffy! Add the salt and the cream of tartar to the egg whites. Beat the egg whites on a medium-high speed until they reach soft peaks, about 5 minutes. While the mixer is running, gradually add the remaining sugar. DO NOT plop the sugar in all at once or it will push the air out of the whites that we are trying to beat in. Add in the vanilla and zests and then stop the mixer. Add 1/3 of the flour/sugar mixture and fold gently fold, do this quickly but gently. Repeat the process 2 more times until all of the flour/sugar mixture is incorporated. Transfer the cake batter into an ungreased tube pan. Bang the cake pan on the counter a couple of times to release any air bubbles trapped in the cake batter. Bake the cake on a sheet tray in the preheated oven until it is light and springy, about 1 1/4 hours. Cool the cake for at least 1 hour before unmolding. Serve with the tropical fruit compote. For the compote: In a food processor or blender, puree the coarsely chopped mango and 1/2 cup orange juice. If this mixture needs a little more sweetness, add in the 2 teaspoons of sugar and puree for another 10 seconds or until the sugar has dissolved. Combine all of the fruit and remaining orange juice and let the mixture sit at room temperature for 20 to 30 minutes. Serve slices of the cake drizzled with the mango puree and sprinkled generously with the fruit compote. Garnish with mint and serve. Wow! How tropical-fruity and the cake is light as air! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 1976,"Roasted Beet Salad 6 red beets, washed and tops trimmed Juice of 1 lemon 1 tablespoon finely chopped fresh parsley
Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1/4 cup chopped roasted pistachios Instructions: Preheat the oven to 375 degrees F.
Wrap the beets in a square of tin foil. Place on a sheet tray and roast until tender, 30 to 35 minutes. Once cool enough to handle, peel the skins of the beets. Slice into 1/4-inch-thick slices using a mandoline. (Use a sharp chef's knife if you don't have a mandoline.)
Add the lemon juice to a small bowl along with the parsley and season with salt and pepper. Drizzle in the olive oil while whisking.
Lay the beets on platter and drizzle with the vinaigrette. Sprinkle with the pistachios or serve them on the side for some salty crunch.
","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Gris]" 1977,"Second Day Fried Stuffing Bites with Cranberry Sauce Pesto Oil, for frying Leftover stuffing 2 eggs 2 teaspoons milk 1 cup seasoned bread crumbs 1 cup cranberry sauce 1/2 teaspoon freshly ground black pepper 1/2 cup walnuts Instructions: Preheat oil to 350 degrees F. Cut leftover stuffing into bite-sized cubes and set aside. In a small bowl whisk eggs and milk. Coat each stuffing bite with this egg wash, then dredge in the bread crumbs until fully coated and set aside. In a food processor blend cranberry sauce, pepper and walnuts and set aside. Once oil is at temperature fry each piece of stuffing until golden brown about 4 minutes. Drain on a paper towel and serve with cranberry pesto. ","[Chardonnay, Riesling, Gewrztraminer, Gavi]" 1978,"Orange Love Blitz 2 1-liter bottles of Italian orange soda 1 1-liter bottle of Italian grapefruit soda 2 cups vodka 1 cup of Drambuie or an orange liquor Instructions: If Italian soda is hard to find in your neck of the woods, substitute with orange and grapefruit juice with the addition of either Pellegrino or seltzer. ","[Vodka, Drambuie]" 1979,"Pork Loin with Pinot Noir Sauce 2 pounds pork tenderloin 10 slices applewood smoked thick-cut bacon, divided Kosher salt and freshly cracked black pepper 1/4 cup shallots, finely chopped 2 cups demi-glace 3/4 cup pinot noir wine Instructions: Preheat the oven to 425 degrees F. Slice each tenderloin crosswise into 4 equal pieces. Wrap 1 piece of bacon around the pork and secure with toothpick or wooden skewer. Repeat with the remaining pork and bacon. Sprinkle with pepper. Heat a large cast-iron skillet over moderately-high heat, add the pork and cook until golden brown, turning once, about 6 minutes total. Transfer the skillet to the oven and cook until no longer pink in the middle and the bacon is golden and crispy, 8 to 10 minutes. In a large skillet over moderate heat, cook the remaining bacon until crispy, 12 to 15 minutes. Remove the bacon and drain on paper towels. Keeping the fat in the pan over moderate heat, add the shallots to the pan and cook until softened, about 5 minutes. Add the demi-glace and wine and bring to a boil, reduce the heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve the pork with generous drizzle of the pinot noir sauce. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]" 1980,"Salsa Roja 4 beefsteak tomatoes, halved 1 small Spanish onion, halved 4 tomatillos, husked and rinsed 1 jalapeno pepper, stemmed 1 dried cl de arbol, stemmed 1 canned chipotle cl in adobo sauce 1 clove garlic, crushed 2 tablespoons chopped fresh cilantro Kosher salt Instructions: Preheat the broiler. Lay the tomato and onion halves cut-side down on a foil-lined baking sheet; surround with the tomatillos and jalapeno. Broil until charred, about 5 minutes. Let cool slightly. Meanwhile, cook the cl de arbol in a small dry skillet over medium-high heat, turning, until toasted, 30 seconds to 1 minute. Combine the tomatoes, onion, tomatillos, jalapeno, cl de arbol, chipotle and garlic in a blender and puree until mostly smooth. Add the cilantro and puree until incorporated; season with salt. Chill at least 30 minutes before serving. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 1981,"Guinness Brownies Nonstick cooking spray, for greasing the pan 1 cup all-purpose flour 3/4 cup unsweetened cocoa powder 1 tablespoon instant espresso powder 1 teaspoon kosher salt One 11.2-ounce bottle stout beer, such as Guinness? Extra Stout 1 1/2 sticks (12 tablespoons) unsalted butter, cut into pieces 4 ounces bittersweet chocolate, chopped 1 1/2 cups granulated sugar 5 large eggs 1 tablespoon pure vanilla extract 2 teaspoons flaky sea salt, for garnish 1 tablespoon confectioners\u2019 sugar, for garnish Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-9-inch baking pan with cooking spray and line the bottom with parchment, leaving a 2-inch overhang on 2 of the sides. Spray the parchment with cooking spray. Whisk the flour, cocoa powder, espresso powder and kosher salt in a medium bowl until combined. Slowly pour the Guinness into a medium saucepan, trying to make as little foam as possible. (Hold the pot at an angle and press the lip of the bottle to the side of the pot and slowly pour. This should help eliminate foam.) Bring the beer to a boil over high heat, then reduce the heat to medium-low and simmer until thickened and reduced to 1/3 cup, 12 to 13 minutes (you may need to pour the beer into a liquid measuring cup a few times to make sure it is reduced enough). Add the butter and whisk constantly until melted, about 1 minute. Add the bittersweet chocolate and whisk constantly until melted and smooth, about 2 minutes. Remove the pan from the heat and whisk in the granulated sugar until combined. Whisk in the eggs, 1 at a time, beating well after each addition. Stir in the vanilla extract until just combined. Add the flour mixture and stir slowly until combined, taking care that none of the flour spills out of the pot. Pour the mixture into the prepared pan. Bake until set on top, the brownies have slightly pulled away from the sides and a toothpick inserted into the center comes out with just a few moist crumbs, 30 to 35 minutes. Sprinkle the flaky sea salt on top. Let cool in the pan for 30 minutes, then use the parchment overhang to remove the brownies from the pan to a cutting board and let cool completely, about 30 minutes. Use a fine-mesh sieve to sprinkle the confectioners\u2019 sugar on top of the brownies and slice into 16 squares. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Malbec]

" 1982,"Marinated Halibut 1 pound skinless, boneless halibut 1 bunch mitsuba, finely chopped 1/3 cup daikon radish, grated 6 scallions, white and light green parts, finely minced Ponzu sauce, for dipping (recipe follows) Juice of 4 lemons 1/3 cup plus 2 tablespoons rice vinegar 1 cup dark soy sauce 2 tablespoons tamari sauce 3 tablespoons mirin 1/3 ounce dried bonito flakes 2inch square giant kelp (konbu) Instructions: Slice halibut as described in above recipe and arrange on plates. Prepare the vinegar mixture in above recipe, adding the mitsuba, and coat the fish. Proceed with remaining recipe above, using grated daikon in place of sprouts and scallions in place of the red onion. Serve immediately with ponzu sauce alongside the halibut for dipping. Combine all ingredients in a bowl and let stand 24 hours. Strain through a cheesecloth and mature 3 months in a cool, dark place, or in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 1983,"Pio Nono with Manjar Blanco 5 eggs 2/3 cup sugar 1/2 cup sifted cake flour 1/4 teaspoon coarse salt 3 tablespoons unsalted butter, melted 1 teaspoon vanilla Powdered sugar to coat waxed paper Manjar Blanco (see recipe) Raspberry sauce (optional) Instructions: Line a jellyroll pan with parchment paper and set aside. Preheat an oven to 350 degrees F. Whisk together eggs and sugar and place in the top of a double boiler set over mediumhigh heat. Beat until mixture is hot (about 140 degrees F). Remove from the heat and continue beating until mixture holds a limp peak. Sift together flour and salt and fold into egg mixture. Fold in butter a tablespoon at a time. Gently stir in vanilla. Pour batter into prepared pan, spreading out as necessary to create an even surface. Bake for 13-15 minutes. Meanwhile, prepare a rectangle of waxed or parchment paper that is the same size as the pan, and cover the paper with powdered sugar. Remove pan from oven and immediately invert cake onto prepared paper. Remove parchment paper and trim cake to smooth sides. Let cake cool completely, then spread with Manjar Blanco. Roll cake and sprinkle the outside with powdered sugar. To serve, slice cake to form spirals. Serve with raspberry sauce if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 1984,"Spicy Fried Oysters on Jalapeno Caesar Salad 2 large egg yolks 4 cloves smoked garlic, minced 2 shallots, minced 4 anchovy fillets 2 tablespoons hot mustard 1 tablespoon Worcestershire sauce 2 teaspoons hot pepper sauce 2 teaspoons balsamic vinegar 3/4 cup canola oil 3/4 cup olive oil 4 roasted and chopped red jalapenos 1 tablespoon chopped cilantro 2 tablespoons lime juice Salt, to taste 16 medium-large fresh oysters 2 cups dried cornbread crumbs 1 serrano chili, seeded and finely chopped 1 clove garlic, finely chopped 1 teaspoon cayenne pepper 1 teaspoon ground black pepper 1/2 cup peanut oil 1 large head romaine, outer leaves removed, cleaned, dried, and diced 1/4 cup Cotija or Mexican Farmer's cheese, crumbled 1/4 cup pomegranate seeds 1/4 cup pumpkin seeds (pepitas), toasted and finely ground Instructions: To make dressing, combine egg yolks, garlic, shallots, anchovies, Worcestershire, Tabasco, and balsamic vinegar in a blender. Puree until smooth. Slowly add oils until dressing is emulsified and creamy. Add chopped jalapenos, cilantro, lime juice and salt to taste.
Shuck oysters and reserve juice (or have the fishmonger do this for you).
In a medium bowl, combine crumbs, serrano chili, garlic, cayenne pepper, and black pepper, mixing well.
Lift oysters out of juice, 1 at a time, and dredge in crumb mixture to coat heavily. Strain and reserve 1 tablespoon oyster liquor for vinaigrette. Place breaded oysters on waxed paper until ready to fry.
Heat oil in a large saute pan over medium heat. Carefully place oysters in pan, 1 at a time. Brown for 2 minutes, turn, and brown other side for about 2 minutes. Do not overcook. Remove and keep warm.
Toss romaine with Caesar Dressing. Place on 4 plates and sprinkle cheese and pomegranate seeds on salad. Dust plate with powdered pumpkin seeds. Place 4 fried oysters on each salad. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 1985,"Mamma Mia Sangria 1 lemon, cut into wedges 1 orange, cut into wedges 1 extra-large orange, juiced 1 lime, cut into wedges 1 small (10-ounce) can chopped pineapple in juice, drained 1 tablespoon sugar substitute (recommended: Splenda) 1 bottle chilled red wine (recommended: Shiraz or Zinfandel) 1 liter chilled diet (zero calorie) ginger ale 1 cup strawberries, washed and hulled Instructions: Squeeze the juice from all the citrus fruit into a large pitcher. Toss in the wedges once they've been squeezed. Add the pineapple, splenda, and the wine and stir to combine. Chill overnight in the refrigerator. Adding the ginger ale and the strawberries to the pitcher, just before serving. Cook's Note: If you need to serve right away and you don't have chilled wine or ginger ale, add everything together and pour over ice. ","[Shiraz, Zinfandel, Chianti, Moscato]" 1986,"Sauteed Boneless Pork Chops 2 tablespoons butter 1 tablespoon oil 1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, each chop pressed lightly with fingertips to flatten Salt and ground black pepper 1/4 cup flour measured into a pie plate or other shallow pan A pan sauce Instructions: Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour. A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet. Serve with an uncooked relish. Recipe follows. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 1987,"Chocolate Tahini Dirt Cup Pumpkin Patches 3 large egg yolks 1/2 cup sugar (100 grams) 3 tablespoons cornstarch 1 tablespoon unsweetened cocoa powder 1/4 teaspoon kosher salt 1/4 teaspoon ground cinnamon 2 1/2 cups whole milk 3/4 cup (180 grams) tahini 4 ounces semisweet chocolate, chopped 1 tablespoon vanilla extract 1 1/2 cups crumbled vanilla-flavored halva 1 cup (140 grams) finely ground chocolate sandwich cookies (about 12) 24 store-bought pumpkin candy corns Instructions: To make the pudding: In a large mixing bowl, whisk together the egg yolks, sugar, cornstarch, cocoa powder, salt and cinnamon until thoroughly combined. In a medium saucepan over medium heat, add the milk, tahini, chocolate and vanilla. Cook, whisking constantly, until the chocolate has melted and small bubbles appear on the perimeter of the pan. Gradually pour the hot milk mixture into the bowl to temper the eggs, whisking constantly, until the mixture is well combined. Pour the mixture back into the saucepan and cook over medium heat, whisking frequently, until thickened, 10 to 12 minutes. Transfer the pudding to a bowl and cover with plastic wrap, allowing the plastic to rest on the surface of the pudding. Refrigerate until the pudding is set and chilled, about 2 hours. To build the dirt cups: Into each of eight 7- to 8-ounce jars, spoon in 3 tablespoons crumbled halva, 1/2 cup pudding, 2 tablespoons ground chocolate sandwich cookies and 3 pumpkin candy corns. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]

" 1988,"Brined Pork Loin with Meyer Lemon Marmalade 1/3-tsp. kosher salt 1/3-cup brown sugar 8 cups water 1 Tbs. whole peppercorns 2 bay leaves 1 (3-4 lb.) pork loin, cleaned and tied with butcher's twine if necessary
1 (3-4 lb.) pork loin, cleaned and tied with butcher's twine if necessary 3/4-cup shallots, sliced 2 Tbs. plus 1/2-cup extra-virgin olive oil 1 Tbs. fresh rosemary Gray salt freshly ground black pepper 1/2-cup Napastyle Meyer Lemon Marmalade Instructions: In a large pot or bowl, combine salt, sugar, water, peppercorns and bay leaves. Submerge pork loin in mixture and let brine for about 4 hours. Preheat oven to 375 degrees F. Remove pork loin from brine and dry well. Season well with Gray salt and freshly ground black pepper.
Heat 2 tablespoons of olive oil in the bottom of a heavy, stove top and oven-safe casserole dish over medium-high heat. Brown pork well and place in preheated oven to cook about halfway, about 35 minutes. Meanwhile, heat 1/4-cup olive oil in a medium saute pan over high heat. Add shallots and cook until they begin to caramelize, about 8 minutes. Turn heat to medium and season with salt and pepper. Add rosemary and let cook until golden brown (about 10 minutes more). Add marmalade and stir to combine. Remove from heat and set aside.
After 35 minutes, remove pork from oven and spoon half the shallot mixture over the top and sides of the pork. Place back in the oven and continue to roast until a meat thermometer (inserted into the center of the pork) reads 165 degrees F (about 30 minutes more). Remove and let rest 15 minutes before carving. Serve with reserved shallot mixture on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 1989,"Shrimp and Mahi-Mahi Ceviche 2 chipotle peppers in adobo sauce 1/2 cup fresh lime juice
1/2 cup white wine
2 tablespoons kosher salt 18 extra-large (16-20) shrimp, peeled, deveined and tails removed 24 ounces mahi-mahi, sliced on the bias 1/2-inch-by-1/2-inch-by-1/8-inch-thick 2 jalapenos, seeded, ribs removed and minced
3 cups large-diced cantaloupe
3 cups large-diced honeydew
1 cup julienned red onions 1 cup fresh lime juice
1/2 cup grapeseed oil
1 teaspoon kosher salt
1 teaspoon sriracha 1/4 teaspoon freshly ground black pepper
6 tablespoons cream cheese 12 sprigs watercress
60 tortilla chips Instructions: For the chipotle-lime poached shrimp: Combine the chipotles, lime juice, wine and salt with 4 cups water in a pot and bring to a boil. Prepare an ice water bath. Add the shrimp to the boiling liquid, reduce the heat to medium and poach the shrimp for 4 minutes. Remove the shrimp from the poaching liquid and chill in the ice bath. Slice the shrimp lengthwise along the seam. Cool the poaching liquid and store the shrimp in the chilled poaching liquid until ready to use. For the ceviche: Remove the shrimp from the poaching liquid. Combine the mahi-mahi, jalapenos, cantaloupe, honeydew, red onions, and shrimp in a large bowl. In another bowl, whisk together the lime juice, grapeseed oil, salt, sriracha and pepper. Pour over the fish and shrimp mixture and mix well. Store in the refrigerator 10 minutes before serving. For Plating: Spread the cream cheese on the bottom of 6 martini glasses and use it to \glue\ the glasses to the centers of 6 serving plates. Divide the ceviche among the glasses. Garnish each with 2 sprigs of watercress and spread 10 tortilla chips around each glass. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 1990,"Lomi Lomi Salmon 1 cup diced salt salmon (see Cook's Note) 5 medium tomatoes, diced
1 medium onion, diced
1/4 cup thinly sliced green onions
Sea salt
1 cup crushed ice Instructions: In a large bowl, cover the salt salmon with water and soak overnight. Drain and rinse the salmon. In a large bowl, add the salmon, tomatoes, onions and green onions, and mix well. Add sea salt to taste. Chill. Just before serving, add the crushed ice. ","[Chardonnay, Sauvignon Blanc, Riesling]" 1991,"Chicken Thighs with Creamy Mustard Sauce 8 medium bone-in, skin-on chicken thighs (2 1/4 pounds) Kosher salt and freshly ground black pepper Good olive oil 2 cups halved and thinly sliced yellow onions (2 onions) 2 tablespoons dry white wine 8 ounces creme fraiche
1 tablespoon good Dijon mustard 1 teaspoon whole-grain mustard 1 tablespoon chopped fresh parsley Instructions: Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt. Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren't browned, cook them for another minute. Add the wine, creme fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 1992,"Tray-Baked Meringue with Pears, Cream, Toasted Hazelnuts and Chocolate Sauce 4 large free-range or organic egg whites 1 1/4 cups raw sugar Pinch sea salt 4 ounces hazelnuts, skins removed 2 (14-ounce) cans halved pears, in syrup 2 pieces stem ginger, thinly sliced, optional 7 ounces bittersweet chocolate (minimum 70 percent cocoa solids) 1 1/2 cups heavy cream 2 ounces icing sugar, sifted 1 vanilla bean, halved and seeds scraped out 1 orange, zested Instructions: Preheat your oven to 300 degrees F and line a baking sheet with a sheet of waxed paper. Put your egg whites into a squeaky clean bowl, making sure there are absolutely no little pieces of egg shell or egg yolk in them. Whisk on medium until the whites form firm peaks. With your mixer still running, gradually add the sugar and the pinch of salt. Turn the mixer up to the highest setting and whisk for about 7 or 8 minutes, until the meringue mixture is white and glossy. To test whether it's done you can pinch some between your fingers - if it feels completely smooth it's ready; if it's slightly granular it needs a little more whisking. Dot each corner of the waxed paper with a blob of meringue, then turn it over and stick it to the baking sheet. Spoon the meringue out onto the paper. Using the back of a spoon, shape and swirl it into a rectangle. Place in the preheated oven and bake for 1 hour or until crisp on the outside and a little soft and sticky inside. At the same time, bake the hazelnuts on a separate sheet in the oven for 1 hour or until golden brown. Drain the cans of pears, reserving the syrup from 1 can. Cut each pear half into 3 slices. Pour the pear syrup into a saucepan with the ginger, if using, and warm gently over a medium heat until it starts to simmer. Take off the heat and snap the chocolate into the saucepan, stirring with a spoon until it's all melted. Take the meringue and hazelnuts out of the oven and leave to cool. Place the meringue on a nice rustic board or platter. Whip the cream with the sifted icing sugar and the vanilla seeds until it forms smooth, soft peaks. Smash the toasted hazelnuts (in a kitchen towel) and sprinkle half of them over the top of the meringue. Spoon half the whipped cream over the top and drizzle with some of the chocolate sauce (if the sauce has firmed up, melt it slightly by holding the saucepan over a large pan of boiling water). Divide most of the pear pieces evenly over the top. Pile over the rest of the whipped cream and pears. Drizzle with some more chocolate sauce, then sprinkle over the remaining toasted hazelnuts with some grated orange zest. Serve straightaway. If you're making this in advance, get everything ready and assemble at the last minute. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 1993,"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]" 1994,"Chicken Salad Contessa 2 split (1 whole) chicken breasts, bone in, skin on (1 1/2 pounds) Good olive oil Kosher salt and freshly ground black pepper 1/2 cup pecan halves 1/2 cup walnuts halves 1/2 cup good mayonnaise 1/2 cup sour cream 1 tablespoon chopped fresh tarragon leaves, divided 1 cup green grapes, cut in 1/2 Lettuce leaves, for serving Instructions: Preheat the oven to 350 degrees F. Place the chicken breasts, skin side up, on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through. Set aside until cool. When the chicken is cool, remove meat from the bones and discard the skin and bones. Cut the chicken into a 3/4-inch dice. Meanwhile, place the pecans and walnuts on a separate sheet pan and toast in the oven for 7 to 8 minutes until golden. Set aside to cool. For the dressing, mix together the mayonnaise, sour cream, 2 teaspoons salt and 1/2 teaspoon pepper. Fold in half the chopped tarragon leaves. Place the diced chicken in a bowl, add the pecans, walnuts and grapes. Pour the dressing over the chicken and toss well. Sprinkle the remaining chopped tarragon leaves on top, and serve on a bed of lettuce leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1995,"Soba with Slow Cooker Garlic and Ginger Pork 3 pounds boneless pork shoulder Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 4 cups low-sodium chicken broth 1 cup soy sauce 1/2 cup dry sherry 1/4 cup packed dark brown sugar 2 tablespoons toasted sesame oil 1/2 teaspoon red pepper flakes 2 star anise pods 1 cinnamon stick 5 cloves garlic, smashed 1 2-inch piece ginger, peeled and sliced 6 to 8 whole dried shiitake mushrooms 1 pound soba or ramen 1/4 cup water chestnuts, sliced 2 Fresno cl peppers, seeded and thinly sliced 2 scallions, sliced 1/4 cup fresh cilantro Instructions: Season the pork with salt and pepper. Heat a skillet over medium-high heat with the vegetable oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer to a plate. Combine the broth, soy sauce, sherry, sugar, sesame oil, red pepper flakes, star anise and cinnamon stick in a 5-quart slow cooker. Stir to dissolve the sugar, then add the garlic, ginger and mushrooms. Add the pork, cover and program to cook 4 hours on high, then 2 hours on low, or 6 hours total on low. Transfer the pork to a platter, cover and let rest 15 minutes. Remove the mushrooms from the broth and halve them, then return to the broth. Meanwhile, bring a large pot of salted water to a boil and cook the soba or ramen as the label directs. Drain and rinse under cold water until cool. Slice the pork. Divide the noodles among bowls and top with some of the broth and mushrooms and a few slices of pork. Garnish with the water chestnuts, chiles, scallions and cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 1996,"The Best\u202fChicken Stock\u202f\u202f\u202f\u202f 4 pounds chicken backs and bones 3 medium carrots, peeled and quartered
2 stalks celery, quartered
1 large yellow onion, peeled and quartered
4 sprigs parsley
1 leek, green parts only
1 garlic bulb, halved crosswise
1 teaspoon black peppercorns
Instructions: Put the chicken backs and bones, carrots, celery, onion, parsley, leek greens, garlic, black peppercorns and 6 quarts (1 1/2 gallons) of cold water in a large stock pot. Set over high heat and bring to a boil. Lower the heat to maintain a gentle simmer and cook until the stock has reduced by about a third, about 3 hours, occasionally skimming away the fat and scum. Use a slotted spoon or tongs to remove the large pieces of vegetable and bone from the pot and discard. Strain the stock through a fine-mesh sieve into another large stock pot. Cool completely, cover and store in the refrigerator for up to 3 days or in the freezer for up to 3 months.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 1997,"Portobello Cheesesteak Fries 1 bag frozen garlic and herb or steak fries, Ore-Ida Steak Fries preferred brand OR 4 Italian rolls
8 portobello mushroom caps
5 tablespoons butter
2 large onions 6 large cloves garlic
Salt
Ground white pepper and black pepper
1 large bay leaf
2 tablespoons thyme
1/2 cup dry sherry, Marsala or white wine
2 tablespoons Worcestershire or vegetarian Worcestershire
1 tablespoon tamari, shoyu or soy sauce
3 tablespoons butter 3 tablespoons flour
1 1/2 cups milk
4 to 5-ounce chunk provolone cheese
1 sack (2 cups) shredded yellow or white cheddar cheese
Giardiniera, drained and chopped and/or Italian hot cherry pepper rings, for serving Instructions: Preheat oven to 450 degrees F. Gather your ingredients. For the fries: Line a baking sheet with fries and bake 25 minutes to very crispy. Stem and gill (scrape underside of caps with teaspoon) the mushrooms and wipe with damp towel to remove grit. Thinly slice the mushrooms. Melt 3 tablespoons of butter in large skillet over medium-high heat and when it foams add the mushrooms. Brown well until meaty in fragrance and well browned. Halve, peel and thinly slice onions and peel garlic. In a second large skillet over medium heat, melt 2 tablespoons butter then add the onions and season with salt, white pepper and bay leaf. Cook until tender, 8 to 10 minutes, stirring occasionally. Turn the heat up to medium-high to high, add about 3/4 cup water and let it absorb completely. Then lower heat to low and remove bay leaf. While onions cook, grate or chop the garlic. Add to mushrooms along with thyme, salt, black pepper, sherry, Marsala or wine, Worcestershire and soy sauce. Reduce heat to low. For the cheese sauce: In a sauce pot, melt butter over medium-high heat. Whisk in flour, add milk and while it thickens grate provolone. Add it and the cheddar in small handfuls to sauce. Top the fries with mushrooms, sweet, soft onions, cheese sauce, chopped giardiniera and/or cherry pepper rings and serve. OR layer slices of provolone on a roll with mushrooms, onions and chopped giardiniera. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 1998,"Spinach and Green Apple Salad 2 tablespoons olive oil 1 tablespoon cider vinegar 1 teaspoon Dijon mustard Salt and freshly ground pepper 5 ounces baby spinach leaves (about 5 cups lightly packed) 1 Granny Smith apple 1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes Instructions: In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste. Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates. Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 1999,"Wayfare Tavern Peach Pie 5 cups all-purpose flour 1 tablespoon kosher salt
1 pound unsalted butter
3 pounds peaches, pitted and sliced 1/2 pound brown sugar
1/2 pound granulated sugar
1/4 cup all-purpose flour
1 tablespoon tapioca starch
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon 1/4 ounce kosher salt
Zest and juice of 1/2 lemon 1 cup turbinado sugar 1 bunch fresh rosemary, leaves stripped from stems
1 large egg, beaten Ice Cream, recipe follows 14 large egg yolks plus 2 large whole eggs 1 3/4 cups granulated sugar
1 1/2 teaspoons salt
1 quart heavy cream
1 quart milk
2 tablespoons bourbon
Instructions: For the pie dough: Preheat a convection oven to 350 degrees F. Place your flour, salt and butter in a food processor and blend until it becomes a pea-size crumble. Dump that mixture out into a bowl and pour in 5 tablespoons cold water. Mix with your hands just until it comes together, then wrap and let rest for 15 minutes. (Careful not to overmix your dough and form gluten.) Split the dough in half. Roll out the bottom half to about 1/4-inch thick and drape and mold into the bottom of a pie pan. Roll out the top to the same thickness (make this one wide, if possible) and set aside. For the filling: Combine the peaches, sugars, flour, tapioca starch, vanilla, cinnamon, salt and lemon zest and juice in a large bowl. Pour into the prepared pie dough. Cut the top piece into 16 to 17 strips. Weave them into a lattice on top of the pie, crossing them over and under one another and securing them to the sides. Trim excess dough. Cut out 3 to 4 leaf shapes in different sizes from the remaining dough and secure those on the top in a decorative fashion. Bake the pie for 45 to 50 minutes. For the rosemary sugar: Blend turbinado sugar and rosemary in a food processor. Brush pie with egg wash and sprinkle with the rosemary sugar. Return to the oven to finish baking, 20 more minutes. Serve with Ice Cream.
Mix together the egg yolks, whole eggs, granulated sugar and salt in a bowl and whisk well. Bring the cream, milk and bourbon to 180 degrees F in a pot over medium heat. Temper the hot cream into your egg mixture by adding a bit of the cream to the egg mixture, whisking, then adding the rest, whisking constantly. Let cool. Strain, then pour into an ice cream maker. Spin until it reaches the desired consistency. Transfer to a container and freeze, 2 hours. Special equipment: a candy thermometer; an ice cream maker ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2000,"Pork and Sausage Jambalaya 1 cup cooking oil 2 pounds ground pork 1 pound yellow onions, chopped 4 cups water 1 pound ground sausage Pinch salt Pinch black pepper Pinch red pepper Pinch garlic powder Dash hot sauce 1 pound long grain rice (recommended: Mahatma brand) Instructions: In an 8-quart cast iron pot, heat oil on medium to high heat. Add pork and cook until water evaporates and pork is starting to brown. Remove excess oil leaving just a small amount in bottom of pot. Add onions to oil and cook on medium to high heat until the onions and pork have fully browned. Add water and sausage to pot and bring to a boil. Add salt, black pepper, red pepper, garlic powder and hot sauce, to taste. Boil on medium heat 10 to 15 minutes. Add rice and stir frequently to keep from sticking to pot. Stir for 7 to 8 minutes until rice has soaked up liquid. Put lid on pot and heat on low for 10 minutes. Lift lid and run spoon on side of pot 4 times to allow water to drain to bottom. Seal rice with back of spoon and replace lid. Cook for 15 minutes, then turn off the heat. Turn rice over with spoon to fluff and serve. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]" 2001,"Lobster Roll Kosher salt 3 live lobsters (about 2 pounds each) 1 stick unsalted butter 4 top-split hot dog buns 3 tablespoons minced fresh chives 2 teaspoons minced fresh tarragon Paprika, for topping Instructions: Bring 2 inches of salted water to a boil in a large stockpot. Add the lobsters, cover and steam until bright red, 9 to 10 minutes. Remove the lobsters to a baking sheet with tongs and let cool. Remove the meat from the lobster shells: Twist off the claws, then break off the tail. Pull off the flippers. Insert your thumb into the flipper end of the tail and force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Cut the lobster meat into 3/4-inch chunks, discarding any cartilage from the claws. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the buns and toast, turning, until golden on both sides, about 3 minutes. Remove to a plate. Wipe out the skillet. Add the remaining 6 tablespoons butter and the lobster meat. Reduce the heat to medium low and cook, stirring gently, until the lobster is just warmed through, about 2 minutes. Remove from the heat and stir in the chives and tarragon; season with salt. Divide among the buns; sprinkle with paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2002,"Jan's Cowboy Steak with Tomato Relish 2 tablespoons coarse sea salt 1 teaspoon coarsely ground coriander seed 1 teaspoon coarsely ground coffee beans 1 teaspoon coarsely ground black peppercorns 1 bone-in rib-eye steak (approximately 36 ounces), frenched 2 tablespoons olive oil, divided 2 pints assorted baby tomatoes (pear tomatoes, cherry tomatoes) 1 jalapeno, seeded and finely diced 2 medium shallots, finely diced 2 tablespoons balsamic vinegar 1/2 cup extra-virgin olive oil 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh cilantro leaves Salt and freshly ground black pepper Instructions: For the spice mix: Mix the ingredients for the spice mix together. For the steak: Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature. Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak. Set aside. For the tomato relish: Remove stems from tomatoes and cut the larger ones in half. In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper. Preheat oven to 450 degrees F. In a large cast iron skillet or saute pan, heat 1 tablespoon olive oil. When smoking hot sear the steak on all sides and place in the preheated oven. Allow the steak to roast until its internal temperature is 100 to 105 degrees F on a meat thermometer. Remove it from the oven and place steak on a cooling rack. Allow the steak to rest on the rack for 10 minutes. Remove the steak to a cutting board and slice 4 to 5 slices out of the eye of the steak, leaving some meat on the bone. Spoon the tomato relish over the top of the steak where the bone meets the slices. This dish is great with medium to heavy red wine or with a medium to intense beer. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 2003,"Antioxidant Fruit Salad 1 mango 1 cup blueberries 1 pomegranate 2 teaspoons lime juice Instructions: Cut the mango in half around the stone, and then criss-cross the flesh of the mango halves with a knife into 1/2-inch squares. Push the diced mango flesh outwards and then slice off the squares from the skin into a bowl. Tumble in the blueberries, then halve the pomegranate and bash out the seeds with a wooden spoon over the mango. Finally squeeze over the lime juice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2004,"Cream of Celery Soup 4 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 1 onion, sliced Kosher salt 1 bunch celery, chopped 1 small celery root (about 12 ounces), peeled and chopped 1 bay leaf 4 cups low-sodium chicken broth 1 cup heavy cream 1 cup mixed fresh herbs (such as parsley, tarragon and/or dill) 1/4 teaspoon celery salt Celery Leaves Celery Salt Cooked prosciutto Toasted sliced almonds Fried leeks Instructions: Melt the butter with the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/2 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 4 minutes. Add the celery, celery root and 1 teaspoon salt. Cook, stirring occasionally, until the celery is tender, about 7 minutes. Add the bay leaf, chicken broth and 2 cups water and bring to a boil. Reduce the heat to medium low and cook until the celery root is very soft, about 20 minutes. Discard the bay leaf. Add the heavy cream and return to a simmer, then remove from the heat and let cool slightly. Working in batches, transfer the soup to a blender and puree until smooth, adding some herbs to each batch; return to the pot and reheat if needed. Stir in the celery salt and serve with toppings. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2005,"Pecan Pie 1 stick butter 1 cup sugar 1 cup Karo syrup 3 eggs, beaten 1 cup chopped pecans 1 unbaked 9-inch pie shell Instructions: Preheat oven to 350 degrees F. In a saucepan, melt the butter but don't let it brown. Mix in the sugar and corn syrup and cook, stirring, over medium heat until the sugar dissolves. Stir in the eggs. Mix well. Stir in the pecans. Pour into the pie shell and bake for 1 hour or until firm when shaken. ","[Chardonnay, Riesling, Merlot]" 2006,"Pumpkin Spice Latte Smoothie 1 cup cold brew coffee 3/4 cup canned pumpkin puree 1 small banana, sliced and frozen
2/3 cup milk 2 tablespoons packed light brown sugar
1/4 teaspoon pumpkin pie spice
2 tablespoons vanilla yogurt Instructions: Freeze the coffee in an ice cube tray. Blend the frozen cold brew cubes and ? cup regular ice with the pumpkin, banana, milk, brown sugar and pumpkin pie spice in a blender until smooth. Pour into a glass and swirl in the yogurt with a spoon. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 2007,"Petite Orange and Raspberry Pochettes 2 sticks unsalted butter, at room temperature 8 ounces cream cheese, at room temperature 2 cups all-purpose flour, plus more for dusting 1/3 cup orange marmalade 1/3 cup raspberry jam Confectioners' sugar, for dusting Instructions: Beat the butter and cream cheese in a bowl with a mixer until light and creamy. Slowly add the flour, mixing just until a dough forms (do not overmix). Divide the dough into 2 balls, then flatten each into a disk. Wrap in plastic wrap and refrigerate until firm, at least 1 hour. Preheat the oven to 375 degrees F. Roll out 1 disk of dough on a floured surface with a floured rolling pin to 1/8 inch thick. Cut out as many rounds as you can using a 3-inch-round fluted cutter. Top each with a heaping half-teaspoonful of orange marmalade. Brush the edge of the dough with water, then fold the dough over to make a half-moon and press to seal. Place on an ungreased baking sheet. Reroll the dough scraps and repeat, then repeat with the remaining disk of dough, filling with the raspberry jam. Bake the cookies until golden, 20 to 22 minutes. Transfer to a rack to cool completely. Dust generously with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Ros, Sparkling wine]" 2008,"Orange You Glad It's Thanksgiving Soup 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 1 medium onion, finely chopped 4 carrots, finely chopped Salt and pepper 1/2 cup pulpy orange juice 2 boxes frozen butternut squash puree 2 or 3 cups chicken broth Grated nutmeg 1 tablespoon chopped fresh thyme leaves, for garnish 1 tablespoon orange zest, for garnish Instructions: Heat a soup pot over medium-high heat. Add 1 tablespoon extra-virgin olive oil and 1 tablespoon of butter. When butter has melted, add the onion and carrots and cook until vegetables are soft, about 5 minutes. Season with salt and pepper. Deglaze with the orange juice and simmer for 1 to 2 minutes, scraping the bottom of the pot with a wooden spoon. Transfer the mixture to a food processor or a blender. Puree the mixture until smooth, then return to pot over medium heat. To mixture, add the frozen butternut squash puree and the chicken broth and stir to combine. Adjust the seasoning. Bring to a boil, then lower the heat and let simmer for 10 minutes. Grate some fresh nutmeg and stir to combine. Ladle soup into bowls and garnish with chopped thyme and orange zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 2009,"La Romana Tomatoes Gratin 4 medium tomatoes, cut in 1/2 2 tablespoons butter, melted 1 teaspoon crushed garlic, (recommended: Christopher Ranch) 1/4 cup shredded Parmesan Salt and freshly ground black pepper Instructions: Preheat oven to 450 degrees F. Place tomato halves on foil lined baking sheet and set aside. In a small bowl, combine melted butter, garlic, and shredded Parmesan. Season tomato halves with salt and freshly ground black pepper. Spoon the butter and cheese mixture over the tomatoes. Roast tomatoes in preheated oven for 10 to 12 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 2010,"Soused Herrings 4 herrings, cleaned, boned and heads and tails removed 1 small onion, sliced 1 tablespoon mixed pickling sauce 2 bay leaves Salt and freshly ground black pepper 1/4 pint (1/2 cup) dry white wine 1/4 pint (1/2 cup) good wine vinegar Instructions: Preheat the oven to 300 degrees F. Lay the herrings in a fireproof dish, cover with the sliced onion, sprinkle with the pickling spice and add bay leaves, salt and pepper. Mix the wine and wine vinegar and pour over. Cook in the oven for about 1 1/2 hours. Allow to get cold before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 2011,"Pear Tarts with Caramel Sauce 1/4 cup unsalted butter, softened 1/3 cup super fine sugar 2 large egg yolks 1/4 teaspoon Amaretto or almond extract 1 cup ground almonds (see note) 1 tablespoon all-purpose flour 1/2 cup brown sugar, packed 4 tablespoons unsalted butter 2 tablespoons heavy cream 1 pound puff pastry 2 large ripe pears, peeled, cored, and thinly sliced 1 egg yolk 4 sprigs mint Confectioners sugar, for serving Instructions: To make the almond cream: In the bowl of an electric mixer or with a wooden spoon, beat the butter and sugar together until light and fluffy. Add the egg yolks, beat in well, and add the Amaretto. Stir in the ground almonds and flour until evenly mixed. The mixture should be the consistency of a thick paste. To make the caramel sauce: In a small sauce pan, combine the brown sugar, butter and cream. Bring the mixture to a boil and boil vigorously for 2 minutes, remove from the heat. Cover and keep warm at the back of the stove. To make the tarts: Preheat the oven to 400 degrees. On a lightly floured surface, roll out the pastry to a 1/8 inch thickness and, using a plate or cardboard circle as a template, use a very sharp knife to cut four 7 inch circles. Spread a circle of almond cream in the center of each, leaving a 1inch border. Fan the sliced pears out from the center of each tart, completely covering the almond cream but still leaving the border. Beat the egg yolk lightly with a fork and brush the border of the pastry with it (try not to let any yolk dribble down onto the cut edges of the pastry, otherwise it will not rise as high). Bake the tarts for about 20 minutes, until the edges are golden and the pastry is baked through. Remove from the oven and allow to cool for 5 minutes Place a sprig of mint in the center of each tart and sprinkle it with a little confectioners sugar. Serve warm, drizzled with the warm caramel sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 2012,"Eclairs 1 1/2 cups water 8 tablespoons butter (1/2 cup or 1 stick) 6 tablespoons vegetable shortening 1 tablespoon powdered milk Pinch salt 2/3 cup pastry flour 6 eggs 1 pint whole milk 1/2 cup sugar 1 stick unsalted butter 1 vanilla bean, split, scrapings reserved 1 1/2 tablespoons cornstarch 2 eggs 2 egg yolks Instructions: Preheat your oven to 350 degrees In a saucepan add water, butter, shortening, powdered milk, and salt and bring to a boil. When boiling, add the pastry flour and mix well. Pour these ingredients into a standing mixer with a whisk attachment and add the eggs, 1 at a time. Mix until all ingredients are combined well. Remove the batter from the mixer and pour into a pastry bag. Using a small tip, pipe the batter out about 2 inches long onto a baking sheet covered with parchment paper. Bake at 350 for 45 to 50 minutes. In a small saucepan mix together the milk, 1/4 cup sugar, the butter and vanilla bean scrapings and bring it to a boil. In a medium bowl whisk together the remaining 1/4 cup sugar with the cornstarch. Add the eggs and yolks and mix until well combined. Temper the hot milk mixture into the egg mixture and add combined mixture back into the hot milk. Bring the pastry cream to a boil. Remove from the heat and strain it through a fine sieve into a medium bowl. Cover with plastic wrap that touches the cream itself. Refrigerate until ready to use. Pastry cream will stay fresh covered and refrigerated for up to 1 week. Yield: approximately 4 cups Place the filling into a pastry bag and using a small tip, fill the center of the Eclair. ","[Champagne, Prosecco, Cava, Sparkling Shiraz]" 2013,"Pumpkin Lasagna 1 cup pumpkin puree 1 1/2 tablespoons extra-virgin olive oil 1 medium onion, chopped 4 to 6 cloves garlic, sliced 1 pound spicy Italian sausage, casings removed 1/2 cup red wine 1 28-ounce can tomato sauce 1/4 cup chopped fresh basil 1/4 cup chopped fresh parsley 1/2 teaspoon dried oregano Kosher salt and freshly ground pepper 1 16-ounce box lasagna noodles 1 large egg 2 1/2 cups ricotta cheese 2 cups shredded mozzarella cheese 1/2 cup shredded romano cheese 1 large zucchini, very thinly sliced Instructions: Preheat the oven to 350 degrees. Place the pumpkin puree in a fine sieve over a bowl; set aside to drain while you make the sauce. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the onion and saute until translucent, 6 to 7 minutes. Add the garlic and cook until fragrant, 2 more minutes. Add the sausage and cook until brown, breaking it up with a wooden spoon. Pour in the wine and cook until reduced by half. Stir in the tomato sauce and herbs and bring to a simmer over medium-low heat. Season with salt and pepper, cover and reduce the heat to low. Simmer 15 minutes, stirring occasionally. Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook as the label directs. Drain and toss with the remaining 1/2 tablespoon olive oil. Mix the strained pumpkin puree with the egg in a bowl and season with salt and pepper. In a separate bowl, mix the ricotta, 1 cup mozzarella and the romano. Build your lasagna in a 9-by-13-inch baking dish: Start with a layer of sauce, then top with a layer of noodles. Evenly spread half of the pumpkin filling, then half of the zucchini, over the noodles. Top with half of the cheese mixture and cover with some of the sauce. Repeat the layers, finishing with noodles and sauce; sprinkle with the remaining 1 cup mozzarella. Bake, uncovered, 35 to 40 minutes, or until bubbly. Let cool 15 minutes before slicing. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]

" 2014,"Dragon Toes 24 habanero peppers 24 scallops, muscles removed 24 slices bacon Instructions: Preheat the oven to 400 degrees F. Slice the tops of the peppers off and discard the tops but keep the membranes. Place the scallops inside the peppers. Starting at one end, roll each pepper in 1 slice of bacon. Skewer the dragon toe through the center, placing 3 toes per skewer. Roast in the oven for 12 minutes. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 2015,"Fish Minestrone with Herb Sauce 2 tablespoons olive oil 2 leeks (white parts only), thinly sliced (about 1 cup) 2 carrots, peeled and thinly sliced (about 1 cup) 2 zucchini, trimmed and thinly sliced (about 2 cups) 1 cup bite-size pieces green beans 1 cup canned garbanzo beans, rinsed and drained 6 cups low-sodium chicken broth 4 to 6 (6-ounce) snapper fillets 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups fresh flat-leaf parsley 1/4 cup fresh oregano leaves 1 garlic clove 1 tablespoon red wine vinegar 1/2 cup extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Instructions: For the Fish Minestrone: Warm the olive oil in a large pot over medium-low heat. Add the leeks, carrots, zucchini, and green beans. Stir to combine and cook until tender, about 10 minutes. Add the beans and the chicken broth. Cook until the broth is simmering and the beans are warmed through, about 5 minutes. Season the fish filets with the salt and pepper and add them to the simmering soup. Simmer until the fish is cooked, about 7 minutes depending on the thickness of the fish. Season the soup with salt and pepper. For the Herb Sauce: While the fish cooks, combine the parsley, oregano, garlic, and red wine vinegar in a food processor. Pulse the machine until the herbs are almost a paste. Add the olive oil in a steady stream while the machine is running. Season with salt and pepper. To serve, ladle the soup into bowls and top each serving with a spoonful of the herb sauce. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 2016,"Grouper Provencal ala Derek 3 tablespoons olive oil 1 pound grouper fillets 1/2 onion, finely chopped 1 1/2 cups chopped canned tomatoes 1/2 cup pitted cured black olives 3 tablespoons parsley Dash of red pepper flakes Salt and pepper Instructions: In a large skillet heat 2 tablespoons olive oil over medium high heat. Pat fillets dry and season with black pepper. Carefully place fillets in pan and quickly brown on both sides. Transfer to baking dish and place in 200 degree oven and bake for 10 to12 minutes. Add 1 tablespoon olive oil to same pan and cook onion for 1 minute. Stir in garlic and cook for 30 seconds. Add tomatoes and stir to combine. Bring to a simmer and cook for 3 to 4 minutes. Stir in olives, parsley and red pepper flakes. Remove fish from oven and place on serving plates. Top with sauce and serve with parsley- buttered noodles ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 2017,"Vanilla Dutch Baby (Puffed Pancake) 3 tablespoons butter 3 eggs 3/4 cup all-purpose flour 3/4 cup milk, heated 20 to 30 seconds in the microwave 1 tablespoon sugar 2 teaspoons pure vanilla extract Pinch salt Confectioners' sugar, for dusting Instructions: Preheat the oven to 400 degrees F. Put the butter in a large, ovenproof, nonstick saute pan and place in the oven. Meanwhile, in a blender, combine the eggs, flour, warm milk, sugar, vanilla extract and pinch of salt, and blend on medium-high speed until uniform. (If mixing by hand, combine the eggs with the milk until the mixture is light yellow and no longer stringy, about 1 minute. Add the flour, sugar, vanilla, and pinch of salt, and whisk vigorously to remove the lumps, about 30 seconds.) Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat completely, and then pour the remaining butter into the batter and pulse to blend. Pour the batter into the hot pan and return the pan to the oven. Cook until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes. Using a spatula, remove the entire Dutch baby from the pan and place on a cooling rack for a few minutes to allow the steam to escape without condensing along the bottom and rendering the pancake soggy. Dust with confectioners' sugar when cooled slightly. Slice the pancake into 8 wedges on a serving platter or cutting board. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2018,"Mushroom and Egg Noodle Soup 10 cups water 2 ounces dried mixed mushrooms, such as porcini or shitake, about 2 cups 10 coin-sized pieces of fresh ginger 5 cloves garlic, smashed 1 tablespoon unsalted butter 1 pound fresh mixed mushrooms, such shitake caps or cremini, sliced very thin Kosher salt Freshly ground black pepper 4 large eggs 1/4 cup medium-dry sherry 1 tablespoon soy sauce 8 ounces cooked udon noodles (or somen, buckwheat/soba, or ramen noodles) 1 to 2 ounces enoki mushrooms, optional 4 scallions, green part only, thinly sliced on the bias Gomashio or sansho pepper, for seasoning Instructions: In a large soup pot bring the water to a boil along with the dried mushrooms, ginger, and garlic. Adjust the heat to a gentle simmer and cook for 30 minutes. Turn off the heat and let steep, 30 more minutes. While the broth steeps: Melt the butter over high heat in a large nonstick skillet, add the sliced fresh mushrooms and cook until crisp and brown, about 10 minutes. Season the mushrooms with salt and pepper, to taste, and distribute them evenly between 4 soup bowls. Put the eggs in a small saucepan and cover with cold water. Bring to a boil, turn off heat, cover, and let cook until almost soft boiled, 3 to 4 minutes. Immediately rinse the eggs with cold water and set aside. Strain the broth. Reheat and season with the sherry, soy sauce, and salt to taste. Distribute noodles, enoki mushrooms, if using, and scallions evenly in each soup bowl. Crack a soft-boiled egg into each bowl (to maintain the eggs' shape, take care to peel them carefully, or use as small spoon to free them from the shell). Ladle 2 cups of hot broth into each bowl. Sprinkle gomashio or shansho pepper over the soup, if desired, and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 2019,"Roasted Brussels Sprouts With Pomegranate and Hazelnuts 1 1/4 pounds Brussels sprouts, trimmed and halved 2 tablespoons canola oil Kosher salt and freshly ground pepper 3 tablespoons pomegranate molasses Seeds from 1 pomegranate 1/2 cup coarsely chopped toasted hazelnuts Finely grated zest of 1 lime 1 tablespoon finely grated orange zest Instructions: Preheat the oven to 375 degrees F. Put the Brussels sprouts in a medium roasting pan; toss with the canola oil and season with salt and pepper. Roast in the oven until light golden brown and a knife inserted into the centers goes in without any resistance, about 45 minutes. Transfer the sprouts to a large bowl and add the pomegranate molasses, pomegranate seeds, hazelnuts, and lime and orange zests. Season with salt as needed. ","[Chardonnay, Sauvignon Blanc, Riesling, Barbera]" 2020,"Ital-Cal Asian Caesar Salad 2 hearts romaine, chopped 1 ripe avocado 1 lemon, halved 3/4 red bell pepper, remaining from above recipe for pizza, seeded and thinly sliced 2 cups fresh sprouts, snow pea sprouts or bean sprouts, your choice Fried Chinese noodles: 1 cup thin fried noodles or 2 cups wide fried noodles 1 large clove garlic, minced 1/2 teaspoon wasabi paste 1 teaspoon Dijon mustard 1 tablespoon white wine vinegar or rice wine vinegar 1 teaspoon Worcestershire sauce 1/3 cup extra-virgin olive oil Instructions: Arrange the romaine on a large serving platter. Halve avocado, cutting around the pit. Pop out pit and scoop the flesh out of skin with a large spoon. Slice avocado and sprinkle with juice of 1/2 lemon. Cover the lettuce with a generous layer of sprouts. Top sprouts with avocado, chopped pepper, fried noodles. Juice the remaining 1/2 lemon sitting cut side up. The juice will spill over the sides of the lemon and the seeds will remain in the lemon. Combine with the minced garlic, wasabi, mustard, vinegar and Worcestershire sauce. Whisk in oil in a slow stream. Drizzle dressing back and forth over the entire salad -- do not toss. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2021,"Poke in a Nest 1 pound sushi-grade ahi tuna, cubed 1/2 medium onion, chopped 3 tablespoons soy sauce 2 tablespoons sesame oil 1/2 cup green onion, chopped 1/4 cup chopped ogo seaweed 2 Hawaiian cl peppers, minced 1 pound ahi, cubed 1 cup cubed salmon 3 tablespoons soy sauce 2 tablespoons sesame oil 1/4 cup diced cucumber 1 medium tomato, diced 1/2 cup coconut milk 3 Hawaiian cl peppers, minced 4 radicchio leaves 4 kataife baskets, deep-fried until golden brown Ailoi, recipe follows 1/2 cup mayonnaise Sambal Soy Sauce Sliced green onions Instructions: Poke number 1: In a mixing bowl, combine ahi, onion, soy, sesame oil, green onion, ogo, and cl peppers and mix well. Set aside. Poke number 2: In a mixing bowl, combine ahi, salmon, soy, sesame oil, cucumber, tomato, coconut milk, cl peppers and mix well. Set aside. Place 4 radicchio cups on a platter. Place 1 kataife cup in each radicchio. Spoon first poke mixture in 2 of the cups and fill the other 2 cups with second poke mixture. Drizzle with spicy aioli. Mix ingredients together. Yield: 1/2 to 3/4 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2022,"Chicken and Rolled Dumplings 8 ounces all-purpose flour, approximately 2 cups, plus extra for rolling 2 teaspoons aluminum free baking powder 4 teaspoons kosher salt, divided 1/3 cup vegetable shortening, at room temperature 1/2 cup skim milk, chilled 5 to 5 1/2 pound stewing hen, giblets removed 7 to 9 cups water Freshly ground black pepper Instructions: Special equipment: 7-quart pressure cooker Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium mixing bowl. Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs. Add the milk, 1-ounce at a time, just until you have a rough ball of workable dough. Knead the dough 3 to 4 times, until it is mostly smooth, but do not overwork. Divide the dough into 2 equal pieces. Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured piece of waxed paper or parchment paper. Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours. This can be done the night before or early in the morning. Two to three hours before the dumplings are ready to cook, put the hen, water, and the remaining tablespoon of salt in a 7-quart pressure cooker. Do not fill above the cooker's \maximum fill\ line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes. Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones. Set a cheesecloth-lined colander in a large container and pour in the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Return the broth to the pressure cooker, cover and bring to a boil over high heat. Reduce the heat to medium to maintain a gentle boil. Cut the dough into 1/2-inch wide strips, break into 1 1/2-inch long pieces, and drop into the boiling broth. When all the dough has been used, gently push all of the dumplings down into the broth with a slotted spoon. Do not stir the dumplings. Cook the dumplings until they are cooked through, but not falling apart, about 10 minutes. Turn off the heat and add the meat. Serve in bowls with freshly ground black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2023,"Strawberry and Tropical Fruit Smoothie Bowls 2 tablespoons unsweetened shredded coconut 1 tablespoon unsalted pistachios, finely chopped 1/4 teaspoon matcha (green tea powder; optional) 2 tablespoons semisweet chocolate chips 4 small strawberries 4 blueberries 2 cups frozen tropical fruit blend (with strawberries) 1 banana 1 cup refrigerated coconut milk beverage 1 to 2 teaspoons honey Instructions: Combine the coconut, pistachios and matcha in a small bowl; set aside. Microwave the chocolate in a small microwave-safe bowl in 30-second intervals, stirring, until melted. Let cool slightly, then spoon into a small resealable plastic bag and snip off one corner. Make the strawberry ladybugs: Hull the strawberries, then cut a slice off one side of each so they lie flat. Set aside the strawberry trimmings. Pipe a line down the center of each strawberry with the melted chocolate and add dots on both sides of the line. Pipe some chocolate into the hulled center of each strawberry and attach a blueberry; let set. Puree the strawberry trimmings, frozen fruit blend, banana, coconut milk and honey in a blender until smooth. Divide between 2 bowls. Top with the coconut mixture and strawberry ladybugs. ","[Sauvignon Blanc, Moscato, Riesling, Sparkling wine]" 2024,"Online Round 2 Recipe - Black Bean and Pork Stew 1 tablespoon canola oil Reserved chopped onions from Cuban Chicken and Rice 1 teaspoon chopped garlic 1 teaspoon cl powder 2 (15-ounce) cans black beans, drained and rinsed 2 cups chicken broth Reserved roasted pork from Cuban Sandwich, chopped Instructions: In a medium pot over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they begin to soften, about 5 minutes. Add the garlic and cl powder and cook for 1 minute. Add the beans and broth and bring to a simmer. Cook for 10 minutes. Add the pork and heat through. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 2025,"Lobster Cobb Salad Rolls 1 1/2 tablespoons Dijon mustard 1/4 cup freshly squeezed lemon juice (2 lemons) 5 tablespoons good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 ripe Hass avocados 1 lemon, juiced 1 bunch arugula, washed and spun dry 1 1/2 pounds cooked lobster meat, cut in 3/4-inch dice 1 pint cherry tomatoes, cut in half or quarters 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/2 pound lean bacon, fried and crumbled 3/4 cup crumbled English Stilton, or other crumbly blue cheese 8 hot dog rolls Instructions: For the vinaigrette, whisk together the mustard, lemon juice, olive oil, salt, and pepper in a small bowl. For the salad, cut the avocados in half, remove the seed, and peel. Cut into 3/4-inch dice and toss with the lemon juice. If the arugula leaves are large, cut them in half crosswise. Put the lobster and tomatoes in a bowl. Sprinkle with the salt and pepper and toss with enough vinaigrette to moisten. Add the diced avocados, crumbled bacon, blue cheese, and arugula and toss again. Fill the hot dog rolls with the salad. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 2026,"Grandma's Onion Dip for Chips One 1-ounce packet onion soup mix (recommended: Lipton) One 16-ounce container sour cream One 12-ounce bag potato chips Instructions: In a medium bowl, combine soup mix and sour cream. Refrigerate for 2 hours, stirring every hour. Serve with chips. ","[Chardonnay, Riesling, Gewrztraminer]" 2027,"Mini Shells with Grape Tomatoes, Green Beans, and Mozzarella 1 box Piccolini Rich in Fiber - White Mini Shells 4 tablespoons extra virgin olive oil, divided 1/2 lb fresh mozzarella cheese, diced 6 leaves fresh basil, chopped fine 1 clove garlic, minced 2 pints grape tomatoes, halved 1/2 lb fresh green beans, cut into 1-inch pieces Salt and Pepper to taste Instructions: Bring a large pot of water to boil. Season water with salt to taste (optional). Marinate the mozzarella cheese with 2 tablespoons oil, a pinch of salt and black pepper, and fresh basil. Meanwhile, cook the garlic and remaining olive oil in a large skillet over medium heat until garlic turns slightly yellow. Add the tomatoes, season with salt and pepper and saute over high heat for 1 minute. Cook the pasta according to package directions, along with the green beans in the same pot. Drain and toss with the tomatoes. Stir in the marinated cheese mixture before serving. 2011 Barilla. All Rights reserved. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 2028,"Accidental Make-Ahead Turkey Kosher salt 1 tablespoon minced fresh rosemary leaves Grated zest of 1 lemon 1 (12- to 14-pound) fresh turkey 1 large yellow onion, unpeeled and cut in eighths 1 lemon, quartered 8 sprigs fresh thyme 4 tablespoons (1/2 stick) unsalted butter, melted Freshly ground black pepper Make-Ahead Turkey Gravy (see recipe) 6 tablespoons (3/4 stick) unsalted butter 1 large red onion, halved and sliced 1/4 inch thick 4 large garlic cloves, peeled and halved 6 tablespoons all-purpose flour 4 cups good chicken stock, preferably homemade 2 tablespoons Cognac or brandy 10 large fresh sage leaves 2 bay leaves Kosher salt and freshly ground black pepper 1 cup dry white wine, such as Pinot Grigio Instructions: Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary, and lemon zest. Wash the turkey inside and out, drain it well, and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent. Preheat the oven to 450 degrees F. Be sure your oven is very clean! Place the onion, lemon, and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper. Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about another hour, until 165 degrees F for the breast and 180 degrees in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil, and allow it to rest for 20 to 30 minutes. Carve the turkey and arrange it on a platter. Cover with plastic wrap or aluminum foil and allow the turkey to sit at room temperature for up to 2 hours. To reheat, pour a 1/4-inch layer of the gravy into a large (12 16-inch) ovenproof serving platter (make sure it's ovenproof!). Arrange the turkey artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side.
Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use. After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.
\Make it Ahead\ by Ina Garten ? Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2029,"Steak and Eggs 1 tablespoon vegetable oil One 1-pound sirloin steak (about 1 inch thick) Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 8 large eggs Instructions: Preheat the oven 350 degrees F. Preheat a large cast-iron skillet over medium heat until hot, about 5 minutes. Raise the heat to high and add the oil. Season the steak generously with salt and pepper. Place the steak in the skillet and cook, turning once, until well-browned, about 4 minutes per side. Transfer the steak in the skillet to the oven and cook for 5 minutes more for medium-rare. Transfer the steak to a cutting board. Cover it loosely with foil and let rest for 10 minutes before carving. While the steak is resting, cook the eggs. Heat 2 skillets over medium-low. Melt a tablespoon of butter in each pan. Break 4 eggs into each skillet. Season the eggs lightly with salt and pepper, and cook until the whites are just set, about 3 1/2 minutes. (If you want the yolks to be cooked through, cover, and continue cooking for 1 to 2 minutes more.) Divide the eggs among 4 warmed plates. Cut the steak on the diagonal into thick slices. Fan the steak slices on the plates and serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 2030,"Colorful Rice - Semi-Homemaker Recipe 2 1/2 cups low-sodium chicken stock or broth 1 (6-ounce) package wild rice Olive oil cooking spray 1 teaspoon fresh chopped garlic or crushed garlic from jar 1/2 cup yellow onion, diced 1/2 cup diced celery 1/2 (8-ounce) package sliced white mushrooms, chopped 1/2 cup dried cranberries, optional 1/2 cup chopped pecans, optional 1 (8-ounce) can sliced water chestnuts, drained 1/2 orange, zested Instructions: In a large sauce pot bring the chicken stock to a boil over medium heat. Add rice, cover, turn the heat down to low and cook for 20 minutes or until rice has absorbed all the liquid and is tender. Heat a large skillet over medium heat and spray with olive oil cooking spray. Add the garlic, onions, celery and mushrooms and saute until tender about 5 to 7 minutes. Add rice, cranberries, pecans, water chestnuts and orange zest. Mix to combine and cook until all ingredients are heated through. Transfer to a serving bowl and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2031,"Grilled Salmon with Sherry Vinegar-Honey Glaze 1 cup sherry vinegar 2 tablespoons Dijon mustard 1/4 cup honey 1 tablespoon ancho cl powder Salt and freshly ground pepper 4 salmon fillets, 6 ounces each Instructions: In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho cl powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2032,"Ice Cream Cone Cake 4 egg whites 1/2 cup butter 1 cup sugar 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 1 lemon, zested finely 2 cups sifted cake flour 1 tablespoon baking powder 2/3 cup milk 1 cup (2 sticks) unsalted butter, softened at room temperature 3 cups light brown sugar, packed 4 eggs 2 teaspoons pure vanilla extract 3/4 cup unsweetened cocoa powder 1 tablespoon baking soda 1/2 teaspoon salt 3 cups sifted cake flour 1 1/3 cups sour cream 1 1/2 cups hot coffee 1 egg white, unbeaten 3 tablespoons cold water 3/4 cup sugar 1/4 teaspoon cream of tartar 1/2 teaspoon vanilla Sprinkles Instructions: Bunch foil around the base of the safety cones and stand them in muffin tins. Set aside. Yellow Cake: Whip the egg whites in a clean bowl until stiff not dry and place in the refrigerator while you make the rest of the batter. Cream the butter and add the sugar. Continue mixing to blend well. Add the extracts and mix well. Sift the flour 3 times with the baking powder then add it to the butter mixture alternately with the milk in 3 additions. Fold in the whites. Pipe or spoon the batter into the cones, filling about 3/4 of the way up. Bake at 350 degrees F for 20 to 25 minutes until batter is firm to the touch in the center. Let cool.
Chocolate Sour Cream Cake: Preheat the oven to 350 degrees F. In a mixer fitted with a whisk attachment (or using a hand mixer) cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 3 minutes. Add the vanilla, cocoa, baking soda and salt; mix. Add half of the flour, then half of the sour cream, and mix. Repeat with the remaining flour and sour cream. Drizzle in the hot coffee and mix until smooth. The batter will be thin. Pipe or spoon the batter into the cones, filling about 3/4 of the way up. Bake until the tops are firm to the touch and a toothpick inserted into the center comes out clean (a few crumbs are okay) about 35 minutes. To make the frosting place all the ingredients except the vanilla in the top of a double boiler (not over the heat yet). Beat with a mixer thoroughly. Place over boiling water and beat continuously until the frosting is stiff and holds peaks. Take off the boiling water and add the vanilla then continue beating until cool. Frost the top and dip/roll in sprinkles if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2033,"The New Gnocchi with Butter Thyme Sauce 1 1/2 pounds russet potatoes (about 2 medium potatoes) 1 cup all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt, plus more for seasoning pasta water
1/4 teaspoon freshly ground black pepper
1 large egg, beaten
1/2 cup (1 stick) unsalted butter
1 tablespoon fresh thyme leaves
1/4 cup shaved Pecorino-Romano or Parmesan Instructions: Pierce the potatoes all over with a fork. Microwave the potatoes, turning once, until tender, about 12 minutes. Cut the hot potatoes in half and score the flesh to allow the steam to escape. Let the potatoes cool until cool enough to handle, then scoop the flesh into a ricer (see Cook's Note) and rice into a medium bowl. Spread evenly in the bowl to continue to allow the steam to escape. Discard the skins. Add the flour, salt and pepper and gently toss to combine. Form a well and add the egg. Starting in the center, mix well with your hand to combine. Place the dough on a clean counter dusted with flour. Knead the dough just until blended, 4 or 5 times. Divide the dough into 4 equal pieces. Roll each piece with your palms on the work surface into a 1/2-inch-diameter rope (about 20 inches long). Cut the rope into 1-inch pieces. Roll each piece over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Place on a well-floured surface. Continue with the remaining dough, dusting the gnocchi with additional flour as you go. Cook the butter in a medium skillet over medium heat until it begins to brown, about 4 minutes. Remove from the heat. Add the thyme leaves. Set aside. Bring a large pot of water to a boil. Season generously with salt. Add the gnocchi to the boiling water and stir with a wooden spoon to prevent sticking. Cook until the gnocchi rise to the surface, about 1 minute. Continue cooking until the gnocchi are tender, 2 to 3 minutes longer. Using a slotted spoon, transfer the gnocchi to the hot thyme butter in the skillet. Toss to coat. Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 2034,"Herb Crusted Trout with Shiitake Sticky Rice and Shiso Oil 4 trout fillets, skinless 2 eggs All purpose flour 1 cup panko crumbs 1/3 cup shiso leaves, chiffonade 1 teaspoon ground coriander Salt and pepper to taste Instructions: Mix the panko, coriander and shiso. Season the fillets. Dredge the fillets in flour, egg then panko. Deep fry at 350 degrees for 6 to 8 minutes until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Wine]" 2035,"Broiled Spiced Salmon with Fruit Relish 2 ripe kiwis, peeled and diced (about 3/4 cup) 1 small vine-ripe tomato, diced (about 1/2 cup) 1 scallion (white and green parts), chopped 2 tablespoons chopped cilantro 1 tablespoon fresh lime juice 1 tablespoon plus 1 teaspoon olive oil Kosher salt and freshly ground black pepper 1/4 teaspoon sugar, optional 1/2 teaspoon ground cumin 1/4 teaspoon ground chipotle powder Nonstick cooking spray, for spraying the foil Four 6-ounce salmon fillets Instructions: Preheat the broiler. Toss the kiwis, tomatoes, scallions and cilantro together in a medium bowl. Stir in the lime juice, 1 tablespoon of the oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. If the kiwis are very tart, add the sugar. Set aside. Mix the remaining 1 teaspoon oil with the cumin, chipotle and 1/2 teaspoon salt in a small bowl. Line a rimmed baking sheet with foil and mist with nonstick cooking spray. Place the salmon, skin side down, evenly spaced on the pan and brush with the spice mixture. Broil until just cooked through, about 5 minutes. Transfer the salmon with a spatula to 4 dinner plates, lightly sprinkle with salt and top with the relish and its juices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2036,"Quadruple Chocolate Loaf Cake 1 2/3 cups all-purpose flour 1/2 teaspoon baking soda 1/2 cup cocoa 1 1/3 cups sugar 1 1/2 sticks soft unsalted butter 2 eggs 1 tablespoon good-quality vanilla extract 1/3 cup sour cream 1/2 cup boiling water 1 cup semisweet chocolate chips or morsels 1 teaspoon cocoa 1/2 cup water 1/2 cup sugar 1-ounce dark chocolate (from a thick bar if possible), cut into splinters of varying thickness, for garnish Special equipment: 2-pound loaf tin (approximately 9 1/2 by 4 1/2 by 3 inches deep), lined with greased foil, pressed into the corners and with some overhang at the top. Alternatively, substitute a silicon loaf tin, no foil lining necessary. Instructions: Take whatever you need out of the refrigerator so that all ingredients can come room temperature. Preheat the oven to 325 degrees F, putting in a baking sheet as you do so. Put the flour, baking soda, cocoa, sugar, butter, eggs, vanilla, and sour cream into the processor and blitz until a smooth, satiny brown batter. Scrape down with a rubber spatula and process again while pouring the boiling water down the funnel. Switch it off, then remove the lid and the well-scraped double-bladed knife and, still using your rubber spatula, stir in the chocolate chips or morsels. Scrape and pour the batter into the prepared loaf tin and put into the oven, cooking for about 1 hour. When ready, the loaf will be risen and split down the middle and a cake-tester will pretty well come out clean. Not long before the cake is due out of the oven (when it has had about 45 to 50 minutes), put the syrup ingredients of cocoa, water and sugar into a small saucepan and boil for about 5 minutes, to give a thick syrup. Take the cake out of the oven and sit it on a cooling rack, still in the tin, and pierce here and there with a cake tester. Pour the syrup over the cake. Let the cake become completely cold and then slip out of its tin, removing the foil as you do so. Sit on an oblong or other plate. Sprinkle the chocolate splinters over the top of the sticky surface of the cake ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]

" 2037,"Lamb Sandwich 1 1/4 pounds ground lamb 3 garlic cloves, minced Kosher salt and freshly cracked black pepper 4 pita or flatbreads, preferably Greek style 1/2 cup crumbled feta 1/2 bunch fresh mint, leaves roughly chopped Instructions: In a large bowl, combine the ground lamb with the garlic and season with salt and pepper, to taste. Divide the lamb into 12 small balls and form them into patties. Cook the patties on a hot nonstick grill pan over medium heat for about 3 to 4 minutes per side. (The meat will release from the pan when ready.) Put the 3 lamb patties in the middle of each flatbread and top with 2 tablespoons crumbled feta and fresh mint. Enjoy! ","[Syrah, Malbec, Tempranillo, Garnacha]" 2038,"Buttermilk Panna Cotta with Lemon Jelly 2 cups buttermilk 1 1/2 teaspoons powdered unflavored gelatin 2/3 cup heavy cream 1/2 cup sugar 1/2 cup fresh lemon juice 1/2 packet powdered unflavored gelatin 1/4 cup sugar Instructions: Make panna cotta: Pour 1 cup of buttermilk into the top of a double boiler (not over heat). Sprinkle gelatin over the buttermilk, let stand to soften, about 5 minutes. Meanwhile, in a small saucepan, bring cream and scant 1/2 cup sugar to a boil. Add cream mixture to the gelatin mixture; place over simmering water; whisk until the gelatin dissolves, about 5 minutes. Stir in the remaining cup of buttermilk. Pass the mixture through a cheesecloth-lined strainer. Divide among six 4-ounce ramekins or small bowls on a baking sheet. Cover; refrigerate until set, about 4 hours. Make jelly: Place 1/4 cup of the lemon juice in a mixing bowl. Sprinkle the gelatin over the lemon juice and let stand to soften, about 5 minutes. In a small pan bring the sugar and 1 cup of water to a boil over high heat. Pour the syrup over the gelatin mixture, whisk to dissolve. Add the remaining 1/4 cup of lemon juice. Allow the mixture to return to room temperature. Once the buttermilk panna cotta has set, pour a 1/4-inch-thin layer of lemon jelly on top of each ramekin. Refrigerate until set, about 30 minutes. The panna cotta ramekins can be prepared up to 24 hours in advance, covered and refrigerated. Serve chilled and garnish with lemon sorbet and crispy cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 2039,"Ancho cl Honey Basted Quail 1 dried ancho cl About 12 semi-boneless quail (1 or 2 per person) 1 cup hot water 1 chopped garlic clove 1/8 cup honey 1 teaspoon kosher salt Instructions: Soak ancho cl in 1 cup of hot water for 30 minutes. Preheat grill to medium-high. Place ancho cl and soaking water, garlic, honey, and salt in a blender. Cover and puree until smooth. Place quail, breast side down, on preheated grill for 3 to 4 minutes or until skin is browned. Turn quail over and baste generously with pureed sauce. Cook for another 3 to 4 minutes. Place quail on a cooler part of grill until finished cooking. Turn quail and baste after 1 minute, then turn over and baste again. The quail is finished when its juices run clear. ","[Syrah, Malbec, Tempranillo, Garnacha]" 2040,"Seared Pork Chops with Grilled Jalapeno Compound Butter 1 tablespoon vegetable oil Four 1-inch-thick bone-in pork chops Kosher salt and freshly ground black pepper Grilled Jalapeno Compound Butter, recipe follows 1 jalapeno, sliced in half lengthwise, stemmed and seeded Vegetable oil, for drizzling Kosher salt 2 sticks (8 ounces) unsalted butter, at room temperature 2 tablespoons honey 1 teaspoon lime zest Instructions: Preheat the oven to 350 degrees F. Put a large cast-iron pan over medium-high heat. Once heated, add the vegetable oil and heat until hot. Meanwhile, sprinkle the pork chops on both sides with salt and pepper. Add the pork chops to the hot pan and sear until golden brown, 2 to 3 minutes. Flip and put the whole pan in the oven to cook the pork until medium-rare, 140 degrees F, 5 to 6 minutes. Set the pork aside on a plate to rest 5 minutes and carry-over cook another 5 degrees. Top each chop with 2 slices of Grilled Jalapeno Compound Butter and serve. Preheat a charcoal or gas grill to medium-high heat. Skewer the jalapeno halves, weaving the skewer through like a needle. Drizzle with vegetable oil and season with salt. Put skin-side down on the grill over direct heat. Grill until charred on all sides and the skins start to bubble and char, about 1 1/2 minutes total. Put the jalapenos in a mason jar and allow to cool. When cool enough to handle, scrape off the skins and finely chop the jalapenos. Set aside. To a stand mixer fitted with a paddle attachment, add the butter and beat on medium speed until creamy. Add the honey, lime zest and 2 teaspoons salt, mixing until incorporated. Remove the bowl from the stand mixer and fold in the chopped jalapenos. Lay out a piece of parchment paper the size of a baking sheet and add the compound butter to the short side of the paper. Fold the parchment over and form the butter into a log, folding over the edges to completely cover. Refrigerate until firm, about 2 hours. Remove from the parchment and sliced as desired.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 2041,"Candy Cane Heart Pops 24 mini candy canes 8 ounces white chocolate chips or candy melting wafers
Holiday-themed sprinkles or crushed candy canes, for decorating
Instructions: Preheat the oven to 225 degrees F and line 2 baking sheets with parchment.
Place 3 lollipop sticks on one of the baking sheets. Lay 2 candy canes in a heart shape around each stick, making sure the stick touches the inside of both candy canes at the top and bottom of the heart. Bake until the candy canes are slightly soft and malleable and very warm but not hot to the touch, 3 to 4 minutes. With your fingers, press the candy canes together, adhering them to the stick at the top and bottom. Gently bend the outer edges of the candy canes outwards to widen the heart shape. (If the candy canes harden too quickly, you may return them to the oven for 30 seconds and try again.) Let cool completely on the baking sheet. Repeat with the remaining candy canes and sticks, using the other baking sheet and rotating the use of the sheets while the others cool. Once all of the hearts are formed and cooled, line them up on a piece of parchment placed on a work surface. Microwave the white chocolate or candy wafers in a microwave-safe bowl on 50 percent power in 30-second intervals, stirring in between each, until melted, 1 to 2 minutes total. Transfer the melted chocolate to a piping bag or resealable plastic bag with a corner snipped off and pipe it into the center of the hearts, spreading it to the edges with a small spoon or spatula. Sprinkle with the decorations of your choice. Let the pops harden completely at room temperature or in the refrigerator. Ornament variation: Make the candy cane hearts without the lollipop sticks and let cool. Tie a decorative ribbon around the top of each heart, then fill with white chocolate and decorate. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 2042,"Monument Cafe Meatloaf with Creole Sauce 2 pounds ground beef 1 1/2 cup quick oats, such as Quaker 3/4 cup ketchup 1/3 cup milk 1 1/2 teaspoon salt 2 teaspoons ground black pepper 2 onions, peeled and sliced 1/4-inch thick 1 clove garlic, minced 1 green bell pepper, cored and sliced lengthwise 2 tablespoons olive oil 1/3 cup red wine 1 can crushed tomatoes 1 1/2 teaspoons Italian seasonings 1 teaspoon ground black pepper 1/4 teaspoon cayenne pepper Dash salt 1 tablespoon brown sugar (optional) Instructions: Preheat the oven to 350 degrees F. Place the ground beef in a mixing bowl. In a separate bowl, combine the oats, ketchup, milk, salt, pepper, eggs, garlic, bell peppers and onions and mix well. Then pour over the ground beef. Hand mix the beef and seasoning mixture until incorporated. Shape the mixture into a loaf and bake on a sheet pan or in a loaf pan for about 1 hour. The internal temperature should be 145 degrees F. Remove from the oven let rest about 10 minutes before slicing. Serve with Creole Sauce. Saute the onions, garlic and peppers in the olive oil in a saucepot over medium-high heat until well done and caramelized, about 8 minutes. Add the wine, tomatoes, Italian seasoning, black pepper, cayenne pepper, salt and sugar if using. Bring to a boil, reduce the heat and simmer for 30 minutes, stirring occasionally. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 2043,"Seafood Gumbo 2 cups flour 2 cups vegetable oil 1 cup diced white onions 1/2 cup diced celery 1 cup diced green bell pepper 4 cloves garlic, minced 2 tablespoons peanut oil 6 plum tomatoes, peeled, seeded and diced 3 bay leaves 1 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1 teaspoon crushed dried thyme 1 teaspoon paprika 1 teaspoon celery seeds 1 pound andouille sausage 2 quarts chicken stock 2 dozen raw shrimp, shells off, tails on 2 dozen cooked crawfish tails, 6 crawfish reserved, for garnish 1/2 pound lump crab meat 2 dozen oysters, shucked Salt and black pepper, to taste Hot pepper sauce and file powder, to taste for individual servings Instructions: In a heavy saucepan over medium heat combine flour with vegetable oil to make roux. Stir continuously to make sure that mixture does not scorch until dark brown color with nutty aroma is achieved. In heavy stock pot, saute onions, celery, peppers and garlic in peanut oil until vegetables are soft approximately 15 minutes. Add tomatoes, spices, sausage and chicken stock. Slowly add 2/3 to 1 cup of roux 1 tablespoon at a time. When proper thickness, add shrimp and cook until opaque. Lower heat and simmer. Next add crawfish, crabmeat and oysters. Let simmer for another half hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2044,"John McCain Chicken Queso Burger 1 lemon 1 lime 1 orange 1/2 teaspoon chili powder 1/2 teaspoon adobo all-purpose seasoning 1 tablespoon extra-virgin olive oil 6 6-ounce skinless, boneless chicken breasts 3/4 cup fresh tomato salsa, plus more for serving 6 slices pepper jack cheese (about 8 ounces) 6 challah rolls or other soft rolls, halved 1 Hass avocado, sliced Instructions: Finely grate the zest of the lemon, lime and orange into a medium bowl. Squeeze in the juice of each fruit. Add the chili powder, adobo seasoning and olive oil; whisk to combine. Add the chicken and coat well with the marinade; cover and refrigerate for at least 1 hour or overnight.
Preheat a grill or grill pan to medium-high. Grill the chicken breasts until cooked through, about 8 minutes per side, turning once. Move the chicken to the cooler side of the grill (or reduce the heat on the stove) and top each piece with 1 tablespoon salsa and 1 slice cheese. Cover and cook until the cheese melts, 1 to 2 minutes. Place a chicken breast on each roll bottom; add a few slices of avocado and cover with the roll top. Serve with more salsa, if desired.
","[Syrah, Tempranillo, Garnacha, Barbera]" 2045,"Instant Pot Shrimp Biryani 1 cup whole-milk yogurt 1/4 cup fresh mint leaves, chopped 1/4 cup fresh cilantro leaves, chopped 1 pound peeled and deveined large shrimp (16/20), tail on 1 1/4 teaspoons madras curry powder Kosher salt and freshly ground black pepper 6 tablespoons unsalted butter 1 small onion, chopped 1 tablespoon chopped fresh ginger (from a 1-inch knob) 1/2 teaspoon ground turmeric 1/2 teaspoon Spanish paprika 4 cloves garlic, minced 1 cup basmati rice Instructions: Mix the yogurt with the mint and cilantro in a small bowl until well combined. Cover and refrigerate until ready to use. Toss the shrimp with 1/4 teaspoon of the curry powder, 1 teaspoon salt and a few grinds of black pepper. Turn a 6-quart Instant Pot? to the saute setting (see Cook's Note) and add 4 tablespoons of the butter. When melted, add half of the shrimp and cook, tossing once or twice, until the shrimp are just turning orange and starting to brown but are not completely cooked, 3 to 4 minutes; transfer to a plate. Repeat with the remaining shrimp. Set aside. Melt the remaining 2 tablespoons butter. Add the onions and cook, stirring occasionally, until softened, 5 to 6 minutes. Add the ginger, turmeric, paprika, garlic and remaining 1 teaspoon curry powder and cook until the garlic and ginger are softened and the spices are fragrant, 1 to 2 minutes. Add the rice, 1 1/2 cups water, 2 teaspoons salt and a few grinds of black pepper and stir to combine.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 3 minutes.
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being care of any remaining steam, unlock and remove the lid. Add the shrimp to the pot and stir to combine with the rice. Turn the pot to the normal saute setting and put on the lid. Let the shrimp cook until completely opaque throughout, 1 to 2 minutes. Serve in bowls with a dollop of herbed yogurt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 2046,"Ale-Brined Roasted-Turkey Sandwich with Red-Pepper Pesto 1 12-ounce bottle beer (preferably IPA or other pale ale) 3 tablespoons coarse-grain dijon mustard Kosher salt and freshly ground pepper 1 2 1/2-to-3-pound skinless bone-in turkey breast, rinsed and patted dry 3 large red bell peppers 1/2 cup fresh basil leaves 2 cloves garlic 1/4 cup grated parmesan cheese 1/4 cup pine nuts, toasted 1/4 teaspoon red pepper flakes 1/4 teaspoon anchovy paste Kosher salt and freshly ground pepper 1/4 cup extra-virgin olive oil 3/4 cup jarred Italian marinated vegetables (giardiniera), drained 1 1-pound seeded sourdough bread loaf Shredded lettuce 3 slices provolone cheese Instructions: Brine the turkey: Combine the beer, mustard and 1 teaspoon each salt and pepper in a 1-gallon resealable plastic bag. Add the turkey, seal the bag and place in a large bowl; refrigerate 45 minutes. Meanwhile, prepare the pesto: Roast the bell peppers on a grill, directly over the flame of a gas burner or under a preheated broiler, turning with tongs, until blackened. Seal the peppers in a plastic bag and let cool at least 10 minutes. Peel the peppers and discard the stems and seeds (do not rinse). Pulse the peppers, basil, garlic, parmesan, pine nuts, red pepper flakes, anchovy paste, 1/2 teaspoon salt and 1 teaspoon pepper in a food processor until combined. With the motor running, slowly add the olive oil through the feed tube. Adjust the seasoning if necessary. Refrigerate the pesto if not using immediately. Preheat the oven to 375 degrees F. Remove the turkey from the brine (do not rinse) and place on a rack in a shallow roasting pan. Roast until a thermometer inserted into the thickest part of the breast registers 165 degrees F, about 1 hour. Transfer to a cutting board to cool. Assemble the sandwich: Remove the meat from the bone and slice on a diagonal into 1/2-inch-thick pieces. Roughly chop the marinated vegetables and mix with 1/4 cup pesto in a bowl. Slice the bread in half horizontally to make a giant bun. Pull some of the bread out of the inside of the top half to hollow it out. Spread pesto on both halves. Layer the lettuce, provolone, turkey and vegetable-pesto mixture on the bottom half of the bread, then cover with the top half. Wrap tightly with plastic wrap to squeeze the sandwich together. Refrigerate 20 minutes, then slice into pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2047,"Roasted Chicken One 3 1/2-pound roasting chicken, giblets removed, refrigerated 4 tablespoons unsalted butter, melted 1 teaspoon sesame oil 1 tablespoon salt, plus more for sprinkling 2 teaspoons freshly ground black pepper, plus more for sprinkling 4 flatbreads or pita breads, warm, for serving Instructions: Preheat the oven to 425 degrees F. Take the chicken out of the fridge and bring to room temperature to ensure even cooking, about 30 minutes. Combine the butter and oil in a small bowl. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers from the chicken and pat the outside dry. Liberally sprinkle the inside of the chicken with the salt and pepper. Brush the outside of the chicken with the butter mixture and sprinkle with salt and pepper. Tie the legs of the chicken together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a roasting pan. Roast the chicken until an instant-read thermometer inserted into the thickest part of the chicken thigh (without touching bone) reads 165 degrees F, about 1 hour. If the chicken is browning too quickly in the oven, lightly tent the chicken with aluminum foil. Transfer the chicken to a platter and tent loosely with aluminum foil, about 20 minutes. Slice the chicken onto a platter and serve it with the flatbreads, the Asian Cole Slaw and the Tomatillo Sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2048,"White Bean and Cilantro Dip with Toasted Pita Chips 2 (15.5-ounce) cans cannellini beans, rinsed and drained 1 bunch cilantro, washed and dried 2 garlic cloves 1/2 teaspoon cayenne pepper 2 tablespoons sour cream 1 teaspoon lime juice 1 to 2 tablespoons olive oil Salt and freshly ground black pepper Toasted Pita Chips, recipe follows 10 (6-inch) or regular-sized pita pockets 2 tablespoons olive oil 2 cloves garlic Salt and freshly ground black pepper Instructions: Special equipment: food processor In a food processor add all ingredients and blend until smooth, adding more olive oil to loosen dip, if needed. Season with salt and pepper, to taste, and refrigerate at least 1 hour or overnight, then serve with Toasted Pita Chips. Toasted Pita Chips: Heat the oven to 400 degrees F. Split the pita pockets along the edge to make 2 circles. Slice the garlic cloves in half and rub both sides of the pita disks with the cut side of the garlic. Stack a few pita halves at a time and like a pizza, cut them into 8 wedges. Arrange the wedges on 2 baking sheets and drizzle with olive oil. Mix and toss the wedges with your hands then sprinkle with salt and pepper to taste. Bake until golden brown, about 10 minutes. To store, let cool and put in an air tight container or plastic bag. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2049,"Oven Roasted Tomato and Mozzarella Frittata 5 plum tomatoes, halved lengthwise 2 tablespoons olive oil
2 teaspoons dried basil
Kosher salt and freshly ground black pepper
8 large eggs
1/3 cup half-and-half
1 garlic clove, grated
8 ounces small fresh mozzarella balls
Instructions: Preheat the oven to 450 degrees F. Line a rimmed baking pan with foil. Toss the tomatoes with 1 1/2 tablespoons olive oil, the dried basil, 1/2 teaspoon salt and a few grinds of pepper. Arrange the tomatoes on the prepared baking pan cut-side up and roast until they are slightly shrunken and caramelized, 25 to 30 minutes. Let cool slightly, then remove the skins and cut each tomato in half lengthwise. Reduce the oven temperature to 400 degrees F. Whisk the eggs, half-and-half and 1 teaspoon salt together in a bowl. Heat the remaining 1/2 tablespoon oil in a 10-inch cast-iron skillet over medium heat. Grate the garlic over the oil and cook, stirring, until fragrant, about 30 seconds. Add the eggs and distribute the tomatoes and the mozzarella evenly. Cook on the stove until the bottom and edges are just starting to set, about 2 minutes. Transfer the skillet to the oven and bake until just set in the center, 10 to 12 minutes. Let stand at least 5 minutes. The frittata can be served warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2050,"Goat Cheese Crostini with Cacao Nibs and Fresh Figs One 12-inch baguette, cut into 1/4-inch-thick slices 2 tablespoons extra-virgin olive oil, plus extra for brushing crostini
Kosher salt 1/2 teaspoon coarsely ground black peppercorns, plus additional freshly ground black pepper 8 ounces cream cheese
8 ounces fresh goat cheese
6 tablespoons heavy cream
2 1/2 tablespoons unsweetened cacao nibs
1 tablespoon minced fresh thyme leaves, plus extra for garnish
12 fresh black figs, half sliced and half cut into wedges
Honey, for drizzling
Instructions: Preheat the oven to 400 degrees F. Place the bread slices on a large baking sheet and brush with extra-virgin olive oil. Sprinkle with a little salt and pepper. Bake until golden brown and crispy, 8 to 10 minutes. Allow to cool completely on the baking sheet. Put the cream cheese, goat cheese, heavy cream, 2 tablespoons olive oil and 1/2 teaspoon salt in a food processor. Blend until smooth. Add the coarsely ground peppercorns, cacao nibs and thyme leaves. Pulse until well combined. Season with salt and pepper. Smear a spoonful of the cheese mixture on each crostini. Top with some sliced and wedged figs, then drizzle with honey and sprinkle with a few thyme leaves and some salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2051,"Tea Cake 8 tablespoons (1 stick) salted butter, at room temperature 1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1 teaspoon blackstrap molasses
1 large egg, at room temperature
1 1/2 cups all-purpose flour
1/4 teaspoon table salt
1/4 teaspoon baking soda Instructions: Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer. Mix together on high speed until it looks pale yellow, 4 to 5 minutes. Reduce the mixing speed to medium. Add the vanilla extract and molasses Add the egg and mix until the ingredients are fully incorporated. The dough should be a smooth, consistent texture. Scrape down the sides of the bowl. In a small bowl, whisk together the flour, salt and baking soda and set to the side.
Reduce the mixing speed to low and add the dry ingredients slowly. Mix until all of the dry ingredients are saturated. Scrape down the sides and bottom of the bowl, folding in any unincorporated ingredients.
After the dough is well mixed, remove the dough from the mixer and place on a piece of parchment paper. Roll the parchment to create a log approximately 1 1/2 inches in diameter (about 12 inches long). Wrap the log in plastic wrap and place in your refrigerator for at least 2 hours.
Preheat the oven to 350 degrees F.
Remove the chilled, firm log from the refrigerator. Remove the parchment and, using a sharp knife, slice the cookie dough in 1/4-inch circles. Place the cookies on a parchment-lined baking sheet. The cookies will expand in the oven, so leave about 1 cookie width of space between them on the sheet (about 12 cookies per sheet). Work quickly, as these cookies should go into the oven while the dough is still cold.
Bake for 8 to 10 minutes. The cookies are ready when they are just beginning to brown and let off a fragrant brown butter smell. Allow the cookies to cool fully before serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2052,"Gyro 1/2 cup minced onion 1 pound ground beef 1 pound ground lamb 1/2 cup milk 1/3 cup breadcrumbs 1 1/2 teaspoons chopped fresh oregano 1 1/2 teaspoons chopped fresh thyme 1 teaspoon fennel seed, toasted and ground Pinch ground coriander 1 egg Salt and pepper 1 English cucumber, peeled and seeded 1 cup Greek yogurt
1 tablespoon chopped fresh dill 1 tablespoon lemon juice
1 tablespoon chopped fresh mint 1 tablespoon extra-virgin olive oil
1/2 teaspoon coriander
1/2 teaspoon cumin
Salt and pepper 1/2 cup lemon juice 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh thyme 1 tablespoon Dijon mustard
1 1/2 cups olive oil
2 cups shredded lettuce 1 cup diced tomatoes 1 cup sliced red onions 1 teaspoon olive oil 6 pitas Instructions: Preheat the oven to 300 degrees F. For the gyro meatloaf: Gather the minced onions in a clean kitchen towel and wring out as much liquid as possible. In a large mixing bowl, combine the onion, beef, lamb, milk, breadcrumbs, oregano, thyme, fennel, coriander, egg and some salt and pepper and mix together. Fry up a small test batch; taste for salt and pepper, and adjust the seasoning as needed. Transfer the meatloaf mixture to a food processor and process it to the consistency of a paste. Tightly pack it into a loaf pan, making sure there are no cracks or air pockets. Bake until cooked through, about 45 minutes. Let cool completely before cutting into thin slices. For the tzatziki sauce: Grate or mince the cucumber and add it to a bowl along with the yogurt, dill, lemon juice, mint, olive oil, coriander and cumin. Whisk to blend. Season with salt and pepper. For the lemon vinaigrette: In a blender, combine the lemon juice, oregano, thyme and mustard. With the motor running, add the olive oil in a slow, steady stream to emulsify. For the salad: Toss the lettuce, red onions and tomatoes with about 4 tablespoons of the vinaigrette. Heat the 1 teaspoon olive oil in a large saute pan over high heat. Briefly warm up the pitas in the pan, giving them just long enough on each side to get hot but not crispy. In the same pan, sear the slices of gyro on both sides, about 2 minutes per side. Spread 1 heaping tablespoon of tzatziki sauce onto each pita. Top with some slices of meatloaf and finish with some of the salad. Roll the pitas up tightly and wrap them in foil or secure them with a toothpick. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2053,"Valerie's Irish Coffee 2 tablespoons hot water 1 tablespoon brown sugar
1 shot Irish whiskey
2 to 2 1/2 shots hot espresso Lemon-Vanilla Whipped Cream, recipe follows 1 1/2 cups heavy cream, chilled 2 tablespoons sugar
1 1/2 teaspoons vanilla extract 1/2 teaspoon grated lemon zest Instructions: Combine the hot water and brown sugar in a mug. Stir together until the brown sugar is melted. Stir in the whiskey and espresso. Top with several dollops of the whipped cream. Serve immediately with a spoon. Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form. ","[Bordeaux, Cabernet Sauvignon, Merlot, Pinot Noir]" 2054,"Caesar Salad Turkey Burgers 1 1/2 pounds ground turkey (93% lean) 1/3 cup plus 1 tablespoon mayonnaise 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard, plus more for spreading 1/2 small red onion, grated on the large holes of a box grater 1 teaspoon finely grated lemon zest, plus 2 teaspoons lemon juice Kosher salt and freshly ground pepper 1 small clove garlic, finely grated 1/4 cup grated parmesan cheese, plus 1/4 cup shaved parmesan Vegetable oil, for the grill 4 sesame hamburger buns, split 1 small romaine lettuce heart, sliced Watermelon slices and potato chips, for serving Instructions: Preheat a grill to medium high. Gently mix the turkey, 1 tablespoon mayonnaise, 2 teaspoons Worcestershire sauce, 2 teaspoons mustard, the red onion, lemon zest, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Form into four 1/2-inch-thick patties and place on a plate. Freeze until slightly firmer, 10 to 15 minutes. Meanwhile, combine the lemon juice and grated garlic in a small bowl; let sit 5 minutes. Whisk in the remaining 1/3 cup mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon mustard, the grated parmesan, a pinch of salt and 1/4 teaspoon pepper. Lightly oil the grill grates. Grill the turkey patties until cooked through but still juicy, about 4 minutes per side. Toast the buns on the grill, about 1 minute. Toss 3 tablespoons of the dressing with the romaine and shaved parmesan; season with salt and pepper. Serve the burgers on the buns and top with mustard, the salad and the remaining dressing. Serve with watermelon and potato chips.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 2055,"Red Roasted Potatoes with Rosemary 1 pound red potatoes, cubed 3 tablespoons olive oil Salt and pepper 4 sprigs rosemary Instructions: Preheat oven to 400 degrees F. In a large roasting pan or baking sheet, spread the cubed potatoes evenly. Drizzle the olive oil over the potatoes, and season with salt and pepper. Remove stems from rosemary and sprinkle over the potatoes. Cover with foil and place in oven. Bake for 45 minutes, remove foil and bake for an additional 15 minutes and allow potatoes to brown. Serve with your favorite meat or fish dish. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 2056,"Moscato Cupcakes with Duff's Swiss Meringue Buttercream 1 vanilla bean, halved, seeds removed 1/4 cup whole milk, room temperature 1 1/2 cups cake flour 1 teaspoon baking powder 1/2 teaspoon fine sea salt 8 tablespoons (1 stick) butter, cut into pieces, room temperature 1 cup sugar 2 eggs, room temperature 1/2 cup moscato wine, room temperature Duff's Swiss Meringue Buttercream, for piping, recipe follows White luster, for decorating Edible pearls, for decorating 10 egg whites 15 ounces sugar 2 pounds butter (8 sticks), cut into small pieces Instructions: Preheat the oven to 325 degrees F. Line two muffin tins with 15 cupcake liners. Add the vanilla seeds to the milk and set aside. Pass the flour and baking powder through a fine-mesh sieve into a medium bowl. Whisk in the salt and set aside. In a stand mixer fitted with the paddle attachment, beat together butter and sugar until pale and fluffy. One at a time, add the eggs, beating until combined. Gently add the flour mixture in two batches, alternating with the milk mixture. Remove the bowl from the mixer and fold in the moscato. Divide the batter among the cupcake liners, filling each by two-thirds. Bake, rotating halfway through, until golden brown and a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool. Pipe the buttercream onto the cupcakes in a rose pattern, dust with white luster, and finish with an edible pearl. Place the egg whites and sugar in the bowl of stand mixer. Set the bowl over a pot of gently simmering water and heat, stirring with a wooden spoon, until the sugar has dissolved and is warm to the touch (about 160 degrees F). When you touch the mixture, it should feel completely smooth and not at all gritty. Immediately transfer the bowl to a stand mixer fitted with the whisk attachment. On high speed, whip until glossy and stiff, about 15 minutes. Switch to the paddle attachment and lower the speed to medium. Add the butter, piece by piece, incorporating each before adding more. Lower the speed further and mix until silky and smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]

" 2057,"Mango Fool (Mousse De Mango) 3 ripe mangos, peeled, pitted and coarsely chopped 3/4 cup confectioners' sugar, divided 1 Tbs. lime juice 1 Tbs. orange juice 1 cup heavy cream Instructions: Place mango, 2 tablespoons sugar, lime and orange juice into bowl of a food processor and blend until smooth. Scrape mixture into a large mixing bowl and chill completely. Whip cream with remaining sugar until stiff peaks form. Fold whipped cream into mango mixture and spoon into small dessert cups. Serve immediately. ","[Viognier, Riesling, Gewrztraminer]" 2058,"Declans Salad with Crusty Croutons 6 cups mixed baby greens About 1/4 cup extra virgin olive oil Juice of 1 lemon, about 2 tablespoons Salt and freshly grated pepper to taste Instructions: Wash salad by immersing in a sinkful of cold water and swirling around. Lift greens out of sink into salad spinner or clean cotton pillowcase and spin like crazy. Fun for the whole family. Toss salad greens gently with olive oil in a large wooden bowl. Sprinkle on lemon juice and toss again. Finally, season to taste with salt and freshly ground pepper, toss again, and serve. Eat with your fingers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2059,"Shakshuka with Chickpeas 2 tablespoons extra-virgin olive oil 1 onion, chopped 3 cloves garlic, thinly sliced 1 15-ounce can no-salt-added chickpeas, drained and rinsed 2 teaspoons ground cumin Kosher salt and freshly ground pepper 2 14.5-ounce cans petite diced tomatoes with green chiles 8 large eggs 2 pieces pita bread 1/2 cup plain nonfat Greek yogurt 1/4 cup hummus 2 tablespoons chopped fresh cilantro and/or mint Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Add the chickpeas, cumin and a pinch each of salt and pepper; stir well to coat. Add the tomatoes and 1/3 cup water. Bring to a simmer and cook, stirring occasionally, until the sauce thickens, about 20 minutes. Make 8 wells in the sauce and crack an egg into each; run the edge of a spatula through the whites to distribute them, being careful not to break the yolks. Transfer the skillet to the oven and bake until the egg whites are just set, 8 to 10 minutes. (The eggs will continue cooking after you remove them from the oven.) Meanwhile, wrap the pita bread in foil and warm in the oven, about 5 minutes; cut into wedges. Combine the yogurt, hummus and a pinch of salt in a small bowl. Sprinkle the herbs over the eggs; season with salt and pepper. Serve with the pita bread and hummus sauce. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 2060,"Lemon Shortbread Cookies 1 cup (2 sticks) salted butter, softened, plus more for greasing pan 2 3/4 cups all-purpose flour 1 teaspoon baking powder 2/3 cup granulated sugar 1 teaspoon vanilla extract 2/3 cup fresh cranberries, coarsely chopped Zest of 1 lemon 2 1/2 cups granulated sugar 4 large eggs 1/3 cup lemon juice (about 3 lemons) 3 tablespoons all-purpose flour 1 teaspoon baking powder Pinch salt Confectioners' sugar, for garnish Instructions: For the lemon and cranberry shortbread dough: Preheat the oven to 350 degrees F. Line a 9-by-13-inch pan with aluminum foil (with a 2-inch overhang on all four sides) and grease the bottom and sides with butter.
In a small bowl, combine the flour and baking powder. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter with the sugar and vanilla on medium-high speed until light and fluffy, about 4 minutes. Add the dry ingredients and mix on medium-low until incorporated. Mix in the cranberries and lemon zest.
Press the mixture into the bottom of the prepared pan. Bake until slightly brown, about 25 minutes.
For the filling: While the shortbread is baking, whisk together the sugar, eggs, lemon juice, flour, baking powder and salt in a medium bowl. Pour the filling over the baked crust and continue baking until the filling sets and is slightly brown on the edges, about 20 minutes
Let cool completely in the pan. Use the foil edges to help lift the bar out of the baking pan. Cut into 24 squares and dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2061,"Spanish Tortilla 6 medium potatoes, diced 2 small onions, coarsely chopped 1/2 teaspoon salt, plus 1/2 teaspoon 2 tablespoons sunflower oil, plus 2 tablespoons 7 eggs 1/4 cup milk Serving suggestion: tomato salad drizzled with olive oil Instructions: In a medium bowl mix the potatoes, onions, and 1/2 teaspoon salt by hand. Heat 2 tablespoons of the oil in a large non-stick frying pan. Fry the potatoes and onions on low heat and cover with a lid for 5 minutes to let them soften. Turn up the heat for another 5 minutes until golden brown. Remove from the stove and drain off any excess oil. Meanwhile break the eggs into a medium bowl. Add the remaining salt and milk and whisk vigorously until frothy. Add the potatoes and onions to the eggs and mix until fully integrated. Clean the frying pan and return to stove. Heat the remaining 2 tablespoons of oil on a high heat and pour in the mixture, moving it around in the pan to help the tortilla to rise. Fry until golden brown, stirring occasionally until it has set. Then turn down the heat to allow the inside to cook. After a few minutes turn up the heat in order to brown the tortilla. When it's cooked place a large plate over the frying pan and flip the tortilla onto it. Return to the pan and fry the other side until golden brown. ","[Rioja, Tempranillo, Garnacha, Cava]" 2062,"Apple-Apricot Breakfast Lasagna 12 lasagna noodles (about 8 ounces) Vegetable oil, for tossingg 12 ounces cream cheese, at room temperature 1 1/2 cups ricotta 2 large eggs, plus 1 large egg yolk 2 tablespoons granulated sugar 2/3 cup apricot preserves 3 tablespoons unsalted butter, plus more, melted, for brushing the baking dish 3 tablespoons lemon juice (from 1 large lemon) 1 cup dried apricots, coarsely chopped 1 cup dried apple rings, coarsely chopped 1/2 teaspoon ground cinnamon 1/4 cup sliced, skin-on almonds Confectioners' sugar, for dusting Instructions: Bring a large pot of salted water to a boil. Add the noodles, and cook according to package directions. Strain into a colander, and toss with oil. Drape the noodles over and around the side of the colander to cool. Process the cream cheese, ricotta, eggs, egg yolk and granulated sugar in a food processor until combined and smooth. Microwave the preserves, butter and lemon juice in a microwavable medium bowl until the butter melts, about 1 minute. Stir to combine. Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter. Spread 3 tablespoons of the preserves mixture over the bottom. Arrange 4 slightly overlapping noodles to cover the bottom of the dish. Spread 1/3 of the remaining preserves mixture over the noodles. Top with 1/2 the ricotta mixture. Scatter 1/2 the apricots and apple rings over the ricotta, then dust the entire layer with 1/4 teaspoon of the cinnamon. Repeat with another layer of 4 noodles, 1/2 the remaining preserves mixture and the remaining ricotta mixture, apricots and apple rings and 1/4 teaspoon cinnamon. Finish with the remaining 4 noodles, and spread with the remaining preserves mixture. Cover the top with plastic wrap, and refrigerate overnight. Meanwhile, swirl the almonds in a small skillet over medium heat until browned and toasted in spots. Preheat the oven to 350 degrees F. Remove the plastic wrap from the baking dish, and cover with foil. Bake until the lasagna is very hot and the layers are set, about 40 minutes. Remove the foil, and bake for 10 minutes more. Top with the toasted almonds, and dust with confectioners' sugar. Let sit 10 minutes before cutting and serving. The lasagna can also be eaten at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 2063,"Artichokes with Brown Butter Hollandaise 2 lemons, halved Salt 4 artichokes 1 1/2 cups/375 g unsalted butter 4 egg yolks Salt and freshly ground pepper 1/2 lemon Instructions: For the artichokes: Squeeze a lemon into a large pot of salted water. Throw in the rinds and bring to a boil. Meanwhile, trim the artichokes, rubbing every cut surface with the remaining lemon as you go, so they don't turn brown. Using a bread knife, cut off the stems, then snap off any tough dark green leaves around the base. Slice across the artichokes about one-third of the way down, exposing their inner core. When the water boils, put in the artichokes and boil until a bottom leaf pulls off easily and the base of the artichokes are tender to a fork, about 40 minutes. Drain. Pull the inner core from the artichokes and clean out all the hair-like bits, scraping the cavity clean with a spoon. For the hollandaise: Melt the butter slowly in a saucepan, leaving it on the heat until it has turned brown (not black). Skim off any foam that rises to the top, and pour the clear butter into a bowl, leaving behind the milk solids. Wash the saucepan. Put the yolks, 1/4 cup/60 ml water and a pinch of salt into the clean pan. Whisk over medium heat until ribbony, 3 to 5 minutes. If the pan gets too hot, the eggs will scramble, so lift the saucepan on and off the heat occasionally to keep the temperature in check. Take the pot off the heat and slowly whisk in the clarified butter, adding it in a thin stream. Season with salt, pepper, and a few squirts of lemon. It will be thick, but still pour off a spoon. It should be globby, like mayonnaise. Spoon the sauce into the cavity of the artichokes. Eat, by peeling off the leaves and dipping them in the sauce. When you get to the heart, eat it with a knife and fork. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2064,"Ricotta Gnocchi 1 pound fresh ricotta cheese (see recipe below) 1 egg 1 ounce grated parmesan 1 teaspoon kosher salt Flour, to roll gnocchi 2 quarts milk 1/4 cup fresh lemon juice Instructions: In a large bowl, whip the ricotta to break up the curds. Add the egg and stir until evenly combined. Add the grated cheese and a pinch of salt. Taste and adjust seasonings.
Pour flour onto a large plate or shallow pie dish. As if you were making chocolate chip cookies, use a teaspoon to form oval shape gnocchi and drop into flour. Do not let the formed gnocchi touch each other or they'll stick together.
Working in batches of six, coat gnocchi lightly with flour by rolling the plate. Dust flour off gnocchi and place on a parchment lined cookie sheet. Repeat. Refrigerate two hours or until gnocchi are firm. You can refrigerate overnight but fresh gnocchi is best eaten the day it's prepared. Drop gnocchi into salted boiling water. Adjust heat to a simmer. When gnocchi floats to the top and is slightly firm to the touch, about 3-4 minutes. Remove using a slotted spoon.
Serving suggestion: melted butter, peas and sage or a lean pasta topping of your choice, such as tomato sauce with basil and a shaving or two of parmesan cheese. In a heavy-bottomed pot, slowly bring the milk and the lemon juice to 200 degrees F. Remove from heat and cover. Place in a spot where the temperature will remain uniform (we suggest an unheated oven). After 6 hours, strain the curds and whey through cheesecloth. Tie the corners of the cloth to form a bag and hang it to drain overnight. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2065,"Roasted Fall Vegetables 1/4 cup olive oil 4 cloves garlic, peeled 2 bunches rainbow carrots (12 to 14), peeled and cut in half lengthwise 6 parsnips, peeled and cut in half lengthwise, or in thirds if very thick Kosher salt and freshly ground black pepper 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme Shaved or shredded Parmesan cheese, optional Instructions: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Heat the olive oil and garlic in a small saucepan over medium-low heat for 5 minutes until the garlic turns golden. Remove the garlic cloves so only the garlic-infused oil remains. Place the carrots and parsnips in a bowl and drizzle with the infused olive oil. Season with salt and pepper, sprinkle over the rosemary and thyme and toss to coat. Place the vegetables on the lined baking sheets in a single layer. Roast until tender and starting to turn golden on the edges, about 30 minutes. Sprinkle with shaved or shredded Parmesan cheese, if desired, before serving hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2066,"Hummingbird Cupcakes 1/4 cup crushed pineapple packed in juice 2 large ripe bananas, mashed 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1/2 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1/2 cup chopped pecans Cream Cheese Frosting, recipe follows 8 ounces cream cheese, at room temperature 4 tablespoons butter, at room temperature 3 cups powdered sugar 2 teaspoons vanilla extract Instructions: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper cupcake liners. Add the pineapples and bananas to a medium bowl. Mash together with the back of a fork and set aside. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a separate medium bowl. Add the butter and the sugar to a large bowl. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Beat in the eggs , one at a time, and then the vanilla extract. Add the dry ingredients into the wet by scoopfuls and beat until thoroughly combined. Beat in the pineapple and bananas, being careful not to over-mix. Fold in the pecans. Use an ice cream scoop to fill each tin three-quarters way full. Bake until the tops turn golden brown and when a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool completely before frosting. Frost the cupcakes with the Cream Cheese Frosting once cool. Add the butter and cream cheese to a large bowl and beat together until smooth. Add the powdered sugar and vanilla and continue to beat until smooth and light. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 2067,"Beer and Loathing 3/4 ounce Aperol 1/2 ounce fresh grapefruit juice 1/2 ounce fresh lemon juice 1/2 ounce honey syrup
2 dashes grapefruit bitters Pilsner, for topping Grapefruit twist and mint sprig, for garnish Instructions: Fill a glass with ice cubes and crushed ice. Combine the Aperol, grapefruit juice, lemon juice, honey syrup and grapefruit bitters in a cocktail shaker with ice. Shake well and strain into the prepared glass. Top with beer and garnish with a grapefruit twist and mint sprig. Honey Syrup Heat equal parts honey and water in a saucepan, stirring, until the honey is dissolved. Let cool. ","[Aperol, Pilsner]" 2068,"No-Bake Mixed Berry Tart 5.25 ounces dark chocolate, at least 78 percent cacao 2 cups graham cracker crumbs, preferably organic 1/2 cup (1 stick) salted butter, preferably grass-fed, at room temperature
1 envelope (2 1/2 teaspoons) unflavored gelatin 1 cup light coconut milk 3 1/2 cups (about 18 ounces) strawberries, preferably organic, stems removed
1 to 2 tablespoons sugar One 8-ounce package light cream cheese, softened 1 1/2 cups nonfat plain Greek yogurt
1 teaspoon pure vanilla extract
2 to 4 halved strawberries, preferably organic, with greens intact 1/4 cup blueberries 1/4 cup blackberries 1/4 cup raspberries
1 tablespoon chopped hazelnuts Instructions: For the dark chocolate graham cracker crust: Break the chocolate into pieces and place in the bowl of a food processor along with the graham cracker crumbs. Blend together until combined. Cut the stick of butter into several pieces and add to the food processor. Blend again until the mixture starts to clump together and has the consistency of wet sand. Dump the crumb mixture into a 10-inch round deep tart pan with 2-inch sides and a removable bottom. Press the crumbs into the bottom and towards the sides of the pan using the bottom of a glass. Then press down from the top with your thumb along the lip of the crust and press against the wall of the crust to create a scalloped edge. Gently scrape away the inside of the tart walls with a spoon while still pressing down from the top so that the crust is consistently 1/2-inch to 2/3-inch thick all the way around. Press and smooth the crumbs across the bottom of the pan. Refrigerate the crust for about 1 hour.
For the strawberry smoothie mousse filling: Sprinkle the gelatin over the coconut milk in a medium microwave-safe bowl and let sit 1 minute. Microwave on high for 40 seconds, then stir until the gelatin is completely dissolved.
Pulse the strawberries, 1 tablespoon sugar and the coconut gelatin mixture in a food processor or blender until the berries are pureed. Add the cream cheese, Greek yogurt and vanilla extract and continue blending until smooth. Taste and add another tablespoon of sugar if desired, then scrape down the sides and blend again. Pour into the prepared crust and refrigerate for 2 hours.
For the decorative topping: Gently push the strawberries decoratively into the semi-gelled filling, then press in the blueberries, blackberries and raspberries to make a pretty pattern. Sprinkle the hazelnuts over the surface. Refrigerate until set, 4 to 6 more hours or overnight.
To unmold the pie, carefully press up from the bottom of the tart pan, then slice with a sharp knife (the crust will be very firm) and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 2069,"Blackberry French Toast 1/2-pound loaf crusty French bread, sliced (not sourdough) 10 large eggs 1/4 cup sugar plus 1 teaspoon, for sprinkling 1 1/2 cups milk 1/2 pint heavy cream 2 tablespoons butter or margarine, melted 1 (12-ounce) bag frozen blackberries, defrosted, or 3/4 pint fresh blackberries Instructions: Preheat oven to 300 degrees F. Spread the bread slices on a baking sheet and turn off the oven. Place the sheet in the oven and leave it overnight until the bread is dried. Preheat the oven to 300 degrees F. In a large bowl, whisk the eggs and 1/4 cup sugar until all yolks are broken, and then add the milk and cream. Put the dried bread pieces on top of the egg mixture. Wait a few minutes, and then push the rest of the bread into the mixture and mix lightly. Place a small or medium casserole dish on a baking sheet that is lined with foil. Brush the dish with some of the melted butter. Put half of the bread mixture in the dish to make a layer that covers the bottom. With a slotted spoon, arrange the berries evenly over the bread layer. Sprinkle the berries with sugar. Using your hands, pull out the remaining bread and create a second layer, arranging it evenly and patting down any crusts. With a spatula, stir the remaining egg mixture and pour over the top bread layer. Using a flat pastry brush, lightly brush the rest of the melted butter over the top. Bake the French toast until it rises up about 1-inch on the sides, about 1 hour. Let it cool for about 10 minutes, then cut into servings and serve immediately with sausage patties and fresh fruit. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 2070,"Family Cheese Pie Recipe 6 tablespoons butter 8 tablespoons all-purpose flour 2 cups milk 1 teaspoon salt Pinch ground nutmeg 1 pound feta cheese 1 cup grated Kefalotiri Cheese or Parmesan 4 eggs, beaten 2 tablespoons chopped parsley leaves 3/4 pound phyllo dough (pastry sheets) 3/4 cup melted butter Instructions: Preheat the oven to 350 degrees F. Melt butter in small saucepan over low heat. Blend in flour until smooth. Gradually add milk, stirring constantly with wire whisk or wooden spoon. Add salt and nutmeg, stirring occasionally, simmer for 5 minutes, or until white sauce is thick. Mash feta cheese with a fork and combine with the grated cheese, well beaten eggs, parsley and white sauce. Butter a 9 by 13-inch baking pan. Line with half the pastry sheets, brushing each sheet with butter, and letting them come up the sides of the pan. Pour in the cheese filling and cover with the remaining pastry sheets brushing each sheet with butter. Brush top with remaining butter and, with a sharp knife, score the top sheets into strips about 3 inches wide from 1 end of the pan to the other. Bake until golden, about 45 minutes. Cut into squares and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2071,"Banana and Walnut Smoothie 1 1/2 cups ice 1/2 cup unsweetened almond milk
1/2 cup coconut water
3 tablespoons walnut pieces
2 dried dates, pitted and coarsely chopped
1/2 medium banana, peeled
Instructions: Combine the ice, almond milk, coconut water, walnuts, dates and banana in the blender and blend on high speed until smooth. Pour into glasses and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 2072,"Asian Tacos 4 each Mission? Artisan Corn & Whole Wheat Blend Tortillas 8 oz. Sirloin steak, chopped into 1\ x ?\ pieces ? cup Teriyaki marinade, bottled ? cup Cucumber, grated ? cup Carrots, shredded ? tsp. Fresh ginger, grated ? tsp. Black sesame seeds ? Fresh orange juice ? tsp. Soy Sauce ? tsp. Honey To taste Salt and pepper ? cup Green onion, sliced Instructions: 1.In a mixing bowl, combine chopped steak and teriyaki marinade. Cover and refrigerate for 30 minutes. 2.In a separate mixing bowl, whisk together the ginger, sesame seeds, orange juice, soy sauce and honey. Add the grated cucumber and shredded carrots to the bowl and toss gently. Season the slaw with salt and pepper to taste. Cover and refrigerate until ready to assemble tacos. 3.Heat a skillet on medium high heat until hot. Add chopped steak, along with the marinade and saute until cooked through, about 10 minutes, stirring occasionally. 4.To assemble the tacos, place ? cup of the cucumber and carrot slaw in each tortilla. Top with 2 oz. of the hot Teriyaki steak and sprinkle with sliced green onions. Repeat and enjoy. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 2073,"Penne with Asparagus and Cherry Tomatoes (Spring) 8 ounces penne pasta 3 tablespoons olive oil 2 garlic cloves, minced 1 1/2 pounds thin asparagus, trimmed and cut into 1-inch pieces Salt and freshly ground black pepper 2 cups (about 9 ounces) cherry tomatoes 1 cup shelled fresh peas 1/2 cup low-sodium chicken stock 1 cup grated Parmesan 2 tablespoons chopped fresh basil leaves Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water. In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes. Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 2074,"Sweet Potato Fritters Canola oil 1 large sweet potato (about 1 cup) 4 tablespoons melted salted butter 1 egg 1/4 cup bread crumbs 2 tablespoons all-purpose flour Salt and freshly ground black pepper 1/4 cup chopped chives (reserve 1 tablespoon for sour cream topping) 1/2 cup fresh or thawed frozen corn 1 cup sour cream Instructions: In a shallow pan, heat oil to 350 degrees F. Score sweet potato with a fork and microwave on high for 6 minutes or until cooked through. Let cool. Cut sweet potato in half, scoop out the flesh, and place it into a mixing bowl with the butter. Mash well. Add egg, bread crumbs, flour, salt, and pepper and mix well. Add the chives and corn and mix gently. Using 2 spoons to shape, scoop mounds into hot oil, cooking on both sides, in batches, until golden brown. With a slotted spoon or spider, remove fritters from oil and place on paper towel to dry. Mix sour cream, reserved chives, salt and pepper, to taste, and place a small dollop on each fritter when ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2075,"Charcuterie Board 1/4 pound thinly sliced salami 1/4 pound sliced smoked ham or mortadella
1 baguette, sliced
Crackers
Thin bread sticks
Assortment of olives and pickles (cornichons, pickled okra, cherry peppers, etc.)
Assortment of jams (red pepper jelly, cherry jam, etc.)
Buffalo Pimento Cheese, recipe follows Candied Pecans, recipe follows 4 ounces cream cheese, softened 1/4 cup mayonnaise
2 tablespoons hot sauce One 4-ounce jar diced pimentos, drained
1/2 celery stalk, finely diced
1/2 cup shredded extra-sharp yellow Cheddar
1/4 cup crumbled blue cheese
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup light brown sugar 1/3 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper 1 teaspoon sea salt
1 large egg white
3 cups pecan halves
Instructions: On a large cutting board or platter, lay out the salami, ham, baguette and crackers. Place the bread sticks upright in a small glass jar. Add the olives and pickles to the board in small bowls, if you like, along with the jams in small bowls or jars. Put the Pimento Cheese on the board in a small bowl, along with a knife for spreading. Scatter Candied Pecans decoratively over the board and serve. Stir together the cream cheese, mayonnaise and hot sauce in a medium bowl until smooth. Stir in the pimentos, celery, Cheddar, blue cheese, onion powder and paprika. Season with salt and pepper and refrigerate until ready to serve. Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper. Stir together the brown sugar, granulated sugar, cinnamon, ginger, cayenne and salt in a medium bowl. Beat the egg white in a large bowl with a hand mixer on high speed until stiff peaks form, about 5 minutes. Add the pecans and toss to coat. Add the sugar mixture and stir gently until the pecans are well coated. Spread the pecans in a single layer on the prepared baking sheet. Bake until crisp and deep golden brown, 40 to 45 minutes, stirring halfway through. Remove the candied pecans from the oven and let cool completely on the baking sheet, about 10 minutes, before breaking them apart. They will keep in an airtight container at room temperature for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2076,"Blueberry Turnovers 1/2 teaspoon grated lemon zest 1 cup fresh blueberries 1/2 teaspoon pure vanilla extract 1 egg, beaten with 2 teaspoons water 2 tablespoons granulated sugar 2 sheets frozen puff pastry, thawed 1/2 cup blueberry preserves 2 tablespoons cornstarch 2 tablespoons brown sugar Instructions: Lightly flour a work surface. Roll out the puff pastry sheets into squares 12 inches by 12 inches; the pastry will become slightly thinner. Cover with plastic wrap and chill. Heat the oven to 375 degrees F. In a small mixing bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest. Fold in the fresh blueberries and vanilla, and chill while you cut the dough. Using a sharp knife, cut each puff pastry sheet into 4 (6-inch) squares. Lay a pastry square on a work surface and brush the edges with egg wash. In the center of the square, place 2 heaping tablespoons of blueberry filling. Brush the edges of the pastry square with egg wash and fold it in half to create a triangle. Carefully press the edges together to seal them well with fork tines. Transfer to the cookie sheet and keep refrigerated. Repeat with the remaining ingredients, placing the turnovers 1-inch apart. Brush the tops with the egg wash and sprinkle with granulated sugar. Bake until golden brown, 20 to 25 minutes. Serve warm or let cool to room temperature. Serve within 1 day. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 2077,"Martin's Broccoli Salad 1 cup mayonnaise 1/2 cup sugar
1/4 cup apple cider vinegar
1 pound chopped broccoli 3/4 cup shredded Cheddar 1/2 cup chopped pecans
1/3 cup sun-dried cranberries
1/4 cup chopped green onions
3 slices cooked bacon, medium chopped
Instructions: For the dressing: Whisk together the mayo, sugar and vinegar in a large bowl. For the salad mix: Toss the broccoli, cheese, pecans, cranberries, green onions and bacon in a large bowl. Fold in the dressing until mixed thoroughly. Enjoy. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 2078,"Chunky Chicken Chowder 4 chicken thighs, bone in, skin removed Kosher salt and freshly ground black pepper 4 tablespoons butter 1 tablespoon vegetable oil 1 large Vidalia or sweet onion, chopped 10 to 12 thyme sprigs, in a bundle 2 bay leaves 4 cloves garlic, roughly chopped 4 cups chicken stock 2 russet potatoes, peeled and cut into bite-sized cubes 8 ounces frozen white corn 2 tablespoons all-purpose flour 2 cups milk 1 cup heavy cream 1 lemon, halved for spritzing Instructions: Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more. Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving. Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2079,"BBQ Burger Bites 1 lb. extra-lean ground beef 1/4 cup finely chopped onions 2 Tbsp. KRAFT Original Barbecue Sauce 2 KRAFT DELI DELUXE Process Bacon Cheddar Cheese Slices, quartered 8 mini sandwich buns, split Instructions: HEAT grill to medium-high heat. MIX first 3 ingredients just until blended; shape into 8 (3-inch) patties. GRILL 3 to 5 min. on each side or until done (165 degrees F). Top with cheese; grill 1 min. or until melted. Meanwhile, grill buns, cut-sides down, until toasted. FILL buns with burgers. How to Portion Meat: Use a 1/4-cup (2-oz.) ice cream scoop to portion meat for each patty. KRAFT DELI DELUXE Process Bacon Cheddar is a pasteurized process cheddar cheese with bacon. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 2080,"The Best Caesar Salad 3 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 cloves garlic, crushed Kosher salt 3 cups rustic bread (about 3 ounces), torn into bite-sized pieces 2 tablespoons freshly grated Parmesan Freshly ground black pepper 2 anchovies packed in oil 1 clove garlic 1 egg yolk, at room temperature 1 teaspoon Dijon mustard 1 tablespoon freshly squeezed lemon juice, at room temperature 1/2 cup extra-virgin olive oil 5 tablespoons freshly grated Parmesan Kosher salt and freshly ground black pepper 2 romaine hearts, chopped (see Cook's Note) Instructions: Preheat the oven to 400 degrees F. For the croutons: Put the olive oil and butter in a small saucepan over medium-low heat. When the butter is completely melted add the garlic and 1/4 teaspoon kosher salt. Carefully swirl the pan to combine. Set aside for 10 minutes to allow the garlic to infuse the oil mixture. Put the bread pieces on a baking sheet. Evenly pour the garlic mixture over the bread and toss to coat. Spread the bread in a single layer and bake until golden brown, 8 to 10 minutes. Stir the bread halfway through cooking to ensure even browning. Remove from the oven and sprinkle with black pepper and Parmesan. Set aside to cool. For the salad: Soak the anchovies in a small bowl of water for 5 minutes. Rinse with cold water, drain and pat dry. Finely chop the anchovies and garlic, then use the side of your knife to mash them to a paste. Add the anchovy paste, egg yolk, Dijon mustard and lemon juice to a large bowl and whisk to combine. While whisking, slowly drizzle in the olive oil in a steady stream until emulsified. Stir in 3 tablespoons grated Parmesan. If needed, add water, 1 teaspoon at a time to thin the dressing. Season with salt and pepper to taste. Add the lettuce and croutons to a large bowl and gently toss with the dressing until coated. Top with grated Parmesan and serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 2081,"Jicama Salad Topping 6 ounces jicama, peeled and cut into fine julienne strips 2 navel oranges, peeled and cut into supremes 1 medium red bell pepper, cut into fine julienne strips 1/2 teaspoon grated orange zest 2 to 3 tablespoons orange juice 1 tablespoon vegetable oil Pinch sugar Salt and freshly ground black pepper Instructions: Combine all of the ingredients and season to taste. Serve as a topping or side dish. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 2082,"Apple-Sage Glazed Grilled Whole Turkey with Grilled Apples 1 tablespoon canola oil, plus more for brushing on the turkey 1 small red onion, coarsely chopped 1 serrano cl, coarsely chopped 3/4 cups apple cider vinegar 1 1/2 cups granulated sugar 2 Granny Smith apples, peeled, cored, and coarsely chopped, plus 2 peeled, cored, and sliced into 1/2-inch thick slices 3 tablespoons chopped fresh sage leaves Salt and freshly ground pepper 1 whole (20 pound) turkey Instructions: Preheat the grill to medium-high. Heat oil in a medium saucepan on the grates of the grill or on a burner. Add the onion and cook until soft, about 3 minutes. Add the serrano cl and cook for 1 minute. Add the vinegar and sugar and cook until the sugar has melted. Stir in the chopped apples and cook until the apples are soft and the mixture is slightly thickened, about 10 minutes. Remove from the heat and let cool slightly. Place the apple mixture in a food processor and add the sage. Pulse until smooth. Season with salt and pepper, to taste. Let cool to room temperature. Have a large drip pan filled with a little water positioned under where the turkey will be placed on the grill. Brush the entire turkey with oil and season with salt and pepper. Grill the turkey on all sides until golden brown. Reduce the heat of the grill to medium to maintain a constant temperature of 350 degrees F. Cook turkey until a thermometer inserted into the thigh registers 170 to 175 degrees F. Begin brushing the entire turkey with the apple glaze during the last 15 minutes of cooking. Remove from the grill and brush with more of the glaze. Let rest for 15 minutes before slicing. Grill the sliced apples for 2 to 3 minutes on each side and serve with the turkey. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2083,"Sunny's Easy Caramel Apple Cheesecake Dip 1 heaping cup whipped cream cheese 1 heaping cup marshmallow creme 1 store-bought graham cracker crust, broken to bits in a plastic bag 16 ounces store-bought caramel dip, warmed to pourable One 21-ounce can apple pie filling, pulsed, chopped or blended gently (leave some chunks) Apple wedges Dried apple chips Pretzel rods Graham crackers Instructions: For the dip: Fold together the cream cheese and marshmallow creme in a medium bowl. Transfer to a plastic bag and refrigerate until chilled, about 20 minutes. Line up four 9-ounce clear cups. Add a spoonful of the graham cracker crust crumbs to each, followed by a drizzle of the caramel dip. Next, snip a hole in one corner of the bag with the cream cheese mixture and pipe in about an inch of the mixture; top with half an inch of the apple pie filling. Repeat the steps one more time or until the cups are filled, ending with one final crumble of the graham cracker crust crumbs on top. Serve immediately with your favorite dippers, or chill until served. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Ziti with Meat Sauce 8 oz ziti pasta 1 lb ground beef 1 onion, finely chopped 2 cloves garlic, minced 1" 2084,"Grilled Pierogies and Kielbasa 1 pound kielbasa (pork or turkey), cut into 4 pieces 2 tablespoons whole-grain mustard 2 tablespoons apple cider vinegar 1/4 cup extra-virgin olive oil 1 large white onion, cut into 6 wedges 1 pound frozen potato-and-cheddar pierogies (do not thaw) Kosher salt and freshly ground pepper 1/4 cup roughly chopped fresh parsley Instructions: Preheat a grill to medium. Grill the kielbasa, turning, until marked, 8 to 10 minutes. Transfer to a baking sheet or platter. Meanwhile, whisk the mustard and vinegar in a large bowl. Slowly whisk in 2 tablespoons olive oil until smooth. Toss the onion and pierogies with the remaining 2 tablespoons olive oil and season with salt and pepper. Grill, covered, until the pierogies thaw and the onion begins to soften, about 5 minutes. Turn the pierogies and onion and continue to grill, covered, until the pierogies are cooked through and the onion is tender, 4 to 6 more minutes. Transfer to the baking sheet or platter. Slice the kielbasa into pieces and add to the bowl with the mustard dressing. Roughly chop the onion and add to the bowl along with the pierogies and parsley. Season with salt and pepper and toss. Divide among shallow bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 2085,"Tabbouleh 1 cup bulghur wheat 1 1/2 cups boiling water 1/4 cup freshly squeezed lemon juice (2 lemons) 1/4 cup good olive oil 3 1/2 teaspoons kosher salt 1 cup minced scallions, white and green parts (1 bunch) 1 cup chopped fresh mint leaves (1 bunch) 1 cup chopped flat-leaf parsley (1 bunch) 1 hothouse cucumber, unpeeled, seeded, and medium-diced 2 cups cherry tomatoes, cut in half 1 teaspoon freshly ground black pepper Instructions: Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2086,"Hazelnut Shakerato 1/2 cup sugar 1 shot espresso, chilled
1 ounce hazelnut liqueur
1 ounce coffee liqueur
2 ounces sweetened hazelnut or oat milk
1 espresso bean, for grating
Instructions: Combine the sugar and 1/2 cup water in a small saucepan and heat over medium-low heat, stirring, until the sugar is completely dissolved, to make a simple syrup. Remove from the heat and let cool completely. Combine the espresso, hazelnut liqueur, coffee liqueur, 1 ounce simple syrup and hazelnut or oat milk in a shaker filled with ice (save the remaining simple syrup for another use). Shake and strain into a large wine glass, filled with ice. Garnish with grated espresso bean. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 2087,"Mocha-Hazelnut Biscotti 1 3/4 cups all-purpose flour, plus more for dusting 1/4 cup unsweetened cocoa powder 2 tablespoons instant espresso powder 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons unsalted butter, at room temperature 1 cup sugar 2 large eggs, at room temperature 1 teaspoon vanilla extract 1 cup blanched hazelnuts Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated, then beat in the hazelnuts. Divide the dough in half and put on the prepared baking sheet. Lightly dust your hands and the dough with flour, then shape each piece into an 11-by-2-inch log, about 5 inches apart. Freeze until firm, about 10 minutes. Transfer to the oven and bake until puffed and set, 25 to 30 minutes. Let cool 10 minutes on the baking sheet, then transfer the logs to a cutting board. Reduce the oven temperature to 325 degrees F. Slice the logs crosswise 1/2 inch thick. Arrange the slices cut-side down on the baking sheet. Return to the oven and bake, turning the cookies halfway through, until dry, about 40 minutes. Transfer to a rack to cool completely (they will harden as they cool). ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 2088,"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: For the dressing: Place all ingredients in a blender and blend until smooth. For the slaw: Combine all ingredients in a large bowl, toss with the dressing and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2089,"Salt and Pepper Calamari 2 cups canola oil 3/4 cup cornstarch 1/2 cup all-purpose flour Salt and freshly ground pepper 1 1/2 pounds calamari, cleaned, tubes cut into 1/4-inch-thick rings 1/4 cup soy sauce 2 tablespoons sweet chili sauce 2 tablespoons lime juice 2 teaspoons minced garlic 2 scallions, sliced 1/2-inch piece fresh ginger, peeled and grated Instructions: For the calamari: In a large heavy-bottomed skillet, heat the canola oil over medium-high heat to 360 degrees F. In a large bowl, stir together the cornstarch and flour with a generous amount of salt and pepper. Toss the squid in the cornstarch, being sure to completely coat. Working in batches, lift the squid from the cornstarch, shaking to remove any excess, and carefully place in the oil. Fry until lightly golden and crisp, 3 to 4 minutes. Remove from the oil and drain on a baking sheet lined with a brown paper bag. Repeat with the remaining squid. For the dipping sauce: Combine the soy sauce, chili sauce, lime juice, garlic, scallions and ginger in a small bowl. Stir together and serve with the calamari. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2090,"Million Heart Cheesecake 1 1/2 cups finely crushed chocolate wafer cookies (about 28 cookies) 5 tablespoons unsalted butter, melted 1/3 cup granulated sugar Pinch of kosher salt 1 pint raspberries Two 8-ounce packages cream cheese, at room temperature 3/4 cup confectioners' sugar 1 teaspoon vanilla extract Pinch of kosher salt 1 1/4 cups heavy cream Instructions: For the crust: Preheat the oven to 350 degrees F. Mix the cookie crumbs, butter, granulated sugar and salt in a bowl. Press into the bottom and 1 inch up the sides of a 9-inch springform pan. Put the pan on a baking sheet and bake until set, about 10 minutes. Let cool completely. For the raspberry coulis: Puree the raspberries in a food processor or blender until smooth. Strain through a fine-mesh strainer to remove any seeds. Transfer to an eyedropper or small squeeze bottle. For the filling: Combine the cream cheese, confectioners' sugar, vanilla and salt in a medium bowl and beat with an electric mixer on medium until smooth, about 5 minutes. Beat the heavy cream to medium peaks in a separate bowl. Fold the cream cheese mixture into the whipped cream until just combined, being careful not to deflate the whipped cream. Pour the batter into the crust. Tap the pan on the counter gently a couple of times to release any air bubbles. Squeeze chickpea-size dots of the raspberry coulis 1/4 inch apart on the top of the cheesecake in a spiral pattern. Starting with the outermost raspberry dot, drag a toothpick or skewer through the centers of the dots to create hearts, making sure to follow the spiral pattern. Chill the cheesecake in the refrigerator uncovered until set to the touch, about 2 hours. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 2091,"Barbie's Florida Key Lime Pie Cupcake 1 1/2 cups gluten-free ginger spice or graham cracker cookie crumbs, such as Pamela's Spicy Gingersnapz 1 1/2 tablespoons salted butter, melted 8 ounces (2 sticks) salted butter, at room temperature 2 cups sugar
4 large eggs
2 tablespoons vanilla bean paste
2 2/3 cups gluten-free all-purpose baking mix
1 1/2 cups whole milk
1 tablespoon lemon juice 3/4 teaspoon powdered gelatin
1/2 cup heavy whipping cream
1/2 cup prepared key lime curd
1 pound sugar 7 ounces egg whites, at room temperature
1/2 teaspoon cream of tartar
2 teaspoons vanilla bean paste
Instructions: For the cookie crumb mixture: Mix together the cookie crumbs and melted butter in a small bowl. For the cake batter: Preheat the oven to 375 degrees F. Line two 12-cup muffin pans with cupcake liners. Put 1 tablespoon of the cookie crumb mixture in the bottom of each cupcake liner. Set the muffin pans aside. In the bowl of a stand mixer with a paddle attachment, beat the butter on medium speed until light in color and fluffy, about 6 minutes. Add the sugar and continue beating until uniformly incorporated into the butter; stop the mixer and scrape down the sides of the bowl. Restart the mixer on low speed and add the eggs one at a time, waiting until each egg is fully incorporated before adding the next. Once the eggs have been added, stop the mixer and scrape down the sides of the bowl to insure that all of the ingredients are incorporated.
Add the vanilla bean paste and blend uniformly. Add the gluten-free baking mix in three additions, alternating with the milk in two additions, fully incorporating each addition into the batter before moving to the next. If needed, stop the mixer after each addition, scrape down the sides of the bowl and resume mixing on low. Fill the cupcake liners two-thirds full with the batter and bake until the top of each cupcake is slightly springy to the touch and a toothpick inserted in the center comes out clean, 14 to 16 minutes. Immediately turn the cupcakes out of the pans onto a cooling rack and let cool completely. For the lime filling: In a small bowl, mix 1 tablespoon water with the lemon juice; sprinkle the gelatin over the liquid and let the gelatin bloom and hydrate.
In the bowl of a stand mixer, whip the cream on high speed to medium-firm peaks. Melt the bloomed gelatin in the microwave just until melted and clear, 15 to 20 seconds; do not overheat as this will kill the gelatin! Stir the key lime curd into the gelatin until all mixed in, and then pour the lime curd into the whipping cream. Mix completely and refrigerate until ready to use. For the meringue frosting: In a small saucepot, combine the sugar and 1/3 cup water and set over high heat. With a wet pastry brush, wipe down any sugar crystals on the sides of the pot. Cook until the sugar mixture registers 280 degrees F on a candy thermometer. While the sugar syrup is cooking, beat the egg whites and cream of tartar in the bowl of a stand mixer with a whisk attachment on medium-high speed until the mixture reaches the medium-peak stage. Turn the mixer down to medium low and very, very, very slowly pour the hot sugar syrup into the whipping egg whites. Once all the sugar is added, add the vanilla bean paste and turn the speed up to high. Whip until the mixture is very light and fluffy and the mixing bowl is no longer hot to the touch, about 9 minutes. Fit an 18-inch piping bag with a star tip and twist and hold the bag right by the tip to prevent the frosting from leaking out. Fold the top of the piping bag over your hand and spoon the meringue frosting into the bag.
To assemble, use an apple corer or paring knife to core out the center of each cupcake. Fill each cupcake with some of the lime filling and top with some of the meringue frosting. Use a blowtorch to lightly toast the top of the meringue. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2092,"Siu Mai 0.75 ounces dried shiitake mushrooms (4 to 8 pieces) 1 tablespoon plus 1/4 teaspoon baking soda 12 ounces peeled and deveined medium shrimp (41/50), tails removed 1 1/2 pounds (24 ounces) skinless pork belly Kosher salt 1 tablespoon sugar 1 tablespoon chicken bouillon powder 2 teaspoons light soy sauce 1/2 teaspoon ground white pepper 2 tablespoons lard or neutral oil One 16-ounce package round yellow wonton wrappers Flying fish roe, finely minced carrot or frozen peas, for topping, optional Instructions: Bring 2 cups of water to a boil in a medium saucepan. Add the mushrooms, turn off the heat, cover and soak until rehydrated, about 30 minutes. Drain the mushrooms and remove and discard the stems. Finely dice the mushrooms; set aside. Whisk 4 cups of cold water and 1 tablespoon of the baking soda in a large bowl until the baking soda is dissolved. Lightly massage the shrimp in the baking soda water and let soak for 30 minutes. Drain the shrimp, rinse under cold running water, drain again and pat dry with paper towels. Roughly chop the shrimp into 1/2-inch pieces; set aside. Coarsely chop the pork belly into approximately 1/2-inch pieces (they don't have to be perfect). Continue to chop until it resembles coarsely ground pork (but don't chop it so finely that it becomes smooth). Transfer the pork to a large bowl and fill with enough cold water to cover. Let soak until the water turns pink, about 5 minutes. Drain the water and repeat the soaking process once more until the pork is a bit opaque. Drain and pat dry with paper towels. Reserve the bowl. Transfer the pork back to the bowl, sprinkle with 1 teaspoon cold water and the remaining 1/4 teaspoon baking soda and mix until the baking soda is absorbed. Mix in the reserved shrimp until combined. Add 1 tablespoon salt to the pork and shrimp filling and mix in one direction until the mixture is sticky and leaves streaks along the sides of the bowl, about 3 minutes. Gather the filling in one hand, lift it up and away from the bowl and throw it back into the bowl. Repeat 9 additional times to help bring the filling together and produce the desired texture. Add the sugar, chicken powder, soy sauce and white pepper to the filling and stir until combined. Add the reserved mushrooms and lard and mix until combined. Cover and refrigerate for 1 hour. Cover the wonton wrappers with a damp paper towel to prevent them from drying out. Using your nondominant hand, put your index finger and thumb together to form a circle and place 1 wonton wrapper on top of the circle. Spoon a heaping tablespoon of the filling into the center of the wrapper and use the spoon to pack in the filling while gently squeezing on the sides to form the wrapper around the filling. Add a little more filling if it doesn\u2019t reach the top of the dumpling (see Cook's Note). Place the siu mai on a parchment-lined plate or tray. Repeat with the remaining wrappers and filling. If desired, top each siu mai with a pea-size scoop of flying fish roe or minced carrot (a little less than 1/8 teaspoon) or 1 frozen pea. Fill a 12-inch skillet or wok with about 2 inches of water and place a 10-inch bamboo or metal steamer basket in the skillet. Make sure the water doesn\u2019t touch the bottom of the insert. If it does, remove some of it. Bring the water to a rolling boil, line the steamer basket with a perforated parchment circle and place 10 siu mai on the parchment, leaving an inch between each. Cover and steam until the filling is opaque and the wrapper is translucent, about 10 minutes. Enjoy while hot. Continue with the remaining siu mai. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2093,"French Toast Cake Pop 2 sticks (1 cup) unsalted butter, at room temperature, plus more for buttering the cake pans 2 3/4 cups cake flour, plus more for dusting the cake pans 2 tablespoons ground cinnamon
2 1/4 teaspoons baking powder
3/4 teaspoon fine salt
2 cups granulated sugar
4 large eggs, at room temperature
1 cup whole milk
2 tablespoons pure vanilla extract
4 cups powdered sugar 1/2 cup pasteurized egg whites
8 sticks (4 cups) salted butter, at room temperature 1 tablespoon ground cinnamon
1 tablespoon pure vanilla extract 2 pounds white melting wafers, such as Merckens or Clasen, or tempered white chocolate
1/2 cup whiskey, such as Fireball Whiskey, optional (if using pipettes) Instructions: For the cake pop: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, dust the inside with flour and tap out the excess. Line the bottom of the pans with parchment paper.
Mix the cake flour, cinnamon, baking powder and salt in a bowl and set aside. Beat the butter in a stand mixer until light and fluffy, about 3 minutes. Add the granulated sugar and beat another 3 minutes. Add the eggs 1 at a time and beat thoroughly after each addition. Start adding the flour mixture 1 cup at a time, alternating with the milk and ending with the flour mixture, and beat to combine. Add the vanilla and mix well. Pour the batter into the prepared cake pans and bake until a knife inserted in the center of the cakes comes out clean, 25 to 30 minutes. Immediately invert the cakes onto a cooling rack and cool to room temperature (or chill in the refrigerator). For the cinnamon Swiss meringue buttercream: Beat the powdered sugar and egg whites in a stand mixer on medium speed for 5 minutes. Add the butter and beat on medium speed for 10 minutes, scraping the sides of the mixer bowl as needed. Add the cinnamon and vanilla and beat for an additional 2 minutes. To make the pops: Break the cooled cakes into handful-size chunks and place in a stand mixer with the dough hook attachment. On low speed, mix until the cake is in crumbs. Add the buttercream to the cake crumbs 1/4 cup at a time, just until the mixture becomes a ball of dough that is moldable but not wet or sticky to the touch; you will not need much buttercream for this process. Form the dough into 1-inch balls using a cake pop roller, cookie dough scoop or tablespoon. Let the balls chill for a few minutes or sit at room temperature while you prepare the melting wafers.
Heat the melting wafers in a microwave-safe bowl in the microwave at half power for 1 minute and then stir. Continue heating in the microwave at half power for 30-second increments until melted and only a few solid pieces remain. Stir until smooth. The warmth of the melting wafers will help melt the remaining pieces.
Line baking sheets with parchment paper. If using the pipettes and whiskey, fill the pipettes with whisky and wipe clean with a damp paper towel. Dip the pipette tips or cake pop stick tips about 1/2 inch into the melting wafers and then poke them into the tops of each cake ball. Refrigerate for 30 minutes to an hour.
Melt the remaining buttercream in a microwave-safe bowl in the microwave at half power in 30-second increments until soft. You want this to be a similar consistency to the melting wafers without being greasy. Dip the cake pops into the buttercream and set aside for 5 to 10 minutes. Return the melting wafers to the microwave if needed at half power in 30-second increments. Dip the cake pops into the melting wafers, submerging them completely to the stick, making sure there are no holes where the cake is exposed. Place the dipped cake pops onto the parchment paper-lined baking sheets to set. Decorate as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2094,"Oyster Foch Vegetable oil, for frying 6 tablespoons pate 6 slices bread, crusts removed, toasted Salt and pepper 2 cups yellow cornmeal 3 dozen raw oysters 3 cups Colbert Sauce, recipe follows 1 ounce parsley leaves, chopped 2 ounces (1/4 cup) sherry wine 8 ounces just-made hollandaise sauce 1 ounce tomato sauce 6 dashes Worcestershire sauce Caramel food coloring Kosher salt and freshly ground black pepper Instructions: Heat oil in a deep fryer to 350 degrees F. Alternatively, fill a large heavy pot almost halfway with oil and heat to 350 degrees F. Spread 1 tablespoon of pate on each piece of toast. In a shallow bowl, mix enough salt and pepper into the cornmeal to flavor it. Roll the oysters in cornmeal until well covered. Lightly shake off the excess. Carefully add breaded oysters to the hot oil and fry until crispy, about 30 to 40 seconds. Remove with a slotted spoon and drain on paper towels. Put 6 fried oysters on top of each piece of toast, and then top the oysters with Colbert Sauce. Garnish with a sprinkle of chopped parsley. Serve immediately. In a medium saucepan over medium-high heat, cook the sherry wine until reduced by half. Add hollandaise, followed by tomato sauce and Worcestershire. Add enough caramel food coloring until it becomes a deep chocolate shade. Season with salt and pepper, to taste. Serve over fried oysters. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2095,"Banana Chocolate Spring Rolls 1 quart peanut oil, for frying 1 banana, quartered 4 wonton wrappers 4 teaspoons semi-sweet chocolate, chopped into small pieces 2 tablespoons cane or granulated sugar 4 ounces caramel ice cream Instructions: Preheat the oil to 350 degrees F in a large, deep (at least 2 quarts) pot. Place 1 piece of the quartered banana and several small chocolate pieces at the bottom of the wonton wrapper. Sprinkle with sugar and wet the edges with water. Repeat with remaining ingredients. Wrap like a burrito and drop into the oil. Fry until golden brown and place on a plate with paper towels to soak up excess oil until ready to serve. Sprinkle again with sugar. Place on the serving plate with a scoop of ice cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 2096,"Awesome Country Apple Fritter Bread Nonstick cooking spray, for the pan 1/3 cup light brown sugar
2 teaspoons ground cinnamon
2 apples (any kind), peeled and chopped
2/3 cup plus 2 tablespoons granulated sugar 1/2 cup (1 stick) butter, softened
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup plus 1 to 3 tablespoons milk or almond milk 1/2 cup powdered sugar
Instructions: Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray or line with foil and spray with nonstick spray, for easy removal. Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl. Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract. Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture. Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon. Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness. Let the loaf cool for about 15 minutes, then drizzle with glaze. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 2097,"Thick and Chewy Peanut Butter Chocolate Chip Bars Cooking spray 2 1/4 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 sticks (6 ounces) unsalted butter, melted and cooled slightly 3/4 cup packed light brown sugar 1/2 cup granulated sugar 1 large egg 1 large egg yolk 2/3 cup creamy peanut butter 2 teaspoons pure vanilla extract 2 cups bittersweet chocolate chips (about 12 1/2 ounces) 1/2 cup chopped salted peanuts (about 2 ounces) Instructions: Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Line a 13by-9-inch baking pan with foil, letting the excess hang over the edges of the pan by about 1 inch (this will help you lift the bar easily from the pan in one piece). Spray the pan with cooking spray.
Mix the flour, baking soda and salt in a medium bowl. In a large bowl, whisk the melted butter and sugars until combined. Use a whisk or a rubber spatula to mix in the egg, egg yolk, peanut butter and vanilla until smooth. Fold in the flour mixture until just combined (be careful not to over mix the dough or the bars will be tough). Fold in the chocolate chips and the peanuts.
Scrape the dough into the prepared pan, pressing and smoothing the top with a rubber spatula. Bake until the top is slightly golden and firm to the touch and the edges are starting to pull away from the sides of the pan, 30 to 35 minutes. Let cool completely on a wire rack.
Lift up on the foil overhang to remove the bar from the pan, and transfer it to a cutting board. Use a ruler to cut it into 2-inch squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2098,"The Ultimate Cuban Sandwich 1 pound boneless pork shoulder Kosher salt and freshly ground black pepper 1 tablespoon ground cumin 1 tablespoon dried oregano 2 tablespoons extra-virgin olive oil 4 cloves garlic, peeled and gently smashed with the side of your knife 1/4 teaspoon dried red chili flakes 1 medium onion, sliced 1 cup fresh orange juice 1 lime, juiced 1 cup low-sodium chicken broth 2 bay leaves 1 long Cuban bread roll 3 tablespoons Dijon mustard 8 thin slices Swiss cheese 1 cup bread and butter pickles 8 thin slices deli ham Olive oil You can do this in a regular Dutch oven, but for convenience and time use a pressure cooker as follows: Instructions: Begin by braising the pork shoulder. Tie the shoulder in 4 places with kitchen twine so it will hold its shape while being cooked or ask your butcher to do this for you. Season the pork with salt, pepper, cumin and oregano. Set the base of a pressure cooker over low-medium heat and add a 2 count of olive oil. Add garlic and chili flakes and as the oil heats up it will become fragrant and infuse the oil. Add the pork. Add onions around the pork and brown slightly before adding orange juice, lime juice, stock and bay leaves. Secure the lid of the pressure cooker and cook for 20 to 25 minutes depending on the size of your pressure cooker. The pork should be tender when done. When done allow to cool in juices before removing twine and slicing. To prepare Cuban sandwiches, split bread in half then layer the sandwich with mustard, cheese, pickles, ham, pork then cheese again (the cheese glues everything together). Season with salt and pepper in between the ham and pork layers. (Optional: drizzle a little of the pork braising liquid over the meat as well). To cook, heat a large cast iron skillet or grill pan over medium heat and lightly coat with olive oil. Place the sandwiches on the skillet and top with another heavy skillet and a couple of heavy weights (bricks, or cans of tomatoes work well). Press down firmly and cook for 5 to 7 minutes per side until the sandwich has compressed to about a third of its original size and the bread is super-crispy. Serve with beans, rice and plantain chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2099,"Vanilla Velvet/Chocolate Cake 12 ounces cake flour 1 1/2 tablespoons baking powder 1 teaspoon salt 10 ounces sugar 4 egg whites 9 ounces milk 2 3/4 teaspoons vanilla extract 6 ounces butter, softened 3/4 cup cocoa powder 2 1/2 cups cake flour 1 3/4 cups sugar 1 1/2 tablespoons baking powder 1 teaspoon salt 1 1/4 cups water 4 eggs 2 1/2 teaspoons vanilla extract 1 1/4 cups butter, softened Instructions: For the Chocolate Cake:
Preheat oven to 325 degrees F and spray 2 (9-inch) cake pans with cooking spray. For each cake: Combine all dry ingredients and sift. Combine all wet ingredients and whisk to incorporate. In a mixer fitted with a paddle attachment, mix the sifted dry ingredients and butter. Add 1/3 of the wet ingredients and mix on medium speed for 1 minute. Scrape down the sides of the bowl and repeat this process 2 more times. Poor batter evenly into prepared cake pans. Bake in a preheated oven for 30 to 35 minutes. Check the center of cakes with a toothpick for doneness. Cool. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 2100,"Baked Orzo with Fontina and Peas 4 cups chicken broth 1 pound orzo pasta 3 tablespoons butter, plus more to grease the baking dish 1 onion, chopped 8 ounces mushrooms, sliced 1 cup Marsala wine 1/2 cup heavy cream 4 ounces shredded fontina cheese (about 1 cup) 4 ounces diced fresh mozzarella cheese (about 1 cup) 1 cup frozen peas, thawed 1/2 teaspoon salt 1/2 teaspoons freshly ground black pepper 1/2 cup bread crumbs 1/4 cup grated Parmesan 1 teaspoon dried thyme Instructions: Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish. Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside. Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish. In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 2101,"Mazatlan Smoked Marlin Tacos 1/2 cup olive oil 3 red peppers, seeded and chopped
1 large onion, chopped
2 cloves garlic, minced
4 pounds tomatoes, chopped 2 cups canned tomato puree 1 cup pimento-stuffed olives
1 cup white wine, plus more if necessary 1/2 cup chopped fresh parsley
3 tablespoons capers, chopped
1 teaspoon freshly ground black pepper 3 chipotle chiles in adobo sauce, chopped 3 guero chiles (yellow peppers), chopped 2 dried bay leaves 1 sprig fresh oregano
1/2 sprig fresh thyme
4 pounds smoked marlin, shredded
1 green cabbage
48 corn tortillas
1 cup mayonnaise, for serving 6 limes, for serving Instructions: Heat the oil in a large pan over medium heat and saute the red peppers, onions and garlic until the onions are translucent and the peppers are tender, about 6 minutes. Add the chopped tomatoes and let the mixture cook until it changes color, about 6 minutes. Stir in the tomato puree, olives, wine, parsley, capers, black pepper, chipotle chiles, guero chiles, bay leaves, oregano and thyme. Cover and cook until the flavors are well combined, about 6 minutes, and then incorporate the marlin. If it is dry, add a little more wine or water. Remove the bay leaves and oregano and thyme sprigs before serving. Shred the cabbage and warm the tortillas in a hot pan. Put the tortillas in a thermal tortilla server to keep warm. Assemble the tacos by placing 4 ounces of the marlin mixture in 2 warm tortillas, one on top of the other one. Top with a substantial amount of shredded cabbage. Garnish with some mayonnaise and lime wedges, if desired. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 2102,"Spring Vegetable Salad with Horseradish and Lemon Vinaigrette 1 tablespoon white wine vinegar 1 tablespoon grated horseradish
2 teaspoons lemon extract
3 tablespoons extra-virgin olive oil Kosher salt 4 cups mixed petite peas, snow peas, sugar snaps, string beans and/or asparagus
2 radishes, thinly sliced (about 1/2 cup)
1 kirby cucumber, thinly sliced (about 1 cup)
1 tablespoon chopped fresh dill 2 tablespoons fresh micro mint or pea tendrils
Instructions: For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt. Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water. Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking. Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2103,"Bourbon Barbecue Pork Chop Six 10- to 12-ounce thick-cut bone-in pork chops 2 tablespoons kosher salt, plus more for sprinkling 2 tablespoons brown sugar 4 cups root beer Oil, for cooking Freshly ground black pepper 1/2 cup bourbon 1 cup ketchup 1/2 cup root beer 1/2 cup brown sugar 1/2 cup apple cider vinegar 1/4 cup molasses 1 tablespoon liquid coffee 1 tablespoon granulated garlic 1 teaspoon onion powder 1 teaspoon Worcestershire sauce 1/2 teaspoon chili powder 1/2 teaspoon mustard powder Pinch cayenne pepper One 15-ounce can cling peaches, drained and cubed approximately 1 inch 1 cup granulated sugar 1/2 cup sun-dried cranberries 1/2 cup apple cider vinegar 1 tablespoon finely minced fresh ginger 1 tablespoon dry mustard powder 2 teaspoons kosher salt 1 teaspoon ground cinnamon 1 teaspoon ground coriander 1 teaspoon red pepper flakes 1/2 teaspoon turmeric powder 2 to 3 cloves garlic, thinly sliced 1 red apple, cored and cubed approximately 1 inch Juice of 1 lemon (approximately 1 ounce) 2 cups milk 1 cup white corn grits 1 tablespoon kosher salt 1/4 cup heavy cream 2 tablespoons butter 1/4 cup crumbled goat cheese Instructions: For the brine: In a plastic or metal container big enough to fit six 10- to 12-ounce bone-in pork chops and 6 cups liquid, add the salt and brown sugar to 2 cups water. Stir to dissolve, then add the root beer. Place the pork chops in the brine, which should cover the chops, and let marinate anywhere between 12 and 24 hours, covered, in the refrigerator. For the barbecue sauce: Place a large saucepan away from any heat source. Pour the bourbon into the saucepan and carefully ignite with a match or click lighter. Gently swirl to reduce the flames, about 1 minute. Add the ketchup, root beer, brown sugar, vinegar, molasses, coffee, granulated garlic, onion powder, Worcestershire sauce, chili powder, mustard powder and cayenne and simmer on low to medium heat for 10 to 12 minutes. For the tree fruit chutney: Add the peaches, granulated sugar, cranberries, vinegar, ginger, dry mustard, salt, cinnamon, coriander, pepper flakes, turmeric, garlic, apple and lemon juice to a medium saucepot and simmer until the apples are softened and the juices are bubbly, about 20 minutes. Let cool. For the goat cheese grits: Bring the milk and 2 cups water to almost a boil in a saucepan. Add the grits and salt and reduce the heat to a low simmer. Cook, stirring, until thickened, about 20 minutes. Add the heavy cream and butter and stir until the butter is melted. Take off the heat. Stir in the goat cheese just before serving. For the pork chops: Preheat a grill pan or outdoor grill to medium-high heat. Remove the chops from the brine and pat dry. Rub a small amount of oil on the chops and sprinkle with salt and pepper. Place the chops on the grill for approximately 6 minutes per side, then glaze with the barbecue sauce on both sides and let the sauce caramelize on the chops. Pull from the heat and let rest 5 minutes. To serve, place approximately 3/4 cup of the grits on each plate, then top with a pork chop. Add a generous spoonful of chutney to the top of each pork chop. ","[Pinot Noir, Zinfandel, Syrah, Tempranillo]" 2104,"Hot Buffalo Chicken Sandwiches 4 pieces, 6 ounces each, boneless, skinless chicken breast Salt and pepper 1 teaspoon sweet paprika, 1 /3 palm full 1 teaspoon chili powder, 1/3 palm full A drizzle extra-virgin olive oil 2 tablespoons butter 1/2 cup, 4 ounces, cayenne pepper sauce, preferred brand Frank's Red Hot Bib or leaf lettuce leaves 4 crusty rolls, split 2 cups sour cream 4 scallions, thinly sliced 1/2 pound blue cheese, crumbled Small red onion, thinly sliced 8 ribs celery, cut into sticks 2 large carrots, peeled and cut into sticks Instructions: Heat a large nonstick skillet over medium high heat. Season chicken with salt, pepper, paprika and chili powder. Drizzle breast with a little extra virgin olive oil to coat. Pan grill chicken breasts 5 minutes on each side. Heat a metal or oven safe glass bowl over low heat and melt butter in the bowl. Add hot sauce to the butter and combine. When the chicken breasts are done, remove from pan and add to the bowl and coat evenly with hot sauce mixture. Place chicken breasts on bun bottoms and top with crisp lettuce. Combine sour cream, scallions and blue cheese and slather bun tops with blue cheese sour cream. Affix bun tops on sandwiches and serve with remaining sauce for dipping your veggies. Arrange Buffalo Chicken Sandwiches on dinner plates with red onion, celery and carrot sticks. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 2105,"Braised Orange Brisket 1 12-ounce can (11/2 cups) frozen orange juice concentrate, thawed 1 6-ounce can tomato paste 1/4 cup hot mustard 1/4 cup hot Asian chili sauce (such as Sriracha) 1/4 cup packed dark brown sugar 1 3-inch piece ginger, peeled and roughly chopped
8 cloves garlic 1 tablespoon five-spice powder 1 4-pound beef brisket, lightly trimmed Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 tablespoon vegetable oil 1 large onion, roughly chopped 4 leeks, white parts only, cut into pieces 4 carrots, cut into pieces 4 parsnips, peeled and cut into pieces 4 cups low-sodium chicken broth Chopped scallions, for garnish Instructions: Puree 1/4 cup orange juice concentrate, the tomato paste, mustard, chili sauce, sugar, ginger, garlic and five-spice powder in a food processor until smooth. Season the brisket with salt and pepper and rub with the spice paste. Place in a resealable plastic bag and refrigerate overnight.
Preheat the oven to 425 degrees F. Heat the vegetable oil in a large ovenproof pot over medium heat. Sear the brisket until golden, about 7 minutes per side, then transfer to a plate. Cook the onion in the pot until translucent, about 5 minutes. Add the leeks, carrots and parsnips, season with salt and pepper and cook until browned, about 8 minutes. Stir in the remaining 1 1/4 cups orange juice concentrate and the broth, scraping up the browned bits in the pot. Add the brisket and bring to a simmer.
Cover the pot, transfer to the oven and cook 1 hour, then reduce the heat to 325 degrees F and continue to cook until the meat is fork-tender, about 2 more hours. Transfer the brisket to a cutting board. Skim the fat from the sauce, then return the pot to the oven until the sauce thickens slightly, about 30 minutes. Slice the meat and serve with the sauce and vegetables. Garnish with scallions.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 2106,"Cold Brew with Chicory 90 grams (1 cup plus 2 tablespoons) coarse-ground coffee 45 grams (1/3 cup plus 1 tablespoon) roasted chicory
675 grams (2 3/4 cups plus 2 tablespoons) cold filtered water
60 grams (3 tablespoons) honey
60 grams (3 tablespoons) dark agave syrup
20 grams (1 tablespoon) molasses (preferably blackstrap)
100 grams (6 tablespoons plus 2 teaspoons) hot water
Ice cubes, for serving (optional)
Whole milk or half-and-half, for serving (optional)
Instructions: Combine the coffee, chicory, and the 675 grams cold water in a clean quart jar. Seal the jar tightly, shake vigorously, then set aside for 8 to 10 hours. Make sure to keep the jar out of direct sunlight. To make the sweetener, combine the honey, agave, molasses, and the 100 grams hot water in a wide-mouth plastic squeeze bottle or pint-size glass jar. Put the lid on and shake to thoroughly combine. The sweetener will keep a couple of months in the refrigerator. When the coffee is ready, give the jar a couple of shakes, then strain through a fine-mesh sieve into a large liquid measuring cup. Clean the jar, then place a piece of cheesecloth, folded 3 or 4 times, over the mouth and push down to create a filter at least 2 inches deep. Affix with a rubber band. Pour the coffee through cheesecloth to filter out any remaining sediment, stirring as needed with a rubber spatula. Tightly seal and refrigerate for up to 1 week. To serve, combine 4 fluid ounces (1/2 cup or 120 grams) of the coffee with 1 tablespoon (15 grams) of the sweetener (add more if you like it sweeter) in a pint glass, then fill the glass with ice, if desired. Top with milk, if desired, and consume. ","[Syrah, Zinfandel, Petite Sirah, Tempranillo]" 2107,"Grilled Avocado with Goat Cheese and Bell Peppers 1 green bell pepper 1 red bell pepper 1 yellow bell pepper Olive oil 4 avocados Salt and freshly ground black pepper Salt and freshly ground black pepper
Bell Pepper Salsa, recipe follows 8 ounces soft goat cheese Cilantro, for garnish 1 red bell pepper 1 green bell pepper 1 yellow bell pepper 1 medium tomato 1 yellow hot cl 4 green onions 2 garlic cloves 2 tablespoons fresh cilantro leaves 1 teaspoon sherry wine vinegar 1 tablespoon walnut oil Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Seed and julienne the bell peppers and saute in 2 tablespoons olive oil over medium heat for about 10 minutes. Cut avocados in half lengthwise and remove the seeds and skin. Rub the avocado halves with olive oil and season with salt and pepper. Grill the halves on both sides for about 2 minutes each side. Remove from the grill and place on a baking sheet. Fill the center of each avocado half with Bell Pepper Salsa and top with 1-ounce of goat cheese. Bake approximately 5 minutes or until cheese is melted. On each plate, arrange sauteed bell peppers and place an avocado half among them. Garnish with cilantro. Stem and seed peppers. Dice all ingredients very fine. Mix in bowl with vinegar and oil, salt and freshly ground black pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2108,"Meatball Sandwiches 1 pound ground beef 1 pound ground pork 1 pound ground veal 1 egg 1/2 small onion, chopped 1 teaspoon dried parsley 1 teaspoon granulated garlic 1 teaspoon dried oregano 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Parmesan Parsley Biscuits, recipe follows Spaghetti Sauce, recipe follows Provolone cheese, thinly sliced 3 cups all-purpose flour 1 cup grated Parmesan 1/4 cup sugar 2 tablespoons baking powder 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 stick chilled unsalted butter, cut into cubes 1/4 cup chopped fresh parsley or chives 1 cup whole milk, chilled 1 medium onion, chopped 2 cloves garlic, minced 2 tablespoons olive oil Two 14-ounce cans diced tomatoes 20 fresh basil leaves, chopped Instructions: Preheat oven to 375 degrees F.
In a large bowl, combine the beef, pork, veal, egg, onion, parsley, garlic, oregano, salt, and pepper and mix until well combined. Scoop the mixture into mini muffin tins. Bake until browned, about 15 to 20 minutes. Serve on split biscuits with sauce and cheese. Preheat oven to 400 degrees F.
In a large bowl, combine flour, 1/2 cup Parmesan, sugar, baking powder, salt, and pepper. Whisk until well blended. Add butter and combine with fingertips until a coarse meal forms. Mix in parsley. Gradually add milk, tossing with a fork until moist clumps form. Add extra milk if mixture is dry. Put dough on a floured work surface, folding 8 to 10 times until it becomes firm. Let rest for 10 minutes under a damp towel. Roll out on lightly floured work surface. Using a 2-inch-diameter biscuit ring, cut out biscuits and put on a parchment lined baking sheet. Sprinkle with remaining 1/2 cup cheese and bake until biscuits are puffed and golden, about 15 minutes.
In a medium pan over high heat, saute onion and garlic in olive oil until softened, about 3 minutes. Add tomatoes and allow to simmer until slightly reduced and thickened, about 25 minutes. Stir in fresh basil just before serving.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 2109,"Braised Short Ribs with Mushrooms 8 short ribs (12 ounces each), trimmed and tied by a butcher 8 shallots 11 cloves garlic 1/4 cup tomato paste 6 ounces pancetta, diced 1/2 cup plus 2 tablespoons cognac or brandy 1/3 cup all-purpose flour 2 cups red wine 1/4 ounce dried porcini mushrooms 4 sprigs fresh thyme 2 bay leaves Kosher salt and freshly ground pepper 1/4 cup chopped fresh parsley 10 ounces oyster mushrooms, trimmed 10 ounces cremini mushrooms, trimmed and halved Instructions: Preheat the oven to 300 degrees F. Bring the short ribs to room temperature. Meanwhile, pulse the shallots, 10 cloves garlic and the tomato paste in a food processor to make a paste. Cook the pancetta in a large ovenproof pot over medium-high heat until crisp, about 7 minutes. Transfer the pancetta and all but 2 tablespoons drippings to a bowl. Add the shallot mixture to the pot and cook, stirring, until brown, about 6 minutes. Reduce the heat to medium and add 1/2 cup cognac, scraping up the browned bits. Sprinkle in the flour and cook, stirring, about 5 more minutes. Gradually stir in the wine until smooth. Add the porcini, thyme, bay leaves and 11/2 teaspoons salt. Season the short ribs with salt and pepper, place in the pot and add water to cover. Trim a piece of parchment paper so that it rests on the surface of the meat. Cover the pot with the lid and transfer to the oven. Cook until the meat is fork-tender, about 3 hours. Remove the meat from the sauce and transfer to a plate. Set the sauce aside, about 10 minutes, then skim off the fat. (If the sauce is thick, add a splash of water.) Discard the bay leaves, season the sauce with salt and pepper and add the remaining 2 tablespoons cognac. Return the short ribs to the sauce and keep warm over low heat. Chop the remaining 1 clove garlic, then mash with 1/2 teaspoon salt using the flat side of a knife; add the parsley and chop. Heat the pancetta and the reserved drippings in a skillet over medium-high heat. Add the oyster and cremini mushrooms and cook until brown, about 10 minutes. Toss in the parsley mixture. Untie the short ribs, divide among plates and top with the sauce and mushrooms. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 2110,"Grilled Polenta with Peppers and Pecorino 3 Anaheim chiles 2 red bell peppers
Kosher salt
1 1/2 cups stone-ground cornmeal
1 cup grated Pecorino-Romano 4 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil, plus more for brushing Freshly ground black pepper
Instructions: Preheat a clean, seasoned grill to high heat. Grill the chiles and bell peppers until charred all over, 3 to 4 minutes per side, then immediately them to a large bowl and cover with plastic wrap to steam for 10 minutes. When cool enough to handle, peel and discard the blackened skins and remove the stems and seeds. Finely dice the peppers and set aside. Preheat the oven to 375 degrees F. Pour 4 1/2 cups water and 1 teaspoon salt in a heavy-bottomed pot set over medium-high heat and bring to a boil. In a slow, steady stream, add the cornmeal while whisking vigorously to incorporate and smooth out lumps. Reduce the heat to medium-low, and simmer, stirring continuously for the first 2 to 3 minutes. Cook the polenta until thick, and it begins to pull away from the sides of the pot, 35 to 40 minutes. Remove from the heat and stir in the diced peppers, the Pecorino-Romano and butter. Grease a quarter-sheet tray with the oil. Pour the polenta on the prepared sheet tray and smooth out the top with a rubber spatula. Bake until golden brown and bubbling, 20 to 30 minutes. Cool to room temperature, then refrigerate for 1 hour. Cut the polenta into squares, then brush the squares with olive oil and season with salt and pepper. Grill the polenta on both sides to create grill marks and heat through, 3 to 5 minutes. Keep warm until ready to serve. ","[Barolo, Chianti, Tempranillo, Garnacha]

" 2111,"Italian Steak Sandwiches 4 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, thinly sliced 3 cloves garlic, thinly sliced Kosher salt and freshly ground pepper 1 1/4 pounds minute steak
1/2 cup chopped fresh parsley 1 1/2 cups giardiniera (pickled vegetables), plus 3 tablespoons brine from the jar 4 ciabatta rolls, split open 4 ounces sharp provolone, thinly sliced Hot sauce, for serving (optional) Instructions: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic and cook, stirring occasionally, until soft, about 3 more minutes. Season with salt and pepper, transfer to a large bowl and set aside.
Lightly pound the steak between 2 sheets of plastic wrap until about 1/8 inch thick. Heat the remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Add the steak in batches and cook until browned, about 30 seconds per side; season with salt and pepper. Transfer the steak to the bowl with the onion and garlic. Add the parsley and giardiniera brine and toss to coat. Drizzle the cut sides of the rolls with olive oil. Pile the steak and onion mixture on the roll bottoms and top with the giardiniera and provolone. Cover with the roll tops. Serve with hot sauce, if desired. Photograph by Antonis Achilleos ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 2112,"Omelet-in-a-Hole 3 Ways Two 1-inch slices sourdough boule 3 large eggs Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 1/4 cup diced thick-cut deli ham (about 2 ounces) 1/2 small green bell pepper, diced 1/2 cup cubed yellow Cheddar 2 tablespoons chopped chives
2 cups baby spinach 1/4 cup diced jarred roasted red bell peppers 1/2 cup cubed mozzarella 1 tablespoon thinly sliced fresh basil 4 ounces sliced mushrooms 2 ounces breakfast sausage 1/2 cup cubed Swiss cheese 1 tablespoon chopped fresh parsley Instructions: For the toast and eggs: Neatly remove the centers of the bread slices, leaving a 1/2-inch rim inside the crust (reserve the bread centers for another use). Lightly beat the eggs in a medium bowl with 1/2 teaspoon salt and a pinch of black pepper. Melt the butter in a large nonstick skillet over medium heat.
For the Denver omelet: Add the ham and bell pepper to the skillet and cook, stirring occasionally, until the ham is slightly browned and the pepper is softened, 3 to 4 minutes. Transfer to a bowl.
Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the ham and vegetable mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cover with a lid or foil and cook for 5 minutes. Flip the toasts and cook until the egg is set, another 3 minutes. Transfer each to a separate plate cheese-side up and sprinkle with the chives.
For the spinach omelet: Add the spinach and red bell pepper to the skillet and cook, stirring occasionally, until the spinach is wilted and the bell pepper is softened, 3 to 4 minutes. Transfer to a bowl.
Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the spinach mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the basil instead of the chives.
For the sausage and mushroom omelet: Add the mushrooms and sausage to the skillet and cook, stirring occasionally, until the sausage is completely browned and the mushrooms are softened, 3 to 4 minutes. Transfer to a bowl.
Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the sausage mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the parsley instead of the chives.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2113,"Brunswick Stew 5 pounds ground boneless, skinless chicken 5 pounds ground chuck 5 pounds hickory smoked pork, cut into medium dice 1 yellow onion, finely chopped 1 (12-ounce) bottle ketchup 2 (16-ounce) cans diced tomatoes 2 (16-ounce) cans corn 1/2 cup hot red pepper sauce, or more, to taste Salt Instructions: In a large stockpot, cook chicken and beef for 1 hour. Add hickory smoked pork. Add finely chopped onion. Add ketchup, diced tomatoes, corn, and hot sauce. Add salt as needed. Cook on low heat for 1 hour. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 2114,"Lemon Crepes with Almond Mascarpone 1 cup whole milk 3 large eggs
1 teaspoon vanilla extract 3/4 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon kosher salt
2 teaspoons lemon zest (about 2 lemons)
1 tablespoon unsalted butter, at room temperature
1/2 cup heavy cream 1/4 cup mascarpone cheese
1 tablespoon sugar
1/4 teaspoon vanilla extract
1/4 cup chopped Marcona almonds
Blueberries Lemon zest
Powdered sugar
Melted dark chocolate, optional
Instructions: For the lemon crepes: Whisk together the milk, eggs and vanilla in a medium bowl until smooth. Add the flour, sugar, salt and lemon zest and whisk until smooth. Set aside. For the almond mascarpone filling: Combine the heavy cream, mascarpone, sugar and vanilla extract in a separate medium bowl. Using a handheld mixer, beat on medium until stiff peaks form, about 3 minutes. Fold in the chopped almonds. Heat a medium saute pan over medium heat. Add a teaspoon of the butter and swirl the pan until the butter is melted and coats the pan (you can also use a pastry brush to brush softened butter into the pan). Add 1/4 cup of the batter and swirl the pan to coat the bottom with an even thin coating of batter. Cook for 2 minutes, gently flip the crepe and cook for another minute on the other side. Remove to a plate and continue with the remaining batter, adding more butter as needed. To serve, place 1 heaping tablespoon almond mascarpone filling on one quarter of a crepe. Gently fold the crepe in half and then in half again making sort of a triangle. Serve 2 per plate, sprinkle with blueberries and dust with more lemon zest and powdered sugar. Drizzle with chocolate, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2115,"Turkey Confit 3 cups salt 1 bunch fresh parsley 1 bunch fresh tarragon 1 bunch fresh sage 1 bunch fresh chives 2 whole turkey breasts, about 12 pounds 1 gallon duck fat Instructions: Place the salt and all the herbs into a food processor and process until the salt is pure green. Set aside.
Place the turkey breasts on a wire rack above a sheet pan and place in the refrigerator to dry for 3 hours. Take out and rub the salt all over the turkey breasts. Return to the refrigerator for another 2 hours. Take out and rinse all the salt off in cold running water. Place back on a clean rack on a sheet pan and let sit overnight in the refrigerator.
Preheat the oven to 250 degrees F.
Take the turkey out and place, skin side up, in a deep hotel pan. Cover the turkey completely in the duck fat. Roast in the oven for 3 hours. When it comes out, let it sit for 1 hour to cool off. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 2116,"Southwest Beef Tenderloin with Creamy Horseradish Sauce and Grilled Tomatoes 2 ancho chiles, stemmed and seeded 2 tablespoons whole cumin 2 tablespoons whole coriander 1 cinnamon stick 1 tablespoon sweet paprika 1 pint sour cream 2 lemons, juiced 1/4 cup freshly grated or prepared horseradish Extra-virgin olive oil 1 (4 pound) beef tenderloin Kosher salt and freshly ground black pepper 2 pounds tomatoes on the vine, cut in 1/2 Arugula leaves, for garnish Instructions: Heat the grill to medium-high. Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet, put the pan over the heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder; set aside. In a small bowl combine the sour cream, lemon juice, horseradish, and 1 tablespoon olive oil. Cover and refrigerate until ready to use. Drizzle some olive oil over the tenderloin and season it with salt and pepper. Sprinkle on about 1/2 of the spice mix and rub it into the meat. Grill for about 20 to 25 minutes for medium rare. Remove from the grill and allow the meat to rest for 5 to 10 minutes before slicing. Drizzle some olive oil over the tomatoes and season them with salt and pepper. Grill them for about 10 minutes. Slice the tenderloin and place it onto a platter. Drizzle the horseradish sauce over the meat and scatter the tomatoes around. Garnish with arugula leaves and serve. ","[Malbec, Syrah, Tempranillo, Zinfandel]" 2117,"DIY Chocolate Dip with Marshmallows and Fruit 9 ounces bittersweet chocolate, chopped 3 ounces Mexican chocolate, chopped
2 cups heavy cream
1/4 teaspoon kosher salt
One 12-ounce bag marshmallows
1 cup assorted sprinkles
1 cup chopped walnuts (or any other nut)
1 cup berries (or any other fruit)
Instructions: Fill a medium saucepot with 1 inch of water and place over medium-low heat to bring the water to a simmer. Place the bittersweet and Mexican chocolate in a bowl that will fit over the top of the saucepot without touching the water. Melt the chocolate over the water, stirring occasionally, until smooth. Place the cream and salt in a saucepot over medium-high heat and bring to a bare simmer. Slowly whisk the warm cream, 1/2 cup at a time, into the chocolate until the dip has the consistency of chocolate sauce. Transfer to a serving bowl or fondue pot and cover to keep warm until ready to use. Serve with the marshmallows, sprinkles, nuts and fruit. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 2118,"Glazed Salmon with Braised Fennel 4 tablespoons butter 4 bulbs fennel, cut into wedge 3 tablespoons sugar 1 cup apple cider 1 cup chicken stock 2 sprigs thyme Salt and freshly cracked black pepper 1/4 cup chopped parsley leaves 1 cup apple cider 1 teaspoon cayenne pepper 3 tablespoons brown sugar Grapeseed oil, to sear 4 (8-ounce) boneless and skinless salmon fillets Salt and freshly cracked black pepper Instructions: Preheat the oven to 425 degrees F. Braised Fennel: In a large Dutch oven over medium-high heat, add the butter. Add the fennel and sugar and cook for 3 to 4 minutes until the fennel caramelizes. Add the cider, stock and thyme. Cook until the fennel is tender and liquid is reduced, about 10 minutes Season the fennel with salt and pepper, to taste. Add the parsley and mix well. Remove from the heat and cover. Glaze: In a small saucepan, add the cider, cayenne and brown sugar and cook over medium heat until 1/2 cup of liquid remains. Set aside. Salmon: In a large saute pan over medium-high heat, add the oil. Season the salmon fillets with salt and pepper, to taste, and sear for 4 minutes in the hot oil. Remove from the pan and put, seared side up, on a quarter sheet tray with a rack. Spoon the glaze over the top of each fillet and bake until cooked through, about 4 minutes. Remove from the oven to a serving platter and serve with the braised fennel alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2119,"Bulleit Mint Julep 15 oz. Bulleit Bourbon 30 leaves fresh mint 1 cup sugar 1 cup water Instructions: Wash mint leaves, pat dry and put them in a small mixing bowl. Cover with 3 ounces of Bulleit Bourbon and let soak for 15 minutes. Remove mint, then place them in a clean cotton cloth and wring over bowl, bruising the leaves. Dip back into bourbon and wring again. Repeat several times to create mint extract. Set extract aside for 1 hour. You can also put the leaves back in the extract for a more concentrated mint flavor. Combine mint extract (leaves included, if preferred) with simple syrup (1 cup sugar and 1 cup water) in a covered glass container or jar and refrigerate overnight. Fill julep cups (10-12 oz., preferably silver but glass will do) with crushed ice or shaved ice and insert a fresh mint sprig. Add 1.5 oz. of Bulleit Bourbon to each cup. Add marinated julep mixture to taste. ","[Bourbon, Brandy, Cognac]" 2120,"Virgin Daiquiri 1 (14.5-ounce) can pineapple chunks in juice 1 (12-ounce) bag frozen strawberries 2 tablespoons superfine sugar 2 medium limes, juiced Fresh strawberries, optional, for garnish Instructions: In a blender, combine pineapple, frozen strawberries, sugar, and lime juice and puree until smooth. Pour into glasses, garnish with fresh strawberries, if desired, and serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Grigio]" 2121,"Grill it Up a Notch Ham and Cheese Sandwich 8 slices French bread, each about 1/2-inch thick 4 tablespoons unsalted butter, softened 4 teaspoons Dijon mustard 1 tablespoon honey 4 thin slices good quality ham, such as Black Forest 4 ounces sliced Gruyere, Swiss or Monterey jack Instructions: Place all of the bread slices on a flat work surface. Using a butter knife or small rubber spatula, spread 1 side of each slice with some of the softened butter. Use 1/2 of the butter for this and you'll need the rest later. Turn over 4 slices of the bread and spread the unbuttered sides of 2 of the bread slices with the mustard, and the other 2 slices with the honey. For each sandwich, fold 1 ham slice on top of the mustard spread and top with 1/4 of the sliced Gruyere cheese. Cover with the remaining 4 bread slices, making sure that the buttered sides face out. You will have 4 sandwiches. Heat a large skillet over medium-high heat and melt 1 tablespoon of the butter in the skillet. Transfer the sandwiches to the skillet and cook until golden brown on the bottom, about 2 minutes. Turn and add the remaining tablespoon of butter to the skillet. Cook the sandwiches until the cheese has melted and the second side is golden brown, about 1 1/2 to 2 minutes. Remove the sandwiches from the pan and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2122,"Bourbon and Dried Plum Stuffed Pork Loin 1 cup bourbon 1/2 cup chopped dried plums
2 tablespoons unsalted butter 1/2 cup diced yellow onion
Sea salt and freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary
1/4 teaspoon ground cumin
1/2 cup fresh breadcrumbs
2 tablespoons olive oil 1 teaspoon garlic powder
1 teaspoon dried rosemary
Sea salt and freshly ground black pepper
One 3-pound boneless pork loin
Good quality olive oil, for serving
Instructions: For the filling: Combine the bourbon and dried plums in a small bowl and set aside. Melt 1 tablespoon butter in a large saute pan. Add the onions and some salt and pepper to taste; cook, stirring, over medium heat until very tender but not browned, about 8 minutes. Stir in the garlic powder, rosemary and cumin and cook 30 seconds more.
Remove the pan from the heat and add the dried plums and bourbon. Carefully return the pan to the heat and cook until reduced by half. Stir in the remaining tablespoon butter. Remove the pan from the heat and add the breadcrumbs. Stir well to incorporate, then set aside to cool to room temperature.
For the pork loin: Preheat the oven to 425 degrees F. Combine the olive oil, garlic powder, rosemary, 1 teaspoon salt and 1/2 teaspoon pepper in a small bowl and mix well to combine. Rub the mixture all over the pork loin and place on a cutting board with the fat side facing up. Starting on one side of the loin, insert a paring knife or thin fillet knife through the cut side of the loin toward the center of the meat, keeping both your knife and the meat centered. (You are trying to create a hole through the center of the loin while keeping the entire roast intact, like a tunnel.) If your knife is not long enough to reach all the way through the loin, make the same cut from the opposite end of the loin to connect the two cuts.
Lay a sheet of plastic wrap out on the cutting board. Arrange the stuffing in the center of the plastic wrap. Shape the stuffing so that it lays in a narrow rectangle, the same length as the pork loin. Tightly wrap the stuffing in the plastic wrap, maintaining the shape. Twist the ends of the plastic wrap to tighten the shape and tie a knot at each end as close to the stuffing as possible.
Insert a metal skewer with a looped end through the hole in the pork loin. Tie one end of the plastic wrap around the loop and use it to pull the stuffing into the center of the pork loin.
When the stuffing is centered, cut the knot off one end of the plastic wrap. Pull the plastic wrap from the other end while squeezing to extract the stuffing. As you pinch and pull, the plastic wrap should come out, leaving the stuffing behind inside the pork loin.
Line a baking sheet with foil and place the pork loin fat-side down on top. Roast the pork loin, 25 minutes. Flip the pork loin so that the fat side is now facing up. Cook until a thermometer inserted into the center of the pork loin registers 140 degrees F, about 20 minutes more. Transfer the pork loin to a rack to rest. (The internal temperature should reach a minimum of 145 degrees F as it rests.)
Slice into 1/2-inch thick and drizzle with good-quality olive oil before serving.
","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 2123,"Harira Ramadam: Soup of Fava Beans and Lentils 1 quart water 1 cup chickpeas 2 onions, finely chopped 1 teaspoon ground tumeric 2 teaspoons ground ginger 1 teaspoon ground black pepper 1 teaspoon ground cinnamon 1/2 pound beef, preferably diced fillet 1/4 bunch cilantro 1/2 bunch flat leaf parsley 1/4 bunch chopped lovage, optional 10 vine tomatoes, peeled and seeded, grated or chopped finely 1/2 cup rice or crushed vermicelli 1 cup water flour mixture (1 tablespoon flour dissolved in 1 cup water) 1 cup fava beans, soaked and drained 1 cup lentils (optional) Salt 2 tablespoons olive oil Instructions: Place the following into a deep saucepan and cover with water; chickpeas, chopped onion, spices, meat. Bring to the boil and simmer until the chickpeas are tender. Chop the cilantro and flat leaf parsley, and lovage, if using, and grind in pestle and mortar to release the flavors. Then, add the herbs, pulped tomatoes, and rice. After about 5 minutes add the water flour mixture, this helps the soup thicken and lighten in color. Finally add the fava beans, and lentils, if adding. Simmer for about 20 to 30 minutes. Season, to taste, with salt. Drizzle with olive oil and serve with bread and sweet dates. ","[Rioja, Tempranillo, Garnacha, Barbera]" 2124,"War of the Rosemary 1/2 ounce Aperol 1/2 ounce Grand Marnier
1/4 ounce orange juice 1/2 grapefruit juice 1/2 lemon juice Rosemary sprig for garnish Instructions: Shake ingredients together with ice. Strain and serve over the rocks. Garnish with rosemary sprig. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 2125,"Ceviche 2 pounds fresh sea bass or flounder fillets, cut into 1/2-inch pieces 1 cup freshly squeezed lime juice 1 cup chopped and seeded tomatoes 1 habanero pepper, seeded and finely minced 1 teaspoon salt 1/2 red onion, finely diced Instructions: In a large glass bowl, combine all of the ingredients, except for the onion. Toss well and put the onion on top. Cover with plastic wrap and allow it to sit in the refrigerator for 1 1/2 hours, then stir to incorporate the onion. Let sit in the refrigerator for at least 1 more hour and up to 3 hours. Cook's Note: During the marinating process the fish will change from translucent to white in color and be opaque. Try to avoid getting the lime membrane in the juice as it can be bitter. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 2126,"Sambal Shrimp 2 cups sambal oelek (ground fresh chili paste) 1/2 cup freshly squeezed lime juice 1/2 cup olive oil 1/2 cup sugar 1/4 cup minced garlic 1/4 cup minced fresh ginger 1/4 cup mirin 2 tablespoons Vietnamese fish sauce (nuoc nam) 2 tablespoons dark sesame oil 3 pounds large shrimp (about 30 shrimp), peeled and deveined, head and tail segments intact 2 tablespoons fresh cilantro, roughly chopped 2 tablespoons fresh mint, roughly chopped Instructions: In a medium bowl, combine the sambal oelek, lime juice, olive oil, sugar, garlic, ginger, mirin, fish sauce and sesame oil. Whisk well to combine. Allow the marinade to sit at room temperature for at least 1 hour and up to 4 hours. Place the shrimp in a 1-gallon resealable plastic bag, and add all but 1 /2 cup of the marinade to the bag. Allow the shrimp to marinate at room temperature for 1 hour. Preheat a grill to medium-high and oil the grill. Place the shrimp on the grill and cook until they are just cooked through, 2 to 2 1/2 minutes per side. Transfer the cooked shrimp to a large bowl. Add the reserved 1/2 cup marinade, the cilantro and the mint and toss well to combine. Transfer the shrimp to a large serving bowl or platter, and serve immediately. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2127,"Risotto \Carbonara\ My Way 1/4 pound unsalted butter, plus 1 to 2 tablespoons 1/2 small onion, small diced 1 cup Arborio rice 1 bay leaf 1 cup white wine 2 1/2 quarts homemade chicken stock, room temperature 1 cup pancetta, small diced and rendered, reserving fat 1 lemon, zested and juiced 1 cup Parmigiano-Reggiano 1/2 cup fresh chopped chives Kosher salt, freshly ground white pepper and black pepper 8 quail eggs 1/2 clam shell green pea shoots Extra-virgin olive oil Instructions: In a rondeau or large heavy sauce pot melt butter and sweat onion until translucent, about 3 minutes. Add Arborio rice and bay leaf and sweat until rice is slightly toasted. Add white wine and stir until liquid is absorbed. Begin adding stock slowly in small amounts. As rice absorbs the liquid, continue adding stock, stirring constantly. When rice is al dente and creamy, add pancetta and lemon zest. Incorporate, and then finish with Parmigiano-Reggiano, chives, kosher salt, and freshly ground white pepper and 1 to 2 tablespoons butter. Place 4 small ring molds into an adequate Teflon pan. Using the rendered fat from the pancetta, fry 2 quail eggs in each ring mold to sunny side up. Season with salt and black pepper. Place risotto onto a large platter or individual serving dishes. Top with the quail eggs. Garnish with pea shoots, dressed with lemon juice, extra-virgin olive oil, kosher salt and freshly ground black pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 2128,"Lighter Chocolate Chip Cookies 1/2 cup rolled oats (not quick-cooking) 1 cup whole-wheat pastry flour, spooned and leveled 1/4 teaspoon baking soda 1/8 teaspoon salt 4 tablespoons (1/2 stick) unsalted butter, softened 2/3 cup packed light-brown sugar 3 tablespoons agave nectar 1 large egg, room temperature 2 teaspoons pure vanilla extract 4 ounces semisweet chocolate, chopped, or 1/2 cup semisweet chocolate chips Instructions:

1. Preheat the oven to 350 degrees F. Combine the oats, flour, baking soda and salt in a food processor and pulse until the oats are finely ground. Set aside.
2. In the bowl of an electric mixer, cream the butter, sugar and agave nectar until light and fluffy. Add the egg and vanilla and mix until smooth and glossy. Reduce mixer speed to the lowest setting and gradually add the flour mixture until just incorporated; stir in the chocolate.
3. Drop level tablespoons of the dough onto silicone mat lined baking sheets, 2 inches apart (12 cookies per sheet). Transfer the sheets to the refrigerator and chill the cookies until solid, about 30 minutes. Bake until lightly golden around edges, about 12 to 14 minutes, rotating the pans halfway through. Remove the baking sheets from the oven and let cool on the sheets for 1 minute; transfer to a wire rack to cool completely. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2129,"Grilled Mortadella and Muenster Monster Sub 1/3 cup mayonnaise 2 tablespoons minced pitted oil-cured black olives 1/2 teaspoon dijon mustard 1 small clove garlic, minced or grated 1/4 teaspoon honey Kosher salt 2 pounds mortadella, sliced about 1/8 inch thick 6 ounces muenster cheese, thinly sliced 1 24-inch baguette 2 beefsteak tomatoes, sliced 2 cups shredded iceberg lettuce Instructions: Preheat a grill to medium high. Make the olive aioli: Mix the mayonnaise, olives, mustard, garlic and honey in a bowl. Taste and add salt if necessary. Make a small cut on the edge of each slice of mortadella to prevent it from curling as it cooks. Grill the mortadella until marked, then flip, top with a slice of cheese and grill until the cheese melts, 1 to 2 more minutes. (You can also cook the mortadella in a large nonstick skillet over medium-high heat, about 3 minutes per side.) Sandwich build: Split the baguette in half lengthwise and toast lightly on the grill. Schmear the olive aioli on the baguette top. Layer the cheese-topped mortadella on the baguette bottom. Top with the tomatoes, lettuce and the baguette top. Cut into individual sandwiches. Photograph by Kang Kim ","[Barolo, Barbaresco, Chianti, Tempranillo]" 2130,"Pan Forte 1 1/4 cups (6 ounces) whole unblanched almonds 1 1/2 cups (6 ounces ) whole unblanched hazelnuts 1 teaspoon ground cinnamon 3/4 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg 1 teaspoon freshly ground black pepper 1 tablespoon unsweetened cocoa powder, plus extra for dusting 1 1/4 pounds dried fruits, preferably organic: any combination of black currants, white or black raisin, black mission figs, white figs, sour cherries, plums, prunes, pears, peaches, nectarines, or cranberries and apricots and candied ginger 1 1/4 pounds dried fruits, preferably organic: any combination of black currants, white or black raisin, black mission figs, white figs, sour cherries, plums, prunes, pears, peaches, nectarines, or cranberries and apricots and candied ginger
   2/3 cup mild-flavored honey, such as clover 1 cup granulated sugar 1 cup plus 2 tablespoons unbleached all-purpose flour
   Instructions: Place the ring or mold over the sheet of rice paper on a parchment-lined baking sheet. Adjust the oven rack to the middle position and preheat the oven to 325 degrees F. Spread the nuts on a baking sheet in 2 separate piles, and toast in the oven until lightly browned, about 10 to 15 minutes. Shake the pans halfway through to ensure that the nuts toast evenly. Allow to cool a few minutes. Gather the hazelnuts into a kitchen towel and rub them together to remove the skins. Turn the oven down to 300 degrees F. In a large bowl, combine the nuts with the cinnamon, ginger, cloves, nutmeg, pepper, flour, and cocoa powder. Cut the fruit into 1/2-inch pieces and toss with the nut mixture. In a small saucepan, stir together the honey and sugar. Over high heat, bring to a boil without stirring. Using a pastry brush dipped in water, brush the sides of the pan to remove any un-dissolved sugar granules. Cook until the sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer. Remove from the heat and pour into the fruit mixture. Stir to combine as well as possible. The mixture will be very thick and sticky. Dip your hands in water and press the fruit mixture evenly into the pan. Bake for 1 hour, until the top is slightly puffed and the surface is matte. Remove from the oven and cool completely in the pan. Trim the rice paper around the edge of the mold. Store at room temperature, wrapped tightly in plastic wrap, for several weeks. In a small saucepan, stir together the honey and sugar. Over high heat, bring to a boil without stirring. Using a pastry brush dipped in water, brush the sides of the pan to remove any undissolved sugar granules. Cook until the sugar reaches 224 to 240 degrees (soft ball stage) on a candy thermometer. Remove from the heat and pour into the fruit mixture. Stir to combine as well as possible. The mixture will be very thick and sticky. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 2131,"Zucchini with Walnut Pesto Extra-virgin olive oil, for the skillet 2 medium zucchini, cut into 1/2-inch slices
Kosher salt and freshly ground black pepper
1/2 cup toasted walnuts, plus more for topping
1/2 cup fresh basil, plus more for garnish
1/2 cup fresh mint
1/2 cup freshly grated Parmesan, plus more for garnish
1 tablespoon red wine vinegar
Pinch of crushed red pepper, plus more for garnish
Instructions: Heat a layer of olive oil in a skillet over medium high. When the oil begins to shimmer, add the zucchini in an even layer, avoiding overlapping in the skillet (you may need to cook in batches to avoid overcrowding!). Season with salt and pepper. When the zucchini begins to brown on the bottom, about 5 minutes, flip over and allow to brown on the other side, about 4 minutes more. Remove from the skillet to the serving plate. Meanwhile, make the pesto. Add the walnuts, basil, mint, Parmesan, vinegar and a pinch of crushed red pepper to the carafe of a food processor. Pulse until the ingredients are combined but still chunky. Taste and season with salt and pepper as needed. Drizzle the pesto on top of the zucchini. Top with additional Parmesan, fresh basil and crushed red pepper flakes and serve! ","[Barolo, Barbaresco, Chianti, Tempranillo]" 2132,"Shrimp in Spicy Coconut Sauce 1 tablespoon canola oil 1 teaspoon chopped garlic 1 cup light coconut milk 1/4 cup low-sodium chicken broth 1/4 teaspoon red pepper flakes 2 teaspoons low-sodium soy sauce 1/4 cup heavy cream 1 pound medium shrimp, cooked 2 tablespoons fresh cilantro leaves, for garnish Instructions: Heat the oil in a large frying pan over medium heat and cook the garlic until fragrant. Stir in coconut milk, chicken broth, red pepper flakes, and soy sauce. Bring to boil, reduce the heat, and simmer for 5 minutes. Stir in the cream and return to a simmer without boiling. Add cooked shrimp and heat through. Garnish with cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 2133,"Enchilada Pie 1 pound ground chuck 1 onion, chopped 1 (14 1/2-ounce) can cream of mushroom soup 2 small cans diced green chilies 1 (14 1/2-ounce) can whole tomatoes, crushed 1 (14 1/2-ounce) can tomato sauce Vegetable oil 1 package (6 tortillas) corn tortillas 1 package (2 cups) shredded Colby jack cheese Instructions: Preheat the oven to 350 degrees F. Brown the meat and onion together, drain. In a saucepan, cook the soup, chilies, crushed tomatoes, and tomato sauce. Add the browned meat and simmer on low heat. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft. Place 4 of the warmed tortillas in the base of a casserole dish and top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake for 30 minutes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 2134,"Caramel Apple Pie on a Stick 1 (14-ounce) package caramels, unwrapped 3 apples 3 cinnamon sticks 30 vanilla wafer cookies 1 teaspoon cinnamon Instructions: Heat a small saucepan over high heat. Add 3 tablespoons water and the caramels and reduce the heat to low. Stir the caramels frequently until they are completely melted. Be careful not to burn the caramel. While the caramels are melting, pull the stems out of the apples and cut a thin slice from the bottoms so they have a flat surface to stand on. Insert a cinnamon stick into the top of each apple. Put the vanilla wafers into a plastic bag and coarsely crush them. Put the crumbs into a bowl and mix in the cinnamon. Dip each apple into the melted caramel, making sure to get it completely coated. Put the coated apples onto a cookie sheet lined with waxed paper. Refrigerate the caramel apples for 1 to 2 minutes to harden up the caramel. Roll them in the cinnamon-crumb mixture and enjoy! ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 2135,"Meatloaf Muffins with Barbecue Sauce 1 2/3 to 1 3/4 pounds ground sirloin 1 medium onion, cut into chunks 2 ribs celery from the heart of the stalk, cut into 2-inch pieces 1 green bell pepper 1 large egg plus a splash of milk, beaten 1 cup plain bread crumbs 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick) 1 cup smoky barbecue sauce 1/2 cup tomato salsa 1 tablespoon Worcestershire sauce Vegetable oil or extra-virgin olive oil Micro-way-cool Bacon and Green Beans, recipe follows Smashed potatoes and cream cheese, recipe follows 6 slices microwave ready-crisp bacon One 16-ounce bag frozen green beans A drizzle extra-virgin olive oil Salt and pepper 2 1/2 pounds small red potatoes or baby Yukon gold potatoes 1/2 cup half-and-half or whole milk 8 ounces plain cream cheese or veggie cream cheese, cut into pieces
10 chives or 2 scallions, chopped or snipped with kitchen scissors Salt and pepper Instructions: Preheat oven to 450 degrees F. Put ground beef into a big bowl. Put onion and celery into a food processor. Cut the bell pepper in half, rip out the seeds and throw them into your garbage bowl. Cut the pepper into a few pieces and add to the food processor. Pulse the processor blades to finely chop the vegetables into very small pieces then add them to the meat bowl. Add egg, beaten with milk, bread crumbs and grill seasoning to the bowl. Next, mix together the smoky barbecue sauce, the salsa and the Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands. Wash up. Brush a 12-muffin tin (1/2-cup each) with vegetable oil or extra-virgin olive oil. Use an ice cream scoop to help you fill meat into a each tin. Top each meat loaf with a spoonful of extra sauce. Bake about 20 minutes. Cut open 1 muffin to test that the middle is cooked through. While meatloaf muffins bake, make green beans in the microwave. Serve meatloaf with Smashed Potatoes and Cream Cheese on the side, too. Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble up. Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon. Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, you can be working on the meatloaf recipe.
When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit. Mash potatoes with half-and-half or milk using a potato masher. Add in the cream cheese and smash until the cheese melts into the potatoes. Then add chives and scallions and season with salt and pepper, to your taste. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 2136,"Wolf fish and Littleneck Clams in Almond-Tomato Sauce 1/4 cup olive oil, plus more for brushing the wolf fish 1 tablespoon chopped garlic Pinch hot pepper flakes 1 cup sliced Spanish onion 12 canned whole, peeled tomatoes, seeded and roughly chopped 1/2 cup capers 1/2 cup skinned, whole almonds, roughly chopped 1/2 cup sliced basil 1 teaspoon chopped thyme 1 teaspoon sugar Kosher salt and freshly ground black pepper 4 (6-ounce) center-cut wolf fish fillets 12 littleneck clams Serving Suggestion: Smashed potatoes Instructions: Heat the oil in a saucepan over medium heat. Add the garlic and pepper flakes and cook, stirring, until lightly browned. Add the onion and cook, stirring, until soft, about 10 minutes. Add the tomatoes, capers, almonds, basil, thyme, and sugar and season with salt and pepper. Simmer for 10 minutes. (The sauce can be prepared 1 day ahead.) Preheat the oven to 375 degrees F. Put the almond-tomato sauce in the bottom of an ovenproof casserole dish. Lightly brush wolf fish with oil and season with salt and pepper. Place the wolf fish on top of the sauce in the center of the casserole dish, and arrange the clams around the outer edge. Bake uncovered until the wolf fish is cooked through and the clams have opened, about 15 to 20 minutes. Serve with smashed potatoes. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 2137,"Who Loves Ya Baby-Back? 2 whole slabs pork baby back ribs 8 tablespoons light brown sugar, tightly packed 3 tablespoons kosher salt 1 tablespoon chili powder 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1/2 teaspoon jalapeno seasoning 1/2 teaspoon Old Bay Seasoning 1/2 teaspoon rubbed thyme 1/2 teaspoon onion powder 1 cup white wine 2 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce 1 tablespoon honey 2 cloves garlic, chopped Instructions: Preheat oven to 250 degrees. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute. Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours. Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 2138,"Poached Chicken Handful fresh parsley Few sprigs fresh oregano Few sprigs fresh rosemary Few sprigs fresh thyme 8 bone-in, skin-on chicken thighs 2 bone-in, skin-on chicken breasts 4 ribs celery, coarsely chopped 2 carrots, peeled and quartered 2 onions, peeled and quartered with root attached 4 cloves garlic, crushed 1 lemon, sliced 1 1/2 teaspoons black peppercorns (half a palm full) Few fresh bay leaves Kosher salt Instructions: Tie the parsley, oregano, rosemary and thyme with kitchen twine to create an herb bundle. Place the chicken, celery, carrots, onions, herb bundle, garlic, lemon, peppercorns and bay leaves in your biggest pot, and cover with water - hopefully 3 to 4 quarts. Bring to a low boil, reduce the heat and simmer 1 hour and 15 minutes. Remove the chicken, strain the stock and return to stove top. Season the stock with salt. Bone and skin the chicken and shred the meat with a knife or tines of 2 large forks. Combine the light and dark meat.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2139,"Caramel Oranges 1 cup sugar 2 tablespoons water 1 teaspoon lemon juice 2 oranges 2 tablespoons Grand Marnier Instructions: In a saucepan combine 1 cup sugar, 2 tablespoons water and 1 teaspoon lemon juice. Cook until caramel turns a golden amber, about 15 minutes. Pour caramel onto a greased baking sheet to cool. Break into shards. Peel oranges so that no pith remains. Run knife between membranes to release segments. Squeeze whatever juice remains in the membrane over orange segments. Sprinkle with 2 tablespoons Grand Marnier. Let macerate for 20 minutes. Spoon orange segments into glasses. Spoon remaining juice over segments. Garnish with caramel shards. ","[Chardonnay, Riesling, Moscato, Cava]" 2140,"France Meets Italy Panini 1 stick (8 tablespoons) European butter, at room temperature 2 1/2 cups freshly grated Parmesan 1 baguette, halved crosswise and then lengthwise 12 ounces thinly sliced prosciutto cotto
Instructions: Preheat the broiler to high. Using a rubber spatula, mix together the butter and 1 1/2 cups of the Parmesan in a medium bowl. Spread the mixture evenly on the cut sides of the baguette quarters, then sprinkle with the remaining 1 cup Parmesan. Place the baguettes, cut-side up, on a rimmed baking sheet. Broil until golden brown and bubbly, about 3 minutes. Remove to a cutting board and allow to cool. Pile the prosciutto cotto on top of the baguettes. Slice each quarter into 4 pieces. Serve open-faced. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 2141,"Rolled Baklava: Baklava Orthi 1 1/2 cup granulated sugar 1 cup water 1/8 cup honey 1 (1/8-inch) slice lemon 1 (2-inch) stick cinnamon 2 cloves, whole 1 pound blanched almonds, coarsely ground 1 pound walnuts, coarsely ground 2 tablespoons granulated sugar 1 1/2 teaspoon ground cinnamon 1/8 teaspoon cloves, ground 4 sheets phyllo dough 1 1/4 pounds unsalted butter, melted Instructions: Combine all of the syrup ingredients in a saucepan; bring to a boil and simmer for 15 minutes. Remove the lemon and spices. Cool and set aside. Preheat oven to 400 degrees F. Combine the almonds, walnuts, sugar, cinnamon, and ground cloves together in a bowl. Take 4 sheets of phyllo dough and brush each sheet with melted butter, layering the sheets as you go. Once the 4 sheets are pressed together, sprinkle the nut mixture over the top sheet and roll, lengthwise, until you reach the end. Keep the roll as tight as possible without breaking. It should look like a long cylinder. Cut the roll into 2-inch pieces, dip each into the melted butter and place on a baking sheet. Place into the oven for about 30 minutes or until golden brown. When finished remove each piece from the pan and dip in the cool syrup and place on a rack to drain. Serve in small cup cake cups on a platter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2142,"Stuffed Pork Chops 4 double-cut pork chops 1/4 cup bread crumbs 1/2 pound fresh Italian sausage, diced 1 slice prosciutto, minced 1 slice fresh mozzarella, diced 2 cloves garlic, minced Pinch salt and pepper String, for tying 2 tablespoons olive oil 1 cup finely chopped yellow onion 1/4 cup butter 1 cup dry white wine 1 1/2 cups chicken broth Instructions: Preheat oven to 350 degrees F. With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. Stuff each chop with the mixture and sew or tie them closed with string. Heat the oil in a skillet over medium-high heat. When the oil is hot, pat the chops dry then place them in the pan. Brown on both sides, about 3 minutes per side. Remove the pork chops and set them aside in a roasting pan. Add the onions, butter, white wine, and chicken broth to the skillet. Cook over medium heat, stirring, for 6 to 8 minutes. Add them to the pan with the pork chops. And bake for 1 hour. Remove the string before serving, and drizzle the pork chops with pan juices once plated. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 2143,"Mexican Pumpkin Bread Pudding Graves with Baked Churro Mummies 1 cup brown sugar 1/2 teaspoon whole cloves 3 cinnamon sticks 3 whole star anise 1 orange, unpeeled and sliced 2 cups whole milk 1 cup canned pumpkin puree 1/2 cup brown sugar 1/4 cup melted unsalted butter 1 teaspoon ground cinnamon 3/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/8 teaspoon ground cloves 2 eggs, beaten 6 cups cubed stale bread 1 cup shredded Monterey Jack cheese 1/4 cup slivered almonds 1/4 cup golden raisins Crushed cinnamon spice cookies, plus 6 whole cookies, such as Biscoff 1/2 cup unsalted butter 1/2 teaspoon salt 1 cup all-purpose flour 1 teaspoon vanilla extract 3 eggs Nonstick cooking spray 1/2 cup cinnamon sugar blend 6 ounces melted white chocolate or candy melts Candy eyes, for garnish Instructions: For the syrup: In a saucepan set over medium-high heat, combine 1 cup water, the brown sugar, cloves, cinnamon, star anise and orange slices. Bring the mixture to a boil, then reduce the heat to medium and cook uncovered for 8 to 10 minutes. Strain with a fine mesh sieve and discard the solids. For the bread pudding: Preheat the oven to 350 degrees F. In a large bowl, combine the milk, pumpkin, brown sugar, butter, cinnamon, nutmeg, salt, cloves and eggs. In a separate large bowl, combine the bread with all but 1/4 cup of the syrup. Reserve the remaining 1/4 cup syrup. Pour the milk mixture over the bread and toss gently. Toss in 3/4 cup of the cheese, the almonds and raisins, and combine. Distribute the mixture evenly among 6 mini loaf pans and bake until a knife inserted in the center comes out clean, 25 to 30 minutes. While the pudding is still warm, pour the remaining 1/4 cup syrup over the tops of the loaves and sprinkle with the remaining 1/4 cup cheese. Then top each loaf with some crushed cookies for a graveyard dirt effect. For the churros: In a medium saucepan, combine the butter, salt and 1 cup water. Bring to a boil over medium-high heat. Remove from the heat, add the flour all at once and stir quickly with a wooden spoon to combine. Beat in the vanilla and then the eggs, one at a time, mixing well before adding the next. After adding each egg, the mixture will become glossy but will return to the thick consistency of mashed potatoes when combined. Spoon the dough into a pastry bag with a large (3/8- to 1/2-inch) round tip. Lightly spray a cookie sheet with nonstick cooking spray or line with parchment paper. Pipe 4-inch rows of the dough with at least 1-inch of space between each churro. Bake until golden brown and a toothpick comes out clean, 25 minutes. Place the cinnamon sugar in a shallow, square baking dish. Spray the churros lightly with the cooking spray and dip each one into the cinnamon sugar mixture. Roll around to make sure they are well coated. Place the melted white chocolate in a piping bag or plastic sandwich bag. Snip off the end and quickly drizzle the chocolate over the churros in a zig-zag mummy wrap pattern, and then add candy eyes to the mummies. Place the mummies into the bread pudding graves and place a headstone above them. Enjoy your scary treats! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2144,"Canadian Benny's 4 tablespoons butter, divided 4 plum tomatoes, seeded and chopped 2 scallions, finely chopped Salt and pepper 1 cup heavy cream 4 thick-cut slices sweet, whole-grain bread, such as oat-nut bread 8 slices Canadian bacon A drizzle of extra-virgin olive oil 4 large eggs 8 ounces sharp Canadian cheddar, shredded Instructions: Melt 1 tablespoon butter over medium heat in a small pan. Add tomatoes and scallions and season with salt and pepper. Saute 2 minutes then stir in cream and let it reduce 10 minutes over low heat, stirring occasionally. Heat a large nonstick skillet over medium heat. Add 2 tablespoons butter to the skillet and melt it. Add bread and cook 3 to 4 minutes on each side. Transfer to a platter. Cook bacon in the same pan in a drizzle of extra-virgin olive oil. Cook Canadian bacon 2 to 3 minutes on each side. Place the bacon on the bread and add 1 more tablespoon butter to the pan. Melt butter then add eggs, careful to give each room to cook. Fry until soft or hard, as you like. Cover eggs with mounds of cheese. Foil tent the pan and melt the cheese. Place cheesy eggs on bacon. Ladle tomato cream sauce down over the entire egg stack. Eggcellent, eh? ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2145,"Thai Green Curry Meatballs with Zoodles 3 tablespoons vegetable oil 3 tablespoons Thai green curry paste
Two 13.5-ounce cans coconut milk
One 14-ounce bag plain frozen meatballs, thawed
Kosher salt and freshly ground black pepper Two 16-ounce packages fresh zucchini noodles (zoodles)
1 red Thai bird cl, sliced very thin on the bias
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
2 teaspoons toasted black sesame seeds
2 teaspoons toasted white sesame seeds
1 lime, cut into wedges Instructions: Heat 2 tablespoons oil in a large saucepan or wide pot over medium heat. Add curry paste and bloom in the oil, stirring frequently, until very fragrant, about 2 minutes. Stir in coconut milk and bring to a simmer. Add thawed meatballs and continue to simmer, stirring frequently, until meatballs are heated through, another 3 to 5 minutes. Season with salt and pepper to taste. Heat the remaining tablespoon oil in another large pan over medium-high heat. Add the zoodles and a pinch of salt and cook, stirring occasionally, until zoodles are warmed through and some of their moisture has evaporated, about 5 minutes. Evenly divide the zoodles among 4 bowls. Ladle curry over zoodles and top each with a few meatballs. Top each with sliced Thai bird chiles, basil, cilantro and black and white sesame seeds. Serve with lime wedges. ","[Syrah, Pinotage, Tempranillo, Garnacha]" 2146,"Buffalo Chicken Meatballs Nonstick cooking spray, for the parchment, optional 1 pound ground chicken
1/3 cup breadcrumbs
2 tablespoons finely diced celery
1 tablespoon hot sauce, such as Frank's Red Hot 1 large egg
1 scallion, finely chopped
1 clove garlic, minced
Kosher salt and freshly ground black pepper
Crumbled gorgonzola, for serving 5 to 6 stalks celery, cut into sticks, plus celery leaves, for serving 1/2 stick (4 tablespoons) salted butter 3/4 cup hot sauce, such as Frank's Red Hot Instructions: For the meatballs: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper covered with cooking spray. Combine the chicken, breadcrumbs, celery, hot sauce, egg, scallion, garlic and some salt and pepper in a bowl. Gently mix until well combined, being careful not to overmix. Using a tablespoon measure, remove scoops of the mixture, roll into balls and put onto the prepared baking sheet. Bake until cooked through and browned, about 15 minutes. For the sauce. Meanwhile, in a saute pan over medium-low heat, melt the butter with the hot sauce, stirring to combine. Once the meatballs are cooked, add to the sauce and toss to coat well. Transfer the meatballs to a platter. Sprinkle over the gorgonzola and celery leaves. Serve with the celery stalks and leaves on the side, as well as some toothpicks to skewer the meatballs as they are devoured. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 2147,"Quick Sweet Pickles 6 kirby cucumbers or 2 regular cucumbers 1/4 cup kosher salt 1 cup water 1 cup rice vinegar 1/2 cup sugar 1 tablespoon coriander seed 1 tablespoon mustard seed 1 tablespoon whole allspice berries 1 cinnamon stick 3 cloves 1 bay leaf Instructions: Wash and dry the cucumbers. Using a sharp knife or a mandolin, slice the cucumbers thinly and place in a colander. Sprinkle with salt and toss to coat. Place the colander over a bowl and allow it to sit, covered, for about 1 hour. Rinse off the salt and dry the cucumber slices well. Place them into a sterilized quart jar. In a small saucepan add the remaining ingredients. Stir to dissolve sugar and bring to a boil. Remove from heat and allow it to cool. Pour the brine over the cucumbers in jar. Cover and refrigerate at least 4 hours, preferably overnight. Will keep, refrigerated, for about 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 2148,"Towering Cherry Trifle One 10-ounce bag frozen pitted dark sweet cherries, thawed, not drained 2 teaspoons cornstarch mixed with 2 teaspoons water 1 teaspoon orange zest (save the rest of the orange for assembling the trifle) One 3-ounce (85-gram) packet vegan raspberry jelly granules 2 to 2 1/2 cups boiling water One 10-ounce bag frozen pitted dark sweet cherries, thawed and drained 2 cups vegan heavy cream 1 pound vanilla pound cake (I use a vegan cake mix) Zest of the remaining orange 3 ounces (90 grams) dark chocolate, thinly sliced 32 ounces store-bought or homemade Vanilla Custard, recipe follows 2 tablespoons store-bought toasted flaked almonds 4 cups cashew milk 1/2 cup superfine sugar 2 teaspoons vanilla extract 1/8 teaspoon ground turmeric 1/2 cup cornstarch mixed with 2 tablespoons cashew milk Instructions: For the cherry compote: Tip the cherries into a medium saucepan along with any juices, and bring to a gentle bubbling simmer over medium-high heat, about 2 minutes. Press down using a masher or fork. Stir in the cornstarch mixture and the orange zest. Simmer for about 3 minutes, then turn off the heat and leave to cool, about 10 minutes. For the jelly: Put the jelly granules into a liquid measuring cup and top up with boiling water according to the packet\u2019s instructions. Stir until the granules dissolve. Assembling the trifle: Pour half of the jelly into the bottom of a 2-quart (2-liter) trifle bowl. Scatter in half of the drained and thawed cherries. Leave to one side to set according to the directions of the packet of jelly granules. Set aside the remaining jelly. Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form, and set to one side. Once the jelly has firmed up, break the pound cake up into rough pieces and scatter half on top of the jelly. Grate over some orange zest and scatter over half of the chocolate pieces. Spoon over half of the custard, starting at the edges and working your way into the center to ensure defined layers around the edge of the bowl. Next pour over the cherry compote, again starting at the edges. Stir the reserved jelly to break it up and spoon it on top of the compote layer. Now add the rest of the cake and another grating of orange zest. Scatter over the remaining drained and thawed cherries, sprinkle over some of the remaining chocolate and then pour on the rest of the custard again, starting at the edges. Pile the whipped cream on top. Zest over the remaining orange, scatter the remaining chocolate and finish with the toasted almonds. Add the cashew milk, sugar, vanilla extract and turmeric to a large saucepan and slowly heat over medium-low heat. Once hot, pour in the cornstarch slurry and stir continuously until thickened. Remove from the heat and set aside to cool. Chill in the fridge overnight. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 2149,"Sweet Sausage and Pepper Crostini 4 cups prosecco 3 cloves garlic, smashed, plus 2 cloves, chopped 1 bay leaf 2 large sweet Italian sausages Olive oil Salt and freshly ground black pepper Baguette, sliced on the bias 1/4-inch thick 2 red bell peppers 2 yellow bell peppers 1 onion, halved and sliced 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh oregano 2 tablespoons chopped fresh thyme Instructions: Preheat the oven to 375 degrees F. Pour the prosecco into a deep skillet and bring to a simmer over medium heat. Add the smashed garlic, bay leaf and sausages. Simmer until the sausages are cooked through, about 15 minutes. Remove the sausages, reserve the cooking liquid, and let the sausages rest a few minutes. Bring the cooking liquid to a simmer and cook until reduced and slightly thickened into a sauce. Slice the sausages on the bias into thin slices. In a small bowl, combine the chopped garlic with a few tablespoons of olive oil and some salt and pepper. Brush the garlic and oil onto each baguette slice and bake until golden brown and crispy. Roast the peppers in the oven or over an open flame until almost blackened. Transfer the peppers to a bowl, cover and let steam and cool. Remove the skin and slice into thin slices. In a large saute pan, heat 2 tablespoons olive oil over medium heat. Saute the onions until translucent, and then add the peppers, basil, oregano and thyme and cook for 5 minutes. To assemble the crostini: Top each bread slice with a slice of sausage, brush with reduced prosecco broth and top with the peppers and onions. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 2150,"Summer Fruit Crostata 1 1/2 cups all-purpose flour, plus more for dusting 3 tablespoons sugar, plus more for sprinkling 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 3 tablespoons cold unsalted butter, cut into small cubes 1/4 cup plus 1 tablespoon very cold buttermilk 1/4 cup plus 1 tablespoon very cold heavy cream 3 cups diced fresh or frozen (not thawed) fruit such as mangoes, peaches, whole blackberries or blueberries 3 to 6 tablespoons sugar (depending on the sweetness and ripeness of the fruit) 1/2 teaspoon cornstarch, mixed with 1 teaspoon cold water 1/2 teaspoon finely grated lemon or lime zest 1 tablespoon fresh lemon or lime juice Pinch of kosher salt Instructions: Make the dough: Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers, two knives or a pastry cutter until the mixture resembles coarse meal. Slowly add the buttermilk and cream and gently mix, using your fingers or a fork, until the mixture just comes together. (Alternatively, combine the flour, sugar, baking powder, baking soda, salt and butter in a food processor and pulse a few times. Add the buttermilk and heavy cream and pulse until the dough just comes together.) Transfer the dough to a lightly floured surface and sprinkle a bit more flour on top. Lightly flatten the dough using a rolling pin or your hands, fold it over and flatten again. Fold it over once more, then wrap in plastic wrap and refrigerate until chilled, at least 30 minutes and up to 2 days.
Make the filling: Combine the fruit and sugar in a large bowl and let sit at room temperature until the juices begin to release, about 30 minutes. Transfer the mixture to a saucepan and bring to a boil over high heat. Add the cornstarch slurry, bring to a boil and cook until the mixture thickens, about 1 minute. Remove from the heat and stir in the citrus zest and juice and salt. Assemble the crostata: Preheat the oven to 375?. Line a baking sheet with parchment paper or aluminum foil. On a floured surface, roll the dough into a 12-inch round, 1/4 inch thick. Transfer the dough round to the prepared baking sheet. Fill the center with the fruit filling, leaving a 2-inch border. Gently fold the border over the fruit, leaving the center exposed, and pleat the border to make a circle. Sprinkle sugar evenly over the dough. Bake until the crust is golden brown and the fruit is bubbling, about 30 minutes. Let cool for 10 minutes before slicing. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2151,"Venison with Apple and Daylily Jelly 1 teaspoon thinly sliced tarragon 1 teaspoon Apple and Daylily Jelly 1 teaspoon Dijon mustard 8 ounces venison fillet Salt and pepper 1 teaspoon butter Instructions: Preheat oven to 400 degrees F. Mix the tarragon, jelly, and mustard together. Season the venison with salt and pepper. Pan-fry the seasoned venison in the butter until golden brown on 1 side, about 4 minutes. Turn the venison over and put in the oven for 5 minutes. Remove from the oven and turn the oven on broil. Slice the venison horizontally and open it like a book, spread the jelly mixture on both sides. Brown top under broiler for 2 minutes and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 2152,"Branzino with Brown Butter and Almonds on a Bed of Crispy Kale 1 bunch Tuscan kale (also called lacinato kale), stemmed 1 tablespoon EVOO, plus more for drizzling Kosher salt and freshly ground pepper Grated nutmeg 4 fillets branzino Splash white vermouth 1/2 cup sliced almonds, chopped 3 tablespoons butter 1 lemon 2 tablespoons finely chopped fresh parsley Instructions: Position a rack in the center of the oven and heat the broiler. Drizzle the kale with a little EVOO and season with salt, pepper and nutmeg. Arrange on a rack set over a rimmed baking sheet and broil until crisp, about 5 minutes. Warm a serving platter in a 250 degree F oven. Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Sprinkle the fish with salt and pepper, then saute until just cooked through, about 3 minutes on each side. Douse the fish with the vermouth, then transfer to the platter and cover to keep warm. Return the skillet to the heat and toast the almonds over medium heat. Add the butter and cook until browned, about 3 minutes. Grate the zest of the lemon and add it to the browned butter, then squeeze in the juice from half the lemon. Stir in the parsley. Arrange the fish on a bed of crispy kale. Slice the remaining lemon half into 4 thin rounds and place one on each piece of fish. Spoon the brown butter sauce and the almonds on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 2153,"Wild Boar Schnitzel with Rye Spaetzle and Pickled Mushrooms 4 wild boar tenderloins 1 cup seasoned all-purpose flour (see Cook's Note) 1 cup milk
4 cups panko breadcrumbs
2 tablespoons dried thyme
1 quart frying oil
4 large eggs 1 cup all-purpose flour
1 cup rye flour
2 cups beer
Kosher salt and freshly ground black pepper 2 tablespoons 75/25 blended canola and olive oil 2 cups arugula
Zest and juice of 1 lemon 1 quart rice wine vinegar 1/2 cup fish sauce
1/2 cup soy sauce
1/2 cup sweet soy sauce
One 4-ounce package fresh chef's mix mushrooms
1 yellow or sweet onion, julienne 1/2 cup apple cider vinegar
1 tablespoon cornstarch
Kosher salt and freshly ground black pepper
Instructions: For the schnitzel: Butterfly the four tenderloins and set aside. Place plastic wrap over a cutting board, then place one butterflied tenderloin on top. Cover with another piece of plastic wrap. Pound the tenderloin with the smooth side of a meat tenderizing mallet to about 1/8-inch thick. Repeat with the remaining tenderloins and set aside. To bread the schnitzel set up three shallow pans big enough to fit the pounded tenderloins. Add the seasoned flour to one pan. Put the milk in the second. Combine the panko and dried thyme in the third. Working with one tenderloin at a time, dredge in the seasoned flour until evenly coated, move to the milk and coat evenly. Finally, coat each tenderloin completely with the panko. Set the breaded tenderloins aside. Heat the frying oil in a large pot or fryer to 350 degrees F. Fry the tenderloins until golden brown and crispy, 2 to 3 minutes. Remove from oil and let dry on a paper towel lined plate or sheet tray. For the rye spaetzle: Combine the eggs, all-purpose flour, rye flour and beer in a large bowl and whisk to combine. (The mixture should have the consistency of oatmeal.) Set up a bowl of ice water. Place a spaetzle dumpling maker over a pot of boiling salted water. Force the mixture through the maker using a spatula or bowl scraper. Let the spaetzle cook for about 1 minute, then remove from the boiling water and chill in ice water until cool. Remove from the ice water and lay on a clean kitchen towel to dry. Add blended oil to a large saute pan on high heat until just before smoking. Add the spaetzle and let cook, undisturbed, until the bottoms are golden. Flip the spaetzle using a large flat spatula and add the arugula, lemon zest and juice and season with salt and pepper to taste. Saute the ingredients together for about 1 minute, then remove from heat. For the pickled mushrooms: Combine rice wine vinegar, fish sauce, soy sauce, sweet soy sauce and 1 quart cold water in a pot and bring to a boil. Add mushrooms to a bowl. Pour liquid over the mushrooms, then set aside and let cool. For the gravy: Add onion to a saucepot with apple cider vinegar. Whisk together cornstarch with 1/2 cup cold water in a bowl to make a slurry. Bring onions to a simmer, then pour in cornstarch slurry. Cook, stirring constantly, until the gravy thickens. Turn off the heat and set aside. Season to taste. Serve the schnitzel over a generous portion of spaetzle. Pour gravy around the schnitzel and garnish with pickled mushrooms. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2154,"Razor Clams with Fermented Black Beans and Holy Basil Paste 2 teaspoons ginger, minced 2 teaspoon garlic, minced 2 tablespoons olive oil 14 razor clams 2 tablespoons cilantro, chopped 4 tablespoon scallions 8 Kafir lime leaves 10 Thai Basil leaves 4 tablespoons fermented black beans 4 tablespoons Sherry vinegar 8 ounces chicken stock 2 tablespoons holy basil paste (recipe follows) 6 tablespoons tomato concasse Juice of 1/2 lemon, plus wedges for garnish 3 tablespoons butter Salt and pepper 2 cups hoisin sauce 1/2 cup red curry paste 2 tablespoons chopped garlic 2 tablespoons chopped ginger 1 cup basil leaves 1 cup fermented black beans 1 cup cilantro 1/4 cup lemon juice Instructions: Sweat ginger and garlic in oil, do not brown. Add the clams, cilantro, scallions, lime leaves, basil leaves, and black beans. Deglaze with the sherry and chicken stock. Cover and steam. Add holy basil paste, tomato concasse, lemon and butter. Adjust seasoning. Garnish with lemon wedges. Combine ingredients in a blender and puree. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 2155,"Hawaiian Hot Dog 10 hot dogs 10 KING'S HAWAIIAN Hot Dog Buns
6 sweet peppers assorted colors 1 cup of 1/2 inch cubed grilled mango 1/2 of a grilled onion cubed into 1/2 inch pieces 1/4 of a fresh grilled pineapple cubed into 1/2 inch pieces 1/4 cup chopped Italian parsley 1 teaspoon honey 1/2 teaspoon Cajun seasoning 2 teaspoons green onions Salt and pepper to taste Instructions: Cut all fruit and vegetables into large pieces and lightly grill with salt and pepper.
Cut grilled items into 1/2 inch cubes and add to a large bowl.
Mix all ingredients in Hawaiian Salsa recipe in a bowl. Toast KING'S HAWAIIAN Hot Dog Buns and set aside.
Grill hot dogs and build with salsa topping last. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Merlot]" 2156,"Bossam 1/4 cup doenjang (Korean fermented soybean paste) or miso 1 teaspoon whole black peppercorns 3 cloves garlic One 2-inch piece kombu 1 small yellow onion, halved Two 1-pound pieces skinless pork belly Kosher salt 1 small head napa cabbage, quartered lengthwise 1 small daikon radish, peeled Kosher salt 2 tablespoons gochugaru (Korean red cl flakes) 1 tablespoon fish sauce 1 1/2 teaspoons mirin 1 1/2 teaspoons minced garlic 1/2 teaspoon sugar 1/2 teaspoon grated ginger 2 scallions, thinly sliced
2 tablespoons doenjang (Korean fermented soybean paste) or miso 2 tablespoons gochujang (Korean red cl paste) 1 tablespoon toasted sesame oil 1 1/2 teaspoons minced garlic 1/2 teaspoon sugar 1/4 cup vegetable oil 10 cloves garlic, thinly sliced Kosher salt 1 head Boston lettuce, for serving Instructions: For the pork belly: Combine the doenjang, peppercorns, garlic, kombu, onion and 3 quarts water in a large pot and bring to a boil. Add the pork belly and return to a boil. Cover and lower the heat to medium low. Simmer until the pork belly is tender but not falling apart, about 1 1/2 hours. For the cabbage: Meanwhile, combine 1/4 cup salt and 3 cups warm water in a large bowl and mix to dissolve. Submerge the cabbage in the salt water and place another heavy bowl on top to ensure the cabbage is submerged completely. Let soak, flipping every 10 minutes, until the cabbage leaves are slightly tender to the touch, about 30 minutes. Rinse, pat dry and set aside. This process will give the cabbage a flexible and crunchy texture with a slight briny taste.
For the daikon kimchi: Cut the daikon in half crosswise. Slice each half into 1/4-inch-thick planks, then cut each plank into matchstick-size strips. Mix the daikon with 1 tablespoon salt in a small bowl and let it sit for 10 minutes. Give it a toss and let it sit for an additional 10 minutes. Rinse well until all the salt is washed off. Pat the daikon dry with a paper towel. Whisk together the gochugaru, fish sauce, mirin, garlic, sugar, ginger and scallions in a medium bowl, then toss with the daikon until well incorporated. Transfer to a serving dish and set aside. For the dipping sauce (ssamjang): Combine the doenjang, gochujang, sesame oil, garlic and sugar in a small bowl and mix well. Transfer to a serving dish and set aside.
For the crispy garlic: Heat the vegetable oil in a small pot over medium-high heat until shimmering. Add the garlic and fry until light golden brown, about 4 minutes. Remove the garlic with a slotted spoon and place on a paper towel to drain. Sprinkle with a pinch of salt and let cool.
When the pork belly is finished cooking, remove it from the poaching liquid and let it sit for a few minutes until slightly cooled. Slice into 1/4-inch pieces.
Arrange the pork belly, cabbage and lettuce neatly on a big serving platter. Serve with the daikon kimchi, dipping sauce and crispy garlic. To eat, put a piece of the pork belly in the middle of a lettuce or cabbage leaf, top with the daikon, sauce and garlic chips. Fold the leaf to enclose everything. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2157,"Cat's Broccoli Slaw 1/3 cup Dijon mustard 1/2 cup sugar 1/3 cup extra virgin olive oil 3 tablespoons hot sauce 1 teaspoon celery seeds Kosher salt Freshly ground black pepper 2 packages broccoli slaw Instructions: In a large bowl, whisk together the mustard and the sugar. Slowly add in the remaining ingredients for the dressing, continuing to whisk. Add in the broccoli slaw and mix thoroughly. ","[Chardonnay, Sauvignon Blanc, Riesling]" 2158,"Greek Meatballs in Wine Sauce 3/4 pound ground lamb 3/4 pound ground beef or ground veal 1 small yellow skinned onion, minced or grated with hand grater A handful flat-leaf parsley, chopped Salt and pepper 1 tablespoon butter 1 tablespoon (1 turn of the pan) extra-virgin olive oil 1 cup dry white wine 1/2 lemon Instructions: Preheat a medium skillet over medium high heat. Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides. Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of 1/2 lemon over the meatballs. Serve in a bowl. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 2159,"Affogato 1 pint vanilla ice cream 1/2 cup hot brewed espresso Instructions: Place 3 scoops of the ice cream in each of 2 bowls. Pour the espresso over the ice cream and serve immediately. Note: To make espresso for this recipe in your electric drip coffee maker, use 1/3 cup of ground espresso and enough water for 4 cups of coffee. ","[Barolo, Barbaresco, Amarone, Valpolicella]" 2160,"Spicy Tofu and Vegetable Lo Mein Kosher salt 1 14-ounce package extra-firm tofu, drained and cut into 1-inch pieces Freshly ground pepper 3 tablespoons vegetable oil 8 ounces thin whole wheat spaghetti 3 tablespoons low-sodium soy sauce 2 tablespoons oyster sauce or vegetarian oyster sauce 1 12-ounce bag broccoli florets 1 red bell pepper, cut into thin strips 1 carrot, halved crosswise and cut into thin strips 1 red jalapeno pepper, sliced (remove seeds for less heat) 2 tablespoons finely chopped peeled fresh ginger 1 teaspoon toasted sesame oil Instructions: Bring a medium saucepan of salted water to a boil. Pat the tofu dry between 2 layers of paper towels; season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes; transfer to a plate. Meanwhile, cook the pasta in the boiling water, 1 to 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain. Mix the soy sauce, oyster sauce and 1/2 cup of the cooking water in a small bowl. Add the remaining 1 tablespoon vegetable oil to the skillet. Increase the heat to high and add the broccoli. Cook, stirring, until crisp-tender, about 5 minutes. Add the bell pepper, carrot, jalapeno and ginger and cook until just softened, 2 more minutes. Add the noodles, tofu and soy sauce mixture and cook, tossing, until most of the sauce is absorbed, about 2 minutes. Stir in enough of the remaining 1/2 cup cooking water to loosen. Drizzle with the sesame oil, season with salt and toss. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2161,"Arctic Char with Lemon-Caper Butter 5 tablespoons unsalted butter, at room temperature 2 tablespoons capers in brine, drained and finely chopped 1 tablespoon finely chopped fresh parsley Finely grated zest and juice of 1/2 lemon, plus lemon wedges for serving Kosher salt and freshly ground pepper 1 cup 1/2-inch pieces stale bread (from a baguette or country bread loaf) 1 tablespoon vegetable oil 1 to 1 1/4 pounds skin-on arctic char, cut into 4 pieces 12 ounces haricots verts, trimmed Lemon wedges, for serving Instructions: Combine 4 tablespoons butter, the capers, parsley, lemon zest and juice, 1/2 teaspoon salt and a few grinds of pepper in a bowl with a rubber spatula; set aside. Bring a medium saucepan of salted water to a boil. Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the bread pieces, season with salt and cook, stirring occasionally, until toasted, about 4 minutes; transfer to a plate. Wipe out the skillet; add the vegetable oil and heat over medium-high heat. Season the fish on both sides with salt and pepper and add to the skillet, skin-side down. Cook until the skin is browned and crisp, about 4 minutes. Carefully flip and continue cooking until just cooked through, about 1 more minute; transfer to a plate. Meanwhile, add the haricots verts to the boiling water and cook until crisp-tender, about 4 minutes. Drain and season with salt and pepper. Divide among plates and sprinkle with the croutons. Add the fish and top with the lemon-caper butter; serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2162,"Berries and Cream Ice Cream Cake with Chocolate Chip Cookies Unsalted butter, for buttering the pan 8 to 10 chocolate chip cookies 1 1/2 cups mixed fresh berries 1 tablespoon granulated sugar 1 tablespoon bourbon 4 cups (1 quart) strawberry ice cream, softened 4 cups (1 quart) vanilla ice cream, softened 2 cups heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract Chocolate sauce, for drizzling Instructions: Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the cookies. Toss the berries with the sugar and bourbon in a medium bowl then layer them on top of the cookies. Scoop the strawberry and vanilla ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired. Frost the top and sides of the cake with the whipped cream frosting and drizzle with the chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 2163,"Sunny's Cereal Confetti Cookies 4 sticks (32 tablespoons) unsalted butter 3 cups sugar 2 large eggs 1/2 teaspoon almond extract 4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon kosher salt 2 to 3 tablespoons milk 2 cups multi-colored puffed rice cereal (I like Fruity Pebbles!) Instructions: Cream the butter, sugar and eggs: In a stand mixer or in a large bowl with a hand mixer on high, cream the butter and sugar until fluffy and smooth, 3 to 4 minutes. Add the eggs one by one, completely incorporating the first one before adding the second, and making sure to scrape the sides between additions. Beat in the almond extract.
Add the dry ingredients: In a large bowl, stir to combine the flour, baking powder and salt. Lower the mixer speed to medium-low and pour the flour mixture into the butter mixture in four parts, taking time to blend in and scrape the sides of the bowl back to the center between each addition, until all is combined.
Finish the dough and chill: Add the milk 1 tablespoon at a time to the dough and blend until it becomes smooth but firm enough to form balls (you may not need all of the milk). Turn off the mixer and add the cereal, folding it in by hand using a rubber spatula or wooden spoon. Divide the dough in half and roll into logs 2 1/2 inches in diameter. Wrap tightly with plastic wrap and refrigerate until firm, about 2 hours.
Bake and cool the cookies: Position oven racks in the upper and lower thirds of the oven and preheat to 375 degrees F; line two baking sheets with parchment. Remove the cookie dough from the plastic wrap and slice into 1/2-inch-thick discs. Place 6 discs at least 3 inches apart on each prepared baking sheet (refrigerate the remaining dough until ready to bake). Bake until golden and crispy around the edges, 12 to 15 minutes. Let the cookies cool completely on the baking sheets. Once the baking sheets are cool, bake the remaining cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2164,"Green Bean and Mushroom Bread Pudding Butter or nonstick cooking spray, for the baking dish 1 small onion, chopped 1 pound white button mushrooms, sliced One 8-ounce package frozen green beans, thawed 2 cloves garlic, minced 1/2 pound dried-out bread slices, cut into large bite-sized chunks, or unseasoned stuffing croutons 4 eggs 1 cup light cream or half-and-half 1 cup whole milk 1/4 teaspoon ground nutmeg Kosher salt and freshly ground black pepper 1 cup canned French-fried onions 1 cup green bean chips or snap pea crisps Instructions: Preheat the oven to 350 degrees F. Butter a 13-by-9-inch baking dish or a 2-quart casserole with butter or coat it with cooking spray. In a skillet over medium heat, cook the onions, stirring occasionally, until golden, about 3 minutes, then add the mushrooms. Continue to cook until softened, then add the green beans and garlic and cook until fragrant, 2 to 3 minutes.
In a large bowl, toss the mushroom mixture with the stale bread until well mixed, then transfer to the baking dish and spread into an even layer.
Whisk the eggs in the bowl until pale yellow, then whisk in the cream, milk, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Slowly pour over the bread mixture 1 cup at a time, giving it time to absorb between additions. Cover with aluminum foil and bake until it is puffed and set, about 45 minutes. Crumble the fried onions and green bean chips together. Remove the foil from the pudding and spread the crumbs across the top. Bake until the onions are golden brown, about 5 minutes more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2165,"Sunny's Smoky Bar Nut Mix 3 tablespoons olive oil 1/2 teaspoon liquid smoke (I like hickory here)
3 to 4 stalks fresh rosemary
1 clove garlic, smashed
1/2 cup almonds
1 cup pecan halves
1 cup walnut halves
1/2 cup dried cranberries
Kosher salt and freshly ground black pepper
Instructions: Flavor the oil. In a large pan on medium-low heat, add the olive oil, liquid smoke, rosemary and garlic. Cook until the oil is fragrant and the rosemary is crispy, about 5 minutes. Remove the rosemary to a paper towel-lined plate. Remove and discard the garlic. Toast the nuts. First, add the almonds to the pan and stir to coat in the oil, then toss to heat them until a taste of one reveals a tender creamy almond, 4 to 5 minutes. Add the pecans and them cook for 4 to 5 minutes. Finally, add the walnuts and let cook for 5 additional minutes. Each nut takes a different amount of time to toast, so this order is crucial. Finish. Add the cranberries to the nut mixture and season with salt and pepper. Crinkle in the rosemary, then use a slotted spoon to remove the mixture to a bowl. Serve warm or chilled. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 2166,"Salted Caramel Nuts 1 cup each whole roasted salted cashews, whole large pecan halves, whole unsalted almonds and whole walnut halves (4 cups total) 1 1/2 cups sugar 2 teaspoons pure vanilla extract 2 teaspoons kosher salt 1 teaspoon fleur de sel Instructions: Preheat the oven to 350 degrees F. Combine the nuts on a sheet pan, spread them out and roast them for 7 minutes, until they become fragrant. Set aside to cool. After the nuts are cooled, place the sugar and 1/4 cup of water in a medium (10-inch) saute pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts; from this point on, don?t stir the caramel, swirl the pan! Don?t worry, the mixture may look as though it?s crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful, the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated. Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they?re completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 2167,"Stuffed Cornish Hens 2-1 1/2-pound cornish hens Salt and pepper 4 slices bacon 12 small whole button mushrooms 12 pearl onions, peeled 1/2 cup diced carrots 1/2 cup fresh peas 2 tablespoons olive oil 3 cups chicken stock 2-1 1/2-pound cornish hens Salt and pepper 4 slices bacon 12 small whole button mushrooms 12 pearl onions, peeled 1/2 cup diced carrots 1/2 cup fresh peas 2 tablespoons olive oil 3 cups chicken stock Instructions: Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce. Preheat oven to 400 degrees. Season inside and out of cornish hens. In a bowl combine mushrooms, onions, carrots, peas, 1 tablespoon olive oil, and salt and pepper to taste. Stuff vegetables into cavity of each bird to full capacity. Drizzle hens with remaining oil. Criss-cross 2 bacon slices across each hen, tucking ends under birds to keep in place. Place hens on a roasting rack in a roasting pan and pour chicken stock in bottom of pan. Roast hens 45 minutes to 1 hour or until an instant reading thermometer inserted in thickest part registers 170 degrees. Allow hens to rest, loosely covered with foil, for at least 10 minutes while you finish sauce. Bring sauce to a boil in roasting pan, scraping bottom of pan to incorporate any drippings; season to taste with salt and pepper. To serve, drizzle hens with sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2168,"Hoppin' John with Andouille 1 tablespoon extra-virgin olive oil 1 12-ounce package fully cooked andouille sausages, sliced 1/4 inch thick 1 10-ounce bag frozen sliced okra, thawed and drained 3 stalks celery, sliced 1/2 inch thick 1 yellow bell pepper, cut into 1/2-inch pieces 1 bunch scallions, roughly chopped (white and green parts separated)
3 cloves garlic, minced 1 tablespoon fresh thyme, chopped Kosher salt 1 cup long-grain white rice 1 cup frozen black-eyed peas, thawed 2 plum tomatoes, seeded and chopped Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the sausage and okra; cook, stirring occasionally, until browned, about 2 minutes. Remove to a plate; cover to keep warm. Add the celery, bell pepper and scallion whites to the skillet. Cover and cook until the vegetables begin to soften, about 2 minutes. Uncover the skillet; stir in the garlic, thyme and 1/2 teaspoon salt. Add the rice and stir to coat. Stir in the black-eyed peas and 2 cups water. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Remove from the heat and let sit, covered, 5 minutes. Fluff the rice with a fork. Stir in the sausage-okra mixture, the tomatoes and scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2169,"Sazerac Cocktail 1 sugar cube 2 1/2 ounces rye whiskey 3 dashes Peychaud's bitters 2 dashes Angostura bitters Dash absinthe
1 piece lemon peel Instructions: Chill one old fashioned glass and use another for mixing (this is the tradition, as opposed to a mixing glass or shaker). Place the sugar cube in the glass for mixing. Add a couple of drops of water and muddle the sugar cube until it is a paste. Pour in the whiskey and both bitters. Add ice cubes and stir. Into the chilled glass, add a dash of absinthe and swirl it around the glass until it is coated; discard any excess. Strain the whiskey mixture into the coated glass. Squeeze the lemon peel over the drink and drop it in as a garnish. Serve immediately. ","[Rye Whiskey, Bourbon, Cognac]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fresh Fruit and Toasted Almonds 1 (1 lb) round of brie cheese 1/4 cup honey 1/4 cup chopped fresh fruit (such as straw" 2170,"Carrot Cake French Toast Butter, for greasing the baking dish 1 loaf crusty multigrain bread
1 1/2 cups grated carrots 1 cup finely chopped pecans
8 large eggs
2 cups milk
1/2 cup heavy cream
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
4 1/2 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 cup all-purpose flour 1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
Pinch of kosher salt
1 stick (8 tablespoons) cold salted butter, cut into pieces
1/2 cup chopped pecans
4 ounces cream cheese 3/4 cup powdered sugar
2 tablespoons milk
1 tablespoon lemon juice
Warm pancake syrup, for serving
Instructions: For the French toast: Grease a 9-by-13-inch baking dish with butter. Tear the bread into chunks and evenly distribute in the baking dish. Sprinkle the carrots and pecans over the bread. Crack the eggs into a large bowl and whisk together with the milk, cream, granulated sugar, brown sugar, vanilla and cinnamon. Pour the mixture into the baking dish. Cover tightly with plastic wrap and store in the fridge until needed (overnight preferably). For the topping: Mix the flour, brown sugar, cinnamon and salt in a bowl. Cut in the butter using a pastry cutter until it resembles fine pebbles. Fold in the pecan pieces and store in a resealable plastic bag in the refrigerator until ready to bake. For the glaze: Add the cream cheese to the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the powdered sugar, milk and lemon juice and mix until smooth, scraping down the sides as needed. Keep in a small airtight bowl. When you're ready to bake, preheat the oven to 350 degrees F. Unwrap the baking dish with the French toast mixture, sprinkle with the topping and bake for 45 minutes for a softer, bread pudding-like texture or 1 hour for a firmer, more crisp texture. Drizzle over the glaze. Scoop out individual portions and serve with warm pancake syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 2171,"Potato Buns 1 cup sugar 1 cup mashed potatoes 1/2 cup lard or shortening 3 eggs, beaten 1 1/2 teaspoon salt 1 1/2 to 2 packs yeast 1 cup warm water 5 cups flour Instructions: Mix together well the sugar, potatoes, lard, eggs, and salt. Dissolve the yeast in 1 cup warm water; then add that to the above mixture. Stir in about 3 cups flour. Add the remaining 2 cups flour while kneading. Knead until the dough is no longer sticky but moist. Let rise until doubled. Preheat oven to 325 degrees F. Roll out dough to a 3/4 to 1-inch thickness. Cut into bun shapes with a jar or doughnut cutter (or cloverleaf or crescent-shaped cutter) and pour on greased cookie sheets about 2 inches apart. Let them rise until puffy but not doubled (they should not be touching). Brush with milk. Bake until lightly golden brown, about 12 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2172,"Roasted Carrots and Cippolini Onions 1 pound cippolini onions, ends trimmed and peeled, halve larger onions 2 pounds baby carrots 2 tablespoons canola oil 1 tablespoon butter, melted 1/4 cup white wine 1/4 cup chicken stock Salt and coarsely ground black pepper 2 tablespoons chopped fresh Italian parsley leaves Instructions: Preheat oven to 400 degrees F. On a sheet tray, toss onions and carrots with oil, butter, wine, and stock. Season with salt and pepper. Roast until golden and caramelized, about 25 to 30 minutes. Toss in a shallow serving bowl and garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2173,"Cornbread Salad 1 tablespoon vegetable oil 3 cups buttermilk 2 eggs 2 cups yellow cornmeal 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/2 cup chopped jalapeno peppers 1 package ranch style dressing mix 8 ounces sour cream 1 cup mayonnaise 1 recipe cornbread 2 (16-ounce) cans pinto beans, drained 3 cups shredded cheddar 3 large tomatoes, chopped 1/2 cup chopped green bell pepper 1/2 cup chopped green onions 1/2 cup chopped cl peppers 1 1/2 cups bacon pieces 1 (15-ounce) can corn, drained Instructions: For the Cornbread: Preheat oven to 450 degrees. Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, baking soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned. For the Dressing: Combine ranch dressing mix, sour cream and mayonnaise and set aside. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, cl peppers, bacon, corn, and dressing mixture. Repeat ending with the dressing mixture. Cover and chill at least 2 hours before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 2174,"Asparagus and Cheddar Quiche 1 (11-inch) store-bought pie dough 3 tablespoons butter 1 small onion, finely chopped 1 bunch asparagus, chopped into 1/2-inch pieces Pinch cayenne Kosher salt and cracked black pepper 1 tablespoon minced garlic 1/4 cup chopped chives 2 tablespoons Dijon mustard 4 eggs 1 cup heavy cream 1 teaspoon grated nutmeg 1 1/2 cups shredded white Cheddar Instructions: Preheat the oven to 425 degrees F. Roll out pie dough and mold into an 11-inch pie dish, crimping the edges to make ridges. Pierce the dough with a fork several times. Bake in the hot oven until slightly browned, about 6 to 8 minutes. Remove from the oven and let cool. Turn the oven down to 325 degrees F. In a large skillet over medium-high heat, add the butter, onions, asparagus, cayenne and garlic. Sprinkle with a pinch salt and a pinch pepper. Cook for 5 to 6 minutes until the asparagus is soft and mixture is fragrant. Remove from the pan to a bowl and let cool. In a large bowl, add the chives, Dijon mustard, eggs, heavy cream, nutmeg, a large pinch salt and a large pinch black pepper. Whisk together until well combined. Add the asparagus mixture to the pie shell, then pour in the egg mixture. Top with the Cheddar and bake until the eggs are set, about 35 minutes. Remove from the oven, cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2175,"Garlic Bread 2 sticks butter, softened 2 cloves garlic, minced 1 scallion, minced 1 tablespoon Parmesan 1 tablespoon finely chopped parsley leaves Hot sauce, to taste Salt and freshly cracked black pepper 1 French baguette Instructions: In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, hot sauce and salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread butter on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 2176,"Fresh Coconut Ice Cream 4 cups half-and-half 1 cup sugar 1 (10-ounce) package frozen coconut, thawed Pinch salt 5 egg yolks Instructions: In a non-reactive saucepan, combine the half-and-half, sugar, coconut, and salt, over medium heat. Bring the cream to the boiling point and scald it. Remove from the heat. Beat the egg yolks in a bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used. Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely. Pour the filling into the ice cream machine and follow the manufacturer's instructions for churning time. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2177,"Quick Artichoke Salad 2 (14-ounce) cans quartered artichoke hearts, drained 1/2 pound bowtie pasta, cooked and drained 1/2 cup, pitted and sliced black olives 4 sun-dried tomatoes, julienned 1 small red onion, chopped 1 garlic clove, minced 1 tablespoon lemon juice 1 tablespoon red wine vinegar 2 tablespoons olive oil 1/4 cup freshly chopped parsley leaves Salt and freshly ground black pepper Instructions: Toss all ingredients in a serving bowl and let rest, covered, in the refrigerator for at least 1 hour before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 2178,"Stuffed Tomato with Vegetable Risotto Vinaigrette 10 large tomatoes with bottoms (opposite the dimple) cut off Olive oil 1 small eggplant, diced 2 red bell peppers, diced 1 large zucchini, diced 1 large onion, diced 2 cups uncooked rice 12 pitted black olives, chopped 1/3 cup pine nuts 1 cup vinaigrette, recipe follows 2/3 cup olive oil 1/3 cup vinegar 1 clove garlic, minced 2 tablespoons Dijon mustard Salt and pepper Instructions: Preheat oven to 350 degrees F. Hollow the tomatoes with a spoon and reserve the seeded pulp. Dice the cut off bottoms and seeded pulp into 1/4-inch pieces. Heat the olive oil over very high heat in a large pan. Stir-fry the eggplant, red pepper, zucchini and onion in the olive oil until the pieces are almost cooked through and the edges are caramelized. Cook the 2 cups rice until al dente, using a little less water by volume. In a large bowl combine the rice with the vegetables and tomato. Add the black olives, the vinaigrette and pine nuts. Mix well. Let stand for 1 hour or overnight if possible, in the refrigerator. Set the tomatoes on their dimples on a baking sheet. Stuff and mound with the vegetable rice mixture. Bake in a preheated 350 degree F. for 4 minutes to cook the tomato until heated through and serve. Whisk all the ingredients together in a small bowl to emulsify. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2179,"Creamy Caramel Sauce 1 1/2 cups sugar 1 1/4 cups heavy cream Instructions: Combine the sugar and 1/3 cup water in a medium heavy-bottomed saucepan. This is the only time you can stir the sugar. If you stir it while it's cooking, it turns to rock candy. Place the saucepan over medium to low heat until the sugars start to dissolve, 5 to 10 minutes. Then turn the heat up to medium-high and cook until the sugar starts to caramelize, 5 to 7 minutes. Do not stir while this is happening. You've got to watch the pot, because it goes from caramel to burnt really quickly. And be careful, the mixture is extremely hot! Turn off the heat and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Just give it more time to liquefy again-trust me! Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits. ","[Chardonnay, Riesling, Moscato, Vin Santo]" 2180,"Balti Chicken Curry 4 tablespoons grapeseed oil 2 large onions, finely sliced 3 tomatoes, roughly chopped 2 teaspoons chopped green chiles, or to taste 1 teaspoon chopped ginger 1 teaspoon chopped garlic 2 teaspoons green peppercorns (brined in cans) 1 teaspoon red chili powder 1/2 teaspoons garam masala powder 4 large whole chicken breasts, or cut into small pieces 2 cups chicken stock 4 tablespoons tomato paste 1/2 cup vanilla yogurt 4 tablespoons freshly chopped cilantro leaves 2 lemons, juiced Salt and freshly ground black pepper Basmati rice and naan bread, for serving Instructions: In a large heavy bottomed skillet (cast iron preferred), heat the oil over medium heat until hot but not smoking. Add the onions and chopped tomatoes and stir-fry until soft. Stir in the green chiles, ginger, garlic, peppercorns, chili powder and garam masala and cook for another 5 minutes to bring out the aroma of the spices. Add the chicken (whole breasts or chopped) and cook for 5 minutes turning frequently. Stir in the chicken stock and cook until all the flavors have combined, about 10 to 12 minutes. Add the tomato paste and stir, which will help thicken the sauce. Remove from the heat and add the vanilla yogurt, cilantro and lemon juice. Season with salt and pepper and let it rest for another 5 minutes until all the flavors meld. Transfer to a serving bowl and serve with Basmati Rice and Naan Bread, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chenin Blanc]" 2181,"Lime Spritzer 1 cup sugar 1 cup water 2 limes, zested and juiced, plus lime wedges for rimming the glasses and garnish 1 (1/2-inch) slice fresh ginger Kosher salt or sugar, for rimming glasses (optional) 24 ounces sparkling water Instructions: For the simple syrup: Heat the sugar, water, lime zest, and ginger in a medium saucepan over medium-high heat to boiling. Simmer for 3 to 4 minutes, and then remove from the heat. Add the lime juice and let the flavors infuse the syrup for at least 15 minutes while it cools. Strain the syrup, if you wish, and keep in the refrigerator until ready to use. For the drink: Rub a lime wedge around the lip of the glasses to moisten and then dip in salt or sugar to decorate the glasses, if desired. Pour 1 or 2 tablespoons of the lime syrup into each glass and top with sparkling water. Garnish with a wedge of lime. Cook's Note: Sparkling wine can be used instead of water, if desired. ","[Viognier, Vermentino, Sauvignon Blanc, Albari?o]" 2182,"Duck a la Pizzaiola 6 white Pekin duck breasts 3 tablespoons oil 1/4 teaspoon salt 1/8 teaspoon pepper 1 pound peeled whole canned tomatoes (preferably San Marzano) 3 potatoes, quartered 2 onions, diced 2 green peppers cored, seeded, and sliced lengthwise into 1/2-inch pieces 2 teaspoons oregano 1/8 teaspoon red hot pepper flakes Instructions: Preheat oven to 350 degrees F. Heat oil in a saute pan over medium heat. Season duck breasts on both sides with salt and pepper. Saute breasts until browned. Flip over, and brown other side. Transfer the duck breasts to ovenproof dish. Add crushed tomatoes, potatoes, onions, peppers, oregano, and red hot pepper flakes. Braise in oven, uncovered, for about 30 minutes or until duck is tender. Adjust seasoning with salt and pepper. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 2183,"Squid Ink Pasta 350 grams (about 2 1/2 cups) \00\ flour 8 ounces squid ink 2 large eggs, beaten
2 dozen clams 6 cloves garlic, smashed 1 Fresno cl pepper, chopped 1/4 cup olive oil 1/4 cup white wine 4 tablespoons unsalted butter 1 pint cherry tomatoes Chopped fresh parsley, for seasoning 4 ounces sea urchin, chopped Instructions: Combine the flour, squid ink, eggs and 5 ounces water in a stand mixer until a dough forms. Use a pasta machine according to the manufacturer's instructions and make tagliolini. Steam the clams in a large pot in 1 inch of water until they open wide. Remove the clams to a bowl. Add the garlic, Fresno cl, olive oil, wine, butter, cherry tomatoes and parsley and cook until it reduces. Cook the pasta in a large pot of salted water until al dente. Toss with the sauce, then divide among 4 plates. Top each with some sea urchin and clams and serve immediately.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 2184,"Camarones al Carbon: Grilled Tiger Shrimp with Two Sauces 1/2 medium avocado peeled and pitted 2 medium tomatillos, husks removed 1/2 cup cilantro 1 cup cold water, plus 1 cup for chipotle sauce 1/2 teaspoon salt, plus 1/2 teaspoon for chipotle sauce 3 medium plum tomatoes, roasted, peeled and seeded 7 canned chipotles, seeds removed 1 pound tiger shrimp (16-20 count peeled and deveined) 1 medium fresh mango peeled and cut into thin wedges Instructions: In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside. In a blender or food processor blend the tomatoes, chipotles, water and salt, until you get a smooth puree. Set aside. Season the shrimp with salt and on a grill or broiler cook the shrimp until tender; (being careful not to overcook). On a medium-size plate place the avocado sauce on half of the plate, and on the other half the tomato-chipotle sauce; garnish the plate with the mango slices and set the grilled shrimp between the 2 salsas. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 2185,"Kids Can Bake: Focaccia Bread 1 teaspoon sugar One 1/4-ounce packet dry active yeast (2 1/4 teaspoons) 3 cups all-purpose flour, plus more for dusting and kneading 1 cup whole-wheat flour 2 teaspoons kosher salt 1/2 cup extra-virgin olive oil, plus more for greasing and drizzling
Flaky sea salt, for sprinkling Instructions: Combine 1 1/2 cups warm water (about 110 degrees F) with the sugar in a large bowl. Sprinkle the yeast over the top, and set aside until bubbly, 5 to 10 minutes. Meanwhile, whisk together both flours and the kosher salt in a medium bowl. Once the yeast is ready, add the oil to the bowl, then the flour mixture, and stir with a wooden spoon until a shaggy dough forms. Transfer to a floured work surface and knead the dough until it is smooth, elastic and slightly tacky, about 5 minutes. Lightly oil the bowl that held the flour mixture, put the ball of dough in it, cover and let rise in a warm place until doubled in size, about 1 hour. Generously oil an 11-by-17-inch rimmed baking sheet. Punch the dough down, and transfer it to the baking sheet. Gently stretch and pat the dough to the edges of the baking sheet with your hands (it will recede slightly from the edges). (If the dough is resistant, let it rest for about 10 minutes, then try again.) Dimple the dough all over with your fingers. Loosely cover, and let rise in a warm place until almost doubled in size, about 30 minutes. Meanwhile, preheat the oven to 425 degrees F. When the dough is ready, uncover, generously drizzle with olive oil and sprinkle with sea salt. Bake until golden brown, 20 to 25 minutes. Let cool in the baking sheet on a wire rack. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2186,"Loaded Crash Hots 6 small yellow potatoes Kosher salt 5 tablespoons olive oil 1/2 teaspoon freshly ground black pepper 2 slices thick-cut bacon 1/3 cup shredded Cheddar 2 tablespoons sour cream 1 teaspoon chopped fresh chives Instructions: Boil the potatoes in lightly salted water in a medium saucepan over medium heat until fork-tender, about 12 minutes. Drain and dry the potatoes completely. Preheat the oven to 475 degrees F. Place the potatoes on a baking sheet. Brush a potato masher with olive oil, then gently press down to smash a potato. Rotate the masher ninety degrees and press down again to create a crisscross pattern on top of the potato. (The top of the potato should have jagged edges.) Repeat with the remaining potatoes. Brush the tops of the potatoes with the remaining oil. Sprinkle with a generous pinch of salt and the pepper. Bake until golden brown and crisp, about 15 minutes. Meanwhile, cook the bacon in a skillet over medium heat, flipping as needed, until crisp, about 12 minutes. Set aside. Remove the potatoes from the oven and immediately sprinkle the cheese on each, letting it melt slightly. Transfer the potatoes to a platter and top with a touch of sour cream. Crumble the bacon and distribute over the potatoes. Sprinkle over the chives and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2187,"Date Cookies 1 stick (8 tablespoons) unsalted butter, at room temperature 1/2 cup packed brown sugar 1/3 cup granulated sugar 1 large egg, at room temperature 1 1/2 cups old-fashioned rolled oats 1/2 cup all-purpose flour 1/2 teaspoon ground cinnamon 3/4 cup chopped Medjool dates (about 5 dates) 1/2 cup chopped walnuts Instructions: Mix the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until creamy. Turn the mixer to low, add the egg and mix well to combine. Add the oats, flour and cinnamon and mix on low until combined. Fold in the dates and walnuts with a wooden spoon or rubber spatula. Cover the bowl and refrigerate for at least 1 hour and up to 2 days. When you\u2019re ready to bake, preheat the oven to 350 degrees F; line a baking sheet with parchment. Scoop mounds of dough with a cookie scoop (about 1 1/2 tablespoons per cookie) and place on the prepared baking sheet, leaving about 2 inches between cookies. Bake on the middle rack until golden around the edges, 10 to 12 minutes. Cool the cookies on the baking sheet for about 10 minutes, then transfer to a cooling rack. Repeat with the remaining dough. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 2188,"Paesano - Italian Beef Brisket with Fried Egg 2 cups red wine vinegar 1/4 cup minced garlic 1 cup sugar 1/3 cup kosher salt 2 tablespoons dried oregano 2 tablespoons fennel seed 1 tablespoon freshly ground black pepper 1 (12 to 15 pound) brisket 1 cup tomato paste 8 seeded rolls, halved Horseradish mayonnaise, for serving 16 slices sharp provolone 16 to 24 Roasted Tomatoes, recipe follows Pepperoncini, for serving 8 eggs 2 Jersey tomatoes, cut into eights 1 tablespoon minced garlic 1 teaspoon oregano 1/4 cup red wine vinegar 1 tablespoon salt 1/2 tablespoon sugar Instructions: For the marinade: Bring the vinegar, garlic, sugar, salt, oregano, fennel seed, black pepper, and 2 cups water to a boil in a medium saucepan. Boil for 5 minutes. Let cool. Place the brisket in a large baking dish and cover with the marinade. Let rest, covered, overnight in the refrigerator. Preheat the oven to 325 degrees F. For the brisket: Smear with the tomato paste and place in a clean large baking dish. Cook, covered, for 5 hours. The meat should easily come apart. Cool. Slice the brisket against the grain in 1/8-inch thick slices. Reserve the jus separately. Keep the brisket slices warm in the jus. Remove the insides of the rolls and smear with horseradish mayonnaise, to taste. Put 2 slices cheese, 2 to 3 roasted tomatoes, and a handful of pepperoncini on each roll. Place in the oven to crisp the rolls and melt the cheese. Meanwhile, cook the eggs to over-easy. Place 2 eggs on each roll. Top with about 4 ounces brisket and drizzle with some jus. Wrap and slice in half. Buen gustaio! Preheat the oven to 275 degrees F. Combine all the ingredients and roast for 1 hour. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 2189,"Malaysian Chicken Pizza 3/4 cup rice vinegar 1/4 cup packed brown sugar 1/4 cup low-sodium soy sauce 3 tablespoons water 1 tablespoon peeled and minced fresh ginger 2 tablespoons chunky peanut butter 1/2 teaspoon crushed red pepper flakes 4 cloves garlic, minced Cooking spray 1/2 -pound boneless, skinless chicken breast, cut into small cubes 1/2 cup (2 ounces) Swiss cheese, shredded 1/4 cup (1 ounce) mozzarella cheese, shredded 1 (12-inch) pizza crust, recipe follows 3 stalks green onions, chopped 2/3 cup water 1/2 teaspoon sugar 1 package (2 1/4 teaspoons) active dry yeast 1 1/2 cups bread flour, plus more as needed 1 1/2 tablespoons cornmeal 2 teaspoons extra-virgin olive oil 1/2 teaspoon fine salt Cooking spray Instructions: In a small bowl, combine the first 8 ingredients. Stir well with a whisk and set aside. In a medium nonstick skillet coated with cooking spray, cook chicken over medium heat until browned, about 2 minutes. Remove chicken from the pan. Pour the rice vinegar mixture into the pan and bring to a boil over medium-high heat. Cook the mixture until it thickens to a syrup, about 6 minutes. Return the chicken to the pan and cook until chicken is fully cooked through, about 1 minute. Position an oven rack at the bottom of the oven and preheat to 500 degrees F. Sprinkle the cheeses over the pizza crust, leaving a 1-inch border, and top with the chicken. Bake for 12 minutes on the bottom rack of the oven. Remove from the oven and sprinkle with green onions. Place pizza on a cutting board and let stand for 5 minutes before serving. In a small pot, warm the water to 100 to 110 degrees F. In a large bowl, dissolve sugar and yeast in warm water and let stand for 5 minutes. Lightly spoon flour into dry measuring cups and level with a knife. Add flour, cornmeal, oil and salt to yeast mixture; stir until soft dough forms. Turn dough out onto a floured surface and knead until even, about 5 minutes. Add bread flour as needed to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray and turn to coat. Cover and let rise in warm place (about 85 degrees F) free from drafts until doubled in size, about 45 minutes. Gently press 2 fingers into dough; if indentation remains, dough has risen enough. Punch dough down into the shape of a ball. Lightly re-spray bowl; place dough in bowl, turning to coat again. Cover; let the dough rise again in a warm place (about 85 degrees F) free from drafts for another 30 minutes. Place the dough on a lightly floured surface and roll out to a 12-inch crust. Top the dough according to pizza instructions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 2190,"Sopes with Chorizo Refried Beans and a Tangy Slaw 2 cups corn oil 4 cups masa harina 2 1/2 cups chicken stock 2 tablespoons ground cumin 2 tablespoons salt 2 links Mexican chorizo 1/4 cup chopped yellow onion 2 cloves garlic, minced 3 cups cooked pinto beans Salt and freshly ground black pepper 6 limes, juiced 2 jalapenos, minced with the seeds 1 tablespoon fennel seeds 1 cucumber, julienned 1/2 head cabbage, shredded 1 bunch cilantro, chopped 1 red onion, thinly sliced Salt and freshly ground black pepper 2 chiles de arbol 2 tablespoons olive oil 1/4 cup minced yellow onions 1 clove garlic, minced 3 Roma tomatoes, diced Salt and freshly ground black pepper Lime wedges, for garnish Instructions: Preheat the oven to 350 degrees F. Place the oil in a large pot and heat to 350 degrees F. For the sopes: Mix the masa harina, chicken stock, cumin and salt and form a soft dough. To form the sopes, grab a small ball of dough and form mini \soup bowls\ about 4 inches in diameter. Repeat until all the dough has been used. Place on a sheet tray and bake in the oven for 5 minutes, just to set the dough. Set aside until ready to fry. For the beans: In the meantime, pull the sausage from the casings and break apart. Heat a skillet over medium-high heat and add the sausage, breaking it up in the pan, and cook until the fat starts rendering, about 5 minutes. Add the onions and garlic to the pan and sweat for 3 to 5 minutes. Add the pinto beans and cook for another 5 minutes. Using a potato masher, mash the beans into the chorizo mixture, making sure to scrape the bottom of the pan. Mix well and cook for another 5 minutes until everything is incorporated. Season with salt and pepper. Hold warm over low heat, making sure the bottom doesn't burn. For the slaw: In a dry skillet, toast the fennel until fragrant and set aside. In a bowl, mix lime juice, jalapenos, cucumber, cabbage, cilantro and onions. Season with salt and pepper and add the toasted fennel. Let stand to bring the flavors together. For the cl sauce: In a dry pan, toast the chiles until fragrant, remove and set aside. Return the pan to medium heat, add the olive oil, onions and garlic. Sweat until translucent, about 5 minutes. Mince the chiles and add them with the tomatoes. Season with salt and pepper and simmer, about10 minutes. Let the mixture cool a bit, then add to a blender and puree until smooth. To assemble: Carefully drop the sopes into the hot oil, 2 at a time, and fry until golden brown, about 3 minutes. Remove and hold on a paper towel-lined sheet tray. Repeat with the remaining sopes. Take a sope and layer with the chorizo and bean mixture, then the slaw and drizzle the tomato cl sauce over the top. Serve with lime wedges as garnish, if desired. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 2191,"Mascarpone and Lemon Gnocchi 1 cup mascarpone, at room temperature (8 ounces) 1 large egg, at room temperature 1 large egg yolk, at room temperature 1/4 teaspoon ground nutmeg 2 large lemons, zested 1 cup grated Parmesan (4 ounces) 1 teaspoon kosher salt 3/4 cup all-purpose flour, plus extra for forming the gnocchi 1/2 cup extra-virgin olive oil 1/4 teaspoon kosher salt 1/2 cup chopped fresh basil 1/2 cup grated Parmesan, for serving Instructions: For the gnocchi: In a large bowl, combine the mascarpone, egg, egg yolk, nutmeg, lemon zest, Parmesan, and salt. Using a hand mixer, beat on medium speed until light and fluffy, about 1 minute. Gradually beat in 3/4 cup flour until the mixture forms a soft dough. Sprinkle a pie pan or rimmed baking sheet with flour. Using 2 small spoons, drop 1 teaspoon-sized pieces of dough into the pie pan. Shake the pan gently to cover the dough with flour. Gently roll the pieces of dough into oval shapes. Bring a large saucepan of salted water to a simmer. In batches, carefully add the gnocchi. The gnocchi should sink and then float to the top. As soon as the gnocchi begin to float, cook for 5 to 6 minutes. Drain and place in a large serving bowl. For the sauce: In a small saucepan, warm the oil and salt over medium-high heat for 1 1/2 minutes. Remove the pan from the heat and stir in the basil. Let the mixture sit for 5 minutes to allow the flavors to blend. Add the sauce and cheese to the gnocchi and gently toss until coated. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 2192,"Scalloped Potatoes au Gratin 1 tablespoon unsalted butter 1 yellow onion, finely chopped 2 cloves garlic, minced 1 1/2 cups heavy cream 1/2 cup low-sodium chicken broth 2 teaspoons fresh thyme leaves 1 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 2 pounds russet potatoes, peeled and sliced into 1/8-inch slices 1/2 cup shredded Cheddar 1/2 cup shredded gruyere cheese Instructions: Preheat the oven to 375 degrees F. Melt the butter in a large pot over medium-high heat. Add the onions and saute until softened and beginning to brown. Add the garlic and continue cooking 1 minute longer. Stir in the cream, broth and thyme, and season with the salt and pepper. Add the potatoes and bring to a simmer. Continue cooking until the potatoes are fork-tender, 10 to 15 minutes.
Transfer the potatoes and cream to a shallow baking dish. Sprinkle the cheeses evenly over the potatoes. Bake until bubbly and the surface begins to brown, 15 to 20 minutes. Let sit 10 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 2193,"Cockerel in Riesling Mushroom Sauce with Ribbon Noodles 1 cup white bread flour 3 eggs 1 teaspoon salt Dash vinegar Oil, for frying 1 (3 to 4-pound) chicken quartered into 2 halves, breast with wing and 2 thighs Salt and freshly ground black pepper 1/2 cup all-purpose flour 4 tablespoons butter 2 tablespoons vegetable oil 1 1/2 cups button mushrooms, cleaned and quartered 2 shallots, finely chopped 2 garlic cloves, minced 2 tablespoons cherry brandy 1 cup Riesling wine 1 cup chicken stock 1 sachet d'epices of 8 peppercorns, 1 bay leaf and 6 parsley stems wrapped in cheesecloth 3 1/2 ounces creme fraiche Instructions: Place flour in a mound on a wood surface and make a small well in the middle of the flour. Lightly beat eggs with salt and vinegar. Gradually add egg mixture a little at a time to the flour, combing with a fork to moisten all bits of flour. Knead dough into a cohesive mass. Then continue kneading until smooth and elastic, about 400 strokes. Separate about 1/4 of the dough into a separate ball for frying. Cover each portion of dough with plastic wrap to prevent drying out and let rest for about 20 minutes at room temperature. Season chicken with salt and pepper and dredge in flour. Heat butter and oil in a large rondeau or saute pan, and brown chicken on all sides. Remove chicken to a utility platter, and add mushrooms to pan and saute until golden brown. Then add shallot and garlic and cook until translucent. Add cherry brandy, then de-glaze pan with wine. Add the chicken stock, bring to a boil and reduce to a simmer. Return the chicken parts to the sauce, add the sachet, cover and cook over low heat until chicken is tender, about 40 minutes. While chicken is cooking, roll out dough in pasta machine (1/4 at a time) until it is about 1/16th of an inch thick. Cut the reserved portion for frying into thin strips, 2-inches long. Cut the larger portion into ribbons with a pasta roller or pizza cutter. Fry the smaller reserved portion at 350 degrees F until golden brown and place on paper toweling to drain. Cook larger portion in boiling water until al dente, just a few minutes for fresh pasta, and drain. Gently remove chicken to a platter, strain sauce and return the sauce to the pan. Allow sauce to reduce until it is thick enough to coat the back of a spoon. Finish sauce by removing from heat and whisking in creme fraiche. Season with salt and pepper, as needed. Place boiled pasta on serving plate and top with chicken. Spoon sauce around chicken and top with fried dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 2194,"Healthy Grilled Chicken-and-Rice Foil Packs 4 boneless, skinless chicken thighs, cut into 1/2-inch chunks One 15-ounce can black beans, drained and rinsed 1 cup converted rice 1 cup salsa 2 tablespoons pickled jalapeno slices, finely chopped 1 tablespoon tomato paste 1 teaspoon chili powder 1/4 teaspoon turmeric Kosher salt 2 cups low-sodium chicken broth 2 scallions, thinly sliced Instructions: Prepare a grill for medium heat. Put the chicken, beans, rice, salsa, pickled jalapenos, tomato paste, chili powder, turmeric and 3/4 teaspoon salt in a large bowl and toss to combine. Divide the chicken-rice mixture evenly among the pie pans, spreading it out in an even layer. Pour 1/2 cup of chicken broth into each pie pan. Cover each pan tightly with foil. Put the pans on the grill, close the grill lid and cook for 20 minutes. Remove from the grill and let rest for a few minutes. Carefully remove the foil from each pan (hot steam will escape). The liquid should be absorbed, the rice tender and the chicken cooked through. Sprinkle each with some scallions. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 2195,"Lettuce Cups with Cilantro-Almond Chicken Salad 1/3 cup sliced almonds with skins 1 bunch cilantro, bottom 2 inches trimmed
3/4 cup plain low-fat Greek yogurt
1/4 cup olive oil
2 limes, juiced
1 small clove garlic, finely grated
1 pinch of cayenne
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 cups shredded rotisserie chicken, skin and bones discarded About 18 medium Bibb lettuce leaves from 1 to 2 heads (reserve large and small leaves for another use)
About 18 medium Bibb lettuce leaves from 1 to 2 heads (reserve large and small leaves for another use) Instructions: Preheat the oven to 350 degrees F. Place the almonds on a baking sheet and bake until light golden, 8 to 10 minutes. Transfer to a plate and cool completely. Combine the cilantro and 1/4 cup of the almonds in a food processor and pulse until finely chopped. Add the yogurt, olive oil, lime juice, garlic, cayenne, 1/2 teaspoon salt and a few grinds of pepper and pulse until well blended. Transfer to a large bowl. Add the chicken, toss to coat, and season with salt and pepper. Arrange the lettuce leaves on a platter. Fill each lettuce cup with some chicken salad and sprinkle the remaining almonds over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2196,"Roasted Peach Sundae Sauce 4 peaches, peeled and sliced, or one 16-ounce bag frozen peaches 3 tablespoons dark brown sugar
2 tablespoons unsalted butter
3 tablespoons honey
1/4 teaspoon ground cinnamon
1 lemon, juiced
Kosher salt
2 teaspoons pure vanilla extract
Vanilla ice cream, for serving
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lay the peaches out on the lined baking sheet and sprinkle with 2 tablespoons of the brown sugar. Roast until lightly caramelized and tender, 25 to 30 minutes. Let cool slightly. In a small saucepot, melt the butter over low heat. Add the honey, cinnamon, lemon juice, remaining 1 tablespoon brown sugar and a pinch of kosher salt. Add the peaches. Bring to a simmer and cook, stirring occasionally, until the liquid is slightly reduced, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract. If the sauce is too thick, add 1 tablespoon of water. Serve warm over vanilla ice cream. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 2197,"Confetti Granola Bars 3 cups old-fashioned rolled oats 2 tablespoons unsalted butter, melted 1/2 cup slivered almonds, toasted 1/2 cup salted roasted cashews, chopped Nonstick cooking spray, for the pan 1/2 cup packed light brown sugar 6 tablespoons unsalted butter
1/4 cup honey
1 teaspoon kosher salt 1 teaspoon vanilla extract 1/2 cup multicolored sprinkles, plus 2 tablespoons for frosting 1/2 cup crushed animal crackers 2 cups store-bought vanilla frosting
2 tablespoons coconut oil, melted Instructions: For the base: Preheat the oven to 350 degrees F. Toss the oats with the butter on a rimmed baking sheet and spread in an even layer. Bake until toasted, 18 to 20 minutes. Let cool completely, then transfer to a large bowl. Stir in the almonds and cashews. For the bars: Line a 9-by-13-inch baking pan with foil, leaving an overhang. Coat the foil with cooking spray.
Combine the sugar, butter, honey, salt and vanilla in a medium saucepan. Bring to a boil over medium heat, stirring occasionally; the mixture will bubble and foam. Boil for 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in the 1/2 cup sprinkles and crushed animal crackers. Pour the mixture into the prepared pan and press firmly with a rubber spatula to spread in an even layer. Let the bars stand at room temperature until completely cool and firm enough to slice, 1 to 3 hours. Lift out of the pan using the foil overhang and cut into 20 bars.
Line a baking sheet with waxed paper and set aside. Put the frosting in a microwave-safe bowl and microwave in 5- to 10-second intervals, stirring between each, until fluid but not too loose. Stir in the coconut oil. Dip the bottoms of the granola bars in the frosting, let the excess drip off and put on the prepared baking sheet to dry until the frosting is set, 3 hours or up to overnight.
Store in an airtight container at room temperature for up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2198,"Breakfast for Dinner Pizza 3/4 cup shredded sharp Cheddar 1 large frozen sausage pizza
1 cup frozen shredded potatoes
1 or 2 eggs, cooked sunny-side up
Chopped scallions, for garnish
Instructions: Evenly distribute the cheese on top of the frozen pizza, then do the same with the shredded potatoes. Cook the pizza according to the instructions on the box. Check the pizza once the recommended cooking time is up, and add 3 to 5 minutes if the potatoes are not soft or the cheese is not completely melted. Remove and top with the fried eggs. Serve immediately garnished with scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 2199,"Fried Turkey Legs 1 quart buttermilk 2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne pepper Kosher salt and freshly ground black pepper
6 turkey drumsticks (about 4 1/2 pounds total)
Vegetable oil, for deep-frying
2 cups all-purpose flour
Instructions: In a large bowl or jumbo resealable plastic bag, combine the buttermilk, 1 tablespoon each of the paprika, garlic powder and onion powder, 1 teaspoon of the cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper. Add the turkey drumsticks and marinate in the refrigerator at least 2 hours and up to overnight. Preheat a tabletop deep-fryer or fill a large, wide pot with 3 inches of oil; heat the oil to 365 degrees F. Preheat the oven to 200 degrees F. Line a rimmed baking pan with paper towels and place a wire rack on top. In a large paper grocery bag, combine the flour with the remaining 1 tablespoon paprika, garlic powder and onion powder and 1 teaspoon cayenne, as well as 2 1/2 teaspoons salt and 1/2 teaspoon black pepper. Pat the turkey legs dry and add them to the bag. Fold the top of the bag to seal; shake vigorously to coat the turkey in the seasoned flour. Remove the turkey legs from the flour and shake off the excess. Fry the turkey in batches, turning occasionally, until deep golden brown, crispy and cooked through (an instant-read thermometer inserted into the center of the meat, avoiding bone, should register at least 165 degrees F), about 16 minutes. Transfer the fried turkey to the prepared baking pan and keep warm in the oven while frying the remaining drumsticks. Return the oil to 365 degrees F between batches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM]" 2200,"Tikin-Xik Fish One 800-gram hogfish, snapper or grouper, gutted and scaled 3 grams fine salt
2 grams black pepper
150 grams achiote paste
150 milliliters sweet orange 120 milliliters sour orange juice 10 milliliters white vinegar 1 banana leaf 120 grams pimiento morron, sliced into strips 165 grams red onion, sliced
75 grams plum tomato, sliced 5 grams garlic, sliced 5 grams dried oregano 100 grams cooked rice, for serving 75 grams refried beans, for serving 5 corn tortillas, for serving
Instructions: Prepare a charcoal grill for indirect cooking over medium-high heat. Wash the fish thoroughly and dry with paper towels. Sprinkle inside and out with the salt and pepper. Dissolve the achiote paste in the sweet orange juice, sour orange juice and vinegar. Rub the fish very well, inside and out, with the mixture. Refrigerate for 3 hours. Place the fish on a banana leaf and arrange the pimiento strips, red onions, tomatoes and garlic on top. Sprinkle with the oregano. Transfer the banana leaf to the grill and cook, covered, until the fish is cooked through, about 15 minutes. Serve with rice and refried beans, accompanied by tortillas. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 2201,"Roasted Red and Yellow Pepper Goat Cheese Involtini 2 each red and yellow peppers 1 (8-ounce) log goat cheese, at room temperature 1 tablespoon crushed red pepper 1 tablespoon pimenton (smoked Spanish paprika) Kosher salt 2 tablespoons chopped chives Instructions: Preheat a broiler or grill. Place the peppers on the grill and cook them until they are BLACK on the outside. Yeah that's right BURN THEM! When the peppers are black on all sides remove them from the heat and place them in an enclosed environment, either a paper bag or a bowl covered with plastic wrap. Let them sit until they are cool. This can be done a day ahead. Using your fingers scrape all the black off the outside of the peppers. Remove the stem and the seeds as well. This is a messy job, accept it and move on. If needed, you can use a damp paper towel. Rinsing the peppers washes away all of the sweet pepper juices. Once the peppers are clean, cut the peppers into strips that are about 1 inch wide. Place about a teaspoon of goat cheese at one end of each pepper strip. Sprinkle cheese with a pinch of the crushed red pepper, pimenton and salt. Roll up each pepper strip around the cheese and garnish with chopped chives. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 2202,"Lower Alabama BBQ Royal Red Shrimp 3 tablespoons spice seasoning, more or less to taste (recommended: J.O. Spice Seasoning) 1 cup flour 3 pounds Royal Red Shrimp, peeled and de-veined, tail on (can substitute any shrimp) 4 ounces unsalted butter 2 ounces olive oil 1/4 cup white vinegar 3 tablespoons lemon juice 1 teaspoon balsamic vinegar 1 tablespoon yellow mustard 3 tablespoons hot sauce 1 pinch fresh thyme 1 pinch fresh oregano 2 tablespoons chopped green onion 2 tablespoons chopped parsley 2 cloves garlic, chopped 2 bay leaves 1/2 teaspoon red pepper flakes 1 teaspoon paprika 2 teaspoons Worcestershire sauce Instructions: Mix spice seasoning and flour together. Lightly coat shrimp with seasoned flour. Heat a large skillet over high heat. Add butter and olive oil. Once hot, add shrimp (you may have to cook in batches or use 2 skillets if you can). Just after adding the shrimp, add vinegar, lemon juice, balsamic vinegar, mustard, hot sauce, thyme, oregano, green onion, parsley, garlic, bay leaves, red pepper flakes, paprika, and Worcestershire sauce. Cook until the sauce reduces and the shrimp is cooked, about 4 to 5 minutes. Serve as an appetizer with French bread. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 2203,"Watermelon Consomme 1/2 cup water 1/2 cup sugar 1/2 cup lime juice 1 each 15-pound watermelon, pureed and passed through fine sieve 1 honeydew melon cut into 1/2 inch squares 1 cantaloupe melon cut with into 1/2 inch balls 5 lemon grass stalks of mint stems Instructions: Heat water, sugar, mint, lime juice in pot until it boils. Slightly cool mixture and then add 6 cups watermelon juice. Strain and chill until ready to serve. Serve consomme and garnish with honeydew, cantaloupe, 1/2 bunch mint or lemon grass. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 2204,"Fried Calamari with Spicy Red Sauce 2 tablespoons olive oil 1/2 cup chopped yellow onion
2 cloves garlic, minced
1 tablespoon tomato paste
1 1/2 teaspoons crushed red pepper flakes
One 16-ounce can crushed tomatoes
1/4 cup grated carrots
Kosher salt
2 quarts canola oil
2 cups rice flour
2 cups semolina flour
1 teaspoon freshly ground pepper
1 pound frozen and thawed calamari, bodies cut into 1/4-inch rings and tentacles
1 cup drained jarred pickled pepper slices
6 to 8 sprigs fresh rosemary
Flaky sea salt Lemon wedges, for garnish
Instructions: Add the olive oil to a medium pot over medium heat. Once it's hot, add the onions and garlic and cook until the onions are translucent, 3 to 4 minutes. Add the tomato paste and red pepper flakes and stir until the tomato paste is thoroughly incorporated. Add the crushed tomatoes to a food mill and process the tomatoes directly into the pot. Add the grated carrots and season with kosher salt. Reduce to low heat and simmer for 20 minutes. Adjust the seasoning as needed. Cover and put aside to keep warm. Heat the canola oil in a large Dutch oven or large heavy-bottomed pot over medium-high heat to 350 degrees F. Line a sheet tray with paper towels. Add the rice flour, semolina flour, pepper and 2 teaspoons kosher salt to a large shallow dish and mix until thoroughly combined. Working in 3 batches, toss the calamari, pickled pepper slices and rosemary sprigs in the seasoned flour, then scoop them out with a pasta spider and shake off the excess; transfer to the oil. Fry for 90 seconds, then remove to the paper towels and season with flaky sea salt. Repeat until all the calamari is cooked. Serve with the lemon wedges and spicy marinara on the side. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 2205,"Beef Short Rib Stew (Slow Cooker Kalbijjim) 1 cup light soy sauce 1/4 cup mirin
1/4 cup sake
1 tablespoon black pepper
1/2 cup peeled and chopped daikon radish
1 Asian pear, peeled, cored and sliced
1 red apple, peeled, cored and sliced
4 garlic cloves
4 pounds bone-in short ribs
1 teaspoon vegetable oil
Kosher salt and black pepper
4 large Yukon gold potatoes, roughly chopped
1 medium onion, quartered
1 medium carrot, large dice
6 dried shiitake mushrooms, chopped
1 cup rice cakes, the disc-shaped variety used for soup
1 cup beef stock
Instructions: In a blender, blend the soy sauce, mirin, sake, black pepper, daikon radish, Asian pear, apple and garlic until smooth. Rub the short ribs with the vegetable oil and season with ample kosher salt and freshly ground black pepper. Set a large cast-iron pan over high heat, and, when very hot, sear the ribs until golden-brown on all sides, 3 to 5 minutes per side. Only sear as many ribs as will fit comfortably in the pan; work in batches if necessary. Resist the urge to turn the meat before each surface has formed a crust. Trust us, it will pay off in the end! Drain the seared ribs of their fat. Place the seared meat at the bottom of a slow cooker. Add the potatoes, onion, carrot and mushrooms on top. Cover with a layer of rice cakes then pour in soy sauce mixture and stock on top. The sauce may have settled, so give it a good stir before pouring. Cook on the slow cooker's low setting until the meat is fork tender and falls off the bone, about 6 hours. Alternatively, if not using a slow cooker: If you're not down with the electric cooker, that is very much OK. Sear the meat in a Dutch oven, drain the fat, and layer in the vegetables, rice cakes, sauce and beef stock and bring to a boil. Reduce the heat to very low and simmer gently, stirring occasionally, until the meat is fork tender, about 2 hours. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 2206,"Drunken Chicken Noodles 1 pound pad Thai wide flat rice noodles (dried) 3 tablespoons peanut or vegetable oil 4 cloves garlic, finely chopped 2 chiles, sliced 1 pinch dried chili flakes 1 onion, diced 1 pound chicken thighs, skin removed, sliced into 1/3- by 5-inch strips 1 tablespoon Shaosing rice wine 4 1/4 ounces mangteout (snow peas), julienne 2 Romano red peppers, julienne 1 medium carrot, julienned 2 tablespoons oyster sauce 2 tablespoons low-sodium light soy sauce 1 tablespoon fish sauce mixed with 1 teaspoon brown sugar 3 scallions, sliced on a sharp 45-degree diagonal Instructions: Cook the noodles to packet instructions. Drain and refresh under cold water, drizzle 1 tablespoon peanut oil over, mixing well to stop the noodles from sticking, and set aside. Heat a wok over high heat and add the remaining peanut oil. Add the garlic, chiles, chili flakes and onions and stir-fry for a few seconds to release their aroma. Add the chicken thighs and stir for 2 minutes. As the chicken starts to turn brown at the edges and turn opaque, add the Shaosing rice wine. Add the mangetout, Romano peppers and carrots and toss together and stir well for 2 minutes. Add the noodles and toss well for 1 minute, and then season with the oyster sauce, soy sauce and fish sauce with sugar; toss well for 1 minute. Garnish with the scallions and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2207,"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 powder 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 both 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 powder, 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. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2208,"Fresh Pasta with Parmesan Butter Sauce 2 1/3 cups (300 grams) all-purpose flour, plus more for dusting 2/3 cup (100 grams) durum flour 4 eggs, room temperature, whisked
Water (if necessary) Sea salt 1 cup vegetable stock
4 tablespoons butter
Freshly cracked black pepper
1 cup grated Parmigiano-Reggiano, plus more for garnish Fresh parsley, mint or basil leaves, for garnish
Instructions: For the pasta: You can prepare the dough either using a stand mixer or by hand. Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. Add the eggs and mix on medium speed until the dough come together and forms a ball. If the dough is dry, add a little water, 1 teaspoon at a time. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Wrap the dough with plastic wrap or a damp towel. Let it sit at room temperature for about 30 minutes. By hand: On a wooden table or in a bowl, create a volcano shape with the flours. Then make a large hole in the middle. Break the eggs inside of the volcano. Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). If the dough is dry, add a little water, 1 teaspoon at a time. When the mixture is uniform, use your hands and knead the dough until smooth. Wrap the dough with plastic wrap or a damp towel. Let it sit for about 30 minutes. Flour the table and roll out the dough until very thin (until you can just see your hands through the dough). For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Slice into about 1-inch-thick slices. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook. For the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. Cook the pasta for 3 minutes. Meanwhile, in a pan, bring the vegetable stock to a simmer. Add the butter and cooked pasta. Season it with freshly milled black pepper and salt. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Garnish with fresh herbs and more cheese. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 2209,"Nutty Tropical Kale and Rice Salad 1 large firm ripe mango 3 tablespoons vegetable or extra-virgin olive oil 3 tablespoons cider vinegar Kosher salt and freshly ground black pepper 1 pound kale (1 to 2 bunches) One 14-ounce can hearts of palm, drained and sliced 1 1/2 cups cooked white rice, at room temperature 2 medium tomatoes, halved and sliced 1 cup salted roasted mixed nuts, roughly chopped Instructions: Peel the mango and cut the flesh from the pit. Cut half of the mango into 1/2-inch pieces (about 1 cup) and transfer to a small bowl. Roughly chop the remaining mango and puree in a blender with the oil, vinegar, 2 tablespoons water, 1/2 teaspoon salt and a few turns of pepper.
Cut the thick center stem from each kale leaf and discard. Working in batches, mound a handful of kale on the cutting board and gather it together tightly. Slice crosswise to make very thin ribbons. Put the kale in a large bowl and toss with the mango dressing. Let stand at least 15 minutes and up to 45 minutes to wilt slightly.
Add the chopped mango, hearts of palm, rice and tomatoes; toss to coat. Season with salt and pepper. Top with the nuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2210,"Pizza Pizzas 2 tablespoons sugar 1 tablespoon kosher salt* 1 tablespoon pure olive oil 3/4 cup warm water 2 cups bread flour (for bread machines) 1 teaspoon instant yeast 2 teaspoons olive oil Olive oil, for the pizza crust Flour, for dusting the pizza peel 1 1/2 ounces pizza sauce 1/2 teaspoon each chopped fresh herbs such as thyme, oregano, red pepper flakes, for example A combination of 3 grated cheeses such as mozzarella, Monterey Jack, and provolone Instructions: Place the sugar, salt, olive oil, water, 1 cup of flour, yeast, and remaining cup of flour into a standing mixer's work bowl. Using the paddle attachment, start the mixer on low and mix until the dough just comes together, forming a ball. Lube the hook attachment with cooking spray. Attach the hook to the mixer and knead for 15 minutes on medium speed. Tear off a small piece of dough and flatten into a disc. Stretch the dough until thin. Hold it up to the light and look to see if the baker's windowpane, or taut membrane, has formed. If the dough tears before it forms, knead the dough for an additional 5 to 10 minutes. Roll the pizza dough into a smooth ball on the countertop. Place into a stainless steel or glass bowl. Add 2 teaspoons of olive oil to the bowl and toss to coat. Cover with plastic wrap and refrigerate for 18 to 24 hours. Place the pizza stone or tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 degrees F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife or a dough scraper. Flatten into a disk onto the countertop and then fold the dough into a ball. Wet hands barely with water and rub them onto the countertop to dampen the surface. Roll the dough on the surface until it tightens. Cover one ball with a tea towel and rest for 30 minutes. Repeat the steps with the other piece of dough. If not baking the remaining pizza immediately, spray the inside of a ziptop bag with cooking spray and place the dough ball into the bag. Refrigerate for up to 6 days. Sprinkle the flour onto the peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Toss the dough in the air if you dare. Shake the pizza on the peel to be sure that it will slide onto the pizza stone or tile. (Dress and bake the pizza immediately for a crisp crust or rest the dough for 30 minutes if you want a chewy texture.) Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the herbs onto the pizza and top with the cheese. Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. Rest for 3 minutes before slicing. *This recipe's been on the web for some time now and although most of the reactions have been darned positive, some of you have commented that the dough was way too salty. At first we chalked this up to personal preference; some folks are just not as sensitive as others to this basic flavor. And of course salty toppings would definitley change the dynamic. Still, we didn't want to leave it at that. We went back to the lab and found that the flake size of kosher salt differs quite a bit from brand to brand. This could easily result in a too salty crust. So unless you've had success with the recipe in the past, we suggest you cut the salt by one teaspoon, from a tablespoon to two teaspoons. So that the yeast doesn't go crazy, you should also cut back on the sugar by half a teaspoon. Thanks, AB ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 2211,"Vidalia's Favorite Onion Dip 3 cups chopped Vidalia onions 3 cups shredded Swiss cheese 2 1/2 cups mayonnaise Garlic salt, to taste Corn chips, for serving Instructions: Mix all ingredients and pour into greased 1 1/2 quart baking dish. Bake in a preheated 350 degree oven for 35 to 40 minutes until lightly brown. Serve with corn chips. ","[Chardonnay, Riesling, Gewrztraminer]" 2212,"Cajun Butter Spatchcock Turkey 1 cup (2 sticks) unsalted butter, melted and cooled 1/4 cup dry white wine
1 stalk celery, cut into large pieces
1/2 green bell pepper, cut into large pieces
1/2 yellow onion, cut into large pieces
4 heaping pinches Cajun seasoning, plus more for the skin
5 tablespoons light brown sugar
2 tablespoons hot sauce
5 pinches kosher salt
One 10- to 12-pound turkey, thawed if frozen
1/2 cup unsalted chicken stock
Instructions: Preheat the oven to 425 degrees F. Combine the butter, wine, celery, bell pepper, onion, Cajun seasoning, brown sugar, hot sauce and salt in a food processor or blender. Process until very smooth. Transfer the mixture to a saucepan and keep warm over low heat. Remove the giblets and neck from the turkey and save for stock or discard. Place the turkey breast-side down on a cutting board. Cut along one side of the backbone from the tail to the neck with a chef's knife or kitchen shears. Repeat with the other side and remove the backbone. (Save for stock!) Turn the turkey over, and press down on the breastbone with the heel of your hand until it cracks. Tuck the wing tips up and over the back of the turkey. (This prevents them from burning.) Place the turkey on a wire rack in a roasting pan. Fill a flavor injector with the butter mixture and inject as much of the butter into the turkey at different angles. Pour any remaining butter over the top of the turkey, then sprinkle with additional Cajun seasoning, if desired. Place the roasting pan on the middle rack in the oven and bake for 30 minutes, undisturbed. Baste the turkey with the pan juices and reduce the oven temperature to 350 degrees F. Continue to bake, basting occasionally, until a meat thermometer reaches 165 degrees F when inserted in the thickest portion of the breast and thigh (avoiding bone), 45 minutes to 1 hour. (Add the chicken stock to the roasting pan if it starts to dry out.) Let rest before slicing. Serve with the pan drippings. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 2213,"Caramelized Peach and Mascarpone Shortcake 4 eggs, room temperature 2 cups sugar
1 stick (8 tablespoons) unsalted butter
1 cup whole milk
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vanilla bean paste
1 teaspoon powdered gelatin 1 2/3 cups mascarpone
3/4 cup confectioners' sugar, sifted
3/4 cup cold heavy cream
2 teaspoons vanilla extract 1 pound peaches, unpeeled, cut into wedges (about 3 peaches) 3 tablespoons sugar
2 pinches sea salt
1 tablespoon butter
White chocolate wedges, for garnish, optional
Instructions: For the genoise: Preheat the oven to 335 degrees F (or 325 if using convection). Grease a half sheet pan and line it with parchment. In a stand mixer fitted with the whisk attachment, whip the eggs for 5 minutes until light and frothy. With the mixer on medium speed, slowly add the sugar; increase to medium-high speed and beat to a ribbon consistency, another 5 minutes. Combine the butter and milk in a microwave-safe bowl. Microwave for about 2 minutes, until the butter is melted and the milk is hot. Set aside. Sift together the flour, baking powder and salt. Set aside. With the mixer on low speed, add the vanilla and then slowly add the flour mixture; mix until combined, scraping down the sides. Whisk about 1 cup from the mixer in the hot milk-butter until smooth, then return to the mixer, whisking until just combined. Pour the batter into the prepared half sheet pan and bake until an inserted toothpick comes out with just a few moist crumbs, 15 to 20 minutes. Let cool for 15 minutes, then remove the cake from the pan and use a 3-inch biscuit cutter to cut out 12 mini cake rounds. For the whipped cream: Bloom the gelatin in 2 tablespoons cold water to dissolve. In a stand mixer with the whisk attachment, beat the mascarpone until smooth and fluffy. Add the confectioners' sugar, beating until smooth. Slowly add the cream; beat until smooth, then add the vanilla. Raise the mixer speed to high and beat to soft/medium peaks. Mix a dollop of the whipped cream into the gelatin, then add back to the mixer. Whip to medium peaks. Chill until ready to use. For the caramelized peaches: Toss the peaches, sugar and salt together in a bowl. Heat a medium-large skillet over medium heat until hot; add the butter. Place the peaches, cut side down, in the skillet and cook, turning once, until caramelized on both sides, 4 to 5 minutes per side; be careful to keep the peach skins intact. Transfer to a parchment-lined baking sheet to cool for about 10 minutes. To assemble: Place a cake round on a plate and top with two peach wedges, skin-sides facing out. Scoop some whipped cream into a pastry bag fitted with a large round or star tip and pipe a swirl in the center of the round, between the peach wedges. Top with a second cake round and pipe another swirl of whipped cream in the center. Garnish with a peach wedge and a wedge of white chocolate if using. Repeat to make 6 shortcakes total. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2214,"Bacon Wrapped Pineapple Nonstick cooking spray, for the wire racks 24 strips bacon (approximately 1 pound)
1 fresh pineapple, peeled, cored and cut into forty to forty-two 1-inch cubes 3 tablespoons honey
3 tablespoons Dijon or spicy brown mustard
3 tablespoons hot sauce
Dash liquid smoke
Instructions: Line 2 baking sheets with foil, and set wire racks inside each. Spray racks with nonstick cooking spray. Cut the bacon strips in half crosswise. Tightly wrap a strip of bacon around each piece of pineapple and transfer to prepared racks seam-side down. Continue with remaining bacon and pineapple. Place in refrigerator for 20 minutes to chill. Preheat grill for cooking over indirect heat or an oven to 450 degrees F. Whisk together the honey, mustard, hot sauce and liquid smoke in a medium bowl. Set aside. Put the baking sheets on the grill over indirect heat or in the oven (in batches if necessary) and cook until bacon starts to get crispy, carefully flipping bites once midway through cooking, 30 minutes per batch. Brush each bite with the honey mustard and let cook until bacon is crispy and glaze has caramelized, an additional 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 2215,"Peach-cl Jam 1 3/4 pounds ripe peaches (5 to 8) 3/4 cup sugar Pinch of salt 1 red Fresno cl pepper, seeded and finely chopped 2 tablespoons golden syrup Instructions: Bring a large pot of water to a boil. Cut a small X in the bottom of each peach; add to the boiling water for 1 minute. Transfer to a bowl of ice water to cool; drain and peel off the skins with a paring knife. (Or for harder peaches, remove skins with a vegetable peeler.) Chop the peaches. Combine with the sugar, salt and cl in a medium saucepan. Toss and let stand until the sugar dissolves and the liquid is syrupy, 10 to 20 minutes. Add the syrup to the pan and bring to a rapid simmer over medium-high heat. Reduce the heat and simmer, stirring frequently and skimming off any foam, until the peaches soften and the juices thicken, about 15 minutes. (Gently mash any large peach chunks.) Remove from the heat and let the jam cool to room temperature, stirring occasionally, about 1 hour. Transfer the jam to a jar or other airtight container and refrigerate until cold and fully jelled, 1 to 2 hours. Store in the refrigerator for up to 2 weeks. ","[Ros, Tempranillo, Garnacha, Barbera]" 2216,"Arroz con Pollo 2 1/2 to 3 pounds chicken, cut into 6 or 8 serving pieces Salt and freshly ground black pepper 1 tablespoon lard or bacon fat 4 ounces salt pork or bacon, finely diced 1 tablespoon clarified butter 4 ounces very fine (fideo or capellini) noodles, broken into 1inch lengths 1 large white onion, finely chopped 1 large clove garlic, minced 1 tablespoon paprika 3 plum tomatoes, coarsely chopped 1 1/2 cups short grain rice 1 cup fresh or frozen baby peas 3 cups boiling water 1/8 teaspoon ground saffron, or a tiny pinch saffron threads, crushed 2 tablespoons finely chopped parsley Instructions: Rinse and pat the chicken pieces completely dry with paper towels. Season generously with salt and pepper. In a heavy ovenproof casserole, heat the lard or bacon fat over medium heat. Add the salt pork and, stirring frequently, cook until it is crisp and golden and has rendered all its fat. With a slotted spoon, transfer the pork to paper towels to drain and add the chicken pieces to the casserole. Using heavy kitchen tongs, brown the chicken pieces quickly and evenly, turning to brown all sides. Transfer the chicken to a platter and set aside. Pour off and discard all but a thin film of fat from the casserole and add the butter. Increase the heat to medium and when the pan is hot, throw in the noodles. Cook them, stirring almost constantly, until they are browned, 6 to 8 minutes. Immediately reduce the heat to low and add the onion. Cook for 4 to 5 minutes more, stirring occasionally, until the onions are softened. Add the garlic, paprika, and tomatoes and cook uncovered, stirring frequently, for about 5 minutes, or until most of the liquid has evaporated and the mixture is thickened. Return the chicken pieces and salt pork to the casserole. Add the rice, peas, boiling water, saffron, and 1 teaspoon salt. Stir together gently but thoroughly and bring to a boil over high heat. Reduce the heat to low, cover, and simmer very gently for 20 to 25 minutes, or until the chicken is tender and done all the way through with no trace of pink remaining. The rice will have absorbed all the liquid. Stir in the parsley, cover again and let stand for 5 minutes before serving. ","[Chardonnay, Rioja, Barbera, Tempranillo]" 2217,"Pan Roasted Ostrich with Crispy Sweetbreads, Salsify Puree, Potato Puree, Oven-Dried Tomatoes, Pencil Asparagus, Enoki Mushrooms, and Glace Des Medoc 1 pound sweetbreads 1 gallon court bouillon 1 cup all-purpose flour 2 tablespoons butter 1 lemon, juiced 1 lemon, juiced 8 fresh salsify roots 1 cup heavy cream, heated 1/2 pound butter, melted and warm 2 Yukon gold potatoes, peeled 1/4 cup heavy cream, heated 1/4 pound butter, melted and warm 4 Roma tomatoes 2 to 3 extra-virgin olive oil 1/4 pound butter, divided 3 shallots, sliced 3 cup Medoc wine 1 quart veal stock 2 tablespoons vegetable oil 2 tablespoons butter 4 (8-ounce) ostrich steaks Cooked spinach, for serving Blanched asparagus, for serving Sauteed enoki mushrooms, for serving Instructions: Bring court bouillon to a simmer in a saucepan. Add sweetbreads and poach for approximately 9 minutes. Remove sweetbreads and discard liquid. Press sweetbreads between 2 sheet trays until completely cool. Peel membranes and separate into bite-size pieces. Just before serving, dust sweetbreads with flour, shaking off excess. Melt butter in a skillet over high heat, add sweetbreads, and sear until crispy. Add lemon juice to deglaze the pan. Keep warm. In a saucepan, bring several inches of water and the lemon juice to a simmer. Peel salsify and add to acidulated water; simmer until very tender. Strain and then transfer salsify to the bowl of a food processor. Add cream and melted butter and puree until smooth. The consistency should be more like a sauce than a puree. Keep warm. In a saucepan, simmer potatoes in water until tender. Strain and then put potatoes through a potato ricer. In a medium bowl, whip potatoes potatoes with hot cream and butter. Keep warm. Preheat the oven to 275 degrees F. Slice tomatoes into 1/4-inch thick slices. In a medium bowl, toss tomatoes with olive oil. Arrange tomato slices on a sheet pan lined with parchment paper. Bake for 1 1/2 hours. Set aside. Melt 3 tablespoons butter in a medium saucepan. Add shallots and saute until beginning to brown. Add wine and stir to deglaze the pan. Cook until wine is reduced to a syrup. Add veal stock and reduce until sauce consistency. Add butter, 1 piece at a time, and swirl to combine. Keep warm. Melt oil and butter in a large skillet over medium-high heat. Season ostrich with salt and pepper. When pan is hot, add ostrich and sear on both sides until cooked to a medium doneness; it will not take long, as ostrich cooks very quickly and is not good when over-cooked. Reserve and keep warm. It may be necessary to sear the ostrich in 2 batches, so as not to over-crowd the pan. To serve, layer potatoes with spinach and tomatoes in a 2-inch ring mold. Place a pretty oval of potato on top with another dried tomato. Spoon a thin line of salsify puree onto the plate. Slice the ostrich on a sharp bias and place it next to the potato stack. Garnish with sweetbreads, asparagus, and enoki mushrooms. Drizzle Medoc reduction around the plate. ","[Chardonnay, Pinot Grigio, Barolo, Riesling]" 2218,"Oatmeal works as a binding agent in this meatloaf from Food Network. 3 1/2 pounds hamburger 2 eggs 1 cup oatmeal 1 small onion, diced 1 small green pepper, diced 1/2 cup ketchup 1 1/2 cups beef broth 1 tablespoon salt 1 tablespoon black pepper 1 tablespoon garlic powder 1 tablespoon onion powder Instructions: Preheat the oven to 350 degrees F. Mix all ingredients well. Place in a loaf pan and bake for 1 1/2 hours. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 2219,"Grilled Swordfish with Melted Cabbage 1 head napa cabbage, cut into pieces, 2 ounces reserved 8 ounces cold butter, cut into pieces 2 large shallots 1 bulb fresh lemongrass 4 ounces white wine 2 ounces white wine vinegar Olive oil 8 ounces of trimmed center cut swordfish, skin removed Salt and pepper 1 large leek, cleaned and julienned 1 teaspoon lemon juice Instructions: In a saucepan, place chopped cabbage, 2 ounces sweet butter and 4 ounces of water. Cover with parchment paper, and cook until tender, leaving some juice in the pan. In a small saucepan, add chopped shallots, lemongrass, white wine, and white wine vinegar. Reduce in half. Whip in 6 ounces of cold sweet butter. Strain and let sit on the low flame, then take a saucepan with 1 ounces of olive oil on a high flame. Season swordfish with salt and pepper. Sear on both sides until the fish is almost cooked through. Place the medium rare fish on cabbage and drizzle the sauce around the fish. In a saucepan, take 2 more ounces of cabbage and cook until light brown. Place the cabbage on top of the fish, then drizzle more sauce. Garnish with julienned leek that has been fried in 300 degree oil until crisp. Sprinkle with lemon juice ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 2220,"True Chicago-Style Deep-Dish Pizza 1 teaspoon granulated sugar 1 packet (2 1/4 teaspoons) active dry yeast
18 ounces all-purpose flour (about 3 1/2 cups)
2 teaspoons fine sea salt
1/8 teaspoon cream of tartar
1/2 cup plus 3 tablespoons corn oil, plus additional for oiling the bowl
1 tablespoon melted unsalted butter
12 ounces deli sliced part skim mozzarella
1 pound bulk Italian sausage
8 ounces thinly sliced pepperoni
One 28-ounce can whole San Marzano tomatoes, crushed by hand
Grated Parmesan, for topping and garnish
Instructions: Mix sugar, yeast and 11 ounces room temperature water (about 80 degrees) in a bowl and let bloom for 15 minutes. Combine flour, salt and cream of tartar in the bowl of a stand mixer. Once yeast has bloomed, add to dry ingredients along with corn oil. Gently combine with a rubber spatula until a rough ball is formed. Knead on low speed with the dough hook for 90 seconds. Transfer to a lightly oiled bowl and proof until doubled in size, about 6 hours. Punch down and let dough settle for 15 more minutes. Position an oven rack in the middle of the oven and preheat to 450 degrees F. Coat bottom and sides of a 12-inch cake pan or traditional Chicago style pizza pan with melted butter. Using your hands, spread out about three-quarters of the dough across the bottom and up the sides of the pan (save the remainder for another use). Cover entire bottom in mozzarella, all the way up to the edge. Cover half with a thin, even layer of raw sausage. Cover the other half with the pepperoni. Top with a couple handfuls of crushed tomatoes. Spread out with hands to the edge. Sprinkle top evenly with grated Parm. Bake, rotating halfway through, until golden around the edge, about 25 minutes. Let rest for about 5 minutes, then either gently lift pizza out of pan or just cut your slice out of the pan like a pie! ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 2221,"Lemon Bundt Cake with Chocolate Glaze and Candied Lemon 1 1/2 cups sugar 1 1/2 cups water
2 lemons, sliced into 1/4-inch-thick rounds
Nonstick vegetable oil spray 1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar 4 eggs, room temperature
1 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
Zest of 2 lemons
1/4 cup fresh lemon juice (about 2 lemons) 3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup bittersweet chocolate chips 1/2 cup whipping cream
Instructions: For the candied lemon: Combine the sugar and water in a small saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. Add the lemon slices and simmer until tender, 5 to 8 minutes. Transfer to a wire rack to drain. Let cool to room temperature, about 15 minutes. Finely chop the candied lemon slices. Set aside. For the cake: Preheat the oven to 350 degrees F. Lightly spray a nonstick Bundt pan with vegetable spray. In a stand mixer fitted with a paddle attachment or using a hand mixer, beat together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Mix in the eggs, one at a time, scraping down the sides of the bowl as needed. On low speed, slowly add the buttermilk and the vanilla. Stop the mixer, add the lemon zest and juice, and mix to incorporate. With the mixer on low, add the flour, one cup at a time, until combined. Finally, add the baking powder, baking soda and salt. Raise to medium speed and mix for 1 minute, until the batter is fluffy and smooth. Mix in the chopped candied lemons. With a spatula or wooden spoon, transfer the batter to the prepared Bundt pan and smooth out the top. Set the pan on the middle rack of the oven and bake until golden and a cake tester comes out clean, about 50 minutes. Let the cake cool on a wire rack for 30 minutes before turning it out onto a plate. For the glaze: Place the chocolate chips in a medium bowl. Bring the cream to a simmer in a small saucepan over medium-high heat. Once bubbles have formed around the edges of the cream, pour it over the chocolate. Whisk the cream and chocolate together until smooth. Pour the glaze over the Bundt cake, using a spatula or spoon to push the glaze down the sides and center of the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2222,"Honey Spiced Roasted Chicken 2 tablespoons honey 2 tablespoons olive oil 1/2 teaspoon ground cinnamon 1/2 teaspoon smoked paprika Kosher salt and freshly ground black pepper
One 4-pound roasting chicken, rinsed, dried and giblets removed 3 sprigs fresh rosemary 1 lemon, sliced Instructions: Preheat the oven to 350 degrees F and adjust the racks to the center of the oven. Fit a roasting pan with a V-rack.
Mix together the honey, olive oil, cinnamon, smoked paprika and some salt and pepper in a small bowl.
Sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the rosemary sprigs and lemon slices. Place the chicken in the V-rack-fitted roasting pan. Sprinkle the outside of the chicken with salt and pepper. Tie the drumsticks together using butcher's twine. Brush the outside of the chicken with about half of the honey glaze.
Transfer the chicken to the hot oven. Roast about 30 minutes, and then brush the glaze on the chicken once more. Continue to roast the chicken until the skin is golden brown and crisp , and an instant-read thermometer reaches 165 degrees when inserted in the thickest part of the thighs, about 45 minutes longer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2223,"Hot Tub Chicken with Roasted Fennel and Sweet Potato 1/4 cup olive oil 2 tablespoons kosher salt
1 teaspoon paprika
1 teaspoon chili powder
4 lemons, zested and juiced 2 cloves garlic, smashed
One 3- to 4-pound chicken, skin slightly separated from the muscle for marinade penetration 8 red, yellow or orange mini bell peppers, halved
1 medium sweet potato, sliced into 1/2-inch rounds
1 medium fennel bulb, cut into 1/4-inch slices
1 small yellow onion, cut into 1/4-inch slices
2 tablespoons olive oil Kosher salt and freshly ground black pepper 1/4 cup white wine 4 cloves garlic, smashed
1 sprig fresh rosemary 1 tablespoon butter Instructions: For the marinade: In a bowl, whisk together the oil, salt, paprika, chili powder, lemon zest and juice and garlic. For the chicken and roasted vegetables: Put the chicken in a large resealable plastic bag, add the marinade and marinate for at least 8 hours and up to overnight. When ready to roast, position an oven rack in the bottom third of the oven (to leave clearance for the bundt pan and chicken) and preheat the oven to 400 degrees F. Toss the peppers, sweet potatoes and half of the fennel and onions in a bowl with the olive oil and some salt and pepper. Spread the vegetables out on a baking sheet, leaving the center clear for the bundt pan. In the bottom of a bundt pan, add the wine, garlic, rosemary and remaining fennel and onions. Remove the chicken from the marinade (discard the marinade) and sprinkle with salt and pepper. Using a square of foil, cover the hole of the bundt. Stand the chicken upright on the bundt center over the foil. Roast until the chicken registers 165 degrees F on an instant-read thermometer, about 50 minutes. Let the chicken rest for 15 minutes before serving. Meanwhile, strain the residual juices in the bundt pan and pour into a medium skillet. Bring to a simmer and cook until reduced by half. Season with salt and pepper. Remove from the heat and slowly whisk in the butter. Carve the chicken and place over the roasted vegetables on a platter. Pour the pan sauce over the chicken and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 2224,"Blender Bearnaise Sauce 2 sticks (1 cup) unsalted butter 1/4 cup white wine vinegar
2 large egg yolks
1 tablespoon chopped fresh tarragon
1 shallot, minced
Salt and freshly ground black pepper Instructions: In a small saucepan over low heat, melt the butter until bubbling hot. In a blender, add the vinegar and egg yolks and blend on high speed for several seconds. With the blender still running, remove the center lid of the blender. Pour the hot butter in a thin, steady stream into the whirling egg mixture. Add the tarragon and shallot and continue to blend. Add salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 2225,"Black and White Keto Fat Bombs 2 cups slivered almonds 1 cup virgin or extra-virgin coconut oil 1 to 2 tablespoons of your favorite low-carb powdered sweetener 2 teaspoons sugar-free vanilla extract 1 teaspoon orange zest Small pinch kosher salt 2 tablespoons unsweetened cocoa powder Instructions: Line a 12-cup mini muffin tin with mini liners. Pulse the almonds, oil, sweetener, vanilla, zest and salt in a food processor until coarsely smooth. Remove half to a small bowl and stir in the cocoa powder.
Fill half of one of the liners with the vanilla mixture and then quickly fill the other half with the chocolate mixture. (It should remind you of a black and white cookie.) Repeat with the remaining vanilla and chocolate mixture. Tap the tin on the counter a few times.
Freeze until solid, about 30 minutes. You can remove the liners if you'd like. Refrigerate in an airtight container for up to 5 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 2226,"Grilled Quail Salad 1/2 cup orange juice 1 lemon, juiced and cut into quarters 2 bay leaves 1 stalk lemongrass, crushed to release its oils 2 to 3 star anise 2 tablespoons molasses 2 tablespoons soy sauce 2 whole chili pepper pods, or 1/2 teaspoon crushed chili peppers 2 cloves garlic, peeled and crushed 1 tablespoon grated ginger 8 whole quail, breast bone removed, preferred 2 cups mesclun salad mix, or your own mix of tender salad greens 2 tablespoons Dijon mustard 3 tablespoons rice wine vinegar 2 tablespoons honey 1/2 cup fragrant extra virgin olive oil 1 papaya, pitted, peeled and sliced 1 mango peeled, pitted, and sliced 1/2 cup shelled pumpkin seeds, toasted 2 to 4 minutes in a 250 degree oven and salted Instructions: Combine the orange and lemon juice, bay leaves, crushed lemongrass, star anise, molasses, soy, chili, garlic and ginger and marinate the quail for several hours, or overnight, covered, in the refrigerator. To make the dressing for the salad, combine the mustard, vinegar and honey and whisk in the olive oil to create an emulsion. Remove the quail from the marinade and grill over an outdoor barbecue for 4 to 5 minutes on each side, or cook over medium heat in a cast iron skillet for 10 to 12 minutes, turning frequently to avoid burning. Remove from the heat and let the quail rest for several minutes before serving. Toss the salad greens with the dressing and divide among 4 plates. Top each salad with 2 quail for a main course and garnish each with several slices of papaya and mango and sprinkle with toasted pumpkin seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2227,"Gravy 1 Good Eats Roast Turkey 24 ounces reduced-sodium chicken broth (this is in addition to the pan drippings) 8 ounces red wine 1/3 cup all-purpose flour 1 tablespoon chopped fresh herbs, oregano, thyme or rosemary Kosher salt and freshly ground black pepper Instructions: Remove the turkey from the roasting pan, cover loosely with foil and set aside to rest. Place the pan over medium heat and add the broth and wine at the same time. Whisk to combine and deglaze the bottom of the pan. Once all of the bits have come off the bottom of the pan, cook in order to reduce slightly, 2 to 3 minutes. Transfer the liquid to a fat separator and allow to sit for 5 minutes to allow fat to separate. Return the fat to the roasting pan and place over medium-high heat. Add the flour and whisk to combine. Cook, whisking continuously until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Add the herbs and whisk to combine. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 2228,"Pickled Citrus Shrimp 1 tablespoon seafood seasoning, such as Old Bay 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 3 pounds medium shrimp (16/20), peeled and deveined with the tails on 2 tablespoons extra-virgin olive oil 1 teaspoon celery seed 1 teaspoon coriander seeds 1 teaspoon fennel seeds 1 teaspoon mustard seeds 1/4 cup white wine vinegar 1/2 cup fresh lemon juice 2 tablespoons extra-virgin olive oil 1 teaspoon ground white pepper 14 bay leaves 6 cloves garlic, sliced very thin 3 dried hot cl peppers, like arbol chiles 2 small Spanish onions, sliced very thin 2 lemons, sliced very thin Instructions: For the shrimp: Preheat the oven to 400 degrees F. Mix the seafood seasoning, salt and pepper together in a small bowl. Place the shrimp on a sheet tray and drizzle with the olive oil. Sprinkle with the seafood seasoning mixture. Put in the oven and bake for 8 minutes. For the marinade: Toast the seeds in a dry pan over low heat for a few minutes, until just toasted and giving off a nutty aroma. Let cool.
Whisk the toasted seeds with the vinegar, lemon juice, olive oil and white pepper in a large glass bowl. Stir in the bay leaves, garlic, chiles, onions and lemons.
When the shrimp come out of the oven, put them into the marinade to let cool. Wrap the bowl tightly with two layers of plastic wrap. Put the bowl in the refrigerator and marinate, turning the shrimp in the bowl occasionally to mix well, for at least 8 hours and for up to 24 hours before serving. Also put a large glass bowl in the fridge to chill, for serving the shrimp. To serve: Strain and reserve the liquid from the shrimp using a medium sieve or strainer so the seeds can pass through (but it's ok if some remain in the shrimp).
Put the shrimp in the chilled glass bowl. Add some of the marinade back to the shrimp and toss. The shrimp should not be swimming in the marinade. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2229,"Ingrid's Spinach and Cheese Blintz 4 cups frozen spinach 3 tablespoons butter or extra virgin olive oil 2 cups scallions, chopped 1 tablespoon sesame oil 1 cup sharp cheddar cheese, grated 1 cup mozzarella, grated Salt and pepper Instructions: Completely defrost the spinach and squeeze out any excess liquid. Add the butter or olive oil to a skillet and saute the scallions about 2 minutes. Add the spinach and continue to cook about 5 minutes longer. Add the sesame oil, cheddar, and mozzarella, folding the spinach over the cheese until it melts. Season with salt and pepper. Remove the filling from the pan and cool before stuffing your blintz crepes. If you refrigerate the mixture, it is best to bring the spinach to room temperature, and drain again before stuffing or your blintzes will be soggy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2230,"Crispy Whole Gulf Fish 3 roasted red peppers, peeled and seeded 2 pounds roasted Roma tomatoes, skinned and seeded
1 bulb garlic, roasted
1 jar guava paste
1/2 white onion, chopped
2 cups sugar
2 cups white vinegar
1/2 tablespoon crushed red pepper
1/2 teaspoon kosher salt
1 cup thinly sliced sweet red or Vidalia onions 2 tablespoons olive oil
2 tablespoons brown sugar, light or dark
2 teaspoons cane vinegar
Salt and pepper 1 1/2 pounds baby red potatoes 1/2 cup seafood boil seasoning
1 tablespoon unsalted butter or olive oil 2 teaspoons minced garlic
8 ounces mild baby braising greens or leaf spinach
1 teaspoon cane vinegar
Four 1 1/4- to 1 1/2-pound whole snapper 8 cups canola or fryer oil
Creole seasoning Salt and pepper 8 cups seasoned seafood breading
Fresh chopped herbs, for garnish Instructions: For the ketchup: To a small saucepot add the peppers, tomatoes, garlic, guava paste, onions, sugar, vinegar, crushed red pepper and salt. Simmer until the liquid begins to thicken to a hot syrup consistency. Add to a counter-top blender or use an immersion blender and puree. For the onions: You can make these on a grill over open flame with a perforated pan. You can also make them in a saute pan. To make over a grill, toss the sliced onions in a bowl with oil, sugar, vinegar and some salt and pepper. Allow to marinate for about 20 minutes. Pour into a perforated pan and place directly on the grill over the flame. Stir constantly until all the onions are cooked and golden brown. To make in a saute pan, add the oil to a hot pan and then add the onion. Stir occasionally to allow the onions to caramelize, then deglaze with the cane vinegar. Remove from the heat and finish with the brown sugar and some salt and pepper. Let cool. For the potatoes: Rinse and quarter the red potatoes. Season 8 cups water with the seafood boil spice and bring to a rapid boil. Add the potatoes and simmer for about 10 minutes. Remove from the water and let cool. For the greens: In another shallow saute pan, add the butter and place over medium-high heat. When the butter is melted and sizzling, add the minced garlic. Let the garlic toast to a light golden brown, and then add the greens. Stir to coat the greens with the garlic. Add the cane vinegar. Season with salt and black pepper. Toss just to wilt the greens and remove from the heat. For the fish: To clean the snapper, the first thing you want to do is scale and gut the fish. Then use a pair of scissors to remove the gills and all the fins from the outside of the fish. Cut an \X\ on both sides of the snapper. Place the vegetable oil in a shallow frying pan and place on medium heat. The oil should reach about 350 degrees F. While the oil is heating, sprinkle both sides of the fish with the Creole seasoning and some salt and pepper. Then dredge in the seafood breading. Be careful not to bread too heavily. Bend the fish so it will look like it is swimming when it comes out the fryer. Cook the crab boiled potatoes in the oil with the fish until crisp and golden brown. To serve, quickly heat the barbequed onions in the pan. Toss with the garlic wilted greens and crab boiled potatoes. Place the onions, greens and potatoes on the bottom of the plate and fish in the center of the plate and drizzle with the guava ketchup. Garnish with fresh herbs and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2231,"Spiedini Hoagies with Caprese Relish 12 ounces hot Italian sausage 12 ounces sweet Italian sausage Canola oil Kosher salt and freshly ground black pepper 1 pint yellow and red cherry tomatoes, quartered 1 pint bocconcini, or 1 pound fresh mozzarella cut into 1/2-inch dice 1/4 cup chopped fresh basil 2 tablespoons chopped fresh parsley 1 tablespoon capers, drained 1 small red onion, halved and thinly sliced 1/4 cup extra-virgin olive oil, plus more for the bread 1/4 cup red wine vinegar French baguette or soft hoagie rolls 2 cloves garlic, halved Special equipment: 12-inch metal skewers or wooden skewers (if wooden, soaked in cold water for 30 minutes) Instructions: Heat the grill for high direct grilling. Skewer a few sausages onto each skewer, brush with canola oil and sprinkle with salt and pepper. Grill the sausages until golden brown and slightly charred on both sides, about 5 minutes per side. Remove the sausages to a platter and let rest 5 minutes before removing to a plate. Toss the tomatoes with the bocconcini, basil, parsley, capers, onions, olive oil and red wine vinegar. Season with salt and pepper and toss to combine. Slice the bread open and put on the grill, cut-side down, and grill until lightly golden brown. Remove and rub the surface with the garlic cloves, drizzle with olive oil and season with salt and pepper. Put a whole sausage on each roll and top with the caprese relish. Alternatively, cut the sausage into 2-inch chunks before putting on the rolls. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 2232,"Pavlova Fruit Tart 4 extra-large egg whites, at room temperature Pinch of kosher salt 1 cup sugar 2 teaspoons cornstarch 1 teaspoon white wine vinegar 1/2 teaspoon pure vanilla extract Sweetened Whipped Cream (recipe follows) 1/2 pint fresh strawberries, hulled and sliced 1/2 pint fresh blueberries 1/2 pint fresh raspberries Small bunch of red grapes Triple Raspberry Sauce (recipe follows) Mint leaves, for garnish 1 cup cold heavy cream 1 tablespoon sugar 1 teaspoon pure vanilla extract 1/2 pint fresh raspberries 1/2 cup sugar 1 cup seedless raspberry jam (12-ounce jar) 1 tablespoon framboise liqueur Instructions: Preheat the oven to 180 degrees F. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.) Place the egg whites and salt in the bowl of an electric mixer fitted with the whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Place about half of the meringue into the circle on the parchment paper and smooth it within the circle, making a disk. Place the remaining meringue in a pastry bag fitted with a star tip and pipe the edge with kisses. If you have any meringue left over, pipe it into the middle of the disk and smooth it with a rubber spatula. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside. Using a large metal spatula, carefully transfer the shell to a flat serving plate or cake stand. Fill the center of the shell with the whipped cream. Combine the strawberries, blueberries, raspberries and grapes in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the fruit lightly. Spoon the fruit carefully into the middle of the Pavlova and garnish with mint leaves. Serve immediately in large scoops with extra raspberry sauce. Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat! \Barefoot Contessa at Home\ by Ina Garten ? Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved. Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill. \Barefoot Contessa at Home\ by Ina Garten ? Clarkson Potter 2006. Provided courtesy of Ina Garten. All rights reserved. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 2233,"Roasted Vegetable Stew with Moroccan Couscous Cooking spray 1 large eggplant, cut into 2-inch pieces 2 red bell peppers, seeded and chopped 3 carrots, chopped 1 large (or 2 medium) yellow squash, cut into 2-inch pieces 2 tablespoons olive oil Salt and ground black pepper 4 cups reduced-sodium vegetable broth 1 (28-ounce) can diced tomatoes 1 teaspoon ground cumin 1 teaspoon dried thyme 1 cup couscous 1/2 cup minced dried apricots 1/4 teaspoon ground cinnamon 1/4 cup chopped fresh cilantro leaves Instructions: Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray. Transfer the cut vegetables to prepared baking sheet and drizzle with olive oil and 1/2 teaspoon each of salt and black pepper. Roast the vegetables for 20 minutes or until tender and golden brown. In a large saucepan, combine broth, tomatoes, cumin, and thyme. Set pan over high heat and bring to a boil. Stir in all but 2 cups of the roasted vegetables (reserve 1 cup of the roasted vegetables for the Eggplant Caponata and 1 cup for the Chicken Curry). Reduce heat to medium and simmer 5 minutes. Cook couscous according to package directions, adding apricots and cinnamon before the addition of boiling water. Remove vegetable stew from heat and stir in cilantro. Season, to taste, with salt and black pepper. Spoon cooked couscous into shallow dinner bowls and top with vegetable stew. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]" 2234,"Pannequets 2 eggs Pinch salt 1/2 cup flour, sifted 1/4 cup flat beer 1 cup flour, sifted Freshly ground salt, to taste Freshly ground pepper, to taste 1 egg 1 egg yolk 1 1/4 cups milk 1 tablespoon butter, melted and cooled 2 tablespoons butter 1/4 cup flour, sifted 3/4 cup milk 1 bay leaf 1/2-ounce onion, finely chopped Pinch mace 2 parsley stalks 7 ounces Camembert Cheese, cubed and chilled 1 teaspoon dry mustard 2 tablespoon butter Oil, to fry Instructions: For beer batter: Beat eggs until light and frothy. Add salt. Sprinkle in flour, then add beer and beat until lump free. Set aside for 2 hours. For pancake batter: Combine flour, salt, and pepper in medium bowl. Make a well in center and add 1 egg and 1 yolk and milk, beating gradually. Add melted butter, beat well and set aside in cool place for 2 hours. For bechamel sauce: Melt 2 tablespoons butter in small pot on medium-low heat. Remove from heat and stir in flour. Return to heat and cook for 5 minutes; do not let brown. Remove from heat again and gradually stir in milk. Add bay leaf, onion, mace, and parsley stalks. Increase heat and boil for 3 minutes to thicken sauce, stirring constantly. Turn to a low simmer to keep warm until serving. For filling: Add 3/8-cup bechamel sauce to half the beer batter. Reserve remaining sauce and batter for another use. Add camembert and cream together well. Mix in mustard. Melt remaining 2 tablespoons butter in omelet pan. Add to pancake batter and beat well. Return pan to heat and add a thin layer of batter to pan. Loosen sides from pancake and cook until underside is lightly browned. Flip and cook the other side. Repeat, making 4 pancakes. Chill pancakes. Preheat oil in deep fryer to 375 degrees F. Divide cheese mixture between pancakes. Fold pancakes over to enclose filling. Place packages 1 at a time into hot oil and cook until golden brown, about 4 minutes. Drain on paper towels and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2235,"Frosted Pecan Praline Cookies Cooking spray 3/4 cup granulated sugar 2 tablespoons water Pinch of salt 1 cup pecan halves, toasted 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 stick plus 6 tablespoons salted butter, at room temperature 2/3 cup packed light brown sugar 1 large egg 1 teaspoon vanilla bean paste 1/2 cup confectioners\u2019 sugar Instructions: Make the praline: Line a rimmed baking sheet with parchment paper; coat with cooking spray. Combine the granulated sugar, water and salt in a medium saucepan; set over medium heat. Cook, swirling the pan a few times, until the sugar dissolves. Continue to cook until the sugar is a light amber color, 5 to 6 minutes; brush down any crystallized bits of sugar around the edge using a wet pastry brush. Add the pecans and cook, stirring, until a few shades darker, about 1 minute, then immediately pour onto the baking sheet and spread into an even layer. Transfer the pan to a rack and let cool completely, about 30 minutes. Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350? F. Line 2 baking sheets with parchment paper. Break the cooled praline into large pieces. Roughly chop enough to make 1 1/4 cups, then put the remaining praline in a food processor and pulse until finely ground. (You should have about 2/3 cup ground praline.) Whisk the flour, baking powder, baking soda, salt and ground praline in a medium bowl. Put 1 stick butter in a large heatproof bowl and microwave until just melted. Let cool slightly, then add the brown sugar, egg and vanilla bean paste and whisk to combine. Stir in the flour mixture just until combined, then stir in 1 cup of the chopped praline. Divide the dough into 12 pieces (about 3 tablespoons each). Roll each into a ball and arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are firm around the edges and the centers are puffed but still soft, 12 to 15 minutes (it\u2019s OK if the praline starts to melt). Let cool 10 minutes on the baking sheets, then remove the cookies to a rack to cool completely. Make the frosting: Put the remaining 6 tablespoons butter in a small bowl and stir with a rubber spatula until smooth and fluffy. Add the confectioners\u2019 sugar and stir to make a smooth and creamy frosting. Transfer to a piping bag fitted with a large rosette tip and pipe onto the center of each cookie. Sprinkle with the remaining 1/4 cup chopped praline. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 2236,"Pork Braciola Marinara 6 (8-ounce each) 1/2-inch-thick boneless pork shoulder steaks 1 clove garlic, minced 2/3 cup chopped fresh flat-leaf parsley 1 cup grated aged provolone 1 cup grated Parmesan, plus more for serving 1 recipe Tomato Sauce, recipe follows Sea salt Freshly ground white pepper 1 cup extra-virgin olive oil 13 cloves garlic 1 (96-ounce) can or 4 (18-ounce) cans whole Italian tomatoes Large pinch red pepper flakes 2 teaspoons fine sea salt Instructions: Start by butterflying the pork steaks. With the palm of 1 hand firmly steadying a cutlet on the cutting board, and with your knife blade parallel to the meat, slice almost all the way through the meat (horizontally), leaving the last 1/4-inch uncut. Open up the cutlet like a book, season it with salt and white pepper, and set it aside. Repeat with the remaining pork steaks.
Next, sprinkle the cut side of each cutlet with a tiny pinch of minced garlic, a couple pinches parsley, and a generous tablespoon provolone cheese and Parmesan cheese. Roll the cutlets into tight logs and set aside, seam-side down.
Tie each rolled up pork steak with 2 or 3 pieces butcher's twine.
In a large pot, bring the tomato sauce to a steady, gentle simmer. Place the braciola into the pot of tomato sauce and let simmer 3 hours, or until tender.
To serve: Remove the braciola from the sauce and snip off the twine. Arrange, whole or sliced, on a platter with a generous blanket of sauce.
Transfer the remaining sauce to a serving bowl. Serve hot or at room temperature. Garnish with grated Parmesan and serve. To make the Tomato Sauce: Combine the olive oil and garlic in a large deep saucepan and cook over medium-low heat for about 10 minutes, stirring occasionally, until the garlic is deeply colored and fragrant. Cook's Note: If the garlic starts to smell acrid or sharp or is taking on color quickly, pull the pan off the stove and reduce the heat.
While the garlic is getting golden, pour the tomatoes into a large bowl and crush them with your hands. Remove the stem end and any basil leaves from the canned tomatoes as you crush them.
When the garlic is just about done, add the red pepper flakes to the oil and cook for 30 seconds to 1 minute, to infuse their flavor and spice into the oil. Dump in the tomatoes, add the salt, and stir well. Turn the heat up to medium, get the sauce simmering at a gentle pace, and simmer for 4 hours, stirring from time to time.
Check the sauce for salt at the end and add more, if deemed necessary. The sauce can be cooked with meat at this point, or cool and store, covered, in the refrigerator for at least 4 days or frozen for up to a few months, until needed. ","[Chardonnay, Barbera, Dolcetto, Tempranillo]" 2237,"Gnocchi 2 pounds potatoes 2 tablespoons roasted garlic
1/4 cup Parmesan 10 fresh basil leaves, chiffonade
2 whole eggs
Salt and Pepper 1 1/2 cups flour
Instructions: Peel the potatoes, then place in a pot and fill with water to cover. Boil the potatoes until cooked through, then mash and cool. In a separate pan, saute the roasted garlic on low heat and brown it slightly. In a large mixing bowl, combine the mashed potatoes, garlic, Parmesan, basil, eggs and some salt and pepper. Mix together by hand and slowly add the flour until the dough is no longer sticky. Roll the dough by hand into long tube, approximately 12-inches long. Cut the dough into 3/4-inch pieces. Use a fork to press the pieces flat. Pinch the flattened dough on both ends to make gnocchi-shape balls. Bring a pot of salted water to a boil, for blanching. Add the raw gnocchi dough to the water. Boil until they float to the top. Remove the gnocchi from the water and cool or add to your favorite sauce and enjoy. ","[Chardonnay, Sauvignon Blanc, Chianti, Barbera]" 2238,"Watermelon Salad Pizza 1/4 cup balsamic vinegar 1 tablespoon sugar
1 large seedless watermelon 1/2 cup packed arugula 1/4 cup crumbled feta 1/4 cup thinly sliced red onions 1/4 cup cherry tomatoes, halved
Instructions: For the dressing: In a small saucepan, whisk together the balsamic vinegar and sugar. Cook over medium-high heat until reduced by half and syrupy. Set aside. For the pizza: Slice a 3/4-inch-thick disc of watermelon from the middle of the fruit and remove the rind. Cut the disc into 6 slices (wedges), and then assemble the wedges back into a circular shape. Sprinkle the arugula, feta, red onions and cherry tomatoes evenly over the watermelon wedges. Drizzle the dressing on top. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 2239,"Trinidadian Chicken Stew 1/4 cup vegetable oil 2 tablespoons dark brown sugar 2 skinless and boneless chicken breasts, halved 4 small skinless, bone-in chicken thighs 1 tablespoon finely grated fresh ginger 1 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 4 whole peeled canned tomatoes 2 tablespoons chopped fresh thyme leaves 1/4 cup chopped fresh flat-leaf parsley 3 carrots, peeled and cut into 2-inch pieces 3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces 1 1/2 cups water Instructions: In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes. Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of parsley, carrots, potatoes, and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. Season with salt and pepper, to taste. Transfer to serving bowls and garnish with the remaining parsley. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 2240,"Jazzed-Up Teriyaki 1 cup teriyaki sauce 1 teaspoon orange zest plus 1/2 cup orange juice
1 1/2 teaspoons chili paste
Instructions: Mix the teriyaki sauce, orange zest and juice and chili paste in a bowl until combined. ","[Syrah, Zinfandel, Tempranillo]" 2241,"Pork Tenderloin with Plum Barbecue Sauce 1/2 cup sugar 1 cup water 1 (1-inch) piece peeled ginger, grated 4 plums, sliced 1 teaspoon five-spice powder 1/2 lemon, juiced 1/3 cup hoisin sauce 2 pork tenderloins, silver skin removed Vegetable oil 2 tablespoons grill seasoning 1 tablespoon ground coriander Instructions: Heat a grill pan, broiler or grill to high heat. Heat the sugar and water in a medium pot over medium-high heat. When the mixture reaches a bubble, reduce the heat to medium-low and add the ginger, plums and five-spice powder. Simmer for 10 minutes, then stir in the lemon juice. Remove from the heat and let cool for about 5 minutes. Add the plum mixture to a blender or food processor and process until smooth. Pour into a medium bowl and stir in the hoisin sauce. Reserve. While the plums are cooking, put the pork tenderloins on a sheet pan and coat with oil, grill seasoning and coriander. Grill, or broil 6 inches from heat, until just firm, about 20 to 22 minutes. Remove from the grill to a cutting board and tent with foil. Let rest for about 5 minutes, then slice and arrange on a platter. Top with the plum barbecue sauce and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 2242,"Polka Cake 2 sticks unsalted butter, melted 1 cup buttermilk 3/4 cup honey 2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 cups granulated sugar 1 cup sour cream 2 eggs Baklava Filling, recipe follows Cinnamon Buttercream, recipe follows Filo Puffs, recipe follows 1/2 cup evaporated milk 1/2 cup granulated sugar 4 tablespoons unsalted butter 1 tablespoon corn syrup 1 tablespoon cornstarch 2 egg yolks 1 1/4 cups chopped pistachios and walnuts 2 sticks unsalted butter 6 cups powdered sugar 2 teaspoons vanilla extract 1/2 cup heavy whipping cream 1 teaspoon ground cinnamon Pan spray 1 package shredded filo dough Instructions: Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 muffin liners. Combine the butter, buttermilk and honey in a pitcher. Sift the flour, baking soda and salt. In the bowl of a stand mixer, combine the granulated sugar, sour cream and eggs. Add the buttermilk mixture to the sour cream mixture. Slowly stir in the sifted flour mixture until combined. Fill the cupcake liners and bake for 20 minutes, rotating halfway through. Remove from the oven and cool completely before frosting. Fill the cupcakes with the Baklava Filling. Pipe with Cinnamon Buttercream. Top with a Filo Puff. In a saucepan, combine the milk, granulated sugar, butter, corn syrup, cornstarch and egg yolks, and melt over medium heat using a heatproof spatula. Add in the chopped nuts. Bring to a simmer while stirring. Remove from the heat and refrigerate until completely cooled. In a stand mixer with the whisk attachment, whip the butter until soft. Slowly add in the powdered sugar and vanilla, along with the heavy whipping cream. Beat until fluffy. Add in the cinnamon and stir to combine.
Preheat the oven to 325 degrees F. Spray a baking sheet liberally with pan spray.
Remove the filo dough from the package and, taking 1/2-inch-thick bunches of strands at a time, twist into circular shapes. Place the circles on the prepared baking sheet and bake until golden, about 10 minutes, rotating once halfway through. Remove from the oven and cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 2243,"Marga-Heat-A 2 Fresno chiles, seeded and chopped, plus 2 Fresno chiles, halved, unseeded 3 tablespoons grenadine 1 1/2 cups freshly squeezed orange juice 3/4 cup tequila blanco 1/4 cup triple sec 1/4 cup freshly squeezed lime juice 2 tablespoons light agave 2 tablespoons orange sanding sugar 2 tablespoons red sanding sugar 2 tablespoons yellow sanding sugar
Kosher salt Instructions: Combine the chopped Fresnos, grenadine and 1/4 cup cold water in a blender and blend until smooth. Pour into 3/4 cup cold water and stir to combine. Pour into ice cubes trays and freeze until solid, about 2 hours. Combine the orange juice, tequila, triple sec, lime juice and agave in a pitcher and stir to combine. Add the halved Fresnos and muddle slightly with a wooden spoon. Chill at least 1 hour.
When ready to serve, combine the sanding sugars and 1/4 cup salt in a small, shallow dish. Dip the rims of 4 rocks glasses in water, then into the sugar mixture to coat the rims. Fill the glasses with the Fresno ice cubes and strain the margarita over the top.
","[Tequila, Mezcal, Cava, Sauvignon Blanc]" 2244,"Orange Coffee Cake 1/2 cup brown sugar 2 tbsp. orange zest 1-3/4 cups all-purpose flour 1 tbsp. baking powder 1/2 cup sugar 1 tsp. cinnamon 1 tbsp. all-purpose flour 2 tbsp. butter 1/4 tsp. salt 2 tbsp. orange zest 1/2 cup Florida's Natural? Premium orange juice 1/4 cup milk 1/4 cup vegetable or canola oil 1 beaten egg Instructions: em /em em /em Topping Instructions Combine brown sugar, orange zest, cinnamon, and flour in bowl. Cut in butter until mixture is crumbly. Set aside. Batter Instructions Combine dry ingredients in large mixing bowl. In a separate bowl, whisk together orange juice, orange zest, milk, oil, and egg. Add to dry ingredients and gently stir until just mixed. Place batter in greased 8-inch baking pan and sprinkle the topping on top. Bake at 375 degrees F for about 25 minutes or until cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2245,"Minted Cherry Summer Pudding 1 large loaf brioche bread 6 cups pitted frozen cherries 1/2 cup dark brown sugar 2 bunches mint sprigs 1/4 cup water Pinch salt 1 pint whipping cream Instructions: Line a 6-cup glass bowl or a deep serving dish with a large piece of plastic wrap to cover the bottom and sides of the bowl. This will make it easy to unmold the pudding. Remove the crusts from the brioche and cut it into about 1-inch thick slices. Arrange the bread slices in the prepared bowl, cutting as necessary, to cover the bottom and sides. You should have some leftover slices. In a heavy bottomed saucepan, over medium heat, combine the cherries, sugar, 1 3/4 bunches of fresh mint sprigs, water and pinch of salt and bring to a boil. Reduce the heat and simmer until the berries begin to soften and release their juices, about 20 minutes. Spoon about half of the cherry mixture into the prepared bowl. Put a layer of brioche slices on top of the cherries and press down gently. Spoon more of the cherry mixture over the brioche layer. Reserve a little of the cherry liquid for the sauce. Look at the brioche slices at the bottom of the bowl they should be nicely colored with the liquid but not too saturated or too wet. Next, cover with the last layer of brioche slices and add more of the cherry mixture. If you run out of brioche slices, you can always use your crust trimmings. Tightly wrap the whole pudding and bowl with plastic wrap and put a plate, smaller than the top of the bowl, on top of the pudding to weigh it down. Put a heavy weight on top of the plate to compress further, such as heavy canned goods or even an iron skillet. Refrigerate for 8 to 12 hours. Simmer the reserved cherry liquid in a small saucepan over low heat. Reduce the liquid by half, then discard the mint sprigs, cool down and store in the refrigerator until ready to serve. When ready to serve, whip the cream in a large bowl until soft peaks form, then add a teaspoon of the reduced cherry syrup. Whip to incorporate. Unmold the pudding onto a serving plate. Brush some of the syrup over the pudding to add a nice sheen. Cut into wedges and serve with dollops of the flavored whipped cream. Drizzle some of the syrup over each serving and a garnish a fresh mint sprig. You can even put a fresh cherry on top if you have the urge! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2246,"Ribs on the Grill Spice Rub, recipe follows 2 racks spare ribs (about 3 pounds each) 2 cups yellow mustard
1 cup white vinegar
Homemade BBQ Sauce, recipe follows 1/4 cup ground black pepper 1/4 cup paprika
1/4 cup garlic salt
1/4 cup seasoned salt
1/4 cup packed light brown sugar 2 fresh habanero peppers 4 cups tomato sauce
1/2 cup brown sugar
1/4 cup hot sauce
1/4 cup lemon juice
1/4 cup molasses
1/4 cup dry mustard
1/4 cup onion powder
1/4 cup paprika
1/4 cup ground black pepper
1/4 cup granulated sugar
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce
Instructions: Rub the Spice Rub on all sides of the rib racks and place on a sheet pan. Cover with plastic wrap and refrigerate for 24 hours. Preheat the grill to 275 to 300 degrees F for about 30 minutes. Remove the ribs from the refrigerator and let them come to room temperature. In a small bowl, add the mustard, vinegar and 1 cup water, and mix until well combined. Place the ribs on the grill, bone-side down, and turn every 5 minutes, brushing with mustard mixture when you turn them. After 30 minutes stop brushing with the mustard mixture, then continue to turn them every 5 minutes until they're done, about 2 hours 30 minutes. Serve the ribs with the Homemade BBQ Sauce. In a medium bowl, combine the pepper, paprika, garlic salt, seasoned salt and sugar, and mix. In a blender, add the habanero peppers and 1/4 cup of water. Blend until liquid. In a stockpot set over medium heat, add the tomato sauce, 1 cup water, the brown sugar, hot sauce, lemon juice, molasses, dry mustard, onin powder, paprika, pepper, granulated sugar, vinegar and Worcestershire sauce. Add the pureed habaneros as desired for a spicier sauce. Bring the sauce to a simmer and cook at a simmer until it thickens, 1 to 2 hours. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 2247,"Chorizo Mushroom Queso Dip 1/2 tablespoon extra-virgin olive oil, a drizzle 1/2 pound Spanish or Mexican chorizo 1/2 pound mushroom caps, quartered 1 cup diced Mexican melting cheese or Monterey Jack or Pepper Jack cheese 2 scallions, thinly sliced 1 bag corn tortillas or blue corn tortillas, any variety Instructions: Preheat the oven to 350 degrees F. Heat the extra-virgin olive oil in small skillet over medium-high heat. Dice the Spanish chorizo and add to the pan to render the fat. If using fresh Mexican chorizo, remove the casing and crumble while it's browning. Add the mushrooms to the skillet and cook with the sausage until just tender, 6 to 7 minutes. Transfer the sausage mixture to a small casserole or baking dish and top with the cheese. Bake until bubbly. Remove from the oven and top with the scallions. Serve with chips for dipping. ","[Rioja, Tempranillo, Garnacha, Barbera]" 2248,"Sushi Rice 4 1/2 tablespoons rice vinegar 3 tablespoons sugar 2 teaspoons salt 3 cups short-grain rice, washed 3 1/4 cups water 3 inch square giant kelp (konbu), optional Instructions: Combine the vinegar, sugar, and salt in a small saucepan and heat just to dissolve the sugar. Remove from heat and pour vinegar mixture into a bowl to cool. Set aside. Place rice in a heavy bottomed pot, and add water and kelp. Cover and heat over medium high heat just until the boiling point. Remove the kelp and cover again. After 30 seconds, lower the heat and simmer 12 to 13 minutes, or until all the water has been absorbed. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Turn rice into a wide, shallow wooden bowl. Using a flat wooden spoon or rice paddle, spread the hot rice in a thin layer. Toss rice with horizontal cutting strokes to keep grains from separating or getting mashed. While tossing, sprinkle rice with vinegar mixture. While fluffing the rice, cool it quickly with a hand fan. The tossing and fanning will take about 10 minutes. For easy handling, use vinegared rice before it becomes cold. Cover the bowl with a damp cloth to keep warm. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Wine]" 2249,"Cranberry Vodka 1 pound cranberries 1 cup sugar 2 teaspoons vanilla extract or 1 vanilla bean, split 1 bottle tonic Lime slices, for garnish One 750-milliliter bottle vodka Instructions: Place cranberries, sugar and vanilla in a medium saucepan. Place pan over medium heat and stir. Simmer cranberry mixture until the berries burst, about 5 to 6 minutes. Divide mixture in half and pour into large, clean mason jars. Pour vodka into the jars to cover the berries. Set aside and allow to sit for 1 week. After 1 week, strain out the cranberries and store cranberry vodka in a clean jar in the refrigerator. To serve: Pour 2 ounces of vodka mixture over ice in a tall glass and top with tonic. Garnish with a slice of lime. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 2250,"Beef Tenderloin Bites on a Bed of Arugula 1 1/2 cups Italian bread crumbs, eyeball it Handful flat-leaf parsley, chopped 1/2 cup Parmigiano-Reggiano, a couple of handfuls 1/4 cup extra-virgin olive oil, eyeball it, plus some for drizzling 3 to 4 cloves garlic, finely chopped 4 tenderloin steaks, 1 inch thick, cut into bite sized pieces Salt and pepper Salt and pepper
5 to 6 cups arugula, chopped 1 lemon, juiced Spicy Crab and Vermicelli, recipe follows 1 pound vermicelli Salt 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 tablespoon butter, cut into small bits 1/2 to 1 teaspoon crushed red pepper flakes, eyeball it, medium to spicy heat level 2 cloves garlic, chopped 2 shallots, thinly sliced 1/2 pound shiitake mushrooms, stemmed and thinly sliced 1/4 cup dry sherry or Marsala 8 ounces, drained weight, lump crabmeat, shredded 1 (28-ounce) can crushed San Marzano tomatoes 1/4 cup half-and-half or cream, eyeball it 1 pound thin spaghetti Shredded Romano or Parmigiano, your pick, optional 10 to 12 basil leaves, shredded Instructions: Preheat broiler to high.
Mix bread crumbs with parsley, cheese. Warm the oil and garlic over low heat to infuse flavor, 5 minutes. Pour oil into bread crumbs and combine to distribute equally and moisten the bread crumbs.
Season the meat with salt and pepper. Coat the meat in bread crumb mixture to coat evenly. Spread meat onto baking sheet and broil until crisp and meat is tender, 6 to 7 minutes. Serve meat on bed of shredded arugula with pasta alongside, such as Spicy Crab and Vermicelli. Give a squeeze of lemon juice over the beef and arugula. Place a large pot of water on to boil. Add pasta and salt water. Cook to al dente.
While water comes to a boil, heat a deep skillet over medium heat. Add extra-virgin olive oil and butter. To warm oil and butter add crushed red pepper flakes, garlic and shallots, saute 3 minutes, add shiitake mushrooms and cook until tender, 3 to 4 minutes more. Deglaze the pan with sherry or Marsala wine, scatter in crabmeat - feeling for shell bits as you go. Warm the ingredients through, a minute or so, stir in tomatoes and heat through, 2 to 3 minutes. Stir in half-and-half or cream and reduce heat to lowest setting.
Drain pasta when cooked to al dente and toss with sauce and crab. Top with cheese, if using, and basil.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 2251,"Floral Apple Pie 1 2/3 cups (300 grams) white chocolate, chopped 2/3 cup (150 grams) milk
4 sheets (9 grams) gelatin
1 cup (250 grams) cold heavy cream
1/2 cup (60 grams) chopped walnuts
1 2/3 cups (200 grams) all-purpose flour 1/2 cup (125 grams) unsalted butter, cold 2 1/2 tablespoons (30 grams) sugar
Pinch salt
3 tablespoons (45 milliliters) cold water
6 Honeycrisp apples, or apple of your preference Lime or lemon juice, to prevent oxidation Instructions: For the caramel walnut cream: Place the white chocolate in a nonstick pan and melt it over low heat, stirring with a rubber spatula until completely melted. Let cook undisturbed until golden brown, 5 to 10 minutes. (The chocolate that is in contact with the bottom of the pan will caramelize and gain color.) Take the pan off the heat and stir the chocolate together, pressing down and scraping against the pan until the chocolate is smooth and liquid again. Bring the milk to a boil in a small saucepan. Soak the gelatin sheets in cold water in a small bowl for 5 minutes. Squeeze the gelatin to remove excess water and stir it into the warm milk. Add the white chocolate to a food processor. With the food processor running, stream the warm milk into the white chocolate, then stream in the heavy cream. Pour out into a shallow 3-quart baking dish and stir in the walnuts. Cover the cream with plastic wrap pressed directly against its surface and refrigerate until firm, about 2 hours. For the crust: Place the flour, butter, sugar and salt in a bowl and combine it with the tips of your finger until it resembles sand. Add the water and mix just until it comes together. (Do not overmix.) Wrap it in plastic and refrigerate for 1 hour. Preheat the oven to 350 degrees F. Divide the dough into 6 even pieces, then use your fingers to press each piece into a 4-inch tart pan. Prick the dough all over with a fork and bake until the edges look golden brown, 12 to 15 minutes. Let cool completely. For the floral decoration: Fill the tart crusts with caramel walnut cream. Set aside. Cut the flesh off the core of an apple in 4 pieces. Slice each piece super-thinly on a mandolin, so that each slice has a border of peel on it. Place a piece of plastic wrap down on your work surface. Place one apple slice on one end of the plastic, cut-side facing you, domed side facing away. Then shingle the rest of the slices in a line from left to right. Brush them with some lime or lemon juice. Roll them up tightly until they take the size and shape of a rose. Place the apple rose on top of one of the tarts and open up the petals by loosening them with your fingers to create a flower that covers the entire surface of the tart. Repeat with the remaining apples and tarts. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 2252,"Sugar and Salt Pork with Roasted Sweet Potatoes and Preserved Lemons 1 cup granulated sugar 1 cup kosher salt 4 cups cold water 2 whole star anise 2 bay leaves 1 tablespoon black peppercorns 4 whole pieces pork tenderloin Instructions: Combine the sugar, salt, water and dried spices. Add the pork tenderloin and brine for at least 2 hours. Do not let sit in the brine for more than 24 hours. Remove from the brine and pat dry. Cover and place in the refrigerator until cooking time. Pork Seasoning: 1/2 cup sugar 1/4 cup kosher salt 1/4 cup freshly ground black pepper Combine the sugar salt and pepper and sprinkle on pork tenderloin generously. Sear in a hot pan and finish in a 400 degree F oven until desired temperature. Cooking to medium is recommended. Roasted Sweet Potatoes: 2 medium sized sweet potatoes, peeled and sliced 2- inches thick Water for boiling 2 tablespoons freshly ground cumin 1/2 cup olive oil Preheat the oven to 350 degrees F. Blanch the sweet potatoes in boiling water until firm, but not soft. Remove from the boiling water and place on paper towel until all water is absorbed. Heat a shallow oven-proof pan and add the olive oil. Place the sweet potatoes in the pan, sprinkle with ground cumin, and season with salt and pepper, to taste. Roast until both sides are golden brown. Preserved lemons: 2 cups granulated sugar 4 cups cold water 2 sprigs thyme 2 large lemons sliced paper thin Combine the sugar, water and thyme. Bring to a boil and add the lemon slices. Bring back to a boil. Remove from heat and set aside. To assemble dish: Arrange the sweet potatoes on a plate and slice the pork tenderloin in to 3-inch medallions. Place the pork on top of the sweet potatoes and garnish with the preserved lemon slices. Drizzle with extra-virgin olive oil and sea salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]

" 2253,"Pigeonneaux Paradis 4 rock Cornish hens, about 1 1/4 pounds each 1/2 cup clarified butter 4 ounces carrots, sliced 4 ounces onion, sliced 4 ounces celery, sliced 2 ounces dry sherry Freshly ground salt, to taste Freshly ground white pepper, to taste 1 1/2 ounces flour 4 ounces Madeira wine 16 ounces veal stock 2 tablespoons red currant jelly 1 ounce truffle, thinly sliced 4 ounces red wine 1 tablespoon lemon juice 8 ounces seedless green grapes, halved Finely chopped parsley, to garnish Instructions: Wash inside of hens and dry thoroughly. Cut off wings, chop and reserve. Halve hens by cutting through back of either side of back bone. Preheat oven to 400 degrees F. Heat 1/4 cup clarified butter over high heat in baking dish. Add wing pieces and fry. Stir in carrot, onion and celery and continue to fry. Place hen halves on bed of vegetables and add sherry. Season with salt and white pepper and baste with a little clarified butter. Roast on middle shelf of oven for 45 minutes. Melt scant 1/4 cup clarified butter in saucepan. Stir in flour and cook until it browns, but don't let it burn. Add madiera and veal stock. Stir in jelly and juice from truffle. Bring to a boil, then simmer over low heat for 40 minutes or until hens are cooked. Remove hens to a warm platter. To finish sauce, add red wine and lemon juice to pan. Pour this over vegetables in roasting pan, bring to boil, skim and sieve into clean pan. Discard vegetables. Sprinkle hens with grapes and sliced truffle. Garnish with parsley. Serve with sauce. ","[Chardonnay, Pinot Grigio, Barolo, Rioja]" 2254,"Chicken Schnitzel with Mushroom Sauce 2 bone-in chicken breasts 3/4 cup flour 2 large eggs beaten 1 cup plain breadcrumbs Kosher salt, to taste Freshly ground black pepper, to taste 1/4 cup canola oil 2 tablespoons unsalted butter 1 (8-ounce) package sliced mushrooms 1 teaspoon chopped garlic 1 cup chicken broth 1 tablespoon Worcestershire sauce 1/3 cup sour cream 1 tablespoon chopped parsley, for garnish Instructions: Remove the chicken breasts from the bone. Slice each breast in half lengthwise. Put them between pieces of plastic wrap and pound them with a mallet or a small skillet until they are 1/4-inch thick. Set up a breading station with three pie plates or shallow dishes. Put the flour in one and season it with a generous pinch of salt and pepper, the eggs beaten with 2 tablespoons of water in another, and the breadcrumbs in the third. Dredge the chicken pieces in the flour, then the egg wash, then the breadcrumbs. Set aside. In a large skillet over medium heat, add the oil. When the oil is hot, add the chicken in 1 layer and cook until it is golden brown and crispy, about 4 minutes per side. Drain on brown paper and keep warm while you make the sauce. In another skillet over medium heat, add the butter. When it is melted, add mushrooms and season them with salt and pepper. Cook until they are browned, about 6 minutes. Add the garlic and cook for 30 seconds then add the stock and simmer for 4 minutes and reduce by one third. Add the Worcestershire sauce, turn the heat off, and let cool for a minute before stirring in the sour cream. Serve the Schnitzel with the sauce poured over the top, garnished with parsley. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 2255,"Bro's \Cajun\ Stuffed Pork Chops 4 center cut pork chops 1 pound ground (chili cut) pork 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 1/2 teaspoon granulated garlic 1/4 teaspoon freshly ground black pepper 1 teaspoon paprika 1/2 cup finely chopped green onions 1 teaspoon salt 1 teaspoon cayenne pepper 1 teaspoon granulated garlic 1 teaspoon freshly ground black pepper 1 teaspoon paprika 2 cups BBQ sauce, (recommended: Bro's BBQ Sauce) Dirty rice, red beans and tasso, praline yams and cornbread, as accompaniments, optional Instructions: On a flat surface, use a sharp knife to make a pocket inside each of the pork chops. In a mixing bowl, combine the ground pork, salt, cayenne, granulated garlic, black pepper, paprika, and green onions; mix well. Divide the pork mixture into 4 equal amounts and overstuff the mixture into the pocket of each pork chop. Mix all the rub ingredients together in a small bowl. Season each pork chop with the rub. Cover and refrigerate overnight to let the seasoning infuse into the chops. Preheat a grill or BBQ pit to 375 degrees F. Put the stuffed chops on the grill or BBQ pit. After 30 minutes, turn the pork chops over. After an additional 15 minutes, turn each pork chop over and begin basting each side with BBQ sauce. Grill until a pretty glaze forms and the internal temperature registers 170 degrees F on an instant-read thermometer. Serve the pork chops on top of dirty rice, with red beans and tasso, praline yams and cornbread, if desired. ","[Zinfandel, Merlot, Malbec, Syrah]" 2256,"Chicken Egg-Drop Soup 4 cups low-sodium chicken broth 1 1-inch piece ginger, thinly sliced 4 scallions, roughly chopped 2 tablespoons mirin (sweet rice wine) or dry sherry 1/2 pound skinless, boneless chicken breasts, cut into 1/4-inch cubes 1 teaspoon toasted sesame oil 4 tablespoons cornstarch Kosher salt and freshly ground white pepper 3 large eggs, well beaten 1 small bunch watercress, tough stems removed Instructions: Bring the chicken broth, ginger and scallions to a boil in a saucepan. Cover, reduce the heat to medium low and simmer 20 minutes. Remove from the heat and strain into a large bowl; discard the ginger and scallions. Return the broth to the saucepan and stir in the mirin. Meanwhile, toss the chicken, sesame oil, 1 tablespoon cornstarch, 1/2 teaspoon salt and 1/2 teaspoon white pepper in a bowl. Refrigerate until ready to use. Dissolve the remaining 3 tablespoons cornstarch in 1/4 cup water. Return the broth to a simmer over medium heat. Add the cornstarch mixture and cook, stirring, until glossy and slightly thickened, about 4 minutes. Add the chicken and simmer until cooked through, 1 to 2 minutes. Drizzle the eggs into the soup a little at a time, creating thin sheets of cooked egg. Gently stir in the watercress. Divide the soup among bowls.
Photograph by Con Poulos ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2257,"Roasted Pork Loin One 2 1/2-pound boneless pork loin roast 1/4 cup olive oil Kosher salt and cracked black pepper Instructions: Preheat the oven to 400 degrees F. Drizzle the oil over the pork and sprinkle liberally with salt and pepper. Transfer the pork to a rack over a heavy-bottomed roasting pan. Roast the pork until a meat thermometer inserted into the thickest part of the loin reads 140 degrees F, about 1 hour. Let the pork rest for 10 minutes, before storing and reserving for leftover recipes. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 2258,"Shrimp Scampi Risotto 2 1/2 cups clam juice 4 wide strips lemon zest, plus 2 tablespoons lemon juice 1/2 cup fresh parsley leaves, chopped (stems reserved) 6 cloves garlic 1 pound large shrimp, peeled and deveined (tails reserved) 1 onion 3 tablespoons unsalted butter 1 tablespoon extra-virgin olive oil Pinch of red pepper flakes Kosher salt 1 1/2 cups arborio rice 1 cup dry white wine Freshly ground pepper Instructions: Make the clam broth: Combine 4 1/2 cups water, the clam juice, lemon zest and parsley stems in a saucepan. Smash 3 garlic cloves and add to the pan along with the shrimp tails. Bring to a simmer over medium heat. Meanwhile, chop the onion and remaining 3 garlic cloves. Heat 2 tablespoons butter and the olive oil in a large pot over medium heat. Add the onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic, red pepper flakes and a pinch of salt; cook 30 seconds. Add the rice and cook until it starts to toast, 2 minutes. Add the wine, scraping up any browned bits, and cook until absorbed, about 3 minutes. Strain the clam broth, then return to the saucepan and keep warm over low heat. Add 3 cups clam broth and 1/2 teaspoon salt to the rice and cook, stirring, until mostly absorbed, 8 to 10 minutes. Add 3 more cups clam broth and simmer, stirring, until the rice is just tender and the liquid is thickened, 10 to 12 minutes. Stir in the shrimp in the last 2 minutes of cooking and cook until opaque. Remove the risotto from the heat and stir in the remaining 1 tablespoon butter, the lemon juice and most of the chopped parsley. Add enough clam broth until creamy; season with salt and pepper. Divide among bowls and top with the remaining parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 2259,"Grilled Chicken Salad 1/4 cup Kikkoman Soy Sauce 1/2 cup rice wine vinegar 1/3 cup extra-virgin olive oil 1 tablespoon toasted sesame oil 1/4 cup each chopped fresh basil and chopped fresh mint 2 fresh garlic cloves, minced 1/4 teaspoon Asian chili paste with garlic 3 tablespoons honey 4 boned and skinned chicken breast halves 1 10-ounce bag European-style salad greens 1 cucumber, thinly sliced 1/4 cup pine nuts, lightly toasted Optional garnish - additional fresh basil and mint Instructions: Signature Sauce: Blend together soy sauce, vinegar, oils, basil, mint, garlic, chili paste and honey in a small bowl. Application Recipe: Remove 1/3 cup Signature Sauce and reserve. Pour remainder into a zip-top plastic bag and add chicken breasts, coating all sides well. Place in refrigerator and let marinate, turning occasionally, for at least an hour. Preheat outdoor grill to medium. Remove chicken from marinade, discarding marinade. Place chicken over medium grill fire for 7 to 9 minutes on each side, or until tender and done. (Or, place chicken on rack of broiler pan. Broil 4 to 5 inches from heat source 7 to 8 minutes on each side, or until chicken is no longer pink in center.) Remove chicken to a cutting board, tenting with foil to keep warm while it rests for about 5 minutes While chicken is resting, toss greens and cucumber slices with the reserved marinade mixture that has NOT been used to marinate the chicken, then divide greens evenly among 4 serving plates. Cut chicken breasts against the grain crosswise into approximate 1/2-inch slices. Place over salad greens and sprinkle with pine nuts, as well as additional basil and mint leaves. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 2260,"Pumpkin-Spiced Irish Coffee About 3/4 cup Pumpkin Spice Mix, recipe follows 1/2 cup whole milk
1 1/2 cups hot strongly brewed coffee
Two 2-ounce shots whiskey
Whipped cream, to serve
Ground cinnamon, to serve
One 15-ounce can pumpkin puree 1 cup whole milk
1 cup sugar
2 tablespoons molasses
1 tablespoon pumpkin pie spice
1/2 teaspoon kosher salt
Instructions: If the pumpkin spice mixture is not warm, heat it in a small saucepan or microwave. In a small saucepan, heat the milk over medium heat, whisking as it heats, until it simmers and becomes foamy, 3 to 4 minutes. (Alternatively, microwave the milk until it\u2019s hot and then whisk.) Add the warm pumpkin spice mixture into the warm milk and continue to whisk until frothy. To serve, divide the hot coffee and whiskey between two tall heat-resistant glasses or mugs. Divide and stir the pumpkin-milk mixture into the glasses, stirring to keep the foam up, until smooth. Top with whipped cream and a dusting of cinnamon. Make the pumpkin mix: In a medium saucepan, whisk together the pumpkin puree, milk, sugar, molasses, pumpkin pie spice and salt. Mix until thoroughly combined. Bring to a simmer over medium heat, stirring, 2 to 3 minutes. If not using immediately, transfer to a storage container and refrigerate for up to 1 week. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]

" 2261,"Jallab 4 tablespoons date syrup, plus more for serving 2 teaspoons rosewater 2 tablespoons pine nuts 1 tablespoon raisins Grape molasses or honey, for serving (optional) Instructions: Divide the date syrup and rosewater between 2 glasses. Add the desired amount of ice then fill the glasses with water. Stir well until the water and syrup are incorporated. Top with pine nuts and raisins. Taste and add more date syrup, grape molasses or honey if you\u2019d like the drink to be sweeter. Serve immediately. ","[Riesling, Moscato, Vinho Verde]" 2262,"Updated Waldorf Salad with Apple Vinaigrette 1 tablespoon safflower or grapeseed oil 1/2 cup whole-wheat pearl couscous Kosher salt 1/4 cup apple cider vinegar 1 tablespoon honey Kosher salt and freshly ground black pepper 1/3 cup safflower or grapeseed oil 1 large Gala apple, cored and cut into 1/4-to- 1/2-inch dice 1 small fennel bulb, chopped into 1/4-to- 1/2-inch pieces 1 cup small green seedless grapes, halved 3/4 cup walnut pieces, toasted 6 outer leaves from a large radicchio Instructions: Make the couscous: In a small saucepan, heat the oil over medium-high heat. Add the couscous and toast until lightly golden, about 4 minutes. Add 3/4 cup water and 1/4 teaspoon salt and bring to a boil. Lower the heat so the water simmers; cover the pan and cook until the liquid is absorbed, about 10 minutes. Uncover the pan and set aside to cool. Make the vinaigrette: In a small bowl, whisk together the vinegar, honey, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and the oil. Make the salad: In a large bowl, toss together the apple, fennel, grapes, walnuts and couscous. Drizzle the vinaigrette over the salad, tossing until coated. Put 1 radicchio leaf on each plate. Spoon the salad into each leaf, allowing some to spill over. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 2263,"Oh So Good French Onion Soup 1 tablespoon extra-virgin olive oil 2 tablespoons butter 6 medium onions, thinly sliced Salt and freshly ground black pepper 2 teaspoons fresh thyme, picked and chopped or poultry seasoning 1 bay leaf, fresh or dried 1/2 cup dry sherry 6 cups beef stock 4 thick slices crusty bread, toasted 2 1/2 cups shredded Gruyere or Swiss cheese Instructions: Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil. Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2264,"Peas and Carrots Spring Salad 1 sack mixed baby greens 20 leaves fresh basil, shredded or torn 2 cups shredded carrots 1 cup frozen baby peas 1 shallot, finely chopped 3 tablespoons white wine vinegar 1/3 cup extra-virgin olive oil, eyeball it Salt and pepper
Salt and pepper Ham Steaks, recipe follows 1 tablespoon extra-virgin olive oil 2 to 3 large ham steaks, cut in halves
Instructions: Combine greens and basil on a platter. Top with arrangement of shredded carrots and peas. Combine shallots and vinegar and let stand 5 to 10 minutes. Whisk in extra-virgin olive oil to combine. Drizzle dressing evenly over the salad and season with salt and pepper. Serve with Ham Steaks. Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 2265,"Teriyaki Noodles Salt 1 pound whole-wheat spaghetti 3 tablespoons high-temperature cooking oil, such as canola, sunflower, or peanut 3/4 pound flank steak, patted dry and thinly sliced on an angle Coarse black pepper 1 bunch scallions, cleaned and trimmed of root ends and rough tops, sliced on an angle 1 cup frozen shelled edamame, defrosted 2 inches fresh gingerroot, peeled and grated or finely chopped 3 to 4 garlic cloves, grated or chopped 1/3 cup teriyaki sauce Instructions: Bring a large pot of water to a boil, over medium heat. Salt the water, add the pasta and cook to al dente. Drain the pasta and put it into a serving bowl. Heat the oil in a skillet or wok over high heat. Add the meat and stir-fry for a couple minutes. Add a liberal amount of coarse black pepper, the scallions, edamame, ginger, and garlic. Stir-fry for 2 minutes more and stir in the teriyaki sauce. Add the stir-fry to the noodles and toss. Serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 2266,"Mike's Crispy Treats 4 tablespoons salted butter, plus more softened butter, for greasing the baking dish One 10-ounce bag white mini marshmallows
1/4 teaspoon kosher salt
6 cups fruit-flavored cereal rings, such as Froot Loops One 10-ounce bag rainbow mini marshmallows
One 24-ounce package white almond bark
Instructions: Thoroughly grease a 9-inch-by-13-inch baking dish with softened butter. Add the 4 tablespoons butter to a medium pot over medium heat. When the butter is melted, stir in the white mini marshmallows and heat until they're totally melted. Stir in the salt. Remove from the heat and pour in the cereal, folding gently until it is all combined. Then gently fold in the rainbow mini marshmallows. Press into the prepared baking dish. Let cool completely. Melt the bark according to the package directions. Cut the treats into 12 pieces. Dip half of each piece into the white chocolate and place onto wax paper. Let set and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 2267,"Fruit and Yogurt PretzelCrisps? Greek yogurt Fresh Fruit Instructions: Top a PretzelCrisps® with a dollop of Greek Yogurt and some fresh fruit for a tasty, healthy snack. ","[Chardonnay, Riesling, Gewrztraminer]" 2268,"Cajun Tasso Corn Maque Choux with Grilled Shrimp 8 ears corn 1/4 cup olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 pounds Tasso ham Canola oil, for cooking 8 cloves garlic, minced 4 stalks celery, diced 2 jalepenos, diced 2 medium yellow onions, diced 1 large red bell pepper, diced 2 cups white wine 3 dried bay leaves 1 tablespoon fresh thyme 2 teaspoons red pepper flakes 1 tablespoon paprika, plus 2 teaspoons 3 teaspoons cayenne pepper 3 teaspoons chili powder 2 cups heavy cream 8 tablespoons (1 stick) unsalted butter 50 large shrimp (21-25 count), peeled and deveined with no heads or tails Green onions, chopped on the bias, for garnish Instructions: Prepare a grill for medium heat. Shuck the corn, being sure to remove all the silk. Season the ears with some olive oil, salt and black pepper. Grill, rotating the ears regularly, so as to char but not scorch, 10 to 15 minutes. Reserve. Dice the Tasso into approximately 1-centimeter cubes. Heat a large, heavy Dutch oven over medium-high heat. Add the Tasso with a little bit of canola oil and cook, stirring occasionally with a wooden spoon, until evenly browned, about 15 minutes. Remove and reserve, leaving any bits stuck to the bottom of the pan. Add a little more canola oil to the Dutch oven. Add the garlic, celery, jalapenos, onions and bell pepper and sautee until the onions are sweated, 10 to 12 minutes. Add the wine and simmer, scraping up the bits from the bottom of the pan, until all the wine has evaporated, about 5 minutes. Add the bay leaves, thyme, red pepper flakes, 1 tablespoon paprika, 2 teaspoons cayenne, 2 teaspoons chili powder and some salt and black pepper. Stir. Using a knife, cut the kernels off the corn cobs, then milk the cobs using the back of the knife. Add the corn to the Dutch oven. Reserve about 50 pieces of Tasso, then add the rest to the Dutch oven. Add the heavy cream and butter, stir and bring to a simmer. Cook the mixture until thickened with a slight creamed corn consistency, 10 to 15 minutes. Remove the bay leaves. Combine 1 tablespoon salt, 1 tablespoon black pepper, 2 teaspoons paprika, 1 teaspoon cayenne and 1 teaspoon chili powder in a small bowl. Toss the shrimp with 1/4 cup olive oil on a baking sheet. Sprinkle the shrimp on both sides with the spice rub. Grill the shrimp over medium heat until pink and slightly charred, but not overcooked, 2 to 3 minutes per side. To serve: Place 1 tablespoon of corn maque choux in an Asian soup spoon. Top with a grilled shrimp and a piece of the reserved Tasso. Garnish with some green onion. Repeat with the remaining maque choux, shrimp and Tasso. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2269,"Roasted Apricot Tart 1/2 batch Quickest Puff Pastry 2 pounds fresh apricots, rinsed, halved and pitted 1 cup dried apricots 4 tablespoons unsalted butter, melted 3 tablespoons granulated brown sugar 1 tablespoon lemon juice Instructions: For the tart crust, roll the dough to a rough 12-inch disk and transfer it to the cookie sheet. Pierce the dough all over with a fork and place a plate or pattern on to and cut it to a perfect 11-inch circle. Butter the bottom of one of the cake pans and center it on the disk of dough. Chill one hour.
While the dough is chilling, cook the apricots. Preheat the oven to 375 degrees and set a rack in the middle level. Thickly butter the other pan and sprinkle it with the brown sugar. Arrange the apricot halves, skin side down in the pan, alternating a dried apricot with every two fresh apricot halves. Sprinkle with the remaining butter and then the lemon juice. Bake the apricots about 40 minutes, until they are well cooked through. Cool on a rack.
To bake the tart crust, lower the oven temperature to 350 degrees and place the cookie sheet and dough, still covered by the cake pan into the oven. Bake for 15 minutes, then remove the cake pan. Continue baking about 15 to 20 minutes more, until deep golden and crisp, piercing the dough with a fork if it bubbles up. Cool the crust in the pan on a rack.
To assemble the tart, reheat the apricots for a few seconds over low heat to make sure they are not stuck to the pan. Invert the tart crust to a cardboard and slide the crust over the top of the pan the apricots are in. Cover the crust with the cardboard or a platter and invert the apricots onto the crust. Remove the pan and rearrange the apricots if necessary. Serve tepid with some whipped cream.
","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 2270,"Roasted Sweet Potato Salad 2 pounds sweet potatoes, peeled and cut into 1 1/2-inch pieces Olive oil Salt Freshly ground black pepper 1 large Maui onion 1/4 cup lime juice 1/2 cup macadamia nut oil Instructions: Preheat the oven to 350 degrees F. Toss the potatoes with a drizzle of olive oil, salt, and pepper. Spread on a sheet pan and roast until tender and golden brown, about 40 minutes. Shake the pan halfway through cooking so the potatoes cook evenly. Place the onion on a large piece of aluminum foil. Drizzle the onion with olive oil and season with salt and pepper. Wrap the onion tightly in the foil and roast until tender and lightly golden brown, about 50 minutes to 1 hour. Cool slightly. When cool enough to handle, chop and set aside. In a small bowl, whisk together the lime juice and macadamia oil. Combine the potatoes and onions in a large bowl. Add the lime juice mixture and toss well. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 2271,"Strawberry Cheesecake with Pretzel Crust 1 1/2 cups ground pretzels 1/2 cup ground graham crackers 1/4 cup granulated sugar Kosher salt 1 stick (8 tablespoons) unsalted butter, melted
Three 8-ounce blocks cream cheese, at room temperature 1 cup sour cream
1 cup granulated sugar
5 large eggs, at room temperature
1 teaspoon pure vanilla extract
One 10-ounce jar strawberry preserves
Instructions: Preheat the oven to 300 degrees F. For the crust: Combine the pretzels, graham crackers, sugar, a pinch of salt and the melted butter in a large bowl. Press the crust into the bottom of a 13-by-9-inch clear glass baking dish. Set aside while you make the filling. For the filling: In the bowl of a mixer fitted with a paddle attachment, cream the softened cream cheese on medium speed, scraping down the sides of the bowl and the beater often, until smooth and creamy, 2 to 3 minutes. Add the sour cream and sugar and continue to mix until combined, 1 to 2 minutes. With the mixer speed on low, add the eggs one at a time, thoroughly mixing after each addition. Mix in the vanilla. Pour the filling over the crust and bake until the center is no longer jiggly, about 1 hour. Let the cheesecake sit at room temperature for at least 1 hour. Meanwhile, melt the strawberry preserves in a small saucepot over low heat. If you prefer no seeds, use a fine mesh sieve to strain it into another bowl. Pour the melted preserves over top of the cheesecake and smooth it out into an even layer. Let the cheesecake cool at room temperature for another 30 minutes to 1 hour, then slice into 24 squares while still warm. Refrigerate until chilled completely, at least 4 hours or up to overnight. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 2272,"Duck Breast with Apple-Pomegranate Sauce 1 tablespoon grapeseed oil 2 duck breasts, skin on 1 teaspoon curry powder Salt 3 tablespoons unsalted butter, at room temperature, divided 1/4 cup pomegranate juice 1 Pink Lady apple (or other crisp, firm apple) peeled, cored, and finely diced 1/4 onion, finely diced Pinch sugar, if needed Mashed Sweet Potatoes with Goat Cheese, for serving, recipe follows Sauteed Julienned Vegetables, for serving, recipe follows 2 large sweet potatoes Salt 2 tablespoons goat cheese 1 tablespoon honey Pinch ground ginger Pinch ground cinnamon 1 teaspoon unsalted butter Grapeseed oil 2 carrots, peeled and julienned 1/4 pound snow peas, julienned 1 small daikon, julienned Salt and freshly ground black pepper Instructions: Heat a medium saute pan over medium-high heat and add the oil. Cut a crosshatch pattern into the skin of the duck breasts. Be careful to not cut through to the flesh. Season the skin side with the curry and the flesh side with salt. Place in the pan, skin side down. Cook on the skin side to render of some of the fat and crisp up the skin, 5 to 7 minutes. Once the skin is crisp, flip the breasts, reduce the heat to medium, and cook on the flesh side for about 4 minutes for medium-rare. Once cooked, remove from the pan and allow the meat to rest for 5 minutes. Make the sauce in the same pan used for the duck. (Wipe out the pan if you have burned bits on the bottom, and add some butter.) Place the pan over medium-high heat and add 1 tablespoon butter. Deglaze the pan with the pomegranate juice. Allow the juice to simmer and reduce by half. Turn off the heat and stir in the remaining 2 tablespoons butter. Taste and season with a pinch of sugar if the sauce tastes too tart. When plating, slice the duck breast thinly and spoon the warm sauce over the duck. Serve with Mashed Sweet Potatoes with Goat Cheese and Sauteed Julienned Vegetables. Peel and slice the sweet potatoes into 1/2-inch pieces. Place the potatoes in a large saucepan, fill with water to cover the potatoes, and add some salt. Bring the water to a boil over medium-high heat. Cook the potatoes until fork tender, about 13 minutes. Stick a fork in a potato piece and if it goes in easily, it's done. Drain the potatoes well. Transfer them to a food processor and blend until smooth. Add the goat cheese, honey, ginger, cinnamon, butter, and 1/2 teaspoon salt. Blend again until everything is well combined. Transfer to a bowl and let cool for 1 minute. Spoon the potatoes into a zip-top plastic bag or a pastry bag with a tip for piping, or spoon directly onto plates. If piping, cut a hole in the tip and pipe onto the plate. Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard. ","[Chardonnay, Pinot Grigio, Riesling, Gavi]" 2273,"Eggless Caesar Salad Dressing 3 tablespoons mayonnaise 2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
2 cloves garlic 3/4 cup virgin olive oil
1/4 cup freshly grated Parmesan Salt and freshly ground black pepper Instructions: In a blender, combine the mayonnaise, Worcestershire, mustard, lemon juice, vinegar and garlic and blend until the ingredients are combined. Make sure the garlic is completely blended. With the blender still running, slowly add the olive oil. Add the Parmesan cheese and continue to blend. Pulse until the ingredients are combined. Season with salt and pepper. The dressing can also be made in a bowl with a whisk. Mince the garlic first before adding it. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2274,"Pumpkin Caramel Skillet Cake with Maple Glaze 1/2 packed cup brown sugar 1/4 cup half-and-half 2 tablespoons butter Pinch salt 2 teaspoons vanilla extract 1/2 cup butter (1 stick), at room temperature, plus additional for greasing the skillet 2 1/2 cups all-purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups granulated sugar 1 cup pure pumpkin filling (not pumpkin pie filling) 1 large egg 1 teaspoon vanilla extract 1/2 cup pure maple syrup 2 tablespoons butter 1 cup sifted confectioners' sugar Instructions: For the easy caramel sauce: Preheat the oven to 350 degrees F. Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook, whisking gently, until it thickens, about 5 minutes. Add the vanilla and cook to thicken further, 1 more minute. Remove from the heat and set aside to cool slightly.
For the pumpkin cake: Grease the bottom and sides of a 12-inch skillet with butter or nonstick spray.
In a large bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center of the flour mixture and add in the butter, granulated sugar, pumpkin, egg and vanilla extract. Mix by hand until fully incorporated. (The mixture will be thick.)
Once combined, press half of the mixture into the bottom of the skillet, making sure the batter goes halfway up the sides.
Pour the cooled caramel over the batter. Drop the remaining pumpkin cake batter over the caramel by the spoonful, covering the caramel as well as you can.
Bake until the edges are firm and golden, 22 to 28 minutes.
For the maple glaze: Meanwhile, bring the maple syrup and butter to a low boil in a small saucepan over medium-high heat, stirring constantly, about 2 minutes.
Remove from the heat and gradually whisk in the confectioners' sugar until smooth. Continue to whisk until the mixture begins to thicken and cool slightly, about 1 minute.
Allow the cake to cool in the skillet for 5 minutes. Pour the maple glaze over the cake and serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 2275,"Dolmas 1 pound ground beef 1 pound ground lamb 1 cup white rice 1/2 cup olive oil 2 tablespoons salt 1 tablespoon crushed mint 1 tablespoon dried parsley 1 tablespoon ground black pepper 1 teaspoon dried oregano 1 yellow onion, finely ground 1 jar grape leaves 6 lemons Beef stock, for simmering Instructions: Mix together the beef, lamb, rice, olive oil, salt, mint, parsley, pepper, oregano and onions. This is the filling. Next, rinse the grape leaves and separate in a colander. Place 2 to 3 grape leaves stem-side up on a work station; they should overlap each other. Place desired amount of filling in the center and roll, folding in the sides. Repeat with the remaining grape leaves and filling. Arrange tightly together in a stockpot. Once the stockpot is full, cut the lemons in half and put on top. Cover with beef stock and simmer until the rice is soft, 30 to 45 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2276,"Passion Fruit Cheesecake Oil for pan 1/2 cup diced fresh ripe mango (about 1/2 mango) 1/2 cup passion fruit juice 1 pound cream cheese, at room temperature 1 cup sugar 2 tablespoons Greek or drained yogurt 1 tablespoon cornstarch 2 large eggs, room temperature 3 large yolks, room temperature 1 teaspoon finely grated lime zest 1 teaspoon fresh lime juice 1 cup passion fruit juice 1 teaspoon fresh lime juice 1 1/2 teaspoons powdered unflavored gelatin 2 tablespoons sugar Pulp and seeds from a fresh passion fruit 1/4 cup passion fruit juice 1/2 cup diced fresh mango (about 1/2 a mango) 2 tablespoons sugar 1/2 teaspoon fresh lime juice Instructions: For the cheesecake: Position a rack in the middle of the oven and preheat to 325 degrees F. Brush an 8-inch springform pan with a light coating of canola oil. Puree the mango and passion fruit juice in a food processor until smooth. Add the cream cheese and continue to process until smooth. Then add the sugar, yogurt, and cornstarch, pulsing to combine. Then add the eggs, lime zest and juice and pulse to combine. Take care not to overmix the batter. Pour batter into the prepared pan. Bake the cheesecake until the outside of the cake is set but the center is still a little loose, about 45 minutes. Turn the oven off and open the door to let out some heat. Close door and continue to cook the cheesecake in the residual heat in the oven for 20 minutes. This gentle finish minimizes the risk of the dreaded crack in your cheesecake. Run a knife around the edges and cool to room temperature, about 1 hour. Cover and refrigerate for 1 hour. Meanwhile make the topping: Put about half of the passion fruit juice and all the lime juice in a medium bowl and sprinkle the gelatin over the surface. Don't stir. Set aside until the gelatin \blooms, about 1 minute. Boil the remaining passion fruit juice and all of the sugar in a small saucepan until the sugar dissolves. Whisk the hot juice into the gelatin mixture until smooth. Refrigerate until just begins to set, about 20 minutes. Stir in the fresh passion fruit pulp and seeds and pour over the top of the cooled cheesecake. Refrigerate for at least 8 hours or overnight. To make mango coulis: Puree the passion fruit juice, mango, lime juice, and sugar in a food processor. Bring cheesecake to room temperature 30 minutes before serving. Remove the springform ring. To serve, dip a knife in warm water, wipe dry before slicing each piece. Serve with mango coulis. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2277,"Spiced Cucumber Raita 1 teaspoon whole cumin seed 1 teaspoon whole coriander seed 1 3/4 cups plain Greek yogurt 1 Kirby cucumber, seeded and diced 3 tablespoons finely chopped fresh cilantro 1 tablespoon fresh lime juice 1 tablespoon vegetable oil 1/2 to 1 serrano cl, seeded and minced Kosher salt and freshly ground white pepper
2 to 4 naan breads, for serving 1 to 2 tablespoons unsalted butter, melted Instructions:

1. Toast the cumin and coriander seed in a small hot pan over medium heat, 3 to 5 minutes, or until toasted. Process the seeds in a spice grinder until powdery.
2. Combine the spice powder with the yogurt, cucumber, 2 tablespoons cilantro, lime juice, vegetable oil, and cl with 1 tablespoon water in a bowl. Top with remaining cilantro.
3. Grill or toast the naan until warm, brush with butter. Serve the raita with the warm naan. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 2278,"Herbed Chicken Caesar Salad Pizza 1 tablespoon olive oil, plus more for oiling the baking sheet 1 disc Pizza Dough, recipe follows All-purpose flour, for dusting 1 cup freshly grated Parmesan, plus one 3-ounce chunk Parmesan, for shaving Pinch kosher salt
   Pinch freshly ground black pepper
   1 head romaine lettuce, sliced into small pieces
   Roasted Chicken Breast, recipe follows, sliced on the bias Green Herb Dressing, recipe follows 1 teaspoon active dry yeast 4 cups all-purpose flour
   1 teaspoon kosher salt
   1/3 cup olive oil, plus more for oiling the bowl
   4 chicken breasts 1 tablespoon olive oil 1 scant teaspoon ground thyme
   1 scant teaspoon ground oregano
   1 scant teaspoon paprika
   1/2 teaspoon kosher salt
   1/2 teaspoon freshly ground black pepper
   2 tablespoons Dijon mustard 1 tablespoon red wine vinegar
   1 teaspoon Worcestershire sauce
   4 anchovy fillets
   2 cloves garlic
   Juice of 1/2 lemon
   1/2 cup extra-virgin olive oil
   1/2 cup fresh basil, chopped
   1/2 cup fresh parsley, chopped
   1/4 cup freshly grated Parmesan
   Kosher salt and freshly ground black pepper, as needed
   Instructions: Position an oven rack in the lower third of the oven and preheat to 500 degrees F. Oil a baking sheet. Roll out one disc of the Pizza Dough on a floured surface as thinly as possible and place on the prepared baking sheet. Brush with the olive oil and sprinkle with the grated Parmesan, salt and pepper. Bake on the lowest oven rack until the crust is cooked through and the cheese is melted, 12 to 15 minutes. Meanwhile, put the lettuce in a large bowl and add the Roasted Chicken Breast slices. Use a vegetable peeler to shave off large, thin slices of Parmesan over the leaves. Drizzle about half of the Green Herb Dressing over the top and toss gently to coat. Add more dressing if needed. Remove the pizza crust from the oven, place a generous amount of the salad on top, shave over extra Parmesan and serve. Sprinkle the yeast over 1 1/2 cups of warm--not lukewarm--water. In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in the yeast mixture and mix until combined. Coat a separate mixing bowl with a light drizzle of olive oil and tip the dough in. Form a ball and toss to coat the dough ball in the olive oil. Divide into 2 balls. Cover tightly with plastic wrap and allow to rise for at least 1 hour, or up to 3 or 4 days refrigerated. Preheat the oven to 375 degrees F. Line a roasting pan with foil. Put the chicken breasts on the prepared roasting pan, drizzle with the olive oil and sprinkle with the thyme, oregano, paprika, salt and pepper. Roast until cooked through, 30 to 40 minutes. Let cool. Add the mustard, vinegar, Worcestershire, anchovies, garlic and lemon juice to a blender or food processor. Pulse the processor or blend on low speed for several seconds. Scrape the sides and pulse again until everything is fairly smooth. With the food processor or blender running, drizzle in the olive oil in a small stream. Scrape the sides and mix again to thoroughly combine. Add the basil, parsley, Parmesan and some salt and pepper and blend until the herbs are chopped and the Parmesan is combined. The dressing will go green at this stage. Refrigerate the dressing for a few hours before using it on the salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2279,"Bigos Stew 1 pound cubed pork (about 80 percent lean; 1-inch cubes) Salt 1 teaspoon ground black pepper
   8 ounces bacon, cut into 1/4-inch strips
   8 ounces smoked kielbasa, 1/2-inch slices
   1 medium onion, diced
   2 tablespoons prune butter or 8 whole prunes
   1 tablespoon tomato paste
   1 teaspoon caraway seeds
   1 teaspoon dried marjoram leaves
   1 teaspoon paprika
   4 pounds sauerkraut
   1 quart chicken broth
   1 large carrot, shredded
   1 large potato, shredded
   Small handful dried mushrooms, rehydrated for 5 minutes in cold water, then drained
   Instructions: Preheat oven to 350 degrees F. Sprinkle the cubed pork generously with salt and pepper. In a large pan or Dutch oven over medium heat, saute bacon, kielbasa and pork until browned, 10 to 15 minutes. Remove bacon, pork and kielbasa from pan and set aside. Reserve the rendered fat. Add onions to the same pan and saute until translucent, about 5 minutes. Add prune butter and tomato paste. Mix in well, then add caraway, marjoram and paprika and saute for another minute. Return the meat to the pan, then add the sauerkraut, broth, carrot, potato and mushrooms. Heat over medium heat until the stew begins to bubble. Cover the pan, then transfer to the oven and bake until the vegetables and meat are fork-tender, 1 to 2 hours. Season to taste. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 2280,"Sting's Spicy Spaghetti 1/2 pound spaghetti 1/4 cup extra-virgin olive oil 3 cloves garlic, chopped 2 teaspoon dried red pepper flakes Instructions: Cook the pasta in a large pot of boiling salted water until barely tender but firm to the bite. Drain and reserve 1/8 cup of the cooking water. While the pasta is cooking, begin the sauce. In a large saucepan over medium heat, place the extra virgin and warm for 2 to 3 minutes. Add the garlic and red pepper flakes. Lower the heat and immediately add the drained hot pasta and the reserved cooking water to the oil. Toss and stir so that the oil and water emulsify. Serve immediately. ","[Aglianico, Montepulciano, Tempranillo, Garnacha]" 2281,"Mangonadas 3 very ripe mangoes, peeled, pitted and cubed 2 tablespoons sugar 2 limes, juiced (about 1/4 cup juice) 2 tablespoons chamoy, plus more for serving 2 tablespoons tajn, plus more for serving 2 tamarind candy straws, for serving Instructions: Arrange 2 1/2 cups of the cubed mango in a single layer on a parchment-lined baking sheet, loosely cover with plastic wrap and freeze until fruit is firm, at least 4 hours and up to 12 hours. Meanwhile, reserve the remaining mango in an airtight container in the refrigerator. Transfer the frozen mango to a food processor. Add the sugar, lime juice and 1/2 cup hot water. Process the mixture until completely smooth, stopping to stir with a wooden spoon, and adding up to 1/4 cup more hot water as needed so the consistency is similar to softened sorbet (a few small chunks of mango are fine).
   Put the chamoy on a small plate and the tajn on a second plate. Press the rim of a 12-ounce glass into the chamoy and then into the tajin to coat; repeat with another glass. Divide one-third of the reserved mango chunks between the glasses. Top each with a generous pinch of tajn. Using a small resealable plastic bag with a corner snipped off, squirt some chamoy around the inside of each glass.
   Layer the glasses (in the following order) with a big scoop of mango sorbet, half the remaining mango chunks, a big pinch of tajn, the remaining sorbet, the remaining mango chunks, another big pinch of tajn and a drizzle of chamoy. Serve with a tamarind candy straw.
   ","[Sauvignon Blanc, Moscato, Riesling, Vinho Verde]" 2282,"Blue Cheese and Walnut Crackers 1/4 pound (1 stick) unsalted butter at room temperature 8 ounces Stilton cheese, crumbled (about 12 ounces with rind), at room temperature 1 1/2 cups all-purpose flour 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 extra-large egg beaten with 1 tablespoon water for egg wash 1/2 cup roughly chopped walnuts Instructions: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and Stilton together for 1 minute, or until smooth. With the mixer on low speed, add the flour, salt and pepper and mix until it's in large crumbles, about 1 minute. Add 1 tablespoon of water and mix until combined. Dump the dough onto a floured board, press it into a ball, and roll into a 12-inch long log. Brush the log completely with the egg wash. Spread the walnuts in a square on a cutting board and roll the log back and forth in the walnuts, pressing lightly, and distributing them evenly on the outside of the log. Wrap in plastic and refrigerate for at least 30 minutes or for up to 4 days. Meanwhile, preheat the oven to 350 degrees F. Cut the log 3/8ths-inch thick with a small, sharp knife and place the crackers on a sheet pan lined with parchment paper. Bake for 22 minutes until very lightly browned. Rotate the pan once during baking. Cool and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2283,"Clam Bake 10 ears corn 200 middleneck clams 6 fresno chiles 6 jalapeno chiles 1 head garlic 2 red onions, sliced 100 PEI mussels 2 tablespoons coriander seed 2 tablespoons cumin seed 2 stalks celery, chopped 2 tablespoons kosher salt 4 red peppers, chopped 3 pounds smoked sausage, in casings 1 bottle white wine Water, to cover Instructions: Place all ingredients in large pasta pot with a strainer and simmer until clams open and the corn is tender. Strain liquid and dump ingredients onto a large table for a great festive feast. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2284,"Sausage, Onion and Pepper Baked Pasta Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced Pinch of crushed red pepper flakes One 28-ounce can whole plum tomatoes, crushed by hand One 15-ounce can whole plum tomatoes, crushed by hand 4 large sprigs fresh basil 3/4 pound sweet or spicy Italian sausage, casing removed 1 green bell pepper, halved, seeded and thinly sliced 1 red bell pepper, halved, seeded and thinly sliced 1 small onion, halved and thinly sliced 1 pound dried rigatoni 3 cups shredded Italian fontina cheese 1 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil and season with salt and pepper. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl using a slotted spoon. Add the green and red bell peppers and onion to the skillet with the sausage drippings and cook, stirring occasionally, until softened and golden in spots, about 8 minutes. Transfer to the bowl with the sausage. Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 2285,"Melting Sweet Potatoes 4 small sweet potatoes, peeled and sliced into 1/2-inch rounds 2 tablespoons unsalted butter, melted
   1/2 teaspoon ground cinnamon
   1/4 teaspoon kosher salt
   1/2 cup maple syrup
   1/2 cup chopped pecans
   2 tablespoons chopped chives
   Instructions: Preheat the oven to 425 degrees F. Add the potatoes, butter, cinnamon and salt to a medium bowl and toss to coat. Arrange the potatoes in a single layer on a baking sheet and bake for 15 to 18 minutes. Flip the potatoes, then drizzle with the maple syrup and continue to bake until the potatoes are golden brown and crisp on the outside but soft on the inside, an additional 15 to 18 minutes. Arrange on a platter and sprinkle with the pecans and chives. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 2286,"Roasted Shrimp with Cherry Tomatoes 1 pound peeled and deveined shrimp, tails on 2 cups cherry tomatoes 2 cloves garlic, thinly sliced Olive oil, for drizzling Kosher salt and freshly ground black pepper 1/2 lemon Instructions: Preheat the oven to 400 degrees F. Put the shrimp, cherry tomatoes and garlic on a baking sheet, then drizzle with olive oil and toss. Season with salt and pepper. Roast until the shrimp are opaque and the tomatoes begin to burst, 10 to 12 minutes. Finish with a squeeze of the lemon half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2287,"Raspberry Tart 3/4 cup unsalted butter at room temperature 1/2 cup sugar 1/2 teaspoon pure vanilla extract 1 3/4 cups all-purpose flour Pinch salt 1 cup good raspberry preserves 1 1/2 pints fresh raspberries (3 packages) Instructions: Preheat the oven to 350 degrees. In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm. Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature. Spread the tart with raspberry preserves and place the raspberries, stem end down, in concentric circles. If you are making a square tart, place the raspberries in rows. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2288,"Veal Loin with Sicilian Blood Orange Sauce 1 veal loin with flank, about 6 pounds, frenched (you can ask your butcher to do this) 1 tablespoon mild-flavored oil, such as almond or safflower Salt Freshly ground pepper 6 blood oranges 2 lemons 2 tablespoons sugar Water, to cover 1 cup port 2 cups brown veal stock 1/4 pound unsalted butter, cut into small pieces Instructions: Preheat oven to 400 degrees F. Remove all the fat and sinew from the veal loin and reserve them. Rub the loin with oil and season with salt and pepper. Heat a saute pan over medium high heat. Add the veal loin and sear until golden brown on all sides, about 2 to 3 minutes per side. Remove the loin from the pan. Place fat and trimmings in the bottom of a roasting pan and set the loin on top. Roast for 45 minutes. The roast should still be pink inside, not well done. Transfer it to a warm platter. While the meat is roasting, peel the skins of the oranges and lemons, and cut into julienne. Place in a small saucepan with the sugar and enough water to cover. Boil until the sugar begins to caramelize. Pour the julienne into a strainer and rinse briefly under water. Set aside. Squeeze the juice from the oranges. Remove fat and trimmings from the roasting pan and pour off any fat that has accumulated. Deglaze with the port and add the veal stock and orange juice. Simmer 15 minutes, strain, and reduce until only 1 cup remains. Whisk in the butter, 1 piece at a time, to slightly thicken the sauce. Reserve and keep warm. Please a slice of the roast on a warm plate. Cover with sauce and sprinkle with the julienne of orange and lemon peels. Serve immediately. ","[Barolo, Barbaresco, Chianti, Rioja]

" 2289,"Short Rib Bourguignonne 2 cups all-purpose flour 1 tablespoon paprika 1 teaspoon cayenne pepper 1 teaspoon salt 1 teaspoon black pepper 3 to 4 pounds beef short ribs, cut into thirds 3 to 4 tablespoons unsalted butter 1/2 cup bacon lardoons, diced 2 large white onions, sliced 4 shallots, quartered 1 pound mushrooms 1 cup celery, diced 1/2 cup carrots, diced 2 cups red wine or half bottle 4 cups beef stock or to cover Instructions: Preheat oven to 350 to 375 degrees F. Combine flour, paprika, cayenne pepper and black pepper in a bowl. Add the short ribs, coating them lightly in the flour mixture. In a large Dutch oven or deep oven-proof pot over medium heat, melt butter until golden. Add the ribs, shaking off any excess flour. Sear the meat until brown, moving the ribs around covering them with the butter. In the same pot, saute the bacon for 2 to 3 minutes then add the onions, shallots, mushrooms, celery and carrots and saute until golden. Deglaze the pan with the red wine, adding a little at a time. Let reduce over high heat for 1 minute. Add the rest of the wine and beef stock, and bring to a simmer. Once the liquid has come to a simmer, cover, and cook in the oven for 2 to 3 hours. Taste and adjust seasoning. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 2290,"Shrimp Clemencea 2 baking potatoes, like russets, peeled and cut into 1/2-inch squares 1/2 cup clarified butter 4 dozen shrimp, peeled 2 cups sliced mushrooms 4 cloves garlic, minced 1/2 teaspoon cracked black pepper 1 (15-ounce) can early peas Instructions: Preheat a deep fryer to 350 degrees F. Add the potatoes to the oil and deep-fry until the potatoes are cooked through and golden brown. Drain on a paper towel lined plate. Heat the clarified butter in a large saute pan over medium heat. Saute the shrimp until they are pink, about 3 minutes. Add the mushrooms and continue to cook until tender. Add garlic, black pepper, and potatoes and saute for 2 minutes. Drain off the excess butter, add the peas, and cook until the peas are heated through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2291,"Twice Baked Olive Cookie with Lemon Custard 6 ounces confectioners' sugar 8 ounces butter, plus 3 ounces 1 pound 1 ounce flour 8 ounces almond powder 6 ounces small black olives 5 1/2 ounces lemon juice 1 tablespoon lemon zest 1 teaspoon cornstarch 6 ounces sugar 2 eggs 10 ounces butter Instructions: Preheat oven to 350 degrees F. To make cookie combine 8 ounces butter and sugar in mixer and cream until smooth. Add flour and almond powder to butter and sugar mixture. The dough should not be smooth, but a sandy texture. Remove batter from bowl and roll out to 1/8-inch thick. Bake for 15 to 20 minutes. Let the sandy cookie completely cool. Place back in mixing bowl, and add remaining butter and olives until a paste is formed. Roll out dough, place on cookie sheet, and refrigerate for 1 hour. When dough is firm remove, and cut into desired shape. Place cookies on pan and bake for 10 minutes. Let cool and set aside. Place lemon juice and zest in a pot. Add the cornstarch and sugar to lemon juice while still cold. Mix together and cook on stove. While lemon mixture in cooking, whisk eggs in separate bowl. When lemon mixture has come to a boil temper with the eggs slowly, continuously whisking. This will prevent eggs from curdling. The mixture will thicken quickly. Once it is thick, remove from heat to avoid overcooking. Add remaining butter to lemon custard. Remove custard from pot into plastic container. Cover with plastic wrap to prevent a skin to form, and refrigerate for 2 hours. To assemble: Take a cookie and place in center of plate. Heat spoon with hot water, and scoop custard onto cookie. To garnish add lemon zest and finely chopped olives. ; This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2292,"Coconut Tres Leches Cake One 16.25-ounce box dairy-free white cake mix, such as Duncan Hines 2 cups full-fat almond milk Two 7.4-ounce cans sweetened condensed coconut milk One 13.5-ounce can coconut milk, well shaken 1 teaspoon vanilla extract One 9-ounce container frozen non-dairy coconut whipped cream, thawed 1 cup sweetened coconut flakes, toasted (see Cook's Note) Instructions: Bake the cake in a 9-by-13-inch baking dish, following the package instructions. Let cool for 30 minutes. In a large bowl, whisk together the almond milk, sweetened condensed coconut milk, coconut milk and vanilla. Poke holes all over the cake. Pour the milk mixture over the top, a little at a time, letting it soak, so that the liquid doesn\u2019t overflow. Cover and let soak in the refrigerator for at least 10 or up to 24 hours. (The cake should have absorbed all of the liquid, and there should be no liquid pooled on the top or sides.) Spread the whipped cream evenly over the cake, then sprinkle the toasted coconut all over the top. Serve chilled or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2293,"Thanksgiving Turkey Two Ways Two 10- to 12-pound turkeys 2 tablespoons celery salt 2 tablespoons granulated garlic 2 tablespoons granulated onion Freshly ground black pepper 1/4 cup fresh parsley, finely minced, plus 10 sprigs 1/4 cup fresh tarragon, finely minced 1/4 cup fresh oregano, finely minced 2 tablespoons fresh thyme leaves, finely minced, plus 10 sprigs 12 lemons, zested 2 shallots, minced Kosher salt 1 cup extra-virgin olive oil 4 carrots, roughly chopped 2 medium onions, quartered 2 fennel bulbs, quartered 2 cups chicken stock 2 cups white wine Instructions: The morning before roasting, spatchcock one of the turkeys. Remove the backbone by cutting 1 1/2 inches to the left and right of the backbone (opposite side of breast) from front to back. Remove the backbone and reserve for stock if desired. Place the turkey breast-side up on a large flat surface. Place a clean kitchen towel on top and press down firmly on the breast to flatten. Season both sides of the spatchcocked turkey with 1 tablespoon each of the celery salt, granulated garlic, granulated onion and pepper. Season the whole turkey inside and out with 1 tablespoon black pepper and the remaining celery salt, granulated garlic and granulated onion. Allow both turkeys to sit in the refrigerator overnight, uncovered, to dry the skin. The next day, allow the turkeys to come to room temperature for 1 1/2 hours. Arrange one oven rack in the bottom lowest position of the oven and one in the top third. Preheat the oven to 400 degrees F. Combine the minced parsley, tarragon, oregano, minced thyme, lemon zest and shallots with some salt and pepper in a small bowl. The salt will help to draw the moisture and flavor from the mixture. Add the olive oil to form a paste. Divide the mixture between the turkeys and spread all around both sides of each turkey. Season again with salt and pepper. Halve 3 of the lemons. Stuff the cavity of the whole turkey with the lemon halves and parsley and thyme sprigs. Divide the carrots, onions and fennel between 2 roasting pans or baking sheets. Arrange the spatchcocked turkey skin-side up on the vegetables in one pan. Put the whole turkey breast-side up on the vegetables in the second pan. Divide the stock and wine between the 2 pans. Put the whole turkey on the bottom oven rack and the spatchcocked turkey on the top rack and roast, basting every 30 minutes with the pan juices and adding a little more liquid to the bottom of the pans as needed to prevent burning. Keep an eye on the turkeys: when the spatchcocked turkey is nicely browned, remove the roasting pan and carefully move the top oven rack to the middle position (see Cook's Note). Move the whole turkey to the middle rack and the spatchcocked turkey to the bottom rack and continue to roast until the thickest part of the thighs registers 155 degrees F on an instant-read thermometer, about 2 hours total (10 minutes per pound) for a 12-pound spatchcocked turkey and 2 hours 25 minutes to 3 hours total (12 to 15 minutes per pound) for a 12-pound whole turkey. Allow the turkeys to rest for at least 1 hour before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2294,"Homemade Gravy 1/4 pound (1 stick) unsalted butter 1 1/2 cups chopped yellow onion (2 onions) 1/4 cup flour 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Defatted turkey drippings plus chicken stock to make 2 cups, heated 1 tablespoon Cognac or brandy 1 tablespoon white wine, optional 1 tablespoon heavy cream, optional Instructions: In a large (10 to 12-inch) saute pan, cook the butter and onions over 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 mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2295,"Flank Steak with Red Wine Vinegar and Greens 2 tablespoon extra-virgin olive oil 2 pounds flank steak, cut into 4 equal pieces Kosher salt and freshly ground black pepper 2 cloves garlic, minced 1/4 cup red wine vinegar 2 tablespoons chopped fresh oregano leaves or 1 teaspoon dried oregano 2 tablespoons unsalted butter 10 ounces (1 bag) Italian salad blend Instructions: Heat the olive oil in a large skillet over medium heat. Season both sides of the steaks with salt and pepper. Cook in 2 batches if necessary. When the oil is hot and shimmering, add the steaks and cook, tuning each once, until seared and rich mahogany, about 6 minutes per side for medium-rare. Transfer the steaks to a plate. Add the garlic to the pan and cook, stirring occasionally, until aromatic, about 1 minute. Pull the skillet from the heat, add the vinegar, and use a wooden spoon to scrape up any brown bits that cling to the pan. Stir in the oregano, butter, and any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss until they begin to wilt, about 30 seconds. Slice the meat against the grain into thin slices, divide between 4 plates, top with the greens and the pan juices. Serve. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 2296,"Succotash Salad 2 cups cooked baby lima beans 2 cups fresh corn kernels 2 cups cooked thin green beans 2 ripe plum tomatoes, seeded and diced 1 red bell pepper, seeded and diced 2 scallions, thinly sliced on diagonal 1/2 red onion finely sliced Combine all vegetables in a large bowl. 1/4 cup olive oil 1/4 cup cider vinegar 1 teaspoon Dijon mustard 1 clove garlic, finely chopped Pinch of sugar Salt and freshly ground pepper 3 tablespoons finely chopped cilantro Instructions: Whisk oil, vinegar, mustard, garlic and sugar together in a medium bowl. Season with salt and pepper to taste. Pour the dressing over the vegetables, add the cilantro and mix to combine.; Combine all vegetables in a large bowl.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2297,"Maine Diver Scallops with Butternut Squash, Prosciutto, and Orange Rind Vapor 8 very thin slices prosciutto 2 cups medium-diced butternut squash, from the \neck\ of the squash 1 cup water 1 tablespoon unsalted butter, divided 1 teaspoon kosher salt 1 teaspoon sugar 3 cups chopped butternut squash, from the bottom of the squash (chopped in a food processor) 1 teaspoon kosher salt 1 teaspoon sugar 1/4 pound unsalted butter, at room temperature 6 cups water 8 oranges 8 very large Maine diver scallops (size U-10: under 10 a pound) Kosher salt and freshly ground black pepper 1/4 cup canola oil Hot water, as needed Instructions: Make the Garnish: Preheat the oven to 175 degrees F. Arrange the prosciutto on a parchment-paper-lined baking sheet and bake until dried and crispy, about 3 hours. Set aside. (The prosciutto can be made up to 2 days in advance, and kept covered in an air-tight container.) When the prosciutto is done, combine the squash, water, 1 teaspoon butter, salt, and sugar in a large skillet over medium-high heat. Cook, stirring occasionally, until the liquid has evaporated and the squash is tender and glazed. Make the Nage: Combine all the ingredients, except the water, in a pot and bring to a boil. Lower the heat and simmer for 45 minutes. Strain, discard the solids, and return to the pot. Boil until reduced to 3 cups. Set aside. (The nage can be made up to 3 days in advance and refrigerated, covered.) Make the Scallops and Orange Vapor: Using a vegetable peeler, peel the rind off the oranges and set aside. Reserve orange segments for another use. Preheat a large skillet over high heat. Season the scallops with salt and pepper, to taste. Add the oil and heat. Add the scallops and cook, turning once, until seared and just cooked through, about 3 minutes per side. Meanwhile, heat the nage in a saucepan over medium heat. While blending with an immersion blender, add the butter to the nage, little by little, to make frothy. Heat the remaining 1 teaspoon butter in a medium skillet over medium heat. Add the glazed butternut squash and reheat. Bring a teapot of water to a boil. Divide the glazed butternut squash among the center of 8 small bowls, and top each with a scallop. Spoon some of the frothy nage over each scallop and top each with piece of the crispy prosciutto. Place each bowl inside a heated larger bowl and surround with the orange rind. Place the bowls in front of your eagerly awaiting guest. Pour the water from the teapot over the orange rind to create orange vapor. Inhale the vapor while you eat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 2298,"Garlic and Celery Root Mashed Spuds 2 large Idaho potatoes (about 2 1/2 pounds), peeled and cut into 2-inch pieces 1 celery root (about 1/2 pound), peeled and cut into 2-inch pieces 4 cloves garlic, peeled Water 3/4 cup lowfat buttermilk 2 teaspoons olive oil 2 tablespoons minced fresh chives Salt and ground black pepper Instructions: In a large saucepan, combine potatoes, celery root and garlic cloves. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer for 8 to 10 minutes, or until potatoes are fork-tender. Drain and transfer potatoes, celery root and garlic to a large bowl. Add 1/2 cup buttermilk and olive oil and mash or process until smooth (or lumpy, whatever you like!). Add more buttermilk if you want smoother potatoes. Fold in chives. Season to taste with salt and black pepper. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 2299,"Prairie-Rubbed Spiced Brined Roast Turkey 2 gallons water 1 1/2 cups kosher salt 1 cup firmly packed light brown sugar 1 (10- to 12-pound) turkey, excess fat trimmed and giblets removed 1 medium onion, quartered 1 head garlic, halved 2 bay leaves 6 tablespoons butter, melted
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: Brine: A day before serving, heat 3 quarts of water, salt and sugar in a stockpot, stirring to dissolve the sugar and salt. Remove from heat, add remaining water and stir. Cool to room temperature. Lower turkey into brine. Cover and refrigerate 12 hours or overnight.
Rub: Mix all ingredients in a bowl. Pulse mixture 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.
Heat oven to 325 degrees F. Drain and pat turkey very dry inside and out. Place onion, garlic and bay leaves inside the cavity. Set bird breast-side up on a roasting rack in a roasting pan. Brush with butter and spread 1/2 cup Prairie Rub over entire bird. Tent bird with aluminum foil.
Roast turkey for 2 hours. Remove foil. Increase oven temperature to 425 degrees F and continue to roast until an instant-read thermometer registers 170 degrees F in the thigh of the bird, about 30 minutes more. Remove turkey from the oven and set aside to rest 20 minutes. Before carving, remove and discard onion, garlic, herbs and bay leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2300,"Tortilla Pizzas with Feta Cheese, Tomatoes, and Olives 4 (8inch) flour (wheat) tortillas 1 1/2 tablespoons olive oil 4 plum tomatoes, finely diced 12 black olives (such as Kalamata or oilcured olives) pitted and halved 1 medium zucchini, halved lengthwise and sliced paper thin 1/2 cup thin slivers red onion 4 teaspoons finely chopped oregano, or 2 teaspoons dried oregano Generous seasoning freshly ground black pepper 3 tablespoons fruity olive oil 8 ounces (1 1/2 cups) finely crumbled feta cheese Instructions: Preheat the oven to 375 degrees. Using 2 baking sheets, place 2 tortillas side by side on each sheet. With a pastry brush, lightly brush each tortilla with some of the olive oil. Flip the tortillas and brush again. Bake 8 to 10 minutes, flipping over the tortillas and alternating the placement of the baking sheets halfway through the cooking time. Also, during the first few minutes, use a knife point to pop any air bubbles that might develop. The tortillas should be golden and crisp when done. (The tortillas may be prepared to this point up to 3 days in advance. Cool completely, seal in a plastic bag, and refrigerate until ready to use.) In a large bowl, combine the tomatoes, olives, zucchini, onion slivers, oregano, pepper, and olive oil and toss well. Gently fold in the feta cheese. Scatter all over the 4 tortillas. Bake 12 minutes, or until the feta is sizzling and the zucchini softened. Alternate the placement of the baking sheets halfway during the cooking time. Cut and serve immediately ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]

" 2301,"Potato and Smoked Salmon Kugel 1 cup chicken fat 1 onion, sliced 4 russet potatoes, peeled, grated, and liquid squeezed out 1 bunch dill, chopped Salt 1 pound sliced smoked salmon Instructions: Preheat oven to 350 degrees F. Brush an 8 by12 lasagna dish with 2 tablespoons of chicken fat. In a medium skillet over medium heat, add 1 tablespoon of chicken fat and onions, and saute for 2 minutes, or until translucent. Let onions cool. In a large bowl, mix potatoes, cooked onions, and dill together with remaining chicken fat and season with salt. Place mixture in lasagna dish and bake in the oven for 45 minutes to 1 hour, or until potatoes are tender in the center and crisp on top. Remove from pan and layer top with smoked salmon. Cut into 10 equal size portions and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 2302,"Orange-Lime Pie with Meringue Topping 18 sheets cinnamon graham crackers, broken up 1 stick unsalted butter, melted 4 large eggs, separated 1 14-ounce can sweetened condensed milk Zest of 1 lime Zest of 1 orange 1/4 cup fresh lime juic 1/4 cup fresh orange juice 1/4 cup sugar Instructions: Position a rack in the middle of the oven; preheat to 350 degrees F. Pulse the graham crackers in a food processor until crumbly. Slowly drizzle in the butter while pulsing until the crumbs are moist but still crumbly. Press the mixture into the bottom and up the side of an 8-inch springform pan using the bottom of a measuring cup, making sure the crust goes at least 1 inch up the side. Set aside. Whisk together the egg yolks, condensed milk, lime and orange zests and juices in a medium bowl. Pour into the crust and bake until the pie sets, 30 to 35 minutes. Let cool to room temperature. Position a rack in the middle of the oven and preheat the broiler. Whisk the egg whites in a stand mixer fitted with the whisk attachment on medium speed until foamy. Slowly add the sugar until the meringue turns glossy. Increase the speed and continue whisking until the meringue holds medium-soft peaks and is glossy but not dry. Top the pie decoratively with the meringue. Broil in the middle of the oven until the meringue begins browning on top, about 3 minutes. Serve warm or let cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2303,"Veggie Tortilla Pizza 1 tablespoon olive oil 1 medium zucchini, finely chopped 1 medium yellow squash, finely chopped 2 cloves garlic, minced 1/2 medium onion, finely chopped 1 package (10 count) low-carb whole wheat tortillas 3 ounces herbed goat cheese (optional) 1/2 cup shredded low-fat mozzarella 1 bunch fresh basil, chopped Salt and pepper to taste Instructions: Preheat oven to 375 degrees F. In a medium saute pan, heat oil, add veggies, garlic, salt and pepper and cook until just softened, about 6 to 8 minutes. Lay tortillas on a baking sheet and top each one with veggies, cheese and fresh basil. Bake for 8 to 10 minutes, or until cheese is melted. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2304,"Toasted Barley Salad with Red Bell Pepper, Corn and Grilled Portobello Mushrooms 1/2 cup pearl barley 1 1/2 cups canned vegetable broth 1 large poblano chili or green bell pepper 1 small red bell pepper 2 large plum tomatoes, seeded, chopped (about 1 cup) 1 cup fresh corn kernels 1/3 cup chopped fresh cilantro 1/4 cup chopped green onions 2 1/2 tablespoons fresh lime juice 2 tablespoons olive oil Nonstick olive oil spray 4 large portobello mushrooms, stemmed, dark gills scraped away 24 large spinach leaves Instructions: Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool. Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper. Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.) Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly. Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 2305,"Mojo Fries Nonstick spray 2 medium russet potatoes, scrubbed well 1/4 cup canola oil Kosher salt and freshly ground black pepper Zest of 1 lime 1 clove garlic, minced 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh cilantro 1 tablespoon finely chopped fresh mint Pinch of red pepper flakes Instructions: Preheat the oven to 425 degrees F. Coat 2 sheet trays with nonstick spray. Cut potatoes into 1/4-inch strips using a mandoline and pat dry. Divide the potatoes between the sheet trays and toss with olive oil, salt, and pepper and spread the potatoes in a single layer. Bake until the potatoes are golden brown and crisp, about 35 minutes, turning once with a spatula halfway through baking. Remove the potatoes from the oven and while still hot, toss with the lime zest, garlic, parsley, cilantro, mint, and red pepper flakes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 2306,"Triple Mushroom Soup 1 tablespoon butter 1/2 cup chopped onion 2 cups coarsely chopped fresh shiitake mushrooms 1 cup coarsely chopped fresh button mushrooms 1 cup coarsely chopped fresh oyster mushrooms 1 teaspoon fresh minced ginger 3 tablespoons cornstarch 3 cups vegetable broth 1 cup half-and-half 1 1/2 tablespoons vegetable oyster-flavored sauce 1 tablespoon coarsely chopped cilantro 1 teaspoon coarsely chopped green onion 1 teaspoon sesame oil 1/8 teaspoon ground white pepper Enoki mushrooms, green onion slivers, cilantro leaves Instructions: Melt butter in a 3-quart pan over medium heat. Add onion and cook for 2 minutes or until soft. Add fresh shiitake, button mushrooms, oyster mushrooms and minced ginger. Cook for 3 minutes or until mushrooms are soft and pan juices have evaporated. Stir in the cornstarch and cook for 1 minute. Stir in the vegetable broth and half-and-half. Bring to a boil, stirring constantly. Add vegetable oyster-flavored sauce and stir to mix well. Add chopped cilantro and chopped green onions. Place soup in a blender or food processor and process until smooth. Add sesame oil and pepper. Ladle soup into bowls. Garnish each serving with enoki mushrooms, green onion slivers and cilantro leaves. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 2307,"Crudites Slaw with Honey-Mustard Dressing 4 cups leftover crudites, such as carrots, broccoli, celery, sugar sharp peas and cauliflower 1 tablespoon plus 1 1/2 teaspoons grainy mustard
1 tablespoon plus 1 1/2 teaspoons honey
1 tablespoon plus 1 1/2 teaspoons apple cider vinegar
3 tablespoons sour cream
Kosher salt and freshly ground black pepper
Instructions: Pulse the crudites in a food processor until chopped into about 1/4-inch pieces (some will remain a little bigger--that is okay). Combine the mustard, honey, vinegar, sour cream, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Add the chopped vegetables and toss well to coat. Transfer to a serving bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 2308,"Crispy Oven-Fried M-80 Chicken Wings 4 pounds chicken wings, drums and flats (wing tips not attached) 1 tablespoon baking powder 1 tablespoon plus 1 1/2 teaspoons kosher salt Nonstick cooking spray, for the rack 1/4 cup honey 1/4 cup cl sambal 2 tablespoons soy sauce 2 tablespoons apple cider vinegar 5 tablespoons unsalted butter, melted and warm 1/4 cup minced hot giardiniera, drained of oil Kosher salt and freshly ground black pepper Poppy seeds, for garnish Instructions: For the chicken: Put the chicken in a large mixing bowl. Sprinkle the baking powder and salt over the wings and toss until the wings are coated. Fit a sheet pan with a wire rack and spray with nonstick cooking spray. Arrange the wings in a single layer on the rack. Leave uncovered in the fridge overnight. (This ensures super crispy skin.) Preheat the oven to 425 degrees F. Set a rack in a lower-middle position in the oven. Bake the wings until golden brown and crispy, rotating halfway through cooking, 45 to 50 minutes. For the sauce: In a large bowl, whisk together the honey, sambal, soy sauce, vinegar and butter. Stir in the giardiniera. Adjust the seasoning to taste. Toss the hot wings with the M-80 Sauce until evenly coated. Spread out on a long dish, so there is not a lot of overlap. Top with the poppy seeds! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2309,"Easy Apricot Glazed Chicken One 5-to-6-pound roasting chicken, giblets removed Kosher salt and freshly ground black pepper 5 tablespoons unsalted butter, softened 1 tablespoon chopped fresh parsley, optional 3 cloves garlic, finely chopped 1/4 cup apricot preserves 1 tablespoon Dijon mustard 1 teaspoon cider vinegar 1 cup chicken broth Instructions: Preheat the oven to 375 degrees F. Rinse the chicken with cool water and pat dry. Place the chicken in a roasting pan on a rack, breast side up. Sprinkle the cavity of the chicken with salt and pepper. Tuck the wing tips under the back of the chicken.
Combine 4 tablespoons butter, parsley if using, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Loosen the skin on the breast of the chicken by gently wriggling fingers under the skin. Rub outside of the chicken with about 1 tablespoon of the butter mixture. Rub the remaining mixture under the skin of the chicken breast. Sprinkle chicken with additional salt and pepper. Roast the chicken for 1 hour 15 minutes.
Meanwhile, melt the remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Spoon the garlic out of the saucepan and discard. Add the apricot preserves, mustard and vinegar and cook, stirring, until warmed through and combined, about 2 minutes. Set aside to cool until ready to glaze the chicken.
Increase the oven temperature to 425 degrees F. Remove the chicken from the oven and brush evenly with the apricot glaze. Continue roasting until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F, about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil.
Pour the juices from the pan into a degreasing cup or glass measuring cup. Pour or spoon off excess fat and discard. Add the chicken broth to the roasting pan and place directly on a burner over medium heat. Add the pan drippings and cook, stirring with a wooden spoon, and scraping up any browned bits, until the mixture is hot, about 2 minutes. Strain and pour into a gravy boat and season with salt and pepper. Carve the chicken and serve with the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 2310,"Mixed Roasted Potatoes with Herb Butter 1 1/2 pounds russet potatoes 1 1/2 pounds red potatoes 1 1/2 pounds sweet potatoes Kosher salt 1 tablespoon canola oil Freshly ground black pepper 1/4 cup unsalted butter, room temperature 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh rosemary 1 tablespoon chopped fresh thyme Instructions: Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them. Preheat the oven to 400 degrees F. Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes. While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste. When the potatoes are done, put them into a large bowl (reserve 1 cup for the Round 2 Recipe) and toss with the herb butter. (Reserve 2 tablespoons butter for the Round 2 Recipe Pork Hash). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2311,"Apple Pie Bars 1 pound (4 sticks) unsalted butter, at room temperature 3/4 cup granulated sugar 1/2 cup light brown sugar, lightly packed 2 teaspoons pure vanilla extract 4 cups all-purpose flour 1 1/2 teaspoons kosher salt 1/2 cup chopped walnuts 1 teaspoon ground cinnamon 1 1/2 pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large) 1 1/2 pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large) 2 tablespoons freshly squeezed lemon juice 1/4 cup granulated sugar 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 4 tablespoons (1/2 stick) unsalted butter Instructions: Preheat the oven to 375 degrees. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside. Reduce the oven to 350 degrees. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 2312,"Stewed Pumpkin 3 tablespoons unsalted butter 1 1/2 pounds Calabaza (see Note), seeded, peeled, and cut into 3/4 inch chunks 1 large clove garlic, finely chopped 1/4 cup water 3 green onions, white, light green, and a little of the dark green part, finely chopped 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon minced habanero cl, or to taste Instructions: Heat a large heavy saucepan over medium heat and add the butter. Add the calabaza and garlic and cook for 1 minute, stirring once. Add the water, cover the pan, and reduce the heat to low. Cook for about 10 to 15 minutes more, or until the squash is only just tender, stirring the mixture occasionally so that it doesn't stick. Add the green onions, salt, pepper, and cl, and stir to mix. Cook uncovered for 3 to 5 minutes more. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2313,"Mustard Roasted Pork Tenderloin with Armagnac, Rutabaga and Golden Beet 1/2 quart golden beet juice 1 quart rutabaga juice 1 1/4 cup pork glace (made from rich ham hock stock) 8 green cardamom pods 1 tablespoon lemon oil Salt and pepper to taste 2 medium golden beets, scrubbed and roasted until tender 1/2 medium rutabaga, roasted until tender 1 3-pound pork tenderloin 2 tablespoons toasted mustard seeds, lightly cracked 1 teaspoon extra virgin olive oil Salt and pepper, to taste 1/4 cup Armagnac 1/2 cup rutabaga and golden beet sauce 1 tablespoon sunflower seeds 2 sprigs sunflower sprouts Instructions: Reduce the golden beet juice to 1/4 cup or until it reaches the consistency of maple syrup. Reduce the rutabaga juice to 1/4 cup or until it reaches the consistency of maple syrup. It is essential to skim the foam from each juice as they reduce. Slowly add the golden beet to the rutabaga juice - this is important as the rutabaga juice is very tannic and the beet juice very sweet. It is easy to overpower the sauce with the sweetness of the beets. Once you have achieved a good balance, add the reduced pork glace and cardamom pods. Simmer until the flavors meld - about 2 minutes. Strain through a fine mesh strainer, then blend in lemon oil with an emersion blender. Season to taste with salt and pepper. Place the pre-roasted beets and rutabaga in a pre-heated 375 degree oven. Heat a medium saute pan over a medium flame. Season each tenderloin with salt and pepper. Roll the loins in the mustard seed and oil lightly. Add the tenderloins to the pan and sear each side. Transfer to a pre-heated 375 degree oven for 8 to 12 minutes, depending on the size of the tenderloin. For medium doneness, cook to an internal temperature of 140 degrees. Remove the tenderloins from the pan and rest 5 minutes before slicing. Place the pan back on the fire and deglaze with the Armagnac. Reduce the Armagnac until nearly dry, then add the rutabaga/golden beet sauce. Remove the beets and split in half. Remove the rutabaga and cut into wedges. Arrange the beets and rutabagas in the center of 2 hot plates. Slice each pork loin and arrange against the vegetables on each plate. Sauce each plate, sprinkle with sunflower seeds and top with sunflower sprouts. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 2314,"Hines' Classic Burger 8 slices bacon 1 pound ground beef 1/4 cup chopped red onion 1 tablespoon chopped fresh cilantro 1/2 teaspoon seasoning salt, such as Lowry's Salt and freshly ground black pepper Salt and freshly ground black pepper
4 slices Cheddar 4 slices pepper Jack cheese 4 hamburger buns 12 pickle slices 4 leaves Bibb lettuce 4 slices tomato Mustard, mayonnaise and ketchup, for serving Instructions: Preheat the oven to 375 degrees F.
Place the bacon in a single layer on a baking sheet and bake in the oven until crispy, about 15 minutes.
In a large bowl, combine the beef with the red onions, cilantro and seasoning salt. Mix until just combined. Divide the mixture to form 4 patties. Sprinkle each patty with salt and pepper. Heat a grill or grill pan over high heat and grill the burgers to medium-well, about 5 minutes on each side. Top the burgers with 1 slice each of Cheddar and pepper Jack. Transfer the burgers to buns and top each with 2 slices of bacon, 3 pickles, a lettuce leaf and a tomato slice. Serve with mustard, mayo and ketchup. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 2315,"Linzer Cookies 1/4 cup (1 1/2-ounces) hazelnuts 1/2 cup (2 1/2 ounces) whole unblanched almonds 1/4 cup granulated sugar, plus 1/4 cup, plus 2 tablespoons 1 tablespoon ground cinnamon 2 cups plus 4 tablespoons unbleached pastry flour or unbleached all-purpose flour 4 extra-large eggs, hard-boiled 8 ounces (2 sticks) unsalted butter, chilled and cut into 1-inch cubes 1 teaspoon lemon zest, finely chopped (from about 1/2 lemon) 1 teaspoon pure almond extract Powdered sugar, for dusting 1 cup raspberry jam
Instructions: Adjust the oven rack to the middle position and preheat the oven to 325 degrees F. Spread the hazelnuts and almonds on a baking sheet and toast in the oven until lightly browned, about 10 to 12 minutes. Shake the pan halfway through baking to ensure that the nuts toast evenly. Allow the nuts to cool. Gather the hazelnuts into a kitchen towel and rub them together to remove the skins. In the bowl of a food processor fitted with the steel blade, combine the hazelnuts and almonds with 1/4 cup of the sugar and the cinnamon, and process until it's the consistency of a fine meal. Add the flour and pulse a few times to combine. Separate and discard the whites of the eggs. Push the egg yolks through a fine-mesh sieve, scraping the yolks off the bottom of the sieve and into the flour mixture. Pulse on and off a few times to combine. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and lemon zest on low 2 to 3 minutes, until softened. Add the remaining sugar and mix on medium, 3 to 4 minutes, until light and fluffy, scraping down the sides of the bowl as needed. Add the almond extract and mix to combine. Turn the mixer off, add the nut mixture, and mix on low until just incorporated. Turn the dough out onto a lightly floured work surface and flatten into a rectangle, about 1-inch thick. Wrap in plastic and chill until firm, 1 to 2 hours or overnight. Divide the dough in 1/2 and return one 1/2 to the refrigerator. On a lightly floured surface, roll the dough out to 1/8-inch thickness, flouring the surface of the dough as necessary. Using the shaped cutter, cutting as closely together as possible, cut out the cookies. Place them 1-inch apart on 1 to 2 parchment-lined baking sheets to chill until firm, 30 to 45 minutes. Set the scraps aside. Roll and cut out the remaining dough in the same manner. Gather all the scraps together, chill, roll, and cut to make the tops. Using the small cutter, cut out the center s of 1/2 of the cookies and chill until firm, 30 to 45 minutes. Adjust the oven racks to the upper and lower positions and preheat the oven to 350 degrees F. Bake for 15 to 20 minutes, until firm to the touch and lightly browned, rotating the baking sheets halfway through to ensure even baking. The cookies with the holes may bake more quickly than the others. Allow to cool and dust the perforated cookies with powdered sugar. Flip over the cookies without holes, placing the darker side of the cookie underneath. Spoon about 1 1/2 to 2 teaspoons of the raspberry jam into the center. Place the perforated cookies, powdered sugar side up, on top of the jam, matching up the edges and pressing gently to spread the jam. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2316,"Turkey Meatballs with Spaghetti Squash in Tomato Sauce 2 cloves garlic, minced 2 pounds spaghetti squash 3 tablespoons olive oil 1 onion, chopped One 16-ounce can San Marzano diced tomatoes One 16-ounce can San Marzano tomato sauce 2 pounds ground turkey meat 1 loaf Italian bread, chopped 1 cup milk 1 cup grated Parmesan 1 bunch fresh basil, large stems removed, chopped 1 bunch fresh parsley, chopped Vegetable oil, for frying Instructions: Preheat the oven to 350 degrees F. Halve the squash lengthwise and remove the seeds.
Place on a baking sheet, cut-side up. Roast the squash until softened, 30 to 40 minutes depending on size.
Heat a large, deep skillet over medium heat and add the olive oil. Saute the garlic and onions until translucent. Add the tomatoes and simmer on low heat, about 45 minutes. In a large bowl, combine the turkey, bread, milk, Parmesan, basil and parsley and mix well. Form into 2-inch meatballs.
Heat a few tablespoons of vegetable oil in a deep skillet over medium-high heat. Pan-fry the meatballs until browned on all sides. Cook in batches if needed. Transfer the meatballs to the tomato sauce and simmer until cooked through.
Using a fork, remove the squash flesh from the skin and stir the squash into the tomato sauce. Serve the squash topped with meatballs.
","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 2317,"Moroccan Couscous 1 cinnamon stick 1 teaspoon black peppercorns 1/2 teaspoon white peppercorns 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1 teaspoon whole allspice 1/2 teaspoon whole cloves 2 cardamom pods 1 teaspoon ground ginger 1 teaspoon turmeric 1/4 to 1/2 teaspoon cayenne pepper 1/2 teaspoon freshly grated nutmeg Kosher salt 3 tablespoons unsalted butter Large pinch of saffron (optional) 2 1/4 cups (12 ounces) whole-wheat couscous 3 cups low-sodium chicken broth, warmed 1 to 2 teaspoons fresh lemon juice Instructions: Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom in a small dry skillet over medium heat until fragrant, 2 minutes; let cool. Grind in a spice grinder or mini food processor with the ginger, turmeric, cayenne, nutmeg and 1 teaspoon salt. Store in an airtight container for up to 2 weeks; use leftover spice blend as a rub for meat or fish. Make the couscous: Heat the butter, 1 1/2 teaspoons spice blend and the saffron, if desired, in a large skillet over medium-high heat until lightly toasted, about 1 minute. Add the couscous and stir until toasted, about 1 minute. Stir in the warm broth, remove from the heat, cover and set aside until the couscous is plump, about 7 minutes. Add the lemon juice and fluff with a fork. Transfer to a bowl and sprinkle with 1/2 teaspoon spice blend. ","[Rhone Blends, Tempranillo, Garnacha, Vermentino]

" 2318,"Lamb Chops with Greens and Crispy Orecchiette Pasta with Walnut-Rosemary Pesto Salt 1 pound orecchiette pasta 1 1/2 cups walnuts 7 to 8 stems rosemary, 1/4 to 1/3 cup leaves, loosely packed 2 cloves garlic, cracked from skin Black pepper 3 tablespoons plus 1/3 cup extra-virgin olive oil, divided 1/2 to 3/4 cup grated Parmigiano-Reggiano 4 shoulder lamb chops, bone-in, 8 to 10 ounces each 2 tablespoons butter Grated nutmeg, to taste 1 red onion, thinly sliced 2 large heads kale, dinosaur kale or chard, chopped 2 to 3 tablespoons aged balsamic vinegar Instructions: Bring water to a boil for pasta, salt water and cook to al dente. Toast walnuts in a dry skillet over medium heat until golden and fragrant, a few minutes then cool. Add the nuts to a food processor with rosemary, 1 clove garlic, salt and pepper and turn processor on. Stream 1/3 cup oil into food processor to form pesto then scrape into a bowl and stir in about 3/4 cup grated cheese. Rub chops with cut clove of garlic then season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chops and cook 4 minutes each side for medium rare doneness. While lamb cooks, drain pasta and return pot to heat. Add 1 tablespoon oil and butter in pasta pot and melt over medium heat. Place the pasta back in the pot and crisp 4 to 5 minutes, toasting the pasta. Season the pasta with salt and pepper and a little nutmeg. Remove lamb from skillet and cover with foil to let meat settle. Heat remaining 1 tablespoon oil over medium-high to high heat. Add onions and greens and sear them. Season the greens with salt and pepper and wilt down, 3 to 4 minutes. Add vinegar and turn greens to coat in vinegar. Serve a chop alongside greens. Top greens with toasted pasta and drizzle some pesto over everything. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 2319,"Sausage and Clam Soup 2 tablespoons extra-virgin olive oil 8 ounces hot Italian sausage, thinly sliced 1 small onion, chopped 3 cloves garlic, minced 1/2 to 1 teaspoon red pepper flakes 1 6-ounce can (3/4 cup) frozen orange juice concentrate, thawed 1/2 bunch kale, trimmed and roughly chopped 1 28-ounce can whole peeled tomatoes 1 14-ounce can white beans, drained and rinsed 16 littleneck clams, scrubbed 1 to 2 tablespoons white wine vinegar Crusty bread, for serving Instructions: Heat the olive oil in a large pot over medium-high heat. Add the sausage and cook, turning, until browned, about 4 minutes. Add the onion, garlic and red pepper flakes and cook until the onion is soft, about 3 minutes. Stir in the orange juice concentrate, kale and 3 cups water. Add the tomatoes and break them into chunks with a spoon. Bring to a boil, then reduce the heat to medium low and simmer until thickened, about 30 minutes. Add the beans and clams. Return to a boil over high heat, cover and cook until the clams open, 10 to 12 minutes. Stir in the vinegar and serve with bread. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 2320,"Broccoli Stalk Salad with Goji Berries and Bacon 6 cups cut broccoli stalks 1 cup sliced almonds 1 cup cooked bacon, loosely chopped 1 cup shredded carrots 1 cup thinly sliced red onions 2 tablespoons goji berries 1/3 cup grade B maple syrup 3 tablespoons whole-grain Dijon mustard 2 tablespoons chopped shallots 2 tablespoons white wine vinegar 1 tablespoon extra-virgin olive oil 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt Instructions: Peel the broccoli stalks, then cut lengthwise into thin slices using a mandoline. In a bowl, toss together the broccoli, almonds, bacon, carrots, onions and goji berries. In a blender, combine the maple syrup, mustard, shallots, vinegar, oil, pepper and salt until smooth. Add the vinaigrette to the salad and toss to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 2321,"Grilled Sheet Pan Paella 5 cups low-sodium chicken broth 1/2 teaspoon saffron 3 tablespoons extra-virgin olive oil, plus more for drizzling 4 links precooked chorizo (about 12 ounces), cut into 1-inch chunks 1 medium onion, chopped 1 red bell pepper, chopped Kosher salt 2 cloves garlic, chopped 2 cups long-grain rice 1 1/2 pounds mussels, scrubbed 1 pound large shrimp, peeled and deveined, tails on 1/2 cup frozen peas, thawed 4 scallions, chopped 1/2 cup chopped fresh flat-leaf parsley Instructions: Prepare a grill for medium heat. Put a rimmed sheet pan on the grill to preheat. Pour the broth into a small saucepan and bring to a simmer over low heat. Add the saffron and keep hot. When the grill is preheated, add the olive oil to the sheet pan. Add the chorizo and cook, tossing occasionally, until browned on the edges, 2 to 3 minutes. Add the onion and bell pepper and sprinkle with some salt. Cook, stirring occasionally, until the vegetables begin to wilt, about 3 minutes. Add the garlic and cook, 30 seconds. Add the rice and stir to coat the rice in the oil. Spread the rice with the back of a wooden spoon to make a flat even layer. Add the broth and adjust the heat so the edges are just simmering. Cover with a second inverted sheet pan, making sure the edges line up to create a tight seal. Weight the sheet pan down with the saucepan or a cast-iron skillet. Close the grill and let the rice simmer for 18 minutes. (If your grill has a thermometer, try to keep it between 350 and 375 degrees F.) Check the rice. It should be cooked but still rather al dente. If not, give it a stir and cook a few more minutes. Uncover the grill and increase the heat to medium-high. Scatter the mussels and shrimp over the rice. Cover the grill and cook until the mussels just begin to open, 5 to 7 minutes. (This requires some attention: the rice should crust at the edges but not burn. Stir so that you can look at the rice to make sure, and adjust the heat accordingly.) Scatter the peas and scallions over the top. Cover and grill, checking occasionally, until the mussels and shrimp are cooked through, 8 to 12 minutes more. Drizzle the paella with olive oil and garnish with the parsley. ","[Chardonnay, Vermentino, Tempranillo, Garnacha]

" 2322,"Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry 1 sheet of frozen puff pastry, thawed and cut into 4 1/2-inch diameter circles 1 egg, lightly beaten Sea salt 1 cup sweet baby peas, frozen or fresh 2 bunches baby carrots, trimmed and peeled with a little stem left on 1 pound sea scallops Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 pint chanterelles, halved (or similar wild mushroom if chanterelles aren't available) 1/2 bunch fresh flat-leaf parsley, for garnish 2 shallots, sliced 2 cups dry white wine 1 cup white wine vinegar 8 sprigs fresh thyme 2 bay leaves Kosher salt and freshly ground black pepper 1/4 to 1/2 cup heavy cream 2 sticks unsalted butter, cut into cubes and chilled 2 tablespoons freshly chopped chives Instructions: Preheat oven to 350 degrees F. Begin by baking the puff pastry \cups. Lay the thawed puff pastry sheets on a lightly floured, cool surface. Using a 4 1/2-inch round cutter, cut out 4 circles. Set them on a parchment-lined sheet tray. Lightly score the tops of the puff pastry with a 4-inch round cutter. This will help remove the top of the puff pastry after it is cooked, to create a \cup. Beat egg then use a pastry brush to brush the tops. Season with sea salt and place into the preheated oven. Bake in oven for 12 to 15 minutes until golden and crispy. Once cooled, cut the \tops\ of the \cups\ and lay bases out on plates. While the \cups\ are baking, make the beurre blanc. In a large, clean saucepan add shallots, white wine, white wine vinegar, fresh thyme and bay leaves. Simmer until reduced by half then season well with salt and plenty of freshly ground black pepper. Strain the sauce, place back over low heat and reduce. Add the cream and stir. Add butter several cubes at a time while stirring until the sauce thickens. Keep warm and set aside. Blanch the peas and carrots. Set a pot of salted water over high heat and bring to a boil. Add carrots first to give them a head start then add the peas briefly to cook the vegetables until tender but still firm - about 2 minutes. Drain and set aside. Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scallops and cook undisturbed for 2 to 3 minutes on each side until well browned. Set aside on paper towels. Increase the heat and add the chanterelles and saute. Add carrots and peas to the pan and saute for 1 to 2 minutes until heated through. Add the scallops back to the pan, on top of the vegetables, to heat through. To serve, portion out amongst the pastry cups. Top with a matching pastry lid - rest it just off center so you can see the filling and garnish with chives and a stem of fresh parsley. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2323,"Toasted Spice Rub Almonds 1 pound shelled almonds, preferably unsalted 2 tablespoons unsalted butter 2 teaspoons sea salt, preferably gray salt 3 tablespoons Toasted Spice Rub, recipe follows 1/4 cup fennel seeds 1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 1/2 teaspoons red pepper flakes
1/4 cup (1-ounce) pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Instructions: Preheat oven to 350 degrees F.
Blanch the almonds in boiling water, until the skins peel off.
Melt the butter in a large ovenproof skillet over moderate heat and cook until it turns light brown and smells nutty. Add the almonds and salt and cook, stirring occasionally, over moderate heat until the almonds begin to color, about 5 minutes, coat and toss in the spice mix thoroughly. Transfer the skillet to the oven and bake until the almonds are medium-brown, about 15 minutes.
Remove from the oven, taste for flavor, add more spice mix or salt, if necessary. Return to the oven for another 5 minutes. Transfer the nuts to a sheet pan; they will crisp as they cool. Store the cooled almonds in an airtight container at room temperature. (See Cook's Note) Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel turns light brown, work quickly. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. Immediately turn the spice mixture out onto a plate to cool. Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Keep the spice mix in a glass jar in a cool, dry place, or freeze.
Taste your chili powder and, if too spicy and hot, cut back the amount. California chiles are almost sweet, not hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 2324,"Cinnamon Sugar Graham Cupcakes 3 1/4 cups cake flour, sifted 1 tablespoon baking powder 3/4 teaspoon salt 1/2 cup graham cracker crumbs 1/2 cup brown sugar 1/4 cup unsalted butter, melted 1 cup or 2 sticks unsalted butter, room temperature 1 1/2 cups sugar 5 large egg, separated into 5 yolks and reserving only 3 egg whites, room temperature 2 teaspoons Madagascar bourbon vanilla extract 2 1/2 tablespoons ground cinnamon 1 1/3 cups whole milk, room temperature Cinnamon Sugar Graham Cream Cheese Icing, recipe follows 1/2 cup graham cracker crumbs 1/2 cup brown sugar 1/4 cup unsalted butter, melted 1 (8-ounce) package cream cheese, room temperature 1/2 cup unsalted butter, room temperature 1 teaspoon Madagascar bourbon vanilla extract 1 tablespoon ground cinnamon 1/2 teaspoon salt 2 cups confectioners' sugar, sifted Graham cracker crumbs, for garnish Cinnamon sugar graham crackers, for garnish Ground cinnamon, for garnish Instructions: Preheat the oven to 350 degrees F. Line mini cupcake pans with 72 mini cupcake liners or line a regular-size cupcake or muffin pan with 24 cupcake liners. Sift together the cake flour, baking powder, and salt into a bowl, and set aside. Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined, and set aside. In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter on medium speed until creamy. Gradually add the sugar and beat about 3 minutes more, or until light and fluffy. Scrape down the sides of the bowl. Reduce the speed to low and add the egg yolks one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract and cinnamon. On low speed, mix in 1/3 flour mixture and 1/2 the milk, repeat alternating between the flour and milk, beginning and ending with the flour mixture. Mix just until the flour is incorporated. Do not over beat once the flour mixture is added. Scrape down the sides of the bowl. With an electric hand mixer, beat the egg whites until medium-stiff peaks form and fold into the batter. Fold in the graham cracker-brown sugar mixture. Scoop the batter into the lined mini cupcake pan or regular-size cupcake pan. Bake 22 minutes for mini cupcakes or 27 minutes for regular-size cupcakes, or until a cake tester comes out clean. Cool the cupcakes completely before frosting. Combine the graham cracker crumbs and brown sugar in a small bowl and pour in the melted butter. Stir until combined and set aside. In the bowl of an electric mixer, fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until smooth. Beat in the vanilla extract, cinnamon, and salt. Reduce the speed to low, and add the confectioners' sugar until well blended. Increase the speed to high and beat about 3 minutes more, or until light and creamy. Fold in the graham cracker-brown sugar mixture. Place the icing in pastry bag fitted with a pastry tip. Pipe the icing on the cooled cupcakes. Garnish the cupcakes with graham cracker crumbs, a piece of cinnamon sugar graham cracker, and a sprinkling of cinnamon. Yield: approximately 3 1/2 cups ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 2325,"Pepper Caponata 4 red bell peppers, halved and seeded 1/2 cup extra-virgin olive oil, plus more, for drizzling Kosher salt and freshly ground black pepper 1 small onion, chopped 1/4 cup raisins 2 tablespoons drained brined capers 2 tablespoons balsamic vinegar 2 cups arugula Instructions: Position an oven rack in the top third of the oven and preheat the broiler. Put the red peppers on a baking sheet. Drizzle with a little oil and rub to coat the peppers lightly; season with salt and black pepper. Broil skin-side up until blackened. Transfer to a bowl, cover and let steam until cool, at least 15 minutes. Discard the skins and cut into chunks. Heat the oil in a large skillet over medium heat. Add the onion and cook until soft, about 8 minutes. Remove from the heat; add the peppers, raisins, capers and vinegar and toss to combine. Season with salt and black pepper. Toss with the arugula and serve.
","[Syrah, Zinfandel, Tempranillo, Barbera]" 2326,"Buffalo Puppies 3 ounces cream cheese 1/2 cup mayonnaise 1/4 cup crumbled strong blue cheese, such as Maytag blue 2 ribs celery, finely chopped (about 1 cup), plus extra ribs cut into sticks for serving 1 tablespoon unsalted butter 48 cocktail hot dogs 1/4 cup hot pepper sauce, plus extra for drizzling, such as Frank's 24 slider potato rolls 1/4 cup finely chopped red onion 1 cup blue potato chips, crushed with your hands Instructions: Combine the cream cheese, mayonnaise and blue cheese in a small saucepan. Cook over medium heat until smooth, stirring frequently, about 3 minutes. Set aside to cool slightly, about 5 minutes, and then stir in the celery.
Heat the butter in a large skillet over medium heat until melted. Add the hot dogs and cook until heated through, stirring occasionally, 5 minutes. Stir in the hot sauce and cook until the hot dogs are coated, 1 to 2 minutes. Slice vertically through each potato bun, about halfway through so it resembles a top-split hot dog bun, and place 2 buffalo dogs in each. Top with 1 to 2 teaspoons of the blue cheese sauce, a drizzle of hot sauce (as spicy as you like it), some red onions and crushed blue chips.
Serve the sliders with any extra blue cheese sauce and celery sticks on the side for dipping. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 2327,"Tuna Puttanesca Salt 1 pound penne pasta 3 tablespoons EVOO, extra-virgin olive oil 2 cans (about 5.5 to 6 ounces each) Italian tuna in oil or water, drained well 6 large cloves garlic, finely chopped 1/2 to 1 teaspoon crushed red pepper flakes A generous handful black olives (Gaeta, kalamata or oil-cured), pitted and chopped 3 tablespoons capers, drained 1/3 cup white vermouth or 1/2 cup dry white wine - eyeball it 1 (28-ounce) can whole or diced tomatoes (recommended: San Marzano) A generous handful fresh flat leaf parsley leaves, chopped 2 teaspoons lemon zest Fresh ground black pepper Crusty bread Instructions: Place a large pot of water over high heat and bring up to a boil. Salt the water and cook penne to al dente. Meanwhile, heat a large skillet with 3 turns of the pan EVOO over medium heat. Add the garlic and red pepper flakes, cook a minute or 2, then add tuna and break it up with your spoon. Add olives and capers, cook a minute or 2 more, then add vermouth or white wine; stir and cook down a minute. If using whole tomatoes, place a colander over a bowl, crush up tomatoes with a wooden spoon, then add tomatoes and their juice to pan. Otherwise, stir in diced tomatoes and juice. Add parsley, zest and black pepper, then simmer the sauce a couple of minutes more. Add a couple of ladles of starchy pasta-cooking water to the sauce. Drain pasta, add to the skillet and toss to coat. Serve with some nice crusty bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 2328,"Sweet Potato and Carrot Latkes with Spiced Apple-Cranberry Relish 3 tablespoons unsalted butter 1 large yellow onion, finely chopped Kosher salt 2 tablespoons apple cider vinegar 1 teaspoon chopped fresh thyme leaves (from 3 to 4 sprigs) 3 tablespoons light brown sugar 4 Granny Smith apples, peeled, cored and finely chopped 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon allspice 1/4 cup dried cranberries, chopped 2 large sweet potatoes 1 russet potato 3 large carrots 1 large yellow onion 2 cups all-purpose flour 1 teaspoon baking powder 2 large eggs, beaten Kosher salt Vegetable oil, for frying 1 cup sour cream Instructions: For the spiced apple-cranberry relish: Melt the butter over medium-high in a medium pot. Add the onion, stir to coat and sprinkle with 2 teaspoons kosher salt. Reduce the heat to medium, cover the pot and cook, stirring occasionally, until the onions are translucent and just beginning to brown around the edges of the pot, about 20 minutes. Add the vinegar, thyme and 1 tablespoon brown sugar and continue to cook, stirring frequently, until the onions are golden brown and very soft, about 20 minutes. Add the apples, cinnamon, ginger, allspice and remaining 2 tablespoons brown sugar and cook, stirring frequently, lower the heat if necessary, until the apples are tender, about 15 minutes. Remove from heat and stir in the cranberries. Keep warm while preparing the latkes.
For the latkes: Peel the sweet and Russet potatoes and shred them in a food process fitted with the shredding blade. Transfer the potatoes to a large mixing bowl as the food processor bowl fills up. Repeat with the carrots and onion. Toss the vegetables together with your hands, breaking up and evenly dispersing all the shredded vegetables throughout. Mix in the flour, baking powder and egg and sprinkle generously with salt.
Line a baking sheet with paper towels. Fill a large skillet with 1/2 inch of oil. Heat over medium-high heat until the oil is very hot but not smoking. To test if the oil is hot enough, drop a teaspoon of the vegetable mixture in the oil; if it sizzles steadily, the oil is ready.
Working in batches, scoop the vegetable mixture by 1/4 cupfuls add and them carefully to the skillet, flattening each latke slightly with a spatula. Fry until golden brown and cooked through, about 2 minutes per side. Drain on the prepared baking sheet.
Serve hot or keep warm in 200-degree F oven. Serve with the spiced apple-cranberry relish and sour cream.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 2329,"Vega Margarita 1 lime wedge Sea salt, for the rim, optional 2 ounces reposado tequila, preferably a top shelf brand 1 1/2 ounces freshly squeezed lime juice 1 ounce orange-flavored liqueur, such as Grand Marnier 1/2 ounce agave syrup Ice cubes, for shaking and serving Instructions: Make a vertical slice into the lime wedge pulp so that it sits nicely on the rim of a cocktail glass and slide it around the rim to lightly coat it in lime juice. Dip the rim of the glass in sea salt, if using, and tap off any excess. Reserve the lime wedge. Add the tequila, lime juice, Grand Marnier, agave and a handful of ice cubes to a cocktail shaker. Cover and shake vigorously for 15 seconds. Fill the garnished glass with ice cubes and strain the margarita directly into the prepared glass. Garnish with lime the wedge. ","[Tequila, Cava, Prosecco, Sauvignon Blanc]" 2330,"Pithiviers 1 3/4 cups flour 1/4 cup cornstarch 1 teaspoon salt 2 tablespoons unsalted butter, softened 1/2 cup plus 1 tablespoon iced water 1/2 cup plus 6 tablespoons (1 3/4 sticks) unsalted butter 1/2 cup plus 1 tablespoon granulated sugar 1 cup sliced almonds, blanched 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, softened 1 egg 1 egg yolk 2 tablespoons rum 1 teaspoon vanilla extract Instructions: Combine flour, cornstarch, salt, and butter in a large bowl. With your fingertips, mix until a coarse meal forms. Add the water, all at once, and knead by hand until a ball forms. Transfer to a bowl of an electric mixer with a dough hook and knead until smooth and moist, about 5 minutes, or knead by hand about 15 minutes. Press dough into a 6 by 4 inch rectangle. Wrap with plastic and chill 4 hours or overnight. Soften butter block with your hands or with an electric mixer until pliable enough to roll like doughnut not too soft. The key to rolling butter and dough is they must be warm enough to roll, but not warm enough to combine. The two parts should always remain separate. On a floured board, roll cold dough, from center out, to form a 9 by 6 inch rectangle, keeping the thickness uniform, about 1/2inch thick. Align dough so the length is parallel to the counter. Imagine the dough divided in thirds along its width and spread butter over middle and right thirds, leaving a 1/2 inch margin uncovered on all sides. Fold dough in thirds, first left over middle, then right over left. Press edges together to seal in butter and press out any air. Turn folded dough clockwise a quarter turn. You have now completed one turn. To make second turn, roll dough out again to a 9 by 6 inch rectangle. Fold in thirds again. As a reminder of turns completed, press 2 dots in dough with your fingertips. Wrap in plastic and chill 1/2 hour. Roll, fold, and turn dough two more times. Press the dough with four dots, wrap, and chill 1/2 hour. Repeat the same procedure 2 more times, for a total of 6 turns. Wrap well in plastic and store in refrigerator overnight. Puff pastry may be frozen as long as 3 weeks. To make almond cream, process sugar and almonds in a food processor until fine. Add butter, 1 tablespoon at a time, processing after each addition until smooth. Add remaining ingredients and process until smooth. Cover and refrigerate until ready to assemble. The almond cream may be made up to 4 days in advance. 1 egg, lightly beaten Divide puff pastry in half. On a lightly floured board, roll each piece to a 10 inch square. Set aside in refrigerator 1/2 hour. After chilling, assemble tart on a sheet pan lined with parchment paper. Lightly roll each piece so it returns to a 10inch square. Place one pastry square on pan. Mound softened almond cream in a 5 inch circle about 2 inches high in center of square. Brush egg on exposed pastry. Place second pastry square over almond cream, so corners align. Pressing out from center to release any air, seal in cream by pressing together top and bottom pastry. Cut a small hole in center of top layer using a paring knife. Press out excess air. Chill an additional hour or, preferably, overnight. Preheat oven to 425 degrees F. Place in a 10 inch round bowl over tart and, using a sharp paring knife, trim excess pastry to form a 10 inch circle. Do not drag knife. Press edges again to seal and carefully brush top with egg. Using a paring knife, make a pinwheel pattern by scoring dough from center out. Bake, on lined sheet pan, 20 minutes. Reduce heat to 350 degrees F and bake an additional 1/2 hour. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2331,"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]" 2332,"Chicken Stir Fry 2 Tbsp. Mrs. Dash? Original Seasoning Blend 2 Tbsp. peanut oil 2 garlic cloves, slivered 2 tsp. ginger, grated 3 scallions cut into 1 inch lengths, white and green parts 2 boneless, skinless chicken breasts, cut into 1/4 inch wide strips Instructions: Low-Sodium Recipe

1. Heat an 8 inch sauté pan or wok over medium heat.
2. Add 1/2 Tbsp. of oil and toss with garlic, ginger and scallions. Stir fry quickly and remove to a bowl.
3. Add remaining 1 Tbsp. of oil to pan. Stir fry chicken strips until cooked through. Add reserved partially cooked vegetable mix, Mrs. Dash and finish cooking all together. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2333,"(Web Exclusive) Round 2 Recipe: Oven Baked Fried Chicken 1 cup buttermilk 1 tablespoon hot sauce 2 chicken legs 2 chicken thighs 2 chicken wings 2 cups panko breadcrumbs 1 tablespoon poultry seasoning Salt and freshly ground black pepper Instructions: In a large bowl mix together the buttermilk with the hot sauce. Add chicken pieces and turn to completely coat. Let sit in the refrigerator for 30 minutes. Preheat oven to 350 degrees F. In a large zip top bag combine the breadcrumbs, poultry seasoning, and salt and pepper, to taste. Remove chicken pieces from buttermilk and drain excess liquid. Place the chicken in breadcrumb mixture a few pieces at a time and shake to coat completely. Remove chicken from bag and place on a nonstick baking sheet and bake for 30 to 40 minutes until breadcrumbs are golden brown and chicken reaches an internal temperature of 175 degrees F. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 2334,"The Hurricane Port-A-Shrimp 6 ounces 51/60 gulf shrimp, peeled and deveined One 5-inch portabella mushroom cap 2 ounces garlic butter (homemade or store-bought) 1 tablespoon grated Parmesan Salt and ground pepper 1 to 2 slices garlic bread, for serving Instructions: Remove the woody stem from and wash the Portabella Mushroom. Saut the mushroom cap in half of the garlic butter with a pinch of salt and pepper, then remove. Saut shrimp in the rest of the garlic butter until done, then add cooked mushroom to soak up garlic butter.

Plate with the sauted shrimp on top of mushroom. Squeeze fresh lime onto the shrimp and add parmesan cheese on top with toasted garlic bread and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2335,"Salmon Kushiyaki 1/4 cup mirin 1/4 cup sake 1/4 cup packed light brown sugar 1/4 cup light miso 1 1/2 pounds center-cut, skin-on salmon, trimmed and cut into 1-inch cubes 6 shiitake mushrooms, stemmed and quartered Vegetable oil, for the grill grates Kosher salt Furikake or shichimi togarashi, for serving Instructions: Soak four 10-inch bamboo paddle skewers in water for 30 minutes. Meanwhile, combine the mirin and sake in a small saucepan and bring to a boil over medium-high heat. Reduce to a simmer, add the brown sugar and cook, whisking until dissolved, 1 to 2 minutes. Add the miso and whisk until dissolved, 1 to 2 minutes. Let cool, then remove 1/4 cup and set aside for brushing. Pour the remaining marinade over the salmon cubes in a baking dish, tossing to coat. Cover and refrigerate the salmon and reserved marinade for at least 6 hours and preferably overnight. Prepare a grill for medium-high heat. Lightly coat the hot grates with vegetable oil. Remove the salmon from the marinade and blot dry with a paper towel. Thread each skewer with 5 to 6 pieces each of salmon and shiitake, alternating between the two and piercing the salmon through the flesh and out the skin side.
Place the skewers on the grill and lightly sprinkle each with salt. Grill for 1 minute on each side (so they cook evenly). Continue to grill, turning continuously, until the shiitake are tender and the salmon is browned and cooked through, about 10 minutes more. Brush some of the reserved 1/4 cup of miso marinade all over each skewer. Grill until the glaze is slightly caramelized, 2 to 3 minutes. Remove from the grill and sprinkle with furikake or togarashi. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 2336,"Beer Batter for Fritters 1 cup all-purpose flour 1/4 teaspoon salt 1 cup flat beer 2 teaspoons vegetable oil 2 medium egg whites, beaten until they hold stiff peaks Instructions: Into a bowl sift together flour and salt. Make a well in the center, pour in the beer and add the oil in a stream, stirring constantly until smooth. Strain the batter into another bowl and let it stand, covered with plastic for 3 hours or refrigerate overnight. Just before using, stir the batter and fold in the egg whites.; ","[Pilsner, Hefeweizen, Saison, Gueuze]" 2337,"Vegetable Fritto Misto with Lemon Mayonnaise 1 1/2 cups all-purpose flour 2 teaspoons fine sea salt 1 teaspoon ground black pepper Vegetable oil, for frying 1 small cauliflower, cut into 1-inch florets 4 ounces green beans, halved 1 fennel bulb, trimmed and sliced into 1-inch pieces 1 cup garbanzo beans, drained and rinsed 1 lemon, cut into 1/4-inch slices 1 cup mayonnaise 2 tablespoons fresh lemon juice (from about 1/2 lemon) Instructions: For the fritto misto: In a medium bowl, mix together the flour, salt and pepper. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 minute.) Dredge the cauliflower, green beans, fennel, garbanzo beans, and lemon slices in the flour. Fry the dredged ingredients for 1 to 3 minutes until lightly browned. Drain on paper towels. For the lemon mayonnaise: In a small bowl, whisk the mayonnaise and lemon juice together until smooth. Pour into a small dipping or serving bowl. Arrange the fritto misto on a platter and serve with the lemon mayonnaise. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 2338,"Brainwash Flat-Iron Chicken Sandwich 4 chicken breasts, trimmed of fat 4 cups Chicken Marinade, recipe follows 4 tablespoons Walnut Pesto, recipe follows 4 fresh panini rolls, sliced 8 tablespoons Chipotle Aioli, recipe follows 4 slices tomato 8 slices Monterey Jack Cheese 4 tablespoons Three-Onion Marmalade, recipe follows 2 jalapeno peppers 2 limes, juiced 1/8 cup chopped Italian parsley leaves 1 1/2 tablespoons minced garlic 1 cup olive oil 1/4 cup walnuts 1/4 cup packed fresh basil leaves 1/4 teaspoon minced garlic 1 1/2 tablespoons Parmesan 1/8 teaspoon kosher salt 1/4 cup olive oil Preheat oven to 350 degrees F. 1/2 cup good-quality mayonnaise 1/4 teaspoon crushed garlic 1 tablespoon chipotle puree, see Cook's Note* 1 tablespoon olive oil 1 teaspoon minced garlic 1/4 yellow onion, julienned 1/4 red onion, julienned 1/2 tablespoon chopped jalapeno pepper 1 tablespoon brown sugar 1 1/2 tablespoons balsamic vinegar 2 green onions, thinly sliced Instructions: Marinate chicken overnight in the refrigerator in the Chicken Marinade. Prepare a grill for cooking or heat a saute pan over medium heat. Grill or saute chicken breasts over medium heat until cooked through. While chicken is cooking, spread 1 tablespoon Walnut Pesto on each of 4 slices of the panini rolls and 2 tablespoons Chipotle Aioli on each of the other 4 slices. Remove chicken from grill and build each sandwich by placing a chicken breast on top of the bread with Walnut Pesto, then a tomato slice and 2 pieces of cheese, 1 tablespoon Three-Onion Marmalade, and topped with the bread with Chipotle Aioli. Place all ingredients in a food processor or blender and combine on high for 2 minutes or until smooth. Transfer to a 13 by 9-inch non-reactive baking dish or other flat container. Add chicken breasts to dish, cover, and marinate in the refrigerator overnight. Spread walnuts on a small sheet pan and toast in the oven for 5 to 7 minutes. Place all ingredients, except oil, in a blender and process until smooth. Slowly add the oil and continue to puree for 1 minute. Set aside. Mix mayonnaise, garlic, and chipotle puree in a small bowl until well combined. Set aside. Refrigerate if not using immediately. In a large skillet, heat the oil over a medium-high flame and lightly brown the garlic, about 1 to 2 minutes. Add the yellow and red onions and cook until wilted. Add the pepper, sugar, and vinegar, lower the heat to medium, and cook until the onions are translucent, about 5 minutes. Add the green onions and cook for 2 minutes. Remove from the heat and set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2339,"Inca Red Quinoa Salad with Sweet Apple Chicken Sausage 1/2 cup red onion, finely chopped 1/2 cup red pepper, diced 1/4
1 tbsp fresh mint, chopped (reserve leaves for garnish) 2 tbsp balsamic vinegar 1/2 cup pomegranate juice 3 tbsp extra virgin olive oil 2 tbsp honey 4 tsp Dijon mustard 1 tsp orange peel, freshly grated 1/4 tsp salt 1/4 tsp black pepper, ground 2 navel oranges, trim peel and membrane and cut into round slices Cooking spray, extra virgin olive oil 12 oz em al fresco /em Sweet Apple Chicken Sausage, fully cooked 2 cups water 1 cup Inca Red Quinoa, dry 1 cup baby beets*, cooked & quartered Instructions: Using a medium skillet coated with pan spray, brown the sweet apple chicken sausages over medium high heat. Meanwhile, bring the water to a boil in a medium sauce pan, add the Inca Red Quinoa and cook slightly according to package instructions. Strain and chill with cold water, drain well. Transfer to a mixing bowl, and toss in the beets, orange peel, red onion, red pepper and fresh mint. In a separate bowl, whisk together the balsamic vinegar, pomegranate juice, olive oil, honey, Dijon mustard, salt and pepper. Pour over the salad mixture and mix well. Slice the browned sweet apple chicken sausage 1/4\ on the diagonal, and toss with the quinoa salad. Chill or serve immediately Arrange with the orange slices and garnish with fresh mint. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2340,"Cardamom-Orange French Toast 1 1/2 cups whole milk 4 large eggs 1 tablespoon light brown sugar 1 teaspoon lightly packed orange zest 1/2 teaspoon vanilla extract 1/2 teaspoon ground cardamom 1/2 teaspoon kosher salt 8 (1-inch thick) slices sweet batard or brioche 3 or 4 tablespoons unsalted butter (1/2 stick) Honeyed Strawberries, recipe follows 1 tablespoon honey 1/2 vanilla bean, split lengthwise and seeds removed 1/4 cup freshly squeezed orange juice 1 pound strawberries, hulled, and halved lengthwise Instructions: In a large bowl, whisk together milk, eggs, sugar, orange zest, vanilla, cardamom, and salt until eggs are broken up and evenly combined. Soak 3 bread slices in egg mixture turning once, until soaked through, about 4 minutes total. Meanwhile, melt 1 tablespoon of butter in a large frying pan over medium heat. When butter foams, place 3 pieces soaked bread in the pan and cook until browned, about 2 minutes per side. Repeat with remaining bread. Serve topped with Honeyed Strawberries. Mix honey, vanilla, and orange juice together in a medium bowl until honey is dissolved. Add strawberries, stir to coat, and let sit until berries give off their juices, at least 5 minutes. Stir briefly before using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 2341,"Soft-Shell Crab BLTs 1/2 cup mayonnaise 2 tablespoons Dijon mustard 4 teaspoons horseradish 1 1/2 teaspoons fresh lemon juice 1 teaspoon hot sauce 1/4 teaspoon Worcestershire sauce 6 slices bacon 1/2 cup instant flour (such as Wondra) 1 tablespoon Old Bay Seasoning, plus more for sprinkling 4 large soft-shell crabs (4 to 6 ounces each) or 8 small crabs (about 2 ounces each), cleaned Kosher salt and freshly ground pepper 4 tablespoons unsalted butter 8 slices white sandwich bread, toasted Lettuce leaves and sliced tomato, for topping Pickles, for serving Instructions: Stir together the mayonnaise, mustard, horseradish, lemon juice, hot sauce and Worcestershire sauce in a small bowl. Refrigerate until ready to use. Cook the bacon in a large skillet over medium-high heat, turning, until browned and crisp, 6 to 8 minutes. Remove to a paper towel\u2013lined plate and break the slices in half. Whisk the flour and 1 tablespoon Old Bay in a shallow bowl. Season the crabs with salt and pepper, then dip the crabs in the seasoned flour to coat on both sides. Melt the butter in a large skillet over medium-high heat until foamy. Immediately add the crabs and cook, turning, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel\u2013lined plate and sprinkle with more Old Bay. Assemble the sandwiches: Spread some of the mayonnaise mixture on 4 slices of toast. Top each with lettuce, tomato, some bacon and a crab. Spread the remaining mayonnaise mixture on the 4 other slices of toast and place on top of the sandwiches. Gently press down on each sandwich and cut in half. Serve with pickles. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 2342,"Lemon Pepper Chicken Wings Canola oil, for frying 36 chicken drumettes Salt and freshly ground black pepper Seasoning salt 2 tablespoons chopped fresh parsley leaves 2 cups yellow mustard 3 cups all-purpose flour 2 lemons, juiced Lemon-pepper seasoning 1 (30-ounce) jar mayonnaise 1 lemon, zested and juiced Salt and freshly ground black pepper Instructions: Fill a large, heavy-bottomed pot halfway with oil and preheat the oil to 350 degrees F. Wings: Season the chicken with salt, pepper and seasoning salt, to taste. Sprinkle with fresh parsley and coat the chicken completely with yellow mustard. Toss the chicken in the flour until completely covered. Add the drumettes to the oil, in 2 batches, and fry until cooked through and they start to float, about 10 minutes. Add the lemon juice to a large bowl. Carefully remove the chicken pieces from the oil and toss in the lemon juice, then sprinkle with lemon pepper seasoning. Transfer the drumettes to a serving dish and serve with the dipping sauce. Dipping sauce: Mix the mayonnaise, lemon juice and lemon zest in a small bowl. Season with salt and pepper, to taste. Refrigerate until ready to use. Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2343,"Shrimp Marinara over Linguine 1 pound linguine pasta 2 teaspoons olive oil 2 shallots 2 cloves garlic 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon crushed red pepper flakes One 15-ounce can diced tomatoes One 15-ounce can tomato sauce 1 pound large shrimp, peeled and deveined Wilted Mustard Greens with Brown Sugar, recipe follows 2 teaspoons olive oil 2 teaspoons Pre-Chopped Garlic, recipe follows 1 tablespoon brown sugar 1 bunch mustard greens, chopped 2 tablespoons water Salt and ground black pepper 1 head garlic, peeled Olive oil, to cover Instructions: Cook the pasta according to package directions. Drain and set aside (or refrigerate until later in the week). In a large skillet, heat olive oil over medium-high heat. In a food processor, pulse the shallots and garlic until minced. Add shallots and garlic to skillet and saute for 1 minute. Add oregano, basil and red pepper flakes and stir to coat. Add the diced tomatoes and tomato sauce and bring mixture to a boil. Reduce heat, cover and simmer 10 minutes. To the simmering sauce, add shrimp, cover skillet and simmer for 2 minutes, until shrimp are bright pink and cooked through. Pour sauce over linguine and serve with Wilted Mustard Greens. Heat oil in a large skillet over medium heat. Add garlic and cook 1 minute. Add brown sugar and cook until sugar melts, about 2 minutes. Add mustard greens and 2 tablespoons water, cover pan and steam for 2 to 3 minutes until greens wilt. Season, to taste, with salt and ground black pepper. Place the garlic cloves in the bowl of a food processor. Pulse until the garlic is finely minced. Spoon the minced garlic into a jar and pour over enough oil to cover the garlic. Seal well and store in the refrigerator for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2344,"Fudge Cake with Stout Glaze Nonstick cooking spray 16 tablespoons (2 sticks) unsalted butter, softened 2 cups granulated sugar
1 cup coffee, warm
2 large eggs
2 cups all-purpose flour
3/4 cup Dutch Process unsweetened cocoa powder, preferably Double Dutch Dark Cocoa powder 2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup sour cream
1 teaspoon almond extract
1 cup heavy cream 8 ounces bittersweet chocolate, chopped
1/4 cup confectioners? sugar
1/4 cup stout Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 6-cup Bundt pan with nonstick cooking spray. Beat the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Pour the coffee over the top and beat until the butter is fully melted. Add the eggs one at a time, then continue to beat until the sugar is dissolved and the mixture is very smooth. Reduce the mixer speed to medium-low and beat in the flour, cocoa powder, salt, sour cream and almond extract until just combined. Pour into the Bundt pan and bake until a cake tester inserted center comes out clean, 40 to 45 minutes. Cool completely in the pan on a baking rack, about 30 minutes, and then invert onto the rack and turn right-side up. Put the rack over a baking sheet. For the glaze: Bring the heavy cream to a simmer in a medium saucepan over medium-low heat. Whisk in the chocolate, confectioners? sugar and stout until the chocolate melts. Poke holes in the cooled cake with a toothpick, pour the warm glaze over and let set a few minutes before slicing. The cake will keep for 2 days at room temperature. ","[Pinot Noir, Cabernet Sauvignon, Merlot, Malbec]

" 2345,"Crispy Air-Fryer Tofu One 1-pound block extra-firm tofu 2 tablespoons low-sodium soy sauce or tamari 2 tablespoons toasted sesame oil or vegetable oil 1 teaspoon rice or white wine vinegar 1 teaspoon honey Kosher salt 3 tablespoons mayonnaise Kosher salt 1 scallion, thinly sliced Chili oil or Asian hot sauce Instructions: For the tofu: Drain the tofu and wrap in a clean kitchen towel (see Cook's Note). Place it on a plate or in a baking dish and top it with a skillet. Add canned goods to the skillet to serve as weights and let press for 15 minutes to remove excess water. Cut the tofu into 3/4- to 1-inch cubes, Whisk the soy sauce, sesame or vegetable oil, vinegar, honey and a large pinch of salt together in a medium bowl. Remove 1/2 teaspoon to a small bowl for the dipping sauce if making. Add the tofu cubes to the remaining mixture and toss gently until the tofu has absorbed all the marinade. Let sit at room temperature for 15 minutes. Preheat a 3.5-quart air fryer to 375 degrees F. Arrange the tofu cubes in a single layer in the air-fryer basket. Cook, shaking the basket a few times for even cooking, until the tofu is deep golden brown and crispy, 15 to 20 minutes. For the dipping sauce if using: Meanwhile, add the mayonnaise, 1 teaspoon water, a pinch of salt and most of the scallion to the reserved marinade and mix together. Sprinkle with remaining scallion and drizzle with chili oil. Serve the crispy tofu with the dipping sauce or as desired. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 2346,"Fish and Chips with Tartar Sauce Vegetable oil 3 cups dry wheat breakfast cereal squares 1 cup all-purpose flour 1 packet garlic ranch dressing mix 1/8 teaspoon salt 1 pound Halibut fillets cut into 3 by 1-inch strips 2 eggs, lightly beaten Chips, recipe follows Tartar Sauce, recipe follows 1/4 cup sweet relish 1 cup mayonnaise 1 teaspoon yellow mustard 1/2 lemon, juiced Salt and pepper Instructions: Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with the oil. Preheat fryer to 350 degrees F. Fill a gallon resealable plastic bag with 3 cups wheat cereal. Using a rolling pin, lightly crush cereal into small crumbs. Set aside. In a shallow bowl, combine flour, ranch dressing mix, and salt. Coat fish with seasoned flour mixture then shake off excess flour. Dip in eggs and roll in crushed cereal. Continue with remaining fillets. Carefully add 3 to 4 pieces in fryer and cook until golden brown and crisp. Repeat with remaining fillets. Serve with tartar sauce and seasoned chips. In a small dish, strain relish and discard juices. In a separate bowl, combine strained relish with mayonnaise, mustard, and lemon juice. Stir thoroughly. Add salt and pepper to taste. Serve with fried halibut. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2347,"Warm French Lentils 2 tablespoons plus 1/4 cup good olive oil 1 leek, white and light green parts, sliced 1/4-inch thick 2 carrots, scrubbed and 1/2-inch diced 1 teaspoon minced garlic 1 cup French green Le Puy lentils 1 whole onion, peeled and stuck with 6 whole cloves 1 white turnip, cut in half
1 teaspoon unsalted butter 4 teaspoons Dijon mustard 2 tablespoons red wine vinegar 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2348,"Meyer Lemon Olive Oil Rosemary Muffins with Candied Pansies 4 cups whole-wheat pastry flour 3 teaspoons baking powder 2 pinches salt 2 cups granulated sugar 2 Meyer lemons, zested and juiced 1/2 cup extra-virgin olive oil 6 eggs Candied Pansies, recipe follows 4 tablespoons finely chopped fresh rosemary leaves Pansy petals 1 egg white, beaten 1 cup sugar Instructions: Preheat the oven to 375 degrees F. Mix the flour, baking powder, and salt in a large bowl and set aside. In the mixing bowl of a stand mixer, add the sugar and lemon zest and rub together to extract the oil from the zest. Put the bowl into the stand mixer and add the olive oil. Mix on high speed until a paste forms. Beat in the eggs, 1 at a time. Add 1/3 of the flour mixture and mix on low speed. Add some of the lemon juice and continue mixing. Repeat adding flour and lemon juice for each egg. Stir in the rosemary. Pour the batter into the muffin tins, filling about 3/4 full. Bake until a toothpick tester inserted in the center of a muffin comes out clean, about 16 to 20 minutes. Remove the tins from the oven and allow to cool. Arrange the muffins on a serving platter and garnish with candied pansies. Brush the petals with egg white, removing the excess and dredge them in sugar. Arrange the petals on a sheet tray and leave out overnight to crystallize.
Alternately, heat the oven to 200 degrees F. Arrange the petals on a sheet tray and put it into the oven. Turn the oven off and allow them to crisp, but not color. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]

" 2349,"Spicy Italian Sausage and Cheese Bread 1 recipe Basic Pizza Dough, recipe follows, or storebought refrigerated pizza dough from a can or tube 2 tablespoons yellow cornmeal 1 tablespoons olive oil 3/4 pound mild Italian sausage, remove from the casings 1 cup diced yellow onions 1 teaspoon chopped garlic 1/2 teaspoons crushed red pepper flakes 3 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh parsley leaves 1 1/2 cups shredded mozzarella 1 egg plus 2 teaspoons water, beaten together 1 cup warm (110 degrees F) water 1 (1/4-ounce) envelope active dry yeast 1 teaspoon sugar 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil 3 cups bleached all-purpose flour 1 teaspoon salt Instructions: Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan. Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring to combine. Cool the sausage mixture completely. Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. Roll the dough into a 10 by 14-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash. Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm. In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 2350,"Crab Cake Medalions 1/4 pound fresh crabmeat 1 tablespoon chopped capers 2 tablespoons bread crumbs 1 tablespoon grainy mustard Sea salt 1 teaspoon all-purpose flour 1 tablespoon chopped Italian parsley leaves 2 tablespoons olive oil Lemon wedges, for garnish Instructions: Mix every thing together in a large bowl, kneed with hands delicately, try not to break the crab chunks. Roll the mix with hands in to a golf ball size balls. Heat the pan with olive oil. When the pan is hot, place the balls in the pan, then using spatula press them to about 2/3 inches thick. They are done when both sides are brown. Serve with lemon wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 2351,"One-Pot Cheeseburger Macaroni 2 tablespoons vegetable oil 1 large onion, diced 2 cloves garlic, minced 1 tablespoon chili powder 1/2 teaspoon smoked paprika Pinch crushed red pepper flakes, optional Kosher salt and freshly ground black pepper 1 pound ground beef, 80/20 2 tablespoons tomato paste 1 tablespoon Dijon mustard 5 cups low-sodium chicken stock or broth 10 ounces elbow macaroni 2 cups shredded Cheddar, about 8 ounces 4 ounces cream cheese 1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish, optional Instructions: Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 2352,"Home Again Honey Glazed Brisket 1 (4-pound) beef brisket 1 tablespoon Irvine Spices Smokey Rotisserie Seasoning 1 tablespoon garlic powder 2 teaspoons salt 1/2 to 1 teaspoon ground black pepper 1/2 cup barbecue sauce (your choice) 1/2 cup brown sugar 1/4 to 1/2 cup honey Instructions: Rinse brisket and dry well with paper towels. Prepare a rub by combining Smokey Rotisserie Seasoning, garlic powder, salt and black pepper in a small bowl and rubbing over entire surface of brisket. Follow manufacturer's instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat (4 to 6 hours for a 4-pound brisket). Towards the end of the smoking time, combine the barbecue sauce and brown sugar in a small bowl and spread on the brisket.
Just before serving, glaze with honey and serve family style. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 2353,"Seared Ahi Tuna with Ginger Beets and Seaweed Salad 1 (4-ounce) Ahi tuna steak 2 ounces Ginger Beets, recipe follows 2 ounces Seaweed Salad, recipe follows 1 quart roasted beets, peeled and diced 2 cups diced red onions 2 cups peeled and diced carrots 1/2-ounce fresh ginger root, peeled and julienned 8 fluid ounces Nama Shoyu (can be found in specialty organic markets) 10 drops ginger concentrate 1/2 tablespoon minced garlic 1/2 tablespoon olive oil Freshly ground black pepper 2 ounces kelp noodles, cooked according to package directions and chilled 2 ounces seaweed (recommended: Hiyashi Wakame) Lime wedge, for garnish Instructions: Heat a small saute pan over medium-high heat. Add the tuna steak, flat side down, to the pan and sear the tuna to medium rare, approximately 3 to 4 minutes. The center should remain very pink. Serve with Ginger Beets and Seaweed Salad. Combine all ingredients in a stainless steel bowl. Season with pepper, to taste. Cover and refrigerate until ready to serve. Place the kelp noodles on the serving plate. Place the seaweed on top of the noodles and garnish with a lime wedge. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]

" 2354,"Spicy Spreadable Cheesecake 2 cups flaky butter crackers 4 tablespoons butter, melted 6 ounces sharp cheddar 1 teaspoon lime zest 1 tablespoon flour 2 tablespoons cornstarch 1 tablespoon lime juice 24 ounces cream cheese 2 large eggs 1/2 cup minced white onion 1 tablespoon horseradish 1 1/2 teaspoons hot red pepper sauce 1/2 teaspoon oregano 1/2 teaspoon cumin 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup sour cream 1 1/2 cups sour cream 2 tablespoons lime juice 1 teaspoon lime zest 1 tablespoon sugar 1/4 teaspoon hot red pepper sauce Shredded cheddar Tomatoes Green Onions Salsa, optional Crackers Tortilla Chips Instructions: For the crust: Crush the butter crackers and mix with melted butter. Press into a 9-inch spring-form pan. For the Filling: Finely shred cheddar, add lime zest. Toss cheese mixture with flour and cornstarch; set aside. Preheat the oven to 325 degrees F. In electric mixer, cream lime juice and cream cheese until fluffy. Add 1 egg at a time while mixing on low speed. Add minced onion, horseradish, pepper sauce, oregano, cumin, garlic powder, salt, and pepper and mix only until incorporated. Fold in cheddar mixture, then sour cream by hand. Pour the batter into the prepared crust. Bake for 60 minutes. Meanwhile, for topping, mix all ingredients together and refrigerate until cheesecake is baked. Remove cheesecake from oven after 60 minutes (do not overbake). Spread cold topping over warm cake, return to oven, shut the oven off and allow to cool in oven (oven door may be open a crack to speed up the process), this will prevent any cracking. Refrigerate at least 4 hours or overnight then decorate as desired with shredded cheddar, tomatoes, green onions, and salsa. Serve with crackers or tortilla chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]

" 2355,"Mini Corn Dogs Vegetable oil, for deep-frying 7 hot dogs, cut in half crosswise
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 cup buttermilk
Ketchup and mustard, for serving
Instructions: Heat 2 inches of oil in a large heavy pot to 375 degrees F on a deep-frying thermometer. Line a plate with paper towels. Insert wooden ice pop sticks or skewers securely into the hot dogs. Meanwhile, whisk together the cornmeal, flour, sugar, salt, baking powder and baking soda in a medium bowl. Whisk the eggs and buttermilk together in a large bowl. Add the flour mixture to the wet ingredients and whisk to combine. Pour the batter into a tall drinking glass. When the oil is hot, dip a hot dog into the batter to coat thoroughly, then add it to the oil. Repeat with as many as will fit comfortably in the pot. Fry, turning occasionally, until puffed and golden brown all over, 4 to 5 minutes. Transfer to the lined plate to drain. Repeat with the remaining hot dogs, returning the oil to 375 degrees F between batches. Serve immediately with ketchup and mustard. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 2356,"Classic Potato Salad 3 pounds red potatoes Kosher salt 6 large eggs 1 cup mayonnaise 2 tablespoons yellow mustard 2 stalks celery, chopped 3 tablespoons chopped fresh parsley 2 fresh chives, chopped 1 white onion, finely chopped Freshly ground pepper Instructions: Place the potatoes and 2 heaping tablespoons of salt in a large pot of water. Bring the water to a boil and cook until the potatoes are fork-tender, 10 to 15 minutes. Drain, then chop into 1/2-inch pieces. Meanwhile, put the eggs in a large saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until hard-boiled, about 10 minutes. Drain and run under cold water to cool. Peel the eggs and chop. Combine the potatoes, mayonnaise, mustard, celery, parsley, chives, onion and a pinch each of salt and pepper in a large bowl. Toss to coat the potatoes with the dressing, then add the hard-boiled eggs. Gently stir the potato salad, taking care not to mash the eggs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2357,"Slow-Cooker Beef Stew 3 pounds lean rump roast, chuck pot roast, sirloin tip, top round or bottom round, cut into 2-inch cubes One (750-milliliter) bottle red wine 1 carrot, cut into 1-inch pieces 1 stalk celery, cut into 2-inch pieces 1 onion, coarsely chopped 4 slices thick-cut bacon, cut into matchsticks (lardons) 2 tablespoons canola oil, plus more if needed Coarse salt and freshly ground black pepper 1 tablespoon all-purpose flour 2 1/2 cups beef stock or low-fat reduced-sodium beef broth 1 bouquet garni (10 black peppercorns, 5 sprigs thyme, 4 sprigs flat-leaf parsley and 2 bay leaves, preferably fresh, tied together in cheesecloth)
1 bouquet garni (10 black peppercorns, 5 sprigs thyme, 4 sprigs flat-leaf parsley and 2 bay leaves, preferably fresh, tied together in cheesecloth) 1 tablespoon tomato paste 2 cloves garlic, finely chopped 8 ounces white button mushrooms, halved or quartered if large Instructions: To marinate the beef, place the cubes in a large glass or stainless-steel bowl. Add the wine, carrot, celery and onion. Cover and refrigerate for at least 2 hours or overnight. Line both a baking sheet and a large plate with paper towels. With a slotted spoon, remove the beef from the marinade and transfer to the prepared baking sheet. Pat the meat dry with paper towels. Strain the marinade, reserving separately both the vegetables and the liquid.
To cook the beef, heat a large skillet over medium-high heat. Add the bacon and cook until the fat is rendered and the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon to the prepared plate to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Decrease the heat to medium, add 2 tablespoons of the canola oil and heat until shimmering.
Season the beef with salt and pepper. Add the beef to the skillet in two or three batches (don't crowd the pan) and sear until it is nicely browned on all sides, about 5 minutes; transfer to the prepared baking sheet when done. Set aside.
Add the reserved vegetables from the beef marinade to the skillet and cook until they start to brown, 5 to 7 minutes. Sprinkle the flour over the vegetables and toss again to lightly coat. Cook, stirring constantly, until the flour turns brown, 2 to 3 minutes.
Transfer the vegetables and beef to the insert of a slow cooker. Add the reserved marinade liquid and enough stock to barely cover the meat. Add the bouquet garni, tomato paste and garlic and stir to combine. Cover and cook on high heat for 3 to 4 hours or low for 6 to 8 hours. (Alternatively, you can cook the stew without a slow cooker: Instead of cooking the bacon and beef in a skillet, simply start in a large Dutch oven and do not transfer the vegetables and beef. Cover the Dutch oven and place in an oven preheated to 350 degrees F until the meat is tender, 2 1/2 to 3 hours.)
Remove and discard the bouquet garni. Add the mushrooms and continue to cook until tender, about 30 minutes. Stir in the reserved bacon. Taste and adjust the seasoning with salt and pepper. Serve piping hot with noodles, potatoes or rice. Or, better yet, cool, refrigerate and reheat to serve the next day. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 2358,"GZ Fizz 5 cucumber slices 1/2 ounce simple syrup
2 ounces gin
3/4 ounce lime juice
Splash ginger beer
Rosemary sprig, for garnish
Instructions: Muddle 4 of the cucumber slices with the simple syrup. Add the gin and lime juice, and shake vigorously over ice. Strain into an iced highball glass. Top with a splash of ginger beer. Spear the remaining cucumber slice with the sprig of rosemary to garnish the glass. ","[Gin, Lime Juice, Ginger Beer]" 2359,"Silver Fizz Cocktail 1 pink grapefruit, such as Ruby red 2 ounces vodka
Prosecco, for serving
Instructions: Remove 2 strips of zest from the grapefruit; juice the grapefruit (you should have about 4 ounces juice). Divide the vodka and grapefruit juice between 2 champagne flutes. Top off with prosecco. Garnish with the zest. ","[Prosecco, Sparkling Pinot Grigio]" 2360,"Crab Parfait 3 tablespoons mayonnaise 1/2 teaspoon ketchup Pinch cayenne pepper 1/2 teaspoon dry mustard 1 shallot, minced 1/2 lemon, juiced 1 tablespoon chopped parsley Salt and pepper, to taste 1 pound crabmeat, shredded 1 tablespoon capers 2 mangoes, diced 2 cups baby mixed greens, chopped fine Toasted baguette slices Instructions: To make the dressing, whisk together mayonnaise, ketchup, cayenne, dry mustard, shallot, lemon juice, and parsley. Season the dressing with salt and pepper. Fold in the crabmeat and capers, turn to coat. Using a clear parfait glass or champagne glass, scoop a heaping tablespoon of the diced mangoes on the bottom of the glass. Press down slightly with a spoon. Add a layer of crabmeat on top, pressing down again, followed by a layer of chopped mixed greens. Repeat the layers. After the last layer of greens, spoon a final mound of crab salad on top. Repeat with remaining 3 glasses. Serve with toasted baguette slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2361,"Deviled Crabs 1 large yellow onion, cut into large pieces 1 stalk celery, cut into large pieces
1/2 medium red bell pepper, cut into large pieces
2 tablespoons unsalted butter, plus more, melted, for brushing
1/4 cup mayonnaise
1/4 cup Dijon mustard
2 teaspoons dry sherry
1 teaspoon seafood seasoning
1/4 teaspoon ground mace
2 large eggs, lightly beaten
2 pounds blue crabmeat (lump or claw), picked over to remove any shells
3 cups crushed round buttery crackers, such as Ritz (from 2 sleeves or 64 crackers)
12 cleaned crab shells
Instructions: Preheat the oven to 375 degrees F. Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool. Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2362,"Double-Fried French Fries 4 (4 to 5-inches long) russet potatoes (about 2 pounds) 2 quarts canola oil 1 tablespoons fine-grain sea salt 1 teaspoon freshly ground black pepper Instructions: Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks. Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325 degrees F. Remove potatoes from the water, and pat dry to remove excess water. Add 2 handfuls of potatoes to hot oil. There should be at least 1-inch of oil above the potatoes. Par cook until potatoes are light brown, 5 to 7 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked. Raise heat of oil to 350 degrees F. Cook potatoes again, 2 handfuls at a time, until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2363,"Red Hot Margarita 1 cup sugar 8 cinnamon sticks
1 cup spicy cinnamon candies, such as Red Hots 1/4 cup sugar
2 cups ice cubes
2 teaspoons kosher salt 2 teaspoons sugar
1 teaspoon ground cinnamon
1 teaspoon cl-lime seasoning, such as Tajin Juice of 2 limes, plus 1/2 lime for rimming glasses Juice of 1 blood orange
8 ounces tequila
Kosher salt
Blood orange slices, for garnish
Instructions: For the Mexican simple syrup: Bring the sugar, cinnamon sticks and 1 cup water to a boil in a small pot and cook for 2 minutes. Turn off the heat, then allow to cool to room temperature. Strain. (Makes approximately 1 cup.) For the red hot ice cubes: Add the cinnamon candies, sugar and 1/2 cup water to a small saucepan over low heat. Cook until completely melted, then pour over ice cubes in a small rimmed baking sheet and freeze, stirring and scraping up the ice every 30 minutes, until completely frozen. For the rim: Combine the salt, sugar, cinnamon and cl-lime seasoning in a shallow dish. Set aside. For the margarita: Add 3 ounces Mexican simple syrup to a cocktail shaker, then add the lime juice, orange juice, tequila and a pinch of salt. Add plain ice cubes, then cover and shake. Rub the cut side of the lime half along the rims of 4 rocks glasses, then dip the glasses into the rim mixture. Fill with the red hot ice. Strain the margarita into the glasses. Garnish with orange slices and serve. ","[Sangiovese, Tempranillo, Grenache, Pinot Noir]" 2364,"Autumn Panzanella 1/4 cup unsalted butter 12 cups crust-free cubed day-old bread (1/2-inch cubes)* 3/4 cup finely grated Parmesan Freshly ground black pepper 2 tablespoon unsalted butter 2 yellow onion, coarsely chopped Sea salt, preferably gray salt Freshly ground black pepper 6 tablespoons red wine vinegar 1/2 cup extra-virgin olive oil 2 tablespoons warm water 1/4 cup olive oil 1 pound fresh wild mushrooms, thickly sliced or quartered 2 tablespoons finely minced fresh thyme leaves 2 tablespoons finely minced garlic Salt and freshly ground black pepper 3/4 cup thinly sliced celery heart (on the diagonal), plus some chopped leaves 1/4 red onion, very thinly sliced onion-soup style 2 ounces baby arugula or spinach leaves Grated Parmesan Instructions: For the croutons: Preheat the oven to 350 degrees F. Melt 1/4 cup butter in a large skillet over moderate heat and cook until it foams. In a large bowl, pour the butter over the 12 cups cubed bread and toss to coat. Sprinkle with Parmesan and freshly ground black pepper. Toss to season all of the bread. Transfer the bread to a baking sheet. Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes. Let cool. Croutons can be made 1 day ahead and stored in an airtight container. *Michael's Notes: I use a serrated knife to remove the crust from day-old bread, then switch to a chef's knife to cut the cubes because it doesn't tear the bread. Also note that I recommend grating the Parmesan finely so that it will stick to the bread better. For the dressing: Melt the butter in a small skillet over moderately low heat. Add the yellow onion and saute until soft, about 15 minutes. Season with salt and pepper. Add the vinegar and stir with a wooden spoon to release any browned bits stuck on the bottom of the skillet. Transfer to a blender or food processor and puree until smooth. With the machine running, slowly add 1/2 cup of the olive oil, then the water. Transfer to a bowl and season with salt and pepper. For the salad: Heat a large skillet over high heat. When hot, add 1/4 cup olive oil. When the oil begins to smoke, sprinkle in the mushrooms. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms, reduce the heat to moderate, and continue to cook until well browned. Stir in the thyme and garlic and cook for about 1 minute to release their fragrance. Season with salt and pepper. In a large bowl, combine the croutons, the mushrooms, and the onion dressing. Toss well to coat. Add the celery, red onion, and arugula or spinach and toss again gently. Taste and adjust the seasoning. Grate fresh Parmesan on top and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2365,"J J's Smoked Gouda Vegetable Soup 10 strips bacon, diced 1 1/2 cups sliced onion 2 or more cloves garlic, mashed and chopped 2 carrots, cut in half lengthwise and sliced 1 (14 1/2-ounce) can diced (or crushed) tomatoes (do not drain) Salt and pepper to taste 1 (15-ounce) can cannellini or Great Northern beans (do not drain) 2 roasted red peppers, sliced 2 (14 1/2-ounce) cans chicken broth 1 small zucchini, sliced and chopped in large pieces 1 small yellow squash, sliced and chopped in large pieces 2 large leaves fresh basil, chopped 12 leaves fresh oregano, chopped 12 (1/2-inch) slices French baguette Vegetable cooking spray Freshly grated Parmesan cheese, to taste Hungarian paprika to taste (optional) 1/2 cup smoked Gouda cheese, diced Instructions: Render bacon slowly in nonstick skillet over medium-low heat until crisp. Remove bacon from pan, reserve for garnish, and heat fat on medium-low. Add onion and cook for 3 minutes. Add garlic and continue cooking until onions are translucent. Do not allow garlic to burn. Transfer onions and garlic to a soup pot. Add carrots, tomatoes, and season with salt and pepper. Cook on medium heat for 5 minutes. Add the beans, red peppers, chicken broth, zucchini, and yellow squash. Bring to a boil. Add basil and oregano. Cover, reduce heat and simmer for 30 minutes. Preheat oven to 400 degrees. Spray baguette slices with cooking spray and lightly toast in oven. Sprinkle Parmesan cheese and paprika on toast and toast until light brown and bubbly. Five minutes before serving, add Gouda cheese to soup and allow a few minutes for cheese to soften. Ladle soup into serving bowls. Sprinkle reserved bacon over top. Place 2 slices of toast per serving on top of soup. Mix flour and salt in a bowl. Remove 1/3 cup of the mixture and set aside. Add the chilled shortening and, using a pastry cutter, incorporate until shortening and flour become pea-sized (be patient), set aside. Use reserved 1/3 cup of flour/salt mixture and 1/4 cup of water, mix to make a paste. Using hands, add paste to flour/shortening mixture and work it just enough for paste to cover everything - don't work it too much. Roll out dough, and then roll onto pin to transfer to pie tin. Fill with preferred pumpkin pie or other pie filling. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 2366,"Corn Tortilla Soup 3 tablespoons olive oil 1 tablespoon minced garlic 2 tablespoons minced fresh jalapenos 1 1/2 cups chopped red onion 1 teaspoon ground cumin 9 cups chicken stock 16 (6 to 8inch) corn tortillas 1/2 cup chopped scallions 1 lime, juiced 1/4 cup chopped cilantro Garnish: sour cream, fried leeks, diced tomatoes Instructions: Heat olive oil in soup pot. Add garlic, jalapenos, red onion, and cumin. Add chicken stock, corn tortillas, and scallions. Simmer 20 minutes. Add lime and cilantro. To serve, ladle into bowls and top with sour cream, fried leeks, and diced tomatoes ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 2367,"Spinach Feta Triangles 1 tablespoon butter 1 egg, lightly beaten 1/2 cup onion, finely chopped 1 pkg frozen chopped spinach, thawed and drained 8 sheets phyllo 1 cup crumbled feta cheese 1 stick butter, melted Salt Pepper Instructions: In a skillet melt butter and cook onion for about 3 minutes or until softened. Remove skillet from heat and stir in spinach, feta cheese and egg. Season with salt and pepper. Preheat oven to 375 degrees. Lay out one layer of phyllo dough and brush with butter. Top with another layer of dough and repeat with butter and a third layer of dough. With a sharp knife cut rectangle into 3 evenly sized pieces. Place a heaping tablespoon of the spinach mixture in lower left corner of one of the pieces and fold up as you would a flag--folding the lower corner up to form a triangle and continuing to fold up in the shape of a triangle. Place triangles on a baking sheet, at this point they can be frozen and then stored in an airtight container. Bake for 15 minutes or until golden brown and puffed. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2368,"Fried Fish Bites with Sweet Potato Fries and Spicy Mayo 1 1/4 cups mayonnaise 2 tablespoons freshly squeezed lime juice (from 1 medium lime) 8 cilantro sprigs, stems trimmed 2 medium garlic cloves 1 teaspoon dry mustard powder 1/2 teaspoon cayenne pepper 1/2 teaspoon kosher salt 4 cups vegetable oil 2 large sweet potatoes (about 2 pounds) 2 teaspoons white wine vinegar 1 pound sole or haddock fillets 1/2 cup all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon cayenne pepper 1/2 teaspoon freshly ground black pepper 1 cup chilled club soda Instructions: For the mayonnaise: In a blender, combine all ingredients and process until smooth. Taste and adjust seasoning as needed. Store covered in the refrigerator until ready to use. For the fries: Heat oven to 200 degrees F. In a large cast iron skillet, pan, or Dutch oven, heat vegetable oil over medium-high heat to 350 degrees F. Meanwhile, peel sweet potatoes and cut lengthwise into 1/2-inch planks. Cut planks lengthwise into 1/2-inch strips. Place strips in hot water with vinegar while oil finishes heating. Line a plate with paper towels and set aside. When oil is heated, drain fries and thoroughly pat dry with paper towels. Add 1/3 of fries to oil and cook until browned and cooked through, about 4 to 5 minutes. Remove fries to paper towels with a slotted spoon and season immediately with kosher salt. Return oil to 350 degrees F and repeat with remaining fries. Hold in oven until fish is ready. For the fish: Skim oil to clean then return to stove over medium-high and bring to 350 degrees F. Pat fish dry with paper towels then cut into 1/2-inch strips; set aside. In a large bowl whisk together flour, salt, cayenne, and pepper well combined. Add club soda and whisk briefly until a batter is formed (there may be a few lumps left. Place all fish in batter and mix to coat thoroughly. Remove 8 pieces of fish from batter, shake off excess batter, and fry, stirring occasionally, until golden and fish is just cooked through, about 2 to 3 minutes. (To test if fish is cooked, break open 1 piece and make sure meat is white throughout.) Transfer fish with a slotted spoon to paper towels to drain. Return oil to 350 degrees F and repeat with remaining fish. Serve immediately with fries and mayonnaise. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2369,"Olive Oil Cake 1/4 cup orange juice concentrate 3/4 cup extra virgin olive oil 1/2 cup milk 1 Tbs. fresh orange zest 2 large eggs 1 cup sugar 1 cup cake flour 1-1/2 tsp. baking powder 1 tsp. salt 1/2 cup toasted pine nuts 2 oranges, segmented Instructions: Preheat oven to 350F. In a medium mixing bowl, whisk together oil, milk, orange zest and orange juice concentrate. Set aside. Sift together cake flour, salt and baking powder into a bowl. Set aside.
In the bowl of an electric mixer, whisk together eggs and sugar on high until doubled in volume and pale. Replace the whisk attachment with the paddle and add wet ingredients to mixer. Beat on low until incorporated. Gradually add dry ingredients to the mixer and beat on low until incorporated. Fold in pine nuts and orange segments. Lightly oil a 12-inch round baking pan. Pour batter into pan. Bake 35-40 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 2370,"Parmesan Lavash Chips with Creamy Tomato-Basil Dip Two 9-by-12-inch whole wheat lavash breads 2 tablespoons extra-virgin olive oil 1 cup finely grated Parmesan 1 cup tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce 1/4 cup (2 ounces) creamy gorgonzola, at room temperature 1/4 cup (2 ounces) mascarpone, at room temperature Instructions: Place an oven rack in the center of the oven and preheat to 350 degrees F.
For the chips: Brush the breads with the oil using a pastry brush and sprinkle with the Parmesan. Cut each bread into 32 triangles and arrange in a single layer, cheese-side-up, on 2 baking sheets. Bake until light golden, 10 to 12 minutes.
For the dip: Bring the tomato-basil sauce to a simmer over medium heat in a medium saucepan. Cook for 5 minutes. Remove the saucepan from the heat and whisk in the gorgonzola and mascarpone until incorporated. Pour the dip into a serving bowl and serve the chips alongside. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 2371,"How to Make Homemade Vanilla Ice Cream | Homemade Vanilla Ice Cream 3 cups heavy cream 1 cup whole milk 3/4 cup sugar 1 tablespoon pure vanilla extract Kosher salt 5 large egg yolks Instructions: Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Remove from the heat and strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.) Freeze the mixture in an ice cream machine according to the manufacturer's instructions. (Take care not to over-churn the ice cream or it can have a grainy texture.) Place the ice cream in the freezer to set up for at least 1 hour. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 2372,"\21\ Apple Pie 2 cups all-purpose flour 1/2 teaspoon salt 6 ounces cold, unsalted butter, cut into cubes, plus butter for the pie tin 1/4 to 1/3 cup ice cold water 1 stick (8 tablespoons) unsalted butter 12 large apples such as Granny Smith, peeled, cored, and sliced into eighths (about 14 cups) Juice of 2 lemons (about 1/4 cup) 1/4 cup loosely packed dark brown sugar 1/4 cup loosely packed light brown sugar 1/4 cup Southern Comfort 1 tablespoon ground cinnamon 1 large egg beaten with 2 tablespoons water Instructions: To prepare the dough by hand, combine the flour and salt in a stainless steel bowl and mix well. Add the cold butter cubes and, with a pastry blender, blend in the butter until the mixture begins to resemble a mealy mixture where butter forms peas-size nuggets plainly visible in the flour. Add only enough water to pull the dough together. The water should be added to the flour slowly to ensure that only the minimum amount of water is used. Do not over-mix the dough. When the dough has been mixed just sufficiently to combine the ingredients, form it into a ball and wrap in a piece of plastic wrap and refrigerate for several hours. To prepare the filling, melt the butter in a large saute pan until it begins to brown. Add the sliced apples and cook over medium heat until they begin to soften, about 2 to 3 minutes. In a bowl, combine the lemon juice, sugars, Southern Comfort, and cinnamon. Add this mixture to the apples and cook 2 to 3 minutes over medium-high heat until the apples are completely caramelized and covered with all the sugar. Remove filling from the heal and allow to cool. Preheat the oven to 375 degrees. When ready to use, remove the dough from the refrigerator, lightly flour a pastry board and a rolling pin, and unwrap the dough. Divide the dough into 2 equal pieces and begin to roll out into a circle by rolling evenly outward from the center and turning the dough in small 1/8th turns to keep the rolling even. When the dough is rolled out to an even thickness and is about 12 inches in diameter and 1/8-inch thick, it is ready to be transferred to a 10-inch pie tin. Lightly butter the tin, partially roll the dough up on the rolling pin, lift the dough and center it in the pie tin and unroll. Roll the second half of the pie dough into a round slightly larger than the pie pan. Fill the bottom crust with the cooked apples using a slotted spoon to drain the apples. Reserve juices if desired, for sauce. Brush an egg wash coating over the lip of the dough. This is where it will be sealed to the top crust. Cover the apples with the top half of the pie dough. Trim any excess from the top crust before using both hands to crimp the edges of the two crust together to seal. With a sharp knife, make several crosshatch slits in the top crust. Brush with the egg wash and bake for 35 to 40 minutes. Remove from the oven and cool 20 minutes. Serve with vanilla ice cream. Reserved juices can be reduced with heavy cream for a sauce for the pie. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 2373,"Peach Raspberry Shortcakes 2 cups all-purpose flour 1 tablespoon sugar, plus extra for sprinkling 1 tablespoon baking powder 1 teaspoon kosher salt 12 tablespoons cold unsalted butter (1 1/2 sticks), diced 2 extra-large eggs, lightly beaten 1/2 cup heavy cream, chilled 1 egg beaten with 2 tablespoons water or milk, for egg wash 1 cup heavy cream, chilled 2 tablespoons sugar 1/2 teaspoon pure vanilla extract 2 ripe peaches, peeled, pitted, and thinly sliced 1 pint raspberries 1 orange zest removed in long strips Instructions: Preheat the oven to 400 degrees F. Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter mixture. Mix until just blended. The dough will be sticky. Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out to 3/4-inch thick. You should see lumps of butter in the dough. Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment. Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack. To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff. Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 2374,"General Tso's Crispy Chicken Sandwich 1/2 cup hoisin sauce 1/4 cup rice wine vinegar or rice vinegar
3 tablespoons soy sauce
3 tablespoons granulated sugar
1 tablespoon cornstarch
4 boneless, skinless chicken thighs 1 1/2 quarts (6 cups) vegetable oil 1 cup buttermilk
2 large eggs
1 1/2 cups cornstarch
1/2 cup self-rising flour
1 tablespoon vegetable oil 2 tablespoons grated fresh ginger
3 to 5 dried Szechuan peppercorns, crushed
2 cloves garlic, minced
4 large Hawaiian rolls Butter, for the rolls 2 tablespoons toasted sesame seeds
Chinese Slaw, recipe follows Chinese Hot Mustard, recipe follows 2 tablespoons thinly sliced green onions 2 carrots, julienned
1 medium head napa cabbage, shredded
1 red Fresno cl, seeds and ribs removed, julienned
1/4 cup rice vinegar
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon toasted sesame oil
1/4 cup boiling water 1/4 cup dry English-style mustard, such as Coleman's 1/2 cup mayonnaise 1 clove garlic, grated on a rasp grater Kosher salt and freshly ground black pepper, optional Instructions: For the marinade and chicken: In a bowl, whisk together the hoisin, vinegar, soy sauce, sugar and cornstarch. Transfer 1/4 cup of the mixture to a ziptop bag and add the chicken thighs. Marinate, refrigerated, for at least 3 hours, but ideally overnight. Reserve the remaining hoisin mixture to make the General Tso's sauce. For the crispy chicken: In a large Dutch oven, heat the oil until a deep-frying thermometer registers 350 degrees F. In a pie dish or shallow bowl, whisk together the buttermilk and eggs. In a separate pie dish or shallow bowl, whisk together the cornstarch and self-rising flour. Mix 3 tablespoons of the buttermilk-egg mixture into the flour mixture; lightly whisk to work the buttermilk into the dredge to create crispy, craggly little bits. Dunk the chicken first in the buttermilk-egg mixture, then dredge in the flour mixture to coat thoroughly. Gently drop the chicken into the oil, in batches if necessary, and fry until golden brown and the interior registers 160 degrees F, 8 to 10 minutes. For the General Tso's sauce: Meanwhile, heat the oil in a medium saucepot over medium-low heat. Add the ginger, Szechuan peppercorns and garlic and saute until fragrant, about 1 minute; do not burn. Add the reserved hoisin mixture, bring to a simmer and simmer until thickened, 5 to 8 minutes. While the fried chicken is still hot, submerge it in the warm sauce to coat. For the sandwich build: Heat a griddle or skillet over medium heat. Split the rolls in half and butter the insides. Griddle or toast until golden brown. Place a dunked chicken thigh on each roll and top with a nice sprinkle of toasted sesame seeds. Top with the Chinese Slaw and Chinese Hot Mustard. In a large bowl, toss together the green onions, carrots, cabbage and cl. In a small bowl, combine the vinegar, soy sauce, sugar and sesame oil. Stir until the sugar dissolves, then pour over the cabbage mixture. Toss until the slaw is coated. Let the flavors meld for at least 30 minutes. Whisk the boiling water and mustard together in a bowl. Let cool completely. Mix in the mayonnaise and garlic, then season with salt and pepper if desired. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 2375,"Essential Thanksgiving Herbed Stuffing 1/2 cup (1 stick) unsalted butter, plus more for buttering baking dish 4 celery stalks, finely chopped (about 2 cups) 2 medium onions, finely chopped (about 3 cups) 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish 1 tablespoon chopped fresh sage 1 tablespoon chopped fresh thyme 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 cups low-sodium chicken broth One 12-ounce bag cubed country-style stuffing 4 large eggs, beaten Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.
In a large skillet set over medium-high heat, melt the butter. Add the celery and onions and cook, stirring, until fragrant and softened, about 5 minutes. Stir in the parsley, sage, thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.
In a large bowl, combine the cooled mixture with the stuffing and beaten eggs and mix well. Transfer the mixture to the prepared baking dish.
Bake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes. Top with additional parsley and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2376,"Italian Mozzarella Roll-Ups 4 slices prosciutto 1 jarred roasted red pepper
One 8-ounce tube refrigerated crescent roll dough
1/4 cup pesto, plus more for serving
16 frozen mozzarella sticks Marinara sauce, for serving
Instructions: Preheat the oven to 350 degrees F. Line 2 rimmed baking sheets with parchment. Cut each slice of prosciutto into 4 pieces, each about 1 1/2 inches by 3 inches. Cut the roasted red pepper into 16 strips, each about 1/2 inch by 2 inches.
Unroll the dough on a cutting board. Spread the pesto on the dough in an even layer. Cut the dough along the perforated lines to create 8 triangles. Cut each triangle in half to create 16 long, thin triangles.
Lay a mozzarella stick across the bottom of the wide end of one of the triangles. Lay 1 strip of red pepper crosswise next to the mozzarella, then lay 1 piece of prosciutto over most of the remaining pesto layer. Starting at the wide end, roll up the dough tightly around the filling and place seam-side down on one of the prepared baking sheets. Repeat with the remaining dough, prosciutto, red pepper and mozzarella sticks.
Bake until the dough is golden brown and cooked through and the mozzarella sticks are heated through, about 20 minutes. Serve warm with marinara and more pesto for dipping.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2377,"Creamy Mashed Potatoes 5 pounds russet or Yukon gold potatoes 12 tablespoons (1 1/2 sticks) butter, softened, plus 4 tablespoons (1/2 stick), optional One 8-ounce package cream cheese, softened 1 cup heavy cream 1/2 to 1 teaspoon seasoned salt 1/2 teaspoon salt 1 teaspoon black pepper Instructions: Preheat the oven to 350 degrees F. Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes. Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients. Turn off the heat and add the 1 1/2 sticks of butter, the cream cheese, heavy cream, seasoned salt, salt and pepper. Mash to combine. Spread the potatoes in a medium buttered baking dish. Throw a few pats of butter if desired over the top of the potatoes and place in the oven until the butter is melted and the potatoes are warmed through, 20 to 30 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 2378,"Tomato Cream Sauce with Tuna 4 tablespoons extra-virgin olive oil, plus more for drizzling 1 clove garlic, finely chopped 8 large sundried tomatoes, chopped 12 black olives, pitted (about 1/4 cup) 7 ounces canned tuna 2 cups tomato sauce or La Salsa di 5 Minuti, recipe follows 1/2 cup whipping cream Cooked penne pasta, cooked to al dente, for serving Bunch fresh Italian or flat-leaf parsley, finely chopped 4 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped Dried chili peppers, crushed 1 (28-ounce) can peeled plum tomatoes, pureed Salt 3 fresh basil leaves, torn Instructions: Heat the olive oil in a saucepan. Add the garlic, sun dried tomatoes and black olives. Cook until the garlic turns golden in color. Pour in the tomato sauce and cook for a few minutes. Drain the canned tuna and add it to the sauce. Cook for an additional minute. Add the whipping cream and cook all together on high heat until the sauce is very hot but not bubbling. Add the cooked penne or your favorite pasta and finish cooking directly in the sauce for an additional minute. Sprinkle the dish with parsley and drizzle with the best extra-virgin olive oil available. Serve immediately. Heat the olive oil in a saucepan and add the onion, garlic, and chili peppers. Gently fry ingredients together, about 5 minutes. Add pureed plum tomatoes to saucepan. Simmer on low to medium heat for 10 minutes. Season with salt, to taste. Add basil leaves at the very end. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 2379,"Guacamole Especial 6 ripe Hass avocados 1 cup chunky salsa 1/2 teaspoon lemon pepper 1/2 teaspoon red pepper powder 1/2 teaspoon diced jalapeno 1 large bag white corn tortilla chips Instructions: Cut avocados lengthwise, remove the seed, and scoop contents into a mixing bowl. Mash the avocados with a fork. Drain the liquid from the salsa and discard. Add to the avocados the salsa, lemon pepper, red pepper powder, and jalapeno. Mix together until all the ingredients are blended. Serve in a bowl with white corn tortilla chips. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 2380,"Matcha-Poppy Seed Panna Cotta 2 teaspoons unflavored powdered gelatin (one 1/4-ounce packet) 1 tablespoon matcha tea powder, such as Kenko or The Republic of Tea, sifted 1/2 cup plus 2 teaspoons sugar 3 cups half-and-half 1/2 teaspoon vanilla extract 8 strawberries, hulled and thinly sliced 2 kiwis, peeled and cut into 1/2-inch chunks 2 teaspoons poppy seeds Instructions: Stir the gelatin and 2 tablespoons cold water together in a small bowl and let stand for 5 minutes. Meanwhile, whisk together the matcha powder and 1/2 cup sugar in a small saucepan until no large lumps remain. Pour in 1/4 cup of the half-and-half and whisk until it forms a smooth, thick paste. Pour in the vanilla and 1 more cup half-and-half and stir until smooth. Place the saucepan over medium heat and cook, stirring occasionally, until the cream just begins to simmer at the edges and the sugar dissolves, about 5 minutes. Remove the saucepan from the heat and immediately whisk the gelatin into the hot mixture until it dissolves. Pour the remaining half-and-half into the saucepan and stir until evenly combined. Using a ladle or liquid measuring cup, pour the matcha cream into eight 4-ounce ramekins. Refrigerate the ramekins until the cream is firm, about 3 hours. Meanwhile, place the strawberries in one small bowl and the kiwis in another. Evenly divide the remaining 2 teaspoons sugar between both bowls, toss to coat the fruit, then let stand for 15 minutes. To serve, briefly dip the bottom of each ramekin in a bowl of hot water for 10 to 15 seconds to loosen the panna cottas. Invert each panna cotta onto a small serving plate, spoon the strawberries and kiwis around the sides and sprinkle each lightly with the poppy seeds before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 2381,"Gluten-Free Cornbread 1/4 cup shortening (use a non-hydrogenated shortening), plus more for greasing the pan 140 grams All-Purpose Gluten-Free Flour Mix, recipe follows 1/4 cup sugar
1 tablespoon baking powder
1 teaspoon psyllium husk
3/4 teaspoon salt
2 large eggs
1 cup milk (you can use non-dairy milk, if you want)
1 cup yellow cornmeal 400 grams millet flour 300 grams sweet rice flour 300 grams potato starch Instructions: Prepare to cook. Preheat the oven to 425 degrees F. Grease a 9-by-9-by-2-inch pan.
Mix the dry ingredients. Sift the flour into a large bowl. Add the sugar, baking powder, psyllium husk and salt and stir.
Cut in the shortening. Cut the shortening into the flour mixture the way you would when making pie dough. You should end up with walnut-size pieces in a sandy flour.
Add the wet ingredients. Combine the eggs and milk in a small bowl. Make a well in the center of the flour mixture and pour in the liquid. Stir with a rubber spatula until everything is combined.
Finish the batter. Stir in the cornmeal, whisking fast, until it is just combined. Do not overstir.
Bake the cornbread. Pour the batter into the prepared pan. Bake until the sides of the cornbread are slightly shrinking from the pan and a toothpick comes out clean, 20 to 25 minutes. Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 2382,"The Sandwich Cubano 1 loaf (12-inch) Cuban bread 2 tablespoons mayonnaise, or to taste 2 slices kosher dill pickle, very thinly sliced lengthwise 3 to 4 slices Swiss cheese 4 slices roast pork 4 slices Virginia baked ham Melted butter Instructions: In Cuba it was just called el sandwich it was here in USA that we gave it a country! The plancha has to be set to 350 F Slice the bread in half lengthwise, spread the mayo on the bottom bread then place the roast pork then the baked sweet ham then the pickle then the cheese. this way the cheese will melt down and blend with the hams. Next put the sandwich on la plancha and spread a little melted butter on top of the bread and press down the top part of the plancha. in about 3 minutes raise the top part of the plancha spin your sandwich to the other side and repeat the butter process again Your bread should be toasted and the cheese melted. this should be done in about 10-to 15 minutes depending on the plancha Any good ham dish starts with the night before. marinating gives all foods that extra punch of flavour. We accomplish this with sour oranges limes alot of minced garlic, ground cumin dried oregano. This mixture gets spread all over the fresh ham and massage into the meat .Put it the fridge covered with plastic wrap. the next day when u are ready Preheat the oven to 350f place the pork in a roasting pan cover fresh ham in salt skin up, this will keep the ham from drying out, cook for about 4 to 5 hours or until your ham reaches an internal temp of 180f. Remember to take off the salt that by now has become hard. Skin should be toasted and crispy. Allow the meat to rest and carve when you can't wait any longer! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 2383,"Skirt Steak Tacos with Roasted Tomato Salsa 8 (6-inch) flour tortillas 1 1/2 pounds skirt steak 2 tablespoons canola oil Salt and freshly ground black pepper 1/2 head romaine lettuce, thinly shredded 1 medium red onion, thinly sliced 1 ripe avocado, peeled, pitted, halved and diced Grilled Tomato Salsa, recipe follows 8 ounces sour cream 2 tablespoons canola oil, plus more for brushing tomatoes 2 serrano chiles 1 small red onion, coarsely chopped 4 cloves garlic, peeled 6 plum tomatoes, halved and seeded Salt and freshly ground black pepper 2 limes, juiced 1/4 cup chopped fresh cilantro leaves Instructions: Heat grill to high. Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling. Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices. Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado. Heat grill to high. Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft. Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft. Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 2384,"Cheesy Creole Grits 3 cups water 1 cup milk 1 tablespoon Creole seasoning 1 teaspoon salt 1 cup quick cooking grits 2 tablespoons butter 1 cup shredded Cheddar Instructions: In a large saucepot combine 3 cups of water, milk, Creole seasoning and salt. Bring to a boil. Whisking, add grits in a slow steady stream. Reduce heat to medium-low and cover, stirring occasionally until thickened, about 5 to 7 minutes. Remove from the heat and stir in butter and cheese. Top with Andouille Sausage Creole, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 2385,"Pasta with Chickpeas and Breadcrumbs Kosher salt 9 ounces medium shell pasta (about 2 3/4 cups) 1/4 cup breadcrumbs 1/4 cup extra-virgin olive oil, plus more for drizzling 2 teaspoons chopped fresh rosemary Freshly ground pepper 1 large red onion, diced 4 cloves garlic, sliced 2 tablespoons tomato paste 1 15-ounce can chickpeas (do not drain) 1 cup low-sodium chicken broth 1/4 cup chopped fresh parsley 1/4 cup grated pecorino cheese, plus more for topping Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain the pasta and return to the pot. Meanwhile, mix the breadcrumbs, 2 tablespoons olive oil and 1 teaspoon rosemary in a medium saucepan until coated. Cook over medium heat until the breadcrumbs are golden, 4 to 5 minutes; season with salt and pepper. Remove to a small bowl. Wipe out the saucepan, return to medium-high heat and add the remaining 2 tablespoons olive oil. Add the red onion, garlic and remaining 1 teaspoon rosemary. Cook, stirring, until beginning to brown, about 7 minutes. Add the tomato paste and cook, stirring, until deep red, about 1 minute. Stir in the chickpeas with their liquid and the chicken broth. Bring to a simmer and cook, stirring occasionally, until the sauce thickens slightly, 7 to 10 more minutes. Stir the chickpea sauce, parsley and cheese into the pasta off the heat; season with salt and pepper. Stir in the reserved cooking water as needed to loosen (the pasta will soak up the sauce as it sits). Divide among bowls; top with the breadcrumbs, more cheese, pepper and a drizzle of olive oil. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 2386,"Italian Eggplant Gnocchi Bake 12 ounces frozen or fresh plain gnocchi 1 1/2 tablespoons extra-virgin olive oil 1 medium white onion, diced Kosher salt 2 small Italian eggplant (about 1 pound), diced 1 1/4 cups store-bought roasted garlic marinara sauce 1/4 teaspoon crushed red pepper flakes 1 1/2 ounces shredded provolone Sprigs fresh basil or oregano, for garnish, optional Instructions: Preheat the oven to 475 degrees F. Bring a large pot of water to a boil.
Add the gnocchi to the boiling water and cook according to the package directions; drain, reserving 1/2 cup of the cooking liquid.
Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the onions and 1/8 teaspoon salt and cook, stirring occasionally, until soft, about 5 minutes. Add the eggplant and cook, stirring occasionally, until the eggplant is very soft and the onions are golden brown, 10 to 12 minutes. Remove from the heat.
Add the gnocchi, reserved cooking liquid, marinara sauce and red pepper flakes to the skillet with the eggplant mixture and stir to combine.
Transfer the eggplant-gnocchi mixture to a 9-inch oval or square baking dish. Sprinkle with the provolone. Bake on the top oven rack until hot and bubbling and the cheese turns golden, about 15 minutes. Remove from the oven and let sit for 5 minutes.
Garnish with the fresh basil sprigs if using and serve. ","[Barolo, Chianti, Dolcetto, Valpolicella]" 2387,"Roasted Tomato and Onion Dipping Sauce 5 Roma tomatoes, halved (about 1 pound)* 1 yellow or white onion, quartered 3 cloves garlic, unpeeled 1/4 cup extra-virgin olive oil 2 teaspoons dried thyme 1 to 2 tablespoons water Kosher salt and freshly ground black pepper Serving suggestion: Serve as a dipping sauce for grilled chicken. Instructions: Preheat the oven to 275 degrees F.
Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2388,"White Chocolate-Croissant Bread Pudding 2 large eggs plus 2 egg yolks 1/2 cup plus 2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch kosher salt
1 cup milk
1/2 cup cream
1 teaspoon vanilla extract
4 day-old croissants, torn into 1-inch chunks (about 5 cups)
1 tablespoon unsalted butter, softened, for greasing the muffin tin
1/2 cup white chocolate chips
Whipped cream, for serving, optional Instructions: Whisk the eggs, yolks and sugar in a large bowl until smooth. Whisk in the cinnamon, nutmeg and salt until well blended. Add the milk, cream and vanilla; whisk until smooth. Add the croissant pieces, pressing to submerge them in the custard. Let sit for 15 minutes to allow the croissants to absorb the custard. Preheat the oven to 350 degrees F. Grease the bottom and sides of a 6-cup jumbo muffin tin with the butter. Stir the white chocolate chips into the croissant mixture, then evenly distribute the mixture among the muffin cups. Bake until puffed and just set, about 30 minutes. Cool on a rack for about 10 minutes, then remove the bread puddings from the tins. Serve warm, with whipped cream if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2389,"Sunny's Nunya Business Cranberry Fluff Pie One 14-ounce can whole-berry cranberry sauce, drained 14 ounces sweetened condensed milk
1/4 cup orange juice (no pulp if possible)
8 ounces whipped topping (in a tub!)
1 prepared graham cracker crust
Instructions: In a large bowl, completely mix the cranberries, condensed milk and orange juice. Fold in the whipped topping. Pour the filling into the prepared graham cracker crust and refrigerate 4 hours to overnight. Serve chilled. ","[Chardonnay, Riesling, Moscato, Sparkling Wine]" 2390,"Open-Faced Finger Sandwiches 9 thin slices whole-grain bread 3 tablespoons ricotta 1 teaspoon extra-virgin olive oil
1/2 teaspoon lemon zest (1/2 lemon)
Pinch kosher salt
3 thin slices prosciutto San Daniele, halved lengthwise
12 leaves baby arugula 1/2 avocado, thinly sliced 2 teaspoons toasted quinoa (see Cook's Note) 1/4 teaspoon flaky sea salt
1/8 teaspoon cl flakes
1 tablespoon extra-virgin olive oil
2 tablespoon creme fraiche 2 teaspoons capers, chopped
3 slices smoked wild salmon, halved
Twelve 1-inch pieces fresh chives
Instructions: Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces. For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves. For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and cl flakes. For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 2391,"Fried Meatloaf Sandwich with Green Tomato Jam 1/2 cup all-purpose flour 1/2 teaspoon baking powder
1/2 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1 egg
1/4 cup milk
Four 3/4-inch-thick slices cold meatloaf, such as Turkey Meatloaf Coconut oil, for frying
8 slices raisin-pecan bread
2 tablespoons mayonnaise
Iceberg lettuce leaves, for serving
6 tablespoons Green Tomato Jam, recipe follows 1 pound green tomatoes, quartered and cored 4 cloves garlic 1 1/2 cups sugar
1/2 cup rice wine vinegar
3 tablespoons soy sauce
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
Instructions: You will need two 8-by-8-inch pans or similar. In the first, combine the flour, baking powder, pepper, salt and cumin. In the second, whisk together the egg and milk. Dip each meatloaf slice into the egg mixture; shake off any excess. Then coat in the flour mixture; again, shake off the excess. Place on a wire rack. Fill a large cast-iron skillet with 1/4 inch of coconut oil. Heat over medium heat until the oil reaches 325 degrees F. Add the dredged meatloaf; cook until golden brown on both sides, about 4 minutes per side. Drain on a wire rack and let cool. Build the sandwich in this order: bread, mayonnaise, meatloaf, lettuce, green tomato jam, bread, smile! Just kidding?a smile isn't in the recipe; however, if you make it to this step, you will surely provide the smile! Add the green tomatoes and garlic to a food processor. Blend to a paste, then transfer to a medium saucepan along with the sugar, rice wine vinegar, soy sauce, cardamom and ginger. Stir to combine. Cook over medium-low heat until the mixture begins to look thick and glossy, about 35 minutes; stir frequently with a heat-resistant spatula to keep the jam from scorching on the bottom. Remove from the heat and let cool. Store, covered, in the refrigerator for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 2392,"Sweet Potato Poutine 4 large sweet potatoes, sliced into 1/4-inch French fries 2 tablespoons unsalted butter 2 tablespoons flour 1 1/2 tablespoons extra-virgin olive oil 2 to 3 shallots, thinly sliced Pinch sea salt and freshly ground black pepper 2 cups organic beef stock Pinch fresh thyme leaves Pinch brown sugar Handful minced fresh parsley Peanut oil or canola oil, for deep frying 2 cups cheese curds* Instructions: Push potatoes through a French fry cutter, or hand cut so that pieces are uniform in size. Soak in ice water for 30 minutes to 1 hour. Heat a pan on medium, melt butter. Add the flour and whisk vigorously for about 8 minutes until the roux is amber colored. Remove the pan from the heat.
In another pan, saute the shallots in olive oil over medium heat for a few minutes until the edges are crisp and golden. Add the sea salt and pepper. Deglaze with organic beef stock, add thyme, brown sugar, and bring to a simmer. Whisk in the roux and let reduce on medium low for 15 minutes. Take off the heat and stir in fresh, minced parsley.
Heat enough peanut oil to come half-way up the side of a heavy pot to 375 degrees F, or use a deep-fryer. Strain the chilled sweet potato fries and dry them in a salad spinner. Using a fry basket, fry the potatoes in small batches for 5 minutes, then lay them on a wire rack, set over a paper-towel lined sheet pan to drain the excess oil.
Place the fries on a plate, top with the cheese curds and smother with hot gravy. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 2393,"Ouzo Spritz with Pickled Watermelon Rind 1 small watermelon 2 cups apple cider vinegar 1/2 cup sugar 1 tablespoon kosher salt 6 black peppercorns 1 cinnamon stick 1 whole star anise Ice, for serving 4 ounces ouzo Juice of 2 lemons 2 egg whites 1 to 2 tablespoons watermelon pickling liquid Seltzer water, for serving Mint sprigs, for serving Instructions: For the pickled watermelon rind: Slice off each end of the watermelon and discard. Stand the watermelon up and begin trimming the thin green layer off, leaving the white pith layer on the watermelon. Depending on the size, slice the watermelon in half widthwise so it is easier to work with. Trim the white rind off in the same way the green rind was removed. When all the white rind has been removed, trim each piece into a 1-by-6-inch plank. (This measurement doesn't have to be exact, you are just trying to create pieces of relatively the same size and thickness.) Trim any remaining pink parts off. Wedge as many planks as you can into a 32-ounce wide-mouthed glass jar with lid. Discard the rest. Combine the cider vinegar, 1 cup water, sugar, salt and aromatics in a saucepot over high heat and bring to a boil. Whisk to dissolve the sugar, then pour over the rinds while hot. Allow to cool to room temperature before refrigerating. Refrigerate overnight before using. The rinds will keep up to 1 month in the refrigerator. For the ouzo spritz: Fill 2 lowball glasses with ice. Place the ouzo, lemon juice, egg whites and pickling liquid in a cocktail shaker without ice. Vigorously shake to froth the egg whites, then strain into the glasses. Top with seltzer and garnish with a spear of pickled watermelon rind and a sprig of mint. ","[Riesling, Prosecco, Vinho Verde, Cava]" 2394,"40-Second Omelet 2 eggs 2 tablespoons water 1 tablespoon butter, or 1 teaspoon oil Instructions: Beat together eggs and water until blended. In a 10-inch omelet pan heat butter until just hot enough to sizzle a drop of water. Pour in egg mixture. Mixture should set immediately at edges. With an inverted pancake turner, carefully push cooked portions at edges toward center so uncooked portions can reach hot pan surface, tilting pan and moving as necessary. Continue until the egg is set and will not flow. Fill the omelet with 1/2 cup of desired mixture. With a pancake turner, fold omelet in half. Invert onto plate and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2395,"Mushroom Lovers' French Bread Pizzas 8 large portobello mushroom caps 1 pound button mushrooms 1/2 pound shiitake mushrooms 3 tablespoons extra-virgin olive oil, 3 turns of the pan 2 tablespoons butter, cut into pieces 1 bay leaf 4 large cloves garlic, finely chopped Salt and pepper 1/2 cup dry white wine, eyeball it 2 teaspoons Worcestershire sauce, eyeball it 1 tablespoon chopped fresh thyme leaves, 4 sprigs stripped and chopped 1 loaf crusty French bread, 24 inches 3 cups shredded Gruyere or Swiss cheese Instructions: Wipe mushrooms clean with a damp towel. Slice the mushrooms. Heat a deep skillet with extra-virgin olive oil and butter over medium heat. When butter melts into oil, add bay, garlic and mushrooms. Cook until mushrooms are dark and tender, 12 to 15 minutes. Season the mushrooms with salt and pepper and add wine. Deglaze the pan with wine, eyeball the amount. Shake the pan and add the Worcestershire and thyme. Turn off heat. Preheat broiler and split the loaf lengthwise and across. Hollow out a bit of the soft insides. Toast the bread lightly under broiler. Fill bread with mushrooms evenly then top with cheese liberally. Melt cheese until it browns and bubbles then remove the pizzas from the oven and turn off the broiler. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2396,"Jerk Fried Rice cl Relleno 1 quart steamed white rice, chilled overnight 1 tablespoon vegetable oil 2 cups chopped green onions
2 cups chopped jerk chicken
2 teaspoons oyster sauce
3 Anaheim chiles 1 cup grated Colby Jack cheese
1/2 cup all-purpose flour 1 cup egg whites
1 sleeve saltine crackers, preferably Zesta, coarsely crushed
Oil, for frying
Instructions: For the jerk fried rice: Heat the white rice in the microwave until tepid, about 1 minute. Heat a wok over high heat. Add the oil, then green onions, and flip; add jerk chicken, and cook, flipping, 10 seconds. Add rice, then mix well. Add oyster sauce and mix well. Set aside. For the cl relleno: Roast chiles. Place in a paper bag to cool. Peel skin, then make a vertical cut to clean seeds. Rinse with cool water. Pat dry. Mix 1 cup jerk fried rice and cheese in a bowl. Stuff rice/cheese mixture into chiles; compress. Dredge chiles in flour, shaking off excess. Beat egg whites in a bowl to just before soft peak stage. Dip chiles in egg whites, then roll in cracker crumbs. Pan-fry in oil over medium-high heat until golden brown, about 2 minutes per side. ","[Syrah, Tempranillo, Garnacha, Barbera]" 2397,"Slow-Cooker Mashed Potatoes 5 pounds medium russet potatoes, peeled and cut into 1-inch chunks 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch cubes Kosher salt and freshly ground black pepper 1 cup sour cream 1 1/2 to 2 cups milk, warm 2 tablespoons sliced chives Instructions: Toss the potatoes, butter, 1 tablespoon salt and 1/2 teaspoon pepper together in a 6-quart slow cooker. Add 1 cup of water, then cover and cook on high until the potatoes are tender, about 4 hours. (The potatoes might have browned lightly in spots but that is okay.) Remove the lid and add the sour cream and 1 1/2 cups warm milk to the potatoes. Use a potato masher to smash the potatoes until they are mostly smooth. If the potatoes need to be thinned out, stir in the remaining 1/2 cup warm milk. Season to taste with additional salt and pepper. Garnish with chives. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 2398,"Crispy Fragrant Duck Tacos with Asian Pear and Mango Salsa 4 tablespoons peeled and grated fresh ginger 2 tablespoons ground Sichuan peppercorns 2 tablespoons Shaohsing rice wine or dry sherry 1 tablespoon dark soy sauce 1 tablespoon light soy sauce 2 pinches sea salt 4 star anise 2 boneless duck breasts (about 1 pound total), skin on and scored in a crisscross pattern 2 tablespoons finely chopped cilantro stems and leaves 1 tablespoon peeled and grated fresh ginger 1 red Fresno cl, seeded and finely chopped 1 pink grapefruit, segmented, each segment cut into 3 wedges Juice and zest of 1 lime 1/2 ripe Asian pear, cut into small dice 1/2 large mango, cut into small dice 1/4 cup finely diced red onion 2 pinches crushed dried red cl flakes Sea salt 1 tablespoon vegetable oil Cornstarch, for dusting Peanut oil, for deep-frying Small yellow corn tortillas Finely chopped cilantro Large flake sea salt Crushed dried red cl flakes Instructions: For the duck marinade: In a medium bowl, add the ginger, peppercorns, rice wine, dark and light soy sauce, sea salt and star anise and stir to combine. Add the duck, cover with plastic wrap and leave to marinate for 30 minutes or as long as overnight in the refrigerator. For the salsa: While the duck marinates, combine the cilantro, ginger, cl, grapefruit, lime juice and zest, pears, mangos, onions and cl flakes in a medium bowl. Toss to combine and season with sea salt. Set aside in the refrigerator until ready to serve. Heat a wok or pan over high heat and add the vegetable oil. Place the duck into the wok, skin-side down, and fry until the skin is brown and crisp, 3 to 4 minutes. Flip the breasts and reduce the heat to medium. Cover and cook for 4 minutes. Remove the duck and let rest for 5 minutes. Chop the duck into bite-size pieces, then dust the pieces in the cornstarch and coat well. Heat a wok or pan over high heat and fill to a quarter of its depth with peanut oil. Heat the oil to 350 degrees F, or until a cube of bread turns golden brown in 15 seconds and floats to the surface. Ensure that your wok is stable before deep-frying. Place the duck pieces in a spider/scoop, carefully lower into the oil and fry until crispy and golden brown. Remove from the pan and drain on paper towels. To serve, spoon some crispy duck onto a tortilla and top with some Asian pear salsa. Serve with small bowls of cilantro, flaked sea salt and dried cl flakes so guests can season their own and help themselves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 2399,"Crunchy Orange-Almond Cookies (N'zuddi) 2 cups blanched whole almonds, divided 4 cups unbleached all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 12 tablespoons (1 1/2 sticks) unsalted butter, softened 1 1/2 cups sugar 1 egg 1 tablespoon grated orange zest 7 tablespoons orange juice 1 teaspoon vanilla Pinch of salt Instructions: Preheat the oven to 375 degrees F. Spread the almonds on a baking sheet and toast for 15 minutes, or until deep golden brown. Let cool. Set aside 36 almonds. Grind the remaining almonds to a coarse powder in a food processor or in small batches in a coffee grinder. Transfer to a medium mixing bowl and sift in the flour, baking soda, and baking powder. In a large mixing bowl, with a wooden spoon, beat the butter and sugar until blended. Beat the egg, then beat in the orange zest, juice, vanilla, and salt. Stir in the flour-almond mixture. Pinch off a tablespoon of dough at a time, roll into a ball between the palms of your hands, and place 3 inches apart on greased baking sheets. Flatten the balls to 1/2 inch thick under your palms, then gently coax the edges inward to create a loose square shape. Press a whole almond in the center of each cookie. Bake the cookies for 30 to 35 minutes, or until deep golden brown. Let cool for 5 minutes before removing from the pans, then cool on a rack. The cookies will become very crunchy as they cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2400,"Grilled Cheese with Chipotle Mayo and Bacon 1 teaspoon honey 1 canned chipotle pepper in adobo (if you like spicy, add an additional 1/2 teaspoon or more of the adobo sauce)
1/2 cup plus 2 tablespoons mayonnaise Kosher salt and freshly ground black pepper 4 slices white bread
4 thick slices processed American cheese
4 slices cooked bacon
Sweet pickles, for serving
Potato chips, for serving
Instructions: Put the honey, chipotle pepper, 1/2 cup of the mayonnaise and some salt and pepper in a food processor or blender and puree until smooth. Set aside. Heat a large heavy skillet or griddle over medium heat. Place the bread on a work surface and spread the remaining 2 tablespoons mayonnaise on both sides of each slice. On the inside of 2 slices, spread on the chipotle mayonnaise to your liking, adding more if you prefer it spicy. Top each sandwich with 2 slices cheese, 2 slices bacon and a remaining bread slice. Cook the sandwiches until the cheese is completely melted and the bread is golden brown, 3 to 4 minutes on each side. You can use a metal mixing bowl to dome the sandwiches and allow the cheese to melt faster. Slice the sandwiches in half and serve immediately with sweet pickles and potato chips. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 2401,"Irish Soda Bread 1/2 cup currants 3 1/2 cups all-purpose flour 1 3/4 cups cake flour 1/4 cup sugar 1 teaspoon baking soda 2 teaspoons fine salt 1/4 cup unsalted butter, cut into small pieces and chilled 1 1/2 cups buttermilk Instructions: Position a rack in the middle of the oven and preheat to 400 degrees F. Lightly butter a baking sheet. Put the currants in a medium bowl and cover with hot water. Soak for 15 minutes and drain. In a large bowl, whisk together the flour, cake flour, sugar, baking soda, and salt. Add the butter and, using your hands, work it into flour mixture, until it is about the size of small peas. Stir in the currants. Add the buttermilk and stir with a spatula, just until the flour is moistened and comes together in a shaggy dough. Turn the dough out onto a floured work surface and knead lightly until just smooth, about 1 minute. Form the dough into a ball and place on the center of the prepared baking sheet. Using a sharp knife cut a 1/4-inch-deep \X\ into the top of the dough to let the fairies out. Bake until well browned and the bottom sounds hollow when tapped lightly with your knuckles, about 1 hour. Transfer the bread to a rack and let cool completely before serving. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 2402,"Wilted Escarole with Pine Nuts and Raisins Extra-virgin olive oil 4 cloves garlic, smashed Pinch crushed red pepper 1/4 cup pine nuts 1/4 cup golden raisins 3 tablespoons red wine vinegar 1 large bunch escarole, cut into 2-inch lengths Kosher salt Instructions: Coat a large saute pan with olive oil and toss in the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic is golden and very aromatic, remove it from the pan and ditch it. Add the pine nuts, raisins, vinegar and 2 tablespoons water to the pan. Bring the liquid to a boil, lower the heat and toss in the escarole. Toss the escarole to coat with the oil and vinegar mixture and season with salt. Remove the pan from the heat and cover for 1 minute. Remove the lid from the pan, toss again and taste. Adjust the seasonings, if needed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 2403,"Bread and Butter Pickles and Pineapple Ginger Relish 4 slices pineapple 1 clove garlic, minced 1/2 cup bread and butter pickles, chopped 3 ounces minced fresh ginger 1 habanero pepper, seeded and finely chopped Kosher salt and freshly ground black pepper, to taste Instructions: Preheat an indoor grill pan.
Place the pineapple on the hot grill and grill until it gets nice and caramelized on all sides, about 6 to 8 minutes per side. Chop the grilled pineapple and set aside.
In a medium mixing bowl, add the garlic, pickles, ginger, habanero pepper, salt, and pepper, to taste. Add the grilled pineapple and mix together until well combined. This relish can be used on a burger or hot dogs. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 2404,"Asparagus-Fontina-Prosciutto Wraps 1 bunch asparagus, trimmed 2 tablespoons olive oil Salt and pepper 10 thin slices prosciutto 10 slices fontina Aioli, recipe follows 1 egg yolk 2 lemons, juiced 2 garlic cloves 1/2 teaspoon sea salt 3/4 cup extra-virgin olive oil Instructions: Saute or grill the asparagus until slightly tender. Let cool. Wrap each stalk with a slice of fontina and the prosciutto. Serve with an Aioli dipping sauce. Place the egg yolk, lemon juice, garlic, and salt into a food processor. Process until well blended. With the machine running, pour in the olive oil in a steady stream and process until the mixture thickens. Scrape into a bowl and squeeze a few more drops of lemon juice over the top, stir and set aside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 2405,"Jumbo Lump Crab Salad with Plantain Chips and Avocado 1 pound of jumbo lump crab meat, picked through for cartilage 1/4 cup diced red, yellow and green pepper 2 scallions, minced 1/4 cup mayonnaise 1/4 cup ketchup 1 tomato, peeled and diced 1 lime juiced Salt and pepper Plantain chips Sliced avocado Instructions: In a large bowl add all ingredients until blended, being careful not to shred crab meat. Serve in a mold on a chilled plate, garnish with plantain chips and sliced avocado. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2406,"Lemon\u2013Poppy Seed Rolls 1 cup whole milk 1 1/4-ounce packet active dry yeast (2 1/4 teaspoons) 2 3/4 cups all-purpose flour, plus more for dusting 1/4 cup granulated sugar 1 teaspoon salt 4 tablespoons unsalted butter, melted and cooled slightly, plus more for the bowl and the baking dish 2 large egg yolks 1 teaspoon pure vanilla extract 1/2 cup canned poppy seed filling 6 tablespoons unsalted butter, at room temperature 2 teaspoons finely grated lemon zest, plus 1 teaspoon fresh lemon juice Pinch of salt 4 ounces cream cheese, at room temperature 2 tablespoons unsalted butter, at room temperature 1/3 cup confectioners' sugar 2 teaspoons fresh lemon juice Instructions: Make the dough: Heat the milk in a medium saucepan over low heat until warm but not hot, about 100? F. Remove from the heat and sprinkle in the yeast. Let stand until foamy, about 5 minutes. Whisk the flour, granulated sugar and salt in a large bowl and make a well in the center. Whisk the melted butter, egg yolks and vanilla into the milk-yeast mixture, then pour into the well and stir with a wooden spoon until the mixture comes together into a wet shaggy dough. Turn out onto a floured surface and knead, dusting with flour as needed, until the dough comes together into a loose, slightly sticky ball, 2 to 3 minutes. Transfer the dough to a buttered bowl, turning to coat. Cover with a lid or plastic wrap and let rise in a warm place until doubled in size, 1 hour 15 minutes to 1 1/2 hours. Meanwhile, make the filling: Mash the poppy seed filling with the butter, lemon zest, lemon juice and salt in a small bowl with a fork until combined; set aside. Turn out the dough onto a lightly floured surface; pat and roll out into a 10-by-18-inch rectangle. Spread the filling over the dough, leaving a 1-inch border on one long side. Brush the clean edge with water, then tightly roll up the dough into a log, starting with a long side and rolling toward the clean edge; pinch the seam to seal. Butter a 9-by-13-inch baking dish. Slice the dough log into 12 pieces with a sharp knife and arrange cut-side up in the dish. Cover with plastic wrap and let sit at room temperature until doubled in size, about 1 hour. Preheat the oven to 350? F. Uncover the rolls and bake until golden brown, 25 to 30 minutes. Transfer to a rack and let cool 20 minutes. Meanwhile, make the icing: Mix the cream cheese and butter in a large bowl with a rubber spatula. Add the confectioners' sugar and lemon juice and mix until smooth. Spread on the warm rolls. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2407,"Miso Ramen with Fried Pork Cutlet 4 large eggs 1/2 cup low-sodium soy sauce
3 tablespoons mirin
1 tablespoon sugar
1/2 teaspoon chili garlic sauce
1 star anise
1 tablespoon vegetable oil 2 pounds pork neck bones (you could also use chicken wings or backs and necks)
1 cup coarsely chopped ginger
1 teaspoon chili garlic sauce
6 scallions, coarsely chopped
1 head garlic, halved crosswise
4 boneless pork loin cutlets (about 1 1/2 ounces each, 6 ounces total) Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs Vegetable oil, for frying
1/3 cup light miso 2 tablespoons mirin
2 tablespoons sake or rice wine
2 tablespoons low-sodium soy sauce
1 teaspoon chili garlic sauce
1 teaspoon sesame oil
12 to 16 ounces fresh ramen (see Cook's Note)
1 cup shredded cabbage 1 cup shredded carrots
2 scallions, chopped
2 teaspoons toasted sesame seeds
Instructions: For the soy sauce eggs: Put the eggs in a saucepan of water to cover. Bring to a simmer, reduce the heat to the lowest setting and simmer for 7 minutes (for medium-soft yolks). Remove to an ice bath to cool. Peel and set aside. In a small saucepan, combine the soy sauce, mirin, sugar, chili garlic sauce, star anise and 1/2 cup water. Bring to a simmer and remove from the heat. Add the eggs and let cool until evenly colored a light brown, about 1 hour. (The eggs will keep a day or 2 in the refrigerator.) For the broth: Heat the vegetable oil in a medium Dutch oven over medium heat. Add the neck bones and cook, tossing occasionally, until browned, 3 to 4 minutes. Add the ginger, chili garlic sauce, scallions, garlic and 10 cups water. Bring to a gentle simmer and cook until slightly reduced (about 8 cups) and flavorful, about 1 hour. Remove the solids with a spider or slotted spoon and discard. For the pork cutlets: Put the cutlets between plastic wrap and pound to between 1/4 and 1/2 inch thick. Season the cutlets with salt and pepper. Put the flour, eggs and panko separately in 3 shallow bowls. Dredge the pork first in the flour, then in the egg and finally in the breadcrumbs. Set the cutlets on a baking sheet, without touching. Heat a large skillet with about 1/2 inch vegetable oil over medium-high heat until an edge of a cutlet sizzles on contact. Add half of the cutlets and cook, turning once, until golden brown and crispy on both sides, about 1 to 2 minutes per side. Remove to a wire rack, seasoning lightly with salt and repeat with the remaining pork. Cut into 1-inch slices. For the miso ramen: When ready to serve, combine the miso, mirin, sake, soy sauce, chili garlic sauce and sesame oil in a small bowl and whisk until combined and creamy. Add the mixture to the broth and simmer. Meanwhile, bring a pot of water to a boil and cook the ramen noodles according to the directions on the package. Drain and divide the ramen among 4 bowls. Ladle the broth over the ramen. For the garnishes: Top with the shredded cabbage and carrots, scallions, sesame seeds, pork cutlets and eggs. Serve immediately. ","[Syrah, Pinot Noir, GSM Blend, Chianti]" 2408,"Flourless Hazelnut and Dark Chocolate Torte 1 cup blanched hazelnuts 8 ounces bittersweet chocolate (at least 60% cacao) 1/4 cup canola oil 3 tablespoons butter 6 eggs, separated 1/4 teaspoon salt 1/2 cup dark brown sugar 1/4 cup granulated sugar 1 teaspoon vanilla extract 2 tablespoons Dutch-process cocoa Instructions: Preheat the oven to 325 degrees F. Grease a 9-inch springform pan and line the bottom of the pan with parchment. Finely grind the hazelnuts in a food processor until they reach a coarse, sandy consistency. Either in the microwave or in a double boiler over hot water, melt the chocolate with the oil and butter, stirring together to form a homogenous mixture. Set aside in a warm place. With a stand mixer fitted with the whisk attachment, beat the egg whites and salt to soft peaks and set aside. Switch to the paddle attachment and, in a separate bowl, beat the egg yolks, sugars, and vanilla extract on medium-high speed until thick and creamy, about 5 minutes. Reduce the speed of the mixer to low and add the chocolate and butter mixture, then the cocoa powder. Fold in the whipped egg whites until smooth. Pour into a greased and parchment-lined 9-inch springform pan and bake for 45 to 50 minutes, just until a wooden skewer inserted into the center of the cake comes out clean. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 2409,"Spatchcock Chicken Sheet Pan Supper 2 tablespoons fresh oregano, minced 2 sprigs fresh thyme, leaves minced
1/2 cup plus 2 tablespoons olive oil 2 lemons, halved
Kosher salt and freshly ground black pepper
One 4-pound whole chicken, patted dry
1 pound small Yukon gold potatoes, halved 1 cup sliced zucchini pieces (3-by-1/2-inch sticks) 1 cup cherry tomatoes 2 cloves garlic, minced
1/4 cup chopped fresh parsley
Instructions: Position an oven rack in the middle of the oven and preheat to 475 degrees F. In a small bowl, whisk together the oregano, thyme, 1/2 cup of the olive oil, the juice of 2 lemon halves and a pinch of salt and pepper. Set aside. Place a kitchen towel over the top of a cutting board. Place the chicken on the towel breast-side down and locate the backbone. With sharp kitchen shears, cut along one side of the spine followed by the other, then remove the backbone and discard or reserve for stock. Flip the chicken over and lay flat. Press down firmly with your hands on the center of the breast. The breastbone should pop and the chicken should sit relatively flat. Season the chicken all over with 2 tablespoons of salt and 2 teaspoons of pepper. Add remaining 2 tablespoons olive oil to a rimmed sheet pan and distribute evenly. Place the chicken skin-side up in the middle. Rub the chicken's skin with 3 tablespoons of the oil and herb mixture. Toss the potatoes with 3 tablespoons of the oil and herb mixture. Distribute the potatoes around the chicken on the sheet pan. Roast for 15 minutes, then lower the heat to 400 degrees F and continue roasting for 10 minutes. Meanwhile, toss the zucchini, cherry tomatoes and garlic in the remaining oil and herb mixture. Scatter around the sheet pan and roast until the chicken is totally cooked through, an additional 12 to 15 minutes. Transfer the chicken to a cutting board. Let it rest while you arrange the potatoes and vegetables on a platter. Separate the chicken into 6 pieces: 2 breasts with wing, 2 thighs and 2 legs. Arrange in the middle of the platter. Squeeze the remaining lemon halves over the platter and garnish with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2410,"Amaretto Biscotti 2 1/4 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 5 tablespoons unsalted butter, at room temperature 1 cup sugar 2 large eggs 2 tablespoons amaretto liqueur 1 teaspoon almond extract 1 teaspoon vanilla extract 1 cup raw almonds 1 cup chocolate-covered almonds 2 ounces white chocolate, chopped 2 ounces semisweet chocolate, chopped Instructions: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs, liqueur, and almond and vanilla extracts until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Fold in the raw and chocolate-covered almonds. Dust your hands and the dough with flour; divide in half and shape into two 3-by-12-inch logs on the prepared baking sheet, about 3 inches apart. Bake until puffed and set, about 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a cutting board. Reduce the oven temperature to 250 degrees F. Slice the logs crosswise into 1-inch-thick pieces; arrange cut-side down on the baking sheet. Return to the oven and bake, flipping halfway through, until dry and golden, about 45 minutes. Let cool completely on the baking sheet. Place the white chocolate and semisweet chocolate in 2 small microwave-safe bowls; microwave in 30-second intervals, stirring after each, until melted. Drizzle on the biscotti; let set 30 minutes. ","[Prosecco, Moscato, Vin Santo, Riesling]" 2411,"Tomato and Lentil Soup 1/4 cup extra-virgin olive oil 1 small onion, chopped 1 (15-ounce) can peeled plum tomatoes 2 fresh cl peppers, chopped 19 ounces lentils, drained and rinsed Salt and freshly ground black pepper 1 to 2 cups water Instructions: In a saucepan, heat the olive oil. Add the chopped onion and cl peppers and saute for a few minutes. Add the plum tomatoes and juices from the can. With the back of a wooden spoon, break up the tomatoes into little chunks. Add the lentils, and season with salt and pepper. Add the water and allow to cook for approximately 15 to 20 minutes, until the soup has thickened. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 2412,"Cubana Rum 1/3 cup apricot nectar 1/4 cup lime juice 1/4 cup apricot brandy 1/4 cup light rum 4 ice cubes Instructions: Combine all ingredients in a cocktail shaker. Cover and shake for 15 seconds. Strain into a glass and serve immediately. ","[Rum, Cuba Libre]" 2413,"Winter Greens Soup 1 leek, trimmed, halved, sliced 1 stalk celery, 2 ounces (56 g), rough chop 1 garlic clove, peeled 1 Tablespoon olive oil 3 cups (720 ml) vegetable broth 1 cup (240 ml) diced tomatoes, canned 2 cups (134 g) chopped kale 9 ounces (256 g) zucchini, halved, sliced ? teaspoon sea salt ? teaspoon ground black pepper 3 ounces (85 g) fresh baby spinach ? cup (15 g) Italian parsley or basil 1 ? - 2 Tablespoons red wine vinegar Chopped tomato and fresh basil for garnish Instructions: 1.In a large saucepan, saute leeks, celery, and garlic in oil over medium heat for 10 minutes. Stir in broth, tomatoes, kale, zucchini, salt, and pepper. Bring to a boil. Reduce heat and simmer covered, 5 minutes, stirring once. Remove from heat and let cool 30 minutes. 2.Place half of the mixture into the Vitamix container and secure lid. 3.Select Variable 1. 4.Turn machine on and slowly increase speed to Variable 10, then to High. 5.Blend for 30 to 40 seconds. Pour into saucepan. 6.Repeat with remaining soup. After blending, remove lid and add in fresh spinach, parsley and vinegar. Secure lid. 7.Select Variable 6. 8.Use the On/Off switch to quickly pulse 5 times. Pour into saucepan containing other blended soup. Heat over medium-high heat for 5 minutes before serving. Garnish with chopped tomatoes and basil. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2414,"\Acqua Pazza\ with Sea Bass and Clams 8 tablespoons olive oil 1 large onion, thinly sliced 1 tablespoon minced garlic 2 cups tomato concasse 1/4 teaspoon cayenne pepper Generous pinch saffron threads 1 pound Littleneck clams, rinsed several times and drained 1 pound black mussels, debearded, rinsed several times and drained 1/2 cup dry white wine Salt Freshly ground black pepper 2 Italian eggplants, ends trimmed, thinly sliced 1 green zucchini, end trimmed, thinly sliced 1 yellow zucchini, ends trimmed, thinly sliced 10 basil leaves, chiffonade 4 (6-ounce) sea bass fillets 1 tablespoon butter 1 red bell pepper, cored, seeded, 1/4-inch dice 4 tablespoons Basil Oil, recipe follows 2 cups basil leaves, packed 1 cup olive oil Instructions: Preheat oven to 350 degrees F. In a saute pan, over medium heat, add 2 tablespoons olive oil. Cook the onions and garlic until soft and glossy, just beginning to brown. Add the tomatoes, cayenne and saffron, and cook for 5 minutes. Add the clams, mussels and white wine. Cover and continue to cook for another 3 minutes. Uncover and remove from heat. Taste and adjust seasoning with salt and pepper. Reserve. In another saute pan, over high heat, add 3 tablespoons olive oil. Saute eggplant slices until lightly browned. Add green and yellow zucchini. Cook another 1 minute, just until heated. Add 1 tablespoon of chiffonade of basil. Season, to taste, with salt and pepper. Reserve. Season sea bass fillets with salt and pepper. In another saute pan, heat the remaining 3 tablespoons of olive oil. Sear fillets, meat next to the bone side down first, until golden, about 2 minutes. Transfer pan to oven and continue to cook another 4 minutes. Transfer to burner, turn fillets. Add butter and baste. To serve: spoon 1/4 of the tomato sauce on plate. Place 1/4 of the Sauteed vegetable slices in the center and top with a piece of sea bass. Garnish with diced bell pepper and remaining chiffonade of basil. Drizzle Basil Oil around edge of tomato sauce. In boiling salted water, blanch basil leaves for 2 seconds. Refresh in bowl of iced water and drain well. Place on baking tray lined with paper towel and let dry for 1 hour. Pour oil in a blender. Turn machine on to puree and slowly add the blanched basil. Continue to process until pureed and well blended. Transfer to a squirt bottle and allow to steep for a few hours. Use as needed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 2415,"Rosemary Home Fries with Pancetta, Parmesan and Parsley 1 cup canola oil 1/2 cup fresh rosemary leaves 4 cloves garlic, crushed Salt and freshly ground black pepper One 1-inch-thick piece pancetta, diced 3 large russet potatoes, cooked in salt water until tender, cooled and diced Kosher salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley Pinch red pepper flakes Freshly grated Parmesan cheese Instructions: For the oil: Combine the oil, rosemary, garlic and some salt and pepper in a blender and blend for 2 minutes. Let the oil sit for 30 minutes, and then strain through a fine mesh strainer into a small bowl. Set aside 1/4 cup, plus more as needed, for the home fries, and reserve the rest in an airtight container for another use. For the home fries: Heat 1/4 cup of the rosemary oil in a large cast-iron skillet over medium heat. Add the pancetta and cook until golden brown and crisp. Transfer to a plate. Add more rosemary oil to the skillet, if needed. Add the potatoes in one layer and sprinkle with salt and pepper. Cook the potatoes, pressing the firmly with a spatula, until they are golden brown and crusty on the bottom. Turn the potatoes over, and repeat, adding more rosemary oil if needed. Stir in the parsley, red pepper flakes, reserved pancetta and cheese and serve from the pan. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 2416,"Escarole and Potato Soup 1 tablespoon olive oil 1 medium onion, chopped 2 ribs celery, chopped 3 russet potatoes, peeled and cut into 1\ pieces 4 cups low sodium chicken stock 2 cups water Salt and pepper 1 large head escarole, washed and sliced into 1/2\ ribbons Instructions: In a pot heat the oil over medium high heat. Stir in the onions, celery and potatoes and cook for about 5 minutes. Pour in the chicken stock and water and bring to a boil. Reduce heat and simmer the soup for 20 minutes or until the potatoes are tender. Season the soup with salt and pepper. Stir in the escarole and cook for 2-3 minutes. Serve immediately with crusty bread and grated parmesan ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2417,"Hearts of Passion 2 pounds milk chocolate, chopped 1/3 cup (75 grams) heavy cream 4 teaspoons (25 grams) corn syrup 7 ounces (225 grams) fresh passion fruit juice 17 ounces (500 grams) milk chocolate, chopped 1/4 cup (62 grams) Alize passion fruit liquor 1 ounce (30 grams) butter Instructions: Temper the 2 pounds of milk chocolate. Use a ladle to fill the heart shaped molds with chocolate. When the molds are full, empty the chocolate into a bowl. The inside of the molds should be evenly coated with chocolate. Wipe the edge of the mold clean and place the mold upside down on a wire rack placed 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. 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 fresh passion 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 Alize and the butter and blend until smooth with an immersion hand blender. Allow the mixture to come to 84 degrees. Place the mixture in a piping bag and pipe it into the chocolate filled molds. Let set overnight. To close the bottoms of each cavity, apply tempered chocolate with an offset spatula. 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 from the mold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2418,"Clarified Milk Punch 8 Earl Grey tea bags 85 grams granulated sugar
1 cup ruby port
4 fluid ounces aged dark rum (not spiced)
2 fluid ounces Allspice Dram, recipe follows 2 fluid ounces freshly squeezed lemon juice
1 cup whole milk
1/2 cup allspice berries 2 1/2 cups navy-strength rum 200 grams granulated sugar
Instructions: Heat 2 1/4 cups of water to 208 degrees F. If you have an electric kettle with a temperature setting, great. If not, bring the water to a boil in a saucepan, kill the heat and count to 20. Pour the water over the teabags into a quart vessel and steep 3 minutes before removing the bags. (Do not wring out or squeeze the bags.) Add the sugar to the hot tea and stir to dissolve. Then add the port, rum, Allspice Dram, and lemon juice. Cool to room temperature, about 20 minutes. Pour the milk into a glass pitcher and then follow with the tea mixture. (Yes, it will curdle.) Park on counter for 1 hour. Do not shake, stir or molest in any way. Just let the magic happen. Oh, and make sure the tea goes into the milk, not the other way around. Line a large, fine-mesh sieve with a commercial-sized coffee filter (we like those made for 1.5-gallon machines) and strain the mixture into a wide, 4-quart container. Once completely filtered, typically about 1 hour, transfer to a quart jar or pitcher and chill to serve. (See Cook's Note.) Store tightly sealed in the refrigerator for up to 2 months. Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush. Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days. Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle. Note: Any overproof rum will work here, meaning any rum over 50 percent ABV. But navy-strength rum, typically bottled at 57 percent ABV, is my favorite. Just remember: The higher the ABV of the rum, the higher the ABV of your resulting dram. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]

" 2419,"Bacon Cheeseburgers 4 ounces bacon 1 1/4 pounds ground beef chuck (80/20 blend preferred) Kosher salt and freshly ground black pepper 4 ounces farmhouse Cheddar, dry Jack or Comte, sliced
4 potato buns or kaiser rolls, toasted if desired Lettuce and tomato slices, for topping Instructions:

1. Pulse the bacon in a food processor, or chop with a knife, until ground. (If using a knife, freeze the bacon for a bit first to make the chopping easier.) 2. Combine the bacon and beef in a bowl, mixing lightly. Divide the mixture into four equal portions. Gently flatten into 1-inch patties and make a thumb-size divot in the middle of each.
2. Heat a griddle or large cast-iron pan over medium-high heat. Evenly sprinkle the patties all over with salt and 1/8 teaspoon pepper. Griddle the burgers, turning when the bottom forms a dark brown crust, about 4 minutes. Add 1-ounce cheese on top of each burger and cook for 2 minutes. Cover the pan and turn the heat off. Allow to sit, covered, until the cheese melts, about 1 minute. Place the burgers on the buns, top with lettuce and tomato. Cover with the top buns and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 2420,"Coconut Flan 1 1/2 cups sugar 2 cups coconut milk 6 eggs 1 tablespoon rum Zest of 2 limes 1/2 cup shredded coconut, toasted Instructions: Preheat the oven to 350 degrees F. Bring a full kettle to the boil for a water bath. Melt 1 cup sugar with a spoonful of water in a heavy-bottomed saucepan over medium-high heat until the sugar dissolves. Do not stir with a spoon. Swirl the pan slightly over the heat, until the sugar turns golden. Pour the sugar into an 8-inch metal cake pan, swirl to coat the bottom and sides. The sugar will harden in about 5 minutes. Meanwhile, whisk together the coconut milk, eggs, rum and remaining 1/2 cup sugar. Strain the custard over the hardened caramel. Scatter over the lime zest and toasted coconut, and swirl a bit with a spoon to blend evenly. Set the cake pan in a roasting pan and add enough boiling water to come halfway up the cake pan. Bake in the water bath until set, about 40 minutes. Cool. Refrigerate the flan at least 4 hours before serving. When ready, dip the bottom of the pan in warm water, place a large plate over the top of the pan, and invert. The flan should unmold easily with the caramel sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 2421,"French Onion Grilled Cheese 6 tablespoons unsalted butter, at room temperature, or more as needed 1 Vidalia or sweet onion, diced
   2 sprigs fresh thyme
   1 teaspoon onion powder
   Kosher salt and freshly cracked black pepper
   4 ounces mild Cheddar slices (about 6 slices)
   4 ounces Swiss cheese slices (about 6 slices)
   6 slices white country bread
   Instructions: Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion, thyme, onion powder and a pinch of salt and pepper to the skillet and cook, stirring occasionally, until the onions soften and brown, 3 to 4 minutes. Remove the onions to a bowl and leave the skillet on low heat. Place one slice of Cheddar and one slice of Swiss on each piece of bread. Top 3 of the slices with the onion mixture, then sandwich with the other cheesed breads, making 3 sandwiches. Spread about 2 tablespoons butter on the tops of the sandwiches, just enough to cover the tops in a thin layer. Melt the remaining 2 tablespoons in the skillet (adding more if it looks dry). Place the sandwiches butter-side up in the skillet. Cook on one side until golden brown, 2 to 3 minutes, then flip and cook the buttered side for another 1 to 2 minutes. Remove from the skillet and cut crosswise into strips\u2014great for dipping in soup! Serve immediately or keep in a warm oven in aluminum foil until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2422,"Bee Beem Bhop 3 ounces spinach Salt Sugar, for seasoning 3 ounces soy bean sprouts 3 ounces julienned zucchini, 3 ounces julienned carrot 2 ounces sliced shiitake mushroom 3 ounces sliced cabbage 3 ounces julienned white radish Salted green seaweed, for topping
   1/2 ounce oil
   1 ounce butter
   1 1/2 cups cooked white rice
   1 egg yolk
   1 tablespoon sesame oil
   1 teaspoon sesame seeds
   1/4 cup dried seasoned seaweed
   Gochujang, optional Instructions: Boil water and add spinach for 2 minutes. Remove and place in ice cold water, then strain for 1 minute. Add a pinch of salt and a pinch of sugar. Set aside. Repeat this method individually with the sprouts, zucchini, carrot, mushroom, cabbage and radish, then set aside. Soak some salted green seaweed in water for 10 minutes, then strain. Repeat this process of soaking the seaweed and straining 2 more times. Cut seaweed into small pieces (approximately 2 inches). Add oil to a pan and saute seaweed with a pinch of salt and pinch of sugar for 2 minutes. Coat a stone pot bowl with butter. Add the rice and thinly spread it across the bowl. Add the spinach, sprouts, zucchini, carrot, mushroom, cabbage, radish and seaweed, arranging in wedges going around the bowl (like a pie) and leaving the rice visible in the middle. Put the egg yolk in this middle hole. Place the stone pot over high heat until cooked to your desired crispiness, 7 to 10 minutes. If you like extra crispiness, squeeze an extra layer of sesame oil around the rim of the stone pot so that the rice does not burn. Garnish bee beem bhop with sesame oil, sesame seeds and dried seasoned seaweed. You can also add gochujang for spiciness. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2423,"Bonfire Smoky Mary 2 shots bloody Mary mix 1 shot pepper vodka (recommended: Absolut Pepper) 1/4 teaspoon Worcestershire sauce 1/4 teaspoon adobo sauce from canned chipotle chiles in adobo 1/4 lemon, juiced Ice cubes Black pepper Green olive with pimento Pickled vegetable, for garnish like okra, green beans, optional Instructions: In a cocktail shaker, combine bloody Mary mix, vodka, Worcestershire sauce and adobo sauce. Squeeze lemon into shaker and shake to combine. Pour into a tall glass full of ice. Garnish with black pepper, olives, and a piece of pickled okra or green bean, if desired. ","[Rioja, Tempranillo, Barbera, Dolcetto]" 2424,"Pecorino Crackers 1 1/4 cups grated pecorino Romano 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon cayenne 1 stick unsalted butter, softened 1 cup all-purpose flour Instructions: Preheat the oven to 350 degrees F. Combine the cheese, salt, pepper, and cayenne in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together. Place tablespoon-sized balls of the dough on 1 or 2 parchment paper-lined baking sheets, tapping the dough down gently with your fingertips. Bake until just beginning to brown at the edges, about 15 minutes. Let cool on the baking sheet for a few minutes. Transfer to a serving plate. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 2425,"Pork Chops with Mushroom Cream and Hazelnuts, Roasted Blooming Onion with Ranch Dip, Roasted Spaghetti Squash Nonstick cooking spray 4 extra-large yellow onions (the biggest ones you can find!) Salt and freshly ground black pepper 1 spaghetti squash, halved lengthwise and seeded 1 tablespoon olive oil 4 boneless pork loin chops, trimmed of fat 2 cups sliced wild mushrooms (any variety, combination) 3 cloves garlic, minced 1 cup reduced-sodium chicken broth 1/2 cup heavy cream 1/4 cup chopped hazelnuts 1/4 cup freshly chopped parsley leaves 1/2 cup ranch dip Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Remove the outer skin from onions, keeping them whole. Cut onions from the top almost to the bottom (without cutting all the way through), making 8 equal wedges. Place onions on baking sheet, spray with cooking spray and season with salt and pepper. Arrange spaghetti squash on the same baking sheet, flesh side up. Spray squash with cooking spray and season with salt and pepper. Roast squash and onions for 25 to 30 minutes, until both are tender and onions are golden brown. Meanwhile, heat oil in a large skillet over medium heat. Season both sides of pork with salt and pepper. Add pork to hot skillet and cook 2 minutes per side, until golden brown. Remove pork from pan and set aside. To the same skillet add mushrooms and garlic and saute 5 minutes, until mushrooms soften and release juice. Add chicken broth and bring to a simmer. Return pork to pan and simmer 5 minutes, until cooked through. Add heavy cream and simmer 1 minute. Using a fork, pull squash from the skin in shreds, making spaghetti-like strands. Arrange squash on a platter or plate and top with pork and cream sauce. Top with hazelnuts and parsley. Serve 2 roasted onions alongside, with ranch dip, reserving remaining onions for another meal. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 2426,"XO Sauce 4 ounces dried scallops, each thumb-size or smaller 4 ounces dried shrimp 4 cups boiling water 4 medium shallots (about 8 ounces), roughly chopped 6 cloves garlic, roughly chopped 1 1/2-inch piece ginger, peeled and roughly chopped 4 Thai bird chiles, chopped 1/4 cup Shaoxing wine 2 tablespoons oyster sauce 1 tablespoon Chinese light soy sauce 1 tablespoon light brown sugar 2 teaspoons Chinese cl powder or gochugaru, plus more to taste 1 1/2 cups vegetable oil 1/2 cup finely minced Chinese dry-cured ham or country ham (about 3 ounces) Instructions: Place the dried scallops and shrimp in separate medium heatproof bowls. Add enough of the boiling water to each bowl to cover the seafood by at least 1 inch. Let sit until softened, about 2 hours. Drain the scallops and shrimp separately, reserving the soaking liquid. Place the scallops in a food processor and pulse until shredded into fine strands, 6 to 8 times; scrape out and transfer to a bowl. Next, finely chop the shrimp in the food processor, about 12 pulses; transfer to a separate bowl. If the seafood is overly wet, transfer each to a separate paper towel-lined plate and blot dry before frying. Wipe out the food processor bowl and add the shallots, garlic, ginger and Thai chiles; pulse until very finely chopped, but not a paste, about 8 pulses, scraping down the bowl as needed; set aside. Mix 1 cup of the reserved soaking liquid with the Shaoxing wine, oyster sauce, soy sauce, brown sugar and cl powder in a measuring cup or bowl; set aside. Heat the oil in a large wok, Dutch oven or high-sided pot over medium-high heat. When the oil is hot (dip a wooden handle or chopstick and the oil should start bubbling around it right away), reduce the heat to medium then carefully add the scallops a handful at a time at first to make sure the oil doesn\u2019t pop or splatter. Stir frequently, scraping the bottom occasionally, until golden brown, about 4 minutes. (The oil will get very foamy and bubble up from time to time, especially when you first add an ingredient, since a lot of moisture is cooking off.) Add the shrimp and cook, stirring often, until golden brown, about 12 minutes. Add the ham and cook, stirring often, until crisp and slightly darker, 3 to 4 minutes. Add the shallot mixture and cook, stirring often, until golden brown, about 12 minutes. Finally, add the liquid mixture to the oil and bring to a boil; adjust the heat to maintain a simmer and cook until mostly dry and the oil separates to the top, 8 to 10 minutes. Let cool completely. Transfer to a heatproof airtight container and store in the refrigerator for up to 1 month. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 2427,"Steamed Striped Bass with Ginger and Scallions One 2- to 3-pound whole striped bass, scaled and gutted (fins and gills removed) Nonstick cooking spray Kosher salt and white pepper
4 Chinese black mushrooms, soaked in warm water until softened, sliced thin
2-inch piece ginger, finely sliced like blades of grass
4 baby bok choy, quartered
1/4 cup (60 ml) water 3 tablespoons (45 ml) thin soy sauce
1 tablespoon (15 ml) chicken bouillon powder
1 tablespoon (15 ml) Shaoxing rice wine
2 teaspoons (10 grams) sugar
1 teaspoon sesame oil
3 scallions, finely sliced like blades of grass 2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) canola oil
Instructions: For the striped bass: Preheat the oven to 325 degrees F. Spray the bottom of a large baking dish with the cooking spray. Rinse the fish with cold water and pat it dry. Place it in the prepared baking dish. Season the fish with salt and white pepper. Scatter the sliced mushrooms in the dish. Sprinkle the sliced ginger over the fish and arrange the baby bok choy pieces around the fish, like a frame.
For the sauce: Stir together the soy sauce, chicken bouillon powder, Shaoxing rice wine, sugar and sesame oil in a small bowl. Pour this sauce over the fish, which will convert to aromatic steam, cooking the fish.
Pull a tight layer of plastic wrap over the baking dish and cover tightly with aluminum foil.
Bake until the fish reaches an internal temperature of 130 to 135 degrees F; the fish should flake apart gently, and the center should just be turning opaque, 15 to 18 minutes.
For after steaming: Check to see that the fish is done. Place the scallions on top of the fish and replace the foil to retain heat and moisture.
Combine the canola and sesame oils in a small saucepan and heat them to high until just smoking, about 2 minutes. Remove the foil and carefully drizzle the hot oil over the scallions and fish--it will sizzle. Finish by spooning the sauce over the fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2428,"Biscuits 3 cups all-purpose flour, plus more for dusting 1/3 cup powdered milk
5 teaspoons baking powder
1 tablespoon sugar
2 teaspoons cream of tartar
2 teaspoons kosher salt
1 stick (8 tablespoons) cold butter, cut into bits, plus 4 tablespoons butter, melted 1/2 cup shortening
1 1/2 cups buttermilk
Instructions: Preheat the oven to 450 degrees F. Stir together the flour, powdered milk, baking powder, sugar, cream of tartar and salt in a medium bowl. Using a pastry cutter, cut the chilled butter bits and shortening into the dry mixture until blended thoroughly. Fold in the buttermilk until the dough comes together. On a lightly floured surface, turn out the dough and use your hands to press it into a circle measuring 1 to 1 1/2 inches thick. Cut out circles with a biscuit cutter or a glass. Place the biscuits in cast-iron skillets, then brush the tops with the melted butter. Bake until golden brown, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2429,"Crispy Salmon Fillets One 1.5-kilogram/3.3-pound salmon side 1/4 cup unsalted butter (56 grams) 4 cups panko breadcrumbs 2 teaspoons garlic powder 2 teaspoons dried herbs (such as Herbs de Provence or Italian seasoning) Kosher salt Freshly ground black pepper 3 eggs 3/4 cup mayonnaise 2 tablespoons Dijon mustard Nonstick cooking spray Instructions: Line a baking sheet with parchment paper and set aside. Prepare the side of salmon by cutting away the thinner belly fat and picking out any pin bones. To remove the skin, cut the meat away from the skin with a long knife starting at the tail end. Firmly hold the skin in one hand, hold the knife at a low angle, and continue slicing between the skin and meat until you reach the end. Cut the salmon into 8 to 10 equal portions and set aside in the fridge. Melt the butter in a large skillet over medium heat and add in the panko, garlic powder and herbs. Season with salt and pepper and cook, stirring frequently, until the panko is golden brown. Transfer the panko into a shallow dish and allow to cool to room temperature. Meanwhile, in a separate shallow dish, whisk together the eggs, mayonnaise and Dijon with 1/2 teaspoon each of salt and pepper. Retrieve the salmon from the fridge and, using a paper towel, dry off the outside of each fillet. Dip the salmon into the egg mixture, being sure to coat the entire surface, then press into the panko to coat and transfer to the prepared baking sheet. At this point, you can cook the salmon or cover lightly with plastic and place the full baking sheet in the freezer. Once the salmon is frozen, transfer to a heavy-duty freezer bag and store in the freezer for up to 3 months. To cook the fillets, either fresh or frozen, preheat your oven to 425 degrees F (220 degrees C) and lightly grease a baking sheet with nonstick cooking spray or line with parchment paper. Arrange the fillets on the prepared pan, leaving a few inches of space between each and bake the fresh fillets for 15 to 18 minutes, or the frozen for 22 to 25 minutes, or until cooked through and the fish flakes easily with a fork. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2430,"Killer Inside Out Burger with Worcestershire Tomato Ketchup 1/4 pound bacon, chopped 1/2 cup minced red onions 3 tablespoons fresh uncooked chorizo, casing removed Salt and freshly ground black pepper 2 pounds ground chuck, 80/20 mix 1/2 pound Swiss cheese, thinly sliced, about 8 slices 4 kaiser rolls, split and toasted Worcestershire Tomato Ketchup, recipe follows 3 tablespoons olive oil 1/4 cup diced red onion 8 Roma tomatoes, skinned, seeded, cut into 1/4-inch pieces 1 tablespoon chopped garlic 2 tablespoons Worcestershire sauce 1 tablespoon apple cider vinegar 2 tablespoons sugar 1/2 teaspoon chopped fresh dill Salt and freshly ground black pepper Pinch allspice Pinch celery salt Pinch mustard seed Instructions: In a medium pan over medium to high heat, add bacon and onions and cook until the bacon is rendered but not crisp. Add the chorizo and cook until done. Season with salt and pepper. Remove the bacon mixture to a paper towel-lined plate to drain and cool. Preheat oven to 250 degrees F. Divide ground chuck into 8 equal parts. Form into a loose ball, and create 4-inch patties. Layer 1 piece of cheese onto the center of 1 patty. Top with 1/4 bacon mixture, another slice of cheese, then add another patty on top and gently seal edges and form into a patty, about 4 inches wide and 1 1/2 inches high. Repeat with the remaining patties to make a total of 4 large patties. Heat a medium saute pan over medium heat. Place all 4 patties in the pan and cook for 3 to 4 minutes on 1 side, then gently turn over and cook for another 3 to 4 minutes. Remove the pan from the heat, cover and pop it in the preheated oven for 10 minutes. Remove from oven, place burgers onto rolls and serve with Worcestershire Tomato Ketchup. Worcestershire Tomato Ketchup: In medium saute pan over medium heat, add oil and onions. Cook until brown and caramelized. Add the tomatoes, and garlic and cook for a few minutes, just to soften the vegetables. Then add the remaining ingredients and simmer for 30 minutes. You can either serve the ketchup chunky or cool and puree in a blender until smooth. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 2431,"Tiramisu 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1/2 cup good dark rum, divided 1 1/2 cups brewed espresso, divided 16 to 17 ounces mascarpone cheese 30 Italian ladyfingers, or savoiardi Bittersweet chocolate, shaved or grated Confectioners' sugar (optional) Instructions: Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired. ","[Barolo, Barbaresco, Chianti, Rioja]" 2432,"Peach Cobbler Cocktail Crushed ice 2 to 2 1/2 ounces rye whiskey 2 1/2 ounces peach nectar Dash bitters About 5 wedges frozen peaches, halved 3 to 4 fresh mint leaves, roughly chopped 1 lemon wedge Instructions: Fill a large wine goblet with crushed ice. Gently muddle the rye, peach nectar, dash of bitters, peaches, mint, and a squeeze of lemon juice in a cocktail shaker. Pour over ice and serve cold. ","[Bourbon, Brandy, Rum, Sherry]" 2433,"Thai Steak Soup 1/4 cup vegetable oil 12 ounces skirt steak Kosher salt and freshly ground pepper 4 ounces stir-fry rice noodles 1 21/2 -inch piece fresh ginger, peeled and thinly sliced 1 red jalapeno pepper (1/2 chopped, 1/2 thinly sliced into rounds) 1 bunch scallions, thinly sliced (white and green parts separated)
1 bunch scallions, thinly sliced (white and green parts separated) 4 cups low-sodium chicken broth 2 cups snow peas, trimmed and halved 4 carrots, thinly sliced 1/2 cup roughly chopped fresh cilantro 1/2 cup packaged fried shallots or onions Instructions: Heat 1 tablespoon vegetable oil in a medium nonstick skillet over medium-high heat. Season the steak all over with salt and pepper; cook about 3 minutes per side for medium rare. Transfer to a cutting board and let rest. Reserve the skillet. Put the noodles in a bowl; cover with warm water and soak 5 minutes. Meanwhile, heat 1 tablespoon vegetable oil in a large Dutch oven or pot over medium-high heat. Add the ginger, chopped jalapeno, scallion whites, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until softened, about 2 minutes. Add the chicken broth and 3 cups water; bring to a boil. Reduce the heat to medium low; simmer 10 minutes. Meanwhile, wipe out the reserved skillet; heat the remaining 2 tablespoons vegetable oil over medium-high heat. Drain the noodles, pat dry and toss with 1/4 teaspoon salt. Add to the skillet to form a pancake; cook, undisturbed, until slightly golden, 5 minutes. Flip; cook until crisp, 3 more minutes. Transfer to a cutting board; cut into 4 wedges. Slice the steak against the grain. Add the snow peas, carrots and half of the cilantro to the soup; simmer until tender, 3 minutes. Divide the soup, steak and fried noodles among bowls. Top with the scallion greens, sliced jalapeno, fried shallots and the remaining cilantro. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 2434,"Slightly Adapted Mamo's Potato Pancakes 5 large or 6 small firm Yukon gold potatoes (about 2 1/4 pounds) 1 large onion, halved 1 large egg 2 tablespoons all-purpose flour or matzo meal Kosher salt and freshly ground pepper Vegetable or canola oil, for frying Applesauce or other toppings, for serving Instructions: Peel the potatoes, immediately immersing them in very cold water as you finish each one. Remove the potatoes from the water. Grate the potatoes and onion with a food processor fitted with the grating blade. Don't press too hard on the potatoes going in -- just enough to get them through. Transfer the potatoes and onion to a fine-mesh strainer; squeeze out all the water into a bowl. Let the potato starch settle, then pour out as much water as possible, leaving the starch in the bowl. Add the potato-onion mixture to the bowl and mix in the egg, flour, 1 teaspoon salt, and pepper to taste. Heat a well-seasoned cast-iron skillet with a thin layer of vegetable oil over medium heat. Scoop large spoonfuls of the potato mixture into the pan and flatten them out (thin pancakes yield crispy ones). Fry until golden on the bottom, then gently flip and fry the other side, 3 to 4 minutes per side. Drain on paper towels. (If you have to wait to serve, re-crisp them on a baking sheet lined with clean paper towels in a 350 degrees F oven.) Serve with applesauce, or try my family's favorite toppings: My great-grandmother put cinnamon in applesauce to serve with hers. My grandfather loved his with heaps of cold sour cream. My grandmother served them with poached pears. My mother tops them with tart, chunky homemade applesauce. My brother, Willie, loves his plain with sugar. My stepfather, Ronnie, loves his with ketchup -- but I wouldn't brag about that! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 2435,"Spice Rubbed Pork Chops with Horseradish Maple Glaze and Maple Glazed Grilled Sweet Potatoes 1 cup maple syrup 1/4 cup grated fresh horseradish 1 tablespoon Dijon mustard 1 tablespoon ancho cl powder 1/2 cup ancho cl powder 1 tablespoons paprika 1 tablespoon dry mustard 2 teaspoon dry oregano 1 tablespoon freshly ground black pepper 2 teaspoons cl de arbol 1 teaspoon coriander 1 teaspoon cumin 1 tablespoon kosher salt or 1 jar of Bobby Flay's Dry Rub for Steak and Ribs 4 rib pork chops, 6 ounces each and 1-inch thick Olive oil 1/4 cup spice rub Instructions: Combine all ingredients in a medium bowl.; Combine all ingredients in a small bowl.; Preheat grill to medium-high. Reserve 1/2 cup of the Maple-Horseradish Glaze and set aside. Brush pork chops on both sides with olive oil and season with salt. Rub 1 tablespoon of the rub onto 1 side of each pork chop. Grill, rub-side down until golden brown, about 4 to 5 minutes. Brush each chop with some of the Maple-Horseradish glaze and turn over. Continue grilling for 3 to 4 minutes for medium doneness, brushing with some of the glaze. Remove the chops to a platter and brush with the reserved glaze. 2 sweet potatoes, cooked 3/4 of the way Spicy Maple Glaze Slice the potatoes, crosswise, into 1-inch thick slices. Brush with maple glaze and grill for 2 to 3 minutes per side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 2436,"Green Smoothie 1 cup peeled and coarsely chopped cucumber 1 cup Tuscan kale, coarsely chopped 1/2 cup to 1 cup green grapes, frozen 1/3 cup ice 1/4 cup picked fresh parsley leaves Juice of 1 lemon 1/2 green apple, cored and coarsely chopped Instructions: Add the cucumber, kale, grapes, ice, parsley, lemon juice and apples to the carafe of a powerful blender. Blend on high until everything is homogeneous and smooth, adding 1 to 2 cups water as needed. Pour into glasses and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2437,"Chicago-style Deep Dish Pizzas 8 ounces mushrooms, wiped clean and thinly sliced Chicago Style Deep Dish Pizza Dough, recipe follows 1 green bell pepper, cored and cut into thin rings 2 tablespoons olive oil 1 tablespoon chopped fresh garlic 1 yellow onion, cut into thin rings 1 cup thinly sliced black olives 2 teaspoons chopped fresh basil 1 pound crumbled hot Italian sausage 1 teaspoon chopped fresh oregano 1 cup grated Parmesan 1/4 teaspoon fennel seeds 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon red pepper flakes 1 (28-ounce) can plum tomatoes, coarsely crushed 1 tablespoon dry red wine 1 teaspoon sugar 1 tablespoon extra-virgin olive oil 1 pound mozzarella cheese, sliced 8 ounces pepperoni, thinly sliced 1 1/2 cups warm water (about 110 degrees F) 1 (1/4-ounce) packages active dry yeast 1 teaspoon sugar 3 1/2 cups all-purpose flour 1/2 cup semolina flour 1/2 cup vegetable oil, plus 2 teaspoons to grease bowl 1 teaspoon salt Instructions: While the dough is rising, make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using. Preheat the oven to 475 degrees F. Oil 2 seasoned 12-inch round deep-dish pizza pans with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes. Layer the mozzarella cheese all over the bottom of the pies. Top each with half of the pepperoni, mushrooms, bell pepper rings, onions, black olives and sausage. Ladle the sauce evenly over each pizza and top with Parmesan. Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot. In a large bowl, combine the water, yeast, and sugar and stir to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2 teaspoons oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Divide into 2 equal portions and use as directed. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 2438,"Sweet Butter Toasts 3 tablespoons sugar 1 teaspoon ground cinnamon, optional 2 tablespoons butter 8 (1/2-inch thick) slices ciabatta bread Instructions: Mix the sugar and cinnamon in a small bowl, if desired. Melt the butter on a heavy griddle over medium heat. Coat both sides of the bread slices with the melted butter on the grill and arrange on grill. Sprinkle with sugar. Once bread has nice grill marks, about 2 minutes, flip over and grill the sugared side for 2 minutes until caramelized. Transfer the toasts to a plate, sugar side up. Cool slightly, then cut diagonally in half. Eat toasts sugared side down. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 2439,"Pasta Shells with Broccoli, Feta and Olives 8 ounces medium shells Boiling salted water 1 clove peeled garlic 2 cups broccoli florets 1 1/2 cups chopped tomatoes 1 cup crumbled feta cheese 1/2 cup sliced Kalamata olives 3 tablespoons olive oil Salt and pepper Instructions: Add shells and garlic to a large pot of boiling and salted water. Cook for 5 minutes and stir in florets. Cook for 1 minute or until broccoli is tender and drain. Locate garlic clove and push through garlic press into large bowl. Add shells and broccoli to bowl. Stir in tomatoes, feta cheese, olives and oil. Toss to coat and season with salt and pepper. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 2440,"Gina's Sweet Potato Salad 2 pounds sweet potatoes, peeled and cut into cubes 1/2 Vidalia onion, finely chopped 1 red pepper, seeded and finely chopped 4 green onions, thinly sliced 1/3 cup mayonnaise 2 tablespoons orange juice 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Salt and freshly ground black pepper Instructions: Add the sweet potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander. Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions. In a separate bowl, add the mayonnaise, orange juice, smoked paprika, cumin and salt and pepper, to taste. Whisk to combine, pour over the potatoes and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2441,"Country Ham and Smashed-Potato Home Fries 1 1/2 pounds small new potatoes (as close to the same size as possible) Kosher salt and freshly ground black pepper 2 tablespoons vegetable oil
2 tablespoons butter
3 ounces thinly sliced country ham, diced (see Cook's Note)
1 medium onion, diced
1 red bell pepper, diced
1 teaspoon lemon or orange zest
Instructions: Place the potatoes in a large saucepan and add cold water to cover by 1 inch. Salt the water generously and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until the potatoes are fork-tender, 7 to 10 minutes, depending on size. Drain and set aside. Meanwhile, heat 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium heat. Add the ham and saute, stirring occasionally, until crispy, about 4 minutes; transfer to a bowl. Add the onions and red peppers to the skillet and saute, stirring occasionally, until tender, 5 to 7 minutes; transfer to another bowl. While the vegetables are cooking, smash the boiled potatoes down by hand. Add the remaining tablespoon oil and the butter to the skillet. When the butter is foaming, add the potatoes in a single layer and sear until very golden brown and crispy, 2 to 4 minutes per side. Stir in the crispy ham, onion mixture and lemon zest. Add salt and pepper to taste. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 2442,"Almost-Famous Caramel Corn 2 tablespoons vegetable oil, plus more for the baking sheet 1/3 cup popcorn kernels (preferably mushroom kernels) 1 cup sugar 3 tablespoons dark corn syrup 2 tablespoons molasses 2 teaspoons roasted peanut oil Kosher salt 1/2 cup raw peanuts Instructions: Put the vegetable oil and a few test popcorn kernels in a large pot. Heat over medium-high heat until the kernels pop, then carefully add the remaining kernels in a single layer. Cover and cook, shaking the pot, until there are several seconds between pops. Transfer the popcorn to a bowl. Lightly oil a baking sheet. Wipe out the pot, then add the sugar, corn syrup, molasses, peanut oil, 1/4 teaspoon salt and the peanuts. Cook over medium-high heat, stirring often, until a candy thermometer registers 290 degrees F, about 8 minutes. Remove from the heat and stir in the popcorn until coated. Transfer the caramel corn to the prepared baking sheet and let cool, then break into small pieces. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 2443,"Rigatoni Pie alla Vodka 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 large shallot, finely chopped 1/2 teaspoon crushed red pepper flakes
One 28-ounce can whole peeled tomatoes, with their juices One 15-ounce can whole peeled tomatoes, with their juices 1 cup vodka 1/2 cup heavy cream 1 cup loosely packed fresh basil leaves, plus more for serving Kosher salt and freshly ground black pepper
1 pound rigatoni
1 pound part-skim mozzarella, grated
2/3 cup grated Parmesan Instructions: Heat 1/4 cup of the oil with the shallot in a large saucepan over medium-low heat. Once it begins to sizzle, cook the shallot, stirring occasionally, until is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes with their juices, vodka and 1/2 cup water. Increase the heat to high and bring the sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Stir in the cream, bring back to a simmer and cook for 1 minute. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes, then puree in a blender until smooth. Preheat the oven to 375 degrees F. Grease a 9-inch springform pan with 1 tablespoon oil. Bring a large pot of generously salted water to a boil. Cook the pasta until slightly less than al dente, about 8 minutes. Drain, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 tablespoon oil. Stand the rigatoni on their ends in the prepared springform pan until it is completely filled (you might have leftover pasta). Put the pan on a foil-lined baking sheet to catch any drips. Pour the sauce over the pasta, spreading it with the back of a spoon (you might have leftover sauce). Sprinkle with the mozzarella and Parmesan. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, sprinkle with basil, cut into wedges and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 2444,"Lamb with Spinach and Garlicky Tahini Sauce 1 onion, roughly chopped 1 1/4 cups extra-virgin olive oil 1 lemon, zested 2 lemons, juiced 1/4 teaspoon ground cumin, plus more for garnishing 10 lamb noisettes, about 1 1/4-inches thick 8 tablespoons tahini 4 garlic cloves, minced or pressed 1/2 teaspoon coarse salt 1 package frozen leaf spinach, thawed and warmed in the microwave 1 tablespoon olive oil 1 tablespoon sesame seeds, toasted Instructions: For the lamb: Put the onion into 1 large shallow dish in which the noisettes will fit into one layer, or divide the onion into 2 medium-to-large freezer bags. Add the oil, lemon zest, and cumin (dividing equally if you are using bags). Give a good stir and then add the lamb. Cover the dish or tie up the bags and leave, turning or squishing respectively at half time, as long as you've got; frankly, though, it should be for at least 10 minutes and preferably not in the refrigerator. Preheat the oven to 425 degrees F. Put a non-stick or cast-iron pan on the stove. Remove the noisettes from the marinade; you don't need to wipe then dry, just brush off the bits of onion. Sear each side for 1 to 2 minutes, then transfer to a baking pan and then to the preheated oven for 10 minutes. The meat should be right for pink, but not bloody, you may need a bit longer if the meat started off very cold. You will need to check for yourself and when cooked as you want, remove to a warmed plate. For the sauce, put the tahini in a bowl and add the garlic and salt. Stir with a wooden spoon, adding the lemon juice as you do; it will seize up here, but don't worry because it will loosen later. Slowly add some water ( I find I can use about 1/2 cup), pouring from the measuring cup so that only a little goes in at a time, and keep stirring. When you have a smooth mixture the consistency of heavy cream, stop adding water. Put into a bowl with a spoon and sprinkle with the additional ground cumin. For the spinach: Thaw it in the microwave according to the package's directions and then cook briefly to warm, about 1 minute more. Remove from the microwave and place onto a clean plate. Drizzle with the olive oil and then top with the toasted sesame seeds. Serve the lamb noisettes with the spinach and the garlicky tahini on the side. ","[Syrah, Tempranillo, Garnacha, Barbera]" 2445,"Breakfast Frittata Squares 1 tablespoon unsalted butter 1 pound bulk sausage
10 ounces fresh spinach
1 dozen large eggs
Kosher salt and freshly ground black pepper 8 ounces Cheddar, grated
Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish thoroughly with the butter. Heat a pan over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Add the spinach and cook until wilted, about 1 minute. Set aside to cool. Whisk the eggs in a large bowl with some salt and pepper. Add the cheese and stir until combined. Mix in the cooled sausage and spinach mixture. Pour the egg mixture into the prepared baking dish and bake until the eggs are cooked through and firm, 20 to 30 minutes. Let cool slightly, about 5 minutes, then cut into squares and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 2446,"Roasted Garlic Thyme Butter 1 large or 2 small heads garlic, separated into cloves and peeled Extra-virgin olive oil to cover 1 cup (1/2 pound) unsalted butter, at room temperature 1 tablespoon finely minced fresh thyme Sea salt, preferably Gray salt Instructions: Put the garlic cloves in a saucepan with just enough olive oil to cover them. Place over low heat and simmer until the cloves are soft and golden, 30-40 minutes. With a slotted spoon, scoop the garlic into a bowl, then mash to a puree. Immediately strain the oil through a coffee filter and reserve.
Process the butter in a food processor until smooth and creamy. Add 1/4-cup of the garlic puree (save any extra for spreading on bread), 1-1/2 Tbs. of the reserved garlic oil, the thyme, and a pinch of salt. Process until well blended. Taste and add more salt if needed. Refrigerate until firm enough to shape into a log.
Put an 18-inch sheet of aluminum foil on your work surface. Spoon the butter down the center of the foil into a log about 1-1/2 inches in diameter. Enclose in foil and twist the ends to make a sealed log, like a Tootsie Roll. Refrigerate for up to 1 week, or freeze for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2447,"White Pizza All-purpose flour, for dusting 4 (12 ounce) ball pizza dough, room temperature 8 ounces mozzarella, grated 5 to 6 ounces prosciutto, thinly sliced 4 handfuls arugula Olive oil, for drizzling Kosher salt and freshly ground black pepper Instructions: Preheat your wood fired pizza oven 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It's best to heat it for 1 hour in a 500 degrees F oven. Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10-inch round.
Top the dough with 1/4 of the cheese and arugula, leaving a 1-inch border on the crust. Place the pizza on the wood oven floor until the cheese is just melted. Remove the pizza and top with a 1/4 of the prosciutto slices. Place back in the oven and bake for another minute.
Remove the pizza and drizzle with olive oil and season with salt and pepper.
Repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 2448,"Linguica Crusted Roasted Salmon Cedar Plank 3 pounds salmon fillet 2 tablespoons olive oil Essence, recipe follows 8 ounces chopped linguica, or your favorite sausage 1/2 cup bread crumbs to bind 2 tablespoons grated lemon zest 2 tablespoons grated orange zest 2 tablespoons chopped chives 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Preheat the oven 400 degrees. Season the salmon with 1 tablespoon olive oil and Essence. In a large saute pan, heat the remaining oil. When the pan is smoking hot, sear the salmon for 1 to 2 minutes on each side. Remove from the pan and place on a cedar plank. In a saute pan, render the finely chopped linguica for 2 to 3 minutes. Add enough bread crumbs to bind the sausage. Stir in the lemon and orange zest. Season with salt and pepper if needed. Crust the top of the salmon with the linguica crust. Using your hands, pack the crust into the salmon. Roast for 8 to 10 minutes for medium rare. Place the cedar plank on a platter. Garnish with chives and Essence. Combine all ingredients thoroughly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 2449,"Grilled Shrimp with Lemon-Dill Butter and Orzo Salad 2 cups lemon juice 3 tablespoons finely chopped fresh dill 2 sticks unsalted butter, slightly softened Salt 1 teaspoon grated lemon zest 1/4 cup fresh lemon juice 1/2 cup olive oil 1 tablespoon finely chopped fresh dill 2 cloves garlic, finely chopped Salt and freshly ground pepper 1 pound orzo pasta, cooked al dente, drained 6 ounces feta cheese, crumbled 1 large yellow pepper, finely diced 1 large red pepper, finely diced 1/2 cup kalamata olives, pitted and quartered 2 scallions, finely sliced 1 tablespoon finely chopped fresh oregano 40 jumbo shrimp, peeled and deveined Olive oil Salt and freshly ground pepper Instructions: Place lemon juice in a small non-reactive saucepan and reduce to 3 tablespoons. Place the butter in a medium bowl, add the lemon syrup and dill, then season with salt and pepper to taste. Mix well and scrape into a ramekin. Refrigerate for 1 hour. Whisk together the zest, juice, oil, dill, and garlic, then season with salt and pepper to taste. Mix the pasta, cheese, peppers, olives, and scallions together in a bowl. Pour the vinaigrette over and mix to combine. Add the oregano and season with salt and pepper to taste. Preheat grill to high. Toss the shrimp in some olive oil and season with salt and pepper to taste. Thread 5 shrimp on a skewer, bending the shrimp so that the skewer passes through it twice. Grill, turning once for 4 to 5 minutes. Remove the shrimp from the grill to a large platter and brush generously with Lemon-Dill Butter. Garnish with fresh dill. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 2450,"Salisbury Steak 6 ounces minced onion 1 ounce minced garlic 3 tablespoons butter 2 pounds ground beef 4 eggs 8 ounces bread crumbs 4 ounces chopped flat leaf parsley 12 ounces cooked and diced button mushrooms 2 ounces butter 2 ounces flour 24 ounces veal stock 1 pound sliced button mushrooms 2 red onions, sliced 1/2-inch thick, grilled Instructions: Saute onions, and garlic in 1 tablespoon butter until translucent and set aside to cool. Mix beef with cooled onion mixture, eggs, bread crumbs, parsley, and mushrooms. Form into 4-ounce patties and saute in the remaining 2 tablespoons of butter until golden brown on both sides and set aside. In saucepan melt 2 ounces of butter and add flour and cook over low heat for 1 minute until wet sand consistency. Begin to add stock 1/3 at a time whisking and bringing to simmer each time making sure there are no lumps. Add mushrooms and simmer for 1/2 hour. Place patties in a roasting pan and pour gravy over patties and bake in a preheated 375 degree oven for 45 minutes. Garnish with grilled onions and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 2451,"Shot Glass Apps: Mint Chocolate Pudding 3 cups nonfat milk 1/2 cup packed fresh mint leaves (about 1/2 ounce), plus more, for garnish 2/3 cup sugar 1/4 cup cornstarch 3 tablespoons unsweetened cocoa 1/8 teaspoon salt 3 large egg yolks, lightly beaten 2 ounces semisweet chocolate, chopped 1/2 teaspoon vanilla extract Instructions: Heat the milk over medium-high heat in a small saucepan until tiny bubbles form around the edge (do not boil). Remove from the heat, add the mint and let stand for 15 minutes. Strain the milk mixture through a sieve into a bowl. Discard the solids and return the milk to the pan. Stir in the sugar, cornstarch, cocoa and salt. Return the pan to medium heat and bring to a boil, stirring constantly with a whisk until the mixture thickens.
Put the egg yolks in a medium bowl and gradually add half of the hot milk mixture, stirring constantly with a whisk. Add the egg mixture to the pan and bring to a boil, stirring constantly. Cook until thick, 1 minute. Off the heat, add the chocolate and vanilla, stirring until the chocolate melts.
Pour the pudding into a bowl and cover the surface with plastic wrap. Refrigerate until chilled. Spoon the pudding into shot glasses and garnish with mint leaves. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 2452,"Peanut Brittle 2 vanilla beans 3 1/4 cups or 500 grams unsalted toasted peanuts 1 scant cup or 200 grams granulated sugar 1/4 cup plus 1 tablespoon or 100 grams corn syrup 1 1/4 cup or 300 grams unsalted butter, cubed 1/4 cup or 80 grams honey 2 teaspoons or 6 grams salt 32 ounces bittersweet chocolate, tempered How to Make a Cornet, method follows Instructions: Optional chocolate decoration: Split vanilla beans lengthwise and scrape seeds into a large heavy-bottomed saucepan, along with scraped out pods. Place remaining ingredients in saucepan and place over high heat. Cook to a caramel color while continuously stirring with a wooden spoon. The mixture will become very thick. Pull out the vanilla beans and set aside. Lightly spray the work surface with vegetable cooking spray. If you would like to use metal rulers so the brittle will be rolled to an even thickness, set them into place now. Immediately pour the mixture onto the marble or granite slab (you can also use a parchment paper lined baking sheet). Place a piece of parchment paper over the hot brittle and use a rolling pin to roll the peanut brittle into a 3/8-inch thick flat layer. Use a sharp chef's knife to partially cut the brittle while it is still warm. Allow it to cool completely before coating it with chocolate. It is ready to eat now or you can add chocolate to the outside of the brittle. To cover with chocolate: You can use a variety of methods to apply chocolate to the brittle. You could simply place some chocolate into a cornet and drizzle the chocolate over the cool brittle. You could also use a dipping fork to dip each piece of brittle in the chocolate. Whatever method you use, allow the chocolate to set and it is ready to serve. From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations. Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between two fingers of 1 hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side. Release your grip from the long side, so that you are now holding the 2 corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be 1 point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2453,"Nougat Montilimar 2 2/3 cups almonds, toasted 1 cup pistachios, toasted 2 1/2 cups sugar 3/4 cup plus 2 tablespoons corn syrup 9 tablespoons water 1 3/4 cups honey 1/3 cup egg whites (or 1 1/2 whites) Cornstarch, for dusting 8 to 12 ounces bittersweet chocolate, tempered Instructions: Toast the almonds and pistachios at 325 degrees F for 20 minutes on a baking sheet. Combine the sugar, corn syrup, and water in a saucepan and cook to 330 degrees F. When the sugar reaches 265 degrees F, start to heat the honey in a separate pan and bring it to a low boil. Simultaneously, whisk the egg whites to stiff peaks with an electric mixer, being careful not to overwhisk. With the mixer still on high, gradually add the honey, pouring it down the side of the bowl. Continue to whisk. When the sugar reaches 330 degrees F, pour it over the honey meringue. Mix for 5 minutes at medium speed. Switch to the paddle and continue mixing for another 5 minutes. Using a spatula, incorporate the warm nuts. This will be sticky. Apply cooking spray to parchment lined sheet pan. Pour the nougat onto the parchment paper and flatten or spread to 3/4-inch thick with cornstarch-dusted hands or rolling pin. Rest overnight at room temperature. Cut to desired sized pieces and dip half in chocolate or drizzle chocolate over the top. 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. ","[Rhone Blends, Pinot Noir, Barolo, Tempranillo]" 2454,"Peanut Butter and Chocolate Cereal Treats Nonstick cooking spray, for the parchment and spatula 6 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
One 18-ounce box peanut butter crunch cereal, such as Peanut Butter Cap'n Crunch
1 cup honey-roasted peanuts
6 ounces semisweet chocolate chips, melted
Instructions: Line a 9-by-13-inch baking dish with a piece of parchment paper, leaving 1 inch of paper hanging over each side of the dish. This will help with removing the treats later. Spray the parchment paper with nonstick spray. In a 6-quart Dutch oven over medium heat, melt the butter. Add the marshmallows and cook, stirring continuously, until the marshmallows are melted and the butter is incorporated, 3 to 5 minutes. Reduce the heat to low and quickly add the cereal and peanuts; stir to combine. Transfer the cereal mixture to the prepared baking dish. Lightly coat a spatula with cooking spray, then use it to spread out the cereal mixture evenly. Put the melted chocolate in a plastic sandwich bag (or pastry bag), cut off one corner and drizzle over the top of the cereal treats. Refrigerate, uncovered, until set, 1 to 1 1/2 hours. Remove the cereal treats using the parchment paper and cut into 24 bars. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 2455,"The Cuke Cocktail 2 large cucumbers, peeled, seeded and rough chop (reserve peels for garnish) Ice 1 cup vodka 1 lemon, juiced Dash salt 3 sprigs mint Instructions: In a food processor or blender blitz the cucumbers until a smooth puree. Over a bowl strain the liquid using a fine mesh strainer. Discard the pulp. In a pitcher filled with ice add the cucumber juice, vodka, lemon juice, salt and mint. Stir with a wooden spoon and serve in a martini glass. Garnish with peels. ","[Crisp white wines such as Sauvignon Blanc, Pinot Grigio, and Riesling]" 2456,"Pan-Seared Steak and Onions 4 tablespoons (1/2 stick) butter 2 tablespoons olive oil 2 large onions, sliced 1 boneless sirloin steak (about 2 pounds) Salt and pepper 1/2 cup bourbon Instructions: In a large skillet, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Transfer the onions to a bowl and set aside. Generously season both sides of the steak with salt and pepper. Add the remaining 1 tablespoon of the oil to the skillet and fry the steak over medium heat, turning once, until browned, about 6 minutes per side for medium. Transfer the steak to a serving platter and cover to keep warm. Add the bourbon to the skillet and, over medium heat, scrape up any bits that cling to the pan. Allow the liquor to simmer until reduced by half, about 1 minute. Add the onions and the remaining 2 tablespoons of butter and stir until the butter is melted. Reduce the heat and gently simmer until the onions are heated through, about 2 minutes. Season, to taste, with salt and pepper and stir in any juices that have run off from the steak. To serve, cut the steak into 1/4-inch-thick slices and top with the onions. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 2457,"Baked Teriyaki Wings with Blue Cheese Dressing 1/2 stick of butter 2 pounds pre-cut chicken wings Garlic salt 1 1/2 cups Teriyaki sauce Blue cheese dressing Pepper Instructions: Preheat oven to 400 degrees. Melt butter in a baking pan. Snip off wing tips and discard or save for another use. Find joint and cut wings in two. Season wings with garlic salt and pepper. Place in pan and bake until golden brown, about 30 - 40 minutes. Pour Teriyaki sauce over golden wings and toss to coat. Bake for 20 minutes more, turning frequently. Serve with blue cheese dressing on side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2458,"Coconut Cherry Crumble Bars Nonstick cooking spray 2 cups (270 grams) flour 1/2 cup (60 grams) rolled oats 1/4 cup (25 grams) unsweetened desiccated coconut 1/2 cup (100 grams) packed brown sugar 3/4 teaspoon (3 grams) kosher salt 1 cup (250 milliliters) coconut oil, melted 1/2 teaspoon (2 1/2 milliliters) coconut extract 1/2 teaspoon (2 1/2 milliliters) vanilla extract 1 cup (370 grams) cherry jam Instructions: Set your oven rack to the lowest level and preheat to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking pan with nonstick cooking spray and line the bottom and sides with parchment paper. In the bowl of a food processor, pulse together the flour, oats, coconut, brown sugar and salt once or twice to combine. Pour over the melted coconut oil, coconut extract and vanilla extract and pulse just until combined. Press two thirds of the dough into the bottom of your prepared baking pan. Spread an even layer of jam onto the base layer of dough, then squeeze and crumble the remaining dough overtop. Bake until golden brown and the jam is bubbling, 30 to 35 minutes. Allow the bars to cool completely before lifting out of the pan and cutting into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 2459,"Sweet and Sour Pulled Chicken Sandwich 1/4 cup hoisin sauce